Chapter 101 chilan white tea

Tea is becoming more and more important in my life. Every time I gather with friends or travel to other places, I will encounter one or two famous local teas.I seldom drink tea, but when I see new tea, I can't help but want to taste a cup to feel the fragrance of the tea. This time I went to Zhejiang, originally to find the childhood footprints and growth years of modern literati, to find some details of writers' lives in their former residences, and write them into my book.In Pinghe County, Zhejiang Province, I came across a kind of white tea, and I found out that it was the Qilan tea from Lin Yutang’s hometown. Because of the long white buds, it was called Baiya Qilan tea.

In Qiling and Jiufeng areas at the foot of Daqin Mountain in Pinghe County, there are undulating mountains, dense forests, shrouded in clouds and mists, and the mountains and clouds are connected, like a sea of ​​clouds.The valley is deep, the stream is gurgling, and it has the taste of pure land on earth.Between the hillside and the valley, on the fertile soil, there are amazing white-bud tea trees, which stretch into a stretch and interweave with the sea of ​​clouds, forming an interesting contrast. Baiya Qilan tea is a new breed of oolong tea, which belongs to the middle-leaf tea species.Baiya Qilan tea has very strict geographical requirements. It grows in mountains above 800 meters above sea level. It must go through the test of severe cold and soaked in dew before it can exert its superiority.In spring, the tea tree grows, and the new shoots on the branches are covered with pekoe, like a snow-white furry hat buckled on the ground.The tree is of medium vigor, the crown is half open, the branches are dense, the germination is strong, the yield is high, and the planting position is low.Every year in late March, the tea trees begin to germinate. At the end of April and early May, the tea leaves begin to grow, and two fluffy opposite leaves climb all over the branches. Love, poetry is more picturesque.

Baiya Qilan tea has a strong ability to grow buds, and the long buds are very tender, especially long-lasting, brittle and easy to break.The tip of the buds of Qilan tea has pekoe, and the tea leaves are similar to the bamboo leaf Qilan. The fresh leaves have a peculiar orchid fragrance during the production process, so it is named "Baiya Qilan".The inner aroma of Baiya Qilan tea is clear and refreshing, the orchid fragrance is long and deep, the taste is mellow and refreshing, and the fragrance is lingering and cannot be dissipated for a long time.Take more than ten pieces of tea leaves and make a cup of boiling water. The color of the soup is orange-yellow and bright. When the tea leaves are suspended in the cup, the soft and bright bottom of the leaves can be seen. Reach the highest state of drinking white bud Qilan tea.

The production of Baiya Qilan tea is quite exquisite, and the production rate is extremely high.Baiya Qilan tea is mainly roasted, and the production method of Tieguanyin is combined into one, including cool green, sun-dried green, shake green, kill green, knead, first bake, first pack knead, re-baked, re-pack knead, foot tea Dry.Made in this way, Baiya Qilan tea is full of multi-vitamins and rare elements, which have the effects of refreshing and improving thinking, relieving alcohol and stagnation, reducing blood pressure and losing weight, eliminating troubles and heat, promoting body fluid and blood circulation, and prolonging life.After several processes, the shape of Baiya Qilan tea is solid and well-proportioned, the leaves are dark green and oily, and the bottom of the leaves are red and green, making it the real best among green teas.

The Tianchun brand of Baiya Qilan tea is the most famous, and there are seven series and more than 30 varieties in the market.Baiya Qilan tea has gone out of Zhejiang and spread to the whole country. With the high demand for Baiya Qilan tea, Pinghe County has continuously expanded the production of white tea, proposing that "use tea to promote agriculture, cultivate famous brands, expand scale, and invigorate circulation; use tea as a medium , Make friends widely, introduce internal connections, enrich the people and strengthen the county" development strategy, planning Xiazhai, Qiling, Jiufeng, Changle, Xiufeng, Luxi and other townships as the industrialization base of Baili Baiya Qilan tea, both Traveling can also taste tea and cultivate.

The appearance of Baiya Qilan tea is also a coincidence.During the Chenghua period of the Ming Dynasty, Chen Yuanhe traveled to the well of Pengxi in Qiling, and found a tea tree with dense branches and luxuriant leaves, white-green buds, green leaves, and tea fragrance. The smell is like orchid, refreshing the heart. Spleen, its core leaves are carefully fried and roasted. The tea has a strong fragrance. After brewing, the fragrance will gradually spread, and the fragrance of orchids will waft. Take a sip, the mouth will be full of fragrance, and you will be refreshed for a while, and your spirit will be comfortable and your muscles will be relaxed.Later, it was grafted with oolong tea and cultivated into the current Baiya Qilan tea.

Taste Baiya Qilan tea, Tieguanyin, and Wuyi rock tea with Lin Yutang's tea drinking theory, we can find that: Tieguanyin has a high aroma, Wuyi rock tea has a strong aroma, and Baiya Qilan tea has an elegant and delicate fragrance, with orchid flavor .In terms of taste, Baiya Qilan tea is smooth, pure and elegant, with obvious sweet aftertaste. , can not fade for a long time; Tieguanyin is slightly bitter and swells in the mouth, soft and relaxing, and its true taste can only be felt when aftertaste; Wuyi rock tea is soft and smooth, and the tea is sweet aftertaste, with a feeling of getting sweeter as you drink it.According to Lin Yutang's leisure, hold a teapot and boil these three kinds of tea to the most essential essence, only then can you truly feel the happiness and comfort of Baiya Qilan tea.