As a host, making tea is very particular about "tea":
When the host makes tea, he must wash his head before pouring it out. Because there are impurities in it, it is not suitable for drinking. There is a local saying that "the head rushes to the foot (homonym) and the second tea". If you let a guest have the first sip of tea, it's bullying others.
When the host and guest drink tea, if a new guest comes in the middle, the host should welcome him and change the tea immediately, otherwise it will be regarded as "slow guest" and "rude". After changing tea, new customers should drink the second sip of tea first. If new customers repeatedly shirk it, it is called "disrespect".
The local people are very hospitable. They entertain their guests with strong tea. But when drinking tea for a long time or talking to each other, the host deliberately refused to change the tea. At this time, guests should know that this is the host's "dark marching order" and have to leave.
The owner of "no brown" will wait for tea, and the tea will change from strong to weak. If the tea leaves are not changed, they will be considered "not brown".
Chaoshan people love to drink tea, which also implies the exquisite psychology of Chaoshan people.
The unique geographical environment and humanistic environment in Chaoshan Plain combine to evolve into an elegant Chaoshan culture. Among them, the most representative is Chaoshan congou. As early as the Northern Song Dynasty, there was the earliest record of Chaozhou tea. At that time, Chaoshan had a tea tasting program in the banquet hall. From burning charcoal and washing cups to making tea and drinking tea, every process embodies the Confucian atmosphere of "harmony and making money". The only purpose of drinking congou tea is not to quench your thirst. Its complicated techniques and procedures contain the interest of natural life, and it is an artistic drink. The thick but not greasy, light and distant fragrance of congou tea is simple and natural, which makes people feel pure in the center of the tea tasting process and a feeling of enjoying life arises spontaneously.
Many proverbs reflect the refined psychology of Chaoshan people drinking congou tea, and the gentleness and elegance of Chaoshan people are fully displayed between a respect and an invitation.
"Wine is full of respect, tea is full of deceit." Because the wine is cold, the guests won't get burned when they take it over, while the tea is hot. When they take over when they are full, the cups will be very hot, which will burn the guests' hands, and sometimes the cups will fall and break because of the burns, causing embarrassment to the guests.
"Customers first, stoker last". When offering tea, in addition to seniority, step by step, you have to respect the guests first, and then respect your family. After all the people present have had tea, the stoker, commonly known as the "chef" (the person who cooks and makes tea), can drink it. Otherwise, it is disrespectful to the guests and is called "rude to people" and "disrespectful".
When drinking tea, guests should not put the cup feet on the edge of the tea tray at will. When he/she finishes drinking tea, he/she should put the cup away gently, so as not to make any noise, otherwise it will be "forcing the guest to raise a glass" or "deliberately provoking".
"Drinking tea and frowning is to abandon doubts." Guests should not frown when drinking tea, which is a warning to the host. When the host finds that the guests frown, he will think that people dislike their tea, which is not good and not to taste.
When drinking tea, the courtesy between the host and the guest is embodied in the proverb "Respect first, then humble, old first, then young". Mr. Cai said:
When you say "please have tea", the other person will respond with "don't mention it", "don't mention it" and "thank you". If there are many people, it is not convenient to take back the cup and put it on the table in front of everyone. The first time you pour tea, you should respect the old before the young, and the second time you can pour it in order. When the other party accepts the tea, there should be a response in return. Tea is for the elders, so you should flick your middle finger on the table twice to express your gratitude. Thanks for the food and the second flick of the middle finger on the table.
It is really amazing that there are so many Chaoshan cultural and psychological factors in a small cup of congou tea. At the end of today's program, let's make a cup of thick congou tea and slowly taste the mystery in this congou tea.
Chaozhou Kung Fu Tea Shop Tea Method
Kung Fu tea is the most representative tea art in China. It was developed on the basis of the drinking method of "loose tea" in Tang and Song Dynasties. It belongs to the category of bulk tea brewing method and is the ultimate of brewing method. Although it is popular in Fujian, Guangdong, Hongkong and Taiwan Province, its influence has already spread all over the country, as far as overseas. Chaoshan kungfu tea is unique. If you don't have time to make tea, you can't call it kungfu tea. Therefore, all the credit for Kung Fu tea lies in the method of making tea. Here are the performances of Kung Fu tea.
Kungfu tea performance equipment: tea, Wuyi rock tea and Anxi Tieguanyin are the best. Vessels, jars (Yixing teapot), Ruochenou (teacup), Yushu mill (kettle), Chaoshan oven (electric stove or alcohol stove), tea tray, tea boat, etc., can hold 3-4 cups of water.
(1) Appreciation of fragrant teas: The tea maker and Chaze took a pot of tea from the tea barn and put it in the tea appreciation tray to help the tea maker get the tea appreciation tray, so that the guests could appreciate the dry tea and introduce the characteristics of the tea used.
(2) Chen Menglin Lin: The purpose of pouring boiling water on the pot body is to warm the pot body, which is called "warm pot".
(3) Oolong into the palace: use a teaspoon to pull the tea into the teapot, and the order of tea filling should be fine first, then thick, and then tea stems.
(4) High-impact hanging pot: Fill Chen Meng's pot with water until the mouth of the pot overflows.
(5) Spring breeze stroke (scraping the top and spraying eyebrows): scrape off the foam at the mouth of the pot with a pot cover, cover the pot cover and wash off the foam at the top of the pot. The watering pot can wash the lid and body of the pot, but not the air holes, otherwise the water will easily rush into the pot. The purpose of watering the pot is to be clean, and the other is to be hot inside and outside, which is conducive to the display of tea fragrance.
(6) Fumigating and washing fairy noodles: the water in the pot is quickly poured out to wash the tea leaves, so as to wash away the floating dust on the surface of the tea leaves.
(7) If you come out of the shower: use the first tea-making water to iron the cup, also called "warm cup", and turn the cup like a flywheel and fly like a flying flower.
(8) Return the jade liquid to the pot: fill the pot with boiling water again by high-impact method.
(9) Travel in the mountains and play with water: Also known as carrying a pot, take the pot and turn it around along the tea transportation line, and drop the water drops at the bottom of the pot to prevent the water drops from falling into the cup and affecting the sanctity of the tea.
(10) Guan Yu's tour of the city: tea is poured circularly, and the teapot is like Guan Yu's tour of the city. The purpose of this time is to make the tea and soup in the cup keep the same shade and pour it lower so as not to lose too much aroma.
(1 1) Han Xin ordered the soldiers: When the tea soup is almost exhausted, pour the leftovers from the pot into each cup. These are the essence of the whole pot of tea soup, which should be evenly distributed bit by bit, hence the nickname of Han Xin.
(12) Offering fragrant tea: First, offer respect to the distinguished guests, or in the order of young and old.
(13) Taste the fragrance: smell the fragrance first, then taste the tea. When drinking tea, hold the edge of the cup with your thumb and forefinger, and hold the bottom of the cup with your middle finger, commonly known as the three dragons to protect the tripod. Drink in three bites. "You only know the taste after eating three bites, and you will be tempted after eating three bites." The fresh and mellow tea soup is memorable.
(14) High-impact low-sieve: brew the second tea, and repeat the eighth step.
(15) Ruochen Re-bath: The method is the same as Ruochen Bath.
(16) Reconsider Miaoxiang: Repeat steps 9, 10 and 11.
(17) Recognition of rhyme: Repeat step 13.
(18) Three-injection cloud: brewing the third tea. Oolong tea such as Tieguanyin has good internal quality, rich and lasting aroma, and has the reputation of "seven bubbles are more fragrant". Because it is a performance, it is only brewed three times, hoping to bring a good aftertaste to the guests.
(19) Thanks for tea and honoring guests: Complete the whole brewing process of Kung Fu tea.
For the performance of Kung Fu tea, it is advisable to make tea twice, not more than three times at most. This will not only give the guests a complete impression, but also make the performance time too long. If you are in life, you can continue to brew, and there must be an interval every time you brew. After that, you can't brew another pot. The interval is about 10 minute.
Taste tea and evaluate its taste and quality.
Chaoshan kungfu tea is not as famous at home and abroad as China Kung Fu, but as the quintessence of Chaoshan culture, it contains the feelings of Chaoshan people from generation to generation. For Chaoshan people, tea is no longer a simple drink, but a life in life. It bears the attitude of Chaoshan people and reflects their philosophy of life.
I'm always confused about the way northerners drink tea. Throw some tea leaves into a large glass of water, soak them and you can drink them. Although this method of drinking tea is more efficient, they drink tea more as a thirst-quenching drink than as a leisurely tea or tea tasting. It is even more ironic for foreigners to drink tea. When a cup of brewed black tea is added with milk, teh tarik will have no taste, and the essence of tea will disappear.
And the real tea, should be calm, leisurely drink. The kungfu of Chaoshan Kung Fu Tea is officially sublimated in this realm. A person sitting in front of the coffee table is not sitting in danger, but sitting casually, leisurely and carefree, no matter whether Mount Tai collapses or the water of the Yellow River overflows; A set of Chaoshan kungfu tea sets generally has four small cups and a special teapot, preferably purple sand; A pot of boiling water, heating constantly; The method of making tea is also very particular, such as Guan Gong touring the city and Han Xin ordering soldiers.
No matter what method you use, you should make tea slowly, pay attention to the coordination of heart and hand, and be consistent inside and outside. Drinking tea is not wolfing down, but slowly tasting it. Let the tea fragrance go straight into the nose, slowly penetrate into the heart and lungs, and blend in with the inner peace.
Choose tea
Tieguanyin, a tea man, is also called Red Heart Guanyin and Red Sample Guanyin. It was discovered and popularized in Yaoyang, Xiping, Anxi during Yongzheng period of Qing Dynasty. Delicate nature, poor resistance, low yield, there is a saying called "good drink is not easy to grow." "Peach with red buds and crooked tail" is one of the characteristics of pure Tieguanyin and an excellent variety for making oolong tea.
The main producing area of Tieguanyin in Anxi is "Inner Anxi" in the west, where the mountains are surrounded, the peaks are continuous and the clouds are lingering. The soil is mostly acidic red soil with deep soil layer, which is especially suitable for the growth of tea trees.
Tieguanyin is rigorous in production and exquisite in skill. It germinates at the end of March and blooms in early May. You can harvest in spring, summer, autumn and winter. The quality of autumn tea is the best, and the output of spring tea is the most, accounting for about 40-45% of the annual output; Autumn tea has the strongest aroma, commonly known as "autumn fragrance", and its output accounts for about 15-20%. When picking fresh leaves, you must pick two or three leaves after the tender buds form buds, and when the top Ye Gang is unfolded into a small open face or a middle open face, and be careful not to break leaves, leaves, leaves, and fish leaves and old terrier. It should also be noted that tea from different producing areas and different picking times cannot be mixed.
Tieguanyin is still loved by kung fu tea drinkers. Tieguanyin is often among the best in the identification of many famous teas at home and abroad. Tieguanyin tastes mellow and has the reputation of "seven bubbles of incense". Its appearance is bright and shiny, and the surface of tea leaves is caked with a layer of hoarfrost; In addition, it is also a good choice for congou tea, because of its exquisite winding technology and tight knot of the rope, which is convenient for putting the tea into the pot. However, since the 1960s, Tieguanyin's "overlord" status began to shake with the rise of Phoenix Narcissus Tea Department.
Selective water
Water is the carrier of tea; Without water, the so-called tea color, tea fragrance and tea taste will not be reflected. Therefore, choosing water naturally becomes an important part of the art of drinking tea. The main criteria for discussing water in past dynasties are nothing more than two aspects: water quality and water taste. The water quality should be clear, lively and light, and the taste should be sweet and cold (cold).
Clear is for turbidity. Water should be clean, which is common sense in life. When making tea, the water should be brewed clearly, "Qingming is not confused." In order to obtain clean water, the ancients not only paid attention to the choice of water springs, but also created many methods to purify and nourish water. Tian Yiheng's "Essays on Boiling Springs" said: "Taking stones from water and putting them into bottles can not only nourish their taste, but also clarify the water so that it will not be confused." "Choose Qingshui Baishi and cook it with spring water, especially wonderful, especially wonderful!" This method of nourishing water with stones also contains an aesthetic taste. In addition, the water purification method of kitchen soil is also commonly used. Luo Lin's "Tea Solution" said: "The big porcelain urn is full of storage, and the dry soil in the center of the stove is also thrown away." Some people think that water treated in this way can also prevent insects from breeding.
Although water is expensive, waterfalls, turbulence and other "passing through water" lack the spirit of neutralization and sincerity, and are also considered by the ancients to be inconsistent with the purpose of tea.
Water is light and heavy, which is somewhat similar to what people say today. Hard water contains more minerals, such as calcium, magnesium ions and iron salts. The weight of water can be increased. Making tea with hard water does have a negative effect on the color, aroma and taste of tea soup.
Sweet, also known as cold sweet. Yoshida Akita said, "Spring is not difficult to be sunny, but it is difficult to be cold." The spring water can be reused, which proves that the spring water seeps from the deep surface, so the water quality is particularly good. This kind of spring is essentially different from "those who are cold because of rock accumulation". Most of the latter are "stagnant water" trapped in dark mountain ponds, which is harmful to people if they are often drunk. The snow wat known as "Tian Quan" is very suitable for making tea.
At present, the main standards of drinking water quality recognized by the tea industry are: chromaticity does not exceed 15 degrees, and there is no difference in color; Turbidity is less than 5 degrees; No odor, no visible matter: PH 6.5~8.5, total hardness not higher than 25 degrees; Toxicology and bacterial indicators are qualified.
Chaozhou famous springs abound: Fengqi Spring and Virgin Spring in Chaozhou West Lake; The mountain spring of Shi 'an in Chao 'an and the dew spring of Pu Sang Mountain; Longquan in Shantou Top; Chenghai Phoenix Spring, Lion Spring, Elephant Spring, Lingquan and Yuquan; Huilai Ganquan and Junziquan; Zhuoxi Spring in Chaoyang; The flowing spring of Puning Ma Si Rock; Lion Spring, Jasmine Spring and Bagong Spring in Jieyang ... What is listed here is a veritable "hanging leak". If you really want to do a census, I don't know how long the list will take. What's more, there are many "unknown" springs in the deep forests that are "kept in boudoir".
Except for mountain springs, Hanjiang River, Rongjiang River, Lianjiang River and Fengjiang River are all rivers with pure water quality as long as they are not polluted. Once upon a time, many residents along the Yangtze River went to the center of the river to get water and make tea. Sometimes the river is a little turbid, and there is no need to add white stone, fulong liver or "disassembly and washing". Just add a little alum, stir it a few times and let it stand for a while, and it will become clear, sweet and beautiful water, which can't taste better than mountain spring water.
beer
Brewing: use bowls, electric kettles, palace cups, incense cups, filters, small handles, tea clips, tea spoons, tea trays and other tea sets to make tea. The steps are as follows-
1) White crane bathing (cup washing): Wash the teacup with boiling water to raise the internal temperature of the teacup;
2) Oolong enters the palace (dropping tea): put tea according to the tea ratio of 1: 20, or increase or decrease according to taste preference;
3) high impact of hanging pot (tea making): lift the pot with strong water flow and rush into the tea set to turn the tea leaves;
4) Spring breeze brush (scraping foam): scrape the foam floating on the surface of tea soup with the lid of bowl and cup;
5) Guan Gong's tour of the city (pouring tea): After soaking for one to two minutes, pour the tea into each small handle in turn;
6) Han Xin ordered soldiers (tea): When the tea is poured to a little, drop a little into each cup to make it even;
7) appreciate the color and smell the fragrance (see tea): appreciate the color of the tea in the cup and smell the fragrance of the tea (smell the fragrance on the lid of the cup instead of smelling the cup, call it smell the fragrance);
8) tasting nectar (drinking tea): smell its fragrance first, and then taste it. Take a sip and smell it, and drink it in a shallow cup.
In short, Tieguanyin pays attention to three points of tea and seven points of water, that is, "sweet": the water body is clear, the water quality is clear, the taste is sweet, and the water temperature is bursting.
Storage: vacuum packaging can guarantee the quality for one year, and it can be stored in the refrigerator in summer.
Gongfucha tea set
Chaoshan kungfu tea needs at least ten kinds of tea sets, namely:
First: teapot
Chaozhou dialect is called "Chong Gang", and some are called "Su Gang", because it comes from Yixing, Jiangsu, and is the smallest kind of Yixing teapot. Choose the formula of teapot with four words, saying "small, shallow, neat and old." Zisha pots are divided into two-person pots, three-person pots, four-person pots and four-person pots, among which Chen Meng, Tiehuaxuan, Qiupu, Calyx Garden, Xiaoshan and Yuan Xisheng are the most precious. There are many styles of pots, ranging from oranges to oranges, to melons, persimmons, diamonds, drums, clubs and so on. Generally, there are many drums, so it is correct and vigorous. There are many colors of pots, such as cinnabar, antique chestnut, purple mud, stone yellow, azure and so on. However, regardless of the style and color, the most important thing is that the pot should be small, not big, shallow and not deep. Because there is no time when you are old.
Second: tea cups
There are four words in the choice of teacups: small, shallow, thin and white. Small is a small mouth; Shallow water never leaves the bottom; White as jade is used to set off the color of tea; As thin as paper, it can be fragrant. Most tea drinkers in Chaozhou have a wide mouth with blue flowers on a white background, and the book "If you are a treasure" at the bottom of the cup is precious, but it is not easy to get. Small white porcelain cups produced in Jingdezhen, Jiangxi and Fengxi, Chaozhou are also very good, commonly known as "Ginkgo Cup".
Third: Wash tea.
Shaped like a big bowl, there are many tones and colors. There must be three kinds of kungfu tea, one is for making cups, the other is for making pots, and the other is for holding water in cups and brewed tea.
Fourth: tea tray
Tea trays are used to hold tea cups, and there are also various styles, such as full moon shape, chessboard shape and so on. But no matter what style, the most important thing is the four-character formula: wide, flat, shallow and white. That is, the disk should be wide, so that more cups can be put according to the number of guests; The bottom of the plate should be flat to prevent the cup from being unstable and easy to shake; The edges should be light and the color should be white, all to set off the teacups and teapots and make them beautiful.
Fifth: tea mats
Smaller than a tea tray, used to make pots, there are also various styles, but in short, we should pay attention to "shallow summer and deep winter." The depth of winter is to put more boiling water in the pot for convenience, so that the tea will not get cold easily. Put a layer of mat in the tea mat. "Tea mat" is fried with loofah according to the shape of the tea mat. So those who use loofah instead of cloth mats, in order not to produce odor, the mats are used to protect the teapot. After the tea leaves are spilled, turn the teapot upside down to avoid water accumulation in the pot. A little water will also make tea taste.
Sixth: water bottles and bowls
They are used to store the water for making tea. Water bottle, neck and shoulder hanging, flat bottom, handle, plain porcelain blue and white is the best. There is also a kind with a neck and a mouth, decorated with dragons, which is not bad. Water bowls are also used to store water for making tea. They are all as big as an ordinary flowerpot and have many styles. The "red gold color" made in the Ming Dynasty, with metal glaze, depicts the two tails of goldfish at the bottom of the bowl. When scooping water, the water moves like a goldfish, which is a rare treasure.
Seventh: Dragon Tank
The big dragon tank is similar to or smaller than the lotus tank planted in the court. Used to store a large number of springs, covered and supported with wood, placed in the corner of the study, antique. Dragons are also plain porcelain blue and white, which were made in Xuande period of Ming Dynasty, but they are hard to see.
Eighth: There is a hint of red in the quiet stove.
There is a touch of red in the static stove. Chaoan, Chaoyang and Jieyang have all done it, and the styles are very beautiful. There are also various forms, which are characterized by being long, six or seven inches high, and the charcoal-added furnace core is deep and small, which makes the temperature uniform and saves charcoal. The small stove has a cover and a door, so it is economical and convenient to cover it when not in use. There is often an elegant couplet near the small oven door, which adds tea fragrance.
Ninth: sand
The most famous "sand" made by Fengxi in Chaoan, commonly known as "teapot", is made of sand and mud and is very light. When the water boils, the small lid will automatically tilt and make a noise. The water at this time is just right for making tea. As for the steel pot, the aluminum pot is used to boil water and make tea, although it is not necessary. But the metal things used to boil water and make tea are inferior after all, so it is not the time.
Tenth: feather fans and steel chopsticks
Feather fans are used to fan the fire. When you fan the fire, you should use force, but don't fan it around the oven door and keep a certain temperature. This is also a sign of respect for the guests. Therefore, the special feather fan is not only conducive to the display of "Kung Fu", but also the fan made of white goose feather has a big palm and elegant bamboo handle, which sets off tea sets in red, green and white and strong tea in gold and purple, which is naturally interesting. Steel chopsticks are not only for catching charcoal and provoking fire, but also for keeping the owner's hands clean.
The Unique Food in Chaoshan —— Kung Fu Tea
Chaoshan has strong local characteristics. Unique charm of local opera, Chaozhou opera, simple and elegant Chaoshan music has become an important carrier of nostalgia and friendship, affecting the feelings of hipsters at home and abroad; Chaozhou snacks, famous for their lightness and elegance, are fragrant all over the world and memorable; But Kung Fu tea is the most famous, famous all over the world, known as "China Tea Ceremony". Qin Mu, a great writer in Chaozhou, called "Chaoshan Kung Fu Tea, the representative of China Tea Ceremony".
Kung fu tea is so famous because of its uniqueness, mainly reflected in its brewing method. Brewing kungfu tea is generally divided into eight steps:
First, the therapeutic device
The so-called cure is to clean the tea set. Kung fu tea generally consists of several cups and a teapot (three cups is appropriate), so wash the cups and teapot with boiling water. The treatment device includes six actions: lighting fire, drawing fire, fanning furnace, cleaning device, waiting for water and pouring cup. For example, "Tai Chi Sheng" in Tai Ji Chuan is a preparatory stage. Needless to say, the first four things, this "waiting for water" and "pouring a cup" are all early efforts. About ten minutes after the fire, there will be a whizzing sound in the sand. When its voice suddenly becomes smaller, it means that the fish's eyes will change. You should immediately lift the sand, pour it into jars and cups, and then put it on the stove. At this time, the second thing began.
Second, accept tea.
The so-called tea is to put tea leaves in a teapot. Generally, when taking tea, you don't need to take it directly by hand, but use a small spoon to hold tea, so as to avoid the smell of hands and sweat, and also introduce the characteristics and origin of tea to guests. When putting tea into the teapot, we should also pay attention to putting broken tea into the teapot and putting the whole tea on the teapot and at the water outlet, so as to avoid the broken tea flowing out with the tea when making tea.
Process: Open the tea leaves, pour them on a piece of white paper, measure the thickness respectively, put the thickest on the bottom of the pot and the dripper, then put the fine ones in the middle layer, and then put the thick ones on it, and the tea will be served. Therefore, it is necessary to do this, because the fine powder is the strongest, and it is easy to get bitter when there are too many tea leaves, and it is also easy to block the dripper. If the thickness is separated, the tea can be made evenly and the taste of tea can be gradually developed. Tea, every kind of tea, is based on the teapot, and 70% tea is enough. If it is too much, not only the brewed Chata is thick and bitter, but also the tea leaves with good surface are mostly tender buds and rolled tightly. After soaking in boiling water, they spread out and become so big that even water can't be washed in. But too little will not do. It's tasteless. Drinking tea is the first step in making congou. God has changed, so they have risen.
Third, wait for the soup
Waiting for the soup is waiting for the water to boil. This link is very special. When the water boils, the soup boils, which is divided into three stages: boiling, boiling and boiling. When you start bubbling, you are too young and the temperature is not enough to make tea. This is called baby boiling. When the kettle is filled with water, the soup is too old to make tea. If it is called Bai Shou soup, it is not suitable for making tea. Only a series of bubbles come up and beads float on the water, which is the most suitable soup for making tea. Only in this way can the soup make the best color and taste of tea.
Su Dongpo's poem "The crab's eye has passed the fish's eye" means that it is best to make tea with this boiled water. The Book of Tea says: "Soup is the life of tea. See boiling like a fish's eye, slightly audible, this is for three boiling. Stirrup edge is like beads, which is two-boiling. Make waves for the three boiling points. A boiling is too childish, which is called baby boiling; Three boiling is too old, this is called Bai Shou soup; If the pearl floats on the water and the sound is soft, it is time. " "Daguan Tea Theory" also said: "Where soup is used, fish eyes and crab eyes leap forward. "
Fourth, make tea.
After the water boils, you can lift the americium to make tea. It takes about seven steps to put the stove and teapot. Take seven steps after lifting the pot, uncover the lid of the teapot, and rush the boiling soup around the mouth and the side of the pot to avoid going straight to the center of the pot (if you use the lid, you can also avoid going straight to the center of the pot). So is the so-called "high impact and low sprinkling". The high impact makes the boiling water strongly impact the tea leaves, so that the fragrance of the tea leaves volatilizes faster and the tea essence volatilizes faster, but the tannins are too late to dissolve, so the tea leaves will not be astringent. As for the seven steps before washing, the purpose is to boil the water a little cooler without destroying vitamin C.
This is called jade liquid returning to the pot, and the water goes to the spout.
Five, blowing foam
When the soup enters the teapot, there are bound to be some bubbles coming out. Scraping is to scrape off these bubbles. This program is also a time to test the quality of the teapot and see if it is made by Sanshan. If the teapot is well-made and can achieve "three mountains together", then when making tea, it will be filled with water, and the water will not flow out, and the foam will just float to the mouth of the teapot for easy scraping.
The water must be full, whether the teapot is "three mountains together" and how the water level is. This time depends on the effect. After the teapot is filled with water, the tea foam floats and never overflows (if it overflows the surface of the teapot, it is another matter). Lift the lid, gently scrape off the tea foam from the spout, and then cover it.
Six, spray cans
Cover the pot and pour boiling water on it. It's called pouring cans. The shower pot has three functions: first, it makes the hot air attack inside and outside, forcing the tea essence to evaporate quickly and replenish the hot air; The second is to stop for a while until the water in the tank is completely dry, which means that the tea is ripe; Third, you can wash away the tea foam outside the pot.
Seven, hot cup
Kung fu tea pursues a "spicy" word all the time. The hot cup is to make the teapot have a certain high temperature. Low, fast, even and detailed. "Low" means that boiling water should be rushed into the teacup at a low level; "Fast" means to be quick when ironing cups; "Uniform" means that the whole teacup should be ironed evenly; "Doing" means emptying the water in the cup after ironing.
Chaozhou dialect says "burn a hot pot and change a cup", which is the key point to make kungfu tea. There is a tea expert who travels all over the world and summarizes the experience of drinking tea everywhere. After drinking congou, he said that the characteristic of congou is "spicy". From soup to tea, you can't do without this word, which can be described as three flavors. To iron the cup, pour the cup with boiling water after pouring the can. Pay attention when pouring the cup, and the boiling water should go straight to the center of the cup. After ironing the cup, add cold water to the casserole, put it back on the stove, and turn around to "wash the cup". Washing cups is the most artistic form of action. An old hand can wash two cups at the same time, with quick action, sonorous tone and wonderful posture. A foreign friend, who is also a tea fan, has long heard the name of congou. Not far from Wan Li, he tried his best to have a drink at home. When he saw the action of washing the teacups, he couldn't help admiring again and again, saying that it was better than the acrobatic troupe's work. Indeed, people who can't concentrate on the lecture will set themselves on fire when they touch the cup. It is a blessing not to break the cup, not to mention "beautiful posture." After washing the cup, pour the water from the cup and plate into the teapot. At this time, the water outside the teapot has just evaporated, which is when the tea leaves are ripe. An old hand here, not bad at all, can sprinkle tea to respect guests.
Eight, pour tea
After several efforts, the last hand is to pour tea. There are usually three finished teacups. In the process of pouring tea, there are two special actions. At the beginning, the teacup should be poured round and round, and it is appropriate to pour it three or four times. When the tea is almost finished, pour the rest of the pot into each cup. These are the essence of the whole pot of tea soup, which should be evenly distributed bit by bit and used to the action. These two campaigns were called "Guan Gong visited the city and Han Xin ordered the army."
There are four words for pouring tea: low, fast, even and exhausted. "Low" is the "low" of "high rush and low fall" mentioned earlier. You can't pour the tea too high. High, the fragrance is gone, bubbles are everywhere, and guests are extremely disrespectful. "Fast" is also to prevent the loss of fragrance and keep the heat of tea. "Evenly" means that when pouring tea, the cups must be evenly sprinkled in turn, and one cup will do, because the tea is excellent and light at first, and then the color will be strong. The word "even" is very important "Running out" means that Wang wants to finish the water left in the pot. The first punch is reserved, and the second and third punches are urgent. After sprinkling, you can turn the teapot upside down and put it on a heavy mat to let the water in the teapot drip out completely. This is because as long as there is no water, tannins cannot be dissolved and tea will not be bitter.
After these eight processes, a hot cup is finally made. Does it look troublesome? It looks troublesome, but it tastes delicious. At this time, the fruit you just tasted is the sweetest. The way to drink tea is even more peculiar. A friend who just came into contact with Kung Fu tea didn't know this floor, so he raised his teacup and drank it at once. This is not the way to drink tea in kung fu. When sipping kungfu tea, you should first raise a glass and send the tea soup to your nose to smell the fragrance, then you can feel the fragrance through your nose. Then press the rim of the cup with your thumb and forefinger, hold the bottom of the cup with your middle finger, raise a glass, pour the tea soup into your mouth, and taste the soup in your mouth. You will feel more than sweet. Once the tea soup reaches the stomach, it reaches the mouth! Tut-tut aftertaste, even more fragrant nose and mouth, moistening throat and producing saliva, moistening a bowl of throat kiss, two bowls of loneliness and boredom, and cool breeze in two armpits, with endless aftertaste. Although it takes a lot of effort to drink real kungfu tea, many people are willing to spend it. Making kungfu tea is a compulsory course for every Chaoshan family every night, and some people make it several times a day! Drinking a cup of kung fu tea is the wish of overseas travelers, and a cup of hot tea is the emotion of Chaoshan children.
Generally speaking, Chaoshan kungfu tea has four characteristics: refined, clean, harmonious and thoughtful. Essence: refers to the exquisiteness of tea sets; Cleanliness: refers to the cleanliness of tea and tea sets; Harmony: having tea and chatting with the Eben family can better reflect the harmony of the family and cultivate feelings; Thinking: Tea tasting can refresh the mind, relieve fatigue and inspire people's thinking.
Drinking tea can tonify deficiency and strengthen the body resistance, replenish qi and moisten the lungs, refresh and beautify. This is by no means "huangpo sells melons to brag", nor is it because "the moonlight at home is how bright!" .