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茉莉花茶发源于福建福州,据《史书》记载,茉莉花在汉朝时期(约公元224—651年)通过海上丝绸之路随印度佛教传到福州,后由绿茶和茉莉花进行拼和、窨制而成,距今已近千年历史。因其茶香与茉莉花香交互融合,有“窨得茉莉无上味,列作人间第一香”的美誉。其制作技艺被称为“福州茉莉花茶窨制工艺”,是国家级非物质文化遗产,包含平、抖、蹚、拜、烘、窨、提七道工序。一般来说,窨的过程按照1斤茶和3斤花配比,一层茶叶一层花层层堆放、静置,然后重复窨次,最多可窨九次。最终茉莉花芳香全部奉献给茶叶,花朵消失不见。传统茉莉花体验课意在为茶叶爱好者、专业品鉴师或茶艺师提供可以近距离体验福州茉莉花茶复杂精细的制茶工序,感受茉莉花茶独特魅力的空间。
Jasmine tea originated in Fuzhou, Fujian province. According to historical records, jasmine flowers were introduced to Fuzhou through the maritime Silk Road around 224-651 AD, and later combined with green tea through blending and steaming. This practice has a history of nearly a thousand years. Renowned for the harmonious fusion of tea and jasmine fragrances, it has earned the accolade of being the "supreme flavor of jasmine, ranking as the world's number one fragrance." The production technique is known as the "Fuzhou Jasmine Tea Steaming Process," recognized as a national intangible cultural heritage of China. The production process includes seven steps: leveling, shaking, spreading, bowing, roasting, steaming, and picking. Typically, during the steaming process, with a ratio of 1 pound of tea to 3 pounds of flowers, layers of tea and flowers are stacked and left to rest, with the traditional method allowing for up to nine steaming cycles. In the end, the jasmine flowers contribute all their fragrance to the tea leaves and disappear gracefully after their role is fulfilled. The workshop intends to provide an opportunity for tea enthusiasts, professional tea sommeliers, and Chinese tea lovers to experience the refinement of handcrafting techniques of Chinese jasmine tea.
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