Before making tea, smell the refreshing aroma of tea. Photo by Guo Longbi

Carefully produced Lianjiang tea. Photo by Guo Longbi

Lianjiang Oolong tea has a clear color and pleasant aroma. Photo by Guo Longbi

Tea makers dry the green tea leaves. Photo provided by the interviewee

The tea farmer gently picked up the fragrant bud tips with his fingertips, pinched and twisted, and the tender green spring tea fell into the basket. Photo by Guo Longbi

Tea farmers in Shanshan Nationality Village in Tangpeng Town are picking spring tea. Photo by Guo Longbi

In the morning in the mountain village of Tangpeng Town, Lianjiang City, the clouds and fog dispersed. Standing under the tea mountain, you can see rows of tea trees neatly "climbing up the mountain." The spring tea all over the mountain is emerald green and clear. Not far away, a huge windmill is swinging in the wind, blowing the fragrance of tea. Tea farmers stand in groups of twos and threes beside the tea trees and are busy picking spring tea.

After the Qingming Festival, as the temperature warms up, more than 30,000 acres of tea gardens in Lianjiang usher in the annual spring tea picking season. Rotating windmills, blue skies and warm sunshine, tender green tea gardens, ethnic tea farmers, and dancing fingertips outline a poetic picture of busy spring tea picking. Feng Xuexie, a cadre of Shangshan Village, looked at the tea trees planted on Shuangfeng Peak and said that now is the busiest time of the year for tea farmers.

Shanshan Village in Tangpeng Town, Lianjiang City is located halfway up the mountainside of Shuangfeng Peak, the highest peak in Leizhou Peninsula. There are 16 ethnic groups living in the village, making it a village with quite ethnic characteristics. In the tea garden, tea farmers in national costumes stand on both sides of the tea trees, with tea baskets slung in their left hands and skillfully picking spring tea from the garden with their right hands. I saw the tea farmer's fingertips gently picking up the fragrant bud tips, pinching and twisting, and the tender green spring tea fell into the basket.

"If you want to make Lianjiang Oolong tea, you need to pick the green tea leaves with 'three leaves and one bud' when picking. This part is the most tender. In addition, you need to pay attention to eliminating the tea leaves that are too old and have wormholes." , otherwise the tea juice will be bitter and difficult to drink.” Feng Xuexie said that picking tea leaves also contains profound knowledge.

In the tea-making workshop of Guangdong Minglong Tea Co., Ltd., each advanced and complete production equipment is continuously running, the machines are roaring, and the workers in the workshop are orderly processing the fresh leaves picked back. Processing, drying, making, shaking, stacking, fermentation, fixing, rolling, shaping, drying... As the temperature rises, the water in the fresh tea leaves is constantly evaporating, and then slowly becomes dry, curled up, and rolled up. Wisps of tea scent molecules continue to fill the air.

"After being inspected and accepted, the 'three leaves and one bud' just picked in the morning will be packed into baskets and transported to the tea making workshop in batches in the afternoon for further processing." Liang Dongyu, a staff member of Guangdong Minglong Tea Industry said , every step of making tea is crucial. If any step is wrong, the taste of the tea will be greatly reduced.

After many complicated processing steps, the fresh green leaves become the finished spring tea. Brewing a pot of spring tea, the fragrance is so fragrant that people are eager to taste it. Take a sip and the tea fragrance permeates all the cells on the tip of the tongue. After the tea water slides into the throat, the tea fragrance is still sweet and refreshing, nourishing the heart and spleen, and the feeling of spring suddenly comes to the heart. .

When brewing a pot of Lianjiang oolong tea, there are many details that need to be paid attention to. "Be sure to soak it in boiling water. The first steeping time can be longer, it will take about 10 seconds to get out of the cup. The next few times, the time should be controlled to about 6 seconds to get out of the cup, so that you can taste the most unique and excellent taste of Lianjiang Oolong tea. "When Chen Xia, a staff member of Lianjiang Minghuang Tea Industry, introduced the steps of making tea, his hands did not stop, and he took out the right oolong tea in time and poured it into each fragrant cup.

At present, Lianjiang has a tea planting area of ??more than 30,000 acres, cultivates more than 20 new tea varieties, and produces more than 9,000 tons of dry tea annually. In recent years, Lianjiang Tea Industrial Park has been rated as a provincial-level modern agricultural industrial park. The tea industry in Lianjiang is constantly growing bigger and stronger, driving rural revitalization and villagers becoming rich.

Text: Xu Xiaoqian