鮮，是(shì)人(rén)類除了(le)酸甜苦辣之外(wài)的(de)第五種味覺。

Fresh is the fifth sense of taste of human beings except for swe et, sour, bitter and hot.

在過去(qù)，人(rén)們一(yī)直認為(wèi)鮮味不(bù)屬于基本味覺，直到(dào)1908年(nián)日(rì)本學者池田菊苗提出鮮味概念，過了(le)将近(jìn)一(yī)百年(nián)，人(rén)類這(zhè)個(gè)味覺的(de≥)存在，漸漸被證實，鮮是(shì)作(zuò)為(wèi)一(yī)種能(néng)感到(dào)愉快(kuài)并提高(gāo)食欲的(de)綜合性味≠感。

In the past, people always believed that fresh taste was not a b×asic 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 im®prove appetite.

鮮味在我國(guó)傳統飲食文(wén)化(huà)中占有(yǒu)重要(yào)地(dì)位，是(shì)<追求美(měi)食的(de)重要(yào)指标。早在宋朝林(lín)洪的(de)《山(shān)家(jiā)清供》就(≈jiù)提到(dào)鮮味，稱竹筍“其味甚鮮”；明(míng)代對(duì)“鮮”已有(yǒu)明(míng)确的(de)概念，如(rú)醬油“愈久愈鮮”等；直至清代，人(rén)們更是(shì)普遍接受鮮味的(de)說(shuō)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 verλy fresh taste"; In the Ming Dynasty, there was a clear cεoncept of "freshness", such as soy sauce "fresher with time"; Until the Qing Dy​nasty, people generally accepted the view of fresh taste.

“茶”的(de)鮮從(cóng)何而來(lái)呢(ne)？

Where does the freshness of "tea" come from? 

對(duì)于茶而言，鮮味來(lái)源于茶葉內(nèi)的(de)氨基酸含量，即茶氨酸。但(dàn)，茶要(yào)鮮，還(hái)與茶多(duō)酚分( fēn)不(bù)開(kāi)。茶多(duō)酚與氨基酸的(de)比值，在很(hěn)大(dà)程度上(shàng)協調了(le)茶鮮味的(de)醇度。鮮固然重要(yδào)，如(rú)何做(zuò)好(hǎo)“保鮮”同樣講究。這(zhè)些(xiē)年(nián)來(lái)，我們一(yī)直在思考和(hé)探索如(rú)何鎖住茶的(de)鮮美(měi)，留住口感的(de)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(guó)茶傳統儲存方法有(yǒu)袋裝保存法、金(jīn)屬罐保存法、低(dī)溫保存法等，但(dàn)并不(bù)是(shì)所有(yǒu)的( de)茶葉都(dōu)适用(yòng)于這(zhè)些(xiē)傳統的(de)儲存方式。

Traditional storage methods of Chinese tea include bag storage, m✔etal tank storage, low-temperature storage, etc,But not all te a leaves are suitable for these traditional storage methoδds.

相(xiàng)較于傳統的(de)技(jì)術(shù)，當代茶葉在貯藏保鮮技(jì)術(shù)方面有(yǒu)了π(le)很(hěn)大(dà)程度的(de)飛(fēi)躍，其中包括水(shuǐ)分(fēn)含量控制(zhì)、低(dī)溫₩冷(lěng)藏、除氧、生(shēng)物(wù)保鮮、輻射貯藏保鮮和(hé)減少(shǎo)殘留酶活性等方→式。

Compared with traditional technologies, contemporary tea has made a g♦reat leap in storage and fresh-keeping technologies, including ®water content control, low-temperature refrigeration, deoxygenation, biological fresh-keeping&, radiation storage and reduction of residual enzy<me activity.

随著(zhe)越來(lái)越多(duō)的(de)年(nián)輕人(rén)關注茶飲文(wén)化(huà)，新中式茶飲形成了(le)茶飲行(xíng) 業(yè)的(de)新風(fēng)潮。

主打健康的(de)新中式茶飲對(duì)“鮮”有(yǒu)著(zhe)極高(gāo)的(de)要(yào)求，堅持使用(yòng)好(hǎo)茶基底與新鮮水(shu'ǐ)果、優質牛奶等原料搭配調飲。

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 Chines§e 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-qualπity milk and other raw materials.

但(dàn)新鮮食材的(de)美(měi)味期限短(duǎn)暫，原料從(cóng)生(shēng)産到(dào)儲存的(de)每一(yī)步都(dōu)在搶“鮮”。

醇香的(de)鮮奶從(cóng)奶源地(dì)出發，品質優良的(de)鮮果在最佳賞味期內(nèi)采摘下(xià)，再經冷(lěng)鏈迅速運輸至市(shì)場(chǎng)。

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 ma≥rket quickly through the cold chain.

與鮮果鮮奶不(bù)同的(de)是(shì)，優選的(de)茶葉嫩芽從(cóng)高(gāo)山(shān)采摘後，需經層層工(gōng)序喚醒封存的(de)茶香底蘊，最終流入市​(shì)場(chǎng)。加工(gōng)過程中對(duì)葉态的(de)完整性和(hé)口感的(de)鮮爽度全程把控。

Different from fresh fruits and milk, the preferred tea shoot<s, after being picked from high mountains, need to go through layers of processes to aw≤aken the sealed tea flavor and finally enter the market. The integrity of leaves and↑ the freshness of taste shall be controlled throughout t≠he processing. 

那(nà)麽，如(rú)何将來(lái)自(zì)高(gāo)山(shān)原野的(de)茶“鮮”傳遞下(xià)去(qù)，最後一(yī)道(dào)儲存運輸就(jiù)成為(wèi)了(le)品質把關的(de)最後一(yī)步。加之中國(guó)幅員(yuán)遼闊，地(dì)域氣候多(duō×)樣，對(duì)茶葉鮮度的(de)保存極具挑戰性。

Then, how to pass on the "fresh" tea from the mountains and plains, t∞he final storage and transportation will become the last step of quality control. In additio&n, China has a vast territory and diverse regional climate, which is very cha♣llenging for the preservation of tea freshness.

為(wèi)給大(dà)衆帶來(lái)更佳的(de)新中式茶飲味蕾享受，我們引進了(le)“抽氧充氮”這(zhè)一(yī)鎖鮮技(jì)術(shù)，能(néng)夠有(yǒu)效減少(shǎo)茶葉在儲存和(hé)運輸過程中δ對(duì)內(nèi)置風(fēng)味造成味道(dào)的(de)損失。

In order to bring better enjoyment of the taste buds of the new Chinese tea to the public, w£e have introduced the technology of "pumping oxygen and f✘illing nitrogen", which can effectively reduce the loss of flavor to the builtσ-in flavor of tea during storage and transportation.

氮氣，是(shì)一(yī)種無色無味的(de)惰性氣體(tǐ)，化(huà)學性質不(bù)活潑。用(yòng)氮氣保鮮的(de)食品溫↔度不(bù)會(huì)發生(shēng)變化(huà)，能(néng)鎖住水(shuǐ)分(fēn)，保持食品的(de)營養、質地(dì)、色✘澤和(hé)口感。中國(guó)茶講究色、香、味、形，使用(yòng)氮氣可(kě)以減輕茶葉感官品質變化(huà)程度，且對(duì)茶葉不(bù)會(huì)有(yǒu)任何改變，還(hái)能(néng)夠增強貯藏性能β(néng)，延長(cháng)有(yǒu)效貯藏期，保證其品質更佳。

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 o←f 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 qual<ity.

抽氧充氮是(shì)當代茶葉貯藏保鮮的(de)一(yī)項技(jì)術(shù)。

抽氧充氮采用(yòng)制(zhì)氮機(jī)制(zhì)造産品使用(yòng)的(de)氮氣，再将包裝袋中的(de)氧氣抽出，充入氮氣，再嚴密封口∞，從(cóng)而抑制(zhì)茶葉氧化(huà)劣變。

Oxygen pumping and nitrogen filling use nitrogen used in the nitrogen machine to manufac→ture 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(guó)的(de)工(gōng)夫紅(hóng)茶，擁有(yǒu)條索分(fēn)明(míng)的(de)形态，若進行(xíng)真空(kōng)抽離(lí)β的(de)包裝儲存，茶葉經過擠壓緊實，則會(huì)導緻葉體(tǐ)支離(lí)破碎，影(yǐng)響其形态和(hé)口感。相(xiàng)反，進行(xíng)微(wēi)量充氮的(de)包‌裝輕微(wēi)膨脹，能(néng)夠讓茶與茶之間(jiān)形成安全的(de)保護距離(lí)，讓茶葉屏住“呼吸”。既保鮮，也(yě)舒适。

China's Gongfu black tea has a distinct shape. If the tea is♥ packed and stored in vacuum, it will be compressed and compact≥ed, which will lead to the fragmentation of the leaves, affecting its shape and tas​te. 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 "bre>ath". It is fresh and comfortable.

茉莉花(huā)茶，是(shì)綠(lǜ)茶的(de)再加工(gōng)茶，含水(shuǐ)量高(gāo)、易跑香。因此在包裝儲存時(s¶hí)更注重密封性和(hé)防潮。茉莉花(huā)茶進行(xíng)了(le)微(wēi)量充氮包裝工(gōng)藝，先将袋內(nè★i)的(de)氧氣抽出，充入氮氣，再嚴密封口。此舉既避免了(le)氧化(huà)和(hé)受潮，同時(shí)也 (yě)有(yǒu)效的(de)留存住了(le)茉莉花(huā)茶的(de)香氣。

Jasmine tea is a reprocessed tea of green tea with high water content and easy fragrance. Therefo©re, more attention is paid to sealing and moisture-proof when✔ packaging and storage. Jasmine tea was packed with micro nitrogen filling process. Fir$st, 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(dōng)潮州單叢茶，幹茶呈長(cháng)條形，不(bù)宜壓迫，否則容易碎、斷。而微(wēi)量充氮的(de)包裝除保鮮外(wài)，還(hái)σ能(néng)夠保障茶葉的(de)形态，避免幹茶斷碎造成沖泡時(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-keep✘ing, the micro nitrogen filled packaging can also protect the shape of tea ≠and avoid the bitterness of tea soup caused by broken dry tea.

氮氣在食品包裝領域的(de)應用(yòng)廣泛。

Nitrogen is widely used in food packaging.

例如(rú)，周黑(hēi)鴨在鎖鮮系列産品中，使用(yòng)了(le)氣體(tǐ)調節技(jì)術(shù)，将包裝盒內(nèi)的(de)空(kōng)氣置換成氮氣和(♣hé)二氧化(huà)碳，達到(dào)抑制(zhì)微(wēi)生(shēng)物(wù)生(shēng)長(cháng)的(de)目的(de)，使經過長(cháng✔)途跋涉的(de)鹵味如(rú)同剛出鍋般新鮮。

我們所熟知(zhī)的(de)樂(yuè)事(shì)薯片也(yě)應用(yòng)了(le)氮氣在食品包裝裡(lǐ)，先将包裝內(nèi)β部氣體(tǐ)抽離(lí)至真空(kōng)，再注入氮氣等穩定氣體(tǐ)，填充氣體(tǐ)後的(de)包裝增強了(leγ)産品的(de)抗壓性，能(néng)夠避免膨化(huà)食品受到(dào)擠壓粉碎。除此以外(wài)，氮氣在名貴茶葉産品中也(yě)有λ(yǒu)少(shǎo)量前衛品牌使用(yòng)。

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 a₽re injected. The gas filled packaging enhances the γcompression resistance of the product and can prevent extruded food from being crushed. In additio n, nitrogen is also used by a few avant-garde brands in rare tea products . 

但(dàn)将微(wēi)量充氮技(jì)術(shù)運用(yòng)到(dào)餐飲用(yòng)茶産品中，我們是(shì)首家(jiā)。（特别鳴謝(xiè)茶百道(dào♣)朱老(lǎo)師(shī)率先提出此項概念）

However, we are the first to apply micro nitrogen charging technology to tea products for cateri♠ng.

我們已經掌握非常成熟的(de)抽氧充氮技(jì)術(shù)，擁有(yǒu)一(yī)流的(de)生(¶shēng)産設備和(hé)一(yī)批專業(yè)的(de)技(jì)術(shù)人(rén)才。并經過長"(cháng)期的(de)實驗和(hé)交付測試後，我們的(de)抽氧充氮技(jì)術(shù)在重要(yào)客戶的(de)産品使用(yòng)中得(de)到(dào®)高(gāo)度好(hǎo)評。

We have mastered the very mature technology of oxygen pu‌mping and nitrogen charging, and have first-class production equipment an♦d a group of professional technicians. After long-term experim∞ents and delivery tests, our oxygen pumping and nitrogen charging technology haΩs been highly praised in the use of important customers' products.

從(cóng)春茶搶“鮮”開(kāi)采，到(dào)多(duō)種多(duō)樣的(de)保鮮技(jì)術(shù)，中國(guó)人(rén)對(duì)“鮮”的(de)追求一(yī)直在路(lù)上(shàng)。

From the exploitation of "fresh" spring tea t≥o a variety of fresh-keeping technologies, the Chinese people have been puβrsuing "fresh". 

如(rú)今，我們以“氮”為(wèi)彈，以“鮮”為(wèi)友(yǒu)，與時(shí)間(jiān)抗衡，隻為(wèi)成就(jiù)更好(hǎo)的(de)口感品質。

從(cóng)收獲到(dào)生(shēng)産，我們都(dōu)始終貫徹品質至上(shàng)的(de)理(lǐ)念，不(bù)斷提高(gāo)标準化(huà)、科(kē)技(jì)化(huà )生(shēng)産水(shuǐ)平，以創新争先。

歡迎與我們取得(de)聯系，将這(zhè)份鮮味傳遞下(xià)去(qù)。

Today, we take "nitrogen" as a bomb, "fre'sh" 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 w<ith innovation.

Welcome to contact us and pass on this delicious taste.