🌾🎙️ 農田廣播 – Farmer Podcast 🍵 包種茶專題 – Baozhong Tea Special 主持人 / Host: 芭樂村阿仁伯 / A-Ren from Guava Village 訪問者 / Guest: 包種茶伯 / Mr. Baozhong 阿仁伯會帶大家從茶園到茶杯，訪問包種茶伯，了解包種茶的栽培、採收與半發酵工藝。 A-Ren will guide us from the tea fields to the cup, interviewing Mr. Baozhong to learn about Baozhong tea cultivation, harvest, and semi-oxidation techniques. --- 大家好，歡迎收聽今天的農田廣播！ Hello everyone, welcome to today’s Farm Field Broadcast! 今天阿仁伯會訪問包種茶伯，一起帶大家認識包種茶，看看茶葉如何從茶園變成我們手中的茶杯。 Today, A-Ren will interview Mr. Baozhong and guide us through how Baozhong tea travels from the fields to our cups. --- 🌱 茶樹的種植 / Tea Cultivation 包種茶以烏龍茶為基底，但發酵程度較低，通常種植於海拔中低、氣候溫和且排水良好的茶園。 Baozhong tea is a lightly oxidized oolong tea, usually grown in mid-to-low altitude areas with mild climates and good drainage. 阿仁伯：包種茶的茶樹需要什麼樣的環境才能長得好呢？ A-Ren: Mr. Baozhong, what environment do Baozhong tea plants need to thrive? 包種茶伯：喜歡充足散射光、濕潤土壤、空氣流通，這樣茶葉才能嫩、香且保持自然甜味。 Mr. Baozhong: It prefers ample indirect sunlight, moist soil, and good airflow so that the leaves remain tender, fragrant, and naturally sweet. --- 🌿 採茶 / Tea Leaf Harvest 阿仁伯：採收包種茶嫩葉有什麼技巧嗎？ A-Ren: Are there any special techniques for harvesting Baozhong tea leaves? 包種茶伯：我們多採「一心二葉」，嫩芽保留茶香與風味，是包種茶口感清雅的關鍵。 Mr. Baozhong: We pick “one bud and two leaves.” The young shoots retain fragrance and flavor, key for Baozhong tea’s delicate taste. --- 🌼 半發酵工藝 / Semi-Oxidation Process 阿仁伯：那包種茶的工藝和香片茶差在哪？ A-Ren: How does Baozhong tea’s process differ from Jasmine tea? 包種茶伯：包種茶是輕發酵烏龍茶，茶葉微微氧化，保留花香與清爽口感，不會加入茉莉花窨製。 Mr. Baozhong: Baozhong tea is lightly oxidized oolong. The leaves are gently oxidized, preserving floral aroma and a fresh taste. No jasmine scenting is involved. --- 🔥 乾燥 / Drying 阿仁伯：會烘焙嗎？ A-Ren: Do you roast the tea? 包種茶伯：不重烘焙，只做輕微低溫乾燥，保留茶葉自然香氣與口感。 Mr. Baozhong: Not heavy roasting. We use gentle, low-temperature drying to keep the natural aroma and taste. --- 👨🌾 農民的努力 / Farmers’ Effort 阿仁伯：這麼多步驟，農民一定很辛苦吧？ A-Ren: That’s a lot of steps! Farmers must work really hard. 包種茶伯：每一片包種茶葉，都經過茶農細心照料，每個細節都影響茶香與口感。 Mr. Baozhong: Every leaf of Baozhong tea is carefully tended by farmers, and every detail affects its aroma and flavor. --- 🌏 農業與文化 / Agriculture and Culture 阿仁伯：喝包種茶，不只是味道，也是文化體驗！ A-Ren: Drinking Baozhong tea is not just about taste; it’s a cultural experience! 包種茶伯：包種茶融合輕發酵烏龍工藝與台灣茶文化，帶給大家清雅茶香與悠閒時光。 Mr. Baozhong: Baozhong tea combines light oolong processing with Taiwanese tea culture, offering delicate aroma and leisurely enjoyment.
🍵 田間小屋 – Garden Tales 🌿 包種茶 – 製作、沖泡與醫學價值介紹 Baozhong Tea (Pouchong Tea) – Processing, Brewing & Health Benefits --- 🌱 製作過程 / Processing Method 包種茶屬於輕發酵烏龍茶，發酵程度約 8–20%，介於綠茶與烏龍茶之間。製作過程包括日光萎凋、室內萎凋、輕度發酵、殺青、揉捻與乾燥，使茶葉保留天然花香與清新口感。 Baozhong tea is a lightly oxidized oolong tea, with an oxidation level of about 8–20%, between green tea and oolong tea. The process includes sun withering, indoor withering, light oxidation, heat fixation, rolling, and drying, preserving its natural floral aroma and fresh taste. 包種茶不經重烘焙，因此保留較多天然香氣與清爽特性。 Baozhong tea is not heavily roasted, allowing it to retain more natural aroma and freshness. --- 👨🌾 茶葉來源 / Cultivation Origin 包種茶主要產於台灣北部，特別是台北文山地區（文山包種茶最為著名）。當地氣候溫暖潮濕，雲霧繚繞，非常適合茶樹生長。 Baozhong tea is primarily produced in northern Taiwan, especially in the Wenshan area of Taipei, which is famous for Wenshan Baozhong Tea. The warm, humid, and misty climate is ideal for tea cultivation. 茶葉多採用青心烏龍品種，以確保最佳香氣品質。 The Qingxin Oolong cultivar is commonly used to ensure optimal aroma quality. --- 🍵 沖泡方式 / Brewing Method 水溫約 85–90°C / Water temperature around 85–90°C 浸泡時間約 1–2 分鐘 / Steeping time about 1–2 minutes 每次使用約 3–5 克茶葉 / Use approximately 3–5 grams of tea 可回沖 3–5 次 / Can be re-steeped 3–5 times 避免使用沸水，以免破壞清香與產生苦味。 Avoid boiling water to preserve aroma and prevent bitterness. --- 📜 包種茶由來 / History & Name Origin 「包種」名稱來自早期製茶後，會用紙將茶葉包成方形包裝，外面標示品種，因此稱為「包種茶」。 The name "Baozhong" comes from the traditional packaging method, where tea leaves were wrapped in paper packages labeled with the tea type. 包種茶起源於中國福建，後來傳入台灣，並在台北文山地區發展出獨特風格，成為台灣代表性茶類之一。 Baozhong tea originated in Fujian, China, and was later introduced to Taiwan, where it developed its unique character in the Wenshan region and became one of Taiwan’s representative teas. --- 💚 營養價值 / Nutritional Benefits 含 茶多酚，有助抗氧化 Contains polyphenols with antioxidant properties 含 兒茶素，有助抗發炎與代謝 Contains catechins that support anti-inflammatory and metabolic functions 含 適量咖啡因，有助提神 Contains moderate caffeine for alertness 有助促進新陳代謝 May support metabolism 有助放鬆情緒 May help promote relaxation --- 🌟 小貼士 / Quick Tip 包種茶香氣清新自然，非常適合午後飲用，有助提神與放鬆心情。 Baozhong tea’s fresh floral aroma makes it ideal for afternoon drinking, helping both alertness and relaxation. 若對咖啡因敏感，建議避免睡前飲用。 If sensitive to caffeine, avoid drinking before bedtime. --- 🍵 包種茶製作流程 / Baozhong Tea Production Process 🌿 包種茶是什麼？ / What is Baozhong Tea? 包種茶是一種輕發酵烏龍茶，特色是清香、花香明顯、口感柔順，是台灣代表性茶類之一。 Baozhong tea is a lightly oxidized oolong tea known for its fresh floral aroma, smooth taste, and its status as a representative Taiwanese tea. --- 🌱 第一階段：採摘與萎凋 / Stage 1: Plucking and Withering 採摘嫩葉後，先進行日光萎凋與室內萎凋，使水分降低並啟動輕度氧化。 Fresh leaves are plucked and undergo sun withering and indoor withering to reduce moisture and initiate light oxidation. 這個過程有助形成花香。 This process helps develop floral aroma. --- 🍃 第二階段：輕度發酵 / Stage 2: Light Oxidation 透過輕微攪拌，使茶葉邊緣產生氧化反應。 Leaves are gently agitated to promote controlled oxidation along the edges. 這是形成包種茶香氣的關鍵步驟。 This is a key step in developing Baozhong tea’s aroma. --- 🔥 第三階段：殺青與乾燥 / Stage 3: Heat Fixation and Drying 使用加熱停止氧化，並進行揉捻與乾燥，使茶葉定型並穩定品質。 Heat fixation stops oxidation, followed by rolling and drying to shape and stabilize the tea. 這個步驟保留茶葉清香特性。 This step preserves the tea’s fresh aroma. --- 🌟 包種茶的特色 / Characteristics of Baozhong Tea 具有天然花香 Natural floral aroma 口感清爽柔順 Fresh and smooth taste 發酵程度低，接近綠茶 Low oxidation, closer to green tea 適合日常飲用 Suitable for daily drinking 是台灣代表性清香型茶之一 One of Taiwan’s representative light aromatic teas
