Kung fu tea set extended reading

China kungfu tea originated from the tea ceremony in the Tang Dynasty, originated in the Ming Dynasty, formed in the Qing Dynasty, and continues to this day. The tea used in Kung Fu tea art is green tea among the six major teas, commonly known as oolong tea. The production method of green tea is between green tea and black tea, so green tea has both the advantages of red green tea, both the freshness and fragrance of green tea and the color and fragrance of black tea. To taste green tea, there is a set of exquisite and delicate tea art. The following are 20 processes of Kung Fu tea art:

1. Prepare the tea set

There are Four Treasures of the Study, namely Chen Mengtan Zi, Ruochen Cup, Yushuxian, Chaoshan Furnace, as well as tea cones, tea boats, teaspoons, tea buckets, tea tasting trays, tea towels and tea towel trays.

2. Live boiled mountain spring:

Lu Yu's Tea Classic said: "Above the mountains and rivers, under the well water", spring water is the top of tea making. "Living water needs living fire to cook", and living fire refers to the flame of charcoal. Tea leaves should be boiled twice when brewing. Too tender and too old are not conducive to the display of tea color, fragrance and taste.

3. Ye Jia rewards guests:

Su Shi, a literary giant in the Song Dynasty, once wrote the book Ye Jia Zhuan, and later called tea Ye Jia. Today, we invite our guests to taste Tieguanyin produced in Anxi, Fujian. Its shape is curly and firm, like the head of a green-bellied dragonfly. As heavy as iron and as beautiful as Guanyin, it is called Tieguanyin.

4. Chen Meng Mullin:

Wash the teapot hot. Chen Meng was a famous producer of purple sand in Ming Dynasty, and he was good at making small teapots, which were called Meng Gong Pot or Chen Meng Pot.

5. Guanyin got into the sedan chair;

Pour Tieguanyin tea from the tea tube into the tea lotus with a teaspoon (measure the tea leaves in the tea tube with the tea lotus).

6. Oolong entered the palace:

Put Tieguanyin tea in tea lotus into the teapot with a teaspoon, and the amount of tea leaves accounts for about 70% to 80% of the teapot.

7. Initial inclination of sand tank:

Wash tea. Pour water into the pot around the mouth of the pot and immediately pour it out to remove impurities contained in the tea.

8. High mountains and flowing water:

Hanging pot is high. Lift the kettle and rush down from the inside of the spout at the higher edge to make the spout full of water. When washing, wash along the side of the pot, not in the center, so as not to break through the "tea gall"

9. Spring breeze caresses your face:

Scrape the foam impurities floating on the mouth of the pot with the lid, also known as "scraping the top", to make the tea soup in the pot clearer and cleaner.

10. Wash xian yan added:

Pouring the lid and body of the pot with boiling water, also called "eyebrow spraying", not only cleans the appearance of the pot, but also improves the temperature of the pot and ensures the quality of green tea.

1 1. If you take a shower:

Wash the teacup hot. If Chen is a famous porcelain maker in the early Qing Dynasty and is good at making small and thin porcelain cups, Ruochen is used to refer to the cups.

12. Travel:

Holding the pot, let the bottom of the pot turn around the side of the tea boat and scrape off the water drops at the bottom of the pot.

13. Guan Yu toured the city and ordered Han Xin to send troops:

The requirements for pouring congou tea are low, fast, even and clean. When pouring tea, the spout should be as close as possible to the cup, so as to prevent the tea soup from getting cold, foaming or splashing out of the cup. Repeatedly pouring the tea soup into the teacups is called "Guan Gong's tour of the city", and then evenly and circularly dripping the remaining tea soup into each teacup, which is called "Han Xin's point soldier", so as to make the amount and concentration of tea soup in each cup even.

14. Sanlong protection tripod:

Hold the cup with thumb and forefinger, and hold the cup with middle finger.

15. Good smell:

Tieguanyin tea has a strong and lasting aroma and has the reputation of "seven bubbles and many fragrances".

16. Appreciation of soup color:

Tieguanyin tea soup is golden, rich and clear, commonly known as tea oil color.

17. Taste manna:

Tieguanyin tea soup is mellow, rich in flavor and sweet in aftertaste. There are three mouths to taste, so drink tea soup with three mouths. Taste slowly, swallow slowly, and smell the fragrance at the bottom of the cup.

18. Play Lingya again:

Brew and pour the second cup of tea separately.

19. Understand the charm:

Chew slowly, savor carefully and experience the charm of Tieguanyin. Weng Huidong said in Chaozhou Tea Classic. Kung Fu Tea: "After the tea is sprinkled, each guest has a sip. The rim of the cup is connected with the lip, and the surface of the cup is connected with the nose. The scents gathered together and smelled the bottom of the cup at once. The taste is delicious, the food is beautiful, the fragrance overflows the teeth and cheeks, and the sweetness moistens the throat and kisses. God and Han Xiao have ancient and modern thoughts. So far, I have got three flavors of congou. " Drinking congou tea is not to quench your thirst, but to taste its tea interest and temperament. Delicate the taste of tea, smell its fragrance slowly and try your best to cultivate your interest. It is the tea taster who can taste Guanyin rhyme.

20. Drink a cup of tea:

Finish the tea in the cup and thank the tea for bringing us a better life. The first one: burn incense and meditate, and cook the sweet spring alive.

Kung fu tea sets burn incense and calm the air, which 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 I hope your heart will sublimate to an elegant and magical realm with this long cigarette.

Su Dongpo, a great writer in the Song Dynasty, was a tea man who was proficient in tea ceremony. He summed up his experience in making tea and said, "Live water should be boiled with live fire." Boiling spring water alive means boiling the mountain spring water in the pot with a big fire.

The second way: triumphant.

Ye Jia rewards guests.

Proud as a peacock to show her beautiful feathers to her companions. With the help of smug procedures, we introduced the exquisite Kung Fu tea set used to make tea today.

"Ye Jia" is Su Dongpo's laudatory name for tea. Ye Jia rewards guests by inviting them to appreciate the appearance and shape of oolong tea.

The third road: the big guest Mulin, the oolong enters the palace.

Da Bin was a master of pot-making in Ming Dynasty. The teapot he made was amazed by later tea people and regarded as a treasure, so later people called it Dabin teapot. Dabin Mulin scalded the teapot with boiling water, with the purpose of washing the pot and raising the temperature of the pot.

The fourth way: high mountains and flowing water, spring breeze blowing on your face.

Wuyi tea art pays attention to "high water, low tea." The running water in the mountains will soon raise the kettle and rush into the teapot, so that the tea in the kettle will roll with the water waves and play the role of boiling water to make tea.

"Spring breeze stroke" is to gently scrape off the white foam on the surface of the tea soup with the lid of the pot, so that the tea soup in the pot is clearer and cleaner.

The fifth way: Oolong enters the sea and then washes the fairy face.

Drinking Wuyi rock tea pays attention to "the first bubble, the second tea, the third bubble, and the fourth bubble is fine." We usually don't take the first sip of tea soup, but pour it directly into the sea of tea. Because the tea soup is amber, it flows into the tea sea from the hukou, just like a dragon entering the sea, so it is called oolong entering the sea.

"Re-washing the immortal face" was originally a cliff stone carving on the banks of Wuyi Jiuqu River, which means Erchong here. The second washing should not only fill the teapot with boiling water, but also pour boiling water outside the teapot after capping, so that internal and external heating is conducive to the distribution of tea fragrance.

The sixth way: mother and son eat each other and then inject nectar.

It takes two pots to brew Wuyi rock tea. A teapot is specially used for making tea, and it is called "soaking pot" or "mother pot". Another pot with the same volume is used to store the brewed tea soup, which is called "sea pot" or sub-pot. In modern times, some people use a "fair cup" instead of a sea pot to reserve tea. Injecting the tea brewed in the mother pot into the child pot is called "mother-child feeding". The tea leaves in the mother pot are drained, and after the Kung Fu tea set is washed, the pot is heated and then boiled, which is called "re-injecting nectar".

Seventh road: auspicious dragon rain, phoenix nods.

Pour the tea soup in the sea pot into the fragrant cup quickly and evenly in turn, which is called "auspicious dragon rain" and takes its auspicious meaning of "rain falling"

When there is not much tea soup left in the kettle, you should pour the tea quickly, not order it. At this time, the gesture of tea ceremony is to pour tea rhythmically, which is vividly called "Phoenix nodding", symbolizing paying tribute to the guests.

In the past, some people called this procedure "Guan Gong patrolling the city" and "Han Xin spotting soldiers". Because this explanation is full of swords and shadows, it is too murderous and violates the basic spirit of "harmony" in tea ceremony, so we abandon it.

Eighth road: when husband and wife get together, carp turn over.

After the fragrant cup is filled with tea, the sipping cup painted with dragon is covered on the fragrant cup painted with phoenix in turn, which is called harmony between husband and wife, and can also be called "auspicious dragon and phoenix".

Turning the locked cup upside down is called "carp turning over".

According to ancient myths and legends in China, carp can turn over and leap over the dragon gate, turning dragons into heaven. Through this program, we wish all the guests present a harmonious family and a successful career.

The ninth way: holding a cup of tea with huge hands.

Holding a cup of tea is a kind of tea art. * * * Holding a dragon and phoenix cup in both hands, she held it high to Mei Qi, then respectfully nodded to the first guest on the right and handed him the tea. After receiving tea, guests can't taste it first. They should also respectfully nod their thanks to the tea ceremony and pass the tea to the next guest in turn according to the posture of the tea ceremony until it reaches the guest sitting farthest from the tea ceremony. Then pass the tea from the left in the same order. Holding a cup of tea and passing it around, the guests and hosts present can feel closer, feel closer and have a more harmonious atmosphere.

The tenth way: appreciate two colors and like to smell high fragrance.

To enjoy the double color is to ask the guests to hold the teacup with the dragon and phoenix pattern on it in their left hand and slowly raise the incense cup in their right hand. At this time, all the hot tea in the fragrant cup is poured into the tasting cup. As the temperature of the tasting cup increases, the oolong pattern made of heat-sensitive ceramics will change from black to color. At this time, we should also pay attention to whether the tea soup in the cup is bright and colorful amber.

Like to smell the high fragrance is the first smell of Wuyi three teas, that is, invite guests to smell the bottom fragrance of the cup. The first smell is the purity of tea to see if it is high, sharp and odorless.

Line 11: Three dragons protect the tripod and taste strange tea for the first time.

Sanlong tripod protection requires guests to hold the cup with thumb and forefinger, middle finger to hold the bottom of the cup, and hold the cup safely and gracefully. The three fingers are referred to as three dragons for short, and the teacup is like a tripod, so this posture of holding a cup is called three dragons to protect the tripod.

The first taste of Qi Ming is the first taste of Wuyishan tea. Don't swallow the tea soup immediately after entering the mouth, inhale, let the tea soup roll and flow in the mouth, and let the tea soup fully contact with the taste buds at the root of the tongue, the tip of the tongue, the surface of the tongue and the side of the tongue, so as to experience the wonderful tea taste more accurately. The first taste of strange tea is mainly to taste the firepower level of this tea to see if there is "old fire" or "green".

Twelfth Road: Have sex again and explore Lan Zhi.

Pour Liu Xia again, that is, pour tea for the guests for the second time.

Fan Zhongyan once wrote a poem in the Song Dynasty: "Fighting tea tastes light, and fighting tea tastes thin and fragrant." The fragrance of orchids is recognized by the world as the fragrance of kings. The second time I came to Lan Zhi, I invited guests to smell the fragrance for the second time, and carefully compared it to see if this quiet, elegant, sweet, distant and unpredictable tea fragrance was better than the simple orchid fragrance.

The thirteenth road: the second day is full of clouds, and the throat is left.

Kung Fu tea set "Mi Yun" is a good name for tea by Huang Tingjian, a calligrapher in Song Dynasty. "Second-class cloud" is the second tea for guests. The second product is mainly about the taste of tea, depending on whether the tea soup is fresh and sweet or raw and plain.

The fourteenth way: pour the milk three times, which makes your heart ache.

"Stone Milk" is a treasure in Wuyishan tribute tea in the Yuan Dynasty, and it is often used by later generations to represent Wuyi tea. "Pour stone milk three times" means pouring tea three times before. This is the third time to smell incense. When sipping Wuyi rock tea, we should pay attention to the "three tones", that is, we should not only smell it through the nose, but also inhale it through the mouth and exhale it through the nose for three times in a row, so that the whole body can feel the aroma of tea and distinguish the aroma characteristics of tea more delicately. Tea people call this method of smelling incense "stirring" The third smell is to identify the persistence of tea fragrance.

The fifteenth road: all English, understand rock rhyme.

"Chickpea" is the first three kinds of tea. Yuan Mei, a great genius in Qing Dynasty, said when drinking Wuyi rock tea: "Tea should have a taste, chew slowly and be considerate." Both English and Chinese mean flowers. Han Ying drunken flower chewed tea like a small flower in his mouth, savoring it. Only in this way can we realize the unique "fragrance, purity, sweetness and liveliness" of Wuyi rock tea, which is wonderful.

Sixteenth: A friendship between gentlemen is as light as water.

The ancients said that "a friend of a gentleman is as light as water", and the light taste is like taking a sip of boiled water after drinking three strong teas. Don't swallow this boiled water in a hurry, savor it like an eagle's mouth flower, and don't swallow it until it is unbearable. After swallowing boiled water, the Kung Fu tea set will open its mouth and take a breath. At this time, you will feel drooling, sweet aftertaste and incomparable comfort. Most people will think that "it is better to drink tea than not to drink tea at this time." This process reflects a philosophy of life-insipid is always true.

Road 17: Tea fun, Youlong playing in the water.

Good Wuyi rock tea is fragrant after seven soaks, but it is still delicious after nine soaks. It's fun to invite guests to make their own tea. See how many times the tea in the pot has been soaked, and it can still maintain the color and fragrance of the tea. "Youlong playing in the water" is to put the brewed tea in a clear water cup for guests to watch the brewed tea, which is called "looking at the bottom of the leaf" in the jargon. Wuyi Rock Tea is a semi-fermented tea with three dividends at the bottom of leaves and seven green spots. The periphery of the leaves is dark red, and the interior of the leaves is green, which is called "green leaves with red edges". When performing tea art, because the leaves of oolong tea shake in clear water, much like dragons playing in the water, it is called "Youlong playing in the water"

Lk 18: The host and guest stand up and have a cup of tea.