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說一說袋泡茶的調飲與清飲,熱泡與冷泡 Brewing with Teabags: Serving it hot, cold, on its own or with added ingredients

Posted by CRM . on

文 By: 許玉蓮 Hooi Yoke Lien


我们都曾经有过这样的经验:把一个tea bag投入有柄茶杯,倒一点热开水入内,用两根手指悠闲的牵动着tea bag的提线,让它在热水里轻轻摇动几下,再把茶杯递至鼻子前闻闻茶香,看看汤色差不多了,就慢慢品饮起来。一杯茶喝完,整个人充电了,精神焕然一新继续下半天的生活,哗,美好。

Tea bag的中文名称可称袋泡茶或茶包。袋泡茶的首次使用,大约从1908年开始,由纽约的一位茶商名叫Thomas Sullivan,他用精美丝绸小布袋装了一些茶叶当作商品样本寄给顾客试喝,后来这种方式得到大众的青睐。

袋泡茶的泡饮法在欧美地区盛行已经很久,红茶的制造加工法,为了让红茶袋泡茶生产得更加能达到消费者需求,发明了一种使用CTC回转机将茶叶碾碎,撕裂,揉卷制成极小的颗粒状的制茶方法,以便在短时间内冲泡出茶汁。

CTC的意思:C (CRUSH )碾碎,T (TEAR)撕裂 ,C (CURL)揉卷 。

但近年袋泡茶的饮用创造了许多不同风格、更多其他茶类选择,比如绿茶、茉莉花茶、乌龙茶、普洱茶等。袋泡茶的制作工艺也不只限于CTC做法,通常袋泡茶加工的工艺流程如下:原料茶一检验一复火一切碎一筛分一风选一拼配一包装一装盒一检验一装箱一袋泡茶成品。

袋泡茶是在原有茶类基础上,经过拼配、粉碎,用滤纸包装而成的。茶叶本身是将原茶压成碎末,不是用茶渣、茶末或劣质茶当原料的。优良的袋泡茶外袋包装纸质量上乘,防潮性能好。内袋用特种滤纸,网眼分布均匀,大小一致。

袋泡茶滤纸袋需封口完好,用纯棉本白线作提线,线端有品牌标签,提线两端定位牢固,提袋时不脱线。
袋泡茶袋内的茶叶颗粒大小适中,没有茶末粘附滤纸袋表。应有原茶的良好香味,没有闻到杂异气味,茶汤喝起来可口舒畅,冲泡后滤纸袋涨而不破裂。

有些产品,将袋泡茶调制成独特风味,加入决明子、荷叶、菊花、山楂、橘皮等,经科学加工制成“只此一家”的泡袋茶。只需加热水,过不了几分钟就可喝到一杯香喷喷的风味茶。

冲泡袋泡茶都要加奶和糖吗?没有这个必要,加奶加糖只是属于个人口味的一种追求,或是习惯使然,不一定每一位喝茶者都要照这个公式化来品饮。

反而对于一些年轻人或上班族,他们饮用袋泡茶时会自己调味,比如说加几片水果、加一点花儿和茶汤混合着喝,把茶的味道调得更丰富,更有趣味。

袋泡茶除了加热水泡出一杯热茶,也可用“冷泡法”来饮用,适合体质温热的茶友。可拿一玻璃杯,把茶包放进去,加入可饮用的室温开水,用一只小碟子盖住杯口,置入冰箱,约四个小时后品饮,清凉透彻,滋味清甜。


This could be a universal experience: you put a teabag in the mug, pour in some hot water, jiggle the teabag a couple of times by holding the string between your thumb and index fingers, and then lift the mug and breathe in the ascending aroma. When the colour of the infusion indicates the preferred strength, you’ll start sipping away. Recharged after such a satisfying cuppa, you are ready to start the rest of the day, totally rejuvenated.

Teabag was first introduced by tea merchant Thomas Sullivan in New York around 1908. He sent samples of tealeaves to his customers in small silken bags. This soon became a hit.

Teabags have been popular in Europe and America for a long time. To satisfy the demand of black tea drinkers, the industry had introduced the CTC processor whereby tealeaves were crushed, torn, curled into tiny pellets to ensure that the flavour and aroma of tea can be released in the shortest possible time.
CTC stands for Crush, Tear and Curl.

In recent years, along with different drinking styles developed with teabags, they also come in a wide variety of choices, including green tea, jasmine tea, oolong and Pu’er. Besides the CTC method, teabags can be manufactured in the following way: raw tea material–checking—firing–crushing—screening—winnowing–blending–filter bag packing—boxing—checking—carton packing— finished teabags.

Teabag is basically made with the raw tea material which undergoes blending and crushing before being packed using filter paper. The tealeaves contained in the teabags are crushed leaves of the raw tea material, and not tea fanning, powder or poor quality raw tea. The envelopes of premium grade teabags are made of quality moisture-proof packaging paper; the tealeaves are kept in small porous bags made of filter paper with uniformly sized and distributed pores.

The filter paper must be sealed completely. The teabags have an attached piece of white cotton string with a paper label of the brand at the top. Both ends of the string should be securely affixed to prevent it from coming off.

The size of the tea pellets should be appropriate . There should not be any trace of tealeaves on the surface of the filter paper bag. These teabags should impart aroma of the raw tea material without any hint of different or off-putting smell. The tea infusion should be pleasant and delectable, and the filter bag will have been expanded after brewing, but not torn or broken.

There are also teabags with added ingredients in the market. Among the added ingredients are cassia seed, lotus leaf, chrysanthemum, hawthorn and orange peel. These teabags offer ‘exclusive’ flavour. A special brew will be ready in minutes by simply adding hot water.

Is it necessary to serve teabag-brewed tea with milk and sugar? Not really. Having tea with milk and sugar is a matter of personal taste or habit; it may work for some, but not the others.

Meanwhile, some young people or office workers like to adding slices of fruit or some flower petals to their tea infusion for richer flavour.

Besides serving it hot by adding boiling water, teabag is also ideal for ‘cold brewing’; this is great for tea drinkers with a warm body constitution. Put a teabag in a glass, add drinking water of room temperature and use a small plate to cover the glass. Leave it in the refrigerator for about 4 hours. The chilled beverage is not only cooling but also refreshingly pleasant.


一些年轻人或上班族,他们饮用袋泡茶时会自己调味,比如说加几片水果、加一点花儿和茶汤混合着喝,把茶的味道调得更丰富,更有趣味。
Some young people or office workers like to adding slices of fruit or some flower petals to their tea infusion for richer flavour.

Tea Tips Teabag 茶包

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