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

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茶葉烘焙 DIY

Tags

buy tea, Drink, 茶葉， 品質, Oolong, Oolong Tea, Taiwan, Taiwan Tea Competition, Tea quality, 喝茶的樂趣

焙茶也是製茶技術的一種。主要是進一步減低茶葉在毛茶時中的含水量或茶葉製造過久後產生的雜質，經過烘焙的茶能穩定香味與品質，提高茶葉保存效果。

建議工具

電鍋：須在電鍋內放上一層可吸收水分的紙，茶葉厚度不可超過0.5公分，電鍋蓋不可全蓋滿需要留空隙讓水氣蒸發，電鍋內不能加水只要讓電鍋以保溫的方式恆溫低溫焙茶即可，時間最少要３－４小時茶葉才會產生變化，雖然時間長但電鍋的好處容易清洗，比較不會有異味並且焙茶的變化較慢，不容易失敗。

烤箱（不可以用烤肉、蛋糕有異味的烤箱）：須在烤箱內放上一層可吸收水分的紙，茶葉厚度不可超過0.5公分，烤箱先預熱至度80℃左右，經過１0分後茶葉就會產生變化，要常翻動，這時後就可以開始試茶了，烤箱的好處：時間短、但相對茶葉的變化大，茶葉容易烘焙也容易烤焦。

專業用烘焙茶籠：記得翻動茶葉，讓茶能平均受熱喔！（動作要輕柔，預防”茶末”掉入烤爐內產生焦味。）

 

茶葉經過烘焙程序後，其中的雜質、單寧酸、兒茶素、會因為茶葉受熱產生變化，因而有抑制苦澀味與帶有甜味的化學變化。

茶葉的變化是由苦與澀二種程曲線交替，如何焙茶其實很容易，只要多試試，每次烘焙的茶量不要太多，一定能掌握到自己最喜歡的焙火茶，有興趣的朋友一定要 DIY,　喝自己烘焙的茶就算有缺失，也會是一項很有趣的體驗喔。

60℃低溫烘焙1小時左右，茶葉會明顯產生變化，

沖泡溫度95℃

 

 

 

茶葉經過加溫之後茶葉的色澤也會產生變化喔!

烘焙的茶經過幾天之後(醒茶)，茶葉的香味會比剛烘焙出的時候更香甜。

 

 

阿里山茶

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buy tea, Drink, 茶葉， 品質, Oolong, Taiwan, Taiwan Tea Competition, Tea, Tea quality, 台灣茶產地介紹, 喝茶的樂趣

阿里山產茶區座落於北回歸線南北兩側，海拔高度由1200公尺至1600公尺以上，除了有高山茶的茶韻味外，這樣的條件 “北回歸線南北兩側” 讓阿里山茶 有了其他茶區沒有的獨特味道。

北回歸線北側 : 山區常有濃霧，猶其是午後兩三點後高山霧氣籠罩，導致茶葉成長緩慢，葉片生長厚實、芽心呈紫色。茶葉酯質含量高、葉脈肥厚，入口茶湯溫柔滑順香氣清雅，猶如阿里山的少女一般神秘、迷人！

       

　　

座落於北回歸線南側:　陽光充足，茶區氣候與施用有機肥料，製成的烏龍茶帶油光、圓潤、緊實，茶湯入口茶湯渾厚有力，好像阿里山的青年般熱情、強壯！

　

同一個產區座落的茶區影響茶葉香氣變化除了，陽光、溼度、我想是最主要的是喝茶的人是否有細細的品味，親愛的茶友們您喜歡哪一種阿里山茶呢？

包種茶

“包種茶”名稱的由來，相傳于距今150餘年前，大陸福建省泉州府安溪縣茶農仿武夷茶的制造法，將每一株或相同的茶葉分別制造，再將制好的茶葉，每四兩裝成一包，每包用福建所產的毛邊紙二張，內外相襯包成長方形的四方包，包外再蓋上茶葉名稱及行號印章，稱之為”包種”或”包種茶”

 

 

 

包種茶外觀似條索狀，色澤翠綠，水色蜜綠鮮豔帶黃金，注重香氣！這種高香味的茶，具有香、濃、醇、韻的特色，由茶杯看茶湯時茶的上方好像有一層油光，固有“凝脂香”的雅號。

包種茶屬輕發酵茶類，外觀呈條索狀，色澤墨綠。與綠茶不發酵清幽的香氣不同的包種茶， 就是在製茶時茶的鮮葉經過輕氧化與發酵，
外觀呈條索狀，色澤墨綠。

包種茶的加工，必須小心翼翼，接觸茶葉時動作輕柔，攪拌茶葉時也一樣要細心呵護，包種茶未經團揉是最不會破壞茶葉葉面與香氣的一種製茶工藝喔！

My unique experience of design and produce our tea ceremony table

Tags

Business, Furniture design, interior design, slab table, Taiwan, Tea, Tea Shop Design, Teak, teak wood table, Tree, Wood, Wood Finish

I’ve been thinking of a design for a tea table. One idea is that it should be made out of wood slabs. For sustainable reasons, I didn’t want to cut down a new tree, so I began my design by searching reclaimed wood. Functionally, a tea table needs to seat a minimum of 8 people for tea tasting. There should be a dishwasher under the table top, a storage area for tea ware and space for tea plates that hooks into a drainage system.

My childhood guitar teacher has a building material business. In his warehouse, he had cut piles of wood to be used as wood flooring material. Also inside are huge piles of wood logs, 14 of which are from Teak trees that had been laying there for more than 20 years. I just can’t believe how lucky I am to find this tree laying there waiting for me. Although this particular  tree is not in any way perfect, it is really ideal for what I am looking for.  A 3-meter (118 inches) long Teak tree ended up costing ONLY $400.  Somebody’s junk is my precious stone! How incredible that is!

Our town was a major wood harvesting area during the occupation by Japan. The Japanese would cut down trees thousands of years old and shipped them to Japan to build temples and houses. They had built an entire transportation system and factories to do so. As a result, there are still numerous old wood production factories here. I probably would have never known such productions existed had my guitar teacher not tell me. There is a factory in the middle of a rice field that looked like it had been there for centuries. Even the workers there are all in their 50s. Here in Taiwan, you talk and negotiate right when you first meet. I simply asked him to cut the wood I selected into 3 pieces… 50 dollars, done!

This cutting machine must be the coolest old machine I have ever seen. They hefted the tree on to a train, where it was secured and measured into the thickness that I requested. The cutter then drives the train over a huge chain saw. I was extremely nervous, because even though I designed hundreds of furniture before, I had never had my own tree cut to measurements. I was worried if the cut is not in the right place, I would have ruined this beautiful tree. I didn’t have a lot of time to think long on this.  The workers were there, measurements were made and in 10 minutes my tree was in 3 pieces.

The left over slabs I’m saving for a later day to make something else out of it.. stay tuned…  J

This is why I really appreciate small mom and pop shops. There are still so many highly skilled wood finishers in our town. We found this shop that as it turns out knew my college professor really well. I had majored in Forestry. Our professors are pretty well known in Taiwan. They have been associated with many workers in the field. This old Master must be 70 years old or so and he is still doing wood finish for a living. He quickly decided how we should assemble these 3 pieces together and how to fill the imperfections.

The production time is 2 weeks!
Each slab had to be fastened together, then the finisher will sand, stain, and apply the finish coats. A natural lacquer was applied on top to give a subtle but rich sheen.

I also had a local metal shop made the table legs and storage components. It was a lot of visiting shops and discussing design ideas. There were very minimal detailed drawings that had to be done since I was able to work around the workers’ skill set. Their experiences had taught me a different way to doing design and I love the way it came out!