Everything begins in spring, which is the first of the four seasons.
Speaking of spring, it always gives people a good impression. It is full of vitality, vigor, light and warmth ... There are endless words to describe it, and it always evokes a special feeling in our hearts.
At the beginning of the year, bid farewell to the frost and welcome the breeze and morning dew; Say goodbye to snowflakes and welcome drizzle. In fact, the meaning of spring is far more than the beginning of a year. It symbolizes new hope and warmth, which makes people fascinated.
However, in the fast-paced life of the city, for many people, it is always impossible to fully feel the spring, only that it comes too trivial and messy and disappears in an instant before it can be savored.
A "leaf" knows spring and is fragrant and soft.
It is said that spring comes early in Jiangnan. In fact, the first cup of spring tea in Jiangnan came faster than the pace of spring.
In Jiangnan, whenever we pass through beginning of spring, people begin to expect the beauty and sweetness of spring. Knocking on the door of spring with a cup of spring tea is the best way for Jiangnan people to welcome spring.
The ancients often said: "Spring grows, summer grows, autumn harvests and winter stores". Tea buds germinate in spring, and new tea is fried in spring. Spring and tea always seem to be inextricably linked.
The color, fragrance, taste and rhyme of spring tea can only be felt by tasting. In fact, the custom of "drinking spring tea" has a long history in China, and many outstanding works of recitation have been left by literati in past dynasties.
Liu Cha, a poet in the Tang Dynasty, once said in the poem "Icicle": "Don't double wells, you can usually make spring tea." . Ceng Gong, a poet in the Song Dynasty, also wrote in his poem Baotu Spring: "It is warm in winter and often early, and the taste of Runchun tea is more real." It can be seen that even in the past thousands of years, drinking spring tea is still an outdated and elegant enjoyment.
"Spring rain is as expensive as oil, and spring tea is as expensive as gold." Why is a small leaf so popular with people? Let's see what's extraordinary about it ~
Chun cha cha Shi ling
When it comes to Jiangnan spring tea, many people will think of green tea for the first time. For green tea, especially Longjing, "spring tea" is usually divided into "tea for tomorrow" and "tea before rain". Generally speaking, "tea before tomorrow" is the best, followed by "tea before rain".
Tea before tomorrow refers to the tea picked before Tomb-Sweeping Day. After a winter's rest, tea trees are rich in substances. Before Qingming, the temperature was generally low, the number of tea trees sprouted was limited, and the growth was slow. The yield that could meet the picking standards was very small. Things are rare, so there is a saying that "tea before Ming Dynasty is as expensive as gold".
Tea before rain refers to the tea picked before Grain Rain after Qingming Festival. Although tea before rain is not as delicate as tea before tomorrow, because the temperature rises at this time, the buds and leaves grow relatively fast and the accumulated inclusions are also rich. Compared with the tea before Ming dynasty, it is often superior to the tea before Ming dynasty in umami and bubble resistance, and it is worth tasting.
No matter before the Ming Dynasty or before the rain, it is a treasure in tea in terms of its preciousness.
Spring tea has a good way to pick tea.
Picking tea was a "ceremony" in ancient times. Lu Yu, a Cha Sheng in the Tang Dynasty, left a sentence in the Book of Tea: "When it rains, there are clouds and dew is shining."
In addition to paying attention to the weather, the shape of tea buds also has standards. In the Qing Dynasty, Hu Bingshu recorded in "Tea Affairs": "Tea is half loose and half rolled, that is, one flag and one shot, with white hair on the back and jasper complexion."
Nowadays, with the increase of tea varieties, the picking standards of various teas are different from those in ancient times, but people's attention to tea picking has never changed since ancient times, which also reflects the hard-won of every leaf of spring tea.
Chun cha zhi cha you Dao
Making tea is the key to stimulate the natural "fragrance" and "taste" of tea. Whether it is the freshness of green tea and white tea, or the good foundation of Pu 'er tea, the older it is, the more fragrant it is, which largely depends on the tea-making process.
Because spring tea is mostly tea buds and tender leaves, the consumption of fresh leaves in making tea is far more than that in other seasons. Not only that, in the process of fixing, rolling and drying, the experience of the tea-frying master is also very demanding. If the temperature, humidity, technology and time are not well controlled, the rare spring tea will deteriorate.
As the saying goes, good tea needs good ingredients, but good ingredients may not make good tea. A series of perfect and proper tea-making techniques have played a key role in the value of spring tea.
The tea before the spring breeze turned to rain was all picked by my generation on the mountain. When winter goes and spring comes, the mouth-watering fresh spring tea will seep into our life with the pace of spring.
202 1, Dong Jiachun tea season is about to begin. This time, it will bring: new tea directly collected from the source of Dongjia Tea Warehouse, famous tea made by non-genetic inheritance masters, Pu 'er which can be collected at ultra-low price in the industry, and the first wave of early adopters of spring white tea and green tea; Not only that, there is also a coupon of 1 10,000 yuan ready for you to rob half ~
One year's hope begins with picking the first batch of spring tea, so stay tuned!