Guangdong Chaoshan congou, also known as "kung fu tea", is the most representative tea ceremony in ancient Chinese tea culture in China. According to research, in the Tang Dynasty, tea culture was very perfect, and people in coastal areas liked drinking tea very much. In Chaoshan, Guangdong Province, tea is regarded as the best etiquette for hospitality and improved, not only because it has the function of health preservation in many aspects, but also because it has the artistic conception of "being a gentleman and clearing the body and mind" since ancient times.
Kung fu tea has been handed down from generation to generation in Chaoshan area of Guangdong Province for a long time, but not everyone knows the' tea making method' of Guangdong Chaoshan Kung fu tea. After the tea, tea set, water and fire are all ready, the "time" spent on making tea is pitiful. If there is no "time" to make tea, it cannot be called "congou". Therefore, all the credit for Guangdong Chaoshan congou tea lies in the method of making tea.
Tea set introduction:
Tea set Guangdong Chaoshan congou is the most exquisite tea set. Guangdong Chaoshan congou tea is different from other tea drinking methods in tea set. There are at least ten kinds of tea sets used in general kungfu tea. Quiet stoves, tea trays, teapots, tea sets, teacups, etc. all have a hint of red commotion.
Water. It is an important element of Chaoshan congou tea in Guangdong. Tea is 99.9% water, so the quality of water directly affects the taste of tea. Generally speaking, mountain spring water is the best, followed by stream water, snow water and tap water. Of course, with the aggravation of human environmental pollution, environmental pollution near water resources should be considered when choosing natural water.
Water temperature. No, so all tea is brewed with 100 degree water. Generally speaking, oolong tea, Pu 'er tea and scented tea all need 100 degree boiling water. All kinds of green tea with delicate buds and leaves cannot be brewed with boiling water at 100℃, and it is generally appropriate to brew at about 80℃. The tender and greener the tea leaves, the lower the water temperature.
Tea. The tea leaves of Guangdong Chaoshan congou tea are mainly oolong tea, including Tieguanyin, Dahongpao and Fenghuang Dan Cong (Chinese fir). Dahongpao: mainly produced in Wuyi rock tea and oolong tea in Fujian, in addition to Arhat, Celosia cristata and water turtle, which are also called "four famous Chinese fir"; Tieguanyin: Oolong tea mainly produced in Anxi County, Fujian Province, semi-fermented; Phoenix Dan Cong: Oolong tea is mainly produced in Fenghuang Mountain, Chaozhou City, Guangdong Province. It is a famous local tea in Chaoshan, Guangdong Province.
Generally, there are only three cups of kung fu tea in tea ceremony. There is a saying in Chaoshan, Guangdong Province that "tea, three drinks and four drinks" reflects the spirit of courtesy and righteousness of Chaoshan people in Guangdong Province. When pouring tea, three cups are tied together to form the word "goods", which shows that Chaoshan people in Guangdong value morality. The teacup is seven minutes full, and Chata is full of liars. Finally, the host's hands are offered according to generations, first to respect the chief executive, then to control the guests, and finally.
Taste tea. The word "taste" of tea consists of three mouthfuls. Drinking tea should be divided into three mouthfuls, one mouthful, two mouthfuls and three mouthfuls. Related Wonderful Reading: Related Wonderful Reading: Video: How to Make Kung Fu Tea
The following are eight tea-making steps of Guangdong Chaoshan congou:
First, the therapeutic device
The treatment device includes six actions: lighting a fire, drawing a fire, fanning the furnace, cleaning the device, waiting for water and showering the cup. This is like "Tai Chi Sheng" in Tai Ji Chuan, which is a preparatory stage. Needless to say, the first four things, this "waiting for water" and "pouring a cup" are all early efforts. About ten minutes after the fire, there will be a whizzing sound in the sand. When its voice suddenly becomes smaller, it means that the fish's eyes will change. You should immediately lift the sand, pour it into jars and cups, and then put it on the stove. At this time, the second thing began.
Second, accept tea.
Open the tea leaves, pour them on a piece of white paper, measure the thickness respectively, put the thickest on the bottom of the pot and the dripper, then put the fine powder in the middle layer, and then put the coarse leaves on it, and the tea will be served. This is because the powder is the most concentrated, which makes the tea taste bitter, and it is also easy to block the dripper. If the thickness is put away, the tea can be made evenly and the tea taste can be gradually developed.
Tea, every kind of tea, is based on the teapot, and 70% tea is enough. If it is too much, not only the brewed Chata is thick and bitter, but also the good tea leaves are mostly tender buds and rolled tightly. After soaking in boiling water, they will spread out and become so big that even water can't be washed in. But too little will not do. It's tasteless.
Taking tea is the first time to make congou. God has changed, so they have risen.
Third, wait for the soup
Su Dongpo's poem "The crab's eye has passed the fish's eye" means that such boiled water is the best way to make tea. 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, this is called Bai Shou soup; If the beads float on the water and sound loose, it is time. " "Daguan Tea Theory" also said: "Where soup is used, fish eyes and crab eyes leap forward. "
Fourth, wash tea.
When the water is boiling, you can lift the americium and wash the tea. It takes about seven steps to put the stove and teapot. Take seven steps after lifting the pot, uncover the lid of the teapot, and rush the boiling soup around the mouth and the side of the pot, instead of going straight to the center of the pot (if you use the lid, you can avoid going straight to the center of the pot as long as you rush to the corner and then to the four corners). So is the so-called "high impact and low sprinkling". The high impact makes the boiling water strongly impact the tea, which makes the fragrance of the tea evaporate faster. Because tea essence volatilizes quickly and tannins can't be dissolved, tea leaves won't be astringent. As for the first seven steps, the purpose is to make the boiling water a little cooler so as not to destroy vitamin C.
Five, blowing foam
The flushing must be full, whether the teapot is "three mountains together" and how the water level is. This time depends on the effect. After a good teapot is filled with water, the tea foam floats and never overflows (the water overflows the surface of the teapot too hard, which is another matter). Open the lid of the teapot, gently scrape the tea foam from the spout, and then cover it.
Six, spray cans
Cover the pot and pour boiling water on it. It's called pouring cans. The watering pot has one function: first, it makes the hot air attack inside and outside, forcing the tea essence to evaporate quickly and replenish the hot air; Second, stop for a while, the water in the tank is completely dry, that is, the tea is ripe; The third is to wash away the tea foam outside the pot.
Seven, hot cup
Chaoshan dialect in Guangdong is called "burning hot pot", which is the key point to make congou. There is a tea expert who travels all over the world and summarizes the experience of drinking tea everywhere. After drinking congou, he said that the characteristic of congou is "spicy". From making soup to making tea and drinking tea, you can't do without this word. It can be said that there are three flavors.
To iron the cup, pour the cup with boiling water after pouring the can. Pay attention when pouring the cup, and the boiling water should go straight to the center of the cup. After ironing the cup, add cold water to the sand. The veteran can wash two cups with both hands at the same time. Quick action, sonorous tone and wonderful posture. A foreign friend, who is also a tea fan, has long heard the name of congou. Not far from Wan Li, he tried to eat congou once in China. When he saw the action of washing the teacups, he couldn't help admiring again and again, saying that it was better than the acrobatic troupe's kung fu. Indeed, people who can't wash cups will burn themselves to death when they touch them. Not bad, they are all blessed, not to mention "beautiful posture."
After washing the cup, pour the water from the cup and plate into the teapot. At this time, the water outside the teapot has just evaporated, which is when the tea leaves are ripe. An old hand here, not bad at all, can sprinkle tea to respect guests.
Eight, sprinkle tea
After several efforts, the last hand is to sprinkle tea. Sprinkling tea also has four words: low, fast, even and exhausted.
"Low" is the "low" of "high rush and low fall" mentioned earlier. You can't spill the tea too high. High, the fragrance is gone, bubbles are everywhere, and guests are extremely disrespectful.
"Fast" is also to prevent the loss of fragrance and keep the heat of tea.
"Evenly" means that when making tea, the cups must be evenly sprinkled in turn like a wheel. This is the so-called "Guan Gong's tour of the city". Don't spill one cup after another, because tea is weak at the beginning and strong at the end. The word "even" is very important
"Exhaustion" means that there is no water left in the pot, and every bit will be spilled, which is called "Han Xin points soldiers". You can leave a little bit of the first punch, and you must hit the second punch and the third punch. After sprinkling, turn the teapot upside down and put it on the tea mat, so that the water in the teapot can drip out completely, because as long as there is no water, tannin can't be dissolved and tea won't be bitter.
After the tea is spilled, drink it while it is hot. The mouth of the cup is connected with the lips, and the cup surface is facing the nose. The fragrance is all here, and the three flavors are at the bottom of the cup. It is said that it is "delicious, delicious, fragrant, sweet, and thoughtful." The immortals are changing, and all three flavors of Guangdong Chaoshan congou tea are here.
In recent years, in many articles about tea, there are different opinions about "congou" and "congou": congou and congou refer to good tea; "Kung Fu tea" and "Kung Fu tea" all refer to the skill of making drinks; "Kung Fu" refers to tea, "Kung Fu" refers to brewing skills and so on. Although the words "Gong" and "Gong" in the condensed version of Ci Hai are linked together, they also say: Gong: refers to the energy and time spent; Kung fu: It refers to skill. What's the difference between congou and congou?
The efficacy of Chaoshan congou tea in Guangdong province;
1, leader of Li Qing. Because of its light smell, it is easy to reach the leader and dissipate heat, so it can be used for leading dizziness.
2, diuresis. Because of its bitter taste, its qi can fall to the bladder to help gasify and circulate water, so it can benefit water.
3. Hot summer. Because its qi is frivolous and divergent, it can relieve summer heat evil, and it can also drain the water in the bladder to get rid of summer heat dampness, so it can relieve summer heat.
4. Clear away heat. Because of its cool nature, it can purge its heat, so it can be used for fever such as fever and irritability.
5. Vision. Because of its weak qi, it can reach the eyes along the liver meridian and promote the evil heat in the eyes, so it can treat eye diseases.