The oolong tea produced by Xia Yu is also of high quality. The aroma of tea can be smelled by opening a porcelain jar.

There are still quite a lot of ways in tea, which is difficult for ordinary people to figure out. There are so many tea brands, and one brand has different types, but the same type of tea has different prices. What is the difference between them?

Even Bai Gaorui, who has been drinking tea for so many years, is a little confused about the particularly chaotic tea market nowadays.

He is now more in love with the small-type teas that Xia Yu has brought. This is more like the kind that the tea growers in the mountains leave for themselves to drink, without asking for quantity and only focusing on quality. There are basically no pesticide residues in such tea leaves.

Like the previous green tea, he had never seen this appearance and aroma before.

Bai Gaorui is not as mysterious as that. For example, after drinking tea, you can know which tea mountain it was in, and which famous master cooked it himself.

The brewing of oolong tea is much more complicated than green tea. Bai Gaorui also gave detailed demonstrations and explanations to girls who like to drink tea and want to learn to make tea more elegantly.

When brewing, you use a blue and white porcelain cup with a lid, or a warm cup, smell the fragrance, throw the tea, shake the fragrance, moisten the tea, and brew the tea.

The fixed-point rotation is used, and boiling water at 100 degrees Celsius is injected at an angle of 45 degrees to allow the water to flow along the wall of the bowl, driving the tea leaves to rotate, so that the tea can be soaked more fully, harmoniously and evenly.

He still didn't waste his head soaking, but Bai Gaorui tasted new tea like this anyway.

Of course, if you really use tea art to make oolong tea, there are quite a lot of things to pay attention to.

For example, when brewing Wuyi Rock Tea, there are many tea art procedures. "Burn incense and calm the air, Ye Jia rewards the guests, boils mountain springs alive, Meng Chen and Mulin, Wulong enters the palace, hangs a pot and rushes high, spring breeze blows on the face, washes the fairy face again, Ruochen goes out of the bath, travels around the mountains and waters, Guan Gong patrols the city, Han Xin orders troops, three dragons protect the tripod, appreciates the three colors, likes to smell the fragrance, first tastes the strange tea, travels the dragons to play in the water, and all the cups of tea thank you."

Anxi oolong tea has another tea process. Bai Gaorui also said that the most important thing is whether the tea is good or not.

After tasting this, he felt that the oolong tea that Xia Yu made was simply perfect.

The soup is thick and smooth, the aroma is long-lasting, and the layers are changing. The tea leaves are resistant to brewing, the taste is sweet and mellow, not bitter, sweet and rapid, and the salivation is strong. These are the labels that can be sold at sky-high prices.

However, such perfect sky-high tea on the market is often made up of different kinds of tea. After all, a tea has its own advantages and disadvantages, and it is impossible to be so perfect.

Of course, blending is also an art. You need to find the right kind of tea and then mix it in the most appropriate proportion. During this period, you may have to go through countless failures before you can finally match the most perfect tea.

Chen Wenxiu and the others were not aware of their ability, and they all felt that they had learned a lot.

As for Xia Yu, his request is even simpler, as long as the tea is delicious. Fortunately, Bai Gaorui did not dislike his rough craftsmanship of making tea for the first time. Maybe he thought it was the teamaker who did it intentionally, and this was not impossible.

After all, the world is so great that it is all strange.

Who would be willing to waste tea of ​​such quality?

The main reason is that he has never drunk such tea before, and there are too many tea leaves in the world.

The emergence of good tea requires the right time, place, and people.

The right time and place determine the quality of the tea tree. Different weathers of the same tea tree will have a great impact. For example, when you can pick tea, it will suddenly rain heavily. When the rain stops, the tea leaves will pass the most suitable time to pick and grow old... And if you pick in the rain, it will be more watery.

These weather reasons may be encountered, and the weather will have a huge impact on the production of picked tea. When it rains, the temperature will be low, so the tea will easily turn green.

There is also the process of tea picking to making. Due to insufficient manpower and distance, it is difficult to achieve the most perfect one-stop production.

For example, it is best to use a bamboo basket to pick tea leaves, which can breathe and prevent tea leaves from piled together.

In reality, tea pickers have to pick more tea leaves. It is not realistic to go a long way to use bamboo baskets. Otherwise, the tea leaves on the trees will grow old again, which is actually quite unsolvable.

Everyone knows that labor costs are very expensive nowadays.

Not to mention the subsequent tea making, the tea made by different tea stir-fryers will be somewhat different. The same tea stir-fryers will also have different tea leaves in different states and weather conditions.

Although Xia Yu studied history and had studied China's tea history mainly foreign trade, he was not professional and did not study tea production in particular in-depth. He could only be considered a brief understanding.

Although Bai Gaorui drinks a lot of tea, he has never made tea himself and only tastes tea. After all, he has specialized in his profession.

Xia Yu was quite generous. Although he only had such a little tea, he still gave half of it to Bai Gaorui for drinking. He also said, "Grandpa, who knows tea like this, can taste the true taste of such good tea."

He didn't say that they were wasting themselves, and they could still drink good tea.

Bai Yujiao also smiled and followed the couple, asking Bai Gaorui to accept it. He took it half without hesitation and took it back and savored it carefully.

Drinking tea is really a good way to pass the time. After tasting this oolong tea, it’s time to have lunch.

At the Zhouji Seafood Restaurant, Zhou Chen’s father Zhou Minghao called to ask everyone to leave.

So everyone set out to the restaurant.

It was Monday, and there were not many guests at noon in the restaurant, so the chefs were given more time to handle their meal.

He Linlin and Bai Yujiao led the way. They were familiar with the road because they often went to restaurants for free.

This time we were having a meal in a two-table private room. After everyone arrived, we prepared to serve the food.

The seats are not that particular, just sit together at about the same age. Xia Yu and Bai Yujiao sit together at the young man’s table.

Xia Yu and the others didn't make any false things. They had already said that when they were new homes, and they just wanted to eat and drink.

Of course, there is no such thing as mentioned on the Internet. You can’t eat seafood after drinking tea, or you don’t drink tea after eating seafood, which is said to produce difficult-to-dissolve calcium.

If that's the case, the first negative review is to give "fish tea rice"!

There is also the most common saying that everyone still eats the "gout set" of seafood and beer.

The first dish that came here was the Cantonese cuisine "fishing up" which is a very metaphorical dish. If you pick up the sashimi and get "successful", you will have no problem saying "there is surplus every year".

This is a "Yitou" dish that people in Guangdong Province like especially. They are mixed with sashimi and various ingredients together. The side dishes are very rich, including onions, shredded ginger, shredded tarts, etc., and they are all in a "silk".

Among them, the carrot shreds represent "good luck", and the cucumber shreds represent "eternal youth".

There are different ways to eat such "fishing" but basically everyone will pick up chopsticks together, "snap up" them, and make them into the shape of a pile of mountains on a large plate.

It is mainly lively and has its beautiful meaning - to be prosperous, make a fortune, and be rich, and be filled with mountains of gold and silver.

When two beautiful waiters served various side dishes, they said some golden sentences of "snatch up" while sprinkling ingredients, "Good luck, surplus every year, gold is everywhere, gold and jade are everywhere, good luck is the beginning, youth is forever..."

Then everyone stretched out their chopsticks to pick them up, which means that when they "company" all kinds of dishes more evenly, the scene was even more lively.

There are old fried dough sticks like Zhou Chen on the table on the young man. He knows this best when he opens a restaurant. He is very nimble and has a good speech. He is always happy in various scenes and blessings.

What do you say, "As soon as you make a fortune, you're going to be successful!

Just make money and make money!”

Three fortunes are coming!

Make a great harvest in all four seasons and make a fortune!

Five fortunes and five blessings are coming, and you will get promoted and make money!

Six wins six and six are great and good luck!

Seven stars come and shine brightly, and they will be released again!

All the best is so good at winning. Haha!

Jiujiao has been going on forever and long, and he has made a fortune every year!"

As for the tables of Bai Hanhai and Xia Mingguang, the older generation knows how to say these auspicious words, not to mention that Zhou Minghao, the chef who carefully planned today's big meal, was at their table.

The fish that is cut into very thin inside is not the freshwater fish that some places like to use in Yuhai. Zhou Minghao revealed to everyone that these fish are made of the sea fish brought by Xia Yu - Jiaji Fish.

That is, Xia Xue had named the real snapper used in the "Real Bream Continental Map" and the real snapper used in the "Real Bream Tea Rice".

It is said that the name of the Jiaji fish is quite famous. When Emperor Wu of Han was patrolling the sea, he encountered this kind of red fish that he didn't know but was particularly festive. Dongfang Shuo said that this was "Jiji fish". Emperor Wu of Han's birthday was a lucky one; then the fish automatically sacrificed itself, which means that there is a good year. Adding two auspicious things is called Jiaji fish, so this fish should be called Jiaji fish.

It is not only Chinese people who like it, but Fuso's love for real snapper is unparalleled. In the past, it was fished in Chinese waters, which represents festive and auspicious Kaji fish.

People in Guangdong Province are even more superstitious about such good luck. Grandma likes such a first dish, which is lively and festive, and is very suitable for today's new home scene.

Of course, I know that the fish sprout tastes quite good when I take it, and the fish sprout of real snapper is also particularly popular among the older generation.

Elegant, fresh, smooth, melting in the mouth, and there is no greasy feeling at all. After dipping in the sauce you like, it has a unique flavor.

The second dish after the excitement is seafood potted vegetables, which often appear in the hard dishes that people in Guangdong Province have during major festivals or wedding events.

The meaning is "reunion and reunion", which can also be said to be "full of money" and "increasing wealth and treasure". That's right! A full pot, the abalone on the top is the shape of "golden ingots".

But the basin served this time is not big, and there are mainly various other delicious seafood. If you really make a large pot, everyone will be full just by eating this pot of vegetables.
Chapter completed!