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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

茶叶歌曲

  1
Issuing time:2022-04-09 16:18

男唱:

茶树叶子清亮亮,

摘张含在嘴里面,

白天吹得八哥叫,

夜里吹得姐心慌,

郎想姐儿在心间。

女唱:

姐家门前一蔸茶,

年年采来年年发,

头道采得斤四两,

二道采得八两八,

送给情郎小冤家。

春日里,茶园间,采茶的汉子与姑娘,就用浪漫的山歌相互传情。唱山歌的地界,是“九山半水半分田”的国家重点生态功能区,也是滋养出土家苗汉宽容和善、热心豁达、实诚坚韧的神奇之境——湘西土家族苗族自治州古丈县。

古阳河迂回延伸,千山万壑间星罗棋布的茶园,犹如水天一色、碧波万顷、气象万千的绿色海洋。正如从古丈走出去的著名作家彭学明,在散文《古丈茶歌》中写道:“走进古丈,峰岭是茶,山腰是茶,河谷是茶,狭坪是茶。从北到南,从东到西,远远望去,到处是茶丛茶垛。”古丈县牛角山茶园里的采茶场景。 张棋铭 摄

又是一年春茶季,伴随声声山歌,山头的片片嫩绿,透过旋律倾泻到采茶女的小背篓里。4月6日清晨,古丈县默戎镇牛角山万亩茶园浸润在蒙蒙烟雨中,俨然一幅淡淡的中国水墨画。驻足这个远近闻名的“老知青茶场”,和风吹过,茶香扑面,沁人心脾。

古丈恰处北纬28°到北纬30°之间,境内山峦起伏,小河、溪沟众多,自然净化条件优越,植被类型多样,常年云雾缭绕,土壤有机质丰富,是全国罕见的气候上的微生物发酵带、土壤中的富硒带、植物群落里的亚麻酸带,适宜茶树生长且拥有悠久种茶历史的区域。

品质是一种责任和态度。古丈县分管茶叶工作的副县长周大钊感慨地说,得天独厚的自然生态环境,是古丈出好茶的先天优势,而优质的茶树品种、科学的栽培管理、精湛的制茶工艺,以及古丈茶人的勤劳智慧,则是古丈茶“出圈”的品质保证。

人生草木间。我国第一位“茶”院士陈宗懋,从事茶叶研究多年,在古丈留下了深深的足迹。自2018年开始,古丈通过与陈宗懋院士专家团队、刘仲华院士专家团队合作,大力推广绿色防控技术,获得良好的经济效益、生态效益和社会效益。

在缔造品质的道路上,湖南省茶叶科研人员先后开展了古丈传统的小叶茶、黄金茶、矮地野生茶等多个茶树品种比较试验,推出独具外形特征和品质特色的碧香早、竹叶菊等共6个国家级茶树良种,在全国推广。

古丈县茶叶面积达19.5万亩,人均茶叶面积1.35亩,居全省第一;有机茶面积4.8万亩,以25%的有机率居全省第一。作为中国十大名茶之一的“古丈毛尖”,制作工艺是省级非物质文化遗产,杨祖明、彭继武、张远忠、向春辉、向先情、向仍坤、张顺蒂等“茶王”声名远播。

4月7日凌晨1时,古阳镇古阳村树栖柯的一栋传统民居里,在略显暗淡的光线下,老茶人向开然还在进行手工制茶的最后一道工序——提毫收锅。他慢慢地将茶条理顺,掌中轻揉,白毫提出后适当摊漫,全干后出锅摊凉即出成品。

这批古丈毛尖“本地绿”,会在5个小时后送到古丈茶叶街的早市出售,流向全国各地茶叶市场和消费者茶杯中。有她的地方,就会有清风的味道、阳光的味道、古丈的味道、武陵山的味道。这些味道,才下舌尖,又上心间;几乎分不清哪一个是滋味,哪一种是情怀。

古丈毛尖的加工工艺分为摊青、杀青、初揉、炒二青、复揉、炒三青、做条、提毫收锅等八道工序。以一芽鲜叶炒制的特级古丈毛尖,外形紧细圆直、白毫显露,色泽隐翠,香气高锐持久,汤色浅绿,滋味鲜爽醇甘,耐冲泡,具有独特的口感和芳香,被誉为“绿茶中的珍品”。品质决定了影响,但绝不仅仅是被动符合既定的量化指标。“世界生态古丈茶”这个符号,正在成为价值的结晶和情感的凝聚。

物产丰富的茶乡,人杰地灵的古丈,碧绿如染的茶园,容纳了滔滔流淌的时间,容纳了苍海桑田的变迁,容纳了早出晚归的琐碎,也容纳了远方游子的浓浓乡思。

莫美群,事茶20余年,携茶常年奔波于古丈、长沙、上海等地。在“茶窝”里长大的她,家乡是一种让她魂牵梦绕的茶香味。事业渐入佳境,高品质的古丈茶,让她在工作和生活中越发显得从容、宽厚。在莫美群的记忆深处,茶是让淡寡的日子变得温暖、富足和有滋有味的“利器”。

对很多古丈人来说,一杯高品质的古丈茶,无论是香浓四溢,还是淡雅清新,已不仅仅是一种饮品,更多的是被保存在岁月之中的奋斗和记忆,深刻隽永,难以释怀

Male singer:

The leaves of the tea tree are clear and bright,

Take it out and put it in your mouth,

During the day, the starling is blown,

At night, my sister was flustered,

Lang Xiang's sister is in his heart.

Female singer:

A cup of tea in front of my sister's house,

Harvest from year to year,

Toudao picked up a pound forty taels,

The two paths are picked at eight or two,

To the lover's little friend.

In the spring, among the tea gardens, the men and girls picking tea would use romantic folk songs to express their love to each other. The boundary of singing folk songs is a national key ecological functional area of "nine mountains, half water and half fields", and it is also a magical place that nourishes the unearthed Miao and Han people with tolerance, kindness, enthusiasm, open-mindedness, sincerity and tenacity - Guzhang County, Tujia and Miao Autonomous Prefecture in western Hunan.

The Guyang River extends in a roundabout way, and the tea gardens dotted with thousands of mountains and valleys are like a green ocean with the same color as the water and the sky, blue waves and thousands of weather. Just as Peng Xueming, a famous writer who went out from Guzhang, wrote in the prose "Guzhang Tea Song": "When you walk into Guzhang, the peaks and ridges are tea, the mountainside is tea, the river valley is tea, and the narrow flat is tea. From the north to the South, from east to west, from a distance, there are tea piles everywhere." The scene of tea picking in the Niujiaoshan tea garden in Guzhang County. Photo by Zhang Qiming

It is another spring tea season, accompanied by the sound of folk songs, the green patches of the hills pour into the small basket of the tea-picker through the melody. In the early morning of April 6, the ten thousand mu tea garden in Niujiaoshan, Morong Town, Guzhang County was soaked in misty rain, just like a light Chinese ink painting. Stop at this well-known "old educated youth tea farm", the wind blows, and the tea fragrance is refreshing and refreshing.

Guzhang is located between 28° north latitude and 30° north latitude, with undulating mountains, numerous small rivers and ditches, excellent natural purification conditions, diverse vegetation types, perennial clouds and mists, and rich soil organic matter. The belt, the selenium-rich belt in the soil, and the linolenic acid belt in the plant community are suitable for the growth of tea trees and have a long history of growing tea.

Quality is a responsibility and attitude. Zhou Dazhao, the deputy magistrate in charge of tea work in Guzhang County, said with emotion that the unique natural ecological environment is the innate advantage of Guzhang to produce good tea. The diligence and wisdom of Zhangcha people are the guarantee for the quality of Guzhang Tea's "out of the circle".

Among the vegetation of life. Chen Zongmao, my country's first "tea" academician, has been engaged in tea research for many years and has left a deep footprint in Guzhang. Since 2018, Gu Zhang has vigorously promoted green prevention and control technology through cooperation with the expert team of Academician Chen Zongmao and Academician Liu Zhonghua, and achieved good economic, ecological and social benefits.

On the road of creating quality, tea researchers in Hunan Province have successively carried out comparative experiments on several tea varieties such as Guzhang's traditional small-leaf tea, golden tea, and dwarf wild tea, and launched Bixiangzao, A total of 6 national-level tea tree varieties, including Bamboo Leaf Chrysanthemum, are promoted nationwide.

The tea area of Guzhang County is 195,000 mu, and the per capita tea area is 1.35 mu, ranking first in the province; the organic tea area is 48,000 mu, ranking first in the province with a 25% chance. As one of China's top ten famous teas, "Guzhang Maojian", the production process is a provincial intangible cultural heritage. Wang's reputation spread far and wide.

At 1:00 a.m. on April 7, in a traditional house in Shuqike, Guyang Village, Guyang Town, under the slightly dim light, the old tea master Xiang Kairan was still carrying out the final process of making tea by hand—— Pick up the pot. He slowly straightened out the tea strips, kneaded them lightly in his palms, and spread the pekoe out properly.

This batch of "local green" of Guzhang Maojian will be sold in the morning market of Guzhang Tea Street after 5 hours, and will flow to tea markets and consumer teacups all over the country. Where there is her, there will be the smell of breeze, sunshine, Guzhang, and Wuling Mountain. These tastes are only on the tip of the tongue and on the heart; it is almost impossible to distinguish which is the taste and which is the feeling.

The processing technology of Guzhang Maojian is divided into eight processes: spreading green, fixing green, initial kneading, frying two greens, re-kneading, frying three greens, making strips, lifting and collecting pot. The special-grade Guzhang Maojian, which is fried with a bud and fresh leaf, has a tight, round and straight shape, the Pekoe is revealed, the color is hidden green, the aroma is high and lasting, the soup color is light green, the taste is fresh and mellow, resistant to brewing, and has a unique taste and Aromatic, known as "the treasure of green tea". Quality determines impact, but not just passive compliance with established quantitative indicators. The symbol "World Ecological Guzhang Tea" is becoming the crystallization of value and the cohesion of emotion.

The tea villages rich in products, the ancient villages with outstanding people, and the green tea gardens accommodate the surging time, the changes of the Canghai Sangtian, the trivialities of leaving early and returning late, and the strong nostalgia of distant wanderers.

Mo Meiqun, who has been working with tea for more than 20 years, travels around Guzhang, Changsha, Shanghai and other places with tea all year round. Growing up in a "tea nest", her hometown is a tea scent that makes her dream about. Her career is getting better and better, and the high-quality Guzhang tea makes her more calm and generous in work and life. In Mo Meiqun's memory, tea is a "sharp weapon" that makes the dull days warm, rich and delicious.

For many Guzhang people, a cup of high-quality Guzhang tea, whether it is fragrant or elegant and fresh, is not just a drink, but more of a struggle and memory preserved in the years. Timeless and unforgettable.


Article classification: 茶叶新闻
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