Kung Fu tea has such a prestigious reputation because of its uniqueness, which is mainly reflected in its brewing method.

Brewing Kung Fu tea is generally divided into eight steps: 1. Grooming the utensils. Governing the utensils means washing the tea utensils.

Generally, Kung Fu tea consists of several teacups and a teapot (three teacups are suitable), and the teacups and teapot must be washed with boiling water.

The six actions of regulating the utensil include: starting a fire, taking out the fire, fanning the stove, cleaning the utensils, waiting for water, and pouring the cup.

For example, the Tai Chi stance in Tai Chi is a preparatory stage.

There is no need to say much about the first four things. At this time, watering and pouring the cup are all just preliminary skills.

About ten minutes after the fire started, there was a whistling sound in the sand bowl. When the sound suddenly subsided, it was the fish eye water. You should immediately lift the sand bowl, pour the pot and cup, and then put the sand bowl on the stove.

superior.

This is when the second thing begins.

2. Accepting tea The so-called accepting tea is to put tea leaves into the teapot.

When receiving tea, you generally do not take the tea leaves directly with your hands, but use a small spoon to hold the tea leaves. This avoids the smell of luck and sweat in the tea leaves, and also introduces the characteristics and origin of the tea to the guests.

When putting the tea leaves into the teapot, be sure to put the broken tea leaves inside the teapot, and place the whole tea leaves on top of the teapot and at the water outlet. This can prevent the broken tea leaves from flowing out with the tea water when making tea.

Process: Open the tea leaves, pour them on a piece of white paper, divide the thickness into different sizes, put the thickest leaves at the bottom of the jar and the drip tip, then place the thin leaves in the middle, and then put the thick leaves on top.

The work of tea is finished.

So we have to do this, because fine tea is the strongest. If there are too many tea leaves, it will easily become bitter, and it will also easily clog the drip tip. By placing the thick and thin tea leaves separately, you can make the tea even and the tea flavor will gradually develop.

When it comes to tea, each time you make tea, it should be roughly based on the teapot. Putting 70% of the tea leaves in it is enough.

If there is too much, not only will the tea brewed be too strong and have a bitter taste, but good tea leaves are mostly tightly rolled buds. After being brewed in boiling water, they will stretch out and become very big. If you drink too much tea, you will also lose the water.

Can't rush in.

But too little is not good, it will have no taste.

Accepting tea is the first step in making Gongfu tea.

This is where the gods change.

3. Wait for the soup. Waiting for the soup means waiting for the water to boil.

This link is very particular. When the water boils, the soup boils. It can be divided into three stages: first boiling, second boiling and third boiling.

When the water starts to bubble, it is too young and not warm enough to make tea. It is called baby boiling. When the water reaches the kettle lid, the soup is too boiling and too old. It is called Baishou soup and is not suitable for making tea. Only when the water bubbles continuously

The most suitable soup for making tea is when it is washed up and the water surface is floating. Only in this kind of soup can the best color and taste of tea be brewed.

Su Dongpo's tea-sensing poem says: The crab's eyes are more than the fish's eyes, which means it is best to use water of this boiling temperature to make tea.

"Tea Theory" says: If the soup boils like the eyes of a fish and makes a slight sound, it is called the third boil.

The edge of the gallbladder springs up like a string of beads, which is the second boil.

Rising waves and drumming are called three boils.

If the first boil is too young, it is called baby boil; if the third boil is too old, it is called Baishou soup; if the water surface is floating with beads and the sound is like pine waves, it is the second boil, which is the right time. "Daguan Tea Treatise" also says: Any use

The soup is measured by the leaps and bounds of fish eyes and crab eyes.

4. When the water is boiling, you can make tea.

The stove and teapot are about seven steps away.

After picking up the pot, walk seven steps, uncover the lid of the teapot, pour the boiling soup around the mouth of the pot, around the edge of the pot, and avoid pouring straight into the center of the pot.

Rinse the heart of the pot).

The lifting should be high, which is what is called high impact and low sprinkle.

High brewing allows the boiling water to powerfully impact the tea leaves, causing the aroma of the tea to evaporate faster. The tea essence evaporates quickly, and the tannins have no time to dissolve, so the tea leaves will not be astringent.

As for walking seven steps before flushing, the purpose is to cool the boiling water slightly so as not to destroy the vitamin C.

This is called the jade liquid returning to the pot, which is measured when the water reaches the mouth of the pot.

5. When the foaming soup is put into the teapot, some foam will definitely come out. The purpose of scraping the foam is to scrape off these foams.

This procedure is also the time to check the quality of the teapot and see if the teapot is made "three mountains in perfect condition".

If the teapot is well made and can achieve the "three mountains together", then when making tea, it will be filled with water, the water will not flow out, and the foam will just float to the mouth of the teapot, so that it is easy to scrape the foam.

The water must be full when flushing. Whether the teapot has three hills and what is the water level, the effect will be seen at this time. When the teapot is full of water, the tea foam will float and never overflow (it is another matter to overflow the surface of the teapot if it is flushed too much).

Lift the lid of the pot, gently scrape the tea foam from the mouth of the pot, and then close the lid.

6. Cover the pot with the lid, and then pour boiling water on the pot.

It's called a shower tank.

There are three functions of pouring the pot: first, it makes the hot air attack from inside and outside, forcing the tea essence to evaporate quickly and chase the heat; second, it waits for a while and waits until the water in the pot is completely dry, which means the tea is ripe; third, it can wash away the outside of the pot

Tea foam.

7. The whole process of making a cup of Kung Fu tea should focus on the word "hot".

Hot cup is to make the teapot have a certain high temperature.

It should be low, fast, even and exhaustive.

"Low" means that the boiling water should be poured into the tea cup low; "fast" means that the action should be fast when scalding the cup; "even" means that the entire tea cup should be scalded evenly; "full" means that the cup should be poured into the cup after scalding.

Pour clean water.

In Chaozhou dialect, it is said to be a hot pot, which is the key point of making Kung Fu tea.

There is a tea-drinking expert who has traveled all over the world, summarizing the experience of drinking tea. After drinking Gongfu tea, he said that the characteristic of Gongfu tea is the word "hot".