The spring dawn of biluo, the wind and moon are boundless. As a famous Chinese tea treasure, Dongting Biluochun is famous at home and abroad for its "four absolutes" of beauty, color, aroma and alcohol.
Yan Jielong, the tea person of the App, is the non-hereditary inheritor of the biluochun production technique and the master of Chinese tea making.
Yan Jielong, who was born in a generation of tea farmers, has a deep affection and indissoluble relationship with his hometown Biluo Spring Tea.
He began to study at the age of 16, learning the traditional ancient stir-frying techniques of Biluochun: hands do not leave tea, pots do not leave tea, one bud and one leaf, remove roots and leaves, so far for 40 years.
For Dongting Biluo Spring Tea, Yan Jielong has the almost stubborn quality of the older generation of tea people, he believes: it is better to work low yields than to fall into mediocrity, otherwise it will insult the millennium fame of Dongting Biluochun.
Moreover, the top Biluochun chooses the most delicate buds, and after hand frying, the best aroma and taste of Biluochun can be fixed in the most perfect moment.
Every time he makes tea, he will devote himself to it, and through his hands and eyes, he will perceive the best heat in the stir-frying: if the fire is large, it will taste astringent, and if the fire is small, it will be weak; if it is long, it will be chaotic, and if it is short, it will be weak.
The Biluo Spring Tea, which he personally made, has a good grasp of every step in the stir-frying process, and deserves to be a famous product with excellent color, aroma and taste.
For the traditional skills of stir-frying Biluochun, Yan Jielong and some teachers feel more and more urgent to inherit.
They record the frying method by shooting micro-films and other means, and hope to open a school in the near future, explore flexible and interesting teaching methods, and pass on their life's work to more and more young people, so that the ancient techniques with a history of more than 500 years can be passed on from generation to generation.