White tea legend

Chapter 224 Tea King Competition

Momo, Lily and Mrs. Yao have been learning how to make tea from Lu Yu and his wife for some time. Momo and Lily are flower essences. When learning to make tea, they inevitably often resort to magic to make tricks, so they don't feel tired. They just lack a little patience and the tea they make is quite unsatisfactory.

On the other hand, Mrs. Yao Si, the daughter of the Prime Minister's family, made people look at her with admiration.

Although she was born into a distinguished family, she was not squeamish at all. Every morning, when the first ray of sunlight penetrates the mist and shines on the tea garden, Mrs. Yao Si has already begun her day of study.

Wearing simple cloth and walking on the soil, she followed Lu Yu and his wife into the tea garden. She carefully learned how to select the right tea leaves, her eyes focused and her fingers gently touching each tea leaf, as if she was having a conversation with them. Even under the scorching sun, she never complained. Sweat rolled down her forehead, but it did not affect her enthusiasm for growing tea at all.

The process of making tea is a new challenge for Ms. Yao Si.

Previously, before Lu Yu developed the technique of making white tea, Mrs. Yao Si had already learned how to fry tea. She stir-fried tea leaves in a large pot, and every movement required great patience and precision. In the steaming heat, Mrs. Yao Si's figure looked particularly determined. Her hands kept turning the tea leaves to ensure that each piece was evenly heated.

Now, "Xiangming Yaxu" has found its own flagship tea, and Mrs. Yao Si wants to learn this skill to help Lu Yu and Bai Cha run the tea business.

Mrs. Yao Si also had a wish in her heart, which was to learn the art of making white tea. She wanted to return to the capital, open a teahouse and sell white tea.

Therefore, she was always very open-minded and eager to learn, and asked Lu Yu for advice on the process of making white tea, and she studied and practiced diligently herself.

For such a studious student, Lu Yu naturally taught him everything he could.

He always teaches several key skills of making white tea to his apprentices over and over again: "The tea making process of white tea is characterized by retaining the natural flavor and nutrients of the tea leaves. You must master several key skills:
The first is natural withering, also known as "raw drying" and "drying green". This is a process that allows the fresh leaves to naturally lose water. It is also a process that maintains the activity and nutritional activation of the tea leaves to form the unique flavor and quality of white tea.

Natural withering technology is a profound knowledge that emphasizes "Tao follows nature" and complies with the laws of nature. Therefore, the tea leaves must be given the most natural environment during withering, allowing the tea leaves to breathe between heaven and earth and slowly lose moisture. During the withering process, appropriate temperature, humidity and air flow conditions are maintained to facilitate the appropriate transformation of the nutrients contained in the tea leaves, thereby improving the quality of the tea leaves. "

The three female disciples held their breath and listened intently.

Lady Yao Si was no more beautiful than Sister Jasmine, she was just a mortal, so her good memory was not as good as her bad writing, so she quickly wrote down Lu Yu's words word for word.

Lu Yu waited until Mrs. Yao Si had memorized the last word before moving on to the second point: no frying, no kneading.

"The principle of 'no frying, no kneading' must be adhered to during the production process of white tea. This can avoid damaging the internal structure of the tea leaves and retain more natural ingredients, so that the finished tea has a fresh and natural flavor."

"The third point is slow fire and sufficient drying: During the drying process, use slow fire to dry slowly, which allows the water in the tea leaves to gradually evaporate, helping to retain the nutrients in the tea leaves."

"To achieve slow drying, you can use charcoal roasting technology and rely on purely manual control of the heat. However, this drying method tests the skills of the tea maker and requires rich experience and precise control of the heat."

"In the process of roasting tea, you also need to master a technique, which is to cover charcoal with ash. Use good dry charcoal, burn the charcoal thoroughly and then cover it with ash. This can not only adjust the temperature, but also absorb the tea leaves. Moisture has a great impact on the taste and quality of white tea.”

“You have to remember that air-drying and charcoal roasting are different stages in the white tea making process and serve different purposes.

First, drying is a natural withering process in the production of white tea. This stage mainly allows the picked tea leaves to gradually lose moisture in the natural environment. At the same time, the substances inside the tea leaves are also changing, laying the foundation for the formation of the unique aroma and taste of white tea. Base. Airing is a crucial step in the production of white tea, which directly affects the quality of the tea.

Charcoal roasting is a process of roasting tea leaves by using charcoal as a heat source after the tea leaves are basically formed. The purpose of charcoal roasting is to further remove moisture from the tea leaves on the basis of natural withering, that is, air-drying, and at the same time, control the temperature of the roasting to produce a specific aroma in the tea leaves.

Charcoal roasting technology requires tea makers to accurately control the temperature to avoid affecting the quality of the tea. Charcoal roasting can enhance the floral and fruity aroma of white tea, but excessive charcoal roasting will produce smoke in the tea, so it needs to be done with caution. "

In addition to theory, Lu Yu's professor led his apprentices in practical operations.

He said: "Theory is the foundation of knowledge, and practice is the use of knowledge. The ancients said that knowledge and action are one, which means that theory cannot be separated from daily use, and true knowledge comes from practice. Learning to be rich but not doing everything is like a sword that has not been tested and its edge cannot be revealed; If you don't learn, you will be blind, just like walking at night without a candle, you will easily lose your way. Therefore, a gentleman who is diligent in reading a lot of books and never forgets to practice it can achieve the state of perfection. "

The two jasmine essences were confused at this time, and their faces were confused, while Mrs. Yao Si nodded frequently.

As the daughter of the prime minister, Lady Yao Si grew up in a scholarly family and read poetry and books. She read the Book of Songs and the Book of Documents to appreciate the wisdom of the sages; she studied the Book of Rites and the Book of Music to acquire the style of a country of etiquette; she read the Spring and Autumn Annals and Zuo Zhuan carefully to understand the affairs of the princes; she peeked into the Zhouyi and the Book of Changes. "Tao Te Ching", understand the way of heaven and man.

In addition, she was also obsessed with Chu Ci and Han Fu, and commented on the poetry of Wei and Jin Dynasties. Not only was she well-read, she was even more diligent in writing and writing poems and compositions in Chang'an to show her talent. Her knowledge is not limited to Confucian classics, but also involves hundreds of schools of thought, as well as music, chess, calligraphy and painting, and is expert in everything. Therefore, Mrs. Yao Si was said to be extremely talented and knowledgeable, and she was a model for women in the Li Dynasty. Madam Yao Si really understood Lu Yu’s instructions.

Whenever the morning light first appeared, Mrs. Yao Si went to the mountains with Lu Yu to pick tea, watching his techniques and remembering them in her heart; whenever the sun set in the west and the dusk fell, she helped her husband dry green tea and bake it with charcoal.

Lu Yu's roasted tea has a unique technique and a well-controlled fire. At one moment, the charcoal fire is blazing and the smoke is lingering, and at the other moment, the fire is slow and warm as spring.

Yao Siniang stood aside to help, with awe in her heart and diligent hands, not daring to make any mistakes. At first, because the method of charcoal roasting was not understood, the fire was often too intense, causing the tea leaves to become scorched, or the heat was insufficient, making it difficult for the tea to fragrant. Even accidentally, the fire in the charcoal baking room got out of control, flames rose into the sky, and the situation was critical.

Mrs. Yao Si was so frightened that she cried, thinking that the master would scold her.

However, Lu Yu did not blame, but gave careful guidance, saying: "Hojicha is like cultivating one's nature. You must not be impatient or impetuous. You must forget your heart and your hands to achieve good things."

Listening to her master's teachings, Mrs. Yao Siniang became more and more self-motivated. She studied the charcoal roasting method day and night, and finally perfected the charcoal roasting technique. She controlled the heat just right, and the quality of the tea was greatly improved.

They are all female apprentices of Lu Yu. Every time there is a tea test, Lu Yu always praises Yao Si Niang for making tea or sencha, and asks Momo and Lily to learn from Yao Si Niang humbly.

Sister Jasmine admired Mrs. Yao Si and respected her as the chief disciple of Lu Yu’s sect. She called her "Senior Sister", which frightened Ms. Yao and waved her hands and said that she didn’t dare to take it seriously. After all, Sister Jasmine also had the skill of making jasmine tea. The exquisite skills, especially the Jasmine Dragon Pearl tea, bloom like peonies in the cup after brewing. This is something that Mrs. Yao Si cannot easily learn.

But Momo and Lily were determined to call her "Senior Sister", so Mrs. Yao Si had no choice but to accept them. Since the founding of the Li Dynasty, the jurisdiction of Changxi County has undergone many changes. In the second year of Chang'an, the original Changxi County was separated from Lianjiang County, and Changxi County was reestablished under the jurisdiction of Minzhou. In the 13th year of Kaiyuan, Quanzhou was renamed Fuzhou, and Changxi County belonged to Fuzhou. At this time, Fuzhou was changed to Changle County, and Changxi County belonged to Changle County.

Minzhou is rich in tea and holds a "Tea King" competition every year. Counties and counties across the state will send the best local tea to the competition.

In previous years, the Tea King Competition was held in the state capital, but this year the competition was actually held in Changxi County. This is directly related to the fame of Lu Yu's "Changxi White Tea".

The spring breeze was warm and the flowers were blooming. Changxi County hosted its first "Tea King" competition as the host. Tea-making masters from all over the state gathered at the foot of Taimu Mountain with their own treasures, eager to compete.

The participating teachers are all well-known people in Minzhou.

At that time, the Li Dynasty carefully researched the tea method, followed the ancient art, and classified six major tea categories according to the tea making process and the color of the tea soup: green tea, white tea, yellow tea, green tea (also known as oolong tea), black tea and dark tea. Each of the six major types of tea has its own charm, and each has its own end, to suit the elegance of gentlemen and ladies.

Green tea is collected from Chunlan and retains dew. It does not undergo fermentation, so it retains its true color, emerald green like jade. Boil it in an Ou, watch it dance on the leaves and swim in the dragon, smell the fragrance, and drink it to refresh the heart and spleen, and you will never forget it for a long time.

Yellow tea is slightly fermented and hidden in thick paper until it is naturally exhaled and gradually becomes golden. Pour the soup liquid, like amber flowing, take a sip, and you will feel the warmth and sweetness hidden in it.

Dark tea is a post-fermented tea that, over time, becomes more pure and pure in flavor. Its color is as dark as coal, but when you drink it, it is as smooth as grease. It has been stored in the cave for a long time, and the longer it is, the more fragrant it becomes. It is an old treasure and is rare in the world.

Black tea is fully fermented. It has red leaves and red soup, and is fragrant and rich in flavor. When you drink it in a pot, it will glow with golden light. When you taste it, your mouth will be fragrant with a long aftertaste. It is most suitable for the royal family to enjoy.

White tea is lightly withered in the sun, has silvery green buds, and is indifferent to fame and wealth. The color of the soup is clear and bright, and the taste is as sweet as sugarcane. After drinking it, you will feel refreshed and forget all the worldly things.

Green tea, also called oolong tea, is semi-fermented and combines the fragrance of green tea with the richness of black tea. The color is green, unpredictable, the taste is mellow, and the aftertaste is endless.

These six types of tea have different characteristics, either fresh and elegant, or rich and fragrant. They can all nourish the body and prolong life, relieve troubles and relieve fatigue.

"Tea is the growth of hundreds of herbs." Tea lovers can only appreciate the subtleties of teas by tasting them one by one.

In Minzhou, not all tea categories are represented by famous teas. Among the oolong teas are Wuyi Rock Tea and Anxi Tieguanyin.

Wuyi rock tea is produced in Wuyi Mountain and is the representative of oolong tea in northern Fujian. It is famous for its unique "rock charm". Dahongpao, cinnamon and other varieties are particularly famous.

Dahongpao is the most famous for its "Rock Bone Flower Fragrance". It has a tightly knotted appearance and a fresh green-brown color. After brewing, the soup is bright orange-yellow with red and green leaves. It has a fragrant and long-lasting aroma. Drinking it can refresh your mind, eliminate fatigue, and promote fluid production and diuresis.

Anxi Tieguanyin is the representative of southern Fujian oolong tea.

Tieguanyin is famous for its rich orchid fragrance and unique "Guanyin rhyme". This "Guanyin rhyme" refers to a unique aroma and taste of tea soup after entering the mouth, which is long-lasting and does not dissipate.

In addition to these two famous oolong teas, there are other high-quality oolong teas in Minzhou, such as hairy crab in southern Fujian oolong tea.

In addition, Minzhou black tea is also very popular, represented by three Gongfu teas, namely Zhenghe, Bailin and Tanyang, all of which are famous all over the world.

Zhenghe Gongfu: Produced in Jianning Prefecture, it has tight and thin strips, dark color, bright red soup, long aroma and mellow taste.

Bailin Gongfu is produced in the local Bailin Town of Changxi, located at the northwest foot of Taimu Mountain. It has bright red leaves, light red soup color, fragrant aroma and sweet taste.

Tanyang Gongfu also comes from Tanyang Village in Changxi. Its color, aroma and taste are unique. It is known as "the color is like Qi red, the aroma is like Dian red, and the taste is like Sichuan red".

Each of these three types of Gongfu tea has its own merits. When you drink it, you can appreciate the unique charm of Minzhou black tea and feel its wonderful qualities of being as warm as jade and with a sweet aftertaste.

Other teas are not as well-known in Minzhou as oolong tea and black tea. As for white tea, it is a rising star that suddenly appeared, so it has become the biggest highlight of this tea king competition.

The competition is divided into three trials: firstly to observe the beauty of the shape of the tea leaves, secondly to smell the delicate aroma of the tea leaves, and finally to taste the pure and harmonious taste of the tea leaves. The judges are composed of senior seniors in the Li Chao tea industry. They appraise tea as if they were treasures, are meticulous, fair and selfless.

In the last tea king competition, the Dahongpao tea made by the Zhao brothers in Wuyi Mountain was as clear and translucent as agate. The entrance was like tasting nectar, and the mouth was full of saliva. The lingering fragrance lingered around the beam and lingered for a long time. It was known for its "rock bone and flower fragrance". "Excellent in all four characters, he beat the crowd and won the title of "Tea King".

This time, the Zhao brothers came again with the newly made Dahongpao. They didn't take Changxi White Tea seriously at all.

The entire Baiyuan is preparing for the Tea King Competition.

Lu Yu discussed tea matters with Lady White Tea, discussing which kind of tea would be better to choose to participate in the battle of tea kings.

Changxi white tea, jointly researched by Lu Yu and Bai Cha, has several varieties, each with its own characteristics. It is made with one bud and one leaf or one bud and two leaves. Its shape is like a blooming peony, its color is gray-green with yellow, and its soup is clear and bright. The aroma is clear and long-lasting, the taste is fresh and mellow, with floral or fruity aroma, and the bottom of the leaves is tender and bright, which is white peony;
Made from one bud with two leaves or one bud with three leaves, it has a natural appearance, greenish-yellow color, bright orange-yellow soup, fresh aroma, mellow taste, and a sweet aftertaste that promotes body fluids.

Made from one bud with three or four leaves, it has a slightly rough appearance, yellow-green color, bright yellow soup, pure aroma, rich taste, and obvious sweet aftertaste.

But since we are participating in the tea king competition in Minzhou, we naturally have to bring out the trump card of "Changxi White Tea", which is that the appearance is as delicate as a needle, full of white hair, like snow-covered green pine, the color of the soup is light yellow and bright, the aroma is elegant, and the taste is mellow , with a sweet aftertaste and a unique flavor of Silver Needle.

Silver Needle of Pekoe is the top grade of white tea.