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Poems Describing Chaoshan Kungfu Tea
The elegance of Chaoshan Gongfu Tea has been favored by literati and writers since ancient times, who have left many poems praising Chaoshan Gongfu Tea. These poems depict the flavor of Chaoshan Kung Fu Tea from different angles and show the unique tea ceremony style in Chaoshan culture.

Chaoshan Kung Fu Tea emphasizes on the selection of water, and there is an old saying that "mountain spring is the best, well spring is the second best, and tap water is the worst". Mountain springs are fresh and clear, and the tea soup is bright in color and pleasant in aroma. The poet Li Fengxiang has a poem: "The tender leaves and fragrant buds are new in jade color, and the tea brewed in the mountain spring is the best." This poem points out the preciousness of mountain spring water and praises the wonderful taste of Gongfu tea brewed with mountain spring water.

The tea utensils of Teochew Work Tea are also unique, including Work Teapot, Work Tea Cup, Tea Sea, Tea Tray and Tea Leakage, etc. Each kind of tea utensils is carefully designed to be both practical and beautiful. Poet Huang Zan has a poem: "Red clay small pot bear clear dew, jade ou add fragrance to try new tea." This poem depicts the delicacy of the Gongfu teapot and Gongfu teacup, and praises the sweetness and fragrance of the Gongfu tea brewed with Gongfu tea sets.

The brewing technique of Teochew Tea is also elaborate, with unique brewing techniques such as "Guan Gong patrols the city" and "Phoenix three nodding heads", which allow the tea leaves to fully stretch and the aroma of the tea to be fully released through a series of movements. Poet Xu Qi has a poem: "the hands of the golden spoon to catch young buds, the soup boiled into the glazed ou. The phoenix points to the water and the pearls fall, and the kung fu is in order to savor the fragrance of tea." This poem vividly describes the process of brewing Kung Fu tea and praises the beauty of the brewing technique of Teochew Kung Fu tea.

The drinking of Chaoshan Kung Fu Tea emphasizes on tasting the tea slowly, letting the flavor of the tea soup be released slowly through repeated brewing, and feeling the changes of the aroma and taste of the tea leaves. The poet Lin Wan has a poem: "Sipping tea, the fragrance of agar jelly, three rounds of four turns of the spirit of refreshing. The fragrance remains on the teeth and cheeks, and the aftertaste lingers on the tongue." This poem depicts the comfort and satisfaction of drinking Gongfu tea and praises the mellow aftertaste of Chaoshan Gongfu tea.

The tea culture of Chaoshan Gongfu Tea is rich in connotations, not only the pleasure of tasting tea, but also the way of hospitality and friendship. The poet Chen Jia has a poem: "A cup of Kung Fu tea, half the world's fame thrown. Guests come to tell their hearts, and friendship builds up to the end of the world." This poem expresses the role of Chaoshan Kung Fu Tea in socializing and praises the help of Chaoshan Kung Fu Tea in making friends.

The poems of Chaoshan Kungfu Tea not only praise the beauty of the color, aroma and brewing technique of Chaoshan Kungfu Tea, but also reflect the love and importance of the Chaoshan people for Kungfu Tea. These verses are not only the inheritance of Chaoshan Gongfu tea culture, but also a bright pearl in Chaoshan culture.