Sit and drink the clouds around Ailushan and watch the whole process of Lushan Yunwu tea making
Lushan Heaven and Earth are leisurely
Tea
Galangal young leaves
Mu Shike loves the monks
Milled white jade woven red yarn
Pan-fried yellow-rudder bowl turned to dust flowers
After the night, invite Haoyue to order Cai Xia before the morning
Wash away the tirelessness of the past and the present, and it is not easy to be drunk in the coming
The pagoda poem of the Tang Dynasty poet Yuan Shu tells the subtlety of tea, as one of the seven things to open the door (chai rice oil salt sauce vinegar tea), tea ceremony culture in China has a long and brilliant historical time. According to the Tang Dynasty "tea saint" Lu Yu in the "Tea Classic": "Tea is to drink, and it is sent to the Shennong clan."
Lushan Yunwu tea is a traditional Chinese tea, in the Song Dynasty was included in the "Imperial Tea", is one of the top ten famous teas in China in 1958 "Top Ten Famous Tea Appraisal Meeting in All Over the Country", its leaves are thick and thick, the fragrance is high, the tea soup color is clear, and it is sweet and resistant to bubbles. Lushan Yunwu tea has a long leaf fallen growth period, contains high ingredients, tea flavonoids, vitamin C ingredients are higher than the general leaves, is a traditional tea in the traditional famous shop.
Wild spring fireworks white clouds, sit and drink fragrant tea and love this mountain. The lush forests around the Lushan Yunwu Tea Garden in the plateau area are rich and colorful, maintaining a pure natural geographical environment, and are typical teas born in "rotten stones". Lushan mountain is long-term smoke, the number of days of cloud and fog every year reaches about 220 days, and the temperature difference between day and night is large, so the yield of fresh leaves is also higher.
Lushan Cloud Tea in the plateau area is similar to the middle of April to germinate, its handmade process is roughly divided into the first tea greening, kneading green, secondary tea greening, rubbing strips, lifting, baking and other processes. A pot of fresh leaves is turned into a dried tea, and the whole production process takes about 50 minutes or so.
The first tea is green
Stir-fry with both hands, shake first and then stuffy, shake and merge, the amount of leaves in each pot is small, the temperature of the pot is not high, fry until the green gas is released, the tea rhyme is revealed, and the color of the tea leaves changes from tender green to dark green.
Knead the green
On the dustpan, use both hands to rotate and knead, and after the whole strip, it is shaken, which can make the aroma mellow, the color of the tea leaves emerald green, and the purity increased.
Secondary tea leaves are killed
After kneading the green leaves, they are then stir-fried back in the pot to allow the water to be further released, and then fried dry and formed into strips.
Rub strips
Further tighten the design to release some of the moisture. Place the first dried leaves on your hand, arrange the strips left and right, with moderate force, and keep rubbing the strips until the cords are basically tightly knotted, the pekoe are slightly revealed, and the moisture content is reduced again.
Question
When the leaves are 80% dry, slightly pick them, hold the leaves in your hands, and use your palm to rub the tea strips against each other, so that the hairs in the buds are firm and the white is revealed.
Baked green
The leaves are continuously piled up in the pot, continuously scattered and air-dried, and when the leaves are twisted into a powder form, they will be discharged from the pot.
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A bubble of Lushan clouds made by hand, pure tea rhyme, sweet room between lips and teeth, people fill with great love for the natural world, and have an excellent experience of entering nature and getting close to nature.
Lushan Cloud Tea in the plateau area will sprout
A cup of cloud tea Half of the country tea history
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