鲜，是人类除了酸甜苦辣之外的第五种味觉。

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

在过去，人们一直认为鲜味不属于基本味觉，直到1908年日本学者池田菊苗提出鲜味概念，过了将近一百年，人类这个味觉的存在，渐渐被证实，鲜是作为一种能感到愉快并提高食欲的综合性味感。

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.

鲜味在我国传统饮食文化中占有重要地位，是追求美食的重要指标。早在宋朝林洪的《山家清供》就提到鲜味，称竹笋“其味甚鲜”；明代对“鲜”已有明确的概念，如酱油“愈久愈鲜”等；直至清代，人们更是普遍接受鲜味的说法。

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”的鲜从何而来呢？

Where does the freshness of "tea" come from? 

对于茶而言，鲜味来源于茶叶内的氨基酸含量，即茶氨酸。但，茶要鲜，还与茶多酚分不开。茶多酚与氨基酸的比值，在很大程度上协调了茶鲜味的醇度。鲜固然重要，如何做好“保鲜”同样讲究。这些年来，我们一直在思考和探索如何锁住茶的鲜美，留住口感的丰富。

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.

中国茶传统储存方法有袋装保存法、金属罐保存法、低温保存法等，但并不是所有的茶叶都适用于这些传统的储存方式。

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.

相较于传统的技术，当代茶叶在贮藏保鲜技术方面有了很大程度的飞跃，其中包括水分含量控制、低温冷藏、除氧、生物保鲜、辐射贮藏保鲜和减少残留酶活性等方式。

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.

随着越来越多的年轻人关注茶饮文化，新中式茶饮形成了茶饮行业的新风潮。

主打健康的新中式茶饮对“鲜”有着极高的要求，坚持使用好茶基底与新鲜水果、优质牛奶等原料搭配调饮。

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.

但新鲜食材的美味期限短暂，原料从生产到储存的每一步都在抢“鲜”。

醇香的鲜奶从奶源地出发，品质优良的鲜果在最佳赏味期内采摘下，再经冷链迅速运输至市场。

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.

与鲜果鲜奶不同的是，优选的茶叶嫩芽从高山采摘后，需经层层工序唤醒封存的茶香底蕴，最终流入市场。加工过程中对叶态的完整性和口感的鲜爽度全程把控。

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，如何将来自高山原野的茶“鲜”传递下去，最后一道储存运输就成为了品质把关的最后一步。加之中国幅员辽阔，地域气候多样，对茶叶鲜度的保存极具挑战性。

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.

为给大众带来更佳的新中式茶饮味蕾享受，我们引进了“抽氧充氮”这一锁鲜技术，能够有效减少茶叶在储存和运输过程中对内置风味造成味道的损失。

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.

氮气，是一种无色无味的惰性气体，化学性质不活泼。用氮气保鲜的食品温度不会发生变化，能锁住水分，保持食品的营养、质地、色泽和口感。中国茶讲究色、香、味、形，使用氮气可以减轻茶叶感官品质变化程度，且对茶叶不会有任何改变，还能够增强贮藏性能，延长有效贮藏期，保证其品质更佳。

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.

抽氧充氮是当代茶叶贮藏保鲜的一项技术。

抽氧充氮采用制氮机制造产品使用的氮气，再将包装袋中的氧气抽出，充入氮气，再严密封口，从而抑制茶叶氧化劣变。

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.

中国的工夫红茶，拥有条索分明的形态，若进行真空抽离的包装储存，茶叶经过挤压紧实，则会导致叶体支离破碎，影响其形态和口感。相反，进行微量充氮的包装轻微膨胀，能够让茶与茶之间形成安全的保护距离，让茶叶屏住“呼吸”。既保鲜，也舒适。

China's Gongfu black tea has a distinct shape. If the tea is packed and stored in vacuum, it will be compressed and 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，是绿茶的再加工茶，含水量高、易跑香。因此在包装储存时更注重密封性和防潮。茉莉花茶进行了微量充氮包装工艺，先将袋内的氧气抽出，充入氮气，再严密封口。此举既避免了氧化和受潮，同时也有效的留存住了茉莉花茶的香气。

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.

广东潮州单丛茶，干茶呈长条形，不宜压迫，否则容易碎、断。而微量充氮的包装除保鲜外，还能够保障茶叶的形态，避免干茶断碎造成冲泡时茶汤苦涩。

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.

氮气在食品包装领域的应用广泛。

Nitrogen is widely used in food packaging.

例如，周黑鸭在锁鲜系列产品中，使用了气体调节技术，将包装盒内的空气置换成氮气和二氧化碳，达到抑制微生物生长的目的，使经过长途跋涉的卤味如同刚出锅般新鲜。

我们所熟知的乐事薯片也应用了氮气在食品包装里，先将包装内部气体抽离至真空，再注入氮气等稳定气体，填充气体后的包装增强了产品的抗压性，能够避免膨化食品受到挤压粉碎。除此以外，氮气在名贵茶叶产品中也有少量前卫品牌使用。

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. 

但将微量充氮技术运用到餐饮用茶产品中，我们是首家。（特别鸣谢茶百道朱老师率先提出此项概念）

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

我们已经掌握非常成熟的抽氧充氮技术，拥有一流的生产设备和一批专业的技术人才。并经过长期的实验和交付测试后，我们的抽氧充氮技术在重要客户的产品使用中得到高度好评。

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.

从春茶抢“鲜”开采，到多种多样的保鲜技术，中国人对“鲜”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，我们以“氮”为弹，以“鲜”为友，与时间抗衡，只为成就更好的口感品质。

从收获到生产，我们都始终贯彻品质至上的理念，不断提高标准化、科技化生产水平，以创新争先。

欢迎与我们取得联系，将这份鲜味传递下去。

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.