Starting from Wuyishan Station in Fujian, I drove all the way to the mountains. The winding mountain roads and green plants along the flowing water in Mutong Lake make people feel cool. After crossing the Grand Canyon, I can see the waterfalls flowing down, and I have to feel the beauty of the scenery all the way. After about an hour's drive off the expressway, I came to the checkpoint of Mu Tong Nature Reserve and Mu Tong Village, Xingcun Town, Wuyishan City. This is where my story began.
When I entered Mu Tong, I didn't see terraced tea gardens. Some of them were covered with bamboo, and occasionally a few tea trees were interspersed among them. Such ecological tea gardens are really rare. Jiangxi is a few steps away and Fujian is on the other side. Looking at the stone tablet of Tongmuguan's "the first pass of Wanli Tea Ceremony", I can't help but think of the army in that year (late Ming Dynasty). During the tea picking season, they came from Jiangxi and lay on the tea green at night, so the tea fermented red. The next day, after the army left, looking at the green tea on the ground, the tea farmers had a plan to heat and dry the flammable pine. With the dryness, the thick pine fragrance gradually filled the room, and the tea that tasted like longan was also delicious.
The traditional zhengshan species has a special pine smoke smell, which is formed during drying. In the drying process, the local branches of Pinus massoniana are smoked and roasted, and then the twisted tea embryo is spread on the bamboo curtain and placed on the underframe of the "brothel". The open flame of pine burns in the outdoor furnace room, so that hot air can be introduced into the bottom of the drying building, and the tea embryo continuously absorbs rosin during the drying process, which makes the small black tea have a unique rosin smell. After the first drying, pick out the thick leaves and tea stems, and then put them in a baking cage with pine. This process further enhanced its unique flavor. Tea farmers, with a little fear, took tea to Xingcun Town to sell. Unexpectedly, they gave it a try, which surprised them and even made a big reservation. At that time, foreigners had gone to China to do tea trade.
Soon, this kind of tea with excellent taste and special fragrance has been loved by consumers at home and abroad. It was brought to Europe by the Dutch and then promoted by the British royal family, leading the trend of "afternoon tea" all over the world. Due to the dark color of finished tea, tea farmers at that time were commensurate with black tea, so the English name of black tea means black tea. Foreigners sometimes call me Bohea Tea directly.
According to the introduction of "China Tea Classic", the "Zhengshan" of Zhengshan race indicates that it is "real tea produced in Wuyi mountain area", while the tea near Wuyi is "Weishan tea". Then I got an English name "La Pu Sang". It is worth mentioning that during the whole17th century, there was no other kind of black tea in the world, which was my unique time in the world. Although the demand and output at that time were not enough to have a great impact on the national economy, my significance was to open the world market of China tea for the first time, and the impact on future generations was self-evident!
Since ancient times, there have been many red people, and the popularity of Zhengshan nationality has also attracted imitation from the surrounding areas. I really care at first, and I will call out "I am authentic, Zhengshan!" " Later, Fujian Kung Fu was founded, and Hong Hu, Ninghong, Qi Hong and Hong Ying appeared one after another. Foreign Indian black tea and Sri Lankan black tea blossomed everywhere, which made me gradually open up, no longer fighting for these false names, quietly guarding this valley and no longer asking about the complexity of the world. The turmoil of the 20th century war made me even more silent. Until the dawn of peace comes to the world again, it's nothing. Many people in China have forgotten my appearance, and the international market is even stranger to me. I can only feel that others can't wear it in the mountains!
But I always believe that one day I can reproduce the extraordinary, and finally ushered in the birth of "Jin Junmei" in 2005. Jin Junmei is fermented from the first batch of spring buds of Tongmuguan Neiyecai tea (60,000-90,000 buds are made into a catty). Once it came out, it caused a sensation in the tea industry! Breaking the situation that black tea has blossomed everywhere in foreign countries for many years. Jin Junmei is charming and precious, and has become the darling of thousands of people for a time. She was surrounded, looked up and sought after by people. Just like the Zhengshan people in those days, Jin Junmei and Zhengshan people were born from the same root. It just doesn't smell like pine smoke.
Jin Junmei, modern arts and crafts Yashan race and traditional arts and crafts Yashan race have the same source of tea green raw materials. Jin Junmei is made from single bud, Yinjunmei is made from one bud and one leaf, Xiaohong Tian is made from one bud and two leaves (modern technology zhengshan race), and Dahongtian is made from three leaves (modern technology zhengshan race) or traditional technology zhengshan race (pine smoke fragrance). Because it is forbidden to cut down in nature reserves now, the branches needed by Pinus massoniana have to be purchased from other places, which greatly increases the manufacturing cost. Therefore, the output of pine smoke-scented races in traditional technology is not as much as before.
The success of Jin Junmei's creativity and production has made Tongmuguan's black tea enter an unprecedented era of rapid development, and it has been popular all over the country since then. Black tea in other regions is gradually affected and developing vigorously. Black tea, like green tea, flew into the homes of ordinary people for the first time in history. Since then, many people began to accept red soup tea, which is also a major change in the history of tea drinking. Tongmuguan authentic single bud black tea is called Jin Junmei (at present, many people in the market use Jin Junmei's name falsely, and this kind of chaos actually happens from time to time in other teas, such as Dan Cong in Wu Mei. And the real Jin Jun beauty single bud can show its price value according to its production requirements). I am me, different fireworks!
My history is full of twists and turns, long and wonderful, which can't be summarized in a few words. The story of this article is also rough. Only take your time, I also want to make a cup of Jin Junmei, go back! The requirement for water during brewing is to cool the boiled water to about 85-90℃, and pay attention to fast-forward and fast-out, so that the brewed tea and tea soup are amber, sweet and fragrant. The characteristics can be summarized as: clear, mellow, strong and fragrant. The taste is fresh and refreshing, and the honey is rich. It is still full and sweet after 8 bubbles, and it will last for a long time. Have the opportunity to test in person, I believe you can read more exciting! More and more understand me!
The knowledge of Masayama race is shared here, if you think it is helpful to you. Welcome to pay attention to forwarding and praise collection. See you in the next issue of Black Tea Liubao Tea!