Minnan people's kungfu tea

The way of "making kungfu tea" is very popular all over Fujian and Taiwan. People in southern Fujian mainly drink oolong tea such as Tieguanyin, Yizhichun, Narcissus,

The way of "making kungfu tea" is very popular all over Fujian and Taiwan. People in southern Fujian mainly drink oolong tea such as Tieguanyin, Yizhichun, Narcissus, Liuxiang, Frozen Top Oolong Tea, Danzong and Gaoshan Tea.

In southern Fujian, the instruments used to make tea were relatively simple. Almost every family uses a small teapot or a covered porcelain bowl to make tea. There are only four cups in a pair, even if there are more than four guests, they take turns drinking tea with these four cups. The process of making tea is also relatively simple, that is, "scalding the pot into tea, high irrigation and low irrigation, Guan Gong patrolling the city, and Han Xin ordering soldiers": first scalding the teapot teacups with boiling water, and then putting the tea into the teapot, actually has two functions. One is to disinfect the tea set with boiling water; The second is to make tea with a hot teapot, and then the heat of boiling water will not weaken the temperature of the cold pot wall, but can directly act on the tea, so that the taste of tea will soon bubble out. In fact, Minnan people don't drink the first sip of tea except "hot pot" when making tea. Usually, boiling water is poured into the teapot and immediately poured out, so that the tea leaves can be rinsed and "washed" clean. Minnan people also call this whole tea "tea urine". The "high rush" of "high rush and low pour" means that water rushes down from a height, and the water has strong impulse, which can stir the tea in the pot and make the tea and boiling water interact evenly; "Low pouring" means that when pouring tea, the teapot is lowered, and it is best to move on the edge of the cup to avoid excessive escape of tea and aroma. "Guan Gong's city tour" refers to pouring tea on four cups, because the color and taste of tea will change at different times. If you pour one cup and then another, four cups of tea will taste completely different. Han Xin Dianbing describes the scene from pouring tea to serving tea. At that time, the poured tea dripped on four cups in turn, which was very vivid.