充氮技術(shù)投產(chǎn)，以創(chuàng)新爭“鮮”
鮮，是人類除了酸甜苦辣之外的第五種味覺。
Fresh is the fifth sense of taste of human beings except for sweet, sour, bitter and hot.
在過去，人們一直認(rèn)為鮮味不屬于基本味覺，直到1908年日本學(xué)者池田菊苗提出鮮味概念，過了將近一百年，人類這個(gè)味覺的存在，漸漸被證實(shí)，鮮是作為一種能感到愉快并提高食欲的綜合性味感。
In the past, people always believed that fresh taste was not a basic taste, until Japanese scholar Kikunae Ikeda put forward the concept of fresh taste in 1908. After nearly a hundred years, the existence of human taste was gradually confirmed, and fresh was a comprehensive taste that can feel happy and improve appetite.
鮮味在我國傳統(tǒng)飲食文化中占有重要地位，是追求美食的重要指標(biāo)。早在宋朝林洪的《山家清供》就提到鮮味，稱竹筍“其味甚鮮”；明代對“鮮”已有明確的概念，如醬油“愈久愈鮮”等；直至清代，人們更是普遍接受鮮味的說法。
Fresh taste plays an important role in China's traditional food culture, and is an important indicator of the pursuit of food. As early as in the Song Dynasty, Lin Hong's Shanjia Qinggong mentioned the fresh taste, saying that bamboo shoots "have a very fresh taste"; In the Ming Dynasty, there was a clear concept of "freshness", such as soy sauce "fresher with time"; Until the Qing Dynasty, people generally accepted the view of fresh taste.
“茶”的鮮從何而來呢？
Where does the freshness of "tea" come from?
對于茶而言，鮮味來源于茶葉內(nèi)的氨基酸含量，即茶氨酸。但，茶要鮮，還與茶多酚分不開。茶多酚與氨基酸的比值，在很大程度上協(xié)調(diào)了茶鮮味的醇度。鮮固然重要，如何做好“保鮮”同樣講究。這些年來，我們一直在思考和探索如何鎖住茶的鮮美，留住口感的豐富。
For tea, the flavor comes from the content of amino acids in tea, namely theanine. However, fresh tea is inseparable from tea polyphenols. The ratio of tea polyphenols to amino acids, to a large extent, coordinates the mellowness of tea flavor. Fresh is important, but how to keep fresh is also important. Over the years, we have been thinking and exploring how to lock the delicious tea and retain the rich taste.
中國茶傳統(tǒng)儲存方法有袋裝保存法、金屬罐保存法、低溫保存法等，但并不是所有的茶葉都適用于這些傳統(tǒng)的儲存方式。
Traditional storage methods of Chinese tea include bag storage, metal tank storage, low-temperature storage, etc,But not all tea leaves are suitable for these traditional storage methods.
相較于傳統(tǒng)的技術(shù)，當(dāng)代茶葉在貯藏保鮮技術(shù)方面有了很大程度的飛躍，其中包括水分含量控制、低溫冷藏、除氧、生物保鮮、輻射貯藏保鮮和減少殘留酶活性等方式。
Compared with traditional technologies, contemporary tea has made a great leap in storage and fresh-keeping technologies, including water content control, low-temperature refrigeration, deoxygenation, biological fresh-keeping, radiation storage and reduction of residual enzyme activity.
隨著越來越多的年輕人關(guān)注茶飲文化，新中式茶飲形成了茶飲行業(yè)的新風(fēng)潮。
主打健康的新中式茶飲對“鮮”有著極高的要求，堅(jiān)持使用好茶基底與新鮮水果、優(yōu)質(zhì)牛奶等原料搭配調(diào)飲。
As more and more young people pay attention to the tea culture, the new Chinese style tea drinking has formed a new trend in the tea industry.The new Chinese style tea drinkings, which are mainly healthy, have high requirements for "freshness", and insist on using a good tea base to mix with fresh fruits, high-quality milk and other raw materials.
但新鮮食材的美味期限短暫，原料從生產(chǎn)到儲存的每一步都在搶“鮮”。
醇香的鮮奶從奶源地出發(fā)，品質(zhì)優(yōu)良的鮮果在最佳賞味期內(nèi)采摘下，再經(jīng)冷鏈迅速運(yùn)輸至市場。
However, the delicious period of fresh ingredients is short, and every step from production to storage of raw materials is "fresh".
The mellow fresh milk starts from the milk source, and the high-quality fresh fruit is picked in the best taste period, and then transported to the market quickly through the cold chain.
與鮮果鮮奶不同的是，優(yōu)選的茶葉嫩芽從高山采摘后，需經(jīng)層層工序喚醒封存的茶香底蘊(yùn)，最終流入市場。加工過程中對葉態(tài)的完整性和口感的鮮爽度全程把控。
Different from fresh fruits and milk, the preferred tea shoots, after being picked from high mountains, need to go through layers of processes to awaken the sealed tea flavor and finally enter the market. The integrity of leaves and the freshness of taste shall be controlled throughout the processing.
那么，如何將來自高山原野的茶“鮮”傳遞下去，最后一道儲存運(yùn)輸就成為了品質(zhì)把關(guān)的最后一步。加之中國幅員遼闊，地域氣候多樣，對茶葉鮮度的保存極具挑戰(zhàn)性。
Then, how to pass on the "fresh" tea from the mountains and plains, the final storage and transportation will become the last step of quality control. In addition, China has a vast territory and diverse regional climate, which is very challenging for the preservation of tea freshness.
為給大眾帶來更佳的新中式茶飲味蕾享受，我們引進(jìn)了“抽氧充氮”這一鎖鮮技術(shù)，能夠有效減少茶葉在儲存和運(yùn)輸過程中對內(nèi)置風(fēng)味造成味道的損失。
In order to bring better enjoyment of the taste buds of the new Chinese tea to the public, we have introduced the technology of "pumping oxygen and filling nitrogen", which can effectively reduce the loss of flavor to the built-in flavor of tea during storage and transportation.
氮?dú)?/span>，是一種無色無味的惰性氣體，化學(xué)性質(zhì)不活潑。用氮?dú)獗ｕr的食品溫度不會發(fā)生變化，能鎖住水分，保持食品的營養(yǎng)、質(zhì)地、色澤和口感。中國茶講究色、香、味、形，使用氮?dú)饪梢詼p輕茶葉感官品質(zhì)變化程度，且對茶葉不會有任何改變，還能夠增強(qiáng)貯藏性能，延長有效貯藏期，保證其品質(zhì)更佳。
Nitrogen, a colorless and tasteless inert gas, is chemically inert. The temperature of the food kept fresh with nitrogen will not change, it can lock the water and maintain the nutrition, texture, color and taste of the food. Chinese tea emphasizes color, aroma, taste and shape. The use of nitrogen can reduce the degree of changes in the sensory quality of tea, and will not change the tea in any way. It can also enhance the storage performance, extend the effective storage period, and ensure better quality.
抽氧充氮是當(dāng)代茶葉貯藏保鮮的一項(xiàng)技術(shù)。
抽氧充氮采用制氮機(jī)制造產(chǎn)品使用的氮?dú)?，再將包裝袋中的氧氣抽出，充入氮?dú)?，再?yán)密封口，從而抑制茶葉氧化劣變。
Oxygen pumping and nitrogen filling use nitrogen used in the nitrogen machine to manufacture products, and then extract oxygen from the packaging bag, fill it with nitrogen, and then seal it tightly, so as to inhibit the oxidation deterioration of tea.
中國的工夫紅茶，擁有條索分明的形態(tài)，若進(jìn)行真空抽離的包裝儲存，茶葉經(jīng)過擠壓緊實(shí)，則會導(dǎo)致葉體支離破碎，影響其形態(tài)和口感。相反，進(jìn)行微量充氮的包裝輕微膨脹，能夠讓茶與茶之間形成安全的保護(hù)距離，讓茶葉屏住“呼吸”。既保鮮，也舒適。
China's Gongfu black tea has a distinct shape. If the tea is packed and stored in vacuum, it will be compressed and compacted, which will lead to the fragmentation of the leaves, affecting its shape and taste. On the contrary, the packaging with micro nitrogen filling slightly expands, which can form a safe protection distance between tea and tea, allowing tea to hold its "breath". It is fresh and comfortable.
茉莉花茶，是綠茶的再加工茶，含水量高、易跑香。因此在包裝儲存時(shí)更注重密封性和防潮。茉莉花茶進(jìn)行了微量充氮包裝工藝，先將袋內(nèi)的氧氣抽出，充入氮?dú)?，再?yán)密封口。此舉既避免了氧化和受潮，同時(shí)也有效的留存住了茉莉花茶的香氣。
Jasmine tea is a reprocessed tea of green tea with high water content and easy fragrance. Therefore, more attention is paid to sealing and moisture-proof when packaging and storage. Jasmine tea was packed with micro nitrogen filling process. First, the oxygen in the bag was extracted, then nitrogen was filled, and then the bag was tightly sealed. This action not only avoids oxidation and moisture, but also effectively retains the aroma of jasmine tea.
廣東潮州單叢茶，干茶呈長條形，不宜壓迫，否則容易碎、斷。而微量充氮的包裝除保鮮外，還能夠保障茶葉的形態(tài)，避免干茶斷碎造成沖泡時(shí)茶湯苦澀。
Single cluster tea in Chaozhou, Guangdong. The dry tea is long and should not be oppressed, otherwise it is easy to break. In addition to fresh-keeping, the micro nitrogen filled packaging can also protect the shape of tea and avoid the bitterness of tea soup caused by broken dry tea.
氮?dú)庠谑称钒b領(lǐng)域的應(yīng)用廣泛。
Nitrogen is widely used in food packaging.
例如，周黑鴨在鎖鮮系列產(chǎn)品中，使用了氣體調(diào)節(jié)技術(shù)，將包裝盒內(nèi)的空氣置換成氮?dú)夂投趸?，達(dá)到抑制微生物生長的目的，使經(jīng)過長途跋涉的鹵味如同剛出鍋般新鮮。
我們所熟知的樂事薯片也應(yīng)用了氮?dú)庠谑称钒b里，先將包裝內(nèi)部氣體抽離至真空，再注入氮?dú)獾确€(wěn)定氣體，填充氣體后的包裝增強(qiáng)了產(chǎn)品的抗壓性，能夠避免膨化食品受到擠壓粉碎。除此以外，氮?dú)庠诿F茶葉產(chǎn)品中也有少量前衛(wèi)品牌使用。
For example, ZhouHeiYa has used gas regulation technology in its fresh locking products to replace the air in the packaging box with nitrogen and carbon dioxide, so as to inhibit the growth of microorganisms and make the braised taste after a long journey as fresh as just out of the pot.
The well-known Lay’s potato chips also use nitrogen in food packaging. First, the gas inside the package is evacuated to vacuum, and then nitrogen and other stable gases are injected. The gas filled packaging enhances the compression resistance of the product and can prevent extruded food from being crushed. In addition, nitrogen is also used by a few avant-garde brands in rare tea products.
但將微量充氮技術(shù)運(yùn)用到餐飲用茶產(chǎn)品中，我們是首家。（特別鳴謝茶百道朱老師率先提出此項(xiàng)概念）
However, we are the first to apply micro nitrogen charging technology to tea products for catering.
我們已經(jīng)掌握非常成熟的抽氧充氮技術(shù)，擁有一流的生產(chǎn)設(shè)備和一批專業(yè)的技術(shù)人才。并經(jīng)過長期的實(shí)驗(yàn)和交付測試后，我們的抽氧充氮技術(shù)在重要客戶的產(chǎn)品使用中得到高度好評。
We have mastered the very mature technology of oxygen pumping and nitrogen charging, and have first-class production equipment and a group of professional technicians. After long-term experiments and delivery tests, our oxygen pumping and nitrogen charging technology has been highly praised in the use of important customers' products.
從春茶搶“鮮”開采，到多種多樣的保鮮技術(shù)，中國人對“鮮”的追求一直在路上。
From the exploitation of "fresh" spring tea to a variety of fresh-keeping technologies, the Chinese people have been pursuing "fresh".
如今，我們以“氮”為彈，以“鮮”為友，與時(shí)間抗衡，只為成就更好的口感品質(zhì)。
從收獲到生產(chǎn)，我們都始終貫徹品質(zhì)至上的理念，不斷提高標(biāo)準(zhǔn)化、科技化生產(chǎn)水平，以創(chuàng)新爭先。
歡迎與我們?nèi)〉寐?lián)系，將這份鮮味傳遞下去。
Today, we take "nitrogen" as a bomb, "fresh" as a friend, and compete with time, only to achieve better taste quality.
From harvest to production, we always implement the concept of quality first, constantly improve the level of standardized and scientific production, and strive to be the first with innovation.
Welcome to contact us and pass on this delicious taste.
