Nanping, Fujian, 4 April (ZXS) -- Wuyi Rock Tea: The fragrance of rock bones and flowers has "respect."
Written by Zhang Lijun Peng Lifang
In the Wuyi Mountain Scenic Area in Fujian, six tea trees protrude from the cliff face of Jiulong Cave, and the three characters "Da Hong Pao" are inscribed on the rock wall next to it. This is the mother tree of Wuyi Rock Tea Dahong Pao, which is more than 6,<> years old and attracts many tourists to come to see the "true face".
Different from green tea and white tea, which are as fresh as the spring breeze, Wuyi rock tea, which belongs to the oolong tea family, has a unique style with "rock bone flower fragrance".
Wuyi rock tea is produced in the Bishuidan Mountains of Wuyi Mountain, a double heritage site of world culture and nature, and is named because the tea trees grow in rock crevices, and is known as the "king of rock tea".
Wuyishan National Park half-waist rock tea, Qingshan rock tea is picturesque. Photo by China News Agency reporter Zhang Lijun
"Fragrant but cinnamon, mellow but narcissus, rhyme but Da Hong Pao", among the many varieties of Wuyi rock tea, cinnamon, narcissus, Da Hong Pao are the most famous. The "Wuyi Names Series" describes Da Hong Pao as "firm ropes, green brown in color, elegant in aroma, quiet and fragrant, slightly like osmanthus fragrance, mellow taste and sweetness, 'rock charm' showing".
According to legend, in the Ming Dynasty, on the way to Beijing to go to the exam, he happened to meet an old monk in Wuyi Mountain to give tea, and after drinking it, he stopped his abdominal pain; After raising the son, he took tea leaves from the cliffs of Kowloon Cave and brought them back to Beijing to cure the strange diseases suffered by the empress, and the emperor gave a red robe for this, and the fame of "Da Hong Robe" spread.
According to Zhang Huichun, the inheritor of the national intangible cultural heritage Wuyi Rock Tea (Da Hong Pao) production skills, the unique taste of Wuyi Rock Yun comes from the unique ecological environment and climatic conditions of Wuyi Mountain, and is promoted by exquisite traditional production skills.
Master Zhang Huichun is feeling the temperature of tea roasting. Photo by China News Agency reporter Zhang Lijun
When the mountain is mined every year, the Wuyi rock tea harvested three times a year arrives at the spring tea picking season. The tea green that has just fallen from the tea tree is sent to the tea factory as soon as possible. To make good tea, it takes day and night from picking to making. Recently, Zhang Huichun has always been busy until three o'clock in the morning to fall asleep, and this routine is like an ancient tea-making process, which has been passed down from generation to generation in the family of three generations of tea.
"One picking, two pouring green, three shaking and four surrounding water, five stir-frying and six kneading gold, seven baking and eight stalks, nine and ten screening", 10 tea-making processes are interlocked. Qing Dynasty scholar Liang Zhangju once praised Wuyi rock tea roasting kung fu "Wuyi roasting method, real armor world".
"Charcoal roasting determines the stability of the wind bone and aroma of rock tea, but charcoal roasting is not the more times, the better, the important thing is to be subtle and thoroughly roasted, and it is best that the tea leaves do not return to green when stored in the later stage." Zhang Huichun said that transforming the tea fragrance into a floral fragrance, first taste the taste, and then smell the fragrance of the flowers that are clear and distant but very different, this is the meaning of the fragrance of rock bone flowers.
Wuyishan produces good tea, and Wuyishan people also love tea. Sit Yongsheng, a Hong Kong native who has lived here for 12 years, was very impressed, saying that in Hong Kong, drinking tea mostly refers to eating dim sum in tea houses; In Wuyi Mountain, there are not only "firewood, rice, oil and salt" that grabs rock tea in a pot and drinks it when the mouth is dry, but also "Yangchun White Snow" that uses a cup of boiling water to brew it and smell the fragrance first, then look at the color, and then taste it.
Wuyi Mountain is good mountain, good water comes out of good tea. Photo by China News Agency reporter Zhang Lijun
"This tolerance is indispensable to the 'respect' in Wuyi rock tea culture - reverence for nature, tea people, culture, and lifestyle." Liu Guoying, president of the Wuyishan Tea Industry Association and inheritor of Wuyi Rock Tea (Da Hong Pao) making skills, said that the awe of nature allows the well-protected ecological environment to nourish good tea; The awe of tea people has allowed generations of tea makers to strictly follow the ancient methods and protect the tea fragrance from the world; The awe of culture allows the cultural meanings of Confucianism, Buddhism and Taoism to leave traces in the four famous firs of "Da Hong Pao, Iron Arhat, White Rooster Crown, and Water Golden Turtle"; Reverence for lifestyle, let dry mouth tea lovers or elegant tea tasting coexist here.
As early as the Tang Dynasty, Wuyi rock tea was a good gift from the people, and it was listed as a royal tribute in the Song and Yuan Dynasties, and during the Kangxi Dynasty of the Qing Dynasty, it started from the starting point of the "Wanli Tea Ceremony" - Wuyi Mountain Lower Mei Village, and exported to Western Europe, North America and Nanyang countries. Liu Guoying said that he hopes that today's Wuyi Rock Tea can ride the China-Europe train to continue the legend of the "Wanli Tea Ceremony", so that tea friends around the world can taste the fragrance of rock bones and flowers. (End)