Tea,the Story of Leaf

CCTV Channel Original big six record set documentary “Tea, the story of leaf” an official with the majority of the audience few month ago in China. In the first episode of “land and palm temperature “, the Mongolian top yellow tips and Ya’an Tibetan tea has been described in detail.

Tea is some of “kung fu”, its’ leaves that from same tree can modulate the ever-changing fragrance.After the dexterous hands of Chinese people, it borned out of a myriad of flavors, into formed six kind of teas. Green tea is not fermented,so it was able to maintain the maximum the freshness of tea as possible as it could; slightly fermented the yellow one, more than a gentle than green tea; the white one, up to preserve the natural flavor; semi-fermented oolong tea can create a kaleidoscopic aroma; dark tea take the longest time to fermented, it was one the life drink of nomadic ever. Compared with other five tea, fully fermented black tea,is the largest of the world’s consumption of it.

Ya’an, a city that famous because of teawork in China, the birthplace of it culture the world Mengding moutain located here. Ya’an is the homeland of tea, not only because of the land here is bred out of the world’s oldest teawork, but also because people here will communicate the tea as a world life.

A leaf falls into the water, changing the water’s taste, so we has the tea. we met tea through water and fire, life and death experience. It is also the fate of our destiny.

In the first episode, in addition to Yunnan Blang people about the history of teawork culture, Italy looking for friends to Hangzhou Longjing story and Wuyi in Fujian Fuding white tea and Lapsang Souchong tea ins and outs, but is Monsanto send long beak pot of skills, especially have a detailed description of Ya’an Mongolian and Tibetan tea top Huangya.

In Tibetan literature,the dark one is known as the sea of the dew. Qinghai-Tibet Plateau was lack of fruits and vegetables, the Tibetan people need to break down greasy, vitamin supplements, which are inseparable from the it. Xinjiang, Inner Mongolia, for the nomads dark tea are necessities.

Ya’an Tibetan tea is called the originator of dark tea, as produced in Ya’an and selling Tibetan named. “I would like to lack of food three days, rather than without tea one day ” minority compatriots Ya’an Tibetan tea affirmed. Ya’an Tibetan tea has a variety of teas in the longest process. In the program, traditional craftsmanship and modern technology Ya’an Tibetan tea have also been demonstrated.

People choose leaf from nature, relative harmony with the it, change the leaves a bitter sweet and fragrant into kaleidoscopic conditioning. With a bowl of teawork, taste the flavor for thousands of years.