Most of the tea drunk today is a piece of tea, that is, group tea or cake tea, there are two main ways to drink, one is the tea method, and the other is the gelding tea method.

Tea is to crush the tea first, put it in a bowl for later use, then boil water in a kettle, and when the water is slightly boiling at the beginning of the water, the tea in the bowl is brewed, and then the boiling water is injected, and at the same time stirring with a tea whisk to let the tea foam float up to form porridge noodles.

Gelding tea is submerged tea, which is directly put into a reed or pot, poured into hot water to soak, and then poured into a cup to drink.

Ordering tea is more exquisite, the steps are rigorous, and it takes a lot of effort to order a good cup of tea, so it is mostly preferred by literati and dignitaries, and these people certainly don't care much about the price of tea.

Ordinary people prefer simple and convenient gelding tea, and the main thing that the Wangjia Tea Workshop does is this gelding tea, and most of the customers are naturally Baiding laymen.

Therefore, the price of tea has risen, and the most affected is the Wang Family Tea Workshop, which does the gelding tea business, and the tea that used to be 30 wen a pot has now risen to 100 wen a pot due to helplessness, and it is more than three times more expensive, not to mention that the quality of the tea has also declined, and the poor people who have little money in their pockets are naturally reluctant to come.

Originally, there were two guys in the Wang family tea shop, and then they quit their jobs when they saw that the business in the store was not good, and only the shopkeeper Wang Dahu greeted customers by himself, and he looked like no one was too lazy to take care of it, and he asked for a bowl of tea as if he offended him, so there were no customers willing to come to the door.

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"You are also smart, there are customers who come to say hello, I will go to the east of the city and come back in the afternoon, and you two will go to buy some soup cakes for lunch." Lin Jiuniang took out some money and gave it to Wang Ran, turned around and went out.

Wang Ran took the money, and then sent Lin Jiuniang out of the door with an impeccable smile, and only when she saw that she gradually disappeared from sight, did she dare to relax her expression.

It's not a way to go on like this, I'm about to become a fool standing here every day, and I have to think about the idea. Wang Ran didn't think about quitting his job and finding another way out, but he had no relatives and no reason in Chengdu Mansion, and he was afraid that it would be difficult to find a place to live in this tea shop, so he had to give up.

Then the only way to make the business of this Wang family tea shop better, Wang Ran thought silently. Although this may seem more inappropriate to a runner than quitting, he seems to be quite confident.

Turning his head and seeing the shopkeeper take out something from a small cloth bag and put it in the teapot, and then pour some boiling water into it, Wang Ran's eyes lit up.

"Shopkeeper, are you a tea green?" Wang Ran asked. Tea green is unprocessed fresh tea leaves, which can be cooked or brewed in time after picking.

Wang Daju glanced up at Wang Ran and nodded slightly. Will saying a word reduce life expectancy? Wang Ran couldn't help but slander, in this teahouse for a month, Wang Daju hadn't said a word to Wang Ran, all of them were Lin Jiuniang who told Wang Ran to do this and that, if it weren't for the occasional sight of Wang Daju spitting out one or two words when he was drinking with Su Daya, Wang Ran almost thought he was a.

"Can you give me some?" Wang Ran grumbled.

Wang Daju still didn't speak, but directly threw the small cloth bag containing tea green to Wang Ran, Wang Ran thanked him, and turned around and went into the backyard. The shopkeeper is this good, he is careless about everything, he won't ask what he does, sometimes Wang Ran even thinks that if there is a guest who leaves directly without checking out, he won't care.

Behind the teahouse is a two-entry courtyard, the shopkeeper and Lin Jiuniang live in the inner courtyard, the front yard is the kitchen and warehouse, and Wang Ran currently lives in the warehouse.

Wang Ran went into the kitchen, picked up some dry firewood and burned the stove, looked at the blazing flames, and held his breath. After waiting for a while, he saw that the iron pot was smoking, so he opened the shopkeeper's small cloth bag, poured the tea green inside into the pot, quickly stir-fried it with a rice broom, and after frying for a while, he saw that the green tea color gradually darkened, and he picked up the most vigorous firewood in the stove, let the temperature of the pot drop, and then swept the tea leaves in the pot with a rice broom to rotate quickly, and when the tea further lost moisture and dried up, he put the rice broom aside, put his hand into the pot, grabbed the withered tea leaves, kneaded them for a while, and then shook them off, and so on until all the tea leaves were rubbed into thin strips, The aroma of tea gradually overflowed.

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Wang Ran returned to the tea shop with the roasted tea, and said to the sleepy-eyed Wang Daju: "Shopkeeper, try the tea I made?" ”

Seeing Wang Dahu looking at himself expressionlessly, Wang Ranxin said Okay, I'm bored with myself again. I had to take the teapot myself, twist out some tea shreds and put it in, and then take hot water and pour it into the pot, wait for a while, pour the tea soup into the tea bowl, and bring it to Wang Daju.

Wang Daju glanced at Wang Ran, then lowered his head to smell it, suddenly felt the fragrance into his nose, looked carefully at the bowl, and his face couldn't help but have a trace of doubt, because the tea in the bowl was so special, neither stretched into a piece, nor finely crushed tea, but curled into a silk, precipitated at the bottom of the bowl with the water slightly swaying, like a water weed, the lining of the tea soup is also more and more green, coupled with the white tea bowl on the water vapor, a small cup of tea, but like a lake as vast blue waves, no need to drink, just look at it and feel pleasing to the eye.

Picking up the tea bowl and taking a sip, he felt that the taste was mellow and the teeth and cheeks were fragrant, and Wang Daju couldn't help but blurt out: "Good tea!" ”

Wang Ran smiled and made Wang Daju, who cherished words like gold, praise, this method seems to have a play, seeing Wang Daju raise his head and look at himself with a questioning face, Wang Ran was relieved, and said with a spring breeze on his face: "This is the tea that I have fried." ”

Roasting tea, one of the few skills that Wang Ran learned from his master Wang Zhichuan, is the key to his self-confidence in bringing the Wang Family Tea Workshop back to life.

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In the past, there were two main ways to make tea in the world, one was to make a piece of tea, the tea farmer picked out the better quality from the tea green that had just been picked, put it on the retort to steam, mash it with a mortar, and then put it in the mold to press it into a cake or dough, and then roasted it, so that it could not only be stored for a long time, but also convenient for transportation and trading.

The second is to boil loose tea, the older tea is not easy to steam and mash, the tea farmer will dry it and chop it, and then directly put it into the kettle to dry, such tea quality is poor, and most of the poor people drink.

Although the tea made by these two methods is easy to preserve, the production process consumes a lot of the taste of the tea itself, so when drinking, tea drinkers will choose to cook tea leaves, and people before the Song Dynasty will add ginger, green onions, orange peel and other flavors to the tea soup, so as to increase the taste of the tea soup as much as possible. In today's Song Dynasty, people paid more and more attention to the taste of tea itself, so the method of grinding tea into powder and brewing tea became popular, and at most put a little salt in it.

But even so, it is difficult to restore the sweetness of fresh tea, and Wang Ran's tea addict master Wang Zhichuan is very dislike to drink the tea made, so he has to tea green.

However, the green tea will rot after a day or two, and most of the fresh tea leaves still need to be made into pieces of tea or boiled into loose tea for storage.

Stir-frying, this is a kind of cooking method, the Northern Wei Dynasty Jia Sixian's "Qi Min Yaoshu" recorded in detail the production method of stir-frying, but subject to the conditions of the cooking utensils at that time, there were very few people who could eat stir-fried vegetables, and only princes and nobles could enjoy it. It was not until 500 years later, when today's water dynasty, thanks to the improvement of the smelting level, the iron pot gradually became popular, and the stir-fry method that complemented it gradually became popular.

Wang Zhichuan once had a whim after eating stir-frying, he learned that stir-frying is by boiling the pot to a high temperature, and then stir-frying quickly, so that the vegetables can volatilize excess water while cooking quickly, but not mushy, and the dishes produced in this way can also greatly retain the taste of the vegetables themselves, which is more delicious than the steamed dishes, so he thought it would be better to combine stir-fry and tea making together.

After a long period of experimentation, he finally summed up a complete set of three-step roasted tea methods - one to be born, two to green, and three to roll.

The tea leaves made after these three steps are not only easy to preserve compared to sliced tea and boiled tea, but also retain the sweet and astringent taste of tea to the greatest extent, and the shape is also beautiful, and the fried tea does not need to be boiled, and only boiling water can be used to brew a bowl of rich tea soup, which is very convenient. The most precious thing is that Wang Zhichuan found that roasted tea can also remove the green smell of tea, making the taste of tea more pure.

Wang Zhichuan was very complacent after inventing this method of roasting tea, and called this method "unique in the world, incomparable", but he had no choice but to live in the mountains for a long time and never interacted with others, so this method was only known to Xiaocui and Wang Ran in addition to him, and now, only Wang Ran knows how to fry tea in this world.

In fact, Wang Ran, who was not familiar with the world at first, did not know the value of this method until that time, when he simply fried the wild tea he picked and sold it to Li Shun, and later after being reminded by Li Shun, he knew that this method was a precious skill that could change the future tea drinking customs. Li Shun said that he would notice that Wang Ran was not simple, firstly, although he looked stupid, he was actually meticulous, and secondly, because of his unique fried tea.

Wang Ran originally wanted to teach this method to Li Shun, hoping to carry forward the efforts of his master Wang Zhichuan, but within a few days, Li Shun and Wang Xiaobo were framed, and then the two led the people to revolt, and the matter was shelved. I didn't think that in this Chengdu Wangjia Tea Workshop, the roasted tea method has a place to play again.