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2024 Spring Tea
Spring tea is like a cup of spring in the world No matter how the seasons change,
you can always taste the limited spring breath from the mid-range tea
The growing environment of spring tea
春茶的生长环境
It is often said that "high mountains and clouds make good tea".
Our spring tea grows in this Wuyi Mountain, where the mountains are high and the mist is shrouded.
The tea tree absorbs the essence of heaven and earth, after time precipitation,
and then tempered by the ingenuity of the tea maker,
Finally presenting the aura of this cup of tea.
人们常说“高山云雾出好茶“，
我们的春茶就生长在这武夷山中，
群山峻岭，薄雾笼罩。
茶树吸收天地精华，经过时间的沉淀，
再由制茶师傅的匠心淬炼，
最终呈现出这一杯茶的灵韵。
The making of spring tea
春茶的制作
Picking
采摘
The picking quality of fresh leaves is an important factor in determining the quality of tea. The buds in spring are the freshest and the tea has the highest amino acid content. Therefore, our black tea is picked only once a year, and only spring tea is picked. And in order to ensure that every umami taste can be preserved, Lapsang spring tea must be picked and made on the same day. No picking on rainy days, no picking when the dew is still wet, to control the quality of fresh leaves from the source. The ultimate quality control is the expectation and love of tea makers and tea lovers for this cup of spring tea.
鲜叶的采摘质量是决定茶叶品质的重要因素。春季的芽头最为鲜嫩，茶中氨基酸含量最高。故正山茶一年只采一次，只采春茶。且为了保证每一份鲜味都能够被保留，正山春茶必须当天采，当天做。雨天不采，露水未干不采，从源头把控鲜叶品质。极致的品质把控，是制茶人与爱茶者对这杯春茶的期望与热爱
Withering
萎凋
The purpose of withering is to let the tea lose a certain amount of water and make the leaves softer. After the water is lost, the substances contained in the tea will also change. The smell of green grass gradually disappeared. There are various ways of withering, including natural withering, artificial withering, and sunlight withering. In fact, the Wuyi Tongmu area has high humidity, low temperature, and a lot of rain. Although it is the best environment for the growth of tea trees, it is not the best place for natural withering. Therefore, in order to overcome the influence of climate, Lapsang spring tea is mainly artificially withered, supplemented by sunlight withering. Under this method, the tea wither fully, the content of soluble nitrogen and caffeine is high, the theaflavins is also high, so quality is better.
萎凋的目的是让茶叶散失一定水分，让叶质更为柔软。水分散失后，茶叶内含物质也会发生变化，青草气味逐渐消失。萎凋方式多样,有自然萎凋、人工萎凋、日光萎凋。实际上，武夷桐木一带湿度大、气温低、雨水多，虽然是茶树生长的最佳环境，却不是自然萎凋的最好地点。所以，为了克服气候影响，正山春茶以人工萎凋为主，日光萎凋为辅。在此方法下，茶叶能够充分萎凋，茶叶中可溶性氮和咖啡因的含量高，茶黄素含量也更高，品质更佳。
Rolling
揉捻
Kneading is to use the method of kneading and twisting to shrink the tea leaves and roll them into strips. There are three processes in the kneading process: initial kneading, unblocking, and manual re-kneading. The purpose is to destroy tea cells, accelerate the enzymatic oxidation of polyphenolic compounds, improve the quality of tea, and create a beautiful appearance. At the same time, when kneading, the tea juice will be gathered on the surface, and the concentration of tea soup will be increased when brewing.
揉捻，是将茶叶用揉和捻的方法将其缩小、卷成条形，揉捻过程中有三道工序：初揉、解块、手工复揉。目的是破坏茶叶细胞，加速多酚类化合物的酶促氧化，提高茶叶品质，且塑造美观外形。同时揉捻时又将茶汁聚于表面，冲泡时增加茶汤的浓度。
Fermentation
发酵
The oxidation of polyphenolic compounds gradually increased with the beginning of rolling. This oxidation process is called "fermentation". Fermentation is the key process to form the quality characteristics of black tea color, aroma and taste. The precise control of temperature, humidity, oxygen, time, and weight is an important condition for completing this process. After years of research, Zheng Shan Tang found that suspended heating and oxygenation fermentation is the most suitable method.Hang the tea leaves indoors 2/3 of the ground, and dig a hole in the middle of the tea basket to ventilate up and down.Take advantage of the difference in temperature and humidity between upper, middle and lower to provide good conditions for fermentation.
多酚类化合物的氧化随揉捻的开始逐渐加剧。这个氧化的过程我们称之为“发酵”。发酵是形成红茶色、香、味品质特征的关键工序,而对温度、湿度、氧气、时间、轻重的精确把控，是完成这道工序的重要条件。正山堂经过多年的研究，发现悬挂式增温加氧发酵是最适宜的方法。将茶叶悬挂室内离地面2/3处，同时在茶篓中间挖洞，上下通气，利用上、中、下温湿度的差异，为发酵提供良好条件
Drying
干燥
Drying is the last step in black tea processing. Use high temperature to destroy enzyme activity and stop oxidation. At the same time, evaporate the water, fix the shape of the tea, ensure the quality and at the same time emit grass flavor, and further enhance the tea fragrance. The activity of polyphenol oxidase begins to decline above 40°C, and the enzyme protein completely loses its activity above 80°C. Therefore, it is necessary to use high temperature and quick drying method to eliminate damp heat when drying. The temperature is low and the aroma is impure. When the temperature is high, the aromatic substances are lost. It is a test of the craftsmanship of the tea maker.
干燥是红茶加工的最后一道工序。利用高温破坏酶的活性，停止氧化。同时蒸发水分、固定茶的形状，保证品质的同时散发青气，进一步提高茶香。40°C以上多酚氧化酶的活性开始下降，80°C以上酶蛋白完全失去活性。因此，干燥时需采用高温快烘的办法，消除湿热。温度低了，香气不纯。温度高了，芳香物质丧失。十分考验茶人的工艺。
Quality Control of Spring Tea 春茶的品控
However, this tea has not yet been made.
After the tea is made, it needs to go through five professional tea evaluations in succession. Jiang Yuanxun, the 24th generation inheritor of Lapsang Souchong, personally confirms the quality of each evaluation, and finally a cup of Lapsang Chuncha can be made.
A little more time and less rigor will have an irreparable impact on the taste and aroma of tea. The century-old tea-making process is vividly displayed at this moment. The natural beauty left by Wuyi mountains and rivers has been passed down from generation to generation in the hands of Zhengshan tea people.
然而，此茶却还未制成。制茶后还需陆续历经五道茶叶的专业审评，每一道审评都由正山小种第二十四代传承人江元勋，亲自确认品质，最终方可成一盏正山春茶。
多一刻时间，少一分严谨，都对茶叶的滋味香气造成无法挽回的影响。传承百年的制茶工艺在此刻表现的淋漓尽致。武夷山水留下的天作之美在正山茶人手中代代相承。
The finished tea has the taste of Wuyi Spring.
I can't wait to sit on the ground and take the clear mountains and rivers of Wuyi.
Soak a cup of bright spring, embrace the mountains and white clouds.
Looking at the green mountains and fields.What you hear and see is full of spring.
制成后的茶，带有武夷春的滋味。
恨不得席地而坐，取武夷清冽山水，
泡一盏春光明媚，揽峻岭白云，
望山野青绿。
所闻所见，尽是春色。
Quality Control of Spring Tea
春茶的品控
However, this tea has not yet been made.
After the tea is made, it needs to go through five professional tea evaluations in succession. Jiang Yuanxun, the 24th generation inheritor of Lapsang Souchong, personally confirms the quality of each evaluation, and finally a cup of Lapsang Chuncha can be made.
A little more time and less rigor will have an irreparable impact on the taste and aroma of tea. The century-old tea-making process is vividly displayed at this moment. The natural beauty left by Wuyi mountains and rivers has been passed down from generation to generation in the hands of Zhengshan tea people.
然而，此茶却还未制成。
制茶后还需陆续历经五道茶叶的专业审评，每一道审评都由正山小种第二十四代传承人江元勋，亲自确认品质，最终方可成一盏正山春茶。
多一刻时间，少一分严谨，都对茶叶的滋味香气造成无法挽回的影响。传承百年的制茶工艺在此刻表现的淋漓尽致。武夷山水留下的天作之美在正山茶人手中代代相承。
