In fact, Jiang Jianghao's understanding of the well-known oolong tea is not comprehensive, but he knows that there are two related stories and legends about oolong tea. Pen, fun, pavilion www. biquge。 info

According to legend, in the deep mountains and old forests of Anxi, there was a hunter named Hu Liang, who once passed by the wild tea forest while hunting, and picked a handful of tea leaves and put them in the back basket to cover the prey. After a day of running back home, put down things to prepare for dinner, suddenly smelled a burst of fragrance, a look, only to find that it was floated out of the back basket, it turned out to be the tea leaves in it, used to soak in water, after drinking the mouth and tongue, the bottom of the throat is sweet. Hu Liang thought to himself: "This is an immortal tree!" He immediately went to the mountains and picked a large bundle of branches and leaves, but after brewing, it was bitter and unbearable. Hu Liang thought for a long time before he realized the truth, last time it was the tea tree branches in the back basket and tossed in the sun all day, the tea leaves were turned and rubbed in the basket, which was different from the green leaves that had just been picked. So, after continuous experiments, Hu Liang finally figured out a complete set of tea-making techniques such as drying, kneading, and baking. After the tea-making technology spread, Hu Liang's name was also recited, and the tea he made was called "Hu Liang tea", because the pronunciation of the word "Hu Liang" in the Anxi dialect was similar to "oolong", and later the tea produced by this manufacturing method was called "oolong tea".

There is also a saying that at the end of the Ming Dynasty and the beginning of the Qing Dynasty, there lived a general who retired from officialdom on the top of the Nanyan of Yaoyang in Xiping, Anxi. The single name is "Dragon", because of the long-term hunting, the wind and the sun, look dark, people call him the oolong general. One day he carried a shotgun and a bamboo basket up the mountain to pick tea, and when he was about to go down the mountain after picking tea leaves, suddenly a roe deer ran by, and he immediately shot with a gun. The roe deer was wounded and fled, but the oolong chased after it and finally caught it and carried it home. The family was so busy slaughtering the mountain roe crystal that they forgot about making tea. The tea leaves were fried the next day, and the tea leaves had withered, and the periphery of the leaves showed a blood-like red edge. But holding it in the hand gives off a strange fragrance. The roasted tea leaves are fragrant, and after brewing, they are sweet and delicious, and the teeth and cheeks are fragrant. Oolong consciously put the freshly picked green leaves of the tea tree in the basket and shook them until the leaves withered and the edges of the leaves were slightly red, and then roasted and fried, and the result was the same as before. When the news came out, people actually went to Oolong's house to drink fragrant tea; Later, Oolong made the technical secrets public and let everyone produce them. The villagers call the tea made by this method "oolong tea".

In the spring oolong tea picking season, it is common to encounter a rainy atmosphere, which will have a great impact on the formation of high-quality oolong tea. In particularly continuous rainy weather, the fresh leaves have a lot of moisture, and they cannot be sun-greened, which makes it difficult to make green "go to the water to eliminate the green", and the contents cannot be transformed normally, so that high-quality oolong tea cannot be formed. In addition, according to the research and analysis, the chlorogenic acid content of the fresh leaves picked in continuous rain increased significantly, and the quality of the fresh leaves deteriorated, which was the main reason for the poor aroma of tea. The fresh leaves picked in continuous sunny weather not only have less chlorogenic acid content, but also increase the number of monoterpenes such as agarol and oxides and geraniol, which have a good effect on the formation of oolong tea aroma, which is conducive to the formation of excellent quality of oolong tea.

During the day, the time of day due to the fresh leaves being picked is different. It also has a certain impact on the formation of oolong tea quality.

Early green: Fresh leaves picked before 10 a.m. are mostly dewy, and their tea quality is poor.

Morning green: Fresh leaves collected after 10 a.m. and before 12 noon. Because the tea tree has been exposed to sunlight for a period of time, the dew has disappeared, and the quality of tea making is better than that of early and late green.

Afternoon green: fresh leaves picked before 12 p.m. to 4 p.m., fresh and refreshing, with attractive fragrance, and sufficient time to dry green, excellent tea quality.

Late green: fresh leaves picked after 4~5 p.m. Due to the late time of fresh leaves going down the mountain, most of them missed the best time to dry green, and could not use the sun to dry and wither, and the quality of tea making was also poor, but it was better than early green. In short, to make high-quality oolong tea, you should choose to make fresh leaves in the afternoon with sunny weather for several consecutive days.

Oolong tea is one of the six major tea categories in China, known as special tea, so it is known as a wonderful flower in the hundred gardens of China's tea industry. It has the sweetness of black tea, the freshness of green tea and the aroma of flower tea, and is deeply loved by consumers. Drinking oolong tea can not only quench thirst, but also be an artistic enjoyment. There are three elements of oolong tea brewing skills, namely tea making water, tea making utensils and brewing skills, and mastering the principle of "water is better with stone springs, furnaces are better with charcoal fire, and tea sets are small than above".

Since ancient times, people who are good at drinking tea have put famous tea and good water in the same important position, and they have been compared and tasted. The relationship between tea and water is like that between safflower and green leaves. "Fish are active in water, and tea is brewed in water."

Precious tea, without luscious water to brew, it is difficult to exert a unique fragrance, taste, so the Song Dynasty Wang Anshi has the sentence of "water sweet tea string incense", Li Zhong also has "Quanmei tea fragrance is different". There are springs, rivers, wells, lakes, rainwater, snow and tap water, and the tea brewed is different depending on the quality of the water. "The Book of Tea" talks about water, saying that "on the mountain, in the river, and under the well" is quite reasonable. Generally speaking, mountain spring water, rain and snow water are "soft water", and river water, well water, and tap water are "hard water". It is ideal to use natural "soft water" such as spring water and stream water to make tea. Secondly, unpolluted well water and tap water are also acceptable. In short, the water used for making tea requires that the water source is not polluted by pathogens, there is no industrial pollution, the sensory properties of the water are good, that is, colorless, odorless, transparent, no peculiar smell, no suspended matter, the tongue tastes cool and sweet, the PH value of the water is neutral 7, and the permanent hardness does not exceed 8 degrees after boiling, so the water is suitable for making tea.

Famous teas and tea utensils are always a perfect match. Fan Zhongyi's "Green Dust Flying on the Side of Gold, Green Waves Rising in Jasper Han"; Mei Yaochen's "Xiaoshi Cold Spring Leaves Green Flavor, Purple Clay New Product Pan Chunhua" is all used to praise the rarity of tea sets to highlight the beauty of the tea. Historically, the tea set for drinking oolong tea is very exquisite, and there is a set of small and delicate tea sets, called the "Four Treasures of the Tea Room", that is, the Chaoshan furnace - the ceramic magnetic wind stove or white iron wind stove produced in Chaozhou and Shantou in Guangdong; Yushu - a flattened thin magnetic boiling kettle, with a water capacity of about 250 ml; Mengchen pot - a small teapot made of purple sand produced in Yixing, Jiangsu, with a water capacity of about 50 ml; Ruochen Ou - a small white porcelain cup produced in Jingdezhen, Jiangxi,

A set of four, each with a water capacity of about 5 ml. Today's tea sets for brewing oolong tea are still inseparable from the "Four Treasures of the Tea Room", but there are changes, and they are becoming more practical and convenient. At present, the commonly used "four treasures of the tea room" include a small electric stove, a steel boiling kettle (there is also an electric stove and a boiling kettle called "hand-brewing"), a steel tea tray (or a plastic tea tray), a "white porcelain bowl" (bell-shaped, 5.5 cm high, 8.2 cm in diameter, 4.5 cm in diameter; this kind of bowl is very convenient for putting tea leaves, smelling aroma, boiling water, and pouring tea residues) and small teacups, so as to have the conditions for drinking oolong tea.

The brewing of oolong tea has a unique technique, and it also has a unique interest in the process of brewing. There are 8 procedures in its brewing technique.

The first is to boil the water, and the water temperature should be "boiling water" (i.e., freshly boiled water). When the water is boiling, wash the gaiwan (or teapot) and teacup to make it hygienic and warm, and then put the oolong tea in the gaiwan (or teapot). The amount of tea is 5-10 grams, and the teapot depends on the size, the small teapot accounts for about four or five points of the teapot capacity, the medium teapot accounts for about three or four points, and the large teapot accounts for about two or three points. These actions contain the Rando procedure, namely "the first boiling of the mountain spring", "white crane bathing" and "oolong entering the palace".

Then lift the boiling kettle and rush into the bowl or teapot from a high place, so that the tea leaves in the bowl (pot) rotate and promote the fragrance of the tea leaves; After the boiling water is full, immediately cover the bowl (pot) lid, wait for a while, and gently scrape off the floating white foam with the bowl (pot) lid to make the tea fresh and clean. This is the fourth and fifth procedures, called "hanging pot high chong", "spring breeze blowing face".

After soaking for one or two minutes (the soaking time should be appropriate, too short, the color and flavor will not come out; If it is too long, it will produce a bitter and astringent taste), clamp the bowl tightly with your thumb and middle fingers, press the lid with your index finger, and pour the tea into the small teacups side by side. When pouring tea, it should be low to avoid losing the fragrance and taste. Pour until the thickest part of the bottom of the bowl is poured evenly into each teacup. In this way, the shade is even, the fragrance is consistent, and it also contains the deep affection of the owner. This is the sixth and seventh procedures, called "Guan Gong Patrol City" and "Han Xin Point Soldiers".

Once the tea is poured into the cup, it should be sucked carefully by heat so as not to affect the color and aroma. When sucking, smell its fragrance first, then taste its taste, sip and sniff, although the amount of drinking is not much, but it can leave a fragrance on the teeth and cheeks, the bottom of the throat is sweet, refreshed, and relaxed. This is the eighth procedure, which is called "sipping ganlin".

When brewing tea for the second time, you should still scald the cup with boiling water, brew for two or three minutes and pour the tea. Then go for the third and fourth times...... The brewing procedure is basically the same, but the time to make tea is longer one by one, but it depends on the quality of the tea.

Although the pace of people's life has accelerated, if they can follow the tradition and drink in their spare time, they can not only adapt to the fast-paced modern life, but also cultivate their sentiments, increase their infinite joy of life, and achieve wonderful artistic enjoyment.

It's another oolong tea, after the tea is over, Jiang Jianghao hurriedly stopped after seeing Ying Zheng's face darker, but he didn't dare to provoke this thin-eyed emperor of the ages again, if he really found a mistake and robbed in disguise, wouldn't it be even more life-threatening? So Jiang Jianghao carefully counted for a long time, and finally under Su Moqiu's confused eyes, he washed and packed the whole set of utensils and sent it to Yingzheng.

Ying Zheng smiled happily after getting the tea set, and rushed back to the palace with the remnant sun, Jiang Jianghao sat in the garden of Nuoda and couldn't help wiping his cold sweat, and finally left, but his tea set ......

He was distressed!