Source: Voice of westlake
In recent days, walking on the streets of Hangzhou has a pleasant taste of osmanthus flowers, and the taste of osmanthus Longjing tea that belongs to Hangzhou in autumn has also been officially made. Today, the reporter came to WengjiaShan Village to feel the production process of Osmanthus Longjing and take you to know a young tea roaster.
Yang Hongmin, a post-85 tea stir-frying tea master, is the youngest tea roaster in Wengjiashan Village, the core production area of Longjing tea, and she came to Houshan early at 9 o'clock in the morning to pick the freshest osmanthus flowers to prepare tea.
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Ms. Yang said that the procedures for making Osmanthus Longjing tea are complicated and the fastest time to produce the finished product, and the most difficult of many processes is still kilning: a layer of tea blanks and a layer of flowers, layer by layer, and then dry the water with lime bags.
Yang Hongmin's grandparents have cultivated tea for three generations, more than ten years ago she left her hometown to study in Hong Kong and also has a very decent job, eight years ago founded her own tea brand to return to her hometown to start a business, and the driving force for returning is the entanglement of a leaf.
Yang Hongmin said: "Chinese's idea will always be like this, you will always have one thing that is holding you, especially for us, this leaf will always hold your heart, for example, I watch TV in Hong Kong to see TVB, because TVB often says Longjing before the rain, when he says those few words, I feel different, he is talking about tea in our village!" Naturally, there will be a sense of pride, and we in West Lake Longjing can be said to be the forerunner of Chinese famous tea, and in our generation, there is actually a responsibility for inheritance. ”
In the early days of entrepreneurship, she was often questioned in the township.
Yang Hongmin said: "When I first returned to the village, there was a big controversy, saying how Hong Min gave up his status as a graduate student and how did he return to the village as a white-collar worker in Hong Kong? In the eyes of everyone, tea is made by men or relatively old people. Pure handmade tea, a master can only do 1 to 3 pounds of tea a day, and from 8 am to 8 pm non-stop in doing things, the whole process of time physical exertion is very large, especially after the tea I began to learn fitness, every day you have to have the strength to fry the tea leaves, for example, when swinging the pot we have to be very hard, because the characteristics of Longjing tea is flat and smooth, he himself will not form, is the need for us to slowly form in the hand, physical strength is a very big test. But each of us has our own plans for life, and at some point you'll really start your story and do what you love to do, and frankly, it's not the same feeling as when you're working outside the home. A leaf in your hand takes on a beautiful look and feels very different. ”
Yang Hongmin is only one of them for the inheritance of traditional culture, and there are many young people who are investing in this cause.
Yang Hongmin said: "Whether it is tea or other traditional crafts, you slowly realize that our traditional Chinese culture is really very broad and profound, and we have to learn too many things, for example, the hand-made tools in tea culture are very time-consuming and energy-intensive, and I think many young people are not very good at doing it." But in the past two years, I have seen everyone's inheritance of traditional culture, including about five or six ladies in our village this year, about 80 years to learn to make tea, in July the outside is 40 degrees high temperature, the inside of the pot is 200 degrees of that feeling, but everyone is very insistent, why? I think there is no reason why, each of us Wengjiashan people and every core production area to inherit the tea culture is our responsibility, must do. ”
Reporter: Xuan Yang
Editor: Wang Siming
Editor-in-charge: Zhou Qinhan