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铁观音纯雅礼和
铁观音纯雅礼和


乌龙茶色香韵味
‍‍乌龙茶色香韵味
News Detail

碧螺春

  1
Issuing time:2022-03-17 11:43

宋之水月茶,今之碧螺春。每年阳春三月在即,无数茶客翘首以盼的,便是一杯春天的滋味。


已有1000多年的种植历史,被称为“中国十大名茶”之一的碧螺春,一直以“形美、色艳、香浓、味醇”而名满天下。


注:1915年巴拿马万国博览会将碧螺春、信阳毛尖、西湖龙井、君山银针、黄山毛峰、武夷岩茶、祁门红茶、都匀毛尖、六安瓜片、安溪铁观音列为中国十大名茶。


据《苏州府志》记载:“茶出吴县西山,近时东山有一种名碧螺春颇佳,俗呼吓煞人。”



品过山珍海味、喝过无数好茶的康熙,在南巡至太湖之时都对这杯春鲜“一喝钟情”,听其名不雅,亲自赐名“碧螺春”。


此后,每年“谷雨节前,邑侯采办洞庭东山碧螺春茶入贡,谓之茶供。”



清朝《太湖备考》局部


《太湖备考》亦载,“茶,出东西两山,东山者胜。有一种名碧螺春,俗呼吓煞人香,味殊绝,人矜贵之。然所产无多,市者多伪。”


上好的碧螺春,产自太湖之滨洞庭东西山上。碧螺春之珍贵,在于茶树,在于芽头,在于采摘,更在于炒制。



天时、地利、人和,缺一不可,才得此一杯“形美、色艳、香浓、味醇”的碧螺春。且民间也有着:“99%的人都喝不到”的说法。


正宗碧螺春不易尝,市场上更是充斥着各种各样的“碧螺春”,令人眼花缭乱,无从分辨下手。



现在,一条生活馆找到了来自洞庭湖核心产区的碧螺春,携手非物质文化遗产“苏州洞庭碧螺春制作技艺”代表性传承人施跃文,将这一口正宗春鲜碧螺春带给大家。


共有4种规格可选:


明前一芽一叶碧螺春50g


明前一芽一叶碧螺春125g


明前头采(施跃文监制)碧螺春125g


明前头采(施跃文亲制)碧螺春125g


精选核心原产地——洞庭东山优质早春明前茶青,由非遗传人施跃文制作。


60000~80000个芽头,才得1斤茶,数量有限、且有且珍惜!



茶人无不寂寞,却又化寂寞为坚守与美好。


施跃文,出生在制茶世家,曾祖辈专门采制碧螺春进贡朝廷,被称为“碧螺老人”。


祖母周瑞娟15岁时已是全村出名的炒茶姑娘,还曾因炒茶获评全国“三八红旗手”。


施跃文七八岁时,就在奶奶做茶时帮着加柴烧火,一年便熟练掌握技巧,12岁就能做难度颇高的碧螺春“搓团”工序,到了17岁便开始独立做茶了。


闻到茶叶的香味,就知道该烧什么火了,而很多人几年甚至都学不会,由此可以看出施跃文对茶叶有着异乎寻常的天赋。施跃文还在炒茶过程中不断摸索实践,炒茶技能几近炉火纯青。



施跃文部分荣誉证书


2004年,在苏州洞庭山碧螺春炒茶能手擂台赛上,施跃文从1700多名炒茶能手中脱颖而出,一举夺得炒茶能手的桂冠。


2018年,荣获首位国家非物质文化遗产“绿茶制作技艺(碧螺春制作技艺)代表性传承人”。



38年来,他对碧螺春的热爱与执着,单纯而简单。再多名誉都不及茶客们的一句好喝,更让他满足与欣喜。


每炒制一次碧螺春,施跃文都带着家族传承的使命感,且始终坚持用世代相传的传统手工炒制法制茶,如此制造出的茶叶品质,是机器所无法比拟的。


施跃文说,他的愿望就是将老祖宗留下的碧螺春技艺守护好、坚持好、传授好,然后把一杯正宗的碧螺春好茶,推到全国各地甚至全世界,让人们知道这一方山水,一方茶的名不虚传。



这次带来的碧螺春,有明前一芽一叶50g、明前一芽一叶125g、明前头采(施跃文监制)、明前头采(施跃文亲制)4款。


碧螺春的品级与采制时间的关系非常大,可谓一日数级。


根据采摘标准和时间的不同,明前一芽一叶是挑拣清明前的一芽一叶进行炒制,有“一嫩三鲜”之称,即芽叶嫩、色泽鲜、香鲜灵、味鲜美。



外形上,条索尚纤细,卷曲成螺,白毫批覆、匀整,嫩爽清香。



冲泡后,茶味徐徐舒展,茶水银澄碧绿,清香袭人,口味凉甜,鲜爽生津。



明前头采是更早于一芽一叶的采摘时间,挑选纯芽头采摘,是细嫩的芽叶,相比一芽一叶,纯芽头更小、更嫩。


制作上,鲜叶挑拣从碧螺春茶一芽一叶,改为单芽,此茶是碧螺春中的佳品,挑选标准更为严苛。



外形上,条索窈窕,卷曲如螺,颜色银白隐翠,茶叶上覆盖着纤细绒毛。


闻其干茶,香气馥郁,大自然给予其迷人果香、花香,细嗅如初春的微风轻拂,空气中带着春的气息,这便是自然托碧螺春告诉我们:春来了。



冲泡后,茶汤嫩绿透亮,白毫上下跳跃,整个初春的生气满满融入在这一杯茶水中。


入口毫香,花果香满溢,鲜爽回甘,一口便将太湖春色揽于舌尖,鲜、香、甜、爽......


明前头采(施跃文亲制)款,由施跃文老师亲手炒制,成茶数量稀少,且喝且珍惜。



本次众筹明前头采(施跃文亲制)款,将赠送古法柴烧建盏樽杯一只。


建盏,中国黑瓷的代表,也是宋代御用的茶器。宋徽宗《大观茶论》里有句话“盏色贵青黑,玉毫条达者为上。”一锤定音,将建盏确立为宋代的第一茶盏。


在高温烧制中,建盏釉面会析出奇幻瑰丽的结晶纹,例如兔毫、油滴、曜变等,但釉色在窑内变化全凭天意,成色难以预估,盏盏举世无双。


坚持传统手工,古法柴烧制作,重现宋盏“入窑一色,出窑万彩”的神奇。


洞庭山碧螺春,现在一条生活馆众筹▼



众筹价:¥298起


众筹时间:2022年2月15日~2022年3月15日


众筹结束后7个工作日发货


碧螺春核心产区—东山之属



图片来自网络


饮太湖水,宿花果间。天地独孕,传续千年。


姑苏城外不止寒山寺 ,更有八百里烟波浩渺的太湖,碧螺春核心产区东山半岛,便伸展在太湖之上,水汽氤氲,仙气腾绕。


洞庭山碧螺春产地包括洞庭西山和洞庭东山,统称为洞庭山,位于苏州西部丘陵山区,洞庭西山是四面环水的全岛,洞庭东山系太湖半岛。



洞庭山碧螺春茶树


此次分享的洞庭山碧螺春茶树,便是生长在这江南珍稀的产茶区——洞庭东山系太湖半岛。


洞庭山植物种类丰富,生长繁密。有松树、杉木、白栎、冬青、麻栎及人工营造的银杏、枇杷、杨梅、板栗、柑桔、桃、梅、石榴等十多种果树。


茶树栽培于果树、林木中,林木覆盖率在80%以上。名震天下的“江南第一口”碧螺春,从上一年的冬季开始在这里孕育。


这里地处北纬31度,日照时间整年规律变化,有着良好的昼夜比例,温度湿润,无霜期长,雨水充分,四季分明,为茶树充分生长营造了十分适宜的环境。



碧螺春茶场里种植的果树


碧螺春的茶园,也是著名的茶果间作区,这种茶树与其他植物间作的栽培方法早在明代就已形成,如《茶解》所载,“茶园不宜杂以恶木,惟桂、梅、辛夷、玉兰、苍松、翠竹之类,与之间植,亦足以蔽覆霜雪,掩映秋阳。


施跃文家的茶园,也是沿用了这种古法种植,以茶树为主,在茶园中嵌种果树,以25%~35%的的枇杷、杨梅、板栗、梅树、桔树等。


茶树、果树枝桠相连,根脉相通,茶吸果香,花窨茶味,陶冶着洞庭山碧螺春花香果味的天然品质。


当地人称之为“吓煞人香”,便来源于果树的熏陶。



在充分吸收一整个冬季的阳光雨露后,枝头探出点点翠色新芽,娇嫩得如同新生的婴儿,这便是早春第一杯碧螺春的精华所在了。


这纯净的风味,也正是“茶人”施跃文一心守护的原始味道。


一杯碧螺春,无数匠人心

Song's water moon tea, today's Biluochun. Every year, March is approaching, and what countless tea drinkers look forward to is a cup of spring taste.


With more than 1,000 years of planting history, Biluochun, known as one of the "Top Ten Famous Teas in China", has always been famous all over the world for its "beautiful shape, bright color, strong fragrance and mellow taste".


Note: Biluochun, Xinyang Maojian, West Lake Longjing, Junshan Silver Needle, Huangshan Maofeng, Wuyi Rock Tea, Qimen Black Tea, Duyun Maojian, Lu'an Guapian, and Anxi Tieguanyin were listed as the top ten famous teas in China at the 1915 Panama International Exposition. .


According to "Suzhou Prefecture Chronicle": "Tea comes out of Xishan in Wuxian County. Recently, there is a kind of tea called Biluochun in Dongshan, which is quite good and scary."



Kangxi, who had tasted the delicacies of mountains and seas and drank countless good teas, was "in love" with this cup of spring freshness when he visited Taihu Lake in the south.


Since then, every year "before the Grain Rain Festival, Yihou purchases Dongting Dongshan Biluochun tea as tribute, which is called tea offering."



Part of "Taihu Preparation for Examination" in Qing Dynasty


"Taihu Preliminary Examination" also contains, "Tea comes out of two mountains in the east and west, and the one in the east is the best. There is a kind of Biluochun, which is popularly called and frightening, fragrant, unique in taste, and expensive for people. However, there are not many produced, and there are many fakes in the market. ."


The best Biluochun is produced on the east and west hills of Dongting on the shore of Taihu Lake. The preciousness of Biluochun lies in the tea tree, in the buds, in the picking, and even more in the frying.



Weather, location, and people are all indispensable to get this cup of Biluochun with "beautiful shape, bright color, strong fragrance and mellow taste". And there is also a folk saying: "99% of people can't drink it".


Authentic Biluochun is not easy to taste, and the market is full of various "biluochun", which are dazzling and difficult to distinguish.



Now, a living hall has found Biluochun from the core production area of Dongting Lake, and joined hands with Shi Yuewen, the representative inheritor of the intangible cultural heritage "Suzhou Dongting Biluochun Production Skills", to bring this authentic spring fresh Biluochun to everyone.


There are 4 specifications to choose from:


Mingqian One Bud One Leaf Biluochun 50g


Mingqian One Bud One Leaf Biluochun 125g


Ming Qian Tou Cai (produced by Shi Yuewen) Biluochun 125g


Ming Qian Tou Cai (Shi Yuewen's own production) Biluochun 125g


Selected core origin - Dongting Dongshan high-quality early spring tea green before Ming Dynasty, made by Shi Yuewen, a non-genetic person.


60,000~80,000 buds, only 1 catty of tea, the number is limited, and there is and cherish!



Tea people are all lonely, but they turn loneliness into persistence and beauty.


Shi Yuewen was born in a tea-making family. His great-grandfathers specially made Biluochun to pay tribute to the court, and he was called "Old Biluo".


When her grandmother Zhou Ruijuan was 15 years old, she was already a famous tea-frying girl in the village.


When Shi Yuewen was seven or eight years old, he helped his grandmother to make tea by adding firewood and making fire. He became proficient in the skills in one year. At the age of 12, he could do the difficult process of "rubbing balls" in Biluochun. At the age of 17, he started to make tea independently. .


When you smell the aroma of tea, you know what to burn, and many people can't even learn it for a few years. From this, it can be seen that Shi Yuewen has an extraordinary talent for tea. Shi Yuewen is still exploring and practicing in the process of frying tea, and his tea frying skills are almost perfect.



Shi Yuewen part of the honorary certificate


In 2004, Shi Yuewen stood out from more than 1,700 tea-fried experts in the Biluochun Fried Tea Experts Tournament in Dongting Mountain, Suzhou, and won the crown of the Fried Tea Experts in one fell swoop.


In 2018, it was awarded the first national intangible cultural heritage "Representative Inheritor of Green Tea Making Skills (Biluochun Making Skills)".



For 38 years, his love and dedication to Biluochun has been simple and simple. No amount of reputation is as good as a good drink from the tea drinkers, and it makes him more satisfied and happy.


Every time he frys Biluochun, Shi Yuewen has a sense of mission inherited from the family, and always insists on using the traditional hand-frying method that has been handed down from generation to generation. The quality of the tea produced in this way is unmatched by machines.


Shi Yuewen said that his wish is to protect, persevere and teach the Biluochun skills left by the ancestors, and then push a cup of authentic Biluochun tea to all parts of the country and even the world, so that people know that this is a landscape and a tea. 's reputation is well-deserved.



The Biluochun brought this time has 4 styles: one bud and one leaf before Ming Dynasty, 50g, one bud and one leaf before Ming Dynasty, 125g, Mingqian Tou Cai (produced by Shi Yuewen), and Ming Qian Tou Cai (produced by Shi Yuewen).


The quality of Biluochun is closely related to the time of harvesting, which can be said to be on the order of one day.


According to the different picking standards and time, one bud and one leaf before the Ming Dynasty is selected and fried before the Qingming Festival. .



In appearance, the rope is still slender, curled into a snail, the pekoe is covered, even, tender and fragrant.



After brewing, the tea flavor slowly expands, the tea is silvery and green, the fragrance is refreshing, the taste is cool and sweet, and it is fresh and invigorating.



Mingqiantou picking is earlier than the picking time of one bud and one leaf. The pure bud head is selected for picking, which is a delicate bud and leaf. Compared with one bud and one leaf, the pure bud head is smaller and more tender.


In terms of production, the selection of fresh leaves is changed from one bud and one leaf in Biluochun tea to a single bud. This tea is the best in Biluochun, and the selection criteria are more stringent.



In appearance, the ropes are slender, curled like a snail, silver-white and emerald green, and the tea leaves are covered with slender fluff.


Smell its dry tea, the aroma is fragrant, and nature gives it a charming fruity and floral fragrance. Smell it like the breeze of early spring, and the air is full of the breath of spring.



After brewing, the tea soup is green and translucent, the pekoe jumps up and down, and the vigor of the whole early spring is fully integrated into this cup of tea.


The entrance is fragrant, full of flowers and fruits, fresh and sweet, and the spring of Taihu Lake will be on the tip of the tongue in one bite, fresh, fragrant, sweet, refreshing...


The first type of tea (made by Shi Yuewen) in the front of the Ming Dynasty was roasted by Mr. Shi Yuewen himself.



In this crowdfunding campaign, the money (made by Shi Yuewen) will be collected in the front of the crowd, and a bottle of ancient firewood will be given as a gift.


Jianzhan, the representative of Chinese black porcelain, is also a tea utensil used by the Song Dynasty. There is a saying in Song Huizong's "Daguan Tea Theory", "The color of the cup is expensive, green and black, and the one with the most jade is the best." With a final decision, Jianchan was established as the first tea cup in the Song Dynasty.


During high-temperature firing, the glazed surface of Jianzhan will exhibit fantastic and magnificent crystal patterns, such as rabbit hair, oil droplets, and luminous changes. However, the change of glaze color in the kiln is entirely dependent on God's will, and the fineness is difficult to predict, and the zhanzhan is unparalleled in the world.


Adhere to the traditional handicraft, the ancient method of wood-fired production, reproduce the magic of Songzhan's "into the kiln with one color, out of the kiln with a variety of colors".


Dongting Mountain Biluochun, now a living hall crowdfunding▼



Crowdfunding price: from ¥298


Crowdfunding period: February 15, 2022 to March 15, 2022


Ships within 7 working days after crowdfunding


The core production area of Biluochun - the genus of Dongshan



Pictures from the Internet


Drink the water of Taihu Lake and stay among the flowers and fruits. The only pregnancy in heaven and earth has been passed down for thousands of years.


Outside the city of Gusu, there is not only Hanshan Temple, but also Taihu Lake, which is 800 miles away. The Dongshan Peninsula, the core production area of Biluochun, stretches over Taihu Lake.


The origin of Dongting Mountain Biluochun includes Dongting West Mountain and Dongting East Mountain, collectively known as Dongting Mountain.



Dongting Mountain Biluochun tea tree


The Dongting Mountain Biluochun tea tree shared this time is grown in this rare tea-producing area in the south of the Yangtze River - the Taihu Peninsula of Dongting Dongshan System.


Dongting Mountain is rich in plant species and grows densely. There are more than ten kinds of fruit trees such as pine, fir, white oak, holly, hemp oak and artificially constructed ginkgo, loquat, bayberry, chestnut, citrus, peach, plum and pomegranate.


Tea trees are cultivated in fruit trees and forest trees, and the forest coverage rate is above 80%. Biluochun, the famous "first mouth in the south of the Yangtze River", has been bred here since the winter of last year.


Located at 31 degrees north latitude, the sunshine time changes regularly throughout the year, with a good ratio of day to night, humid temperature, long frost-free period, sufficient rainfall, and four distinct seasons, creating a very suitable environment for the full growth of tea trees.



Fruit trees planted in Biluochun tea farm


The tea garden in Biluochun is also a famous tea-fruit intercropping area. The cultivation method of this intercropping between tea trees and other plants has been formed as early as the Ming Dynasty. Xinyi, magnolia, pine, green bamboo, etc., planted between them are also enough to cover the frost and snow and the autumn sun.


The tea garden of Shi Yuewen’s family also used this ancient method of planting, mainly tea trees, and inlaid fruit trees in the tea garden, with 25% to 35% of loquat, bayberry, chestnut, plum tree, orange tree and so on.


The tea tree and fruit branches are connected with each other, and the roots and veins are connected. The tea has a fruity aroma and a flower scented tea flavor, which cultivates the natural quality of Dongting Mountain Biluochun's flowery and fruity flavor.


The locals call it "scaring fragrance", which comes from the influence of fruit trees.



After fully absorbing the sunshine and rain of the whole winter, a little emerald sprout appeared on the branches, as delicate as a newborn baby. This is the essence of the first cup of Biluochun in early spring.


This pure flavor is also the original flavor that "tea man" Shi Yuewen is dedicated to guarding.


A cup of Biluochun, the hearts of countless craftsmen


Article classification: 茶叶新闻
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