Chinese Food Culture: Lushan Cloud Tea

Lushan Cloud Tea, a green tea, is named after Lushan Mountain, produced in Jiangxi, China. Beginning in the Han Dynasty of China, it is one of the top ten famous teas in China and listed as "tribute tea" in the Song Dynasty. There is a poem praising: "Lushan cloud mist tea, the taste is strong and spicy, if you have to drink it for a long time, prolong life." It has always been famous for its "mellow taste, color show, fragrant fragrance, and tangqing". The tea soup is light, like jasper, and tastes like a dragon well and is more mellow.

According to the "Lushan Chronicle", during the Eastern Han Dynasty, there were more than 300 Temples in Lushan, and monks often filled their hunger and thirst with tea. They may climb dangerous rocks, fly springs, and pick wild tea leaves; Or chop rocks and cut walls, open tea gardens, plant tea trees, and harvest tea leaves for self-sufficiency. From the Jin Dynasty to the Tang Dynasty, Lushan tea was basically planted and harvested by monks or other mountain dwellers, and the planters produced and used themselves out of their own needs. However, during this period, many literati and inkers often went up to the mountain to visit and live in seclusion, leaving a large number of poems praising Lushan. Many of these poems deal with Lushan tea, which played a great role in the fame of Lushan tea.

The Tang Dynasty poet Bai Juyi once lived in the Lushan Incense Burner Peak Jiecao Tang and planted tea in a tea garden, and talked about tea in many of the poems he left behind. For example, in the "Heavy Title", the cloud: "The head of the creek under the long pine tree, the white cloth fur in the spotted deer fetus." The medicinal garden tea garden is an industry, and the wild elk forest crane is an outing. ”

By the Song Dynasty, Lushan tea had become famous and included in tribute tea. The area of tea production has also expanded, and the number of tea growers has also increased. By the Time of the Ming and Qing Dynasties, tea production was at its peak, and tea had been commercialized and became the main source of income for mountain people and monks and nuns. In the Ming "Lushan Zhi", the name of Lushan Yunwu Tea has been seen in the book, which shows that Lushan Yunwu Tea has a history of at least 350 years.

As a tourist summer resort, Lushan is also a good place for tea growth, where clouds and mist are every year round, the rainfall is abundant, the climate is pleasant, the soil is fertile, the sunshine is short, and the temperature difference between day and night is large. The tea plant growing in such an environment has the characteristics of fat buds, strong tenderness, rich content and small carbon-nitrogen ratio, which is the superior innate condition for Lushan cloud mist to become a famous tea treasure.

In addition, Lushan Cloud Mist Tea also has a set of exquisite harvesting technology, fresh leaf picking to a bud and a leaf as the standard, the length of about 3 cm; It is strictly required not to pick purple bud leaves, diseased and insect leaves, broken leaves, and single leaves. The harvested buds are first thinly spread in a clean bamboo dustpan, and then go through several processes such as greening, shaking, kneading, stir-frying erqing (initial drying) striping, rubbing strips, picking, lifting, drying and other processes before making the finished product. The quality of the tea made has the characteristics of tight knots and curls, emerald green, green and transparent soup, sharp aroma, fresh like orchid, thick and fresh taste, and tender green at the bottom of the leaves, known as "fragrant, thick, green, and tangqing".

To be continued...

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