Because he can't star, because he can't doppelgänger. So he can't trust people and always thinks they're going to be bad. So what else does he do with his career?

If people think like this all day long, it's a big mess. Business simply doesn't work, because everyone can't be trusted, only people they trust. But how many people can you trust? Even if you only put your own people in key places, there is a limit to the scale.

Modern enterprises, in particular, are often multinationals. If you only trust your own people, let alone collapse, you won't even be able to develop at all, and you will be killed by local stores for the rest of your life.

In modern society, the transportation is convenient, the mobility of personnel is strong, and it is even more common to go out to do odd jobs, and I don't see modern enterprises like thieves to prevent those outsiders.

Modern people can use outsiders, not to mention that ancient times are not as developed as modern transportation, human nature is so complex, and it is relatively simple. It should be relatively safe to use, right?

Li Chen thought again, he couldn't say this. In modern enterprises, the use of outsiders is also limited, and some cronies are still used in key departments. If you want to use reliable old employees, how can you just let a new person come into contact. Then do you still want to use your own people? There's no way I'm trusting some of the newly bought slaves.

Yes, I went around and around, and I went back to the original point, and in the final analysis, I started too fast. The foundation is not solid enough, full of calculations, and the people who follow him, even if they have the longest seniority, are less than a year, and they can't afford to be trusted by him.

But... If you want to talk about seniority, the key positions should be held by old employees, and those CEOs of modern enterprises, whatever, don't you also let airborne personnel take over, and directly invite outsiders to come. Nor is it going to collapse because outsiders can't be trusted.

(The key should be the system, right?) Li Chen thought that those companies have a complete supervision mechanism and reward mechanism, even if they are the chairman or major shareholders, they can't mess around. This is also the difference from some century-old enterprises and short-lived companies.

Many companies make this mistake. The fledgling chairman led a group of brothers to fight the world. In the early days, relying on the chairman's skills alone, with a group of reliable subordinates, he went on a rampage and laid down a country. Relying on the small number of internal people, unity of heart, and flexible response, a large foundation has been created.

As a result, in the later stage, because of cronyism, he only trusts his own people. The system is unclear, the number of people is inflated, the management is chaotic, the trust in one's own people is too high, the supervision mechanism is lacking, and corruption is rampant. In the end, the huge enterprise was short-lived...

'I'm sick of it, I'll talk about that later.' Li Chen thought about it for a long time and became impatient. The system is very important, but how can he enforce the supervision? There is a good system, but it is useless to have no good supervision. Who does he send to oversee? Grandma, this problem is too complicated, let's think about it in the future. Think slowly, you can always come up with a solution.

Li Chen didn't want to think about it, and after thinking about it for a long time, he came to two conclusions, either to have a good system, or to have good talents. He doesn't have a talent yet, and he can only put it on hold for the time being.

Putting aside this annoying problem for the time being, Li Chen decided to sort out the differences between the tea in the Tang Dynasty and the modern tea system. There is a bottom first, and then he can find someone to get some unprocessed raw tea, and prepare the tools needed to make tea.

He left Qixiaofu, just now Wang Tong came to him, he saw that the time was almost up, so he entertained Wang Tong to have a meal in Qixiaofu, Li Chen wondered if the guy came over with a meal, and deliberately relied on the tax bill to rub a meal of white food. He went back to his study, found a charcoal pen, and pulled out the tea sutra from the bookshelf.

He printed the book himself, and now he has a special printing workshop, and selling those prints and books has become a stable profit point, so he has already invited a few special stereotypical masters to establish his own printing workshop.

The process of making tea in the Tang Dynasty is very clearly written in the Book of Tea, and after Li Chen read it carefully, he compared it with the modern tea making process in his impression.

First of all, one difference is that modern tea is fried, while Tang Dynasty tea is steamed. The difference between the Tang Dynasty and the previous dynasty is that the Tang Dynasty invented the steaming technology, first steaming the raw leaves, this process is called steaming, and then pounding it into a group of tea, striving to maintain the fresh taste of the tea.

Lu Yu's "Book of Tea. "Three Creations", mentioning "steaming, pounding, patting, baking, wearing, sealing, and drying tea". That's probably the process.

What about modern tea? Li Chen carefully recalled the tea making process when he visited the beginning, and first remembered that it was to be dried, and it was good to put it green under the sun, and if there was no sun, it could be baked by a machine.

And then it seems to be put indoors, fermented? When I first heard the introduction, it seemed that the process should be controlled at a speed, not too fast, not too slow. The temperature should be well controlled.

If it is too fast, it is called "dehydration", and this kind of tea leaves have no taste when brewed. Conversely, if the process is too slow, the residual water, called "stagnant water" or "saturated water", will have a bitter and astringent taste when soaked. By the way, eighty percent is this process, so that the bitterness of the tea disappears, Tang tea is not this process, it will be more bitter, but because of the treatment, it is less bitter than the previous tea.

Wait a minute, it doesn't seem right, this fermentation process distinguishes many varieties of tea. There are fully fermented, semi-fermented and non-fermented, and the non-fermented ones seem to be green tea. If the bitterness in the tea is removed by fermentation, it will not be very bitter if it is not fermented.

Li Chen put it aside for the time being, is it a matter of fermentation to control bitterness, this has to be experimented, he is dreaming here, he can't think of an answer, and he will have a chance to experiment in the future.

The next step is to roast the tea, which should be easy to understand as the name suggests. However, the profession is called "Killing" or

"Steamed Essence". This is an enzyme activity in which tea leaves are fried or steamed at high temperatures to destroy fermentation. Writing this, Li Chen made a note by the way.

He remembered which book on tea mentioned that it seemed that during the Song Dynasty, tea had become an important export product for the Arab world. It seems that because of the Song tea process, Song tea will continue to ferment after export, and it will be transported to the Middle East, where it will be almost fermented, and it will become a favorite drink for Arabs, making tea popular in the Arab world.

I will mention it in passing, because tea is a very important export product. When tea was first introduced to the UK, it caused a pandemic, and tea was drunk from top to bottom across the UK. At that time, Britain had to import 20 million pounds of tea a year, and the British population at that time was only about 10 million, equivalent to two pounds per person.

Two pounds of tea may not seem like much, but one pound of tea leaves can brew about 200-300 cups of tea. That is, the average British person drinks two drinks a day. What's wrong with that? The problem was that at that time, there was only Chinese tea in the world.

There is only Chinese tea in the world, which means that the lifeblood of the whole British people is in the hands of Chinese, and the Chinese government can easily influence British policy with tea. Think about it, how scary this is.

Well? Is tea also produced in Japan and India? Don't forget, the British love to drink black tea. But Japan is green tea, and the varieties are different. And the Indian one, at that time, there was no one.

This kind of strategic-level weapon that is enough to affect the country, of course, Li Chen has to mention it. Although the geographical location of the UK is not running now, it does not matter if it is too far away. The important thing is the Arabs.

Arabs are also very fond of drinking tea, even the British are influenced by the Arabs, although I don't know if there is more like the British, but Li Chen feels that in the future, dealing with the Arabs, can have more cards is a card.

Okay, let's get a little bit of an idea of the importance of Chinese tea, and now let's move on. After frying the tea, it is followed by rolling. It seems that there are two kinds, one is wrapped in cloth and then rolled repeatedly by a machine. One is a bunch of them.

Li Chen took notes, this process can not be too particular, you can use the machine as much as possible. The purpose of kneading is to squeeze out the juice in the leaves and attach them to the tea leaves, so that the tea liquid can quickly dissolve in hot water when brewing the tea leaves, becoming a cup of mellow tea soup.

After rolling, it should be almost finished, and finally it needs to be dried, which may require a stove, because the tea leaves must be thoroughly dried, and they cannot be stored without drying. I remember that when I first visited, it was introduced that in order to make the tea dry enough, it was even necessary to dry it twice. The first time it is dried to about seven or eighty percent, take it out to let the tea reverse, and then dry it for the second time.

After drying, the fire is finally raised, which is a reprocessing process. Mainly through the cultivation of fire to make the tea fragrance more perfect. Therefore, different types of tea are cultivated to different degrees.

After the process was sorted out, Li Chen began to ponder the problem just now, the difference between Tang tea and modern tea, it seems that there is still a problem with the steaming part. The next step, what kind of fire cultivation and kneading Tang tea seems to have it, the biggest difference is the front, Tang tea is raw tea and is directly steamed, but modern tea has to be dried and fermented. Well, let's ask someone to buy some raw tea first, and then try it slowly. At this time, someone rushed to find him.

'Master. A light servant knocked lightly outside the door, "Just now, the steward of Bliss came to report that Wang Shuai had chosen a few addresses, and he wanted to invite the master to take a look, and that place was more suitable." ''Why didn't Wang Tonglai say it just now, forget it, when will you go?'' ''I'm still waiting for the master's reply.'' ''Then tomorrow, go a little earlier, and try to go back and forth on the same day.'' Even if both of them ride donkeys, they are considered to have a car, but this speed is really a bit hard. The servant went down in response.