丨This article was originally written by Xiao Chen Chashi
丨First published in Baijiahao: Xiao Chen Tea Affair
丨Author: Village Gu Chen
The owner of a tea club had just returned from Wuyi Mountain, and it was rumored that he had brought back a very powerful cup of tea.
Although I don't like to drink tea in a grandstanding, when I hear that there is good tea, I am still involuntarily hooked away by the gluttony.
When I arrived at the upscale clubhouse, the host was busy entertaining.
After sitting idle for a while, I heard the owner of the tea party stepping on his high heels and coming upstairs.
She pushed open the door of our private room, and before she could sit down, she showed out the very powerful tea.
A small pack, only 5 grams, not a very high-end bubble bag.
The bubble bag reads "Wuyishan XX Cup Tea King Race Special Tea Bucket Tea Sample", and a small label paper is pasted, writing a string of numbers, and there is no other information.
According to the host, this is the gold medal of the Tea King Competition, and the internal staff gave her a sample of tea, but she was reluctant to drink it, so she brought it back.
Now the tea competition uses a double password review.
When the tea farmer sends the tea to the competition, he gets a sample delivery code;After the tea samples are collected, they are recoded, and each tea sample will be labeled with a competition code.
The string of numbers on the label of this tea should be the password made up by the sample maker for this tea.
In this way, this brewed tea is really a freshly baked award-winning tea.
After drinking it, you can comprehend and learn Xi from the process and performance, which can be used as an internal reference material for learning Xi.
There is no indication of what kind of product is written on the bubble bag, which is about the same as blind drinking.
This has added countless mysterious colors to this tea gathering.
The first thing to look at is the dry tea.
The dry tea strips of Gaiwanchen are even, the color is dark brown with sand green, the body size is medium, and there is a rich cream and floral fragrance under the hot smell, which is particularly comfortable.
From this, it can also be judged that this tea roasting is medium to light, and it is a slow roasting method that deliberately retains the aroma.
At the entrance of the tea soup, the orchid fragrance is obvious, fresh and clean, and it does not contain impurities like the sound of nature.
This orchid is not a sense of distance in the deep valley, but a direct and intense tension that desperately wants to express emotions and has the pleasure of bathing in the sun.
It is worthy of being an award-winning tea, the orchid background is clearly recognizable, the orchid fragrance is open and open, and the tea man reveals the characteristics of the narcissus.
However, the owner of the clubhouse began to praise loudly, this is cinnamon, the aroma is done great!
As soon as she said it, I first pressed the word "narcissus" that I almost blurted out, and waited for two more pieces of water before deciding.
After all, this is the tea she brought back, and we must know more about it than we do.
And, as a senior tea man, she won't confuse narcissus and cinnamon.
In the next two tea soups, the characteristics of narcissus are more and more obvious.
Guy Narcissus is not more variable than cinnamon, and the aroma of Narcissus is very stable, like a pot of orchids on the side, and the faint fragrance of flowers is wrapped around him.
I can basically tell that this is a narcissus, except for the obvious orchid fragrance, this tea has no cinnamon fragrance, nor does it have the flowery and fruity aroma that the award-winning cinnamon has.
So I came up with my own answer – the variety of this award-winning tea should be daffodil.
The owner of the tea party is a little incredible, there are countless daffodils in her shop, all of them are heavy, sullen, and the aroma is not obvious, which is completely different from the orchid fragrance of this tea, how can it be a narcissus?On the contrary, cinnamon, one is more fragrant than the other, and occasionally encounters a bubble, which is also such a floral fragrance is particularly outstanding.
I explained, "Well-done daffodils are particularly fragrant, especially orchids, which are fresh and smart, and the current tea makers have not fully presented the aroma of daffodils." ”
Zhangping Narcissus, also a member of the Narcissus family, is in the same vein as Wuyi Narcissus, and it is a living orchid possession when you drink it.
This shows that the tree species of narcissus has a rich aromatic factor, which can be released in large quantities to render the soup very fragrant.
In fact, each daffodil can present a beautiful orchid fragrance, the difference is only whether it has been developed and displayed.
It's like a talented person who doesn't meet Bole who appreciates him, so he is buried.
Since the popularity of rock tea, narcissus has never become the focus of rock tea varieties.
If you don't pay attention, you naturally lack economic value.
Tea farmers feel that no matter how good the narcissus is, it still can't sell **, and it can't sell cinnamon.
When making tea, narcissus is ranked last in the default order of tea farmers.
Most Wuyi Mountain tea farmers have an unspoken rule of making tea in their hearts - make cinnamon on sunny days and narcissus on rainy days.
When the weather is fine, the green leaves of several tea trees in the tea mountains are ripe at the same time, and the tea farmers are too busy to pick tea, it is often the narcissus that is sacrificed.
In good times, they all went to pick cinnamon, and Narcissus always came in second.
At this time, thinking about it, "mellow but daffodils" is a compliment, but also an exculpatory word - most likely to remind the world that daffodils only need to grasp the thickness of the soup, as for whether the aroma is good or not, it is not very important.
Therefore, the tea farmers have lost their desire and fighting spirit in their hearts, but they just repeat the daffodil tea in the tea field every year as if they had completed the task.
Without the enthusiasm of tea makers, the narcissus seems to have lost its background color and is bleak.
As the owner of the tea party said, her shop and the streets were full of fragrant and unremarkable narcissus.
So the sad situation arises - when everyone drinks the narcissus with a particularly brilliant orchid, they will mistake it for cinnamon.
For the thousands of pampered incense, is it not worthy of the narcissus who is the Beiyuan tribute tea?
The judgment of the owner of the tea party is due to her lack of skill, and it is more due to the guidance of the environment and atmosphere.
The worldly and shallow idea of being a tea man makes many tea guests unable to see the complete face of Narcissus.
Most of the daffodils they saw were gray and gloomy.
Such daffodils are not pleasing and unlikable, and daffodils, who are getting farther and farther away from the public's attention, can only bury themselves deeper.
Since then, a vicious circle has been formed.
I never thought that the most wanton and beautiful blooming posture of narcissus can only be seen in tea competitions.
Many tea farmers make a brew of narcissus with their hearts, just for the purpose of participating in the competition - to gain fame and fortune and drive the sales of other teas at home.
The choice of interests and the contempt of the market are gradually burying the precious orchid fragrance of Wuyi Narcissus.
Don't blame bad money for driving out good money.
It's just a blame, everyone has to bend their waist for five buckets of rice.
Tea farmers make tea, first of all, to make profits, and they will not have a broader vision and ideals.
Poetry and distance are reserved for reincarnated masters who don't worry about food and clothing.
Shengdou Xiaomin can only let the narcissus continue to be trapped in a mediocre and extremely dull shell, losing its own fairy flavor.
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Xiao Chen Tea Village Gu Chen, column writer, the original innovation of the tea industry ** "Xiao Chen Tea Affairs" chief writer, has published a white tea monograph "White Tea Tasting Notes", and has written more than 4,000 original articles from 2016 to 2020.