茶壺
茶壺
2021/06/25
2023/06/08
展覽頁面呈現形式
縱式
展覽封面
08b56e689447535d625fc3325436a2df
展覽資料
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"desc": "茶壺會因為不同材質、造型、厚薄、壺身泥料配方與燒結方式……等因素，影響著所泡出來的茶湯風味。上述因素也因為常常在每個時代都有所差異，因此成為識別製作年代的佐證。在台灣茶藝發展中，一直不乏探索「壺」與「茶」之間搭配結果的論述，可供愛好者參考。不過愛茶人也不妨經由自身多方地實驗，進而積累出屬於自己的獨特茶藝風格。（黃權豪撰）",
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"title": "紫砂",
"desc": "「紫砂泥礦」是宜興窯系統著名的製陶材料之一；其燒製品常呈現出多種顏色。其中表現出紫黑、紫褐色調的，一般也同樣稱為「紫砂」；而製品為紅色系的，則習稱為「紅泥」與「朱泥」（「朱泥」請另見下條）。「紫砂」與「紅泥」的燒結溫度比「朱泥」低，但是都比瓷器更具透氣性，不易「燜壞」茶葉（主要是指在氣味上表現出過多的低沸點香氣物質菁腥味）；又比陶器更能激發茶香表現的評價。<br><br><br>",
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"desc": "朱泥也是「紫砂材質」大家族的一份子；「朱泥」質地細緻，燒結溫度極高，因此其胎體壁孔極細而不易吸收茶湯香氣，有利於達成茶藝家所說「茶香入水」的理想沖泡品質。因此比前條所說的「紫砂」與「紅泥」更適於沖泡具有高昂香氣的茶品。<br><br><br>",
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"desc": "燒結溫度較低導致其質地較蓬鬆，因此壺身內壁較易於吸收茶湯氣味。這種特性使得茶藝愛好者很少會用磚胎壺沖泡類似「東方美人」這類具有曼妙花果香的茶品。不過其吸收氣味的特性反之也能協助調節茶湯風味；例如用於降伏重焙火茶尚未消退的火氣或陳年茶的雜味……等。也有茶藝工作者認為磚胎壺能協助讓後發酵茶的口感更為滑順，汕頭壺可說是磚胎最好的代表。<br><br><br>",
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"title": "白瓷",
"desc": "傳統上認為用沸水與瓷質茶器泡茶，是一種最能呈現茶品基本風味的作法；也因此許多茶商會用白瓷蓋杯泡茶給那些要求試喝的客人。因為如此可以確保當客人回家後，如果是用同樣材質茶器與水溫沖泡出的茶湯，不會有風味上的過大差異。<br><br><br>",
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"desc": "適合茶葉在沖泡後伸展的壺型（如球狀壺：諸如「圓珠」、「掇球」、「蓮子」……型），在每巡茶湯表現時，比較容易有均勻的滋味與香氣；而不規則或扁平狀的製品則由於茶葉舒展會因擠壓而有遲速不均，相對地容易在每巡茶湯上發生較大的香氣、口感與餘韻差異。<br><br><br>",
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"title": "厚薄",
"desc": "厚胎的壺可維持高溫，適合沖泡在高溫下也不易苦澀且具有層次風韻的茶葉。薄胎壺在乾式泡茶法中，則適合沖泡發酵度低且條索易發清香風味的茶葉，因為其在沖水後維持短暫高溫即迅速降溫的特性，可以避免沖泡出過多苦澀味。<br><br><br>",
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"desc": "你會選擇何種茶具來泡文山包種茶？\n\n<br>老茶呢？",
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"desc": "泡出好茶 <a target=\"_blank\" rel=\"nofollow\" href=\"https://openmuseum.tw/muse/exhibition/b05f69081093ef9907155a320ffd1c81\">點此進入</a><br><br>藏品集 <a target=\"_blank\" rel=\"nofollow\" href=\"https://openmuseum.tw/muse/exhibition/ab46b6708846f765f87818f371e22641\">點此進入</a>",
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