[Middle]

Cha ka

In my own home,

I drink coffee with tea,

Rock and classical music are also listened to together.

Once in Teacher Pang Ying's "He Tea House",

Accidentally caught a glimpse of a "tiger running water" jar on the antique table,

I couldn't help but think,

If you use tiger running water to make coffee,

What kind of "ding-dong" sound will there be?

The first coffee was collected from a sacred tree in Ethiopia that excited sheep. The beans in the core of the red berry, the juice extracted after baking, flows through the Middle East, Europe, America, and then reaches our Asia. Venetian merchants have made great contributions to this trend, and my only contribution is that in ten years, I have made hundreds of kilograms of coffee grounds and turned many of my friends around me into non-coffee and non-jovial.

Every time I look at the history of tea and coffee, I find it interesting. The French started drinking coffee because they thought it was a cough medicine that could prevent colds. Tea was first introduced to Europe as a commodity by the Dutch East India Company, and the first batch of tea arrived in Europe in 1610. Like coffee and chocolate, tea had to be incorporated into the medical system of the time. Teacher Pang said: "The skin is the largest surface organ. Drinking tea will get hot, pores will open, and dampness will be drained and toxins will be eliminated. The best thing about tea is to transport and transform the active ingredients of food."

Teacher Pang Ying is the most powerful tea maker I have ever seen in Jiangnan. The best example of "Longjing Tea, Tiger Running Water" I have ever tasted comes from her."Water is the mother of tea" has a beautiful interpretation at her tea banquet. Her brewing, in my heart, is art in front of me, and science is the "taste" naturally revealed by the bodies of tea guests. The coffee in my hand is quite boring, more about mathematics and chemistry. Every time I choose water, I study the extraction ability of calcium, magnesium, and sodium ions to specific coffee bean flavor substances. Behind the strictness lies the taste of "palatable". I like to brew deep-baked beans with tiger running water. It is not easy to rush out too much sodium ions and avoid making people feel slightly salty and leaving a wonderful sweetness.

Teacher Pang taught me how to drink tea. Every time I drink it, my body will sigh for me,"It's so transparent!" She said that the coffee I made also had the effect of tea, allowing "the Ren and Du meridians to open, and all 80,000 pores to open."

Academician Zhang Boli, a famous traditional Chinese medicine doctor, said that "COVID-19 is the son of dampness epidemic." After drinking Teacher Pang's tea, Zeng left a poem and praised it. Every time Teacher Pang said,"Aroma solves dampness epidemic", I listened attentively.

By chance, Teacher Pang and I teamed up to hold an "Autumn Tea Cafe" not long ago to share. I think that using the same mouthful of tiger running water and carefully brewing a cup, east or west, tea or coffee, is good to drink, and it will lead to the same goal. Many friends were surprised to see Teacher Pang making coffee or me making coffee. We are all people who are "harmonious but different" and have our own understanding of "jumping out of circles".

Our sharing meeting was arranged in the afternoon, and we gathered some loyal fans and friends. After a full meal of thick soup and red sauce, we had a fragrant Hangzhou-style afternoon tea, and everything was relaxed again. I think only poetry does not need to be understood.

Teacher Pang once told me a story, saying that in Xu Ke's "Qing Barnyard Class Money", all three hundred years of the Qing Dynasty were recorded, including politics, economy, culture, including folk affairs. There is a story in Chaozhou. A beggar went to a rich family to beg for food. He waited at the door for the rich man to come out and said, I heard that you are very good at drinking tea. Can you give me a cup? I used to be a rich man, and I drank tea to defeat myself. After drinking it, he said that the tea was good and the pot was too new. He took out a pot and found a good pot. The master was moved and said,"Please sell it to me." The beggar said that I had ruined my home. No matter how hungry or cold, this pot never left me. My wife and children are still on the street. This pot has a market value of 3000 gold coins. Can I sell you half of it? The master asked how to sell half of this pot. The beggar said that you would give me 1500 gold coins to settle my wife and children. In the future, when I came to your house to drink, the master really gave him so much money. They became friends, and the beggar often took this pot to drink tea. It can be seen that teapot is very important to drink tea well.

"Ware is the father of tea, and water is the mother of tea." This truth is also similar to making coffee.

In order to make the autumn tea and coffee party, I made my own cakes that relatively matched the taste logic of my two coffee types. Then I picked up the coffee maker of Yuori Hoshino, a craftsman who had just finished an exhibition in Japan, and went there.

Teacher Pang said,"Ordinary people eat first and drink last. They pay attention to people drinking first and eat last." My desserts with coffee require that they be light and delicious, and can bear the flavor of coffee. An almond marsa berry mocha pudding double pound cake (abbreviated as Miss Berry) served with my Black Pinocchio beans.

My other Earl Peach Mixed Berry Whole Wheat Bread (Countess for short) comes with "Brandy Master" beans.

Teacher Pang also prepared two teas and matching refreshments. A century-old tree narcissus, paired with jujube cake, perfectly interprets the fragrance of rock bones.

Wuyi Zhengyan Tea is a traditional craft of Iron Arhat, paired with Guangzhou-style mooncakes, and the structure fits very well.

There is no doubt that tea and coffee can bring health. China began to grow tea trees thousands of years ago and use tea leaves to make tea. Around 800 AD, Japan also began to drink tea. By the 16th century, tea was recorded in both Portugal and Vatican documents, which was still a blind spot in the European world.

Simply put, the East brought tea to the West, and the West brought coffee to the East. Because war and trade now meet. Thought and art, tea and coffee have existed in history. You know, in 1585, when Italians saw Japanese samurai cooking tea for the first time, they were as surprised as when they saw the first time that Orientals could eat with chopsticks. That kind of "tolerance" has brought a charming era in the East and the West.

The reason why coffee shops were popular in Europe in the 17th century is simple. Coffee shops are gathering places for progressive people to talk about literature, art and politics. People don't want to be eliminated by progressive and foreign-style social circles. Young people will also choose to meet there, just like an old-fashioned Japanese conversation: "Tao Cha?" How about a cup of tea (coffee)?

The so-called tea shops in Japan generally refer to old coffee shops left over from the Showa period (1960s), and the trend of thought is exactly the same as in Europe. Tea shops that provide coffee, black tea and other beverages, pastries, fruits, and snacks. Until Japan began to see cafes (Kashi) that operated based on the concepts of Paris cafes and "cultural salons". At that time, Western learning spread to the East, and music was the easiest to learn. In addition, there were very few young people who could afford vinyl records. As a result, Japan came into being,"Jazz eats tea" and "Famous songs eats tea"(that is, classical music eats tea). Guests can enjoy music, tea and coffee at the same time. I am fascinated by such tea shops.

A few years ago, after visiting the Okayama Art Museum, I found a shop owned by an old Rocker nearby. It was this type of tea-eating shop and its name was actually "Coffee Pavilion". When the owner was young, he played guitar and sax and formed a four-piece band. All the people who came to the store were white-haired and energetic old friends. I couldn't help but get infected while I was in it, so I sat there and ordered a few more glasses. In the "Spring Limited" coffee, there is a fragrance of camellia flowers and the retro flavor of Showa, Japan.

There is also a shop in Tokyo called "Tree of Flowers". It is said that on its fourth day of opening, Yoko Ono and John Lennon came for coffee. Thirty years have passed. One day the year before last, I chose the corner farthest from the face in the store, ordered a glass of Imagine, and let the whole of Tokyo pass by me.

Later, Japan even developed a "beauty eating tea" that provided foreign wine and foreign food and could "chat" with female waiters. This is why there is the name "pure tea eating" to let customers know whether to simply drink coffee. The same is true for the original wives in Europe who hated their husbands visiting coffee shops late at night. Coffee shops in Paris and Italy usually had special services on the second floor, and women were not allowed to enter.

When Teacher Pang and I drink together, we usually have coffee, tea, and wine. Dufour's 1685 treatise on coffee, tea and chocolate contains an illustration depicting a Turk, a Chinese and an Aztec drinking their respective drinks. The pleasant lifestyle is indeed all figured out. It is not surprising that it appears on the same table when it is delicious and delicious.

However, what is strange is that as a 57-year-old Jiangnan woman, Teacher Pang Ying still shines even though she drinks twice a day without applying powder. This is inseparable from her knowledge of drinking tea. Her teahouse often receives old tea customers. For example, during a Hennessy event, a large group of old tea customers from Chaoshan came. Teacher Pang did not avoid suspicion, but instead visited Da 'an Village, Wudong Village, Fenghuang Town, Chao'an County, Chaozhou City, Guangdong Province. White leaf single bushes. He actually drank the other party until he was stunned. Several old tea customers were amazed. It turned out that drinking from childhood was wrong!

Her unique "soup ordering method" is something Chaoshan people have never seen since childhood. Teacher Pang said: "Just like Chaozhou people adding water to meatballs, it will be very juicy and delicious, but meatballs will be very firewood without water."

"I boiled water in a transparent glass pot, boiled it on the fire, turned off the heat, and placed it on a cold stone. I point cold water, and you will find that the calm boiling water begins to boil, the molecules recombine, and when you add cold water a second time, it will still boil, and the third time it will calm down."

Teacher Pang said that a Chaoan man she admired was Weng Huidong, who wrote "Chaozhou Tea Classic-Gongfu Tea", and she did the same. Some people say that the phoenix single bush is very bitter, which has something to do with the brewing method and the grade of tea. Add 20g of white leaf single bush to the 180 ml purple clay pot, and use Yixing sand material purple clay pot. "Why not use Chaozhou red clay teapot? Chaoshan people like the teapot made of Yixing sand most when drinking tea. It is commonly known as flushing and irrigation. It should be short but not high. It can brew and leave a fragrance. The lid should be high but not flat, but it is still for the sake of fragrance."

While the four people were amazed, Teacher Pang said modestly that they were all based on the experience of predecessors. The utensils and pots were taught in the Gongfu Tea Sutra, and the water was clearly recorded by Xu Ke, a person in the late Qing Dynasty, in the Qing Barnyard Leizi Money."If you want to make tea, you must have water before you. The water boils, light it with cold water, and then boil it again. This three times, the color and taste will improve."

After the guest took a sip and felt comfortable, she went on to say,"It sounds like a conclusion. It must be confirmed by practice. To explain it in scientific language, water goes from cold water to hot water to boiling water during heating. The molecule of water is H2O. The hydrogen bonds are easy to break. When it expands when it is heated, the hydrogen bonds break and turn into macromolecular water. Until the oxygen boils, part of which evaporates. The molecular group is large and the structure is loose, making it difficult for the intestinal mucosa to absorb."

"For example, oolong tea is drunk to digest food after a meal, but the stomach is full of food and the macromolecules are filled in, which cannot be absorbed and increase the burden on the stomach. Small molecule water is like sweating pores and closing and contracting when cold wind blows. Cold water contracts and becomes small molecules before heating. During contraction, oxygen in the air is taken back. The Gongfu tea brewed in this way will be absorbed by the stomach like a sponge after being full, with a high absorption rate, and the capillaries will expand. After expansion, the peristaltic function will be enhanced, so it will burp and exhaust gas. The peristaltic function is enhanced, and the feeling of fullness in the stomach will dissipate."

I have always agreed with Teacher Pang who said,"Only by eating and drinking what you eat, drinking as much as you eat, and following the right rhythm of the teacup and diet structure can you live a long life."

She said that people in Jiangnan used to only eat freshwater fish, shrimp and rice. Today, logistics is moving on a large scale and productivity is highly developed. In the past, fish and shrimp were caught once a year, pigs were slaughtered once a year, and chickens, ducks and geese grew up a year. Nowadays, productivity is advanced, and you can kill pigs and eat meat every day. If you eat so much, you will definitely not be able to transport it if you don't drink oolong tea. "These days, there are no people who starve to death, only those who eat to death. Eat so much at noon, and there is a feast waiting for you at night. Why does the body become unhealthy when eating too much delicacies? Because eating so much high-quality protein, the body doesn't absorb it well. If it fails to absorb it for years, it will turn into toxins that harm health."

If you want to drink tea and coffee, people in Jiangnan should be indifferent. As Teacher Pang said: "Green tea with white meat is a kind of taste interaction. The rainy season is very wet and stuffy, and the aroma can enlighten you. When we eat so much high-protein, we drink weak green tea."

She said that if the feeling of fullness is gone, the strong tea will be abandoned and calcium will be lost. It is wrong to drink it from morning to night.

"There are many negative things when there is insufficient nutrition because there is not enough absorption and transformation. The same is true for drinking tea. If you drink too much, you will feel too weak. Old tea customers want it rich. However, many people eat delicacies and drink expensive Gongfu tea and Pu 'er tea, but their health is not satisfactory because they have not been absorbed or transported. Don't think that tea is expensive because it is good tea. It cannot be brewed properly and there is no way to absorb it. It will hurt in the long run. People who drink strong tea have calcium deficiency, anemia, and low blood pressure in middle age, especially in old age. Every occurrence of hypoglycemia is very harmful to the cardiovascular system. Because it is not absorbed, it will cause stimulation in the body."

Tea can be very expensive, and grain rations tea is not expensive, but after eating delicacies, Teacher Pang suggested drinking good tea. "Good tea has a rich taste. Eat rough and drink rough, eat refined and drink fine. It is the same as wine and vegetables. Only when it is well matched can you not regret it after the feast. I am often very happy when I eat it, but I regret it when I finish it, but after drinking the right tea after a meal, it will quickly dissipate." I also think that a good cup of coffee can live up to the delicious food.

Teacher Pang said that gourmets must know how to eat. Whether they are Weng Huidong, Xu Ke, Zhang Dai, etc., they can eat and drink, but they will live a long life. "Zhang Dai lived to the age of 93. Shaoxing is also a land of fish and rice. There is no one in Yuezhou who knows how to eat better than him. Yuan Mei's life of eating and drinking was written in the book "Suiyuan Food List". There is a chapter on tea and wine. When literati and bureaucrats came to eat here, Yuan Mei personally cooked tea for them. Aristocratic friends said that they only knew what good tea was. The scholar-officials did not lack good tea, but they were not good at making tea. Yuan Mei was a drunkard and a prostitute who was born out of eating and drinking. Hundreds of years ago, Yuan Mei lived to 82 years old, and Xu Ke, who used some water methods, lived to 83 years old. In 1949, China's average life expectancy was 40 years. Nowadays, technology is so developed, how can we only die? It's not a problem, it's a problem of method. The experiences of these people are worth learning from. Learn from others and not delay our own happy life."

There was a lot of information in the afternoon. The myna in front of Teacher Pang's house was singing and yawning. After the little wild cats were full, they went to sleep lazily. Our fan friends 'eyes lit up after drinking it. It seems that coffee and tea are powerful together.

After class, Teacher Pang and I ate again! "White meat, chicken, duck, fish and shrimp, paired with oolong tea, can mobilize the richness of white meat. The fish, shrimp and seafood are fresh and sweet and enhance gastric peristalsis." I was eating delicious white-cut chicken in the He Teahouse, and I was stunned to hear it.

Life is too short. Since you can't quit, let's add it!

The goddess asked

What would you like to drink?

"Don't hate things you don't understand."

--John Winston Lennon

Food Bless You!

Consultant for China International Food Expo

Producer of "God's Table"