Drinking Biluochun can also be drunk, it is drunk
Text Original / Bohol Hall
In the early morning of Suzhou, the first rays of sunlight sprinkle on the wet cobblestone streets. After a while, there was a leisurely footstep in the alley, including housewives carrying baskets to the vegetable market, and tea customers who were awakened by the smell of tea.
Tea guests never snooze, they covet a leisure and pastime.
As a Suzhou people's Bohol Hall, I always think that the tea of "chai rice oil salt sauce vinegar tea" has been integrated into the life of Suzhou people, which has become a common thing, and in Suzhou dialect, drinking tea is called "eating tea". Early in the morning, breathing in the fresh air, three cups of clear tea, there was a pair of small talk.
In the eyes of Suzhou people, a good day begins with three cups of tea.
Suzhou people call drinking tea "eating tea" There is another reason, Suzhou people drink tea is both exquisite and not exquisite, do not care about the ceremony of sitting in danger, but also care about a leisure that is safe with the encounter. Suzhou people often drink tea is "drunk on the meaning of the tea", call a bowl of Zhu Hongxing, come to a crab shell yellow, and then with a little lard cake, the tea house guys will also come with some spiced beans, dried tofu and other tea food. Teahouses are often connected to bookstores, and if the time is coincidental, there can also be a storytelling to help entertain, shake your head, and enjoy yourself.
Walking out of the tea house, they are in love, and in the eyes of the tea customers, their beautiful day is over, and they begin to look forward to the first morning light of tomorrow.
Suzhou people have a long history of drinking tea. Tea Saint Lu Yu mentions in the Eight Books of the Tea Classic that "Suzhou Changzhou County shengdongting mountain, the same as Jinzhou, Puzhou, Liangzhou." During the Song Shaoxing period, the monks of the Suzhou Shuiyue Zen Temple boiled spring water to cook tea buds, which was called "Water Moon Tea". However, at that time, the tea was all cake tea, and now "Biluochun" is loose tea, and Biluochun is really well known to people, starting from the Ming and Qing dynasties.
Taihu Lake is floating in all directions, and Dongting Biluo is famous in Kyushu.
In the spring, in addition to the delicious Taihu Lake three whites - white fish, silver fish and white shrimp, another well-known Chinese and foreign delicacy in Suzhou, is Dongting Biluochun, which is very worth looking forward to. The Ming Dynasty's "Suizhi Record" records: "There is tea in Dongting Mountain, which is slight and thin, and it is especially good to produce Biluo Peak." ”
If Longjing is a famous Xizi beauty in the world, then Biluochun is like the Dongting Boudoir in the waiting words.
There is a folk legend about Biluochun, saying that tea pickers do not use tea baskets, but put them in their arms, and the tea is hot and the fragrance is suddenly emitted, called "frightening people incense". Kangxi South tour through Suzhou, after tasting felt that the fragrance is abnormal, relief and pleasure, but felt that "frightening incense" although there is wild interest, but in the end it is not elegant, so it is brown turquoise, shaped like a snail, picked in early spring, given the name "Biluo Spring".
"Flying green everywhere into the mountains, biluo spring fragrance drunk." Biluochun has a unique aroma of flowers and fruits, which is rich in aroma and tastes fresh and mellow.
One pound of Biluochun, 40,000 spring saplings, Dongting Biluochun is simply the Hermes in tea. The reason for this is that there is a reputation for praise; the second is because the output is not high and it is more precious. The price of the first-class origin of Dongting Mountain Biluochun is more than 5,000 yuan / catty.
Even so, it is still impossible to stop the pursuit of tea customers, even if the proportion of locals drinking authentic Dongting Biluochun is not high. Therefore, there is a saying that the tea making process of Biluochun can be called "Biluochun", but only those produced in Dongting Mountain on the side of Taihu Lake in Suzhou can be called "Dongting Biluochun".
One of Bohol's sisters, who has been a Dongshan islander for generations, is very envious of her unique gift from nature.
A spring rain came, and the Biluo tea tree woke up. The sisters began to get busy, put on the bucket, put on the bamboo basket on their backs, and the ten fingers flew up and down. After picking, most of the Biluochun is fried by hand, "the hand does not leave the tea, the tea does not leave the pot, the kneading is fried, the stir-fry is kneaded, the stir-frying is combined, the continuous operation, the pot is ready"...
In the tea leaves, there is a reverence for nature, a adherence to tradition, and the hardships of tea farmers.
Produced in early spring, Biluo Spring Tea is curled like a snail, pekoe bilu, silver and green. After brewing, "twist the heart of the heart and scatter the blue, turn into a snow wave floating flower", tea mercury clear turquoise, fragrant attack, the taste is cool and sweet, fresh and fresh. Although it is light and elegant, it seems tasteless, but sometimes it can read the tip of our tongue better than the five-flavor ingredients.
Drinking Biluochun can also be drunk, not drunk, but drunk, in the usual endless aftertaste into a confidant of each other. Thick or light, sweet or bitter, is the taste of this cup.
Nanfang Jiamu, why is it tea? If I had to choose to make a plant, I would like to incarnate as a biluo tea tree in Dongting. When it grows up, it is a tree, and when it is nirvana, it is a taste, a taste of home. Vaguely, I saw my sister's familiar and busy figure again...
Original text
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