On the Tianxin Rock Tea Mountain of Yunwu Mountain, the turquoise is continuous, the green waves are surging, the tea trees are emerging with new green, and dozens of tea pickers are flying with their hands in the tender green tea fields of the ridges, as if dancing, picking the first batch of spring tea this year.

"I went out for breakfast,

Three old and four young people enter the tea forest,

The sun is hot and hot,

How much sweat can't wipe it,

Planted tea leaves to tidy up,

If you don't manage tea, you can't ......."

The mountain song rings on the slope, and the tea buds are green.

Under the brilliant sun, the tender green tea leaves swayed and grew in the breeze, next to the tea seedlings, the tea picker sang the tea song, while the hands and feet quickly worked and weeded, accompanied by the cicadas and birds, the continuous hillside looked particularly lively.

Among the many working tea workers, Bai Longjie is particularly eye-catching, he will mow the grass with a sickle to clean up the seedlings, and gather with the tea workers to tell them how to remove the grass, and he is busy everywhere on the tea mountain......

Since Bai Longjie married Danxia, he worshiped Nonglu and his wife as his father-in-law, and became attached to tea, which allowed him to see the huge prospects and benefits of the tea industry and opened his tea dream.

"Tea is my relative, I want to serve with my heart, planting, making tea, and managing things, I have to do a good job seriously." With an idea, Bai Longjie began to ponder the cultivation and production of tea in various places, and with the love of tea, his understanding has become more and more deep, and Bai Longjie now knows about tea by heart.

In Bai Longjie's view, Tianxinyan has a warm and humid climate, moderate rainfall, and an altitude of neither high nor low, which is an ideal place for the development of tea planting, and strengthens the determination to grow tea. Under the careful cultivation of the farm, he has accumulated many years of experience in the tea industry and his feelings for tea, and has managed the tea mountain in an orderly manner. Although there will inevitably be some difficulties along the way.

After many investigations and careful planning, Bai Longjie suggested that there are many barren mountains in this vicinity, and no one uses them, so that the development of barren mountains to grow tea can make it hundreds of acres of mountainous land to grow green tea and white tea.

Nong Tian nodded yes.

Develop barren mountains, reclaim mountainous land, plant tea seedlings, weeding and raising seedlings...... With the establishment of the new tea mountain tea plantation, Bai Longjie and Nong Tianyi are realizing their dream of starting a business step by step, and at the same time, it has also brought development opportunities to the surrounding mountain people.

An old man said: "I am too old to do heavy work, but now I am doing something in the tea garden, I work easily, and I have pocket money, and I am very happy." ”

The farmer pays attention to the joint cultivation of morality and business, so the farmer has a good reputation in the local area for several generations!

With the concerted efforts of Bai Longjie and many villagers, by the beginning of next spring, the first batch of green tea in the tea garden can be picked and marketed, Bai Longjie said to Nong Tianyi, not long ago, he reclaimed more than 100 acres of barren mountains, ready to reclaim and expand the planting area!

Nowadays, the green tea and white tea all over the mountains are thriving, and the land that has been abandoned for many years has not only been effectively utilized, but also the "Sanjitang" tea industry has a larger planting area and a more stable base, and the tea industry has grown.

Nong Tianyi said: "In the next step, we will continue to expand the scale of planting, build our own tea processing plants, open tea schools, establish our own brands, and drive more villagers to grow tea." ”

Jinhong Tea House has gradually entered the right track, so, Nong Tian said to do it, in a spacious room in the Nong's courtyard opened a new style of school, in addition to the general poetry, arithmetic, natural knowledge, one of the key tasks, is to spread tea knowledge, tea culture, and systematically train tea industry successors. He created a precedent for tea science lectures in Nanyi County.

Nong Tianyi named it "Sanjitang" Tea Science Workshop!

Subsequently, Nong Tianyi issued a notice and quickly recruited several students. At this time, he was explaining the history of the development and evolution of tea making skills in class.

He said that China has a long history of tea making, and since the discovery of wild tea trees, from raw boiled soup to cake tea, loose tea, from green tea to various types of tea, from handmade tea to semi-mechanized tea making, it has undergone complex changes during the period. In addition to the influence of tea varieties and fresh leaf raw materials, processing conditions and skills are important determinants of the formation of various tea quality characteristics.

He sorted out the outline:

First, it is sun-dried or tumble dried.

The use of tea, originally from chewing the fresh leaves of the tea tree, and later developed to the raw soup and drink, all of which are directly taken from the fresh leaves of the tea tree.

Before the Tang Dynasty, the processing of tea was relatively simple, and the fresh leaves were harvested, dried or dried, and then collected, which was the germ of the process of drying green tea.

Secondly, it is from sun-dried green loose tea to sun-dried green cake tea.

In ancient times, under the condition of inconvenient transportation and simple means of transportation, loose tea was inconvenient to store and transport, so tea leaves and rice paste were made into tea cakes, which was dried green cake tea, and its production and popularity time was about in the two Jin and Northern Dynasties to the early Tang Dynasty.

Third, it is from sun-dried green cake tea to steamed green cake tea.

The preliminarily processed sun-dried green cake tea still has a strong grassy taste, and after repeated practice, steamed green tea was invented. That is, the fresh leaves of the tea are steamed and mashed, the cakes are perforated, and the strings are dried. The process of steaming green cake tea has been perfected in the Middle and Tang Dynasty, and Lu Yu's "Three Masterpieces of Tea ▪" recorded: "Sunny, picked." Steaming, pounding, patting, baking, wearing, sealing, and drying tea. ”

Although the steamed green cake tea is green, it still has a bitter and astringent taste, so it is made by washing the fresh leaves and pressing the juice to make cakes, so that the bitter and astringent taste of the tea leaves is reduced, which is the processing technology of Longfeng Tuan tea in the Song Dynasty. The Song Dynasty's "Xuanhe Beiyuan Tribute Tea Record" recorded that "(Song) Taiping rejuvenated the beginning of the country, specially set up a dragon and phoenix model, and sent an envoy to make a group of tea in Beiyuan, so as not to drink, and the dragon and phoenix tea cover began here."

The manufacturing process of Longfeng group tea roughly has six processes: steaming tea, squeezing tea, grinding tea, making tea, yellowing, and roasting tea. After the tea buds are picked, they are soaked in water first, and the buds and leaves are selected and steamed for steaming, and then they are cleaned in cold water after steaming, and then the water is squeezed to remove the water, and the tea juice is squeezed to the clay pot after the juice is removed, and then the cake is molded and dried by the dragon and phoenix.

In the process of Longfeng group tea, the cold water can keep the green color and improve the quality of the tea, but the practice of squeezing and removing the juice takes away the true taste of the tea, so that the taste and aroma of the tea are lost, and the whole production process is time-consuming and labor-intensive, which has promoted the emergence of steamed green loose tea.

Fourth, it is from steamed green cake tea to steamed green loose tea.

In the production of steamed green cake tea, in order to improve the shortcomings of bitterness and improper fragrance, the practice of direct drying without kneading or pressing after steaming is gradually adopted, and the steamed Qingtuan tea is transformed into steamed green loose tea to maintain the fragrance of tea. This kind of reform appeared in the Song Dynasty, "Song History ▪ Food and Goods Chronicles" contains: "There are two types of tea, called slice tea, said loose tea", slice tea is cake tea.

Wang Zhen's "Book of Agriculture" in the Yuan Dynasty has a detailed record of the process of making and steaming green loose tea at that time. Steamed, spread thinly with basket foil, knead it with wet, bake, evenly spread the fire, dry it, and do not scorch".

From the Song Dynasty to the Yuan Dynasty, cake tea and loose tea coexisted at the same time. At the beginning of the Ming Dynasty, due to the edict issued by Zhu Yuanzhang, the Taizu of the Ming Dynasty, in 1391, the abolition of the Dragon Group tribute tea and the change to tribute loose tea, made steamed green loose tea very popular in the early Ming Dynasty.

Then there is the transition from steamed green to fried green.

Compared with cake tea, the aroma of tea leaves is better preserved in steamed green loose tea. However, the steaming method still has the disadvantage of not having a strong aroma, so the roasting technique that uses dry heat to bring out the aroma of tea leaves has emerged.

In the Ming Dynasty, the method of making green tea became more and more perfect, and its preparation method was roughly as follows: high temperature killing, rolling, re-frying, and baking to dry, which was very similar to the modern method of making green and green tea.

Finally, it is to develop from green tea to other types of tea, such as yellow tea and black tea produced by our "Sanjitang".