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白茶的历史渊源

不知道大家会不会经常听到这样的言论“白茶在过去根本没人喝,都是半卖半送。”或是“白茶现在炒作得太厉害了,以前哪里有这个茶。”这样的偏见在茶圈里总是屡见不鲜。所以今天,我想与大家分享一下白茶的历史。

一、白茶起源于何时?

不同的观点有很多。六大茶类之中,白茶的制作工艺最为简朴。不揉捻,不杀青,只经过萎凋和干燥。

将茶树嫩芽采下来后,通过自然摊晾,让茶叶内部的水分大部分脱离,达到干燥可储存的状态后,就能成为白茶的雏形。摊晾的过程我们称之为“萎凋”,失水的过程称为“干燥”。

茶树的萌发具有季节性,在没有制茶技术时,为了随时都能喝到茶,人们将采集来的茶树幼嫩芽叶,经过晒干后收藏起来,这是茶叶加工的开端。与从前的制作草药的方法十分相似。

所以在大多的文献史料及传说中,无论学者还是普通百姓,都认为中国白茶的兴起得益于中国人原本就有的“药食同源”的理念。尤其在医学很不发达的古代,中国所有的茶叶都是从药用开始的。

茶学界专家陈椽教授认为,“从白茶的制作工艺里,可以看出制茶起源的影子。”

湖南农业大学杨文辉教授同样持相似观点,认为中国茶叶生产史上最早发明的不是绿茶,而是白茶。

唐宋时期,在宋徽宗的年代里《大观茶论》中有提到对白茶的赞美:

“白茶自为一种,与常茶不同。其条敷阐chǎn,其叶莹薄。如玉之在璞pú,它无与伦也。”

但宋代还并未出现白茶工艺,而是饮用蒸青绿茶,所以此白茶是类似安吉白茶的白化茶还是福建的白茶,还存在争议。

不过当时白茶传到政和后,政和茶作为北苑贡茶的附庸,一同进贡给朝廷。公元1115年,宋徽宗喝了关棣县进贡的银针茶后,龙颜大悦,将年号“政和”赐予关棣县,从此关棣改为政和。政和也由此成为中国历史上第一个由统治者年号命名的地方。

明清时期,万历二十八年(1600年),陆应阳《广舆记》记载:“福宁州太姥山出名茶,名绿雪芽。”

福鼎太姥山鸿雪洞顶有棵“绿雪芽”古茶树,它被认为是福鼎白茶的原始“母株”。关于它的由来,福鼎有个传说。据传在尧帝时代,太姥山上有一位蓝姑,以种茶为业,为人乐善好施,深得人心。而她将所种的绿雪芽茶作为治麻疹的良药、救活了无数小孩。这位蓝姑被福鼎人称为“太姥娘娘”,而传说中她在太姥山上种的绿雪芽茶,就是四千年前的古白茶。

不过传说毕竟是传说,依照茶界泰斗张天福先生在《福建茶史考》一文中说的:“白茶的制造历史先由福鼎开始,之后传到建阳的水吉,再传到政和。以制茶种类说,先有银针,后有白牡丹、贡眉、寿眉;先有小白,后有大白,再有水仙白。”《福建白茶的调查研究》中也提到白茶起源应以清代嘉庆元年(1796年)在福鼎创制的银针作为标志。

在福鼎,其实一直有制芽茶的传统。明万历四十四年(1616年)《福宁州志·食货·贡辨》中记载:“芽茶84斤12两,价银13两2钱2分;叶茶61斤11两,价银1两4钱7分9厘。”(福宁州:今福建宁德,辖福鼎县)。

这段文字说明了明朝时期的福鼎商人已经很习惯将茶叶按等级卖上不同的价格。

而小白、大白、水仙白则指的是白牡丹的不同品种:采自菜茶品种为小白,福鼎大白茶、福安大白茶、政和大白茶、福鼎大毫茶称为大白,而采水仙品种的称为水仙白。这里就不得不说一说白茶茶树品种的出现。

二、现代白茶茶树品种的出现

福鼎在1796年(嘉庆元年)首创的银针以后,是以菜茶的芽毫制作,但由于菜茶茶芽细小,外形、口感均不佳,没能被大力推广。

转机出现在1857年(咸丰七年),来自福鼎点头镇柏柳村的茶商陈焕,在太姥山中发现茸毛多、白毫显露的大白茶母树,带回了乡里繁育,成了今天的福鼎大白茶。

1880年(光绪六年)又在点头镇的汪家洋村选育了另一种白茶良种福鼎大毫茶。至此福鼎白茶才有了稳定发展的基础。

福鼎大白茶、福鼎大毫茶就是我们今天所说的“华茶1号”“华茶2号”,在国家级茶树品种与省认定品种中,多达25种茶树是以福鼎大白茶作为父本或母本来繁育的。

而政和则是在1880年(光绪六年),铁山镇的魏年家中老院种着一颗野生茶树,这颗树便是政和大白茶。墙塌下来把树压倒后,不料竟然长出了新苗。当地人无意中发明了压条繁殖的生长茶苗的办法。偶然发现的政和大白茶经过逐渐推广,直到1890年制作出白毫银针。

 

不过它并不是一个高产品种,相比于1960年在福安选育成功的福安大白茶来说,它要迟20-30天,生长周期短,种植效益不如福安大白茶。所以近年白茶火热时,当地农民一般更爱种植产量更高、采摘期更早的其他良种。

 

 

习惯上人们把福鼎生产的银针称为“北路银针”,政和的称为“南路银针”。

在冲泡时,福鼎产的白毫银针,汤色浅杏黄,味清鲜爽口;而政和产的白毫银针,一般汤味醇厚,香气清芬。

三、白茶的出口史

谈及近代福建的茶叶对外贸易,可以追溯回1860年的五口通商时期。

在此之前,茶叶出口口岸,均设在广东。

当时对外出口的茶叶品种主要是绿茶、红茶以及乌龙茶。尤其是红茶,因备受英国人的追捧,长久来都属于当红的爆品。根据福鼎的乡志记载,当时在国内售出的红茶有两万箱之多,而白茶只有两千箱。

白茶,在当时作为小众茶类,也于1890年(光绪十六年)开始悄然进入欧洲人的生活。一些欧美市场的消费者,会因为喜欢白毫银针的形态,而在喝红茶时加入少许白毫银针来增加美感、提高档次。

1910年白茶开始畅销欧美,1912年至1916年是白毫银针的极盛时期。当时福鼎政和两地各年产1000多担(1担=50千克)银针,每担银针价值320元银元,相当于1斤银针能卖3.2银元。而这些钱,能购买100斤米或3亩土地。

随着一战的爆发(1917—1921年)以及红茶产区和工艺的影响,红茶市场萎缩。此消彼长间,白茶迅速的在外销茶中占领了一席之地。

到了1924年,随着欧洲时局的短暂稳定,白茶的出口量快速攀高。

根据史料记载,1926年出口到德国的白毫银针收购价,每吨高达6520元银元。

在高收益的驱动下,福建白茶产量大幅增长,迎来了空前的发展。

在当时,卖白茶、制白茶也因此成为最新最时髦的择偶标准,民间还编了这样的谚语:嫁女不慕富贵郎,只问茶叶与银针。

而国内抗战全面爆发后,福建白茶的生产出口出现了首个低潮期。这个时期全国茶叶产量大幅锐减。福建白茶产量由抗战前的3280担(1担=50千克)缩减到1950年的1100担,出口的销售更是惨淡。

直至新中国成立后,白茶产量逐步复苏。1951年恢复到2500多担。1956年,中茶公司决定改变此前白茶从福建、广东口岸出口的格局,改由全部经福建出口。

1968年,为适应港澳市场的需求,提高白茶的茶汤浓度,中茶福建公司在福鼎白琳茶厂正式确定了白茶的新工艺制法,将萎凋叶进行短时、快速揉捻,然后迅速烘干,生产出新工艺的白茶。

1986年后,随着政策的开放,大批的茶企投入到白茶对外贸易当中,促进了白茶的发展繁荣。

一方茶的沉浮兴衰,说到底还是离不开一方人的演绎。

2005年,福鼎政府大力的扶持和推广下,让福鼎白茶开始在国内崭露头角;2009年,福鼎白茶获得国家地理标志证明商标,这更是作为一个开始,白茶逐渐占领了国内市场一席之地。

客观来说,多年来白茶虽有外销,但国内市场却不温不火,留在民间的老白茶少之又少,即使有,等级也不高。所以大家在购买老白茶时一定要谨慎。(Lapsangstore -10年陈老白茶

一年和五年白毫银针干茶色泽对比(Lapsangstore-正山茶白毫银针

另外,白茶在国内市场受到日愈广泛欢迎的同时,也影响到了云南地区的白茶生产。例如云南的月光白,制作工艺与白茶相同,不炒不揉,叶片正面黑、背面白,犹如月光照在茶芽上。它的茶汤是黄-红-黄的变化,口感蜜香馥郁,以景谷大白茶芽叶制成,相当于白牡丹的等级。

 时间过的真快,转眼间白茶都快火了10年了,再次品尝这2014年的小巧白茶饼,又是另一种不一样的感受。小铝袋包装防止了茶叶的变质,陈化过后的药香与枣香比起先前更加明显而馥郁,茶汤浓醇而顺滑。

林飞应-小巧玲珑2014贡眉

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Mooncake Food Production License and Test Report

If need high quality photos, please contact us.

Food Production License

 

 Custard Mooncakes:

 

Lotus Mooncakes:

Jasmine White Peach Mooncakes:

 

 

 

 

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Lapsang 2021-05-13

Lapsangstore.com

Update:

1. Stop using Fedex Shipping method, continue use the DHL shipping as the only when order over $45.

2. Purple Clay Teapot prepare to sell in few days, product details&product ready.

3. Two kinds Tea Powder New Package, no extra package cost!

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What is Jin Jun Mei?

金骏眉属红茶类,由正山堂在传承四百余年的正山小种红茶文化与制作技艺基础上,带领团队于2005年研发出的创新高端红茶。金骏眉以丰富的香气和滋味闻名,它的干茶金黄黑相间、茶汤金黄透亮,有金圈,花、果、蜜香浓郁,经过12道以上冲泡依然饱满甘甜。改革开放之后,中国的红茶市场非常萧条,整个中国都在喝绿茶及茉莉花茶。以出口为主的正山小种也难以销出。 1998年至2000年间 桐木红茶大批改制乌龙茶,为解决茶叶滞销、茶山荒芜的状况,江元勋开始将茶叶送至德、日、美、进行产品有机认证…
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Lapsang souchong-The international China Black Tea

The Lapsang Souchong is the first black tea in the world history. Originated from the Tongmu Pass in Wuyi Mountains, it has 400 years of history. Lapsang Souchong was called Bohea in Europe in early times. “Bohea” is the pronunciation in Minan dialect for Wuyi Mountainswhich according to the Family Pedigree of jiang, was born in around 1568 AD (Middle and Late Ming Dynasty). Keemun Black TeaAssam Black TeaDarjeeling Black TeaCeylon Highland Black Tea and other black teas in the world are originated from the Lapsang Souchong.

In 1662King Charles ll of England married the Portuguese princess Catherine who brought with her, as part of her dowry, a small chest of tea to the British Royal Family. As the new queenCatherine began to substituted wine with tea and introduced black tea to the upper class. Since then, from top to downAfternoon Tea swept the country till now.

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5 Acres of Wild Tea Forest Get Me Out Of Poverty

On August 18, Enshi Daily reported the story of Wang Shijie, a poor household in Badong County, who got out of poverty due to tea. The following is the oral content, and the full text is reproduced as follows: 

Original newspaper digital view link: http://szb.enshi.cn/esrb/content/202008/18/content_36489.html

At 6 o'clock in the morning on August 11, I drove a tricycle to my hometown 7 kilometers away and weed 0.6 Acres of konjac field.

It takes less than 10 days to weed and fertilize every year. With a bumper harvest in three years, 4 Mu of konjac can earn 30,000 yuan.

My name is Wang Shijie, and I am a poor household with a registered card. In 2018, our family of four moved from the hillside of Xiaoshennongjia Village, Yanduhe Township, Badong County to a resettlement site under the mountain. We lived in a new house of 100 square meters with three bedrooms and two living rooms without paying a cent. The front door is connected by a cement road and it is only 10 minutes away from the village clinic.

Badong County↑

I was born in the 1950s. I had eaten grass roots and leaves, and lived with my parents in thatched sheds. When i was 29, married and started a family. Carried thin stone slabs from the river valley to build a house. I could only carry it once a day, and it took six months to build a wedding house.

My wife Li Changying and I cultivate 1.67 acres of land, feed five or six pigs a year, and raise one child and one daughter. After a year of hardship, there was no savings.

In 2019, a piece of "pie" hit us: wild tea can sell for money! My family has 5 acres of mountain forest, and the forest is full of wild tea trees.

Badong County↑

In March 2019, Fujian Zhengshantang Tea Company came to Badong to develop the "Badong Red" series of black tea. The village party secretary Wang Shi first knew that wild tea from Xiaoshennongjia was a treasure, and that the original wild tea was a high-quality raw material for making black tea.

After Wang Shixian buildinging connection, Zhengshantang Tea Company came to the village to inspect the wild tea forest. Collect fresh leaf samples, after testing, they contain selenium, green and pollution-free.

After getting the wild tea test report, Wang Shixian was as happy as he had won the prize. He led the villagers into the mountains, counted wild tea trees, and found out a total of 200 acres of wild tea forests. At the same time, the villagers were organized to protect and manage the tea trees, and set the rules: no cut down thick trees, no fertilizer, clean the weeds around the tea trees, and shade the branches.

Badong Villagers Picking Tea ↑

In less than two months, the villagers began to pick wild tea. My wife and I collected 200 kilograms of fresh leaves in 10 days and sold them for 12,000 yuan.

The 78 relocation households in the village all went to their own mountain forests to pick wild tea, and the average household income increased by nearly 8,000 yuan. Wang Shixian worked as both a technician and purchaser, and the fresh leaves were transported into the tea workshop of Zhengshantang Tea Company.

This year's spring tea picking season, my wife and I brought dry food and teapots, and went into the mountains in the dark. We picked 270 kg of fresh leaves in half a month, and 17,000 yuan was put in our pockets. With 5 acres of nearly 3,000 wild tea trees, I became a big wild tea farmer in the village, and I can no longer hinder the village’s well-off.

At a mass meeting in the village not long ago, Wang Shi first broke the good news: the wild tea in the village was crowned with the name "Zhengshantang Badong Red Xiao Shennongjia Wild Tea", and won the prize in the 2019 World Black Tea Product Quality Selection Activity Product quality gold medal, only two black teas in the province won the gold medal. This is a gift from nature to Xiao Shennongjia Village, and it is also our confidence to take off the poor hat.

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Bring together the "freshness" of spring

In April in Wuyi, the sun is shining and the mountains are verdant, you can breathe in the fragrance of the soil, with the breath of grass. It is the time of the year when people look forward to a good tea.

The tea is the way people and nature get along. From the sweet, soft and delicate taste of the tea, feel in the mountain streams of clouds and flowers and plants. The birth of a good cup of tea cannot be separated from the unique ecological environment, nor can it be separated from the craftsmanship of the tea makers!

The high demand for raw materials for the Jin Jun Mei and the meticulous and strict production process are the only way to guarantee its consistent high-level quality.

After the fresh buds are picked and selected, they can be under withering, which is the basic process to form the quality characteristics of the Jin Jun Mei.

The purpose of withering is to let the tea buds, firstly, evaporate the water, soften the tea green, so that it can be easily twisted into strips; secondly, promote the change of the internal substances, It is also important for the formation of the unique aroma of Jin Jun Mei.

In addition, the loss of water will cause a series of changes in the contents of the substances, which will lay the foundation for the formation of black tea color, aroma and taste. The basis for change.      

The methods of withering are various, including natural withering, artificial withering and sunlight withering.

Since there is a lot of rain in the spring in the Tongmu county, where the Jin Jun Mei originates, the efficiency and quality of the withering process can be improved to overcome the influence of unfavorable weather. Zheng Shan Tang Jin Jun Mei mainly adopts artificial indoor oxygenation and warming withering, supplemented by daylight withering.

With this method, the content of soluble nitrogen and caffeine is high because the buds are fully withered, thus the tea is high in the content of theaflavin, high in quality, and has a good quality and soup is golden.

The tea rolling means that the tea leaves are shrunk and rolled into strips by the method of kneading and twisting.

Kneading shapes the tea leaves, destroys the tea cells, overflows the tea juice, accelerates the enzymatic oxidation of polyphenolic compounds, and the polyphenolic compounds are the main components of the tea, Oxidation of phenolic compounds results in the formation of "theaflavins".

In addition, twisting plays a very important role in creating the fresh and sweet taste quality of the Jin Jun Mei, as well as in shaping its firm and oily shape. This lay the foundation for improving the quality of the finished tea.

As the buds are fresh, the process of rolling and twisting is more complicated and difficult, which tests the skills of the tea maker. It is also one of the unique characteristics of the Jin Jun Mei process.

"Fermentation" is centered on the enzymatic oxidation of polyphenolic substances, which is the key process to form the color, aroma and flavor characteristics of Jin Jun Mei. polyphenols. Temperature, humidity and oxygen content are important environmental conditions that affect the enzymatic oxidation of tea polyphenols.

Drying is the last step in the processing of the tea steppe. it is also the final level to determine the quality of the Jin Jun Mei. The purpose of drying is to use high temperature to destroy the enzyme activity and stop the enzymatic oxidation; secondly, to evaporate the water and tighten the tea bar, so that the tea bar can be fully dried. Drying can prevent non-enzymatic oxidation and keep maintain quality; thirdly, it gives off green odor to further improve and develop aroma.

With sufficient roasting, the aroma of Jin Jun Mei is not only pure and high quality, but also low water content, generally 3%-4%, which means can be stored for a long time and thus can be used as a foodstuff. No deterioration.

The secret of "clear, fragrant and sweet" is hidden in each spring tea bud, which is the inner condition for the formation of excellent quality. After the craftsmanship of the tea people, the inner potential of the tea buds is uncovered, so that each tea bud can bloom its natural charm.

Good tea cannot be obtained without, authentic craftsmanship and ecological blessings, historical heritage and a tea people's heart.

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Black Tea's Historical Journey around the world - Lapsangstore

Black Tea's Historical Journey around the world

Tea is one of the top three beverages in the world and been widespread enjoyed among the world's two billion people.

And China is the birthplace of tea, and like riding the waves when look back the history of the spread of the teas.

The tea consumed and grown around the world, as well as the tea tasting techniques and tea making methods, all came directly or indirectly from China.

According to the earliest Chinese regional chronicle "Hua Yang Guo Zhi", 3,000 years ago, people in the Sichuan region began to cultivate tea trees and offered tea as a precious tribute to King Wu of Zhou, the king of Zhou Emperor at that time.

For centuries, the tea world has been quiet and secretive, but war broke the calm and pushed tea from behind the curtain to the forefront of the world.

After tea came into being in China, it first spread with Chinese culture to Korea, Japan, Southeast Asia, Central Asia and other Asian countries. 16th century onwards. The rise of the Silk Road and Maritime Silk Road between China and the West, tea became the main trade commodity to Russia, Portugal, Spain, the Netherlands. As the tea planting and processing technology was spread to European countries such as Europe, the United Kingdom and France.

Subsequently, through the colonial expansion of European countries, techniques such as tea cultivation and processing were spread to the colonial areas of Europe countries and America, and after thousands of years. Tea eventually became a truly global beverage.

The "Tea and Zen" advocated by Zen Master Engo Kokugon, and his hand written book, "Yin Ke Zhuang," traveled from eastward to FuSo, it is considered to be the highest level of the Japanese tea ceremony, and has been the spiritual leader of the Japanese people ever since.


While Arab merchants were buying silk in the Tang Dynasty in eastern, they also brought back teas and shipped them to Persia. At almost the same time, Turkish traders also bartered tea at the Chinese border.

During the history of the spread of tea, the black tea in the late 16th and early 17th centuries is most worthy of a major book.

Lapsang Souchong black tea, the originator of the world's black tea, first appeared around the late Ming Dynasty (about 1568) in Fujian province Wuyi mountain TongMu town, was created by chance from the ancestors of the Jiang Clan (the ancestor of the creator of the Zheng Shan Tang).

In the late 16th and early 17th centuries (c. 1604), the Lapsang Souchong was spread overseas and brought to Europe by Dutch merchants first as the cure function Prescriptions for sale in pharmacy

When Princess Catherine of Braganza from Portugal married King Charles II in 1662, her dowry had included several cases of Lapsang Souchong black tea from China. Afterwards, Queen Anne advocated tea as a substitute for wine, and black tea was introduced into high society and became an indispensable part of the royal family's life. In 1840, Anna Maria, Duchess of Bedford, prepared a pot of black tea to pass the afternoon ‘s time, invited a few friends over for a chat and a cup of tea, served with bread, muffins and other snacks. This trend quickly became popular among British aristocrats and Queen Anne advocated tea as a substitute for alcohol, and black tea was introduced into high society and became an indispensable part of royal life.

For thousands of years, by the efforts of the tea maker, and the literati, scholars and religious figures fueling to the tea, Tea, this strain from the God gift has transferred into the grass plant, from the sacrifices offering into the daily drink, from the poison antidote into the common people's drinking, from the luxury commodity into one of the "seven necessity" within common Asian people.

Meanwhile, tea has also come into people's spiritual world. Tea culture in China has long and vitality history, which enhances the Chinese culture Influence among the world, furthermore, it promotes the exchange and integration of culture from Chinese to foreigner.




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Jin Jun Mei 2020 Spring black tea on sale for now!

A cup of Lapsong spring tea.

Enjoy the essence of the four seasons

2020 Jin Jun Mei Spring Tea

Open sale on April 15.


From tea hills to cups

Located in Tongmu county of Wuyi Mountain, where spring is always "one step behind", Before you drink it, you'll be half-sound and half-drunk. Shield the noise, solemnly, just to quietly wait for this cup of spring tea.

Wuyi Mountain Nature Reserve, which is a world cultural and natural heritage site, rich in species, complete biological chains, and forested mountains. The landscape of high mountains and deep valleys is very conducive to the growth of tea trees.

The average altitude of Camellia Hill is 800 ~ 1500 meters, high altitude, low temperature, high Precipitation, humidity, and long fog days and other advantages of growth. The climatic conditions make the tea tree rich in intrinsic nourishment.


The special natural geography of the protected area makes the soil distribution and properties unique. The main zone of tea distribution in the zone has a soil pH of 4.5-5 and a soil thickness of 30-90 cm, which makes the soil naturally High fertility.


The tea trees of Zheng Shan Spring Tea are grown in the pristine, high-altitude tea hills, with clusters of tea trees scattered in mountain streams, and wild forest trees. The symbiosis of flowers and grasses, the formation of a unique microclimate, natural purity, make the spring tea of excellent quality.

The Jin Jun Mei is very strict about raw materials. Only spring buds are picked once a year, with light green buds on top grade, light yellow and purple buds in the middle, and dark green buds in second place. The buds should be picked on the same day and made on the same day, but not on rainy days.


After picking, the tea buds are made by experienced old tea masters. It is the precise control of temperature, humidity and time that makes the tea liquid both gold and clear.


Because of the centuries of skill inheritance and continuous innovation that the richness and taste of the high-quality tea buds can be perfectly presented. Zheng Shan Tang's spring tea contains more than 400 years of precipitation of black tea culture and skill inheritance, condensed the beauty of natural and the hard work of the farmers.

Multiple factors such as the timing, geographical location, and human harmony can create the quality of "clear, fragrant and sweet" of the Jin Jun Mei spring tea, which is sweet in the mouth and mellow when brewing. The sweetness is sweet, with a long-lasting and clear aftertaste.


The first brewing, clear, fresh, fragrant. A wave of flowers, fruits and nectar impacted the sense of smell and taste, straight through the organs.

The second brewing, the tea liquid becomes more lubricious, the aroma is more full-bodied and fragrant, floral, fruity, honey, wonderful.


In the third brewing, the bottom taste of mellow tea is gradually revealed, and the lips and teeth are sweet, without astringency, full of warmth, especially suitable for full aftertaste. Still have the flavor after twelve or thirty brewing.

 

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