The older the tea, the better. It's a cliche. After the baptism of time, time has become a master of tea making. Because with the precipitation of time, tea becomes more tender and gentle, with a woody flavor, Chen Xiangyuan, full and mellow taste, slightly sweet.
?
老茶被稱為能喝的古董，以陳為貴。如果將新茶比喻作儀態(tài)萬千、風(fēng)情萬種的青春女子，那么老茶則如歷經(jīng)磨煉、神通廣大之得道高人。
Old tea is known as an antique that can be drunk, and Chen is the most valuable. If the new tea is compared to a young woman with thousands of manners and customs, then the old tea is like a person who has experienced tempering and has great ability.
?
自上世紀(jì)九十年代開始，喝老茶的風(fēng)氣逐漸盛行，茯茶以其特殊的陳香韻味一直以來受到不少茶友的追捧。對于愛品老茶的人而言，老茶是一種帶有記憶沉淀的茶品，是時間堆積的味道。
Since the 1990s, the custom of drinking old tea has become more and more popular. Poria tea has been sought after by many tea friends for its special fragrance. For those who love to taste old tea, old tea is a kind of tea with memory precipitation, which is the taste of time accumulation.
?
古諺云：“腥肉之食，非茶不消;青稞之熱，非茶不解”，“一日無茶則滯，三日無茶則病”。老茶在儲藏過程中，各種內(nèi)含成分發(fā)生了緩慢而復(fù)雜的變化，如多酚類物質(zhì)的氧化，茶黃素與咖啡因、氨基酸等物質(zhì)等緩慢分解，這些都改變了茯茶內(nèi)含物質(zhì)的組成，導(dǎo)致香氣、湯色、滋味的改變。
Ancient proverbs say, "The food of fishy meat is not tea, the heat of barley is not tea, but puzzling", "One day without tea is stagnant, three days without tea is disease". During the storage of old tea, slow and complex changes have taken place in various contents, such as the oxidation of polyphenols, the slow decomposition of theaflavins, caffeine, amino acids and other substances, which have changed the composition of the substances in Poria tea, resulting in changes in aroma, soup color and taste.
??
老茶醇和陳香，“茶氣”效應(yīng)更強(qiáng)烈，品茶的人有一種輕汗沸面、身輕如燕的感受，被形容為如藥的效用。?
Old tea alcohol and Chen Xiang have stronger effect of "tea gas". Tea tasters have a feeling of light sweat, boiling face and body as light as swallow, which is described as the effect of medicine.
?
由于茶葉都具有較強(qiáng)的吸附性，因此儲藏環(huán)境應(yīng)做到"通風(fēng)、干燥、無異味"，這樣老茶才能在陳放過程中長久保存。老茶是后發(fā)酵茶，它存放的時間越久其味越醇厚、甘爽、陳香。隨著時間的推移，年份越久的老茶其經(jīng)濟(jì)價值越高，并且無保質(zhì)期，因此，可個性化定制，結(jié)婚紀(jì)念、慶典紀(jì)念。收藏饋贈，傳情達(dá)意，長久保存。
?Because of the strong adsorption of tea, the storage environment should be "ventilated, dry and odorless", so that the old tea can be preserved for a long time in the process of storage. Old tea is post-fermented tea. The longer it is stored, the more mellow, sweet and fragrant it will be. With the passage of time, the older the tea, the higher its economic value, and there is no shelf life, therefore, personalized customization, wedding anniversary, celebration commemoration. Collection of gifts, emotional expression, long-term preservation.
?
一杯好的老茶，豐富而愉悅的滋味、強(qiáng)烈而剛猛的茶氣、持久而綿長的香氣。對于傾情于老茶的人們而言，陳年老茶是一種帶記憶的茶品，口感醇厚，沒有一點單薄的水感，茶湯入口陳香就慢慢的散開，特別是到喉部茶湯更加順滑、綿軟，還有淡淡的余韻，回味無窮。老茶不易，且喝且珍惜。
A good cup of old tea, rich and pleasant taste, strong and vigorous tea, lasting and long aroma. For people who love old tea, old tea is a kind of tea with memory. It tastes mellow and has no slight sense of water. The fragrance of old tea at the entrance of tea soup slowly disperses, especially when it comes to the throat, it is more smooth and soft, and has a faint aftertaste and endless aftertaste. Old tea is not easy to drink and cherish.
茶越老越好，已經(jīng)算是一句老生常談的話了。經(jīng)過時間的洗禮，時間也成為茶葉的制茶大師。因為隨著時間的沉淀，茶性變得更加溫潤柔和，帶著木質(zhì)氣息，陳香悠悠，口感飽滿醇和，略帶甜味。
The older the tea, the better. It's a cliche. After the baptism of time, time has become a master of tea making. Because with the precipitation of time, tea becomes more tender and gentle, with a woody flavor, Chen Xiangyuan, full and mellow taste, slightly sweet.
?
老茶被稱為能喝的古董，以陳為貴。如果將新茶比喻作儀態(tài)萬千、風(fēng)情萬種的青春女子，那么老茶則如歷經(jīng)磨煉、神通廣大之得道高人。
Old tea is known as an antique that can be drunk, and Chen is the most valuable. If the new tea is compared to a young woman with thousands of manners and customs, then the old tea is like a person who has experienced tempering and has great ability.
?
自上世紀(jì)九十年代開始，喝老茶的風(fēng)氣逐漸盛行，茯茶以其特殊的陳香韻味一直以來受到不少茶友的追捧。對于愛品老茶的人而言，老茶是一種帶有記憶沉淀的茶品，是時間堆積的味道。
Since the 1990s, the custom of drinking old tea has become more and more popular. Poria tea has been sought after by many tea friends for its special fragrance. For those who love to taste old tea, old tea is a kind of tea with memory precipitation, which is the taste of time accumulation.
?
古諺云：“腥肉之食，非茶不消;青稞之熱，非茶不解”，“一日無茶則滯，三日無茶則病”。老茶在儲藏過程中，各種內(nèi)含成分發(fā)生了緩慢而復(fù)雜的變化，如多酚類物質(zhì)的氧化，茶黃素與咖啡因、氨基酸等物質(zhì)等緩慢分解，這些都改變了茯茶內(nèi)含物質(zhì)的組成，導(dǎo)致香氣、湯色、滋味的改變。
Ancient proverbs say, "The food of fishy meat is not tea, the heat of barley is not tea, but puzzling", "One day without tea is stagnant, three days without tea is disease". During the storage of old tea, slow and complex changes have taken place in various contents, such as the oxidation of polyphenols, the slow decomposition of theaflavins, caffeine, amino acids and other substances, which have changed the composition of the substances in Poria tea, resulting in changes in aroma, soup color and taste.
??
老茶醇和陳香，“茶氣”效應(yīng)更強(qiáng)烈，品茶的人有一種輕汗沸面、身輕如燕的感受，被形容為如藥的效用。?
Old tea alcohol and Chen Xiang have stronger effect of "tea gas". Tea tasters have a feeling of light sweat, boiling face and body as light as swallow, which is described as the effect of medicine.
?
由于茶葉都具有較強(qiáng)的吸附性，因此儲藏環(huán)境應(yīng)做到"通風(fēng)、干燥、無異味"，這樣老茶才能在陳放過程中長久保存。老茶是后發(fā)酵茶，它存放的時間越久其味越醇厚、甘爽、陳香。隨著時間的推移，年份越久的老茶其經(jīng)濟(jì)價值越高，并且無保質(zhì)期，因此，可個性化定制，結(jié)婚紀(jì)念、慶典紀(jì)念。收藏饋贈，傳情達(dá)意，長久保存。
?Because of the strong adsorption of tea, the storage environment should be "ventilated, dry and odorless", so that the old tea can be preserved for a long time in the process of storage. Old tea is post-fermented tea. The longer it is stored, the more mellow, sweet and fragrant it will be. With the passage of time, the older the tea, the higher its economic value, and there is no shelf life, therefore, personalized customization, wedding anniversary, celebration commemoration. Collection of gifts, emotional expression, long-term preservation.
?
一杯好的老茶，豐富而愉悅的滋味、強(qiáng)烈而剛猛的茶氣、持久而綿長的香氣。對于傾情于老茶的人們而言，陳年老茶是一種帶記憶的茶品，口感醇厚，沒有一點單薄的水感，茶湯入口陳香就慢慢的散開，特別是到喉部茶湯更加順滑、綿軟，還有淡淡的余韻，回味無窮。老茶不易，且喝且珍惜。
A good cup of old tea, rich and pleasant taste, strong and vigorous tea, lasting and long aroma. For people who love old tea, old tea is a kind of tea with memory. It tastes mellow and has no slight sense of water. The fragrance of old tea at the entrance of tea soup slowly disperses, especially when it comes to the throat, it is more smooth and soft, and has a faint aftertaste and endless aftertaste. Old tea is not easy to drink and cherish.
從傳統(tǒng)文化中汲取開創(chuàng)力量，在延續(xù)文化血脈中開拓前進(jìn)。8月2日，由四川蒙頂山理真茶業(yè)有限公司主辦的“文化共茗 致敬開創(chuàng)——中國有茗堂文化公益系列活動”第二場在重慶金蝶軟件有限公司成功舉辦。雅安市名山區(qū)國有資產(chǎn)投資經(jīng)營有限責(zé)任公司副總經(jīng)理宋希霖、四川蒙頂山理真茶業(yè)有限公司總經(jīng)理翟俐麗出席本場公益活動。
(“文化共茗 致敬開創(chuàng)——中國有茗堂文化公益活動”第二站在重慶金蝶軟件有限公司成功舉辦)一場奇妙的相遇：千年蒙頂山茶文化遇上中國IT行業(yè)領(lǐng)軍者 以傳統(tǒng)文化作為紐帶，當(dāng)秉承茶祖開創(chuàng)精神，弘揚(yáng)蒙頂山茶千年文化的四川的理真茶業(yè)與中國軟件行業(yè)領(lǐng)導(dǎo)廠商相遇，會發(fā)生怎樣的奇妙化學(xué)反應(yīng)?有哪些行業(yè)創(chuàng)見被彼此吸收借鑒?雅安市名山區(qū)國有資產(chǎn)投資經(jīng)營有限責(zé)任公司副總經(jīng)理宋希霖、主辦方四川蒙頂山理真茶業(yè)有限公司總經(jīng)理翟俐麗與重慶金蝶軟件有限公司總經(jīng)理張穎等企業(yè)高管開展了一次文化交流。
(雅安市名山區(qū)國有資產(chǎn)投資經(jīng)營有限責(zé)任公司副總經(jīng)理宋希霖分享開創(chuàng)經(jīng)驗)
世界之茶，源自中國。茶文化是中國傳統(tǒng)文化中不可或缺的重要部分，國學(xué)大師翟鴻燊用“萬丈紅塵三杯酒，千秋大業(yè)一壺茶”兩句表現(xiàn)飲茶在中華民族中的特殊精神象征地位。此次文化交流，正是依托千年蒙頂山茶文化，傳承茶祖開創(chuàng)精神，向偉大的各界開創(chuàng)者們致敬。
宋希霖在分享時談到，蒙頂山茶文化源遠(yuǎn)流長，“揚(yáng)子江中水，蒙山頂上茶”出自李德載的元曲《蒙山頂上春光早》，中國之茶，源自蒙頂山。到蒙頂山原真性茶園保護(hù)基地體悟，可一邊品茶香四溢，一邊感受千年茶文化的魅力。歲月如酒，人生如茶。各行各業(yè)的成功人士，在工作之余、社交之時，在創(chuàng)新火花迸發(fā)的時刻，可焚上一炷清香，品上一杯香茗，讓疲憊的心靈得到禪意的慰藉，回歸本真的自我;讓固化的思維得到全新的視角、尋得創(chuàng)意的剎那。
(理真茶業(yè)總經(jīng)理翟俐麗在座談會上作市場開創(chuàng)經(jīng)驗分享)
“理真·蒙頂山甘露品牌始終把品質(zhì)放在第一位，立足于蒙頂山茶原真性保護(hù)核心產(chǎn)區(qū)，遵循源頭采制，以‘傳統(tǒng)+創(chuàng)新’工藝模式為支撐，將品質(zhì)堅守進(jìn)行到底，通過‘品質(zhì)+品牌IP’的發(fā)展理念帶動理真·蒙頂山甘露品牌的迅速崛起?！钡岳愒谧劷涣鲿r介紹，理真茶來自蒙頂山海拔800米核心茶區(qū)，2000畝原真性保護(hù)茶園，僅占蒙頂山茶區(qū)的1%。正是秉持開創(chuàng)精神，理真茶業(yè)逐步成為蒙頂山茶領(lǐng)導(dǎo)品牌，目前已在高端中國茶中找到屬于自己的位置。
(重慶金蝶軟件有限公司總經(jīng)理張穎在座談會上分享開創(chuàng)經(jīng)驗)
張穎介紹，金蝶軟件從最初做DOS財務(wù)軟件，轉(zhuǎn)向做Windows財務(wù)軟件，再從財務(wù)軟件轉(zhuǎn)型做企業(yè)ERP軟件，然后砸碎ERP邁向“云戰(zhàn)略”，歷經(jīng)三次“蝶變”，現(xiàn)已破繭而飛，成為中國企業(yè)服務(wù)市場的領(lǐng)軍者。軟件行業(yè)是更新迭代很快的行業(yè)，即將迎來30周年慶的金蝶軟件積累了服務(wù)51.2%的中國500強(qiáng)企業(yè)、53%的中國專精特新企業(yè)的優(yōu)勢，助力中國新經(jīng)濟(jì)和智能制造。正是秉承認(rèn)知超前、創(chuàng)新突破的理念，金蝶以產(chǎn)品創(chuàng)新和服務(wù)創(chuàng)新讓合作伙伴降本增效，不斷提升市場競爭力。
國學(xué)經(jīng)典啟發(fā)企業(yè)做更優(yōu)的管理和服務(wù)
“中國有茗堂”文化公益活動第二場講座中，重慶大學(xué)何躍教授作了主題為“國學(xué)經(jīng)典與人生智慧”的傳統(tǒng)文化分享，從“文化自覺”與“文化自信”引入軸心時代的人類精神導(dǎo)師，指出領(lǐng)導(dǎo)就是服務(wù)，管理就是服務(wù)，領(lǐng)導(dǎo)者要提升修為，培養(yǎng)為人處事的智慧。
(何躍教授作《國學(xué)經(jīng)典與人生智慧》主旨演講)
何躍教授表示，不同于西方，東方有著以“天人本無二，不必言合”為典型表達(dá)的不二論智慧。既要做好基于二元對立哲學(xué)觀的增量性創(chuàng)新研究，還要遵照中國傳統(tǒng)文化的現(xiàn)代轉(zhuǎn)型原則和思路，用國學(xué)經(jīng)典智慧啟發(fā)企業(yè)做更優(yōu)的管理和服務(wù)。
延續(xù)何教授的傳統(tǒng)文化分享，理真茶業(yè)帶來了中國傳統(tǒng)茶藝文化課堂。主持人通過講述中國飲茶方式自漢至唐、宋的沿革，向活動參與者們科普——漢代粥茶法以及唐代煎茶法都更側(cè)重技法的鉆研，直到宋代點茶法的誕生才讓品茶提升為一種人生境界。理真茶業(yè)的首席茶藝師現(xiàn)場還原、演示了宋代點茶技藝，并實地傳授沖泡、品鑒等茶藝技巧，現(xiàn)場傳播了中國古代茶藝文化。
“茶湯像日式抹茶和卡布奇諾咖啡，夢華錄里女主角有場戲就是這樣的宋代點茶?！爆F(xiàn)場觀眾仔細(xì)觀察茶湯表面的雪沫乳花，不僅聚精會神地觀看茶藝師帶來的精湛的現(xiàn)代蓋碗茶藝表演，也對講究頗多的茶藝技巧多了一分理解。他們或熟練或生澀地擺弄桌上的專業(yè)蓋碗茶具，握住公道杯，讓澄亮的淺綠色茶湯有韻律地傾倒入品茗杯中。試驗過不同茶葉的浸泡時間，李女士得出了符合個人口味偏好的最佳沖泡方式，她還拿起溫杯后的蓋碗杯蓋，通過嗅聞區(qū)分茶葉香氣揮發(fā)的不同濃度階段。
(重慶金蝶軟件有限公司員工練習(xí)茶藝技巧)
用一杯茶致敬每個時代、每個行業(yè)的偉大開創(chuàng)者
2023年初至今，理真茶業(yè)以茶祖之名，循理求真，一直走在實現(xiàn)“讓世界，從頭愛上中國茶”愿景的開創(chuàng)之路上。2023年，既是理真用一杯茶弘揚(yáng)蒙頂山茶千年文化的一年，也是蒙頂山茶致力于打造品質(zhì)標(biāo)桿，向每個時代、每個行業(yè)的偉大開創(chuàng)者致敬的一年。
據(jù)了解，“文化共茗 致敬開創(chuàng)——中國有茗堂文化公益系列活動”啟動以來，川渝地區(qū)已有數(shù)十家企業(yè)踴躍報名，甚至有大型企業(yè)表示將邀請合作單位代表參與，讓更多的人分享此次文化大餐。此次文化公益系列活動除了重慶站，接下來還將在成都一些知名企業(yè)舉辦。
理真茶業(yè)總經(jīng)理翟俐麗表示，未來的理真必將扛起中國茶文化振興的大旗，以文化帶動產(chǎn)業(yè)發(fā)展，打造產(chǎn)業(yè)升級樣本，引領(lǐng)蒙頂山茶開拓新境，讓世界從“頭”愛上中國茶。
來源：紅星XW
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