文山包種茶介紹

文山包種茶如何製作? 為什麼稱為文山包種茶呢?

包種茶,屬於青茶的一種,為輕度發酵,發酵程度大約8-20%,主要茶種為青心烏龍,通常是採用一心二葉所製成,茶形緊結條狀,色澤亮綠,製作過程與烏龍茶相比,是直接在炒菁之後,進行揉捻與乾燥。包種茶茶湯呈蜜綠略帶金黃色,香氣淡然優雅,散發蘭花或桂花香,口感溫和且甘甜圓潤,品質上首重香氣,同時也因為包種茶相當注重口感甘醇,因此以春季與冬季產製為佳,而且還要避免過嫩的茶葉,造成香氣不彰以及口感苦澀[1-4]。

相傳百年前福建茶農依照不同的方式烘焙稱為種仔的茶葉,並將製作好的茶葉每四兩裝在四方形紙包內,避免茶香散發,因此稱為包種茶。包種茶引入台灣栽種後,由於首先在台北市與新北市內種植,加上日治時期,北部地區隸屬於台北州文山郡管轄,因此開始逐漸統稱為文山包種茶。後來,由於以文山地區所產製的包種茶較富盛名,因此習慣上也稱為文山包種茶[3-4]。

 

-Research team @ 茶水部 LittoTea, 澄萃茶藝.

 

Introduction to wenshan pouchong tea

Pouchong tea, a kind of celadon tea, is mildly fermented with around 8-20% of ferment. The main kind of tea trees is green tip oolong variety. Pouchong tea is usually produce by one-tip two-leaf, and looks tight in twist shape. Compared to oolong tea, the process of pouchong tea carries out rolling and drying directly after stir fixation. Pouchong tea looks honey green with quite golden color, smells like orchid or osmanthus, tasting sweet and soft. Furthermore, pouchong tea stress the scent and the sweet taste. Therefore, the quality is usually better if it is produced in spring and winter. Meanwhile, tea leaves too tender could rarely release the scent and tastes bitter, which should be avoided to make tea[1-4].

 

It is rumored that the farmer in Fujian roasted seed tea in different ways hundred years ago. To prevent the scent from releasing, tea was packaged in square wrap each forty-two, which is called pouchong tea. In addition, pouchong tea was first introduced to be planted in Taipei which was governed by Taipei wenshan prefecture in the period of Japanese occupation. Therefore, it started to be named as wenshan pouchong tea [3-4].

-Research team @ 茶水部 LittoTea, 澄萃茶藝.

 

Reference

[1]http://www.att.org.tw/home2/9895/51.php?q=MTc0NA==

[2]https://kmweb.coa.gov.tw/subject/ct.asp?xItem=91444&ctNode=1645&mp=86&kpi=0&hashid=

[3]http://www.tres.gov.tw/view.php?catid=1603

[4]http://kfr2910.nidbox.com/diary/read/7090472

Lynn Chiang

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