茶區概況
汀(ting)溪蘭(lan)香茶原產于涇縣汀(ting)溪鄉大坑村(cun),這里山(shan)高林密,幽谷縱橫,土壤肥沃,氣候溫和,“晴時早晚遍地霧,陰雨成天滿山(shan)云”。生長在(zai)這群峰(feng)環(huan)抱中(zhong)的茶樹(shu),常年以山(shan)花為伴,白(bai)云為友(you),清泉(quan)為鄰。優(you)越(yue)的生態環(huan)境孕育出肥嫩滴翠的茶芽,再經過精心采制(zhi),就成為香高味(wei)醇(chun)的名茶了。
涇縣(xian)(xian)是安徽省的一(yi)個老茶區,尖茶是傳(chuan)統(tong)產品。遠在(zai)唐宋年代,就曾出過白云蘭片、梅花(hua)片、涂(tu)尖等類(lei)的名貴茶葉。傳(chuan)說清(qing)朝皇帝(di)六(liu)下(xia)南途經寧國府時(shi),知府大人獻下(xia)涇縣(xian)(xian)汀溪產的貢尖款待,飲后(hou)贊不(bu)絕口,吩(fen)咐(fu)隨(sui)從(cong)多多帶上(shang),以(yi)便途中飲用(yong)。
清朝末年,涇縣汀溪、愛民等地(di)的尖茶已暢銷沿江各大城(cheng)市,還曾成批出口東(dong)南(nan)亞一(yi)帶(dai),故而當(dang)時(shi)尖茶又被稱之為“洋尖”。清朝學者胡聳(song)孫稱譽(yu)其(qi)為“瑞草葳蕤,南(nan)國無雙(shuang)。”
涇(jing)縣尖茶(cha)現主要產(chan)于涇(jing)縣東(dong)南部(bu)山(shan)(shan)區(qu)的(de)愛民、南容、汀溪、銅(tong)山(shan)(shan)、晏公、陳(chen)村等(deng)鄉(xiang)鎮。這些地(di)區(qu)多為黃山(shan)(shan)山(shan)(shan)脈(mo)的(de)余峰分(fen)部(bu)地(di)帶,山(shan)(shan)高林(lin)密,溪流瀠洄,氣候溫濕,“晴時早晚遍地(di)霧(wu),陰雨成天滿山(shan)(shan)云”,土壤(rang)較肥(fei)沃(wo)。其中以受民的(de)陰尖、南容的(de)濂長、汀溪的(de)大坑、銅(tong)山(shan)(shan)的(de)麻嶺、晏公的(de)茶(cha)沖(chong)、陳(chen)村的(de)里塢坑等(deng)地(di)所產(chan)尖茶(cha)品質(zhi)最好。
汀溪蘭香(xiang)(xiang)產于涇(jing)縣汀溪大坑,當(dang)地四(si)季(ji)山(shan)清水秀。長(chang)年云霧(wu)繚(liao)繞。每當(dang)春季(ji)來臨,山(shan)上蘭花競相開放,縷縷馨(xin)香(xiang)(xiang)遍(bian)布全境,在此生長(chang)的茶葉具(ju)有蘭花之馨(xin)香(xiang)(xiang)。
發展歷史
“汀(ting)溪(xi)蘭香”茶(cha)(cha)創制于1989年(nian)(nian)(nian)(nian),由陳椽教授(shou)親自(zi)創制并題名的(de)尖茶(cha)(cha)類名茶(cha)(cha)精品(pin)。已(yi)十(shi)多次榮(rong)獲(huo)(huo)國(guo)內外評(ping)比(bi)大(da)獎,受到參評(ping)專家和廣大(da)消費者(zhe)的(de)一致贊賞。1991年(nian)(nian)(nian)(nian)年(nian)(nian)(nian)(nian)汀(ting)溪(xi)蘭香在涇(jing)縣名優茶(cha)(cha)評(ping)比(bi)中名列(lie)前茅(mao),1992年(nian)(nian)(nian)(nian)被(bei)評(ping)為安(an)徽(hui)省(sheng)(sheng)(sheng)名茶(cha)(cha),同年(nian)(nian)(nian)(nian)10月在北京(jing)獲(huo)(huo)首屆全(quan)國(guo)農(nong)業博覽會銅(tong)獎。1995年(nian)(nian)(nian)(nian)在澳(ao)門國(guo)際(ji)(ji)新(xin)(xin)技術、新(xin)(xin)發明、新(xin)(xin)產品(pin)博覽會上獲(huo)(huo)優質(zhi)產品(pin)稱號,1997 年(nian)(nian)(nian)(nian)獲(huo)(huo)得“中茶(cha)(cha)杯”全(quan)國(guo)名茶(cha)(cha)評(ping)比(bi)一等獎,2002年(nian)(nian)(nian)(nian)獲(huo)(huo)第四屆(韓國(guo))國(guo)際(ji)(ji)名茶(cha)(cha)評(ping)比(bi)金獎,2003 年(nian)(nian)(nian)(nian)通過產品(pin)榮(rong)譽,2005年(nian)(nian)(nian)(nian)被(bei)評(ping)為“安(an)徽(hui)省(sheng)(sheng)(sheng)著名商(shang)標”,2006 年(nian)(nian)(nian)(nian)成為“安(an)徽(hui)省(sheng)(sheng)(sheng)名牌(pai)農(nong)產品(pin)”,2007年(nian)(nian)(nian)(nian)又(you)被(bei)省(sheng)(sheng)(sheng)政府授(shou)予“安(an)徽(hui)省(sheng)(sheng)(sheng)名牌(pai)產品(pin)”、2008 年(nian)(nian)(nian)(nian)又(you)獲(huo)(huo)“安(an)徽(hui)省(sheng)(sheng)(sheng)十(shi)大(da)品(pin)牌(pai)名茶(cha)(cha)”稱號。產品(pin)檢測合格率一直都為100% 。
制作工藝
汀溪蘭香的采(cai)、制工藝(yi)(yi)要求(qiu)是十分(fen)嚴格的。特尖要求(qiu)采(cai)一芽(ya)二(er)葉初(chu)展芽(ya)葉,茶(cha)(cha)(cha)農形(xing)(xing)象地稱(cheng)為(wei)“一葉抱,二(er)葉靠”。茶(cha)(cha)(cha)芽(ya)還須(xu)肥壯完好,長約(yue)3厘(li)米,每100個鮮茶(cha)(cha)(cha)芽(ya)重量應為(wei)15克左右。采(cai)回的鮮葉必須(xu)立即(ji)攤(tan)放(fang),一般是上午采(cai),下午制。汀溪蘭香的制作工藝(yi)(yi)主要有殺(sha)青和烘焙兩道(dao)。殺(sha)青投葉量要少(shao),拌(ban)炒為(wei)主。烘焙用(yong)炭(tan)火,分(fen)初(chu)烘和復烘兩道(dao)。初(chu)烘、復烘均(jun)用(yong)四(si)只(zhi)烘籠連續進(jin)行,其中并有輕壓做形(xing)(xing)。尖茶(cha)(cha)(cha)外(wai)形(xing)(xing)松散,難(nan)以貯藏保鮮,因此(ci)要求(qiu)成品茶(cha)(cha)(cha)含水量低于4%。
鮮葉分級
適合制(zhi)的鮮(xian)葉要求在一芽二葉以(yi)上,但鮮(xian)葉要分(fen)級(ji)采(cai)(cai)摘。將一芽二、三(san)葉的鮮(xian)葉作(zuo)一等次(ci),一芽三(san)、四葉的又分(fen)一等次(ci),老茶作(zuo)另一檔(dang)次(ci)分(fen)開(kai)。采(cai)(cai)茶時應采(cai)(cai)用(yong)“提折”采(cai)(cai),禁用(yong)指甲“捏采(cai)(cai)”及“一手抓(zhua)采(cai)(cai)”,盡量避免損傷嫩葉。忌(ji)緊壓、曝曬(shai)、雨淋鮮(xian)葉。上午十(shi)點前鐘(zhong)后所采(cai)(cai)的鮮(xian)葉分(fen)開(kai)制(zhi)作(zuo)。
曬青
總體原(yuan)則(ze)(ze)是薄(bo)攤快(kuai)曬(shai)(shai)(shai)。要求曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)葉(xie)(xie)均(jun)勻(yun)一致,失水(shui)率在(zai)某些方面15~20%左右(you)為(wei)(wei)(wei)宜(yi)(即(ji)10斤鮮葉(xie)(xie)經曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)后(hou)重量在(zai)8.5至(zhi)(zhi)8斤左右(you)).曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)標準(zhun)以頂芽(ya)下第二片葉(xie)(xie)葉(xie)(xie)色變為(wei)(wei)(wei)暗綠、有光(guang)澤,葉(xie)(xie)片微(wei)向后(hou)卷(juan)為(wei)(wei)(wei)度(du)(du)(du)。曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)程(cheng)(cheng)(cheng)度(du)(du)(du)應根據(ju)鮮葉(xie)(xie)嫩度(du)(du)(du)、產茶季(ji)節、氣(qi)(qi)(qi)(qi)溫高(gao)(gao)低|、空(kong)氣(qi)(qi)(qi)(qi)濕度(du)(du)(du)的(de)(de)大(da)小、光(guang)照(zhao)(zhao)強度(du)(du)(du)、制(zhi)作(zuo)過(guo)(guo)程(cheng)(cheng)(cheng)的(de)(de)可連續程(cheng)(cheng)(cheng)度(du)(du)(du)等靈活掌(zhang)(zhang)握(wo),以便發(fa)揮此(ci)工藝的(de)(de)最佳(jia)水(shui)準(zhun),提高(gao)(gao)成茶的(de)(de)質(zhi)量檔次(ci)。曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)在(zai)室(shi)外當陽處以篾制(zhi)品或(huo)(huo)(huo)鐵篩墊(dian)曬(shai)(shai)(shai),曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)葉(xie)(xie)攤放(fang)厚度(du)(du)(du)宜(yi)薄(bo)不(bu)(bu)(bu)宜(yi)厚,以葉(xie)(xie)片這(zhe)間(jian)(jian)互無遮擋為(wei)(wei)(wei)最好;整(zheng)個曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)過(guo)(guo)程(cheng)(cheng)(cheng)需輕手翻動2至(zhi)(zhi)3次(ci),使曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)葉(xie)(xie)受光(guang)照(zhao)(zhao)程(cheng)(cheng)(cheng)度(du)(du)(du)均(jun)勻(yun)一致。在(zai)空(kong)氣(qi)(qi)(qi)(qi)濕度(du)(du)(du)大(da)、氣(qi)(qi)(qi)(qi)溫較低的(de)(de)天氣(qi)(qi)(qi)(qi)曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)程(cheng)(cheng)(cheng)度(du)(du)(du)應重些,在(zai)氣(qi)(qi)(qi)(qi)溫較高(gao)(gao)、光(guang)照(zhao)(zhao)強烈或(huo)(huo)(huo)不(bu)(bu)(bu)能(neng)保持制(zhi)作(zuo)連續性(時(shi)(shi)間(jian)(jian)不(bu)(bu)(bu)充分)情況下則(ze)(ze)不(bu)(bu)(bu)能(neng)重曬(shai)(shai)(shai),強光(guang)照(zhao)(zhao)(中午)或(huo)(huo)(huo)高(gao)(gao)溫條件下曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)應分次(ci)進(jin)行,每(mei)次(ci)曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)時(shi)(shi)間(jian)(jian)不(bu)(bu)(bu)宜(yi)超過(guo)(guo)10分鐘(zhong),氣(qi)(qi)(qi)(qi)溫超過(guo)(guo)35℃時(shi)(shi)不(bu)(bu)(bu)宜(yi)進(jin)行曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)。曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)時(shi)(shi)間(jian)(jian)在(zai)春、秋季(ji)一般(ban)掌(zhang)(zhang)握(wo)在(zai)30至(zhi)(zhi)45分鐘(zhong)左右(you),夏(xia)季(ji)則(ze)(ze)在(zai)15至(zhi)(zhi)25分鐘(zhong)左右(you)。不(bu)(bu)(bu)論在(zai)哪一個季(ji)節,凡曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)不(bu)(bu)(bu)到5分鐘(zhong)即(ji)顯(xian)濃郁花香的(de)(de)鮮葉(xie)(xie)不(bu)(bu)(bu)宜(yi)制(zhi),應立即(ji)停(ting)止曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing),移至(zhi)(zhi)室(shi)內攤放(fang)2至(zhi)(zhi)3小時(shi)(shi)后(hou),待再顯(xian)花香時(shi)(shi)則(ze)(ze)可殺青(qing)(qing)(qing)(qing),以綠茶的(de)(de)方式炒(chao)制(zhi)。曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)葉(xie)(xie)以聞這(zhe)微(wei)青(qing)(qing)(qing)(qing)、略帶(dai)“水(shui)香”味為(wei)(wei)(wei)好,聞這(zhe)顯(xian)甜(tian)味、或(huo)(huo)(huo)全為(wei)(wei)(wei)“水(shui)香”味則(ze)(ze)為(wei)(wei)(wei)曬(shai)(shai)(shai)青(qing)(qing)(qing)(qing)過(guo)(guo)度(du)(du)(du)。
攤放做青
青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)葉(xie)(xie)移室內(nei)(nei)1至(zhi)2小(xiao)(xiao)時(shi)(shi)(shi)(shi)后(hou)即可(ke)進(jin)(jin)(jin)行(xing)做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)。做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)手(shou)法是兩(liang)手(shou)伸(shen)開,掌心向上,手(shou)指叉開,將(jiang)曬(shai)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)葉(xie)(xie)輕(qing)輕(qing)捧(peng)起,掌心抖動,手(shou)指微向上提(ti),使(shi)(shi)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)葉(xie)(xie)叢(cong)手(shou)掌兩(liang)邊(bian)及指隙間(jian)(jian)(jian)滑下,葉(xie)(xie)子受(shou)振支(zhi)散開,葉(xie)(xie)邊(bian)受(shou)到摩(mo)擦。或兩(liang)緊握(wo)篩沿,前后(hou)左右輕(qing)輕(qing)抖動,使(shi)(shi)葉(xie)(xie)子在(zai)(zai)篩內(nei)(nei)互相(xiang)碰(peng)撞,這兩(liang)種方法在(zai)(zai)做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)過程(cheng)中(zhong)經(jing)常交(jiao)叉使(shi)(shi)用。一般須(xu)經(jing)3至(zhi)5次(ci)(ci)做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)后(hou)才(cai)進(jin)(jin)(jin)行(xing)殺青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing),高(gao)香(xiang)一般做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)次(ci)(ci)數(shu)(shu)超過5次(ci)(ci),此工序(xu)耗(hao)時(shi)(shi)(shi)(shi)在(zai)(zai)4至(zhi)10小(xiao)(xiao)時(shi)(shi)(shi)(shi)這間(jian)(jian)(jian)。做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)分(fen)為促活與(yu)呈(cheng)(cheng)香(xiang)兩(liang)個(ge)階段,前一階段須(xu)經(jing)2至(zhi)3次(ci)(ci)做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing),耗(hao)時(shi)(shi)(shi)(shi)2至(zhi)3小(xiao)(xiao)時(shi)(shi)(shi)(shi),后(hou)一階段在(zai)(zai)3小(xiao)(xiao)時(shi)(shi)(shi)(shi)以(yi)上。做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)總原(yuan)則(ze)是輕(qing)手(shou)、多次(ci)(ci)、先輕(qing)后(hou)重;做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)次(ci)(ci)數(shu)(shu)逐次(ci)(ci)增多;攤(tan)(tan)放間(jian)(jian)(jian)隔(ge)(ge)時(shi)(shi)(shi)(shi)間(jian)(jian)(jian)逐步拉(la)長。在(zai)(zai)具體(ti)操(cao)作中(zhong)亦受(shou)氣溫的(de)(de)高(gao)低、曬(shai)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)程(cheng)度等(deng)因素(su)的(de)(de)影響應適度調(diao)整做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)及攤(tan)(tan)入(ru)間(jian)(jian)(jian)隔(ge)(ge)時(shi)(shi)(shi)(shi)間(jian)(jian)(jian)。第(di)(di)(di)一次(ci)(ci)做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)次(ci)(ci)數(shu)(shu)來回2至(zhi)3次(ci)(ci),以(yi)后(hou)每(mei)次(ci)(ci)做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)次(ci)(ci)數(shu)(shu)逐倍增加。每(mei)次(ci)(ci)做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)間(jian)(jian)(jian)隔(ge)(ge)時(shi)(shi)(shi)(shi)間(jian)(jian)(jian)逐步延長,即第(di)(di)(di)一次(ci)(ci)做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)后(hou)攤(tan)(tan)放1小(xiao)(xiao)時(shi)(shi)(shi)(shi)才(cai)進(jin)(jin)(jin)入(ru)第(di)(di)(di)二次(ci)(ci)做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing),則(ze)第(di)(di)(di)二次(ci)(ci)做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)后(hou)須(xu)攤(tan)(tan)放1小(xiao)(xiao)時(shi)(shi)(shi)(shi)以(yi)上則(ze)做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)難以(yi)達到理(li)想效果(guo)。做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)前一階段主要是促使(shi)(shi)鮮葉(xie)(xie)內(nei)(nei)水分(fen)的(de)(de)重新均勻(yun)分(fen)布,去除部分(fen)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)味(wei)。使(shi)(shi)葉(xie)(xie)色堅挺呈(cheng)(cheng)活氣(即與(yu)剛曬(shai)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)時(shi)(shi)(shi)(shi)一樣),利于做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)均勻(yun)。在(zai)(zai)進(jin)(jin)(jin)入(ru)第(di)(di)(di)三次(ci)(ci)做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)后(hou)鮮葉(xie)(xie)呈(cheng)(cheng)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)辣(la)(la)味(wei),第(di)(di)(di)四次(ci)(ci)做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)后(hou)顯青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)辣(la)(la)帶花(hua)香(xiang),在(zai)(zai)理(li)往前第(di)(di)(di)五(wu)次(ci)(ci)做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)后(hou)顯香(xiang)花(hua)香(xiang)略(lve)帶青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)辣(la)(la)味(wei),待香(xiang)氣伏(fu)后(hou)即可(ke)進(jin)(jin)(jin)入(ru)下一工序(xu),也可(ke)再做(zuo)(zuo)(zuo)(zuo)(zuo)一次(ci)(ci)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)才(cai)進(jin)(jin)(jin)入(ru)一工序(xu)。若出現花(hua)香(xiang)帶甜味(wei)的(de)(de)情(qing)況應及時(shi)(shi)(shi)(shi)轉入(ru)下一工序(xu)。若做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)葉(xie)(xie)變為純味(wei)則(ze)為做(zuo)(zuo)(zuo)(zuo)(zuo)青(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)(qing)過度或間(jian)(jian)(jian)隔(ge)(ge)進(jin)(jin)(jin)間(jian)(jian)(jian)過長成茶不具花(hua)香(xiang)。
殺青
殺(sha)青與綠茶方式的鍋(guo)溫求(qiu)大體相(xiang)似,但操作手法(fa)卻(que)與黃茶類同。殺(sha)青過程要求(qiu)“多(duo)悶(men)少揚(yang),揚(yang)悶(men)結合(he)”。鍋(guo)溫以能(neng)斷續(xu)聽(ting)到(dao)鍋(guo)底(di)“噼啦”聲(sheng)為度(du),急迫的“噼啦”聲(sheng)為鍋(guo)溫偏高。殺(sha)青程度(du)以綠茶制作相(xiang)同。
揉捻
揉捻與綠茶(cha)相(xiang)同,但揉捻程度可以重(zhong)些,揉捻葉溫在30至45℃之間對成(cheng)茶(cha)品質(zhi)增進作用(yong)。
烘干
烘(hong)(hong)(hong)干(gan)過程(cheng)要(yao)求(qiu)比(bi)較嚴格(ge)。揉捻葉(xie)解決后應及時(shi)烘(hong)(hong)(hong)制。烘(hong)(hong)(hong)溫(wen)(wen)掌握先(xian)高(gao)后低(di)的原則進行,烘(hong)(hong)(hong)干(gan)前(qian)期(qi)溫(wen)(wen)度(du)在100至(zhi)(zhi)120度(du)左右(you),時(shi)間在30分鐘(zhong)左右(you),中(zhong)途翻(fan)轉(zhuan)2至(zhi)(zhi)3次,后轉(zhuan)入70至(zhi)(zhi)90度(du)的火溫(wen)(wen)烘(hong)(hong)(hong)至(zhi)(zhi)9成干(gan),再經離火攤(tan)涼10分鐘(zhong)左右(you)轉(zhuan)入60至(zhi)(zhi)70度(du)火溫(wen)(wen)燉火3至(zhi)(zhi)6個小時(shi),即為烘(hong)(hong)(hong)干(gan)到度(du)。
包裝
茶時經烘干攤涼后(hou)及時包裝,避光、避異味、放陰涼干燥處保存(cun)。
沖泡方法
汀溪蘭香沖泡(pao)時,應(ying)根據(ju)茶葉(xie)的(de)老嫩、葉(xie)張大小,以及含(han)絨多寡(gua)等外觀因(yin)素來決定注水方式。綠(lv)茶沖泡(pao)的(de)方法(fa)由注水、投(tou)(tou)放茶葉(xie)方式的(de)不(bu)同的(de)而稱之為(wei)上投(tou)(tou)法(fa)、中投(tou)(tou)法(fa)和下(xia)投(tou)(tou)法(fa)。
上投法:先在玻璃杯中注七分滿的水,然(ran)后向杯中投放茶葉。這(zhe)種方法適用于茶芽細(xi)嫩,緊細(xi)重實的茶葉。優點在于讓(rang)茶芽避免水流激蕩,自然(ran)與水浸潤,以利于茶湯的細(xi)柔爽(shuang)口甘(gan)甜。
中(zhong)投法:先(xian)在玻璃杯(bei)(bei)中(zhong)注三分(fen)(fen)水,放入(ru)茶葉,輕(qing)輕(qing)搖晃使(shi)茶葉與水初步(bu)浸潤,然后再向(xiang)杯(bei)(bei)中(zhong)注滿七分(fen)(fen)水使(shi)茶葉與水充(chong)分(fen)(fen)浸潤。這種方法適用于(yu)茶芽(ya)細嫩,葉張扁平(ping)或茸毫多而易浮(fu)水面(mian)的茶葉。
下(xia)投法(fa):先在杯中放(fang)入(ru)茶葉(xie)(xie),注入(ru)少量足以(yi)浸潤茶葉(xie)(xie)的(de)水(shui),輕(qing)輕(qing)搖晃使茶葉(xie)(xie)與(yu)水(shui)初步浸潤,然后(hou)再向杯中注滿水(shui)使茶葉(xie)(xie)與(yu)水(shui)充(chong)分浸潤。這種方(fang)(fang)法(fa)適(shi)用(yong)于(yu)(yu)葉(xie)(xie)張扁平或寬大的(de)茶葉(xie)(xie)。用(yong)以(yi)上方(fang)(fang)法(fa)沖泡后(hou),約一(yi)分鐘左右(you)出茶,即可泡出綠(lv)茶鮮(xian)爽回(hui)甘(gan)、水(shui)醇湯柔的(de)特點。那(nei)種茶缸一(yi)壺(hu)泡到底的(de)便捷方(fang)(fang)式(shi)不(bu)太適(shi)宜于(yu)(yu)綠(lv)茶,這樣(yang)一(yi)來(lai),綠(lv)茶最引以(yi)為(wei)豪的(de)維生素(su)氨基(ji)酸等營(ying)養成分已經由高(gao)溫悶泡而轉化(hua)而消失了。
有的人喜(xi)歡(huan)用蓋(gai)碗、瓷壺或紫砂壺沖泡(pao),也不是(shi)不可(ke)行,只要根(gen)據茶(cha)(cha)具來把握(wo)水溫和(he)出(chu)茶(cha)(cha)時間(jian),泡(pao)出(chu)綠茶(cha)(cha)的特點,都會泡(pao)出(chu)一(yi)杯芳香甘美的好(hao)茶(cha)(cha)。
茶葉的功效
茶(cha)為藥(yao)用,在我國已有2700年的歷史。根據《本草綱目》記(ji)載,茶(cha)葉(xie)具有散風(feng)熱、清頭目、生(sheng)津(jin)止渴(ke)、消食提(ti)神、消炎解毒、降壓降脂等藥(yao)理(li)功能。茶(cha)葉(xie)中富含(han)維(wei)生(sheng)素(su)C、維(wei)生(sheng)素(su)D、維(wei)生(sheng)素(su)E、多種(zhong)氨基酸,B—胡蘿卜、多酚類、三萜甙類等物質(zhi)及鈣(Ca)、鉀(K)、鈉(Na)、錳(Mn)、鉬(Mo)、鎂(Mg)、鐵(Fe)、鋅(Zn)、硒(Se)、鍺(Ge)、鉻(ge)(Cr)、鎳(Ni)、磷(P)等人體必需微量元(yuan)素(su)。
現代(dai)科學(xue)大量研究證(zheng)實,茶(cha)(cha)葉藥理功效(xiao)之多(duo),作用之廣,是(shi)其他飲料(liao)無可替代(dai)的。對(dui)治(zhi)療高血(xue)壓(ya)、肥(fei)(fei)胖癥、口腔炎(yan)(yan)、咽(yan)(yan)喉炎(yan)(yan)等(deng)療效(xiao)顯(xian)著(zhu);對(dui)急性胃(wei)炎(yan)(yan)、感(gan)冒、肚痛、痧氣(qi)、瘧疾、便秘等(deng)有(you)較好療效(xiao);對(dui)鼻(bi)咽(yan)(yan)癌、食道(dao)癌有(you)抑制作用;煮(zhu)水外洗能治(zhi)療多(duo)種(zhong)(zhong)皮(pi)膚病及燙傷等(deng);如(ru)果把它當作茶(cha)(cha)泡飲,其滋味甘涼(liang)、生(sheng)津止渴、先苦后甘,回味持久,故(gu)被人們譽稱為‘綠色黃金(jin)’、‘益(yi)壽(shou)茶(cha)(cha)’、‘美容茶(cha)(cha)’”。現代(dai)科學(xue)臨床應(ying)(ying)用表明,茶(cha)(cha)葉具有(you)消(xiao)暑解毒、消(xiao)炎(yan)(yan)殺菌(jun)、化痰止咳、健(jian)胃(wei)消(xiao)積、提神醒腦、減肥(fei)(fei)搞癌和(he)抗(kang)輻射、降(jiang)血(xue)壓(ya)、降(jiang)血(xue)脂、降(jiang)膽固醇等(deng)功效(xiao)。被國(guo)內外消(xiao)費者譽為保健(jian)茶(cha)(cha)、益(yi)壽(shou)茶(cha)(cha)、美容茶(cha)(cha),是(shi)一種(zhong)(zhong)應(ying)(ying)用極(ji)為廣泛的天然多(duo)功能植(zhi)物(wu)飲料(liao)。
茶(cha)葉具體作用(yong)有:
1、有助于延緩衰老。茶多(duo)酚具(ju)有很強的抗(kang)氧化性(xing)和生理活(huo)性(xing),是人(ren)體自由基的清除(chu)劑,能阻(zu)斷脂質過(guo)氧化反工(gong)應(ying),清除(chu)活(huo)性(xing)酶的作用。
2、有助(zhu)于抑制心血(xue)管疾病。茶多酚(fen),有助(zhu)于使這種斑(ban)狀增生受到(dao)抑制,使形(xing)成血(xue)凝黏度增強的纖維蛋白原降(jiang)低,凝血(xue)變(bian)清(qing),從(cong)而抑制動脈粥(zhou)樣硬化。
3、有(you)助于預(yu)防和(he)抗癌。茶多酚可(ke)以(yi)阻斷亞硝酸鉸等多種致癌物質在體(ti)(ti)內合(he)成,并具有(you)直(zhi)接殺傷癌細胞和(he)提高機體(ti)(ti)免疫(yi)能(neng)力的功效。
4、有助于(yu)預(yu)防和治療輻(fu)射(she)傷(shang)害(hai)。茶多(duo)酚(fen)及其氧化(hua)產物(wu)具(ju)有吸收放射(she)性物(wu)質(zhi)鍶90和鈷60毒害(hai)的能(neng)力。對因(yin)放射(she)輻(fu)射(she)而(er)引起的白血球減少癥治療效果更好(hao)。
5、有助(zhu)于抑制和抵抗病(bing)毒菌。茶多酚(fen)有較強(qiang)的收(shou)斂作(zuo)用,對病(bing)原菌、病(bing)毒有明顯(xian)的抑制和殺滅(mie)作(zuo)用,對消(xiao)炎(yan)止瀉有明顯(xian)效果。
6、有助于(yu)美容護(hu)膚。茶多酚是(shi)水溶性物質(zhi),用它洗(xi)瞼能清除面部的(de)油膩(ni),收斂(lian)毛孔,具有消毒、滅菌、抗皮(pi)膚老化,減少日光中的(de)紫(zi)外線輻射對皮(pi)膚的(de)損傷等功效。
7、有助于醒(xing)腦提神。茶(cha)葉中的(de)咖(ka)啡(fei)堿能促使人體(ti)中樞神經(jing)興奮,增強大腦皮層的(de)興奮過程,起到提神益思(si)、清(qing)心的(de)效果。
8、有助(zhu)于利(li)尿解乏。茶葉中(zhong)的(de)咖啡(fei)堿(jian)可(ke)刺激腎臟(zang),促使(shi)尿液迅(xun)速(su)排出體(ti)(ti)外,提高腎臟(zang)的(de)濾出率(lv),減少有害物質在(zai)腎臟(zang)中(zhong)滯留時間(jian)。咖啡(fei)堿(jian)還可(ke)排除尿液中(zhong)的(de)過量乳酸,有助(zhu)于使(shi)人體(ti)(ti)盡快(kuai)消除疲(pi)勞。
9、有助(zhu)于降脂助(zhu)消(xiao)化(hua)(hua)。茶葉中的(de)咖(ka)啡堿能(neng)提高胃液的(de)分泌量,可以(yi)幫助(zhu)消(xiao)化(hua)(hua),增強分解脂肪的(de)能(neng)力。所謂“久食令人瘦(shou)”的(de)道理(li)就在這里。
10、有(you)助于(yu)護(hu)齒(chi)明(ming)目。茶葉中含氟(fu)量較高,這對(dui)預(yu)防齲齒(chi),護(hu)齒(chi)、堅(jian)齒(chi),都(dou)是有(you)益的(de)(de)。茶葉中的(de)(de)維生(sheng)素C等成分,能降低眼(yan)睛晶體混濁(zhuo)度,經(jing)常飲茶,對(dui)減(jian)少眼(yan)疾(ji)、護(hu)眼(yan)明(ming)目均有(you)積(ji)極的(de)(de)作用。