Dai Li Bud Tea in Memory

Buddleja, a three-leaf begonia, picks a young leaf, rubs it with the sleeve several times and puts it in your mouth. It is bitter, astringent and sweet ... full of taste and endless sweetness, which immediately quenches thirst.

When I was a child, I went up the mountain to collect firewood, pick bracken, dig bamboo shoots and pick mushrooms ... When the heat was unbearable or my mouth was dry, the young leaves of the cap bud became my treasure to quench my thirst and clear away heat. Whenever I meet a three-leaf begonia on the road, I will carefully pick a few tender leaves and put them in my pocket. When I am thirsty and hot, I will take a leaf, chew it gently, find another mountain spring, wash my hands, bow a handful of water and swallow it slowly. The sweetness of the cap bud seems to fill my whole body, and I suddenly feel refreshed, excited and exhausted. ...

Buddleja is a wild plant, and few trees can be seen in the mountains. When I was a child, I found two seedlings on the mountain, dug them out and planted them next to my house. I was criticized by the old man for wasting natural resources. After two years of planting, the seedlings become smaller and then disappear. Old people always tell us to keep the seeds when cutting wood, and not to let the wood become extinct. Only leaves can be picked when picking tea, and some branches can be pruned. We must never cut and pick them directly. ...

Every time after Tomb-Sweeping Day, every family will go up the mountain to find some bamboo shoots to pick, take them home for cleaning, add a little Taomi to boil them in water, then dry them and store them in wooden barrels. When it's very hot in summer, or when guests come to visit, or after eating hot pot, or eating big fish and meat, have a cup of bamboo shoot tea ... it's warm, delicious and hairy, which is very refreshing.

If the Buddleja officinalis tea is not finished by the next year, it will be piled in a bamboo basket, and rice black worms will come to eat adult tea. Chen Fang has been there for several years, and the frequency is very few. Only when you are sick or have guests come will you take it out to drink.

Whenever I burn tea with cap buds, I like to smell the wisps of fragrance floating out when I cook tea. I always take the initiative to make tea. I first set up a water pot, poured it into the clear spring in the mountains, lit firewood, and waited for the water to boil. Then I put a proper amount of tea into the kettle, covered it with a lid, and read the children's songs of Two Tigers several times while inhaling the tea fragrance floating from the kettle. After reading it, I feel that the cooking time is almost the same. When you are out of the pot, you can put the tea soup in a thermos and drink it at any time, or you can use a thick bowl to scoop a few bowls.

Going to school far away from home, I can only drink Li Douya tea when I go home in winter and summer vacations, and then I can't drink it twice a year after graduation. So every time I have a bad appetite and am upset, I always want a bowl of tea with a cap bud. I just take it out so that I can cook a bowl of tea when I want to drink it ... but there is no smell of firewood in the country in the city, and water is not a mountain spring at home. No matter how I cook it, I can't cook the tea fragrance and taste of the hat bud at home. ...

Buddleja is a wild plant in my hometown, which has not been propagated into economic forest. People who go up the mountain to pick tea always like to cut down the whole tree for convenience. Since then, Buddleja trees have become more and more scarce, and commercial tea is more convenient to brew ... When you go home, if you can drink a cup of Buddleja officinalis tea, you will get a treasure. ...