亚洲免费av电影一区二区三区,日韩爱爱视频,51精品视频一区二区三区,91视频爱爱,日韩欧美在线播放视频,中文字幕少妇AV,亚洲电影中文字幕,久久久久亚洲av成人网址,久久综合视频网站,国产在线不卡免费播放

        ?

        千年茶香指間留

        2019-05-30 07:47:50
        今日重慶 2019年5期
        關(guān)鍵詞:巴南制茶春茶

        ◇ 文 |本刊記者 圖 |

        4月12日上午,巴南二圣山茶園里,一位老人戴著草帽,俯下身子,仔細(xì)觀察著茶葉的長勢。在他身后,連片的茶山間云霧繚繞,蔚為壯觀。

        老人名叫陳樹福,今年61歲,是市級非物質(zhì)文化遺產(chǎn)項(xiàng)目“巴南茶葉制作技藝”代表性傳承人。

        祖輩世代都在二圣茶山上以茶為生,這使得陳樹福從小耳濡目染,采茶、制茶的技藝幾乎就是他與生俱來的一部分。40多年來,每當(dāng)新春茶樹抽出第一抹嫩芽,陳樹福就會(huì)守在山上,一直到五月初,春茶采摘季結(jié)束。

        In the morning of April 12, an old man, wearing a straw hat, leaned forward and carefully observed the growth of tea at the Ershengshan Tea Garden in Banan District. Behind him was the spectacular view of stretches of tea hills shrouded in the mist and clouds.

        The old man was Chen Shufu, 61 years old,the representative inheritor of "Banan Tea Making Techniques" of the municipal intangible cultural heritage project .

        His ancestors used to make a living from tea production on the Ersheng tea hills, which allowed Chen Shufu to be exposed to tea production techniques and made it all natural to him. For more than 40 years,whenever the first tender buds of tea trees were about to sprout, Chen Shufu would stay on the hills until early May when the harvest season of spring tea ended.

        “茶葉三天內(nèi)是寶,三天后是草。”陳樹福必須隨時(shí)關(guān)注茶葉的長勢,以確保每一片葉子都能在最合適的時(shí)機(jī)被采摘。

        "Tea buds are treasures within three days of sprouting, but would be reduced to grass after that."Chen Shufu had to watch closely the growth of tea leaves so as to ensure that every leaf could be picked at the best time.

        在許多外人看來,手工采茶、炒茶或許是件雅事,但其中的辛苦,只有專業(yè)的制茶人最有感觸:一捧茶葉雖輕,但經(jīng)年累月憑一雙赤手在炙熱的鍋中翻炒,絕沒有想象中的詩情畫意。

        “炒茶的第一個(gè)步驟叫做殺青,也就是用高溫去除鮮葉中的水分和青草味,這樣茶葉才能長久保存?!?/p>

        當(dāng)鐵鍋的溫度達(dá)到300攝氏度左右時(shí),新鮮茶葉被倒入鍋中,陳樹福手掌朝下,從鍋底抓起茶葉,迅速翻轉(zhuǎn)手掌搖晃,讓茶葉均勻散開落回鍋里……

        “新鮮的茶葉非常脆弱,在高溫下,幾秒鐘的差異,就能影響茶葉的品質(zhì)。炒的時(shí)間稍長,茶葉會(huì)過熱變黃;時(shí)間稍短,就不能去除茶葉中剩余的水分……”

        炒茶師傅只能依靠經(jīng)驗(yàn),用手心感受茶葉微妙的變化,來準(zhǔn)確把握溫度和時(shí)機(jī)。這需要長年累月的訓(xùn)練。陳樹福攤開手掌,40多年的制茶歲月,就深深烙印在那一手又厚又硬的老繭中。

        巴南種茶、制茶歷史悠久。據(jù)《華陽國志·巴志》載,在周代,巴南就有精茶進(jìn)貢朝廷。自明朝后,巴南茶葉還一度遠(yuǎn)涉重洋輸出海外。

        In the eyes of many outsiders, hand-picked tea and fried tea might be elegant things, but only professional tea makers would know the hardships:light as a handful of tea might be, it was never as poetic and picturesque as one would imagine that those tea makers who had been stir-frying in a hot pan with bare hands for many years.

        "The first step for stir-frying tea is called Shaqing(water-removing), that is, using high temperature to remove moisture and green grass flavor from fresh leaves, so that tea leaves can be preserved for a long time. ”

        When the temperature of the iron pan reached about 300 degrees Celsius, fresh tea leaves were poured into the pan, and Chen Shufu grabbed the tea from the bottom of the pan with his palm facing down,quickly turned over his palm and shook it, allowing the tea leaves to spread evenly back into the pan...

        "Fresh tea leaves are very fragile. Under high temperature, a few seconds could make difference that would affect the quality of tea. The tea leaves will turn yellow with overtime and overheat; and it could remove the remaining water in the tea if stir-frying time is too short......"

        Tea-frying masters relies only on experience and use their palms to feel the subtle changes in tea leaves to accurately control the temperature and timing. It takes years of training. Chen Shufu spread out his palms, and over 40 years of tea production was deeply imprinted in the thick and hard calluses.

        Banan has a long history of planting and making tea. According to "Ba Annals of Records of Huayang State", in the era of Zhou Dynasty, Banan began to offer refined tea as tribute to the imperial court. After the Ming Dynasty, Banan tea was once exported overseas.

        伴隨著年年的茶香,巴南茶葉在一代代制茶人手中慢慢形成了“外形挺直勻整,綠潤顯毫,香味馥郁持久,湯色黃綠明亮,滋味鮮醇干爽,葉底嫩勻鮮活”等特點(diǎn),而“巴南茶葉制作”也隨之成為一項(xiàng)獨(dú)特的技藝傳承下來。

        一朵嫩葉,從二圣的茶樹上被采摘下來,到成為一片形味俱佳的茶葉,要經(jīng)過收鮮、攤晾、殺青、揉捻、理?xiàng)l做形、干燥等8道工序。一斤鮮葉制成二兩茶,需要耗時(shí)一個(gè)多小時(shí),一位熟練的師傅連續(xù)工作十個(gè)小時(shí),最多也只能生產(chǎn)兩斤茶葉。

        上世紀(jì)八九十年代,每到春茶時(shí)節(jié),茶廠車間里幾十位制茶師傅,一人架一口鍋,一字排開,每天都要加班加點(diǎn)。

        在如今的機(jī)器制茶時(shí)代,很多炒茶工人離開了這個(gè)行當(dāng)?!半m然機(jī)器做的茶外觀統(tǒng)一,很漂亮,但是要想炒出頂尖的好茶,還得憑手工炒茶師傅幾十年的技藝。”

        如今,熟練地掌握“巴南茶葉制作技藝”的炒茶師傅,大約有4人,更多的人,正在陳樹福這樣的師傅帶領(lǐng)下,學(xué)習(xí)這門技藝。

        With the tea fragrance year after year, Banan tea has gradually formed the characteristics of "straight and even appearance,green and apparent fine hair, rich and lasting fragrance, yellow-green and bright soup, fresh and mellow taste, tender and fresh leaf bottom",and accordingly "Banan Tea Making" has become a unique skill inherited.

        A tender leaf is picked from the tea tree of Ersheng Mountain and becomes a piece of tea with good shape and taste, which goes through 8 processes, including fresh collection, spreading and drying, water-removing, twisting, shaping and drying. It takes more than one hour to make 100 grams of tea out of 500 grams of fresh leaves, and a skilled tea maker can only produce one kilogram of tea for ten consecutive hours of working.

        In the 1980s and 1990s, for every spring tea season, dozens of tea makers in the workshop of the tea factory each would set up a pan in a row and worked overtime every day.

        In today's era of machine-made tea, many tea stir-frying workers have left this trade."Although the machine-made tea has a uniform appearance and is very beautiful, it still depends on decades of skill of the manual tea stir-frying maker to fry top quality tea."

        Today, there are about 4 tea stir-frying masters who have mastered the "Banan Tea Making Skills", and more tea makers are learning this skill under the mentors like Chen Shufu.

        猜你喜歡
        巴南制茶春茶
        中國傳統(tǒng)制茶
        幼兒畫刊(2023年7期)2023-07-17 03:38:12
        巴南:黨建激活基層治理“紅色引擎”
        再論卡爾董詹巴南喀石雕像
        陜西安康:小農(nóng)制茶產(chǎn)業(yè)化 脫貧致富路漸寬
        陜西安康:小農(nóng)制茶產(chǎn)業(yè)化 脫貧致富路漸寬
        春茶不宜貪嘗鮮
        樂享四季 生態(tài)巴南
        采春茶 學(xué)茶藝
        春茶不宜貪嘗鮮
        PLC自動(dòng)化技術(shù)在制茶中的應(yīng)用
        福建茶葉(2018年9期)2018-01-19 14:07:38
        日韩精品在线视频一二三| 国产肉体ⅹxxx137大胆| 中日韩欧美在线观看| 中文字幕偷拍亚洲九色| 久久综合这里只有精品| 91自拍视频国产精品| 中国少妇内射xxxx狠干| 国产精品国产成人国产三级| 亚洲人成人99网站| 人妻丰满精品一区二区| 久久伊人精品中文字幕有尤物| 免费无码av一区二区三区| 成人片黄网站色大片免费观看app| 亚洲午夜无码久久久久软件| 大香蕉国产av一区二区三区| 亚洲精品成人片在线观看精品字幕| 97超级碰碰人妻中文字幕| 中文不卡视频| 亚洲国产精品美女久久久 | 国产内射爽爽大片| 久久水蜜桃亚洲av无码精品麻豆 | 精品精品国产高清a毛片| 欧美日韩视频无码一区二区三| 国内精品久久久久国产盗摄| 国产精品又湿又黄九九九久久嫩草 | 台湾佬中文偷拍亚洲综合| 国产一区二区三区在线爱咪咪| 日韩内射美女片在线观看网站| 国产zzjjzzjj视频全免费| 亚洲欧洲精品成人久久曰影片| 国产精品,在线点播影院| 日韩av一区二区观看| 日本久久高清一区二区三区毛片| 国产激情з∠视频一区二区| 国产日韩午夜视频在线观看| 日本精品人妻一区二区| 国产欧美成人一区二区a片| 1000部夫妻午夜免费| 亚洲VR永久无码一区| 免费av在线 国产精品| 精品国产综合区久久久久久 |