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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

安溪铁观音 缱绻春风醉,婆娑茶意浓

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Issuing time:2022-04-18 20:57

“无由持一碗,寄与爱茶人。”对很多爱茶的人来说,可能说不清原因,但就喜欢茶叶那种清香、略苦涩,但又回甘的过程。它也有点像人生——平淡是它的本色,苦涩是它的历程,清甜是它的馈赠。




事实上,中国饮茶历史已有数千年之久,中国人对茶的熟悉,上至帝王将相、文人墨客、诸子百家,下至贩夫走卒、平民百姓,无不以茶为好。如今,中国人对茶的深爱与讲究,依然堪称“世界之首”。各地名茶众多,而“夏喝龙井,冬饮普洱”的古谚,则为嗜茶的国人选出了两款极具代表的佳品。


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西湖龙井每年的采摘期为 15 天左右,一年只采春茶一期,采摘方法很是讲究,需要提手采摘而最忌掐采,且上等龙井需要严格遵循四不采原则——不采鱼叶、鳞片、蒂头,不采雨水,不采病虫叶,不采紫芽,十斤茶养一斤芽,四五万颗芽头制作一斤茶。非遗限定款甄选 15% 的早春嫩采狮峰山鲜叶,经由非遗制茶大师的手,精制而成。干茶光滑扁直,挺直云秀,形如莲心,身骨重实。




又因清明前气温普遍较低,发芽数量有限,生长速度较慢,能达到采摘标准的很少,所以又有“明前茶,贵如金”之说。




明前茶芽叶细嫩,色翠香幽,味醇形美,是茶中佳品。明前龙井,以其独特的“淡而远”“香而清”的绝世神采和非凡品质,在众多茗茶中独具一格,冠列中国十大名茶之首。




龙井真正名震天下,还数清代乾隆年间。传说乾隆皇帝四次来到龙井茶区观看茶叶采制,品茶赋诗,还将杭州龙井狮峰山下胡公庙前的18棵茶树封为御茶,每年采摘新茶,专门供皇家饮用。




茶客都知道,西湖龙井茶向来以“狮龙云虎梅”来排列品第,即狮峰山、龙井山、云栖、虎跑和梅家坞,其中以狮峰龙井为最,被誉为“龙井之巅”。




狮峰茶园位于西湖龙井一级保护区内。唐代陆羽的《茶经》中说:“其地,上者生烂石,中者生砾壤,下者生黄土。”一级保护区是白砂土质,属上者之地,多由岩石风化而来,疏松透气,有利于茶树根脉的繁衍发展,但受限于地域资源,只有8000亩茶园地。一亩茶地产 30 斤左右的茶,但顶级品只有两三斤。在圈里,有人称狮峰茶为“御用贡茶”。


茶是自然之物,受气候影响年年口味都会有细微的差别。茶树生长的位置不同,茶叶在一棵树上生长的位置不同,口感都会有区别。




上等的龙井茶不仅要拿捏好采茶的时点,炒制亦显真功夫。传统的龙井炒制有十大手法:抛、抖、搭、煽、拓、甩、抓、推、扣和压磨,不同品质的茶叶又有不同的炒制手法。特级龙井茶扁平光滑挺直,色泽嫩绿光润,香气鲜嫩清高,滋味鲜爽甘醇,叶底细嫩呈朵。




苗锋尖削,芽长于叶,色泽嫩绿,体表无茸毛;汤色嫩绿(黄)明亮;清香或嫩栗香,但有部分茶带高火香;滋味清爽或浓醇;叶底嫩绿,尚完整,此为上品。而且,爱茶的人都知道,茶味随时间和水温而改变,不同的茶叶冲泡的水温也不同。西湖龙井最佳水温是85度,一杯300ml的水量,泡制时长为65秒,入口最佳温度为45度;铁观音水温要求100度才能释放茶叶的口感,而且喝之前需要洗茶。




茶在中国传统文化中,是表情达意的美好载体。因而,传统的中国茶具有很高的礼品属性。新中国成立后,龙井茶被列为国家外交礼品茶,龙井茶的炒制工艺也被大幅改进。一些规模企业吸取传统加工工艺的优势,将其应用于机械生产,使传统工艺在新技术帮助下延续其生命力。

"There is no reason to hold a bowl and send it to those who love tea." For many people who love tea, they may not be able to explain the reason, but they like the fragrance of tea, which is slightly bitter, but returns to the sweetness. It is also a bit like life - plainness is its true nature, bitterness is its journey, and sweetness is its gift.




In fact, the history of tea drinking in China has been thousands of years old. Chinese people are familiar with tea, from emperors, generals, literati, writers, scholars, to merchants, soldiers, and common people. Today, the Chinese people's deep love and attention to tea is still called "the first in the world". There are many famous teas in various places, and the ancient saying "Drink Longjing in summer and Pu'er in winter" has selected two representative products for Chinese people who are addicted to tea.


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The annual picking period of West Lake Longjing is about 15 days. Only one period of spring tea is picked a year. The picking method is very particular. Picking by hand is necessary, and pinching is the best way to avoid picking. Moreover, the high-quality Longjing must strictly follow the four principles of no picking—no picking. Fish leaves, scales, and stalks are collected, no rainwater, no diseased leaves, and no purple buds. Ten pounds of tea is used to raise one kilogram of buds, and forty to fifty thousand buds are used to make one kilogram of tea. The intangible cultural heritage limited edition selects 15% of the fresh leaves of Shifeng Mountain in early spring, and is refined by the hands of the intangible cultural heritage tea masters. The dry tea is smooth, flat and straight, straight and beautiful, shaped like a lotus heart, with heavy bones.




In addition, because the temperature before Qingming is generally low, the number of germinations is limited, the growth rate is slow, and few can reach the picking standard, so there is a saying that "Mingqian tea is as expensive as gold".




Before the Ming Dynasty, the tea buds and leaves were delicate, the color was green and the fragrance was soft, and the taste was mellow and the shape was beautiful. Before the Ming Dynasty, Longjing was unique among many teas, and ranked first among the top ten famous teas in China with its unique "light and distant", "scent and clear" peerless spirit and extraordinary quality.




Longjing is really famous all over the world, even in the Qianlong period of the Qing Dynasty. Legend has it that Emperor Qianlong came to Longjing tea area four times to watch tea picking, taste tea and write poems. He also sealed the 18 tea trees in front of Hugong Temple at the foot of Shifeng Mountain in Hangzhou as imperial tea, picking new tea every year for the royal drinking.




Tea drinkers all know that West Lake Longjing tea has always been ranked by "lion, dragon, cloud, tiger and plum", namely Shifeng Mountain, Longjing Mountain, Yunqi, Hupao and Meijiawu. "Top of Dragon Well".




Shifeng Tea Garden is located in the West Lake Longjing Class I Reserve. In the "Tea Classic" written by Lu Yu of the Tang Dynasty, it said: "The upper part of the land grows rotten rock, the middle part grows gravel soil, and the lower part grows loess." The first-class protected area is white sandy soil, which belongs to the upper part, and is mostly composed of rocks. It comes from weathering and is loose and breathable, which is conducive to the reproduction and development of tea tree roots, but limited by geographical resources, there are only 8,000 acres of tea gardens. One mu of tea estate has about 30 catties of tea, but the top grades are only two or three catties. In the circle, some people call Shifeng tea "the royal tribute tea".


Tea is a natural thing, and the taste will be slightly different from year to year due to the influence of climate. The tea tree grows in different positions, and the tea leaves grow in different positions on a tree, and the taste will be different.




High-quality Longjing tea not only needs to know the timing of picking the tea, but also frying it. There are ten traditional frying techniques in Longjing: tossing, shaking, tapping, fanning, expanding, throwing, grasping, pushing, deducting and pressing, and different quality teas have different frying techniques. The premium Longjing tea is flat, smooth and straight, the color is green and smooth, the aroma is fresh and high, the taste is fresh and sweet, and the bottom of the leaves is delicate and blooming.




Miao Feng is sharpened, the buds are longer than the leaves, the color is bright green, and the body surface is not hairy; the soup color is bright green (yellow); This is top quality. Moreover, tea lovers know that the taste of tea changes with time and water temperature, and different tea leaves are brewed at different temperatures. The best water temperature in West Lake Longjing is 85 degrees, a cup of 300ml water, the brewing time is 65 seconds, and the best temperature at the entrance is 45 degrees; the water temperature of Tieguanyin requires 100 degrees to release the taste of the tea, and the tea needs to be washed before drinking.




In traditional Chinese culture, tea is a beautiful carrier for expressing emotions. Therefore, traditional Chinese tea has high gift attributes. After the founding of New China, Longjing tea was listed as a national diplomatic gift tea, and the frying process of Longjing tea was also greatly improved. Some large-scale enterprises absorb the advantages of traditional processing technology and apply it to mechanical production, so that the traditional technology can continue its vitality with the help of new technology.


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