Meishan Dongpo Cuizhu is a green tea created by Su Dongpo, a great writer in the Northern Song Dynasty. Su Dongpo was a master of tea tasting. He had unique insights and innovations in the cooking, drinking, medicinal uses, and production of tea. "You don't have to hold up your intestines and belly to write five thousand volumes. I hope that one cup will last until you sleep enough." , sencha, and drinking tea are indispensable and important contents in Su Dongpo's daily life. hgF Chuanweifang Sichuan Food Network
In the second year of Jiayou in the Northern Song Dynasty, when Sansu and his son were famous in the capital, their mother, Mrs. Cheng, died of illness, and the three father and son returned to Sichuan for the funeral. After attending their mother's funeral, the two Dongpo brothers went to Mount Emei to fulfill their wishes. The two brothers arrived at Baoguo Temple and followed the winding mountain road to Wannian Temple. The hillside behind the temple is covered with lush tea trees. This tea tree looks very special, with thick and slender leaves that are slightly rolled inward. There is a clear vein on the leaves, which looks like the joints of a green bamboo. Su Dongpo was overjoyed to know that this tree was the tea tree that produced tribute tea in the Tang Dynasty. Su Dongpo had long forgotten about fulfilling his wish, and hurriedly picked a large bag of fresh leaves, then turned around and returned home with his brother Su Che. hgF Chuanweifang Sichuan Food Network
Su Dongpo carefully fried, kneaded, baked, dried and sun-dried the fresh leaves to make top-grade tea. On this day, he invited his father and brothers to fry the tea and serve it. His father, Su Xun, sipped it carefully and slowly. He felt that the tea was delicious and sweet, and the fragrance penetrated his heart and spleen. He kept saying, "Good tea! Good tea!" Su Dongpo turned around and asked Su Che, "Sipping this tea carefully, it feels like heaven and man are one." I have forgotten everything. Do you know why this tea is so refreshing and fragrant?" "Brother, I really don't know," Su Che asked, "Please enlighten me!" Su Dongpo said with a smile, "The tea I brewed today was collected from the tribute tea of ??the Tang Dynasty. The production process is exquisite, and the tea is naturally high-quality. Secondly, I use the water from the Laoyi Guanzhong Spring to make tea. Boil water, use mulberry roots as fuel, and make tea in a purple clay pot. The tea has a mellow taste and a pure color. It is said that "mulberry stalks are simmered in earthenware pots, and tribute tea is poured into purple clay." Fourth, the tea soup is served in a white kiln porcelain bowl, and the tea soup is as fresh as new. Good tea can bring peace and tranquility to the world." After listening to his brother's words, Su Zhe said with sincere admiration: "My brother understands the essence of "subtlety and subtlety" in Huang Daofu's "Tasting Tea". No brother can compare with him. !" Su Dongpo hurriedly raised his hands and said: "There is no limit to the knowledge of tea ceremony, and I only know the surface of it!" Su Xun was very happy after hearing the discussion between the two brothers, and added: "Look, this tea soup is not only delicious. It is like new, and the leaves stand upright in the tea soup, neither sinking nor floating, and do not fall apart. The shape is like a green bamboo, and the shape, color, taste and charm are far better than the tribute tea of ??the Tang Dynasty. "Su Dongpo smiled happily! hgF Chuanweifang Sichuan Food Network
Later, when Su Dongpo returned to Beijing to take up a post, he brought this tea to Kaifeng and gave it to his mentor Ouyang Xiu. Ouyang Xiu is a leader in the literary world. After tasting it, he praised it greatly. Some people were not convinced by this and wanted to compete with Dongpo for tea. This person's name is Cai Xiang, one of the four great calligraphers in the Song Dynasty. hgF Chuanweifang Sichuan Food Network
Cai Xiang is from southern Fujian. He believes that Fujian tea is better than Sichuan tea. On this day, Cai Xiang and Su Dongpo each brought the finest tea from their hometowns to Ouyang Xiu's house. After some pleasantries, the "tea fight" began. Fujian tea is thick and strong, while Shu tea is fresh and natural. After tasting it, everyone felt that Shu tea was slightly better. Ouyang Xiu called Su Dongpo aside and asked: "It is reasonable to say that Sichuan tea is about the same as Fujian tea, but today I drank it, and it tasted more delicious than usual. What's the reason?" Su Dongpo smiled at the teacher and said: "The so-called way of drinking tea. The skill lies in the tea. The water I used today is soaked in bamboo roots, clarified and boiled before brewing. It is naturally better." Ouyang Xiu shouted: "You kid, I know you have a big trap. I have always liked bamboo, so I thought this tea would be called 'Dongpo Cuizhu'!" From then on, the reputation of "Dongpo Cuizhu" spread like wildfire. hgF Chuanweifang Sichuan Food Network
Later, Su Dongpo was demoted again and again, and was demoted to Hainan. He wrote the poem "Jijiang Jiancha" in Zhanzhou, Hainan, in which he wrote: "Living water still needs to be Cooking over a live fire, I pick up the deep feelings from the fishing stone. The big ladle is stored in the spring pot, and the small spoon is poured into the night bottle. "This may be regarded as Su Dongpo's best experience in tea ceremony." hgF Chuanweifang Sichuan Food Network
As time flies, the story of Su Dongpo and "Dongpo Green Bamboo" has been spread among the people. Today, in Su Dongpo's hometown - Meishan City, Sichuan Province, "Shidianli Tea Industry" has invested heavily to develop the tea treasure "Dongpo Cuizhu". The fresh leaves of this tea are collected from the high mountain tea area deep in the clouds and mist of Mount Emei. The production process is very exquisite. The tea leaves are pure and quiet. As you sip, the "tea Zen taste" gathers in the heart. It is refreshing and wonderful! hgF Chuanweifang Sichuan Food Network
Dongpo Green Bamboo has a flat, straight and smooth shape with tapered ends, resembling a bamboo leaf with uniform green leaves. It is rich in flavor, the soup is green in color, the taste is sweet and fresh, and the mouth is as fragrant as orchid. It has the reputation of "green color, rich fragrance, mellow taste and beautiful shape" and is deeply loved by drinkers.