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。

 

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茶葉烘焙 DIY

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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。

 

 

處女茶

Tags

Oolong, Shopping, Taiwan, Tea Competition

處女茶：從來沒有種植過任何茶葉或農作物的原始林內，重新整地、水土保持、興建灌溉設施後，第一次栽種出而採收的茶葉，就稱作『處女茶』。

3年才能採收第一次栽種出的茶葉，產量是成茶樹的２0:１的產量

處女茶的特色在於：新生茶樹新芽強健，茶牙肥厚可製作出比一般茶樹滋味更濃厚的品質。因此，價格昂貴、數量有限也是『處女茶』的特色之一喔!

 

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！

2013 Taiwan Yilan County Tea Making Competition 3 of 3- Judging Process

Tags

Competition, Drink, Odor, Oolong, Taiwan, Taste, Tea, Uncle Cien

The deadline for tea submission is 7:00 am next day.   All tea masters had gone home to rest after 24 hours of working.  The organizer take 40 tea submissions, and randomly assign a new number for each tea which is different than the number that is assign to each tea masters.  This way the judges would not be able to influence by tea masters.

8:20am Pour first hot water.  100 degree Celsius, 4.5mins.

8:25am Pour first tea out and begin judging process.  The first run is judging Aroma. One main judge and one secondary judge.  The third person is recording the score for each tea.

8:27am Judges smell the aroma second run.  Temperature now is not as high, so tea aroma might change.  This is to confirm that the first aroma stays the same.

8:42am Jude tea flavor- first run.  Swirl couple times, then spit out.

8:50 am.  Second taste run.  Main judge pull out tea counter clockwise around tea cup to decide the tea is to hold or to eliminate.  If second judge agreed, the cup stay the same.  If not, they both taste the tea again.

8:58 am.  Third taste run.

9:00 am. Final taste run.

9:05 am.  Giving out the number rating and eliminating 21 competitors.

9:20 am.  With 19 competitors left, repeat the same procedure.

9:42 am.  Eliminating another 5 out of 19.

9:45 am.  Group different grades to judge.

10:08 am.  Final tea judge begins.  Repeat same procedure with previous steps. Some tea masters start to show up at this point to observe the judging process.  You can tell that most of them are pretty anxious.

10:25 am. Winners are decided after 2 hours tea tasting.

Results:  Uncle Cien won the third place.  We are so proud of him.

Note: Ai didn’t continue her win from previous competition.  Her tea flavor is great, but the aroma is not what judge is looking for.  Judge wants to have tea with milky flavor.

It was fun event for 3 of our family tea masters from 3 different tea shops to enter competition.  In the end, we all sit down and have our own tea tasting of what they made.  They discuss the pros and cons of each one’s tea, and noted what to do next time.  Judge’s taste might not be the same as consumer’s taste, but in the end of the day, only the well balance tea can win the competition.  END.

102 年度宜蘭縣製茶比賽 2-3

Tags

製茶比賽

製茶比賽開放一般民眾參觀,所以我用iPad mini在這裡記錄整個比賽過程。

首先,天氣狀況是很重要的。這會影響茶葉的品質及製作時間的長短。

(當天天候狀況)

•  溫度:32.7度
•  濕度:23%

11:06 am. 新鮮的茶青抵達會場,在分發給參賽者之前須要先將茶青散熱

11:08 am. 每位製茶師分到10公斤的新鮮茶青

Uncle Cien, uncle Yuen and Ai got there tea leaves. 10kg each.

11:25 am. 因為太陽太大的關係,茶青開始氧化,大部份的製茶師選擇將茶青灑在(平均平放)陰涼處 (大多數的人將這個過程稱為”發酵”,其實這是不對的觀念。之後我們會寫一篇關於發酵及氧化過程的文章)

今天我們的製茶師拿到40%的老茶青(品質較差),及40%的普通茶青(中等)和20%最好的嫩葉。

Tea Leaves Veriation

這是使用機器與手採茶的區別,今天的比賽使用的是機器採的茶。

The difference between machine cut and hand pick tea

1:55 pm.  現在氧化過程進行到第二次將茶青翻面 (因為風向改變加快了氧化速度,我們的製茶師將茶青移動至無風處)

6:44 pm.  現在氧化過程進行到第四次將茶青翻面。 (你可以開始聞到各個茶師所製作出來的茶散發的香氣,此時不應該有太濃的茶香味,要避免這點需要時間等待,直到茶青上的水氣慢慢散去,約使含水量保持在50%左右)

8:40 pm. 現在氧化過程進行到第五次將茶青翻面 (現在的茶青應該呈現很柔軟的狀態)

9:48 pm. 現在氧化過程進行到第六次將茶青翻面 (此時應該頻繁的翻動茶青,阻止水分的蒸發)

11:50 pm. 現在氧化過程進行到最後一次將茶青翻面的步驟 (這是控制水氣蒸發速度的關鍵, 當水氣順利蒸發,茶葉開始收縮)

1:50 am. 隔天凌晨 固定280度6分鐘。(高溫停止氧化過程)

1:57 am. 隔天凌晨 轉動了2分鐘(在高溫氧化後茶青會變得很燙,然後立即將茶葉放入炒青機內轉動。這讓我回想起成長過程中,我是負責這個步驟的,製作到這個步驟時,通常都是半夜了,我覺得很累,但我知道爸媽還在辛苦的工作,所以我不能去睡,於是我趴在炒青機上面,當它轉圈時我的身體也會跟著繞,這是我得到的一點樂趣)

2:00 am. 隔天凌晨 乾燥(高溫停止氧化過程) 

4:30 am. 隔天凌晨 半成品(現在終於可以稍做休息,接下來的製作過程時間不緊迫,可以在第二天完成。但製茶比賽需要一次完成整個過程) 

4:45 am. 隔天凌晨 挑出過長的茶梗

6:30 am. 隔天早上  繳交作品。累翻了!!!

Ps. 製茶不僅是體能上的挑戰,製茶技術還需要有豐富的經驗,向所有參與製茶比賽的茶師致敬。

2013 Taiwan Yilan County Tea Making Competition 2 of 3- Battle On

Tags

Beverages, Brewing, Competition, Drink, Evaporation, Home, Humidity, Oolong, Redox, Shopping, Taiwan, Tea, Tea Competition, Tea Making Competiton, Yilan Luodong

Tea competition is open to general public for viewing.  I stay here to document the whole competition process with my iPad mini.

First, weather condition is important. It will affect the quality of the tea and how long the production times take.

• Temperature: 91 degree
• Humidity: 23%

11:06 am.  Fresh Tea arrives.  Dissipate heat before distributed to tea masters.

11:08 am.  Each tea master get 10 kg of fresh tea leaves.

11:25 am.  Oxidation Process started.  Because the sun is too strong, most of the tea masters chose to spray tea under the shade. (Most people called this process Fermentation Process which is technically incorrect.  We will write a post about fermentation and oxidation process in the future.)What Ai got today is 40% old tea leaves (bad), 40% medium leaves (good), and 20% young leaves (better).

The difference between machine cut tea and hand pick tea.  This competition use machine cut tea leaves.

1:55 pm.  On going oxidation process -2nd leaves turn. ( Wind change direction and pick up speed, Ai moves her out of the open plan.)

4:00 pm.  On going oxidation process -3rd leaves turn.  (At this point, most of the tea masters move their tea inside the building.  However, the location is ordered by the organization, for tea master get the left side of the area has advantage of those on the right because where the wind came from.)

6:44 pm.  On going oxidation process -4th leaves turn. ( You can start to smell the difference between tea masters now.  Should not produce too much aroma at this point, needs to wait till water in the tea leaf slowly dissipate. Try to reach water content to about 50%. )

8:40 pm.  On going oxidation process -5th leaves turn. (Tea leaves should feel soft now)

9:48 pm.  On going oxidation process -6th leaves turn. (Turn more frequently to stop water evaporation.)

11:50 pm.  On going oxidation process -final leaves turn. (The key is to control the speed of water evaporation.  When water evaporate smoothly, tea leaves start to curb)

1:50 am. next day.  Fixation.  280 degree C for 6 mins.   (High heat to stop oxidation process)

1:57 am. next day.  Rolling for 2 mins.  (The tea leaves become extreme hot after fixation process.  Immediately put it in the rolling machine to roll the leaves.  This remind me of when I grow up, I was in charge of this machine.  By the time the rolling process begins, it’s usually way pass midnight.  I would be so tired, but knowing my parents working so hard, I can’t just go to sleep! I let my body hang around the rolling machine and when it moves in circle  it moves my body in circle as well.  It was little fun I had. 🙂 )

2:00 am. next day.  Drying.  (High heat to stop oxidation process) 

4:30 am. next day.  Semi finish product.  ( Now it’s time you can finally get rest, the rest of the production are not time sensitive,  It can be done next day.  But for tea competition, they need to stay and finish the whole process.)

4:45 am. next day.  Hands sort the long stem out of the tea.

6:30 am. next day.  Final submission.  DEAD TIRED!!!

Side note:

Tea making is not only physical challenge, it also needs to have tremendous experience in order to master the tea making techniques.  Salut to all the tea masters that participate this time!

2013 Taiwan Yilan County Tea Making Competition 1 of 3

Tags

Jin Shan Tea, Oolong Tea, Taiwan Tea Competition, Tea Competition, Tea Making Competiton, Tea Master, Tea Tasting

Tea Making competition is a 24 hours competition which tea makers are giving exact same amount of fresh pick tea leaves.  All competitors stay in the same area and use the same equipments to produce tea.  The propose of tea competition is to award tea masters that has outstanding tea making techniques.

Date: 09/ 14/13- 09/15/13

Place: Luodong Culture Park, Yilan Taiwan

Qualify Tea Makers: 40 Tea Makers. 37 Male, 3 female.  Only one tea maker from each tea shop is allowed to enter the competition.

(Site note: 3 of our family members from 3 different tea shops are in the competition this time.  Jhentea’s Ai Fang won the second place out of 110 tea masters for the last Tea Making competition held over 10 years ago.  This is the first time Yilan government held live tea competition after 10 years.  Ai is looking to get a good result.  Uncle Cien and Uncle Yuan are also selected to be competing this time.)

Competition Rule:

1. Tea Type: Taiwan Oolong Tea No. 12- Jin Shan
2. Quantity: 10 Kg/ person
3. Machines: Provided by the organization
4. Submission: Submit no less than 1.6kg of semi finish tea after first drying process of which organizer gives back 200g of the tea to be used to finish final production.  Submit 150 g of final product before next morning 7am.
5. The whole tea making process should be within the premises of the culture park.  Do not bring any tools outside of this area.
6. No supervision from others is permitted during the competition.
7. Competitors are not allowed to leave the premises until the final product is submitted.
8. Organizer will provide meal and drinks within tea competition period.

Judge Rule:

1. Tea Appearance: 20%. Even Curb ball, sufficiently dry without odd smell.  Color should be Dark Green, Clean and free of odd odors.
2. Tea water appearance: 20%.  Fresh honey green color, clear through the whole body.  See through bottom of tea cup.
3. Aroma: 60%.  30% of aroma.  Clean and linger along in the nose.  30% Flavor.  Smooth hydrate the throat.  No odd taste.

Fresh picked tea arrived.