Tea ceremony should follow certain rules.
Jiu Nan wants to conquer in the Tang Dynasty, that is, making, distinguishing, making utensils, fire, water, baking, boiling and drinking.
The ancients paid attention to six aspects in tea tasting: tea selection, water selection, waiting for fire, equipment, environment and the cultivation of tea tasters. There are very strict requirements and corresponding specifications for each type.
There is a rule of tea tasting in Song Dynasty, which is called "three points": fresh tea, sweet spring and clean utensils are one; Weather scene
The color is pleasant; Romantic and elegant, like-minded guests as one.
Tea tasting in Ming Dynasty was more strict and meticulous, with "thirteen clothes" and "seven taboos". "Thirteen Appropriate" refers to:
One has nothing to do, two guests, three sitting alone, four reciting poems, five waving hands, six wandering, seven sleeping, eight staying awake, nine confessing, ten living in peace, eleven knowing, twelve appreciating and thirteen reading.
"Seven taboos", that is, cooking is illegal if it is not as good as the law; Second, evil tools and unclean tea sets; Zhu San
The guest is not rhyme, the subject and the guest are vulgar; Four crowns are too polite and too restrained; Five kinds of meat and vegetables are mixed, tea is expensive and clear, and a box of meat and fish can't tell the taste; Six busy, no time to taste tea; The desk between the seven walls is ugly and the environment is vulgar.
Therefore, tea tasting has the saying that "one person gets gas", "two people get interest" and "three people get taste".
The expression form of tea ceremony
There are three specific forms of tea ceremony in China.
1 decoct tea. Put the tea powder into the pot and add water to boil. Boiling tea in Tang Dynasty was the earliest art form of tea tasting.
2 fight tea. Ancient literati each carried tea and water, and judged the quality of tea by comparing tea noodles with soup flowers and tasting tea soup. Doucha, also known as Doucha, flourished in the late Tang Dynasty and Song Dynasty. It was first popular in Jianzhou, Fujian. Fighting tea is the highest expression of ancient tea tasting art, and its ultimate goal is to taste tea, especially to absorb the soup flowers on the tea surface. Finally, tea drinkers will taste tea soup, which is really good in color, smell and taste, which is the final victory of the tea war.
③ congou tea. Kung fu tea, popular in some areas since the Qing Dynasty, is the charm of tea tasting art since the Tang and Song Dynasties. In the Qing Dynasty, congou tea was popular in Tingzhou, Zhangzhou, Quanzhou and Chaozhou, Guangdong. Later, it was also popular in Qimen, Anhui. Kung fu tea pays attention to drinking time. There are two kinds of drinking congou: self-frying and self-tasting, and entertaining guests, especially guests.
Tea-making etiquette
Indoor basic furnishings: The location of the tea maker is generally in the north of the room, and several embroidered piers are randomly placed opposite to serve as seats for the host and guests. Sitting in China Tea Ceremony is very casual and eclectic, mainly to feel the natural atmosphere. In the Japanese tea ceremony, guests sit in rows on the left and right sides of the room, strictly according to their seats, and the order of seats is very important. When drinking tea, everyone will only sip a cup, which is somewhat similar to the feeling of pre-Qin, and the atmosphere is solemn. ) The tea maker uses a long square table with a screen at the back and a pier in the middle, with tea washing and water on the left. The tea master sits in charge of the tea, and the maid holds the case beside her.
Preparation equipment: a teahouse (preferably with a water leakage device on the surface); Teapot (flower water); Tea stove (for making tea, it is best to have a small wind shield next to it); Tea set (for washing teacups); A teapot (for making tea); Put the teapot (pounding tea leaves), tea spoon (holding tea leaves), tea leakage (holding tea soup), tea masher (pounding tea leaves) and tea bamboo (holding tea cups) into the bottle; There is a small incense burner, a set of incense cups, a set of tea cups and a teapot on the teahouse.
Requirements for the host and guests: quiet, polite and orderly, dressed up, not whispering, the host is polite to the guests.
Requirements for tea artists: orderly, unhurried, solemn, elegant and polite. The staff is generally composed of a tea teacher and two accompanying waiters. Waiters stood on the left and right sides of the screen, holding boxes sideways. When there is no case, stand with your hands together (put your hands in front of your abdomen and cover them with sleeves). When the tea maker and waiter salute, they should bow with their hands folded.
Ceremony:
Treat guests and enjoy the scenery (tea scene)-before the tea ceremony begins, the host and guests get together, and the host and guests salute each other in turn. Generally, the guests salute and the host responds. The host entertained the guests, talked with them and invited them to visit the teahouse by the way. The host showed his arrangement to the guests and asked them to comment as a topic.
Taste the first gift tea-before the tea ceremony begins, the host and guests sit down, and then they stop talking. The tea master led his maid to the table and bowed in rows. The host and the guest got up to answer, and then both sat down. The tea party officially began.
Clean hands and burn incense-the maid first holds the basin, the tea maker (symbolically) cleans her hands, and then walks up to the guests in turn. Guests come first and then arrive, and the host and guests also need to wash their hands. The ancients believed that tea affairs were sincere and solemn, and at the same time they should be kept clean, and cleaning hands was undoubtedly equal to cleaning the heart. Then the tea maker lights the incense burner, puts it on his desk, and puts the maid on the low table where the guests sit. The fragrance of static gas is essential in tea culture, which not only adds artistic conception, but also helps to adjust the atmosphere and add a peaceful atmosphere, which is more conducive to the spiritual exchange between people here.
Show the tea set-then the tea maker puts the tea set on the case, and the maid holds the case and distributes the tea set (mainly tea cups) to the guests for viewing and comments.
Wash tea
Initial boiling in rock spring-the first step is to boil water, and then directly brew tea powder with boiling water in the tea-making channel. (The rule of tea frying in Tang and Song Dynasties is to directly boil tea cakes into tea soup, so the first step is to "pound tea-cook tea-mix tea". Take tea leaves with a tea spoon and put them into a teapot, and mash them with tea leaves, slowly, finely and elegantly; Then put the tea leaves into a tea stove and inject the boiled tea leaves; After cooking, gently mix the tea soup with the tea leaves and put them back.
Wash tea, Chen Meng, three baths-after the water is boiled (the tea soup is cooked), gently rinse the teapot with boiling water (called a warm pot); Then turn on the tea stove, pour the tea soup into the leaky teapot, inject as much water as possible, and then gently sweep it with the lid to let the tea soup go down the pot (brew); Then cover the pot and pour the tea soup on the pot (to make the teapot fragrant inside and outside). (Before making tea in a teapot, pour the boiled tea soup directly on the teacup with a filter tea ware, which is also a triple shower. Step one, gently pour boiling water into the cup, step two, pour tea soup, and step three, reuse the whole tea soup. Skillful pour, either urgent or dripping, or tight or slow. Later, making tea with different tea set materials is more conducive to preserving the taste, such as purple sand and teapot with a top cover.
Washing cups-warming cups-smoking cups-is the same as boiling a teapot. Tea cups also need to be warmed, washed and smoked. Here, the delicate teapot needs to be soaked for a while. First, take out a handkerchief (preferably a silk scarf) and put it on the table and fold it into small squares. Wipe the teacups one by one. Then, put them in a tea washer with a tea clip and wash them with water in turn. Then, put the cups in front of the incense burner and let them burn quietly.
Pour soup and tea-after the tea is brewed, fill the teacups with water in turn and put the jade liquid back in the pot. If the teapot is a "fragrant tea pot", the water in the teacup can be poured back into the teapot. Pass the tea fragrance to the wall-after returning to the pot, pour the tea. This time, cover the cup with your left hand, hold it with your right hand, and shake it left and right three times to combine the fragrance of tea with the fragrance of tea. Then, take the cup down, put your hands in front of your nose, twist it and smell it, and then the maid presents the cup to the guests, who in turn look like products.
Serve tea-after all the cups are filled with tea, cover them with scented cups and then cover them with silk handkerchief. Then put the silk handkerchief in your left hand, fold your right hand, put the cup on the silk handkerchief, and then put the cup on the table by hand (silk handkerchief is mainly used to pad the cup for fear of burning hands, and some good silk materials are used for heat insulation. As for the action, it is to look good, but also pay attention to the elegant etiquette when serving tea. When the maid serves tea, she should raise the case to her eyebrows to show her respect, and the guests can only accept the case after devoting themselves to the original seat.
Tea tasting-when tasting tea, mix the incense first; The tea master motioned that everyone hold the cup in his left hand and cover it with his right hand, and shake it three times before his chest, which is called fragrant tea. Smell the fragrance again; Take off the incense cup in your right hand, hold it in front of your nose with your left hand, twist it and smell it, and then taste a cup of tea; Holding a cup (together with a silk handkerchief) in his left hand, he held it in front of his mouth. Turn the cup three times on the silk handkerchief with your right hand, which is called observing the color of the soup, and then cover the front of the cup to drink (in fact, this is not only the case during the tea ceremony, the ancients had to cover their hands in front of the cup to prevent it from being unsightly when drinking), and then put it down. When tasting tea, the most important thing is action, which is the only place in the whole tea art that needs to behave appropriately. In the past, I didn't pay attention to my movements. At most, "making tea" was like that. Therefore, when drinking tea, actions such as left hand and right hand are all to attract attention. ) Drink it once * * * three times.
Because you can't drink tea three times at most, you can only sip it carefully, one is bitter, the other is sweet and greasy, and the third is fine aftertaste.
Pindao-After tasting three mouthfuls of tea and putting the teacup on the desk, everyone will be quiet for a while, not only recalling the tea they just drank, but also feeling it silently.
Finally, the host and guest stand up, the tea host and maid line up, and the host and guest return the gift and thank the tea together. After the tea teacher left, the host and guest stayed to enjoy the fragrance and tea, or listen to the piano, or talk about the sky, or meditate, quietly experience the tea environment and feel the quiet and far-reaching atmosphere. After the guests left, the host sent them out, which was a complete success.
Tea drinking etiquette
Jugongli
Gong Ju ceremony is a kind of tea ceremony etiquette in China since ancient times. According to the different bending, it can be divided into three types: true ceremony, salute and grass ceremony. Real ceremony is used between host and guest, salute is used between guests, and grass ceremony is used before and after speaking.
Standing bow
The real ceremony is standing and preparing. The two hands to be put together gradually separate and slide down against the thigh root until the fingertips touch the upper edge of the knee. The upper body is inclined from the waist, and the head, back and legs are in a posture of 90℃. Straighten up slowly, bend over to breathe, exhale when bending over, and inhale when straightening up.
The basic posture of the salute is the same as that of the real salute. The hands slide in the middle of the thighs, and the head, back and legs form an included angle of 120℃.
The basic posture of the grass ceremony is the same as that of the real ceremony, and the head, back and legs form an included angle of 150℃.
Sit in a bow
The real ceremony is sitting posture preparation, with hands on knees, waist leaning forward, head, neck and back in an arc state.
Salute is prepared by sitting posture, which is similar to the real ceremony, but slightly lower.
Grass ceremony is to put your hands flat on your thighs and lean forward slightly.
kowtow
The real bowing is prepared by kneeling posture. Keep your back straight, lean forward, slide your hands down from your knees, put your hands on the ground and keep your fingers opposite. Salute with breathing, lean forward and exhale when lifting. When leaning forward, the distance from the body to the knee can only accommodate one fist.
The basic posture of the salute is the same as that of the real ceremony, and the body inclination is 55℃.
The basic posture of the grass ceremony is the same as that of the real ceremony, and the body inclination is 65℃.
Reaching ceremony
This is the most commonly used etiquette in tea ceremony, and it is often used when the host invites guests to tea to express the meaning of "please" or "thank you". When they sat opposite each other, they held out their left hand, put their four fingers together, separated themselves from the tiger's jaws, and leaned sideways to the side of the object they worshipped. When sitting opposite, the palm of your left hand is extended on the left side and the palm of your right hand is extended on the right side. When drinking tea, men should take care of women more.
Implication ceremony
Phoenix nodded three times: every time you make tea and flush it, you need to fill the teapot with a kettle and lift it up and down three times to show your respect.
When placing the teapot, don't point the teapot mouth at the guest, which means please leave.
If the teacup used has a handle, it should be easy for guests to take and put it on the right. When sitting opposite, left-handed guests can change themselves.
The direction in which the kettle pours water is also a language. Holding the teapot in your right hand needs to turn counterclockwise to welcome you, and your left hand needs to turn clockwise to welcome you. If the direction is opposite, it means seeing a guest off (seeing a guest off after three bubbles, seeing a guest off halfway is impolite).
Matters needing attention in tea ceremony
1, tea set cleaning.
When the guests visit, sit down and order tea first. Be sure to clean the tea set before making tea. It's best to iron the teapot and teacup with boiling water after cleaning. This is the most basic etiquette rule for being polite to guests.
2, tea concentration should be appropriate.
When making tea, the amount of tea should be appropriate, neither too much nor too little. There are many Chata, and. Com tea tastes too strong; There is too little tea, and the brewed tea has no taste. Before making tea, you might as well ask the guests about their tea drinking habits, and then brew according to their taste habits.
3. Seven points of tea and three points of affection
As the saying goes: seven points of tea are three points of affection, and tea is full of domineering. Pour tea for guests, whether it is a large cup or a small cup, it is not advisable to pour it too full. It is advisable to pour seven points full and leave three points to the guests.
Step 4 serve tea and pour water
China's traditional habit is that as long as he has sound hands, he must pour tea for his guests with both hands. In addition, you should also pay attention to serving tea with both hands. For a teacup with a cup ear, one hand holds the cup ear and the other hand holds the cup bottom to serve tea to the guests.
5. Add tea in time.
Always pay attention to the guests' cups. When you need to add tea, you are duty-bound to add tea in time. When adding tea, be sure to add tea to the guests first, and then add it to yourself.