Wuyishan Tea Tour

I came to Wuyishan for the first time because of tea.

The station is somewhat deserted, and the epidemic in 2020 affected the whole economy, including this national nature reserve.

Along the way, the vegetation has different shades, so green that even the air smells sweet.

It's already night to put down your luggage. It's a busy tea-making season. Everything revolves around a leaf, and the fresh leaves picked that day should be overnight. After meeting my friends in Shenzhen, I went directly to the local old tea factory. The factory was built in 198 1 year with a long history.

As soon as I got off the bus, a fragrant tea came to my face and washed away my fatigue all the way. The workshop is brightly lit. I heard that tonight is another sleepless night. Tea people are busy making green and twisted ... the air in the whole factory is filled with the smell of tea. The host invited us to the reception room for tea. Unclassified coarse tea, new cinnamon and hidden "beef" ... honey, flowers, fruits and unknown fragrance penetrate into every cell through every pore of the whole body. At eleven o'clock in the evening, I was a little hungry. But for tea makers and tea lovers, this may be just the beginning.

Tea, like it, addictive!

I like Wuyishan tea in recent years. This may also be the reason why I have been so close to it for many years, but for various reasons and difficulties, I have forgotten it in the rivers and lakes. In life, if you don't love enough, you can't resist the torrent of years. When you fall in love, it gets out of hand.

Love begins with seeing. I found that no leaf has really "absorbed the essence of heaven and earth" and achieved the principle of everything like tea.

Wuyishan is known as the kingdom of tea varieties. As a world cultural and natural heritage treasure, there is no industrial pollution. Among them, rock tea was born in rock valley, under the dew sky. There are sexual tea varieties handed down from generation to generation on the mountain (vegetable tea moved by local people, that is, exotic species). After long-term natural hybridization, many excellent strains have evolved, such as the famous "five famous Chinese fir" (Dahongpao, Lohan, Bletilla striata, Banbianyao and Shuijingui) and cinnamon.

Niulankeng is one of the most famous core tea areas. When I went the next day, it rained intermittently and didn't stop everyone's enthusiasm. When I went up the mountain, I didn't see the busy tea picking in the past.

Moss on the rocks is a trace of time. Wild flowers support these famous firs and are particularly proud. The rain flower splashed in the pit stream does not affect its clear muscles. The water droplets on the tea suddenly disappeared from the tip of the leaf before they could touch it. The tea garden in the rain and fog is as beautiful as poetry!

The rain stopped when we went down the hill from Niulankeng to "five kilometers". In the tea gardens scattered in the mountains, there are always one or two or rows of old tea trees, which are lush and particularly tall, two or three times higher than the surrounding tea trees, and stand out from the crowd. The branches of the old tea tree are covered with moss, and the young leaves and buds are also very lively. When I went in and smelled it, I felt a sense of reverence for a moment. These old tea trees took a long time to grow, display or endure.

No wonder the old tea tree makes tea very quickly. It only needs a small cup, and you can directly feel the saliva at the root of your tongue in less than 20 seconds. This kind of tea soup is a gift from nature and a sweet fragrance precipitated by years.

Similarly, Tongmuguan, the birthplace of Zhengshan race, the originator of black tea in the world, has been popular in European courts as early as17th century. The natural ecology is richer and more diverse. In the lush background, there are many bamboo forests dotted with some seasonal flowers from time to time, which are elegant, simple and remote. Tea trees occasionally show cracks in the stone and blend into the Woods.

The black tea here is very precious. It is reported that each of the 500 farmers only produces about 10 kg, which is naturally expensive. I had a few drinks with the support of others. But isn't it bad that the price of tea has plummeted dozens of kilometers away? In the afternoon, I had a cup of tea at Tongmuguan villagers' home 30 kilometers away. The full smell of Shan Ye was shocking and a little tipsy.

In recent years, as a person who loves tea, I used to think that the standard of good tea is only mountains, fields and old trees. When I saw at least thousands of kilometers of tea gardens scattered or scattered or living in groups in every corner, I crossed my narrowness.

It is said that to understand the culture of Wuyishan tea area, we can find the answer from the sentence "Confucianism, Buddhism and Taoism for a thousand years, landscape tea generation" Tracing back to the source, I am filled with emotion.

Although Confucianism, Buddhism and Taoism are "three religions sharing a mountain" in Wuyishan, almost all the famous mountains in China are three religions sharing a mountain, such as Lushan Mountain and Songshan Mountain. Talking about mountains, water and Buddha is not the first. Why him? Mr. Wang Zhigang, who put forward this sentence, recalled after the success of Wuyishan's application for World Heritage:

There is no lack of beauty in the world, but a lack of discovery.

Everything in the world that seems irrelevant is related. The key is whether you have the ability to relate. If you have this ability, you can not only discover beauty, but also show beauty and create value.

Most of the time, it is not that it is not good enough, but that it lacks the courage to discover and discover. Tea is closely related to Confucianism, Buddhism and Taoism in China. Confucianism talks about Taoism with tea, Buddhism helps Zen with tea, and Taoism makes an alchemy with tea. Tea brings life back to nature. Tea is the soul of Wuyi Mountain, but it is more than that. It needs to be seen. See its beauty, see its value and see the efforts behind it.

Recently, I have often discussed the quality standards of tea with my good teachers and friends in tea science. With the deepening, those seemingly unrelated factors are actually related, as are ecology and people's livelihood ... who is the bystander? But this connection is not naturally formed and needs to be discovered.

Everyone has a standard for good tea. When we pay attention to quality, we should pay attention to the connection with a cup of tea soup, know how to taste the tea that suits us, and know the bright future of a cup of tea more rationally, not only in our hearts, but also on the road. ...