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

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影響茶葉製造過程

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Business, 茶葉， 品質, Furniture design, Oolong, Oolong Tea, Taiwan Tea Competition, Tea, Tea quality, 台灣茶

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，

 

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，

 

讓每一片葉子的含水量都能停留在最佳狀態，

 

使茶再炒菁前一些雜味與青味藉由不斷的靜置與攪拌，

產生茶葉的最佳狀態！

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！

茶葉製造

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buy tea, Drink, 茶葉， 品質, Furniture design, Humidity, Oolong, Oolong Tea, Taiwan, Tea, Tea Tasting, 喝茶的方式, 感恩辛苦的採茶師傅

茶葉製造：
茶葉的老葉多寡，嫩葉的含量比例與芽葉的含水量…..

 

茶葉的製造在茶的嫩芽離開茶樹的那一刻就開始了，好的茶師傅見到茶芽就能架構一日的茶葉巨細流程

當我們喝到一杯新茶時，風味、口感、後期發酵、其實一切都在製茶師傅見到茶菁那一刻已經被架構，規劃，讓茶的口味多變化的也是來自製茶師傅的理念、價值觀喔！

古語有云：製茶　天、地、人、缺一不可！

也就是說製茶的季節、茶葉的產區、做茶人的心態，每一個環節都不能忽略。

禮盒

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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。

 

第一次上山參與製茶-阿里山

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Alishan, chiayi, Drik, 金萱茶, 阿里山, freshair, highmountaintea, Taiwan Tea, Tea, 台灣, 嘉義

2014.04.11 Fri

這次我們搭車前往阿里山，到嘉義高鐵站後再搭2.5小時的車才到茶園。

 

 

 

 

 

 

 

 

 

 

2014.04.12 Sat

一早，所有的採茶工人都已到茶區採茶，大約早上8點時第一批茶先回來了，準備開始萎凋的工作。

 

這兩天山上陽光充足，萎凋的工作進行的很順利

 

 

 

經過幾次的翻面和室內萎凋後，時間已經到了晚上的9點多……

茶葉翻面時，帆布像海浪一樣……

 

在室內萎凋繼續讓茶葉氧化

（這是在空調室裡一層層的鐵架，將茶批上後靜置，使茶葉氧化）

 

讓茶葉停止氧化的動作後，開始發酵

 

（將茶放入茶葉攪拌機後，攪拌時會讓原本正在進行氧化的動作停止）

 

發酵完成後，開始炒青、捻揉

 

 

接著到了凌晨3點，第一批炒青的茶完成，試泡後才能休息，而炒青師傅要一直炒到凌晨5點，接著繼續下一步驟烘焙。

(第一泡茶)

 

 

經過焙茶機後為半成品，接著將茶葉放入擠壓機－塑形

 

 

 

（擠壓機出來後會形成圓筒狀）

 

(之後我與媽媽就提前先下山了，準備等茶葉回去後，馬上真空包裝)

 

這次到阿里山上是很特別的經驗，雖然從小在山上的茶園玩，但卻沒有真正去參與製茶的工作，上山後看到整批的採茶工人、一籠籠新鮮的茶青、讓茶翻面的方法、使茶停止發酵的機器和炒青所需的步驟，這些都是我接觸過但不熟悉的事物，藉由這次機會能更了解山上的生活，因為山上訊號很差，所以更能靜下心來，專心了解茶的不同樣子、品嚐最新鮮的茶湯、呼吸到最新鮮的茶香。

 

 

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？

四季春

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buy tea, 球型茶, Drink, forever spring, Taiwan, Taiwan Tea Competition, Tea, Tea quality, 台灣特有, 台灣茶, 四季春, 清茶

四季春

台灣北部茶園自然雜生而成的原生種茶種，樹型橫張，枝葉及茶芽均屬密生，幼芽初期偏淡紫紅色；葉片型態似紡錘型，兩端呈尖型，葉色淡綠，鋸齒細且尖，葉肉較厚實具光澤，香氣濃郁帶花香，茶湯偏濃，沖泡時製茶量不用多！

我們製做四季春的方式以保留茶葉的鮮爽度和其原有的特質。 濃郁香氣，渾厚茶湯。 對於想了解與喜愛台灣茶的朋友它的香氣獨特，是個一定不能錯過的味道。

My unique experience of design and produce our tea ceremony table

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Business, Furniture design, interior design, slab table, Taiwan, Tea, Tea Shop Design, Teak, teak wood table, Tree, Wood, Wood Finish

I’ve been thinking of a design for a tea table. One idea is that it should be made out of wood slabs. For sustainable reasons, I didn’t want to cut down a new tree, so I began my design by searching reclaimed wood. Functionally, a tea table needs to seat a minimum of 8 people for tea tasting. There should be a dishwasher under the table top, a storage area for tea ware and space for tea plates that hooks into a drainage system.

My childhood guitar teacher has a building material business. In his warehouse, he had cut piles of wood to be used as wood flooring material. Also inside are huge piles of wood logs, 14 of which are from Teak trees that had been laying there for more than 20 years. I just can’t believe how lucky I am to find this tree laying there waiting for me. Although this particular  tree is not in any way perfect, it is really ideal for what I am looking for.  A 3-meter (118 inches) long Teak tree ended up costing ONLY $400.  Somebody’s junk is my precious stone! How incredible that is!

Our town was a major wood harvesting area during the occupation by Japan. The Japanese would cut down trees thousands of years old and shipped them to Japan to build temples and houses. They had built an entire transportation system and factories to do so. As a result, there are still numerous old wood production factories here. I probably would have never known such productions existed had my guitar teacher not tell me. There is a factory in the middle of a rice field that looked like it had been there for centuries. Even the workers there are all in their 50s. Here in Taiwan, you talk and negotiate right when you first meet. I simply asked him to cut the wood I selected into 3 pieces… 50 dollars, done!

This cutting machine must be the coolest old machine I have ever seen. They hefted the tree on to a train, where it was secured and measured into the thickness that I requested. The cutter then drives the train over a huge chain saw. I was extremely nervous, because even though I designed hundreds of furniture before, I had never had my own tree cut to measurements. I was worried if the cut is not in the right place, I would have ruined this beautiful tree. I didn’t have a lot of time to think long on this.  The workers were there, measurements were made and in 10 minutes my tree was in 3 pieces.

The left over slabs I’m saving for a later day to make something else out of it.. stay tuned…  J

This is why I really appreciate small mom and pop shops. There are still so many highly skilled wood finishers in our town. We found this shop that as it turns out knew my college professor really well. I had majored in Forestry. Our professors are pretty well known in Taiwan. They have been associated with many workers in the field. This old Master must be 70 years old or so and he is still doing wood finish for a living. He quickly decided how we should assemble these 3 pieces together and how to fill the imperfections.

The production time is 2 weeks!
Each slab had to be fastened together, then the finisher will sand, stain, and apply the finish coats. A natural lacquer was applied on top to give a subtle but rich sheen.

I also had a local metal shop made the table legs and storage components. It was a lot of visiting shops and discussing design ideas. There were very minimal detailed drawings that had to be done since I was able to work around the workers’ skill set. Their experiences had taught me a different way to doing design and I love the way it came out!

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.