Apart from an outing in Tomb-Sweeping Day, I have another small task-looking for tea at home.

There are still many elders in the family who like to drink tea, and each family drinks different tea. When I came to my aunt's house, the first thing I looked for was a place to put tea. There is a beige paper bag on the closet in the living room, which contains Qingming tea. It is a perfect time to drink it. Qingming tea, in all seasons of the year, only the tea collected during Qingming period (generally called spring tea) is black, and the other three seasons are yellow, generally collected once a year. Aunt doesn't like drinking tea. Tea was given by her relatives when she moved to a new house. Aunt just put it away to entertain guests who love tea.

Uncle Wu is a big man who chews betel nuts. I accidentally found that he likes tea very much, regardless of variety. So at his house, I found Sizhai Alpine Tea and Jasmine Green Tea. Jasmine green tea is what we see every day. Wuyi buys teabags, mainly to clear away heat and detoxify. Sizhai Alpine Tea (also known as Shijie Tea) was produced at the foot of Dongbai Mountain in Zhuji City, Shaoxing, and became famous in the Song Dynasty. The appearance is quite beautiful, the green is brilliant and the fragrance is fresh and tender.

When I went back to my hometown to hang green, I specifically asked my grandmother what tea she had at home, so I found two bags of bitter tea and original tea. Grandma used to be the director of the women's Federation in the village, and grandpa was a village cadre, so we often led everyone to make tea together. I specifically asked my grandmother how to do it, but the old man may have saved a lot of links. Here's how to do it.

Bitter tea is picked around April, and even the twigs at the tip of the tea tree can be picked together. After selection, you can steam and cook. Grandma says steaming is better, and finally you can dry the water. The original tea, also called Chunjian, is picked in early spring. It is very different from bitter tea. Spring shoots should be picked before sunrise when there are still some dew on the tea, and as long as they are tender, they should be stir-fried in a casserole, then rubbed repeatedly and watched the tea successfully wrapped into strips, and finally spread out to dry.

Making tea is a complicated process, which requires time, place and craftsmen. Most of the tea at home is bought, and no one at home specializes in making bitter tea and original tea.

After returning to school, I began to taste these "home teas". There is no tool to make tea, so we have to make tea with a glass "high-impact" style, inject hot water from a high point, let the tea roll and scatter at the bottom of the cup, and the tea fragrance is fully brewed. The first is Qingming tea:

Before brewing, the tea leaves were black, with complete particles and rich aroma. After brewing for about 15 minutes, the tea leaves are green in color, fat and thick, with delicate veins, and the tea soup is green with yellow. When brewing, the tea leaves sink faster and the aroma is lasting and rich. The entrance is bitter, and the aftertaste is faint tea fragrance.

Qingming tea has the effects of nourishing the liver and improving eyesight, resolving phlegm and quenching thirst, and refreshing and striking. The weather in Guiyang in April is changeable, and the temperature difference between day and night is large, so it is easy to catch a cold. Drinking Qingming tea is perfect!

Followed by Sizhai Alpine Tea, because there was only a little residue left when I went home, and the rest was soaked by me, so I added some knowledge about it online.

Alpine tea is new and fat, with green color, much hair, long internodes and good freshness. The tea processed from this often has a special floral fragrance, high aroma, strong taste, resistance to brewing, and is fat, tight and white.

After brewing for about ten minutes, the tea leaves are scattered, pale yellow, with relatively complete particles, rich tea fragrance and clear veins. When brewing, the tea rises and falls quickly, and the faint tea fragrance is mixed with floral fragrance, with lasting fragrance and yellowish soup color. There is no bitterness after the entrance, the fragrance is fresh and tender, and the aftertaste is endless.

Then there is jasmine green tea, which belongs to tea bags. As soon as the bag is opened, it smells like jasmine. Because there is a certain proportion of tea in the tea bag, it is brewed in a long glass.

? After brewing for ten minutes, the fragrance of jasmine mixed green tea comes to the nose, the entrance is soft and sweet, the tea fragrance lingers between the nose and mouth, the fragrance is lasting and fresh, the taste is mellow, and the soup color is Huang Liang.

Jasmine green tea not only has some properties of green tea, but also has many health functions that green tea does not have. Jasmine tea has the characteristics of "dispelling cold evil and helping depression" and is the top grade of tea drinking in spring.

Then there is the Kuding tea made by grandma, also called Kuding tea. It is dark green and slightly shiny after drying.

? When brewing, the tea leaves sink, the tea branches float, and there is no strong fragrance. After brewing for about ten minutes, it gives off a faint fragrance, with complete tea leaves, clear veins and thick leaves. The fragrance is not very strong, and the tea soup is clear and dark green. The entrance is tasteless and the aftertaste is sweet.

Ilex kudingcha has the effects of clearing away heat and toxic materials, killing bacteria and diminishing inflammation, relieving cough and resolving phlegm, invigorating stomach and promoting digestion, refreshing the brain, improving eyesight and improving intelligence, reducing weight, preventing cancer and radiation, promoting blood circulation, reducing blood fat and cholesterol, and has obvious curative effects on pharyngolaryngitis, stomatitis, hypertension, obesity and acute gastroenteritis.

Finally, the original tea, also known as spring tip, is dark green or dark green with a faint tea fragrance.

When brewing, the tea leaves float, the particles are delicate and complete, the aroma is rich, the soup color is Huang Liang, the fragrance is quiet and the taste is mellow. The entrance is slightly bitter, the aftertaste is sweet, and there is a fragrance between the teeth.

Take a sip: the fragrance and rhyme of tea bring full impulse to the mouth, refreshing, lively, coveted and sweet. Take another sip: the activity of tea soup is beautiful, delicate and rich. Body and mind are surrounded by fragrance, sweetness and moistening, and permeate from the inside out. Good tea really gives people full pleasure.

Spring sword tea has the effects of whitening skin, protecting blood vessels, preventing gout and losing weight.

These are all ideas about drinking tea at home. Tea is a state of mind, and taste is an emotional appeal. In the ups and downs, I chose a light and detached, simple and elegant attitude towards life. Holding a cup of green tea in your hand, the fragrance washes away the dust and precipitates your thoughts, which makes you restless for a long time.