Does anyone know anything about the tea ceremony? Needed urgently!

1 How to make tea tea more fragrant?

Green tea and flower tea should be used three head cover bowl, (green tea can also be used in glass cups) about 90 ℃ of boiling water, cast tea about 3 grams, the first rushed into a little water for the warmth of the bubble, and then injected into the appropriate amount of water, three minutes or so can be consumed.

Oolong tea should be used Yixing purple sand and other small pots and cups, the amount of tea accounted for the pot cavity 1/3 volume, 100 ℃ boiling water, the first injection of water for the warmth of the bubble, about 10 seconds when the water will be poured, commonly known as the tea, it is best to always maintain the temperature of the boiling water, the official bubble tea in about 1 minute will be poured out of the tea broth, on the fire taste (Beijing people said the taste of paste) heavy oolong tea, to throw less tea, water in about 10 seconds out of the pot.

Green tea, flower tea in the cup of the remaining 1/3 of the amount of water and then renew the water, usually only three times.

Black tea: brewed with boiling water, can be clear drink, can also be adjusted to drink. Add sugar, add milk, add juice, can also be made into a bubble tea for cold drinks.

Tea and tea utensils, methods, in addition to using good water, water standards, in addition to health standards, there should be no odor, so that the tea, in order to drink out of the flavor.3. What do you mean by coarse tea, fine tea, fine tea, coarse drink? Beijing people drink flower tea as an example: coarse flower tea, stalks and leaves coarse, the amount of tea should be less, the water should be open, this is fine to drink. Refined flower tea, leaf tender buds fresh, thin flavor juice, to throw more tea, with the drop of boiling water, or hot water machine in the boiling water, this is a coarse drink.

Fine drinking rough to drink according to the characteristics of tea, you think you do not drink good tea may be less tea, drink light tea may be able to drink out of what other flavors.

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2 Various types of tea brewing skills

West Lake Longjing and similar delicate green tea brewing

Brewing West Lake Longjing and similar delicate green tea tea utensils to small, delicate on the top, so that it matches with the fame of the famous tea, and to clean, high transparency is good. At present, the choice of more transparency is good flowerless straight glass cup, it makes the tea brewing into a dynamic process with ornamental. Brewing water temperature must be appropriate: usually require boiling water into the kettle first, when the water temperature drops to about 80 degrees, and then brewing, you can achieve better results.

Brewing method:

(1) In addition to the preparation of tea samples canisters, kettles, tea cups, there must be a tea towel, tea plate, tea ruffles, teaspoons, etc., tea utensils with, should be staggered, proportional to the size of the color and lustre of the match.

(2) in the brewing before the speech: welcome friends to ......, I first briefly introduce the tea utensils ......, tea characteristics ......

(3) Now I'll perform the tea ceremony for you:

A, warming the cups

B, appreciate the tea Open the tea samples canisters, served in front of the guests, both hands on, a little owed to the guests to watch and smell the aroma.

C, the tea will be inverted tea cups turned over, so that its mouth edge up, a word set open. Then, open the tea canister, with a teaspoon, the required tea leaves into the tea lotus, and tea leaves one by one into the tea cups to be brewed.

D. Infusion Pour boiling water of appropriate temperature into the cup, using one-fourth to one-fifth of the cup's capacity. Put down the kettle, lift the cup to the counterclockwise direction of a few turns, the purpose is to make the tea leaves infiltration, water absorption and expansion, to facilitate the leaching of substances contained. Time to master within 1 minute.

E. Brewing pot brewing water into the cup, usually with the "Phoenix three nodding" method of brewing, so that the tea cups of tea leaves up and down roll, so that the tea concentration is not consistent. During this period, guests can watch the dynamic dance of the tea, as well as the tea's stretching deformation. The general brewing water into the cup to the total capacity of the tea cup seventy percent full, this brewing method is called in the cast method. But for some of the appearance of tight knot heavy solid tender famous green tea, such as Meng Ding Ganlu, Mount Lu Yunwu, etc. can be used on the cast method of brewing. That is, the cup is first washed on the seven-minute full of water, and then take the tea into the tea leaves will sink, gradually stretching.

F, the tea to smile, hands owed to tea. Tea cups placed in a convenient location for guests to take the principle of drinking. After the tea is placed, you should reach out to the guest palm gesture, said "please taste tea!

The tea cups are placed in a convenient position for the guests to take.

The brewing of black tea

Black tea is not only colorful and flavorful, but also poor astringency, mild tea. Because of this, it is suitable for the preparation of milk black tea, lemon black tea and so on. In this way, the drinking method of black tea is more diverse, summarized, can be roughly divided into clear drinking method and mixing drinking method.

(1) clear drinking method Article tea type of work black tea, such as Keemun black tea, nine curved red plum, Zhengshan work, Zhenghe work, Yunnan work, as well as bags of black tea, etc., has a high fragrance, color, taste mellow characteristics, generally more white porcelain cup brewing. Brewing, the first clean tea set, and then set the tea, and then about 90 degrees of water, pot with a rotary method of brewing tea to wet, so that the expansion of water absorption, half a minute later, with the "phoenix three nodding" method to continue to add water to the seven cups full. For medium and low-grade Gongfu tea, black tea, etc., generally use the pot brewing, and then the tea broth is placed in various tea cups.

(2) Drinking method Similar to the clear drinking method, add milk and sugar according to the needs of the guests after the tea is divided.

The brewing of oolong tea

Oolong tea is also known as Gongfu tea because it takes a lot of time to brew.

At present, the most representative oolong tea brewing has three kinds: one is represented by Fujian; one is represented by Guangdong Chaoshan; one is represented by Taiwan.

Fujian work tea set is cooking tea "four treasures", namely

Chaoshan wind stove: is a reduced coarse ceramic charcoal stove, made in Guangdong, Chaoshan, dedicated to the fire;

Jade book simmering: is a reduced ceramic kettle, set up in the wind stove, dedicated to the boiling water;

Monsen canisters: is a smaller than ordinary teapot alabaster pot, designed for brewing tea;

Ruochenou: is only half the size of a ping-pong ball 2 - 4 small tea cups, usually made of Yixing alabaster in Jiangsu Province, designed for drinking tea.

Contemporary, Fujian work tea set is more simple, usually a plate (or tea wash), four small tea cups, a small teapot with a water consumption of about 150 ml. Texture to red clay or white porcelain for the most. The tea tray is mainly used to receive the teacups, teapot or waste water. If it is a tea wash, when not making tea, there is also the function of storing teacups and teapots.

The Teochew brewing method is similar to the Fujian brewing method of tea utensils, mainly clay stove, weeding tool, punch cans or gaiwan (for tea), tea cups and tea wash. A set of tea cups are usually three, which is called "tea three wine four", tea to three people interesting;

Taiwan brewing method must also increase the smell of incense cups and fairway cups.

1, Fujian brewing method

A, wash the cup with boiling water to wash the tea cup, tea ou. Wash the cup is best to use the tea hostage, do not use your hands to directly touch the tea set, and do both inside and outside the wash. The purpose of doing this is two: one is to clean the tea set; the second is to warm the set to improve the temperature of the tea brewing water.

B. Tea Setting Use miscellaneous spoons to take tea leaves, the amount of input according to the requirements of the guests.

C, wash the tea

D, punch the tea When the boiling water first boiled lift the kettle, the boiling water more high position, according to a certain direction into the tea ou, so that the tea in the ou according to a certain direction of the rotation, until the boiling water just began to overflow tea ou so far. Pour the tea about one minute after brewing, use the thumb. Middle finger hold tea ou mouth edge, forefinger against the knob of the ou cover, in the tea ou mouth edge and cover a water gap between the tea circuit into the arc of the tea cups lined up, commonly known as "Guan Gong Patrol", the purpose of doing so is to make the tea soup concentration is uniform and consistent. Point tea after pouring tea, will ou bottom of the thickest little tea soup, to drop by drop to each tea cup, so that the concentration of tea soup of each tea cup to achieve consistency.

E, serve tea After tea ordering, each tea cup of tea soup to reach seven or eight minutes full, it is polite to serve the cup with both hands, to the guests to drink.

2, Chaoshan brewing method

A, warming the equipment Before brewing oolong tea, use the first boiling water to shower the can or jian and cups, the purpose is to preheat and clean the tea utensils. Then pour away the boiling water in the can and cup to be used.

B, place the tea First, the tea from the tea canister poured on the paper, and then separate coarse and fine. Take the thickest fill the bottom of the lamp or the bottom of the can drip mouth, the second with the fine end of the fill in the middle layer, a little thicker tea sprinkled on it, so that the tea juice leaching uniformity, but also to avoid the tea soup has broken tea pouring out.

C, punch point with choshi along the mouth of the pot into the boiling water. When flushing, to do the water column from a high place into the can, commonly known as "high punch", to be a breath of fresh air, not intermittent. This can make the heat straight through the bottom of the can, the tea foam up, and then promote the tea fragrance.

D, scrape the foam After flushing full cans of water will make the tea in the white foam floating out of the mouth of the irrigation, then immediately with the thumb and forefinger to grab the can button, along the horizontal direction of the mouth of the can to scrape away the foam, can also be used to boil water to the just full of tea, immediately within a few seconds of the can of water poured off, called the tea, the purpose is to the surface of the tea leaves to wash away the dust to make the tea of the true flavor to be given full play. Immediately to the pot again to the boiling water to ninety percent full, and cover to keep incense.

E. Pouring the can After covering the lid, we pour the heat over the outer wall of the can to keep the can warm enough. In addition, to remove the tea foam attached to the outside of the can. Especially in winter brewing oolong tea, this procedure is more indispensable. Only in this way, can make the cup of tea fragrance.

F. Scalding the cup After pouring the can, use the boiling water in the choshi to scald the cup, and fill the boiling water, and then roll the cup.

G. Pouring Tea After pouring the cup, it takes about one minute to pour the tea.

Flower tea brewing

Drinking flower tea, focusing on the appreciation of the aroma, but high-grade flower tea also has a high value of the shape. Therefore, when drinking, through the observation of shape, smell, taste, can taste the unique flavor of flower tea.

The tea set used for brewing flower tea is roughly the same as the bulk of black and green tea. Generally speaking, high and mid-range tea using gaiwan or porcelain cups with lids; medium and low-grade tea using pots bubble method of brewing, and then divided into cups of tea. Now to high, medium-grade tea, for example, the flower tea brewing program is described below:

A, the preparation of equipment Whether it is using the bowl bubble method, or using the white porcelain cup brewing method, must have a cover, the purpose is to prevent the loss of aroma.

B, smell a small amount of sample tea with a teaspoon in the tea canister, placed on a square of plain paper for guests to smell, look at the shape, in order to arouse the interest of the guests.

C. Put 2-3 grams of tea in each bowl or cup according to the ratio of 1 gram of tea to 50 milliliters of water.

D. Brewing 90 degrees of boiling water, using the rotary method in the counterclockwise direction to the cover bowl or cup into the boiling water a little, followed by the "phoenix three nodding" method of brewing to the lower limit of the cover bowl open or seven full cups, and then add the lid. It can be left for about 3 minutes, and then you can start to taste it.

Pressurized tea drinking method

Pressurized tea, it is different from loose tea, very tight, so it is difficult to use only boiling water to brew the tea juice of the pressurized tea. Therefore, when drinking tightly pressed tea, the first must be tightly pressed tea pounded into small pieces or crushed granules, and then cooked in an iron pot or aluminum pot. Not only that, but also in the cooking process, but also constantly stirring, in a longer period of time, in order to make the tea juice fully leaching. At the same time, accustomed to drinking tightly pressed tea, more than a number of Chinese border ethnic brothers, they are mainly distributed in Tibet, Xinjiang, Inner Mongolia, here are plateau area, low air pressure, less than 100 degrees Celsius boiling water, with such water brewing tightly pressed tea of course, more not easy to steep the tea, even if it is cooking, but also have to be made for a longer period of time, that is, drinking tightly pressed tea why do not use the brewing and cooking reasoning! This is the reason why drinking tightly pressed tea is not brewed but cooked.

Of course, due to different regions, different ethnic groups, different customs, modulation of tightly pressed tea is also different, which has been described in the national tea drinking customs, will not be described here.