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Before and after the Qingming Valley Rain, in the tea garden of Liuzhi Jiujianshan in Guizhou, there were several bursts of spring breeze and spring rain, and clusters of tea trees woke up from their hibernation. The layers of green and lush spring tea sprout tender tea buds overnight, densely covered with fresh and refreshing tea trees, like the spring scenery that cannot be closed in the garden, it is truly adorable.
清明谷雨前后，在贵州六枝九层山的茶园里，几阵春风、几场春雨，丛丛簇簇的茶树从冬眠中苏醒。层层青葱嫩绿的春茶，一夜间冒出娇嫩的茶芽，密密麻麻地长满一株株清新鲜爽的茶树，宛若满园关不住的春色，煞是惹人喜爱。
Clouds and mist enveloped, and birds chirped. The tender and oily tea leaves rippled before my eyes, emitting a pleasant fragrance. Spring tea is one after another, one mountain after another. Entering the tea garden is like being in a sea of tea with vast expanses of blue waves, making one feel relaxed and happy. A group of tea picking girls wearing bamboo hats and carrying bamboo baskets are fluttering around the tea garden. Fingers fluttered in the air, and a bud of tea with spring dew floated into the tea basket.
Tea picking is a ‘technical activity’. When picking tea leaves, pinch the tender and green tea buds with the fingertips of your thumb and index finger, and gently “lift” them to separate them from the tea tree. By achieving “lifting”, one can achieve the freshness of tea leaves. The hand of the tea picking girl seemed to have eyes. When her left hand landed on a piece of tea, Yu Guang had already glanced at the leaf bud she was about to pick with her right hand. She kept picking with both hands, fast and agile. The sound of picking tea is like the pure sound of silkworms eating mulberry leaves, or like the gentle whispers of spring breeze brushing willows.
云雾缭绕，鸟雀啁啾。嫩油油的茶青在眼前荡漾，散发着宜人的清香。春茶一片连着一片，一山连着一山，进入茶园，就如同置身万顷碧波的茶海，令人心旷神怡。一群采茶姑娘头戴竹笠、身背竹篓，在茶园飘动流转。纤指翩飞间，一芽芽含春带露的茶芽便飘进茶篓。
采茶是一个“技术活”。采摘茶青时，用拇指和食指的指腹捏住鲜嫩翠绿的茶芽，轻轻一“提”，芽和茶树就分离开了。做到了“提”，就做到了茶青的新鲜。采茶姑娘的手仿佛长着眼睛，左手落在一片茶叶上时，余光已经瞟到右手要采的那片叶芽上，这样双手不停地采着，又快又利索。采茶的声音如蚕吃桑叶的清音，又如春风拂柳的细语。
Tea picking is a race against time. If tea leaves are not picked in time, they will age. The collected tea leaves also need to be processed within 24 hours to produce excellent spring tea. Stir fry and stir fry, spread green and breathable. The tea stir fryer has a slightly curved curve from the root of their fingers to the tip of their fingers, which is used to tightly fit the pot of tea stir frying. Rub, knead, stir fry, the tea leaves fly like flowing clouds and water. After the water evaporates, the green grass flavor of the tea leaves also dissipates, and the fresh, fresh, and strong tea aroma diffuses. Hold the tea leaves in your palm, shake and stir fry well, knead while stir frying, and the aroma is firmly locked in. The techniques of shaking, taking, squeezing, swinging, straightening, stretching, clasping, grasping, pressing, grinding and other techniques used in hand fried tea are like magic tricks, making people dizzy. Not only that, but also to control the heat well, so that the tea leaves fried in this way have a green tulip color and a smooth texture.
采茶是一场与时间的赛跑。茶青如不及时采摘，就会变老。而采回的茶青，也须在24小时之内加工，才能制成品相极好的春茶。杀青炒制，摊青透气。炒茶人从指根到指尖，有些微微弯曲的弧度，用以与炒茶的锅紧紧贴合。搓揉捻炒，茶青飞扬，如行云流水一般。水分挥发后，茶青的青草味也随之消散，清新鲜浓的茶香弥漫开来。将茶青握在掌中，抖散炒匀，边搓边炒，香气被牢牢锁住。手工炒茶的抖、带、挤、甩、挺、拓、扣、抓、压、磨等手法像变戏法一般，让人眼花缭乱。不仅如此，还要把握好火候，这样炒出来的茶叶色绿郁香、手感柔滑。
Most Guizhou tea grows in the area between 25 degrees and 35 degrees north latitude. This area has high altitude, less sunlight, a large temperature difference between day and night, and is pollution-free. It is indeed a place for producing good tea. Because the tea here is very clean, a unique brewing method called “Guizhou brewing” has emerged locally. In general, during the tea brewing process, the first step is to wash the tea, which means that the first brewing is used to remove impurities and residues from the tea. However, when brewing Guizhou tea, the tea brewed for the first time can be consumed directly.
Put a spoonful of tea into a teacup and soak it in boiling mountain spring water. The tea leaves rise, roll, and float in the water, with branches and buds spreading and tender green blooming. The tea soup gradually changes from shallow to deep, from light to thick, and the aroma of tea permeates. The tea leaves stood up evenly at the bottom of the cup, with the buds pointing straight at the mouth. Take a slow sip, the fragrance is strong and mellow, refreshing and refreshing, leaving a lingering fragrance on your lips and teeth, making you feel refreshed and refreshed.
The sunshine and rain of spring are all hidden in a cup of spring tea. Take a gentle sip, as if the entire spring has been sucked into your body. The mellow and sweet taste contains people’s peaceful enjoyment of beautiful times. No matter when and where, a good cup of tea will always warm and soak in our hearts.
贵州茶大多生长在北纬25度至35度区域内，这一区域海拔高、日照少，昼夜温差大，且无污染，的确是出好茶的地方。因为这里的茶很干净，于是当地诞生了一种独特的冲泡方式——“贵州冲泡”。一般情况下，在茶叶冲泡过程中首先要洗茶，即第一遍冲泡是用来洗掉茶叶中的杂质和残留的。然而，冲泡贵州茶，第一遍冲泡的茶便可直接饮用。
将一勺茶放进茶杯，用烧开的山泉水一泡，茶叶在水里升腾、翻卷、沉浮，枝芽伸展，嫩绿绽放。茶汤慢慢由浅变深，由淡变浓，茶香弥漫。茶叶在杯底齐刷刷地立起，芽尖直指杯口。慢饮一口，香味浓醇，爽口回甘，唇齿留香，让人顿觉神清气爽。
春日的阳光、雨露，都藏在一杯春茶里，轻轻地品一口，仿佛整个春天都被吸进了身体中。醇厚回甘的味道里，蕴藏着人们对美好时光的静谧享受。无论何时何地，一杯好茶总会温暖和浸润你我的心田。
