In the autumn of Qianlong fifty-one years, Yuan Mei came to Wuyishan at the age of seventy. This Wuyi Mountain is located in the southwest of Chong 'an, Fujian Province and the northwest of Jianyang. It is close to Chongxi, with an altitude of over 1000 meters. Mountains stretch for hundreds of miles, with 360 peaks and 72 unique rocks. It is said that the immortal Wuyishan lives in seclusion here, hence its name. Yuan Mei, regardless of his age, has been thinking about Wuyishan. Accompanied by his family and his first son, he enjoyed the flowers and scenery. He saw cliffs, streams, nine mountains, mountains, ups and downs, beauty and beauty, and elegant scenery, which really deserved the name. On this day, I came to the Tianyou Temple, which was full of people. This temple has a unique significance. There are monks and Taoists in the temple. Monks and Taoists live in harmony, believe in their own gods, read their own classics and go their own ways. This road has become a local scene. Because of this, people who seek immortality and worship Buddha are in an endless stream. Monks and Taoists in the temple learned of the arrival of the famous Yuan Mei and rushed to entertain them. Some Taoists also presented special gifts. The old man held the pot for a long time, but there was only one or two cups at most. Yuan Mei took the cup in his hand, smelled it first, then tasted it, sipped it slowly, and suddenly felt relaxed and happy. He didn't realize that he was pouring a glass of product. Sure enough, it was fragrant and fragrant, and the rock rhyme still existed after three consecutive soaks. He couldn't help but praise again and again: good tea, good tea. Later, I asked Chang, this tea is different from the tea I drank the other day. The Taoist priest said: Mr. Wang drank the first-class cockscomb flower of Wuyishan tea today. This kind of tea is a rare variety with elegant aroma and high fragrance, and its output is very small. Yuan Mei was very happy to stay for three days. He drinks tea and chats with Taoist priests every day, and writes down Wuyishan travel notes and many poems.

Yuan Mei used to have a bad feeling about Wuyi tea, because his taste was very strong. Wuyishan tried fine products for the first time, which completely changed his view. Although Longjing is elegant, it tastes lighter. Although the quality of Yangxian tea is good, its charm is not enough. Compared with Guiyu and Crystal, they have their own advantages in quality, and Wuyi tea is famous in the world. In addition, it is also related to the method of making tea. Wuyi rock tea was also considered bad before. There are four famous products: Dahongpao, Iron Lohan, Shuijinggui and Baekje Pass. Generally, squires and businessmen drink pot lamps, bowls and other tea sets. In Wuyishan, Yuan Mei is a famous kungfu tea, which can only be enjoyed by literati and Taoist priests in ancient temples. Farmers use large porcelain pots to make tea, and some places will catch fire in the morning. Grab a handful of tea, put it in a ceramic crock and simmer it at the door of the stove. The best way to drink oolong tea is to use congou tea, which is very particular. The tea set used is called Tea Four Treasures, which consists of a pot, a cup, a pool and a stove. After the tea leaves are soaked, observe the color of the tea leaves and smell them in a fragrant cup. Don't swallow the tea soup at once, but inhale to make the tea soup roll in your mouth, make it fully contact with the tip of your tongue, chew it slowly and enjoy it, so that you can enjoy the delicious food and drink a small cup of tea as a product. In Tang Dynasty, Lu Tong Yu Chuanzi was a famous tea drinker. He has left seven bowls of tea poems, which have the beauty of one-way tea-eating: Chai Men has no vulgar guests, the halter of the gauze hat blows itself, the blue clouds keep blowing, and the white flowers float on the surface. One bowl moistens the throat, two bowls are lonely and stuffy, three bowls are poor, but there are only five thousand volumes of words, four bowls of light sweat, and all the troubles in life are scattered into the pores. Five bowls of light muscle, six bowls of fairy dust, and seven bowls are not allowed to eat, but I feel that there is wind blowing under my arm and Peng Caishan is in the direction. Yuchuanzi wants to ride this cool breeze home.

Good tea needs good water. Cha Sheng Lu Yu defined water as a mountain spring, with the river as the top and the well as the bottom. The ancients listed the famous spring as nineteen famous springs, and Gan Long also loved tea in Qing Dynasty. His old man also made a special silver bucket to reevaluate the world-famous spring water. Finally, Yuquan Mountain and Lengquan ranked first in the world, Baotu Spring and Huishan Spring ranked second, and Tiger Living Water ranked third. Yuan Mei loves tea and knows the importance of water. He once said: if you want to smell good tea, you must hide the water first, but the best water in the water is Yuquan and Huiquan, although good. Unless the royal family specially set up a station waterwheel to transmit spring water, how can ordinary people get it? It doesn't matter, people have the ability to collect and store the rain and snow in the sky, but the rain and snow that just fell is a little dry and spicy, so it must be put in the water tank to nourish the water. After a while, the taste of water is sweet, and a dream of red mansions will turn into 4 1 Miaoyu. The water used to make tea is the snow water swept off plum blossoms that have been preserved for five years. In short, it is beautiful to choose clear, light, sweet and elegant water. If you have good tea and good water, you can also cook it. Otherwise, the color and taste of tea will be completely changed. Pei Zhongcheng passed by Jinling and took the garden to visit Yuan Mei. The old friend is glad to meet him. Yuan Mei made tea himself and put the spring water in a heart-piercing jar. This jar is very special and has a bulge in the middle. You can make tea as soon as the water bubbles. If boiled for a long time, the taste of water will change. If boiled repeatedly in the bubble, the tea leaves floating on the surface will taste bad. This is really an experience. The temperature of tea directly affects the quality of tea. Generally, 80 or 90 degrees is appropriate, and it is also forbidden to use repeatedly boiled water. Pei Zhongcheng told everyone when he went back: After drinking tea for so many years, he only had a good cup of tea at Yuan Gongzi in Suiyuan yesterday. Later, this incident reached the ears of Yuan Mei, and Yuan Mei sighed: Pei Zhongcheng is from Shanxi, so it is very difficult for him. Now, officials and others are trying to make tea. Tea is as bitter as medicine, its color is like blood, it's too tacky, and it's expensive and elegant. Yuan Mei's favorite is Longjing tea in his hometown of Hangzhou.

After Yuan Mei went to Wuyi at the age of 70, he once said that he had tasted all kinds of tea in the world, and white tea was the first in Wuyishan, followed by Longjing tea. Yuan Mei's ancestral home is in Hangzhou, and he visits his ancestral graves every Qingming Festival. He saw green shoots of camellia everywhere, and the person in charge of the grave brought a cup of tea. The water is green, and it is absolutely fragrant and refreshing to take a sip. This kind of wild tea is not available to ordinary people. Not far from Longjing Village. Longjing is not so much a well as a spring. Its original name was Dragon Red. It was discovered as early as the Three Kingdoms period. Spring water gurgles out of caves and valleys all the year round. There was a drought in the Ming Dynasty, and the villagers dug up a stone in the spring, which was shaped like a dragon, so it was called Longjing. They once named the 18 tea tree in front of Longjing Temple in Gong Hu as Royal Tea, which made Longjing Tea famous far and wide, and West Lake Longjing was famous for its green color. Tea and Zen have always had an indissoluble bond in China culture. Through drinking tea and meditation, we can feel life, purify our souls and enlighten our wisdom. Before picking tea, the ceremony of opening tea and sprinkling Zen tea before picking should be held in accordance with Buddhist rituals. Longjing tea is very seasonal, and time determines the quality of tea. There is a saying that picking tea three days early is a treasure, and picking tea three days late becomes grass. After the initial shock, the tea picked before Qingming Festival was called Qianming Tea. Because the bud looks like lotus plumule, it is called lotus plumule. Qianming tea is the best in Longjing tea, and its output is extremely precious. Before Grain Rain, before picking in long summer, it was called Sanchun tea. At this time, the tea buds are very big, and there are two petals on the leaves, two leaves and one bud, which look like the tongue of a sparrow. When the tea is picked within one month after the third spring, it has been sliced and attached with tea stems, which are called stem slices. The quality is not as good as the former, and it is also called spring tea. Yuan Mei said in "Tea Menu with Garden": Tea before rain is as green as jasper, and Tibetan spleen. Although lotus plums are valuable before tomorrow, it is better to use them more easily. In addition to West Lake Longjing, Yuan Mei also likes to drink Changzhou Yangxian tea and Dongting Junshan tea. In addition, Lu 'an melon slices, Junshan silver needle, Huangshan Maojian tea and Huoshanmei slices can also be drunk.

Suiyuan Cuisine: Pot-stewed Tea Egg Noodle Tea

Luwei: Luwei is not common in the south. Yin Wen Duangong brought one back from Beijing for Yuan Mei to taste, but he was worried that it would be stale from a distance. Yuan Mei asked the kitchen to wrap it in tea and steam it together. Yin recognized that it was the first time to steam deer tail like this, and the taste was really different. The best place is the upper end of the tail, commonly known as pulp.

Tea eggs: Each egg looks old when boiled a little, but looks tender when boiled for a long time. One hundred eggs, one or two pieces of salt, can be used with coarse tea leaves, burning two incense sticks for one degree. If you boil fifty eggs, you only need five yuan of salt. But the cooking time cannot be reduced.

Noodle tea: Boil rough tea leaves into juice, then mix the tea juice into fried noodles, add sesame paste or milk, add a little salt, or don't add milk and milk skin.