During the Qingming period, it is a good time to go up the mountain to pick tea, and there is a way that the spring breeze is not as good as a spring tea, and it is intoxicating and fragrant.
In a dense mountain forest called Dazhai in Xinglong, Nanchuan, Chongqing City, with an altitude of nearly 1,000 meters, the wild tea trees that were abandoned in the past seem to be unwilling to be lonely after a winter recuperation.
It is precisely because the altitude of Dazhai is nearly 1,000 meters, the temperature is low, and there are relatively few pests and diseases, so that the growth process of tea is more pure, the tea content is more abundant, the color is emerald green, the tea taste is strong, the aroma is refreshing, and the quality is of course more superior.
On April 5th, the weather was clear, early in the morning, a group of five people happily walked into the forest, as far as the eye could see, the breeze came with fragrance, lingering on the tip of the nose is the fresh and elegant aroma of tea, after more than five hours of hard work, everyone returned with laughter and laughter.
The wild tea leaves picked back after the process of killing, kneading, twisting, baking, etc., in the handmade tea, a strong fragrance of tea permeates the whole room, and a pure natural fragrance rushes into the nose, making people can't help but give birth to the comfort of tea not intoxicating and everyone is drunk.
A pure handmade tea retains the original fresh flavor of tea. A few hours later, brew a cup of 90-degree mountain spring water, enjoy the beautiful posture of tea leaves stretching in the water, and personally witness the process of tender green tea leaves, from branches to teacups, from fingertips to hearts, and feel the freshness and purity from nature.
Take a sip gently, the fragrance is sweet, mellow and refreshing. The refreshing fragrance rushes into the nose and into the lungs, as if the whole spring smell has been inhaled into the body. Between the slow sipping and tasting, in the mellow taste, the drinker gradually integrates with nature, plants and trees, and emotions, and enjoys the elegance and romance of "indulging in the mountains and rivers, and tea can also be intoxicating".
The color of spring is printed on the tea leaves, the fragrance of spring is in the tea leaves, the breath of spring surrounds the tea leaves, and the vitality of spring is erected in the tea leaves.
Taste a mouthful of fresh spring tea, and live up to the good spring in the world. The tea fragrance is rich, the tea is intoxicating, and it is intoxicating, as if it has taken the whole spring into its arms. (Ao Jun, Zou Yi, text/photo)