Ancient wedding tea, called tea ceremony, is also called "receiving tea".
Why use tea? Chen has an explanation in article 44 "Planting Tea" in the Book of Heaven: "Where a tea tree is planted, it must be moved and cannot be resurrected. Therefore, vulgar women must take tea as a gift, and righteousness is inherent. " In fact, tea seeds, cuttings or layering can be propagated. The ancients said that this should be the situation of tea planting at that time.
Ruan Kuisheng's Tea Guest Talk was published for nineteen years in Qing Dynasty. In Huainan area, the man gave the woman a bride price. "Under the precious coins, there must be tea, and a bottle of tea is distributed to relatives and friends." This marriage custom existed in the Song Dynasty at the latest.
This custom also exists in other places. And continue to modern times.
In the Qing Dynasty, Fogg's Listening to the Rain contains eight volumes: "In this wedding, tea is used as the currency, which is universal in Manchu and Chinese. It is not necessary." This shows that this is very common and serious.
Some people get married, sometimes they don't need tea, but the dowry should be called "tea", which means the engagement is irrevocable. Today, in Dongxiang, Gansu, before the engagement, the man asked the matchmaker to go to the woman's house as a matchmaker. After the promise, the man gave the woman a piece of cloth and several bags of fine tea, which was considered an engagement, so it was called "ordering tea".
* * * "Eating happy tea" is also called "making tea". After the woman in Xunhua, Qinghai agreed to get married, three matchmakers sent fucha, clothes, cosmetics, green ropes and red ropes to her home on an auspicious day in the ecliptic to show their engagement.
On the engagement day in Yunnan, both men and women should prepare some sugar, tea, fruit and rice cakes to entertain their in-laws. Linxia, Gansu Province * * * keeps the title of "ordering tea", that is, when the man gets married, he sends tea bricks or tea to the woman's house, and the woman accepts it and is allowed to get married.
The Han people in western Zhejiang call matchmaking a "walking medium". The matchmaker said that if the woman agreed, she would make tea and cook eggs for entertainment, commonly known as "tea."
In Jiaxing area, the matchmaker gives the man's gifts, such as dates, cakes, jewelry, clothes and gifts, to the woman, who is called "receiving tea" and cannot promise others. At the same time, the matchmaker is required to bring gifts back to the man's house and invite relatives and friends to drink to show their engagement, which is also called "peace of mind wine".
More interesting is the "tea making" in Huang Po and Xiaogan, Hubei. When the man informs the woman that he has decided to get married, besides fruit, all kinds of gifts must include tea and salt.
Because tea is produced in the mountains and salt comes from the sea, it is named "Camellia Sea Sand", which is the sound of "vows of eternal love" in the dialect. There is also icing instead of salt.
The security guard in Jishishan, Gansu Province usually gives the woman tea as a gift when she is engaged, so it is called "taking tea". In short, regardless of Han nationality or ethnic minorities, after the woman accepts the man's tea ceremony, the general marriage can no longer move.
However, in the past, the marriage custom of "returning to tea" was popular in Tianzhu, Jianhe and Sansui in Guizhou. The girl's marriage was arranged by her parents. If the girl really doesn't want to, she will break off the marriage relationship by "returning tea".
That is, the girl wrapped a bag of tea in paper and sent it to the man's house. She said to the man's parents, "I don't have the blessing to take care of the elderly." Please find another good wife. " Put the tea on the table in the main room, and then turn around and leave.
If you are not caught by your fiance or his family, the marriage will be cancelled; If caught, you can kill the pig and get married immediately. Therefore, it is necessary to find out the environment of men's homes in advance, enter and exit routes, and take advantage of parents' homes without meeting people.
If you want to get away from success, you need both courage and strategy. Successful people will be praised and revered by women.
Although parents will scold or beat their daughters, they still have to go through the formalities of breaking off their marriage. The next engagement, I have to respect my daughter's opinion.
It's not just engagement and divorce that can't be separated from tea. In some places and some ethnic groups, tea runs through the wedding. In Sima Qian's hometown of Hancheng, young men and women are called "talking" when they meet for the first time and fall in love.
After the negotiation, the woman poured tea for the man's parents to recognize each other, and the south also poured tea in return. On the day of engagement, the woman went to the man's house. During the free time of breakfast and lunch, the woman first poured tea for the man's parents and relatives, and then offered a cup of tea with both hands. The south is also like women serving tea one by one, with clear titles.
On the wedding night, the new wife, accompanied by her aunt, offered tea to the whole family, old and young. And pour tea for family members with the same surname.
Before playing house, the neighbors scrambled to take a sip of the bride's fragrant tea and said, "It's no harm to drink the bride's tea." Calling for tea is actually to see the appearance of the new wife, to appreciate whether her manners are elegant, and to make people stare at her shyness.
When playing house, husband and wife should drink tea arm in arm. If there is something wrong with the person who changes the house, it is an embarrassment for the newlyweds. The clever girl asks the bride to pour tea to help.
After the game, the newlywed wife poured tea to see the guests off. Among the Han people in Hunan and other places, there is a saying of "three teas", which is a general term for marriage proposal, blind date and tea brewed in front of the bridal chamber.
The matchmaker came to propose marriage, and the woman's home was sweet with sugar and tea, with kind words; The man went on a blind date, and both sides were satisfied. The woman handed me a cup of tea. After drinking tea, the man puts money or other valuables in the cup and returns it to the woman. The woman accepted it out of her heart. In front of the bridal chamber, red dates, peanuts, cassia seeds and longan are used to make tea, and rock sugar is mixed to entertain guests, which means that your son is born early and jumps over the Longmen. These three times of drinking tea are collectively called "three teas".
On the wedding day, Salars in Qinghai and Gansu crossed the village to marry their brides. In these villages, women married in the same village as the bride offer boiled pillow tea, warmly treat the bride and those who see her off, and express their warm welcome to the bride, which is called "respecting new tea". At the last village near the man's house, the women in the village will not only offer new tea, but also reveal some information about the wedding banquet of the man's house to the bride. It is said that this custom has a long history, which was produced when the ancestors of the Salar nationality intermarried with Xunhua Tibetans.
On her wedding day in southern Zhejiang, the bride went to the man's house, set off firecrackers and sent two people to take her to nave. This is a girl whose parents are still alive, chosen by her husband's family. A bowl of sweet egg tea (eggs, ducks and eggs are all ok, no tea) is handed to the bride to eat, which is called "eating egg tea".
According to the custom, the bride can only bow her head to drink tea and not eat eggs. If you eat eggs, you will be considered unstable and discriminated by your husband and others.
After other guests (those who accompany the bride to her husband's house) eat the egg tea, the bride puts the red packets prepared in advance on the plate and writes "egg tea bag" to thank the tea giver.
2. How to make tea
First of all, pay attention to the water used for making tea. The water chosen by ancient people for making tea is sweet, fresh and well-stored. With the progress of modern science and technology, scientific water quality standards have been put forward, and the water quality standards for sanitary drinking water stipulate four aspects: senses, chemistry, toxicology and bacteria.
Followed by tea utensils. There are many ancient tea sets. Lu Yu listed 29 kinds of tea cooking and drinking utensils in Tea Classic. At present, there is no water intake and boiler for tea sets, which usually refer to tea drinking utensils such as teapot, teacup, teacup, saucer and so on. In Northeast China and North China, most people like to drink scented tea. Generally, they usually make tea in large porcelain pots and then pour it into porcelain cups for drinking. In Jiangnan area, people generally like to drink green tea and make tea with covered porcelain pots. Fujian, Guangdong, Taiwan Province and Southeast Asia especially like oolong tea, so they should use purple sand utensils. Gaiwancha is popular in Sichuan and Anhui. The bowl cover consists of a bowl cover, a tea bowl and a saucer.
The third is to pay attention to the amount of tea. The consumption of tea is the first of the three elements (consumption, water temperature, brewing time and times) of making tea. There are many kinds of tea, and the dosage of tea is different when making tea. We should also consider the size of tea-making utensils and the habits of tea drinkers. When brewing ordinary red green tea, the ratio of tea to water is roughly controlled at 1:50 or 1:60, that is, about 3g of tea is put in each cup, and boiled water 150-200ml is added. If you drink Pu 'er tea or Oolong tea, the amount of tea per cup is 5-10g; If you brew with a teapot, you should properly control the proportion according to the size of the teapot, and the input is half or more than half of the teapot.
The fourth is to pay attention to the temperature of tea. The temperature of tea depends on the tea. High-grade green tea, especially famous green tea with delicate buds and leaves, is generally brewed with boiling water of about 80 degrees. Too high water temperature is easy to destroy vitamin C in tea, and caffeine is easy to precipitate, which makes tea soup yellow and bitter. All kinds of scented tea, black tea and low-grade green tea should be brewed with 90- 100 degree boiling water. When the water temperature is low, the active ingredients in tea are precipitated less, and the tea taste is light. When brewing oolong tea, Pu 'er tea and Tuocha tea, it is necessary to brew with boiling water of 100 degree because of the large amount of tea used each time and the rough tea leaves. The pressed tea consumed by ethnic minorities requires higher water temperature, while brick tea is crushed and boiled.
Fifth, pay attention to the brewing time. The time and times of making tea are related. The brewing time of tea is related to the type of tea, tea consumption, water temperature and drinking habits. The brewing time is based on the concentration of tea soup suitable for the taste of the drinker. Generally speaking, a large amount of tea is used and the water temperature is high. Delicate red green tea, brewing time should be short, 3-5 minutes. The suitable brewing times are 1-3 times. With the increase of brewing times, the brewing time should be appropriately extended. When brewing, it is best to pour a small amount of boiling water, immerse the tea leaves, and then pour them to 70% to 80%, and drink them while they are hot. When you finish drinking about 1/3 of the tea soup in the cup, add boiling water for the second time, and brew it for the third time when you continue to drink 1/3 of the tea soup, so that the concentration of the tea soup before and after can be more uniform. The number of brewing oolong tea can reach 5-7 times, and the brewing time is short, generally about 2 minutes, because of the use of a small teapot. The first bubble will be poured out at 1 min, and the brewing time will be gradually increased from the second bubble to 15-30 seconds, so that the concentration of tea soup before and after will be more uniform.
3. How to make tea?
To have a good cup of tea or a good pot of tea, we must first consider the amount of tea.
There is no uniform standard for how much tea to use each time, mainly depending on the type of tea, the size of tea set and the drinking habits of consumers. There are many kinds of tea. Different kinds of tea have different dosage.
For example, the ratio of black tea and green tea to water is roughly 1: 50-60, that is, about 3g of dry tea is put into each cup, and150-200ml of boiled water is added. If you drink Pu 'er tea, put 5- 10g per cup.
If you use a teapot, you should master it properly according to its capacity. Oolong tea is the most used tea, and the input is almost half or more than that of teapot.
Generally speaking, the ratio of tea to water varies with the type of tea and the situation of tea lovers. The amount of tender tea and high-grade tea can be less, the amount of coarse tea should be more, and the amount of oolong tea and Pu 'er tea should be more.
For people who love tea, the ratio of tea to red green tea is generally 1:50 to 1:80, that is to say, if you put 3 grams of tea, you should pour 150 to 240 ml of boiling water; For ordinary tea drinkers, the ratio of tea to water can be 1:80 to 1: 100. People who drink oolong tea should increase the amount of tea, and the ratio of tea to water is 1:30.
White porcelain cups commonly used in families, each cup can hold 3 grams of tea and 250 ml of boiling water; Ordinary glass, each cup can hold 2 grams of tea, boiled water 150 ml. The consumption of tea is also closely related to consumers' drinking habits.
In * * *, Xinjiang, Qinghai, Inner Mongolia and other ethnic minority areas, people mainly eat meat, and the local area lacks vegetables, so tea has become a physiological necessity. They generally like to drink strong tea, and add sugar, milk or salt to the tea, so the amount of tea is more every time.
People in the vast areas of North China and Northeast China like to drink scented tea. Generally, they use big teapots to make tea, and the amount of tea used is less. Consumers in the middle and lower reaches of the Yangtze River mainly drink green tea or famous teas such as Longjing and Mao Feng, and generally use smaller porcelain cups or glasses, which are not used much at a time.
In Fujian, Guangdong, Taiwan Province and other provinces, people like to drink congou. Although the tea set is small, it uses more tea.
The consumption of tea is also related to the age structure of consumers and the history of drinking tea. Middle-aged and elderly people often drink tea for a long time and like to drink strong tea, so they use it more; Young people are beginners in drinking tea, and generally like light tea, so the dosage should be small.
In short, the key to tea quantity is to master the proportion of tea. Tea with more water and less water has a strong fragrance. Tea with little water tastes weak. Someone once did an experiment: Take four teacups, put 3 grams of the same tea in each equal part, and then pour 50 ml of boiling water, 100 ml, 150 ml and 200 ml respectively.
After 5 minutes, evaluate the taste of tea soup. It was found that adding 50 ml of water was very strong, adding 100 ml of water was too strong, adding 150 ml of water was normal, and adding 200 ml of water was very weak. The ancients were very particular about the temperature of tea.
Cai Xiang, a Song Dynasty poet, said in the Book of Tea: "It is the most difficult to wait for soup (that is, to cook soup and tea-the author's note). Unfamiliar words will foam and float; If it is overcooked, it will sink the tea. It used to be called crab eyes, and the soup was overcooked. Cooking with a sink bottle is hard to tell, and waiting for soup is the most difficult. "
Xu Cishu in the Ming Dynasty put it more specifically in Tea Sparse: "When water enters the pot, it needs to be boiled urgently. When there is a loose sound, the lid should be uncovered to show that it is old and tender. After the crab eyes pass, the water is slightly turbulent, which is too late; The big waves boil and turn to silence, which is out of place; If the soup is too old, it will never be used. "
As mentioned above, when making tea and boiling water, you must have a big fire, not a slow fire. It is advisable to just boil and foam. Make tea with this water, and the tea soup is delicious.
If the water is boiled for too long, it is what the ancients called "old water". At this time, the carbon dioxide dissolved in water is evaporated, and the fresh and refreshing feeling of tea is greatly inferior.
The boiled water was called "tender" by the ancients and was not suitable for making tea. Because of the low water temperature, the effective components in tea are not easy to leach, which makes the fragrance low and light, and the tea leaves float on the water, which is inconvenient to drink. The control of tea temperature mainly depends on what kind of tea to drink.
High-grade green tea, especially all kinds of famous tea with delicate buds and leaves (famous tea), cannot be brewed with boiling water at 100℃, and it is generally appropriate to brew at about 80℃. The more tender and greener the tea leaves are, the lower the brewing water temperature will be, so that the tea soup will be light green and bright, the taste will be fresh and refreshing, and the vitamin C in the tea will be less damaged.
At high temperature, tea soup is easy to turn yellow, bitter in taste (caffeine in tea is easy to leach out), and vitamin C is destroyed a lot. As usual, the high water temperature will "burn" the tea.
All kinds of scented tea, black tea and low-grade green tea should be brewed with boiling water at 100℃. If the water temperature is low and the permeability is poor, the effective components in tea will be less leached and the tea taste will be light.
Oolong tea, Pu 'er tea and scented tea are all brewed with boiling water at 100℃, because the amount of tea used is large and the tea leaves are very old. Sometimes in order to maintain and improve the water temperature, it is necessary to heat the tea set with boiling water before brewing, and pour the boiling water out of the pot after brewing.
Ethnic minorities need higher water temperature to drink brick tea. Break the brick tea and put it in a pot to boil. Generally speaking, the water temperature of making tea is positively correlated with the solubility of effective substances in tea. The higher the water temperature, the greater the solubility and the stronger the tea soup. On the contrary, the lower the water temperature, the smaller the solubility and the lighter the tea soup. Generally, the leaching amount of warm water at 60℃ is only 45-65% of that of boiling water at 100℃.
It must be explained here that, as mentioned above, high-grade green tea is suitable for brewing with water at 80℃, which usually means that water is boiled (the water temperature reaches 100℃) and then cooled to the required temperature; If it is raw water without bacteria, it only needs to be burned to the required temperature. The time and frequency of making tea vary greatly, which is related to the type of tea, the temperature of making tea, the amount of tea used and the habit of drinking tea, and cannot be generalized.
If you make ordinary red and green tea in a teacup, put about 3 grams of dry tea in each cup, brew it with about 200 ml of boiling water, cover it for 4-5 minutes, and you can drink it. The disadvantages of this soaking method are: the water temperature is too high, and it is easy to cook tea (mainly green tea); When the water temperature is low, it is difficult to make tea taste; And because of the large amount of water, it is often impossible to eat it all at once. If the soaking time is too long, the tea soup will become cold, and the color, fragrance and taste will be affected.
The improved brewing method is: after putting the tea into the cup, add a small amount of boiling water to soak the tea for about 3 minutes, then add boiling water until it is 70% to 80% full, and drink it while it is hot. When you drink about one-third of the tea soup in the cup, add boiling water, which will make the concentration of tea soup more uniform before and after.
According to the determination, when tea is soaked for the first time, its soluble substances can be leached by 50-55%; The second soaking can leach about 30%; Soak for the third time and it will leach out.
4. How to make your tea delicious?
How to make tea is the best? The amount of tea to make a cup of tea or a pot of tea, we must first consider the amount of tea.
There is no uniform standard for how much tea to use each time, mainly depending on the type of tea, the size of tea set and the drinking habits of consumers. There are many kinds of tea. Different kinds of tea have different dosage.
For example, the ratio of black tea and green tea to water is roughly 1: 50-60, that is, about 3g of dry tea is put into each cup, and150-200ml of boiled water is added. If you drink Pu 'er tea, put 5- 10g per cup.
If you use a teapot, you should master it properly according to its capacity. Oolong tea is the most used tea, and the input is almost half or more than that of teapot.
The consumption of tea is also closely related to consumers' drinking habits. In * * *, Xinjiang, Qinghai, Inner Mongolia and other ethnic minority areas, people mainly eat meat, and the local area lacks vegetables, so tea has become a physiological necessity.
They generally like to drink strong tea, and add sugar, milk or salt to the tea, so the amount of tea is more every time. People in the vast areas of North China and Northeast China like to drink scented tea. Generally, they use big teapots to make tea, and the amount of tea used is less.
Consumers in the middle and lower reaches of the Yangtze River mainly drink green tea or famous teas such as Longjing and Mao Feng, and generally use smaller porcelain cups or glasses, which are not used much at a time. In Fujian, Guangdong, Taiwan Province and other provinces, people like to drink congou.
Although the tea set is small, it uses more tea. The consumption of tea is also related to the age structure of consumers and the history of drinking tea.
Middle-aged and elderly people often drink tea for a long time and like to drink strong tea, so they use it more; Young people are beginners in drinking tea, and generally like light tea, so the dosage should be small. In short, the key to tea quantity is to master the proportion of tea. Tea with more water and less water has a strong fragrance. Tea with little water tastes weak.
Someone once did an experiment: Take four teacups, put 3 grams of the same tea in each equal part, and then pour 50 ml of boiling water, 100 ml, 150 ml and 200 ml respectively. After 5 minutes, evaluate the taste of tea soup. It was found that adding 50 ml of water was very strong, adding 100 ml of water was too strong, adding 150 ml of water was normal, and adding 200 ml of water was very weak.
Ancient people were very particular about the temperature of tea. Cai Xiang, a Song Dynasty poet, said in the Book of Tea: "It is the most difficult to wait for soup (that is, to cook soup and tea-the author's note). Unfamiliar words will foam and float; If it is overcooked, it will sink the tea. It used to be called crab eyes, and the soup was overcooked.
Cooking with a sink bottle is almost the same, and the most difficult thing is to wait for the soup. "Xu Cishu in the Ming Dynasty put it more specifically in Tea Sparse:" When water enters a pot, it needs to be boiled urgently. When there is a pine sound, it must be covered with old and tender.
After the crab eyes pass, the water is slightly turbulent, which is too late; The big waves boil and turn to silence, which is out of place; After that, the soup is old and fragrant, and it is no longer used. "The above instructions, make tea and boil water, to the fire to boil, not slow fire.
It is advisable to just boil and foam. Make tea with this water, and the tea soup is delicious. If the water is boiled for too long, it is what the ancients called "old water".
At this time, the carbon dioxide dissolved in water is evaporated, and the fresh and refreshing feeling of tea is greatly inferior. The boiled water was called "tender" by the ancients and was not suitable for making tea. Because of the low water temperature, the effective components in tea are not easy to leach, which makes the fragrance low and light, and the tea leaves float on the water, which is inconvenient to drink.
The control of tea temperature mainly depends on what kind of tea to drink. High-grade green tea, especially all kinds of famous tea with delicate buds and leaves (famous tea), cannot be brewed with boiling water at 100℃, and it is generally appropriate to brew at about 80℃.
The more tender and greener the tea leaves are, the lower the brewing water temperature will be, so that the tea soup will be light green and bright, the taste will be fresh and refreshing, and the vitamin C in the tea will be less damaged. At high temperature, tea soup is easy to turn yellow, bitter in taste (caffeine in tea is easy to leach out), and vitamin C is destroyed a lot.
As usual, the high water temperature will "burn" the tea. All kinds of scented tea, black tea and low-grade green tea should be brewed with boiling water at 100℃.
If the water temperature is low and the permeability is poor, the effective components in tea will be less leached and the tea taste will be light. Oolong tea, Pu 'er tea and scented tea are all brewed with boiling water at 100℃, because the amount of tea used is large and the tea leaves are very old.
Sometimes in order to maintain and improve the water temperature, it is necessary to heat the tea set with boiling water before brewing, and pour the boiling water out of the pot after brewing. Ethnic minorities need higher water temperature to drink brick tea. Break the brick tea and put it in a pot to boil.
Generally speaking, the water temperature of making tea is positively correlated with the solubility of effective substances in tea. The higher the water temperature, the greater the solubility and the stronger the tea soup. On the contrary, the lower the water temperature, the smaller the solubility and the lighter the tea soup. Generally, the leaching amount of warm water at 60℃ is only 45-65% of that of boiling water at 100℃. It must be explained here that, as mentioned above, high-grade green tea is suitable for brewing with water at 80℃, which usually means that water is boiled (the water temperature reaches 100℃) and then cooled to the required temperature; If it is raw water without bacteria, it only needs to be burned to the required temperature.
The time and frequency of brewing vary greatly, which is related to the type of tea, the temperature of tea, the amount of tea used and the habit of drinking tea, and cannot be generalized. If you make ordinary red and green tea in a teacup, put about 3 grams of dry tea in each cup, brew it with about 200 ml of boiling water, cover it for 4-5 minutes, and you can drink it.
The disadvantages of this soaking method are: the water temperature is too high, and it is easy to cook tea (mainly green tea); When the water temperature is low, it is difficult to make tea taste; And because of the large amount of water, it is often impossible to eat it all at once. If the soaking time is too long, the tea soup will become cold, and the color, fragrance and taste will be affected. The improved brewing method is: after putting the tea into the cup, add a small amount of boiling water to soak the tea for about 3 minutes, then add boiling water until it is 70% to 80% full, and drink it while it is hot.
When you drink about one-third of the tea soup in the cup, add boiling water, which will make the concentration of tea soup more uniform before and after. According to the determination, when tea is soaked for the first time, its soluble substances can be leached by 50-55%; The second soaking can leach about 30%; The third soaking can leach about 10%, and there is little left in the fourth soaking.
Therefore, it is usually advisable to brew for three times. For example, if you drink ground black tea and ground green tea, after 3-5 minutes of brewing with boiling water, most of their effective components will be leached out and you can drink them quickly at one time.
Drinking instant tea is also a one-time brewing method. Most people drink oolong tea in a small teapot.
In the case of a large amount of tea (about half a pot), it takes 1 min for the first brewing, 1 5s for the second brewing (more than15s for the first brewing),140s for the third brewing and 2min/kloc for the fourth brewing. That is, from the second bubble, one by one.
Who can tell me the steps of making tea?
To make tea, you must iron the cup first. After ironing the cup, you should first pour the water with the right temperature into the cup, and then take the tea and put it in, without covering it.
At this time, the tea leaves slowly sink, the dry tea absorbs water, and the leaves unfold, showing the true colors of the buds and leaves, such as guns and flags; The water vapor in noodle soup rises with the fragrance of tea, like steaming clouds and Xia Wei. Such as "Biluochun", at this time, like snowflakes flying, leaves like flowers, fresh and tender.
The beauty of fallen leaves has the reputation of "spring dyeing the seabed". After a period of time, the tea soup is cool enough to taste, so you can taste tea.
This is a bubble. In the evaluation of tea tasting, the temperature of drinking and smelling tea soup is 45-55C based on 5 minutes.
If it is higher than 60C, the hot mouth will also burn the nose; Below 40C, the aroma is low and the taste is astringent. This time is difficult to control.
If I use a glass, I usually hold it in my hand and drink it when the temperature is right. If you cover the bowl, pour some tea soup on the back of your hand and check its temperature. It depends entirely on experience, so practice is the most important thing.
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