Fashion Shoes Blog

Kusaba Qingchuan exhibited his collection of tea cream, one is black, about 10 cm, width of 5 cm, thickness 1 cm, printed on the front “tea cream” the word printed on the back of the “imperial goods” word. Weighs about 15 grams, holding in his hands, feeling very light.
Next, he gently breaking off a small piece of light brown tea, cream, about 1 gram more, worth about 1,000 yuan, in an already prepared a set of blue and white porcelain bowl, the cream tea for us to demonstrate the brewing techniques.
Should first boiling water into the large blue and white bowl, spare. Then boiling water into a small blue and white bowl, into which small pieces of tea cream. Tea cream slowly melting, a smoke-like strands of light brown cream sauce, and slowly wrapped tea live block cream, cream sauce close to the bowl wall spread along the bowl wall to climb slowly towards the surface, the center towards the surface again Shoulong, slowly slide towards underwater, when the cream sauce into a maroon, the entire bowl of cream sauce on the dynamic, expanding, shrinking, like jellyfish. At this time the small blue and white bowl filled with boiling water, a large blue and white bowl, so that the heat outside the small blue and white bowl. The accelerated melting of tea cream, broth also accelerated motion of the mist. Tea cream until completely dissolved, there are still some sparkling broth fluorescent substances in gently exercise, there are four or five levels. This sparkling crystal fluorescent substance is theophylline, only a hundred years old and above will produce this fluorescent cream tea. The piece 50 years of black tea extract, no such fluorescent bulbs out.
Soaked into six small cup of cream sauce, you can drink. Entrance smooth, light tea flavor, in the base of the tongue at a moment with a surge of incense filled with date opened, the tongue Sheng Jin, refreshing aftertaste, lingering. Real enunciation Liuxiang.