What are the eighteen ways of the tea ceremony?

The first way to burn incense, live cooking spring

Incense burning is through the incense to create a peaceful and warm atmosphere. Su Dongpo is a master of the tea ceremony tea, he summarized the experience of the tea said: "live water must be live fire cooking", live boil Ganquan that is to use the fire to boil the pot of spring water.

The second Peacock open screen Ye Jia reward guests

Peacock open screen is to introduce the guests to the tea today all the exquisite tea utensils. "Ye Jia" is Su Dong Po's beautiful name for tea, and Ye Jia is to invite you to appreciate the appearance and shape of Oolong tea.

The third way Mengchen Mu lymph oolong into the palace

Mengchen is a generation of masters of the Ming Dynasty production of zisha pots, Mengchen Mu lymph is a pot with boiling water will be scalded inside and outside the pot once, the purpose is to eliminate the increase in the temperature of the pot. Put the tea into the hot pot called oolong into the palace.

The fourth way of high mountain water spring breeze

Wuyi Rock Tea is concerned about the "high water, low tea", so it is called the high mountain water, that is, hanging pots of high punch so that the tea leaves with the water waves up and down. Then, use the lid of the pot to gently scrape off the surface of the pot of white foam, known as the spring breeze on the face.

The fifth way oolong into the sea rewash fairy face

The first tea soup is generally not drink, you can bring the soup to wash the tea cups, known as Ruochen out of the bath. Or directly into the sea of tea called oolong into the sea. And then to the mother pot into the boiling water, in the pot of the surface again pouring a layer of boiling water, known as re-washing the immortal face.

Sixth Jade liquid back to the pot and then inject manna

The tea brewed in the mother pot into the child pot, called this Jade liquid back to the pot. After the tea in the mother pot is poured out, the pot is then filled with boiling water while it is still hot, which is called re-injection of nectar.

Seventh Xianglong rain Phoenix nod

The tea in the sub-pot is quickly and evenly injected into the scenting cup, as if the auspicious dragon rain, sweet rain. When there is a little bit of tea left in the sub-pot, then point pouring techniques, point pouring once known as the phoenix nodding, said to welcome the guests.

Eighth Road Beads together, carp turn over

The tea cups will be inverted in the smell of tea cups on the known as the beads together, said the lovers finally get married. And then the two cups will be fastened to flip over, called the carp turn over, take the fish leap Dragon Gate meaning, said the cause of brilliant.

Ninth Cup Tea Cupping Hand Passing Cup

Tea from the nearest guest to the furthest from the brewer to the guests, known as the hands of the pass cup, said to pass the friendship.

The tenth way to smell the fragrance and appreciate the good tea

The fragrance is the first of the three smells, the smell of the cup gently lifted up, with two palms, slowly rubbing back and forth, so that the bottom of the cup of tea will be able to overflow. Then look at the color of its soup, amber is a quality tea color.

The eleventh three dragons to protect the tripod first taste of tea

The end of the cup and there are certain instructions, the thumb, forefinger to protect the rim of the cup, the middle finger to hold the bottom of the cup, called the three dragons to protect the tripod. Ladies can use the orchid tea finger. Then taste the tea, small sips.

The twelfth way to re-pour Liuxia two to explore Lan Zhi

Re-pour Liuxia, is to pour the second cup of tea. There is a line in All Tang Dynasty Poetry on Wuyi that says, "How many times do the Xiao drums return to the air, but only a cup of wine with Liu Xia", which is a metaphor for the brilliant color of rock tea. The second probe is the second smell. Fan Zhongyan said in the "Fighting Tea Song", "Fighting tea flavor is light Daigo, fighting tea fragrance is thin Lan Zhi", meaning that the tea fragrance is more than the fragrance of Lan Zhi.

The thirteenth way, the second product of cloud fat, the bottom of the throat to stay sweet

Cloud fat is a beautiful name for tea in ancient times, the second product of cloud fat is to taste the second course of tea.

Fourteenth three poured milk of the stone, the milk of the stone is a kind of tribute tea in the Yuan Dynasty, three poured milk of the stone is to pour the third course of the tea, smell the third course of the tea is different from the first two times, it is to smell the oral cavity, a big mouth, a big mouth will be the tea aroma inhalation, and then from the nose slowly exhale, as if smoking in general.

The fifteenth course of the tea is to comprehend the rocky rhythm

The tea is to comprehend the rhythm of the tea in detail.

The sixteenth gentleman's friendship, water and taste

"Gentleman's friendship is as light as water", after three cups, pour a cup of pure white water, white water in the mouth, and then swallowed after a while, you will feel a kind of sweetness in the mouth, at this time, no tea is better than tea.

The seventeenth famous tea to explore the fun of swimming dragons playing in the water

The best rock tea can be brewed to "seven bubbles have a residual aroma", "nine bubbles of color and flavor", if you are interested, you can try on.

The 18th Way The guests and hosts stood up to thank for the tea

Finally, a cup of tea to thank the tea man for the grace of planting good tea, and hope that all the guests will become friends forever.