It was listed as a tribute in the Tang Dynasty, and the ancients also called Biluochun "Kung Fu Tea" and "New Blood Tea". High-grade "Biluochun" has delicate tea buds. 0.5 kg of dry tea needs 60,000-70,000 tea buds. After frying, the dried tea strips are tightly knotted, with exposed white hairs, silvery green color, attractive jadeite and curled into snails. It was produced in spring, hence the name "Biluochun". This tea is a famous tea in China. The white clouds in the cup are rolling and the fragrance is overflowing.
Chinese name Biluochun
It's not called "Biluochun", the Buddha is tempted.
plant kingdom
angiosperm
magnoliopsida
Subclass primitive perianth
Sam tea
Keshan tea
Distribution: Dongting Mountain, Taihu Lake, Suzhou City, Jiangsu Province
British biluochun tea
Bieyang green tea
Originated in Sui and Tang Dynasties.
catalogue
The historical evolution of 1
2 Distribution of origin
3 manufacturing process
courage
Heat the green bamboo strips to prepare for writing.
rotate
Show off your talents through friction.
Dried
Frying characteristics
Four-level classification
Level 5 standard
6 tea tasting guides
Identification method
Appearance characteristics
Intrinsic characteristics
Brewing method
Drinking method
Storage requirements
7 Value function
8 tea culture
The historical evolution of 1
edit
Biluochun tea has a history of 1000 years. The locals first called Dongting tea, also called scary incense. According to legend, a nun went to the mountains for a spring outing and picked some tea. After making tea, it smells strange and blurts out "it smells scary", so the locals call this kind of tea "scary fragrance". During the reign of Emperor Kangxi of the Qing Dynasty, Emperor Kangxi tasted this famous tea, which was green in color and rolled like a snail, and was greatly appreciated. However, he felt that it was "surprised and fragrant" and its name was indecent, so it was named "Biluochun". The origin of this tea name is not only given by Emperor Kangxi when he visited Taihu Lake, but also the legend that Biluochun had a tea name in Ming Dynasty. There is also a clever explanation, because it is green in color, curled like a snail, harvested in spring and collected from Biluofeng, hence the name Biluochun. This kind of tea has a long history and became a tribute tea every year during the Kangxi period of the Qing Dynasty.
Robbie Cui Fei Tai Lake beautiful new rain print water cloud Xi 'an.
Robbie Cui Fei Tai Lake beautiful new rain print water cloud Xi 'an.
Dongting Biluochun production area is a famous tea-fruit intercropping area in China. Tea trees are planted alternately with peach, plum, apricot, plum, persimmon, orange, ginkgo, pomegranate, all-red and all-green fruit trees. Tea trees and fruit trees are connected by branches and roots. The aroma of tea and fruit has cultivated the natural quality of "Biluochun". As the Ming Dynasty's Tea Solution said, "Tea gardens should not be mixed with evil trees, but osmanthus, plum blossom, magnolia, rose and pine and bamboo can shelter frost and snow and autumn sun." Tea trees and fruit trees are planted alternately, which makes Biluochun tea have unique natural tea fragrance and excellent quality. The finished tea is compact in shape, slender in rope, light green, elegant in aroma, fresh and refreshing, clear in soup color, soft and uniform in leaf bottom, and sweet after drinking.
Biluochun tea is tight, curled like a snail, with white hair exposed, silvery green and dark green, and tender leaves. After brewing, the tea leaves slowly stretch and fly up and down, with silvery green color, fragrant fragrance, cool and sweet. As early as the late Tang Dynasty and early Song Dynasty, it was listed as a tribute. Biluochun, named after its tea, is green in color and looks like a spiral ring, which is produced in early spring.
The shape of the rope is slender, with hair all over and white hair hidden; After soaking in tea, the color is light green and bright, the taste is fragrant and rich, and it has a sweet feeling after drinking. People praised: "copper wire strips, spiral, covered with hair, fragrant and fruity, fresh and refreshing." The unique flower and fruit fragrance of snail in Dongting is mainly because it grows in the orchard and is nourished by the unique water and soil in Dongting. Other "Biluochun" has no fragrance and fruity fragrance, only fertile soil and green leaves.
Dongting Biluochun is a treasure of famous tea in China, which is famous at home and abroad for its beautiful appearance, bright color, rich aroma and mellow taste. When did "Biluochun" begin and where did its name come from? There are different opinions. According to the Grand View of unofficial history in Qing Dynasty (Volume I), "There are several wild teas on the cliff of Robbie Peak in Dongting Mountain, and the natives call them' astringent'. Kangxi's birthday ... Chen Fu Zhu Pei bought this kind of tea ... named "Biluochun" because of its name. Since there is a local department, 18 years old will buy service. " According to legend, Wang Ao, the prime minister of the Ming Dynasty, was a native of Donghoushan Land Lane, and "Biluochun" was his title.
According to the record with the sword, "there is tea in Dongting Mountain, which is slightly delicate and extremely sweet, commonly known as' scary', especially the one that produces Biluofeng, named' Biluochun'". If this is true, Biluochun tea should have started from the Ming Dynasty, and it was famous before Qianlong went down to the south of the Yangtze River.
According to Wang Yingkui's "Liu Nan Essay" in Qing Dynasty, in the spring of the thirty-eighth year of Emperor Kangxi (1699), the emperor made his third southern tour. The governor bought a "shocking" fine tribute from the local tea master Zhu. The emperor was unruly by his name and was named "Biluochun". This is one of the stories about the origin of Biluochun's nickname. Later generations commented that Emperor Kangxi took its turquoise color, curled up like a snail, picked it in spring, and got it from Robby Peak in Dongting, giving it a good name. Since then, "Biluochun" has become famous all over the world and has become a tribute to the Qing Palace. [ 1]
From 2009, Dongting Biluochun Tea will implement the new national product quality standards. The implementation of the new standard will guide the core of the development of Biluochun tea industry and adjust various fields such as tea planting, processing and production, sales and consumption, and government supervision. [2]
2 Distribution of origin
edit
Biluochun is produced in Dongting Mountain and Dongting Mountain in Dongting Lake, hence its name. Approved by the General Administration of Quality Supervision, Inspection and Quarantine in 2002, it obtained the protection of geographical indication products.
Tea is planted in Xishan Town (now Jinting Town) 12 administrative villages. Key tea-growing areas are distributed in Bingchang, Shigongtang, Dongcun, Li Yalong, Donghe and Dimly discernible villages, as well as in Cai Dong, Linwu, Tingshan, Jiangdong and Yuanshan. The tea garden covers an area of 965 hectares. Among the twelve administrative villages in dongshan town, tea areas are mainly distributed in five villages in mountainous areas: Moli, Robbie, Shuangwan, Yangwan and Luxiang. [ 1]
3 manufacturing process
edit
courage
Biluochun tea tree is interplanted with loquat tree, peach tree and other fruit trees.
Biluochun tea tree is interplanted with loquat tree, peach tree and other fruit trees.
Biluochun has three characteristics: first, it is picked early; second, it is picked tender; third, it is picked clean. Mining around the vernal equinox every year, and ending around Grain Rain. The quality of pre-Ming tea collected from vernal equinox to Qingming is the most precious. Usually, the raw materials with bud leaves and bud length 1.6 ~ 2.0 cm are picked, and the leaves are rolled like finches, which is called "finches". It takes about 68 ~ 74000 buds to fry 500 grams of high-grade "Biluochun". In history, 500 grams of dry tea has reached about 90 thousand buds, which shows that the tea is tender and the picking skills are extraordinary. The tender leaves are rich in amino acids and tea polyphenols. Superior environmental conditions, coupled with high-quality fresh leaf raw materials, provide a material basis for the formation of "Biluochun" quality.
The collected bud leaves must be carefully picked in time, and the fish leaves and unqualified bud leaves should be removed to keep the bud leaves uniform. It usually takes 2-4 hours to pick one kilogram of bud leaves. In fact, the process of picking bud leaves is also the process of spreading fresh leaves, which can promote the slight oxidation of inclusions and is conducive to the formation of quality. Generally, it is picked at 5~9 o'clock, picked at 9 ~ 15, and fried at 5~ night, so that it can be picked on the same day and fried on the same day, and tea is not fried overnight.
Heat the green bamboo strips to prepare for writing.
It is carried out in a flat pot or an inclined pot. When the pot temperature is 190 ~ 200℃, throw about 500g of leaves, mainly shaking, stir-fry with both hands, and reach the goal of fishing, shaking, killing evenly, killing thoroughly, without red stems, red leaves and scorched leaves, which lasts for 3~5 minutes.
rotate
The pot temperature is 70 ~ 75℃, and three methods of shaking, frying and kneading are used alternately, and shaking, frying and kneading are carried out at the same time. With the decrease of tea moisture, it gradually forms strips. When frying, hold the tea leaves moderately. Too loose is not conducive to tight strips, too tight tea leaves overflow, and it is easy to form a "rice crust" on the pot surface, resulting in a burnt taste, which makes the tea leaves black, the tea strips break and the fine hairs are fragile. When the dryness of tea reaches 60% to 70%, the time is about 10 minute, and the pot temperature is continuously reduced to the process of kneading and displaying fineness. It lasted about 12 ~ 15 minutes.
Show off your talents through friction.
Forming a snail-like curl and velvet-like shape is the key process. The pot temperature is 50 ~ 60℃, while frying, all the tea leaves are forcibly kneaded into several small balls with both hands, and shaken from time to time, repeatedly, until the rope curls and hairs are exposed. When it is about 80% dry, it will enter the drying process. Duration 13~ 15 minutes.
Dried
By gently kneading and frying, the purpose of setting, continuing hair and evaporating water can be achieved. When it is about 90% dry, take a pot and spread the tea leaves on mulberry paper. Put the paper on the pot and bake it with slow fire until it is dry enough. The pot temperature is about 30 ~ 40℃, and the water content of dry leaves is about 7%, lasting for 6 ~ 8 minutes. The whole journey takes about 40 minutes.
Frying characteristics
Hands don't touch the tea, the tea doesn't leave the pot, stir-fry in the middle, stir-fry in the middle, stir-fry and knead together, operate continuously, and eat from the pot. The main processes are: enzyme fixation, kneading, kneading and drying. [3]
Four-level classification
edit
Biluochun tea
Biluochun tea
The national standard of Dongting Biluochun tea is divided into five grades: Grade I, Grade II, Grade I, Grade II and Grade III. The temperature of wok, the amount of leaves thrown and the degree of exertion increased with the decrease of grade. That is, the pot temperature is low, the amount of leaves thrown is large, and the molding force is heavy.
First-class Biluochun, silvery white, dense, slender strings, curled into snails, covered with white hair. After brewing, the soup is green and clear, with rich aroma, fresh and mellow taste and lasting sweetness. The fake "Biluochun" is black, green and dull, and has no fragrance after brewing. The soup is yellow and black, like old tea overnight.
Biluochun is of good quality. According to the "Tea Theory" written by Zhenjun (1857 ~ 19 18) in the late Qing Dynasty, "Biluochun served tea, so it was Tianchi in the Soviet Union, followed by Longjing; Tea is a little strong. ........................................................................................................................................................................... shows that "Biluochun" is the best in history. Its quality characteristics are: the rope is slender, curled into a snail, hairy all over, silvery white and hidden green, rich in aroma, fresh and mellow in taste, green and clear in soup color and bright in leaf bottom. Known as "one tender (bud leaves) and three fresh" (color, fragrance and taste).
Spring tea grading
Biluochun is divided into 7 grades, with the grade 1 ~ 7, the bud leaves gradually increase and the villi gradually decrease. Local tea farmers described Biluochun as "copper wire strip, spiral, covered with hair, fragrant and fruity, fresh and refreshing."
Level 5 standard
edit
According to the national standards, Dongting Biluochun tea is divided into five grades according to the product quality: Grade One, Grade Two, Grade One, Grade Two and Grade Three, among which Grade One and Grade Two are the most valuable. Bud leaves gradually increased with the grade 1 ~ 7, and villi gradually decreased. The temperature of the wok, the amount of leaves thrown and the degree of exertion increase with the decrease of the grade, that is, the lower the grade, the higher the temperature of the wok, the more Harrison thrown and the heavier the exertion. Biluochun tea is picked around the vernal equinox every year and ends around Grain Rain. Biluochun tea collected from vernal equinox to Qingming Festival has the best quality. Usually, a bud and a leaf are used as raw materials, the bud length is 1.6-2.0 cm, and the leaf looks like a sparrow tongue, which is called "sparrow tongue". Generally, after tea on April 20, the local people are not called "Biluochun", but called fried green.
Grade 1: the rope is slender and curled into snail shape, with much hair, silvery green and hidden green, fresh and moist in color, tender and fragrant, sweet and refreshing in taste, bright and green in soup color, tender and even at the bottom of leaves with many buds. In the selection of fresh leaves, Biluochun tea is fried from one bud to one leaf (commonly known as a chess game, a xxx bud is like a flag of xxx leaf) to a single bud.
Grade two: the rope is slender, coiled into snail shape, covered with fluffy hair, silvery green and hidden green, fragrant and elegant, full of sweetness, fresh and refreshing, with a long aftertaste. The leaves are tender and even have many buds. Super second-class tea is the top grade in Biluochun.
First-class: the rope is still slender, curled into a snail, covered with white hair, even, tender and fragrant, fresh and mellow, the soup is green and bright, and the leaves are bright and green. Picking and frying a leaf is called "one tender (bud leaf) and three fresh" (color, fragrance and taste).
Grade II: Curled like a snail, with white hair exposed, silvery green and dark green, and tender leaves. After brewing, the taste of tea slowly stretches and dances up and down. Tea is silvery green, fragrant, cool and sweet, fresh and refreshing.
Grade three: slender rope, curled into snail shape, covered with fluffy fluff, silvery green and hidden green, elegant fragrance, rich sweetness, fresh and refreshing, and long aftertaste. It is the first choice for daily tea in offices and families.
Super grade: fried green tea is cheap, and the production period is around April. It is tea before rain. This kind of tea tastes a little stronger than tea in early spring and is resistant to foaming.
First-class fried green tea: the shape is still snails, and the color is dark green. It is still intact, with a little green shell fragments, pure taste, yellow-green soup color, tender and uneven leaf bottom, slightly green and slightly dark green. [4]
6 tea tasting guides
edit
Identification method
Look at the appearance color: Biluochun without pigment is soft and natural, and Biluochun with pigment looks bright, green and obviously colored.
Look at the color of the tea soup: After Biluochun is brewed with boiling water, the color of the soup without pigment looks clear, soft and Huang Liang, while the color of the tea soup with pigment looks bright and obviously green. [5]
The difference between Longjing and Biluochun
Biluochun is produced in Dongting Mountain. Taihu Lake is characterized by rising water vapor, long fog, moist air, slightly acidic soil and loose texture, which is very suitable for tea tree growth. Biluochun tea has a special floral fragrance due to the interplanting between tea trees and fruit trees.
Longjing comes from West Lake. Longjing is one of the four famous teas in Hangzhou, China. It has the characteristics of "green color, strong fragrance, sweet taste and beautiful shape".
Appearance characteristics
The rope is slender and curled in a spiral shape, and the whole body is fluffy. The color is silver green, dark green and windy. Tea buds are tender and complete, without petioles, "trouser legs", yellow leaves and old pieces.
Intrinsic characteristics
It has a particularly strong fragrance, which is the fragrance of flowers and fruits. After soaking, the taste is fresh and mellow, the aftertaste is sweet and thick, the soup color is light green and neat, the bud head appears first, and the bud head is small and big. When identifying authenticity, you can compare authenticity, and those who do not have the above characteristics can be regarded as fakes.
Brewing method
The soaking method of Biluochun is different according to the quality of tea:
First, the shape is compact and heavy.
1. After scalding the cup, first flush the water with appropriate temperature into the cup, and then take the tea and put it in, without covering it.
2. After a period of time, the tea soup is cool enough to taste, so you can enjoy tea. This is a bubble. In tea tasting, the temperature of drinking and smelling tea soup is 45-55℃ based on 5 minutes. If it is higher than 60℃, it will burn the nose and mouth. Below 40℃, the aroma is low and the taste is astringent. This time is not easy to master. If you use a glass, you usually hold the glass in your hand and feel that the temperature is suitable for immediate drinking; If you cover the bowl, pour some tea soup on the back of your hand and check its temperature.
3, the first tea soup, and one third, can be renewed. These are two bubbles. If the tea leaves are thin, the second tea soup is thick, and the tongue is fragrant after drinking, and the teeth and cheeks are fragrant, which is endless. Drink it three times, and the tea is generally light. [5]
Second, the tea of the pine tree exhibition.
1. After ironing the cup, put the tea into the cup. At this time, the higher cup temperature has faintly smelled of roasted tea.
Biluochun tea
Biluochun tea
2. Flush the water to one-third of the cup capacity (or less, but cover the tea leaves) at an appropriate temperature. This kind of tea itself is relatively stretched, and it is easy to burn the young leaves without the impact of water. The method adopted is that if a glass is used, water is injected along the rim of the glass, and when the bowl is covered, the lid is attached to one side of the glass in turn, and water is injected into the lid to make it fall along the rim of the cup. Then gently shake the teacup to let the tea fully soak.
3. Stop for about two minutes, wait for the dry tea to absorb water and stretch, and then flush until it is full. The flushing method is the same as above. At this time, the tea leaves either dance or fluctuate, and have a unique tea flavor. [6]
Drinking method
1. Please choose a place with elegant environment and fresh air.
2. Please choose clean and odorless teacups and tea sets.
3. Please choose high-quality mineral water.
4. Fill the tea leaves with water first, and make sure that the boiled water injected into the cup has cooled to below 70 degrees Celsius when placing the tea leaves.
Storage requirements
The storage conditions of Biluochun are very particular. The traditional storage method is to wrap the tea leaves in paper, fill them with massive lime, put the tea leaves and ash into a jar at regular intervals, and seal and absorb moisture for storage. With the development of science, in the past few years, it was packed in three-layer plastic fresh-keeping bags, which were tightly tied layer by layer to isolate the air. Stored in the refrigerator or refrigerated room below 10℃, after more than a year of long-term storage, its color, fragrance and taste are like new tea, fresh and refreshing. [5]
7 Value function
edit
Biluochun is one of the representative products of green tea. According to the research on the health care effect of tea in traditional Chinese medicine and modern pharmacology in China, it is considered that tea tastes bitter, sweet and cool, and acts on human heart, liver, spleen, lung, kidney and five meridians. Bitter tea can diarrhea, dispel dryness and dampness, and reduce fire; Willing to benefit and be comfortable; Cooling can clear away heat, purge fire and relieve exterior syndrome. Tea contains many compounds that are beneficial to human health. Such as catechins, vitamins C, A, caffeine, flavanols, tea polyphenols, etc.
Biluochun photo album
Biluochun photo album (20 photos)
Biluochun tea has many physiological and pharmacological effects on human body, which can be summarized as the following eight health functions:
1. Excitement: Caffeine in tea can excite the central nervous system, help people cheer up, improve thinking, eliminate fatigue and improve efficiency.
2. Diuretic effect: Caffeine and theophylline in tea have diuretic effect and are used to treat edema and stagnant tumors. Acute icteric hepatitis can be treated by detoxification and diuresis with black tea syrup.
3. Cardiotonic and antispasmodic effects: Caffeine has the effects of cardiotonic, antispasmodic and relaxing smooth muscle, can relieve bronchospasm and promote blood circulation, and is a good auxiliary drug for treating bronchial asthma, relieving cough and resolving phlegm and myocardial infarction. [7]
4. Inhibition of arteriosclerosis: Tea polyphenols and vitamin C in tea have the effects of promoting blood circulation and removing blood stasis, preventing arteriosclerosis. Therefore, among people who often drink tea, the incidence of hypertension and coronary heart disease is low.
5. Antibacterial and bacteriostatic effects: Tea polyphenols and tannic acid in tea act on bacteria, which can be coagulated by protein to kill bacteria. Can be used for treating intestinal diseases such as cholera, typhoid fever, dysentery and enteritis. Skin sores, suppurations, and suppurative wounds have broken skin. Washing the affected area with strong tea has anti-inflammatory and bactericidal effects. Oral inflammation, ulceration, sore throat, treated with tea, also has a certain effect.
Biluochun tea
Biluochun tea
6. Lose weight: Caffeine, inositol, folic acid, pantothenic acid and aromatic substances in tea can regulate fat metabolism, especially oolong tea has a good decomposition effect on protein and fat. Tea polyphenols and vitamin C can lower cholesterol and blood lipids, so drinking tea can reduce weight.
7. Anti-caries effect: Tea contains fluorine, and fluoride ions have great affinity with calcium in teeth, which can become a kind of "fluorapatite" that is difficult to dissolve in acid, just like adding a protective layer to teeth, which improves the ability of teeth to resist acid and prevent caries.
8. Inhibition of cancer cells: It is reported that flavonoids in tea have different anti-cancer effects in vitro. Vitexin, morin and catechin have strong effects. [8]
9. Relieve beriberi:
Take 50ml of Zanthoxylum bungeanum 10g, Biluochun 10g and aged vinegar before going to bed every night, add 2500ml of water to boil, soak your feet for half an hour after warming, and then dry them with a clean towel. Insist on soaking feet every night 1 time. Generally, beriberi will be relieved after 1 week. [7]
8 tea culture
edit
tea ceremony
Biluochun tea (throwing method)
Ship selection
Four glasses, a set of electricity, a wooden tea tray, a tea lotus, a set of tea props, a tea pool, a tea towel, an incense burner and a stick of incense.
Basic procedure
1. Light incense-burn incense and psychic.
2. washing machine-fairy bath
3. Cold water-jade pot contains smoke
4. Tea tasting-Robbie appeared
5. Water injection-rain in autumn pond
6. Throw tea-snow sinks into the river
7. Look at the color-dye clear water in spring
8. Smell the fragrance-Lv Yun is fragrant.
9. tasting tea for the first time-tasting jade liquid
10. Taste again-sip manna again.
1 1. tripe-tripe awakening.
12. aftertaste-roaming three mountains
comment
"Dongting flies everywhere, Biluochunxiang Wan Li is drunk." The vast Taihu Lake breeds wuyue. Biluochun produced in Dongting Mountain of Taihu Lake combines the aura and essence of wuyue's landscape, and is a tribute tea in the history of China. After the founding of New China, it was rated as one of the top ten famous teas in China and enjoyed the reputation of Biluochun tea. This tea art has twelve processes.
1. Burning incense and channeling
China tea people believe that "tea must be quiet and fragrant." Before drinking tea, light this incense first to calm your heart and let yourself experience the information of nature contained in this "Biluochun" with an ethereal and quiet heart.
2. Fairy bathing
Today we choose glasses to make tea. The glittering and translucent glass is like a pure fairy. "Fairy bath" means washing the cup again to show my respect for you.
3. Jade pot contains smoke
We can only brew Biluochun with boiling water at about 80℃. After ironing the teacup, we don't need to cover the pot, but leave the pot open, so that the boiling water in the pot will naturally cool down with the evaporation of water vapor. Please look at the steam at the mouth of the pot, so this program is called "Jade pot contains smoke".
4. Robbie appeared
"Robbie's debut" means please enjoy the inherited dry tea. "Biluochun" has four unique qualities-"beautiful in form, colorful, fragrant and mellow in taste", and tea tasting is the first skill to appreciate it: "beautiful in form". It takes about 70,000 buds to produce one kilogram of high-quality Biluochun. Look at it. It is slender, curled up into a snail, covered in hair, silver and white, and looks like a cute and shy snail girl in folk stories.
5. Autumn rain is rising.
In the Tang Dynasty, Li Shangyin's famous phrase "It rains at night in the autumn pond" has a very beautiful artistic conception. When it starts to rain in the autumn pond, pour water into the glass. As long as the water is filled to seven points, leave three points for pretending.
6. Snow fell into the river
That is, tea ware is used to dial Biluochun in tea lotus into the glass washed with water in turn. Biluochun, covered with silvery white and hidden with green, falls into the cup like snowflakes and sinks after absorbing water. In an instant, white clouds are rolling and snowflakes are flying, which is really beautiful.
7. Dye clear water in spring
After Biluochun sank into the water, the hot water in the cup dissolved the nutrients in the tea and gradually turned green. The whole cup seems to be full of the breath of spring.
8. Lv Yun is fragrant
Green tea buds, green tea, roll in the cup like Lv Yun, and the dense steam makes the tea fragrant. This program smells good.
9. First taste of jade liquid
Drink Biluochun continuously while it is hot. The first bite is like tasting the cream of Yuxuan and the liquid of Yunhua. It feels elegant, fragrant and elegant.
10. Sip manna again.
This is the second sip of tea. At the second bite, I felt that the tea soup was greener, the tea was more fragrant and the taste was more mellow. I began to feel my tongue was sweet and my mouth was full.
1 1.
The direct release is cheese. In Buddhist classics, the most mysterious "taste of law" is described by many people. When we took the third sip of tea, what we tasted was no longer tea, but the breath of spring in Taihu Lake, the vitality of Dongting Mountain and the taste of life.
12. Wandering in three mountains
The ancients said that tea should be quiet, slow and fine. After tasting seven teas, Lu Tong, a poet in the Tang Dynasty, wrote the Tea Song, which has been circulating for a hundred years. He said: "Five bowls of bones and muscles are clear, six bowls of fairy air are clear, seven bowls of rice are not allowed, and only two armpits are blowing gently." After tasting three mouthfuls of tea, please continue to pour your own fine products slowly and experience seven bowls of tea calmly: "The breeze gives birth to two armpits, how many times do you float?" How can the wonderful feeling of wandering three mountains be like being on earth? [9]