Basic knowledge of tasting tea and coffee and drinking coffee

Coffee in the workplace must spur us to move forward and keep going. Cafes after work will not serve us so harshly, but drinking cups of black hot soup is to liven up the tongue and make the topic more interesting.

I took part in the Japanese tea ceremony twice and drank tea twice. The commentator said that their school stirred the tea in the bowl with tea pots until the tea was foaming and a thin layer of foam. Perhaps it is this layer of foam, the entrance of the tea is full-bodied and thick, especially smooth throat. If I thought of drinking Italian milk coffee at that time, it would be a desecration of this unique ancient art, but I was so incompetent. Tea and coffee, apples and oranges, are not associated with the taste, perhaps drinking espresso is a special memory accumulation, lips and tongues are always very focused when touching the foamed milk on the coffee, and the whole set of seemingly simple but complicated movements in the tea ceremony is also concentrated.

Some time ago, when I went to a tea shop in the city where the price was not cheap, I had a lot of choices of tea taste and tea sets, but I was not impressed by it. Delicious, not only the enjoyment of the tongue, in fact, there is a whole set of other. Although this teahouse wants to create an exclusive exclusive atmosphere, it is more like the way of foreign cafes nowadays.

Some people say, "Coffee time is not really for relaxation, shutdown or rest, but to disrupt declining productivity." Coffee in the workplace must spur us to move forward and keep going. Cafes after work will not serve us so harshly, but drinking cups of black hot soup is to liven up the tongue and make the topic more interesting.

Chien Li-hsiu, the tea master of Toyotomi Hideyoshi, said: "make a bowl of good tea and spread charcoal to heat evenly; flower arrangement is natural, so as to show the true appearance of flowers blooming in the field; the room temperature should be warm in winter and cool in summer." The exquisite tea ceremony teahouse is located in the courtyard, isolated from other buildings, walking along the winding path, stepping on stones, bowing its head into the room, and gradually entering in the mood. In the narrow space, the tea master boils water, prepares tea sets, and makes tea at close range. Tea guests are also familiar with the precise procedure by which the tea ceremony master removes redundant movements and experience them in silence.

I think of coffee again, this time Nanyang coffee. Passing by a noodle shop that day, a renovated old-style shop house, the old identity of the house was revealed on the two pillars of the five-foot base, the embossed character "Moon Orchid Pavilion", each with small print below, "refrigerated products" on the left, and forgot to film it on the right. I can't remember it now. It's probably "coffee and tea" or something. The horizontal plaque on it reads "fresh western cakes in season, often easy to fry". Recently, I have been looking for a coffee shop with such an early taste, but I also know that this may be the last song.

Old-fashioned coffee shop, coffee and tea is still the main, plus one or two small stalls auxiliary facade. Generally speaking, there is not much space, making coffee and so on are all within the customer's line of sight. Stepping in from the hot street, the temperature in the shop is different, some are lazy coolness from the overhead fan, some are from the heat of the sun in exchange for another kind of heavy muggy in the air, and then there is the sound of cup and plate collision. the long-distance singing of the coffee boy and the head hand, the taste of the food, the chat of the customers, watching the head hand hold up the white tin pot, and accurately pour the coffee into the iconic thick-mouthed cup. Similarly, this is also the environment and program that we are already familiar with. Sit down, no matter whether you know each other or not, don't forget to chat up one or two words with other customers when you have the opportunity, which constitutes a complete set and a very Nanyang experience.

Drinking Nanyang coffee is another taste, which is different from Italian, French and American taste. When I think of an old coffee shop that is more archetypal, I always want to go, so it seems that I have to act quickly, but it is another kind of simple style, which evokes a different association and experience with a name like "Yuelan Pavilion". Of course, after drinking two delicious teas, of course, we have to find out where else to drink. Author: Lin Renyu