Three-day tea tour of Huangshan in tea tour series

In ancient times, tea people were limited to literati. Except for Cha Sheng Lu Yu, who actually had to go to Chashan to collect tea and make tea, most tea people were limited to representatives who could drink and taste tea, and even the water for making tea needed to be equipped with a special boiling boy. One of the intermediate tea art practice classes is the practice of tea tour in Chashan-that is, to explore on the spot and experience the process of making tea for yourself. Thanks to the convenient transportation nowadays, it seems that the desire to practice as a tea man can also be realized.

In April of 219, under the leadership of Teacher Zhang, I started my first tea tour. Different from traveling in go on road trip on weekdays, this tea tour is particularly hard. Eating and living is the same as that of local tea farmers. There are several bungalows on the tea mountain, and 4-5 people squeeze a bed. Because tea is made to stay up late, it is not necessary to have time to sleep. Tea tour for one * * * three days, as follows?

Day1? Tea picking in tea gardens &; Visit to Taiping Houkui Tea Factory

After the train arrived at Huangshan Station, it took a ride for nearly two hours to reach Xiaokeng Village, Taiping Lake, Huangshan. Take a break and immediately go up the mountain to pick tea green-standard-Huangshan Mao Feng has one bud and two leaves.

picking tea by hand is very hard and the quantity is relatively low. In order to ensure the quality of post-production, the technique should be standard and gentle. If you want to ensure production and efficiency, you must put your hands together.

After dinner, visit the tea factory that makes Taiping Monkey Kui. Taiping Monkey Kui has a special shape, which requires manual pinching, which is laborious and time-consuming, but it has excellent taste, rich aroma and quick recovery.

the tea-making process is as shown in the figure

Day 2&; Making Taiping Monkey King &; Making black tea

Wild tea is often heard in the market. It seems that the price can be raised a lot by adding a wild word. After going up the mountain to collect wild tea green, it is understandable that the price is really expensive, which is 2%-3% higher than the average price. At the same time, I also recognize the fact that the overwhelming wild tea in the market can be called real wild tea. Wild tea trees are natural in shape, with different heights and thicknesses. In the dense forest, they grow with the surrounding plants due to insufficient light, and there is no artificial fertilizer intervention. The leaves are thick, and the fresh leaves are chewed, and the aroma is high and sweet. Because it is a natural and ecological mountain, there is no mountain path for people to walk on. You climb it all by yourself, and if you are not careful, you will trip over the branches of shrubs. It is not easy to pick half a catty of tea green in 3-4 hours up and down the mountain. Because the amount of wild tea green picked with tea friends is less than half a catty, tea green should be made into white tea at the suggestion of teacher Zhang in the later stage.

In the afternoon, we made the Taiping Monkey Kui, and energetic tea friends began to actively prepare for making black tea. Black tea had to stay up all night, and many people stayed up all night to make black tea.

making white tea on day 3

the green amount of wild tea was too little the day before. After drying for more than 12 hours, white tea was produced-a simple version of white tea was produced. The amount is so small that neither my tea friends nor I are willing to drink it, so we just need to bring a box for it.

After three days of tea-making tour, I have a deeper understanding of tea, and every process of tea-making will affect the final tea products. Once you make tea, you begin to cherish the hard-won tea.