To Cai Hongming, Qingyun Langyuan really looks like a Taoist temple. ◎

In addition to the red walls and golden tiles, there are carved beams and painted buildings. Various gods and immortals are painted everywhere in the hall. In some places, the big "Tao" characters are written and the Tai Chi Bagua diagram is engraved.

But it is not like a Taoist temple, because it does not worship statues, does not add fuel tanks, and does not have an incense burner to burn incense and worship. But no matter what, a woman in a Taoist robe guides the way forward, making people not think that this is a Taoist temple.

However, thinking about it makes me feel relieved.

When he was in southern Fujian, he saw a McDonald's transforming a ancestral hall where people worshipped their ancestors' tablets for generations into a store, and it was not so strange that this temple turned into a restaurant. However, he always had a problem, that is, the McDonald's sells things in the ancestral hall, aren't they afraid that their ancestors will come out to eat at night???

There is another hall behind the main hall. Qingyun did not stay here, but passed through a circular arch behind the main hall.

Behind is a foothill with green grass and green trees, and a cool breeze. From a distance, I saw a five-corner stone pavilion hidden among the grass and trees.

The group walked to the stone pavilion. Cai Hongming looked up and found that the stone pavilion was made of stone. The top of the pavilion was carved with the flying patterns of the five fairies, which were extremely simple and did not look like they were newly built.

Xin Jinrou saw Cai Hongming's expression all the way. At this moment, he was still full of doubts and said with a smile: "No need to see, this is really not a Taoist temple. However, there was a small Taoist temple here before, but unfortunately it was pushed down by the Red Guards, and later it was bought by Qingyun to build it into a business like this. The only thing that has not changed here is this stone pavilion. It was like this before, but it was slightly modified later. But speaking of this, there is no difference between this place except worship and Taoist temple, because it focuses on the Taoist concept of the unity of man and nature. So it can also be said to be a Taoist temple and a place for practicing Taoism."

Cai Hongming nodded in a clear way after hearing this.

After Xin Jinrou finished speaking, she said to Qingyun: "Qingyun, please bring a tea set and some spring water. I'll let you taste the good tea I brought today. You must have never drunk it."

"Huh, I haven't drunk it before? It's hard." Even though she said that, she took out a walkie-talkie from her pocket and asked the people below to send tea sets and spring water.

There was electricity in the pavilion, and I waited for someone to bring the things up, set up the tea set, and boil water in a kettle. Xin Jinrou took out a small round box from her pocket, then took out a tea ball from it and put it into the tea cup. Cai Hongming looked at the tea ball she took out, and his eyes suddenly widened. This is not...

Seeing him like this, Xin Jinrou couldn't help but smile.

"This tea ball smells pretty good."

Nowadays, people pursue personality and force tea leaves to be made into various shapes, such as triangles, squares, cones, ovals, circles, etc., all kinds of things, all in one go. I haven’t seen Qingyun before, but this is the first time she has met such a fragrant tea ball.

Xin Jinrou ignored her. She put the tea balls and brewed them. A stronger fragrance drifted out of the tea cup.

Fermented tea does not require all kinds of complicated procedures like fried green tea. It only needs to be washed away quickly and can be drunk.

When she poured the tea into the celadon hat cup, Qingyun couldn't wait to pick it up. After sniffing it gently, the fragrance of tea plunged into her nose. It seemed that there was not only tea in the fragrance. It seemed to be accompanied by a trace of something else, but it was like a combination made by heaven. Take a sip, the fragrant tongue was disturbed and swallowed into her abdomen. It felt like a fairy medicine, and the fragrance felt fragrant all over the body, and the whole person felt comfortable and energetic.

"Good tea." Qingyun couldn't help but praise, and I have to say that she had never drunk this kind of tea.

"The water is good." Cai Hongming said after drinking tea.

Tea pills are insect tea pulled out by the little fat worm. Of course he has drunk it, but the water is different, and it is even better than the well water on his side.

He didn't know that this water was not ordinary water.

When the ancients cooked tea, they paid great attention to using water, and they required that the water quality should be clean, lively and light.

The so-called "clear" means that it looks bright, quiet, clear, pure, and is not turbid. Because the water quality is unclean, the tea soup will become turbid. Only when the water quality is clean, without impurities, transparent and colorless can the true color of tea be revealed; the so-called "live" means water flowing from the source, rather than static water, such as pool water or pool water. Still water is easily contaminated by external objects, breeding bacteria, viruses, and pests, so it is not suitable to drink it to avoid illness; the so-called "light" means good water with a light texture and floating on the top; poor water will have heavy texture and sink on the bottom, which is what we now call soft water and hard water.

Modern science believes that those that contain more than eight milligrams of magnesium ion calcium per liter are called hard water, and vice versa is soft water.

In nature, only snow and rain water, and dew water is pure soft water. The ancients always like to use this water to make tea, but now it seems that there is really a little scientific truth.

After practice, using soft water to make tea, the color, aroma and taste of the tea soup are both good; while using hard water to make tea, the color, aroma and taste of the tea soup will change, and the color, aroma and taste of the tea will greatly reduce. The severity of the water should also include the amount of other mineral components contained in the water. For example, iron salt solution, alkaline solution, etc. can increase the weight of the water. If you make tea with water with too much iron and alkaline substances, the tea soup will also float a layer of "rust oil". Because tea contains tea polyphenols, the tea soup will turn black and brown when it encounters iron salt solution in the water.

People in the Qing Dynasty also paid attention to identifying the quality of water based on the lightness and heaviness of water, and evaluating the grade of water based on the lightness and heaviness.

According to the "Lenglu Miscellaneous Meanings" written by Lu Yitian, a Qing Dynasty man, Qianlong made a silver dou to measure the essence of the spring water, and divided the water level of the water according to the light and heavy quality. As a result, "the water of Yuquan Mountain in the capital was heavy by one liang, and the water of Yisun on the block was the same as that of the other waters: Jinan Pearl Spring is more than two cents, the under-Jinshan of the Yangtze River is more than three cents, Huishan and Hupao each weigh more than four cents, Pingshan is more than six cents, Qingliang Mountain, Baisha, Tiger Hill and Biyun Temple in the Western Mountain each weigh more than one cents. Therefore, Yuquan Water is determined to be the world's first spring, and wrote "The Record of Yuquan Water, the World's First Spring". It also measured the snow water, which was three cents lighter than Yuquan. When encountering good snow, it must be collected. However, the snow fell from the air and did not come out from the ground, so it was not included in the ranking of Pinquan Spring. The water quality was different and the proportions were different.

Qianlong distinguished the quality of water by the quality of water, which was an original idea, and also showed the Qing royal family's attention to drinking tea and water.

In addition to the quality of the tea brewed by ancient people, the water quality required for clear, lively and light, the water also required for sweet and cold taste (clear and cold).

The sweet and sweet taste of water is also called sweet and cold, sweet and fragrant.

The ancients called those who tasted good in spring water as sweet springs, and those who have fragrant air as fragrant springs. The springs are sweet and fragrant, so they can nourish people. If they are not willing to be sweet, they will lose the taste of tea; if the water is not cold, they will be astringent. Therefore, the water of the tea is required to be cool and sweet. The ancients liked to use snow water to boil tea, which means it is sweet and cold. When it comes to the cold water, the ancients recommended "ice water". In "Shi Yi Ji" of the Jin Dynasty, "Ice Water" was the first to drink it for thousands of years."

In addition to "clear, lively, light, sweet and cold", water can be divided into two categories according to its source: one is the Tianquan and the other is the Earthquan.

As the name suggests, Tianquan is the spring water from the sky, which can be divided into rain, snow, and dew.

The literati of the Ming Dynasty paid attention to the use of Tianquan. They had different evaluations of Tianquan rain in spring, summer, autumn and winter. These people believe that the best way to make tea in autumn is the rain, followed by the rain in the plum rain season, and the second is spring rain. In summer, there are many rainstorms and the water quality is the worst. They do not advocate using tea.

They also believe that when collecting rainwater, clean white cloth must be used to receive rainwater in the middle of the patio. As for rainwater flowing from the eaves, it cannot be used.

Because of the saying of auspicious snow and good harvest, the ancients believed that snow water was the essence of the grain and was the most elegant to use for making tea. The Tang Dynasty poet Bai Juyi wrote a poem: "Song of Frost and Hair, and tasted the snow water tea in leisure."

Dew, also known as "Heaven Wine", is a drink of ancient gods. "Shan Hai Jing" writes: "The dew falls from the fairy hills, and immortals often drink it." Nowadays, people often use eating clouds and clouds to drink morning dew to describe gods who do not eat fireworks. Among all the emperors of China, Qianlong paid the most attention to drinking dew. He often went to Chengde Summer Resort to escape the summer heat in summer, and liked to collect dew on lotus leaves in Taiping Lake to make tea, believing that it is better than the Yuquan water, the best spring in the world.

Although rain, snow, and dew have all kinds of benefits, today's air pollution, unless it is deep mountains and forests or places far away from urban factories, it is not advisable to drink this kind of water again.

The sky spring is the water in the sky, and the earth spring is naturally the groundwater.

Lu Yu recorded in "Tea Classic" that it was on the mountains and rivers, in the rivers, and under the wells.

Qingyun Langyuan only took great pains to make tea. Not only did he ask someone to take water from springs from various places for testing, but he also specially asked the master to make tea with water to try it out to see which water is the best to make tea. The final result was not the water taken from the famous springs in various places, but the groundwater located in an underground cave in Shennongjia and the snow water from Kunlun Snow Peak.

These water are taken on the same day and are carried here on a special plane for cooking, making tea and cooking.

Not to mention, the things cooked with tea made with this kind of water taste better, and it also has a rare sweetness. Not only water, but also the dishes, meat and rice used to cook in Qingyun Langyuan are grown by yourself. No fertilizers or pesticides are added. They are all pure natural things, so the price is naturally high.

Here, a few hundred yuan a cup of tea is the lowest consumption.

Therefore, Lai Hengchang was so sad that he saw Xin Jinrou coming here, because eating 100,000 million yuan here is nothing, and it is possible that you will go bankrupt. The rare 50-year-old wine, a hundred-year-old Moutai, and two-year-old rice wine, are all available here, not only these, but also wild vegetables from the mountains, shrimps, crabs, wild mushrooms, and fresh fish and shrimps caught in the deep sea. The chef who cooked the dishes was the descendant of Cixi who gave me the past. The chef of fresh food was also a veteran who passed down from generation to generation. He also invited top Chinese Chinese medicine practitioners in China to treat medicinal food to nourish people's bodies. The medicinal materials used were all authentic wild things.
Chapter completed!