Spring has arrived, and tea has been fragrant
After a long winter of precipitation
Tea trees accumulate abundant nutrients
As soon as the spring breeze blows, the most tender buds and leaves are revealed
A touch of "green" in Saiqi
It is quietly blooming in the mountains
Note: Liu Xihua (photo)
It's tea picking season
茶农们背起茶篓，头戴斗笠
Shuttling between the tea ridges to pick tea
As soon as you twist and pick, the tea leaves fall from the branches to the fingertips
Bow your head and sniff gently
One bud and one leaf, diffusing a light fragrance
Tea farmers in the mountains above 700 meters above sea level
Carefully selected and picked alpine tea leaves
Freshly picked tea leaves
It has to go through several processes such as finishing, rolling, showing and drying
Only spring teas made in strict accordance with traditional methods
In order to have a rich aroma and refresh people's hearts
Fresh leaves are usually processed into tea leaves
It takes more than two hours
Five kilograms of fresh leaves can be fried for one kilogram
Over the years, the native Fujian Tea Baba Tea Industry Co., Ltd
The new tea-making process has been brought into play and applied
A cup of "uncompromising cup of gongfu tea" was born
色、香、味、形、养俱皆
It is sought after by many tea lovers
Crystal Tea World
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Tea before the Ming Dynasty is as expensive as gold
It is the most spring benefit of the year
Only spring tea can not be negative
A cup of hot water is poured
Tea leaves stretch, rise and fall in the water, and reel
The tea enters the throat and is smooth and mellow
Back to Ganshengjin, lips and teeth are fragrant
Listen to the rain and watch the mountains, pick tea and taste tea
In the spring of Niucheng
Why not come to the Tea Lady Baba Tea Manor
Take a drink
Unique "Spring in the Tea Garden"
Source: Voice of Saiki