Exploring Tongmuguan's "QingLou"Retrieve
-The pine smoke&longan incense of Lapsang Souchong-
The world's black tea originated in China. In the middle and late Ming Dynasty (about 1568 AD), the ancestors of Zhengshantang Jiang's ancestors created black tea and created the source of the world's black tea. Only then did black tea cross the ocean and become the world's famous tea. Due to the prosperity of black tea, it has gradually developed into an afternoon tea fashion that affects people's lives.
Many people have drunk Lapsang Souchong, but few people know and have been to its birthplace. East longitude 117°, north latitude 27°,Tongmu Village, the northernmost point of Wuyi Mountain in Fujian Province, is located at the junction of Fujian and Jiangxi, with an average altitude of 1,200 meters.
This is within the scope of Wuyi Mountain National Park, and you need to be led by locals to enter, and you can pass the checkpoint after reporting.
The vegetation on the tea mountain is lush, and the bamboos are all over the place. The tea trees are irregularly hidden under the bamboos. They grow arbitrarily and are rarely disturbed.
Wuyi Mountain is humid and rainy all year round, especially in Tongmu Village, which is located in the core of the Great Rift Valley. The tea-making season of Tongmu people is also abundant rain.
Therefore, people can better understand the meaning of "making tea while watching the sky", and also better understand why smoke is used in the brothel to complete the two most important processes in the traditional craftsmanship of Lapsang Souchong: withering and drying.
"Qinglou" is the primary factory for making Lapsang Souchong black tea, which is mainly used for drying, withering, baking and storage. There are three and a half floors up and down the "Qinglou". Except for the ground floor, each floor is as high as one person.
There is a stove on the bottom floor, with a fire pit and a flue, which are used for burning pine wood to transfer heat and pine smoke.
The first floor is the roasting room, and the round bamboo sieve for tea is inserted obliquely into the top roasting rack for smoking and roasting;
The second floor is the buffer layer, and the temperature of the "broodhouse" is adjusted by opening and closing the wooden door;
The third floor is the withering room, and the tea greens are evenly spread out on the bamboo mat to wither.
In addition, masson pine firewood is usually stacked in front of the "QingLou", because in the process of tea making, not only the pine wood is burned in the drying process, but the pine wood must be heated and withered at the beginning. Therefore, the traditional craft of Lapsang Souchong black tea can taste faint pine smoke aroma.
Today, because the Tongmu area is Wuyishan National Park, the local masson pine cannot be cut down. Therefore, the masson pine currently used in the Tongmu area are purchased and shipped back from outside, and the relevant procedures must be completed before they can be purchased.
It should be smoked when it is withered, spread out and dried. After several times of repeated smoking, the aroma of pine smoke can enter the bone marrow of the tea.
The unique smoky flavor of traditional Lapsang Souchong is completed in this "QingLou", so the brewed tea soup has the aroma of pine smoke and longan, which is sweet, sweet and around in mouth.
As a wooden loft-style building, the design and construction of the "QingLou" embodies the wisdom of the ancestors. Later, it absorbed the improvement suggestions of Zhang Tianfu张天福, an expert in the tea industry, and renovated and upgraded the "QingLou".Tea baking is changed from open fire to dark fire, and a fire pit and flue are added to allow heat to be sent indoors through the tunnel for baking. This traditional tea production workshop not only eliminates fire hazards, flexibly adjusts withering and drying, but also has a unique architectural structure that can make full use of the heat and pine smoke generated by burning pine wood.
This is a pioneering feat in the history of tea factory construction.
Today, the traditional smoky Lapsang Souchong is still loved by old tea drinkers, and the innovative Jin Junmei is also widely sought after by tea lovers. There are also Zheng ShanTang and Lapsang Souchong black tea, which has a mellow flavor, with a unique aroma of pine smoke and dried longan. The aroma is pure and long, capturing the taste buds of countless tea lovers.Every tea-making season, the pine smoke of the brothel rises, witnessing the persistence and inheritance of the traditional black tea skills by the people of Zheng ShanTang for more than 450 years.