Tea making techniques (1): Traditional brewing method
1. Features: The props are simple and the brewing method is free, which is very suitable for public consumption.
2. Brewing steps:
Pouring the kettle: Pour boiling water into the kettle until it is full.
Pouring: Pour the water in the kettle into the tea boat.
Putting tea: This is a more elegant way of setting tea. Place a tea funnel at the mouth of the pot, and then use a teaspoon to pour the tea into the pot.
Water filling: Pour boiled water into the pot until the foam overflows the mouth of the pot.
Pouring tea:
1. First, lift the pot and spin it in a retrograde circle along the edge of the tea boat. The purpose is to scrape off the water droplets on the bottom of the pot. This is commonly known as "Guan Gong's inspection of the city" (because the pots are generally red, and when they are just lifted out of the tea pool, they are steaming. It is like Guan Gong's majesty. Soldiers patrolling the city), pay attention to the direction when grinding the pot. If you are holding the pot in your right hand, you should grind it counterclockwise when welcoming guests to drink tea, and clockwise when seeing off guests. If you are holding the pot in your left hand, do the opposite.
2. Pour the tea in the pot into a fair cup to make the tea soup even.
3. Another way to evenly distribute tea is to use a teapot to pour tea into several cups at the same time. When the pouring is almost finished, pour the remaining tea soup into each cup respectively, which is commonly known as "Han Xin's ordering". When pouring tea, be careful not to fill the cup full at one time. It is better to fill the cup seven-quarters full.
Divide the tea: Pour the tea soup into the teacups, making it 70% full.
Serving tea: free to drink, or served by a designated person.
Removing residue: Use a residue spoon to remove the tea residue from the pot.
For later use: After the guests leave, wash the cups and pots for later use. 1. Tea making equipment
There are many kinds of tea making tools for tea art. Tea holders include tea cups, teaspoons, tea colanders, and tea holders; tea arranging utensils include tea clips, teaspoons, tea needles, and tea paddles; tea dividing utensils include tea seas, tea cups, and fair cups; tea tasting utensils include tea cups, aroma cups, Cups and saucers; cleaning utensils include tea trays, tea boats, slag cubes, water cubes, polyester cubes, tea towels, and tea towels; others include water boilers, incense burners, tea serving trays, etc.
The various tea sets have been introduced above, but the utensils for drinking tea are by no means complicated. They should be developed from simple to complex, focusing on cultivating your basic understanding of tea.
2. Precautions for making tea
Gongfu tea is generally brewed only four times: one for the skin; two or three for the meat; and four for the pole. After the fourth flush, the tea soup has basically become thinner. The soaking time of the four teas should be increased sequentially.
The four-character formula for making tea: low, fast, even and exhaustive. The tea should not be poured out too high, otherwise the fragrance will be lost and foam will appear, which is disrespectful to the guests; the tea should be poured out quickly, so that the fragrance is not easily lost, and the tea soup can be kept hot; evenly, it means that guests are treated equally; the tea is drained out, and the tea leaves should not be soaked for too long. The tea soup will not be bitter.
No tea should be soaked for too long. The tea soup should be separated from the tea leaves and ready to drink. Tea that is too strong is not good for your health, and tea that is soaked for too long will destroy the unique aroma and taste of the tea.
3. Water for making tea
It is best to use mountain spring water for making tea, and it is best to use middle water for making tea. Use upper tea to make the tea stronger and lower use the lower tea to make the tea lighter.
With the accompaniment of guzheng music, the host infuses incense, cleans hands, introduces the tea first, invites the guests to enjoy the tea, and then presents the utensils. When tasting tea, it is important to use Jingdezhen porcelain and Yixing purple clay pots.
Hot cup and warm pot: Pour boiling water into a purple clay pot, a fair cup, a scent cup, or a tea-tasting cup to warm the sanitary ware.
Oolong into the palace: Put the oolong tea into the teapot.
Washing tea: Pour boiling water into the pot and pour it out quickly.
Brewing: The boiling water is poured into the pot again. During the pouring process, the spout "nods" three times, which is the so-called "Phoenix nods three times" to show respect to the guests.
The spring breeze blows on your face: the water should be higher than the spout of the pot, and use the lid to brush off the tea residue.
Seal the pot: Cover the pot with the lid and pour boiling water all over the pot.
Dividing cups: Use tea clips to group the scent cups and tea tasting cups into groups and place them on saucers.
Return the jade liquid to the pot: Pour the tea soup in the pot into a fair cup, so that everyone can taste tea with the same color, aroma and taste.
Divide the tea into pots: Pour the tea soup into the aroma-smelling cups respectively, until the tea is seventy-full.
Serve tea: Serve guests with tea.
Smell the aroma: The guest pours the tea soup into the tea cup and gently smells the lingering fragrance in the cup.
Tasting tea: The guest takes the tea cup with three fingers and sips slowly in three sips. Finally, the host thanked the guests for the tea and bowed before exiting.
Gongfu tea originated in the Song Dynasty and became popular in the Chaoshan area of ????Guangdong and the Zhangzhou and Quanzhou areas of Fujian. Chaoshan Kungfu tea is a form of tea ceremony that integrates spirit, etiquette, brewing skills, tea inspection art, and evaluation quality.
The Kung Fu tea utensils are exquisite, the brewing technique is unique, and the drinking procedures are also very particular. This is not only a pastime and enjoyment for them after work and meals, but also a tool for their social interactions and an important means of welcoming and respecting guests. The tea sets of Kung Fu Tea are small, exquisite and very elegant. A tea set usually has a pot and three cups, but there are also two and four cups. The best water for making tea is spring water or well water. Gongfu tea is made from oolong tea leaves such as Tieguanyin, Narcissus and Phoenix tea. Oolong tea is a semi-fermented tea that is between red and green tea. Only this type of tea can produce the color, aroma and flavor required for Kung Fu tea.
When brewing, boil the water first and then make tea. When brewing, you must master the following key points, namely: "high flushing", "low sprinkling", "enclosing foam", "liquid lid", "beaker hot pot", "clarification", etc. Kung Fu tea is famous for its high concentration. It seems bitter when you first drink it, but after you get used to it, other teas don't taste enough.
The standard Kung Fu tea art includes back fire, shrimp water (freshly boiled water), tea pouring, tea filling, cup ironing, hot pot (pot), high brewing, low pouring, and lid (Use the pot lid to wipe off the foam floating on it), and pour the top ten methods. Chaoshan Kung Fu Tea usually has four guests and the host personally operates it. First, light the fire and boil the water, and put the tea leaves into the pot, accounting for 7/7 of its volume. When the water boils, pour it into the jar and cover with foam. The first cup is filled with the first-brewed tea. The purpose is to create the spirit of tea and an atmosphere that is full of charm. After washing the tea, pour in the shrimp whisker water. At this time, the tea leaves have been brewed, and the tea is ready for pouring.
When pouring tea, four teacups are gathered together, and the cup is circulated between the four cups until each cup is seven minutes full. At this time, the tea in the jar should also be closed and poured out, and the remaining tea should be poured into the four cups one by one. Chaoshan people call this process "Guan Gong patrols the city" and "Han Xin orders troops". The amount of tea in the four cups and the color must be even and the same to achieve the best quality. Finally, the host will serve the finished tea in front of the guests in order of seniority and youngness, first paying respect to the chief, then to the guests, and last to himself.