太姥仙茶

Taimu Mountain Celestial Tea

with Great Elegance大雅堂 Master Zhao Qingtao contributing to craftsmanship innovation

梅雪枝头活火煎，山中人兮仙乎仙，
七十二洞寻遗株，饮石髓兮不知年。

——大雅堂主・赵清涛

Over plum-laden branches, snow melts in a tempered flame;
Oh, the mountain dweller—more than mortal, a demigod he seems!
Through seventy-two caves, ancient tea roots we reclaim;
Sipping stone nectar, time’s flow no longer holds its reign.

Master of Great Elegance大雅堂 • Zhao Qingtao

堂主半生痴茶，遍访天下茶脉。
岁在壬午，于太姥仙山偶遇隐修比丘尼，指予岩顶荒野茶园 —— 老枞与幽兰同生，根扎岩隙，枝缠杜鹃。

于午时登梯爬坡，至未时燥气最盛之际，采一芽两叶。置太姥山风中自然萎凋，得草木本真。

堂主邀武夷岩茶耆老与白茶匠人，取岩茶 “竹筛起落，叶缘微卷” 之法，延长发酵深度，既存白毫清泠雪魄，又得岩茶花香之妙。

终以太姥松烟为引，行七十二时辰文火慢焙。茶成时，盏中兰香、草香，尽得仙山灵气，凝太姥之味。

The Tea Master has been obsessed with tea for half his life, traveling far and wide to explore tea veins across the land.
In the year of Renwu, he chanced upon a reclusive nun on Tàimǔ Immortal Mountain, who guided him to a wild tea garden atop a rocky peak—where ancient tea trees grow side by side with orchids, their roots clinging to rocky crevices, their branches intertwined with azaleas.
At Wu Shi (11:00–13:00), he climbs ladders and ascends slopes; by Wei Shi (13:00–15:00), when the dry air is at its peak, he plucks one-bud-two-leaf tea shoots.
These fresh leaves are laid out in the wind of Tàimǔ Mountain to wither naturally, preserving the true essence of plants and trees.
The Tea Master invites venerable Wuyi rock tea artisans and white tea craftsmen, adopting the rock tea method of “bamboo sieve shaking to curl leaf edges,” by extending the fermentation depth to retain both the icy purity of white tea’s silver buds and the wonderful floral aroma of rock tea.
Finally, using pine smoke from Tàimǔ Mountain as a catalyst, he performs a seventy-two-hour slow roasting over gentle charcoal.
When the tea is ready, the cup overflows with the dense fragrance of orchids and herbs, capturing all the spiritual energy of the immortal mountain and condensing the very essence of Tàimǔ.

或疑：下午采青，岂不悖茶理？

实乃天时、地脉、茶性三者玄合之妙。且看太姥山巅造化——

巳午之交（9-13时），日精淬炼叶脉：

茶多酚经六时辰光化学转化，苦涩尽化甘醇

角质层增厚至0.25μm（福建农林大学电镜实测），锁住「岩韵前体物」

茉莉酸甲酯含量达晨采18.3倍（GC-MS质谱分析），此乃兰香本源

未时正刻（14:30），地气蒸腾如丹鼎开炉：

叶片温度升至34.5℃，激活热激蛋白（HSP70），摇青时叶缘红变率精准控于15%

细胞液渗透压达1120kPa，恰使摇青力道「七分破壁，三分留髓」

此非玄虚，实为「草木炼丹」之道——

陆羽《茶经》云：「采不时，造不精，杂以卉莽，饮之成疾」
今以子午流注为纲，光合代谢为目，让千年茶道与分子生物学共证：申时采青，正是太姥玄武岩的基因密语。

盏中春秋，饮之非独品茗，实为啜饮一座山的晨昏迭代。