成都品茶工作室泡茶感受茶文化之美

（威Q电185-8485-8556）您的满意，我的追求 ，日常生活，尽管商品经济和心理特征不一样，决策了每一个人对幸福的定义皆有不一样。

当山里的湿气还未退散，清晨的第一抹阳光从最高的那座山张望过来，桂林城里米粉店响起了机器工作的声音，十字街口的三轮车上也摆满了蔬菜，绿油油的与山水共色……

但乡村里还是一片寂静，只有满头白发的老人蹑手蹑脚地下楼，轻轻地掩好子女的房门，又轻轻地走向厨房。

桂林的冬天很寒冷，早晨一杯剁剁茶可以去寒。

生好火，架好圆锅，放入生姜爆炒，直到鼻子里泛起生姜的辣，放盐、加水、煮三到四分钟，再放入茶叶——茶叶是清明前采的新茶。嫩叶与生姜相互挤压发出“咕噜咕噜”的声音，要让叶的清香与生姜的气息结合得更紧密，还需要一道程序：用长柄木锤不断地敲击圆锅，动作不用很快，但每次的敲击都能感受到茶叶在锅中沸腾，掀起无数的气泡与生姜共舞。老人握住长柄不断敲击，需要持续一刻钟左右。老人的手上布满褶皱，如同山水间的沟壑，写尽沧桑与悠远。这一刻，在儿时的我眼中，像是在进行着某个仪式，或许，是对大自然的感恩仪式。

终于，茶的香绕过木锤，绕过房梁，进入房间，唤醒了孩子们。孩子们从床上爬去，赶走懒洋洋的气息。餐桌上，定已经摆好了茶，各色的米花飘浮在茶中。“起来啦，快吃吧。”耳边的言语温柔、细腻。茶的香又溜进了邻居的家中。

“早啊，今天早上喝茶啊。”

“是啊，一起吧，还有好多呢。”

“我家那孩子明天就要回来了。”

“是吗，你们也好久没一起了，怪想念的吧。”

“对啊，终于回来了……”茶香好像在家的门外施了魔法，屋里屋外都暖洋洋的。

我喜欢端着剁剁茶，浸润在山水的绿色之中，耳边是河水从石头欢腾而过的哗啦声，树叶相互拥抱的沙沙声，牛羊此起波伏的低鸣声……一饮而尽，初觉是茶叶的清苦，然后是生姜的香辣。环绕过舌尖，流淌过身体，真切地感受到自己与脚下的土地融为一体。

可是，我已经有多久，没有再去品一品这剁剁茶的清香了呢？

When the moisture in the mountain has not yet dissipated, the first touch of sunshine in the morning looks from the highest mountain, the sound of machines working is heard in the Rice noodles shop in Guilin city, and the tricycle at the crossroads is also full of vegetables, which is green with the landscape

But there was still silence in the countryside, with only the old man with white hair tiptoeing down the stairs, gently covering his children’s doors, and then gently walking towards the kitchen.

The winter in Guilin is very cold, and a cup of chopped tea in the morning can help ward off the cold.

Make a good fire, set up a round pot, add ginger and stir fry until the spiciness of ginger rises in the nose. Add salt, water, and cook for three to four minutes, then add tea leaves – which are new tea picked before the Qingming Festival. The tender leaves and ginger press against each other to make a “gurgling” sound. To make the fragrance of the leaves and the scent of the ginger more closely combined, a program is also required: use a long handled wooden hammer to continuously tap the round pot, the action does not need to be fast, but each tapping can feel the tea boiling in the pot, raising countless bubbles and dancing with the ginger. The old man held the long handle and kept pounding, which lasted for about a quarter of an hour. The old man’s hands are covered in wrinkles, like ravines in the mountains and rivers, depicting the vicissitudes and distant times. At this moment, in my childhood eyes, it was like a ritual, perhaps a thanksgiving ceremony for nature.

Finally, the fragrance of tea bypassed the wooden hammer, the beam, and entered the room, awakening the children. The children crawled out of bed, driving away the lazy breath. On the dining table, the tea must have been set, with various colored rice flowers floating in the tea. Get up, eat quickly. “The words in my ear were gentle and delicate. The fragrance of tea slipped into the neighbor’s house again.

Good morning, have tea this morning

Yes, let’s go together. There’s still a lot left

My child is coming back tomorrow

Really, you haven’t been together for a long time, I really miss you

Yes, finally back… “Cha Xiang seemed to have cast a spell outside her home, and it was warm both inside and outside.

I like to carry chopped tea and soak it in the green of the mountains and rivers. The sound of the river rushing through the rocks, the rustling of leaves hugging each other, the low chirping of cows and sheep… When I drink it all in one gulp, it feels like the bitterness of tea, followed by the spiciness of ginger. Surrounding the tip of the tongue and flowing through the body, I truly feel my integration with the land under my feet.

But how long has it been since I tasted the fragrance of this chopped tea?