文化有根 創意是伴 Bridging Creativity
搖下來好多簟的桂花,先裝在簍裡。然後由母親和我,還有我的小朋友們,一同把細葉子、細枝、花梗等揀去,揀淨後看去一片金黃,然後在太陽下曬去水分。待半乾時就用瓦缽裝起來,一層糖(或蜂蜜)、一層桂花,用木瓢壓緊裝滿封好,放在陰涼處;一個月後,就是可取食的桂花鹵了。過年做糕餅是絕對少不了它的,平常煮湯圓、糯米粥等,挑一點加入也清香提神。桂花鹵是越陳越香的。
母親又把最嫩的明前或雨前茶焙熱,把去了水氣半乾的桂花和入,裝在罐中封緊,茶葉的熱氣就把桂花烤乾,香味完全吸收在茶葉中。這是母親加工的做法,一般人家從我們家討了桂花,就只將它拌入乾的茶葉中,桂花香就不能被吸收,有的甚至爛了。可見什麼東西都得花心思,有竅門的。剩下的,母親就用作枕頭心子,那真合了詩人說的「香枕」了。
母親日常生活,十二分簡樸,惟有泡起桂花茶葉來,是一點不節省的。她每天在最忙碌之時,都要先用滾水沏一杯濃濃的桂花茶,放在灶頭,邊做事邊聞香味,到她喝茶時,水已微涼了。她一天要泡兩次桂花茶,喝四杯。她說桂花茶補心肺,菊花茶清肝明目,各有好處。她還邊喝邊唱:「桂花經,補我心,我心清時萬事興。萬事興,虔心拜佛一卷經。」喝過的茶葉,她都倒在桂花樹下,說是讓茶花葉都歸根。母親真是通曉大自然道理的「科學家」呢。
杭州有個名勝區叫滿覺壠,盛產桂花。八九月間,桂花盛開時,也正是栗子成熟季節。栗樹就在桂樹林中,所以栗子也有桂花香味。我們秋季旅行時,在桂花林中的攤位上坐下來,只要幾枚銅板,就可買一碗熱燙燙的西湖白蓮藕粉煮的桂花栗子羹。那嫩栗到嘴便化,真是到今天都感到齒頰留芳。林中桂花滿地,踩上去像踩在絲絨地毯上。母親說西方極樂世界有「玻璃琉璃,金沙鋪地」。我想那金沙哪有桂花的軟、桂花的香呢?
故鄉的桂花,母親的桂花鹵、桂花茶,如今都只能於夢寐中尋求了。
愛墾網 是文化創意人的窩;自2009年7月以來,一直在挺文化創意人和他們的創作、珍藏。As home to the cultural creative community, iconada.tv supports creators since July, 2009.
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