China News Agency, Chengdu, October 6th, title: Snow in Bitan: Sip new green flower tea in a bowl in the palm of your hand
China News Agency reporter He Shaoqing
As the hometown of tea, it is difficult to test whether Jiamu originated from Shennong in southern China, but if the teahouse is the most popular, Sichuan is the first, and Chengdu is still prosperous.
In this city of "one city's residents and half tea drinkers", it is not easy to find a street without a teahouse, and where there is a teahouse, there is always a flower tea in a bowl with a green soup color and a mellow and sweet taste.
The data picture shows that on August 9, in the Xugong Tea Culture Research Institute in Xinjin, Chengdu, Xu Jinhua used Gaiwan tea to prepare Bitan snow for guests.
Photo by China News Agency reporter Zhang Lang
Sichuan is known for its taste of tea.
The Qin people began to know about tea drinking when they attacked Shu. After the Yuan and Ming Dynasties, the Sichuan people became addicted to drinking jasmine tea.
For centuries, the Chengdu Plain has been making scented tea in Futian, as common as Sichuan people have pickles.
The data picture shows Xu Jinhua being interviewed at the Xugong Tea Culture Research Institute in Xinjin, Chengdu on August 9.
Photo by China News Agency reporter Zhang Lang
Bitan Piaoxue was developed by Xu Jinhua, a Chinese tea master, at home with his wife and daughter in the early 1970s after absorbing the Ming Dynasty Min Wenshui to bake "Min Laozi Tea" and the talented Xu Wei's "Langyuan Method".
Among them, "bi" is the color of the tea soup, "tan" is the tea bowl, "snow" is the petals of jasmine, and "floating" means both the flowers floating on the tea noodles and the fragrance floating in all directions.
The data picture shows Xu Jinhua (left) and his eldest daughter Xu Yao (right) picking fresh jasmine flowers at the Xugong Tea Culture Research Institute in Xinjin, Chengdu on August 9.
Photo by China News Agency reporter Zhang Lang
Before entering the Xugong Tea Culture Research Institute in Xinjin, Chengdu, I saw the golden couplet of "The secluded lake is thousands of feet blue, the snow is warm and a cup of fragrance".
Under the plaque of "tea can enlighten the mind" in the room, Xu Jinhua is brewing the snow in Bitan for the tea friends who have come to seek fragrance.
Intake a little tea leaves in a gaiwan, soak with hot water of about 85°C, and cover the tea lid.
After a few moments of opening the lid, I can only feel the fragrance of tea is quiet and the fragrance of flowers lingers.
Pour the boiling water again, the soup in the bowl is clear yellow and green, the leaves are like cicada hooks and can be counted in pieces.
Smell the fragrance and look at the color and then try the taste, only to feel that it is refreshing and sweet, and the teeth and cheeks are fragrant.
The data picture shows that on August 9, in the Xugong Tea Culture Research Institute in Xinjin, Chengdu, Xu Jinhua was drinking the snow in Bitan.
Photo by China News Agency reporter Zhang Lang
The Mingqian green tea itself has a natural fragrance in the mountains and clouds, and it has been scented with jasmine flowers to add a new layer of floral fragrance.
Xu Jinhua said that jasmine buds that are ready to bloom in Futian are needed to make Bitan snow. The jasmine buds produced under high temperature do not stand in water, have a white color and a stronger fragrance than the jasmine flowers in early summer.
Jasmine flowers bloom at night and fragrant, so it is necessary to choose flowers before they bloom, so that green tea can "grab its fragrance" while it is fresh.
In the memories of Xu Jinhua's eldest daughter Xu Yao, the most profound childhood memory is that the whole family sat around the long coffee table in the evening of Futian, smelling the fragrance of flowers and choosing jasmine.
A pound of flowers has been removed from the buds and petals, and only six taels can be added to the tea. After all the selections are completed, the clothes on the body are soaked with sweat, but the family is happy to get together.
The data picture shows that on August 9, Xu Jinhua was picking jasmine flowers for making Bitan snow in the Xugong Tea Culture Research Institute in Xinjin, Chengdu.
Photo by China News Agency reporter Zhang Lang
Xu Yao told reporters that the selected jasmine flowers and tea germ layers are spread in the altar, and they are roasted in the morning the next morning. When the tea leaves are crispy and the flowers are soft and slightly crisp, they will be cooled in a timely manner, and then the scented tea will be sealed in a jar.
Waiting for more than a month is the best time to drink Bitan snow.
With Xu Jinhua's disclosure of the tea-making process of Bitan Piaoxue, drinking Bitan Piaoxue has spread from one household to thousands of households, fragrant in the United States, Russia, South Korea, Singapore and other countries and regions.
The data picture shows Xu Jinhua (left) and his eldest daughter Xu Yao (right) at the Xugong Tea Culture Research Institute in Xinjin, Chengdu, on August 9.
Photo by China News Agency reporter Zhang Lang
Although it originated from the homes of ordinary people, Bitan snow is also in the hall of elegance.
At the end of 2013, the then British Prime Minister David Cameron visited Chengdu and tasted Chengdu Gaiwan tea in the north neighbor of Du Fu Thatched Cottage. He was full of praise for the Bitan snow drifting with the fragrance of jasmine.
In the afternoon, the teahouses scattered all over Chengdu ushered in a busy time.
The tea guests who have been away for half a day are leaning back on bamboo chairs and holding bowls of scented tea. Accompanied by the fragrance of tea, they are surrounded by the city's thousand-year romance, leisure and fireworks.
As the children's rhyme in the land of Shu said, "Five or six cups are covered, and three flowers are flushed in the copper pot. The tea friends are in the dragon gate array, and they forget to go home when it is dark."
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