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)

 

 

 

 

茶葉香味

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茶葉的香味會因為茶芽的大小與茶葉的製作工藝產生千變萬化的味道。

以採收葉子的大小而分:
採芽心:茶芽的取得量少、價位最高。
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採小開面(一心兩葉):香味比芽心與滋味濃稠度都比芽心高。
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採中開面:(目前的台灣大都以栽採小開面與中開面較多數)
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採大開面(對口芽):香氣飽滿但是茶湯滋味與一般的茶比稍嫌淡薄。
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當然還有製作工藝的不同,也會影響茶葉香味的表現喔!

期待的老茶終於出爐了!

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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。

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每一甕都是獨一無二,好東西真的需要等待!

 

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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。

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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!)

 

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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

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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。

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我們以2002年製成的宜蘭烏龍茶

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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。

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茶葉種植方式

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茶籽育苗: 播種前浸種催芽,當50%的茶籽露出胚根時,即可播種。

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插苗法:在土壤上插上茶苗。

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嫁接扦插苗:在成茶樹上接上新種茶苗。

 

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茶葉種植前應進行土壤深翻、平整、施足基肥。肥料以含有機質的堆厩肥、餅肥和一定數量的磷肥為好。用量依土質而異,按茶行設計佈局,開定植溝,深寬為20-50厘米,施入肥料後與土充分拌勻,蓋土耙平再按株叢距種植。

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茶樹是一種多年長生的樹種,種植後可存活幾十年或更久,當我們喝到一杯老茶時,是否該感恩前人種植時的辛勞付出呢?

Eco Friendly Packaging Design

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People often ask us why we spend so much time producing our own packages. To be honest, it started with a simple idea that we want to distinguish our tea-making process and our ideas of tea from others. And it all began from there—a tiny dot that connects with other dots and together they transform into the current Jhentea packaging design you see here.

Our idea of packaging should be as GREEN as possible.  Minimize impact to our environment.

We decided to develop packaging that is not made of plastic or metal as what is commonly produced for tea.  We choose to use recycle Paper for box and can.

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The paper can was wrapped in exquisite coarse linen.paper can brown

paper can red

 

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packaging drawer

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Tea Seed Oil Packaging

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Regardless of the packaging, what we care is the essence, or the quality of our tea. We sincerely hope that there will be more people coming to appreciate genuine and authentic tea. We would like to replace artificial tea with the purity and fragrance of authentic tea that touches your taste buds. Artificial tea might be very flavorful, tasty, convenient and even cheap. But have you tried genuine and authentic tea—the tea that contains with itself real fragrance? Have you tried the kind of tea with various levels of fragrance and tastes that evolve with time? We started out with a simple idea of inviting more people to get to know the genuine tea culture of Taiwan. Jhentea grows as we promote this idea and we would love to invite you, a fan of the genuine tea culture, to join us.

Vintage Tea Ceramic Pot

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茶人

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愛茶的人

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愛茶的人一定會有學習茶知識的興趣,也無私心對外:
願意分享實質的茶葉或精神層面的心靈溝通

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對內:
在心中自己的準則與待人接物,很像儒家思想中的一個重要概念:
格物、致知、誠意、正心、修身、齊家、治國、平天下。

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茶藝的相關文化、禮儀、沖泡茶葉的技術、茶葉的品鑑、茶席空間的設計、

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與透過學習,融入日常生活,內化後形成日常生活的一種節奏與習慣。

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