Introduction of Kung Fu Tea Ceremony Tea Set

Introduction of Kung Fu Tea Ceremony Tea Set

"Kung Fu tea" is a tea-making technique, not only because it takes time to make and sip, but also because the tea-making equipment is very particular. Let me introduce the Kung Fu tea ceremony tea set I carefully arranged for you. Let's have a look.

Introduction of Kung Fu Tea Ceremony Tea Set

1. Chen Meng pot

Also known as "Meng Gong pot" and "Chen Meng pot". Teapot purple sand tea set is suitable for brewing oolong tea, and it is one of kung fu tea sets. Yixing Huimeng is made in Chen, mostly in ochre color. The pot is as small as citron, and the word "Chen Meng" is engraved on the bottom. In the Qing Dynasty, Shi Mingbao's Miscellaneous Notes on Min said: "Zhang Quan belongs to various genera, and the custom is still kungfu tea. The tea set is exquisite, and the pot is as small as a walnut. It is called Chen Meng pot. " Its standard is "small, shallow, neat and old", and the little finger has little capacity; Shallow refers to the pot with small water, which can brew flavor, turn fragrance and foam without storing water; Pointing to the spout, the mouth and handle can be leveled into a line, and the production is fine; Old artifacts are expensive, and the longer you use them, the better. When the "rust" is thick, the fragrance is heavy.

Zhuni Henghu in Qing Dynasty (now in China Tea Museum)

2. Ruochen Cup

Also known as "Ruochen Ou". White porcelain drinking utensils, one of Kung Fu tea "Four Treasures of the Study for making tea", are used to drink Kung Fu tea soup. According to legend, it was written by Ruochen, a famous porcelain-burning master in Jingdezhen, Jiangxi Province in the Qing Dynasty. It is a small white upturned cup with patterns on the rim, landscape calligraphy and painting on the cup body, and the book on the bottom of the cup is "if there is something valuable". 1832' s Annals of Xiamen wrote: "The custom of drinking tea is small. The pot must be a pot and the cup must be an old cup. "

3. Yushu teahouse

Also known as "Yushu Fairy". The water boiler, one of the four treasures of Kung Fu tea, is a red, flat and thin porcelain with a water capacity of about 200ml. People in southern Fujian, eastern Guangdong and Taiwan Province Province call porcelain pots "summer", which can withstand sudden changes in heat and cold, keep warm and facilitate the observation of boiling process. "Jade Book" has two explanations: one is the name of the designer and manufacturer of the kettle; Second, when the kettle comes out of the water, it looks like the output of jade liquid, so it is called "jade loss". Because the word "lost" is unlucky, the homonym is "jade book". When in use, it is placed on Shantou air furnace for rapid combustion. When the water is boiled and the lid is opened and closed, you can make tea at this time.

4. Shantou Blast Furnace

Also known as "Chaoshan Wind Furnace". Boiling water and gas appliance is one of the "four treasures of making tea" of Kung Fu tea. There is a hint of red in the quiet stove, which is made of clay that won't crack in water at high temperature. Shaped like a tripod, red is simple, long and about 20 cm high. The carbon furnace core is deep and small, with a cover and a door, which is well ventilated. Shantou air furnace is an auxiliary appliance of Yushu tea cup, which is improved from air furnace. Its mouth size is commensurate with the bottom of the cup. The fuel is generally white charcoal, and some people who love tea will use olive core charcoal.

Kung fu tea set in the modern sense

With the prosperity of tea drinking and the development of tea culture, there are more and more varieties and more exquisite styles of tea sets, and the combination of complete tea sets is becoming more and more flexible and diverse. Kung fu tea set in the modern sense is more reflected in careful pouring and slow drinking when making and tasting tea.

Kung fu tea utensils are more and more diversified. Besides teapots, we can also cover bowls with porcelain. In addition, there are all kinds of tea cups and incense cups used together in order to smell tea better. Water-boiling appliances are also in various forms, such as hand-soaking, electric kettle, and exquisite tea lovers will choose iron pot. Of course, in order to make a good cup of Kung Fu tea, besides the main utensils, there are many other commonly used tea sets, such as Fair Cup, Tea Lotus, teapot, strainer, filter rack, coaster, tea towel, tea tray, tea ceremony utensil combination and so on. These utensils can form a set of kungfu tea utensils according to personal needs.

Method for brew kungfu tea

Moisture level 3

Tasting congou tea is not only an elegant thing, but also a lot of attention. Chaozhou kungfu tea has specific requirements on water quality, utensils and brewing methods. Tea can't be made without water. Let's start with water. Lu Yu wrote in the Book of Tea: "Its water is used for mountains, rivers and wells."

The tea artist said that the water content is Tianshui, groundwater and spring water. Tianshui is of course the best, referring to snow water, dew and the like. In A Dream of Red Mansions, Cao Xueqin wrote that drinking tea with snow collected from plum blossoms five years ago is the ultimate water for drinking tea, so drinking tea is not only about style, but also extremely luxurious.

In the past, the rich used bamboo tubes and other utensils to collect them bit by bit before the first ray of sunshine came out in the morning. It is said that the water before the sun comes out is negative and tea is more fragrant. What kung fu exam! Modern research says that the only water in nature is rain and snow, which is pure soft water. Making tea with soft water can really make the soup clear and fragrant.

Groundwater refers to mountain spring water, which is divided into soil, sand and mud according to different soil qualities. The tea artist said that sand is the best, and sand has the function of filtering, which makes sense. It is certainly impossible for hotels and teahouses to drink tea now, as long as the water quality is clear and the taste is sweet.

High rush and low fall.

"Pour high and pour low" is the way to make tea and pour tea.

To make tea, you should rush into boiling water along the inner edge of the teapot mouth, and the water column should not rush in from the center of the teapot, because it will "break through the tea gall" and destroy the taste of tea. Making tea is like calligraphy, and it should be done in one go. The distance between the pot and the teapot is relatively large, so it is called "Gao Chong". It is said that "high impact" can make the heat directly penetrate the bottom of the can and make the tea foam rise, which is not only beautiful, but also more fragrant.

When pouring tea, the teapot should be as close as possible to the teacup, so as to avoid the hot air flying away, and the water may not be hot enough to make the tea fragrance evaporate prematurely. At the same time, low irrigation will not cause bubbles, nor will it make a tick.

When pouring tea, the tea soup should be sprinkled into the cups in turn, and each cup should be gradually filled two or three times, which is called "Guan Gong's tour of the city" to make the tea soup in each cup uniform in color.

The tea artist said, Kung Fu tea, the first bubble is the most important. If the first bubble is not made well, the subsequent tea taste will have an impact. The first bubble is used to wash tea. After coming out, gently wipe the tea foam, pour out the tea leaves and rinse the tea set. This process can also play a role in preheating tea sets.

Tea tasting etiquette

Traditional Chaoshan congou tea generally has only three cups, no matter how many guests use only three cups. The first cup of tea must be given to the first guest on the left, regardless of their status, age or gender. Every time you finish a cup of tea, wash the cup with hot tea, and then give the cup with heat to the next one. This custom is said to be a good virtue for people to show unity, friendship and mutual humility.

To taste tea, you should smell the fragrance first, then look at the color of the tea soup, and finally taste it. A cup of tea should only be drunk in three sips. The fragrance gradually spread from the tip of the tongue to the throat, and finally it was dripping. These are the three realms of congou tea-"the fragrance overflows the teeth and cheeks, the sweetness moistens the throat, and the god is focused". It is said that a professional tea taster can taste the mood of a tea artist at that time with a cup of tea.

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