Wang Ziwei said that jasmine means "white heads are inseparable".

The flowering period of jasmine is only one day, and in order to keep it, people will pick up the falling English and dry it into flower tea. In the sweetness of the floral fragrance, everything is as it was when we first saw it.

Nong Tianyi only started making her own flower tea after she met Wang Ziwei, because Wang Ziwei likes jasmine. This is one of the motivations.

So, Nong Tianyi said to her, "Making flower tea is a very romantic thing, every day is like soaking in flowers, like a beautiful love story."

Wang Ziwei recited a poem to pay tribute to him:

On the bank of the Fujiang River is my house, and you come to eat tea in your spare time.

The house with earthen walls, wooden windows and black tiles, and a slope of jasmine in front of the door.

An old rattan chair and a cup of jasmine tea are a portrayal of Wang Xiucai's family's leisure life.

As early as the Song Dynasty, Jingshan opened a chapter of making jasmine tea, which was once very prosperous. Time flies, white clouds and dogs, and then gradually declines.

After some painstaking research, Nongtianyi created the "100 acres of flower mountain, six kilns and one mention" of Nong's jasmine tea.

In order to ensure the sweet charm of jasmine tea, Nong Tianyi uses his newly opened jasmine garden of nearly 100 acres as the main raw material base.

When it comes to flowering, the little jasmine of Yingying probe looks low-key and gentle. The flower pickers pick the buds that meet the standards during the day and send them to the tea factory in the evening to serve the flowers until the flowers bloom and spit fragrant.

In the dead of night, the masters sifted out the jasmine with the stretched petals, piled up with the tea leaves, and began to pearate and bloom, and in the early morning.

Nongtian Yi, a kiln lasted three days, very tiring, but also a test of patience.

This jasmine tea is the representative of the early flower tea of "Sanjitang" - "Longhao Flower Tea"! It has reached six mention, the fragrance of flowers is in the bones, and the sweetness is in the heart.

Jasmine into the tea, do not lose it. The tea embryo of Tianxin Rock is made with jasmine, which can be called the authentic "Sanjitang" jasmine Longhao flower tea.

Nong Tianyi introduced to foreign merchants that the tea base of Jasmine Longhao Flower Tea has a higher grade of tea base. High-level Longhao must be the majority of buds. Therefore, Jasmine Longhao is the smaller, whiter, and tighter the knot, the better.

"Sanjitang" Jasmine Longhao Flower Tea extravagantly selects a single bud of Xinyan roasted green tea in early spring as the tea base. The Longhao flower tea made is tightly knotted and delicate, like a pearl, full of white hair, like a dragon swimming into the sea, once it falls into the white porcelain bowl, it will jingle into a ring.

According to the special geographical and climatic conditions of Jingshan, Nong Tianyi uses the refined spring tea embryo as the raw material, and picks it in strict accordance with the standard of "one bud and one leaf for the first time" before the spring equinox every year, selects high-quality "Fuhua" and "autumn flower", and repeatedly kilns it according to the process of the kiln system, forming the unique quality of "Sanjitang" jasmine tea with "strong soup and strong flavor, fragrant entrance and endless aftertaste".

Jasmine Longhao is made of green tea roasted before Ming Dynasty and white and plump jasmine flowers. Coupled with the inheritance of century-old production skills, high-quality jasmine flowers, abundant flower casting and sufficient number of flowers, is a reliable guarantee of its quality.

Nong Tianyi said that the finished product is full of white hao, the color is oily, the soup color is clear and bright after brewing, the aroma is fresh and long, the taste is sweet and smooth, and the bottom of the leaves is fat and fresh.

At this time, Nong Tianyi and Wang Ziwei were tasting jasmine tea.

Nong Tianyi said, don't go to the mortal world, become elegant by yourself.

As soon as Wang Ziwei opened the package, the room was full of fragrance, and she said in a loud voice, fresh jasmine, mixed with sweet and cold rock sugar.

Nong Tian smiled and said, after brewing, it was like returning to the season of jasmine blooming on a moonlit night in an instant.

As the snow-white buds slowly unfold in the water, the jasmine fragrance is rich and upright. The tea soup is a light apricot color, and the delicate white hao is dissolved in the water and is fluttering, which can be seen by the naked eye.

After tasting it, Wang Ziwei said that the tea soup was fresh and pleasant, the rock sugar was sweet, the floral fragrance was soothing, and after drinking, she breathed and spit out, as if she had become one of the thousands of jasmines under the moonlit night.

Nong Tianyi explained that when it comes to 3 to 4 bubbles, the sweetness is even worse, the floral fragrance is warm and tends to be elegant, and the tea soup is like syrup, sweet and delicious.

Wang Ziwei's poetry is very exciting: "Mo Dao leaves the branches and flowers to wither, and the heart is full of curling. ”

Subsequently, Wang Ziwei and Nong Tianyi creatively came up with the "Sanjitang" jasmine tea brewing method.

Wang Ziwei said that the tea vessel is covered with white porcelain, and the amount of tea is 3 to 5 grams, and it is better to brew with mountain spring water, and the water temperature is controlled at 85 to 90 degrees, and the following method is brewed.

Nong Tianyi said "um", and then said that jasmine was considered a symbol of jade bones and ice muscles, indifferent fame and fortune in the Tang Dynasty, representing the integrity of scholars, and was known as the first fragrance in the world!

Wang Ziwei knows the essentials: as soon as the jasmine comes out, the flowers are not fragrant, and since then the jasmine has become the "heavenly fragrance", and Bodhi is regarded as a Buddhist holy object, and left a beautiful sentence of "jasmine has no supreme taste, the first fragrance in the world".

Nong Tianyi's production of "Sanjitang" jasmine tea has gone through a complicated process:

The first is flower picking: generally in the afternoon, under the high temperature of 37 degrees, pick jasmine flowers with buds ready to be released!

It was then sent to the Jasmine Processing Workshop. Jasmine has the habit of opening and spitting fragrance at night, and the flowers are generally picked after 2 p.m. on the same day, with large buds, high yield and good quality.

Nong Tianyi is well understood: after harvesting, do not press tightly when shipping, and use a ventilated basket to pack flowers, and do not use plastic bags, which are easy to squeeze and not ventilate, and are easy to cause "sparkling flowers".

The second is the tea embryo. The tea embryo of the flower tea is refined with green hair tea and blended according to the standard sample of the embryo type of the flower tea embryo.

Special tea blanks are made of round, flat, curved, melon seeds, needles, butterflies, earrings, bunches (flower-shaped, spherical, plum-shaped, etc.) and other tea varieties made of Tianxinyan tea.

The third is the magnolia base. The purpose is to use fresh magnolia to "spice up", improve the concentration of jasmine tea fragrance, and "set off" the freshness of the floral fragrance. Moderate mastery of the base can improve the quality of flower tea.

And then there is the spelling of flowers. That is, the flowers are spread evenly on the clean kiln field, with a thickness of 10-15cm, and then according to the proportion of tea and flowers, the flowers are also evenly spread on the tea embryo surface, so that a layer of tea, a layer of flowers is 3-5 layers, and the tea embryo and flowers are mixed while the method of "kiln flowers".

Nong Tianyi told Bai Longjie that the flower spelling and making the whole jasmine tea making process are the key processes. The purpose is to use flowers and tea to mix together, so that the flowers spit fragrance and directly let the tea absorb it. There are six elements to be mastered: the amount of flowers, the degree of blooming, temperature, moisture, thickness, and time.

Bai Longjie said with experience that the flowering operation should be fast, and there should be no flower stalks and flowers and leaves in the tea after flowering; There is no tea in the pomace. After the shutdown, the screen must be cleaned, and the wet tea after flowering should be spread thinly to dissipate heat to prevent water stewing.

Bake six times: It takes 400 catties of jasmine to make 100 catties, and the number of times of smoking is about six times. The incense making process is the same. It's just broken tea leaves sifted from ordinary flower tea.

So how to choose incense? Nong Tianyi's experience is:

To look at the shape: the tea blank used in the general high-grade jasmine tea is preferably the young bud, the shape is tight and even, and the appearance is beautiful. The further down, the fewer buds, the majority of leaves, and low-grade teas are dominated by leaves, with almost no buds or no buds at all.

Smell: A good flower tea, the aroma emitted from the tea should be strong but not rushed, and there is no smell at all. The color of the jasmine tea should be yellow and bright, if it is dark and red, it is often a sign of quality defects.

To taste: one bubble is fragrant, the second bubble can not smell the aroma, and the concentration is relatively low. Look at whether the soup color is orange and yellow, smell whether its aroma is strong but not rushing, taste whether its taste is mellow and refreshing, the taste is soft, not bitter or astringent, and no peculiar smell is the best.

That's how it happened. Just because the Empress Dowager Cixi has a special preference for jasmine, it has invisibly promoted the development of jasmine tea. It is no wonder that when Cixi was young, her skin was like clotted fat and her skin was like snow, and she was known as a noble Lan person.

When he first entered the palace, Emperor Xianfeng gave Cixi white jasmine earrings, and personally helped Cixi wear them, as a token of love between the two, this pair of earrings, Cixi never took off, so when the Empress Dowager Cixi took power, it was stipulated that others were not allowed to wear jasmine ornaments in front of her, so there was an exclusive "first fragrance in the world".

Counting up, jasmine tea has a history of more than 1,000 years. Wu Qing said that jasmine tea has the effects of calming the nerves, relieving depression, strengthening the spleen and regulating qi, anti-aging, etc., and is a very green health drink.