Yunyang saw Jingchen walking up to the hall with an awe-inspiring face, and couldn't help but sigh secretly: "I usually see Jingchen mostly when he is holding a tin cane, and he looks majestic, but I didn't expect him to cook tea and do such an elegant thing." Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ”

"These two skills are slow skills, not a few years can be achieved quickly, I think in the lonely years of the Temple of Mercy and Grace, he relied on these two things to kill time."

Seeing that the swirling waves and the pure dust were seated, there were two palace people, each carrying a red sandalwood tray in their hands, and walked up to the hall.

In each of the plates are a porcelain lid jar with carved lotus petal pattern from the Yue kiln and a disc with the same texture pattern. The palace man walked over to Princess Xuanbo and Jingchen, and put the lid jar and disc on the tray on the incense table.

After the disc was put down, Yunyang saw that two pictures were made of new tea petals on the plate, but they couldn't see it clearly because of the distance.

Qu Jun raised his voice and introduced to the guests present: "Both of them have Xingong's Shadow Tea on their plates. The picture of the tea tray of Princess Xuanbo is placed by Liu Yuxi's new makeup and face under the Zhu Building, and the spring is deeply locked. Go to the atrium and count the flowers, and the dragonfly flies on the jade scratching its head'.

"The picture of the tea tray of the master of the pure dust is set by Xiao Yan's 'fruit wants to get a golden orchid, but look at the pine and cypress. The frost does not fall to the ground, and the cold has no different heart'. ”

After listening to him, Yunyang couldn't help but nodded, thinking to himself: "It turned out to be a poetic intention made of new tea, I don't know who came up with the arrangement, but it's fresh and interesting." ”

Then I heard Qu Jun say: "The lid jar is filled with Nanling spring water." Ask the two of you to start cooking tea. ”

This sentence sounded plain and unsurprising, but it surprised the guests present, because Qu Jun mentioned that the water used for cooking tea today is Nanling Spring Water.

Because it is recorded in ancient books that Nanling Spring Water is the best water in the world, but this water is extremely rare. Because this spring is not on the ground, but sinks to the bottom of the Yangtze River outside the Jinshan Mountain in Zhenjiang. This water must be obtained with bronze vessels, and it can only be obtained at noon and noon.

It is said that the person who takes the water must first seal the mouth of the copper bottle with oiled paper, then tie the copper bottle to a bamboo pole and press it into the bottom of the Yangtze River, and then use another bamboo pole to puncture the sealed oil paper at the mouth of the bottle, and then the water flowing into the bottle is spring water.

After the spring water is taken out, it is necessary to test, pour the water in the copper bottle into a small cup, keep the water in the cup and the mouth of the cup on a plane, and then put a copper coin into the cup, then the water in the cup protrudes out of the plane of the mouth of the cup and does not flow out, this is the pure Nanling spring water.

Even so, this spring water is only recorded in the previous dynasty, and in this dynasty, because of the years of war, the people who would collect the water of the South Zero Spring either died in the war or went into exile, so the present dynasty has rarely heard of anyone getting the South Zero Spring water.

Princess Xuanbo picked up the porcelain lid jar with carved lotus petal pattern, slowly poured the water inside into a silver kettle, and then gently raised her wrist and placed the silver kettle on the red copper tea stove, the purple gold ebony charcoal in the furnace was spitting blue-purple flames, burning silently.

Then, she put the tea leaves in the porcelain plate into a white plain silk bag, and then put it into the tea mill, and repeatedly rolled it, and the crushed tea powder was poured out of the silk bag, poured into a gold silk tea bowl, and sifted it again, and the porcelain plate was placed under the tea luo, and the tea powder under the sieved tea was finally collected into a tea cup.

Jingchen did not boil the water first, he took the silver rule, picked up the tea leaves in the plate, put in a copper plate with a handle, Jingchen lifted the copper plate on the fire and evenly circled it back and forth, three or four times, the tea leaves in the plate were already very dry, and there was a faint burnt fragrance wafting. Only then did he heat up the silver kettle with the water in it.

There were already small bubbles coming out of the silver kettle of the princess Xuanbo, this was the first boiling, and she used a ladle to take out some water and put it into the ripe meng.

The dense water vapor surrounded the swirling waves and the pure dust, imprinting the faces of the two people a little unclear. They skillfully operated the tea set on the incense table, sometimes stretching out their arms to take things at the same time, and sometimes retracting them at the same time, with an indescribable tacit understanding.

The water began to rise on the edge of the kettle like a spring, and then it boiled again, and Princess Xuanbo put the tea powder into the silver kettle and hit the center of the tea with a bamboo pod to stir it well. Then add honey, then put in flower petals, date slices and juiced cheese.

Tea soup is the key to old-style tea cooking, more soup and less tea will be scattered, less soup and more tea will be porridge and noodles will gather, too much water will be thin and tasteless, and too little water will make the tea soup viscous and uneven.

The timing of the tea is also very important, the timing is not right, the tea does not stand, the water milk is not muddy, the text increases the soup, the color is not endless, and the Yinghua is scattered. If the bamboo pod is not stirred, the tea soup will not be able to form a soft and delicious soup flower, if the stirring is too strong, the tea soup will not be delicate and long-lasting even if it is formed, and the taste is not good. Therefore, between the proportions, it is the realm of master competition.

There is no tea grinding on the side of the clean dust, but after the initial boiling of the silver kettle, the roasted tea leaves are added, and the tea power in the tea soup is divergent, and the leaves are sparse in the water.

After boiling again, the clean dust is added with a scoop of water, and the soup flower is opened, and the color in the kettle gradually opens, and the pearls fall. After three boils, add water to stir up the brown color, Su Wen crab eyes, and the pan is mixed.

After the four boils, the water added should be less, it is already halal, the brown color has been glowing, and the clouds and mist in the kettle are gradually growing. After five boiling, stir lightly with bamboo pods, and finally become a wonderful land where the tea mist rises and the leaves condense.

Princess Xuanbo's silver kettle tumbled again, and she used the water in the bowl to boil, because the timing, strength, and angle were just right, and as soon as the water was put in, a delicate and uniform soup film was formed on the tea surface.

The silver kettle has been lifted from the tea stove, stopped on the bed, arranged the Yue porcelain tea cups in a row, and began to divide the tea.

When the tea was divided, Princess Xuanbo moved more slowly, because she had to perform the most crucial step of the old-fashioned tea cooking, which was to bite the cup. A densely tuned film of soup flowers can last for a long time and continue to absorb the edge of the bowl, while a soup flower that is not carefully adjusted will soon break up and be scattered.

Soon, the divided tea was presented in front of the VIPs in the Longkang Palace.

Yunyang looked at the two teas in front of him, the tea of Princess Xuanbo, the tea powder was finely ground, the tea soup was thick, and it was tightly bitten together with the edge of the cup, which was the so-called "Biliuxia broken feet, fragrant and milky flowers".

On the tea surface, the method of tea drama is also used to draw a peony pattern, which is extremely beautiful and colorful.

The tea that purifies the dust is much more bland, only the faint amber tea stops in the cup, and the tea leaves that are brewed at the bottom of the cup are stretched out, occasionally beating with the moisture.

Yun Yang first tasted a sip of Princess Xuanbo's tea, the old-fashioned tea cooking method, the entrance of the tea soup, the front taste is sweet and soft, the back taste is slightly salty, and the aftertaste lingers between the throat, which is a warm and strong fragrance that cannot be dissolved.

This aroma makes people feel like being in a garden full of flowers and plants, watching the horses tied to the weeping poplars, the peach reflecting the pond, the wisps of green willow smoke, and the begonia wind, no matter who drinks this tea will be brought into the endless spring, the so-called relief of worries, also refers to this.

As soon as the tea of the clean dust is entered, there is a faint bitter taste, and the aftertaste has a burnt sweetness, although the taste is not as strong as the tea of the princess of Xuanbo, but it is endless, and it penetrates into the internal organs.

Tasting his tea, it is like a painting in front of people's eyes, the faint smoke of the river bridge in the painting, the clear moon of the hut, calm at first glance, but in fact, the hidden wind and clouds are infinite, which can arouse a hundred feelings the most, all kinds of sadness, and make people have endless aftertaste.

Maybe everyone feels the same as Yunyang, and the final winner of the tea fight is Jingchen. Although Princess Xuanbo lost, there was no gloom on her face, and when she bowed her head to thank her, a smile flashed at the corner of her mouth, and Yunyang couldn't help but hide her lips when she saw it.