"The palace on the sea never sleeps, and the palace lights shine like the moon.

Pick the vanilla and clear the infinite, covering the palace lamps to the fullest. ”

Orchid, its leaves are handsome and elegant, its fragrance is quiet and elegant, since more than 2,000 years ago by Confucius praised as "the king's incense", the reputation has risen, it is loved and praised by people, and it is one of the top ten traditional famous flowers in our country.

Tea leaves, tender buds and fragrant leaves, fragrant and delicious, over time, tea has become one of the "seven things to open the door" in the daily life of ordinary people.

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. ”

Zhang Dai of the Ming Dynasty praised the best product of cast tea as "Lanxue tea" in "Dream Memories of Tao'an". He said: "Lanxue tea, said to be the caster, the tea flavor has the ...... of gold and stone. He springs and smells out. Boil the spring and put it into a small pot, the aroma is too strong. Mixed with jasmine, repeatedly compared, with an open porcelain pot to lightly put it, wait for it to be cold, and wash it with a swirling soup. It's really like a hundred stems of Su Lan and Xuetao and the snow and the rain also, looking for the buds to get their color, not getting their breath, and the rest of the drama called the blue snow. ”

According to records, "Casting Snow Buds" was known as the first tea product in the Song Dynasty. At the time, people said that "its color is like snow, its fragrance is like a quiet orchid, its taste and the taste outside the taste, although a hundred bowls are not tired." ”

Therefore, the orchid fragrance has become a unique symbol of the quality of high-end famous tea, and it is a treasure in everyone's favorite tea.

Both orchids and tea belong to tropical and subtropical plants. The distribution area of the orchid is almost equivalent to the place where tea is grown, and the orchid has become a cultural symbol. The combination of orchid and tea complements each other, and naturally also achieves the development of tea culture.

When he was a child, Nong Tianyi remembered that his parents loved to drink tea, and the desk was full of all kinds of tea cans. When he was seven or eight years old, he drank the old tea of the ancient tea tree for the first time, and stupidly poured the whole bag into the cup. After pouring hot water, after a while, I was surprised to find that this tea bone was strange, and the tea leaves at the bottom of a cup actually swelled to a whole cup!

Nong Tianyi also held this cup and drank it all day. As a result, the intake of theophylline was excessive, and I didn't fall asleep all night. When he woke up the next morning and told his parents, they almost laughed so badly that they couldn't get angry.

I remember that once the farm came back from other places and brought Kuding tea, which was slender and like a green oil-paper umbrella. The soup is very green and bitter, and I can't drink it. On another occasion, his father brought back brick tea from outside, and the palm-sized round cake was wrapped in yellow straw paper, and the pattern pressed on the tea cake was painted with ochre-colored paint, and the weight was heavier than expected.

As soon as Nong Tian saw it for the first time, he asked his father how to drink this tea.

Nonglu said that first you have to knock it into small pieces and then throw it into a pot to cook.

When Nong Tian heard it, he only felt incredible.

When Nong Tianyi grew up, he realized that this tea needed to be transported and stored over long distances, so it was pressed very firmly, and the heat of boiling water was not enough to melt the tea. This is the tea that herders use to make milk tea. During the long, cold winter on the grassland, the intake of fruits and vegetables is limited, and the tea can only be used to supplement vitamins and minerals. The origins of eating habits can often be found in geography, history, and living conditions. When later people trace back to find the cause, they will sincerely sigh at the power of time and tea culture to penetrate the stone!

Once, in particular, he drank the orchid tea given by his mother, and he remembered it very well and was often fascinated by it.

After lunch that day, Nong Tianyi walked from South Street to North Street and walked along the lakeside. There is a tea house on North Street. Behind the cascading trees lies a bright red "tea pot", which is famous for its green, green, and black teas.

In Chazhuang Lake, there are small wooden boats cruising, flexible and small boats swim fast, and the green mountains in the distance are like animal ridges, running far back against the background of the black sky. The lake is not wide, sometimes scattered, sometimes converging, free and capricious. There is a stone arch bridge connecting the two sides of the lake, and there are pavilions on the bridge for people to rest and take shelter from the rain. The small wooden boat poked its head out from under the bridge, protruded half of its body, and staggered away.

At this time, the weather is still good, and the flow of people is also large. The backyard of the tea house is next to a lake, and the breeze is blowing, and the lake is covered with a faint mist, calm and gentle. Three or five tea guests drank tea and chatted at the same time. If two people have similar hobbies, they will always say something that makes people happy. Some tell the story of the five ancestors Hongren passing the mantle to the six ancestors Huineng, some talk about traditional Chinese medicine, and a while talk about various "metaphysics", fortune telling, face reading and the like, all kinds of things.

Most tea drinkers also prefer to drink light green tea, which is nothing more than fresh, clear, and does not press the tongue, just like picking a piece of moist and slightly cold water vapor in the Qingming and Gu rain seasons in the cup. Some tea customers will slowly become "heavy" in taste, pursuing a heavy taste and layered aroma. At this time, you will like green tea and black tea.

Drinking tea has become Nong Tianyi's daily habit. Every morning, take the appropriate temperature of water according to the tea leaves. Green tea mainly drinks a fresh character, so some cold water is appropriately mixed with boiling water. He knew that when green tea was fried, the temperature of the pot could reach 140 degrees, so the tea leaves would not be scalded by water. Drinking tea is a mood, who would use tea to quench their thirst? Green tea and black tea are soaked in boiling water, and the fragrance is stimulated by the hot water, which diffuses with the rising water vapor. As for sencha, you need to use water at a very low temperature to let the brown slowly release, and the water temperature is just right.

Nong Tian put the tea leaves into the bottom of the cup, poured them along the cup with a small stream of water, the water swirled in the teacup, and the tea leaves were fully unfolded, "Phoenix nodded three times", as if he was a guy dancing with a copper kettle. The bean aroma of orchid, the seaweed aroma of Gyokuro, the fresh aroma of white tea, or the rich aroma, the malt aroma of Assam, the fruity aroma of Darjeeling, and the high and distant aroma of orchid......

Sometimes, when Nong Tian's head is empty, he will imagine himself sitting at the table of eight immortals in a small teahouse on the street of the ancient town, drinking tea to his heart's content, with hot water boiling on the stove next to him, and two white porcelain bowls on the table. The mouth of the bowl extends outwards in an arc, like the cornices of an ancient building. The lid of the bowl is slightly smaller than the mouth of the bowl, and when the lid is closed, the tea soup escapes, like gold inlaid with jade. The tea banner at the door is flying in the wind, and snacks are sold next to it, and the shouting with a sense of age comes indifferently from afar......

Nonglu took Nong Tianyi to see a variety of ways to drink tea: some like to go with refreshments and milk, strong black tea can dissolve the sweetness of tea, and milk can cover the astringency of tea. But some teas are blended in a really strange way. There is a tea that will have star anise, nutmeg and cloves in it. This tea has a thick taste, with a hint of spicy, and it is hot on the body after drinking, which is more suitable for winter.

In fact, the production process of green tea and black tea is generally more cumbersome than that of green tea: shaking, rolling, fermentation, roasting, and countless variables are introduced at each step, which promote and inhibit each other, and finally bring a soft and long-lasting aroma to the tea.

Nong Tianyi went to the tea garden whenever he had the opportunity to learn to pick tea and make tea from his father or other masters. Before and after the rain in Qingming Valley, the weather is slightly cold, carrying a bamboo basket on your back, walking in the steamy mountains. Tea picking can not be brute force, nor can it be pinched, otherwise the water will flow out, affecting the quality. Break the tea leaves off the branches and throw them into a bamboo basket. The fingers will be dyed a rough yellow-green by the tender green branches, just like when peeling the green skin on the outside of a walnut, but it smells good, with the fresh astringency of tea leaves.

The picked tea is thinly spread on a bamboo plaque to dry, turning it from time to time. When frying green, a pot is placed diagonally in front of the tea stir-roaster, and the hand gently lifts the tea leaves from the pot, shakes them out in the air, and then presses the tea leaves into flake-like slices on the wall of the pot. Then, people's aesthetics of tea and the memory of taste have been inherited in this sway. Nong Tianyi is often moved by it.

After the carving of time, Nong Tianyi has a good understanding of tea, once he said to his father, drinking tea is like getting along with yourself, talking to yourself, sorting out your mood, and offsetting some of the bad states. Tea is like golden cinnamon blooming at the end of August, with pale yellow small and delicate dots among the dark green leaves, making ordinary days no longer so monotonous.