Text/Tao Min
Wait for a winter, just to wait for a leaf; wait for a season of flowers to bloom, just wait for a thought of incense; every piece of green is the embodiment of spring; Mingqian tea is the soul of spring.
The sharp buds, the angular tip of the sword, the initial development of one bud and one leaf all show the sharp sword.
The tender tea buds are like thousands of "arrows", and the hands of tea picking are flying on the tip of the tea; in the distance, a tea belt is like a "green dragon" leaning on the mountain... The busy figure forms a picture of spring tea picking.
The often said Mingqian tea mainly refers to spring tea in Jiangsu, Zhejiang and Anhui, such as the well-known traditional teas West Lake Longjing, Biluochun, Huangshan Maofeng. Longjing tea has four unique colors: green, fragrant, sweet and beautiful. Before the Ming Dynasty, the green and green of the Biluo spring, the Longjing was flat and smooth, the Huangshan Maofeng was shaped like a finch tongue, and the tea leaves floated and stretched in the cup, blooming into a green cloud. The fragrance of Mingqian tea is even superior, and the Qing people praised "the tea is true, sweet and fragrant like orchid, quiet and not bitter, sipping indifferently, seemingly tasteless, after drinking, I feel that there is a taihe atmosphere between the teeth and cheeks, this tasteless taste and even taste."
Zhang Dafu of the Ming Dynasty said in the "Plum Blossom Caotang Pen Talk": "Tea nature must originate from water, eight parts of tea, meet ten points of water, tea is also ten points; eight points of water, try ten points of tea, tea is only eight points." In history, there are "Longjing tea, tiger running water", "mengding mountain tea, Yangzi River heart water"; of course, when making tea, we must also pay attention to holding the amount of tea leaves and practicing the hand kung fu of "three grams of tea", so that the tea soup will be yellow and green and translucent. Tea is like life, after being picked, smoked, fried, and cooked, it stretches out in the water, opening up amazingly, overflowing with the agarwood fragrance of the years.
Holding a book by the window, brewing a cup of tea, listening to a melodious music, wandering between the mind and the consciousness. Watch the bud spit out a slight milky white bubble, buds in the boiling water like a dance to wake up, undulate, release, brewing when the mist rises in the air so that the air is filled with simple, clear, light fragrance; sip a sip of tea, circulate on the tip of the tongue, and then flow into the abdomen, fragrant back to sweet, refreshing, faint fragrance lingering between the lips and teeth and throat, long aftertaste. Tasting the fragrance and gradually giving birth to a Zen heart, it is as if you are in the midst of green mountains and green waters, and the whole spring is condensed in this cup of tea.
About author:Tao Min, female, pen name: Xiang Youxinsheng MM, Hubei Shiyan people, members of the Chinese Prose Literature Society, Hubei Poetry Society, Shiyan Writers Association member. His works have been published in Hubei Daily, Hubei Poetry, Rural New Daily, China Gansu Net, Harbin Radio and Television Weekly, Wuling Metropolis Daily, Shiyan Government Network, Shiyan Evening News, Zhongshi Bao, Western Prose Anthology and other newspapers and online platforms.
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One Point No. Scroll Wenyuan