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作家相片Adrian

LongJiing “mingqian”tea 秀麗的西湖姑娘 - 杭州龍井 『明前茶』





In April, my mother went to Hangzhou to buy fresh 2024 Longjing tea, and she was very excited. After returning home, she brewed Longjing tea in a glass and said to me, "Look, all my tea is dancing." She said that the best Longjing tea must be harvested before the Qingming Festival (April 3rd), presenting one bud and two leaves, known as "Mingqian tea", which is very precious. Next is the tea harvested before Gusu (Grain Rain), known as "Yuqian tea". With just a two to three weeks difference, the green leaves can change from tender green to dark green, and even a few wither to brown. I really have to admire the Chinese people's ancient wisdom and respect for nature when it comes to making tea.​

This time in Hangzhou, she ate "steamed anchovies" with tender but prickly meat. Chinese people use oil, vinegar, and green onions to awaken the freshness and sweetness of the fish. She said it was a delicacy in the world. After returning to Hong Kong, we made a simple version at home. The fish with rice is really delicious when paired with Longjing tea with the delicate fragrance of seaweed.



四月母親特別去杭州買2024年的龍井茶,她非常興奮,回家後她用玻璃杯泡龍井,對我說,你看:我的茶葉都在跳舞。 她說,最好的龍井茶都必須在清明節(四月三日)前採收的,呈現一芽二葉,稱為『明前茶』,非常珍貴,次之是『穀雨』前採收的,稱為『雨前茶』,就這兩三星期的不同,綠葉可以從嫩綠轉換為墨綠,甚至少數枯萎為棕黃,不得不佩服中國人對大自然「節氣」的古老智慧和尊重。 


這次在杭州她吃了肉質鮮嫩但多刺的「清蒸鰣魚』,中國人用油,醋,青蔥喚醒魚的鮮甜,她說是人間美味,回到香港後,我們在家做了簡單的魚生飯,配上具淡雅海苔清香的龍井茶吃,真是美味極了。 










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2 Comments


Guest
Aug 06

龍井、雨前水…

讓我想到《紅樓夢》裡,針對喝茶、品茶、識茶在第四十一回寫的最詳細。文中提及的茶就有龍井茶、六安茶、老君眉、楓露茶、茉莉花香片等,在這當時,這些茶可都是貢品,可想而知其品質之上乘與喝茶之講究。

 

現代人來說,喝茶習慣已分出兩極現象,要不天天喝茶,要不從不碰茶。

 

因應現代人對健康的需求,一些養生茶、花茶類開始興起,坊間餐廳也開始有所謂的茶餐廳,而茶藝館在各縣市中亦不少見,可見得茶的多變性與豐富性。

 

您的部落格宣導以茶+食物為搭配,很符合現代年輕人喜歡美食的概念,還多出喝茶風氣與健康考量,這種概念與茶餐廳有異曲同工之妙。

 

喝好茶、享美食,若能成為普羅大眾都喜歡的選項,也算是一種帶領潮流,畢竟美食又能健康的概念,大家都樂見其成。


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Adrian
Adrian
Aug 18
Replying to

(( HELP )) 太深奧了 !

池老師今天應該沒時間理我 , 我可能要找其他 Phantom Mimic 來幫我了 ~~~ 😅


不過要先謝謝您的肯定, 等申請校的事搞定, 我饞嘴美食, 也愛茶飲, 會加油再寫的

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