If it is said that the fresh and fragrant green tea is like the virgin of the eighteenth, then the yellow tea is like the golden soup and jade liquid of the royal family, and the dark and simple black tea with oily shine is the unique gift of the alpine sunshine.

But in the dust of the years, when the chaotic thoughts were quiet, gently washed away the lead, and through the faint Chen Yun, I found that in this plain and bland, it would be a lifetime of waiting.

The ancient art of tea came with a gentle breeze and drizzle, and at this time, Wu Qing was teaching Danxia and Nong Tianqin the art of tea:

Incense Psychic (Incense): Tea people believe that tea must be quiet, incense can be spiritual, before making tea, light an incense, and the heart will be sublimated to an elegant and quiet realm with the long curling cigarette.

The first exhibition of Xianzi (tea appreciation): Tea has a long history, the unique production process and different collection methods of tea people, calm and attractive fragrance, open the years of fragrance.

Ice heart to remove mortal dust (warm cup): also known as "cleansing the mortal dust and self-purifying". The process of tasting tea is the process of cleansing one's soul, and cooking tea cleaners is not only to cleanse the dust on the tea set, but more importantly, to cleanse the soul of the tea person. The most important thing about making tea is the temperature, so you should raise the temperature of the pot before making tea, so that the cup can leave residual warmth, and you can absorb the aroma of tea later. The Chen Yun of tea needs the spirituality of water to be drawn out, and the tea saint Lu Yu has such a special focus on the water of making tea: the water of the mountain spring is the top, the water of the river is the middle, and the water in the well is the bottom.

Wash the vicissitudes of tea (wash tea): put tea into a bowl of tea, because tea is generally through a unique fermentation and other processes, so when brewing, some of the first two tea soup is not drunk, should be out of the soup in time, poured out, otherwise it will lose its fragrance and taste due to soaking for too long, which will affect the taste of the next tea soup.

Ouli Xiangxiang (Brewing Tea): Some people say that there are many scenery in life, and the most beautiful thing is to wait in the picturesque scenery, and the process of tasting tea is the same. If the brewing time is too short, the color and aroma will be difficult to show, and if the soup is cooked for too long, it will lose its taste. The tranquility of tea, the tolerance of water, the agarwood of the years is interpreted between the slender jade fingers, and the vicissitudes of elegance are fully displayed in the green-yellow or red translucent tea soup. It's really "a long ancient tea rhyme, a water room".

Tea ripe fragrant temperature (out of the soup): out of the soup should be low alcohol, can avoid too much tea fragrance, tea soup poured into the purple clay pot, and then poured into the fair cup, so that the tea soup entrance is more smooth and refreshing, sweet. Two brews in a row in a pot, the tea flavor and tea rhyme are better.

Pu Drop Ganlin (Tea): Take the meaning of its essence equally, that is, evenly divide the tea soup into each tea cup. In this way, the tea soup in each guest's cup can be the same, so the tea sea is also known as the fair cup. When the tea soup is about to be inverted for seven minutes, you can slow down the pouring speed of the tea and slowly light the tea soup into each tea cup to make the amount of tea soup in each cup consistent.

Equal sharing (tea): As the saying goes, "tea seven wine eight", tea to seven points full, leave three points for human affection, the so-called tea friends do not favor one over the other, pour tea each cup to be the same, how much equal. Here, tea is usually served by two beautiful girls.

The life of tea can be explained in this way, "born in the mountains, dead in the pot, buried in the jar, and alive in the cup".

From this elegant program, you can listen to the inner tranquility, taste the Zen in the tea, feel the world in the pot, and experience the "sound outside the strings" of the tea ceremony.

Tea tasting: One person is called "God", two people are called "fun", and everyone is "benefited". This is tranquility and far-reaching, the unity of nature and man, the cultivation of the body, the heart and the will and the cultivation of people!

Therefore, the ancients loved "orchid tea". There are two theories about the origin of its tea name: one is that the buds and leaves are connected to the branches, and the shape is like an orchid flower; The second is that the orchids in the mountains are in full bloom when they are harvested, and the tea absorbs the fragrance of orchids, so it is named.

Orchid, its leaves are handsome and elegant, its fragrance is quiet and elegant, since it was praised by Confucius as "the king's incense" more than 2,000 years ago, its reputation has risen, and it has been loved and praised by future generations. Tea, young buds and fragrant leaves, fragrant and delicious, are one of the "seven things to open the door" for ordinary people for a long time.

The ancients used to use orchid to make tea, and to use orchid into tea, and the influence was profound. Zhang Yuan of the Ming Dynasty said in the "Tea Record": "Incense. Tea has a real fragrance, an orchid fragrance, a clear fragrance, and a pure fragrance. Before the rain, the god is said to be really fragrant; The fire is all stopped, and the orchid is said; It is not raw or ripe, and it is said to be fragrant; The inside and outside are like a pure fragrance. "Tea with orchid fragrance, in the late Ming Dynasty and early Qing Dynasty, people said, "its color is like snow, its fragrance is like orchid, its taste and taste outside the taste, although a hundred bowls and not tired of it." ”

In fact, there is no orchid in the tea, and there is not even orchid fragrance, why is it that the tea is evaluated by the quality of the orchid, and the tea is made by the orchid? In addition to the fact that orchid and tea have the same material attribute - incense, the main thing is that for thousands of years, orchid not only has the reputation of fragrant ancestor, fragrant country, and the first incense in the world, but also "not to no one and not fragrant", "famous in the deep mountains and forests", has won the common praise of Confucianism, Buddhism and Taoism composed of China's three traditional cultures, and is deeply rooted in the national psychology, and the personality of orchid "quiet, cautious and self-fragrant" coincides with the ideological mainstream of Chinese tea culture.

In the Ming Dynasty, Qian Chunnian had a more detailed record of the tea made from orchids and other flowers in the "Tea Book": "plum blossoms, jasmine...... Lan Xun, can be made of tea, when the flowers bloom, pick its half containing the fragrance of the stamen, measure how much its tea leaves, pick flowers for tea, more flowers are too fragrant and take off the tea rhyme, less flowers are not fragrant and not beautiful, three stop tea leaves and one stop flowers are called. ”

Orchids and tea are tropical and subtropical plants. In China, the distribution area of orchids is almost equal to the area where tea grows, and artificial tea gardens and natural orchid communities are cross-distributed, and tea is sympathetic.

Tonight, the moon is shining brightly, and the clear light is sprinkled in the courtyard. The family spent the Mid-Autumn Festival together, admired the moon and tasted tea, and everyone happened to be there.

Nong Tianyi asked his mother: How to make orchid tea?

Bai Longjie and Danxia also wanted to know.

Nong Tianqin said, I like to drink my mother's orchid tea the most.

After listening, Wu Qing put down the teacup and said with a smile, that should start from picking, the garden was opened before and after the rain, one bud, two and three leaves made into small orchid tea, and one bud, three or four leaves made into big orchid tea. After the fresh leaves are dried on the surface moisture, they are paid in time, and strive to be harvested and made.

Nonglu talked about the specific production: the process is divided into three processes: finishing, initial drying, and full width. Use an inclined pot for finishing, a group of two or three, and build a stove. The bamboo silk broom of roasted tea is divided into three kinds: large, medium and small, the bamboo silk of the big broom is thicker and harder, the bamboo silk of the small broom is thinner and softer, the bamboo wire and the handle are more than long, the diameter is three or five inches thick, and the selection is based on the different degrees of fresh leaf age.

Nonglu ate moon cakes and took another sip of tea, and then, he spoke very carefully: the temperature of the finale, the bottom of the first pot was slightly red, and the temperature of the rest of the pots dropped in turn. Control the amount of leaves, after the fresh leaves are put into the pot, stir-fry with a bamboo broom, shake off the water vapor, and the action is slow first and then fast. When the leaves are soft, use the "tight handle" to screw the leaves into the bamboo silk to play the role of kneading. The combination of "tight" and "loose" is combined, and the leaves are swallowed in the bamboo silk broom, that is, "tight" kneading and "loosening" through. The combination of the two stir-fry methods makes the leaves not only rolled into strips, but also kept the emerald green color and fresh fragrance.

A few children listened with relish.

Nonglu added: When finishing, three pots need to be used, requiring "one pot to fry deflated, two pots to fry cooked, and three pots to fry into thin strips".

Wu Qing then talked about the initial drying and foot drying: the initial drying temperature is high, the amount of leaves is small, and the temperature of foot drying is low, and the amount of leaves is large. Turning while baking, turning lightly and frequently, to prevent broken buds and broken branches. After the initial drying to seventy percent drying, after the spread is cooled and picked, the foot drying is carried out. When it is done, it is stored in barrels.

Then, Wu Qing described the characteristics of orchid tea: you remember, the thin cord is bent and hooked, the buds and leaves are in flowers, the color is emerald green and even, the peak is revealed, the orchid fragrance is fresh and lasting, the taste is sweet and mellow, the soup color is tender green and clear, the light golden yellow luster, the bottom of the leaves is even, it is tender yellow-green, the stem is tender and the buds are strong, the leaf quality is thick, and the shape is like an orchid blooming when brewing.

Several children widened their eyes and listened attentively, occasionally letting out exclamations.

At this time, Nonglu also said the trick of making small orchid tea: with a bud and a leaf to the normal bud tip of a bud and three leaves, it is a roasted green tea refined by a special process, its shape buds and leaves are connected into flowers, natural stretching, the color is emerald green, after brewing, such as the orchid first bloom, the branches stand in the cup, with orchid fragrance, the soup color is yellow and green, the taste is mellow and refreshing, the bottom of the leaf becomes a flower, and the leaf quality is thick and resistant to bubbles. It is said that "the first is fragrant, the second is just the soup, the third is the juice, and the fourth and fifth are just drinking".

Several children praised one after another.

Therefore, the color of orchid tea is turquoise, the silver quill is revealed, the soup color is clear, the taste is mellow, the smell of orchid is pleasant, and the aftertaste of drinking is sweet.