Some time ago, spring tea was produced.MinecraftarcadeIn this season, the tea farmers are also rubbing their hands and doing a great job.

In the process of making tea, there is always a link that stands out: a tea farmer with strong arms shakes hard with a big dustpan, and the tea leaves on the dustpan roll with it.

Some masters even have to do this four times a night, and the strength and duration of each shake vary, and the technical difficulty is no less than that of a fitness program.

So, do the masters shake the tea so hard in order to "bring the tea back to life"?

The output of tea aroma depends on "shaking".

In fact, this is a step called "Shaqing", which is an important step in the Tieguanyin processing process.

Tea green refers to the fresh leaves that have just been picked from the tea garden. Tea green after shaking, continuous collision between leaves lead to leaf edge damage, water loss, tea polyphenols, amino acids and other substances in fresh leaves will be transformed in the process of oxidation and fermentation, forming the unique aroma of Tieguanyin.

Shaking green is indeed a fine and exquisite process, which requires tea farmers to flexibly adjust the degree and duration of shaking according to the variety, season, climate and tender degree of green leaves. In the tea industry, there is a saying that "the incense of Tieguanyin is shaken."

People in southern Fujian have been doing Tieguanyin for more than 300 years. the traditional tea-making process requires tea farmers to pick by hand between 10:00 and 4 p.m., and then enter the process of making tea. when shaking green, follow the practice of "three guards, one attack and one supplement": the strength of the first three shakes is lighter and the time is short; the fourth shake takes a long time; if the fourth shake is not enough and the leaves become not red enough, add one more shake.

The standard hand-shaken green is to make the green leaves in the middle of the water screen (shake green dustpan) jump high, not just around the edge of the water screen. The extent and strength of shaking green is not enough, the green leaves in the middle do not shake, and the fermentation of tea is uneven, which directly affects the quality of finished tea.

This not only tests the experience and endurance of tea makers, but also reflects their simplicity, sincerity and concentration in doing only one thing in their lives.

Heaven, earth and man are indispensable.

When it comes to tea, there is another topic that can not be avoided, that is, the origin.

Tieguanyin and Anxi are like a pair of bound CP. Anxi territory is mountainous, with continuous peaks and clouds, with an annual average temperature of 16-21 degrees. In the warm and humid climate of "late spring and early summer, cool and hot synchronously, winter and autumn, complementary light and moisture", buds and leaves can grow slowly and naturally, which is conducive to the synthesis of nutrients and aromatic substances.

Tieguanyin is one of the most demanding categories in the tea industry, and Anxi Tieguanyin Tea's production skills have also been included in the national intangible cultural heritage list.

The primary production process, including drying, cooling, shaking, stir-frying, kneading, package kneading, drying and other processes; the refining process, including screening, picking, stacking, baking, cooling and other steps, 16 interlinked processes, need to be completed in more than 30 hours.

Anxi Tieguanyin Tea's traditional production technology integrates many scientific production concepts such as "the unity of heaven, earth and man" and "making according to talent". These ideas and skills can not be passed on simply by imitation.

If you askMinecraftarcadeYou can know what kind of tea is produced by the name of the tea? It is estimated that many people will answer: Pu'er tea.

In fact, this statement is not accurate, because the producing area of Pu'er tea is not limited to Pu'er City, Yunnan Province, but when it comes to the origin of Pu'er tea, people who know how to do it will always mention a river-the Lancang River.

In the middle and lower reaches of the Lancang River, the elevation is relatively low, the light is sufficient, the soil is fertile and acidic, and the natural conditions are extremely suitable for the growth of tea trees, so the Lancang River is also known as the mother river of Pu'er tea.

When planting, local tea farmers use the natural farming method to retain the natural freshness of fresh leaves, and use the tea-making skills handed down from generation to generation to deal with it. Unlike Tieguanyin, Pu'er cooked tea takes more than 50 days to ferment, and the time is also related to different water, region, temperature, season and other factors, so you have to be patient to make Pu'er tea well.

Few people living in the city can really see the hard work of tea farmers in making tea, but we can still taste the original taste and aroma of Chinese tea.

Recently, Master Kang's bottled tea, the descendant of Tea, put "Tieguanyin of Minnan people" and "Pu'er Tea of Yunnan people" into bottles.

These two kinds of tea not only delicately integrate the quintessence of heaven, earth and man, but also strictly follow the natural laws and simple folk customs in the growth, harvest, production and packaging of tea, and devote themselves to the original flavor of tea. Unreservedly presented to every tea drinker.

When making tea, the most important thing is to use your heart.

In recent years, many young people have given up their beloved happy water in fat houses and began to return to pure tea, but the brewing conditions of tea have hindered the way of making tea into the lives of young people. Drinking tea without sugar can meet their needs to a great extent.

Sugar-free tea is like black coffee, it may be drunk three times before you fall in love. However, once people accept it, they can no longer let it go.

According to the report of the White Paper on China's Sugar-free Tea Industry in 2023, sugar-free tea drinks will remain at 7. 7% in 2022.MinecraftarcadeWith a growth rate of .9%, it is estimated that China's sugar-free tea market will steadily exceed 10 billion yuan by 2025.

In the sugar-free tea track, some brands choose exquisite packaging to create high-style goods. However, the descendants of tea choose to return to the simplicity and authenticity of Chinese tea, and the hammer bottle presents a simple "hand feel". The design style of Jiama printmaking from Yunnan has a strong color of Chinese traditional folk art.

As soon as the descendants of tea came out, they were praised as "comparable to freshly brewed tea" and "sweet at the entrance", but this product is not only to stir up your taste buds, but more importantly, to let you see the simple heart of the tea people.

Tea lovers often say that making tea is like being a man, and tea quality is character. Tea descendants are adhering to this idea, from the depths of China's tea countryside, took over the pure and simple tea from the hands of tea farmers, and passed on their simplicity, dedication and concentration to every taster.

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