The tea trees grew too tall and were not pruned at all, so the job of picking tea became more and more thankless.

Just such a tree, Xu Yi surrounded this tree, and worked for more than half an hour before picking all the suitable buds on the tree.

It's just that this tree looks like a big bush, but it has never been pruned, this branch is still too few, Xu Yi is so busy with such an atmosphere, and he hasn't picked many tea leaves.

Xu Yi checked it very carefully, and found no missing tea buds, and only picked a small half pot after the worst.

There can be so many, or Xu Yi picked a few buds and found that the leaves behind were more tender than the wild tea he picked, so he simply relaxed the standard and controlled it on the basis of the two leaves fully expanded, or I was afraid that it would be good to be able to spread the bottom of this leaky pot.

Not to mention that this yield is compared with the tea trees that occupy the same area in other people's tea gardens, even the wild tea that is often picked on the mountain at home has a lot more yield than this tree.

Xu Yi flipped it over with the leaky basin, and shrugged helplessly, half of the tea leaves could be fried to death.

Although there was not much tea, Xu Yi still took the leaky pot with great interest, stayed away from the heavy smelly things such as peppercorns, found a clean bamboo plaque to dry the tea stall, and then went out of the space.

These teas Xu Yi is ready to try to stir-fry.

However, he didn't have any stir-fry pots, so he could only make a cameo with an induction cooker and a wok, and after thinking about it, he found a handle to spoon it out, cleaned them, and brought them into the space.

The amount of tea is not large, and the induction cooker can control the temperature and heating power more accurately, so the problem of stir-frying tea should not be as big as imagined.

As for the hand spoon. I am going to use this to replace my own hands and use it to stir-fry the tea leaves.

Xu Yi admits that he doesn't have Qiu Qianren's iron sand palm. I don't want to have a close contact with the bottom of the pot directly with the palm of my hand. I still have a lot to do, and it's really hard to get a burn.

When looking for information, Xu Yi also saw reports that there was a problem of manual roasting skills in Hangzhou, and most of the roasted tea workers were over 40 years old.

Many young people no longer choose to roast tea by hand like their parents, or even make a living from tea.

Even in the tea industry, many people tend to use machine roasted tea, which is a more convenient and faster processing method.

Although hand-roasted tea can better reflect tea culture and can better adapt to the characteristics of different tea leaves than machine-roasted tea, it is clear. This really can't be a reason for young people to choose hand-roasted tea.

Sitting in front of the tea pot for a day, with the tea leaves constantly flipping under your hands, this kind of labor-intensive, monotonous and boring work is really not suitable for the new generation of tea farmers who are now pampered.

Moreover, the temperature of the pot is too high during the frying process, which is also more dangerous, and if you accidentally press the bottom of the pot to more than 200 degrees, your hands will inevitably be burned.

Therefore, there are still pure mechanical roasted tea and pure manual roasted tea, and the mixed roasted tea method of artificial pot is still available, or this can be regarded as an industrial compromise spawned by the inherent golden mean in the character of the Chinese people.

The temperature of the pot is not so high, and the feasibility of manual operation is much better. Moreover, the efficiency of machine finishing and the quality of the finished product are also much stronger than those of pure handwork.

What's more, this can also effectively increase the labor rate, which is also a good way.

Of course. Either way, even if the professionals grasp the rotten leaves and fry the finished product, it is better than their own hand spoon to fry the tea. But I'm just trying it myself, and as for the quality of the finished product, I don't need to care.

Anyway, the meat is rotten in the pot, and we have the final say on the quality of the tea!

In the final analysis, there are so many steps in Longjing roasted tea, in fact, the main purpose is not to ensure that the tea leaves are not oxidized and destroyed during the drying process as much as possible, on this basis, to determine the final form of the tea, and to make the tea cells broken to a certain extent.

You don't have to think about the problem of oxidation, there is no such problem in this space, and the only thing you need to solve is the latter two.

Hand spoons are not as flexible as their hands, even if you get a chef to carry the spoon like flying, I am afraid that you will not be able to fry the perfect Longjing tea.

But I don't have to make a flat tea like Longjing, even if it is the Biluochun that is all made after the most snail rolls, it doesn't matter, and even if this thing becomes the tea powder after the most canno, I don't care, I originally thought that after the frying, I would divide a little bit and grind it with a stone mill, not to mention making matcha, how can I grind some tea powder.

As for the problem of cell fragmentation, there is no need to consider the end of the tea, if it is a whole tea, you can use other methods to supplement it.

This problem can be completely reduced in the evaporation of water in the finishing stage, after the tea leaves are out of the pot, find a gauze wrap, gently give them a full body massage, and bring a Korean-style black tea kneading with loose bones. Such a set can completely solve the problem of insufficient cell fragmentation rate of tea and too light taste of tea.

Xu Yi even thought that if he really learned the process of stir-frying tea in Longjing, taking the raw materials picked by Longjing, and then frying them according to the same operation steps, he was afraid that the tea produced in this space would completely blow up the authentic Longjing that he fried in the outside world!

Xu Yi is also confident in this judgment - no matter what, the problem of oxidation cannot be completely solved when the dragon well is fried, which is the reason why the color of the dragon well has become more and more tender yellow instead of showing emerald green.

Of course, if you have to say that this Longjing wants to be authentic, it has to be tender yellow, and all the green ones are either adulterated or not authentic, so you have no choice.

After all, the judging standard of Longjing's quality is based on reality, and in reality, who can guarantee that they can roast tea under oxygen-free conditions?

In reality, it's not that it is completely impossible to isolate oxygen, and of course it is okay to make a spacesuit to fry tea in an oxygen-free environment, but it seems that the processing cost of this tea is too high, and this is simply not drinking tea.

In fact, Xu Yi brought things to the space and prepared to fry tea in the space itself was a helpless move.

There's really no way to fry this thing in the kitchen, and it's not just the smell in the kitchen that makes the tea taste bad.

His main purpose is only to understand and familiarize himself with the tea manufacturing process, and the quality of this tea is secondary. The main reason is that tea making is too late.

I saw it according to the video I had seen before. Stir-frying tea is not as convenient as stir-frying. Three times five divided by two will do it.

Stir-frying tea is definitely a meticulous work, in addition to the pot temperature is relatively high in the finishing stage, which can reach more than 200 degrees, the time is not too long, there is a tenth and eight minutes can be done, at best, it is the degree of stir-fried shredded meat into dry shredded pork.

It's just that when it comes to the stage of stir-frying for a longer time, the temperature of the pot is much lower than that of the wok, and even cold water is poured into the pot. This water can't be boiled, and this stage is as torturous as fried meat floss.

Although the temperature in the pot is low, the action of turning and rolling and squeezing to achieve the perfect shape of the tea cannot be stopped, and only the shape of the tea leaves becomes perfect, and the tea leaves can be completely dried after the most can.

If the whole process is fried by hand, even if it is a skilled tea roaster, the professional tea frying pot used, a person can only fry a few catties of tea leaves a day.

I am a two-hundred-year-old man, and then put on this "high-tech equipment". Even if it's just half a tael of tea, I don't know that it will take the Year of the Monkey to finish frying.

If you fry it at home. I didn't wait for myself to finish frying the tea, and all the fish in the space hatched, and they were even starved to death.

If that's the case, my experiment will be completely scrapped, and it will definitely be a tragedy within a tragedy!

Xu Yi thought of this, and his heart was a little balanced, speaking of which tea production is really a torturous job - of course, this is also the reality of making tea in a space where he can't hire people to produce it.

Not to mention that the management of tea gardens is not as easy as planting other crops by yourself, but which is not labor-intensive work for picking tea and processing?

It's really mass-produced, even if you slice yourself, I'm afraid it's not enough!

In summary, doing this may not be as worry-free and labor-saving as growing vegetables like yourself, and the same amount of labor can bring higher benefits, and the risk is not great.

Xu Yi also made up his mind, if this tea is really so tossed, then even if he really learns to fry tea in the future, at most, he will drink it himself, or give it to relatives and friends.

Don't think about selling it for money, don't say anything else, you can't be busy with the work of picking tea!

Xu Yi put his things on the stove, looked at the tea leaves and the fish in those tanks, and walked towards the small piece of fake sour pulp.

The fake sour pulp has grown to more than one meter tall now, and the growth is quite good, so that the ground is impermeable, and only here can you see the main trunk roots of several fake sour pulp trees on the side are very thick, and they are compared with their thumbs.

The leaves on the branches are also wide and thick, except for the bottom leaves, which begin to turn pale yellow due to lack of light, most of the leaves are dark green and shiny, and they look like small palms.

Through the gaps in the leaves, Xu Yi also saw that the branches of this fake sour pulp were decorated with large and small, lantern-like fruits, and the fruits near the top of the branches were relatively small, the smallest ones were not much bigger than small fingernails, and the top of the branches was scattered with blue-purple trumpet flowers.

Xu Yi thought about it for a while, and felt that there were many fewer flowers on this branch than when it was first planted, and it seemed that the life of these fake sour pulps was almost coming to an end, or those yellow leaves at the bottom were also indicating this.

The small lanterns near the lower part of the branches of the few false sour pulp trees around him all faded their faint greenness and turned into a faint light yellow. Xu Yi took a closer look and found that the stalks of these fruits had turned yellow and were a little shriveled.

Xu Yi knew that this fake sour pulp could now be harvested.

Turning around and going back to find a basket, Xu Yi walked into the field, reached out and picked all the ripe fruits from the plants, put them in the basket, and picked a basket full of fake sour pulp without reaching the end of a single ridge. (To be continued......)

PS: Correction information: Fake sour pulp is capsule, different from hairy sour pulp or sour pulp, the latter two are berries, when I wrote it before, I didn't check the information, and I took it for granted that it was written according to the hairy sour pulp - that is, the mushroom Niang in the Northeast;

Those two chapters won't be changed, so let's put them there as a lesson.

If you knew that Lu Dao was like this, it was better not to insist on it at the beginning and stop it as soon as possible.

After all, I still like to write as I do now, looking up information as I go, and trying to make as many mistakes as possible.

I used to write a paragraph and delete an outline.,It seems that that time was too tiring and a little confused.,So that the two clean outlines haven't been deleted.,This is also one of the reasons why it appeared to be written again.,I'm really sorry.,Let everyone break the bank.,It's bothering everyone even more.。

The computer was powered off this morning.,The chapter that was about to be written was scrapped.,Plus found this problem.,I'm really not in the mood to write.,I'm afraid that today's update is not enough.,So I cut down a thousand words.,Only two thousand words were added.,Here's how to explain.。

Well, I made up two thousand words, and there is not a single word left, miserable......