The Way of Tea

Mr. OK who has been working in China all year round. Whenever I miss the taste of my hometown, it is through Taiwan high mountain tea. After opening the sealed package, the fragrance of the tea leaves and the aftertaste of the brewed tea! Immediately put yourself and space in the atmosphere of with a unique aroma of Taiwan! Over the years of observation, in the tea sales market, it is well known that the total output of tea in tea regions across Taiwan is a limited quantity, but why is it always a sustainable supply? The reason is still to return to the mercenary arrangement of some unscrupulous businessmen. Indirectly, Taiwanese tea also loses its sincere cultural value on the tea road.

Only sincerely treat the efforts and efforts of Taiwan ㄟ Tea to promote and publicize. Let more and more people know this tea road culture, the positive value meaning!

Growing tea is not easy (tired!)

Making tea is not easy (hard work!)

Making tea is not easy (enjoy!)

Be a Taiwanese tea. After the three experiences, the one-stop connection work is completed, and drinking tea is no longer difficult ~ there is a good OK tea, so easy!

Alishan Alpine Tea produced in Chiayi County is located near the Tropic of Cancer. Its tea plantation area is 1,825.71 hectares. It is distributed on the hillsides of towns such as Alishan, Zhuqi, Meishan, Fanlu, Zhongpu, and Dapu. The altitude is 1,000 to 1,500 kilometers. This area is collectively called "Alishan Tea Area".

The essence of the sun, the moon, and the dew in the tea area, about 1500 meters above sea level, under the climate of cloudiness all year round, the taste of tea is increased, and the fragrance of tea is added under the sunlight, the unique geographical and climatic conditions, plus the gravel Quality red (red) soil is a soil with high and abundant organic matter.

The soft and tender tea extracts are picked entirely with both hands, and the baking method is unique. At the entrance, there is an elegant fragrance unique to high mountain tea, pure and sweet flavor, full mouth with aroma, and throat charm, which can be described as "return to Gan Yunzu (throat rhyme)". Changyin can promote metabolism, refresh your mind, and make life full of elegant situations and atmosphere.

The tea area has made Shi Zhao one of the most representative tea areas in Taiwan's Alishan high mountain tea. It has the advantages of high humidity, large temperature difference and plenty of rain all year round. The soil is sandy (red) red soil. It is very suitable for the growth of tea under the care of the friendly management of the land.

In order to improve the quality of tea, all organic fertilizers are used in the tea garden management of the tea factory. The tea leaves are evenly developed and the leaves are thick. The tea leaves are made with a strong taste of glycol and a fragrant smell. The tea area is covered with clouds all the year round in the evening, and it dissipates until dawn the next day. It has the characteristics of high altitude. Because of the growth period, the tea leaves are not polluted. Floral scent characteristics.

Catechin (antioxidant ~ flavan-3-ol) promotes health and helps the body deal with the presence of free radicals and also prevents blood clots. There is also some evidence that flavonoids can help reduce the proportion of low-density lipoprotein or bad cholesterol in the blood.

Alishan oolong tea production (technical process: Wenwuchang play) The first 1 ~ 4 skills belong to the martial arts field, and the second half 5 ~ 7 skills belong to the cultural field.

(1) Picking Jing (plucking tea ~ plucked tea tree leaves)
There are two types of harvesting: machine picking and manual picking. Most of the former use two hands to lift the tea picker for picking. The picking speed is fast and the amount is large, but the tea cyanine and leaves are incomplete. Since ancient times, high-grade tea is still picked manually. The pickers use the index finger and thumb to break the tea stalk, and the main shoots and leaves are different. Depending on the type of tea, there are one heart, one leaf, two leaves or three leaves. Because the index finger will hurt when picking all day, the picking workers will use the tape to wrap the blade around the index finger and use the blade to cut the tea leaves, which can increase the picking speed. Picking time is best between 11 noon and 2 pm. The picked tea cyanine should be placed in a cool and ventilated place to avoid squeezing. The transportation of the tea cyanin should not exceed one hour to maintain the freshness of the tea cyanin.

(2) Withering sunlight (early stage)
After collecting the tea cyanine, let the collected tea cyanine evenly spread in the sun. The gentle sunlight and heat can accelerate the rapid dissipation and evaporation of the excess water in the tea cyanine, which in turn induces the fermentation of fermented hormones to ferment, making the tea cyan leaves lose their luster. When touched by hand, they feel soft and the cyan taste of the tea leaves fades. Tea scent with a clear fragrance is moved into the indoor withering and standing treatment (the mountain tea area is prone to thick fog in the afternoon. When the sunlight is insufficient, the tea cyanine is moved into the greenhouse to assist with hot air).

(3) Indoor withering (late stage) and stirring
Let stand in the room and wither, let the tea cyanine continue to ferment for more than 12 hours, the tea cyanine produces a unique taste and aroma. Through stirring, the tea cyanine is shaken with both hands and shaken, so that the moisture of the tea leaves evaporates evenly, and the degree of fermentation of the tea cyanine is adjusted by the number of stirring times to produce the unique aroma, taste and water color of the tea leaves. This action must be performed by a highly experienced tea maker to ensure the stability and high quality of tea cyanine.

(4) Fried Jing
The purpose of stir-frying (cha) jing is to terminate the activity of the "enzyme" enzyme in the tea with high temperature, to suppress the continued fermentation of the tea cyanine, to ensure that the aroma and taste of the tea are fully radiated, so as not to lose the aroma of the tea, and the tea cyan Soft, so that it can be shaped when twisted.

(5) Kneading and dough kneading
The tea body becomes soft after being "fried", and it still has a sheet shape, so it must be "rolled" by the cloth bag-the action of pressing and kneading is called "tuple twist"-by kneading the bag The tea leaves are formed into hemispherical or spherical shape, which promotes the tightness of the tea. In order to achieve the hemispherical shape, it needs to be continuously wrapped, twisted, and disintegrated. The dissolution of the substance can also change the appearance of the tea and make it more tight. This series of tea making procedures is the focus of semi-fermented tea to form a unique flavor, and it is also the place where Taiwanese oolong tea is unique.

(6) Drying treatment
After the above stages, the appearance of the tea leaves gradually becomes hemispherical, and the water has subsided to an appropriate point. A drying process is carried out to fix the quality of the tea leaves. At the same time, roasting is used to improve the lack of tea leaves and enhance the quality of the tea. After the "secondary drying" procedure, the water content of the tea leaves must be kept below 3 to 5% to avoid insufficient drying of the tea leaves and cannot be stored. Tea is commonly known as "mao tea or crude tea".

(7) Baking
In the past, drying or roasting was done with bamboo woven roasting cages, and then charcoal fire was used for slow roasting. Now, except for high-grade oolong tea, large dryers have been used. If you want a stronger tea flavor, you can roast the refined tea again. The 4 phases of tea, showing the color, aroma, taste and shape, are the application of baking technology.

For brewing OK tea, this lightly fermented tea should be noted that the ratio of water to tea is 1:50, and the brewing temperature is between 100 ° C. Generally, it can be brewed continuously for 7-8 times; choose the flat shape of the body or the wide shape of the belly The use of the small-capacity zisha pot can highlight its charm. There are three important points first, one is the boiling water temperature, one is the brewing time, and the other is the brewing frequency. As for the amount of tea, generally at the beginning, I suggest that the weight ratio of tea to teapot capacity is about 1:18, and then adjust it according to your concentration needs. If it is difficult to measure the weight, it is based on the principle that the bottom of the teapot is thin, not more than two layers, otherwise the tea will not stretch, the best frequency and time will not be brewed, and a good tea is wasted.

OK tea is a kind of dark green tea, so the temperature of brewing tea can be 100 degrees in principle. Making tea is about time. After soaking for a long time, the triterpene saponins, tea saponins, tea saponins and other saponin organic components in the tea will be resolved. After drinking the belly, the bitter taste will cause stomach upset; It was crushed by a big rock, heavy, heavy, and quite uncomfortable.

Once the time of soaking is too short, the fragrance of tea is not seen, it looks clear and watery at a glance, and it doesn't return to the sweet throat rhyme when it is drunk. And you will make the tea too red, a large part is because you have been brewing for too long! Therefore, in terms of brewing time, please keep in mind the principle of brewing time, that is, do not exceed 1 minute. The approximate time is: 60 seconds for the first bubble, 50 seconds for the second bubble, and about 60 seconds for the third bubble (each additional bubble needs to be increased by 10 seconds); you can make some adjustments to the above time. The third point is the least discussed, that is, the "brewing frequency", many people are used to making tea by themselves, and then a pot of tea and four bubbles are not separated for a long time, even if the tea has already cooled down before going to the next Brewing.

You can take a closer look. Basically this kind of tea, you can see that even after brewing for a short time, the tea is still very red. The main reason is that the tea has been oxidized; the main reason is that after the tea has been brewed, Direct contact with the oxygen in the air leads to accelerated tea oxidation behavior. At this time, the tea tastes less green flavor (cyano). Therefore, the best frequency of making tea, in fact, it is best to make one bubble after another, so as to make a good taste, if you do n’t drink it so fast, it is better to make a small pot instead of waiting there for a long time. The second bubble, that would ruin a good tea.

Taiwan tea, in terms of authentic cultural expression, the tea leaves are round or semi-spherical. The spherical tea leaves depend on the firmness of the tea leaves, the shape is tight and neat, the bright dark green with beautiful colors.

The tea brewing method, when the tea leaves are more solid, the tea leaves should be put in a small amount and in an appropriate amount. Generally, large tea leaves need to be placed in 1/6 of the teapot. However, each tea item is different, and will be slightly affected by the production season and the manufacturing method.

Everyone's tea habits are different. The intensity and color of the tea soup depends on the experience of the tea maker. When you buy the tea, you have to adapt to it. You can use the teapot to make a thin layer. You can completely soak the tea leaves, so that the steeped tea leaves will become thick and astringent. You need to replace the tea when you soak. When the tea leaves have been brewed or placed in the teapot for a longer time, the oxidation effect will be greater, and the oxidation color will also change from deep red to bitter. This is directly related to the quality of the tea and the personal habits of the brewing method, the water temperature and the choice of utensils.

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