2017年8月16日 星期三

《臺博館異人茶跡》描繪的19世紀茶行

8/15-9/3【漫筆虛實-CCC創作集數位體驗展】
歡迎大家在炎炎夏日☀️,前往涼涼的臺博館🏛
一起來體驗虛實穿梭祕境,漫畫與科技共舞的感官饗宴!
《異人茶跡》描繪的19世紀茶行、
《北城百畫帖》百畫堂喫茶店的奇幻景象、
《龍泉俠大戰謎霧人》布袋戲經典對決⋯⋯
Ready GO!🏃🏃‍♀️🏃🏃‍♀️🏃🏃‍♀️

2017年8月14日 星期一

英國下午茶會或picnic的形式與發揚

'The Tea, or "Afternoon Tea" of England, is also becoming every day more in vogue...'
The Whole Art of Dining by Jean Rey was published in 1921 and opened on to a world of glittering dining halls and lavish picnics. Here Rey looks at various forms of afternoon tea. Happy #AfternoonTeaWeekhttp://bit.ly/2w612SP
(Shelfmark: 07942.d.50)

2017年7月31日 星期一

片,片茶;日本茶種類多 一片通曉


【知識片】日本茶種類多 一片通曉


 


日本茶分類多,風味也大不相同。

同樣是茶,日本茶跟台灣茶的風味可是差了十萬八千里,你知道其中的差別嗎?
日本茶是在茶葉採收之後,先以高溫蒸汽進行「殺菁」,令茶葉中的酵素停止發酵,也就是所謂的未發酵茶,與經過發酵的台灣茶最大的差別就在這邊。
經過殺菁的茶葉,再透過反覆揉捻或是使用機器整形、烘乾,就成為常見的煎茶。而煎茶再經過經過高溫焙炒,令茶葉帶有烘焙香氣,就是所謂的焙茶。而日本茶中最高級的玉露,則是在茶葉採收前20天搭設棚架隔絕陽光照射,並以人工採收一心二葉的嫩芽,減少兒茶素產生,因此價格不僅高昂,且少了苦澀味,更多了甘甜的旨味。若是將玉露的茶葉研磨成粉,就是日本茶道常用的抹茶。學會了嗎?下次看到日本茶,就不會再霧煞煞囉!(石永豪╱綜合報導)



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片茶。古代的一種餅茶,相當於後來的磚茶或沱茶。唐白居易《謝李六郎中寄新蜀茶》:“紅紙一封書後信,綠芽十片火前春。”五代徐夤《尚書惠蠟面茶》:“武夷春暖月初圓,採摘新芽獻地仙,飛鵲印成香蠟片,啼猿溪走木蘭船。”宋梅堯臣《王仲儀寄䏁鬥豆寸㗱茶》:“白乳葉家春,銖兩直錢萬……宜言難購多,串片大可寸。”

2017年7月30日 星期日

Why do the British love the taste of tea so much?

Even reading this makes me want a cuppa.  (BBC Future)

The British drink more than 60 billion cups of tea a year – so what is it about this humble brew that refreshes them so?
BBC.COM
...To answer that, it’s worth first trying to work out what it is exactly that makes tea taste the way it does. Tea’s flavour is intimately affected by how it is grown, processed, and brewed – beginning with the light. Tea bushes – Latin name camellia sinesis – are grown in terraces all over the tropics and subtropics. But if the intent is to make certain kinds of green tea from them, like matcha, growers will make sure they are carefully shaded with nets or mats. Less sun causes them to produce more chlorophyll as well as fewer polyphenols, a class of molecules that imparts tea’s singular astringency.
Of course, some of us may like that taste, and tea processing can amp it up. After the new leaves and buds have been plucked from a bush, they are laid out to dry. How long they lie again depends on the kind of tea intended. For green teas, the leaves are almost immediately tossed in a hot pan or steamed (tea might look like the rawest of edibles, but it is actually cooked, or at least heat-treated). An oolong results when the leaves are dried a little, bruised and only then cooked. And a black tea – the most popular variant, accounting for 78% of the tea drunk world-wide – results when the bruised leaves dry quite a long while before being finished in the pan.
What’s behind all this is that as the tea leaves are drying, enzymes native to the tea plant are busily transforming simple molecules into more complex ones. The longer the tea spends drying, the longer those enzymes have to work – and the more these molecules build up in the tea leaves. The most famous in tea-chemistry circles is probably theaflavin, a tangle of carbon rings responsible for some of the ruddy colour of black teas as well as some of the astringency.
Firing the tea leaves calls the process to a halt by destroying the enzymes. As a result, there’s very little theaflavin and related molecules in, say, green teas. But aside from polyphenols, hundreds of other compounds build up in the tea over time; their roles in crafting tea’s bouquet and taste are not yet clear. Regardless, the end result is a different chemical profile for each kind of tea.
Given how much tea people drink, there's growing interest in understanding whether this habit has any medical benefits. It appears that molecules found in tea can protect cells in a dish from some kinds of damage, but despite copious research, there is conflicting evidence on whether tea-drinking provides benefits beyond warm hands and an alert mind.
Because, of course, there are the stimulants. Brewed tea has roughly half the caffeine of an equivalent volume of coffee, but it is still plenty for a mid-afternoon pick-me-up. You might have heard that caffeine in tea gives a different high from the caffeine in coffee. Many studies have found that if this is the case, it’s because of an amino acid called theanine, which occurs in tea. When volunteers consume both caffeine and theanine – versus caffeine and other tea molecules – they show moderately more alertness and better ability to switch between tasks than with caffeine alone. The amount in a given cuppa may not be the same as the doses given during a study, however, and the effect of theanine is not enormous. But all on its own, the caffeine will give you a nice lift.
So that’s what makes tea taste how it does (not to mention energise its drinkers). But why do these melanges of molecules mean so much to British people? And what does your preference, in terms of tea type and how you drink it, mean about you?
Anthropologist Kate Fox writes in her book Watching the English that there are several clear messages sent whenever a Brit makes a cuppa. She observes that the strongest brews of black tea – with the largest doses of these molecules – are typically drunk by the working class. The brew gets progressively weaker as one goes up the social ladder.
Milk and sweetener have their own codes. “Taking sugar in your tea is regarded by many as an infallible lower-class indicator: even one spoonful is a bit suspect (unless you were born before about 1955); more than one and you are lower-middle at best; more than two and you are definitely working class,” she writes. Other rules involve when and how milk is added, if any. Making a point of drinking smoky Lapsang Souchong with no sugar or milk can be a sign of class anxiety in the middle class, Fox suggests: it’s as far as possible as one can get from sweet, strong, milky mugs of the no-nonsense ‘builder’s tea’.
As for why the British drink an infusion of imported dried leaves at all, there are historical reasons aplenty for why tea came to wash up on Britain’s shores. And one could come up with any number of rationales for why the current state of affairs was inevitable (boiling water to make tea, for instance, made it less likely to give you a stomach bug).
A food scientist I once corresponded with pointed out something that seems to apply here. “In my opinion, food choices are driven by one’s environment – the context,” he wrote. You like what you like not necessarily because of any intrinsic quality, though obviously one can develop a taste for almost anything. A food or drink’s real importance in your life may be because of everything the surrounds it – the culture of it.
Fox observes that in truth, alongside its chemical properties, tea is an infallible social space-filler. After having detailed the cultural meanings behind different methods of tea preparation, Fox writes, “Tea-making is the perfect displacement activity: whenever the English feel awkward or uncomfortable in a social situation (that is, almost all the time), they make tea.”
It’s also interesting to note that some of the molecules involved in the flavour of teas likely evolved as defenses against being eaten by birds, insects and other creatures. That is somewhat ironic, given how vigorously we humans seek it out – and how many social meanings we’ve attached to it.

2017年7月12日 星期三

ALGERIAN GREEN MINT TEA

公視"看見阿爾及利亞"中,談到喝薄荷茶時,前三杯/道,味道多不同。

ALGERIAN GREEN MINT TEA

image teapot
Mint tea can be referred to by many names; Saharan, Maghrebi, and most commonly as Moroccan Tea. All the same, they are served in most North African countries in the Maghreb region. The serving of tea is a sort of ceremony especially when prepared for a guest. Typically three glasses are served and each glass will vary in taste because of how long the tea has steeped. It is also considered impolite to refuse which is hard since the first glass will always be the most bitter. Both dried and fresh mint can be used to infuse the tea. The tea to be used is a special Chinese green tea called gunpowder which refers to the leaves that are rolled tightly into pearls and explode like gunpowder in the water. Watching the tea being poured is truly a delight. How they grasp a piping hot copper tea pot and able to pour it into a glass two feet away is beyond me. Pouring it from that height aerates the tea, improving its flavor. Using my recipe your tea will be just as good as being prepared like the natives. With more practice you’ll be pouring like them too!
image-gunpowder tea
Special Tools Needed:
  • Tea Pot
  • Small Strainer (most teapots have one in the spout)
  • Oven Mitt (I can’t grasp my handle without one)
Ingredients:
  • 3 tablespoons gunpowder green tea
  • 1/2 – 3/4 cup sugar
  • handful of mint leaves (fresh or dried)
  • 10 cups water
Directions:
  1. Place tea pearls inside teapot.
  2. Bring water to a boil, then immediately pour half of it into teapot, subsequently pouring the water from the teapot out. (this washes the tea, let the water sit for more than a few seconds and it will cause the tea to become weak)
  3. Put mint leaves into the teapot, the heat from the pot will sweat the oils from the leaves.
  4. Bring the remaining water back to a boil and add in sugar.
  5. Pour the sugared water into the teapot.
  6. Let sit for a few minutes.
  7. Serve with cookies.
*The tea and mint should be left in the teapot and at times it does get into the tea glasses but it adds a different flavor with each glass. Most times candles are lit as well to create an ambience.

2017年7月8日 星期六

包種茶發源地:南港舊莊

說到在臺北品茗,大家第一個一定會想到貓空,但你知道嗎?南港舊莊地區,其實也是個歷史悠久的包種茶發源地。
在清光緒十一年(西元1885年)間,王水錦、魏靜時就在南港種植茶樹,製茶歷史至今已長達132年。不過在中華民國政府遷臺後,南港開始引進工業,工廠飄散的黑煙,讓這裡變成大家記憶中的「黑鄉」,歷史悠久的製茶業反而被大家遺忘了。
在北市府整合步道與週邊景點之下,現在來這裡健行、品茗變得更加容易。夏日炎炎,不如來南港舊莊健行避暑,品嚐帶有淡淡桂花香氣的冠軍包種茶,運氣好,晚上還可以看到螢火蟲的點點螢光!
|南港桂花步道交通方式
搭乘捷運至昆陽站,轉乘小5路線公車,至涼亭站下車。

2017年7月7日 星期五

新書《紅茶經》封面

十二年之第九本,謝謝怡蘭!
葉怡蘭 Yilan
【新書二三事】亮相!新書《紅茶經》封面。
昨天,紅茶新書終於進入最後付印階段,出書在即,先來分享已大致定案的書封吧!(左為原版,右為書腰版。)
是的。我們將此書定名為《紅茶經》。比起前本書名《尋味 ‧ 紅茶》,似是更能完整體現這12年來、我於紅茶世界的精進、深入,繼而無入不自得。
而大夥兒熱烈關心的,首度躍上著作封面的個人照……嗯,我們選的是這一張,從我以至編輯、設計團隊都認為,所流露的沉著寧謐自在氛圍,與書名、與封面設計十分匹配。(至於大家喜歡的其他候選照片 https://goo.gl/pVzHa5 ,也都已收錄書中,請不要覺得惋惜。 😉 )
全書之裝幀設計出自長年合作的楊啟巽之手。算算,在我的歷來著作裡,這已是第九度攜手;說來奇妙,我與小楊的初相識,恰恰就始於《尋味 ‧ 紅茶》;悠悠12載,可以充分感受到他的作品一年年越發簡約洗練、見山是山,和我於紅茶裡的一路歷程,不謀而合。
★ 新書《紅茶經》,我的二十年紅茶路之所學所見所歷所得所感所樂,盡在此中。下週正式上市。敬請期待!並請大家告訴大家,一定要捧場喔!

※ 博客來:https://goo.gl/cRpceT
※ 誠品書店:https://goo.gl/Mb6ryR
※ 金石堂:https://goo.gl/FYVXdT

2017年6月21日 星期三

A unique microclimate is helping Britain's first tea plantation to thrive.

-1:40
25,625 次觀看
BBC Science News 新增了一段影片:Britain's first tea plantation 。
2小時
A unique microclimate is helping Britain's first tea plantation to thrive. http://bbc.in/2sPLZLi