Winter has passed, and spring has begun again
Drinking Putuo Buddha tea is the most beautiful ritual for zhoushan people to spring.
After a long winter, the tea garden finally greeted the spring sun and sprouted the first sprouts. Spring sleepiness strikes, a clear tea soup, the familiar aroma of tea comes to the nose, drink refreshing and fresh.
Where tea is produced, it is also a good place with beautiful scenery, and if you pursue the taste of tea all the way, you can find the most seasonal tea picking route.
The tea garden is often surrounded by lush forests and bamboo, surrounded by DaiShan, and the garden is strange and long, and the tea trees are fresh, which is very suitable for throwing away a body of troubles and emptying yourself.
Buddha tea got its name from Putuo Mountain, according to the "Dinghai County Chronicle": "Dinghai tea, many valley wild products ... Putuo Mountain, can cure the pulmonary carbuncle blood diarrhea, but there are not many. ”
Every year when Putuo Buddha tea is mined, the Buddha tea garden in Tangtou is green and oily, and the breeze blows through, and the tea fragrance is overwhelming, which makes people yearn.
At present, it is the season of "new fire testing new tea", the tea garden has been green, and tea pickers are busy picking tender new leaves to make this year's new tea.
A green leaf must go through the steps of spreading green, killing green, rationalizing, drying, wind selection, preservation and other steps to make tea. The process is not complicated, but it also retains the sweetest taste of spring tea.
The most important thing about picking tea is "tender". Putuo Buddha tea is picked according to the standard of one bud and one leaf, and the length of the leaves cannot exceed the bud head, otherwise it will be too old to be used.
The finished tea leaves are spread out in the shade, and after several hours, the moisture in the leaves evaporates and the weight is reduced. Pick up a bunch, head close to smell hard, it is no longer the grass smell of freshly picked, but the strong aroma of tea!
Then it was the end, the high temperature in the pot spawned the aroma of tea leaves, which became more and more obvious over time, and the whole house was immersed in a warm smell.
The life of fresh tea quickly ends, but it is continued in another way, and after traditional processing, tea leaves are presented in a new form.
From picking to the final pot, the emerald green tea leaves completed their metamorphosis in 12 hours and finally became a small bag of fairy Putuo Buddha tea.
The shape of The Buddha tea is "like a snail instead of a snail, like an eyebrow instead of an eyebrow", and the color is emerald green, as if the power that sprouted this spring is contained in it.
Take out a handful, the hot water rushes down, the tea leaves swirl in the whirlpool, waiting for it to slowly absorb the water and open, the leaves are full and fresh, as if they have just been plucked from the tree.
The color of the tea soup is almost transparent, fresh and sweet, delicate and long, and the amino acids in the tea leaves volatilize, bringing a fresh and fragrant taste. With a tea vessel, this brew is like a spring breeze blowing across the cheeks.
At the same time, the Putuo Buddha Tea Ceremony, as a high-standard Zen tea ceremony for guests, embodies the organic combination of China's tea culture and Buddhist spirit after thousands of years.
Its basic procedures include the thirteen procedures of welcome, clean hands, incense burning, adding water, inviting Buddha, clean cups, ordering tea, offering offerings, mixing tea, offering buddhas, paying homage to guests, remembrance, and resembling. It has a special significance for preserving and developing the essence of Zen tea culture.
Start with a cup of Buddhist tea and enjoy the deep taste of elegance and the authentic terroir of Zhoushan.
##舟山 #
##佛茶 #