Hangzhou's early summer has become scorching hot now. The nine o'clock morning sun is harsh and uncomfortable. Wulin Road is congested with traffic, and pedestrians are all in a hurry. Only me, a visitor to this city, leisurely wanders aimlessly. I stumbled into a small shop simply because its glass window had the words "Shifeng Longjing" posted. A middle-aged man was happily buying "Imperial Grade Longjing tea," 60 yuan per small box containing 20 grams. He bought 6 boxes in one go. He also bought 4 boxes of the 120-yuan variety, also in 20-gram packaging. The man spoke with a Beijing-accented Mandarin, carrying a small backpack, 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 Shifeng Longjing, priced at 1200 yuan, 2200 yuan, and 3800 yuan per catty respectively, yet none had the characteristic 'one bud one leaf' shape. 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 straight down, her jade-like wrist moving, lifting and lowering the water stream repeatedly three times. The tea leaves swirled and danced in the water. "This is commonly called the 'Phoenix Three Nods'," I said as soon as I finished speaking. The girl smiled, her face brighter than before: "It seems you are an experienced tea drinker." I, this experienced tea drinker from Shantou, am not an expert in green tea, but I only know a little about the Phoenix Three Nods method for brewing Longjing, which signifies a bow of respect towards the guest and also expresses respect for the tea itself. At this moment, the tea leaves, steeped in the hot water, slowly unfurled and gradually 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 sense of 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 it because the green tea market in Shantou is a bit chaotic, or is it due to my own mood? More than 10 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 delighted, brought back half a catty, but didn't know to store it in a constant temperature fridge, and it spoiled before long. Really learning to drink green tea is something that happened in recent years. People like me, ordinary folks, love to follow trends. Hearing that green tea ranks first among the eight healthy beverages, of course I didn't want to fall behind. Initially, I drank scented tea, but its aroma was fleeting and superficial, with a slightly bitter aftertaste, 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 silver hairs. Although it wasn't from Dongting Mountain in Taihu, the soup color was emerald green and clear, the aroma was rich, so it was passable. Chatting with several tea enthusiasts, I learned that green tea is divided into pan-fired, baked, sun-dried, and steamed green tea. 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 drinking Oolong tea, have started to love green tea, which is related to health preservation. Green tea, also known as non-fermented tea. It is made from suitable new shoots of the tea plant, processed through typical steps like fixation, rolling, and drying. The dry tea leaves, the brewed tea soup, and the tea base are primarily green in tone, hence the name. Green tea includes 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, and over 130 other varieties. Phenomenon: Green Tea No Longer Marginalized in Shantou. Earlier this month, in search of a cup of pre-Qingming green tea, I explored 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 claimed that his shop alone sells over 10 types of green tea, with last year's sales reaching 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 are the Shantou people who 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, the group that has been increasingly drinking green tea in recent years is the local new generation of Chaoshang. Zheng Wenkeng analyzes that the reason for this is primarily 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 enjoy tea. They are indifferent to traditional Chaoshang Kungfu tea and cannot derive pleasure from tea tasting.