2017年8月20日 星期日

one's cup of tea


Elegance and flavor breathe new life into a traditional Japanese drink.
TOKYO -- What do the words "Japanese green tea" call to mind? The tea ceremony, with its elaborate rules for serving and sipping, perhaps? Or the bott
ASIA.NIKKEI.COM






one's cup of tea 
in British
informal
one's chosen or preferred thing, task, company, etc
she's not my cup of tea

2017年8月18日 星期五

李啟彰「無農藥殘留的茶並非都很高價,貴的茶常常也很多農藥殘留。」 茶葉有農藥殘留怎麼辦? 專家教解毒法

如果喝茶後出現這些症狀、小心!你喝的茶有農藥殘留!
他還透露:「無農藥殘留的茶並非都很高價,貴的茶常常也很多農藥殘留。」
喝茶會睡不著?茶葉的農藥殘留對身體會造成什麼影響?原本在科技產業擔任國際業務的李啟彰,因為興趣,2009年和朋友創立茶具、茶葉連鎖店「岩陶」,為推廣無毒飲茶的觀念,他在台灣出書、舉辦座談會,教大家辨別茶…
MIRRORMEDIA.MG|作者:鏡週刊

For the love of tea

Tea was not always so popular. Here's how it became a universal drink.
How brilliant marketing turned an obscure ‘China drink’ into a near-universal commodity
FT.COM

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.