Learn tea ceremony from scratch

Learn tea art from scratch. Tea art is the characteristic culture of China. In daily life, making tea is a very simple thing. But to really make a pot of tea, you need to master certain skills. Let's learn tea art from scratch.

Learn tea art from scratch 1 basic knowledge of tea art 1: the elements of making tea.

The chemical composition in tea is the basis of color, aroma and taste of tea. When making tea, we should adjust the temperature of water, soaking time and the amount of tea according to the characteristics of different tea leaves, so as to give full play to the fragrance, color and taste of tea leaves. There are four elements in making tea: the first is the proportion of tea, the second is the temperature of tea, and the third is the number of brewing.

Basic knowledge of tea art 2: the choice of tea water

Water is the mother of tea, and utensils are the father of tea. It can be seen that what water is used to make tea plays a very important role in the brewing and effect of tea. To make a good pot of tea, you should choose clear water, light water, sweet water and running water, so as to make the pure taste of tea.

Basic knowledge of tea art 3: the choice of tea set

Now the commonly used tea leaves are porcelain, pottery, glass and plastic. From the point of view of tea tasting, porcelain and pottery are the best choices for making tea, because they have good heat preservation, good color and fragrance, beautiful appearance and artistic appreciation.

Basic knowledge of tea art 4: the taste of tea

Tea tasting is a comprehensive art, and there is no difference between good and bad tea, mainly depending on personal taste. Different kinds of tea have different colors and different qualities. So different teas have different ways to taste tea. When tasting tea, you can see the ups and downs, stretches and postures of the tea through the crystal clear tea soup, and then look at the infiltration and infiltration of the tea juice and the change of the color of the soup, then pick up the teacup, smell it first, and then taste it.

The basic process of tea art

1, hand cleaning and appreciation appliances

In other words, washing hands and drinking tea is very important. First attract tea people and invite guests to taste tea, and then enjoy the utensils: pay attention to the use of porcelain pottery, Jingdezhen porcelain or Yixing teapot, all for relaxation before drinking tea.

2, hot cup kettle

Is to wash all the tea sets with boiling water, the purpose is also to clean, and at the same time preheat the tea sets to make the tea taste more fragrant. Pour boiling water into teapots, fair cups, fragrant cups and teacups. Some friends say this is called sanitary ware heating.

Malone entered the palace.

Putting tea into a vessel, that is, putting tea into a teapot, has a beautiful name and a simple procedure. The performance can be appropriately fancy and have tea rhyme.

Step 4 wash tea

Pour boiling water into the pot, let the water contact the tea properly, and then pour it out quickly. The purpose is to remove unclean substances on the surface of tea leaves and filter out the tea leaves that have not been fried.

Step 5 brew

Pour boiling water into the pot again, and the spout "nods" three times in the process of pouring water. Don't fill the pot all at once. The procedure of tea ceremony is actually just beauty. Only this step is commonly used by everyone. There is a so-called "Phoenix Three Nods" in the performance to show respect for the guests.

6. Spring breeze blows your face

Are the aesthetic needs of expression skills. The water should be higher than the spout, brush off the tea powder with the lid, and remove the floating tea leaves, so as to only drink tea water and keep the floating tea leaves out of the spout.

Step 7 seal the jar

Cover the pot, keep the aroma of the tea brewed in the teapot, and pour the boiling water in the pot all over.

8. Divide cups

To prepare for drinking tea, the fragrant cups and teacups are grouped with tea clips and placed on the saucer for convenient tea addition.

9, jade liquid back to the pot

Gently pour the tea in the pot into the fair mug so that everyone can taste the tea with the same color, fragrance and taste. To give people spiritual enjoyment and sensory stimulation is simply to give each guest a cup of tea.

10, pot

Then pour the tea soup into each guest's fragrant cup, and the tea ceremony procedure is seven minutes full to show respect for the guests.

1 1, serve tea.

Paying attention to the etiquette of holding cups with both hands and pouring tea in front of guests is the basis of ancient etiquette in China.

12, smell the fragrance

This is a step to make the guests feel lonely. Guests pour the tea soup into the tasting cup and smell the lingering fragrance in the cup, preferably intoxicated, to express their appreciation and admiration for the host's tea.

13, tea

It's finally time for tea. Guests can pick up a cup of tea with three fingers, sip it slowly, and then put it down. This can continue in the process of conversation, which shows the position and indispensable position of tea in communication.

Learn tea art from scratch 2 Chinese tea art-art tea

People in China drink coffee very differently from foreigners, especially tea in the tea ceremony, which is regarded as a unified process of heaven, earth, things and people. Therefore, no matter the quality, origin, processing, production and cooking of tea, it should not only conform to the laws of nature, but also include aesthetics and human spiritual sustenance. In modern times, advanced science and technology can be used to analyze the chemical composition, nutritional value and medicinal efficacy of various teas. In ancient times, China tea scientists used dialectical and unified view of nature and people's own experience to identify related issues from the interaction between soul and body. Therefore, in the skill, it contains not only the simple dialectical materialism in ancient China, but also people's subjective aesthetic taste and spiritual sustenance. From the combination of material and spirit, its achievements even surpassed those of modern times.

Tea, in the eyes of China people, is a spiritual thing between heaven and earth. It was born in the beautiful waters of Yuming Mountain, accompanied by green hills and bright moons, breezes and clouds, and gained the essence of heaven and earth for the benefit of mankind. Therefore, the real tea drinkers in ancient times should not only know how to make tea and entertain guests, but also often plant, make and teach art gardens themselves. Even if there is no parental condition, we should go into the mountains, visit Jiaming and learn the natural principles of tea. From Hanwang's teaching of art tea to the extensive cultivation of tea trees by famous monks in the Tang Dynasty, Lu Yu traveled all over the country, climbed mountains, Sun Suye Temple, abandoned villages, and so on, until the tea people built their own tea gardens in the Ming Dynasty, which formed the tradition of this practice. Contemporary Cha Sheng Wu Juenong, tea master Zhuang Wanfang, etc. Therefore, the first element of Chinese tea art is "art tea". No matter how to evaluate famous tea, choose the place of origin, collect and make it, we must have the right time, place and people.

The Book of Tea says, "Tea drinkers are the best in the south." "In the ground, the upper one gives birth to rotten stones, the middle one gives birth to gravel soil, and the lower one gives birth to loess". This is the soil condition for the growth of tea. There is another cloud: "Wild people go up, gardens go down, sunny cliffs go down, purple people go up, green people go down;" On bamboo shoots, buds take second place; The leaf winder is up, and the leaves are very comfortable. Those people in the valley on the shady hillside are unbearable, stagnant in nature and hysterical. This is another natural environment and picking opportunity for tea, and these conditions are mostly in the famous mountains with mild climate and quiet environment in the south. Therefore, the growth conditions of tea itself determine that it is naturally accompanied by scenic spots. China tea people know this truth well, and attach importance to the harmony with nature from the beginning of tea selection.

In the Tang Dynasty, because the emperor loved to drink Yangxian tea, he admired Yang better. In fact, there were many famous tea producing areas at that time. The most famous people, one is concentrated between the beautiful Bashan and Shushui, and the other is the famous scenic spot around Taihu Lake. Lu Yu evaluated 3 1 famous tea-producing states in China, and 8 of them are in today's Sichuan, accounting for a quarter. At that time, there were hundreds of tribute teas in the middle of Shu, the most famous of which were Mengshan Tea, Zhongfeng Tea, Emei Tea, Qingcheng Tea, Xiachuan Stone Purple Bud, Xiangshan Tea, Yunan Tea, Shenquan Xiaotuan and Lu Mingchang, among which Mengding Stone Flower was called the first. There are many scholars in Bashu, and the Tang people attach importance to poetry. After the poet's chanting, Bashu tea is becoming more and more important to the world. Many famous teas are also produced in Chang and Hu states in western Zhejiang, the most famous of which is Sun Zi, Gu Qing. This place is close to Taihu Lake, with beautiful scenery and flowing springs, which is suitable for the climate and has the essence of soil and water. Among them are Yishan and Duofo Temple, and Lu Yu once wrote records. It was here that Lu Yu and Jiao Ran laid the foundation for the China Tea Ceremony, especially the pattern of ancient bamboo tea.

In the Song Dynasty, following the Southern Tang Dynasty, tribute tea was made in Beiyuan, Jianzhou. Beiyuan famous temple is adjacent, with good tea and water. In addition, it was highly praised by the court. However, the production of tribute tea is too difficult and complicated, and spices such as borneol are added, so the real tea people don't feel good. Even the folk tea fighting in Jianzhou is not made of wax noodles and dragons. As a result, many tea people go to famous mountains to find good tea. Japanese tea, Mengding tea and Baoyun tea are the real top grades.

The Ming people advocated camel tea. Hidden in the mountains, it is called "Tuo" and "Tuo", and now it is called "mustard seed". According to legend, there are Roche people hiding in Wuyishan, so they are named Luo mustard. Scholars in the Ming Dynasty liked Wuyi tea, mostly because they shared Wuyi scenery. Zhu is a tea fan and comes to mustard every year. Sixty years have passed, and there is Yuemingxia Valley on this mountain. Yao, a native of Wu, created his own small garden and planted tea first. From childhood to hoary head, it is mysterious. It is said that he wrote Tea Sparse because Yao told Xu Shi all the secrets of his life's tea tasting. After Xu Shi's death, he gave a "dream" with scattered tea, and Yao prefaced it. With this mythical story, Wuyishan tea is even more legendary. In the Ming Dynasty, people paid attention to good tea, such as Luosong tea in Zhangzhou, Huqiu tea in Wuzhi, Longjing tea in Qiantang, Yandang tea in Tiantai Mountain, Panda tea in Cangshan Mountain, Jinhua tea in Dongyang and Rizhu tea in Shaoxing.

It can be seen that the famous tea in history is always in the mountains and waters, and it won the first place in tea character, which was praised by literati and was valued by people. Tea selection only contains scientific principles and aesthetic ideas. Zhuangzi thinks that the harmony between everything and nature is the real goodness and beauty. Chinese tea art embodies this view of nature from the beginning of tea selection.

Good tea must be picked and made properly.

The time requirement for picking tea in Tang Dynasty is not strict, that is to say, tea can be picked in February, March and April of the lunar calendar. After the Song Dynasty, tea picking time was strict, and it was often a surprise. It was a good time to pick tea before Tomb-Sweeping Day. If the tea leaves are exposed to the sun, the cream will be consumed, the water will be lost, the taste will change and the essence will be lost. Pick tea with your nails, not your fingers, so as not to get your hands warm and sweat. Tang people are not very picky about tea buds, and the tall and straight ones are the best. After the Song Dynasty, the selection was very detailed and graded according to the shape of buds. Generally speaking, the more tender the bud, the better the tea. One bud is a lotus bud, if the bud does not let go; The second bud is called a flag gun, such as adding a tassel to the spear end; Three buds are called tongues, like a bird just opening its mouth. It is really pleasant to hear a nice name before seeing it. China's tea art has a beautiful rhyme before the performance, which is difficult for non-ancient civilized countries to understand.

Make good tea. Therefore, tea making is the key to tea art, and tea making in the Tang Dynasty has been quite elegant. There are four kinds of tea made in the Tang Dynasty: boiled tea, loose tea, powdered tea and cake tea. Fermented tea is similar to modern tea bricks, which is convenient to store and transport but not refined. Bulk tea is collected immediately after baking, such as modern bulk tea, but it needs to be ground into powder when drinking, similar to powdered tea used in Japanese tea ceremony. These three kinds are mainly for civil use, tea is mainly for frontier ethnic groups, and loose tea and evening tea are more popular among the people. However, as a tea art, it is difficult to achieve artistic effect, so Lu Yu focused on improving cake tea. Other products became increasingly popular in the middle and late Tang Dynasty because of well-known cakes and tea. Cake tea was originally made between Jing and Ba. Lu Yu advocated taking only spring buds, deactivating enzymes by steaming, then mashing them into mud, patting them into cakes with a round mold, finally punching holes, stringing them together, baking them with warm fire and storing them for later use. Cake tea is not only easy to use in tea powder (because tea powder was mixed with water in ancient times), but also easy to store, so it has become very popular since then. From the Middle Tang Dynasty to the early Ming Dynasty, he led Chinese tea art for more than 500 years.

In the Song Dynasty, because of tribute tea, cake tea was made too finely. Although the surface looks good, it loses the real taste of tea. Tea ceremony should be the unity of matter and spirit. Without the real essence of matter, excellent works of art will also appear artificial. But from an artistic point of view, it is also a unique creation, so it is necessary to introduce it.

In Song Dynasty, tribute tea was named after Long Tuan and Feng Bing, and it was cake tea pressed by gold and silver models, also known as group tea. In the Song Dynasty, the group tea was developed many times, without perforation, delicate and beautiful, with borneol spice, wax surface and luster. There are eight cakes in a catty of Dalong group and twenty cakes in a catty of Xiaolong group. It's called group tea, but there are actually various patterns. The dragon and phoenix groups are all round, the dragon group wins the snow as a square cake, the white group is a hexagonal plum blossom, and the snow is hexagonal. The jade in the appropriate year is oval, the Taiping Jiarui is like a white group, and the dragon is like a dragon group. The silver leaves in Wanchun are hexagonal and pointed, and the longevity jade GUI is round ... Each cake has dragon patterns, auspicious clouds, Cai Feng and other patterns, which have been renovated in successive dynasties and emerge in endlessly.

"Wulin old story" yue:

At the beginning of mid-spring, Fujian grass shredded into the first-class wax tea, named Beiyuan. They are all small squares. A hundred years of royalty. Cover the soft quilt with yellow silk to make it green, wrap it in a yellow silk dress, seal it with a huge seal, use a small box of red lacquer for external use, lock it with gold, and hide fine bamboo silk, which weighs a lot. This is made of water buds of sparrow tongue. 400 thousand a piece, only a few ears.

Ouyang Xiu's "Long Ming Lu Postscript" cloud:

Tea is the essence of things, and small groups are its essence. The record describes the so-called top grade dragon tea. The lid (note: Ge Xiang, Mo) was built at the age of 20 and became a tribute. Renyou collection. Although I am the assistant minister, I have never given it. Only the southern suburbs lent gifts, and four people in the secret courtyard of the bookshelf gave a cake. ..... In the seventh year of Jiayou, I enjoyed the night of Ming Zhai. The first man gave me a cake, and I gave it to you, and I have been hiding it ever since. I worshipped ouchi as an admonition officer and boarded the second house. It took me more than 20 years to be given it.

In Ouyang Xiu's position, it took more than 20 years to get a piece of cake from the emperor. It can be seen that the essence and preciousness of the Dragon Group are even more rare than treasures. Su Shi is much luckier than Ouyang Xiu. He has won the championship of Xiaolong group many times, so he said, "Small groups should try every time, and the dirt looks at pearls and jadeites." A tea cake is worth hundreds of thousands. Compared with Zhuyu, nature is like dirt. However, although things are exquisite, they are too extravagant, which does not meet the main purpose of maintaining elegance in China Tea Ceremony. However, there are also places worth studying and exploring in the Song Dynasty. Nowadays, both Tuocha and Brick Tea are dark and thick. It's practical, but it's really not pretty. Wouldn't it be more beautiful if we could learn from the skills of the Song people and improve them?

In the Yuan Dynasty, the Mongolians in the north could not accept the excessively exquisite culture. Nomads like brick tea, while folks use loose tea. The official abolition of group tea in the Ming Dynasty was also a merit for Zhu Yuanzhang to understand the sufferings of the people, and loose tea, end tea and brick tea were handed down. Semi-fermented black tea was born in the Ming and Qing Dynasties, and the color, aroma and taste of tea can be better reflected. Scented tea also came into being, because it conforms to the drinking habits of northerners, especially those in the capital, so it is very popular.

What needs to be pointed out in particular is that the tea-making of the ancients is not only a production process, but also a spiritual enjoyment, which is the principle of experiencing everything from the tea-making process. Therefore, from the name to the production, it is regular and aesthetic.

Moreover, many literati drink tea, some are temporary collections, and some are ground and baked with semi-finished products, from which they can experience the fun of homemade food, which is more practical.

Learning tea art from scratch is divided into several steps.

Number one: clean hands

Be sure to wash your hands before pouring tea for the guests. No matter whether your hands are dirty or not, you should wash your hands first to let the guests know that you have washed your hands. This is not only a health problem of drinking tea, but also a sign that the host respects the guests.

The second way: ironing machine

Before making tea for the guests, the host must also carry out the step of "heating", that is, all the tea-making utensils are washed with boiling water. This is not only for hygiene, but also for preheating tea sets and making tea taste more fragrant. More importantly, let the guests see the host's intentions.

The third way: please have tea.

In the tea ceremony, people often call the third step "Malone enters the palace", that is, putting the tea into the teapot. Although the process is relatively simple, it can be seen from the name that the tea ceremony shows respect for the guests.

The fourth way: washing tea.

Before making tea, you must go through the step of "washing tea", pour boiling water into the pot, let the water contact the tea properly, and then pour it out quickly, so as to clean the impurities on the surface of the tea and make the guests feel at ease.

The fifth way: making tea

The first few steps may be done by everyone in the process of pouring tea. In this step of making tea, you must pay attention. After making tea formally, be sure to let the spout "nod" three times in the process of pouring water. This is also the so-called "Phoenix Three Nods" in tea ceremony culture to show our respect for our guests.

The sixth way: brush the cover

This step reflects the master's intention. "Sweep the lid" means that when making tea, the boiling water should be higher than the spout, and then the owner sweeps away the tea foam floating on it with the lid to prevent the guests from drinking the tea foam floating on it when drinking tea.

The seventh way: sealing the pot

"Sealing the pot" refers to covering the pot cover, retaining the aroma of tea brewed in the teapot, and pouring boiling water all over the pot body for this purpose. This step is to preserve the aroma of tea and ensure the taste of guests.

The eighth way: share the cup.

This step embodies the "tea ceremony" culture. The host grouped the fragrant tea cups and tea cups with tea clips and put them on the saucer to facilitate the guests to add tea. We must pay attention to this step. When distributing cups, you should arrange the cups first, instead of distributing them directly to each guest.

Ninth: Return to the pot

Gently pour the tea in the pot into the fair mug so that everyone can taste the tea with the same color, fragrance and taste. This step also embodies the culture of "justice, fairness and justice" in the tea ceremony.

The tenth way: divide the tea.

This step is to pour the tea soup evenly into each guest's fragrant cup. Generally speaking, it only takes seven minutes to fill up the tea, so as to avoid the tea overflowing and scalding the guests when drinking. And when pouring tea, the amount of each cup of tea should be consistent, and you can't favor one over the other.

Eleventh: Serve tea.

This step is the last step of the host in the tea ceremony. After the steps of making tea and pouring tea are completed, the host needs to deliver the cup to the guests with both hands, which is also the root of China's etiquette of "entertaining guests with tea".

The twelfth way: smell the fragrance

This is a step to make the guests feel lonely. Guests pour the tea soup into the tasting cup and smell the lingering fragrance in the cup, preferably intoxicated, to express their appreciation and admiration for the host's tea.

Road 13: Tea tasting

After smelling the fragrance, guests can enjoy tea. Before drinking tea, guests need to pick up the teacup with three fingers, sip it slowly in three bites, and then put down the teacup to show respect and courtesy to the host. This point can be continued in the process of conversation and communication, which shows the status and essential identity of tea in communication.