Reborn: I'll Never Fail My Childhood Sweetheart Again-Chapter 402 - 158: Qin Shiqing Wants to Go Shopping for Fall Outfits
The Golden Week has arrived.
This seven-day holiday is still quite busy for Su Zelin.
The holiday started on the night of the 29th, and on the 30th, during the day, he had to work with the league secretary Shen Donghua and Luo Xi to set up the National Day promotional bulletin board.
This was a task assigned to every sophomore class by the Communist Youth League. Crafty people were good at writing beautifully, so it couldn’t be pushed away this time.
In the evening, there was a National Day themed class meeting organized by Luo Xi and the entertainment committee member Guo Ting.
However, as the class president, Su Zelin couldn’t avoid giving a speech at the meeting.
On the evening of the first of Shiyi, he had to attend the department’s welcome party for new students.
Su Zelin went on stage again to perform the song "Cannot Help It".
The youthful storm of "Meteor Garden" hadn’t swept through yet, so this was very good, there was no need to change to others.
Even though it was his second performance, it still caused quite a stir in the department, especially among the freshmen who hadn’t seen the crafty person perform before, it was as exciting as it was on May Fourth.
After October 1st, he could finally breathe a sigh of relief, but there was still a very important task on October 2nd.
Dai Chuangxing helped arrange a meeting with his old classmate, Zhejiang University Principal Zhou Fuliang.
This meeting was hugely relevant to his future network and the development of the digital store, so naturally, Su Zelin attached great importance to it.
...
Zhiweiguan Restaurant, alongside Lou Wai Lou, founded in 1913, is one of Lin’an’s most well-known restaurants, famed for "stopping to taste, dismounting at the scent".
To the east lies the bustling commercial street Yan’an Road, and to the west, the scenic West Lake, offering a prime location.
In an antique-themed elegant seat at Zhiweiguan, the aroma of tea wafted lightly, filling the room.
Preparing Kung Fu tea was just a seventeen or eighteen-year-old youth, yet his one-handed operation was already skillful and practiced.
While Zhou Fuliang and his old classmate Dai Chuangxing chatted casually, they were also secretly observing Su Zelin.
When he first saw the behind-the-scenes owner of the New Era, Zhou Fuliang was quite surprised.
Would you believe that the founder of such a lively and creative digital store would be a young brat?
Moreover, when the Zhejiang University branch first opened, the variety of witty or literary quotes on the giveaway fans, implicitly containing life philosophies and insights, did not seem like something a young person at this age and with such experience could come up with.
However, despite his internal surprise, Zhou Fuliang remained composed.
Shortly after entering, he already had a preliminary impression of Su Zelin.
He did not exhibit the youthful recklessness typical of his peers; on the contrary, he had an air of mature sophistication, weighty and steady.
Facing a person like himself, any young person who knew his identity might feel somewhat nervous and awkward.
Yet, he was able to remain calm and collected.
It was not an act.
When brewing Kung Fu tea, his hands were as steady as if they were rooted in place, his motions smooth and elegant, displaying an artful skill in tea-making, reflecting an inner calm and ease.
Not many young people like drinking tea, and even fewer understand the tea ceremony, but making such excellent Kung Fu tea was something Zhou Fuliang saw for the first time.
Zhou Fuliang also liked the tea ceremony.
Tea ceremony masters are generally people with high cultivation and excellent mental resilience.
This quickly piqued his interest in Su Zelin.
To appreciate the subtle charm of Kung Fu tea, many details must be considered.
Take teaware, for instance; a lidded bowl, purple clay teapot paired with sniffing cups and tasting cups are ideal.
Of course, the quality of the tea leaves varies.
In addition, the art of brewing is equally important.
Otherwise, no matter how excellent the tea leaves are, it would be a waste.
Su Zelin was evidently skilled in this art.
For example, he chose second boil water for brewing tea.
What is the second boil?
"Tea Talk" says: "Soup is the life of tea; when it boils like fish eyes with a slight sound, it is the first boil. When pearls appear like a linked ring, it is the second boil. When waves surge and roll, it is the third boil. The first boil is too tender, called the baby boil; the third boil is too old, called the hundred-year boil; when bubbles float on the surface and the sound resembles pine waves, it is the second boil, just right for brewing."
The general meaning of this passage is that slightly boiling, or the first boil, is too tender, lacking in flavor, while boiling too long, known as the third boil, leaves the water too old, with the oxygen and carbon dioxide depleted, resulting in tea that is not refreshing.
The second boil, between the two, boiling just right, is most suitable for brewing tea.
Moreover, the first infusion should be served within about fifteen seconds; too fast or slow is not appropriate and must be precisely timed.
There are many such details that those youthful people who drink just for freshness wouldn’t understand.
Just for this tea ceremony skill, Zhou Fuliang found that this young man could not be compared to an ordinary kid.
After the old classmates chatted for a while, the tea was ready.
Su Zelin brought three washed tasting cups, pouring the tea in succession, without creating foam, making too much noise, or spilling outside the cup, even a slight hand tremor was not acceptable.
The tea rotated, repeated three times before it was served.
In the tea ceremony, this technique is called "Guan Gong patrolling the city" and is quite meaningful.
"Dean Zhou, please have some tea!"
Su Zelin presented a cup of tea to the Zhejiang University Principal.
Zhou Fuliang nodded slightly, took the cup, and the tea soup was golden, even in color, the soup quality was smooth and rich, as he took a sip of the tea.
The fragrance was rich, the taste mellow, gradually rewarding as it was swallowed, the sweetness relishing returned, mouth and tongue moistening, the taste lingering.
"Great!"
Zhou Fuliang couldn’t help but exclaim in admiration.
The beauty of tea lies in three aspects: color, aroma, and taste.
