The treatment device includes six actions: lighting fire, drawing fire, fanning furnace, cleaning device, waiting for water and pouring cup. "Wait for the water" and "pour the cup" mean that after the water in the sand bowl whizzes for a while, the sound suddenly decreases (that is, it will become "fisheye water"), that is, lift the sand bowl, pour the pot and cup, then put the sand bowl on the stove, and then serve tea: open the tea and pour it on the white paper. Because the fine powder is the most concentrated, drinking too much tea is easy to be bitter and it is easy to block the spout. If the thickness is set properly, the tea color can be uniform and the tea taste can be gradually exerted. You need a proper amount of tea. The teapot is the standard for making tea, and 70% tea is enough. If there are too many, not only Chata is thick and bitter, but also good tea leaves are mostly buds. If they are soaked in boiling water and stretched, they will become so big that even water can't rush in. But too little can't make a taste.
The Book of Tea says: "Soup is the life of tea. See boiling like a fish's eye, slightly audible. Stirrup edge is like beads, which is two-boiling. Make waves for the three boiling points. A boiling is too childish, which is called baby boiling; Three boiling is too old, called a hundred-year boiling; If the beads float on the water and sound loose, it is time. " At this time, the time to make tea is just right. Open the lid of the teapot and pour the boiling soup along the edge of the teapot. Don't rush into the pot directly, otherwise it will break through the "tea gall" and make the tea bitter. When you flush, lift the pot high. It is called "high enthusiasm and low enthusiasm". The high impact of boiling water on tea leaves makes the aroma of tea volatilize faster, but the tannin in tea element can't volatilize, so this kind of tea is not bitter. The water must be filled up to make the tea float, then the lid of the pot is lifted, the tea foam at the mouth of the pot is scraped off gently, then the lid is covered, and then the boiling water is poured on the pot. This is called "pouring the pot". The watering pot has three functions: first, it makes the hot air attack inside and outside, forcing the tea fragrance to evaporate quickly; Second, stop for a while, the water in the tank is completely dry, that is, the tea is hot; The third is to wash away the tea foam outside the pot. After pouring the can, pour the cup with boiling water, which can make the cup hot. Don't let the hot tea rush on the cold cup, which will affect the fragrance.
Tea has four words: low, fast, even and exhausted. Tea must not be high, high and slow lose fragrance, foam everywhere, disrespectful guests; "Fast" is to keep the fragrance from losing and keep the heat; "Evenly" means keeping the tea evenly in each small handle. This is called "Guan Yu patrolling the city, and Han Xin ordering troops". You shouldn't drink one cup after another. Only in this way can the colors of several cups of tea be even and show the same respect to the guests in the seat; "Doing" means not leaving the remaining water in the pot. Because as long as there is no water, tannins can't be dissolved and tea won't be bitter.
After the tea is rushed out, the tea maker usually doesn't drink it first, so please ask the guests present or others to drink it. If there are three cups on the plate, it is also very particular about which cup to take first. Generally, one cup is won first, and the last person takes the middle cup. If we indiscriminately take the middle one before taking the handlebars on both sides, it will be considered as disrespect not only for the owner, but also for others present. At the same time, after you finish one cup, you usually have to let everyone here finish one cup before you can drink the second round. If a distinguished guest comes in the process of drinking tea, you have to change the tea leaves and make tea again.
Kung Fu tea has a long history. China tea culture prevailed in the Tang Dynasty, while Kung Fu tea prevailed in the Song Dynasty. Noble tea originated from Kung Fu tea and has a history of thousands of years. Tea tasting has long been an indispensable part of Chaoshan people's life. Where there are Chaoshan people, there is the shadow of congou! Chaoshan people love to drink congou, which can be said to be the degree of "tea addiction". The ancients said that there are seven things that open the door in the sky: rice, oil, salt, sauce and vinegar tea, while some "old tea drinkers" in Chaoshan listed the ancients as the last tea and were promoted to the first place. The first thing in the morning is to make congou tea. They are not afraid of the phrase "drink tea on an empty stomach in the morning and rob thieves into other people's homes", but persevere and take their time. In addition, chaozhou people called tea "MC Davi", and there is another explanation: If chaozhou people is addicted to tea, tea and rice are inseparable. Tea or rice, so it's called MC Davi. Although this statement is a bit reluctant, it is quite interesting to portray the image of a tea lover. This shows that chaozhou people has a soft spot for tea.
Chaozhou has strong local characteristics. The unique charm of local opera-the simple and elegant Chaoshan music of Chaozhou opera has become an important carrier of nostalgia and friendship, affecting the feelings of hipsters at home and abroad; Chaozhou snacks, famous for their lightness and elegance, are fragrant all over the world and memorable; But congou is the most famous and well-known in the world, and it is called "China Tea Ceremony". Qin Mu, a great writer in Chaozhou, called "Kung Fu Tea, the representative of China Tea Ceremony".
Generally speaking, kungfu tea has four characteristics: essence, purity, harmony and thinking. Essence: refers to the exquisiteness of tea sets; Cleanliness: refers to the cleanliness of tea and tea sets; Harmony: having tea and chatting with the Eben family can better reflect the harmony of the family and cultivate feelings; Thinking: Tea tasting can refresh the mind, relieve fatigue and inspire people's thinking.
Kung fu tea is naturally different from Japanese tea ceremony. Kung fu tea is a folk custom from the beginning, and ordinary people can enjoy it. At the beginning, tea was purely a luxury in Japan, and only big people could taste it. Later, it gradually became secular, which was a cultural transfer. Japanese tea was spread to China in the Tang Dynasty through envoys, and it didn't become popular until16th century. Although it is later than Kung Fu tea, Japanese tea ceremony is unique and has strong Japanese national characteristics, and it has changed from Tang tea ceremony to Japan.
When Jiang Zilong was in Japan, he was a guest of "Today Temple" in Japan. He wrote the book The Charm of Form. In this book, he suggested that Chaoshan congou tea can be summarized from the ethical aspects, infiltrated into religion, philosophy and other places, and reached a complete Chaoshan tea ceremony to make up for the ethical deficiencies of Chaoshan tea ceremony.
Friend, it is not difficult to drink congou tea in Chaozhou. If you are a guest in Chaoshan, you must remember to taste this kind of food in Chaoshan, so as not to waste your trip to Chaoshan! Many teahouses have opened in Chaoshan in recent years! Before entering the teahouse, you can smell an ancient fragrance when you walk to the door, and what comes to your face is an elegant smell.
Drinking tea can tonify deficiency and strengthen the body resistance, replenish qi and moisten the lungs, refresh and beautify. This is by no means "an old woman selling melons, boasting", nor is it because "it's moonlight in how bright at home!" .
1660, there is an advertisement for tea in Britain. "This stimulant can drive away fatigue, eliminate nightmares, and make limbs light and healthy, especially to overcome sleep. A good scholar can study tirelessly all night. Drinking tea is especially suitable for those who are obese or eat too much meat. " But this advertisement misses one of the most important benefits, that is, drinking tea can prolong life. In Xuanzong of the Tang Dynasty, a monk lived to be 130 years old. Tang Xuanzong visited the monks and asked them what medicine they had taken to live so long. The monk replied, "I never knew the taste of medicine, but I prefer drinking tea." Tang Xuanzong then ordered the accompanying ministers to give 50 Jin of famous tea to the monks.
Tea tasting is not only tea tasting, but also adding a touch of charm to yourself with the cultural heritage of tea, diluting the troubles of life with the fragrance of tea, relaxing nerves and enriching emotions. Su Zhe has a poem: "Fujian tea is a thing in the world, and it is difficult to rely on tea." This shows the efficacy of tea. Sing to wine and indulge in tea.
So, when friends get together and meet each other, we might as well have tea together. Of course, we should also taste the culture and customs that blend into tea. If so, tea tasting can be considered as emotional. Friends, try kungfu tea. Maybe you can taste another flavor, taste your own views on the tea ceremony, and put forward your valuable opinions to Chaoshan to make the tea ceremony in Chaoshan more perfect. 1. Tea tasting: Take a pot of tea from the tea collection with Chaze and put it in the tea appreciation tray for appreciation.
Second, Chen Menglinlin: The purpose of pouring boiling water into the pot body is to warm the pot body, which is called the "kettle".
Third, the oolong enters the palace: put the tea leaves into the teapot with a teaspoon, and the order of loading tea is fine first, then thick, and then stalk.
Fourth, hanging the pot high: add water to the Chen Meng pot until the spout is full.
Fifth, the spring breeze blows the noodles: scrape off the foam at the spout with the pot cover.
Sixth, wash the fairy noodles again: quickly take out the water in the pot to wash the tea leaves and wash away the floating dust on the surface of the tea leaves.
Seven, if you take a bath: use the first sip of tea to hot the cup, also called warm cup, turn the cup body, just like a flywheel, and like flying flowers to watch the dance.
Eight, the jade liquid is returned to the pot: the pot is filled with boiling water again by high-impact method.
Nine, tour the mountains and play with water: hold the pot running along the tea, drop water drops at the bottom of the pot to prevent water drops from falling into the cup.
10. Guan Gong's tour of the city: the tea leaves are circulated and the teapot is like Guan Yu's tour of the city. The purpose is to keep the concentration of tea in the cup consistent, and low is not to lose too much aroma.
Eleven, Han Xin point soldiers: patrol the city to the end of the tea soup, pour the remaining tea in the pot into each cup, these are the essence of the whole pot of tea soup, to be evenly distributed bit by bit, so it is called Han Xin point soldiers.
12. Offering fragrant tea: offer respect to the distinguished guests first, or in the order of old and young.
Thirteen, taste rhyme: smell the fragrance first, then taste the tea. When drinking tea, hold the edge of the cup with your thumb and forefinger, and hold the bottom of the cup with your middle finger, commonly known as "Three Dragons Protecting the Ding". There are three flavors and drinks. "Three bites can tell the taste, and three bites can make you tempted." The tea soup is mellow and refreshing, with endless aftertaste.
XIV. High impact and low sieving: brew the second tea, and repeat steps 9, 10, 1 1.
15. If you take a bath: Take a bath with Ruochen.
Sixteen, heavy fragrance: repeat steps nine, ten and eleven.
Seventeen, recognize rhyme again: repeat thirteen steps.
Eighteen, three splashing clouds: brewing the third tea. Basic situation
The local standard of Kung Fu tea (hereinafter referred to as the "standard") is the first standard based on the tea brewing norms in China. It was approved and issued by Guangdong Provincial Bureau of Quality and Technical Supervision in July, 20 1 1 and will be implemented in August, 201/. The promulgation and implementation of the Standard will play a positive role in protecting and promoting Chaozhou traditional culture, developing industrial economy and improving Shantou's popularity.
Standard content
"Standard" clearly defines the definition of "Kung Fu Tea", that is, "oolong tea is the main tea, with exquisite tea-making equipment and unique procedures, which is popular in Chaoshan area. It has the cultural spirit of' harmony, respect, precision, cleanliness and thinking'. " The text mainly includes five aspects: using tea, selecting water, tea set, brewing procedure and drinking. According to the function and demand, the function of Chaoshan congou tea is divided into five levels: physiological demand, social demand, leisure demand, aesthetic demand and cultivation demand.
Significance of promulgation
The promulgation and implementation of this standard has clarified the tea selection and brewing procedures of Kung Fu tea. , so that a complete set of norms of Kung Fu tea, is conducive to people better understand and master the brewing method of Kung Fu tea, but also to the inheritance and development of Kung Fu tea on the basis of this standard model, constantly giving it new connotation and culture, which is conducive to the continuous improvement of the quality of Chaoshan Kung Fu tea and the better promotion of Chaozhou traditional culture.
The biggest bright spot
"The biggest highlight is that' Guan Gong Tours the City' and' Han Xin Dianbing' are written into the' standard' as independent brewing links, making it a unique program of Kung Fu tea." Zheng Wenkeng, an expert in tea culture research, is one of the main drafters of the Standard. He introduced that the formulation of the Standard was mainly based on the traditional skills established by chaozhou people, which fully considered universality, practicality, scientificity and standardization. For example, the four basic pieces of traditional Chaozhou Kung Fu tea set 18 are the "four treasures in tea"-teapot, teacup, tea stove and tea.