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「四季春茶」

18 Thursday Jun 2015

Posted by aijhentea in Chinese

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Business, buy tea, 烏龍茶, Drink, 茶葉, 品質, Jin Shan Tea, Oolong, Oolong Tea, Shopping, Tea Making Competiton, Tea quality, Tea Tasting, 台灣茶, 喝茶的樂趣

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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喝茶

04 Sunday Jan 2015

Posted by aijhentea in Chinese

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烏龍茶, Drink, 茶葉, 品質, Oolong, Oolong Tea, Shopping, Taiwan Tea Competition, Tea Tasting, 台灣茶, 喝茶的方式, 喝茶的樂趣, 泡茶的技術, 泡茶的方式

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!

處女茶

02 Friday May 2014

Posted by aijhentea in Chinese, 製茶技術, Tea Competition, Tea Quality, 品茶;口感的訓練

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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』。

IMAGE

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

傳統農法茶園

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!

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

03 Thursday Oct 2013

Posted by fangnomania in English, Tea Competition

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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.

Tea arrives

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

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

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.)Oxidation process step 1What Ai got today is 40% old tea leaves (bad), 40% medium leaves (good), and 20% young leaves (better).

Tea Leaves VeriationThe difference between machine cut tea and hand pick tea.  This competition use machine cut tea leaves.

The difference between machine cut and hand pick tea

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)

Turning leaves1:50 am. next day.  Fixation.  280 degree C for 6 mins.   (High heat to stop oxidation process)

Fixation Process1:57 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. 🙂 )

Rolling Process

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

Drying Process4:30 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!!!

Done

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!

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