It is not only the inflated tea bitten by insects, but also engraved with the four seasons tea in Beipu.

Published: 2024-06-20 Author: mysheen
Last Updated: 2024/06/20, The two leaves of one heart are wrinkled and curled, and most tea farmers have a headache from diseases and insect pests, but the more serious the tea farmers in Hsinchu and Emei are, the happier they are, because this is the good news of "salivation." "salivation means saliva. In fact, the original meaning of the Hakka people should be 'smoking', because the bitten tea leaves will turn red, and the whole tea garden seems to be.

Most tea farmers suffer from diseases and insect pests, but the more serious the disease, the happier the tea farmers in Xinchupeipu and Emei, because this is the good news of "saliva". "Saliva means saliva. In fact, the original Hakka spelling should be 'smoke', because the tea leaves bitten will turn red, and the whole tea garden seems to have been burned." However, the more serious the saliva, the smaller the tea shrinkage, the less the yield,"this nearly six-point tea garden, about only five catties can be picked."

Not as neat as the impression of the tea garden, this tea garden sparse uneven, biological and weeds are diverse and unrestrained. Chen Weiping dug up several stones from the ground and said,"There are many stones that represent good drainage, and the trace elements of the land are very rich." The tea garden must pursue yield, and water, pesticides, and fertilizers are indispensable. However, we do not want to interfere with the growth of tea trees. If we give too much fertilizer, they will not look for trace elements in the land."


Hot to make charcoal tea

The Buddhist philosophy of tea cultivation was developed by Chen Wei-ping's senior, Jiang Li-chi, a fourth-generation tea farmer in Peipu. Chen Wei-ping, whose hometown is Chutung, followed her father to Peipu to buy tea when she was a child. In 2012, he visited Beipu again. At first, he was just curious about how tea was made. By chance, he began to help Jiang Liqi make tea. The deeper the contact, the more he found that a good cup of tea was so difficult to get.

Hand-picked tea essence should be made into wool tea within 24 hours. "In addition to moisture, drive the flavor, keep the aroma" nine words say simple, but in the process to know how to talk with tea,"temperature and humidity or fermentation state, what to do next, tea will tell you." Jiang Liqi and Chen Weiping insisted on the ancient charcoal roasting method. From the beginning of knocking charcoal and starting fire, they had to endure 20 hours of high temperature until the temperature stabilized before serving tea and roasting for two to four days. "Charcoal roasting doesn't give tea a smoky taste, but the far-infrared rays released by charcoal concentrate the aroma and taste of tea." Chen Weiping once divided the same batch of wool tea into electric roasting and charcoal roasting to test the flavor,"although electric roasting is much easier, but after two years, the flavor of charcoal roasting tea will become more and more full."

The story of pests and diseases selling at high prices is regarded as "expansion wind". The tea leaves in amber tea soup are described by the Queen of England as "Oriental beauty" dancing, but this legendary expansion wind tea is actually only one of the tea products in Beipu.

The recent period drama Tea Gold, set at the Jiang family in Beipu, looks back at the rise and fall of the tea industry from the Japanese rule to the post-war production of black tea and green tea. In the course of reading historical documents and chatting with elderly people in Peipu, Chen Weiping discovered that tea leaves outside summer would be made into tea products such as Fanzhuang Oolong and Half-head Green."Half-head Green is due to insufficient temperature and humidity in autumn and winter, resulting in incomplete fermentation of raw tea, and the appearance is half red and half green." Fanzhuang oolong tea is usually made from autumn tea without saliva. According to Liao Yunpan's research, it should be named after selling this cheap tea to foreigners in the past. Even now, some tea farmers still call the more ordinary tea Fanzhuang Oolong." However, the best price of tea, so that people willing to make other teas less and less.


"What does green tea taste like?" Chen Weiping and Jiang Liqi decided to reproduce the lost tea products, from which a set of tea calendar adapted to the four seasons-spring tea after Qingming to make green tea, beyond the concentration of fire of mango seeds to make expanded wind tea, autumn to make Fanzhuang oolong, winter to make half head green, spring and autumn production can also be black tea.