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臺灣高山茶制茶過程

2017-03-19

 
制作過程:采取茶菁→日光萎凋→室內萎凋→浪菁→堆菁發酵→炒菁→揉捻→團揉→干燥→成品
 
①?采摘茶菁   以手采方式將成熟的茶菁,葉肉厚及香氣含量高的一心二葉(或一心三葉)新鮮采下。
②?日光萎凋   日光下攤曬使茶菁內的水份蒸發,去除茶菁內的苦澀,提升茶菁內酶(酵素)的活性。
③?室內萎凋   靜置與翻拌目的讓茶菁繼續走水,使葉內的酚類、糖類、蛋白質等逐漸氧化、發酵。
④?浪菁       茶菁碰撞摩擦引起葉緣細胞破損和走水平均,使空氣易于進入葉肉細胞發酵作用。
⑤?堆菁發酵   浪菁過程需保留適當的水份,利于堆菁發酵,增加活性,形成溫暖的環境,繼續發酵。
⑥?炒菁       以高溫終止酶(酵素)的活性,蒸散茶菁中的水份。烏龍茶的香氣與味道大致定型。
⑦?揉捻       揉捻時茶汁液被擠出黏附于茶葉表面,使沖泡時可溶物質較易釋出,滋味較厚重。
⑧?團揉       使其茶細胞被破壞,重復多次團揉使茶葉水份慢慢消散,外型漸成美觀(半)球狀。
⑨?干燥       藉高溫再次干燥,茶葉水份降到5%以下,以利保存,完成后的茶干稱之為毛茶。
⑩?成品       依不同產區、茶種、等級、重量等,包裝成舉世聞名的臺灣高山茶。

①?Tealeaf Picking     Newly matured one-bud-two-leaf(or one-bud-three-leaf)dusters are pickd carefully by
                  hand.
②?Outdoor Withering  Tealeaves spread and wither under the sun is for tealeaves dehydration.
③?Indoor Withering    Tealeaves are transferred indoors for further fermentation. Tealeaves are turned over           
by hand to promote natural oxidation and fermentation could occur.
④?Heating           Tealeaves are heated at high temperature in order to stop the fermentation,
                 As well as to remove any unpleasant odors from fresh tealeaves.
⑤?Rolling            This process brings leaf juices to the surface for full release during brewing.
⑥?Initial Drying       Brings tealeaves to a dryness level at which leaves feel soft and spring but not clingy
when held in.
⑦?Hot Curling        Batch rolling 40 to 60 times in a tightly wound cheesecloth releases further moisture,
                 and curls leaves into a semi-ball or full-ball shape.
⑧?Further Drying     Hot air dries tealeaves further to prolong shelf life and quality.
                 This tea is known as “rough-finished” (mao) tea.

 
 
以上由「皿亮公主企業有限公司 」 編製翻譯,版權所有。
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