The Origin and Abundance of Biluochun

Biluochun: Tea name. Produced on the stone wall of Robi Peak in Dongting Mountain, Suzhou. It didn't make any difference at first. Kangxi one year. Locals pick them according to the weather. This basket is too heavy to carry. Because of the mind. This tea is hot and fragrant. Collectors fight to scare people into killing people. "Scaring people to kill" is a dialect of Wu Zhi. I thought it was a name. Pick tea from behind. Hold it in your arms. And Zhu made a unique refinement of his family. The value is particularly expensive. Self-sufficiency. The Holy Father is lucky in Taihu Lake. Renamed Biluochun. In the chapter of Wuxian annals published in the Republic of China, there is a special comment on tea. Among them, the comments on Biluochun are similar to those on Taihu Lake, and the comments on Xishan Tea are also strange. Before "Biluochun" in Dongshan became famous, two poets in Tang Dynasty, Pi and Lu, sang praises about Xishan tea, especially the Shuiyue tea made by the monks of Xishan Shuiyueyuan who were included in the tribute tea. It can be clearly seen from the article that the production methods of Xishan Shuiyue Tea and Dongshan Biluochun are two different things. There was no chaos or similar production. The introduction of tea in Wuxian Annals is that tea leaves the Xishan Mountain in Wuxian County and is harvested before Grain Rain, which is expensive. Tang Pilu has his own teahouse poems. Dongting tea (imitation) was made by monks of Shuiyue Academy in Song Dynasty. You Mei Shuiyue Tea is recorded in the classics. Recently, there is a famous "Biluochun" in Dongshan, the most famous of which is scaring and killing people. But it produces a lot of fakes, and the old tea produced by Jinsu Mountain House in Huqiu is slightly black and not very green. It is as white as jade and made of peas. Textual research on Dongshan products in Dongting, written in the ninth year of the Republic of China (1920 edited by Zhu Xianhuai). I visited farmers all over Dongshan and conducted field investigation for fifteen years. This is the first professional chronicle of Taihu Lake Basin. "Biluochun Tea" in the second part of this book is described as follows: The most famous tea in Dongting Mountain is Biluochun Tree, which is 23 feet to 78 feet high and never fades at four seasons. Leaves in bud in February, such as gardenia, autumn flowers and wild roses, are as fragrant and lovely as a batch of seeds, but three or four are so small that a bulb can't be transplanted directly, so people's wedding tea is called "before it rains tomorrow". Tea picking is to pinch buds with your fingers at dawn without rubbing them. Pick the branches and divide them into tender tips, one leaf, two leaves, or tender bud tips, with one leaf as a flag and one pole as a branch. You choose. Use a pot of clean human leaves, about four or five times. First put your hand into the pot with slow fire and copy it quickly. If it is overcooked, it will be burnt and the fragrance will be insufficient. Otherwise, the fragrance will be reduced. Biluochun has white hair, and tea is lighter than Longjing, but it will be cold after three cups. The Magic Travels was edited by Xu. In the thirty-fifth edition of the Republic of China (1946), Biluochun was mentioned. The full text is as follows: Biluo Peak: Climbing from Lingyuan Temple, ancient trees are towering and can embrace each other. In the 18th year of the Republic of China, you visited Li Genyuan for the purpose of "Biluochunxiao". Biluofeng is rich in Biluochun tea, which is famous for its clear green soup and meaningful fragrance. As for the name of Biluochun, it is said that in the early years of Kangxi in Qing Dynasty, there were several kinds of wild teas on Biluofeng, which were picked by the villagers as drinks. They are all good in color and taste, and have a special fragrance, which is called "Scaring and Killing Incense". Song Ping, the governor of Jiangsu Province, put "Scaring and Killing Incense" into it, thinking it vulgar, and named it "Biluochun" Temple Monk Mo Zang Tea. Ci Hai (version 1979) is a condensed version, with entries such as Dongting Mountain and Biluochun in both parts. The original text is as follows: 1 Dongting Dongshan, Dongting Xishan Entry (Ci Hai 928 pages) Dongting Dongshan was called Dongting Mountain in ancient times, commonly known as Dongshan, and Mu Qing in ancient times. Southwest of Wuxian County, Jiangsu Province. Originally an island in Taihu Lake, it was connected with land to form a peninsula after Yuan and Ming Dynasties. The main peak, Murray Peak, is 293 meters above sea level. And Dongting Xishan, a famous orchard area, produces loquat, bayberry and "Biluochun" tea. Places of interest include Jiulong Mountain and so on. Dongting Xishan was called West Dongting Mountain in ancient times, commonly known as Xishan and Baoshan in ancient times. Southwest of Wuxian County, Jiangsu Province. As the largest island in Taihu Lake, the main peak is the misty peak, with an altitude of 336 meters. It is a scenic spot in Taihu Lake. Production batch, bayberry, red orange, tea, etc. 2 Biluochun's entry (Cihai 1645) Biluochun is also known as one of the "Biluochun" finished green teas. Originated from Roby Peak in Dongting Mountain, Jiangsu Province. After processing, the leaves are spirally curled and the villi are exposed. Green in color, smooth and fragrant. The tea soup is clear and bright, and it is green. The Handbook of the Origin of Everything was published by Jiangsu Children's Publishing House, with the version of 1987. The Manual is organized into sixteen categories according to attributes, which is convenient for readers to find the origin of things. The editor tried not to repeat the selection, and finalized it after repeated proofreading and examination, with a total of 648-649 pages, which recorded the origin of "Biluochun". Biluochun is famous at home and abroad. Biluochun tea in Dongting Dongshan, Taihu Lake is known as a tender and three fresh tea. Tenderness refers to tender leaves, but freshness refers to good color, fragrance and taste. According to Taihu Lake Preparation, it is said that there was a man named Zhu in ancient times. Several kinds of wild tea were collected in the stone nose of Robbie Peak in Dongshan, and were named "Afraid of Killing" because of their amazing fragrance. One year, the output of wild tea in Roby Peak was too big for a bamboo basket. Everyone held them in their arms. Unexpectedly, the tea leaves were stained with hot air, emitting bursts of fragrance. Tea-picking girl exclaimed: Scared to death! This is Suzhou dialect, which means the smell is surprisingly strong. So the word "scare and kill" became the name of tea. In the Qing Dynasty, it was recorded in unofficial history's "Daguan Qing Palace Legacy" that the name of "scare killing" was changed to "Biluochun": the stone wall of Biluofeng in Dongshan, Dongting produced several wild teas every year, which was called "scare killing" by the natives. Kangxi was lucky enough to drive in Taihu Lake (Emperor Kangxi arrived in Taihu Lake). Song (Xiongnu) bought this kind of tea as a gift (Minister Xiongnu of Song bought this frightening wild tea and gave it to Emperor Kangxi). Sage's name is indecent (Emperor Kangxi thinks its name is indecent). The title reads: Biluochun (renamed Biluochun) is a local company, and 18 years old will purchase and serve. Later, a poem praised the cloud: things have a good name, and things are passed down by name, and the more they are passed down, the more precious they are. Every time Mei Sheng calls for incense, tea tips contend for "Biluochun". Knowing that baking spread to three places, I was happy to go to Beijing. It's scary, the fragrance disappears, so we must pick the vernal equinox early. Now people have a new explanation for the name "Biluochun", saying that the color of "Biluochun" is like jasper. Snail refers to its shape curled like a snail; Spring is picked in early spring; Therefore, it is collectively called "Biluochun". China Famous Tea Records and China Famous Tea Records were published by China Agricultural Publishing House in 2000. Yearbook * * * collected 10 17 famous teas in China, of which 309 were specially introduced by provinces. The first section of Jiangsu famous tea narrative describes Biluochun from five aspects: natural environment, tea varieties, historical evolution, picking technology and famous tea culture, and explains the origin and name. The full text of the relevant matters is transcribed as follows: When the tea sage Qing Gong visited Taihu Lake for the third time in the thirty-eighth year of Kangxi (1699), Governor Song (Hun) bought exquisite tea as a tribute from the local tea artist Zhu, and Kangxi named it "Biluochun" because of its indecent name. Since then, the precious tribute tea of "Biluochun" has been purchased for tribute to the imperial court every year. Excerpted from China Famous Tea Records, Jiangsu Famous Tea Volume, page 8) Famous teas in Qing Dynasty have been passed down in Ming Dynasty, including Wuyi Rock Tea, Huangshan Mao Feng, Huizhou Luo Song, West Lake Longjing and Pu 'er Tea. The newly created names are distributed in six major teas: green tea, yellow tea, black tea, white tea, black tea and oolong tea. There are more than 40 kinds of famous teas in Qing Dynasty. Dongting Biluochun: produced in Dongshan, Dongting Lake, Jiangsu Province, it belongs to fried green tea. Its shape is tender and curly, like a snail, green and brown, covered with white hair, green and clear flowers, tender and white leaves and extremely fragrant. According to Wang Yingkui's Essays on Liunan in Qing Dynasty and Yu Yue's Three Books of Tea Fragrance Room, Biluochun Tea was inscribed by Emperor Kangxi, the sage of Qing Dynasty, when he visited Taihu Lake in 1699, and it was recorded in Jiangsu Tea Roll, a famous tea book in China (page 13). Dongting Mountain in Wuxian County is a famous ancient tea area in China, and there was tea before the Tang Dynasty. Tea was written by Huayang in the Tang Dynasty (856), but it was unheard of in ancient times. During the Jin and Song Dynasties, Wu people picked its leaves and cooked it into tea porridge. It can be seen that Wu had tea at that time and made soup for a living. In the Book of Tea Classic, Lu Yu listed Dongting Mountain as one of the important tea producing areas in China. Eight miles away, there is Dongting Mountain in Changzhou County, Suzhou, which is as famous as Jinzhou, Xinzhou and Liangzhou. At this time, the tea leaves have been processed into steamed green tea. Around 987, the music history of the Northern Song Dynasty wrote Taiping Universe. ..... Beautiful tea comes from the mountain, 18 years old pays tribute. Zhu's "Continuation of Wu Jun Tu Jing" 1084) Dongting Mountain produces beautiful tea, and the old is a tribute. In recent years, mountain monks are especially good at making tea, which is called Shuiyue tea, and it is also named after the courtyard, which is quite expensive for Wu people. Shuiyue Tea, also known as Xiaoqingcha, is published in Sanwu Magazine1488-1505); Monument, Mozi Tan Jun. A record of Dongting, a cloud a mile north of the misty peak, is similar to Shuiyue Temple. ..... There is a pool on it, which can have half an acre ... one hundred steps. It's best to choose a place to eat and make tea. As the saying goes, Mo Jun eats small green tea by the water at the altar. Also known as the northwest expansion dock of Yanxiafeng, it is called Shuiyue Temple. ..... produce tea tribute, called Shuiyue tea. It can be seen that the quality of Shuiyue tea produced in Dongting Mountain in Song Dynasty is obviously higher than that when Lu Yu wrote Tea Classic in Tang Dynasty, and it has become a tribute tea. From the Ming Dynasty to the early Qing Dynasty, there were many teas in Dongting Mountain. 2 You Weitan's "Wang Shimao in Ming Dynasty,16th century" notes that "when the clouds are rolling in the West Mountain, Zhang Youbo is apt to see the legacy. The tea color is white and clean, and the masterpiece is fragrant, which is slightly smooth with Tiger Hill. ..... take fresh water to cook it, ....................................................................................................................................................... Woodhouse folk custom in ............, Weide Wang in Qing Dynasty, 19 12) The local tea producers who come out of Dongting Mountain are famous for their tea essence, and those who come out of Dongshan Mountain are the best. Their business card is tea. The price of sperm making machine is twice that of pineapple. "A Brief History of Longsha" (Fang Kaiji in Qing Dynasty, around 1720) records that "tea is produced in Dongting Mountain, Jiangsu Province, with rough branches and leaves, and it is worth seven or eight products, with 800 letters as a box, which is exclusively for Mongolia and traded in milk, parallel to cloth. During this period, there were many kinds of tea in Dongting Mountain, such as Xishan Yunwu, Baoshan Tiaomu, Dongshan Pian Tea, Mongolian coarse miscellaneous tea and so on. In addition to the latter, the quality is excellent, comparable to that of Huqiu tea "Luo Song" at the same time, and the requirements for picking time, appearance of raw materials and internal quality are beginning to approach "Biluochun". According to the existing historical data, the original book "Biluochun Lu", the earliest record of famous tea, has been lost, and the author and date of its completion are unknown. According to the Tea Classic (1734) continued by Lu Tingcan in Qing Dynasty, "There is tea in Dongting Mountain, which is slightly delicate and extremely sweet. People call it "scaring people to kill people", especially the one that produces Biluofeng, named Biluochun. "1747" Suzhou fuzhi "records that tea is more expensive when it comes out of Xishan in Wuxian and before Grain Rain. Tang Pi and Lu each have poems about tea docks. In the Song Dynasty, Dongting tea was tasted as a tribute, and You Mei was made by monks of Shuiyue Academy. No.1 Shuiyue tea came out, and the latest one, Biluochun, was rushed to buy by nobles. Wu Yu (Dai Yannian in Qing Dynasty, 177 1 year) also recorded that "Biluochun" was the most expensive place in Grain Rain. Tang Pilu has his own teahouse poems. In the Song Dynasty, it was made by a monk of Shuiyue Academy, named Shuiyue Tea, which is similar to the name of Yi, and is Yuxiang Lan. Everyone is competing for beauty, which is a stunner in tea. According to the above historical data, "Biluochun Tea" should be famous before 1734, and it is produced in both Dongshan and Xishan. When and where it was formed, it is generally recognized that Talia Liu's sequel was Wang Yingkui in Qing Dynasty (1757). There are several kinds of wild teas in the stone wall of Biluo Peak in Dongshan, Dongting. Local people collect bamboo baskets every year for daily use, and there has been no difference for decades. In a certain year of Kangxi, the same was true of people waiting for harvest, except that there were many leaves and baskets were difficult to keep. Because tea is hot in your arms, suddenly tea pickers with different scents clamor for' scaring people and killing incense', and Wuzhong dialect is famous for it. Naturally, every time after picking tea, the natives, men, women and children, will bathe and change clothes and leave the room. Don't save the basket, just hold it in your arms. Zhu's unique refining method, which was born and raised in his family, is especially called the exotic product. Kangxi has been driving south, but fortunately Taihu Lake. Governor Song (Xiongnu) bought this tea to enter the customs. In the world, it is indecent with its name. On the day of the title,' Biluochun' is a local official, and 18 years old must buy it, but sellers often confuse the fake with the real. During the zhengyuan period, the law was not passed on, that is, the truth was not as good as that of that year. Song (Xiongnu) was the governor of Jiangsu from the 31st year to the 44th year of Kangxi (i.e. 1692- 1705), which lasted for 13 years. Rule in Suzhou. It seems that this kind of tea can be provided. Therefore, "Biluochun" was first born in Dongshan and was named after the first year of Kangxi (1699). According to the above data analysis, "Biluochun" is produced in Xishan 1734- 1747. Among many teas in Dongting Mountain in Ming and Qing Dynasties, "Biluochun" is famous for its excellent quality as a tribute. "Miscellaneous Notes" Qingguangzu 1839) ... Zhejiang is famous for its lotus plums in Longjing, and Suzhou is famous for its "Biluochun" in Dongting Mountain. Yu Yue's Collection of Tea Fragrant Rooms (1883) records that "Hangzhou Longjing Tea and Suzhou Dongting Mountain are famous all over the world ... For others, please see: website/