Fang Gourmet Tea: See you at the 6th Annual Coffee and Tea Festival

Fang Gourmet Tea: See you at the 6th Annual Coffee and Tea Festival

芳茗軒茶道班成果展

蓋杯泡
此次成果展中，蓋杯泡的部份由Thomas 李先生與 Angel 余小姐示範。
蓋杯，又稱「蓋碗」，為一式三件，下有托、中有碗、上置蓋，又稱「三才碗」。三才者，天、地、人也。茶蓋在上，謂之「天」；茶托在下，謂之「地」；茶碗居中，是為「人」。


一副茶具便寄寓一個小天地，小宇宙，更包含了古代哲人「天蓋之，地載之，人育之」的道理。
從南北朝時，就開始有人使用蓋碗杯，但是沒有普及；直到清朝康熙、雍正年間，蓋碗杯才廣為流行。
因為蓋杯優雅實用的特性，使我們沏起茶來，在舉手投足間更顯大方。

此次成果展中所選用的是瓷器蓋杯，瓷器的特性是能完整的展現茶的特性，不做任何的修飾，讓我們能夠與茶對話，讓茶自我展現，更能表現出茶主人精湛的茶藝。

Tea Ceremony Class Presentation

Gaiwan

At the tea ceremony presentation sponsored by Fang Gourmet Tea, Mr. Thomas Li and Ms. Angel Yu demonstrated tea brewing with a gaiwan.

There are three parts to the gaiwan: the lid, the cup, and the plate holding it.  The lid on the top signifies heaven; the plate on the bottom signifies earth and the cup in between signifies humanity.  This set of tea ware represents a small world, a small universe.  It also contains the theory of the ancient Chinese philosophers on the universe that “the heaven covers it, the earth upholds it, and the human is nourished by it”.

People started to use gaiwan in the Southern and Northern Dynasties but it did not become prevalent until emperors Kang Xi and Yong Zheng in the Qing dynasty.  Due to the practical and elegant characteristics of the gaiwan, the movement of the tea master when brewing the tea appears composed and serene.

The porcelain gaiwan was chosen in the presentation because the attributes of porcelain can fully express the inherent characteristics of tea without any alteration.  It enables us to communicate directly with tea and for the tea to express itself.  It also reveals the tea master’s skillful artistic technique of tea brewing.

武夷大紅袍

半壁江山

今天在芳茗軒的茶展現場中，喝到了由能量岩礦蓋杯所泡出的武夷大紅袍。所泡出的茶湯比由一般茶器中泡出的更為味醇濃厚，溫潤吻喉。

大化老師手製能量岩礦蓋杯，將老茶、岩茶的特性發揮到淋漓盡致，使茶氣循行更加明顯。美麗的蓋杯，在燈光下，散發出因高溫燒製而特有的閃閃金屬光芒。

大紅袍原產於天心岩九龍窠，在岩茶中居首位，因武夷山得天獨厚的自然環境，精湛考究的製茶技術，故品質優異，被譽為「中國茶王」。

大紅袍屬半發酵茶，自元明以來為歷代皇室貢品。湯色澄黃，清澈艷麗，以精湛的工藝制成，茶香濃郁，滋味醇厚，有岩韻明顯，具有「活、甘、清、香」的特徵，飲後齒頰留香，回味無窮，沖泡 9次猶存原茶的桂花香真味，是烏龍茶中的「茶中之聖」。

由於正岩大紅袍極為珍貴，當地人只有在貴賓來臨時才會用以招待。1972年，尼克森訪問中國大陸時，當時的中國領導人毛澤東贈送他四兩的大紅袍母株茶葉。由於尼克森不知大紅袍母株產量少而極為珍貴，曾私下抱怨毛澤東小器。周恩來後來為此對尼克森解釋，說：「主席已經將『半壁江山』奉送了。」並告訴尼克森大紅袍的由來。據說尼克森聽後對此肅然起敬。

Wuyi Da Hong Pao Tea

Emperor's Choice

Today I had the Wuyi Da Hong Pao brewed with the energy rock mineral gaiwan at the Tea Expo sponsored by Fang Gourmet Tea. It tasted even more rich and mellow than ordinary tea ware, warm and moist caressing the throat.

The hand made energy rock mineral gaiwan created by master Da Hua brought out the unique characteristics of aged tea and rock tea to the fullest.  The chi of tea was most evident.  The beautiful gaiwan glitters under light with metallic shine resulting from the high temperature firing.

Da Hong Pao originated from the Jiu Long (Nine Dragon) Cave, Tien Shin Yan of Wuyi mountain.  Due to the unique and exceptional natural environment along with exquisite and skillful tea processing technique, Da Hong Pao is named the “King of Chinese Tea” for its excellent quality.

Da Hong Pao is a half fermented tea that has been used as tribute to the imperial family since the Yuan and Ming Dynasties.  Its tea color is a beautiful clear yellow, with a taste that is rich and mellow with evident “rock” aftertaste.  Its characteristics are “alive, sweet, pure, fragrant” with strong and enduring aftertaste.  Even after 9 infusions, the osmanthus aroma still persists thus the name “saint of tea” among oolong teas.

Since Da Hong Pao is most precious, the tea is only used for prestigious guests.  In 1972, when ex-president Nixon visited China, the leader of China at the time, Mao, gave him 150 grams of the Original Da Hong Pao.  Nixon privately complained, obviously not knowing the rarity of such tea.  It was then explained to Nixon that the leader already gave him half of the country!  After knowing the origin and the value of Da Hong Pao, Nixon was then grateful with deep respect.

Aged Tea

The purpose of aging the tea is to continuously transform the tea in a suitable environment through time resulting in a unique natural aroma and taste.
In general, tea that is stored for more than 10 years can be considered "aged tea".
Exposure to tea that is more than 20 years is already rare, let alone tea that is more than 30 years.

Aged teas are very versatile; they will change differently due to their type and the way of storage.  There will be differences in taste, aroma, and color.  However, If the tea quality is not good, or if the tea process is not complete, it will not turn into quality aged tea even if it is aged and stored properly.
The color of real authentic aged tea is bright and clear.  Its taste is rich, smooth, sweet, and mellow with a gentle nature.  Sometimes the aged tea will emit an exceptional aroma which is of premium quality that is rare to find.

老茶

惟覺兩腋習習清風生
老茶存放的目的，在於透過時間讓茶在合理的環境下持續的轉變，醞釀出自然的香氣與味道。
一般而言，存放超過十年以上的茶才有資格稱為「老茶」，能喝到儲齡二十年的老茶已屬不易，三十年以上的老茶則是稀有難得。
老茶多變，會因不同品種及存放方式而產生不同變化，因此味道、香氣、顏色都有差異，但若是以劣質或製程不完全的茶陳放，即使年代夠老仍無法變成品質好的老茶。

真正的老茶，茶湯顏色明亮透澈，入口滑順甘甜無刺激性，濃醇甘潤茶性溫和。老茶有時會轉成帶有特殊香味，但此類茶則非常稀有難遇，屬茶中極品。

Tao of Tea

2011/1/9 [The Tao of Tea] Speech 

The artistic technique of tea making is the study of how to make each movement fluent and natural.  The Tao of Tea is the study of how to elevate to the no-self state of mind under the basis of the artistic technique of tea making.

The easiest explanation of Tao is the path, or the method.  The Tao of Tea is the correct way of tea tasting.

During the process of studying the Tao of Tea, one will learn what is good tea to how to taste tea.  After entering into the advance level, one will officially enter the class to reach Tao with tea.  One will learn the method of entering the Tao using tea as the means to reach the spiritual state of mind when the “Heaven and human become one” and when “Tea is Zen”.

茶之道

2011/1/9 芳茗軒茶展「茶道」講座
茶藝，是研究每一個動作的流暢、自然；茶道，是在茶藝的基礎下，研究如何提昇無人的心理境界。
「道」最淺顯的解釋，就是道路，就是方法。茶道，就是品茶的正確方法。

在研習茶道的過程中，由學習何謂好茶，如何品茶。進入高級班的研習之後，會正式進入「以茶入道」的課程，會練習到入「道」的方法，以茶為媒介，達到「天人合一」「茶禪一如」的精神境界。

The Original Ti Kuan Yin - Honey Aroma 30% Roasted

It is in the half fermented tea category with similar production methods as half spherical pouchong tea.  The distinguishing feature is taking roasted tea that is not yet dried, wrapping it with cloth that is square in shape and kneads tea leaves into spherical shapes.  Lightly use one’s hand to knead and twist outside the cloth wrap and place it into a roasting basket to slowly roast with gentle flame. Tea leaves will curl up tightly after repeated roasting and twisting resulting in a unique aroma from transforming the tea constituent by the temperature of the roasting flame. This tea is fragrant, mellow, and sweet in taste with lingering aftertaste even after many infusions.

The shape of the tree is a little larger with bigger branches. Leaves are not too many, and they are oval in shape. The surface of the leaves spread out, the mesophyll is thick and lustrous, while the teeth of the leaves are a little larger without sharp edges. From center to bottom, the leaves appear wavy as if twisted, a unique aspect of this tea. Side veins appear bulged with wrinkles. The tender buds are a bit reddish with very few quantities.

Tea is slightly reddish yellow in color; its taste is rich, mellow, smooth, sweet, a little astringent, with a bit of fruit acidity that is pure and harmonious.  The best one is made from the Ti Kuan Yin variety.

Tea color is clear and bright, fragrance is elegant and graceful, taste is smooth and velvety.

There are many layers of flavor that unfold: First taste is a light orchid aroma; second and third brew start with a peach fragrance and turns into a ripe guava fruit aroma with light acidity. After many steeping, the aftertaste is even more evident.  


From floral, to fruity, to honey with light acidity and aftertaste, this is a rare tea product at Fang Gourmet Tea.

正欉鐵觀音蜜香三分火

屬半發酵茶，其製法與半球型包種茶類似，惟其特點即是茶葉經初焙未足乾時，將茶葉用方形布塊包裹，揉成球形狀，並輕輕用手在布包外轉動揉捻，並將布球放入「文火」的焙籠上慢慢烘焙，使茶葉形狀區曲彎緊結，如此反覆進行焙揉，茶中成分藉焙火之溫度轉化成特有的香味，經多次沖泡仍芬香甘醇而有回韻。
鐵觀音代表其茶樹品種，也代表一種製法。

樹型稍大，枝條肥大，枝葉著生數少，葉形橢圓形，葉面最為開展，葉肉甚厚富於光澤，鋸齒稍大而不銳利，且中央部以下如同被扭轉呈大波浪狀為其特徵。側脈間隆起呈皺紋狀，幼芽稍帶紅色，收量少。原產福建省泉州府安溪縣。

層次豐富的熟果蜜香，帶觀音韻，湯色金黃明亮。

久浸後呈琥珀色，滋味甘醇渾厚，餘韻生津帶綢。為芳茗軒年度難得的茶品。

茶道

茶道：品茶的正確方法
茶，如果沒有加入「道」時，就是一般的喝茶。加入了道以後，喝茶就提昇到了品茶。

道法自然，茶道以茶為媒介，在自然、簡單、不做作的動作中，將內在心裡的覺知，提昇到中國文化中所謂的「天人合一」的境界。

道有很多不同的層次，當我們由茶道中悟道時，就已經進入了禪的層次了，就是「茶禪一如」的境界了。

價比黃金高，陳年老六堡

今年的芳茗軒茶展中，展示了芳茗軒珍藏的

七〇年代特製老六堡茶餅

六堡茶，歷史名茶，原產於廣西蒼梧縣六堡鄉而得名。採摘一芽二三葉，經攤青、低溫殺青、揉捻、渥堆、乾燥製成。存放越久，品質越佳。
一般形制可分為茶餅、茶磚、沱茶、散茶等等。

在2009年9月，為期三天的「千年牌六堡茶」在梧州六堡茶私家藏品品鑑會暨梧州茶葉茶具交易會落下帷幕。在閉幕式上，主辦單位舉辦了六堡茶陳茶競賣活動。
其中，一批收藏20多年的傳統農家六堡茶散茶，以每公斤24000元人民幣（約美金4000元）的價格成交。

芳茗軒所珍藏的這些小茶餅是在七〇年代，當時茶莊商號特別訂製的茶菁、形制，至今已經過三十至四十年的自然陳化，呈現特殊的香醇濃郁。在已經稀少的老六堡家族中更是難得。

果然，一品之下非同凡響。濃郁的茶湯，在舌底纏綿回甘，宛如繞樑樂音，三日不絕，令人回味無窮。

由泡茶比賽淺談茶道

在2011/1/1，芳茗軒舉辦了第一次的泡茶比賽，由觀眾來當裁判。

此次參賽者有五位，其中有一位是來自加拿大溫哥華的Carol女士，雖然是歐美人士，但是對中國茶也傾心研究許久；令四位是茶道班學生，由初級班到高級班結業者皆有。

比賽開始時，全場鴨雀無聲，只有優雅的音樂裊繞與參賽者從容不迫的茶藝表演。
將五位比賽者所使用的茶盅的底部標示有12345等阿拉伯數字，但是比賽者與觀眾都不知道哪個茶盅是誰泡的哦！

最後結果揭曉：由加拿大來的Carol女士奪得頭魁！獲得了由芳茗軒所贈送的鐵觀音蜜香三分火！

讓我們恭喜她！

誠如主持人總結所云，今日的比賽結果所代表的是：妳所泡出來的茶是今日在場最多人所接受的口味。

所謂茶道，分為茶道的內在與茶道的外在，藉著泡茶這件事情，慢慢的與大自然結合在一起，覺得茶在與自己對話，在表現茶本身。由此慢慢進入天人合一、茶禪一如的境界中。