茶叶新鲜密码

茶来自草木，因人而获得独特价值，又因科技而颠覆生活。以科技赋能，峨眉高山绿茶竹叶青让古老的茶业焕发出新的生机。

智能交通、无人工厂、智慧家居、VR直播……科技正在颠覆衣食住行等传统消费行业，赋予生活和各个产业以更广阔的创新和想象空间。

在农产业中，大量自动化、智能化和远程控制手段被应用，科技在彻底改变农民千百年来“靠天吃饭”，高度依赖自然和手工的命运，提高了农作物品质和生产效率。

而在茶行业的前端生产中，可以看到，古老茶业的生产和饮用方式，也正被科技重新定义。

无人机采茶、沉浸式购茶、越来越多的智慧饮茶方式在出现，就在不久前才结束的冬奥会上，冬奥村的泡茶机器人因为一套行云流水的投茶、注水、出汤操作也在不断吸睛，彰显着现代科技与传统茶文化的融合。

中国是饮茶消费大国，国人喝茶最讲究的是茶叶的品质。但在传统茶行业，如何保证规模化生产中茶叶品质的稳定是一大痛点，每一个制茶师傅的手感、情绪甚至喜好，都会左右茶叶本身的品质。

在中国六大茶类里，最早可以观赏到，最早可以品饮到的是绿茶茶类。但绿茶以鲜为贵，很容易随着时间氧化变质，绿茶保鲜更是一大难点。

中国绿茶，当看峨眉。峨眉山茶“始于西周，发乎于秦汉，盛名唐宋”，“茶尤好，异于天下”的赞誉广为流传。而发源于峨眉山下的高端绿茶品牌竹叶青，坚持“高山、明前、茶芽”三大标准，采摘时间比明前更“鲜”，最早2月就能开始采摘，是每年中国绿茶中最早上市的春茶之一。

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拥有明前春茶的特殊季节性，只在春天最美好的30天制作，时令茶竹叶青为何还能四季如新？

正逢竹叶青与舞蹈诗剧《只此青绿》联名春茶上市，带着这个好奇，我们来到了竹叶青位于四川峨眉山的生产基地，探寻竹叶青四季鲜爽背后的“科技”密码。

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古老制茶，正在被科技重新定义

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来得更早，却能更鲜爽，竹叶青的奥秘是用科技改变了传统制茶方式，同时又将古老精湛的制茶工艺融入到现代科技之中。

斥资亿元打造全自动、清洁化封闭制茶生产线之下，竹叶青独创的从初加工、精加工、保鲜到包装的“五重锁鲜科技”，是四季鲜爽背后的技术核心。

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传统制茶工艺中，绿茶鲜叶在采摘后，通常会历经摊晾、杀青、做形到干燥的加工过程。无论是传统制茶还是现代制茶，杀青都是初加工中最重要的工序，也是奠定品质的第一关。

中国自古就有釜炒、烘青、蒸青三法。当下工业化生产的绿茶，多以热风机作空气导热杀青，主流的机械杀青技术为滚筒杀青和蒸汽杀青。

而竹叶青则采炒青和蒸青两种技术之长，创新了一套独有的杀青工艺——“高效快速杀青技术”，这也是五重锁鲜科技的第一步。其通过将高温加湿热风杀青与滚筒杀青相结合，快速实现均匀、透彻的杀青效果，初步锁住了茶叶的鲜。

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经杀青后，茶叶被运往精加工车间，去掉片、木等杂质的整体外形，便进入重要的提香环节。

对优质绿茶来说，香是绿茶的特征之一。

传统的提香方法最开始是在锅里煮，然后再到烘箱、烘柜、烘干机，但普遍是断断续续工作。提香到什么时候合适？多靠制茶师的感觉，而制茶师的感觉每天都会因为周边的环境温度、湿度、茶叶大小、茶叶含水量高低而变化。

竹叶青茶业产品运营中心总经理刘祥云告诉钛媒体，竹叶青独有的嫩栗香是在鲜爽上更进一步，采用持续稳定的焙火二次提香，即“高温快速提香技术”。

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为何选择二次提香？这其中也有“门道”。

“一次焙火，温度高了会产生高火味，温度低了，又会焙不透。”刘祥云解释道，“第一次焙火温度稍微低一点，第二次保持在130度左右，最后经过风机后就能达到室温。”

刘祥云表示，茶叶的香气滋味不在于外部温度的烘焙时间，而在于茶叶本身的物质变化，所以“130度左右”的焙火温度，不同于传统茶厂的调控锅温、火温或风温，它调控的是茶叶本身的温度，来充分激活茶叶香味分子。

作为竹叶青全年香气与滋味稳定的保证，“高温快速提香技术”助力其在90s内便达到稳定的提香效果，大幅度提高了制茶工序效率，而独特持久的嫩栗香，也让消费者产生“一见钟情”的口感。

五重锁鲜，在工艺突破中保留更多鲜爽

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鲜爽是春茶绝对不可错过的口感，但春茶又不易保存，被称为一季之茶，含水量是决定其保鲜时间的重要一环。

事实上，茶叶含水量并不是越低越好，太低了品质会变单薄，过高了又易陈化霉变。根据国家标准《绿茶》GB/T14456.2，炒青、蒸青、烘青绿茶水分含量为小于等于7%，但竹叶青将茶叶的含水量控制在了仅有3%。

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经过整整38道加工工序，106项检测标准和五重锁鲜科技的加持，竹叶青的茶叶才从工厂传递到消费者手中

据刘祥云介绍，“控水的难点在于如何在保证品质的同时，充分发挥名优芽型绿茶的香气和滋味。这是一个系统工程。我们曾经做过前处理，把水分降低一点，然后再去做提香，结果却并不好喝。水分过低，在几分钟的提香过程中，转化就不充分，茶叶还是需要一定的水分来共同作用。”

在初加工阶段，竹叶青就已经将茶叶水分控制在8%左右。经过了无数次尝试，竹叶青的研发团队独创精准水分控制技术，做出3%的最佳含水量，给消费者提供了可量化的鲜爽指标。

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不过，从年头到年尾，竹叶青全年鲜爽的秘密，还藏在一万五千立方米的保鲜库里。竹叶青拥有全国最大的名优绿茶保鲜库，并将其分为15个库房分别控制。

保鲜温度高低直接影响茶叶的鲜爽口感和鲜嫩香气。绿茶颇为“娇嫩”，在常温未密封状态下容易氧化，冲泡后香气变弱，滋味变薄，冷冻又会抑制茶叶活性，因此通常以0~5℃冷藏存放，可冷藏时间久了，茶叶还是会发生化学变化。

在国内的名优绿茶品牌中，竹叶青首创并公开提出三段控温的“低温冷冻保鲜技术”——巧妙地根据茶叶预期使用时间和状态将其分别放入零下10到15摄氏度、0-5摄氏度、10—15摄氏度保鲜库进行科学锁鲜，待使用时再加工。

但在实际操作中，其实并不简单。

刘祥云告诉钛媒体，在保鲜过程中，冷冻保鲜必须要先有一个后续缓慢的升温过程，这要求保鲜库房面积足够大，否则茶叶的搬运和进出都会影响本身的品质。

“茶叶经历冷冻必须要有一个过渡，同时还必须是做成半成品，后面配合精加工模式才行得通，很多工厂在春茶加工的时候就直接做成成品再冷冻，品质很难保持稳定。”

由此，“低温冷冻保鲜技术”再配合独有的库房，竹叶青才彻底解决了绿茶在常温下保鲜难、易氧化、营养成分流失的问题。

当我们回溯到最初的茶叶原料进厂，可以看到，借助科技的数字化力量，竹叶青已经精准把控了每一个环节都做到可追溯。而在最后的包装环节，其“独立充氮保鲜技术”，4g独立铝箔小袋包装，充氮密封，一物一码、一袋一冲，更便于消费者携带，也将茶叶的鲜爽品质保留到了最后一步。

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竹叶青茶业运营管理中心总经理刘志林告诉钛媒体，在茶行业中，竹叶青率先拥抱科技，借助五重锁鲜技术塑造出品牌的标准化和品牌化，也给消费者提供了容易选择好茶的方式。

如今的五重锁鲜科技，称得上是业内制茶工艺的重大突破。正如中国茶叶流通协会会长王庆所言，“这是我所见的中国茶企技术里最高的等级标准”，竹叶青对制茶标准的重视，也展现着对茶行业发展的远见卓识，印证了名优茶企的社会责任和担当。

融传统于科技，引领千年茶饮更高品质

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近年来，制茶工艺已经历了更高效率、更大规模、更高品质、更高标准的变化。制茶工业生产线也历经了从手工到半机械化、全机械化再到数控自动流水生产线的发展历程。

“制茶是一个系统工程，需要对传统工艺的把控，对茶叶品质的理解，对整个流程理念的把控。”刘祥云表示，“整个生产系统从原料初加工，到精加工，到后期的包装质检都要围绕一个目标进行，才能得到好的茶香效果，绝非仅仅只是使用一套先进的生产线设备就可以完成。”

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在国人的观念里，茶即“人在草木间”，天人合一便是自然之道。可以看到，在以科技迈向现代化、标准化的同时，竹叶青也在用特别的方式来完成对传统的尊重与延承。

在最为严苛的“论道”品级选茶环节，竹叶青运用高效的智能选型机来辅佐专业挑茶师，同时坚持千里挑一——平均1000颗茶芽中才能挑选出符合竹叶青论道级标准的1g，精选出没有瑕疵，非常完美的茶芽。

美食家蔡澜、演员刘嘉玲都对竹叶青冲泡时茶芽根根立、上下沉浮形态印象极为深刻。刘嘉玲曾言，“竹叶青的茶叶好像竹林一样，造型很美观，喝下去口感很顺滑，每一秒钟在杯子里面体现出来的感觉都不一样，你在喝茶的时候也可能看到不同的人生哲学在里面。”而这背后不可缺少的都是竹叶青对传统茶叶品质的极致追求。

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茶因人而获得独特价值，又因科技而颠覆生活。以科技赋能，峨眉山的高端绿茶竹叶青也让古老的茶业焕发着新的生机，改善着人们日常的生活品质和品饮体验。

竹叶青茶业运营管理中心总经理刘志林分享到，茶叶品质鉴赏相对复杂，很多消费者并不具备分辨能力，所以茶产业的价格混乱一直是制约茶行业发展的痛点，竹叶青率先制定了“高山、明前、茶芽”三大标准，并在茶叶包装上对采摘标准严格限定，准确标明产品等级，解决了市场上产品等级的不规范问题。

“中国茶叶品牌发展的关键词是品质的标准化和稳定性，这是品牌打造的基础和立身之本。”刘志林表示，以茶科技赋能标准化，竹叶青助力饮茶者无论春夏秋冬何时，都能享受到春天的第一口鲜爽滋味，也降低了消费者选择好茶的难度，让鲜爽和高端成为选购绿茶的新标准。

从1998年成立到现在连续14年高端绿茶中国销量领先，五重锁鲜科技，不仅让竹叶青做到对生产中每一个环节的水分、香气、鲜爽体验上有更精准的把控，更高效完成规模化生产，为中国几万家茶企做出了前瞻性的领先和示范作用。

展望未来，作为高端礼之选、中国茶品牌形象和茶行业的领导者，竹叶青让国茶不断飘着新香，也有望引领千年茶饮，巧妙结合匠心工艺和科技内涵，让这个古老的传统茶行业通过科技赋能，走上更高的品质台阶。

Tea comes from plants and trees. It acquires unique value because of people, and it subverts life because of technology. Empowered by technology, Emei Alpine Green Tea Bamboo Leaf Green brings new vitality to the ancient tea industry.

Intelligent transportation, unmanned factories, smart homes, VR live broadcasts... Technology is subverting traditional consumer industries such as clothing, food, housing and transportation, giving life and various industries a broader space for innovation and imagination.

In the agricultural industry, a large number of automation, intelligence and remote control methods have been applied, and technology has completely changed the fate of farmers who have "depended on the sky" for thousands of years, highly dependent on nature and manual work, and improved the quality and production efficiency of crops.

In the front-end production of the tea industry, it can be seen that the production and drinking methods of the ancient tea industry are also being redefined by technology.

UAV tea picking, immersive tea shopping, and more and more smart tea drinking methods are emerging. At the Winter Olympics that ended not long ago, the tea-making robot in the Winter Olympic Village was due to a set of smooth and smooth tea pouring and water injection. , The soup operation is also constantly attracting attention, showing the integration of modern technology and traditional tea culture.

China is a big consumer of tea, and the most important thing for Chinese people to drink tea is the quality of tea. However, in the traditional tea industry, how to ensure the stability of tea quality in large-scale production is a major pain point. The feel, emotions and even preferences of each tea maker will affect the quality of the tea itself.

Among the six major types of tea in China, green tea is the earliest one that can be viewed and drunk. However, the freshness of green tea is the most expensive, and it is easy to oxidize and deteriorate over time, and the preservation of green tea is even more difficult.

Chinese green tea, when looking at Emei. Emeishan tea "begins in the Western Zhou Dynasty, originated in the Qin and Han Dynasties, and is famous in the Tang and Song Dynasties", and the praise of "tea is especially good, different from the world" is widely spread. The high-end green tea brand Zhuyeqing, which originated at the foot of Mount Emei, adheres to the three standards of "alpine, Mingqian and tea buds". The picking time is more "fresh" than Mingqian. One of the spring teas.

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With the special seasonality of spring tea in Mingqian, it is only produced in the most beautiful 30 days of spring.

With this curiosity, we came to the production base of Bamboo Leaf Green in Mount Emei, Sichuan to explore the "technological" code behind the freshness of the four seasons of Bamboo Leaf Green.

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Ancient tea making is being redefined by technology

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Comes earlier, but can be fresher. The secret of Zhuyeqing is to use technology to change the traditional way of making tea, and at the same time to integrate ancient and exquisite tea-making technology into modern technology.

Under the investment of 100 million yuan to build a fully automatic, clean and closed tea production line, Zhuyeqing's original "five-fold freshness locking technology" from primary processing, finishing, freshness preservation to packaging is the technical core behind Four Seasons Freshness.

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In the traditional tea-making process, fresh green tea leaves usually go through the processing process of spreading, drying, shaping and drying after being picked. Whether it is traditional tea making or modern tea making, finishing is the most important process in primary processing, and it is also the first hurdle to establish quality.

Since ancient times in China, there have been three methods of frying, baking and steaming. At present, the industrialized production of green tea mostly uses a hot air blower as the air heat conduction to fix the green tea, and the mainstream mechanical fixing technology is the drum fixing and the steam fixing.

On the other hand, Bamboo Leaf Green uses the strengths of the two technologies of stir-fried green and steamed green, and has innovated a unique set of greening technology - "efficient and fast greening technology", which is also the first step of the five-fold freshness locking technology. Through the combination of high temperature humidification and hot air fixing and drum fixing, it can quickly achieve a uniform and thorough fixing effect, and initially lock the freshness of the tea leaves.

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After finishing, the tea leaves are transported to the finishing workshop to remove the overall shape of impurities such as flakes and wood, and then enter the important process of Titian.

For high-quality green tea, aroma is one of the characteristics of green tea.

The traditional method of Titian starts with cooking in a pot, then goes to an oven, a drying cabinet, a dryer, but generally works on and off. When is the right time for Titian? It depends on the feeling of the tea maker, and the feeling of the tea maker changes every day due to the surrounding ambient temperature, humidity, tea size, and tea moisture content.

Liu Xiangyun, general manager of Zhuyeqing Tea Industry Product Operation Center, told Titanium Media that the unique tender chestnut aroma of Zhuyeqing is a step forward in freshness, using continuous and stable roasting for secondary aroma, that is, "high temperature rapid aroma improvement technology".

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Why choose secondary Titian? There is also a "doorway".

"For one roasting, if the temperature is high, it will produce a high fire flavor, and when the temperature is low, it will not be baked thoroughly." Liu Xiangyun explained, "The first roasting temperature is slightly lower, and the second time is kept at about 130 degrees. Finally, after passing through the fan, it can reach room temperature.”

Liu Xiangyun said that the aroma and taste of tea does not depend on the roasting time of the external temperature, but the material change of the tea itself, so the roasting temperature of "about 130 degrees" is different from the traditional tea factory's regulation of pot temperature, fire temperature or air temperature , it regulates the temperature of the tea itself to fully activate the tea aroma molecules.

As a guarantee for the stability of the aroma and taste of Bamboo Leaf Green throughout the year, the "high-temperature rapid aroma-raising technology" helps it achieve a stable aroma-raising effect within 90 seconds, greatly improving the efficiency of the tea-making process, and the unique and lasting tender chestnut aroma also makes Consumers have a "love at first sight" taste.

Five-fold lock in freshness, keeping more freshness in the process of breakthrough

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Freshness is an unmissable taste of spring tea, but spring tea is not easy to preserve. It is called the tea of the season. The moisture content is an important part of determining its freshness time.

In fact, the lower the moisture content of tea, the better. If it is too low, the quality will become thin, and if it is too high, it is easy to age and mildew. According to the national standard "Green Tea" GB/T14456.2, the moisture content of fried green tea, steamed green tea, and roasted green tea is less than or equal to 7%, but Zhu Yeqing controls the moisture content of tea to only 3%.

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After a full 38 processing procedures, 106 testing standards and the blessing of five-fold fresh-keeping technology, the tea leaves of Zhuyeqing were passed from the factory to the consumers.

According to Liu Xiangyun, "The difficulty of water control is how to give full play to the aroma and taste of the famous bud-type green tea while ensuring the quality. This is a systematic project. We have done pre-treatment to reduce the water a little bit, and then go to the When making Titian, the result is not delicious. If the water is too low, the transformation will not be sufficient in the process of Titian for a few minutes, and the tea still needs a certain amount of water to work together.”

In the initial processing stage, Zhu Yeqing has already controlled the moisture content of tea leaves to about 8%. After countless attempts, Zhu Yeqing's R&D team has created an original precise moisture control technology to achieve an optimal moisture content of 3%, providing consumers with quantifiable freshness indicators.

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However, from the beginning of the year to the end of the year, the secret of the freshness of Zhu Yeqing is still hidden in the fresh-keeping warehouse of 15,000 cubic meters. Zhuyeqing owns the largest fresh-keeping warehouse for famous and high-quality green tea in the country, and divides it into 15 warehouses for separate control.

The fresh-keeping temperature directly affects the fresh taste and fresh aroma of tea leaves. Green tea is quite "delicate" and is easily oxidized at room temperature without being sealed. After brewing, the aroma becomes weaker, the taste becomes thinner, and freezing will inhibit the activity of the tea leaves. Therefore, it is usually stored at 0~5℃, which can be refrigerated for a long time. Tea still undergoes chemical changes.

Among the famous green tea brands in China, Zhuyeqing pioneered and publicly proposed a three-stage temperature-controlled "low temperature freezing and preservation technology" - skillfully putting the tea into minus 10 to 15 degrees Celsius and 0-5 degrees Celsius according to the expected use time and state of the tea. , 10-15 degrees Celsius fresh-keeping warehouse to scientifically lock fresh, and then process it when it is used.

But in practice, it's not that simple.

Liu Xiangyun told Titanium Media that during the fresh-keeping process, there must be a follow-up slow heating process for freezing and fresh-keeping, which requires the area of the fresh-keeping warehouse to be large enough, otherwise the handling and entry and exit of the tea will affect its own quality.

"Tea must have a transition when it goes through freezing, and at the same time, it must be made into semi-finished products, and then it is feasible to cooperate with the finishing mode. Many factories directly make finished products and then freeze them during the processing of spring tea, so it is difficult to maintain stable quality. "

As a result, "low-temperature freezing and fresh-keeping technology" combined with the unique warehouse, Zhu Yeqing has completely solved the problems of difficult preservation, easy oxidation and loss of nutrients of green tea at room temperature.

When we go back to the original tea raw materials entering the factory, we can see that with the help of the digital power of technology, Zhuyeqing has precisely controlled every link to make it traceable. In the final packaging link, its "independent nitrogen-filled fresh-keeping technology", 4g independent aluminum foil pouch packaging, nitrogen-filled and sealed, one item, one yard, one bag, one punch, which is more convenient for consumers to carry, and also retains the fresh quality of tea. to the last step.

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Liu Zhilin, general manager of Zhuyeqing Tea Industry Operation and Management Center, told Titanium Media that in the tea industry, Zhuyeqing took the lead in embracing technology, and created standardization and branding of the brand with the help of five-fold freshness locking technology, and also provided consumers with an easy way to choose good tea. .

Today's five-fold freshness lock technology can be regarded as a major breakthrough in the tea-making process in the industry. As Wang Qing, president of the China Tea Circulation Association said, "This is the highest level of technology I have seen among Chinese tea companies." The social responsibility and responsibility of famous tea enterprises.

Integrating tradition into technology, leading millennium tea to be of higher quality

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In recent years, the tea-making process has undergone changes with higher efficiency, larger scale, higher quality and higher standards. The tea industry production line has also gone through the development process from manual to semi-mechanized, fully mechanized and then to CNC automatic production line.

"Tea making is a systematic project, which requires the control of traditional craftsmanship, the understanding of tea quality, and the control of the entire process concept." Liu Xiangyun said, "The entire production system starts from the initial processing of raw materials, to finishing, to the later stage. The quality inspection of the packaging must be carried out around a goal, in order to obtain a good tea aroma effect, it is not just a set of advanced production line equipment can be completed."

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In the concept of Chinese people, tea means "people in the grass and trees", and the unity of nature and man is the way of nature. It can be seen that while moving towards modernization and standardization with technology, Zhu Yeqing is also using a special way to complete the respect and inheritance of tradition.

In the most stringent "Dao" grade tea selection process, Zhuyeqing uses an efficient intelligent selection machine to assist professional tea pickers, and at the same time insists on picking one in a thousand miles - on average, only 1,000 tea buds can be selected that meet the standards of Zhuyeqing's Taoist grade. 1g of tea buds are selected without flaws and very perfect.

Foodie Cai Lan and actress Carina Lau were both deeply impressed by the buds standing up and down and up and down when Zhu Yeqing was brewed. Carina Lau once said, "The tea leaves of Zhu Yeqing are like bamboo forests. They are beautiful in shape and smooth after drinking. The feeling reflected in the cup is different every second. You may also see different things when you drink tea. The philosophy of life is in it." What is indispensable behind this is Zhu Yeqing's ultimate pursuit of the quality of traditional tea.

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Tea acquires unique value because of people, and it subverts life because of technology. Powered by technology, the high-end green tea Bamboo Leaf Green from Mount Emei has also revitalized the ancient tea industry, improving people's daily life quality and drinking experience.

Liu Zhilin, general manager of Zhuyeqing Tea Industry Operation Management Center, shared that tea quality appreciation is relatively complicated, and many consumers do not have the ability to distinguish, so the price confusion of the tea industry has always been a pain point restricting the development of the tea industry. Tea buds and tea buds” three major standards, and strictly limit the picking standards on the tea packaging, accurately indicate the product grade, and solve the problem of non-standard product grades in the market.

"The key words for the development of Chinese tea brands are the standardization and stability of quality, which is the foundation and foundation of brand building." Liu Zhilin said that with tea technology empowering standardization, Zhuyeqing helps tea drinkers no matter when the season is in spring, summer, autumn or winter. Everyone can enjoy the first fresh taste of spring, and it also reduces the difficulty for consumers to choose a good tea, making fresh and high-end the new standard for purchasing green tea.

Since its establishment in 1998, it has been leading the sales of high-end green tea in China for 14 consecutive years. The five-fold freshness locking technology not only allows Zhuyeqing to have a more precise control over the moisture, aroma and freshness experience of every link in the production process, and is more efficient The completion of large-scale production has played a forward-looking leading and demonstration role for tens of thousands of tea companies in China.

Looking forward to the future, as the choice of high-end gifts, the brand image of Chinese tea and the leader of the tea industry, Zhuyeqing keeps the national tea with a new fragrance, and is expected to lead the tea drink for thousands of years. The tea industry has stepped up to a higher level of quality through technology empowerment.