The First Life: Growth on the Tree

The first life is when they grow on the tea tree. Tea leaves live freely on the branches. As tea plants mature and enter production, light and deep pruning are used to maintain vigorous growth and stable yields. Light pruning stimulates bud growth for easier harvesting, while deep pruning removes tangled branches to renew the tree's canopy and boost productivity.

Ancient myths tell of Shennong tasting herbs and using tea to detoxify, highlighting tea's long history. In Yunnan's Lancang County, a vast ancient tea garden spans over 10,000 acres, with a history of more than 800 years. It stands as a rare treasure of tea culture, akin to a living museum of tea trees.

The Second Life: Picking, Frying, Rolling, and Shaping

The second life begins when tea farmers pick, fry, roll, and shape the leaves into their distinctive forms. Tea production depends not only on weather but also on the techniques of the workers, as different frying methods affect the flavor. Hence, the saying: "Rely on heaven for harvest, rely on skill for tea."

Stir-frying tea was an idea proposed by Zhu Yuanzhang, the founding emperor of the Ming Dynasty. In the early Ming era, tribute teas like "Dragon and Phoenix Cakes" were highly prized. These teas were steamed, pressed with rice flour, and shaped into cakes. To drink, the cakes were roasted, ground, and boiled with ginger, scallions, orange peel, and salt into a porridge-like mixture. Zhu found this too cumbersome and masking the tea's true aroma, so he encouraged farmers to produce loose-leaf green tea by stir-frying, similar to today's unadorned brewable tea. This method combines controlled heat to kill enzymes and dry the leaves.

A foreign poet once wrote: "In a cup of Chinese green tea, I see the spring of China." Without frying, tea leaves would not retain such vibrancy.

The Third Life: Giving Essence to the Tea Drinker

The third life unfolds when tea drinkers steep the leaves, allowing them to unfurl one last time and share their essence with those who appreciate them.

"Draw river water to brew fresh tea; buy all the green mountains as a painted screen." Zheng Banqiao's couplet captures both reality and sentiment. The phrase "buy all" transforms the ordinary into the extraordinary, brimming with emotion. The life of tea is embodied here. Authentic Biluochun has a soft, bright hue. When brewed, the leaves unfurl gracefully, revealing tender green hues and a fruity aroma. The tea dances in the cup like delicate brushstrokes or spirited calligraphy.

Thus, tea leaves come into our lives, bringing joy, enriching moments, and making life more meaningful.