The second way: "fire boil mountain spring" tea water is extremely delicate, Song Dynasty great writer Su Dongpo is a proficient tea ceremony tea, he summarized the experience of tea, said: "live water must be cooked by a live fire" live boil spring, that is, with a strong fire to boil pots of mountain spring water, today we choose to use the tea, the tea is a good choice. The water we use today is pure water.
The third course: "Yejia pay guests" Yejia is the Song Dynasty poet Su Dongpo's beautiful name for tea, Yejia pay guests is to invite you to appreciate the tea, you can look at its appearance, color, and smell the aroma. This is Tieguanyin, its color green in the often green, the shape of the package for the kneading shape, in order to proportional, tightly knotted, intact for the top grade.
Fourth: "Mengchen Mu lymph" Mengchen is the Ming Dynasty pot maker (Hui Mengchen), later generations will Mengchen refers to a variety of valuable purple sand pots, because the purple sand pots have heat preservation, flavor preservation, gathering the characteristics of the aroma, before the tea, we pour boiling water on the body of the pot can play a role in maintaining the temperature of the pot. This can also be used for the guests to receive the wind to wash the dust all the way.
Fifth: "Ruochen out of the bath" tea is the cleanest and most clean, the coldest region of the spirit, with boiling water to wash, would have been clean tasting cups and smelling cups.
Sixth: "Oolong into the palace" tea like oolong, pots like the palace, take the tea usually take one-half of the pot, which mainly depends on everyone's tastes, the poet Su Shi oolong into the palace than to do a good person into the room, he said: "fine as a small poem Jun do not laugh, never good tea like a good person! ", in the poem the good oolong tea is compared to let a person fall in love at first sight of a great beauty, gently move the lotus step, making the room full of fragrance, describing the beauty of oolong tea.
The seventh course: "High Mountains and Flowing Water" is a tea ceremony that emphasizes high brewing and low pouring.
The eighth course: "Spring Breeze" uses the lid of the pot to gently push away the tea foam from the mouth of the pot. Oolong tea is "the first bubble soup, two bubble tea, three bubble four bubble is the essence. Kung Fu tea the first tea, we generally only used to wash tea, commonly known as warm bubble, can also be used to maintain the pot.
The ninth way: re-washing the immortal face: meaning the second flush, pouring the pot body, keep the pot warm. It allows the tea leaves to release their full flavor in the pot.
The tenth course: "Playing in the mountains" Kung Fu tea steeping time is very careful, too long bitter, too short will be tasteless, so in the best time to pour out the tea.
The eleventh course: "dragon rain" to take its "sweet rain" of auspicious meaning. "The phoenix nods its head, symbolizing a salute to the guests.
The twelfth course: "The Pearl and the Bits Together" is called "The Pearl and the Bits Together" as we fasten the tasting cup to the scenting cup to retain the aroma in the scenting cup. I would like to wish all the guests a happy and prosperous family.
The thirteenth course: "Carp Turning Over" Ancient Chinese myths say that a carp turning over and leaping over the dragon gate can be transformed into a dragon that rises to the sky, so we take this course to wish all the guests here to jump over all the obstacles and have a prosperous career.
The fourteenth course: "honoring the tea" sitting and drinking water, look at the astringent dust, no reason to hold a bowl, honoring the love of tea.
The fifteenth course: "Smell the fragrance" Please gently extract the scent cup 45 degrees, flowers and moon, put the high mouth of the scent cup in front of the nose and gently rotate, you will be able to smell the scent, the high mouth of the scent cup is like a valley full of flowers, with the gradual lowering of the temperature, you can smell the different fragrances.
The sixteenth: "three dragons to protect the tripod" that is, the thumb and forefinger to hold the edge of the cup, the middle finger tightly support the bottom of the cup, so that the cup is not only stable but also elegant.
The seventeenth course: "Appreciation of the soup color" now invite guests to appreciate the soup color of Tieguanyin is golden and bright.
The 18th course: "Taste the Tea" A mouthful of Jade Dew is the first taste of the tea, the tea should not be swallowed immediately after entering the mouth, but should be inhaled, so that the tea is in full contact with the taste buds of the tongue and the tongue, you can sip it; the second mouthful of good things come true, the mouthful of the main taste of the tea soup across the throat is fresh and refreshing, mellow or astringent and bland; the third mouthful of the three products of the stone milk, you can drink it down. The third sip of the tea is the third taste of the milk of the stone, which you can drink in one go. I hope that you in the fast-paced modern life, fully enjoy the elegant interest, so that the busy body and mind have a quiet return.