There are eleven procedures for the operation of China Kung Fu Tea, which are collectively called the Eleven Procedures of Kung Fu Tea. 1, the owner of the scented tea took the excellent tea, introduced the characteristics and flavor of the variety, and passed on the scented products in turn. 2. Before the tea leaves are placed in the warm pot, the boiling water is poured into the empty pot, which is called the "warm pot", and the water in the warm pot is poured into the tea boat, that is, the tea tray, a kind of purple sand shallow basin. 3, tea should be equipped with teaspoons, funnels, it is not appropriate to grasp the tea by hand, so as to avoid luck and mixed flavor. Usually, the tea is filled to 2/3 of the teapot, even overflowing, and the number is staggering. 4. Run the boiling water into the pot until it is full, so that the bamboo chopsticks scrape off the tea foam on the pot surface and immediately pour it into the tea boat or tea sea-a larger teacup. 5, brew and then rush into boiling water, but don't boil, this is the first tea. 6. Cover the pot with boiling water poured by the tea cover, so that the temperature inside and outside the pot is consistent. 7. Warm the cup while waiting for the tea to soak, use the tea that has just been warmed and moistened to clean the cup in the tea boat-this is a small handleless cup slightly smaller than a small handleless wine cup (even the teapot itself is only the size of a fist). 8. When making the first tea, the pot will run along the edge of the tea boat for several weeks, commonly known as "traveling in the mountains and playing with water", in order to prevent the bottom of the pot from dripping into the teacup. 9. Pour tea. Line up the small handless cups that have been washed warmly and pour them back and forth in turn. It is also called "patrolling the river", or pour the tea in the pot into the sea of tea before pouring it into the cup. Never pour a cup full before pouring the second cup when pouring tea, so as to avoid uneven shades. This is a mistake that ordinary drinkers are prone to make. 10, respect for the old and love for the young, mutual humility, this is the traditional virtue of China people, especially to the first cup of tea is the most important, the recipient will be the "chief" here. 1 1, the most exquisite part in the whole process of tasting tea kungfu tea, from appreciating the brown color, taste and fragrance of tea to smelling and sipping simultaneously, and playing with it repeatedly, three tiny handless cups 1 four-screw thumb-sized, move between the nose and lips, or sniff or sip at will. And his eyes are slightly closed, and he is infatuated, just like a Taoist who meditates. Everything outside is completely unaware, and people can't help but be surprised by the magical effect of famous tea.

In addition, the teapot is made of Yixing purple sand teapot; The teacup is preferably a small porcelain cup made in Jingdezhen; Water must be spring, the worst is well water, tap water is absolutely not inflow. Water also has its own tricks. It is best to use olive stones to burn fire, followed by bagasse, charcoal fire and honeycomb briquette. There are 18 procedures for the method of congou tea: burning incense and calming the air: burning sandalwood to create a quiet and peaceful atmosphere; Ye Jia rewards guests: show the brewed tea for guests to watch; Boil the mountain spring with fire: make tea with mountain spring water and boil it with fire; Meng Chen dripping wet: that is, washing the teapot with soup, Hui Mengchen was a producer of teapot in Ming Dynasty, and later generations referred to the famous teapot as Meng Chen; Oolong into the palace: put oolong tea into the teapot; Hanging pot high flushing: also known as mountain running water, the pot filled with boiling water is flushed to fully stir the tea leaves, so that the tea leaves can be turned over and cleaned; Spring breeze stroke: gently scrape off the white foam on the surface with the lid of the pot to make the tea more clean (do not drink); Wash the fairy face again: rinse the teapot with boiling water, that is, wash the appearance of the teapot and raise the pot temperature; If Chen gives a rhyme: that is, soup washes the teacup, (if Chen is in the early Qing Dynasty), it is famous for being good at making teacups, and later generations refer to the teacup as Ruochen Ou; Jade liquid back to the pot: that is, pour the brewed tea into another teapot to make the tea soup more uniform; Tour the mountains and play with water: pour tea back and forth to each cup in turn; Guan Gong's tour of the city: pour tea along the cup wall; Han Xin ordered soldiers: when there is a little tea in the pot, you should pour tea in each cup (also known as dragonfly water or Guanyin dripping water); Three dragons to protect the tripod: hold the cup with the index finger of the mother finger and the cup with the middle finger. This method is both stable and elegant, and the three fingers are compared to the three dragons. At this time, the other hand can be used to protect the cup; Like to smell the fragrance: that is, smell the fragrance of oolong tea; Appreciation of tricolor: seriously watch the three colors of tea in the cup, so it is called tricolor; First taste of strange tea: after watching and smelling the fragrance, begin to taste the taste of tea soup (three mouthfuls are one product); Thank you for your cup of tea: get up and drink all the tea in the cup to thank the tea farmers for planting and making beautiful tea, and to thank the tea ceremony lady for her dedication and dedication to tea ceremony.