Two days later...the tea arrived... a large ship from Hangzhou brought the two thousand kilograms of tea that Zhu Biao collected for Zhu Lang... Zhu Lang was also very happy after seeing the tea. Soon, Zhu Lang started to stir-fry tea.

Here we need to explain that if you travel to the Tang Dynasty and Song Dynasty, don’t stir-fry tea. Because you lost thoroughly, during the Tang Dynasty, people from the Tang Dynasty would add onion, ginger, garlic, sesame oil and other tea to it for seasoning. They called it brewed tea.

The Song Dynasty continued the method of making tea in the Tang Dynasty, and I really liked this kind of tea, thinking that making tea in this way is a style.

If you took out the method of stir-frying tea in the Tang and Song dynasties, then you will definitely not be able to open the market. Your tea will at most be liked by peddlers, because the mainstream is not your tea.

Someone asked...Why can it be done in the Ming Dynasty?

Because Zhu Yuanzhang did not like the method of making tea and believed that waste, emperors were the greatest role models in every dynasty. As long as Zhu Yuanzhang said that tea was good, do you say that civil and military officials could support it, and as long as civil and military officials supported it, then fried tea could win the market and then slowly change the market.

After all, the tea brewed by the tea leaves made by the tea made by the tea is much better than the tea made by the tea cooked by the tea. Moreover, the tea made by the tea is cheaper and has a larger audience.

Zhu Lang took a temporary dock in his kang room, and the tea was unloaded directly from the Qinhuai River to the shore. After the two thousand kilograms of tea arrived, Zhu Lang immediately arranged for Aunt Wang to help find a group of girls from the Narcissus Village, opened all the two thousand kilograms of tea, Ranhou picked out the impurities and insects in the tea and cleaned the tea... And Zhu Lang's request was absolutely clean, otherwise a bug would be soaked inside, how disgusting would it be.

After carefully selecting the tea leaves, Zhu Lang asked Xia Lao Nian to help him go to the blacksmith shop to make a few large iron pots, which are specially used for stir-frying tea. The iron pot must be thin, why should it be thin? It is very simple and heated quickly. This can help the ripening of the tea leaves and retain the greatest fragrance of the tea.

First of all, the first pot of tea was copied by Zhu Lang. Zhao Lu, Xia Wu and others stood aside and learned. Zhu Lang first put the tea into the pot and then told the people who were burning the fire below to use a low heat.

Then he started to stir-fry directly with his hands. When stir-frying, Zhu Lang said: "You should move quickly, otherwise the tea will burn... Remember to stir-fry two cups of tea, remember not to burn your hands."

As he said, stir-fry, this stir-fry lasts for ten minutes. After the stir-fry, Zhu Lang took the tea leaves and let the people around him look at it and said, "After stir-frying, you must rub the tea leaves while stir-frying.

This way, you need to continue to fry for half an hour... When it is almost ripe for color, speed up the frying speed until the color is ripe."

Zhu Lang fryed it for another half an hour. After the color of the tea changed, Zhu Lang then put the tea on the paper and smiled and said, "That's it... Is the water good?"

"Here...!" Wang Xue walked over with a pot of boiling water.

Zhu Lang put some freshly fried tea leaves into a teacup, followed Wang Xue injected hot water. When Master Zhao saw it, he asked, "Is it over?"

Zhu Lang smiled and nodded: "It's over...it's a lot of complexity and simplification, and it also has its most unique flavor."

Sure enough, just like what Zhu Lang said. After a while, Zhu Lang opened the tea lid and a faint fragrance spread. This was completely different from the aroma of brewing tea. There was too much smell of brewing tea, but brewing tea forced out the original natural fragrance of the tea leaves.

The fragrance of making tea is refreshing and refreshing.

"Not bad, not bad..." Master Zhao poured the tea from the tea cup into a small cup, drank it in one sip, and then sighed: "This is much better than cooking tea. It simplifies the process and allows people to drink tea anytime and anywhere. The fragrance is so fragrant, it really makes people feel aftertaste."

When Master Zhao said this, the others started to ask for tea with small cups, but they were not as educated as Master Zhao, and they would only say it was delicious and delicious after drinking it.

Seeing everyone saying it was delicious, Zhu Lang laughed. Of course, it was useless for his own people to say it was delicious. Zhu Lang wanted Zhu Yuanzhang to say it was delicious. As long as Zhu Yuanzhang nodded and said it was delicious, then the tea would be sold, and Zhu Lang would also offer Zhu Yuanzhang a new trade strategy that could obtain huge war horses.

It is only the early years of Hongwu, and the Ming Dynasty is still very eager for fighting horses. From ancient times to the present, cavalry has been the strongest military force on the ancient battlefield. But everyone knows that although the Ming Dynasty is vast and rich in resources, it is not a good place to raise horses. If you want to talk about the place to raise horses, of course it is Tubo.

Therefore, the gap in war horses was very large, and Zhu Yuanzhang was always very concerned about this and thought of many ways, but it was useless. Zhu Lang, based on his good idea for the Ming Dynasty, remembered an idea of ​​consolidating the tea and horse trade.

To talk about the tea and horse trade, we must start with the unique climate in Tibet.

As we all know, Tibet has a higher altitude, with an average of more than 4,000 meters, resulting in annual low temperatures in Tibet.

In order to survive in this special climate, residents here regard milk, ghee, beef and mutton as their main foods, and increase their body's cold resistance by intake of high calorie foods.

However, excessive intake of sugar and fat can easily cause many diseases, which are not conducive to the health of local people.

People located on the plains reduce calorie intake by eating more vegetables, fruits and melons to reduce the probability of suffering from this type of disease. However, the climate in Tibet is cold and the environment is harsh, so it is not suitable for growing fruits and vegetables.

Therefore, the method applicable to residents of plains does not apply here.

In contrast to the Tibetan areas in the northwest, during the Ming Dynasty, the Central Plains region was very short of horses needed for people's daily life and combat. Moreover, the quality and quantity of horses in the mainland were not very good, and good horses were often in short supply.

In order to meet the needs of the mainland military and civilians for excellent horses, people thought of bartering the method of using tea to exchange horses, which is the reason for the emergence of tea and horse trade.

However, the tea-horse trade in the past was very chaotic. In fact, the tea-horse trade originated roughly during the Southern and Northern Dynasties. After the development of the Tang and Song dynasties, the tea-horse trade was not very good. On the contrary, it became a very bad state in the early Ming Dynasty.

For example, the annual amount of horses in the Northern Song Dynasty reached 20,000 and tea 40,000. Soon the highest amount of horses in the Northern Song Dynasty became more than 10,000 horses, and the actual horses used for normal trade were about four or five thousand.

What's the use of four or five thousand horses? It's hard to form a cavalry regiment, so Lao Zhu has a headache. If he could get the tea and horse trade out, Lao Zhu would wake up in his dreams.
Chapter completed!