Cha Thé Tea

2006/05/31   中國時報 　　仁愛：仁愛鄉農會舉辦「春季合歡山高山茶賽評審」，各組優勝揭曉，由大禹嶺的茶農甯立強奪得特等獎；卓社茶園則連奪頭等、貳等、參等共七項大獎，為最大贏家，定六月三日於清境國民賓館廣場舉辦頒獎與展售會。各組優勝為： 頭等獎：蔡振修、卓社茶園、林育丞。 貳等獎：春勇茶行、林育丞、徐金永、卓社茶園、梁金圳、李昭模、楊肇基。 參等獎：天林茶廠、李利花、陳錦德、卓社茶園、若水茶集、三本茶行、山林茶舍、林東華、金美珠。 清境旅遊資訊網--《城鄉小調》合歡山高山春茶賽 揭曉

 

台灣特色茶及其選購品飲方法

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一、台灣特色茶介紹:::

台灣市面上所見茶的名稱非常多，但綜合起來不外是綠茶、文山包種茶、半球型包種茶、高山茶、鐵觀音茶、白毫烏龍茶和紅茶等茶類。這些茶類各有其特色，簡述如下：
1. 綠茶：是一種不發酵茶，因製法不同，有蒸菁綠茶和炒菁綠茶之分，前者專銷日本，後者外銷北非等國家，是台灣自光復後至1980年代外銷最多的茶類。

2. 文山包種茶：文山包種茶產於台灣北部山區鄰近烏來風景區，以台北縣坪
　林、石碇、新店所產最負盛名。文山包種茶要求外觀呈條索狀，色澤翠綠
　，水色蜜綠鮮豔略帶金黃，香氣清香幽雅似花香，滋味甘醇滑潤帶活性。
　此類茶著重香氣，香氣愈濃郁品質愈高級。

3. 半球型包種茶：以凍頂茶聞名國內外，凍頂茶原產於台灣中南部鄰近溪頭    風景區(海拔500～800公尺山區)，近年來已擴展至南投縣名間鄉、竹山鎮等茶區及台灣各茶區均產製半球型包種茶。此類茶因製造過程經過布球揉捻(團揉)，外觀緊結成半球型，色澤墨綠，水色金黃亮麗，香氣濃郁，滋味醇厚甘韻足，飲後回韻無窮，是香氣與滋味並重的台灣特色茶。

4. 鐵觀音茶：屬半發酵茶，其製法與半球型包種茶類似，惟其特點即是茶葉經初焙未足乾時，將茶葉用方形布塊包裹，揉成球狀形，並輕輕用手在布包外轉動揉捻。並將布球茶包放入「文火」的焙籠上慢慢烘焙，使茶葉形狀曲彎緊結，如此反覆進行焙揉，茶中成分藉焙火之溫度轉化其香與味，經多次沖泡仍芬香甘醇而有回韻。水色橙黃顯紅，味濃而醇厚，微澀中帶甘潤，並有種純和的弱果酸味。尤以鐵觀音品種製造為上品，主要生產於台北市木柵茶區及台北縣石門鄉茶區。

5. 白毫烏龍茶(椪風茶)：白毫烏龍茶為台灣名茶中之名茶，全世界僅台灣產製，由採自受茶小綠葉蟬吸食之青心大冇幼嫩茶芽，經手工攪拌控制發酵，使茶葉產生獨特的蜜糖香或熟果香，為新竹縣北埔、峨眉及苗栗縣頭屋、頭份一帶茶區所產特色茶。白毫烏龍茶以芽尖帶白毫愈多愈高級而得名。其外觀不重條索緊結，而以白毫顯露，枝葉連理，白綠黃褐紅相間，猶如朵花為其特色，水色呈琥珀色，具熟果香、蜜糖香，滋味圓柔醇厚。

6. 高山茶：飲茶人士所慣稱的「高山茶」是指海拔1000公尺以上茶園所產製的半球型包種茶(市面上俗稱烏龍茶)。主要產地為嘉義縣、南投縣內海拔1000～1300公尺新興茶區，因為高山氣候冷涼，早晚雲霧籠罩，平均日照短，致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，且芽葉柔軟，葉肉厚，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，厚重帶活性，香氣淡雅，水色蜜綠顯黃及耐沖泡等特色。

7. 紅茶：是一種全發酵茶；由台灣中部日月潭地區的阿薩姆品種所製成的紅茶，香味特殊，品質最佳。

台灣特色茶及其選購品飲方法－台灣特色茶介紹

Sunday, December 9, 2007
By Megan Rauscher, Reuters Health NEW YORK -- An extract of green tea wards off colorectal cancer, animal experiments show. According to research reported at the Sixth International Conference on Frontiers in Cancer Prevention, sponsored by the American Association for Cancer Research, a standardized green tea polyphenol preparation (Polyphenon E) limits the growth of colorectal tumors in rats treated with a substance that causes the cancer. "Our findings show that rats fed a diet containing Polyphenon E are less than half as likely to develop colon cancer," Dr. Hang Xiao, from the Ernest Mario School of Pharmacy at Rutgers University, Piscataway, New Jersey, noted in a statement. These results are consistent with previously published results, which showed that green tea consumption was associated with lower colon cancer rates in Shanghai, China, he also noted. In the study, Xiao and colleagues injected rats with azoxymethane, a chemical known to produce colorectal tumors that share many characteristics with colorectal cancer in humans. Then they fed the animals a high-fat Western-style diet with or without Polyphenon E for 34 weeks. The amount of Polyphenon the animals took in was roughly equal to about four to six cups of green tea per day. Polyphenon E decreased the total number of tumors per rat and decreased tumor size, compared with control rats that were not given Polyphenon E, Xiao told the conference. "In the control group," he said, "67 percent of rats developed malignant tumors while in the treated group only 27 percent of rats had malignant tumors. Most important, tea polyphenols decreased the number of malignant tumors per rat by 80 percent compared to the control group." When the researchers analyzed blood and colon tissue samples, they found a "considerable amount of tea polyphenols in those samples in treated animals, and those levels of tea polyphenols were comparable to the human situation after ingestion of tea leaves or tea beverage," Xiao noted. The researchers believe these findings will pave the way for clinical trials with green tea polyphenols in humans. Print friendly - News from The China Post

 香氣(Aroma):
指茶葉泡出的整個氣味的程度。大多可分為 ﹕清淡(Thin)，適中(Medium)，飽滿(Full)，濃郁(Expansive)，四種名稱。
跳躍運動:
為什麼要讓茶葉充分跳躍呢?所謂[跳躍]，就是把煮沸的開水倒入茶壺時，茶葉上下躍動、對流運動的現象。看起來就像茶葉在跳躍一般。故稱跳躍運動，且這樣才能徹底的萃取出紅茶的風味。
黃銅味(Brassy):
由於製造過程茶葉的萎凋不足，使紅茶產生類似黃銅的味道。
苦味(Bitter):
由未熟的茶葉產生，讓人喝起帶有苦味。
鮮明(Briskness):
用來形容各種紅茶其固有特色的展現程度。
口感(Body):
泛指茶湯在口中整體的感覺，或濃、或淡、或順口、或圓潤。 常以 Full Body 來形容一杯濃純圓潤的紅茶。
乳化(Creamy):
茶湯在冷卻後呈現濃稠狀的自然現象。
香味(Flavor):
茶湯中某一特定的氣味，香氣的某一部分。例如以錫蘭紅茶為茶基的伯爵茶，其香氣至少包含了錫蘭茶及佛手柑兩種香味。而台茶十八號更有天然肉桂的淡香和薄荷的芳香。
魚池鄉 －「手工、自然 - 靈山紅茶」

How is green tea made? Background In 1992, global production of all tea was almost 2.5 million tons. The majority of tea production occurs in the subtropical areas of Asia, including China, India, Sri Lanka, Japan, and Indonesia. More than 35 countries now produce tea, with India, China, and Sri Lanka the leaders. Black tea is the most produced, followed by oolong and jasmine tea. Besides the distinction between varieties of tea, the major difference between the type of teas is the processing method. Green tea leaves are picked and immediately sent to be dried or steamed to prevent fermentation, whereas black tea and other types are left to ferment after they are picked. Green tea originated in China for medicinal purposes, and its first recorded use was 4,000 years ago. By the third century, it became a daily drink and cultivation and processing began. Today, China has hundreds of different types of green teas. Other producers of green tea include India, Indonesia, Korea, Nepal, Sri Lanka, Taiwan, and Vietnam. Green tea was first introduced in Japan during the Nara period (710-794), when numerous Japanese Buddhist monks visited China and brought tea seeds back to Japan. The Japanese tea industry is said to have begun in 1191, when the monk Eisai planted tea seeds from China on temple land. He then encouraged the cultivation of tea in other areas of Japan by extolling the health benefits of tea drinking. The making and serving tea as an art form (sado, the way of tea) was introduced in Japan during the eleventh century. The origins go back to China's Tang dynasty (618-907), when a ritual was performed in Buddhist temples. A brick of tea was ground to a powder, mixed in a kettle with hot water, and ladled into ceramic bowls. One of the first Japanese uses of the tea ceremony in public was when Toyotomi Hideyoshi, then the most powerful warlord in Japan, held a tea party in his camp the evening before a large battle in order to calm his warriors and inspire morale. Hideyoshi's own sado teacher, Senno Rikyo, is also credited with elevating tea from a simple beverage to a highly respected method of self-realization. Today, there are tea schools in Japan to learn the proper methods of the tea ceremony or chanoyu. The Urasenke School is the most active and has the largest following. The form of chanoyu that is practiced today was established in the second half of the sixteenth century by Rikyu. Chanoyu involves more than merely enjoying a cup of tea in a stylized manner. The ceremony developed under the influence of Zen Buddhism aims to purify the soul by becoming one with nature. The true spirit of the tea ceremony has been described by such terms as calmness, rusticity, and gracefulness. The rules of etiquette are carefully calculated to achieve the highest possible economy of movement. For some 500 years after tea was introduced to Japan, it was used in its powdered form only. It was not until the mid-sixteenth century that the processing method for conventional green tea was invented. Prior to the Edo period (1600-1868), the consumption of tea was limited to the ruling class. Only after the beginning of the twentieth century, with the introduction of mass production techniques, did tea achieve widespread popularity among the general population. Today, tea leaves for green tea are grown in the warmer southern regions of Japan, with about half produced in Shizuoka Prefecture. Uji, a district near the ancient city of Kyoto (and the district from which the finest Japanese tea comes from to this day) became the first tea-growing region in Japan. Later, tea plantations were planted in Shizuoka Prefecture and, finally to surrounding regions. A total of about 100,000 tons of green tea is produced per year from 60,000 hectares of tea fields. Only green tea is produced in Japan. Though traditionally green tea was produced manually, the process has been fully mechanized in Japan. The various types of tea now produced differ according to cultivation practices and processing methods. Sencha is a tea with three quality levels: high, medium, and low. It is manufactured from the tender top two leaves and the shoots for the high and medium grades and from the third from the top leaf for the low grade. Sencha, which comprises 80% of all green tea production, consists of tiny dark green needle-shaped pieces. Almost immediately after picking, the leaves are steamed for about 30 seconds to seal in the flavor, followed by drying, pressing, and rolling steps. Gyokura is the highest grade of tea and is made from the most tender leaves that are grown under 90% shade using bamboo blinds. Matcha is made from similar leaves and is processed into a powder form for exclusive use in the tea ceremony. Bancha is a low-grade coarse tea made from older leaves picked after Sencha leaves are picked or picked in the summer. It is generally composed of lower grade tea leaves, which are divided into two kinds: large leaf, and small leaf. Houjicha is a wedge-shaped tea made from Bancha that is roasted at 302° F (150° C) to prevent fermentation and produces a light golden color when made. Kamairicha comes from northern Kyushu and is first roasted at 392-572°F (200-300°C) followed by cooling at 212°F (100°C). Green tea is traditionally served without sugar, milk, or lemon since these would destroy the true flavor and aroma of the tea. Raw Materials Green tea is made from the top two leaves and buds of a shrub, Camellia sinensis, of the family Theaceace and the order Theales. This order consists of 40 genera of trees or shrubs that have evergreen leaves, flowers with five sepal or leaf-like structures and petals. The genus Camellia consists of 80 species of East Asian evergreen shrubs and trees. Besides the leaves, other ingredients may be added to create special scents or flavors during the drying process, such as jasmine, flowers, or fruits. The tea plant originates in an area between India and China. There are three main varieties of this plant—China, Assam, and Cambodia—and a number of hybrids in between. The China variety grows as high as 9 ft (2.7 m) and has an economic life of at least 100 years. The Assam variety is a tree that grows as high as 60 ft (18.3 m), with an economic life of 40 years dependent upon regular pruning and plucking. The 16 ft (4.9 m) high Cambodia variety is naturally crossed with other varieties. The Manufacturing Process Cultivation and harvesting

A suitable climate for cultivation has a minimum annual rainfall of 45-50 in (114.3-127 cm). Tea soils must be acid since tea plants will not grow in alkaline soils. A desirable pH value is 5.8-5.4 or less. Tea can be cultivated up to 7,218.2 ft (2,200 m) above sea level and can grow between the equator and the forty-fifth latitude. The plants are reproduced through tile-laying or through seeds from trees that have grown freely.

A crop of 1,500 lb (681 kg) of tea per acre requires up to two workers per acre to pluck the tea shoots by hand and maintain the field. The tea plant is generally plucked every five to 10 days, depending on where it grows. The length of time needed for the plucked shoot to redevelop a new shoot ready for plucking varies according to the plucking system and the climatic conditions. Intervals of between 70-90 days are common.

In Japan, the tea harvesting begins around the end of April, with the leaves picked by hand or machine. A bud and several leaves are picked from each plant. The first crop is harvested in April and May, the second crop in June, the third crop in July and the final crop in September. For gyokuro or matcha tea, the plants are shaded for two weeks after the first bud comes out in spring before picking. The leaves are then shipped to the factory for processing. Since not all can be processed at once, the leaves are stored in a large bin that is kept at the proper temperature by blowing cool air into the bottom.

Drying

After the tea leaves are plucked, they must be dried to prevent fermentation, which stops any enzyme activity that causes oxidation. In China, green teas are often pan-fired in very large woks, over a flame or using an electric wok. The tea leaves must be stirred constantly for even drying. Withering is also used, which spreads the tea leaves on racks of bamboo or woven straw to dry in the sun or using warm air. Again, the leaves must be moved around to ensure uniform drying.

In Japan, steaming is normally used. Before the steaming process begins, the tea leaves are sorted and cleaned. The steaming time determines the type of tea that is produced. Sencha tea is normally steamed for 30-90 seconds. Another type of sencha called fukamushi is steamed for 90-150 seconds to produce a flaky light yellowish green tea. Steaming is conducted in a bamboo tray over water or by a revolving or belt-conveyor type machine. After mechanical steaming, the leaves go into a cooling machine that blows the water from the leaves.

Shaping

In most countries, rolling or shaping green tea leaves is done by machinery. In China, high-end leaves are hand-rolled into various shapes, including curly, twisted, pointed, round, and more. Rolling the tea creates a distinctive look, as well as regulates the release of natural substances and flavor when it is steeped in the cup.

In Japan, a number of rolling and drying steps take place. A special machine is used to accomplish the first rolling and drying steps simultaneously and takes about 48 minutes. The tea leaves are dried to improve their strength so they can be pressed during the next drying process. Moisture from both the surface and from the inside of the tea leaves is removed using this machine.

This machine consists of a spindle with finger-shaped extensions that stir the leaves while heated air (at 93.2-96.8° F [34-36° C]) is blown into the machine. Though the rolling temperature is automatically controlled by the computer, it is still important for the operator to touch the tea by hand to make sure it feels right.

Since the moisture level still varies for different parts of a leaf or from one leaf to another at the end of the first step, another rolling process takes place to uniformly distribute the remaining moisture in the leaves. This process rolls the leaves by pressing under a rotating disk to bring the moisture from the center of the leaves to the surface. The process is conducted at room temperature for 24 minutes.

Next, the leaves go to another rolling/drying machine, which uses a spinning pedal inside of a revolving drum to convert the leaves into a round shape. This process takes about 40 minutes. It is very important to take out the leaves at the same moisture level every time.

The tea leaves are removed from the previous machine, separated into small portions and placed in pots. They are gradually rolled into tiny round or needle shapes using a weight. This step takes 40 minutes and removes most of the moisture. The total process thus far takes about three hours compared to hand rolling and heating which can take up to 10 hours.

Final drying

In Japan, green tea must be dried for about 30 minutes after the final rolling step for storage. The tea is spread on a caterpillar-type device and dried slowly to about 5% moisture content or less. At this stage the half-processed tea, called aracha, is shipped to tea merchants or wholesalers for final processing. Aracha is not uniform in size and still contains stems and dust.

Post-processing

After the tea is shipped to the wholesalers in Japan, it undergoes several other steps to produce the final product. A special machine grades and cuts the tea by particle size, shape, and cleanliness, depending on the final qualities desired. The machine uses mechanical sieves or sifters fitted with meshes of appropriate size, as well as cutting devices to achieve a quality tea. Another drying step follows to produce the aromatic flavor, followed by blending per customer's specifications, packing and finally shipping to retail shops. In other countries, similar sorting, weighing, and packaging steps occur after the shaping process.

Quality Control

The quality of green tea depends first on using good tea leaves. The natural quality of the leaf, including color and aroma, must then be preserved during the manufacturing process to produce a good green tea. In Japan, this involves controlling the temperature to 93.2-96.8° F (34-36° C) during rolling, drying, and storage. Since tea leaves can generate their own heat, cool air is blown into the bottom of the container to keep the leaves at the proper temperature during storage.

The Japanese government also subjects all exported tea to a strict inspection. Standard samples, which are established at the beginning of the tea season each year, are used to compare various properties of the finished product with the samples. Leaves, stems, moisture, content, flavor, taste, and color are all rigidly examined. There is also a stringent chemical analysis to determine tannin, caffeine, vitamin, and mineral contents. Tea is exported only after passing these tests.

The Future Though the health benefits of green tea have been known for centuries, recent research is providing concrete evidence of these benefits. Studies have shown that green tea can prevent cancer since it contains catechin, the major component of tea. A study in Japan showed that residents in areas devoted to green tea production in the central and western regions of Shizuoka Prefecture, who drink the tea daily, have a significantly lower death rate for all types of cancer compared to other regions. These findings were supported by animal experiments that showed green tea reduced the growth of tumors. Other research has shown that green tea consumption may inhibit nitrosamine formation—known carcinogens or cancer-causing chemicals. Green tea catechin has also been shown to limit the excessive rise in blood cholesterol in both animals and humans, as well as prevent high blood pressure. Other benefits of catechin include killing bacteria and influenza viruses, preventing halitosis, inhibiting increase of blood sugar, and fighting cariogenic bacteria. Green tea (especially matcha) also contains important vitamins (C, B complex, and E), fluoride (for preventing cavities), amino acids (for lowering blood pressure), and polysaccharides (lowers blood sugar). Green tea is a strong antioxidant as well and is even more powerful than vitamin E or vitamin C due to the presence of polyphenols, such as epigallocatechin gallate (EGCG). Extracts of green tea may also make strains of drug-resistant bacteria that cause skin infections more sensitive to penicillin, British researchers report. The investigators also found that diluted tea extract acted synergistically with antibiotics, making them more potent against particular strains of this type of bacteria. In addition to preventing or curing these more common diseases, preliminary research indicates the antiviral capability of green tea catechin may have some beneficial effect in fighting AIDS. Laboratory tests have verified that catechin can inhibit the activity of the AIDS virus. Instead of simply being known as a popular Japanese beverage, green tea may thus become an important "new" medicine of the twenty-first century for the entire world. Where to Learn More Books Mitscher, Lester A. and Victoria Dolby. The Green Tea Book: China's Fountain of Youth. Avery Publishing Group, 1997. Oguni, Dr. Itaro. Green Tea and Human Health. University of Shizuoka, Japan Tea Exporters' Association. Okakura, Kakuzo. The Book of Tea. Dover Publications Inc., 1964. Rosen, Diana. The Book of Green Tea. Storey Books Inc., 1998. Other Japan Tea Exporter's Association. 17 Kitabancho, Shizuoka, Japan 420-0005. +81-54-271-3428. Fax: +81-54-271-2177. Maruichi Green Tea Farm. http://www.maruichi-jp.com (February 2, 1999). The Teaman's Tea Talk. http://www.teatalk.com (June 30, 1998). The Teapot Salon. http://www.iris.orjp/-hamadaen/ (1996). [Article by: Laurel Sheppard] green tea: Definition and Much More from Answers.com

Oolong teas are semi-fermented teas.  The taste and the aroma of Oolong teas vary based on fermentation time (in percent).  The longer the fermentation, the darker it will become. When this occurs, one can then smell the aromas of chestnut, cereal and toasted bread.  On the contrary, when less fermented and greener, Oolong teas will the taste greener, floral and fruitier. Leaves used are generally ripe, hence contain less caffeine and tannin. Country :   Taiwan Ti Kuan Yin (Déesse de Fer de la Miséricorde) Detail Origine: Taiwan Type: Thé semi-fermenté (Oolong) Description:
Ti Kuan Yin produces a fragrant orchid-like aroma when steeped, the tea may be very floral or very fruity also. Ti Kuan Yin is a traditional Chinese tea. It is a premium variety of Chinese oolong tea associated with Anxi in the Fujian province. Named after the Buddhist deity Guan Yin, it has also been translated as "Iron Goddess of Mercy". Recently the tea has been grown in Nantou, Taiwan where it thrives...click on ''Detail'' for more informations. Moment : all day (boite/tin) 50 gr.   6,50$(boite/tin) 100 gr.   12,75$(refill) 100 gr.   12,25$ Se Chung Detail Origine: Taiwan Type: Thé semi-fermenté (Oolong) Description: Beautiful, yellow liquor. Its fruity flavour yields a little liquorice. We recommend it for beginners. Moment : All day (boite/tin) 50 gr.   5,60$(boite/tin) 100 gr.   10,90$(refill) 100 gr.   10,40$ Untitled Page

A handy list of some commonly used tea terms.
Aroma 濃香、香氣 Scent of the infused leaf and actual infusion (liquor). Also called nose or fragrance.
Astringency 收斂性 A bite or tart character of the infusion comparable to the dryness of wine.
Bakey Undesirable taste resulting from too high a temperature during firing of the leaf.
Biscuity Having the subtle taste or flavor of fresh baked bread.
Bite Astringent or tangy quality of the infusion.
Bitter Unpleasant tartness which can result from over brewing.
Black Used to describe a fully fermented leaf; brownish-black in color.
Black tea Tea in which the leaf has been fully oxidized.
Blended Teas of different crops, estates or origins that are combined for consistent characteristics.
Body Weight or strength of the infusion. Full, light, thin, etc.
Bold Large leaf size.
Brassy Metallic, tart taste indicating improper withering of the leaf.
Bright Infusion appearance that is luminous and sparkling.
Brisk Lively quality of an infusion.
Brown Brownish leaf appearance resulting from improper treatment of CTC-type teas.
Bud Top unopened leaf of the tea bush hailed for its sweetness and tenderness.
Burnt Over-firing of the leaf resulting in an unpleasant taste to the infusion.
Camellia Sinensis Scientific name of the evergreen shrub that is the actual tea plant. All varieties of tea are derived from this plant.
Character Desirable flavor quality of tea grown at high altitudes.
Chunky Large broken leaf.
Clean Leaf appearance that is without undesirable inclusions such as dust, twigs, fibers, etc.
Coarse A strong but undesirable harsh taste. Also can describe leaf appearance or an inconsistent plucking.
Colory Depth of character with regard to taste and appearance.
Common Lackluster quality of the leaf or infusion.
Complex A symphonic combination of subtle flavor nuances inherent of the finest teas.
Congou An orthodox or traditionally made China black tea.
Creaming up Bubbly residue that occasionally surfaces on some black teas.
CTC (Cut, Tear, Curl) Description for machine processing of lower quality or commercial grade teas (As opposed to orthodox production. See below.)
Curly Refers to leaf appearance of of some whole leaf teas.
Down Fine hair-like fibers found on young high quality leaves and leaf buds.
Dry Leaf over-firing, but not as extreme as burnt.
Dull Appearance of the leaf that is without sheen or luster.
Earthy Describes an elemental character of some teas likened to damp forest soil. A natural trait of tea from certain regions, but can also result from storage in moist conditions.
Even Uniform appearance and size of the leaf of a particular tea.
Flat Tea without body or bite. Soft.
Flavor Distinctive taste found in high-grown, slow growth teas. Not to be confused with teas that have added flavorings.
Flavored Teas that have added fruits, flowers and natural flavorings.
Flowery The subtle undertone in some fine teas that is flower-like in character. Good first flush Darjeelings have this quality.
Flush Harvesting of the tea leaves. First flush is the first plucking of the season, etc.
Fruity Flavor nuance found in quality teas such as oolongs and Keemuns. Also describes fruit flavored teas.
Green Under-fermented black or oolong teas; also describes pluckings from immature tea bushes.
Green tea Un-oxidized tea leaves.
Gungfu Traditional tea preparation method in southern China of oolong teas involving a particular process to insure maximum enjoyment of the tea.
Hard Acrid, sharp tasting infusion.
Harsh Unpleasant, bitter infusion resulting from under withered leaves.
Heavy A strong and dense infusion with little or no bite.
Herbal Infusion made by steeping herbs and various plants. Generally does not contain any of the actual tea plant (Camellia Sinensis).
Infusion The liquor produced from steeping tea leaves.
Leafy Large or long leaf size.
Lemon/Citrus Describes teas with a subtle citrus fruit undertone.
Light Weightless, thin infusion.
Malty Sought-after flavor undertone found in good hearty Assams.
Mature Flavor description indicating lack of bitterness or flatness.
Metallic Copper-like sharpness of the infusion.
Minty Mint flavor or undertone that is added or a naturally occurring trait.
Monkey-picked Refers to oolong tea bushes pre-dominantly grown on cliffs that are difficult for humans to access, but home to monkeys. Chinese folklore has cultivated the legend of monkey picked teas.
Muddy Murky and dull infusion quality.
Muscatel Rich flavor like that of muscat grapes inherent in the finest Darjeelings.
Mushy High moisture content due to improper storage or packaging.
Musty Moldy aroma or taste. (Acceptable in Pu-Erh.)
Neat Well sized, well made tea.
Nose Dry leaf aroma.
Nutty Attribute of some teas such as China greens that suggests the flavor of a mild nut.
Oolong Tea in which the oxidation process is halted before the leaves are fully fermented.
Orange Pekoe Term used to describe the larger of the two top leaves of the tea plant used for tea, orange/golden in color.
Orchid-like Taste nuance frequently found in good oolong teas like that of fresh blooming orchids.
Ordinaire Predictable, average grade tea acceptable for daily consumption.
Peak Point when all characteristics of a black tea are fully revealed and experienced during tasting.
Pekoe Larger of the top two leaves used in tea production. Named from the Chinese word "pa-ko" meaning "white down" for the white downy hairs visible on the fine leaf.
Plain Clean tasting infusion without any specific traits.
Pointy A tea with good sought after traits such as bite.
Powdery Leaf with fine tea dust.
Pungent Astringency or tartness; bite.
Quality Describes infusions with desirable traits.
Ragged Slip-shod, poorly manufactured tea.
Scented Teas with that have had flower blossoms added, thus imparting fragrance to the leaves.
Self-drinking A tea that does not need blending for improvement.
Shotty Refers to a well made, tightly rolled gunpowder variety of green tea.
Single Estate Tea from one particular tea garden.
Smoky Taste or aroma of some teas either inherent of produced by drying the leaves in wood or charcoal smoke.
Soft Quiet flavor with little bite, usually a result of under firing or oxidation.
Spicy Characteristic that is piquant but without a burning sensation.
Stalk and fiber Residual plant materials found in lesser grade teas; indicative of poor sorting.
Stewed Bitterness caused by over brewing.
Strength Predominant infusion quality.
Taint Extraneous taste or aroma usually imparted by poor storage and absorbed by the tea leaves.
Tarry Smoky character acquired through wood or charcoal smoking of the tea leaves.
Thick Rich infusion with a combination of desirable characteristics.
Thin Lacking complexity of infusion qualities. Simple.
Tip The end of the youngest leaf on the tea plant.
Tippy Having a great amount of the young golden budding leaves, indicating fine plucking.
Toasty A warm, baked bread, slightly roasted quality.
Vegetal Delicate taste characteristic found mostly in Japan green tea that is plant-like and sweet.
Well-twisted Tight rolling of the withered whole tea leaves. Also wirey.
Winey Mellow character developed by maturing Darjeelings and Keemuns.
Woody Used to describe thin black teas and the vegetal taste of some green teas.
SpecialTeas#glossary

1.沖泡方法
　　秤取3.00公克茶葉放入審茶杯,沖入沸騰之開水150cc(茶葉用量為水量的2%),加蓋靜置5分鐘後,將茶湯倒入 審茶碗供作湯質之品評,茶渣留供做香氣之審查。 2.評茶項目
　　評茶項目大致可分為外觀(形狀、色澤)、湯質(水色、香氣、滋味)及葉底等三項,各項審查標準因茶類不同而異。
(1)外觀包括審視茶葉的外形、條索、色澤,芽尖白毫及副茶或雜夾等。
(2)水色乃審視茶湯的顏色,及湯液是否明亮具油光或混濁晦暗等。
(3)香氣包括判別香味之種類、高低、強弱、清濁、純雜,以及是否帶油臭味、焦味、煙味、霉味等其他異味。
(4)滋味包括茶湯的濃稠、淡薄、甘醇、苦澀及活性、刺激性、收斂性等。
(5)葉底包括茶葉開湯後茶渣的色澤、葉面展開度、葉片芽尖是否完整無破碎。並可判別茶菁原料品種、老嫩、 均一性及發酵程度是否適當之參考。 3.評茶方法
　　茶葉開湯前先審查其外觀,開湯後倒出,杯中茶渣之香氣,以鼻吸三口氣評鑑香氣之濃、淡、純、濁以及有無菁味、煙味、 焦味、油臭味、悶味等其他異臭;再看茶湯水色,比較其濃淡、清濁及明亮度;茶湯溫度降至40~42°C時,取茶湯5~10cc, 含入口中,以舌尖不斷振動湯液,使茶湯與口腔各味覺細胞及黏膜不斷接觸,而分辨湯質的甘醇、苦澀、濃稠、淡薄及 其活性、刺激性、收斂性等。在以舌尖振動湯液之時應再將口腔中之茶葉香氣輕鼻孔呼出,再度評鑑茶葉之香氣。 審視杯中茶渣葉底,觀察其色澤,茶芽之性質、老嫩、均一性及發酵程度是否適當等。最後綜合評斷其品質之高低。
文山包種茶以手工採摘軟嫩茶菁一心二葉焙製而成，外觀緊結為條索狀，葉尖捲曲自然，幼枝連理，色澤墨綠鮮麗，茶湯蜜綠呈金黃，明亮悅目，入口醇郁濃厚，芳香撲鼻，落喉甘潤圓滑帶活性，回味無窮，是著重香氣的茶葉；香氣前高品質愈佳。 一般茶葉評鑑標準

【經濟日報╱記者徐谷楨／台北報導】2007.12.24 04:14 am
透過外貿協會協助，童心園和亞洲瑞思生物科技等公司加入「品牌輔導」行列，童心園年營收增加40%；亞洲瑞思的發芽玄米產品銷量也拉高10%，效果明顯。
貿協接受經濟部國貿局委託，專案協助中小企業建立品牌，今年申請的廠商較往年激增，共25家報名，甄選出亞洲瑞思、藝拓國際、澎錸實業、億豐等四家公司接受品牌輔導；其中童心園是連續第二年簽約。
童心園總經理邱義誠表示，去年透過貿協在BRAND DNA顧問公司指導下，年營業額成長40%，今年開拓美國市場，預估營收會成長30%。
亞洲瑞思總經理洪建龍指出，今年7月到11月在悅智顧問公司輔導後，主要產品發芽玄米，原在通路架上是「橫躺」的販售方式，經說服通路商後，已改為「擺直」販售，三個月後銷量就明顯升高10%。
悅智公司董事長黃河明是前台灣惠普董事長、前資策會董事長，成立悅智主要是希望提供有意拓展海外市場的台灣企業，提供實用的顧問服務。悅智認為，發芽米市場仍沒有領導品牌，亞洲瑞思有很大的機會，可望與日本齊名，成為國際知名的健康米品牌。
聯合新聞網 | 財經產業 | 產業綜合 | 品牌輔導有成》童心園亞洲瑞思 業績佳

作　　者╱（英）約翰．陶德 (John Dodd) 原著／陳正三譯著 出版日期╱ 2007/11/01   (1版 1刷) I  S  B  N ╱978-986-6764-15-8
書　　號╱8V05
頁　　數╱272 定　　價╱360 (特價 288   至2007/12/24)
　　「西仔反」是台人對1884年法軍侵台的記憶，要「走」是為了躲避戰事的災害，而「泡茶」正回應了等待法軍封鎖解除的無奈。這是一段回憶的古今對話。
　　陶德以日記手札的方式描述1884年的秋天，法國圍堵台灣的這6個月的時間中，作者與身處北台灣的外國人在此次戰爭中的經歷與感受，以及和當地中國人的互動情形，對當時外商在台的貿易\和台灣主要外銷商品的狀況都有所記述。並且對孫開華在治軍和待民的處事上，與劉銘傳在戰事的貢獻給予不同的評價。它提供了一個百多年前台灣在地外商、本地居民對中法戰爭的台灣戰事的視野，也可就此了解當時台灣經濟作物對外貿易的情況。而譯述者陳政三先生，以詳實的考據和所補充的小欄、大事記和更讓我們對中法戰爭中法軍侵台事件有更深入的了解。也對當時台灣的經貿狀況和社會環境有更深一層的認識。
●陶德（John Dodd）
　　英國蘇格蘭人，1859年即至香港發展，1860年首度訪台，後返英；1864年再度至港，身兼德記洋行（Tait & Co.）香港負責人及怡和洋行（Jardine, Matheson & Co.）代理人，同年來台調查樟腦、茶葉市場，創「寶順洋行」（Dodd & Co.），兼任顛地洋行（Dent & Co.），1867年顛地行倒閉，該年5月起任怡和行駐淡水代理人。1866年（同治五年），由福建安溪引進烏龍茶苗；1867年試銷台茶（老茶）到澳門，受到市場歡迎。同年在艋舺設茶工廠，為台灣精製茶之濫觴。1866年聘李春生為買辦，1867年透過李春生在艋舺租得一屋準備作為洋行行館，但一直遭官方、角頭刁難，1868年發生該行2位洋員被暴民攻擊、受重傷事件而作罷；同年將台茶直接運到美國檢驗並試銷。1869年乃設寶順於大稻埕，仍保留淡水、基隆行館，另在廈門、上海也設有分行；同年用兩艘可能租自怡和洋行的大型帆船，運載20萬3千磅（合2131擔）的精製茶（安溪茶種）試銷紐約，品質極佳，備受歡迎，遂引起其他洋行、台人競相投入，開啟大稻埕的茶香歲月，造就李春生之類買辦與媽振館（Merchant）的興起，也使大稻埕成了洋行集中地。台茶成了外銷大宗。
　　陶德在台前後27年（1864～1890），綽號「三腳仔」，曾因故受傷、而拄拐杖―林佑藻（連環頭）之子林凌霜於1953年9月一項座談會透露，陶德因受傷、跛腳；英駐淡水領事費理德亦有同樣的記載。據《馬偕博士日記》記載，陶德於1890年3月3日離台返英，無資料顯示之後是否曾再來台。根據日治初期資料，寶順洋行於1895年初仍存在，1896年陶德已不在洋商名單中。
－－譯者簡介－－
●陳正三
　　彰化人，輔仁大學畢，英國Pitman college研究，普考、高考，國際新聞人員乙等特考及格。曾任公職、駐美辦事處、民營公司、電台主持人，現全職「台灣研究」。著有《英國廣播電視》、《北台封鎖記》、《征臺紀事》、《出磺坑鑽油日記》、〈美國博物學家史蒂瑞台灣探險行〉序列、〈豪士闖台灣〉序列、〈郇和與台灣〉序列…等；其他作品散見國內外報刊。
序
原書序
譯著者序
作者群像
第一章　基隆砲戰
　　導　讀
第二章　淡水砲戰
　　導　讀
第三章　淡水攻防戰
　　導　讀
第四章　封鎖台灣
　　導　讀
第五章　解除封鎖──重見天日
　　導　讀
大事記
　　1884年（光緒十年）
　　1885年（光緒十一年）
　　1886年（光緒十二年）
　　1887年（光緒十三年）
　　1891年（光緒十七年）
小欄
　　【開放通商與海關】
　　【李福簡約】
　　【鹽梟•剿捻•劉六麻子•首任福建台灣巡撫】
　　【基隆與台灣煤礦】
　　【大稻埕•洋行•茶商】
　　【湖南騾子孫開華──被遺忘的抗法英雄】
　　【基隆砲台】
　　【班兵、檳榔、大陸妹】
　　【淡水洋人觀戰名單】
　　【番勢──李仔春】
　　【東鄉平八郎觀戰記】
　　【陶德涉嫌法諜案】
　　【黃玉階•漢醫•治小腳】
　　【抗法期的賣官鬻爵】
　　【台灣三林與捐款】
　　【何恩•大南澳•生與死】
　　【戎克船──中國帆船】
　　【第一次月眉山區攻防戰】
　　【第二次月眉山區攻防戰】
　　【南北大對抗•劉璈冤死黑龍江】
　　【戈登與常勝軍】
　　【赫德的海關帝國】
　　【陶德與鴉片】
　　【清法越南條約】
　　【安徽「老母雞」，合肥「府大架子」】
　　【大稻埕霞海城隍廟】
　　【台獨鼻祖唐景崧、劉永福、丘逢甲】
　　【1885年澎湖之戰】
　　【澎湖砲台】
　　【法國民族英雄孤拔魂斷澎湖】
附錄
　　附錄一：基隆港灣
　　附錄二：漫遊基隆
　　附錄三：北台樟腦產地印
文獻資料
　　劉銘傳〈敵攻滬尾血戰獲勝摺〉
　　孫開華密報朱道參案及輕棄基隆情罪
　　總稅務司赫德面遞節略淡水關稅務司法來格縷述滬尾清法戰況
　　基隆廳梁純夫上台灣道有關基隆棄守稟稿
　　法國大文豪皮耶•羅逖〈孤拔提督輓詞〉
後記
賽馬•威士忌•聖誕大餐
參考書目
索　引 書籍介紹