品好茶
品好茶
2021/08/25
2023/06/08
展覽頁面呈現形式
縱式
策展者
余舜德
展覽封面
814d0a965551a0d684cfca38e721fbe3
展覽資料
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"desc": "雖然我們習慣說感官是主觀的,每個人有不同的感受,也各有偏好,不過在好喝、不好喝之間,每個人描述與判斷品質的依據──如香味(從清香/熟香及茶乾香/茶湯香/杯底香的基本分類,到「蘭花香」、「甘蔗香」、「桂花香」、「炭焙香」、「品種香」等細微的分類)、水性(如「滑」、「澀」)、「回甘」、「火味」、「雜味」等等──也容許愛茶人可以討論一泡茶的品質。茶葉比賽也因而可以於上述這些大家頗有共識的依據上,建立出一套具有公信力之感官品評的標準,超越個人感受的主觀與偏好,來挑選好茶。 近年茶葉改良場也力推「風味輪」,期望針對茶風味更精細的分類,推廣品茶的功力與樂趣。茶的科學也開始於坊間備受重視,除了多本討論茶葉化學的書出版,說明茶之風味的組成,這些知識也為茶藝老師運用在品茶的教學上。<br>",
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"desc": "司茶人先將茶湯倒入聞香杯,再將入口杯蓋在上面,傳給茶客,茶客再將聞香杯裡的茶湯翻轉倒入入口杯。<br>茶界也發展出單手翻轉雙杯的技術,雙杯品茗是台灣特色,我們特別邀請林峰萱老師示範翻轉雙杯,您可有興趣試試?",
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"desc": "鑑定杯標準化泡茶/品茶程序,是台灣茶葉比賽使用的制式配備。許多茶師傅、茶商及消費者也喜歡用這種標準化的方式試茶。一般用3克茶葉,加入滾燙的水後浸泡5分鐘(如文山包種)或6分鐘(如凍頂式烏龍茶),時間到倒入同樣白磁製作的杯子裡,就可以試飲了。茶葉在鑑定杯裡深度浸泡,優缺點都將顯現出來。",
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