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铁观音纯雅礼和
铁观音纯雅礼和


乌龙茶色香韵味
‍‍乌龙茶色香韵味
News Detail

明前茶高端绿茶

  2
Issuing time:2022-04-09 23:14

根据发酵程度和制作工艺,中国传统茶叶可分为六大类,即绿茶、红茶、白茶、黑茶、黄茶和乌龙茶。其中,绿茶是最大的茶类,占茶叶总产量的70%。今天是清明时节,第一批“明前茶”应该已经收获了。这是每年春天茶商都会炒的概念。然而,明前茶真的是高端茶吗?在中国占据主流地位的绿茶,在隔海相望的日本发生了变化。



绿茶历史与钱明茶


绿茶之所以历史悠久,一方面是因为它属于未发酵茶(发酵度小于5%),更接近茶的真实味道,另一方面是因为古代制茶技术并不完善,从神农尝各种草药一直到春秋战国时期,吃法基本都是前面提到的“茶”。随着泡茶技术的发展,绿茶逐渐成为人们不可或缺的饮品。我们今天所熟悉的许多名茶都出自绿茶家族,如西湖龙井和碧螺春。当然,这两种茶可以排在中国名茶的前两位,但还是沾了清朝康乾皇帝的光。比如碧螺春,原名“吓香”,据说摘下来太娇嫩,茶农担心会在篮子里摔烂,所以特意交给姑娘抱回去。泡茶时,所谓的茶香和体香交织在一起,又称“女儿香”。估计连俗不可耐的乾隆也听不进去。我下去后知道名字后觉得不雅,下令改名叫碧螺春。


绿茶的分布范围很广,中国几乎每个地方都能找到特色绿茶。在安静的房间里,人们沏一杯茶,品尝茶的颜色、漂浮的叶子和香气。为了一杯口感好的绿茶,人们注重每一个细节,包括泡茶用的水,工具,茶叶采摘的时间。说到这里,就有必要提一下绿茶中著名的“钱明茶”和“于谦茶”。


“钱明茶”是指清明前采摘的茶叶,“于谦茶”是指清明后谷雨前采摘的茶叶。两者都属于春茶,因为据说经过整个冬天的沉淀,此时的茶叶营养丰富,比较新鲜,深受爱茶人士的喜爱。其中,明代以前的茶叶更为珍贵。大部分茶树在清明节前无法长出符合采摘标准的茶叶,所以数量比较稀少。那么,钱明茶的品质真的名副其实吗?



其实季节只是评判茶叶好坏的标准之一。清明节前采摘的茶叶确实比较鲜嫩,但具体品质也要考虑茶叶本身的品质,当地的气候等。比如有些高山茶树生长缓慢,清明节前采摘显然不是一个好的选择。此外,气候每年都不一样。如果清明节前的光照和温度条件不理想,那么还不如让茶叶在树上多呆几个月,让它们长得更饱满。即使是采摘的优质茶叶,茶厂的加工方式也会影响茶叶的品质。因此,只看采摘季节就断言钱明茶是优质茶,无疑是片面的。


在加工方面,绿茶有四大类,即炒绿茶、炒绿茶、晒绿茶和蒸绿茶。炒青是指茶叶做青后,用手工锅炒、筒炒、烘干加工的茶叶;烤青用炭火或烘干机烤;晒青采用的是传统的晒青方式,但这种加工方式比较粗糙,所以晒出来的绿茶基本上只作为生茶,作为茶饼、沱茶加工的原料。最后一类是蒸青,利用水蒸气的热量破坏茶叶中的酶,从而完成茶叶的发酵。蒸青绿茶在中国有着非常古老的历史,只是后来蒸青技术生产的茶叶逐渐稀少,却被日本发扬光大。如今日本的主流绿茶基本都是

According to the degree of fermentation and production process, traditional Chinese tea can be divided into six categories, namely green tea, black tea, white tea, dark tea, yellow tea and oolong tea. Among them, green tea is the largest category of tea, accounting for 70% of the total tea production. Today, it is the Qingming season, and the first batch of "Mingqian tea" should have been harvested. This is a concept that will be fried by tea merchants every spring. However, does Mingqian tea really mean high-end tea? Green tea, which occupies a mainstream position in China, has changed in Japan across the sea.



Green Tea History and Mingqian Tea


The reason for the long history of green tea is partly because it belongs to unfermented tea (fermentation degree is less than 5%), which is closer to the true taste of tea, and because the ancient tea-making technology is not perfect, from Shennong to taste all kinds of herbs until During the Spring and Autumn Period and the Warring States Period, the way of eating is basically the "tea" mentioned earlier. With the development of tea brewing technology, green tea has gradually become an indispensable drink for people. Many famous teas that we are familiar with today are from the green tea family, such as West Lake Longjing and Biluochun. Of course, these two kinds of tea can rank among the top two famous teas in China, but they are still dipped in the light of Emperor Kangxi and Qianlong of the Qing Dynasty. For example, Biluochun, whose original name is "Scaring Fragrance", is said to be too delicate when plucked, and tea farmers are worried It will be smashed in the basket, so it is specially handed to the girl to bring it back in her arms. When making tea, the so-called tea fragrance and body fragrance are intertwined, also known as "daughter fragrance". It is estimated that even the vulgar Qianlong would not listen. After I went down, I felt indecent after knowing the name, and ordered to change the name to Biluochun.


The distribution range of green tea is very wide, and characteristic green tea can be found in almost every place in China. In the quiet room, people brew a cup of tea and taste the tea color, floating leaves and aroma. For a cup of green tea with a good taste, people pay attention to every detail, including the water used to brew the tea, the tools, and the time when the tea is picked. Speaking of this, it is necessary to mention the famous "Mingqian tea" and "Yuqian tea" in green tea.


"Mingqian tea" refers to the tea leaves picked before the Qingming Festival, and "Yuqian tea" refers to the tea leaves picked before the Grain Rain after the Qingming Festival. Both belong to spring tea, because it is said that after the precipitation throughout the winter, at this time The tea leaves are rich in nutrients and relatively fresh, and are deeply loved by tea lovers. Among them, the tea before the Ming Dynasty is more precious. Most of the tea trees cannot grow tea that meets the picking standards before the Qingming Festival, so the number is relatively rare. So, does the quality of Mingqian tea really live up to its name?



In fact, the season is only one of the criteria for judging the quality of tea. The tea picked before the Qingming Festival is indeed more fresh and tender, but the specific quality should also consider the quality of the tea itself, the local climate, etc. For example, some alpine tea trees grow slowly, so picking before the Qingming Festival is obviously not a good choice. In addition, the climate varies from year to year. If the light and temperature conditions before the Qingming Festival are not ideal, then it is better to let the tea leaves stay on the trees for a few more months to make them grow more full. Even if high-quality tea is picked, the processing method of the tea factory will affect the quality of the tea. Therefore, it is undoubtedly one-sided to assert that Mingqian tea is high-quality tea just by looking at the picking season.


In terms of processing, there are four major categories of green tea, namely, stir-fried green tea, roasted green tea, sun-dried green tea and steamed green tea. Stir-fried green refers to the tea leaves processed by manual pot frying, drum frying and drying after the tea has been greened; roasted green is roasted by charcoal fire or dryer; sun-dried green uses the traditional sun drying method, but This processing method is relatively rough, so the green tea that has been dried is basically only used as raw tea, which is used as the raw material for the processing of tea cakes and Tuocha. The last category is steaming green, which uses the heat of water vapor to destroy the enzymes in the tea leaves, thereby completing the fermentation of the tea. Steaming green tea has a very ancient history in China, but later, the tea leaves produced by steaming green technology gradually became scarce, but it was carried forward by Japan. Today, the mainstream green tea in Japan is basically


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