The early summer in Hangzhou has now become scorching hot. The nine o'clock morning sun is harsh and uncomfortable. On Wulin Road, traffic is congested, and pedestrians are all in a hurry. Only I, a visitor to this city, wander leisurely and aimlessly. I stumbled into a small shop simply because its glass window had the words 'Shifeng Longjing' pasted on it. A middle-aged man was happily buying 'Imperial Grade Longjing tea,' 60 yuan per small box, 20 grams. He bought six boxes in one go. He also bought four boxes of the 120-yuan variety, also in 20-gram packaging. The man spoke with a Beijing-accented Mandarin, carrying a small travel bag – clearly a tourist rushing to catch the airport express bus at the nearby civil aviation bus station. The girl in the shop asked me if I also wanted a few boxes of the 'Imperial Grade'? Shifeng Longjing isn't exclusive to 'Imperial Grade'; it's not worth spending money on such luxurious packaging. I'm no fool; I asked the girl to bring out the shop's somewhat upscale loose-leaf Shifeng teas, priced at 1200 yuan, 2200 yuan, and 3800 yuan per catty respectively, but none had the 'one bud one leaf' standard. The girl brought out three glass cups, washed them, added the tea leaves, and poured water. She lifted the kettle high, letting the hot water pour down directly, her jade-like wrist turning, lifting and lowering the pot to pour water, repeating this three times. The tea leaves spun and danced in the water. 'This is commonly called the 'Phoenix Nods Three Times',' I said. As soon as I finished speaking, the girl smiled, her face brighter than before: 'It seems you are an old tea connoisseur.' I, this old tea connoisseur from Shantou, am not an expert in green tea, but I only know a little about the Phoenix Nods Three Times method of brewing Longjing, which expresses a bow of respect towards the guest and also towards the tea itself. Meanwhile, the tea leaves, steeped in the hot water, slowly unfurled and sank to the bottom of the cup. The higher-priced Longjing sank faster. I picked up the cups one by one, smelled the aroma, observed the color, and tasted carefully, feeling an indescribable peace within. I recalled searching for tea in Shantou over the past half month, unable to find such a wonderful feeling of drinking green tea. Is the Shantou green tea market a bit chaotic, or is it due to my own mood? More than ten years ago, I came to Hangzhou, went to Meijiawu to see the first snowfall of winter, and there I first encountered authentic Longjing tea. I was somewhat surprised and brought back half a catty, not knowing to store it in a constant temperature refrigerator; it spoiled not long after. Really learning to drink green tea is something from recent years. Like ordinary people like me, loving to follow trends, hearing that green tea is the top among the eight healthy beverages, of course I didn't want to fall behind. Initially, I drank scented tea, but its fragrance was fleeting and the aftertaste slightly bitter and astringent, so I quickly abandoned it. Then I went to 'Linji' to buy Biluochun from Old Lin, specifically choosing the kind with lots of fuzz, covered in white hairs. Although it wasn't from Dongting Mountain in Taihu, the soup was jade green and clear, and the aroma was strong, so it was passable. Chatting with several tea enthusiasts, I learned that green tea is divided into pan-fried, baked, sun-dried, and steamed green teas. It contains more than 450 kinds of organic compounds and over 15 kinds of inorganic minerals. These natural components in green tea have special effects on preventing aging, preventing cancer, fighting cancer, sterilizing, reducing inflammation, etc. In recent years, Shantou people, accustomed to Oolong tea, have begun to love green tea, which is related to health preservation. Green tea, also known as non-fermented tea, is made from suitable new shoots of the tea plant through typical processes such as fixation, rolling, and drying. It is named because the dry tea color and the brewed tea soup and tea leaves are primarily green. There are more than 130 varieties of green tea, including West Lake Longjing, Dongting Biluochun, Guzhu Purple Tea, Wuzi Xianhao, Huangshan Maofeng, Xinyang Maojian, Pingshui Pearl Tea, Emei Zhuyeqing, Mengding Tea, Tianshan Green Tea, Mei Cha, Anji White Piece, etc. Phenomenon: Green Tea is No Longer Marginalized in Shantou. Earlier this month, in order to drink a cup of pre-Qingming green tea, I searched the Shantou tea market and found that this year's varieties of green tea have increased compared to before. Longjing, Biluochun, Maojian, White Monkey, Shou Mei, Scented Tea, Sparrow's Tongue, Zhuyeqing, Huangshan Maofeng... Boss Guo of Qidao Company said that his shop alone sells more than 10 types of green tea, with last year's sales volume being over 5000 jin. Green tea priced between 100-500 yuan per catty is the most popular. National-level tea taster Zheng Wenkeng introduced that the main green teas currently marketed in Shantou fall into four categories: Longjing, Biluochun, Huangshan Maofeng, and Mengding Tea. Among them, Longjing and Maofeng have a larger consumer base. These Shantou people like to drink green tea. People from banks and the public security, procuratorate, and court systems buy the most green tea, mostly for use as office tea in their workplaces. There are also non-native new Shantou residents who have lived here long-term. Notably, in recent years, the group that has been gradually increasing its consumption of green tea is the local Chaozhou-Shantou new generation. Zheng Wenkeng analyzes that the reason for this is mainly due to a lack of cultural connection. These local new generations, because of their fast-paced lives, find it difficult to have time to leisurely taste tea. They are indifferent to traditional Chaozhou Kung Fu tea and cannot derive pleasure from tea tasting.