Boiling tea directly in a pot was the most common method of drinking tea in China before the Tang Dynasty. Lu Yu's craft has been introduced in detail in Tea Classic. Generally speaking, cakes and tea leaves should be ground for use first. Then start boiling water. Put the selected water into the kettle and boil it with charcoal fire. But it can't boil completely. As long as fish-like blisters are slightly exposed, add tea powder. Tea and water are integrated, and foam appears when boiling, which is a small camellia and a cake is a big flower, both of which are the essence of tea. At this time, scoop out the foam cake and put it in a cooked jar for later use. Continue to cook, the tea and water further merge, and the waves roll and surge, which is called three boiling. At this time, the foam cake poured out during the second boiling is poured into the pot, which is called "saving boiling" and "nourishing China". When the essence is even, the tea soup will be fine. The water and tea in making tea are measured strictly according to the number of people. After the tea soup is cooked, it is evenly poured into everyone's bowl, which means both rain and dew and sharing joys and sorrows.
Order tea
This method was used to fight tea in the Song Dynasty, and it was also used by tea people themselves. At this time, tea leaves are no longer boiled directly in the pot, but the cake tea is first crushed and put into a bowl for later use. Boil water in a kettle and pour it into a bowl when it boils slightly. But tea powder and water also need to be mixed together. So he invented a tool called "tea basket". A teapot is a tool for making tea. They are made of gold, silver and iron, and most of them are made of bamboo. Scholars call them "tea-stirred boys". When the water rushes into the tea bowl, it needs to be hit hard with a tea basket. At this time, water and milk blend together, Zhejiang foam is flying everywhere, and it is like a pile of clouds and snow. The quality of tea is judged by whether the bubble appears quickly and whether the waterline appears slowly. The foam is white, and the water feet are exposed late and do not come loose. Because of the fusion of tea and milk, the water quality is sticky, so drinking it is called "biting the cup". Tea people use this to compare the outcome. The winner is like a soldier's triumph, and the loser is like a general hanging his head, pinning his hope for life from tea and increasing his courage to fight. Nowadays, people drink one cup and one bowl at a time, so it is naturally difficult to understand the fun. Ordering tea was still popular until the Yuan Dynasty. That is, you don't need cake tea, just use the prepared dry tea to grind powder. At present, the method of making tea in Japan is similar to the method of ordering tea in Yuan and Ming Dynasties, except that the tea basket is light and does not bubble, and the green money just floats.
3. Maocha method
That is, add dried fruit to tea, soak it in boiling water directly, and drink tea and eat fruit. Tea people make their own tea in the mountains and pick their own fruits, which is unique.
4. Camellia tea method
Created by Zhu Quan and others in Ming Dynasty. Put several buds such as plum blossom, sweet-scented osmanthus and jasmine directly in the last tea bowl. The hot tea is steaming, and the teacups are held in both hands, so that the tea soup can make the flowers bloom, and you can not only see the beautiful flowers, but also smell the flowers and tea fragrance. Enjoy color, fragrance and taste at the same time, which is beautiful.
make tea
This method was widely used in Ming and Qing Dynasties and even in modern times. However, the methods of making tea vary greatly from place to place in China. Due to the variety of modern tea, black tea, green tea, scented tea and brewing methods are all different. Big Ben said that the main idea is to make tea taste, show its color and not lose its fragrance. The shade also varies according to local conditions. In recent years, hotels have used bags to make tea, which smells fast and avoids the entrance of slag leaves. It is also a creation.
Divide tea
Tea soup in the Tang Dynasty was boiled in a kettle. After the soup was cooked, the tea leaves were divided into five bowls. Usually, a pot of tea is divided into five bowls and evenly divided into foam cakes. In the Song Dynasty, you could order a bowl of tea by ordering tea. You can also use a big soup bowl and a big tea basket, order them at once, and then divide the tea. The standard of dividing tea is the same as that of Tang Dynasty.
After Ming and Qing dynasties, direct brewing was the most common, and pots became an important tea set. There are many small pots that can be brewed and eaten by themselves, but more are teapots that can pour at least four or five bowls. So this pot is called "tea lady" and the teacup is also called "tea seed". The pot is full of cups, which shows the mother's concern for her children. Therefore, folk tea distribution is very particular. In order to make the essence even up and down, after ironing the lamp, you often lift the pot to inspect the cup. A good tea artist can patrol four, five or even a dozen cups continuously for several weeks, which is called "Guan Gong running around the city" by the common people. The technology is a little poor, it is difficult to notice the ring, and you have to patrol the cups, but you have to lift them one by one, several times, so that the tea soup can be evenly distributed in each bowl. This is called "Han Xin points soldiers". Some people say that China people are egalitarian, and a cup of tea is also about sharing the essence. The emphasis on tea separation is precisely to highlight the theme of famous tea.