The tobacco leaves are ready, and the tea leaves are left. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 Although Wang Dong also learned the processing of tea from the old tea farmers, it is much more rusty when it comes to practice.

Freshly picked tea leaves have to go through several procedures before they are completed. First of all, the first way is to finish.

It is a tea-making step that destroys and passivates the oxidase activity in fresh tea leaves at high temperature, inhibits the enzymatic oxidation of tea polyphenols in fresh leaves, evaporates part of the water in fresh leaves, makes tea leaves soft, facilitates rolling and forming, and at the same time emits green odor and promotes the formation of good aroma.

Wang Dong heard what the tea farmers said before, but when it comes to doing it himself, there is still a bit of a gap. It has been done several times before Wang Dong becomes proficient.

Seeing the good tea, Wang Dong felt a sense of satisfaction, of course, the bad tea was ignored by Wang Dong, and then put it in the bag next to him.

Next is kneading, and stir-frying tea. Roasted tea can be described as a very critical step, fried tea is divided into raw pot, two green pots, cooked pots, three pots are connected, sequential operation. The stir-fry pot is made of an ordinary plate pot, built into a three-pot connected stir-fry tea stove, and the pot is inclined at 25-30 degrees. The roasted tea broom is made of bamboo, about 1 meter long, and the diameter of one end of the bamboo branch is about 10 centimeters.

The tea farmer summed it up in three sentences: "The first pot is full of pots, the second pot is strong, and the third pot is drilled." "The raw pot mainly plays the role of killing, the pot temperature is 180-200C, the amount of leaves is 0.kg, and the amount of leaves depends on the temperature of the pot and the level of operation technology.

The stir-frying method is to use a fried tea broom to rotate and stir-fry in the pot, and the leaves are rotated and turned, evenly heated and lost water, to turn fast, use force evenly, and combine to shake the tea leaves, the time is about 1-2 minutes. When the leaves are soft and dark green, they can be swept into the second pot.

The second green pot mainly plays the role of continuing to finish and initially kneading the strips, and the temperature of the pot is slightly lower than that of the raw pot. Because the friction between the tea and the wall of the pot is relatively large, the force should be greater than that of the raw pot, so it is necessary to "bring strength", so that the leaves rotate in the pot with the roasted tea broom, and begin to roll into strips. When the leaves are shrunk into strips, the tea juice sticks to the leaf surface and has a sticky feel, and it can be swept into the cooking pot. The cooked pot mainly plays the role of further making fine tea strips, and the pot temperature is lower than that of the second green pot, about 130-150C.

At this time, the leaves are already relatively soft, stir-fry a few times with a roasted tea broom, and the leaves will drill into the inner bamboo branches, which is conducive to making strips, and if you shake it slightly, the leaves will be scattered into the pot again. In this way, the repeated operation makes the leaves swallow inside and outside the bamboo broom, and skillfully combines the loss of water from finishing and kneading into strips.

This is obviously different from the tea-making technology of roasting green tea first and then rolling, which can not only take advantage of the opportunity of softer leaves and good plasticity under humid and hot conditions to promote the formation of coarse old leaves, but also overcome the disadvantages of cold kneading into broken stems, fragments, and exposed tendons. Fry until the cord is tight and thin, emitting a tea fragrance, about three or four dry, and then you can get out of the pot.

Like the finale, Wang Dong as a novice, the fried tea can be described as varied, some are very good, the aroma is tangy, and some are not very good, the color is dull, a little broken, of course, there will be very bad fried, all of them are a little mushy, black and gray, a bit like grass and wood ash.

However, failure is a successful mother, and after rounds of experiments, Wang Dong finally grasped the trick and became familiar with it little by little.

"Hey, I'm stupid enough to waste so much tea and so much time." Looking at those tea leaves that were not very qualified, Wang Dong was a little disappointed and said, it's a waste!

What Wang Dong didn't know was that if those tea farmers heard this, they would not be ashamed to death. Those tea farmers, which is not several years of hard work, or even more than ten years of hard work, can fry the tea very well, and Wang Dong only took one day to basically grasp it.

That's it, I still think I'm stupid, it's really more human than human, and I'm angry.

Finally, in the evening, Wang Dong finally called it a day, and the fruits of his labor were the big bag of tea, ten catties of fried tea were very good, and ten catties of fried ones were not very good, as for those black and gray, they went into the hearth, and really turned into plant ash.

"Hey, Mom, Nana, Yuanyuan, come, taste my newly made tea, how does it taste." It took him a whole day to complete, and Wang Dong was quite a bit of a show-off.

"Okay, we'll taste it." Li Na didn't dare to let Liu Xia pour water for herself, so she hurriedly ran over to bring boiling water and came over to make tea.

Seeing the tea in Wang Dong's hand, Gao Yuanyuan was also very interested, he had lived in Wang Dong's house for so long, Gao Yuanyuan didn't know that Wang Dong could also fry tea.

"Dongzi, is it really fried by you, it won't be bought in the market." Gao Yuanyuan smelled the tea, it was very fragrant, and it was fragrant before it was brewed, it was really, a rare good tea!

"Cut, I'm sorry, and there's no good in lying to you!" Wang Dong couldn't help but roll his eyes, I'm not interested in that kind of thankless thing.

Soon, Li Na came over with hot water and four water cups. The turquoise tea leaves, with the infusion of boiling water, are swirling, as if dancing. A rich aroma comes to your nose, and you can't help but feel the urge to drink it.

Spring is picked in the mountains, and the fragrance should be fried in the bamboo. The tea is pressing, inhaled into the heart, and there is a feeling of comfort and comfort, which makes people forget to return.

"It's delicious." Gao Yuanyuan took a sip and couldn't help but praise. Although young people don't know much about tea, they can still judge good things.

"Dongzi, when did you learn to stir-fry tea"! Li Na was puzzled, the more she came into contact with Wang Dong, Li Na felt that Wang Dong seemed to be unfathomable, as if she could do anything, and there was nothing difficult to stop him.

"Well, I'm omnipotent, hehe." Wang Dong grinned and put gold on his face.

"Go, the cheeky ones are as thick as the city walls." Li Na chirped, why didn't I find out before, Wang Dong's face is so thick-skinned, it's true.

"Dongzi, you think you're a universal charger, hehe, but it seems that you have a lot of things." Gao Yuanyuan covered his mouth and snickered, but after thinking about it, Wang Donghui did have a lot of things.

"Food, clothing, housing and transportation, life encyclopedia, Wang Dong will be a metropolis, Sister Nana is a blessed person, and she has such a good boyfriend as Wang Dong." Gao Yuanyuan was a little envious at this moment, thinking about his boyfriend who was not successful enough to fail, he was a little annoyed, they were all boyfriends, why was the gap so big.

As for Liu Xia, she has long been hiding in the kitchen to cook, and among young people, there are still topics among young people.

"Mom, there's a bag of rice here, cook rice today, just cook this rice." Wang Dong came over with a small bag of rouge rice and said to his mother.

After more than a week of hard work, with the support of more than half a bottle of green liquor, millet has a great harvest, two hundred catties, and rouge rice is also, but it is still a little less, one hundred and thirty catties, mainly because the yield of rouge rice per mu is too low, only twenty or thirty catties.

Although there is the acceleration and improvement of Wang Dong's green liquor, it has reached a yield of 30 catties per mu. But good things are just for eating, and they are eaten by their own people. There is some harvest at this point, Wang Dong can't wait, and wants the big guy, let's try it together.

"Hey, Dongzi, what is Auntie doing today, it's so fragrant, I didn't have this smell before, what is it?" Li Na was puzzled and asked Wang Dong, who had just returned. However, before Wang Dong could answer, Li Na ran away and went directly into the kitchen.

Li Na and Wang Dong's matter together, Liu Xia accidentally said that she leaked her mouth, and as a result, Li Na was shy for several days and didn't dare to look at Liu Xia's eyes.

However, Liu Xia enthusiastically called Li Na home for dinner every day, which made Li Na, who originally wanted to avoid it, even more embarrassed.

However, Liu Xia was from here after all, so she pulled Li Na in the room and chatted all afternoon.

Since then, Li Na is not even shy, and she likes to follow Liu Xia when she has nothing to do, do work, chat or something, and have a good picture of mother-in-law and daughter-in-law. (To be continued.) )