离家不远处,有一株金桂和一株银杏,深秋时节,桂花的香气已渐渐收拢,少了金秋九月时的浓郁张烈,香气若有似无,沉厚而低调。而此时的银杳叶子,正由浅至深地开始变为金黄色。在温煦的午后,炒一碟盐银杏,泡一壶老枞水仙,刚舀出茶叶,就扑来一阵馥郁,心瞬间就沉静了下来,果然是“如梅斯馥兰斯馨”。在茶中加入几朵前几日采摘晾晒的 Not far from home, there is a Jin Gui and a ginkgo, autumn season, sweet-scented osmanthus has gradually Shoulong, less rich when the autumn of September Zhang Lie, aroma if similar, thick and low-key. At this moment, the silver-leaf leaves begin to turn golden from light to dark. In the warm afternoon, fry a plate of salt ginkgo, soak a pot of old fir narcissus, just scoop out the tea, and pour a burst of fragrance, the heart instantly calm down, it really is “such as Reis Reis ”. Add a few days before the tea in the tea picking drying