It-te Biluochun Jasal Għall-istaġun tiegħu

Bit-temperatura tat-tisħin, il-ġbir tat-tè Biluochun, wieħed mill-għaxar tejiet l-aktar famużi fiċ-Ċina, beda fid-distrett ta 'Wuzhong, il-belt ta' Suzhou. Dan it-te għandu dehra delikata b'xagħar abjad distint. U għandha togħma tal-frott u għandha riħa ta 'fjuri.

Trid tkun taf aktar dwar Biluochun? Kompli aqra dan l-artiklu.

Kif Biluochun Iġib Ismu?

The name Biluochun literally means "green snail spring". Bi, refers to this jade-like green shades; Luo, refers to its snail-like curl when the tea leaves are rolled into a tight swirl; and finally Chun, refers to the ideal harvest time for this tea.

However, Biluochun wasn't its original name. This tea was first called "scary fragrance". Legend has it that a tea picker carried some of the tea leaves between her breasts when she ran out of space in her basket and after a while, her body heat warmed the leaves and they began to emit a strong smell.

Matul id-Dynasty Qing, l-Imperatur Kangxi żar Suzhou u waqa 'fl-imħabba ma' dan it-tè. Huwa taha isem aktar eleganti, jiġifieri, Biluochun. Bħala riżultat, Biluochun sar tè imperjali u kiseb il-popolarità tiegħu mad-dinja kollha.

Picking Tkabbir

Biluochun joriġina fil-Muntanji Dongting ħdejn il-Lag Tai f'Suzhou, provinċja ta 'Jiangsu. Huwa kkultivat ukoll f'partijiet oħra taċ-Ċina, l-aktar provinċji ta 'Zhejiang u Sichuan, iżda dawk miż-żona ta' Dongting huma bil-bosta l-aħjar. Iż-żona ta 'Dongting karatteristiċi lagi u muntanji. L-ilma jevapora mill-lagi, u jżomm il-muntanji mgħottija fi sħab u ċpar - il-kundizzjonijiet friski u ċpar jipprovdu l-kundizzjonijiet ideali għat-tkabbir ta' dan it-te ta'-kwalità għolja. U l-aroma tal-fjuri tal-Biluochun hija prodotta parzjalment mis-siġar tal-berquq, għanbaqar u ħawħ li huma mħawla bejn l-arbuxxelli tat-te - il-weraq tat-te jistgħu jassorbu ftit mill-fwieħa mis-siġar tal-frott.

It-teknika għall-ġbir tal-weraq tat-te hija kumplessa ħafna. Il-ponta offerta tal-werqa biss tintuża għall-proċess tat-teħid tat-te. Din il-parti tal-werqa m'għandhiex tkun twila aktar minn pulzier u għamla ta' ponta ta' lanza. U dan il-pass għandu jsir kmieni ħafna fis-sena, bejn wieħed u ieħor bejn nofs Marzu sa nofs April. Biluochun huwa maqsum f'seba 'gradi f'ordni ta' kwalità dejjem jonqos: Suprema, Suprema I, Grad I, Grad II, Grad III, Chao Qing I, u Chao Qing II.

Istruzzjonijiet tal-birra

·Ipprepara weraq tat-te fi proporzjon ta 'xi 1:50. Għal 100ml ilma, 3-5g tè hija meħtieġa. Iddeċiedi l-ammont skond il-preferenza tat-togħma tiegħek.

·Pour water that is 80 ºC into the container, and wait for 3-5 minutes. Biluochun is one-leaf bud, so make sure the temperature is not too high or you will burn the Biluochun. If this happens, the tea leaves will be yellow; the drink will taste bitter with an acidic taste; all beneficial antioxidants will also be destroyed.

·Wara 3-5 minuti tista 'tferra t-tè tal-Bluochun permezz ta' passatur. Igawdu l-aroma eleganti u togħma ħelwa ħelwa.

Notice: Biluochun is usually brewed 2-3 times. Every time the aroma and the taste are different.  The first time, the smell will be quite delicate, and the taste is fresh; the second time, you will find that the aroma is stronger from the cup and the taste is quite mellow; the third time, you will find strong fragrance that smells sweet and makes your mouth water, it has a delicate sweet aftertaste. 

Ta' min jinvesti fi flixkun bil-filtru. Personalment, nirrakkomanda dan wieħed.

Just put tea leaves inside the main compartment, then put the filter on top, and fill it with hot water. You don't have to remove the tea leaves before drinking. The filter keeps the leaves in the bottle when you upend it to drink. The double walled glass insulation keeps the outside from getting too hot when you hold it.