大家都知道南投鹿谷茶區以
凍頂烏龍茶聞名世界,製茶技術也相當成熟,所以每次春茶和冬茶都炙手可熱,但夏茶茶葉纖維較粗、滋味容易帶澀,比較不適合製作高品質的
凍頂烏龍茶,但卻很適合製作
紅茶(
因為夏天日照長,多元酚含量亦高,多元酚對紅茶湯色的紅豔度和滋味有決定性作用)。
故茶葉改良場專家老師紛紛開始輔導農民推廣
小葉種紅茶,一方面提升茶農朋友的紅茶製作技術,另一方面藉以提升茶農在夏天的收益!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweVYBHjIYiVHlxgaCjaJx6DgobcFHxiJJHjYkCcqfY8RzzdT8VdGWEplvZFhaEpeunUcLQdpntg004yen6iNAHoWPx3iNMLfAls_1MJE_quIMtZYtWDgxxiHZCPWl04Wjf6CRVZ3qABya/s400/DSCF4235.JPG) |
凍頂茶葉合作社紅茶製作研習 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxl9GtwxWi7jz_KxovnMtaxXIWAIgLHzzA_mwK_Nh_W2awfsOSoQcZsVXUOjfaBMM_JkeVJDSaaKMKKnnfK0GENskBGUYnChOBKb1ozKUEsWM3AIakxoHoruzjW0j2ctdIAmFNQOb-6zOy/s400/DSCF4029.JPG) |
8/15 早上9點,茶菁已採收並放進室內萎凋中 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxNHj4bKinOabsuTo7-GvJeL4mwkT8rJNVEAZ5ka4170ND47AtFl3Mq7yEE9_uUHMx4Nv-seWT5obsIQ1l38QauEPlLPiDXCcNeKrpw1OcQe8vB5IdL17SgdS37YhYTCYhfrW4bO2fDAv/s400/DSCF4038.JPG) |
早上茶菁剛進來時,含水量十足,茶菁活性很強 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkSdts64j56nSw5RPv1_sSTGK9azkbQi4x_vA_gVl6tGeFJcuRaD9YJX-ebi8BtogarbDcN0FdedF07OASbd9r2M3xQ-JDQNPaCOzoU4xY7HFWVly_oRw5Xptw6__CqZlbzHy4N45yz0x/s400/DSCF4044.JPG) |
這次所研習的茶菁為台茶12號(金萱),葉面鋸齒較大 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifFZRzuRRchI57DvfJe8zGtuiqSiwkj3mhEMM6fCI61syesMstu0Bg2vX9ahYMuII5bHLNl-qD1HfYEWwxl_Yh4a62cq3DaRw7phEzyzamqcdbsa-DkN9ppA8VTFdSPrNxCoLKQ4GEtfmT/s400/DSCF4049.JPG) |
8/15 下午2點半,依然室內萎凋中,不能去翻動它 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindwrJRPgyU03PWrYhI_QfqGF3zrPpuB7F0CopcpkeLTuYNGzrZCwbljF0yZqLnsQV5HAYPXxfMQmQ6p3Q5evIaMX4Rk__7JdCQqWso2VWt9gzciPbM6FseDeSw6JH4ELxqbTJ1wtkayft/s400/DSCF4135.JPG) |
8/16 上課前,先跟阿爸、阿母去山上割了一車的麻竹筍再去上課
早上9點前我們已割了一車的麻竹筍 (好久沒這麼充實了) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLGp-5B8wcrplb-1icHq0jtUNzkZNu6_4FSOXcLvaYS-4QtxK1gv81DpBclVJaccG3248QqBDaisrBJb0bntjUCM1t-nLRUtiFiyh69XNFcDuvrJzRAIJBNe5fwDokv_J1uc_RZdzmfb_k/s400/DSCF4138.JPG) |
8/16早上9點,茶菁已消水50%以上 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUTfH8P5KOubeShkuKY6tLBEAFfVXN3I6XAw4OoTCsVLpKsESYyhx45_bt80wgC_5nTeAb8-wUQXOwQj0FulMpAAS6ETaFN71K7uAmAfLZ7O9i1YV_3zQQaVCMw1ZKNym3KV6GdHZEgwSn/s400/DSCF4144.JPG) |
茶葉改良場/魚池分場 黃課長 示範揉捻與解說中 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OHfJDana8n1rv6neAqSHhsSgX9ekrWK1s1qT4ZxhR_-kCULnyW20VYWzyTt9hFhjEaAKy51nn3AJqp9VRkjf-Op8imWYMVXKKlJVbueILp8hvVw61_Em8qt10mF9yiLX5azJ6H_vKgWo/s400/DSCF4154.JPG) |
手工揉捻約2小時,順同一個方向,茶菁呈球狀,適時再解塊 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTS71F1brdt521xJmzKDe-e0PPf-NPFCs3dR_ooStMEQe7CcJXYcImHx0_sls07JpuANTsTQLVI7Fk6m8VHOTp_mGAGiIP1oaxTkyg1o10CUL1PIUmO2cvRml1os03Kg1tlI8oI9Rm7-VE/s400/DSCF4171.JPG) |
8/16 早上11點26分開始加壓揉捻,將茶汁擠出於茶葉表面上 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXjtEqZyM9DYgW1YkoUPBDVaUWN-cLdWQPB7_lWQyi0I78ex4cJx-XMMr1qNYPoaVbqTfalxvHfjYiBh-gIS3jYW9LHRlT2T6NwIsXwHvnLvoXK3slB64CUN4-QzxXPsIa8ZuZWSbuVEP/s400/DSCF4187.JPG) |
8/16 早上11點51分開始並堆發酵,發酵前會再將水霧噴灑於茶堆上
(紅茶發酵適宜的相對濕度為90,故需噴水以利發酵) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-9kwdhBpNjBWgoFXFujzDeygaWnaUsLNE3UZug4wMseYiPvSewvQ1u3DDT8m4hPcNhCEUHDJCDk5SBN7TDHYlAoL76HRNRhUs4Bc7BBgeILSAlNK7jXULIXSvqlF3K7ImSKxy5BXYw1w/s400/DSCF4191.JPG) |
8/16 下午1點38分,等茶菁發酵味道轉清,即可開始準備乾燥 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIzTD9KrFbKBmT40ld0VDJgXZ1EtZyWUbnt9H7J2d00aLin5zaH1otvmgBBbjYkwHYtp_XTj07JsW_fuA-BU4TeevBIGWrknML83BUfHQCjuWyW2J8i3QVbFqMJPEOUC9dfRtr_USRSj7/s400/DSCF4192.JPG) |
平鋪於茶盤上,準備送入冰箱開始乾燥 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjia5uJOd-tNetAgVVFEzePM7lh9WBk7sPs9SBAgtJe4oqdRz5cE3W6Jvh_Gowrcieu-ocDUWy51hZIOdLCzMmpbtqK6Qy-X5_XpFI805qj4WZPc7SLc6F4MWoQ48iNqAddHkGRVrr8_7dx/s400/DSCF4214.JPG) |
8/16 下午3點38分,乾燥完成,取出冰箱 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlXkLiOqRgenC6nxRswSDxceJjN_R4H5maKQ41dxzcEG8f1AbAoI3rpz15wMerB5vxagvH2aLhPaY-gbnj4jKkbw1bmceUVmfefhdBRuml38zWpRcSSkAWmmia7SKV0Q0G1kYL3TG7rYH/s400/DSCF4232.JPG) |
8/16 下午4點21分,準備評鑑 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyDDr5Jl_JOYt5W6bIZu11A_iDBURvJQO7yzyxnI75krOsdUWL1r72-HZVTJ3xTFEom0X8d5qWaoGd679bqL-S1Mqo4Pslrk7TepTJEmFku_Izr1NcU8kP4D0tEBJsS2fMo5NmxTe51lB/s400/DSCF4246.JPG) |
評鑑中 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XgmlXKi4LM1ghmN_E2l4tLwyK-Dag5yepaJ-mIMAl_sg6ckCh8bGWMWJrZamrt8Aa0BSCh_eozOBpd9bss-hgvL1Amz6nbZmh3v6cecJNj-0ZHEtSgFPw0qG90w4WdNMMkLHGVGYPpM5/s400/DSCF4252.JPG) |
郭場長與黃課長逐一評鑑 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYeEzrxIutMadBmmu88mUGIXKfhoAhJvCwP3h_BuX0zNGsOleese7M_c5mkNB2Acr_voN5THDSbkP8xa64CMI1h2aBThsGcIf2QQlOSYVdZIDhpHDKwxqndrFWHAZ-6m1EVbn_JH6o1m8/s400/DSCF4264.JPG) |
此次製作凍頂小葉種紅茶的成果 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHQ5UwpZZaAptJTOpQvfpF2Nuf7POyTe-jooAftjtENkiTuX2DzMv6V1aV_OnGtk-H0woYXry1x91ga0UVQ9dVnAPRC1hSkKyez1PslO-ADTrOeSfxqZ4Q43y3pog7KL4JDcqQnr1wxHSI/s400/DSCF4266.JPG) |
郭場長講評與頒獎 |
心得:
這次小農所參加的是8/16 ~ 8/17紅茶製作研習由凍頂合作社舉辦,特請茶葉改良場魚池分場的
郭寬福 場長及製茶課
黃正宗 課長,來為我們輔導及實作研習。
紅茶的製作程序 採菁 →萎凋 →揉捻 →解塊 →發酵 →乾燥 →評鑑
影響製茶的關鍵因素:
茶菁的成熟度(要採嫩非嫩採)
萎凋的程度(攤菁要薄,通風,不動;溫度20~24度,相對溼度維持在70%,消水45%~55%,視大氣濕度而定)
揉捻的時間(時間之長短影響製茶品質甚大)
發酵的程度(適宜的相對濕度為90%)
乾燥時間(烘乾即可,紅茶忌火味)
紅茶的製作過程雖比烏龍茶簡單,不過要製作高品質的
小葉紅茶,仍然需要豐富的經驗及細心的照顧跟良好的氣候條件配合;以上種種,皆關係著小葉紅茶的品質。
這次參加研習小農所製作的小葉紅茶因為在烘焙時,沒掌握好烘焙溫度與時間,故茶湯滋味帶有火味,回來後會再將它陳放一段時間試試,希望它可以回火變的好喝。預計9月下旬會再去參加一次也是凍頂合作社所辦的小葉種紅茶製作研習,有興趣的朋友可以去電凍頂茶葉生產合作社報名。
延伸閱讀:
農改場新技術要讓小葉種紅茶翻紅
【鹿谷紅】介紹
紅茶的好處
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