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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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

高山好茶

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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！

茶湯之美

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

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。

期待的老茶終於出爐了!

Tags

烏龍茶, 老茶, 台灣老茶, 台灣茶

今年的老茶出爐了，為了使茶的儲存更便利與美觀，從年初我們就開始尋找陶藝家幫我們量身訂做，手拉坏的土窯甕！為了這一個拉坯的茶甕、你知道嗎？我們排隊足足超過了半年。

 

每一甕都是獨一無二，好東西真的需要等待！

 

 

提盒設計

我們的包裝求字是我最困擾的難題，後來感謝書法家朋友”許志聖”老師情義相挺贈我墨寶，茶葉禮盒才能順利製作。

 

紐約畫家好友kerri 是一位現代又細心的女生，繁忙的工作外幫我畫”中國國劇臉譜”這一個部份我們也等了一年以上。(今年是女生國劇臉譜、明年是男生國劇臉譜喔！)

 

設計的部分是設計師妹妹親自幫忙，製作紙盒的成全紙器王老闆來回宜蘭數次、溝通、修改

還有我的好友們跨刀力挺幫我封罐，感恩在背後付出和支持的朋友們！我們老茶，因為有你們才能從無到有一點一滴的完成。

我們以2002年製成的宜蘭烏龍茶

 

 

存放期間只是選擇通風乾燥的場所，讓茶葉在長期酶化作用下，產生特殊香氣與口中不斷變化的層次感，這就是我們推出的2014年老茶。

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.

 

 

Virgin Tea

Tags

tea trees, Virgin tea

A virgin forest is a piece of land that has never grown tealeaves or crops. Virgin tea is the first harvest on this land since its first reorganization for water and land conservation and establishment of irrigation facilities.

It takes three years to have the first harvest of tealeaves from virgin tea trees, which yield 1/20 of other mature tea trees.

Virgin tea is special in that the tea trees are fresh and vigorous, and so are its shoots. Virgin tealeaves are thicker and can produce tea that is more flavorful than others. Virgin tea is also special in that it is limited in quantity, supreme in quality, and thus much more expensive in price.

 

 

玉山茶

茶與禪

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Drink, Furniture design, interior design, Oolong, Oolong Tea, slab table, Taiwan, Taiwan Tea Competition, 喝茶的樂趣

茶禪：動態與靜態


寂止禪:　止禪以坐姿為主，且不宜變換姿勢，若身體不適須要換姿勢，也要守住所緣(目標)。
止禪於所緣，保持「尋」(vitakka﹐專註目標)、「伺」(vicāra﹐繼續專註目標)，所緣是概念法(世俗諦)。

內觀禪:　觀禪不拘姿勢。觀禪尋、伺(專註、繼續專註)對象，所緣是究竟法(真實諦)，

如：觀「觸」：呼吸的觸、腹部起伏(=風觸色)、坐姿及臀部的觸等、感受、聲音的生滅；其它的蘊、處、界，不宜當初始觀禪的對象；

如果觀對象是茶 ，則觀「茶的集法」，可觀察具有身、心、鼻才有吸氣，與具有身、心、鼻才有呼氣，又從眾緣生（茶的生、成、製、飲），可悟入無常，導致更高階的智見。

 

中國古語有云:人何以知(道) ? 曰：心

心何以知？

曰：虛壹而靜。心未嘗不臧也，然而有所謂虛；

心未嘗不滿也，然而有所謂一；

心未嘗不動也，然而有所謂靜。

飲茶、品茶、在乎一心，當您真的能靜下心來品味一杯茶時，

當下已經不是茶在身體上口腔與體內的變化，

更重要的是藉由這樣的過程，提升身、心、靈的品質。

 

 

品茶

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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。