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

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「四季春茶」

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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

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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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高山好茶

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高山好茶的由來:

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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!

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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。

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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!

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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!

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茶葉烘焙也是很重要的一環喔!

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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!

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茶杯與茶壺沖茶的差異:

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茶杯

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茶杯泡茶是一種最安全的泡茶方式,大量面積接觸空氣,少了開水溫度太高或太低的狀態,茶葉的品質相對較穩定!減緩茶葉因長時間而悶黃的可能性,同時試茶時觀察茶葉的伸展狀態、茶湯色澤、茶葉濕品、茶杯相較於茶壺方便又簡單。

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茶壺

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茶壺的好處是長時期使用同一把壺時,我們對壺的溫度與製茶量都會產生一種慣性的手感與習慣,茶壺土坯會吸收茶葉的香氣與茶湯,對茶壺喜好的朋友會因長期泡同一種茶與使用同一把壺,而內化成自己獨特的品茶方式與習慣,每一個人都會擁有各自不同的茶感喔!

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朋友你喜歡用什麼器具泡茶?

喜歡自己的品茶方式嗎?

歡迎與我們分享。

喝茶

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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!

Nourishing The Pot (養壺)-guest blog by 華平安 Kenan Akbas

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Yâng Hú (養壺) in Chinese literally means “nourish pot” and refers to how one cares for their teapot. The most sought after teapots are traditionally made by artists in Yi Xing, China (宜興). The clay from Yi Xing is also considered to be the best quality and is used by famous artists in Taiwan. The skill that goes into hand-making these pots is enormous, and any teapot worth it’s weight in gold deserves appreciation. When buying a tea pot one of the most important things is that you feel a personal connection to it. This personal connection makes nourishing the teapot a labour of love.

One main reason for nourishing your teapot is that after continual use and time (1+years) the pot will begin to enhance the flavor of every steeping. This is due to the essential oils and resins dormant, deep in the pores of the clay slowly being released. The interaction between an experienced tea pot and the tea you brew inside greatly enhances the overall experience when you use a properly seasoned teapot.

What elements are involved in nourishing ones teapot?

 

TIME
When you first buy your teapot it will appear dull and lack luster. As time passes with every brew, every hour, every year, the essential tea oils will infuse into the water and clay pot alike. The pot will begin adopt the flavors/essences of the tea. The color of the pot, both inside and out will change. A resin like glaze and shine will begin to appear. This shine is known as Hé Shang Guāng 和尚光 literally meaning “monks shine”. Over time a fragrance will become apparent even when the pot is dry and at rest. While preparing and drinking tea it is normal to pour tea soup over the pot, this is called bathing.

BATHING
The first bathing happens just before the first brew when the tea is being “washed”. After the “wash/rinse” the water is poured out of the pot and into small tea cups to warm them. The tea in those cups is then poured back over the pot. After the rinse any extra discarded tea soup can be poured over your pot during the drinking session, this is called bathing. Some people at the end of a tea brewing session will use a brush and paint the leftover tea soup evenly over the pot and leave to dry, this helps to give the pot an even shine.

Also, never wash your teapot with anything but hot water… never use soap or other cleaners. After drinking just leave it to dry.

CONSISTENCY
Consistency is important. If you don’t use your teapot often it will not accumulate the treasures of time that enhance the quality of your tea. Consistently using the teapot is only one part, the other is choosing a type of tea that will match that teapot. I use a very general system to match tea and teapot based on the fermentation level or type of tea. For example, I will buy one pot for brewing Pu-er tea, or one for lightly rosted Oolong or heavy fermented Oolongs etc., this is an important part of nourishing your teapot.

POLISHING
Perhaps a controversial subject among some tea drinkers. This is because there are two ideas on acquiring the “monks light” of your teapot. One is that the pot should shine from the inside out. This means that brewing your tea and bathing is sufficient and beauty will makes its way from the inside out. The other is that one can freely and gently polish the outside of their teapot with a dedicated tea-towel. The polishing is done when the teapot cool and dry, then one gently and scuffs the outside of the pot. The normal polishing time is under 20 seconds.

STORAGE
After the pot has been used and dried off it should be stored in a cool dry place. It should be stored away from other fragrant things. It is easy for the clay pots to pick up the smells of other things such as a moldy closet, incense or the spices in a food cabinet.

 

BASIC GUIDELINES
Do not leave tea steeping in your teapot overnight.
Do not leave damp or wet leaves in your teapot overnight.
Do not wash/rinse you teapot out with anything but hot water.
Do not over polish your teapot, it will damage your progress. (20 sec. is good)
Do not squeeze tea leaves or rub tea oil over the pot.
Do not brew extremely different types of tea in the same pot… It is better to have consistency.
Store pots in a cool & dry place away from other smells.

These are the very basic ideas behind “nourishing your teapot” and what it means. I tried to keep it as simple as possible. Hope you leaned something!
Everything I said above is based on personal experience… if you have anything to add, please do!

東方美人(白毫烏龍茶)

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東方美人(白毫烏龍茶)

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以前只有在新竹有的製茶工藝現在由北到南,從平地到高山都有它的蹤跡,只是隨著製茶師傅的觀念或市場的導向,各地的美人茶風味與質地都有明顯不同!沖泡東方美人茶溫度不宜太高,85度左右即可。
東方美人又稱膨風茶

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採收必須在炎夏農曆芒種至大暑間,即端午節前後茶芽吸引小綠葉蟬附著於幼業上咬噬,經手工採摘小開面的芽心,以傳統技術精製而成!茶樹嫩芽經茶小綠葉蟬(小綠浮塵子)吸食後長成之茶芽,稱為「著涎」的茶菁,茶葉品質的好壞決定在「著涎」的程度。高級 的東方美人茶發酵度達60~75%,所以不會產生「生菁臭」、「臭菁味」,不苦不澀。最適合製作東方美人茶的茶種是「青心大冇」,現在也有人以青心烏龍的品種和其他改良品種製作…….


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製茶過程:茶葉炒菁後,多一道以布包裹,「靜置回潤」,再進行揉捻、解塊、烘乾。
茶葉白毫肥大,葉身呈白、綠、黃、紅、褐五色相間,有濃濃蜂蜜香熟果味。
Oriental Beauty東方美人茶:
獨特的熟果味和蜜香,來自小綠葉蟬的叮咬而產生,茶園若要吸引小綠葉蟬群聚,是不能噴灑任何農藥。所以,有蟲害的東方美人茶才是最高級之極品,但也因為蟲害讓茶的產量少得可憐,這也是東方美人價位高居布下的主要因素。

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茶湯之美

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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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製茶方式

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由茶的製照方式品茶

白茶:採摘後,利用日光萎凋慢慢將茶葉中的水份去除或是以文火乾燥製成的茶藝。

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黃茶:與綠茶的工藝略同,但多了一道燜堆渥黃的工序。

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綠茶:茶菁採摘後利用高溫殺青、揉捻、乾燥,不做日光萎凋的過程喔。

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半發酵茶:台灣大部分茶類大都是屬與部分發酵茶、茶菁經過、萎凋、揉捻、殺青、乾燥、揉捻、乾燥。

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紅茶:茶菁經過、萎凋、揉捻、不殺青、直接發酵、乾燥。

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黑茶:黑茶是利用微生物發酵、又稱潽洱茶。

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調和茶:只要有添加茶以外的都屬調和茶的範圍。

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(部分圖片取自網路)