Posts tagged tea
粗製茶或初製茶與精製茶

茶葉製作分兩個重要階段，

第一:茶農從茶樹上採下茶菁，經過不同發酵程度、揉捻方法及乾燥，固定茶葉品質特性，作初步加工，製成初步成品，習慣上稱為毛茶(Raw tea)。該過程叫茶葉初製(Primary processing)。毛茶因為原料，採收季節，生產設備與技術差異，形態參差，品質不齊，夾有雜物，乾燥不均等缺點，屬較粗糙的產品，所以早期多稱為"粗製茶"。"粗"字從中文語義上看成是不周密、不精緻、不細膩、不文雅、粗俗的涵義。所以多數專業茶書，也有倡議用"初製茶"，更能點出該毛茶是第一次加工成品的精義。

第二:針對毛茶的缺失，作進一步加工，如分級、揀梗、拼配、烘焙、選淨去雜物等專業的製造程序，穩定、齊一茶葉品質，改善毛茶風味，避免生茶傷胃及品質穩亂。這些製程，都要按照不同毛茶的特性，利用物理、化學方法，純化茶葉品質，其成品就稱為"精製茶"。

不論稱為"粗製茶"或"初製茶"，其實都是未經處理的毛茶。今天，如果我們都到山上買毛茶，那麼，喝茶就不是"文化"，對現代文明人來說，就不是我們希望的精緻生活；如同到市場買了生肉、生菜，不經廚師調哩，直接生食。

所以，精製茶是以負責任的態度，顧及飲茶人健康，保障消費者權益的成品，也是品牌與信譽的保證。

有記名茶, 知識Jason Wangtea, knowledge, 茶, 知識, 觀念, 製作
How do we classify different teas in Taiwan?
  • Green Tea is non-fermented, to be detail
    1. Pan-fired green tea

    2. steam grean tea
  • Wen Shan Pouchong Tea, from northern part of Taiwan, is 8~10% fermented and the shaped is straight. When you drink Pouchong Tea, the natural flower aroma will fulfill your mouth, and there is also a sweet aftertaste.

  • High Mountain Oolong Tea, from middle and southern part of Taiwan, is 15~20% fermented and it shaped like a small ball. Oolong Tea has natural fruit aroma

  • Tei Kuan Yin Tea is, from Muzha (Taiwan) and Anxi (China), 15~30% fermented. The shape, not as much as Oolong Tea, is curling. The feature is natural orchid aroma and special Tei Kuan Yin aftertaste. 

  • Oriental Beauty is 45~50% fermented. The main origin is Hsinchu and Miaoli. The tea leaf looks thick and big, and has various colored, such as, red, yellow and green. The tea color is bright jacinth, and the aroma is like honey and permeating with strong fruit.

  • Black Tea is 100% fermented, more detail
    1. Orthodox

    2. C.T.C

    3. Leg Cut


The higher the fermentation, the more theaflavin and thearubigin, the darker the tea. You can distinguish Green Tea (green) from Oolong Tea (yellow), and from Oriental Beauty and Black Tea (dark red), but it is not accurate to judge tea's fermentation by it's colour, because the time and the temperature of curing can transform the tea's colour. (when we use the evaluate method to brew the tea )

知識Jason Wangtea, fermentation, curing, roasting, oxidization