Green tea and oolong tea are produced by the same kind of tea tree. The biggest difference is whether it has been fermented or not. Because the catechins in tea will combine with each other with the increase of fermentation temperature, the color of tea will become darker, but the astringency of tea will also decrease. The component formed by catechin combination is the polyphenol of oolong tea. Antioxidant polyphenols and catechins can affect the activation of various enzymes in our body. About half of catechins in tea will be converted into polyphenols in oolong tea. Therefore, under the dual effects of catechins and oolong tea polyphenols, oolong tea shows various functions that green tea does not have.

Although the West has always been skeptical about the "slimming effect of tea", medical researchers in China have recently declared that oolong tea does have wonderful effects such as decomposing fat, losing weight and bodybuilding. Guo Xirong, winner of Soong Ching Ling Pediatric Medicine Award, believes that oolong tea contains more tea enzymes, which will effectively reduce subcutaneous fat.

The origin of oolong tea name

Oolong tea, also known as green tea and semi-fermented tea, is named after its founder. Its most famous is the real estate in Fujian and Guangdong. Among them, there are only a handful of Wuyi rock tea in Fujian. Oolong tea is a unique kind of tea in China. Oolong tea has some legends. According to Fujian Tea and the folklore of Fujian Tea, during the Yongzheng period of the Qing Dynasty, there was a tea farmer and an expert hunter in Nanyan Village, Xiping Township, Anxi County, Fujian Province. Because he is black and strong, the villagers call him "Oolong". One spring, Oolong hung a tea basket around his waist and picked tea with a shotgun on his back until noon. Oolong raised his gun and shot, but the injured mountain deer desperately fled to the mountains. Oolong followed closely and finally caught the prey. When it was time to carry the mountain deer home, Oolong and his family were so busy slaughtering and tasting game that they completely forgot about making tea. The next morning, the whole family was busy frying the "tea green" collected yesterday. Unexpectedly, the fresh leaves that have been left overnight have been inlaid with red edges, emitting a fragrance. Tea leaves are soaked out, and the taste is particularly strong, without the bitter taste of the past. After careful consideration and repeated experiments, after withering, shaking, semi-fermentation, baking and other processes. Finally, a new tea product with good quality-oolong tea was made. Anxi has therefore become the hometown of oolong tea.

Method for making oolong tea

Oolong tea combines the production methods of green tea and black tea, and its quality is between green tea and black tea. It has the rich fragrance of black tea and the fragrance of green tea, and has the reputation of "green leaves with red edges". After tasting, the teeth and cheeks remain fragrant, and the aftertaste is sweet and fresh. The pharmacological effects of oolong tea are outstanding in decomposing fat, losing weight, bodybuilding and so on. It is called "beauty tea" and "bodybuilding tea" in Japan.

To form the excellent quality of oolong tea, the fresh leaves of excellent varieties of tea trees are selected as raw materials, and the picking standards are strictly controlled; Secondly, it is an extremely fine production process. Oolong tea can be divided into three subcategories: beating green, shaking green and hand-made green because of different ways of making green. According to different producing areas, business habits are divided into the following sub-categories: northern Fujian oolong, southern Fujian oolong, Guangdong oolong and Taiwan Province oolong. Oolong tea is a unique tea in China, mainly produced in northern Fujian, southern Fujian, Guangdong and Taiwan Province provinces. In recent years, Sichuan, Hunan and other provinces have also produced a small amount.

Oolong tea evolved from Gongchalong Formation and Fengbing in Song Dynasty and was created around 1725 (Yongzheng period of Qing Dynasty). According to Fujian's "Anxi County Records", "Anxi people first invented oolong tea in the third year of Qing Yongzheng, and then it was introduced to northern Fujian and Taiwan Province Province." According to historical research, there were tea shops in Fuzhou in 1862, and oolong tea in Taiwan Province province was exported in 1866. At present, oolong tea is mainly exported to Japan, Southeast Asia, Hong Kong and Macao except Guangdong and Fujian provinces.

[Edit this paragraph] Rare varieties of oolong tea

Oolong tea, as a representative of China tea, is a semi-fermented tea with transparent amber tea juice. But in fact, oolong tea is just a general term, and it can be subdivided into many different kinds of tea. For example: Narcissus, Bai Mudan, Huang Dan (Huang Jingui), Benshan, Eriocheir sinensis, Wuyi Rock Tea, Frozen Top Oolong, Narcissus, Cinnamon, Lan Qi, Phoenix Single fir, Phoenix Narcissus, Lingtou Single fir, Color Species, Tieguanyin suitable for seafood, etc. There are many kinds, and the rare ones are as follows:

1. Wuyi rock tea: produced in Wuyishan, Fujian. Wuyi rock tea is plump and uniform in appearance, compact and curly, smooth in color and frog-shaped in leaves. The colors are green, sandy green and dense yellow, with vermilion or red spots at the bottom and edge of the leaves and light green at the center. Drinking this kind of tea has a strong aroma, mellow leaves, fresh and sweet taste, and a special "rock rhyme". Dahongpao is the best quality of Wuyi rock tea.

2. Fenghuang Danzong: produced in Camellia District, Wu Yong, fenghuang town, Chaozhou, Guangdong. The shape of tea is strong and curly, and the leaves are yellowish with green. The Yan Huang color of the soup is green, and its fragrance is long. After repeated brewing, the lingering fragrance is particularly sweet.

3. Oolong tea in Taiwan Province Province: It is produced in Taiwan Province Province, China, with curly strips and copper brown color. The tea soup is orange-red, pure in taste and rich in fruit fragrance. After brewing, the leaves are red at the bottom and green at the abdomen. Among them, the frozen top oolong tea (commonly known as frozen top tea) in Nantou County is extremely famous and most valuable.

4. Tieguanyin: produced in Anxi, southern Fujian. "Tieguanyin" is not only the name of tea, but also the name of tea varieties. This kind of tea is compact in shape, some are like scale hooks, and some are like clean heads. Because caffeine evaporates with water, a layer of frost is formed on the surface, which is called "sand green frost". After this tea is brewed, it has a peculiar smell. When you sip it in hot water, it is fragrant and sweet at the bottom of your throat, which makes it more fragrant in seven bubbles.

5. Oriental Ren Mei: produced in Xiamen.

6. Phoenix Narcissus: It is a strip oolong tea produced in Fenghuang Township, Chao 'an, Guangdong Province. It is divided into three grades: Dan Cong, Bobie and Narcissus. It has natural floral fragrance, honey rhyme, strong taste, alcohol, refreshing and sweet taste, and is resistant to brewing. Mainly sold to Guangdong, Hong Kong and Macao, and exported to Japan, Southeast Asia and the United States. Phoenix Narcissus enjoys the reputation of "beautiful shape, green color, fragrant taste and sweet taste". The tea strips are fat, the color is eel skin color, oily and shiny. Tea soup Huang Chengcheng, full of fragrance, refreshing and sweet, lasting fragrance, resistant to foam.

7. Other varieties:

[Edit this paragraph] Basic ingredients of oolong tea

As we all know, drinking tea has many benefits. But why does drinking tea have many benefits? For the average person, this is knowing it but not knowing why. With the development of science, it was not until1at the beginning of the 9th century that the composition of tea industry became clear.

After modern scientific separation and identification, oolong tea contains more than 450 organic chemical components and more than 40 inorganic mineral elements. Organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal components. Organic chemical components mainly include tea polyphenols, plant alkaloids, protein, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes and pigments. Tieguanyin contains organic chemical components such as tea polyphenols, catechins and various amino acids, which are significantly higher than other teas. Inorganic mineral elements mainly include: potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine and so on. Tieguanyin contains more inorganic mineral elements such as manganese, iron, fluorine, potassium and sodium than other teas.

Efficacy of oolong tea

Medical researchers in China claim that oolong tea can reduce weight. The popularity of oolong tea is entirely due to its fat-dissolving and slimming effect, and this statement does have scientific basis. Because tannic acid, the main component of tea, is proved to be closely related to fat metabolism, and the experimental results also confirm that oolong tea can really reduce the cholesterol content in the blood, which is really a rare slimming tea. Experiments show that drinking one liter of oolong tea every day can inhibit the rise of cholesterol. Although the amount to drink depends on everyone's physical condition, when the food is too greasy, it is best to match oolong tea, which will not only make you feel full, but also remove greasy.

Health care function of oolong tea;

1, eliminating reactive oxygen species harmful to beauty and health;

2. Drinking 1 L oolong tea every day can improve skin allergy;

3, drinking oolong tea can lose weight:

4. Anti-tumor and anti-aging effects.

I have long known that tea is magical. Lu Quan, a poet in the Tang Dynasty, described the efficacy of tea in this way: "One bowl moistens the throat, two bowls are lonely and boring, and three bowls are poor, with only 5,000 volumes of words; Four bowls of light sweat, unfair life, scattered to the pores; Five bowls of clear skin; Six bowls of fairy spirits; Seven bowls can't be eaten; I just feel a breeze under my arm. " In the Song Dynasty, Wu Shu's "Tea Fu" said: "It's wonderful for a husband to quench his thirst and turn his bones into light weight, thanks to tea milk." Li Shizhen's Compendium of Materia Medica in the Ming Dynasty said: "Tea tastes bitter and cold, and the yang in the yin will sink, which can best reduce the fire.".

Oolong tea, as a famous tea unique to China, has been confirmed by modern scientific research institutes at home and abroad. Oolong tea not only has the health care functions of refreshing mind, relieving fatigue, promoting fluid production and diuresis, relieving fever and disease, sterilizing and diminishing inflammation, promoting digestion and relieving fatigue, losing weight and keeping fit, but also has the special functions of preventing cancer, reducing blood fat and resisting aging.

First, cancer prevention.

1June 998 15 Health News (Reporter Zheng Yuanxiang) Not long ago, Han Chi, an associate researcher in the Toxicology Laboratory of Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, and her assistant Xu Yong conducted an anti-cancer experiment of tea on animals. They fed mice five kinds of tea, such as Anxi Tieguanyin, and at the same time, they were fed methyl carbazide glue, a synthetic carcinogen with purity greater than 99.8%. After three months, the incidence of esophageal cancer in rats was 42-67%, and the average number of tumors in rats with cancer was 2.2-3. The incidence of esophageal cancer in rats who did not drink tea was 90%, and the average number of tumors in mice with cancer was 5.2. Five kinds of tea have the best anticancer effect in Anxi Tieguanyin. At the same time, they also conducted another experiment, that is, using sodium nitrite and methyl carrageenan as carcinogenic precursors. The results showed that none of the rats in the tea drinking group developed esophageal cancer, and the incidence rate was 100%. This result proves that tea can completely block the endogenous formation of nitrite nitrogen in the body.

Second, reduce blood fat.

198 1 year, a male professor from Toyomi Miyagawa, Kawamura and a foreign women's university conducted an experiment on the effect of oolong tea on animal fat metabolism, which proved that oolong tea can significantly inhibit the increase of cholesterol and neutral fat in blood.

From 65438 to 0983, Fujian Institute of Traditional Chinese Medicine observed a group of patients with hypercholesterolemia. When they stopped using all kinds of lipid-lowering drugs, they drank oolong tea twice every morning and evening. After 24 weeks in a row, the blood cholesterol content of patients decreased to varying degrees. Further animal experiments show that oolong tea can prevent and alleviate atherosclerosis of aortic blood lipids. Drinking oolong tea can also reduce blood viscosity, prevent erythrocyte aggregation, improve blood hypercoagulability, increase blood fluidity and improve microcirculation. This is very important for preventing vascular diseases, intravascular thrombosis and traditional Chinese medicine? Quot Blood stasis has positive significance. In addition, in vitro thrombosis test also shows that oolong tea has the effect of inhibiting thrombosis.

Third, anti-aging.

65438-0983 Anti-aging experiments conducted by Fujian Institute of Traditional Chinese Medicine showed that the lipid peroxidation in the liver of two groups of animals fed with oolong tea and vitamin E decreased obviously, indicating that oolong tea has the same anti-aging effect as vitamin E. Human experiments also showed that drinking oolong tea can keep the content of vitamin C in blood at a high level and reduce the excretion of vitamin C in urine. The anti-aging effect of vitamin C has long been proved by research. Therefore, drinking oolong tea can enhance the anti-aging ability of human body in many ways.

1985 10 professor Wang Zenong wrote a poem during his inspection in Anxi tea town, which highly summarized the health care efficacy of Anxi oolong tea: Anxi is as fragrant as Tieguanyin, and six roots prolong life. Huang Jingui, a newly selected famous tea, is a panacea to protect Dan's heart. After serving for thousands of years, it is beautiful, cures all diseases, and is light and light.

[Edit this paragraph] Oolong tea brewing method and tea set

The newer the new tea, the better. Improper drinking can easily hurt the stomach. Because new tea has just been picked, it has a short storage time and contains more unoxidized polyphenols, aldehydes and alcohols, which has little effect on healthy people. But for patients with poor gastrointestinal function, especially those with chronic gastrointestinal inflammation, these substances will stimulate gastrointestinal mucosa, and people with poor gastrointestinal function are more likely to induce stomach diseases. Therefore, it is not advisable to drink more new tea, and do not drink new tea that has been stored for less than half a month.

In addition, new tea contains more caffeine, active alkaloids and various aromatic substances, which will also excite people's central nervous system. Patients with neurasthenia and cardiovascular and cerebrovascular diseases should drink in moderation, not before going to bed or on an empty stomach. The correct way is to leave it for half a month before using it.

Bubble method

Traditional bubble method

First, characteristics: simple props, free bubble method is very suitable for the public to drink.

2. Brewing steps:

Hot pot: pour boiling water into the pot until it overflows.

Pour water: pour the water from the pot into the tea boat.

Tea: This is a more elegant way to put tea. Put a tea funnel at the mouth of the pot, and then stir the tea into the pot with a teaspoon.

Water filling: Fill the kettle with boiling water until the foam overflows the spout.

Pour tea:

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2. Pour the tea in the pot into the cup to make the tea soup even.

3. Another way to divide the tea evenly is to pour several cups of tea in turn in the teapot, and when it is almost finished, put the remaining tea soup into each cup, commonly known as "Han Xin ordered soldiers". When pouring tea, be careful not to fill one cup at a time, and it is better to fill it with seven minutes.

Divide the tea: put the tea soup in the tea into the teacup, and it is appropriate to fill it with seven minutes.

Serving tea: free to drink or served by a special person.

Slag removal: take the tea residue out of the pot with a slag removal spoon.

For future use: after the guests leave, wash the cups and pots for the next use.

Dianxi bubble method

1. Features: Anxi-style soaking method, emphasizing fragrance, sweetness and purity, limited to nine teas, each soaking three times as a stage. The first stage, whether the aroma is high, the second stage, whether the taste is alcohol, and the third stage, whether the color is unchanged. So there is a formula:

One, two, three, high aroma.

Four, five and six flavors are gradually increasing.

Seven, eight and nine teas are pure.

2. Brewing steps:

Equipment: The requirements for teapot are the same as those for tidal brewing. Anxi-style brewing, first baking tea, preparing incense cups.

Warm pot and cup: Warm pot is the same as Chaozhou, tea is still grasped by hand, but the warm cup is hot inside and outside.

Baked tea: Compared with Chaozhou style, the time is shorter, because high-grade tea is generally better preserved.

Tea: The amount of tea depends on the nature of tea.

Flushing: pour tea about fifteen seconds after flushing. Use this time to pour a glass of water back into the pool.

Pour tea: pour directly into the fragrant cup without fair mug. The first cup is poured by one third, the second cup is still, and the third cup is full.

Smell the fragrance: put the tea cup and the fragrant cup together in front of the guests. (On the right is a teacup, and on the right is a fragrant cup)

Shake the pot: wrap the pot with cloth and shake it vigorously three times between soaking. Shake the pot to raise the internal and external temperature. Don't shake it after pouring boiling water to increase its extract. This is just the opposite of Chaozhou style in shaking pots, because the quality of tea used is different.

Note: Anxi has been famous for producing tea since ancient times. Anxi-style brewing method is to use Tieguanyin tea, Wuyi tea and other low-heat tea.

Three Chaozhou bubble method

1. Features: For coarse tea, ordinary tea with low price can make extraordinary flavor. Pay attention to one go, don't talk in the process of making tea, try to avoid interference, and make essence, qi and spirit reach a unified realm. There are very high requirements for the selection, action, time and change of tea set and tea soup. (Similar to Japanese tea ceremony, only slightly inferior in the choice of utensils)

2. Brewing steps:

Prepare the tea set: the tea maker sits quietly, with a towel wrapped in a pot on his right thigh, a white towel to wipe the cup on his left thigh, and a teaspoon of medium depth between the two square towels on the table.

Warm pot and cup: pour boiling hot water into the pot and then into the small cup.

Dry pot: pat the pot on the towel cloth that wraps the pot, and then gently shake the pot like a fan until the water in the pot is completely dry.

Ordering tea: grab the tea by hand and determine the length of drying tea according to its dryness.

Baking tea: after the tea leaves are put into the pot, if the tea leaves are not wet when they are caught, they can be baked. If it is wet, it can be baked several times. Baked tea is not baked on the stove, but baked at water temperature, which can make the rough old tea, musty smell disappear and the fresh fragrance overflow quickly. Tidal teapot should be sealed, and the air holes should be able to block water. When drying tea, you can wet the joints with water to prevent water seepage when flushing. )

Wash the cup: when pouring tea, pour the water from the small saucer into the cup.

Rinsing: after drying the tea leaves, lift the pot from the pool, wrap it with pot cloth, shake it to make the temperature inside and outside the pot match evenly, then put the pot into the tea pool, and then pour the water with appropriate temperature into the pot.

Shake the pot: When the water is full, lift it quickly. As for the tablecloth, hold down the air hole and shake it left and right quickly, which is intended to make the leaching amount of tea extract even. If the first bubble shakes four times, the second bubble and the third bubble decrease by one in turn.

Pour tea: shake the pot hole and pour it into the sea of tea. After pouring the tea soup for the first time, wrap it in cloth and shake it vigorously to make the humidity in the pot uniform. The number of shakers is opposite to the number of shakers. The first bubble shakes more and less, and then shakes less and shakes more.

Sub-cup: Chaozhou style ends with three bubbles, and its requirement is that the three bubbles of tea and soup must be consistent, and you can't be distracted in the process of making tea. After the three bubbles are finished, you can safely share a cup of tea with your guests.

Note: The above is just the miscellaneous bubble method in Chaozhou.

Four Yixing bubble method

1. Features This soaking method is a logical and smooth soaking method developed by integrating local methods. Pay attention to the temperature of water.

2. Brewing steps:

Tea appreciation: pour tea leaves directly into the tea lotus from the teapot (a special vessel for holding tea, similar to a small dish). Presented to the drinker by a special person, let him watch the tea shape and smell the tea.

Warm pot: pour hot water into the pot until it is half full, and then pour the water in the pot into the tea pool.

Tea: Put the tea leaves in the pot.

Warm soaking: Fill the pot with water, cover the pot, and immediately pour the water into the mug of the tea fair. The purpose is to absorb water for tea and wash away impurities in tea. )

Warm cup burning lamp: pour the water from fair mug into a small cup to raise the temperature of the cup, which is conducive to better tea making.

The first bubble: pour hot water with appropriate temperature into the pot, and pay attention to the time depending on the quality of the brewed tea.

Dry pot: hold the teapot, first dip the bottom of the pot in the tea towel and wipe off the water drops at the bottom of the pot.

Pour tea: pour tea soup into a fair cup.

Divide tea: pour fair mug's tea soup into a teacup, and it is appropriate to fill it with seven minutes.

Wash the pot to remove residue: first take out the residual tea in the pot, then rinse it with eight waters, remove the residual tea residue and pour it into the pool.

Pour water: pour out the water in the tea pool. Clean all appliances for reuse.

Five strokes and safety bubble method

1. Features: used to brew old tea, divide the tea into shapes on paper towels, and pay attention to washing cups.

2. Brewing steps:

Equipment: firstly, fold the cloth towels neatly in the habitual position of the steeper, and put the tea tray in front of the pot.

Whole tea modeling: Because tea leaves are made of a large number of broken old tea leaves, modeling is needed. Shake the tea gently on the paper towel, and the thickness will naturally separate. After the tea is finished, put the tea on the table and invite the guests to enjoy it.

Pot ironing: When ironing the pot, the pot cover is placed obliquely at the mouth of the pot, and the pot cover is ironed together.

Put tea: after pouring out the water used to iron the pot, put the lid on the cup and wait until the water vapor in the pot is dry before putting tea. Pour the fine powder in the lower part and the coarse powder near the spout to avoid clogging.

Rinse: until the foam overflows the spout.

Washing cups: The teacup used in Zhaoan style is an eggshell cup, which is extremely thin and light. When washing cups, the cups are placed in the center of a small dish, and each cup contains about one third of water. When washing cups, quickly pour the first two cups of water into the last two cups with both hands, hold the bottom of the cups with the middle finger, move the thumb, control the balance with the index finger, and wash the cups on the cups. The action must be agile and skillful, and the level of tea making technology can be judged from the cup washing action.

Zhaoan body records the concentration of tea soup by washing cups. The first bubble is washed with both hands, the second bubble is washed back and forth with both hands, and the third bubble is washed once with one hand. The master drinks last. After the cup overflows, wipe off a small amount of water with your middle finger, pinch it with your index finger and thumb and throw it away.

Pour tea: be careful not to pour it slowly, but to pour it by patrol. Keep the first cup for yourself, because there may be a greater chance of remaining, and the tea should stop dripping. After three rounds of inspection, the tea leaves with heavy roasting will lose their fragrance and cannot be taken.

Wash the tea set for later use.

Technology and tea sets

Burn incense and meditate first, and cook the spring alive.

"Burning incense to set the gas" is to create a peaceful, solemn and extremely warm atmosphere by lighting this incense. I hope this refreshing smell can make everyone relaxed and happy, and with this long cigarette sublimate to the realm of enlightenment.

Su Dongpo was a master of tea ceremony in Song Dynasty. He summed up his experience in making tea and said that "running water must be boiled alive", that is, boiling the spring water in the pot with strong fire.

Second, gloat.

1, as proud as a peacock: to show our beautiful feathers to our companions. With the help of Peacock, we introduced the exquisite tea set for making tea to all the guests.

⑴ Teapot: It is made in Yixing, Jiangsu Province, and it is fragrant and breathable. The nutrients dissolved in tea are over 95%, so the longer it is used, the more fragrant the tea soup will be. This teapot is specially used for brewing oolong tea.

⑵ Smelling cup: mainly used to smell the aroma of tea soup.

(3) Tea cups: mainly used to taste the taste of tea soup.

(4) Tea lotus: also known as tea pinch, it is specially used for holding and tasting tea.

5. Tea ceremony: It consists of a tea needle, a tea barrel, a tea spoon, a teaspoon and a tea clip.

A, tea needle is used to dredge the spout;

B. the tea barrel is used to hold tea conveniently;

C, taking tea leaves with a tea spoon;

D, replacing the residual tea with a teaspoon;

E, tea clips are used to hold cups;

F, tea clips are used for leftovers;

G, pot pen is used to adjust the temperature inside and outside the teapot.

[6] Tea bed: used to operate the performance process of Kung Fu tea.

(7) Tea Sea: used to hold excess water.

⑻ Tea towel: used to absorb the water drops on toast or the bottom of the pot.

Pet-name ruby tea cone: used to hold dry tea.

⑽ Incense burner: used for burning incense.

⑾ Open hearth furnace group: specially used for boiling water.

⑿ saucer; Used for placing perfume bottles and tea cups.

[13] Fair mug: used to reconcile the color, concentration and weight of tea soup, which symbolizes the principle of fair treatment in China tea ceremony.

[14] Tea leakage: used for tea residue leakage.

⒂ pot cushion: specially used for placing teapots.

Third, "Ye Jia enjoys Ye Jia" is Su Dongpo's praise of tea, and "Ye Jia enjoys" means that everyone appreciates Oolong tea.

4. Pour the kettle and cup into the teapot with boiling water, and then pour the fair cup, tea cup and fragrant cup one by one. The purpose is to raise the temperature of the tea set, so that the tea can better show the characteristics of color, fragrance, taste and shape inside.

V. Skills

1, Oolong enters the palace

Is to put oolong tea into the teapot, "Gong" is to describe the importance of the teapot.

2, polyester tea fragrance, spring breeze blowing face.

The production process of oolong tea is complicated. "Washing tea to keep fragrance" means washing tea with water, which can make tea absorb certain moisture and make tea in a fragrant state. "Spring breeze blows the face" refers to scraping off the foam and tea leaves on the surface of the teapot with the lid of the pot to make the tea soup in the pot clearer and cleaner.

3. Oolong goes out to sea and washes the fairy face again.

To taste kungfu tea, we should pay attention to the principle of "first soaking in water, second making tea, third soaking and fourth soaking as essence". Generally, the tea brewed for the first time is not drunk, but injected into the sea of tea. Because the tea soup is amber, it flows into the tea sea from the hukou, such as the dragon entering the sea, so it is called "oolong entering the sea".

"Wash the immortal's face again" means that Wuyi Jiuqu River has nothing to gain, and the metaphor of cliff stone carving is here. Cover the pot after the second brewing, wash the pot surface with boiling water, and heat it inside and outside, which is beneficial to the distribution of tea fragrance.

4, travel, love the mother to feed the children.

After the teapot has made tea, dry the residual water at the bottom of the teapot on the tea towel and pour the tea into the fair cup. This process is called "traveling, loving mother nurtures children".

5, auspicious dragon rain, phoenix nodded.

Pour the tea soup in fair mug into the fragrant cup quickly and evenly in turn, which is called "auspicious dragon rain" and has its auspicious meaning of "dew falling". When fair mug's tea soup is not much left, it is changed to point pouring, and the technique requires the tea to be poured rhythmically from high to low. This method is called "Phoenix Nodding".

6. The dragon and phoenix are auspicious, and the carp turn over. "

Inverting a teacup engraved with a dragon on a fragrant cup engraved with a phoenix is called "harmony between husband and wife". When the buckled teacup and the fragrant cup are turned over together, it is called "carp turning over". China ancient myths and legends "carp turn over" jumped into the dragon gate and went to heaven. Taking this opportunity, we wish all of you here a harmonious family and a successful career.

7. Serve tea, technique: "Everyone hands a cup."

At this time, the dragon and phoenix cups are presented to the guests with both hands, and the dragon and phoenix are required to face the guests, from right to left, in order to show respect for the guests.

8, technique: appreciate two colors, like to smell tea.

Lift the incense cup at a 45-degree angle and roll it quickly in the palm of your hand. Ask the guests to smell the tea when using the cup. As the temperature of the sipping cup rises, the ceramic oolong pattern will change color, and then you will see the change of tea soup color and phoenix, so it is called "appreciating two colors".

"I like to smell tea" is the first smell of tea, that is, ask guests to smell the residual fragrance at the bottom of the cup. The first smell is mainly the purity of tea fragrance, to see whether it is fragrant or not.

Desktop tea art focuses on tea itself, tea-related things and the creation of tea atmosphere. Appreciating the color, fragrance and shape of tea is an indispensable link in tea art; The artistry and superb skills of the brewing process make making tea a wonderful enjoyment; In addition, the appreciation and application of tea sets, the thinking of drinking tea, the self-cultivation and getting along with people since since the enlightenment, and the design of tea tasting environment are all contained in tea art. The close connection between art and life, the integration of drinking and humanistic cultivation have formed a kind of natural tea tasting form, which is more and more accepted by people.