After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

He reached out, and the system automatically popped out an intricately woven bamboo basket.

Lin Fan carefully picked the most fully bloomed flower clusters from the tree.

Osmanthus flowers are delicate; even a little force can damage the petals, affecting the color and taste of the brewed tea.

After picking a small basket of fresh osmanthus flowers, Lin Fan turned and walked into the brick tea room.

On the wooden shelf in the tea room were rows of sealed earthenware jars. He picked up the one in the middle and removed the red cloth and cork from its seal.

A unique citrus aroma, aged and refined over time, wafts out.

This is aged tangerine peel for ten years.

Most of the dried tangerine peel on the market is made from dried ordinary tangerine peel that has been aged for several years, and when soaked in water, it often has a bitter and unpleasant taste.

The top-grade tangerine peel that has been stored for ten years has turned a deep dark brown with black on the surface, and the white and orange-white inside has long since weathered away and fallen off.

Lin Fan took out a piece of dried tangerine peel. It was crisp in texture, yet it exuded a kind of resilience that came with the passage of time.

I held it to my nose and smelled it; it had a rich, aged aroma with a faint medicinal scent that calmed my mind.

Having obtained both auxiliary materials, Lin Fan exited the system space.

Consciousness returned to reality. On the stainless steel cutting board in the back kitchen, a bamboo basket of osmanthus flowers and a piece of ten-year-old tangerine peel had appeared out of nowhere.

Lin Fan went to the pool to wash his hands and dry them.

The first step in making traditional osmanthus and tangerine peel tea is to wash the tea and let the peel rest.

He took a small white porcelain bowl and placed the piece of dried tangerine peel inside. He then poured in a little warm spring water.

Lin Fan soaked the dried tangerine peel in warm water for less than ten seconds before quickly pouring the water out.

This step is to wash away the surface dust of the dried tangerine peel, and at the same time use warm water to awaken the essential oil components that have been dormant in the tangerine peel for ten years.

The tangerine peel softened slightly after being soaked in water, and its originally dark brown surface developed a subtle sheen.

Lin Fan used a knife to cut the dried tangerine peel into thin strips. As the blade cut into it, he could feel the firm fibrous texture inside the peel.

Then, he took out a special purple clay teapot from the cabinet.

Purple clay is breathable and heats evenly, making it ideal for brewing teas that require slow cooking to bring out their flavor.

If you use an iron or stainless steel pot, the metallic smell will ruin the purity of the dried tangerine peel and osmanthus.

Wash the purple clay teapot, fill it with about half a pot of clear spring water, place it on the stove, and turn on a low flame.

When tiny bubbles began to appear on the surface of the water, Lin Fan put the shredded dried tangerine peel into the pot.

Keep the water at a gentle boil.

Do not boil it over high heat, as this will bring out the bitterness in the tangerine peel. Only by simmering it over low heat can the mellow aroma of the tangerine peel gradually seep into the water.

Ten minutes later, the water in the kettle gradually turned into a clear amber color.

The entire kitchen was filled with a warm and mellow aroma. There was not a trace of smoke in the fragrance; it made one feel refreshed and able to breathe easily.

Now is the time to bloom osmanthus flowers.

Lin Fan took a small handful of fresh Lingyin Osmanthus from the bamboo basket.

Fresh osmanthus flowers have a high water content. If you throw them directly into boiling water, the petals will be scalded, and the resulting tea will turn yellow and cloudy, with a significantly reduced aroma.

He turned off the stove.

After waiting for about half a minute, allowing the churning water in the kettle to completely calm down and the water temperature to drop slightly.

Lin Fan gently sprinkled the golden osmanthus into the purple clay teapot.

Tiny golden petals landed on the amber-colored tea noodles, slowly unfurling with the residual warmth.

The originally mellow aroma of dried tangerine peel is instantly infused with a cool and elegant fragrance of osmanthus.

One aroma rises, one sinks; one is thick, one is thin. Two distinctly different aromas achieve a perfect balance within the Yixing teapot.

Finally, Lin Fan went to the refrigerator and took out the jar of wild wildflower honey. He scooped out a small half spoonful and dissolved it in the tea.

Wildflower honey doesn't overpower the flavor; it only provides a subtle, warm, and refreshing sweetness to neutralize the last trace of tartness on the edges of the dried tangerine peel.

Cover the teapot with the lid and let it steep for three minutes.

In the lobby, Su Xiaoxiao was looking down at the last few bills.

It was really raining outside. The autumn rain pattered against the glass door, making a soft rustling sound. A cold wind seeped in through the cracks in the door, and Su Xiaoxiao couldn't help but shiver, pulling her hands into her sleeves.

Just then, a very subtle fragrance wafted out from the crack in the kitchen door.

The flavor was very unique. Unlike the usual aroma of scallions, ginger, and garlic in other dishes, it was a fresh, herbal fragrance that made you feel relaxed all over.

Su Xiaoxiao sniffed.

The kitchen door opened. Lin Fan came out carrying a small tray with a purple clay teapot and two white porcelain teacups on it.

"Brother Lin, what did you cook? It smells so good." Su Xiaoxiao put down her pen.

Lin Fan placed the tray on the bar and lifted the lid of the purple clay teapot.

Amber-colored tea liquor was poured into a white porcelain teacup, and steam rose. The tea was clear and bright, without a trace of impurity. A few golden osmanthus blossoms drifted into the cup with the flow of water, swirling slowly at the bottom.

"Osmanthus and dried tangerine peel tea. It's good for warming up." Lin Fan picked up a cup and handed it to Su Xiaoxiao. "Here, have some to warm yourself up."

Su Xiaoxiao accepted the teacup with both hands. The warmth of the teacup seeped through the porcelain walls into her palms, which felt very comfortable.

She lowered her head, blew on the steam rising from the surface, and took a small sip.

When you taste the tea, it doesn't have the bitterness of ordinary tea.

The first taste is the warm and sweet flavor of wildflower honey, followed by the rich and profound flavor of dried tangerine peel that melts on the tongue, and finally, an extremely elegant osmanthus fragrance rushes into the nasal cavity.

After swallowing the tea, a burning sensation immediately rose in my stomach.

The warmth wasn't as stimulating as eating chili peppers; instead, it was very long-lasting and intense. The heat spread from her stomach to her limbs, and Su Xiaoxiao's fingers, which had been stiff with cold, warmed up instantly.

"This tea is so delicious." Su Xiaoxiao finished half a cup of tea in one go, and there was even a little sweat on her forehead.

She felt that the damp and cold air she had picked up while washing dishes outside was completely expelled by this cup of tea.

"Brother Lin, should we write the name of this tea on the blackboard for sale tomorrow?" Su Xiaoxiao asked, looking at the purple clay teapot.

"Not for sale. I'm drinking it myself." Lin Fan poured himself a glass and leaned against the bar, slowly sipping it.

Although dried tangerine peel and osmanthus are auxiliary ingredients, their production is limited. If they were to be sold as a beverage, not only would the supply be insufficient, but also few people would appreciate the taste.

After finishing his tea, Lin Fan glanced at the clock on the wall. It was 4:30 PM.

The rain outside was falling heavily, and the sky was as dark as dusk. The autumn wind, mixed with moisture, rustled against the glass door.

Lin Fan put away the purple clay teapot and turned to Su Xiaoxiao, saying, "The rain is getting heavier. After you finish checking the accounts, head back to school early, and drive carefully."

"Okay." Su Xiaoxiao felt warm all over. After drinking that cup of tea, she felt as if all the chill from the whole day had been forced out.

She quickly locked the ledger in the drawer, put on her coat, opened her umbrella, and stepped into the vast rain.

Lin Fan walked to the door and turned the wooden sign on his hand to the side that read "Closed Today".

The lobby fell completely silent, with only the faint sound of the heating air conditioner and the continuous sound of autumn rain outside the window.

Lin Fan held the cup of osmanthus and tangerine peel tea, sat on the chair by the window, and looked at the bluestone slabs outside that were shiny from being washed by the rain.

The aroma of tea creates a rare tranquility that is incredibly relaxing, and the fatigue from days of intense wok-tossing in the kitchen dissipates considerably.

Just then, a very faint noise came from outside the door.