Cha Thé Tea

  "I believe it is customary in polite society to take some slight refreshment at five o'clock."

More accurately, this very large and lovely green Southeast Asian fruit is not a grapefruit, but a Pomelo, although sometimes it is called a Chinese grapefruit. Like the grapefruit it is distantly related to, the pomelo is a very large citrus fruit with thick skin and membranes. Unlike the grapefruit we usually see in the United States, the Pomelo is sometimes stuffed with tea, bound with wire or string and then dried, infusing the aging tea with a unique flavor. Wandering through a Chinese tea store in the Vietnamese area of Portland a few weeks ago a bin of these intriguing objects caught my eye. The things are very hard and dry, with a slightly citrusy/dusty scent lingering about them. The store had very little English signage and no descriptive information about these teas aside from the price, but I knew that I would be able to find additional information about them later. I had tried a pu-ehr aged in a mandarin orange that I had liked quite a lot and this seemed even more unusual and interesting. And the packaging and presentation of this tea was impossible to resist. Chinese Tea for You has some additional information about the manufacturing process of this tea. The teas are available for purchase, but the cost is considerably higher than what I paid in Portland, which was less than $10.00, if I remember correctly. Excerpted from the product description: Our Pomelo Tea is made by first scooping out the flesh of the pomelo. After packing the empty shell with a mixture of oolong tea, pomelo flesh and licorice root, the pomelo is steamed and compressed several times before being stored for ageing. This cycle of processing takes about two months to complete. During the processing and ageing, the taste and aroma of the pomelo and licorice is infused into the tea, giving the brewed tea a unique flavour.   This is the only tea I’ve ever purchased that required pliers and wire cutters to access. Once the wire framework was removed the “lid” portion of the pomelo shell pried off relatively easily and I was able to break off pieces of the tea with a Pu-erh knife. The pre-infused tea had an interesting acrid smell and the tea broke up similarly to most other Pu-erhs. I brewed and served it using traditional gong fu methods in a yixing pot. Here are my tasting notes: infusion #1: The first infusion was steeped for 20 seconds and yielded an acidic, slightly bitter liquor. It was light amber in color with very strong grapefruit-like notes. infusion #2: The second infusion was mellower, yet very complex. The citrusy taste was quite pleasant, surprisingly giving the tea a flavor reminiscent of a ceylon tea. infusion #3: In the third infusion the astringency of the pomelo was quite stronger than the astringency of the tea. It left very interesting flavors throughout the mouth. None of the infusions of this tea had any of the earthiness common to Pu-erhs. It had a distinct “dustiness” but more of paper than leaves. infusion #4: The fourth infusion was more citrusy and even tangier on the tongue, with a stronger aftertaste. The acridity had faded, but the pomelo flavor was stronger, overpowering the tea flavor. all mustiness was gone from the taste at this point and it left an interesting feel on the teeth. infusion #5: The fifth infusion was not as interesting in flavor although still very tangy on the tongue. The infused dead leaves had a rather horrid smell, nothing like the fascinating aromas and tastes of the tea itself. I would recommend this tea to anyone with a sense of adventure. I found it quite enjoyable. You Zi Cha: Pu-erh Aged in a Grapefruit --Gongfu Girl

茶具文物館介紹中國茶藝的發展及展出茶具珍藏（附圖）
*********************************************************     More than 100 pieces of refined tea ware from Tang dynasty (618-907) to the 20th century will be featured at the "History of Tea: The K S Lo Collection of the Flagstaff House Museum of Tea Ware" exhibition at the Flagstaff House Museum of Tea Ware from today (March 19) until November 17. Visitors will not only be able to appreciate the tea utensils made in different time periods for local use and export, but will also gain a comprehensive idea on the development of the art of tea drinking throughout Chinese history.
    茶具文物館由即日（三月十九日）起至十一月十七日將舉行「茗趣源流：茶具文物館羅桂祥珍藏」，展出逾百件唐代至二十世紀的茶具珍藏，以及介紹茶藝在不同時期的演變。     The Tang dynasty was a powerful and prosperous period in Chinese history. Its economic affluence and the flowering of cultural life provided the essential conditions for the development of tea culture. The custom of tea drinking spread rapidly northward from the southern parts of China and even reached frontier regions. The imperial court of the Tang dynasty held all matters associated with tea drinking in high regard. In 770, the Office of Tribute Tea was established to take charge of the production of tribute tea for imperial household consumption. The most influential factor contributed to the establishment of Chinese tea culture during this period was the famous treatise, "Chajing" (Classic of Tea), composed by Lu Yu (active in 760-800) in the mid-eighth century.
    唐代是中國歷史上的一個強盛時期，經濟和文化發展興旺，大大推動了品茗風氣。飲茶的風尚已經突破了南北界限，一直傳播至邊疆地區。唐代宮廷對茶事甚為重視，在公元七七○年設立貢茶院，主理皇室飲用的茶。至八世紀中期，陸羽（約活躍於七六○年至八○○年）著作了世上第一部以茶為主題的《茶經》，為中國茶文化奠定了重要的基礎。     Tea drinking in the Song dynasty (960-1279) was even more popular. Tea became a national drink and was enjoyed across all social strata. To prepare tea, a tea cake was reground into fine powder. The tea powder was placed in a tea bowl over which boiling water from an ewer was poured. The mixture was then stirred with a whisk. This way of preparing tea was known as the "whipped tea method".
    宋代飲茶的風氣比前朝更為普及，自皇室貴族、文人雅士，以至於平民百姓均以飲茶為時尚。宋人飲用的團茶是由細茶末構成茶餅，在備茶時只須把團茶以碾磨還原成細茶末，投入茶盞中，再添注沸水，調勻成乳狀的茶湯。這就是宋人主流的飲茶方法，稱為「點茶法」。     Early in the reign of Zhu Yuanzhang (1368-1398), the first emperor of the Ming dynasty (1368-1644), the manufacture of tribute tea cakes was prohibited and substituted by the use of loose leaf tea picked from young leaf buds. The practice of drinking tea made from young leaf buds and loose leaves had existed as early as in the Tang dynasty (618-907), but it was not until the Ming dynasty that it became popular. Although people no longer made tea with tea cakes in the early Ming dynasty , they still ground leaf buds into a fine powder, whether for the making of plain tea or cream tea as had been the practice in the Yuan dynasty (1271-1368). Some tea drinkers retained the elements of tea preparation methods of the Tang and Song dynasties by crushing and grounding tea leaves into a fine powder. Water was poured into a bowl containing the powder and the mixture was stirred until it emulsified and a layer of froth formed on the surface.
    明太祖朱元璋於洪武（一三六八年至一三九八年）初年下詔禁止製造上貢團茶，改以芽茶進貢。早在唐代，人們已有飲用芽茶和葉茶，但直至明代才逐漸成為主流。明代初年人們雖然不用團茶，但仍有沿襲元代酥油茶的方法，將茶芽碾磨成碎混以酥油煎飲。就是淨以嫩芽為茶，亦必經碾磨。此外，亦有人們混雜唐、宋兩代的備茶方法，把葉茶碾碎成末，再注入沸水，以點茶方法擊拂，使茶湯表面形成豐富的沫餑。     The method used to prepare tea during the Qing dynasty (1644-1911) followed the path laid in the Ming dynasty. Alongside teapots, covered tea bowls also came into fashion as a means of steeping loose tea leaves. Early in the Qing dynasty, some tea manufacturers in the Wuyi mountain region of Fujian province invented a kind of half-fermented tea. After allowing the plucked tea leaves to wither and ferment until the edges of the leaves turned red, they would then halt the fermentation process by pan-firing them. The tea made in this novel way was called "Oolong tea" or "Wuyi tea". This new category of tea offered a unique taste and its sophisticated production process was recorded in "Xu Chajing" (The Sequel to the Classic of Tea) complied by Lu Tingcan of the Qing period. Lu quoted the description of the production process of Wuyi tea from "Chashuo" (Discourse on Tea) written by his contemporary, Wang Caotang.
    清代沿用明代的泡茶法，除了以茶壺浸泡散茶之外，亦流行用蓋沏茶。清代初年，福建武夷的製茶者成功創製出一種半發酵的青茶。製作方法是先讓採摘後的茶葉自然萎凋和發酵，待葉片邊緣變紅時才進行殺青，停止發酵的程序。這種創新的茶類，稱為「烏龍茶」又名「武夷茶」。這種工藝獨特、品味別緻的創新茶類，已記載於清代陸廷燦輯錄成書的《續茶經》內，當中引述同代人王草堂《茶說》對武夷茶製作工藝的描述。     The passion for tea is not confined to the Chinese, as tea is also a popular drink overseas. During the Tang period, tea was a main export to Korea and Japan, but small quantities of tea were also introduced to the countries of the Arabian Peninsula where it was re-exported to Europe for medicinal purposes. However, Japanese ceremonial tea traditions had diverged marked from those of prevailed in China since Ming dynasty. The exquisite quality of Chinese ceramics also won high acclaim in Europe. Indeed, they were greatly cherished by the imperial courts of both England and France. The export of Yixing tea ware started from the 17th century. In the late Ming period, Yixing tea ware, more commonly known as "Porcelain Rouge", was introduced to Europe together with tea exports. Yixing pottery was well received and extensively copied by many factories in Europe in the late 17th century. During the reign of Kangxi (1662-1722), the rapid growth of tea exports was accompanied by an increase in the demand for the production of commissioned Chinese tea ware. Until some time in the 18th century, oriental porcelain teacups were used alongside silver teapots and cream-jugs in European tea services, and on some occasions small Yixing teapots also appeared.
    中國茶不單在本土備受重視，也深受各地人士歡迎。唐代年間，茶葉主要外銷至朝鮮和日本一帶，但亦有少量茶葉經由阿拉伯再傳入歐洲。然而，日本的茶道發展由明代開始已與中國大相徑庭。在歐洲，精美的中國瓷器享負盛名，英、法兩國皇室更視之如珍寶。宜興陶器的外銷，始於十七世紀。明代末年，這種被譽為「紅色瓷器」的紫砂製品，隨著茶貨外銷而流行於歐洲。到了十七世紀晚期，不少歐洲陶瓷作坊已開始仿製這種極受歡迎的紫砂器。清代康熙年間（一六六二年至一七二二年）隨外銷至歐洲的茶葉數量日益增加，訂製中國外銷瓷器亦需求甚殷。直至十八世紀，歐洲人仍然喜歡以東方瓷杯品茗，配以銀製茶壺及奶壺，有時也使用細小的外銷宜興茶壺。     The artifacts on display at the exhibition were selected from the K S Lo Collection of tea ware housed at the Flagstaff House Museum of Tea Ware. These valuable artifacts document the discernible changes and development in the variety of forms and glazes applied to ewers and tea bowls of the Tang and Song dynasties. On display are also refined teapots of the Ming dynasty, an exquisite covered bowl of the Qing dynasty in addition to a variety of styles of tea ware destined for export. While appreciating this bountiful heritage of tea ware featuring various qualities, forms and decorations, visitors are invited to explore the history of Chinese tea culture that they embody. Education corners have been set up to create an enlightening and fascinating experience for the visitors.
    是次展覽展出的陶瓷茶具選自茶具文物館羅桂祥珍藏。透過唐、宋兩代注子和茶在造型、釉色上的特點和變化、明代創製的茶壺、清代的蓋及各類外銷茶具等，使觀眾在欣賞歷代多姿多采的茶具造型和特色之餘，更可以細味中國茶藝文化的發展。此外，展覽廳內設有教育角，另有一系列講座，讓參觀者享受一個知識與樂趣兼備的茶文化展覽。     Located at 10 Cotton Tree Drive, Central, Hong Kong (inside Hong Kong Park), the Museum of Tea Ware is open from 10am to 5pm daily and is closed on Tuesdays. Admission is free.
    茶具文物館位於香港中區紅棉路十號（香港公園內）。開放時間為每日上午十時至下午五時，逢星期二休館。免費入場。     For more information, please visit the Flagstaff House Museum of Tea Ware's website at http://hk.art.museum, or call 2869 0690 or 2869 6690.
    有關展覽及活動詳情，可瀏覽茶具文物館網頁：http://hk.art.museum/，或致電二八六九　○六九○或二八六九　六六九○查詢。 Ends/Wednesday, March 19, 2008
Issued at HKT 12:01
NNNN Exhibition features Chinese tea culture and tea utensils (with photos)

【經濟日報╱記者林茂仁／台北報導】 2008.01.05 03:12 am 農林（2913）擴大休閒農場事業布局，歷經半年的籌備後，三峽有機茶園將在今（5）日開幕，預計三年內花費數億元開發為熊空山休閒農場。另外，位於苗栗三義的茶廠也將陸續轉型為有機茶廠及休閒農場。 農林是國內老字號的資產股，旗下土地高達3,890公頃，但主要以山區茶園為主。五年前，農林將南投漁池的日月老茶廠改造為有機茶園後，成功吸引觀光客上門消費，讓農林決定複製日月老茶廠的成功模式，並擴大為休閒農場及森林遊樂區。 農林在三峽地區就有168公頃茶園及林地，依照農林規劃，茶園將全部轉型為有機茶園，並分三階段陸續改裝為休閒農場及森林遊樂區，第一階段在今日開幕，第二階段預計三年內將有七、八公頃做為熊空山休閒農場，第三階段要在五年內申請到森林遊樂區執照。 據了解，農林在南投漁池的日月老茶廠，有近4公頃土地是有機茶園，在2004年獲得有機認證，日月老茶廠也轉型為休閒農場，每年創造的營業額就超過2,000萬元。農林尚未確定三峽有機茶園可以創造多少效益，但預估可望超過南投水準。 【2008/01/05 經濟日報】 聯合新聞網 | 股市理財 | 上市公司 | 農林 擴大布局休閒農場

【大台灣旅遊網TTNews記者范綱武／南投縣報導】 草坪頭所生產的高山茶溫潤滑順、喉韻甘甜，具有獨特的茶清香。（攝影／范綱武） 　　一般而言，所謂的「高山茶」是指海拔1000公尺以上茶園所產製的半球型包種茶（俗稱烏龍茶）。 　　台灣主要產地為嘉義縣、南投縣內海拔1000～1800公尺的茶區，因為地理環境優越、高山氣候冷涼、早晚雲霧繚繞，再加上平均日照時間短，使茶樹芽葉所含兒茶素類等苦澀成分降低，而茶胺酸及可溶氮等對甘味有貢獻之成分含量提高，而且嫩葉柔軟、果膠質含量高，因此高山茶具有色澤翠綠鮮活、滋味甘醇、滑軟、香氣淡雅，茶湯清澈、呈現蜜綠帶黃及耐沖泡等特色。 　　位於南投縣信義鄉草坪頭地區的玉山觀光茶園，是一座廣達四十八公頃的茶區，海拔在1200－1800公尺，茶園在新中橫公路往阿里山途中，因地理環境優越、經年雲霧遼繞、氣候四季如春，是「軟枝烏龍茶」生長最佳環境，因生長在玉山山麓，因此取名為玉山烏龍茶，而草坪頭也是台灣第一座生產高山茶的茶園。 　　玉山茶最大的特色是茶湯溫潤滑順、喉韻甘甜，加上香、醇、韻、美、甘、韻味強的特色，乃茶中極品，又因地理位置得天獨厚，具有高海拔的特性，所以滋味更勝其他烏龍茶。

【大台灣旅遊網TTNews記者范綱武／南投縣報導】 鹿谷茶水色金黃澄清明麗、入喉甘潤、韻味十足，是台灣茶中具代表性的茶種之一。（攝影／范綱武） 　　南投縣鹿谷鄉是台灣中部重要的茶鄉之一，由於鹿谷地區氣候涼爽、雨量充足、土壤肥沃且日照溫和，晝夜常有雲霧壟罩是生產優良茶的最佳環境，因此鹿谷生產的「凍頂烏龍茶」清香、甘醇，具有獨特的風味。 　　凍頂茶產地在鹿谷鄉凍頂山簏一帶，海拔600～1,200公尺的山坡地，由於氣候涼爽、雨量充足、土壤肥沃且日照溫和，晝夜常有雲霧壟罩是生產優良茶的最佳環境。因此鹿谷鄉生產的「凍頂茶」清香、甘醇，具有獨特的風味，在全省產茶區中以「凍頂茶」最負盛名，並聞名於海內外。此外，鹿谷鄉的茶業評比也是嚴格的出名，加上競爭相當激烈，所以脫穎而出的上等茶可是相當搶手。 　　凍頂茶最大的特色，在於茶湯以清澈明亮、氣味清香、入口生津富活性較佳，這種入喉甘醇的獨特風味，讓凍頂茶在台灣茶葉中佔有一席之地。而屬於青茶類的凍頂茶，是茶葉中兒茶素經氧化20～25%的輕發酵茶，外觀色澤新鮮墨綠，茶條半球型而緊結整齊，水色金黃澄清明麗，入喉甘潤，韻味十足，而冬茶最大的特色，就是帶有陣陣清香的香氣，口感滋味圓滑醇厚，而冬茶也是四季當中品質最好的茶。

【大台灣旅遊網TTNews記者張雅姍／台北縣報導】 台北縣三峽、石碇與坪林等地是北台灣知名茶鄉，其茶葉品質優良，可從獲獎無數的成績可見一斑！（攝影／洪榕） 　　台北縣三峽、石碇與坪林等地是北台灣知名茶鄉，其茶葉品質優良，可從獲獎無數的成績可見一斑！繼坪林鄉包種茶在2006年北京茶藝博覽會奪得茶類比賽冠軍後，三峽青年呂銘菁在兩年內也一舉拿下台灣天下茗茶金牌獎和大陸奧運茶類比賽中華茗茶類紅茶銀牌獎，為北縣茶葉文化寫下亮麗新頁。 　　坪林鄉包種茶於2006年9月在北京舉辦的國際茶葉博覽會中，打敗了14國、250種紅茶、普洱、烏龍、甚至是台灣的阿里山茶，一舉拿下冠軍。坪林鄉觀光協會理事長陳耀章表示，坪林鄉的地形綿延起伏，溫暖潮濕雲霧瀰漫，是茶樹生長的優良環境，加上，從清朝以來的優秀製茶技術，更是生產好茶及發展茶業的原動力。12月8日及9日登場的茶鄉藝術季，有茶調酒比賽、品茶餐送泡茶卷及一元茶粿等活動，有興趣一嚐冠軍茶的民眾，可把握機會選購。來坪林泡茶之外，茶餐也是品嚐重點，配合台北縣政府觀光旅遊局舉辦的泡茶＋泡湯套裝行程，坪林鄉部分餐廳茶餐均有優惠。
　　除了坪林包種茶享譽兩岸外，三峽紅茶也在有心人士的努力下，以小暗坑紅茶奪下2006年台灣天下茗茶大賽紅茶組金牌獎，今年更遠赴大陸參展，贏得第二屆凱捷杯中華茗茶紅茶類銀獎。
　　呂銘菁是三峽鎮安坑社區的居民。小暗坑紅茶是她與建安國小一同發展的地方特產之一。呂銘菁有感於家鄉紅茶品質好，卻沒有人推廣，因此回到家鄉幫忙推廣，建立小暗坑紅茶品牌。
　　呂銘菁說，小暗坑紅茶是以一心兩葉的青心乾仔種茶菁精製而成，茶葉採摘、萎凋、揉捻、解塊、發酵、乾燥、經製等階段，全程採手工製作。手工製成的紅茶，茶湯顏色多變，表層茶湯金黃剔透，中層茶色似紅酒，口感溫潤不澀，具有大吉嶺紅茶和東方美人茶的風味。小暗坑紅茶在沖泡時，初聞茶葉有蜜香，沖泡時有濃厚果香，飲用時有焦糖香。值得一提的是，小暗坑紅茶置冷風味不失，還擁有久泡不具澀味的特點，此特點就是讓小暗坑紅茶連戰皆捷的首因。配合北縣秋冬套裝行程，小暗坑紅茶也推出優惠活動，有興趣民眾可洽詢。（攝影／洪榕）

【大台灣旅遊網TTNews記者蔡聰挺／新竹縣報導】 鄭縣長頒發東方美人茶頭等奬牌匾（攝影／蔡聰挺） 　　新竹縣峨眉鄉東方美人茶節活動自8月4日上午開始以環湖路跑拉開序幕，活動是一項接一項，完全沒空檔，到場的各級長官、民意代表都非常讚譽東方美人茶的好，尤其是峨眉的東方美人茶。接著進行各項比賽的頒獎，這裏面最特殊的一項奬項不是在峨眉東方美人茶節比賽產生的奬項，而是由第一茶葉產銷班參加行政院農委會十大經典名茶比賽所得到的東方美人茶組首奬的奬項。由鄭縣長頒發牌匾，第一茶葉產銷班曽班長代表接受。這可是新竹縣之光。
　　鄭縣長表示，北埔、峨眉的土壤及水質非常適合東方美人茶的生長，經過茶農的努力，東方美人茶的品質已打開國際市場。但是產量已不足於滿足市場的需求，往往一比賽結束，得奬的茶就已賣得差不多，往後到新竹來，就不容易喝到得奬的好茶，要如何提升產量，將是一個值得深思的問題。峨眉鄉長陳木桂呼籲茶農，儘快向鄉公所申請復耕經費補助。能盡快恢復茶園的生態，以增加東方美人茶的產量，以盡量滿足市場的需求，也增加茶農收益。
　　今年得奬的東方美人茶（膨風茶）特等獎由徐耀良奪得，頭等獎徐耀明、王德鑫、松柏閣、心緣茶園、盧鎮男、姜金域、葉隨卿、義興茶廠、龍滿妹、邱成濠、楊世瑩、峨眉茶行，富興茶園（十）、姜禮杞（九）、徐耀明（八）、黃美琴（七）、姜禮相（六）、黃美琴（三）、徐孟聖（二）。
　　而2007東方美人茶節增加的健康環湖路跑競賽活動，全程6公里，從富興茶葉展售中心出發經過青青茶園、隆盛宮、老茶廠、樟腦寮、富興國小、峨眉湖吊橋、天恩佛堂、牌樓、舊台三線、隆盛宮、變電所然後回到富興茶葉展售中心。跑完全程前6名為吳有家、錢世華、吳永發、姜伯村、范峻維、蕭國龍。最快的花掉19分10秒，第六名為20分59秒。全部都是男士。分別獲得獎盃與茶葉禮盒。但女士表現也不錯，特別由產銷班另加六個名額加以奬勵。最引人注目的是一位跑完全程的小弟弟，也受到奬勵。
　　另外原本特等茶慈善競標的項目，因為只有半斤，未能達到作公益及行銷的目的，鄭縣長臨時決定暫停，等明年好好準備，讓各種品級的茶都能齊全時，再來好好的辦理。

【大台灣旅遊網TTNews記者蔡聰挺／新竹縣報導】 峨眉鄉農會推廣股郭股長邀請大家共同參與特等奬競標（攝影／蔡聰挺） 　　大隘地區的東方美人茶比賽每年都舉辦，但是由北埔鄉農會及峨眉鄉農會輪流主辦，2007輪到峨眉鄉農會主辦，有關東方美人茶的比賽茶已經比賽過，茶葉也發還給各得奬茶廠。非常奇怪，大家對比賽的情形都非常注意，到目前為止，許多得奬茶早已在市場上絶跡，喜歡東方美人的茶友還真多。
　　2007東方美人茶節將於8月4日及5日在峨眉鄉富興茶葉展售中心舉辦，活動的內容有農特產品展售會、東方美人舞茶香、健康品茶生活、東方美人幸福戀香御守、美人雅士、茶鄉情濃趣味競賽、東方美人茶香冰淇淋新品上市、茶之美靜態展示區、找茶闖關遊戲區、親子DIY教學區、健康美人GO　GO路跑、藝文團體表演等，內容精彩。
　　峨眉鄉農會推廣股郭股長特别表示，2007東方美人比賽茶特別受到青睞，所以幾乎都快賣光，2007東方美人茶特等奬得主特別留下部份，將於8月4日上午11:00進行慈善競標活動，競標所得全數捐給公益團體，到時將在現場宣佈捐贈對象，歡迎大家一起作公益。

【大台灣旅遊網TTNews記者洪榕／嘉義縣報導】 四面環山、風景優美的烏龍茶園。﹝攝影＼洪榕﹞ 　　台灣茶歷史悠久，早在一百多年前，台灣烏龍茶就揚名國際，廣受世界各國的好評，更享有「福爾摩沙烏龍茶」的美譽。
　　台灣大多都是半發酵茶，早期以烏龍茶最為知名，產量是佔全球的二分之一，後又有北部的鐵觀音、文山包種茶，新竹東方美人茶更是大受歐美人士的喜愛。
　　「烏龍茶籽」自先人從唐山移民到台灣一起帶過來，種在台灣這塊土地上，從茶延伸的經濟與文化，自今一直深深的影響台灣社會，也與台灣人的生活密不可分。
　　台灣烏龍茶早期種植於平地，茶葉的烘焙方式以重焙火，後慢慢的開始嘗試種於高海拔的山區，高山烏龍培育成功，製茶方式以輕焙火為主，茶湯是蜜黃色，味道清香高雅、入喉甜淡回甘，在台灣市場上頗受年輕一代歡迎，因此台灣烏龍茶漸漸的走出了「老人茶」的印象，開啟了年輕市場的新紀元。
　　嘉義梅山鄉是台灣最早開發的高山茶區，一九七五年至「鹿谷凍頂」學習種、製茶，回到「梅山龍眼林」種下台灣高山茶的重要歷史時刻，至今已二十多年，現嘉義梅山鄉太平山以東有七個村莊都是種植茶葉，品種百分之七十種植青心烏龍、百分之三十是金萱茶，種植海拔八百到一千三百公尺，面積一千兩百公頃，年產量為二十四萬公斤，以冬、春季茶的品質與價格最好，主要為內銷台灣本島市場，是當地農民主要經濟來源。