In April, the weather is getting warmer and warmer, and there is a faint trend of birth of summer. However, as soon as you read the word “green plum”, you feel cool and refreshing.
What do you think of when it comes to green plum? Is it the childhood memory of “slightly sour and astringent”, the good time of “Lang riding a bamboo horse and making green plum around the bed”, or the ignorant feeling of “leaning against the door and looking back, but smelling green plum”?
The green plum is sour and astringent. It is suitable to make it into wine. Time has plated it with amber, and the sour and sweet plums gradually tend to be mellow and soft.
Take a sip into your throat. It’s light sour, refreshing and sweet. It’s intertwined with a little plum fragrance. It flows and reverberates in your body, which makes you unable to extricate yourself.
Turning over the long history, it seems that green plum wine has been favored alone over the years.
That year, the green plum was ripe and worthy of wine.
Cao mengde’s “green plum wine on heroes” adds a bit of dry cloud pride to it and brews magnificent mellow sweetness in the years.
Later, Su Shi whispered that “if you don’t take advantage of the green plum to taste and cook wine, you should see the yellow plum cooked in the drizzle”. Yan Shu also wrote that “green plum to cook wine, so as to take advantage of the new time”.
Presumably at that time, green plum wine was stained with a lot of scholar elegance and became a special existence in fruit wine.
With the poetic and picturesque flavor of the south of the Yangtze River, green plum wine has become an indispensable seasonal good thing in the south of the Yangtze River.
Taihu Lake has beautiful scenery, and the rotation of the four seasons gives abundant products.
Suzhou Dongshan has always been rich in green plum.
It has stored enough water and oxygen in the mountains. The green plum pulp here is full, delicate and not astringent, and the acidity is very high.
In spring, Biluochun is sprouting delicate buds.
In the spring of the 38th year of Kangxi, the governor made a southern tour to Taihu Lake and presented “frightening fragrance”. Emperor Kangxi gave the name “Biluochun” because of its tea green, curly like a snail and the appearance of biluofeng in Dongting.
Biluochun tea trees are mostly planted under loquat, plum blossom, Bayberry and Osmanthus fragrans. The tea has a slight fragrance of flowers and fruits.
The four seasons revolve, and wine making is the most poetic collection produced by the earth.
Biluochun plum wine is sour and sweet, with rich plum aroma and sweet tea aroma. It condenses into the memory of spring at the tip of the tongue.
