Of course, according to the practice of self-made Youth League, there is actually a big difference from the so-called "authentic" matcha practice.

Essentially, matcha is nothing more than steamed green tea milled into a micronized form.

China is the first country to use tea, and this matcha was also invented by our ancestors.

As early as the Sui Dynasty, people have tried the tea ceremony technique of putting tea cakes that are not easy to soak the taste into tea powder in a stone mill for brewing. By the Tang Dynasty, this practice was already very popular, and the poet Lu Tong at that time also described and praised the shape and color of matcha foam in verses such as "The blue clouds lead the wind to blow constantly, and the white flowers float and condense the bowl noodles".

The production of zuò matcha reached its heyday in the Song Dynasty, and even the stone mill of tea grinding was reflected in the ancient poems. In the turn of the day, the faint sea breeze rose, and the spring snow flew everywhere. The outside of the circle is usually not hindered, and the heart of chastity is not violated. How many Huai'an dreams in the world are frequently pushed to solve the siege. ”

However, when the time came to the Ming Dynasty, Zhu Yuanzhang abolished the Beiyuan tribute tea because of the time-consuming and laborious production of group tea, coupled with the prevalence of counterfeiting.

Modern matcha is not inherited by the Chinese people, but is the quintessential art of Japan, which is far from Chinese culture, which is also another example of Chinese tea culture blooming inside and outside the wall.

The Japanese sent Tang envoys to bring tea back to Japan, and also brought back the processing technology of matcha. When matcha was lost in the long river of history in China, Japan completely carried forward the matcha culture.

Japan attaches great importance to matcha. In order to make zuò matcha, we also specially cultivate green tea varieties such as Rybei and Okulu, which are suitable for making zuò matcha.

It's actually not difficult to make zuò from matcha. According to modern technology, before making matcha. It is necessary to produce the tea first.

The so-called overlay tea is actually to cover the tea plants for a period of time before picking, so that they can grow in a lack of light, which is very similar to the production of leeks and garlic.

After shading, the new shoots cannot get enough light and cannot photosynthesize much, which naturally makes the shoots appear more delicate in color.

Of course, this is not the case when making zuò leeks and garlic is completely protected from light. The production of overlay tea is not to completely block out the light, but also to make the tea plants shine enough light so that they can form a greener color than in the open air.

This is understandable to Xu Yi, this is like people on the plateau because they want to have a better oxygenation reaction, so the heme content will be higher than that of people in the plain.

If the sun does not shine at all, presumably the tea will also be unhealthy goose yellow like those leeks and garlic, and under the low light, it will naturally make the leaves work harder to produce more chlorophyll to meet the needs of photosynthesis.

But when each tea undergoes such a change, the shading rate is also different. Under different lighting. The proportion of ingredients inside this tea is also bound to be different. Xu Yi can be sure that under the condition of different shading rates, the flavor of the matcha made will inevitably be different.

Those tree species that are specially cultivated to make zuò matcha can even control the shading rate to more than 90 percent. It can also make their new shoots show a fresh and delicate green color.

When the shoots are big enough, they are picked.

The picked tea buds need to be steamed in time to inactivate the enzymes in the leaves. This process is also called steaming.

Steaming can inactivate various enzymes in the tea cells, so as to avoid the tea being affected and changing the flavor and color in the subsequent processing. At the same time, it also makes the original green color of the tea more vivid and moving.

After steaming, the tea leaves are then sent to dry, and the regeneration produces milled tea.

Milled tea is the raw tea before the production of matcha.

It is dried in the dryer to a certain extent. At this stage, when the leaves of the tea are completely dry and the veins are still more watery, the tea leaves are properly crushed.

The tea leaves become crushed because they are dry, but the leaf veins and tea stalks are softer because they contain more water, and they will not be crushed.

After grinding tea with a stone mill, it becomes the so-called matcha.

The tea powder is delicate, the color is fresh green and tender, and it can float on the water surface for a long time after brewing, and forms a large number of delicate foams, with a unique seaweed-like fragrance without grass, which is the best matcha with good color and flavor.

I don't know what it will taste like to make matcha in this space?

Xu Yi manipulated these processes one by one, and finally felt that the operability of this zuò matcha was much stronger than that of roasted tea, and the existing things in the space could basically meet a certain practical foundation.

Of course, this is just satisfying, and it doesn't mean that you will be able to make the perfect matcha.

I'm still far from making zuò "authentic" matcha!

For any kind of tea, the first decisive factor is the tea type.

If you find a tea master and pick tea according to their requirements, it can be seen from the characteristics of this space that the tea made is three points stronger than those so-called "Shifeng Longjing" and "Jin Junmei" These old favorites and upstarts are not impossible, but this does not mean that the flavor of matcha produced by these tea trees will also be very good.

To make matcha, it is natural to first shade the tea tree, which naturally requires a shade net. Fortunately, this thing is sold in the flower and bird market, so I don't have to ask around.

I have different varieties of tea, so I can only buy shade nets of various specifications and try to balance the color and flavor, and finally determine the most suitable shade for each tea.

Presumably, you can also get different flavors of matcha, right?

As for the problem of tea grinding, this is something that Xu Yi has no way to solve at all.

Even if they bought these small stone mills, they are basically processed by machines. This matcha has been in decline in China for hundreds of years, and no one can make it even if you want to come to this tea mill.

own now this kind of stone grinding. Even if you use it to grind the seasoning, you have to go through the sieve again. How can you expect to use them to process ultra-fine matcha?

I'm afraid that even if I repeatedly put the tea powder back into the stone mill, the fineness of the final product I can get is limited. I'm afraid that the fineness of the ground tea powder is not even as good as that of the pulp machine......

However, the speed of the pulp machine is too high, and it is definitely not suitable for processing matcha.

Xu Yi remembers grinding flour with his godfather when he was a child, and he would feel warm when he reached out to grab the freshly ground flour.

The speed of this pulp machine is higher than the speed of the flour machine, this thing is used to grind tea powder, what kind of temperature does this grinding tea powder have?

The water temperature of matcha brewing must be controlled below 60 degrees Celsius to prevent too high a water temperature from denatured the protein in the tea powder and make it impossible to brew a delicate white foam.

This tea powder is so tender, and when this powder machine grinds it, it is not surprising that it is directly ground off.

The grinding teeth in the stone mill and the weight of the fan on which it is rotated, as well as the fineness of the stone grinder, determine the thickness of the material that can be polished.

These stone mills I bought myself are not big. And the material particles are relatively coarse, which is an innate deficiency that cannot be made up by the stone mill.

Xu Yi suddenly thought of the large and small stones on his mountain, those stones were hard and finely structured, far better than his own stone grinding materials, and the four walls of the secret room under his house were made of that kind of stone.

When I go home, I find a larger stone in the mountains, get some tools such as angle grinders, and process a stone mill with an overweight grinding fan on it, and then carve a fine grinding tooth in the grinding chamber. I guess that's it.

Of course, now I can only do this, even if this grinding thing is not matcha, at least it is the last tea. It's much more scientific than smashing up the Youth League yourself.

Before you learn how to fry tea, you can use this thing to make tea and drink it...... Oh, and that's not supposed to be tea. It's tea!

Taking a step back, even if you can't make dumplings that are in harmony with the taste of tea. You can also do Qingtuan in the dumpling restaurant, and take it out after packing!

If the middle of this green group is wrapped with honey from the space and those red beans, white beans and the like made of bean paste. I guess this thing will be liked by many people.

In particular, the latter is more operable, and it can also find a more suitable sales channel for the honey produced in its own space, adding an additional financial route to itself!

Thinking of this, Xu Yi couldn't help but look at the bag of corn seeds, and felt that it was a pity, there was still a lack of suitable processing equipment in the space, and there was no way to peel the waxy corn.

If the problem of peeling can be solved, you can use a batter to turn it into glutinous rice flour again. If you really process Qingtuan, this can also provide a pretty good digestion path for your waxy corn, which is definitely a few in one fell swoop!

The more Xu Yi thought about it, the more hot his heart became, and he wanted to try it immediately, but this idea was immediately dispelled by Xu Yi.

My tea tree has just been transplanted, although none of them have died, but two consecutive transplanting will not only delay the growth of the tea tree, but also will have a considerable impact on the quality of the tea.

Especially these trees have not been pruned, and there will not be many tea buds from the branches above, but I am afraid that with so many tea trees, it would be good to be able to pick a small handful of tea buds.

When I come back from Yanjiang tomorrow, these tea trees have been planted for about a month, and I should go and prune and shape these tea trees.

Let them grow again, on the one hand, there are too few tea buds that grow, and if they are allowed to grow, especially those large-leaf tea species themselves belong to tall trees, and they can't set up ladders to pick tea leaves.

After pruning, these tea plants should soon produce new buds, and then consider trying this for yourself.

In the past, just thinking about drinking it yourself, so many tea trees were naturally not enough, but this time it is ready to be produced and sold, and this tea tree is inevitably too few.

At the time of pruning, you can take the cuttings of those cut branches and cultivate more tea trees, and when the tea tree fruits are ripe, you can plant some more.

In this way, when you are empty, you can pick some tea buds and use them to practice your hands, learn how to roast tea, and how to process matcha.

Xu Yi raised his head and glanced in the direction of the bamboo forest, of course, he couldn't see the coffee trees behind the bamboo forest at this angle.

What Xu Yi thinks is that he wants to use this tea to make dumplings, who said that coffee must not work......?