What is a complete set of kungfu tea?

The specific method of making tea is as follows:

1. The treatment of equipment includes six actions: lighting a fire, drawing a fire, fanning the furnace, cleaning the equipment, waiting for water, and showering the cup. Just like "Tai Chi Sheng" in Tai Ji Chuan, it is a preparation stage. Needless to say, the first four things, this "waiting for water" and "pouring a cup" are all preliminary attempts. 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: Take the tea leaves, 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 powder on the middle layer, and then put the coarse leaves on it, and the tea taking is completed. 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 good tea leaves are mostly tender buds and rolled tightly. After soaking in boiling water, they will spread out and become so big that even water can't be washed in. But too little will not do. It's tasteless. Making tea is the first step in making kungfu tea. God has changed, so they have risen.

Third: Wait for Tang Su Dongpo's poem: "The crab's eye has passed the fish's eye", which 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 beads float on the water and the sound is scattered, it is the right time. " "Daguan Tea Theory" also said: "Every soup is based on Fishes and Crabs. "

Fourth: When the water is boiling, you can make tea with americium. 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 taking seven steps before washing, the purpose is to make the water a little cooler without destroying vitamin C.

Fifth: the foam scraping and flushing 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.

Sixth: Cover the pot and pour boiling water on it. It's called pouring cans. The watering pot has one function: first, it makes the hot air attack inside and outside, forcing the tea essence to evaporate quickly and replenish the hot air; Second, stop for a while, the water in the tank is completely dry, that is, the tea is ripe; The third is to wash away the tea foam outside the pot.

Seventh: Making a hot cup is called "burning hot pot" in Chaozhou dialect, which is the focus of Kung Fu tea. There is a tea expert who travels all over the world and summarizes the experience of drinking tea everywhere. After drinking Kung Fu tea, he said that the characteristic of Kung Fu tea is a "spicy" word. 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 of the name Kung Fu tea. Not far from Wan Li, I tried my best to have a kung fu when I arrived in China. When he saw the action of washing the teacups, he couldn't help admiring them again and again, saying that they were better than the acrobatic troupe's kung fu. Indeed, people who can't listen to the cup will burn themselves to death when they touch it. 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.

Eighth: sprinkle tea many times, and the last hand is to sprinkle tea. Sprinkling tea also has four words: low, fast, even and exhausted. "Low" is the "low" of "high and low" mentioned earlier. You can't spill 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 sprinkling tea, it must turn like a wheel. The cups should be sprinkled evenly in turn, and only one cup can be sprinkled, because the tea is excellent and light at first, and then it comes out with a strong color. The word "even" is very important "Doing" means not leaving the remaining water 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. kungfu tea

The characters who like Kung Fu tea in TV series are often unfathomable outdoor gods, such as Yao Qisheng of Kangxi Dynasty.

There are eleven processes in the operation of China Kung Fu tea, which are collectively referred to as the eleven processes of Kung Fu tea.

1. The owner of scented tea holds the first-class tea, introduces the characteristics and flavors of the varieties, and delivers the fragrant products in turn.

2. Before putting tea into the kettle, first pour boiling water into the empty kettle, which is called the "kettle", and then pour the water in the kettle into the tea boat, that is, the tea tray, a kind of purple sand shallow basin.

3, tea should be equipped with teaspoons and funnels, and it is not advisable to grab tea by hand to avoid luck and odor. Usually, tea leaves fill up to 2/3 of the teapot, or even overflow, and the number is amazing.

4. Run the boiling water into the pot until it is full. Let the bamboo chopsticks scrape off the tea foam on the surface of the pot and immediately pour it into the tea boat or tea sea-a bigger teacup.

5, after brewing, rush into boiling water, but don't boil, this is the first time to make tea.

6. Cover the pot with boiled water poured with a tea cover to make the temperature inside and outside the pot consistent.

7. Warm Cup While waiting for the tea leaves to soak, wash the cup in the tea boat with just warm and wet tea leaves-this is a small cup slightly smaller than a small wine cup (even the teapot itself is only the size of a fist).

8. When making the first sip of tea, the pot will run along the edge of the tea boat for several weeks, commonly known as "sightseeing", in order to prevent the bottom of the pot from dripping into the teacup.

9. pour tea. Arrange the warm cups and pour them back and forth in turn. It is also called "river patrol", or you can pour the tea in the pot into the sea of tea and then into the cup. When pouring tea, never fill a cup first and then pour a second cup, so as to avoid different shades. This is a common mistake made by ordinary drinkers.

10. It is the traditional virtue of China people to respect the old and love the young, and to be humble to each other. Especially to the first cup of tea, the recipient will be the "chief executive" here.

1 1, the most exquisite part of the whole process of tasting tea kungfu tea, from appreciating the color, fragrance and fragrance of tea to sipping while smelling it, is really like Bai Juyi's poem: "There is lust when you come, and fragrance when you swallow it." Su Dongpo also said, "It's always beautiful." It can be seen that the taste is endless. In particular, I saw those old "tea fans" who are good at this, with white hair and beard, holding 1 four snail-sized miniature handles in their three fingers, prancing between their noses and lips, smelling or sipping, and doing whatever they want. And his eyes are closed, and he is infatuated, just like a meditation Taoist. Everything outside is completely unknown, and people can't help but be surprised by the magical effect of famous tea.

In addition, the teapot is Yixing purple teapot; The teacup is preferably a small porcelain cup made in Jingdezhen; Water must be spring water, and the worst is well water. Tap water will never flow in. Water has its own tricks. It is best to use olive stones for fire, followed by bagasse, charcoal fire and honeycomb briquette.