ɦ 䣺2014-03-0515:06:32474.Chapter 474 Stir Tea

Even Xu Yang himself didn't think that such a thing would happen, why this kind of thing happened just now, Xu Yang didn't know, but through analysis, he could come up with one thing, that is, his ability was interfered with by the outside world just now, so that his eyes are now in a state of inability to see, and if he is ordinary, he is blind, as for whether it is permanent or for a while, Xu Yang doesn't know, he should be afraid of trouble, but he really doesn't know why he is very quiet. Could it be that he really doesn't care that he will be blind in the future?

He just knew that he seemed to be in a state that he couldn't say now, just like the feeling he had last time he entered the Grandmaster realm, and this time it was even stronger than the last time.

In the eyes of the old man, Xu Yang is like a monster now, especially those blue eyes, yes, blue, sky blue, full of weirdness and harmony. The most important thing is the momentum emanating from Xu Yang's body at this time, he has seen too much, this child is only 21 years old, but a 21-year-old child has reached the realm of a grandmaster, how is this possible, it turns out that the rumor is indeed true, Lu Feng, you have a good apprentice.

Xu Yang didn't know what the old man was thinking, because his heart was blank now, he didn't have so many thoughts, calm and natural, tolerant of heaven and earth, starting from heaven and earth, it was the highest realm of the unity of heaven and man. One by chance, one naturally, Xu Yang once again entered this realm. The person here today is the old man, he is a saint, so he doesn't have too many thoughts about this kind of grandmaster realm, just feel it, if it is replaced by someone else, this is a big thing that shocks the world.

Although it is a bit mysterious, I have to say that this kind of thing has really appeared, otherwise why have there been so many saints since ancient times. Xu Yang can't hear anything now, he can only use his sensitive ears and a sense of smell stronger than a dog to touch heaven and earth. Fortunately, Xu Yang's blue eyes disappeared slowly. Everything is back to normal.

In fact, when Xu Yang's eyes turned blue, there was a flash of electric light, these were things that the old man couldn't see, even if they were blue eyes, they could only be seen because the old man had reached the holy realm, and normal people would only see Xu Yang's eyes become a little unnatural, and they would not find anything else. Xu Yang felt a bright light slowly appear in front of him. Everything is back between heaven and earth.

This time Xu Yang didn't speak, just started his roasting tea, making tea! Everything is so natural, but Xu Yang's movements are really natural, as if every movement and stillness drive the original qi between heaven and earth, which only the old man discovered. He began to pay attention to Xu Yang's roasted tea, and he had also seen many people roasting tea to make tea, in the valley, the last tea saint had made it, although the tea saint's techniques and movements were much stronger than Xu Yang in front of him, but the old man believed that in less than twenty years, this kid with eyes would inevitably become holy as long as he had a chance!

It's funny to think about it, today I actually lost my cool in front of a little baby, my heart has not fluctuated for many years, this kid is a kid who surprises himself.

Stir-frying, whether the heat is properly mastered or not, is very important. If the fire is too high, the tea will be prone to scorching edges and bursts, resulting in burnt taste and damage to the quality; if the fire power is too low, the tea will be prone to red stems and the tea field will be red, which will also affect the quality of the tea. When stir-frying, it is generally felt that the leaves can be slippery and non-sticky, indicating that the heat is appropriate. If the buds and leaves cannot be extended, and there is a large popping sound, it indicates that the fire is excessive, the temperature is too high, and it should be cooled down immediately; if there is no popping sound, the buds and leaves can not be extended, indicating that the fire is insufficient, the temperature is too low, and the temperature should be raised immediately. In the case that the temperature does not rise or decrease in time, in order to avoid scorched edges or red stems of the tea, you can take the left hand to hold up the tea leaves, and the right hand to use an oil rag to lubricate the pot with some special oil for making strips, for a short waiting treatment.

Different fresh leaf raw materials, the required firepower is not the same, the firepower of fried high-grade tea raw materials should be lower, the firepower of mid-grade tea raw materials should be higher, low-grade tea raw materials are relatively coarse, the firepower is higher, and then gradually decreased, this is because the moisture of the buds and leaves in the frying process is gradually reduced. Generally speaking, the temperature of buds and leaves in the pot is 75-115C for L-7 fresh leaf raw materials, 140-180C for 8-10 fresh leaf raw materials (coarse old tea), and 50-65C for high-grade tea. If the temperature is too high, the color of the finished tea will be yellow, and even burnt spots will appear, resulting in a burnt taste; if the temperature is too low, the color of the finished tea will be black, the soup will be dark, the taste will not be fresh, and the aroma will be poor.

Therefore, when frying tea, whether it is a green pot or a bright pot, you must flexibly master the heat according to the size of the raw materials and the amount of water lost in the fresh leaves during the frying process!

The techniques and gestures of tea fryingPeople say that Longjing tea is a kind of handicraft, which is carefully made by hand. Indeed, due to the complex and changeable frying process of Longjing tea, and the frying techniques of different tea grades are also different, so until today, high-grade Longjing tea is still mainly fried by hand.

The stir-frying of tea, whether it is a green pot or a bright pot, is coherent in action, one pot to the end and in one go. Longjing tea stir-frying is collectively referred to as ten major techniques, if the whole process of roasting tea action is decomposed, it can be roughly summarized into 12 techniques, namely, shaking, riding, stretching, pinching, throwing, grabbing, pushing, grinding, pressing, swinging, buckle, and tie. The effects of various techniques are as follows:

Shake: The function is to dissipate the moisture in the leaves, and it should be used when the green pot and the bright pot are used. Ride: The function is to make the tea wider and flattened, which is mainly used in the green pot and the bright pot in the tea pot stage. Tuo: The function is to hold the tea leaves in the pot in the hand, which is easy to shake, and can also make the tea flattened. Shake: The function is to make the tea leaves fall from the edge of the pot to the bottom of the pot, naturally arrange them neatly, and make the soft leaves wrap the bud head in the rolling. At the same time, it also makes the tea in the hand exchange inside and outside, and plays the role of sorting out the tea strips, so that the tea strips are neat and even. Dump is mainly used in green pots. Stroke: The function is to make the tea smooth, smooth and flat. Green pot and glow pot should be used.

Grasp: The function is to exchange the tea leaves in and out of the hands, sort out the ropes, and grasp the tea leaves tightly and straightly. Grabbing is mainly used in the green pot of glow pot and low-grade tea. Push: The function is to make the tea leaves light, flat and flat, only used for the pot. Grinding: The effect is stronger than whom, making the tea leaves flatter and smoother. Grinding is only used for glitter pots. Pressing: The effect is to flatten the tea strip with both hands (when the right hand presses the tea, the left hand is pressed on the right hand; when the left hand presses the tea, the right hand is pressed on the left hand), and the combination of pressing and grinding is carried out to promote the tea leaves to be more flat and smooth. The pressure is only used for the glitter pot. Dang: The function is to make the tea leaves bonded to the wall of the pot fall to the bottom of the hot pot. In the green pot and the bright pot, the tea leaves (especially the fragments) are very late to stick to the wall of the pot in the price section of the next pot, at this time, a circle on the wall of the pot used to press the tea leaves can swing all the tea leaves stuck to the wall of the pot to the bottom of the pot. In addition, when the green pot or glow pot is started, press the tea leaves with your hand to swing a circle, and you can collect the whole pot of tea leaves in your hand at once and wipe them into the dustpan at one time, so that the leaves are clean and neat. Buckle: The function is to make the tea strips straight and even. Green pot and glow pot for low-grade tea. Tie: The effect is stronger than the buckle, so that the tea strips are more straight and even. Green pot and glow pot for low-grade tea.

In the tea frying, the 12 kinds of frying techniques are not used separately in turn, but are combined with each other, whether it is a green pot or a bright pot, whether it is high-end tea or low-grade tea, some of these techniques must be used. For example, the green pot of high-grade Longjing tea should be used to shake, tie, extend, shake, shake, pinch and swing 6 techniques, mainly to make the color of the tea bright, wide and narrow, neat and even. Another example is the Hui pot of fried high-grade Longjing tea, first with three kinds of techniques (the time is very short), and then with grasping, pinching, pushing, grinding and other techniques, the purpose is to make the dry tea after the Hui pot further achieve bright color and neat and uniform cords. In short, the frying of each grade of Longjing tea should be based on the color, age, and size of the fresh leaves, accurately grasp the heat, and flexibly intersperse the use of several of them.

If the tea cord is too tight, you can use more techniques such as pushing, pinching, grinding, pressing, etc., to make the tea strip wider and flatter; if the tea strip is too wide, you can use more grasping and buckling techniques to make the tea strip tighter and thinner. If the color of the tea leaves in the pot is too black, you can shake it a few more times, not too hard at first, and then gradually exert force when the tea leaves lose part of the water, so that the color of the tea can be brighter. In short, the ten major techniques of Longjing tea frying should be flexibly applied, closely matched with the heat, and spring tea roasted in order to fry Longjing tea with light, flat, flat and straight appearance and clear soup and green leaves, and good color, ambiguity and shape to meet the needs of consumers.

To fry tea, you must not only learn the technique, but also master the gestures, and if the gestures are not mastered well, it is also difficult to fry Longjing tea. The various techniques and gestures of roasting tea are based on the characteristics of the tea and the grade of the tea leaves. Generally speaking, whether it is a green pot or a bright pot, the tea leaves have to change several techniques from the pot to the pot, and the techniques have changed, and the gestures have to change.

In the tea ceremony, stir-frying tea is very cumbersome, it seems very simple to see those people stir-frying tea on TV, similar to the fried melon seeds in the Northeast, in fact, it is much worse, the better the tea, the more difficult it is to fry, Di is indeed a very ancient craft, just like the current Xu Yang, that movement is implied by the changes between heaven and earth, subtle people will find that Xu Yang's side will send out bursts of fluctuations from time to time, of course, this is only those who are sensitive or have a sense of heaven and earth can find out.

The old man has seen Lu Feng's tea ceremony, and he has also seen Lu Feng's fried tea, I have to say that a master teaches a hundred kinds of apprentices, Xu Yang's roasted tea skills are absolutely blue, and now it is only poor in cultivation and understanding, and the realm of the grandmaster can indeed be compared to the level of a semi-saint. The more the old man looked at Xu Yang, the more he liked it!