Zhong Lingzhi was young and busy studying, so he had come to the tea garden two or three times in the past, and he followed Zhong Deping every time. At this time, I heard that Zhong Lingyu was not with him, and I was afraid. remembered the words that his mother told him before, and he didn't dare to show that timidity, so he had to turn around and say to Zhong Lingyu pitifully: "Sister, then you come back early." It gets dark early on this mountain, and it's not safe to go back late. ”

"Okay~ I know, you go in." Zhong Lingyu got into the carriage again, and asked Yuan Haokang to drive the car straight to Songluo Nunnery.

Master Onishi rarely goes out, and when he usually goes to him, he doesn't have a place that is not in the temple, so he naturally looks for one. Seeing Zhong Lingyu coming, Master Onishi beckoned to her with a smile: "Come, come here, taste the tea I fried recently." ”

The reason why Master Onishi is willing to drink tea with a little girl like Zhong Lingyu is that in addition to feeling that Zhong Lingyu has a likable personality, the most important thing is that Zhong Lingyu's taste buds are outstanding. She is extremely sensitive to taste by nature, and she tastes the subtleties of the two tea leaves that others can't taste, and she can tell the truth. For Dainishi Daishi, who is obsessed with the study of tea, her talent is extremely important.

Master Onishi didn't like to be polite, so Zhong Lingyu was not polite, walked over and sat down, and took the teacup handed over by Master Onishi.

She was not in a hurry to drink, but first put it in front of her eyes to look at the color of the soup, and saw that the soup was clear and translucent, and the white-glazed porcelain cup was reflected by the tea with a faint greenish yellow; Then she put it under her nose and sniffed it, and a fragrance like Lan Feilan came to her face, and she only felt that her mind was clear, and she felt that the whole person was much refreshed. Only then did she put the tea cup in her mouth and take a sip, not in a hurry to swallow it, closed her lips, separated her teeth up and down, and let the tea turn back and forth on the tip of her tongue, tongue coating, and the base of her tongue, and then slowly swallowed along both sides of her tongue. At this time, the unique freshness and sweetness of the spring tea soup slowly spread in the mouth, refreshing the heart and spleen.

Closing her eyes and carefully distinguishing every taste inside, after a while, she opened her eyes, raised her eyebrows and said, "This is made by two or three leaves?" The taste is not inferior to the tip of the bud! Could it be that the master has a new tea-making technique? ”

Master Dafang stroked his beard and laughed: "Nothing can escape the mouth of your little girl." ”

Green tea pays the most attention to the tenderness of the raw materials. The more delicate the raw materials, the better the quality of the tea produced. After a long winter, the nutrients in the body of the tea tree have been fully accumulated, coupled with the low temperature in early spring, the growth rate of the tea tree is slow, the bud quality at this time is relatively good, and the substances with bitter and astringent taste are relatively low, so the tea taste at this time is fragrant and mellow, which is why there is a saying that "tea before the Ming Dynasty is as expensive as gold".

In order to pursue quality, Ba County people only use tea buds in the picking of fresh tea leaves before the Ming Dynasty. The tea buds are very delicate, and there are hairs on them, also known as "white hao". And this kind of white hao gradually decreases in the second and third leaves, and disappears in the fourth leaf. Therefore, people use their eyes to distinguish the quality of tea, just look at whether there is more white tea, and if there is more white tea, the raw materials picked are young and tender, and most of them are good tea; On the contrary, the raw materials are coarse and old, the price is low, and the taste will not be much better.

The tea buds that emerge from the tea tree at this end cannot be extremely uniform only at the tip of the bud, and there are those that grow in a hurry, and the second or third leaves have emerged at this time. It is impossible to look closely when picking, and when picking tea with both hands, only the new tea buds of the year will be picked together. Then before frying, a sorting, pick out all the bud tips, the rest of the second, third or even four leaves, are counted as inferior tea, although also fried, but can not be sold at a good price.

Master Onishi's tea, judging from the taste that Zhong Lingyu tasted, was slightly stronger than the tip of the bud, and there was a little more bitterness. However, because the frying technique is really clever, this idea of bitterness cannot be drunk at all by people whose taste buds are not as sensitive as Zhong Lingyu's - it can be said that ordinary old tea customers can't drink it. And because its glycol taste is worse than that of the bud tip, the taste is better than the tea fried at the bud tip.

Not only has the refreshing sweetness of the tea before the rain, but also the rich taste of the tea before the rain, and the faint bitterness of the tea before the rain, plus the tea before the Ming Dynasty has just been picked and fried, the tea tree has not had time to bud, and it is not enough to pick the second course, so Zhong Lingyu guessed a quasi.

Since Master Onishi admitted, Zhong Lingyu was not polite, and took the pot for making tea to look at the bottom of the leaves. Sure enough, the tea leaves stretched out in the hot water not only have two or three leaves, but even a fourth leaf!

She couldn't help but admire the master's mastery of tea-making methods.

For people with superb tea-making skills, even if the raw materials are not very good, they can also fry tea with a very outstanding taste; On the contrary, no matter how good the raw materials are, the means of making tea are not smart, and the tea produced does not have the astringency of plants, but has a burnt taste.

The method of making tea has always been an exclusive secret, although Zhong Lingyu wants to know like a cat scratching her heart, but she doesn't bother to ask - she wants to know, but it is just the curiosity and exploration of tea lovers, not the economic value that this tea can produce.

She let go of the teapot, smiled mysteriously at the master, took out a delicate small porcelain jar from the burden beside her, and said, "I will also make a tea for you to taste." ”

Master Onishi was proud, but he didn't see Zhong Lingyu's strong praise, but instead took out another tea to brew for him to drink, and he actually had the momentum to compete with his tea.

He was curious: "You also made a new tea?" Quick, soak it and let the old man taste it. "It's a bit impatient.

Although he is a high-ranking monk and is old, he is an anxious person, especially when he sees good tea, he can't wait for a moment.

"Master, don't worry, don't be afraid to wait for good tea." Zhong Lingyu, a fifteen-year-old girl, looks like a high-ranking monk, acting slowly and steadily, not in a hurry.

Master Onishi has not been in contact with Zhong Lingyu for a day or two. Since she was brought to the mountain by Zhong Deping when she was twelve years old, Master Onishi was amazed by her keen sense of taste, and the old and the young did not know how many times a year they had to drink tea together. Whenever Master Dafang brewed a good tea, or got a special tea from others, he would invite Zhong Lingyu to taste it. For this reason, Zhong Deping, who had difficulty seeing Master Dafang, could often rub the master's good tea and drink, and became a frequent visitor to this Songluo Nunnery.

Therefore, Zhong Lingyu's calm and steady actions were deliberate in the eyes of Master Onishi, deliberately hanging his old monk's appetite. This girl, damn it!

Zhong Lingyu didn't need to do anything with the little mass waiting next to her, she personally lit the fire to boil the water, changed the soup and washed the lamp, and when Master Onishi drank her tea, it was already after a meal.

"Hmph, in the future, the old man will have good tea, but I have to think about whether to call you to drink it first." Master Onishi glared at Zhong Lingyu.

Zhong Lingyu smiled with crooked eyebrows, and put the tea bowl on the table in front of Master Onishi, "Your old man, please." ”

"Hmph." Master Onishi wanted to make some high-profile and not give this girl face, but he could resist the temptation of all kinds of things, but he couldn't resist this tea at all.

And it took him a year or two to use special means to improve the frying process of pineapple tea, and fry the raw materials that are not of good quality to make the taste of high-end tea, which took him a lot of energy, and he pulled out little beard.

And Zhong Lingyu was young, she used to follow her father around, and later experienced the experience of her father's serious illness and death, how could she have the mood and time to study tea? This son dared to come up with a tea to compete with his new tea, where was he still in the mood to serve the shelf?

The tea in the tea bowl is the same as the one he poured for Zhong Lingyu to drink, it is the pure tea soup poured out after brewing tea in the pot first, the one without tea leaves, at a glance, it is light green and bright, and there is nothing else special.

The master picked up the tea bowl, looked at it, smelled it, and then put it to his mouth, tasted it, and squinted his eyes to savor it.