香片（茉莉花茶）全解
- vkhong
- 5 days ago
- 7 min read
香片（茉莉花茶）全解
—— 歷史源流、製作工藝、風味特徵與正統沖泡法
一、香片是什麼？——名詞釐清
「香片」是傳統茶界對茉莉花茶的正式稱呼之一，並非單一茶種，而是以綠茶（少量亦有白茶）為茶坯，反覆與新鮮茉莉花窨製而成的花茶類型。
關鍵要點在於：
茶是主體，花為引香
茉莉花只用來「賦香」，並非最終飲用內容
香氣來自天然花香轉移，而非添加香精
真正優質的香片，應做到「只聞花香，不見花渣；入口是茶，回韻才是花」。
二、歷史源流與起源地
1. 歷史背景
香片的發展可追溯至宋元之際，成熟於明清。隨著文人品茗風氣盛行，人們開始追求「清、雅、芬、和」的茶風，花香入茶遂成一大流派。
至清代，香片已成為北方官宦與士人日常飲茶的重要類型，並大量供應京師市場，奠定其「雅俗共賞」的地位。
2. 主要起源與傳統產區
香片的歷史核心產區集中於兩地：
福州中國最早、最具代表性的香片製作中心。福州茉莉花香氣清揚細緻，與當地綠茶結合後，形成典型「清芬型香片」。
橫縣（今橫州市）近代最大茉莉花產地，花量充沛、香氣濃郁，成為現代香片工業與高端手工並行的重要基地。
三、香片的製作與窨製工藝（重點）
香片的靈魂在於「窨（yìn）」。
1. 茶坯製作
多以綠茶為基底（如烘青綠茶）：
內質需清爽、無雜味
茶性偏涼，利於承香
葉質完整、有彈性
2. 茉莉花處理
採摘含苞待放之花
夜間開放時吐香最盛
使用當日新花，不可隔夜
3. 窨花流程（簡化但關鍵）
拼合：茶坯與鮮花層層相間
靜置窨香：茶葉吸附花香
起花：移除凋萎花朵
復火乾燥：穩定香氣、去除水氣
高等級香片需反覆窨製 5–9 次，最後一次稱為「提花」，只為定香，不求濃烈。
四、茶葉外觀與風味特徵
1. 外觀
條索細緊、色澤勻整
不應見大量花渣
乾茶聞之清香不俗、不刺鼻
2. 湯色
淡黃或淺金
清澈透亮，不混濁
3. 風味層次
前段：清雅茉莉香
中段：綠茶本味，柔順不澀
尾韻：花香回甘，口腔留芬
上品香片的特點是：香不壓茶，茶不奪香。
五、健康與中醫觀點
1. 一般保健角度
幫助提神醒腦
促進消化、解膩
清新口氣、舒緩壓力
2. 中醫性味與歸經
性味：偏涼、芳香
歸經：肝、脾
功效：疏肝解鬱、理氣和中
3. 適合人群
情緒易鬱結、壓力大者
油膩飲食後
春夏時節體內偏熱者
4. 不太建議人群
脾胃虛寒、易腹瀉者
空腹或夜間大量飲用者
體質偏寒、手腳冰冷者
中醫觀點強調：香片宜清飲、少量、重在調氣，不在解渴。
六、正統香片沖泡法（白瓷工夫泡）
以下為標準、可教學示範用流程。
1. 茶具配置（白瓷）
茶盤中央置放
右上：茶海／公道杯
右下：茶壺（230–350 ml）
左側：四只小品茗杯
另備：廢水盂
2. 溫壺・溫杯
沸水注入茶壺與品茗杯
均勻溫熱後倒入廢水盂
目的：提香、穩定水溫
3. 投茶量
230–350 ml 壺：3–4 克
原則：寧少勿多，香片忌濃
4. 水溫控制
理想溫度：80–85°C
無溫度計判斷法：沸水靜置約 2–3 分鐘；或水面無劇烈翻滾、僅細泡上升
5. 沖泡時間
第一泡：約 60 秒
第二泡：45–60 秒
第三泡起：逐次增加 15–20 秒
一般建議 3–4 泡，以保香氣純淨。
6. 出湯與分杯
茶壺出水注入茶海
由茶海均分入四杯
確保濃淡一致，體現「公道」
七、結語
香片之美，不在濃烈，而在分寸。它是一種以茶為骨、以花為氣的平衡藝術。
懂得香片，便懂得如何在日常中，以一盞清芬，調和身心。
================
Jasmine Tea (Xiang Pian, 香片)
A Comprehensive Guide to Its History, Craft, Character, and Proper Brewing
1. What Is Xiang Pian (香片)?
Xiang Pian (香片) is the traditional Chinese term for jasmine tea. It is important to clarify from the outset that jasmine tea is not a tea category defined by the tea plant itself, but rather a scented tea.
Its essence lies in this principle:
Tea is the body; flowers are the medium of fragrance.
In authentic jasmine tea:
The base is usually green tea (occasionally white tea).
Fresh jasmine flowers are used only to scent the tea, not as a primary ingredient.
The flowers are removed after scenting; the aroma remains in the tea leaves.
No artificial flavouring is involved in traditional production.
High-quality jasmine tea should express floral fragrance without floral heaviness, allowing the tea’s own character to remain clear and intact.
2. Historical Development and Place of Origin
2.1 Historical Background
The practice of scenting tea with flowers emerged during the late Song and Yuan dynasties, when tea culture shifted from purely functional consumption to refined aesthetic appreciation.
By the Ming and Qing dynasties, jasmine-scented tea had become especially popular among scholars, officials, and urban households, valued for its elegance, clarity, and calming fragrance. It was widely consumed in northern China, where floral-scented teas were preferred over heavier roasted styles.
Over time, jasmine tea evolved into one of the most recognisable expressions of Chinese scented tea craftsmanship.
2.2 Traditional Producing Regions
Two regions are historically and practically central to jasmine tea production:
Fuzhou, FujianRegarded as the birthplace of traditional jasmine tea craftsmanship. Fuzhou jasmine flowers are known for their refined, clean, and lingering aroma, ideal for elegant, lightly scented teas.
Hengxian (now Hengzhou), GuangxiToday the largest jasmine-flower producing area in China. Its abundant flower yield supports both artisanal and large-scale production, including many premium jasmine teas.
3. Manufacturing Process: The Art of Scenting (窨制)
The defining technique behind jasmine tea is known as “scenting” (yìn / 窨) — a labour-intensive and highly controlled process.
3.1 Tea Base Preparation
The tea base (茶坯) is typically:
Green tea with a clean, neutral profile
Low astringency and minimal bitterness
Good leaf structure to absorb aroma
The tea itself must be sound and balanced; weak tea cannot support repeated scenting.
3.2 Jasmine Flower Handling
Flowers are picked before full bloom
They are allowed to open naturally at night, when fragrance release peaks
Only fresh, same-day flowers are used
3.3 Scenting Cycle (Simplified)
Tea and flowers are layered together
Tea absorbs floral fragrance during resting
Spent flowers are removed
Tea is gently dried to stabilise aroma
High-grade jasmine teas undergo multiple scenting rounds (often 5–9 times).The final round, known as “ti hua” (提花), enhances aroma without increasing intensity.
4. Leaf Appearance and Sensory Profile
4.1 Dry Leaf Appearance
Tight, even leaf shape
Minimal visible flower residue
Natural, soft floral aroma (never sharp or perfumed)
4.2 Liquor Colour
Pale yellow to light gold
Clear and bright
4.3 Taste and Aroma Structure
First impression: Gentle jasmine fragrance
Mid-palate: Clean green tea body
Finish: Lingering floral sweetness, refreshing rather than heavy
A well-made jasmine tea achieves balance, not dominance of aroma.
5. Health Benefits and Traditional Chinese Medicine Perspective
5.1 General Wellness Benefits
Supports mental clarity and alertness
Aids digestion and reduces greasiness
Refreshes the breath and eases tension
5.2 TCM Properties
Nature: Slightly cooling
Channels: Liver, Spleen
Functions:
Regulates qi
Relieves liver stagnation
Harmonises digestion
5.3 Suitable For
Individuals under mental or emotional stress
After heavy or oily meals
Spring and summer consumption
Those prone to mild heat or restlessness
5.4 Less Suitable For
People with weak digestion or cold constitution
Those prone to stomach discomfort
Excessive consumption on an empty stomach
Late-night drinking
In TCM terms, jasmine tea is best appreciated as a regulating and harmonising beverage, not a thirst-quencher.
6. Proper Brewing Method for Jasmine Tea
(White Porcelain Gongfu-Style Setup)
6.1 Tea Ware Arrangement
Using white porcelain tea ware:
Tea tray at the centre
Upper right: Fairness cup (Cha Hai / Gong Dao Bei)
Lower right: Teapot (230–350 ml)
Left side: Four small tasting cups
Waste-water bowl nearby
6.2 Warming the Tea Ware
Pour freshly boiled water into the teapot and cups
Warm evenly
Discard water into the waste bowl
Purpose: to stabilise temperature and awaken aroma.
6.3 Tea Leaf Quantity
3–4 grams for a 230–350 ml teapot
Principle: less is more — jasmine tea should never be overpowering
6.4 Water Temperature
Ideal range: 80–85°C
Without a thermometer:Let boiling water rest for 2–3 minutes, or wait until bubbling subsides and steam softens.
6.5 Brewing Time
First infusion: ~60 seconds
Second infusion: 45–60 seconds
Subsequent infusions: Increase by 15–20 seconds each time
Recommended: 3–4 infusions
6.6 Pouring and Serving
Pour from teapot into the fairness cup
Distribute evenly into four cups
Ensure consistency of strength and aroma
This practice reflects the principle of fairness and balance in Chinese tea service.
7. Closing Reflection
Jasmine tea is not about intensity, but precision.
It represents a refined dialogue between tea and flower —where fragrance supports, never overwhelms,and where clarity, balance, and restraint define true quality.
To understand jasmine tea is to understand how subtlety becomes depth.
===================
中文｜茶學與品茗教育
聯絡：WhatsApp +6012-423 3350 ｜ hibiscus.academy.kl@gmail.com ｜ 地點：HIBISCUS ACADEMY，182-1A Jalan Tun HS Lee，50000 Kuala Lumpur。
🍃 小知識：其實不懂茶類也能泡好茶——掌握三點即可：水溫影響風味（清香型水稍降、濃厚型用沸水）、茶葉不是越多越好、第一泡是「醒茶」不是浪費，第二泡才是真正的風味開始。
English | Tea Education & Learning
Contact: WhatsApp +6012-423 3350 | hibiscus.academy.kl@gmail.com | Venue: HIBISCUS ACADEMY, 182-1A Jalan Tun HS Lee, 50000 Kuala Lumpur.
🍃 Quick tip: You don’t need to know tea types to brew good tea—just remember three things: water temperature shapes flavour (lighter teas prefer cooler water, fuller teas need boiling water), more leaves don’t mean better taste, and the first brew wakes the tea before the real flavour begins.
Comments