Spring tea season has been soaked in tender tea soup, which belongs to the first day of May and is an exclusive holiday for workers. When we have a cup of fragrant tea in our hands and enjoy ourselves in the mountains and rivers or tea rooms, tea farmers and tea makers seem to be completely "insulated" during the holidays, because "tea waits for no one"! More importantly, they have an ingenuity watered by sweat in their hearts.
Tea farmer: It's right to pick and sell green.
Take green tea as an example. 1 g green tea equals 1 12 buds. Picking one bud at a time, 1 kg of green tea needs to pick 56,000 buds. If you drink 3 grams of tea, you need the tea man's hands to pick branches 336 times.
Picking tea is a hard work, and it is not as beautiful and poetic as we thought. Tea pickers get up early and get greedy for the dark. At dawn, they will take up their tea baskets and go over the mountains to pick tea. They walked hand in hand, with dewdrops and tea baskets hanging around their waist, which were distributed among the green tea mountains. In order to gain more time to pick tea, the luncheon will bring simple dry food.
Tea pickers can't keep their nails, because tea pickers pay attention to picking. You can't cut it off with your nails or scissors. You need to gently twist the tea buds and pull them up. You can't wear hand cream, because anything on your hands will pollute the tea.
Real tea pickers don't have cheerful tea picking songs or artificial postures. Only callused hands, chapped skin and nervous busyness. They race against time to keep the fragrance of the bud tip.
Tea maker: Working overtime to make tea.
Tea green can't wait, and labor is the most glorious.
After picking, fresh leaves need to be spread for a period of time, so that some leaves with water evaporation become soft and convenient for later processing. In this process, the aroma substances are transformed to a certain extent, and a series of enzymatic reactions are carried out at the same time, so that the flavor substances in tea soup are also decomposed and transformed.
It will be finished in about two hours, and the next step is the key step. Scientifically, the enzymes in tea are passivated at high temperature, and only through this process can green tea form the quality of the final clear soup green leaves; In layman's terms, fixing green is frying tea. Put the tea leaves in a hot pot and turn them by hand. The perfect water-retaining leaves should be green, the same color, moderately dehydrated, a little prickly, not burnt or red. It takes about half an hour to restore the moisture in the tea leaves, because the fresh leaves can't be directly kneaded.
Kneading is also a time-consuming and laborious process. Rolling is not simply to crush leaves, but to break some cells of tea, and the tea is tightly rolled into strips, so the method of rotation is very important. The kneading time varies from person to person, usually at least 30 minutes.
After kneading, it is the final molding and drying stage. Many famous green teas with special shapes are molded and dried at the same time. Forming is a process of rearranging the shape of tea leaves. The forming process of different tea leaves is very different. For example, the production method of needle-shaped tea is a combination of combing and kneading.
Finally, when the tea leaves are dry enough to be ground into powder, they can be taken out of the pot and can be used for brewing after cooling.
The greatest pleasure of a tea maker in the process of making tea is that he can carefully control every link and watch the change process of tea from fresh leaves to dry tea, but he can never predict its taste before cooking soup.
Love Actually
Every piece of tea is precious.
It is difficult to pick tea, and it is even more difficult to make tea well.
A cup of tea records the hardships of tea people.
Labor day, this cup of tea
Respect tea people and ingenuity.