The big move of the "Sanjitang" Tea Science Workshop has caused quite a stir in Nanyi County. Nong Tianyi became the focus of attention.

Nong Tianyi is a revolution and a new one, and his bearing is extraordinary, and he adopts a new teaching method, which is different from the old rigid teaching methods and models in the past, which is the first time in Nanyi County. In particular, the integration of tea science and chess science can be described as unique.

Nong Tianyi said, open the people's wisdom, start the tea business, teach chess skills, and be good.

Nong Tianyi arranged for his wife Wang Ziwei and sister Nong Tianqin to be responsible for the daily teaching and management of the school. Nong Tianyi put pressure on himself, he not only has to be busy with tea affairs, but also has to manage the school and teach students well, and the burden is not light!

At first, Wang Xiucai saw that they were too busy, and occasionally came to help, and Wu Qing often followed up on teaching tasks, so since the school opened, the teaching progress has been very smooth, and it has won praise from students and all walks of life.

The "Sanjitang" workshop has been recognized and trusted by everyone, so it will be much easier to recruit students. Subsequently, some parents led their children to the "Sanjitang" tea school to sign up, and there are currently more than 10 students.

At this time, Nong Tianyi was standing in the classroom and was explaining tea knowledge to students. He thinks clearly and speaks eloquently:

In the process of making tea, through different manufacturing processes, six types of tea with different color, aroma, taste, shape and quality characteristics are made, namely green tea, yellow tea, dark tea, white tea, black tea and green tea.

So how is yellow tea produced? This was one of the highlights of his presentation.

The basic process of green tea is killing, rolling, and drying, when the green tea frying process is not properly mastered, such as not being rolled in time after being cooled, or not dried and fried in time after rolling, and piled up for too long, so that the leaves turn yellow, producing yellow leaves and yellow soup, similar to the yellow tea that appeared later. Therefore, the production of yellow tea evolved from the improper preparation method of green tea. Xu Cishu of the Ming Dynasty recorded this evolutionary history in Tea Shu (1597).

The following is the production process of black tea: when green tea is finished, the leaf color becomes dark brownish green with too much leaf volume and low fire temperature, or it is fermented after being stacked with green hair tea to become black, which is the process of producing black tea. The manufacture of black tea began in the middle of the Ming Dynasty, and the production of black tea (1524) was recorded by Chen Jiaoshu in the Ming Imperial History: "Shang tea is still low, and black tea is levied, and the production area ......is limited."

There is also the production of white tea: the so-called white tea in the Song Dynasty refers to the tea picked from the white leaf tea tree found by chance, which is different from the white tea that was developed later without frying or kneading. In the Ming Dynasty, white tea similar to the present day appeared. Tian Yixing's "Boiling Spring Sketches" recorded: "The tea maker is second to the fire author, and the one who is born and dried is the first, and it is also close to nature...... It's clear and vivid, and it's especially lovely."

White tea originally referred to the "Baihao Silver Needle" with a dense white hair and silver color on the surface of dry tea, and later developed into other colors such as white peony, Gongmei, and Shoumei.

Combined with the actual situation, he talked about the production and development of black tea:

Black tea originated in the Ming Dynasty in the sixteenth century. In the process of tea manufacturing, it was found that the sun was used instead of killing, and the leaf color changed red after rolling, resulting in black tea.

The earliest black tea production began with a small variety of black tea in Chong'an, Fujian. In the Qing Dynasty, Liu Jing's "A Moment of Leisure" recorded that "there are Xingcun towns at the ninth song of the mountain, which are gathered by connoisseurs. Outside the province of Shaowu, Jiangxi Guangxin and other places produced tea, black red soup, the local name Jiangxi Wu, are sold privately in Xingcun line". Since the emergence of small black tea in Xingcun, it has gradually evolved into gongfu black tea. In the 20s of the 20th century, India chopped tea leaves and processed them into black broken tea, and China also began to trial produce black broken tea in the 50s of the 20th century.

In terms of the most important, he also talked about the origin of green tea:

Green tea is between green tea and black tea, first black tea preparation method, and then according to the green tea preparation method, thus forming the green tea preparation method. The origin of green tea was from the end of the Ming Dynasty to the beginning of the Qing Dynasty, and it was first created in Wuyi Mountain, Fujian.

In the early Qing Dynasty, Wang Caotang's "Tea Said": "Wuyi Tea...... After the tea is picked, it is evenly spread in a bamboo basket, set in the wind, and the name is called sun-dried green, and its green color is gradually harvested, and then it is fried and roasted...... When cooked, it is half green and half red, the green one is fried, and the red one is baked." At present, the production method of Fujian Wuyi rock tea still retains the characteristics of this traditional craft.

By the way, he talked to the students about the processing process from vegetarian tea to flower tea:

The practice of adding spices or fragrant flowers to tea has a long history. Cai Xiang's "Tea Record" of the Northern Song Dynasty mentions that spiced tea "tea has a real fragrance, and the tribute recipients slightly use borneol and ointment to help its fragrance".

In the Southern Song Dynasty, there was a record of jasmine roasted tea, and Shi Yue's "Buyue ▪ Jasmine" annotated: "Jasmine Ridge Table ...... The ancients used this flower to roast tea".

In the Ming Dynasty, the technology of making tea from the flower is becoming more and more perfect, and there are many varieties of flowers that can be used to make tea, according to the record of "Tea Spectrum", there are nine kinds of osmanthus, jasmine, rose, rose, orchid, orange flower, gardenia, wood fragrance, and plum blossom. In addition to the above-mentioned flower species, there are also white orchid, tortoiseshell, pearl orchid and so on.

The students of the "Sanjitang" Tea Science Workshop benefited a lot from listening to Nong Tianyi's systematic explanation of tea science, and shouted "Mr. Nong is rich in five cars, and tea learning is resounding!" ”

Wang Ziwei and Nong Tianqin both love to listen to Nong Tianyi's lectures, and they said that his lectures are immersive, concise and vivid, and very attractive.

In the evening, Nong Tianyi and Wang Ziwei took a walk by the West Lake.

The young couple suddenly became interested and became a pair.

Wang Ziwei looked at the distant mountains, had a couplet, and said:

Looking up at the clouds, there is a unity of the sky.

She embedded the name "Tianyi" in the couplet.

Nong Tian comprehended, looked at the flowers and plants on the ground, and then said:

Smelling flowers is just like crape myrtle.

Wang Ziwei said coquettishly, you are bad, you have taken advantage of others.

Nong Tianyi took Wang Ziwei into his arms, and then laughed.

Today, it is a sunny day, and Nong Tian began to explain the tea-making process. He refined the tea-making process:

Drying green: the time is short and then long, and the green is thin and then thick.

Finishing: It is the use of high temperature to process fresh tea leaves, make them soft, keep them green, and lose part of their moisture, which is convenient for rolling.

Temperature: 280~300°C.

Its purpose is to use high temperature to kill the catalytic enzyme in the green leaves, make the enzymes inactive, keep the leaves green, and eliminate the green odor, bitterness and astringency in the leaves by means of thermochemical reactions, and transform them into green leaves with floral mellow taste.

Rolling: 60% water content of tea is appropriate, suitable for shaping; The leaf temperature is increased, and the plasticity of kneading is enhanced.

Stuffy pile: Stir-fry the tea leaves in the pot and pile up the cover cloth to stuffy yellow.

Fermentation: the key to determining the color, aroma and taste quality of tea. Fermentation begins by rolling, due to the pressure of rolling, leaf cells are damaged, polyphenols are damaged by pro-oxidation, polymerization is accelerated, and fermentation begins. The initial fermentation temperature is 32°C~40°C. 15°C~18°C in the later stage. The oxidation rate in the early stage of fermentation is large, and the oxygen should be fully supplied, and the room should be well ventilated.

Dry:

The first stage: evaporate water, stop the mildew promotion effect, lose water quickly, and the water content of about 60% is reduced to about 47%, which is conducive to removing foreign odors, increasing temperature and increasing ventilation.

The second stage: shaping (rolling), the water content is reduced to about 18%.

The third stage: foot dry, water content of about 5%. The drying temperature is about 80°C~130°C.

In the end, Nong Tianyi concluded that tea is the essence of heaven and earth, and the honor of the common people! You must devote yourself to tea learning, learn something, and you will gain something in the future!

After listening, the students praised: "Mr. Nong's speech is easy to understand, fascinating, and so enjoyable!" ”