2017-2018回顧

雖然很久沒有在這裡Po文了，這一兩年隨著我們的初衷，慢慢地朝著我們的目標前進，因為製茶的工作，佔據我許多的時間，所以目前只是用手機在Instagram上面，發表少許我們的日常小確辛，如果想關注我們的動態可以搜尋jhentea、ai.jhentea就可以發現我們的動態唷！

我們開始舉辦茶藝文化教流，希望有更多的人，能夠欣賞到真正純淨與特別的台灣茶葉工藝

除了持續在高山製作茶葉之外，也增加了天然的綠色飲料推廣活動，希望有一天喝茶不再是亞洲人的習慣，讓更多的人知道在這個小小的島嶼台灣，非常特殊的茶藝文化，改變就從身邊一點一滴的做起，期待更多的茶友們能夠加入我們的行列。

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玉山茶

製造日期:2016-5/11

Elevation 海拔：1800meters

Varietal品種：Green Heart Oolong 青心烏龍

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.

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.

日光萎凋
Outdoor Withering

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. )

殺青
Killing Green.
To stop oxidation, the leaves are heated in the tumbling machines.

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

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.

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

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.

 

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

 

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:

Brewing Method:

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

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.

 

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!

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

Tags

烏龍茶, 茶葉， 品質, Furniture design, Oolong Tea, Taiwan, Taiwan Tea Competition, Tea, 台灣茶, 喝茶的方式, 喝茶的樂趣, 泡茶的技術

今年的冬茶主角:阿里山紅水烏龍又稱紅烏龍 。

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。

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

4、靜置發酵

5、炒菁

6、揉捻

 

7、初乾

8、團揉塑型

9、乾燥

10、檢除老葉與茶梗

 

11、複焙

12、完成精緻茶工序

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。

備茶

器具與環境的選擇 !  理念的表現方式。

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。

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。

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。

影響茶葉製造過程

Tags

Business, 茶葉， 品質, Furniture design, Oolong, Oolong Tea, Taiwan Tea Competition, Tea, Tea quality, 台灣茶

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，

 

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，

 

讓每一片葉子的含水量都能停留在最佳狀態，

 

使茶再炒菁前一些雜味與青味藉由不斷的靜置與攪拌，

產生茶葉的最佳狀態！

高山好茶

Tags

buy tea, Drink, Oolong Tea, Taiwan, Taiwan Tea Competition, Tea, Tea quality, 台灣茶

 

高山好茶的由來：

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！

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。

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！

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!

 

 

 

 

 

 

 

 

 

 

 

茶葉烘焙也是很重要的一環喔!

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！

茶葉種植方式

Tags

buy tea, 茶葉種植, 茶葉種植方式, 認識茶葉, interior design, Oolong Tea, Taiwan, Taiwan Tea Competition

茶籽育苗： 播種前浸種催芽，當50%的茶籽露出胚根時，即可播種。

插苗法：在土壤上插上茶苗。

嫁接扦插苗：在成茶樹上接上新種茶苗。

 

 

 

 

茶葉種植前應進行土壤深翻、平整、施足基肥。肥料以含有機質的堆厩肥、餅肥和一定數量的磷肥為好。用量依土質而異，按茶行設計佈局，開定植溝，深寬為20－50厘米，施入肥料後與土充分拌勻，蓋土耙平再按株叢距種植。

茶樹是一種多年長生的樹種，種植後可存活幾十年或更久，當我們喝到一杯老茶時，是否該感恩前人種植時的辛勞付出呢？

How to Roast Your Own Tea

Do you have teas that have been sitting on your shelf for so long that they lost their aroma and flavor? Or maybe, sometimes you want to mix different teas to blend a new flavor?  Here are some simple ways to roast your own tea in your own kitchen.

One way to process tealeaves is to roast them. Roasting reduces the water content of the tealeaves at their primary process, it also lowers the amount of impure content resulted from the lengthy tea-making process. Roasted tealeaves are more stable in fragrance and quality and are able to be preserved better for a longer period of time.

Use one of the following roasting tools to roast your tea:

Rice cooker:

Place water-absorbent paper in a rice cooker. The amount of tealeaves roasted in the cooker cannot exceed 0.5 cm in height. Do not cover the rice cooker fully, leave some space so that steam can go vaporized. Do not add water in the rice cooker and keep the cooker in the heat-preserving mode when roasting. It takes at least 3 to 4 hours before tealeaves change when roasted in a rice cooker. But the plus side is, it is easy to clean a rice cooker and it produces less odor; also, roasting tea in a rice cooker does not change tealeaves so rapidly that tealeaves might get ruined in just a blink of the eye when left unattended.

 

Oven:

Your oven should not have the smell of BBQ meat or cakes. Place water-absorbent paper in an oven. The amount of tealeaves roasted in the oven cannot exceed 0.5 cm in height. Preheat your oven to 80℃. Remember to stir and toss tealeaves frequently. Tealeaves are expected to change in 10 minutes and you can start tasting your tea now. An oven is good in that it takes shorter time for tealeaves to change, but that also means tealeaves undergo a more drastic change when roasted in an oven and are more easily to get burned.

Professional tealeaves roasting oven:

Don’t forget to stir and toss tealeaves so that they can be roasted evenly. Be gentle when you stir so that you can avoid the smell of scorching resulted from the tea dust that fall into the oven and got burned.

 

 

Heat induced from roasting changes the impure contents, tannin and catechuic acid in tealeaves. This change lowers the bitter and acerbic tastes and brings out the sweetness in the tealeaves.

The changes of tea are defined by the changes in their bitter and sweet tastes. It is not difficult to roast tea and I encourage you to give it a go. Roast just a small amount of tealeaves each time you try, and I am sure you will get the result you love the most. Just do it! You might not roast your tea to its perfection, but the taste of imperfection itself is just equally worth exploring.

Roast at 60℃ for about an hour and you will see obvious changes in tealeaves.

Making your tea with water at the temperature of 95℃

The color of tea changes after you heat them up.

After sitting the roasted tealeaves for a few days (We called it awakening tea), the fragrance of the tea gets stronger.

 

 

禮盒

Tags

Business, buy tea, Drink, 茶葉， 品質, interior design, Oolong Tea, Tea, Tea Master, Tea quality, Tea Shop Design, Tea Tasting, 喝茶的樂趣

經常有人詢問我們的為什麼要花那麼多的時間製作私版包裝，其實我們一開始只是想區隔我們的製茶與對待茶的想法與觀念，就這樣我們由一個點到一個面，慢慢成形。

環保愛地球經濟包裝禮盒

  精緻荷蘭布禮盒紙罐   高品質四兩半手禮   抽屜式半斤雙罐禮盒

無論是用何種包裝，最終的本質我們還是得回歸到”茶”的品質，我們希望更多的朋友能接受原汁原味的茶，以茶的純、茶的香氣、與味蕾；取代速食主義下的調和茶，調和茶可能很香、也可能會很好喝、便利、便宜；但是您喝過純茶香、隨著時光香氣、口味層次感不停轉化的原味茶嗎?一個很簡單的想法，希望更多人了解台灣純茶的文化，我們隨著時間一點一滴慢慢的成長，也歡迎喜歡原茶文化的朋友加入我們的行列。

 

品茶

Tags

buy tea, Drink, 酶納反應對身體的影響, 茶葉， 品質, Oolong, Taiwan Tea Competition, Tea quality, 喝茶的方式, 喝茶的樂趣

當我們品茶時會有幾種過程

 

 

聞茶香

1、乾品：茶葉未沖泡前的香氣(有何特徵? 茶的色澤、外型、味道。)

 

2、濕品a：茶葉沖泡後的香氣、入口的香氣、冷後杯底的香氣。

 

 

 

濕品b：茶葉沖開後，茶葉伸展的狀態？茶葉水色清澈或是混濁？茶葉有無受損？簧片荖葉多不多？

 

 

 

3、口腔的感覺：入口的滑稠度，吞嚥時的滑順度，能不能感受口腔內香滑甜的餘韻和不斷由自己體內湧上的口水。

 

4、後韻（又名生津）：喝了一泡好茶，入口的滑稠度，吞嚥時的滑順度，能不能感受口腔內香滑甜的餘韻和不斷由自己體內湧上的口水，也就是我們老前輩所謂的生津與後韻，一泡好茶能讓受口腔內香滑甜的餘韻持續到30分鐘以上喔 !

 

心動嗎?讓我們一起來品茶。