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News Detail


Issuing time:2022-03-19 18:04

Adam and Eve had two sons, Cain, the eldest, was a farmer, and Abel, the second, was a shepherd. One day, Cain offered the produce of the field as an offering to God, and Abel offered the first sheep of his flock and the fat of the sheep. However, God looked upon Abel and his offering, but not Cain and his offering. Cain was very unhappy, and his face changed. God asked Cain, "If you do well, will you not be accepted?"

Abel reverently offered his best produce, the head of the flock and the fat of the sheep, but Cain did not. God is not partial. What God sees or dislikes is man first, and his offerings second. Devoted to God, Fang Cheng accepted.


Birthplace of Tieguanyin - Dashikeng

There is no shortage of examples of piety and devotion to God in China. According to legend, during the Kangxi and Yongzheng years, there was a young man named Wei Chengyin. The whole family believed in Guanyin. One night in 1723, Chengyin dreamed that Guanyin appeared in a dream, and led him to a tea tree in the mountain, saying that this was the best tea in the world, and he hoped that he would cultivate it carefully, pass it on to thousands of families, and benefit the people. The next day I woke up, followed the path of my dream, and I found a strange tree. The tea made from its fresh leaves has an elegant aroma like orchid and rich flavor, which is comparable to other teas and is widely praised. People wanted to name this tea "Wei Yin Tea", but Wei Chengyin felt inspired by Guanyin and dared not take credit. The latter Mr. private school named it Tieguanyin in combination with the characteristics of tea being fried in an iron pot, with a color like iron and a heavy like iron, and it has been passed down to this day.

Just looking at the story itself, it seems commonplace. However, if you think about it in a different way, it is not an easy thing to stick to with the fragrant tea every day. And if it is not extremely reverent, why is Guanyin in the night dream? Looking at the "Anxi County Chronicle" during the Qianlong period, from 1718 to 1723, Anxi, which was always hot and had no ice and snow in winter, actually experienced five consecutive winters, including four years of heavy snow, and the first month of 1723 was even more "flat ground". The snow is more than a foot deep, and the top of the mountain will not melt for a few days." In such a harsh environment, the tea trees that can still survive naturally are considered to be vigorous. Coincidentally, from Wei Chengyin's discovery of Tieguanyin, to the successful breeding of strips, the formation of the first batch of Tieguanyin, and the appearance of Tieguanyin in 1728, there has been no heavy snow in five or six years. This is undoubtedly Tieguanyin. The help of the successful inheritance.


Heir Wei Yuede

Mr. Wei Yuede, the national non-genetic inheritor of the traditional Oolong tea (Tieguanyin) production technique, is the ninth-generation grandson of Wei Chengyin. Even so, he still humbles himself as "Old Tea Farmer Wei". Several generations of the Wei family believe in Guanyin, they believe that the tea tree is bestowed by Guanyin, and serving tea is like serving Guanyin. Although science and technology are advancing with each passing day, and the scientific research results of tea species research and production process exploration are overwhelming, Lao Wei still believes that the tea made from Tieguanyin mother tree has the best flavor and is not comparable to other tree species. Therefore, he still uses the traditional layering method to propagate the tea trees, and a small part uses the cuttings of the mother tree to maintain the characteristics of the Tieguanyin varieties to the greatest extent - purple buds, round leaves, skewed tails, and finger prints.


Purple buds, round leaves, crooked tails, finger prints provided by Wei Yuede

The tea buds of pure Tieguanyin are purple-red, the leaves are oval, the mesophyll is hypertrophic, the teeth of the leaf margins are sparse and obtuse, and the tail of the leaves is slightly oblique. In Lao Wei's opinion, Tieguanyin's leaves have concave wavy patterns on both sides near the petiole, just like the imprint left by someone holding one side of the leaf with both hands and fingers and respectfully handing out the tea leaves. "Fingerprints". The pure varieties bred by the layering method, coupled with the century-old craftsmanship of the Wei family, have created the unique charm of the old Wei Tieguanyin.

In fact, the relationship between variety and craftsmanship is inextricably linked. I participated in the production process of this product, and experienced Lao Wei's tough, very toss-resistant tea green. When I was shaking the green, I was terrified. Cha Qing is unbearable. Of course, this is a demonstration of the "green power" of tea greens, and only tea greens with pure varieties, strong physiques, solid bases and well-managed tea gardens can be displayed. The more tea green that can withstand the toss, the more wonderful the flavor performance after the soup is opened. Old Wei Chang said that the reason why he was able to come out on top in many tea king competitions was the important factor of his own tea green foundation. He joked that he "won at the starting line".

In the documentary "Looking for Tea", Lao Wei made a clip of Tieguanyin:

"I started to wonder if I was drinking Tieguanyin before." The tea friends who had tasted it were not calm.

Although the Tieguanyin selected this time is a "flavored" tea, it is different from most fragranced teas. The tea soup is as sweet as dew, and the faint cane sugar fragrance is accompanied by a refreshing sweet fragrance, just like milk, but the tea soup is golden and translucent brown. The soup does not need to be swallowed deliberately, and it slides straight down into the abdomen, with obvious saliva and deep throat rhyme. Although the tongue is slightly astringent after sitting in a cup of boiling water, there is no obvious bitterness. The brewing resistance of tea does not decline due to sitting in a cup.

Many people worry that the new craft Tieguanyin hurts their stomachs. They only drink the traditional type, but they simply understand the traditional craft as heavy roasting, and then confuse the so-called "strong fragrance type" on the market with the traditional craft Tieguanyin. In fact, the traditional Tieguanyin craftsmanship is very different from the new craftsmanship. The new craft Tieguanyin uses air conditioners to keep low temperature in a closed space, so as to retain the greenish color of tea leaves and tea soup and the fleeting "floral fragrance", it is often difficult to make tea green. If the green tea is not in place, whether it is Tieguanyin or other oolong teas, no matter the degree of roasting, the irritation to the stomach is basically still there. On the contrary, if the green is done in place, the irritating ingredients in it will be fully oxidized, and the burden on the stomach will be reduced a lot regardless of the severity of the roasting.

We call this Tieguanyin "Dew in a Bottle". In "A Dream of Red Mansions", Baoyu was punished to ask Miaoyu for the red plums in the Huicui Nunnery after the couplet poems fell, and there is a sentence "do not ask for the dew in the bottle of the master, but for the plums outside the threshold of Chang'e". "The dew in the bottle of the master" refers to the dew in the pure bottle of Guanyin Bodhisattva, or it also alludes to the wonderful jade that is purified like a master. She has a good tea that even Jiamu and Daiyu can't taste. This tea lives up to its name.