2015年1月28日 星期三

Pot of gold: tasting the world’s most expensive tea

Pot of gold: tasting the world’s most expensive tea

Oscar Quine samples a brew fit for billionaires – but it’s the rest of the offerings, not the price, that takes him aback

 
 
As I prepare to sample the world’s most expensive pot of tea, which has gone on the menu for the first time at the Royal China Club in central London, it is in fact the list of exotic, off-menu items I am told about – each with an eye-watering price tag – that piques my interest.
“If you’re having a starter of the caterpillar soup, then the shark’s fin, then the fish maw, then main courses and dessert and the Da Hong Pao, it will easily cost £2,800,” the restaurant’s group marketing manager, Jason Chan, explains.
Da Hong Pao is the tea in question, while the soup is made not from actual caterpillars but rather a rare herb found only at high altitudes, simmered down for up to eight hours. It starts at £388 for a serving fit for four.
Then there’s rice wine for £15,000 a bottle. And abalone: sea snails dried down to hardened tree knots the size of babies’ fists, which Chan presents proudly, Willy Wonka-like, in a gleaming glass jar. They go for £350 a pop and, served a different way, make up a sauce for a £180 sea cucumber dish. “For the abalone sauce we have a secret,” Chan says, “we use the powder from shark’s teeth”.
Oscar Quine tries Da Hong Pao – a snip at £388 for four peopleOscar Quine tries Da Hong Pao – a snip at £388 for four people (Susannah Ireland)
The Department for Environment, Food and Rural Affairs, confirms all these ingredients are legal to import. Mr Chan did however reveal the lengths taken to bring them into the country.
“A lot of the ingredients, if they were sent over, they’d get confiscated,” he says. “People don’t know what they are. That’s why we have a lot of people travelling just to bring the ingredients back. They take the flight arriving at 4am – customs aren’t awake yet.”
The PR who has arranged my visit looks uneasy. When we leave, she emphasises that Chan is mistaken in saying the restaurant still serves shark fin – they stopped offering it, she says, in 2011.
Bite Back Shark and Marine Conservation’s Graham Buckingham says that while a third of British restaurants that once served shark fin have taken it off the menu, anecdotal evidence suggests that it can often be easily ordered by Mandarin speakers.
So to the tea. That £180 pot furnishes four small cups. The leaves can retail for more than £650,000 a kilo. They come from just three fabled bushes in Fujian province. The story goes that these same bushes produced tea which cured the illness of a mother of a Ming dynasty emperor.
As they grow, the leaves are wiped with goat’s milk to give them shine, then picked and baked in small batches over charcoal. They are left to gain flavour for up to 80 years.
And how does it taste? Its flavour is similar to that of Japanese brown rice tea. I imagine the woody, umami undertones come from the roasting. They are offset nicely by fragrant top notes – I taste peach. As good a way as any, I suppose, to round off a meal that will set you back something similar to your average family holiday.

2015年1月27日 星期二

《茶況》 茶栽培と太陽光発電紹介;廣告:小茶栽堂 Le Salon‧台茶法點

《茶況》 茶栽培と太陽光発電紹介 静岡でセミナー

太陽光パネルを載せる棚付き茶園を整備した服部吉明社長=菊川市で
写真
 茶園に棚を設けて太陽光パネルを載せ、発電と茶栽培を両立する新しい茶業経営を紹介するセミナーが23日、静岡市であった。静岡、袋井、沼津市などの茶農家ら30人が訪れた。
 この仕組みを共同で推進する茶生産販売「流通サービス」(菊川市)の服部吉明社長と茶園用発電設備を建てる会社「リーフ」(静岡市駿河区)の餅谷邦一社長が説明した。
 棚は抹茶原料のてん茶と玉露の栽培で使う遮光ネットを張るのにも生かす。
 服部社長は抹茶の需要が海外で高いと説明した。導入に合わせて抹茶などに向く品種に植え替え、農薬を使わない栽培に転換するのが望ましいとの考えを示した。
 セミナーは、両社長と県地球温暖化防止活動推進センターでつくる茶畑ソーラー勉強会が開いた。
(松本利幸)







小茶栽堂


網址:www.zenique.net
★Le Salon 永康門市
地址:台北市大安區永康街4巷8號
電話:02-23951558
營業時間:AM11:00-PM10:00(週五/週六營業至PM10:30)

★大安旗艦店
地址:台北市大安區敦化南路一段270巷29號 
電話:02-87728589
營業時間:AM11:00-PM08:00

★Le Salon 板環門市
地址:新北市板橋區縣民大道二段7號2F
電話:02-29600357
營業時間:AM11:00-PM10:00

Read more: 台北│小茶栽堂 Le Salon‧台茶法點琴瑟和鳴【永康商圈】 @ 黑哥桃 ♠ 繽紛假期頻道 :: 痞客邦 PIXNET :: 

2015年1月26日 星期一

茶藝是個人生命旅程中 創造神聖生活領域的小神龕(龔于堯)

有些茶友 期許 督促 我能多寫點茶事 茶藝相關議題
個人是把茶藝當思想工作或探觸心靈活動在做思考的
要時間 要靈感才能偶得
近日結論如此
茶藝是個人生命旅程中 創造神聖生活領域的小神龕
一切只為自己而隨意活動
這種活動 不必期待有經濟價值
但卻能在瞬息萬變的不確定裡 有歇息自樂的功效
茶會 有趣之處就是每個茶人 走出自我封閉的神聖生活領域的小神龕
過一段眾樂的旅行
宗教裡的神聖生活着重在每個個人的靈修 基督教有退修會 佛教禪宗打禪七 禪師的閉關
靈修生活的姿勢是封閉的 如盤座 跪拜

2015年1月24日 星期六

「桔紅」:台灣傳統茶料

買義美,學台語。
義美真的是很有意思的一家食品公司,當別人在食品包裝上印著「海苔口味」的時候,只有它故我用著「滸苔」的講法,俗寫成「虎蹄」印在包裝上,也不管合不合時宜。
今早逛義美門市,又見到一樣怪異的產品----產品本身很常見,然而商品名稱很怪異,叫做「吉紅」。有了上次「虎蹄」的經驗,我懷疑「該不會又是什麼點心的失傳老名稱?」我心中又隱約浮現幼時默念《千金譜》的印象。
回家翻開咸豐壬子年(1852)台南松雲軒的《千金譜》一查,在列舉點心類名物時,果然有這句「桔紅、紅棗、雲片糕」。經搜尋得知,「桔紅」(kiat-âng,又寫成橘紅、吉紅等)傳說是清道光年間在福建發明的一種甜點,是用糯米粉、糖、金桔等作成的軟糕,在結婚典禮時由新娘端出請賓客吃,因此又稱「新娘糖」。說穿了,也就是現代人熟悉的「水果飴」。
傍晚在菜市場,恰好遇上一攤製作水果飴、花生糖的攤位,詢問老闆有沒有聽過「桔紅」,老闆說沒有。希望義美這家老公司的堅持固執,不止是把老滋味傳下來而已,還能把背後的語言文化底蘊傳承下去。

2015年1月21日 星期三

曲水流觴茶場:台北市麗水街「串門子」茶館


  • 串門子茶館Stop By Tea House - 台北市- 茶店| Facebook

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    串門子茶館Stop By Tea House, 台北市. 2487 個讚· 120 人正在談論這個· 1278 個打卡次. 『串門子茶館』是年輕人喝下午茶的地方,台灣現代貴族的蝸居。
  • 串門子茶館

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    No. 9, Lane 13, Lishui Street, Da’an District, Taipei City, 106
    02 350 3747


  • 昨日在麗水街「串門子」茶館,與友人閒閒相談。茶館主人特帶我們參觀他在地下室的曲水流觴茶場,仿王羲之的蘭亭,設有42座茶席,茶會約每月一次,好古雅啊。

    2015年1月20日 星期二

    梅峰茗茶

     梅峰茗茶-春茶圖片
    梅峰茗茶-春茶
    茶別:青心烏龍,輕烘焙茶
    產地:台灣南投
    淨重:150g ± 5%/罐(四兩)
    保存期限:2年
    訂價:1100元
    特惠價:1000元
     梅峰茗茶-秋茶圖片
    梅峰茗茶-秋茶
    茶別:青心烏龍,輕烘焙茶
    產地:台灣南投
    淨重:150 g ± 5%/罐(四兩)
    保存期限:2年
    訂價:690元
    特惠價:625元
     梅峰茗茶-冬茶圖片
    梅峰茗茶-冬茶
    茶別:青心烏龍,輕烘焙茶
    產地:台灣南投
    淨重:150g ± 5%/罐(四兩)
    保存期限:2年
    訂價:1100元
    特惠價:1000元

    梅峰茗茶-茗茶茶包


    梅峰茗茶-茗茶茶包圖片
    成份:100% 高山烏龍茶葉(春、冬茶混合茶末)
    產地:台灣南投
    內容量:20 包(每包 2.5 g)
    保存期限:2 年

    採自台灣中央山脈海拔2100公尺,純淨天然梅峰山區。茶場每年無霜期180天,平均年降雨量3000毫米。霜期300天,每天雲霧覆蓋15小時以上,年平均溫15度C。終年吸取天地精華,日月靈氣,是台灣少數得天獨厚的優質茶場。

    茶場周圍數十公里杳無人煙,方圓百里群山圍繞,原始森林依偎,雲霧終年繚繞。空氣清新,土壤有機質豐富。生產及產製過程道法自然,品質渾然天成,是純天然的稀有茶品。

    嚴選一心二葉手採茶。茶湯蘊藏霧的清新,散發山的靈性。葉純綠,性青香,色優美,味甘甜,可謂台灣高山極品。

    2015年1月19日 星期一

    「初釜」


    【傳統:教我如何守得住?】圖文: 場邊故事
    「初釜」是新年首次的茶會(茶席),是茶道老師召集一眾弟子的新年聚會,也有攜同家人成年子女出席,見識一下大場面。大師級的茶道宗師或各流派傳人(家元),會招待政商名人。裏千家上週末(17、18日)在東京舉行的「初釜」就有數百人出席。


    矢島老師今年的「初釜」,如常在某神社的茶室內舉行。茶室外貌跟其他日本古民家建築無異,主體是一個大和室(廣間),鄰接小和室,又稱:水屋,作打水、備餐及擺放用具。近窗戶一排日式障子擋門,門外是廊下,又稱:緣側,接連室外庭園,前端有錦鯉池,遠處是小橋流水,映襯垂柳。跟一眾穿著和服的女士們置身其中,心情舒泰,勾起市川崑導演的電影「細雪」內、蒔岡家四姊妹賞櫻一幕,有今夕是何年之感!上半場男弟子坐「正客」位(即最前端位置),跟著是女弟子,從右邊起呈L字排開坐。老師身為「亭主」親自練茶,首先來個開場白(ご挨拶),祝福大家新年有個好開始。之後眾人走到爐邊,卻不是圍爐取暖,而是欣賞老師把竹炭放進爐內。

    看見爐火正熊,心裡只想到一件事——燒鷄翼!眾人坐回原位,老師一面準備練茶道具,一面介紹今日茶室(床の間)內的擺設,如掛軸、屏風、生花,又會傳遞一兩件古董道具,如茶缶、茶線等,讓弟子輪流(扮)欣賞,眾人亦看得「入神」。

    大家可能聽說過,茶席最難頂的,是屈膝脆坐(稱為「正座」)在榻榻米地板上。接近四小時的茶席裡,除了趁空檔可稍為伸展一會,小腿基本上已沒有什麼感覺。在想:坐飛機長時間不動,會有經濟客艙症候群,卻沒有聽過有人死於「茶席屈膝症候群」!

    反而最終極難頂的,是所謂濃茶,卻並非一般我們見到啲普洱深色咗少少那種,而是非常濃縮甚至可以用個「稠」字形容。與其説是茶,不如説是醬汁,而且是一碗深緑色的稠撻撻的醬汁!還未算。濃茶不是一人一碗,而是一人一口,大約三、四人飲完一碗。飲頭啖茶那位固然有著數,之後那些…而每人飲完後都要略為清潔茶碗口,才傳給下一位。從前只用手指及懷紙揩拭,現在進步了用消毒濕紙巾。身為醒目港女的我,當然是「扮」飲咗啦!
    矢島老師是通情達理的人,不斷提醒我們毋須堅持正座(特別是年長的)。但茶席本身有很多禮儀規範——每一個姿勢,每一句對話,每一項交流(無論是主/客,或是客/客),舉止態度,都是指定動作,是茶室內固有的manner。加上穿著和服更要注意保持美態,總不能經常「郁身郁勢」吧!
    以上種種,只是身為初心者、門外客的個人體驗,還有很多有趣細節,不能盡錄。對傳統認識多一些的同時,又領悟到為何愈來愈少年輕人修習茶道。

    全文:http://bit.ly/1uiEgSo

    2015年1月16日 星期五

    亮點茶莊「興大睿茶平臺」 :東峰紅茶廠、林旺製茶廠、嘉茗茶園


    中興大學助產業 亮點茶莊傳茶香


     
     
    國立中興大學結合產、官、學界組成「興大睿茶平臺計畫」,今日發表亮點茶莊評選活動結果,中興大學輔導的11家茶廠中,有3家入選為農糧署評定的亮點茶莊,成為國內觀光旅遊的新亮點!中興大學創新產業推廣學院副院長李宗儒表示,中興大學於101年11月獲教育部「智慧生活創新創業育成平臺試辦計畫」經費補助,成立「興大睿茶平臺」,目前已累積開設達45門課,修課人數達1906人、聘任13位專業技術人員、舉辦多場研討會、延續2處「茶園」與1處「製茶工廠」營運、成功發展跨產業領域合作模式、辦理暑期產業實習、輔導創業團隊形成,並輔導學生參加「2014年全國製茶技術競賽」榮獲學生組冠軍。

    此次推薦的茶莊也是經輔導團隊進行茶莊實地訪查,審慎評估後,推薦四家最具發展亮點潛力的茶莊與其他學校輔導對象進行評比,3家亮點茶莊,分別是日月潭東峰紅茶廠、花蓮林旺製茶廠、以及花蓮瑞穗的嘉茗茶園,不僅提供無汙染的好茶,也將推廣茶園採茶、製茶,飲茶等茶文化,讓遊客品茶香、感受茶鄉之美!(鄭敏玲/台中報導)
    中興大學輔導茶莊推廣茶文化,獲選成為新亮點.鄭敏玲攝

    2015年1月11日 星期日

    Catnip Tea

    Catnip Tea


    If you are looking for a mild herbal sedative, Catnip Tea is the perfect answer for you and your loved ones.
    Is your mind racing at night, leaving you exhausted during the day? Are you under pressure at work and your nerves are causing you stress?
    Have a cup of a catnip infusion. This mild herbal sedative is perfect to drink at any time and is a great natural sedative for your children as well.


    1. Catnip Uses, Benefits & Side Effects - Drugs.com Herbal ...

      www.drugs.com › Natural Products (Consumer)
      In Appalachia, nervous conditions, stomach ailments, hives, and the common cold have been treated with catnip tea. The dried leaves have been smoked to  ...

    2. How catnip gets cats high ... Q: Do TIGERS like catnip?? - Duration: 3:55. by Big Cat Rescue ... Do BIG Cats ...https://www.youtube.com/watch?v=J5Xrcp6k8VE

    2015年1月6日 星期二

    'Flat White' at Starbucks

    What to Know Before You Order the New 'Flat White' at Starbucks

    PHOTO: Starbucks new flat white drink.
    The flat white is coming. Flat what?
    Starting in stores nationwide on Tuesday after tests in limited markets and abroad, Starbucks is introducing a new drink to its menu that you've probably never heard of. The flat white is a drink not easily defined and much discussed within the coffee community, but it boils down to this: a five- to six-ounce beverage with a double shot of espresso with lightly aerated milk that has the appearance of velvet or paint rather than foam, according to Toby’s Estate Coffee’s head of education Allie Caran.
    “It’s one of the most confusing drinks,” Caran told ABC News. “There are many different definitions, but the best way to look at flat white is a little more within its cultural context.”
    Even its cultural context, though, is murky. Its birth in the 1990s is widely credited to Australia, though New Zealand also claims ownership. As the popular story goes, a cappuccino 20 years ago in that area would have a “very dry foam, which means they’ve added a ton of air, almost like a meringue-top foam,” Caran said.
    The resulting beverage was very dry on top, and coffee drinkers were requesting a smoother-textured “flat milk drink,” and thus was born the flat white. So, it generally all boils down to the topping, with the flat white’s being much smoother, wetter and thinner than a cappuccino’s.
    PHOTO: A cappuccino, left, is pictured along with a flat white, right, being poured.
    Brian MacDonald, Sean Gallup/Getty Images
    PHOTO: A cappuccino, left, is pictured along with a flat white, right, being poured.
    “It merges your milk and espresso together, whereas in the Australian cappuccino, you’ll find the espresso at the bottom and foam at the top,” Caran explained. “A flat white is a little more integrated.”
    According to a Starbucks spokesperson, its flat white “is made with two ristretto shots, topped with a thin layer of velvety steamed whole milk and finished with a latte art dot. Starbucks baristas perfectly steam milk into creamy micro-foam and carefully free pour to allow the espresso to rise to the top of the beverage for a bold coffee flavor with a sweeter finish.”
    A ristretto shot, to add to the drink’s confusion, is a short espresso shot made with the same amount of coffee grounds but half the water for a more concentrated flavor.
    “I commend Starbucks, because it’s an ambitious drink to do consistently well,” Caran said. “It requires a pretty good amount of attention on the barista’s part when it comes to texturing that milk properly. You want just the tiniest bit of aeration, but you don’t necessarily want to make a foamy milk. To make something that’s really pourable and not scalded does require a certain amount of constant vigilance.”
    You can see if they succeed starting Tuesday.