Xu Yi gently shook the bag containing the tea leaves a few times, separated the whole tea from the broken tea, and then grabbed all the whole tea on it into a new plastic bag.

Although there are a lot of broken tea leaves, the amount of tea is still not enough, Xu Yi sees that this little broken tea is not enough to make tea powder, so he can only shake the bag again to catch out the top tea leaves that are too long and have too many tea stems when picking, break off the tea stalks on them and throw them in the bag. But even so, this little bit of tea was still a little missing, and Xu Yi had to reluctantly grab half of the remaining tea leaves.

The tea leaves left behind were collected by Xu Yi with great importance. The tea leaves are gone, and the rest is at most enough to make six or seven cups of tea. In a short period of time, even if you have time, you don't have tea trees to pick, and you can't let go of the amount of tea to drink, otherwise you won't be able to drink it for a long time. Xu Yi sighed, he was afraid that it would be difficult to drink the tea he bought after drinking this tea.

Matcha is made from fully unfolded sliced tea, and making it with bud tea is a bit wasteful anyway. But in the final analysis, this is all to blame for the lack of tea trees suitable for picking tea, otherwise I would be so reluctant, and it would be a big deal to pick some tea a few more times.

It is easy to pick a piece of tea by yourself, at least the big tree can pick a lot, you really want to pick off the leaves on it, I'm afraid there is no problem with getting a few catties of tea powder, and this thing is not so troublesome to make fried tea directly on the pot to steam it again, and then dry it to remove the leaf veins and then grind it into tea powder. But I'm going to try it by myself, this thing is a little bit enough.

After sighing, Xu Yi continued to get busy. Anyway. I still have this hard life, I am very bored, and I will feel uncomfortable. It's better to keep working.

Xu Yi moved a new grinder. Clean and dry as usual, pour all the tea leaves into the feeding port, and then slowly turn the grinding plate. Soon, I watched the emerald green tea powder in the middle of the two grinding fans fall down like a green rain on the grinding table.

This stone mill is too coarse, and there is no problem with grinding large particles of seasoning, but it is not suitable for grinding tea powder. The ground tea powder is not only coarse, but also mixed with a large number of finely broken leaves and tea stems.

Xu Yi could only carefully pick out the tea stalks. Painstakingly sifting over and over again, the sifted broken tea is put back into the feed port and re-grinded.

With just such a little tea powder, Xu Yi almost grinded for half an hour to complete.

Collecting the tea powder, Xu Yi boiled the water again and prepared another cup, poured half a cup of water into a cup and left it to dry, until the water temperature in the cup dropped to 60 degrees, Xu Yi poured some boiling water into the remaining empty cup and scalded the cup. Add some tea powder to the scalded cup, pour in a little boiling water to dry, and Xu Yi gently stir the tea powder with a spoon. Mix it into a thin layer of turquoise paste. Wait until it is completely blended and even, Xu Yi adds a small half cup of water to it. Then stir quickly with a spoon to mix the tea paste and water evenly.

As the spoon stirred, a thin layer of fine white foam soon rose to the surface of the water. This is caused by the dissolution of the proteins and amino acids in the tea in the water, which increases the surface tension of the tea soup. Tea can also form foam, but there are not so many soluble proteins and amino acids, so less foam and worse staying power.

Shaking the tea in the cup, Xu Yi also understood what kind of scene "the blue clouds lead the wind to blow constantly, and the white flowers float and condense the bowl noodles".

It looks pretty good, but Xu Yi also found that this tea powder is still lacking, his tea powder is too coarse to be completely effectively dissolved, and it seems that the water is very grainy, and a little precipitation like green fine sand can be seen at the bottom of the cup.

Xu Yi's purpose in concocting this matcha is not all to drink, let alone to find ancient meaning or exoticism, the main purpose is actually to test the quality of this tea powder and taste the taste of this thing.

Looking at the performance of this thing, Xu Yi finally understood that what kind of tea powder would be marginalized in the tea culture for thousands of years until it was finally eliminated.

Compared with transparent and clear tea, this tea powder does not perform well or can better reflect the taste of tea when various tea frying processes are not perfect. However, compared with the simpler, more convenient and more beautiful tea, the tea powder is not only cumbersome to operate, but also in poor condition, so when the tea-making process is mature, this thing can only be a doomed result, and I am afraid that there is only an imaginary beauty left.

Looking at this cup of green paste, especially after tasting the beautiful green tea just now, Xu Yi was completely uninterested in this thing. Picking up the cup and taking a sip, Xu Yi only felt that his mouth was full of scum, and the first feeling was very uncomfortable. Although the cause of this unpleasant taste is related to the fact that the stone grinding is too coarse and cannot be finely ground, it is also inseparable from the sensory feeling that the tea as a whole looks like a cup of green paste.

In addition to this, strictly speaking, the essence of this tea is not bad, and the taste is still remarkable. After eliminating that dregs feeling, although the essence of this tea is still fried green tea, it can still be drunk with obvious differences.

On the whole, the tea powder is more bitter and sweet in the aftertaste, and the tea aroma is thicker. Xu Yi compared it in his heart, and felt that even if he condensed those four cups of tea into such a small half cup, it would be much lighter than this thing. If you really want to drink such a strong taste, the amount of tea when making tea must be at least ten or eight times the amount of ordinary tea.

In the spirit of not wasting it, Xu Yi closed his eyes and drained the tea in the cup in one gulp, got up and went to clean up his things. He also made up his mind that he wouldn't try to drink this thing again until there was a better way to process it. Xu Yi even thought maliciously: This thing is still left to a certain country as a national art, and it is really a poor way to drink tea that has been eliminated by the Chinese people, and if a certain country likes it, let them take it as a treasure.

If you make this thing in the future, the most you can do is to taste the taste and see the quality of this tea powder, and this thing is only suitable for use as a seasoning to make Qingtuan!

The most difficult tea powder is available, so Xu Yi came up with the idea of making a youth group. Of course, this tea powder is just used as a seasoning for dyeing and seasoning, and now Xu Yi still lacks the glutinous rice flour for the Qingtuan and the bean paste powder as a filling. There was no ready-made glutinous rice flour, so Xu Yi naturally set his sights on the glutinous corn that had been dried.

Xu Yi's family does not have paddy fields, so the family used to grow millet to grind small yellow rice instead of glutinous rice. However, later, Lao Dao's legs and feet were inconvenient, and his eyes were not good, so he didn't plant millet anymore, and he changed to planting waxy corn. Except for a little bit of cooking or barbecue in the summer, most of the corn is fully ripe and threshed to make waxy corn flour or corn grits.

The former Xu Yi also uses things like bean buns or Qingtuan at home, and the latter is used to replace small yellow rice or glutinous rice to cook glutinous rice. Xu Yi still knows how to wrap the Qingtuan with this thing and what kind of ratio to use, but there is no peeling machine in the space, and it is actually quite difficult to process corn flour.

However, the idea of going to buy some glutinous rice noodles, Xu Yi just thought about it and gave up. Where can I find this thing in the middle of the night? Not to mention that my corn is ready-made, and there are so many tools, if you have to spend money to buy even a little glutinous rice flour, it will be a joke!

There is nothing difficult in the world, but I am afraid that if there are people who have a heart, let's not buy it and do it ourselves! After making up his mind, Xu Yi is ready to start work.

Xu Yi took the balance and weighed the tea powder, and there were almost eight grams left. Considering that the taste of this tea powder is relatively heavy, Xu Yi is ready to make a little more dumplings, even if the color is a little lighter, the taste is lighter, and it is easier to accept than the taste is too strong.

Xu Yi weighed out 400 grams of red beans and put them in a basin, and added half a basin of water to soak the red beans. As far as dry ingredients are concerned, two catties of leather wrapped in one catty of stuffing are almost less, and this time is no exception.

However, considering that the stickiness of glutinous rice is good, it is a pity that the texture is too soft after heating, and if the skin is only glutinous rice flour, it will collapse on the curtain when the green ball is steamed, so this glutinous rice flour has to be mixed with other things. Rice flour is naturally a good choice, and rice is ready-made, as long as you grind it out directly on the electric mill, now only glutinous rice flour is missing.

Xu Yi didn't do anything about grinding only a few taels at a time, he took a dustpan and plucked more than 30 hangs of corn from the bamboo pole, squatted on the edge of the tarpaulin and rubbed it.

Ordinary corn can generally have three taels per ear, which is considered a high yield, and the yield of waxy corn is only about half of that of ordinary corn, but the corn is not small in its own space, and the grains are full, and it can almost hit about two taels in this way.

Xu Yi quickly rubbed the corn light, and after holding the dustpan to remove impurities and deflated seeds, he weighed the weight, almost eleven catties, this yield is really good, almost less than the corn that grows almost, of course, the plant spacing of this waxy corn is much longer than that of ordinary corn, and the yield per unit area is still much worse than that of ordinary corn.

Xu Yi weighed out ten catties of glutinous corn and prepared to make glutinous rice flour. The rest is put into a bag and left for planting, which can also be planted for more than a point, and it is more convenient to calculate the powder rate by integers.

This waxy corn will definitely not work directly on the electric mill, Xu Yi simply sat on the edge of the stone mill and grinded it by hand, and in the gurgling sound, the white glutinous rice flour and the bitten corn kernels and those germs flowed out of the middle of the grinding fan.

After grinding three times, the sieve is poured directly into the dustpan, and Xu Yi directly uses the dustpan to knock out the germ and corn husk. All that was left was a pile of corn grits that were almost as small as millet grains. (To be continued......)