1月6日“快樂冬天”特別節目《食》

央視國際 2004年01月15日 17:24

　　內容概要:

　　今天我們要講的是"食" cuisine.在今天的節目當中,您將看到一家非常奇特的日本餐館和用水種植的蔬菜,還能跟着攝像機到鮮為人知的神秘酒窖中欣賞陳年佳釀,最後再來了解我們中國傳統的茶文化.

　　精彩片段:

　　1.貴賓壽司店

　　這裡是羅迪歐大道,它在加利福尼亞州貝弗利希爾斯市,是世界上最著名的街道之一.這裡是蒂凡尼和華倫天奴的故鄉.這條消費極高的街道還專門配備了看門人.

　　下午好, 歡迎來到貝弗利希爾斯市.

　　不錯, 你已經到了.這個看門人知道這條高檔步行街的一個秘密,那便是怎樣能在美國最昂貴,最不同尋常的餐館預訂到座位,這個餐館就是銀座壽司店.如果你執意要品嘗世界一級日式料理的話,這是最佳選擇.

　　盧戴爾蒙德菲利普斯,格溫妮絲帕特洛,雪麗克羅都來過.這裡不僅沒有公佈電話號碼,甚至連個標誌也沒有.真不知道人們是怎麼找到這個地方的,就連大廚高山正對此也是摸不着頭腦.

　　他們找他們的朋友, 找看門人,我不知道他們是怎麼發現的.

　　你別指望當天就可以預訂用餐,店舖只在大廚高山想開的時候才開,就算他同意接待顧客,你還是提早預訂才行,需要提前幾個星期.

　　這裡只有十個座位, 兩三張桌子.

　　是的, 只有十個座位.

　　當然, 他可以準備15人的餐量.不過, 你千萬不要指望僅靠自己的名氣就可以隨便混上個座位.

　　要用您的信用卡號來擔保.

　　如果你不提前取消訂餐,我們會收取每人100美元的罰金.

　　即使你排上了號, 預訂到了座位,現在又該費費腦筋了,你必須找到這家餐館.

　　對了, 它就在羅迪歐大道上,但大廚高山卻隱藏在這個秘密的角落.一部隱蔽電梯將你帶到了這個黑洞洞的廳堂,這道簡易門上的標誌告訴你,你找對地方了,即使是社會名流也要走這條公用通道.

　　歡迎來到銀座壽司店,請跟我入座.

　　想找本菜單嗎? 根本就沒有.

　　大廚高山不僅想什麼時候開店就什麼時候開店,而且他想做什麼, 就提供什麼.

　　這是一個傳統叫作"客隨主便",是由日本最古老的一家壽司店流傳下來的.

　　"客隨主便"的意思是聽從主人的安排,也就是説一切由廚師説了算.

　　這就意味着由我説了算.

　　如果你是一個新來的,那就還需了解另一個秘密,不要問你不想知道的答案的問題.

　　他們都會問我, 這是什麼?

　　我説, 嘗嘗看.他們吃完會説, 原來是這些東西.

　　除此之外,高山正還給食客定了幾條規矩.為了使你不惹麻煩,我們不妨向你透露幾條秘密.首先, 別想在米飯里加醬油.

　　你要直接吃下去,我不想看到那些小動作,這裡的規矩和其它飯館不一樣.

　　下面談一談"加利福尼亞卷".

　　我根本就不做, 不提供.

　　假設你是一名素食者.

　　一般我會拒絕的, 我會説:"你別來,我們這裡不是素食餐館."

　　今晚這裡沒有素食者,這一行人正準備享用七道大菜.

　　第一道菜上來了,不過, 你要小心正高山的另一條規矩:這裡禁止聽音樂.

　　人人都要專心致志地享用第一盤大餐,鰻魚肝.

　　吃起來像天鵝絨, 感覺就像絲綢.

　　第二道菜是金槍魚肥肉,最後加點兒鯊魚子,上面再放些烤麵包.

　　第三道菜: 魚面.

　　第四道菜: 西班牙鯖魚沙拉.

　　肚子餓了嗎?別着急, 還有四道菜沒上哪.

　　下面出場的是魚面,西班牙鯖魚沙拉聽起來不像是日本菜,也沒有經過煎炒或腌制.但高山正卻堅持説這道菜烹制過了.

　　許多餐館一再聲稱食物新鮮,我們潛入幕後去看看這裡的原料又能新鮮到什麼程度.我們發現了高山的最大秘密,在日本早上能吃到的東西,當晚就能出現在貝弗利希爾斯大廚的餐桌上,這就能夠説明這些蛤蜊為什麼還在動.

　　蛤蜊體內的血不是很多,只有一個蛤蜊的血很多,鮮紅的.蛤蜊肉通常是很耐嚼的, 對嗎?而這種不是很耐嚼的,而是松軟, 有點甜的.

　　正餐在進行,大廚高山又讓人驚奇了一把,賬單. 記住:他的飯館隨意開張,隨意給客人安排菜肴,因此賬單也當然由他開價.

　　每個人的消費在500美元到1000美元之間.

　　你沒聽錯, 是每個人.高山想讓自己的餐館成為全美最昂貴的餐館之一.今晚沒人抱怨.

　　美食是一種真正的藝術.

　　Beverly Hills, California. One of the most famous avenues in the world. Home to Tiffany and Valentino. A street so upscale it comes with its own concierge.

　　Good afternoon, welcome to Beverly Hills. You have arrived.

　　Ginza Sushiko. Greg Donovan might be your only hope if you’re in the mood for world-class sushi.

　　I’ve helped Lou Diamond Phillips, uh, Gwenyth Paltrow and Cheryl Crowe came once.

　　Not only is there no published phone number, there’s also no sign. Wonder how anyone finds this place? Even chef Masa Takayama isn’t sure how customers find him.

　　Well, they call their friend. You know, concierge. I don’t know how they find out (laughs).

　　Just don’t expect same day reservations. Chef Takayama only opens his restaurant when he wants to.

　　And if he does agree to open for you, plan on making your reservations early. Weeks early.

　　My restaurant only has ten seats, two or three tables.

　　Yes, just ten seats. Although, he has been known to cook for fifteen. And don’t think a big name is enough to guarantee you’ll be seated.

　　Oh, we need the credit card number for guarantee.

　　That if they cancel same date, we charge per person hundred dollars.

　　Let’s say someone gave you the number and you made your reservation, now comes the tricky part. You have to find the restaurant. Yes, it’s on rodeo drive, but chef Takayama has hidden it in this corner.

　　A secluded elevator takes you to this dark hall. Where a simple door and sign let you know that you’ve arrived.

　　Even celebs take this public route.

　　Welcome to Ginza Sushko. Please follow me to seat.

　　Looking for the menu? There isn’t one. Not only does chef Takayama only open when he wants, he only serves what he wants. It’s a tradition called Omakase, from one of Japan’s oldest sushi palaces.

　　Omakase is just leave up to you. Just chef’s choice.

　　He really means… leave it to me. If you’re a new customer, here’s another secret…

　　Avoid asking this question.

　　You might not want to know the answer.

　　Normally they ask me what is this? No, just try it. They, after finished I tell, oh this was from wow .

　　Maya Takayama doesn’t stop there. he has rules for his customers. and we have a few secrets to keep you out of trouble. first, don’t even think about putting soy sauce on your rice.

　　you can just straight. I don’t want to see that. you know, I don’t want people, customer do that the other restaurants.

　　then there’s the business about California rolls.

　　actually I don’t serve, I don’t serve.

　　let’s say you’re a vegetarian.

　　well, normally I say no, you know, please don’t come. this is not based on (stumble) vegetable restaurant.

　　there are no vegetarians in the house tonight. this group is getting ready for a seven course meal… as the first course arrives, you notice another Takayama rule.

　　there’s no music allowed. he wants everyone to concentrate on the first dish. eel liver.

　　tasted like velvet. just tasted like silk.

　　the second dish is Toro, or tuna fat. topped off with caviar, with a little mini toast on it.

　　getting hungry? there are four more dishes to go. next up… fish noodles. Spanish mackerel salad doesn’t sound like a Japanese dish, neither does fried corn. but chef Takayama insists they are.

　　While most restaurants claim to have fresh food, we went behind the scenes to see how fresh the hama was. And we found Takayama’s biggest secret… whatever is biting in Japan that morning is on the chef’s table in Beverly Hills that night.

　　Which might explain why these clams are still moving.

　　Clam has the uh, not too much blood, you know. Only one of this kind has the bloody. See? Red. Normally clam (stumble) is kind of chewy, right? Well, this is not too chewy. This soft…sweet.

　　As dinner winds down,

　　chef Tokayama has one more surprise.

　　…the bill. Remember.. he opens when he wants. He serves what he wants, so he charges what he wants.

　　Per person. Well between five hundred dollars…

　　…one thousand dollars.

　　Yes… per person. He likes to keep his reputation as having one of the most expensive restaurants in America. Tonight, no one’s complaining.

　　Food is, is art. Truly art.

　　2.蔬菜天堂

　　這就是安圭拉島,它位於小安的列斯群島的最北端.別因為它面積小, 就小看了它,它是眾多富豪眼中的天堂島嶼.這裡的海岸潔凈, 沙灘呈象牙色,湛藍的海水已成為了加勒比海的商標,但是, 真正吸引巨富們前來的秘密武器,卻是這裡的蔬菜.

　　我們聽説這裡蔬菜的味道跟我們以前吃過的截然不同,太棒了.

　　真是難以置信, 這些社會名流蜂擁而來竟是為了品嘗西紅柿和黃瓜.

　　我們用它做什麼呢?

　　不錯, 真的不錯, 好極了.

　　這些美味佳肴的成功秘訣就在於原材料,這些超級蔬菜比普通蔬菜更加鮮美多汁,它們是通過非常特殊的方法在島上種植的.

　　我想我們這裡是世界上唯一的擁有全自動"水植農場"的地方,它為酒店和廚房提供蔬菜和其它沙拉原料.

　　馬斯頓是這裡的總經理,他將為我們解釋這種高科技室內農場,是怎樣無土栽培這些神奇作物的.

　　"水植法"是一種在水裏種植蔬菜或其它植物的方法,水中含有注入的自然營養物質.

　　如果我抬起它,你就能看到它的根部體系,還有下面含有自然養分的水溶液.

　　這裡吸引了世界各地的頂級美食家,他們對吃非常挑剔,儘管挑剔,他們還是從數千英里之外趕來大飽口福.

　　這就是曼雅和愛德華來這裡度假的原因.

　　對我來説, 吃新鮮蔬菜很重要,因為我是素食者,我不喜歡吃噴過殺蟲劑的蔬菜,我對我吃的東西非常挑剔.

　　曼雅就是衝着水植産品來的.這裡為什麼要採用水植法呢?就不能用普通的方法種菜嗎?簡單來説, 不能.

　　要想成為世界一流的酒店,美味菜肴必不可少,但是, 貧瘠的土壤, 稀少的雨量,使當地的農作物根本無法生長.

　　只能從千里之外空運,農産品運到這裡後都不新鮮了.

　　客觀現實促進了新發明的誕生,烹調技藝的需要促成一個偉大的計劃,建立一個水植農場.

　　不久, 這個"蔬菜天堂"就吸引了好萊塢的眾多素食者.

　　在酒店剛剛開業不久,我們就非常榮幸地接待了許多社會名流.

　　客人們參觀這裡的設施,尋找着蔬菜, 水果和草藥種植的秘密.

　　事實上, 這不是土壤,盆中的白色物體是珍珠岩.珍珠岩嘛, 就跟石頭一樣.在這裡你可以感到涼空氣進來,

　　這是因為有這些紙膜的緣故.你感覺到了嗎? 真不錯.感覺不錯吧. 我想呆在這兒.

　　流淌的水使農場得以保持低溫和濕潤,電腦控制的風扇為植物提供完善的生長環境.因為溫室裏沒有害蟲,所以根本不用殺蟲劑.

　　這種農作物生長的關鍵就在於盡可能擴大平方英尺數,並使每平方英寸或英尺的産量最高.

　　水植作物生長速度快,看上去比土地種植的作物更誘人,但美食家最看重的卻是美味.

　　太好吃了.

　　COMBINE THIS FOOD PROCESSOR AND THIS REMOTE ISLAND, AND WHAT DO YOU GET? AN ISLAND PARADISE YOU WON’T BELIEVE. NEXT.

　　THE ISLAND OF ANGUILLA,

　　MOST NORTHERLY OF THE LESSER

　　ANTILLES. BUT OTHER THAN ITS TINY SIZE, THERE’S NOTHING LESSER ABOUT IT.

　　MANY OF THE SUPER RICH RATE THIS AS THEIR FAVORITE ISLAND PARADISE. IT’S GOT PRISTINE SHORES WITH IVORY SAND.

　　THERE ARE THE ELECTRIC BLUE WATERS THAT ARE A TRADEMARK OF THE CARIBBEAN.

　　BUT TO LET YOU IN ON A LITTLE SECRET, WHAT REALLY HAS THEM RUNNING TO ANGUILLA IS…THE VEGETABLES.

　　Oh, we’ve heard that the vegetables are taste like nothing we’ve had before.

　　Oh, yum, it’s great.

　　HARD TO BELIEVE, BUT THE BEAUTIFUL PEOPLE REALLY DO FLOCK HERE TO MUNCH THE TOMATOES AND CODDLE THE CUCUMBERS.

　　Oh, my god. (LAUGHS)

　　What can we make with that?

　　Oh, yum. This is good.

　　Great.

　　THE SECRET TO THE TASTY CUISINE IS THE PRODUCE.

　　THESE ARE SUPER VEGGIES, MORE LUSCIOUS, MORE SUCCULENT THAN MERE GARDEN VARIETY GREENS. THEY’RE GROWN BY THE RESORT ITSELF, IN A HIGHLY UNUSUAL WAY.

　　I think we’re the only resort in the world that has its own uh, fully automated, hydroponics farm producing vegetables and salads for the hotel and for the kitchens.

　　MARSDEN WINKELS IS THE RESORT’S GENERAL MANAGER. HE EXPLAINS HOW THIS HIGH TECH INDOOR FARM GROWS MIRACLE CROPS WITHOUT ANY SOIL.

　　Hydroponics is the art of growing vegetables in, in water, or plants in water uh, with natural nutrients that are, that are fed into the water system.

　　And if I just lift this up, you can see the root systems underneath. That’s a solution of water and natural nutrients in there.

　　THE RESORT DRAWS HIGH END GOURMETS WHO ARE PARTICULARLY PICKY EATERS. SO PICKY THEY’LL TRAVEL THOUSANDS OF MILES JUST FOR THE MENU.

　　THAT’S WHY MANYA DUHOFFMAN AND EDWARD HENWOOD ARE VACATIONING HERE.

　　Well, it’s very important because uh, for me to have fresh vegetables because I’m a vegetarian and I uh, don’t like to eat pesticides and I like to be very careful about what I eat.

　　OK, SO MANYA’S HERE FOR THE HYDROPONICS. BUT WHY ARE THE HYDROPONICS HERE? COULDN’T THE CUISINE ART RESORT JUST PLANT A REGULAR GARDEN?

　　IN A WORD, NO. NOT IF THEY WANTED TO BE A WORLD-CLASS HOTEL, ANYWAY.

　　FOR THAT, THEY NEEDED GREAT FOOD.

　　BUT POOR SOIL AND SKIMPY RAINFALL MADE LOCAL FARMING IMPOSSIBLE. SO ALL PRODUCE HAD TO BE FLOWN IN

　　FROM THOUSANDS OF MILES AWAY.

　　Nothing can ever really arrive here extremely fresh.

　　NECESSITY BEING THE MOTHER OF INVENTION, CUISINE ART HATCHED A BRILLIANT PLAN…BUILD THE MOTHER OF ALL HYDROPONICS FARMS. AND IT WASN’T LONG BEFORE MANY HOLLYWOOD VEGETARIANS HAD DISCOVERED THIS “VEGETOPIA”.

　　We’d been fortunate very early in the operation of the hotel to have a number of uh, quite high profile celebrities staying at the resort.

　　GUESTS TAKE GUIDED TOURS OF THE FACILITY TO LEARN THE SECRETS OF HOW THE WONDER VEGETABLES, FRUITS AND HERBS ARE GROWN.

　　This actually isn’t a soil. This white that you see here in the pot, this is uh, this is perlite, and perlite is uh, it’s, it’s like a, it’s like stone.

　　Over here you’re gonna feel a little cool air coming in. That’s because these paper membranes.

　　Oh.

　　You feel that?

　　That’s great.

　　Isn’t that wonderful.

　　I want to stay here.

　　There’s water flowing throughout. That’s how we keep the uh, farm cool and moist.

　　COMPUTER CONTROLLED FANS MAINTAIN A PERFECT GROWING ENVIRONMENT. AND SINCE THE GREENHOUSE IS FREE OF PESTS, NO PESTICIDES ARE NEEDED.

　　The real key to this vertical growth is to maximize your square footage and to get the most productivity uh, per square inch or per square foot that you can.

　　HYDROPONICS PRODUCE ALSO SHOOTS UP FASTER. AND LOOKS MORE TANTALIZING THAN SOIL-GROWN CROPS. BUT MOST IMPORTANT TO THE GOURMET GUESTS…

　　That is delicious.

　　3.神秘的酒窖

　　它看上去像個簡易的農場小屋.再仔細瞧瞧,在這個簡陋小屋的下面是世界上最秘密, 最安全的隱蔽所,一個倉庫般的核彈掩體.

　　如果你遭到了襲擊,你想保護的是什麼?你的孩子?還是家庭相片?那些美酒該怎麼辦?

　　那可不是個小數目,信不信由你,這個核彈掩體被用來儲藏一些美國最有價值的葡萄酒,價值高達2千萬美元.想進去參觀這個隱蔽所可不容易,穿過這些吱嘎作響的木頭門後,你將需要一串秘密鑰匙,一組密碼,和轉動12噸重鋼輪的力量.

　　酒窖在地下15英尺處,面積有1萬平方英尺,頂厚達9英尺.

　　在這裡你所看到的與1962年時的情形完全一樣,什麼都沒有碰過,整個設施也沒有清理過.

　　這個庇護所能成為葡萄酒窖,決不只是因為它大.

　　這個系統的每一部分都設計成雙份,一旦出現電力中斷,備用的柴油發電機就可以無限制地提供電力.

　　這裡沒有什麼灰塵,這表明有空氣過濾系統,而且其工作非常高效,它看上去就像是為儲存葡萄酒而建造的.

　　這些葡萄酒到底是誰的?

　　傑德沒有説,他保護這些葡萄酒,併為其所有者的身份保密.

　　説到我們顧客的背景,我們只想和這些設施一樣保密,我只能説這些酒的收藏者大多數是全球富豪排名前100名.這是1961年的拉伕提羅斯徹爾德,一種大酒瓶,就其價值來看, 它已經是獨一無二的了.

　　其主人擁有30箱這種酒,如果他在300英里之外度假時,決定要一瓶酒怎麼辦呢?

　　我們這裡有個直升機機場,如果有人時間緊張,要趕到馬撒葡萄園度周末,他們就可以到這兒來拿走自己的葡萄酒.

　　不要忘記, 豪斯瑞奇酒窖是世界上唯一可以經受核攻擊的葡萄酒窖.酒窖的管理人員説,如果出現核爆炸,

　　所有賭注將一掃而空.

　　他們説出了事可以躲到這兒來.我説是的, 你知道嗎,如果你到這兒來,我可能正喝你的葡萄酒呢.

　　This may look like a simple farm shed, look again. Underneath this humble shack is one of the most secret and secure hideouts in the world… a warehouse-sized nuclear bomb shelter.

　　If you were under attack, what would you save… your children? Family photos? How about wine? Lots of wine. Believe it or not, this nuclear bomb shelter is used to store some of the most valuable wine in the united states… up to twenty million dollars’ worth.

　　Getting in to see this secret stash isn’t easy. Once past these creaky wooden doors you’ll need a secret set of keys, the confidential combination, and the strength to open twelve tons of steel.

　　The vault is fifteen feet below ground, and it’s ten thousand square feet, and has nine foot ceilings.

　　Basically the facility can withstand anything but a direct nuclear attack.

　　Nat sot – jed benedict

　　What you see in here is as is in 1962. Nothing’s been touched. The whole, entire facility.

　　Nothing’s been cleaned.

　　Just in case you want a little cheese and crackers with your wine service, the original survival rations from the 1960’s are still on the shelves… six months’ worth. Some of the rare wine stored here are even older.

　　We do have some really rare wine. When i say really rare wine uh, fifty year old bottles.

　　Seventy year old uh, sauternes, and they are let’s put it this way, extremely valuable. Irreplaceable.

　　Size isn’t the only feature that makes the hideout a desirable wine cellar.

　　The system was designed to have dual redundancies in everything. and in the event of a power loss is a back up diesel generator that’s available to provide electricity indefinitely.

　　Nothing’s really too dusty, which is an indication of the air filtration system and how well it works. Essentially, it looks like it was built to be a wine storage facility.

　　Who’s wine is this, anyway?

　　Jed’s not telling. He protects the wine and the identities of the owners.

　　As far as our customer base is concerned, we kind of want to keep that in the same spirit as the facility, which is secret, private and exclusive. I will say that the majority of the individual collectors are fortune 100 senior executives. This is 1961 lafette rothschild. It’s a magnum, and it is pretty much irreplaceable as far as value’s concerned.

　　The owner has 30 cases of the stuff. And if he decides he wants a bottle while vacationing three hundred miles away?

　　We have heliport capabilities at the facility, so if someone is in a bind and they’re on their way to let’s say martha’s vineyard for the weekend, they could easily just pop in and grab their own bottle of wine.

　　All this and don’t forget, horse ridge cellars is the only wine cellar in the world that can withstand

　　But Jed and Amy benedict say, if that ever happens, all bets are off.

　　They said, this is great, you know, now I can come up here if we ever have some sort of incident, and i said, well, you know what? If you come up here, I’ll probably be drinking your wine if there’s some sort of incident .

　　4.茶道

　　在香港這些摩天大樓的後面,我們找到了一家小店舖,它是中國傳統文化的縮影.如果你認為這裡賣的是珠寶,或者藝術珍品的話,那麼就再想一想.這是一家茶店.

　　這種茶葉有四種味道.

　　除了水, 人們喝得最多的就是茶.茶起源於中國,大約出現在公元前2700年.傳説風把茶樹葉吹進了一個開水鍋裏,茶成為中國人的日常飲品,還發展出完整的茶道.而今, 熱衷於飲茶的人士在香港想買到獨一無二的茶時,便向顏先生諮詢.

　　店主告訴我們,實際上有三種茶:紅茶, 綠茶和烏龍茶.它們的生長條件, 發酵期和生長時間都不相同.

　　顏先生還説,中國的茶葉多達2000種.

　　要想以香港人的方式體驗香茗,就得按照中國古老的茶道.茶道的步驟極為複雜,我們只好讓顏先生給我們示範茶道的各個步驟.

　　首先, 他把茶杯加熱,並且仔細地清洗.

　　我們把這種清洗茶杯的方法稱為"獅子滾繡球".

　　茶壺內放進名貴的茶葉後,他運用獨特的技藝,先把熱水澆在茶壺表面,然後慢慢地轉着圈把水注進茶壺中間,這種方式能讓水滲進茶葉.他耐心地等待茶壺外面的水幹了,然後才開始沖茶.

　　倒茶的時候要按照圓周順時針方向倒.按照禮儀,他應該倒出茶壺裏的最後一滴茶.喝茶的時候也是大有學問的,啜飲是可以的.在喝茶時不能露出嘴.中國人是非常含蓄的,如果你像這樣拿着茶杯,在你把茶杯舉到嘴邊喝茶的時候,你的手指就會自然地遮住你的嘴.

　　現在你已經對茶道略有了解,但你能分辨出名貴的茶葉和普通的茶葉嗎?這些觀光者能.

　　他們比較了三種茶,這三種茶的價格不同,從每磅45美元到700美元不等.

　　這是第一種,是第二種,這是第三種.

　　我喜歡二號.

　　我選一號, 我覺得一號最好.

　　我選一號,有水果味道, 有點像黑櫻桃.

　　你酒喝得太多了.

　　他們有人選中最貴的了嗎?

　　她選對了.

　　這是第一種, 每公斤1600美元;第二種每公斤600美元;第三種每公斤100美元.

　　這個第一, 這個第二, 這個第三.

　　你説對了.我中頭獎了.

　　Hidden behind these monolithic

　　icons of modern architecture, we found a tiny shop which holds the key to chinese culture.

　　If you think it sells jewels or maybe rare art… think again. This store is selling tea.

　　This tea can give you four different flavors.

　　Tea is consumed more than any other liquid on the planet except water. The familiar drink originated in china in 2700 bc, when according to legend some tea leaves blew into a pot of boiling water. It became a staple in china, complete with elaborate rituals.

　　Today, wealthy aficionados in hong kong consult master tony When they want a unique brew.

　　The master told us there are actually three types of tea: black, green and oolong.Each one is distinguished by growing conditions, length of fermentation and age of the leaves.

　　According to master ngan, there are about two thousand different original teas in china.

　　To experience this tonic the hong kong way, you need to perform the ancient chinese tea ritual…. one so intricate and detailed, we had to convince tea master tony to share the secret steps with us.

　　First, he warms up the tea cups and delicately rinses them.

　　The way of rinsing the cup is called the lion rolling the ball.

　　After adding the costly tea leaves, the master uses his special technique of pouring hot water on the outside of the pot first. Then slowly, in a swirl, he circles into the center. This helps the water seep into the precious leaves. The master waits patiently for the outside of the pot to dry. Only then, and not a moment sooner, will he finally pour the tea.

　　And the way to pour the tea is in a circular motion. Clockwise, and the etiquette is that he should, yes he should pour 'til the very last drop.

　　There’s also a secret to drinking this special brew. Slurping is acceptable. Showing your mouth while drinking is not.

　　The Chinese people very modest. And when you hold the cup in such a way, and when you actually bring it to your mouth to drink and the fingers will actually obscure the view of your mouth.

　　Now that you know the rules, do you think you could tell the difference between one of the master’s most expensive teas and an average blend? These travelers do.

　　They compared three teas, ranging in price from seven hundred bucks a pound to forty-five dollars a pound.

　　It’s one. It’s two. This is three.

　　I prefer the number two.

　　I chose the first one. I thought this was the best.

　　I chose number one. It was wonderfully fruity with just a hint of black cherry.

　　You’ve been drinking too much wine.

　　Tea number one is a little over seven hundred bucks a pound. Tea number two is almost three hundred per pound. And tea number three is a measly forty-five dollars per pound.

　　Did any of them pick the pricey blend? She did.

　　Ah, one, two and three.

　　There you

　　I get the jackpot.