玉山茶

製造日期:2016-5/11

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Elevation 海拔:1800meters

Varietal品種:Green Heart Oolong 青心烏龍

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位置:距離台灣玉山國家公園範圍300公尺,茶區座落在疏林群系[高山寒原]與[亞高山針葉樹林]中的冷溫帶山地中,產地寒冷陡峭,溫差大、樹日照時間短,濕度偏高,茶區產量少!
Location: 300 meters from the Taiwan Yushan National Park range. This tea area is located amongst the conifer forests. The cool temperate mountain is shrouded in mist. This mist keeps the humidity high and reduces the time the tea trees have under the sun. This area has a very low tea yield because of its location.

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特色:茶葉融合原始森林的大量氧氣與芬多精。
我們的製茶工序:手工採收

Features: The fragrance of the tea gardens among the forests is fresh air like no other. The high mountain air mixed in with the tea gives a crisp preview to what your cup of tea may taste like.
Our tea is hand harvested and processed. This ensures complete control and care over every leaf.
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日光萎凋
Outdoor Withering

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室內萎凋(以熱氣提高室內溫度)
Indoor Withering
(It is cold up on the mountain. Heat is used to raise the temperature of the indoor withering room to help facilitate proper oxidation of the tea leaves. )
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殺青
Killing Green.
To stop oxidation, the leaves are heated in the tumbling machines.

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高溫殺菁後茶青
After the leaves come out of the tumbler, they are ready to be rolled and dried.

Drying Process

毛茶乾燥
The leaves get passed through the drying machine. Like a giant toaster oven, the leaves move slowly along a conveyer belt under consistent heat.

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塑型捻揉(1)
After the first pass through the drying machine, the leaves are then shaped by kneading and twisting.

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塑型捻揉(2)
The leaves then get rolled into balls of cloth, which compresses the leaves and helps to maintain the balled oolong shape.

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成品
Ball shaped oolong leaves, ready to be steeped and enjoyed.

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香氣:傳統工藝能製造出茶葉品質獨特的寒帶氣候茶香、呈現出類似檜木香、黑木香、或交雜著甜果味的幽蘭花香。

Aroma: the traditional process can bring out many unique notes from within the leaf. A complex range of juniper wood, dark wood, or sweet fruity floral orchids can be detected.

沖泡方式:

Brewing Method:

Fig A: 160cc Glass Gaiwan容器 Fig          B:第一次出湯茶樣 The leaves after the first steeping.

品茶方式:

玉山茶泡法
Brewing Method:

How to enjoy tea making!
Steeping Time Technique Temp Advice Notes

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放到第二天13個小時茶湯依然韻味飽滿
The leaves after steeping overnight for more than 13 hours.

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請勿將未拆開茶葉請勿放入冰箱冷藏,只要存放在乾燥陰涼處即可長期保持茶葉天然的原味。
The dry tea leaves do not need to be refrigerated to maintain its fresh flavor. Simply store in a cool, dry, airtight place. Do not refrigerate!

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圖中茶葉是前一晚泡好的冷泡茶。
想不想與我們一起品味天然的玉山茶呢?                         方堅愛
The tea she is enjoying in this picture is a cold-brew, made the night before. Do you want to enjoy the taste of Jade Mountain tea with us?
-Ai Fang

紅水烏龍

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今年的冬茶主角:阿里山紅水烏龍又稱紅烏龍 。

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紅烏龍茶屬於重發酵茶類製茶過程與台灣早期的烏龍茶有類似的工藝,可以存放成老茶。

1、日光萎凋:減低茶菁的含水量與雜質。

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2、室內萎凋:茶菁無法長時間曝曬在陽光下除了鮮葉會曬傷外也會讓茶的活性消失,減少茶菁的含水量,這時室內萎凋能使消水不足的茶菁繼續氧化與留住茶葉的活性!

3、浪菁攪拌

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4、靜置發酵

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5、炒菁

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6、揉捻

捻揉

 

7、初乾

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8、團揉塑型


9、乾燥

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10、檢除老葉與茶梗

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11、複焙

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12、完成精緻茶工序

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品茶

一個靜態的茶空間概念,源自日本不希望受干擾的樹屋。

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備茶

器具與環境的選擇 !  理念的表現方式。

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奉茶

無論外在的環境如何 ?

主泡茶著是否能 緩、靜、柔、順、不受影響,我們可以說這是一種”定”的功課。

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賞茶

茶友對茶主人的茶由乾品、濕品、茶湯、的外觀,感受茶葉的香氣、色澤、口感…..的全方位變化。

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茶席的人數

在品茗方式,以人數區分,()有獨飲、(2)對飲、品飲、聚飲。

古人云:一人得神,二人得趣,三人得味,七八人則為施茶。

品茗方式,以人數分,有獨飲、對飲、品飲、聚飲,古人云:一人得神,二人得趣,三人得味,七八人則為施茶。其實聚飲亦很有趣,主要有茶宴、茶會、茶話會等方式。在宋代有點送茶和鬥茶、分茶遊戲。公眾茶事設施主要有茶攤、茶室、茶館。獨飲對飲品飲聚飲獨飲、對飲、品飲、聚飲是飲茶的4種方式。杯茶獨酌,慰孤獨,益神思,得茶之神韻。寒夜與友對飲,促膝相談,可得茶之趣。”茶三酒四”,品茶以三人同桌為佳,可領略茶之美味。

所以大場的茶席以雅淑共賞為主,賓客盡歡即可。

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「四季春茶」

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四季春茶是台灣北部由茶農在茶園發現的,有可能是武夷與青心烏龍自然雜生而成的特殊茶樹。
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最早由台北木柵地區引種栽種,因生長快速,產值高,約20年來由平地到高山,從北到南四季春茶漸漸在各地茶園現身,高海拔約產2-4季、平地約產5-6季所以「四季春茶」在台灣的茶葉界逐漸擴展與壯大。 「四季春」、茶芽肥厚!適合製作各式茶類,如綠茶、半發酵茶、紅茶等等….。

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無論是哪一種工藝製成的茶葉香氣都略帶花香,茶湯滋味:清、爽、濃、甘、醇、厚!入口滋味:隨著每一次茶湯溫度的變化,香氣由輕轉濃,口腔內層次感明顯不同!
以前到阿里山做茶我們只會想到青心烏龍,現在我們也會做高海拔的「四季春」,「四季春茶」的魅力不讓茶友與茶農的我們都愛不釋手。

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我們做的四季春茶:
春、冬二季:以製作半發酵茶,也就是台灣一般的球型烏龍清茶為主。
夏、秋二季:綠茶(不發酵茶)、番莊茶(重發酵烏龍茶)、紅茶(全發酵茶類)是較適合的茶類。

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可惜今年的阿里山四季春做得太少了,我們選用番莊茶(重發酵烏龍茶)的方式製作,一推出就售盡只留一些與想喝的朋友分享,歡迎來找我喝茶,非賣品喔!

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影響茶葉製造過程

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影響茶葉製造過程:
香氣的保留與茶湯滋味變化,氧化與攪拌是製茶時候一個重要環節,

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好的茶師會依據製茶場所與氣候,調整與改變茶菁的先後順序,

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讓每一片葉子的含水量都能停留在最佳狀態,

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使茶再炒菁前一些雜味與青味藉由不斷的靜置與攪拌,

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產生茶葉的最佳狀態!

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高山好茶

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高山好茶的由來:

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從茶葉離開茶樹後,孕含著高山馥郁芬芳的葉面就開始在葉內循環,剛採下來的茶葉嬌貴的身軀,過度的力道,或不當的擠壓都可能會令茶菁悶傷或曬傷,細心觀察日光、濕度與空氣變化,能導引茶葉的澀水從葉面排出!

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而掌握茶葉雜質盡出的臨界點,除了發酵外、殺青也是重要的一個環節,經由高溫讓茶菁由青味轉而產生、醇、香、韻,使茶菁留在最精華的臨界點。

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整個過程結束,通常已到半夜
這樣原味的茶,喉韻最深,也因為澀水盡出,不但不傷胃還能補氣!

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好的茶雖然經由高溫讓茶菁由青味轉而產生、醇、香、韻,使茶菁留在最精華的臨界點。
但是剛製成的茶品無論是外觀如何都是屬於毛茶的一種!
想讓茶葉的品質穩定嗎?行家一定知道接下來我要說什麼…..。

好的高山茶除了 去除茶梗與黃片!

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茶葉烘焙也是很重要的一環喔!

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好的茶葉焙火後不會有火味也不會有焦味,並且可耐存放喔!

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茶杯與茶壺沖茶的差異:

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茶杯

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茶杯泡茶是一種最安全的泡茶方式,大量面積接觸空氣,少了開水溫度太高或太低的狀態,茶葉的品質相對較穩定!減緩茶葉因長時間而悶黃的可能性,同時試茶時觀察茶葉的伸展狀態、茶湯色澤、茶葉濕品、茶杯相較於茶壺方便又簡單。

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茶壺

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茶壺的好處是長時期使用同一把壺時,我們對壺的溫度與製茶量都會產生一種慣性的手感與習慣,茶壺土坯會吸收茶葉的香氣與茶湯,對茶壺喜好的朋友會因長期泡同一種茶與使用同一把壺,而內化成自己獨特的品茶方式與習慣,每一個人都會擁有各自不同的茶感喔!

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朋友你喜歡用什麼器具泡茶?

喜歡自己的品茶方式嗎?

歡迎與我們分享。

喝茶

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喝茶!

不一定要用許多的道具

一個簡單的杯子

也可享受一回浪漫的茶葉之旅。

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主角是阿里山冬片

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500cc的水放入少許茶葉後注入熱開水

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讓茶香迎接一天幸福的開始!

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溫馨建議:球型茶的置茶量不可太多喔!

Nourishing The Pot (養壺)-guest blog by 華平安 Kenan Akbas

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Yâng Hú (養壺) in Chinese literally means “nourish pot” and refers to how one cares for their teapot. The most sought after teapots are traditionally made by artists in Yi Xing, China (宜興). The clay from Yi Xing is also considered to be the best quality and is used by famous artists in Taiwan. The skill that goes into hand-making these pots is enormous, and any teapot worth it’s weight in gold deserves appreciation. When buying a tea pot one of the most important things is that you feel a personal connection to it. This personal connection makes nourishing the teapot a labour of love.

One main reason for nourishing your teapot is that after continual use and time (1+years) the pot will begin to enhance the flavor of every steeping. This is due to the essential oils and resins dormant, deep in the pores of the clay slowly being released. The interaction between an experienced tea pot and the tea you brew inside greatly enhances the overall experience when you use a properly seasoned teapot.

What elements are involved in nourishing ones teapot?

 

TIME
When you first buy your teapot it will appear dull and lack luster. As time passes with every brew, every hour, every year, the essential tea oils will infuse into the water and clay pot alike. The pot will begin adopt the flavors/essences of the tea. The color of the pot, both inside and out will change. A resin like glaze and shine will begin to appear. This shine is known as Hé Shang Guāng 和尚光 literally meaning “monks shine”. Over time a fragrance will become apparent even when the pot is dry and at rest. While preparing and drinking tea it is normal to pour tea soup over the pot, this is called bathing.

BATHING
The first bathing happens just before the first brew when the tea is being “washed”. After the “wash/rinse” the water is poured out of the pot and into small tea cups to warm them. The tea in those cups is then poured back over the pot. After the rinse any extra discarded tea soup can be poured over your pot during the drinking session, this is called bathing. Some people at the end of a tea brewing session will use a brush and paint the leftover tea soup evenly over the pot and leave to dry, this helps to give the pot an even shine.

Also, never wash your teapot with anything but hot water… never use soap or other cleaners. After drinking just leave it to dry.

CONSISTENCY
Consistency is important. If you don’t use your teapot often it will not accumulate the treasures of time that enhance the quality of your tea. Consistently using the teapot is only one part, the other is choosing a type of tea that will match that teapot. I use a very general system to match tea and teapot based on the fermentation level or type of tea. For example, I will buy one pot for brewing Pu-er tea, or one for lightly rosted Oolong or heavy fermented Oolongs etc., this is an important part of nourishing your teapot.

POLISHING
Perhaps a controversial subject among some tea drinkers. This is because there are two ideas on acquiring the “monks light” of your teapot. One is that the pot should shine from the inside out. This means that brewing your tea and bathing is sufficient and beauty will makes its way from the inside out. The other is that one can freely and gently polish the outside of their teapot with a dedicated tea-towel. The polishing is done when the teapot cool and dry, then one gently and scuffs the outside of the pot. The normal polishing time is under 20 seconds.

STORAGE
After the pot has been used and dried off it should be stored in a cool dry place. It should be stored away from other fragrant things. It is easy for the clay pots to pick up the smells of other things such as a moldy closet, incense or the spices in a food cabinet.

 

BASIC GUIDELINES
Do not leave tea steeping in your teapot overnight.
Do not leave damp or wet leaves in your teapot overnight.
Do not wash/rinse you teapot out with anything but hot water.
Do not over polish your teapot, it will damage your progress. (20 sec. is good)
Do not squeeze tea leaves or rub tea oil over the pot.
Do not brew extremely different types of tea in the same pot… It is better to have consistency.
Store pots in a cool & dry place away from other smells.

These are the very basic ideas behind “nourishing your teapot” and what it means. I tried to keep it as simple as possible. Hope you leaned something!
Everything I said above is based on personal experience… if you have anything to add, please do!

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