Locust

Driving for a little over an hour from Quanzhou, Fujian, you arrive at Xiping Town, Anxi County—the birthplace of Tieguanyin. Xiping was once known as Qipeng, named after the mythical great roc said to have rested here. After passing through the town, we entered the winding mountain roads, our car like a fish swimming upstream into a sea of green. Looking out the window, tea fields stretched as far as the eye could see, terraced hills and sprawling plots in various shapes and sizes. Upon entering Nanyan Village, the air was filled with a fresh, invigorating tea fragrance. Taking a deep breath, every nerve and cell relaxed. When we arrived at Taishanlou, the annual Nanyan Tieguanyin Tea King Competition was entering its final round. The villagers held their breath, intently watching the courtyard. In the center stood a large tea table, about four to five meters long, on which ten white porcelain lidded jars were lined up horizontally, each corresponding to a numbered sample from 1 to 10. Staff took samples from the jars, weighing them according to standard procedures before placing them into the jars. Facing each jar, three white porcelain tea cups were arranged in a vertical row,…

Locust flower tea, with its unique aroma and health benefits, is much loved by tea enthusiasts. This article will detail the preparation method of locust flower tea, from traditional handcrafting to modern mechanized production, guiding you through the charm of this traditional beverage. The History and Culture of Locust Flower Tea Locust flower tea has a long history in China, dating back to the Tang Dynasty. Locust flowers are not only beautiful ornamental plants, but their blossoms also have medicinal properties, including heat-clearing and detoxifying effects as well as cooling and blood-stanching benefits. In ancient times, locust flower tea was often consumed as a refreshing summer drink. Over time, the preparation techniques for locust flower tea have evolved, gradually forming a complete process. Selection of Raw Materials for Locust Flower Tea To make locust flower tea, one must first choose high-quality locust flowers. Generally, the best time to pick locust flowers is between May and June when the buds are about to bloom and the aroma is most intense. When selecting, choose bright-colored flowers free from disease, pests, and impurities. Traditional Handcrafted Preparation Process of Locust Flower Tea The traditional preparation process of locust flower tea includes the following steps:…

In the world of tea, like the distinct characters in a literary work, different types of tea are often compared. In the realm of white tea, Bai Mudan and Silver Needle are like two distinctive beauties, each with their own unique charm and grace. I. Bai Mudan: The Floral White Tea Fairy Bai Mudan is a unique sight in the world of white tea. It blends the elegance of Silver Needle with the deep, mellow flavor of Shoumei, like a masterful combination that radiates its own special brilliance on the stage of white teas, earning it the name “Floral Fairy of White Tea.” When boiling water is poured into the bowl, a wonderful olfactory feast begins. The fresh scent of downy leaves greets us first, as if to say hello, telling us we are about to experience a delightful journey through the fragrances of tea. Then, layer upon layer of floral aromas follow, intertwining and distinct yet harmoniously coexisting. The delicate fragrance of orchids is akin to dewdrops glistening in the morning light, with an untouchable purity. Imagine, in the morning light, orchids with dewdrops, exuding a gentle fragrance, a scent that seems to penetrate the soul, bringing a sense…