The last disciple who traveled through Medicine King Valley sells goods live

The moment this picture came out, everyone watching around was excited.

Because there's a prize at each level, starting with 10 yuan for a correct answer, 50 yuan for a correct answer in the second level, and 100 yuan for a correct answer in the third level. So anyone with a basic understanding of tea would come and try their luck. The competition is free, and you might even win 10 yuan for a correct answer, so who wouldn't want to?

So there were quite a few people gathered around, and they were all people who knew a lot about tea.

But to understand tea means to understand how it is picked, made, and the types and appearance of tea. This picture is indeed related to tea, but in fact, it has nothing to do with tea.

This is not a test of your basic knowledge of tea, but a higher level of understanding of tea.

Fans were not happy either:

[No, there wasn't this question just now. Why is it that there are more questions here than others, and they are so difficult?]

[Yeah, this boss did it on purpose, right?]

[This must be a shady deal! ]

......

Just when everyone was worried about Shanshan, Shanshan said calmly: "It's "Tea Fighting Picture" by Zhao Mengfu of the Yuan Dynasty."

The host announced again, "Second level, passed!" The applause intensified, with many in the audience praising Na Shanshan's performance. Na Shanshan bowed slightly in gratitude, then gazed determinedly toward the preparation area for the third level. She knew the real challenge was just beginning.

The third level is to know people.

From just now on the stage, Shanshan had a general understanding of this level.

At this stage, you need to not only understand tea, but also understand folk customs.

Soon, there were five cups of tea in front of Shanshan.

Two mixed and three clear.

Shanshan stared at the five cups of tea in front of her, her expression focused and calm. The audience around her held their breath, their eyes fixed on her, the atmosphere tense as if it could squeeze water out of them. Fans in the livestream room also nervously watched the screen, the comments scrolling frantically, all cheering Shanshan on.

"This level is too difficult. Not only do we have to identify the types of tea, but we also have to know who brought it. This is simply testing a god!" An audience member in the audience couldn't help but whispered.

"Yeah, so many people are stuck at this level. I wonder if this little girl can create a miracle." The person next to him echoed.

Shanshan took a deep breath, leaned forward, and sniffed the first cup of tea. It was a muddy tea, a rich, gingery aroma blended with a light tea fragrance that instantly filled her nostrils. The flavor of the ginger and salt tea she'd had at the teahouse before immediately came to mind. Then, carefully examining the color of the tea and the shape of the tea leaves, she had an answer.

But at this time, everyone present was wearing normal clothes, and it was impossible to distinguish who was from Hunan Province at the first sight.

So, she looked at the second cup. This time, she smelled a unique blend of milk and tea. She took a sip, and the rich taste of the tea spread in her mouth, confirming her judgment.

"In addition to Kazakh milk tea, there is also Mongolian milk tea in China. Traditional Mongolian milk tea mainly uses green brick tea or black brick tea as the tea ingredients, and the tea flavor is rich and mellow. The milk used is mostly cow's milk or goat's milk, and ingredients such as fried rice, milk tofu, beef jerky, ghee, and milk skin are also added to make the milk tea taste richer, while also having high nutritional value and a sense of fullness.

Kazakhs in Ili and Bortala regions often use pure copper samovars, first brewing a rich Fu'er tea before gradually adding milk, milk skin, salt, ghee, talemi, and talkang, keeping the main ingredients, such as tea, milk, and salt, separate to suit the tastes of each drinker. Kazakhs in Altay and Tacheng regions typically boil water in a single teapot before adding tea leaves, salt, and milk, allowing the aroma of milk and tea to fully blend.

This cup of tea has a rich and mellow taste, with the flavors of milk and tea blending well. Because salt is added, the taste is salty. At the same time, the addition of ingredients such as fried rice, milk tofu, cheese, beef jerky, etc. makes the taste of the milk tea more rich and diverse, and has a certain sense of layering, so it should be Mongolian milk tea.

Among these five people, only this eldest brother looks Mongolian."

As Shanshan finished speaking, Mongolian music sounded on the stage, and the eldest brother performed a Mongolian dance directly on the stage. The meaning was very clear, and Shanshan guessed it right.

Afterward, Shanshan came to the third cup of tea. The tea had a refreshing bamboo fragrance, clearly related to bamboo. Shanshan had three answers in mind, but he needed to confirm them before drinking the fourth cup.

When the fresh fragrance of bamboo filled his mouth again, Shanshan was stunned for a moment, then smiled.

Then, Shanshan drank the fifth cup and laughed even more happily.

"The third, fourth, and fifth cups are respectively Bamboo Green Tea of ​​the Bulang people, Bamboo Tube Tea of ​​the Jingpo people, and Bamboo Tube Tea of ​​the Dai people."

As Shanshan finished speaking, everyone in the audience exclaimed, "No way? She actually figured it out?"

"I drank it, and I feel that there is not much difference between the three flavors."

"This boss is really inhumane. The Jingpo and Dai people both make bamboo tube tea, but they mix them together. How can we tell them apart?"

"The most inappropriate thing is that these four people are all from the south, and except for the Mongolian brother, they are also associated with tea."

"It's already difficult to distinguish the tea leaves, but how can we tell who brought them? The problem is, these people are wearing ordinary modern clothes, not their traditional costumes. How can we tell them apart?"

Even as the audience buzzed with discussion, Shanshan remained composed. She looked at the astonished audience and explained with a smile, "Actually, while all three teas have the delicate fragrance of bamboo, if you savor them carefully, you'll notice differences."

She picked up the third cup of Bulang Bamboo Green Tea, gently swirled it, and said, "Bulang Bamboo Green Tea has a more delicate bamboo leaf fragrance. The tea soup has a unique sweetness. This sweetness comes from the Bulang people's unique tea-making technique and the tea varieties they use. When making Bamboo Green Tea, the Bulang people pay special attention to the picking and processing of tea leaves, which allows the tea to retain more of its natural flavor."

Then, she picked up the fourth cup of Jingpo bamboo tea and said, "Jingpo bamboo tea has a richer aroma. In addition to the fragrance of bamboo leaves and tea, it also has a unique burnt aroma from charcoal roasting. This is because when the Jingpo people make bamboo tea, they put the tea leaves into fresh bamboo tubes and roast them over charcoal for a long time. The tea leaves fully absorb the flavors of the bamboo and charcoal, giving them a mellower taste."

Finally, she picked up her fifth cup of Dai bamboo tea and said, "Dai bamboo tea retains the aroma of bamboo leaves and tea, while also having a hint of fruit aroma. This is because the Dai people add some local dried fruits to the bamboo tube when making bamboo tea, which enriches the taste of the tea. In addition, the tea soup of Dai bamboo tea is relatively light in color and has a more refreshing taste."