洪雅春茶的“山头之争”
<section style="box-sizing: border-box; font-style: normal; font-weight: 400; text-align: justify; font-size: 16px;"><section style="box-sizing: border-box;" powered-by="xiumi.us"><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">制了30年的茶，练了一身巧劲，杀青、揉捻要运用到一些巧劲，才能快速地锁住茶香茶味。不然我们谢岩山茶的香高味醇的特点就制不出来。”4月6日，在洪雅县春茶采摘品鉴会举办的非遗手工制茶大赛上，年龄最大的参赛选手谢贵祥表示：“我现在已经没有大批<span style="margin: 0px; padding: 0px; user-select: inherit; max-width: 100%; font-family: 微软雅黑, "Microsoft YaHei", Arial, sans-serif; color: rgb(0, 0, 0); text-decoration-style: solid; text-decoration-color: rgb(0, 0, 0); box-sizing: border-box;-webkit-user-select: inherit;">量地制茶</span>了，更多的是在从事制茶手艺的展示和教学。我参加这个比赛就是想把我的制茶经验传下去。”</p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">在谢贵祥的身后，八口炒茶锅一字排开，洪雅县八个“山头”的制茶高手即将为本山头的荣誉而战。</p><section style="margin: 0px; padding: 0px; user-select: inherit; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;"><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; text-indent: 0em; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;"><span style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; text-align: center; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;"><img src="https://imgcdn.kangyanghongya.com/fmh_m20230407_null_1680874230836/catchimages/20230407/1680874231036071250.jpg?imageMogr2/thumbnail/700x>/strip/quality/95/ignore-error/1|imageslim"/><span style="margin: 0px; padding: 0px; user-select: inherit; display: block; width: 384px; text-align: justify; color: gray; font-size: 12px; line-height: 1.6; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;"><span style="margin: 0px; padding: 0px; user-select: inherit; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;">制茶大赛现场</span></span></span></p></section><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;"><span style="margin: 10px auto; padding: 0px; user-select: inherit; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;"><img src="https://imgcdn.kangyanghongya.com/fmh_m20230407_null_1680874230836/catchimages/20230407/1680874231667079873.jpg?imageMogr2/thumbnail/700x>/strip/quality/95/ignore-error/1|imageslim"/></span></p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">这次洪雅县非遗手工制茶大赛一共邀请了洪雅境内瓦屋山、玉屏山、总岗山、八面山、侯家山、谢岩、青杠坪、苟王寨等八个茶山的代表，代表着洪雅三十万亩茶园绿茶制作的最高水平。</p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">来自青杠坪茶山的制茶代表李时贵用自带的山泉水反复细致地擦洗比<span style="margin: 0px; padding: 0px; user-select: inherit; max-width: 100%; font-family: 微软雅黑, "Microsoft YaHei", Arial, sans-serif; color: rgb(0, 0, 0); text-decoration-style: solid; text-decoration-color: rgb(0, 0, 0); box-sizing: border-box;-webkit-user-select: inherit;">赛用锅作着赛前准备</span>，动作上还是看得出一点点的紧张。制茶时对洗锅的用水和锅面都十分讲究，水质的残味和一点点锅锈等杂味都会影响到茶叶的品质。</p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;"><span style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; text-align: center; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;"><img src="https://imgcdn.kangyanghongya.com/fmh_m20230407_null_1680874230836/catchimages/20230407/1680874231874032278.jpg?imageMogr2/thumbnail/700x>/strip/quality/95/ignore-error/1|imageslim"/><span style="margin: 0px; padding: 0px; user-select: inherit; display: block; width: 384px; text-align: justify; color: gray; font-size: 12px; line-height: 1.6; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;"><span style="margin: 0px; padding: 0px; user-select: inherit; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;">青杠坪茶山参赛代表李时贵</span></span></span></p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">比赛正式开始。8个选手开始不停的翻抖着簸箕中刚采的鲜叶。这是制茶第一步：摊青。也是制好茶的基础。选手们时不时低下头仔细筛选甄别出碎茶叶。不完整的不能用、太嫩绿的不能用、太干老的也不能用。摊青要求快又准，确保用于制作顶级高山绿茶的鲜茶叶都恰好是饱满的‘春光’。这是个眼力活。</p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">摊青甄选完茶叶后，选手们便将鲜叶倒入茶锅，开始杀青、揉捻，这是制出茶香茶味的重中之重，需要制茶人双手在茶锅不停的翻炒、揉捻40分钟左右，这个过程很考验制茶人的体力和经验。</p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;"><span style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; text-align: center; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;"><img src="https://imgcdn.kangyanghongya.com/fmh_m20230407_null_1680874230836/catchimages/20230407/1680874232282099331.jpg?imageMogr2/thumbnail/700x>/strip/quality/95/ignore-error/1|imageslim"/><span style="margin: 0px; padding: 0px; user-select: inherit; display: block; width: 384px; text-align: justify; color: gray; font-size: 12px; line-height: 1.6; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;"><span style="margin: 0px; padding: 0px; user-select: inherit; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;">谢岩茶山参赛代表谢贵祥</span></span></span></p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">谢贵祥来自洪雅汉王茶马古道上，是名老茶人。在杀青、揉捻的过程中，只见他手指翻飞、穿插交错地运用着抓、抖、搭、捻、揉等各种制茶技法，旁人眼中的体力活，他却没有展现出一丝年迈之力。谢岩茶山茶叶的特点是香高味醇，有岩韵，这与经验老到的制茶人有着莫大的关系。</p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">随着比赛的深入，现场弥漫起浓浓的茶香。因为比赛的需要，每个“山头”的制茶代表们采用的都是摊青、杀青、揉捻、干燥、提豪、足火相同的制茶流程，这是洪雅几辈制茶人糅合八大传统制茶工艺后，探索而来的洪雅独特制茶章法，代代相传至今。</p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">手工技艺，尽在“掌”控。制茶工艺相同，口口茶锅都冒同色青烟，但玄妙差别就在制茶人的双手之间。</p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">比赛评委罗学平介绍道：制茶人翻炒、揉捻等制茶动作基本都是统一的，区别就在于制茶人双手对茶叶温度和湿度的感知，同样的鲜茶叶在不同的制茶人手间，都会被赋予不同的温度与个性，制茶比拼的就是经验与手艺。一杯好茶，是茶人们数年如一日的匠心与沉淀。</p><section style="margin: 0px; padding: 0px; user-select: inherit; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;"><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; text-indent: 0em; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;"><span style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; text-align: center; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;"><img src="https://imgcdn.kangyanghongya.com/fmh_m20230407_null_1680874230836/catchimages/20230407/1680874232688015643.jpg?imageMogr2/thumbnail/700x>/strip/quality/95/ignore-error/1|imageslim"/><span style="margin: 0px; padding: 0px; user-select: inherit; display: block; width: 384px; text-align: justify; color: gray; font-size: 12px; line-height: 1.6; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;"><span style="margin: 0px; padding: 0px; user-select: inherit; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;">侯家山参赛代表曹茂琳</span></span></span></p></section><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">本次比赛8个“山头”的参赛代表当中，不仅有经验丰富的老茶人，还有2位新进茶圈的90后。来自侯家山茶山的代表曹茂琳便是其中一位90后，她帽檐已微微冒出汗滴，眼光一直专注着自己手中的流程，丝毫没有被周围的人群干扰。手法没有老茶人的驾轻就熟，但每个制茶步骤都显得一丝不苟。</p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">随着一锅锅色香形味上佳的春茶炒制完成，评茶师们开始了最后的评比工作。比赛结果，老茶人谢贵祥荣获本次洪雅制茶大赛金奖，新茶人曹茂琳荣获银奖。这样的比赛结果蕴含了对老茶人传承的致敬，也包涵了对新茶人进取的鼓励，得到了所有“山头”认可和信服。</p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;"><span style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; text-align: center; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;"><img src="https://imgcdn.kangyanghongya.com/fmh_m20230407_null_1680874230836/catchimages/20230407/1680874233058067915.jpg?imageMogr2/thumbnail/700x>/strip/quality/95/ignore-error/1|imageslim"/><span style="margin: 0px; padding: 0px; user-select: inherit; display: block; width: 384px; text-align: justify; color: gray; font-size: 12px; line-height: 1.6; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;"><span style="margin: 0px; padding: 0px; user-select: inherit; max-width: 100%; box-sizing: border-box;-webkit-user-select: inherit;">评委评茶</span></span></span></p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">仅有2年多制茶经验的曹茂琳坦言：“制茶比赛是制茶人切磋学习的最好平台，候家山派我来，就是虚心来向前辈们请教、学习制茶技艺的。”让年轻制茶人为年轻人制一泡好茶，这是洪雅茶叶各个“山头”里的“活水泉源”。</p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">总岗山茶山参赛代表陈英表示：“这不仅是一场技艺的比赛，更是一次制茶人的交流学习盛会，同台竞技，共促提升。”</p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">赛后，洪雅8个茶山的制茶人们又围坐起来，互相品鉴，分享制茶心得。洪雅茶叶有山头之分，却没有山头主义。比赛有输赢，茶叶发展大计却要和衷共济。这8大“山头”的高海拔茶山和制茶师们为共同打造“瓦屋春雪”这个高端品牌提供着优质的支撑。</p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;"><br/></p><p style="margin: 0px 0px 15px; padding: 0px; user-select: inherit; max-width: 100%; line-height: 2em; white-space: normal; box-sizing: border-box;-webkit-user-select: inherit;">来源：眉山日报全媒体记者 邓敏 彭威楠 </p></section></section> <p></p> <p></p><p>来源:洪雅融媒</p> 不懂，现在茶全是药打出来的 行行都有工匠精神 希望能把品牌打出去 。 好 赞 赞 居然还有90后，能静下心来制茶，必须点赞 浪迹天涯！ 发表于 2023-4-9 10:05希望能把品牌打出去
本地茶叶都允许打这牌子？
怎么不戴手套炒呢？这样炒出来的茶会不会有汗味？
页:
[1]
2