Tea-making water

The water required for tea-making water is not contaminated by pathogens, no industrial pollution, the water has good sensory properties, that is, colorless, odorless, transparent, odorless, no suspended solids, the tongue tastes cool and sweet, the water's PH is neutral 7, the permanent hardness of the water after boiling does not exceed 8 degrees, and this kind of water is suitable for tea-making.

Tea utensils

Famous tea and tea utensils are always a perfect match. Historically drinking oolong tea tea utensils are very sophisticated, there is a set of small and exquisite tea utensils, known as the "four treasures of the tea room", namely, Chaoshan stove - Chaozhou, Guangdong, Shantou, produced by the ceramic magnetic wind stove or white tin wind stove; Yushu Jiao - a flat thin magnetic kettle, the capacity of about 250 milliliters of water; Munchen jar - Yixing, Jiangsu Province, produced by the purple clay made of small tea pots, water capacity of about 50 milliliters of tea; the tea pots made of purple sand. Mengchen pot - a small teapot made of purple sand produced in Yixing, Jiangsu Province, with a capacity of about 50 milliliters; Ruochenou - a small white porcelain cup produced in Jingdezhen, Jiangxi Province, a set of four, each with a capacity of about 5 milliliters. Today's brewing oolong tea tea set still can't get away from this "four treasures of the tea room", just some changes, more practical, convenient. Universal use of the "four treasures of the tea room" has a small electric stove, steel kettle (there are electric stoves and kettles supporting the so-called "hand bubble"), steel tea tray (or plastic tea tray), "white porcelain bowl "(bell-shaped, 5.5 cm high, caliber 8.2 cm, bottom diameter of 4.5 cm; this cover bowl to put tea, smell the aroma, brewing water, pouring tea residue are very convenient) and small tea cups, so that have the conditions for brewing and drinking oolong tea. First, the characteristics: props simple, free brewing method is very suitable for the public to drink.

Second, brewing steps:

Scald the pot: the boiling water into the pot until overflowing.

Pouring: Pour the water out of the pot into the tea boat.

Placement of tea: This is a more elaborate way of placing tea, placing a tea funnel at the mouth of the pot and then using a teaspoon to transfer the tea into the pot.

Filling: Fill the kettle with boiling water until the foam overflows.

Pouring Tea:

1. First lift the pot along the tea boat along the retrograde circle, the intention is to scrape off the droplets of water at the bottom of the pot, commonly known as the "Guan Gong Patrol" (because the pots are generally red, just put out of the pool of tea when the heat, as Guan Gong powerful, with soldiers patrolling the city), pay attention to the direction of the milling of the pot, the right hand to hold a pot of tea. Welcome to drink tea in the counterclockwise direction to grind, send guests to the clockwise direction to grind, such as the left-handed pot, it is the other way around.

2. Pour the tea from the pot into the fairway cup to make the tea soup even.

3. Another way to even the tea is to take turns in the teapot to a few cups of tea at the same time, when it will be poured, the rest of the tea broth into the cups, commonly known as the "Han Xin point of the army". Note that when pouring tea can not pour a full cup, to seven full as good.

Split tea: the tea in the tea to the tea cups, to seven full as appropriate.

Serving tea: take tea freely, or be served by someone.

Descaling: Use the scum spoon to remove the tea residue from the pot.

Preparing for later use: after the guests leave, wash the cups and pots for the next use. 1. Characteristics: Anxi style brewing method, heavy fragrance, heavy sweetness, heavy pure, tea soup nine bubbles as a limit, every three bubbles as a stage. The first stage smells whether the aroma is high, the second stage tastes whether the taste is mellow, the third stage to see whether the color changes. So there is a mnemonic:

One, two, three, high aroma.

Four, five, six, sweet gradually increase.

Seven, eight, nine tea pure.

2. Brewing steps:

Preparation: teapot requirements are the same as the Teochew-style bubble, Anxi-style bubble to baked tea first, in addition to preparing the scent cup.

Warming the pots and cups: when warming the pots, it is no different from the Chaozhou style, and the tea is still held in the hand, but when warming the cups, it is hot both inside and outside.

Baking tea: compared with the Chaozhou style, the time is shorter, because the high-grade tea is generally better preserved.

Placement of tea: the amount of tea to be placed depends on the nature of the tea.

Brewing: Pour the tea in about 15 seconds after brewing. (Use this time to pour the warm cup of water back into the sink.)

Pouring tea: no need to use a fairway cup, pour directly into the scenting cup, the first infusion of one-third, the second remains the same, the third full.

Smelling: place the tasting cup and the smelling cup together in front of the guests. (The tasting cup is on the right, the scenting cup is on the right)

Shaking the pot: Between each brew, wrap the pot with a cloth and shake it three times. (Shaking the pot is to make the temperature inside and outside, and not shaking the pot after the boiling water is poured into it is to make its leachate increase. This is the opposite of the Chaozhou style in the meaning of shaking the pot, because the quality of the tea used is different.

Note: Anxi tea production has been known since ancient times, Anxi style of brewing is used Tieguanyin, Wuyi tea and other light tea. 1. Characteristics: for the more crude tea, so that the price is not high general tea can be brewed out of the extraordinary flavor. Speaking of a breath, in the process of making tea is not allowed to speak, try to avoid interference, so that the essence, gas, God three to achieve a unified realm. For the choice of tea utensils, movements, time and changes in the tea broth have very high requirements. (Similar to the Japanese tea ceremony, only inferior to the choice of utensils)

2. Brewing steps:

Preparation of tea utensils: Tea brewer sitting, quiet concentration, the right thigh on the bag pot with a towel, the left side of the upper leg of the white towel on the big wipe the cup, tabletop on the two sides of the towel put between the deep teaspoon.

Warming the pot and the tea cup: boiling hot water is poured into the pot and then into the tea cup.

Drying the pot: hold the pot in the bag with a towel cloth, water dripping after gently shaking the pot to shake the fan, the wrist should be soft, until the pot in the water is completely dry.

Place tea: grasp the tea by hand, depending on the degree of dryness to determine the length of baking tea.

Drying tea: After tea is placed in the pot, if the tea leaves are not damp when grabbing the tea, it is okay not to dry them, if they are damp, they can be baked a few more times. Baking tea is not on the stove baking, but the water temperature baking, so that the crude stale tea, moldy taste disappears, there is a sense of freshness, aroma up, taste quickly overflow. (Tea pots used in the Chaozhou style should be well sealed, and the air holes should be able to prohibit water, and the joints can be wetted with water when baking tea to prevent water from seeping in when brewing).

Washing the cups: When making Hong tea, pour the water from the tea cup into the cups.

Brewing: After baking the tea, lift the pot from the pool, wrap it with a potting cloth and shake it to make the temperature inside and outside of the pot work together evenly, and then put the pot into the tea pool before pouring the right temperature water into the pot.

Shaking the pot: when the brewing water is full, quickly lift it up to the desktop towel, press the air holes, and shake it quickly from side to side, the intention is to make the amount of tea leaf leachate leaching uniform. If the first bubble shake four, the second bubble, the third bubble is the order of minus one.

Pouring tea: hold down the hole of the pot and shake it, then pour it into the sea of tea. After the first bubble of tea poured, it is wrapped in a cloth and shaken vigorously, so that the humidity in the pot up and down evenly. The number of times you shake the pot is the opposite of the number of times you shake it. The first bubble shake more shake less, and then shake less shake more.

Split Cup: Chaozhou style to three bubbles until the requirements are, three bubbles of tea soup must be consistent, so in the process of making tea can not be distracted, three bubbles are completed, you can be relieved and guests to share a cup of tea. 1. Characteristics: This method of brewing is a fusion of methods from all over the world, a set of logical and smooth method of brewing, pay attention to the temperature of the water.

2. Brewing Steps:

Tea Appreciation: Tea is poured directly from the tea canister into the chawanmushi (a special vessel for holding tea, similar to a small dish). By the person served to the drinker in front of the tea, for its view of the shape of the tea, smell the aroma of tea.

Warming the pot: Hot water is poured into the pot until it is half full, and then the water in the pot is poured out into the tea pool.

Place the tea: set the tea leaves of the tea loaf into the pot.

Warm bubble: fill the pot with water until it is full, cover the pot and then pour the water into the tea cup. (The purpose is for the tea leaves to absorb water and can wash away the uncleanliness of the tea.)

Warming the cup: pour the water in the cup into the tea cup to raise the temperature of the cup, which is conducive to a better brewing of tea.

First steeping: rinse the moderately warm hot water into the pot, note that the time depends on the quality of the tea leaves being steeped.

Drying the pot: Pick up the teapot and dab the bottom of the pot on a tea towel to wipe off any water droplets at the bottom of the pot.

Pouring: Pour the tea into the fairway cup.

Dividing tea: Pour the tea broth from the fairway cup into the teacups to seven minutes full.

Washing the pot and removing the dregs: Remove the residual tea from the pot, then rinse the remaining tea dregs with eight cups of water and pour them into the pool.

Pouring water: Pour out the water in the tea pool. Clean all the utensils for reuse. 1. Characteristics: Used for brewing aged tea, separating tea shapes on paper towels, and washing cups with care.

2. Brewing steps:

Preparation: First, fold the cloth towel neatly and place it in the habitual position of the brewer, with the tea tray placed directly in front of the pot.

The whole tea shape: because the tea used in the bubble tea is aged tea, more crumbs, so to shape, the tea placed on the paper towel, folded gently shaking, coarse and fine natural separation. After finishing the shape of the tea, the tea will be placed on the table, please guests appreciate.

Scald the pot: when scald the pot, the lid is placed diagonally over the mouth of the pot, and the lid is scalded together.

Place the tea: after pouring out the water used for scalded pots, put the lid on the cup, wait until the pot is dry to place the tea, pour the fine powder at the low place, and pour the coarse shape near the mouth to avoid blockage.

Flushing: the foam overflowed the mouth of the pot until.

Washing: Zhaoan style tea cups used for eggshell cups, very thin and light, wash the cups will be placed in the center of the plate, about one-third of the water per cup, wash the cups with both hands quickly in front of the two cups of water poured into the back of the two cups, the middle finger to support the bottom of the cups, the thumb toggles the forefinger to control the balance of the cups in the cups on the cups to wash the cups, the movements must be neat and dexterous, use of ease of use, the kung fu of the tea from the cups of high and low action can be determined.

The Zhaoan style to wash the cup to measure the concentration of tea, the first bubble with both hands to wash once, the second bubble with both hands to wash a back and forth, the third bubble with one hand to wash a cycle of the master to drink at the end of the water overflowing cups, the middle finger to wipe off a small portion of the water, the forefinger, the thumb pinch to take the pouring.

Pouring tea: hold don't pay attention to pouring gently and slowly, not slow and not in a hurry, in order to patrol the Go-style pouring method, the first cup left to their own, because the chance of slag may be relatively large, the tea flow into a drop that should be stopped. To three rounds until, roasting heavier tea, three rounds, the flavor is gone, are not taken.

Cleaning tea utensils: for later use. Taiwan-style oolong tea is derived from the work tea of Chaozhou and Minnan. Main teas: Freezing Top Oolong, Wenshan Pao Seed, and Alishan Tea.

1. set up the tea set one by one, the teapot and tea cups placed side by side on the tea plate, scenting cups and tea cups correspond to one by one, side by side. Electric teapot on the left hand side.

2. Appreciation of tea with a teaspoon of tea leaves gently dialed into the tea lotus, for guests to enjoy.

3. Warming the teapot Warming the teapot is not only about warming the teapot, but also about warming the tea cup. Take the electric teapot with your left hand and fill the teapot, then take the pot with your right hand and fill the tea cup.

4. Warming the cup The hot water in the teapot is injected into the scenting cup, and the hot water in the scenting cup is poured into the tasting cup after rotating 360 degrees with the tea clip holding the scenting cup. Similarly use the tea clip to hold the tasting cup, rotate 360 degrees and pour the water from the cup into the polyester square or tea tray.

5. Pouring Tea Aim the rounded mouth of the tea cup at the mouth of the pot, and use a teaspoon to gently pluck the tea leaves into the pot. The amount of tea to be thrown is 1/2 to 2/3 of the pot.

6. Tea washing left hand electric teapot, 100 ℃ boiling water into the pot. Cover the lid of the kettle and remove the floating foam. Immediately inject the tea soup into the tea cup, divided in each scenting cup. The water used to wash the tea can be used for scenting. 7. High brewing: Use an electric teapot to brew boiling water into the pot, so that the tea leaves can be tossed in the pot as much as possible. The first brewing time is 1 minute, after 1 minute, the tea broth will be injected into the tea cup, and divided into the scenting cups.

8. serving tea scent cups and tea cups are placed in the cup holder, both hands pick up the cup holder, sent to the guest in front of the guest, please guests taste.

9. Smell the fragrance of the tea in the cup, and then put the tea in the cup, and smell the fragrance in the cup.

10. Tasting Tea After smelling the aroma, you can observe the color and taste the tea. When you taste the tea, you will have three mouths, from the tip of the tongue to the surface of the tongue and then to the root of the tongue, and the aroma of the different locations has its own subtle differences, so you need to savor it carefully in order to have a better understanding of it.

11. Brewing again The second brewing technique is the same as the first, but the time should be increased by 15 seconds compared to the first brew, and so on, every time you brew, the brewing time should be relatively increased. High-quality oolong tea internal quality is good, if the brewing techniques properly, can be brewed dozens of times, each time the color and flavor can even be basically the same.

12. Feng tea Since the second brewing, Feng tea can be directly distributed to each guest in front of the smell of tea cups, and then repeat the process of smell, color, tea, brewing. First, burning incense, live cooking spring

"Burning incense" is to light the incense to create a peaceful and solemn, incomparable warm atmosphere, hoping that this refreshing fragrance can make everyone relaxed and happy, and with the long curls of smoke sublimation to the realization of the realm of enlightenment.

Song dynasty Su Dongpo is a proficient tea ceremony tea, he summarized the experience of tea said living water must also live water boil, live boil Ganquan, that is, with a strong fire to boil the pot of spring water.

Second, the peacock open screen

1. Peacock open screen: is to show their beautiful feathers to their peers, we use the peacock this program to introduce to the guests about the tea with the exquisite tea utensils.

(1), purple clay pot: produced in Jiangsu Yixing, it has a fragrance and permeability, tea in which the nutrients dissolved in more than 95%, so the longer the use of purple clay pots made of tea, the more fragrant, the pot is dedicated to brewing oolong tea.

(2), smelling cup: mainly used to smell the aroma of tea.

3, tasting cup: mainly used for tasting the flavor of tea.

(4), tea lotus: also known as tea handful, dedicated to tea, tea appreciation.

(5), Tea Ceremony: by the tea needle, tea cup, tea spoon, tea spoon, tea clip, and so on.

a, tea needle for unblocking the spout

b, tea bucket for convenient tea

c, tea spoon for tea

d, teaspoon for replacement of tea residue

e, tea clips used to pick up cups

f, tea clips used for the leftovers

g, the pot pen is used to regulate the internal and external temperatures of the zisha pot.

6, tea bed: used to operate the performance process of kung fu tea.

(7) , Tea Sea: used to hold excess water.

(8), tea towel: used to absorb the water droplets at the bottom of the cup or pot.

(9), tea tube: used to hold dry tea.

(10), incense burner: used to burn incense.

(11), Ming stove set: dedicated to boiling water.

(12), tea tray; used to place the scent cups and tea cups.

(13), the fairway cup: used to reconcile the color, concentration and quantity of tea, implying the reasoning of fair treatment in the Chinese tea ceremony.

(14), tea leaks: used to leak tea residue.

(15), pot mat: dedicated to put zisha pot.

Three, warm pots and cups is the use of boiling water into the zisha pot, and then poured one by one into the fairway cups, tasting cups and smelling cups, the purpose is to enhance the temperature of the tea set, so that the tea can be better played inside the color, aroma, taste, type of characteristics.

Four, techniques

1. Oolong into the palace

is to put oolong tea leaves into the zisha pot, the palace is to describe the importance of the zisha pot.

2. Wash the tea to keep the fragrance, spring breeze

Oolong tea because the production process is more complex, wash the tea to keep the fragrance means washing the tea with water, and can let the tea absorb a certain amount of water, so that the tea is in a kind of aroma want to release the state. Spring breeze refers to the use of the lid to scrape the surface of the teapot foam and tea leaves, so that the pot of tea soup is more clear and clean.

3. Oolong out of the sea, rewash the fairy face

Tasting Kung Fu tea is concerned about the first bubble of water, the second bubble of tea, three bubbles, four bubbles is the essence of the reasoning, the first bubble of the brewing of tea is generally not to drink, injected into the sea of tea, because the tea soup amber-colored, from the mouth of the pot to the sea of tea as if it were the dragon into the sea, it is known as the oolong into the sea.

Rewashing the immortal face is the Wuyi Jiuqu Stream on the banks of the焉得虎子, the metaphor of the cliff stone carvings, where the metaphor. After the second brewing plus the pot cover, but also with boiling water to wash the surface of the pot, inside and outside the heating, conducive to the dissemination of tea aroma.

4. Playing in the mountains, mother feeding children

Zisha kettle bubble tea, in the tea towel on the bottom of the pot dry residual water, and tea into the fairway cup, this process is called playing in the mountains, mother feeding children.

5. Auspicious dragon rain, phoenix nod

The fairway cup of tea soup quickly and evenly into the smell of the cup in turn, called the auspicious dragon rain has its manna Pudong auspicious meaning, when the fairway cup is not much left in the tea soup into the point of pouring, the technique requires a high and low rhythmic pouring of tea, this method is called the phoenix nod.

6. dragon and phoenix, carp turn over

The engraved dragon tasting cup inverted in the engraved phoenix smelling cup, known as the dragon and phoenix, also known as the husband and wife in harmony, the buckle good tasting, smelling cups and turned over, known as the carp turn over. Ancient Chinese mythology tells us that the carp turn over into the dragon door can be transformed into heaven and go.

7. tea, technique: the hands of the cup

this time the dragon and phoenix cups with both hands to the guests, the requirements of the dragon, phoenix is facing the guests, and from right to left in order to serve, expressed respect for the guests.

8. Maneuver: Appreciate the two colors, happy to smell the tea

Tilt the smell of the cup at 45 degrees lift, placed in the palm of the rapid rolling, guests are invited to smell the cup of tea, along with the temperature of the cup of tea, ceramic oolong pattern will change color, at this time, you will see the color of the tea broth and the phoenix changes, so it is called the appreciation of the two colors.

Happy to smell the tea is the first smell of the smell of tea tasting, that is, guests are invited to smell the bottom of the cup to stay fragrant, the first smell is mainly the purity of the smell of tea, to see if the fragrance, no odor.