The pine is in the sky, the wind is surging, the mountains are green, and the sleeves are cold.

Qian Shusheng came to Tianxin Rock Tea Mountain for the first time, and when he saw this beautiful scenery, he couldn't help but burst into admiration.

He asked Nonglu about the tea, talked about some subtleties, between the breeze and the pine, while walking and watching, slowly, Nonglu opened the conversation box in front of him, as if he was slowly opening a wonderful chapter of a tea book.

This corresponds to a poem: "The new leaves of the forest urge the old leaves, and the front waves of the flowing water make the back waves." ”

Nonglu divides spring tea into "Kaiyuan tea", "Ming Qian tea", and "rain tea". In this way, the picking period is distinguished, and the tea making is reasonably matched and organically connected, which can be said to complement each other.

Qian Shusheng said: "Tea is expensive in spring. ”

Nonglu continued: "Yes, especially yellow tea, pay attention to watching the tea leaves stretch in the cup, and you want that comfort. ”

After speaking, Nonglu emphasized again:

"We mostly pick buds. Otherwise, it will be difficult to achieve its ornamental effect. ”

Qian Shusheng believes that the world's famous mountains must produce spiritual grass.

Jingshan is warm, so it is suitable for tea.

Nonglu came more directly: "The freshness of this garden tea is extremely high, and the yield is scarce and precious. According to the season, the park is generally scheduled to open in mid-March, also known as the first tea picking. This is a prerequisite for guaranteeing a superb yellow tea. ”

Qian Shusheng asked: "What about the tea before Ming?" ”

Nonglu replied: "Tea is also rich in substances, high freshness, small and expensive in yield, and it is also a rare good tea." ”

Qian Shusheng said: "The last time I drank Ming Qian tea, there was indeed an amazing mellowness, and the tea was sweet and smooth. ”

Nonglu replied: "Yes, the color of the tea at this time is yellow, green and moist, and the ornamental is also good. ”

Qian Shusheng fiddled with a few Qing Lingling's leaves nearby, and laughed: "Isn't it like this girl in the boudoir, full of moisture, and very attractive." ”

Nonglu also laughed: "That's what it looks like." ”

Qian Shusheng found another appropriate analogy: "In this way, the tea before the rain is more like a beautiful girl, tender green and fresh, full of content, and sweet as the waves beating the waves." ”

Nonglu said, "This is a fitting analogy."

Tianlu yellow tea is only picked once a year, after experiencing the alternation of winter and spring, the baptism of frost, snow and rain, the tea tree absorbs sufficient nutrients, and the charm of the tea buds is relaxed in the spring breeze. If it is fried into a pound of dry tea, it generally needs 4 catties of fresh leaves, which is really a rare thing.

In the description of the ancestors, Gu Yu has three waits: one is the first to be born, the second is to whisk its feathers, and the third is to be Dai Ren to descend to Sang.

The land where grain grows is also growing nostalgia. For the wanderer, the taste of rice is the taste of his homeland, and a cup of tea can always reflect the sky of his hometown.

Jingshan, located in the middle and lower reaches of the Yangtze River, has always had the custom of picking tea in the valley rain. On this day, the new and tender tea leaves in the mountains will usher in countless tea pickers, who are all here to pick Guyu tea. At this time, the buds and leaves are fat, emerald green in color, soft in quality, and rich in vitamins and amino acids. It is as if the air contains the natural aroma of tea mountains.

With a cup of Guyu tea in hand, everyone will be surprised to see that there is one bud and one young leaf in the tea, and there is also one bud and two young leaves.

The former, like a gun with a flag unfurled, is called a "flag gun";

The latter, like a bird's tongue stretching out, is called "bird's tongue".

The green of Guyu tea is also like the spring in the depths of Jingshan, bright and elegant, affectionate and flavorful.

Qian Shusheng was affectionate and said: "Making tea is like being a person, you are really not easy. ”

Nonglu said with deep feelings: "Yes, if a tea maker wants to get a cup of divine soup, he relies on exquisite craftsmanship and a benevolent heart. ”

Qian Shusheng said: "After a trip to the tea mountain, I gained a lot and realized my wish for many years. ”

Nonglu said: "Come and go around again when you have time, the air in the mountains is good." ”

On the way down the mountain, they passed by a wild bamboo forest, distributed in blocks, mixed with bushes, and a small stone path crooked and hidden into the forest, as if there was a mysterious meaning.

There are some green bamboo shoots in the bamboo forest, looking at the world. Occasionally, I will see bamboo shoots discarded by bamboo shoots pickers on the ground, a few in the east and a few in the west, which is a pity. Some are still fresh, some are shriveled, and some have withered, as if they want to involve the green and tender time, and hide the delicious taste inside.

Qian Shusheng said: "Wild bamboo is already thin, and these bamboo shoots are even more slender. ”

Nong Lu looked at it and felt a little distressed: "These are thrown away, it's a pity." ”

Passing through the wild bamboo forest and reaching the boundary of the breakup, they said goodbye to each other.

Wood is the soul of tea, and tea is the way of wood. The farmer knows this.

Therefore, when he made Tianlu yellow tea, he specially requested that it be picked in the morning, had a short tea in the afternoon, and fried in the evening. In addition to the five common processes of tea making, Nonglu generally makes tea in the evening, which is a habit he has cultivated over the years.

Once, out of curiosity, Wu Qing asked Nonglu: "How do you control the most critical stuffy yellow?" ”

Nonglu told the truth: "I am different from others, I cover it with a damp cloth, stuff it for about ten hours, and don't finish until the next morning. ”

Wu Qing looked at Nonglu lovingly and said, "No wonder, you are always so hard!" ”

This is exactly what it is: the way of the tea man lies in contentment!

According to the traditional production process of yellow tea, combined with its own years of mental method and practice, Nonglu divides the production process and process into: spreading cooling, finishing green, stuffy yellow, roasting (charcoal roasting four times), finished product (sometimes it takes several days).

Wu Qing said: "You are particular about what you do. ”

Nong Lu said: "Yes, I must grasp the key points of each process and process, including mastering the temperature, speed, weight, feel, appearance, aroma, etc., which must not be sloppy." ”

Because it is very cumbersome, and few people are willing to insist on enduring the tediousness and waiting for the time of stuffiness, the real difference lies in the key node of stuffiness. Only in this way can the stuffy yellow process change the color and inner quality of the tea, and it is also a golden key to distinguish between real and fake yellow tea.

And during the period when the tea leaves are stuffy, a pot of charcoal fire is one of the tricks of the farm. Due to the need to grasp the progress of the yellow in time, often the tea maker should open the yellow paper bag in the middle of the night according to the fermentation process, mix well, and then re-stuff the paper bag, repeat many times, if the temperature is not enough, it is necessary to use charcoal fire to heat the closed room several times.

So Nonglu said to Wu Qing: "The charcoal fire is smoked, and sometimes the smoke blinds the eyes, and the taste is not pleasant." "This may be the secret of producing the best yellow tea.

Tianyuan Yellow Tea is a tea of peculiar quality and shape: the leaves are curled and densely covered with white hairs, but the brown color brewed is like mung bean soup. There are still three ancient white tea trees growing on Tianxin Rock, with vigorous trunks and white leaves, which are rare among tea trees.

Therefore, Nonglu said that the tea made from this white tea leaf is the real Tianlu yellow tea, and you will not sleep after drinking it for several nights.

According to the "Qing Dynasty Unification Chronicle", "Tea is a masterpiece during the period." This "period" refers to the fact that on both sides of the Xiajiang River and in the depths of Jingshan Mountain, there are many tea leaves produced by small geographical environment and small natural climate, with different tastes and unique characteristics, such as the "Xi Tea" by the growing stream, the "Jian Tea" by the stream, the "Po Tea" on the hillside, and the "Cloud Tea" on the high mountain......