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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

福鼎白茶

  1
Issuing time:2021-12-19 18:07

世间美学源于自然,无论是形体之美、气味之美,都离不开生命与之相交碰撞,而在这碰撞之下衍生的,就是那高等级的感官美学。制茶师,是一种闯入自然界的行业,而白茶制茶师,是与自然界融合的行业。张郑库,作为一位老白茶匠人,从1988年退伍后开始接触茶叶行业。刚开始,张郑库在福鼎市农业局担任助理会计师,之后担任福鼎市自然香茶厂厂长,1992年来到北京,由于机缘巧合,将白茶推荐给一位美国客商品尝,三个月后,一通越洋回购电话,坚定了张郑库推广福鼎白茶的信念。张郑库从开始制茶,就将白茶视为生活的主轴线,他几十载的生命中,抬头是东南碧天,俯身是一片青白,闻的是满园芬芳,饮下的是一身达练。



泡一壶春茶试试?


中国脉动了千年的无数条经络中,有这样一条,它沐浴着天的灌溉,地的滋润,还有那粗糙老砾的双手的糅合;它足够浓郁却又不失恬淡,它不似绿茶青涩,不如普洱老练,但它却胜在鲜活,胜在喝下一口却满眼舒服--福鼎白茶,一种高格调的茶。张郑库作为一名经验老道的制茶师,他将白茶根植于太姥山脉,沐浴高山雨雾,承接山川灵气,用自然的样子赋予白茶最本真的味道。


白茶,从这里开始


张郑库1988年开始学习做茶,经过多年的坚持与信仰,张郑库获得了新世纪福鼎白茶第一发起人的称号与多方的认可,而他凭的是精湛的收益和侵淫多年的经验。张郑库走访张天福、骆少君等茶界专家,学习制茶技艺,于2002年11月21日成立了首家用白茶命名的福建福鼎东南白茶进出口有限公司,并取得闽东首家茶业自营进出口资质。张郑库以制茶为乐,在鲜叶与天气的变化中寻求最佳平衡点,令沉默的绿叶在无声间激起莫测的香气。


兼采春间一二芽


对于一位制茶经验丰富的制茶师来说,时间即品质。因此,张郑库每年春天都会赶在春雨前从茶山采摘当年第一荏春茶。春夏雨水较多,雨水对茶的品质和口都会有影响,如果不及时将茶叶采摘下来,原本的好茶就会下降一个档次。新采的春茶十分娇贵,在存储过程中要注意避免阳光过度照射,否则一不留意,阳光就会加速茶叶中各种化学反应,茶叶也就没那么新鲜了。



掌握阳光的力度


采茶过后既是晒青,张郑库说,晒青不能过猛,烘干也要视茶的具体情况控制时间,总之,白茶制作的好坏一切都要取决于制茶师傅一朝一夕的经验,如同中医把脉一般,只可意会不可言传。


中国虽然是茶文化发源地,却存在断层现象。当今完整的茶文化体系存在于日本,而中国保留的只是其中的一小部分--制茶工艺。但就算只有一部分,张郑库也要尽最大的努力,使之复兴、发扬。近年来,经过广大茶人、茶商的共同努力下,福鼎白茶终于从深闺走向市场。作为“新世纪福鼎白茶第一发起人”,张郑库感到由衷的欣慰。


天下诸事 即便参与也未必懂得 白茶亦如此


多少人喝了一辈子茶,却不敢说真正懂茶,但一名制茶师,从采摘、凋萎至烘干保存,用尽了全身力气去“懂”茶,去“孕育”好茶。如果将茶比作一幢建筑,那制茶师就是这建筑的设计师与缔造者。如今,张郑库就是这门艺术的最佳缔造者之一。他懂得在一张一驰间茶把握制茶的最佳力度,也将白茶自有的韵味展现得淋漓尽致。在如今这个绿茶、乌龙独霸一方的时代,他独辟蹊径,将白茶作为自己对茶的解析,不断耕耘,在时刻修正、积累的同时,也慢慢将初心融为每一款白茶的独特气质,这也是张郑库对白茶文化致以的最高敬意。

The aesthetics of the world originates from nature. Whether it is the beauty of form or the beauty of smell, it is inseparable from the collision of life with it, and what is derived from this collision is the high-level sensory aesthetics. Tea maker is an industry that breaks into nature, while white tea maker is an industry that merges with nature. Zhang Zhengku, as an old white tea craftsman, has been in contact with the tea industry since he retired from the army in 1988. At the beginning, Zhang Zhengku worked as an assistant accountant in the Agricultural Bureau of Fuding City, and then served as the director of Fuding Natural Fragrant Tea Factory. He came to Beijing in 1992. Due to a coincidence, he recommended white tea to an American merchant for three months. Later, an overseas repurchase call strengthened Zhang Zhengku's belief in promoting Fuding white tea. From the beginning of making tea, Zhang Zhengku regarded white tea as the main axis of his life. In his dozens of years of life, he looked up from the southeastern blue sky, leaned down and was blue and white, smelled the fragrance of the garden, and drank it all. Da Lian.



Try making a pot of spring tea?


Among the countless meridians that have pulsed in China for thousands of years, there is one that is bathed in the irrigation of the sky, the moisture of the earth, and the fusion of the rough and old hands; it is rich enough but still calm, it is not like green tea. Astringent, not as sophisticated as Pu'er, but it is worse than fresh, better than a sip but full of comfort-Fuding white tea, a high-style tea. As an experienced tea maker, Zhang Zhengku rooted white tea in the Taimu Mountains, bathed in high mountain rain and mist, inherited the spirit of mountains and rivers, and gave white tea the most authentic taste with a natural appearance.


White tea, start here


Zhang Zhengku began to learn to make tea in 1988. After years of persistence and belief, Zhang Zhengku has been awarded the title of the first initiator of Fuding White Tea in the new century and has been recognized by many parties, and he has relied on superb profits and years of adultery. experience of. Zhang Zhengku visited tea experts such as Zhang Tianfu and Luo Shaojun to learn tea making skills. On November 21, 2002, he established Fujian Fuding Southeast White Tea Import and Export Co., Ltd. named after white tea, and obtained the first tea industry in East Fujian. Self-support import and export qualifications. Zhang Zhengku enjoys making tea and seeks the best balance between fresh leaves and changes in the weather, so that the silent green leaves arouse an unpredictable aroma in silence.


Picking one or two buds in spring


For an experienced tea maker, time is quality. Therefore, Zhang Zhengku rushes to pick the first spring tea from Chashan before the spring rain every spring. There is a lot of rain in spring and summer, which will affect the quality and taste of tea. If the tea leaves are not picked in time, the original good tea will drop by a level. Freshly picked spring tea is very delicate, so you should avoid excessive sunlight during storage, otherwise, sunlight will accelerate various chemical reactions in the tea, and the tea will not be so fresh.



Master the power of sunlight


After picking the tea, Zhang Zhengku said that the drying should not be too strong, and the drying time should be controlled according to the specific conditions of the tea. In short, the quality of white tea depends on the experience of the tea maker overnight. Traditional Chinese medicine takes the pulse in general, so it can only be understood without words.


Although China is the birthplace of tea culture, there are faults. Today's complete tea culture system exists in Japan, and what China retains is only a small part of it-tea making technology. But even if there is only a part, Zhang Zhengku must do his best to revive and carry forward it. In recent years, thanks to the joint efforts of tea people and merchants, Fuding White Tea has finally moved from a boudoir to the market. As the "first initiator of Fuding White Tea in the New Century", Zhang Zhengku felt sincerely gratified.


Everything in the world, even if you participate, you don’t necessarily understand the same with white tea


How many people have been drinking tea for a lifetime, but dare not say that they really understand tea, but a tea maker, from picking, withering to drying and preservation, exhausted all his energy to "understand" tea and "bring" good tea. If you compare tea to a building, then the tea maker is the designer and creator of this building. Today, Zhang Zhengku is one of the best creators of this art. He knows how to master the best strength of making tea in a piece of tea, and he also shows the charm of white tea to the fullest. In today’s era when green tea and oolong dominate one another, he has taken a unique approach, using white tea as his own analysis of tea, and constantly working hard, while constantly correcting and accumulating, he also slowly melts his original intention into the unique temperament of each white tea. This is also Zhang Zhengku's highest respect for white tea culture.


Article classification: 中国十大名茶
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