"Nice, nice......"

Li Zhi nodded and said, the color of tea, the fragrance of tea, the taste of tea, the small species of Chenshan are all rare things.

Ye Chen smiled, took out a teacup in the cabinet, washed it with hot water, and took out the dragon group Shengxue and the cheese......

"The real Dragon Regiment Shengxue, I guess no one knows what it looks like. I can only make it based on the general craftsmanship and historical records, as well as the dragon group Shengxue that my master made......"

Li Zhi looked over, his expression was stunned, and he looked at the tea balls and white cheese like condensation: "Long Tuan Shengxue, which one?"

"This piece is pale white on the surface and blue black on the inside. ”

"Longtuan Shengxue is not tea?" Li Zhi had heard that other tea masters had made Longtuan Shengxue, taking the tea core and pressing it into a teacup, but it was actually still a tea bud, which was like the piece that Ye Chen took out, like the condensation paste, like a tea paste. Tea paste is a YN specialty, arbor large-leaf tea is also processed and fermented, through a special way to classify the tea fiber substance and tea juice, and then the obtained tea juice is processed to reduce it into a higher level of solid instant tea.

Tea paste, it looks like this. But the usual tea paste is black and yellow-brown, and no dye is added. The tea paste that Ye Chen took out was smooth and pale white, as if covered with a layer of frost, and the incision was blue-black......

"The famous tea ...... of the Song Dynasty" Ye Chen didn't seem to understand much about Li Zhi, and explained: "The tea of the Song Dynasty is the ...... of tea powder"

Ye Chen brewed a cup in the same way as yesterday.

It is clearly recorded in ancient books that the color of tea is as white as snow, so it is called "Dragon Group Shengxue". But how is tea made as white as snow......

Ye Chen read the record of 'Dragon and Phoenix Tea', and there was cheese in the ingredients, but he still couldn't make 'white as snow'. Ground tea and cheese, according to a certain proportion, simply brewed a cup for Li Zhi......

Suddenly, Ye Chen saw a thin white foam appear on the cup, and the whole person was stunned.

Originally......

That's what happened to the dragon group Shengxue.

Ye Chen himself is not proficient in tea, and knows how to make and taste tea, but he is not good at tea archaeology.

After figuring out what was going on, Ye Chen hurriedly said goodbye......

Li Zhi chased after him and asked, "What's the matter with you?"

"The dragon group wins the snow, and the tea is as white as snow...... I know what's going on, come back tomorrow. ”

Zhao Jiyang went through the testing procedures for tea, Ye Chen pulled her, couldn't wait to return home, and turned out the records and poems about tea in the Tang and Song dynasties from the Internet.

Tea flourished in the Tang Dynasty and flourished in the Song Dynasty.

In the Tang Dynasty, sencha was boiled and drunk.

The production process of steamed green tea cakes in the Tang Dynasty is approximately: "picking", "steaming", "pounding", "patting", "baking", "wearing" and "sealing". It's much simpler than the Song Dynasty......

Sencha is recorded in detail in the "Book of Tea", tea cakes should first be ground into powder and sifted. In the process of sencha, salt can also be added to flavor according to personal taste. Even, the Tang people used to like to add seasonings to the tea soup, such as salt, green onions, ginger or orange peel.

In the Tang Dynasty, Lu Yu strongly opposed this way of boiling tea, saying: "Or use green onions, ginger, dates, orange peel, dogwood, and mint to boil for a hundred boils, or Yang Ling Slip, or boil to remove foam, and abandon water between ditches, and the custom is endless." "It means that the tea boiled with spices is the same as the wastewater, and the people of the Later Tang Dynasty began to advocate 'true fragrance and true taste', laying the foundation for the prosperity of the tea ceremony.

"Ye Chen, listen to me read a paragraph. 'In the middle of the night, the grass folds, and the flowers grow again. Appreciating this tea dispelled my illness and made people tremble in their chests. This poem is called "Drinking Tea Song to Zheng Rong", which was written by the poet monk Jiaoran of the Tang Dynasty, and Fangcao should refer to the tea leaves, which are full of flowers and sipping and growing, which should describe the foam in the teacup...... This Jiaoran is Lu Yu's elder, mentor, and best friend. It is also a promoter of tea culture......"

"Look for specifics. Ye Chen said.

"No problem. ”

"Frost in the middle of the night fragrant grass folding, splendid flowers sip and grow", fragrant grass refers to the tea leaves, after crushing and grinding into tea powder, when cooking, there will be a light yellow foam like flowers.

Zhao Jiyang translated the "Five Boils" of "The Book of Tea" for Ye Chen, detailing the tea leaves after cooking and grinding, and putting them in the tea bowl to produce visual beauty. There are a few passages that are particularly interesting......

Drink and put it in the bowl, so that the foam is even. Foam, soup is also a flower. The thin one is called foam, and the thick one is said to be gluttonous...... The glutton, boiled in a trickle, and boiled, then heavy and foamy, white like snow ears, "Xun Fu" so-called "glow like snow, Ye Ruo spring dressing" have.

Translated into the vernacular, it roughly means that when drinking, the tea soup is poured into a bowl to make the foam even. Foam is the essence of tea...... The dumplings of the tea soup are boiled with tea, and after boiling, layers of white foam accumulate, as white as snow.

With the times, the tea-making process is advancing. Five dynasties of the Northern Song Dynasty,

There is a story in "Generating Cups", which tells the story of a monk Fuquan at that time, who was very skilled in brewing tea soup, and was able to pull flowers in the tea bowl when pouring into the soup, and pulled out a poem. The most clever skill is to be able to put four tea bowls together and pull out a quatrain.

Tea flourished in the Tang Dynasty and flourished in the Song Dynasty.

The most famous tea fighting in the Song Dynasty also has paintings with the theme of tea fighting, such as the "Tea Garden Gambling Market Map" and "Tea Fighting Picture" created by Liu Songnian in the Southern Song Dynasty.

The way of drinking tea in the Song Dynasty rose to the height of aesthetics and reached the extreme. They decorated a lot of dragon and phoenix patterns on the tea cakes, which are very delicate, called "dragon and phoenix group tea".

First, grind the cake and tea into a fine powder and set aside in a bowl. Boil water in a kettle, and when it boils slightly, brew some tea in a bowl.

In the Song Dynasty, the tea cake was mainly drunk, and the tea cake was roasted and crushed finely when it was prepared. In order to make the tea powder and water integrate, a tool made of fine bamboo, called a tea whisk, can be fully blended with the tea and water by a quick blow with the tea whisk, and a large amount of white tea foam appears in the tea cup.

At that time, there was also a popular game called "Dividing Tea", which was also called "Tea Hundred Opera". The method of dividing tea is to put the tea powder into the tea cup and inject boiling water, and then hit the tea soup with a tea whisk to form white tea foam on the surface of the tea soup. At the same time, a special tool is used to foam the white tea into various patterns or words, but these strange phenomena will disappear in an instant.

Tea fighting first looks at the color of tea, pure white wins, green and white, gray and white, yellow and white are negative. It is said that the color of the soup can reflect the harvesting skills of the tea, the tea soup is pure white, indicating that the tea is fat and tender, and the production is just right; the color is green, indicating that the steaming tea is insufficient; the color is gray, indicating that the steaming tea has passed; the color is yellow, indicating that the harvest is not timely; the color is red, indicating that the roasting has been overheated.

In addition to the color of the victory and defeat there are a lot of exquisite, if the grinding is delicate, the tea, the soup, the whisk are just right, the soup is even, you can bite the edge of the cup, gather for a long time, this best effect is called "bite the cup".

The soup flower is the foam that spreads on the soup noodles. If the soup flowers are fine, many fine and uniform foam will be formed on the surface, which can be tightly bitten along the edge of the pot and will not disperse for a long time, and this best effect is called "biting the cup". On the contrary, the soup flowers will spread out quickly if they can't bite the pot. As soon as the soup flowers disperse, the place where the soup meets the bowl will reveal 'water marks'.

The dragon group wins the snow, and the tea is as white as snow.

It's about tea soup......

At that time, the tea-making process was different from that of modern times, and the way of drinking tea was also different.

Grind the very fine tea leaves, pour boiling water, and then beat the tea soup with a whisk......