now every 200 m. problems with olympic venues. the head of the subjudo federation criticized the arena where the competition is to take place. there are not enough flooring boards, there is too much dust. our judaists fight with bass in kimanos. we have to find a way to get less dust into the room by saturday. athletes complain about safety. a few hours before the opening ceremony, brazilian football legend zico was once again robbed of half a million dollars. they took it away. watches, jewelry and money, just when it seemed that things couldn’t get any worse maybe meteorologists are predicting a downpour, which threatens not only to spoil the opening ceremony, but to call into question the triathlon competition in the seine river; as you know, with rains, infrequent amounts from the city sewer enter it, there is a risk that instead of victorious emotions, the olympic water will give a bouquet of infectious ones diseases. alexandra perfilyeva, lead.

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if you don’t have a card, order a free alpha debit card, it’s not just profitable, alpha is profitable. every year china produces 3.5 million tons of tea, which is almost half of the world's total, and from china. not only do they produce more than anyone else, they themselves drink more tea than anyone else in the world and export it, including to russia, where the number of tea lovers from the middle kingdom is only growing, this is china with alexander baletsky and one of its main symbols - tea. it’s early

morning, it’s not yet swelteringly hot and it’s time to go collecting. “we leave at 5 am, sometimes earlier, look how clean the air is here, but by lunchtime we still can’t breathe, it’s hot, so we rest for a couple of hours, and then we continue collecting hours up to 4-5, this is fuding, the birthplace of the most famous and , as it is considered, the best white tea, this is a miracle, ani tea, what buds, leaves, the most beautiful thing that nature could create." in the sun, if you look closely, cascades of tea terraces, turning silver, you see the leaves, on their tips there is such a silvery fluff in the orsinki, and the same silvery tips of the leaves, thin as needles, this is the youngest tea, it is collected in early spring, with deft movements of the hands the tea leaves

are sent to the bag, here everyone works village, but for jan qun it is also a family business. everything harvested from these slopes goes to her sons' factory, and junior jen wei jo shows how new technologies can speed up sheet drying without sacrificing quality. it’s like an artificial sun, and here the necessary humidity, temperature, light are maintained, you can, of course, dry it the old fashioned way, but it takes longer, and essentially everything is like in nature. 8 years ago they decided to turn the village area into a manufacturer. environmentally friendly tea in the middle kingdom, everything worked out when in 2016 we came to these slopes, all the tea trees were eaten away by insects and produced almost no harvest, we planted everything around with rapeseed and peach trees, it turned out that this is the best that nature has come up with for pest control, no fertilizers, pesticides, herbicides can compare with natural

means that, on the one hand , attract beneficial insects, and on the other hand also... cleanse the soil of harmful metals. drinking tea in china began before our era. the oldest tea leaves discovered in shandong province during excavations for burials jou dynasty. then, however, it was more considered a medicine, an everyday drink; tea most likely became available during the han dynasty. but tea culture is believed to have finally taken shape closer to the seventh and tenth centuries. it was then that the famous tea canon, the first treatise in history, was written. and... tea and tea parties. in general, of course, it’s a very monotonous job, and when you do it for several hours in a row, it’s very exhausting, so you just need to have tremendous patience, but in general it would seem that little a leaf, but for the chinese it’s a whole world, it ’s not just tea culture, it’s a whole

tea philosophy. that's it, you definitely need to feel all the shades. a narrow, high cup, wanxia bey, to catch all the subtleties of the aroma, a wide chaby to enjoy the color and taste, drinking tea as a high art, this is how the gumfucha tea ceremony is translated from chinese. for us, this is a belt of harmony, just as yin and yang complement each other, here too. taste, smell, atmosphere, this is how a unity of peace is created, as for everyone ceremonies, there is a special attitude towards the teahouse in china; it is not customary to rush. first you need to get acquainted with the tea, look carefully and smell it. the first brew is drained, the dust is washed off from the dry leaves, only

then the tea party itself, one cup, the second , the third, the twentieth, the chinese drink every cup this way, yes, i probably do it very loudly, but that doesn’t mean that i do that -it’s ugly or uncultured, that’s why... all the notes of tea, its richness, and this is a whole ritual, who, where and how will sit, in which direction of the teapot the spout is pointing, in no case in

side of the guest, and you need to pour strictly counterclockwise, this art in china is taught over the years, sometimes the ceremony can be like this one in sachuan province, or a circus performance, or elements of chinese martial arts, but definitely... a unique technique . this tea brewing technique imitates the various movements of dragon dance, conveying the sensations of soaring patrons of the heavenly realm. it brings the spirit of the dragon and zen philosophy. in general, in order to catch zen, the chinese came up with all these ceremonies. the external appearance of tea trees is almost are different. bel it will be green, red or black tea, it all depends on the degree of subsequent fermentation of the leaf, though. sometimes it doesn’t ferment at all. many people associate chinese tea with such pancakes, called bencha, they can be 400 or 500 g, but the traditional gold standard is exactly 357 g. the tea is poured into a special

form, then steamed, pressed, and dried in special round bags . the most revered green in china is the unfermented one. and the most famous, perhaps, is lunzinzin, which is collected in near lake xihu. now, more and more often you can see the following picture: special robots drive around the tea terraces, they collect tea no worse than humans, and certainly faster. he can move between bushes as freely as a human and can detect buds that are hidden by others. leaves, approaching them from different angles. such a worker is not afraid of the midday heat, and the electronic eye, the scanner does not blur, in 2 seconds it identifies and

carefully cuts off the leaf along with the bud, but for one kg of tea, such leaves are needed approximately 80,000. known to every shuttle traveler of the post-soviet space who has at least once been to china, the district of ulu, the kingdom of consumer goods, where there is bed among the sneakers.

you can’t even imagine this, so yes, try it, buying even a small bag can take a whole day. after the pandemic, trade went mainly online, while its volumes grew, entire tea trains are sent along the so-called new tea route from the city, the name of which the whole world learned at the beginning of 2020. about wuhan in russia, however, as a the wuhans recognized russians back at the beginning of the 15th century, because it was from here that the famous tea house began. the path to europe, which was 70% controlled by russian merchants, is now on the embankment in wuhan, a monument to them. green tea has not taken root in russia, but

black tea, which is actually called in china. red has not only taken root, but also grows beautifully in sochi. here it is the birthplace of the chinese chayakimun closest to russians, here it is called qimen huncha, that is, red tea, heroic gate, anhui province is barely considered here at all isn’t it the most tea-like, because three of the ten best chinese varieties are from here? keemun, also known as cemen, is the only red tea awarded imperial status in china; its study here is approached with all scientific precision. all tea differs in shape, in leaf structure, you see, here are the pointed tips, the head of the oldest tea research institute in china, professor wang , specially brought samples from sochi to find out their dna. we have been working with a scientist from sochi for a long time, and it turned out that tea culture in russia is also very developed, the keemun that grows here has the same taste, the same color, but the aroma is completely different, and we want to understand what influenced the tea genome. freshly cut

leaves are poured with liquid nitrogen and ground into powder. now this is the material from which we will get the extract. the extract will be run through dozens of devices using hundreds of parameters, a full chemical analysis, again an important indicator is the aroma, here it is fruity, with a floral tint. you feel it, right? in china , it is believed that it has an amazing ability to enhance beneficial properties.

here clones are organized everywhere, peasants hand over everything they collected to wholesalers and representatives of large tea companies, and here exclusively local varieties, leaf to leaf, weight in china is measured not in kilograms, but in dzin, one dzin is 500 g, half a kilo, and the price tea per day varies from ten yuan to several thousand and even tens of thousands. the most expensive tea in the world is dahun pau, a fermented moon tea, the price per kilogram reaches 1.5 million dollars. all because the petals are very rare, they grow in a single place in fujin province, manufacturers literally pray to them. zen yongzi, the owner of a large tea brand, also starts his morning with prayer. so, mr. zen believes, things will continue to go uphill. yes, hunpau, his factory may not produce it, but what is packaged here is sent to north america, to the south, to europe, it turns out. that

chinese tea is also something like the soft power of heaven. probably, if the west drinks more of our chinese tea, and at the same time immerses itself in our tea traditions, then it will understand china better. it is, of course, very difficult to fully understand, and some brand had to adapt it to the tea taste of foreigners, which is very different from chinese, but zen yun tzu does not despair of tea culture. instills modern means, experimenting with flavors and aromas. so, in my opinion, you need to add more peach and milk. and expanding the line of the now popular bubble tea, cold fruit and milk tea with topioka jelly balls, also a chinese invention. and may young chinese increasingly prefer ceremony of a transparent plastic glass on the run, this does not

affect the love of tea in any way, it is in the sky. like the tea itself, just as strong, a dam broke on the kiolim reservoir in the chelepinsk region, destruction. the operational headquarters stated that in the flood zone there are the settlements of kiolim, mukhametova, karasaeva, baydasheva and saktaeva, about 200 houses in total, local residents need to be prepared to evacuate, in the near future it is possible to turn off the water supply in the karabazhi urban district, they are working at the scene of the emergency employees of the ministry of emergency situations, we

we keep an eye on what's coming. we will definitely return the information.