To try "fresh", Suzhou people will never be left behind, from the early spring green dough to the wild vegetables in the field, Suzhou people have a deep obsession with "fresh".
In March, what kind of umami taste can match the ink-like smoke and rain in Jiangnan, probably only a cup of Dongting Biluochun.
01.
"Fresh" in time
March is the season of drinking Dongting Biluo spring, and it is also the busiest season for tea farmers, and getting up early and sleeping late has become their norm.
Dongting Biluochun tea leaves are mined around the spring equinox every year, ending before the valley rains, and the quality of the Mingqian tea harvested from the spring equinox to the Qingming Is the most valuable.
Making spring tea is often a race against time. "Tea is an hour grass, three days early is a treasure, three days late into grass." In order to obtain the first "fresh" gas, tea farmers often go up the mountain before dawn, and send the tea green to the mountain for stall drying and screening as soon as possible after picking the tea.
02.
"Fresh" in the craft
Freshly picked tea green after several hours of drying, can stimulate the floral and fruit aroma. Screening can then be carried out, which is a meticulous manual work.
Don't look at these tea farmers are old, but practice makes perfect, and they work harder than one.
The two hands kept rummaging through the tea green, and before they could see it, they had already sifted out a basket. The buds of Dongting Biluochun are particularly tender, and even very skilled workers can only pick out about 2 kilograms of tea green in a day.
After the screening can be carried out the most critical "stir-fried tea" link, the authentic Dongting Biluochun is all pure hand-fried, the machine can not be replaced, so the roasting tea is also a very labor-intensive process.
The roasting tea master needs to be continuously stir-fried and shaken with both hands in a pot with a temperature of 190 ~ 200 ° C to ensure that "the hand does not leave the tea, the tea does not leave the pot" for the "killing" process.
After the greening, it is also necessary to constantly rub the tea leaves to make them curl into a "snail shape", and after repeating many times, a pot of Dongting Biluo Spring Tea can be considered to be fried.
03.
"Fresh" in quality
Dongting Biluochun's tea buds are very delicate, often need 60,000 or 70,000 buds to fry a pound of dry tea, if it is a better quality pure bud head Dongting Biluochun, a pound of dry tea even needs 90,000 buds.
The delicate mining process has created the quality characteristics of Dongting Biluochun's slender curls, and "copper wire strips, bee legs, and pekoe all over" are the characteristics of Dongting Biluochun.
Dongting Biluochun is divided into five levels, from special level one to three, with different grades and different quality. Take the biggest feature of Dongting Biluochun: "furry", the higher the grade of tea, the more white fur on the body tends to be.
04.
"Fresh" in taste
Another feature of Dongting Biluochun is its unique floral and fruit aroma, which is because Dongting East and West Mountains not only grow tea, but also plant many fruit trees, such as loquat, bayberry, peach, white fruit, chestnut, orange and so on.
Fruit trees and tea trees are planted each other, fruit trees absorb the aroma of tea leaves, tea trees absorb the fruit aroma of fruit trees, coupled with a unique geographical environment, the output of Dongting Biluochun will have a unique aroma of flowers and fruits, drinking has a sweet feeling, elegant aroma, taste fresh alcohol.
Tea lovers who know something will know that Dongting Biluochun also has a nickname called "Scary Incense", which is its aroma.
Different from other famous teas famous for their aroma, the aroma of Dongting Biluochun is a faint fruity aroma and an elegant tea aroma, which complement each other, unique and elegant, which is more in line with its "Jiangnan first fresh" tone.
Good quality Dongting Biluo spring dried tea color silver green, full of white; soup color turquoise clear, leaf bottom tender green bright; tea taste fresh and refreshing, sweet and fresh, long aftertaste, when tasting can be said to be a double enjoyment of vision and taste.
In early spring and March, a cup of elegant Cave Garden Biluo Spring, just in the smoke and rain of the distant mountains in the South of the Jiangnan, is not the true portrayal of "into the mountains everywhere flying green, Biluo Spring Fragrance Drunk"?
In order to enable tea lovers to grasp the true taste of Dongting Biluochun, Su Tea went deep into Dongting Dongshan, the place of origin, and cooperated with the local old factory, from picking to production process, in strict accordance with the national standard of "Origin Regional Products Dongting (Mountain) Biluo Spring Tea" (GB/T 18957-2008), selected a batch of special first, second and first-class Dongting Biluo spring tea for comparison and identification.
Tea Mountain is crowded, and it is time to taste the early. This batch of Su Tea's customized Mingqian Dongting Biluochun is only on the shelves for about a week (3/23~3/31), the number is limited, and tea friends pre-order from speed
Click on the picture below to enter the Sucha Mall to purchase
"Yesterday the east wind blew the citrus blossoms, and the wine woke up the Spring Festival Gala with a cup of tea.