Chapter 259 Food Anchors in Interstellar 16

Gu Jingyu took a look at the tea leaves he picked. It looked like two kilograms. It should be enough for him to drink for a while.

After picking the tea leaves, I picked off the tea bubbles on the tea tree. The tea bubbles are round and will spring back when pressed, which looks a bit cute.

Wash the tea leaves with distilled water and put them in the dryer next to them for drying.

"After picking the tea leaves, wash them with clean water. In fact, mountain spring water was used in the ancient earth, but there is no mountain spring water in the mood era. We can't drink water in the wild, so we use distilled water instead." Gu Jingyu was cleaning while Tea, by the way, washed the tea bubbles next to it.

It took more than ten minutes to dry. Gu Jingyu turned on the photosensitive sharing in advance, and put the tea in his mouth, a bitter taste, with the fragrance of plants.

Now that the light brain has been upgraded to the advanced level, there is no need to pay to open the sensory sharing. Although the money is not much, it is also hard-earned, and it can save a little.

After eating two, he did not continue to eat it. The taste is really different from the tea bubbles from the ancient earth.

The tea he ate when he was in Lushan at that time was thick and juicy, very sweet and delicious. Although this was also sweet, the astringency was still very obvious.

Because he turned on sensory sharing, the live broadcast room had already exploded.

So this thing can still be eaten? I quickly went to inquire about the cost of two, tasted it, and the taste is not good]

It happens that my family also has this kind of plant, which is usually used as a potted plant by my family. I picked two and it tasted a little different from the anchor, and it tasted better

I'm envious, now I'm going to place an order!

Actually I think this is quite delicious.

I also ate one, but why is it a bit bitter, completely different from what the anchor eats]

Why don't our potted plants grow this, obviously they are the same variety]

Seeing the fast refresh of the comments in the live broadcast room, Gu Jingyu answered with a focus.

"Not every column of a tea tree will grow tea bubbles. This is because the fruit is not fully developed and grows after mutation. It will taste a little better when it matures. If it is too tender, it will be a bit bitter." Gu Jingyu continued, "Tea There is a thin film on the outside of the bubbles, if you eat them together, there will be a strong bitter taste, everyone remember to remove them before eating.

While chatting, the dryer has dried the tea leaves to a humidity of about 75%.

"We can start the next step when the water content reaches 75%. This step is called finishing!"

After finished speaking, he put the tea leaves in the pot, and the temperature below was adjusted to about 150 degrees Celsius. Then, with the surprised expressions of everyone in the live broadcast room, they put their hands in and stir-fry.

The temperature is not too high, and the calluses on Gu Jingyu's hands are relatively thick. The good thing is that the body has been working for a long time. If you change to a thin skin and tender meat, the whole hand will be scalded.

After about 10 minutes of frying, a faint tea fragrance came out, and the tea leaves inside also turned from turquoise to dark green.

At this time, the aroma of tea smelled very comfortable. This fresh smell made many people in the live broadcast room fascinated.

Unconsciously, the number of people in the live broadcast room began to rise slowly, and the people who left before were slowly making up.

Some people who just came in were not sure, so they looked at Gu Jingyu on the screen strangely.

What is this anchor doing, this smells so strange, smell good...

I was working overtime and immediately became overwhelmed after smelling this smell. What is this?

Could this be the tea of the ancient earth? This is a little different from what I've had before.]

[The anchors are afraid that they are not using any technology. Now more and more food anchors use technology, and they don't like watching live broadcasts here anymore]

If you don't like it upstairs, then go, and I didn't ask you to see it

Leave early, it's funny!

When all the tea leaves were in a ball, she took out a board from the side, put the tea leaves on it and shaken them away, and the steam filled his nose with the strong smell. After repeating it more than 10 times, it was obvious that the tea leaves were found. become more emerald green.

Then repeated kneading, so that he quickly became one by one. Under this operation, to prevent the tea leaves from being broken, certain techniques are required.

Fortunately, Gu Jingyu was very skilled and successfully rubbed the tea leaves into strips. It was found that none of the tea leaves inside was broken, and they were very well preserved.

After I rubbed the tea leaves, Gu Jingyu put the tea leaves into the pot again, this time without putting his hands in it to stir fry.

Turn the temperature up to about 80 degrees Celsius, and let the tea leaves slowly evaporate the water in the pot. At this time, the tea leaves have some prototypes.

When the water content dropped to about 35%, Gu Jingyu took the tea out of the pot again.

is clearly a very boring approach. It can be seen that the number of people in his live broadcast room has been rising steadily, as long as the people who come in do not go out.

Everyone was captured by this strange fragrance.

Put the tea leaves on the board, palms facing each other, four fingers slightly curved, and the upper and lower strips are arranged with appropriate force, and the strips are repeatedly rubbed.

Until the water content reached about 20%, this step took more than ten minutes, and each step had a strange rhythm. Looking at the obvious and very ordinary movements, it was particularly fascinating.

At this time, the barrage in the live broadcast room slowly began to decrease, and everyone focused on the movements of Gu Jingyu's hands.

Put the tea leaves into the pot again, the temperature is about 40 degrees Celsius, hold the tea in your hands, press the tea with both hands and rub the tea balls, and use the palm force to break the tea cord.

The tea leaves at this time are no different from the cloud tea of the ancient earth, but they are relatively moister.

After finishing this step, Gu Jingyu was covered in dense sweat, and the ventilation function in the kitchen was not turned on. It was only in this sultry environment that the best tea could be made.

Adjusted the temperature to about 80 degrees Celsius again, kept the tea leaves piled up in the pot, and then kept turning them to let the water inside evaporate.

Wait until the tea leaves can be easily crushed, and the moisture content of the tea leaves has reached about 5%. Put it in the dryer for drying.

At this time, Gu Jingyu could finally sit down and have a good rest.

After about 10 minutes, the tea leaves are very dry, take out a sieve and plug the tea leaves into pieces.

Wrap the sifted tea leaves in a small cloth and store it in an airtight jar.

Weigh it, it is only about 250 grams, about two catties of tea, can only make so little, and it takes so much effort.

used a jar to divide it into two large jars, and the remaining half was divided into more than 20 portions with a small jar.

"These tea leaves can be brewed once. After the live broadcast is over, a lottery will be held, and 19 fans will be randomly selected as gifts."

Update Drop!

(end of this chapter)