White tea

White tea is a rare treasure, highly praised only by those who are proficient in tea ceremony. Only after people adapt to the tastes of Eastern people. Only then can you learn to appreciate the wonderful aroma of this white tea. White tea got its name from the Chinese, thanks to the drink's very clear color.

This best-in-class tea is actually the white buds of the tea tree. These buds are like the flowers and leaves of edelweiss, and the yield is very small. Compared with black tea, green tea and semi-fermented tea, white tea is made purely naturally. After picking, in order to remove the moisture from these young leaf buds, they are first air-dried and then dried. This method of making tea requires no fermentation at all.

This kind of white tea produces very few stars, as few as snow in May. Silver Needle Tea originates from a "royal picking method". This kind of tea leaves are only picked at dawn on certain two days.

Emperor Huizong (1105-1124) once commented that this tea is "the tea with the best taste and smell". To this day, white tea is still among the most high-end and most expensive teas in the world. The tender silver buds have a pleasant fresh smell, which is most popular in summer.

There is also a relatively popular white tea called White Mudan. This kind of tea leaves can be kept as if they were on the tea tree. Its light bitter taste and refreshing fragrance are most appreciated in the evening.

White tea is not just a drink, it can also bring enjoyment to people. Drinking tea is a sign of a person’s tranquility and leisure, so you should pay more attention to it.

In Japan, the tea ceremony has been a way for people to meditate and nourish their Qi for thousands of years, although the habit of drinking tea originated from the Chinese. In the Tang Dynasty (618-906), people steamed the tea leaves, ground them in a mortar, and then made them into tea bricks. If necessary, they cut a small piece from the tea bricks and mixed them with ginger, orange peel, rice, salt and other A piece of spices is steamed and eaten. Later, tea ceremony masters eliminated salt as an ingredient. In the Song Dynasty (9th rib - 1279). People made tea into powder form to replace the original tea bricks. This kind of tea does not need to be brewed with hot water and poured into bamboo vessels for drinking. To this day, the Japanese still drink tea this way.

There is no fixed time limit for making tea. People can enjoy a cup of white tea at will, but these preparations must be done first: the tea leaves must be placed in a sealed container. In an opaque container, do not throw away the brown packaging paper in the container to prevent the tea from losing flavor. Tea kettles for making hot water must be preheated. The hot water for making tea should be soft water and filtered if necessary. When soaked for 2-3 minutes, the tea will give off an attractive aroma; after 3 minutes, the tea will have a mellow aroma and a great feeling; after 5 minutes of soaking, the tea will taste slightly bitter.

2 Liang Tea sold for 30,000 yuan

Sichuan News Network-Ya'an Daily

At 3 pm on September 21, the 8th International Tea The most expensive tea comes out during the cultural seminar. "Mengshan Royal Yellow Bud" produced by a tea company in Mingshan sold 2 taels for 30,000 yuan.

The last 1 tael of tribute tea this year, Green Eyebrow Fairy Tea, produced by Mengshan Zhiju Temple, was sold for only 9,000 yuan due to the low starting price of only 6,666 yuan.

"Mengshan Royal Yellow Bud" is produced in the organic tea production base of Mingshan County. Because it absorbs the aura of heaven and earth, it is a fairy in the world and has a high collection value. It won the "Eighth" The starting price of 2 taels of Mengdingshan Cup'International Famous Tea Gold Award is 15,800 yuan. The bidders went through more than ten rounds of "Enter the Dragon and the Tiger" and was won by Mr. Zhang from Chengdu at a high price of 30,000 yuan.

In addition, the last 1 liang of tribute tea that everyone has been concerned about for a long time now has an owner. The two tribute teas were auctioned by "Yang Pijiang" from Ya'an for 9,000 yuan. The agent of "Yang Pijiang" told reporters that as a local enterprise, the purpose of collecting this tea is to make people all over Ya'an care about Ya'an's tea industry.

Inspired by a French perfumer and instigated by a British tea enthusiast, Sri Lanka's "Lu Yu", 60-year-old Gunarathan regained the secret recipe of Chinese tea making from hundreds of years ago. , making tea that only emperors could afford.

One kilogram of this tea costs US$1,250 (approximately NT$42,500), which is 750 times that of ordinary high-quality Ceylon tea. According to Gunarathan, this is probably the most expensive tea in the world.

The production method of this "Gilburn Emperor Tea" is to use gloved hands to pick out the most crispy and tender inside of the tea heart, and then dry it in a sterile environment. The whole process is Do not touch it directly with your hands.

"Gilpon Imperial Tea" can only be purchased in two places, one is his tea garden 160 kilometers south of Colombo, and the other is a tea museum in Seoul, South Korea.

"Emperor Tea" is named after Gilburn, an Englishman living in Seoul. Gunaratan said that he knew how to make the tea, and Gilbon's urging should be credited first. He said that "Gilbon Imperial Tea" is mainly sold at the Gilbon Museum in Seoul.

Visitors going to the tea garden can only look at the tea trees, but cannot touch them. Sri Lanka is the world's largest exporter of tea, and "Kilpon Imperial Tea" is Sri Lanka's most expensive exported tea.

It takes a lot of effort to prevent the oil and sweat from the skin of the tea pickers from contaminating the heart of the tea leaves and destroying the aroma of the tea.

Generally, black tea is made by picking two tea leaves with bare hands and adding a tea core. Sri Lanka's "Golden Tip" and "Silver Tip" teas, which have aphrodisiac properties, are made using only the heart of the tea. "Gilpon Imperial Tea" is even more special.