維持臺灣茶業產銷秩序方法之研究

Abstract

臺灣茶舉世聞名，價格好，但因品種、製茶技術與機械外流，導致中國大陸、越南等地都有以臺灣的製茶技術生產「台式茶」大量回銷臺灣；也有業者以低海拔、低價茶葉混裝於高海拔、高價茶葉的包裝進行矇騙。因此，如何維持臺灣茶業產銷秩序成為臺灣茶產業發展的重要課題。本研究參考其他國家飲料作物之成功模式，透過實地參訪考察學習，輔以易懂的茶葉感官品評方法，建立臺灣茶專屬的分類分級系統；並透過穩定性同位素、元素分析、茶葉色素成分分析與DNA分析等方法，建立相關茶葉產地鑑別方法與成茶品種鑑定技術，以維持良好的茶葉產銷秩序。本研究試驗結果顯示利用穩定性同位素δ13C、δ15N及元素含量進行主成分分析，可用來鑑別是否為高山茶。利用鉀(K)、鈣(Ca)、鎂(Mg)、錳(Mn)、鐵(Fe)、鋁(Al)、鋅(Zn)、銅(Cu)、鉛(Pb)、鎘(Cd)與砷(As)等11 種元素含量所建立的礦物元素指紋圖譜可呈現產區特性，在茶葉產區輔助判別上具有實用的潛力。白毫烏龍茶之茶葉品質的判別除感官品評之香氣滋味外，花青素或類胡蘿蔔素含量亦可為判別茶葉品質的輔助指標。本研究透過實地考察與訪談，並經整理分析瞭解日本綠茶、法國葡萄酒、義大利葡萄酒及橄欖油等各國的制度及銷售文化，進而擬定了以「茶話」(terroir，或稱風土) 為核心的臺灣茶分類分級系統及精準易懂的茶葉感官品評方法 (茶葉分析圖像化技巧及情感式必殺技量表記憶法)。並冀望將各國成功的經驗導入，期能建立有利於茶產業發展的臺灣茶銷售文化：包括推動產品在地品牌化與差異化、透過社團活動進行校園的推廣、政府鼓勵依照地方特色種植新品種及開發新商品、建立與餐點結合的飲食文化、結合次文化與團體進行跨域宣傳推廣、推廣感官品評的制度方法並加強推廣人員的教育及資格認定、葡萄酒的AOC與DOCG分級制度、標示清楚的葡萄酒酒標、價格標示清楚之商品與試飲活動等。以上有利於茶產業發展的臺灣茶銷售文化，有的需要政府推動，有的需要民間單位的配合執行。唯有政府和民間合作無間，才能建立起良好的茶葉銷售文化，確保臺灣茶產業的永續發展。

Taiwan-tea is famous all over the world and its price is excellent, but due to the outflow of some cultivars, tea- manufacturing technology and machinery, China, Vietnam and other places have produced 'Taiwanese-type tea' sold back to Taiwan in large quantities. There are also some merchants who mix low-altitude and low-priced tea into the packaging of high-altitude, high-priced tea to deceive. Therefore, how to maintain the production and marking order has become an important issue for Taiwan tea industry. This research refers to the successful models of beverage crops in other countries. Through field visits and learning, supplemented by easy-to-understand tea sensory evaluation methods, a unique classification and grading system for Taiwan tea is established. Through stable isotope, elemental analysis, tea pigment composition analysis and DNA analysis and other methods, establish relevant tea origin identification methods and tea cultivars identification techniques to maintain a good tea production and sales order. The results show that principal component analysis using stable isotopes δ13C, δ15N and element content can be used to identify whether it is high mountain tea. The mineral element fingerprints established by potassium (K), calcium (Ca), magnesium (Mg), manganese (Mn), iron (Fe), aluminum (Al), zinc (Zn), copper (Cu), lead (Pb), cadmium (Cd) and arsenic (As) can show the characteristics of production areas, and has practical potential in the auxiliary identification of tea production areas. In addition to the aroma,and taste, the changes in anthocyanin or carotenoid content may also be auxiliary indicators for judging the quality of tea in the white-tip oolong tea. Through field investigations and interviews, this research has organized and analyzed the systems and sales cultures of Japanese green tea, French wine, Italian wine, and olive oil, etc., and then formulated a “terroir” as the core. Taiwan- tea classification and grading system and accurate and easy-to-understand tea sensory evaluation methods (Tea Analysis Graphicalizing Skills and emotional hi-sazu-waza’s scale memory method), and hope to import the successful experience of various countries, hoping to establish a Taiwan Tea sales culture that is conducive to the development of the tea industry: including promoting local branding and differentiation of products, promoting campuses through community activities, encouraging the cultivation of new cultivars and developing new products according to local characteristics, establishing a food culture combined with meals, combining subcultures and groups Carry out cross-domain publicity and promotion, promote the system and method of sensory evaluation, and strengthen the education and qualification of promoters, the AOC and DOCG grading system of wine, clearly marked wine labels, products with clearly marked prices and tasting activities, etc. The above-mentioned Taiwan tea sales culture that is conducive to the development of the tea industry, some need the government to promote, and some need the cooperation of private units. Only through the cooperation between the government and the private sector can a good tea sales culture be established and the sustainable development of Taiwan's tea industry be ensured.