民國70年製造- 40年武夷種包種茶直條絕版老茶~老茶廠的私藏茶鹿苑鎮店寶限量分享

1981年製老茶
武夷品種包種茶製法
老茶廠私藏絕版老茶

$750

規格型號 75g
庫存狀況現貨

標籤老茶武夷茶包種茶 aged tea

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時間，不會把每一件東西都變古董
老茶，也不是每一泡都珍貴

~得原來的茶葉品質就是好的，才經得起歲月的淬煉

就像人。智慧不見得和年紀成正比。

得一開始便不差、水裡來火裡去、耐得住淬煉，你得有耐得住折磨的本質。
那麼，時間便是你的朋友。否則，你也只是上了年紀！！

上了年紀，不是本事。時間到了，大家都坐得了博愛座。
茶葉呢，得存的夠久、經時光淬煉的更好，才是值得蒐藏的老茶。

Time doesn't turn everything into an antique, and old tea isn't necessarily precious with every step.

The original quality of tea is what withstands the test of time, much like people. Wisdom doesn't always correlate with age.

Starting with inherent excellence, enduring processes, and having the resilience to withstand challenges - these are the qualities that make both tea and individuals valuable over time. Time becomes a friend when you have the endurance to withstand trials. Otherwise, aging is just a number!

Getting older isn't an accomplishment. When the time comes, everyone can sit a priority seat on transportation. For tea, it's about aging well, enduring the test of time, making it worthy of being a collectible old tea.

▌當年的年輕氣盛，現代的珍寶
民國70年，當時鹿苑第二代負責人專營茶葉製造批發。當時的宜蘭從日治時期即是大稻埕與坪林出口茶葉的代工廠。

老祖父原定將一批百台斤武夷茶種的包種茶，賣給坪林的一個茶莊，將貨載到該茶莊門口後，雙方卻因前後價差每斤5元新台幣的價格談不攏，當時的老祖父正直壯年，年輕氣盛，一氣之下將整車茶葉原封載回宜蘭後放入倉庫。

直至超過40年後的今日，老師傅為紀念老父親的辛勞，特將此茶重新烘焙，以做為鹿苑的鎮店之寶！

▌ The Ardor of Youth in those days, a Modern Treasure Now

In 1981, the second-generation leader of LuYuan was dedicated to the wholesale manufacturing of tea.
During that time, Yilan was a major tea processing center, tracing back to the Japanese colonial era when it served as an outsourcing hub for tea exports from Dadaocheng and Pinglin.

In those days, LuYuan's grandfather intended to sell a batch of Baihundred Wu Yi tea to a tea plantation in Pinglin. However, negotiations fell through at the shop's doorstep due to a price difference of $5NTD per catty. Filled with youthful determination, LuYuan's grandfather promptly loaded the entire shipment back to Yilan and stored it in the warehouse.

Today, after more than 40 years, in commemoration of his father's dedication, the shopkeeper-LIN, YU-JIN has re-roasted this tea to become the flagship treasure of LuYuan!

▼民國七零年代【老鹿苑影像】1980s [Vintage LuYuan Footage]

▼【老鹿苑影像】民國七零年代，政府第一次辦的戶外展售會，在台北新公園。鹿苑代表宜蘭縣前往參與。老師傅回憶道，當時人潮盛況空前，整天都熱熱鬧鬧，下午邊收攤還邊被客人搶買。

[Vintage LuYuan Footage] In the 1980s, LuYuan participated in the government's first outdoor sales exhibition at the Taipei New Park, representing Yilan County. Mr. Lin recalls the unprecedented crowd and lively atmosphere. Throughout the day, the booth was bustling, and even in the afternoon while packing up, customers were still eager to make purchases.

▌關於台灣民國70年以前的高級茶區

民國70年以前的台灣高級茶茶區是在鹿谷、名間、坪林、苗栗頭屋及宜蘭武荖坑(鹿苑所在)。

現在當紅的高海拔茶區，則是從民國78年左右才開始種植的。

▌About Taiwan's Premium Tea Regions Before 1970

Before the year 1970, Taiwan's premium tea was predominantly produced in regions such as Lugu, Mingjian, Pinglin, Miaoli's Touwu, and Yilan's Wulao-keng (where LuYuan is located).

The currently popular high-altitude tea regions, on the other hand, began cultivation around 1978.

▌武夷品種茶Wuyi Cultivar

名稱：武夷名間茶農稱大葉仔、薄葉仔，新北、宜蘭稱桃仁。

分佈：19世紀即存在於北部茶區。

不論是武夷、青心烏龍、青心大冇，則約在民國70年左右由台灣北部茶區往南傳。

特性：

台灣北部早期種植的多為武夷品種茶樹，並著重於發酵過程，茶湯喝來偏向現在重發酵的茶。

武夷種茶葉若用重發酵的製程，可以將茶水的甘甜度及發酵香完全的發揮，但若使用現在高山茶綠水的輕發酵製程來製作此茶、則會帶有一股令人不悅的菁味。

茶葉存放40年後酯型兒茶素ECG、EGCG被氧化成簡單型EC、EGC、茶黃質、沒了食子酸酯(ECG) ，滋味變弱，而武夷品種新茶苦澀味重，放久了剛剛好。

現在武夷品種的茶葉在台灣幾乎已經絕種。

有時不免也慶幸當年老茶廠因為產製量大，總是會剩下一些貨底，才有現在滋味無窮的武夷品種陳年老茶。

Characteristics:

Early plantations in northern Taiwan primarily cultivated Wuyi cultivar tea trees, emphasizing the fermentation process. The resulting tea has a taste leaning towards the heavily fermented teas of today.

When the Wuyi cultivar leaves undergo a heavy fermentation process, it brings out the full sweetness and fermented aroma of the tea. However, using the current light fermentation process used for high-mountain teas results in an unpleasant green taste.

After more than 40 years of storage, the ester-type catechins ECG and EGCG oxidize into simpler forms, EGC and EC, along with the presence of tea yellow pigments and the absence of epicatechin gallate (ECG). The flavor weakens over time, and the bitterness of freshly produced Wuyi cultivar tea mellows after prolonged storage.

Today, Wuyi cultivar tea is nearly extinct in Taiwan. Fortunately, the surplus stock from large-scale production in old tea factories is what allows us to enjoy the enduring flavors of aged Wuyi cultivar tea.

▌鹿苑的武夷包種茶，在台灣茶葉中已是雙絕

"武夷"指茶葉品種；而"包種"則是製茶方式。

台灣北部早期種植的多為武夷品種茶樹，並著重於發酵過程，茶湯喝來偏向現在重發酵的茶。

武夷種茶葉若用重發酵的製程，可以將茶水的甘甜度及發酵香完全的發揮，但若使用現在高山茶綠水的輕發酵製程來製作此茶時、則會帶有一股令人不悅的菁味。因此武夷茶並不適合現在台灣流行的製程方法與茶湯風味。

而包種茶則泛指半發酵條索型的茶葉，發酵程度約為8-12%，特別重視其香氣。製作方法分為：採茶菁，日光萎凋，室內萎凋，炒菁，揉捻，乾燥，焙火，等七個步驟。

少了緊實團揉過程，因此茶葉呈條索或半球型狀，對後續的茶葉運送及保存不利。當代也已經比較少有。

武夷茶何以絕種和台灣近十年來偏愛輕發酵製程的茶葉有關。世界何以汰舊換新可謂其來有自。邀請您和我們一起在武夷包種老茶中品味舊時代的洪流。

"Wuyi" refers to the tea leaf variety, while "Baozhong" denotes the tea-making method.

In the early stages of tea cultivation in northern Taiwan, Wuyi cultivar tea trees were predominant, and the emphasis was on the fermentation process, resulting in a tea taste leaning towards the heavily fermented teas of today.

When Wuyi cultivar leaves undergo a heavy fermentation process, it brings out the full sweetness and fermented aroma of the tea. However, using the current light fermentation process, popular in high-mountain teas, results in an unpleasant green taste. Therefore, Wuyi tea is not suitable for the contemporary Taiwanese processing methods and tea taste.

On the other hand, "Baozhong" tea broadly refers to semi-fermented strip-type tea leaves, with a fermentation degree of approximately 8-12%, placing special emphasis on its aroma. The production process involves plucking the tea leaves, sun withering, indoor withering, pan-frying, rolling, drying, and roasting, among seven steps.

Lacking the tightly rolled process, Baozhong tea leaves are presented in strip or semi-ball shapes, making transportation and storage less favorable. They are relatively rare in contemporary times.

The decline of Wuyi tea can be attributed to Taiwan's preference for the light fermentation process in the past decade. The world is ever-evolving, inviting you to join us in savoring the currents of the past in aged Wuyi Baozhong tea.