No matter how busy you are, Nongtian can always have a cup of tea by his side, in addition to quenching his thirst, he can also nourish his heart - at a certain moment, such as sitting among the grass and trees, like returning to the ancient mountains and forests, feeling the fresh breeze.

In his opinion, the days with tea are a good time.

The soup is emerald green, soaked for a long time, Jingshan tea has always had a fresh and long-lasting character. To this end, under the guidance of his father, Nong Tianyi made a Jingshan "Yunwu Wild Tea".

Subsequently, through the mature marketing channels of "Sanjitang Tea Shop", Yunwu Wild Tea was selected, purchased, put into tea boxes by tea merchants from all over the country, or taken home for self-taste, or sold as a special mid-to-high-end product. What is particular about the "game", "wild interest" and "strange aroma" of a tea.

So where does this cloud wild tea come from?

It turned out that the tea farmers in the mountains watched their parents plant tea and pick tea since they were children, and when they grew up, they followed the planting habits of their fathers, and never pruned and improved tea trees for decades. At the end of the year, not much tea can be picked, and the tea is of average quality, and it is difficult to sell it at a good price during the buying season.

The emergence of the Sanjitang Tea House coincided with the acquisition and processing of wild tea. Therefore, Nong Tianyi divides green tea into two types: bud tea and fried green. Bud tea is its trade name "Yunwu Qifeng", the shape is flattened, the dry leaves are white and possessed, the color is emerald green, the aroma is chestnut fragrant and lasting, the soup color is yellow and bright, the bottom of the leaves is tender and yellow, and the taste is mellow and sweet.

Fried green is one bud and one leaf or one bud and two leaves, the shape is strip-shaped, the dry leaves are compact and dark green, fragrant, the soup color is yellow-green, the taste is fresh and mellow, and the bottom of the leaves is yellow-green and bright. Yunwu green tea is rich in internal quality, containing natural selenium elements and water extracts.

Hubei is the hometown of Lu Yu, the "tea saint", and Shennong, the "tea ancestor". In the primeval forests of Jingshan, as long as you go deep into it, you will find wild tea trees, which grow quietly in the wilderness, some in patches, some with one or two or more plants.

Since ancient times, the clouds and mist of the mountains produce good tea. The high-altitude mountainous areas are cloudy and foggy, and the tea trees receive solar radiation and the quality of the light is different from that of the flat land. Air, temperature, light, soil and other aspects have a profound impact on the growth of tea trees and the quality of tea.

It is rich in natural resources and has a high concentration of negative oxygen ions. There is more diffuse light, clouds and mist, and the temperature difference between day and night is large, which is conducive to the internal circulation of tea nutrients, and the nutrients such as tea polyphenols, amino acids, and pectins in tea plants can be accumulated and stored.

In addition, the root system of tea trees in mountainous areas is developed, and the active substances are precipitated to the leaf surface, which makes the tea taste mellow.

Nong Tianyi introduced it to tea merchants in this way, Yunwu Qifeng tea is produced in the high mountains at an altitude of 500-1000 meters. The shape of the tea leaves is flat, the color is yellow and hidden green, and the soup color is clear and bright.

In order to improve the cleanliness of tea leaves and retain more active ingredients, Yunwu Qifeng pioneered the "atomization cleaning technology 16-18 hours before picking". That is to say, the tea leaves are grown on the tea trees and directly cleaned, and the impurities such as floating dust, bird droppings, and insect eggs on the tea leaves are removed by spraying.

"In the past, most of the tea washing was done after picking, and the fresh leaves were manually cleaned, which was easy to damage the fresh leaves, and the red stems and red leaves occurred, and it was easy to be polluted twice, affecting the quality of the tea. The fogging and cleaning before picking greatly improves the cleanliness of the leaf surface, which not only saves costs, but also maintains the freshness of tea buds and leaves. Nong Tianyi said again.

At present, the Yunwu Wild Qifeng brand has Yunwu Qiwu, Yandi Qifeng, Shennong Qingtianpao, etc., which also benefit from Nongtianyi's strong tea planting and tea making complex.

Nong Tianyi said: "Tea is not only a commodity, but also has cultural attributes, and is one of the elements that represent China. Jingshan's natural environment is unique and has a high reputation. ”

After tasting it, the tea merchants gave a thumbs up.

The folk legends and stories about Shennong in Jingshan are extremely colorful, and most of the middle-aged and elderly people can tell a few stories about the Yandi Shennong. The deeds of Emperor Yan Shennong's family in this area to collect medicine, punish evil and promote good, and seek benefits for the people can be described as a household name and everyone knows it. In everyone's minds, the contribution of the tea ancestor Shennong is the greatest, and the prestige is the highest, far exceeding the heavenly immortals.

These legends and stories all point to the Shennong clan, who once traveled all over the mountains and rivers of Jingshan Mountain, erecting wood as a nest for the common people to live in; set up a frame to collect medicines, write medicine books, and treat diseases for the people; He fought fierce beasts, punished the wicked, and promoted the righteousness of the world; He taught the people to grow crops, raise silkworms, weave, plant trees, pick tea, make pottery, make end of the grain, raise livestock, create bazaars and trades, make harps, create songs and dances, and have fun with the people, and there was a peaceful and prosperous era.

In Jingshan, there is a very popular story: once, Shennong's was poisoned when he was picking herbs and tasting herbs, and his life was in danger, so he tore a few leaves from the bushes next to him and chewed them and swallowed them to quench his hunger and thirst. A miracle happened, and these leaves saved Shennong's life. Therefore, Shennong named this leaf "tea" and advocated planting and drinking tea.

Modern science has proved that tea tannins and other substances in tea can indeed be antibacterial and sterilizing, anti-inflammatory and detoxifying, and have anti-cancer functions.

In ancient times, Shennong led the crowd to find a high mountain for all kinds of herbs, but when he saw that the mountains here were steep and the forests were all over the field, he thought that there must be a secret hidden medicine, and he couldn't help but be overjoyed.

He first taught the people to "build wood as a house to avoid danger"; Following the people of the church, "erect wood as a ladder to help climb"; 400 kinds of good medicines were collected, and the "Shennong Materia Medica" was achieved, and in order to return to the Emperor of Heaven, he "set up a wood as an altar and flew across the crane".

In the Yunwu Mountain in September, at the highest place, as far as the eye can see, in the entire tea plantation, the forest paths are like white streamers on the mountainside at will, and there are scattered dwellings hidden in the mountain stream.

From September to October, it is the season when the kiwifruit in the mountains is ripe, the kiwifruit in the mountains is of unique quality, the branches are luxuriant, under the shade of the branches and leaves, the plush and fruitful, like a group of naughty children, there are three or five in clusters, there are ten or eight rows of rows......

Looking around, the kiwi is bathed in the warm midday sun, glowing with a golden glow.

At the foot of the mountain, Nong Tianyi and Bai Longjie came to a small river, although the water flow of this river basin is not large, but it is also rare to be clear, the fish in the river, the crabs are clearly visible, the mountain tea fruit is fragrant, the tea tree reflects the sky, a rare piece of pure world. Tea is mainly produced here, but kiwifruit is also produced.

The two of them had come to the top of Baiyun Mountain, waiting for the clouds to rise. Stepping on the sun, walking in this field, like clouds floating in the sky, wild flowers blooming on the roadside, it is the end of August, the mountain is hot, and the mountain has felt cool and refreshing.

Nong Tianyi's eyes suddenly flashed such a scene: when he looked up into the distance, there was a starlight twinkling in his eyes. And those tea pickers, women who are willing to be sticky and fragrant in the corners of their clothes, still hold on to the original intention of being clean and clean in their hands, walking all the way, smiling all the way.

"Occasionally, there is no return date for talking and laughing", a cool breeze blows, and the tea trees and kiwi fruits all over the mountains are immersed in this valley. It seems that the wind and rain are together, bathed in clouds and mist and jade dew, and the rays of sunshine pass through the tea forest......

Of course, there is also a well-known tea brand here - Baiyun Silver Needle.

At this time, the two of them were drinking tea in the Baiyun Mountain Tea Room. Nong Tianyi said to Bai Longjie: If you use the white cloud silver needle brewed in a glass, the tea buds stand erected on the water surface, like ten thousand pen books, and then some of the tea buds slowly sink, and some go up and down, "three up and three down", and finally sink at the bottom of the cup, the tip of the bud is upward, like "a group of bamboo shoots unearthed", and like a forest of knives and guns, the buds are light and watery, and they are integrated, and the tea and water reflect each other, which is a wonder.

Bai Longjie said that Baiyun Silver Needle has a long history and its quality legend.

The climate, geology, soil, vegetation and other conditions of Baiyun Mountain are excellent, and the tea growth period is long, forming a unique suitable environment for tea.

The production of Baiyun silver needles is all tea bud heads picked before the Qingming Festival, and there are about 50,000 buds per kilogram of dried tea. When picking fresh leaves, each bud is required to be 25~30 mm long, 3~4 mm wide, and the petiole is about 2 mm long.

Nong Tianyi put down the teacup, and then said that there are also picking standards for "nine don't pick", namely: don't pick in rainy days, don't pick dew, don't pick purple buds, don't pick hollow buds, don't pick open buds, don't pick wind hurt buds, don't pick insect hurt buds, don't pick thin buds, don't pick buds that are too long and too short.

Bai Longjie remembers it clearly, he said, generally mined about 7 days before the Qingming Festival, and no later than 10 days after the Qingming Festival.

Nong Tian nodded yes.

He also said that Baiyun silver needle is a yellow tea making method, which is made in 60 hours after finishing the process, spreading the cooling, the initial drying, the initial package, the re-drying, the spreading cooling, the re-wrapping, and drying. The finished Baiyun silver needle tea, the shape of the buds is strong and multi-milli, the strip is straight and even, with light yellow hair, the soup is yellow and bright when brewing, the aroma is clear and high, the taste is mellow and sweet, and the bottom of the leaves is bright.

Bai Longjie took a sip of tea and said with a smile, especially a unique "stuffy yellow" process, which makes the biochemical components of Baiyun Silver Needle richer and the taste more mellow.

Subsequently, the two of them laughed in the fragrance of tea in the white clouds and silver needles.