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2019茶藝分享

19 Tuesday Mar 2019

Posted by aijhentea in Chinese

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台灣佛光大學華語中心茶藝文化教學課程內容分享

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2017-2018回顧

19 Tuesday Mar 2019

Posted by aijhentea in Chinese, 製茶技術

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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

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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

13 Monday Jun 2016

Posted by aijhentea in About Tea, Chinese, 製茶技術, 辦別茶葉品, Interior Design, tea pot, Tea Quality, 品茶;口感的訓練

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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:

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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

17 Sunday Jan 2016

Posted by aijhentea in Chinese, 製茶技術, 辦別茶葉品, Furniture Design, Tea Quality

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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 。

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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

16 Saturday Jan 2016

Posted by aijhentea in Chinese, 製茶技術, 辦別茶葉品, 品茶;口感的訓練

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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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Check it, few things to know about Taiwan tea. These TV make from Taiwan Councils Agriculture.

27 Sunday Sep 2015

Posted by aijhentea in Chinese

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「四季春茶」

18 Thursday Jun 2015

Posted by aijhentea in Chinese

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Tags

Business, buy tea, 烏龍茶, Drink, 茶葉, 品質, Jin Shan Tea, Oolong, Oolong Tea, Shopping, Tea Making Competiton, Tea quality, Tea Tasting, 台灣茶, 喝茶的樂趣

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

16 Thursday Apr 2015

Posted by aijhentea in Chinese, 製茶技術, 辦別茶葉品

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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,

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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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喝茶

04 Sunday Jan 2015

Posted by aijhentea in Chinese

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Tags

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

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!

茶湯之美

16 Sunday Nov 2014

Posted by aijhentea in Chinese, 辦別茶葉品, Tea Quality, 品茶;口感的訓練

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Tags

buy tea, Drink, Furniture design, Oolong, Oolong Tea, Taiwan, Tea quality, Tea Shop Design, 喝茶的樂趣

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泡茶的時候有時第一泡茶會有泡沫產生,它並非是汙染物質或塵垢,相反的它茶葉成分Saponin 的表面活性作用,Saponin 植物成分是配醣體之一群,溶水起泡沫的物質總稱,可作爲強心劑,去痰劑,古時亦用來做洗劑、茶葉泡沫Saponin 可能對降低膽固醇及脂肪酸而抑制體胖有藥理作用,茶葉中的有機化合物。


主要有:脂質、碳水化合物、氨基酸、蛋白質、生物堿、茶多酚、有機酸、色素、香氣成分、維生素、皂苷、甾醇等等….下次當你看見茶葉沖泡時產生的泡泡,千萬別急著去除,Saponin 可是茶葉中的人蔘喔。

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