After a beautiful meal, everyone moved to the battlefield and came to Brother Ma's tea room.

As a villa manor, it is relatively private, there are not many external things here, but there are many places for Brother Ma's own hobbies.

For example, the place where we used to drink, for example, a small practice room, and then this tea room.

Brother Ma's love for the tea ceremony is actually not clear to outsiders, but as a closer partner, Zhou Fangyuan still understands it. He is not obsessed with the tea ceremony, but the level is definitely above ordinary people, and the action of washing and brewing tea seems to have a certain charm, and it is obvious that he is not just pretending.

"Before the rain, taste it. ”

After a while, the tea was ready, and everyone poured a small cup of Da Ma Ge, and then invited everyone to taste it with a smile.

To be honest, Zhou Fangyuan doesn't know much about tea, what a good tea for him to drink, not to mention cow chewing peonies, in fact, it is not bad, at least, he can't drink the difference between top tea and ordinary tea. Of course, to say that you can't drink it at all, it is also a lie, 10,000 taels of tea and 10 yuan of 1 tael of tea, it must still be different.

He doesn't understand tea, but he can't tell what grade of tea he drinks well, and he may not be able to distinguish the variety, but he can still feel the fragrance of tea.

What Brother Ma brewed for them was the famous Longjing tea.

Longjing tea is unique in many teas, and ranks first among the top ten famous teas in China.

Longjing tea is very famous, and it is by no means in vain. First of all, Longjing tea picking has three characteristics: one morning, two tender, and three diligent. Tea farmers often say, "Tea is a time grass, three days early is a treasure, and three days late is a grass." "Longjing tea is also known for its delicate picking, and the tender evenness of fresh leaves forms the basis of Longjing tea quality. Diligence refers to picking large and small batches, and picking about 30 batches throughout the year.

Secondly, there are a total of ten major techniques in the traditional Longjing frying: throwing, shaking, riding, inciting, squeezing, throwing, grabbing, pushing, buckling and pressing, and different quality tea leaves have different frying techniques. Due to the difference in the ecological conditions of the origin and the frying technology, there are five categories of "lion", "dragon", "cloud", "tiger" and "plum" in the West Lake Longjing.

Premium Longjing tea is flat, smooth and straight, the color is tender and green, the aroma is fresh and tender, the taste is fresh and sweet, and the bottom of the leaves is delicate and delicate.

The appearance of the special West Lake Longjing and Zhejiang Longjing in the spring tea is flat and smooth, the seedlings are sharp, the buds are longer than the leaves, the color is tender and green, and there is no hairiness on the body surface; the soup color is tender and green; the fragrance is fresh or tender chestnut, but some of the tea has a high fire fragrance; the taste is refreshing or mellow; the bottom of the leaves is tender and green, and it is still complete. With the decline of the grade of the rest of the Longjing tea, the color of the appearance changes from tender green, green to dark green, the tea body from small to large, and the tea strip from smooth to rough; the fragrance changes from tender to thick, and the fourth-grade tea begins to be rough; the bottom of the leaf changes from the young bud to the opposite leaf, and the color changes from tender yellow, green to yellowish brown. Summer and autumn Longjing tea, dark green or dark green color, large tea body, no hairs on the body surface, yellow and bright soup color, fragrant but rougher, strong and slightly astringent taste, yellow and bright at the bottom of the leaves, the overall quality is much worse than that of spring tea of the same level.

In short, if you really want to talk about it, then there is something to say, and not only Longjing, as a big tea-producing country, there are really too many well-known teas in China, and there are also a lot of powerful teas.

In fact, in the final analysis, the reason why there are so many sayings about tea in China is, in the final analysis, a cultural matter.

Because of its long history, China itself has a lot of cultural heritage, such as food culture, wine culture, tea culture, etc.

However, regarding wine culture, Zhou Fangyuan feels that it is not so much wine culture as wine table culture. China's wine table culture is not the same as the wine table culture in other countries, in China, the wine table culture is very important, talk about things, do work, many times have to talk to wine and wine table, unlike foreign countries, drinking is drinking, eating is eating, work is work, the division is very clear. In China, the wine table often represents the desk, so it is not so much the wine culture as the wine table culture.

As for the liquor culture, of course, it also has a long history, but now the liquor is in decline, and the market cannot be opened abroad, and in China, the acceptance of liquor by the younger generation is gradually decreasing. After all, compared to the relatively mild beer and red wine, the white wine is really too spicy, and most of it is unacceptable.

Okay, that's a long way off......

Speaking of tea culture, tea culture is also a very, very important part of traditional Chinese culture.

There is no need to boast, our country is the hometown of tea and the birthplace of tea culture.

In the land of China, the discovery and utilization of tea has a history of more than 4,700 years, and it has been prosperous for a long time, spreading all over the world.

Tea is the national drink of the Chinese nation, originated in Shennong, smelled in Lu Zhougong, flourished in the Tang Dynasty, flourished in the Song Dynasty, and was popularized in the Ming and Qing dynasties. Chinese tea culture is also a combination of Buddhism, Confucianism, Taoism and other schools of thought, unique, is a wonderful flower in the traditional Chinese culture and culture, its status, still on the wine!

China's tea area is vast, and the tea area is divided into three levels, namely the first-level tea area, mainly in the southwest region, the second-level tea area is mainly in the northwest and Jiangbei, and the third-level tea area is represented by South China. At the same time, tea has also become the most popular, popular and beneficial green drink in the world.

The connotation of tea culture is actually a specific manifestation of the connotation of Chinese culture.

China is known as the state of etiquette, the spiritual connotation of tea culture is through the combination of tea making, appreciating tea, smelling tea, drinking tea, tea tasting and other habits with China's cultural connotation and etiquette to form a cultural phenomenon with distinctive Chinese cultural characteristics, can also be said to be a phenomenon of etiquette. In ancient China, etiquette was used to determine relatives and relatives, to resolve suspicions, to distinguish between the same and different, and to know right and wrong. In the long-term historical development, etiquette, as the moral norm and life norm of Chinese society, has played an important role in the cultivation of Chinese spiritual quality; at the same time, with the reform and development of society, etiquette has been constantly endowed with new contents, and some habits and forms of life in China have been integrated, forming various cultural phenomena with Chinese characteristics.

Tea culture is a representative traditional culture in our country, planting tea and drinking tea is not equal to having tea culture, it is only a prerequisite for the formation of tea culture, and it must also have the participation of literati and the connotation of culture. The Book of Tea written by Lu Yu in the Tang Dynasty systematically summarized the experience of tea production and drinking in the Tang Dynasty and before the Tang Dynasty, and put forward the spirit of the tea ceremony of frugality. A group of cultural people such as Lu Yu and Jiaoran attached great importance to the spiritual enjoyment and moral norms of tea, paid attention to tea drinking utensils, tea drinking water and the art of boiling tea, and blended with Confucianism, Taoism and Buddhist philosophical thoughts, and gradually made people enter their spiritual realm.

In the process of drinking tea for some scholars and scholars, they also created a lot of tea poems, only in the "Quantang Poems", there are more than 400 poems by more than 100 poets that have been handed down so far, thus laying the foundation of China's tea culture.

At the same time, tea is a kind of plant, edible, antidox, long product easy health, longevity, tea is the best, can also be used for medicinal purposes, so there is a sentence tea is the essence of heaven and earth, shun is the foundation of life, so there is tea in the Taoist family for tea.

In fact, there is another point that many people don't know, in fact, in the earliest days, tea was not used to drink. In the pre-Qin era, the most primitive way for people to use tea was to "chew fresh leaves" or "drink its soup and eat its residue". The ancient book "Yanzi Spring and Autumn", written in the Qin and Han dynasties, records that when Yan Ying was in the Qi Kingdom, he used brown rice as the staple food, and the dishes that accompanied the meal included three kinds of barbecue birds, five kinds of poultry eggs, and tea. During this period, tea is a kind of dish that people accompany their meals, also known as "bitter vegetables", people just pick the fresh leaves of the tea tree, wash them, put them in the ding to cook, and then eat them with the soup and leaves. In the pre-Qin period, people generally believed that tea was a good ingredient and herb that could increase nutrition and expel toxins.

However, this rough way of eating tea in the pre-Qin period will make the tea very bitter when eaten, especially when eaten alone, the taste and taste are very poor. Therefore, later ancient inhabitants began to try to mix meals with tea leaves. Guo Pu of the Jin Dynasty said in the note of "Erya" that corn and other grains need to be added to make tea, and various seasonings and ingredients are added to boil it into tea porridge to eat.

This situation lasted until the Three Kingdoms period, and from the Three Kingdoms period, the drinking of tea entered a new stage, that is, tea cakes or tea balls were used to drink tea. This is because the fresh leaves of the tea tree are not only difficult to preserve for a long time, but also have a large supply of large quantities only at a fixed time every year, people in order to quote the tea for a long time, the fresh leaves of the tea tree picked back are first pounded into cakes or balls with wooden sticks, and after drying or drying, the tea leaves can be taken out at any time in all seasons, and they can be drunk after brewing. The progress of processing technology has also promoted tea from a traditional soup dish to a real beverage, so that it can be further promoted in the land of China.

However, the tea at this time is still very different from the tea now. Zhang Yi of the Three Kingdoms period mentioned in the book "Guangya" that at that time, it was popular to pick tea leaves to make tea cakes in Sichuan and Hubei at that time, mash the tea leaves when drinking, wash them with boiling water, and then add chopped green onions, ginger slices and even orange peel. The ancients believed that only by adding these seasonings with a strong flavor could the bitter taste of the tea itself be effectively blocked.

In the Tang Dynasty, the style of tea drinking in the court and the people prevailed, and there were more and more people who paid attention to drinking tea. In the late Tang Dynasty, it was mentioned in the "Records of Resources" that the middle-aged families who paid attention to the quality of life in the Tang Dynasty generally had a full set of tea sets, including a variety of utensils such as grinding tea and drinking tea, and a complete set of tea sets as many as 24 pieces. Lu Yu of the Tang Dynasty is known as the "Tea Saint", and his "Book of Tea" is the world's first tea drinking monograph. At this time, the Tang people had begun to add mint, salt, and red dates to the tea, while Lu Yu did not like to add various seasonings to the tea, and he thought that the "clear tea" tea without adding anything could fully reflect the fragrance of tea.

In the Tang Dynasty, the tea processing method already appeared in the steaming green tea method, that is, the young tea buds in spring were picked and steamed and roasted to make loose tea. The processing method of this tea has been very close to that of later generations, and the progress of processing technology has promoted the promotion of the whole leaf tea drinking method, that is, grinding tea cakes to make tea crumbs before no longer drinking tea. However, it was not until the Southern Song Dynasty that the steaming method was popularized, and it finally replaced tea cakes. And in the Tang Dynasty where Lu Yu lived, he was destined to be a lonely tea lover.

In the Yuan Dynasty, people developed the "steaming green method" into the "fried green method", which finally completely announced the end of the group tea era, and because the taste of the tea was much stronger than before after the promotion of the fried green method, the green tea had a clear fragrance and more sweetness, and the improvement of the taste of tea finally promoted the tea drinking custom of adding various spices to the tea gradually died out.

As for the future, it goes without saying that the popular way to drink tea today is completely the way of clear tea, like the way to drink in the Tang Dynasty, which is no longer seen at this time.

As for the more exaggerated matcha, it is rarely seen in China, and what is seen is basically used in desserts and other aspects. This thing is more popular in Fusang, and speaking of which, tea drinking in Fusang was originally passed from China. Probably the Sui and Tang dynasties, this history is familiar to many people, that is, Fusang sent monks to study in China, and there were even foreign students at that time, and then a lot of Chinese culture was brought into Fusang. For example, Buddhism that has been localized, such as the style of the Tang sword, there are many, many things, if you really want to say it, in fact, a large part of the culture of Fusang is inseparable from China.

Tea culture is one of them, and it is a relatively important part.

So how can it be called culture, because it is communicative, has a certain degree of aggression, and can change the behavior and habits of some people, it can be called a kind of cultural communication.

It's just that this thing is still a little far away for the common people, and a few times for the upper echelons, it's not an overnight thing, it can only be a slow picture or something, anyway, it's very troublesome.

Zhou Fangyuan doesn't understand tea, but this doesn't prevent him from enjoying the deliciousness of tea. Take a sip, keep your mouth fragrant, take a sip, and the whole person seems to be washed over. As for the tea on Brother Ma's side, needless to say, it must be good tea, and now Brother Da Ma also has money, maybe there is not much cash, but Ali has developed to this day, and he himself has already passed the stage of worrying about money, and he can really enjoy life. Wine, food, and tea now are all part of enjoyment. If there is a chance in the future, Zhou Fangyuan decided to send a batch of cigars and red wine produced in his manor, and also take them out to give them away, so as to improve his style or something.