Do you know how many kinds of tea are there?

1. Tea appreciation: The host introduces the characteristics and flavors of tea to the guests one by one, and allows the guests to appreciate and smell the tea. (Except for self-drinking and self-playing)

   2. Warm pot (Crane bathing): Pour boiling water into the tea pot and cups, warm them and wash them to increase the temperature of the tea set, and then pour them into a purple sand tray called the tea boat.

  

  3. Putting tea (Oolong into the palace): Put the tea into the teapot with a teaspoon, to about two-thirds of the teapot.

  

   Fourth, Runcha (spring breeze blowing on the face): Pour boiling water into the pot until it is full, scrape off the cool tea with bamboo chopsticks, and then pour the water into a big tea cup called Chahai.  

   5. Brewing (hanging the pot and high punch): Raise the boiling kettle and rush into the tea set to make the tea rotate, but do not rush into boiling water like the first time, just cool it to 80 ℃.  

   VI. Pouring the pot: Cover the lid and pour boiling water to make the temperature inside and outside the pot reach the same level.

   Seven. Warm cup: Wash the cup with the warm pot and the water that moistened the tea.

   8. Transporting the pot: The pot is running along the edge of the tea boat for several weeks, in order to prevent the bottom of the pot from dripping into the teacup.



   Nine. Pour the tea (Guan Gong Xuncheng): After steeping for one to three minutes, line up the warm-washed teacups, and pour them one after another. Avoid filling them at once.

  

  10. Diancha (Han Xin Dianbing): When the tea is poured a little bit by bit, pour it into each cup to make it evenly thick. 
 

   eleven: watch tea (appreciate the color and smell the fragrance): watch the color of the tea in the cup and smell the aroma of the tea. 
 

   Twelve, tasting tea, tasting each one carefully, avoid swallowing it, and savor it slowly (tasting nectar). Sniff the fragrance first, then taste the taste, sipping and sniffing, drinking in a shallow cup.  

  Experienced old tea fans tend to close their eyes tightly when tasting tea, and they are intoxicated, whose poetic and artistic meaning is all in this product.

   In my spare time on weekends, I can invite three or five good friends, get out of the mahjong room, and taste the fun of this tea culture in the tea house. Wouldn’t it be nice to enjoy Kung Fu tea while discussing the past and presenting the present and reciting poetry?  


Kungfu tea set introduction---Drinking tea is inseparable from the tea set. Kungfu tea set refers to the special equipment for making tea, including teapots, bowls, cups, tea trays, saucers, etc. Another important manifestation of the ancients' emphasis on tea drinking is very Paying attention to the art of tea set itself, a set of exquisite tea sets match the three famous teas of color, fragrance and taste, which can be said to complement each other. The following introduces the main Kung Fu tea sets necessary for making Kung Fu tea:

   Complete Kung Fu Tea Set

  Fujian, Chaoshan, and oolong in Taiwan have different preparation methods and different brewing techniques, but the basic "Kung Fu" is the same, because everyone calls it Kung Fu tea. If the basic skills are not complete, the tea will not come out, and the charm and artistic conception will be a bit in the air.

  Gaiwan tea set, tea sea (also called "fair cup"), smelling cup, tea cup, tea strainer, tea holder, saucer, teapot, tea tray, tea towel. This is the tea set used to make oolong tea-Tieguanyin. Of course, some Kungfu teas such as Lei Cha are different.

1 Covered ceramic tea set

   Gaiwan tea set is a tea set with a lid on the top, a holder on the bottom, and a bowl in the middle. Also known as the "three talents bowl", the cover is the sky, the support is the ground, and the bowl is the person. Taste the gaiwan tea with endless charm. Put the tea lid in the bowl. If you want the tea soup to be thicker, you can use the tea lid to gently scrape on the surface of the water to turn the whole bowl of tea under the water.

2 Sea of ​​Tea (also called "Justice Cup")

   Sea of ​​tea, also known as tea cup or fair cup. Shaped like an open teapot without a handle. Because the brewing of Oolong tea (Anxi Tieguanyin) is very time-sensitive, the difference between a few seconds and ten seconds will also greatly change the quality of the tea soup. Therefore, even if the tea soup is poured out of the pot, the intensity of the tea soup at the beginning and the end is very different. To avoid unevenness, pour all the tea soup into the sea of ​​tea first, and then divide it into cups. At the same time, it can precipitate tea dregs and tea powder. You can also put a strainer on the tea sea to filter out the tea dregs and tea powder. The tea sea acts as a uniform tea soup, and is mostly used for brewing oolong tea (Tieguanyin).

   Its general function is: to hold the well-made tea soup, and then pour the cups, so that the concentration of each cup of tea soup is the same, and the tea dregs are deposited.

3 Scent Cup

  The fragrance smelling cup is more slender than the tasting cup. It is a unique tea set for oolong tea (Tieguanyin). It is mostly used when brewing Taiwan’s high-scented oolong. It is matched with the drinking cup and has the same texture. Adding a saucer is a set of fragrance-scenting cups.

   Benefits: First, it has a good heat preservation effect, which can keep the heat of the wine for a period of time, and the drinker can also hold the neck of the cup to warm the hand for a while; the second is the slow release of the aroma of the wine, allowing the drinker to enjoy the taste.

  The traditional tea ceremony emphasizes one smell, two smells and three tastes:

Sniffing refers to the smell of dried tea leaves. This is the first way of tasting tea, which is to pour the tea into a tea scoop (also called Prajna Ou). , Qing tea looks at its shape and color, and smells its dry tea fragrance.

Smell that when making tea, after warming the pot (the body of the pot is poured with boiling water), the first tea is poured into the teacup for washing purposes. These teas are poured back into the body of the pot, which is called "Jade liquid back to the pot". ". Then the second tea comes out. This tea is poured into the fragrance cup and covered with a small cup. The tea customer clamps the fragrance cup with his index finger and middle finger, presses the bottom of the cup with his thumb, and turns it over, gently swirling to smell the fragrance. Lift the cup slowly, rub both hands gently, send it to the nose to take a deep breath, and smell the tea fragrance, which is called "reverse the universe".

   Tasting tea: The hot tea entrance is sucked hard. A small sip of the tea is mixed with the cold air entrance and does not touch the lips, so that the taste buds on the tongue can feel the sweetness for the first time. It seems that this is the essence of taste.

4 Teapot, purple sand or vermilion clay

   Choose three or four cups of water (the dry tea 1/3 pot, the water when it is fully brewed), it is difficult to control more or less. It's much more sophisticated here.

5 Tea tray, wide and flat

  Bamboo or wood can be used, it is best not to use plastic, which has a peculiar smell. The convenience it provides is indispensable for brewing the first and second courses, because the time control at that time was based on seconds, and the brewing would break if it didn't go well.

6 teaspoons, tea lotus, which is the measuring tool before the dry tea is poured into the pot

   I bought it as a set with other miscellaneous utensils, and put it in a pen-shaped thing. The whole set is called "tea ceremony". Bamboo, wood and stone bones don't matter, but rosewood is good. The proper amount of tea directly affects the intensity and taste of the tea soup. It must be accurate. If you make a lot of tea, you will know that the amount of a dry tea has an effect.

7 Stove and kettle

  Either electric or alcohol-burning can be used, as long as it doesn't produce any peculiar smell when it heats up. Essentially, most Kung Fu teas require boiling water. You cannot use water dispensers or electric kettles instead, because they set a constant temperature of 90 to 95 degrees, and too much water will continue to boil. The quality of the water will be affected.

8 cups

  The thin-walled white porcelain does not affect the color and taste of tea, and it is easy to clean.

9 cans for storing tea,

   paper cans jacket sealed bags are the most convenient and affordable, paper cans shading, sealed bags sealed smell and moisture. Store in a cool, dry place. Do not use tin cans with obvious welds (mostly on the bottom of the can), because the flux cannot be washed off and the flavor will be mixed into the tea. If you have money, it is best to buy tin cans with invisible welds. Most of them are made in Southeast Asia, and there are hundreds of thousands of them. I can't afford them.

   With these, it is good to make kung fu on the basis of it. Some guys are willing to buy extremely expensive tea, but these hundreds of dollars have not been spent. This tea is a pity.

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