Fresh. Fast. Tea.新鮮。速萃。健康茶飲

Why couldn't tea be as fresh and fast as coffee?為什麼茶，不能像咖啡一樣透過機器新鮮現泡、快速萃取？

In 2005, after KLüb successfully brought espresso machines to café counters around the world, a familiar question kept coming up: why couldn't tea offer the same speed, freshness, and consistency as coffee?2005 年， KLüb 成功將義式咖啡機推廣至全球後，一個業界長久以來的痛點始終存在：為什麼茶不能像咖啡一樣，透過機器做到快速萃取、杯杯新鮮且品質穩定？

Behind the counter, bubble tea shops and traditional tea houses face the same operational pain points: time-consuming prep work, unpredictable bulk-brewing quality, and wasted expired tea bases. Furthermore, to prevent the tea's flavor from being masked by sugars and additives, operators are forced to over-steep the bulk tea. This releases excess tannins and caffeine, which not only amplifies the bitterness but also destroys the healthy, pure flavor the tea is meant to deliver.在吧檯內，手搖飲店與傳統茶館其實正面臨著相同的營運痛點：耗時的備茶過程、難以掌控的大桶泡茶品質、逾時報廢的茶湯，以及為避免茶味被各式糖分與添加物蓋過，只好刻意將大桶茶久泡來加重茶感，卻因此釋出過量的單寧酸與咖啡因，不僅加重了苦澀，更破壞了茶湯應有的健康與純粹風味。

That same year, KLüb introduced the world's first Teapresso machine, redefining how tea is extracted. However, traditional strip and ball-rolled tea leaves couldn't release their full flavor within a one-minute brew—they needed to be precisely cut to a 12-60 mesh size. Since traditional tea factories lacked this concept at the time, Frastea was born to break through these conventional barriers and develop exclusive fast-extraction materials that perfectly complement the machine.同一年，KLüb 推出了全球首創的 Teapresso 鮮茶機，重新定義了茶飲的萃取方式。然而，傳統的條型與球型茶葉無法在 1 分鐘內釋放完整茶湯，必須精準裁切至 12-60 目。由於當時傳統茶廠尚無此概念，為了突破傳統包袱，開發出能完美配合機器的專屬速萃原料，Frastea 便應運而生。

Good tea starts long before it reaches a cup一杯好茶，早在入杯前就已決定。

At our Herb-Tech smart farm, we monitor temperature, humidity, and rainfall through IoT sensors, so irrigation and shading decisions are based on real data rather than guesswork.在我們的 Herb-Tech 智慧農場，我們透過 IoT 感測設備監測溫度、濕度與降雨數據，讓灌溉與遮蔭的決策建立在真實數據之上，而非憑經驗猜測。

Automated drip irrigation keeps water supply steady, which helps prevent the stress that makes tea taste overly bitter, and supports the even development of flavor compounds like catechins and theanine. We also grow using ecological polyculture — mixing tea with companion herbs that naturally repel pests and enrich the soil.自動滴灌系統維持穩定的水分供應，有助於避免水分壓力造成茶葉過度苦澀，並促進兒茶素、茶胺酸等風味成分的均衡累積。我們同時採用生態多樣性混合栽培，將茶與具有天然驅蟲效果的草本植物共同種植，以滋養土壤。

Built for speed, without cutting corners為速萃而生，風味更勝一籌

Traditional tea processing is a craft centered around teapot brewing, requiring ample steeping time for the leaves to slowly unfurl and release their essence. However, this elegant, slow-paced tea culture can no longer keep up with the fast-food pace of the modern 'New Tea Generation'.傳統製茶是以茶壺沖泡為核心的製程工藝，需經充足時間浸潤，待葉片緩緩舒展後，方能釋放茶湯精華。然而，這種閒情雅致的慢活茶文化，已跟不上現代速食文化引領的『新茶世代』。

To break through traditional tea processing frameworks and create the ideal fast-extraction materials, we pioneered an advanced processing technology that combines enzyme inactivation, wet cutting, low-temperature drying, and homogenization to cut tea and herbs to a 12-60 mesh range. This pioneering process fully locks in key components such as polyphenols, catechins, and plant essential oils without relying on any chemical additives, and implements strict batch-by-batch quality control to ensure absolute flavor consistency.為突破傳統製茶框架並打造理想的速萃原料，我們獨創先進製程工藝，結合殺菁、濕切、低溫乾燥與均質，將茶與草本裁切至 12-60 目區間。獨創製程工藝能完整鎖存茶多酚、兒茶素與植物精油等關鍵成分，全程不依賴任何化學添加物，並落實逐批品管把關，確保風味的絕對穩定。

When fast-extraction materials are paired with our multi-patented Teapresso machines, true technological extraction is perfectly realized. By utilizing modern equipment for fast, standardized fresh extraction, and precisely controlling temperature, multi-stage water dispensing, and pre-infusion time, we not only fully preserve the tea's captivating aroma, body, and lingering charm, but also ensure that every cup achieves a consistently uniform and ultimate quality.當速萃原料搭配擁有多項專利的鮮萃茶機，完美實現了真正的科技萃取。我們利用現代化設備進行快速且標準化的新鮮萃取，透過精確控制溫度、多段出水以及潤浸時間的設定，不僅能完整保留迷人的茶香、茶底與茶韻，更能確保每一杯茶湯達到穩定且均一的極致品質。