Wuyishan people are not only good at planting and making tea, but also good at tasting tea. On the basis of excavating and inheriting the ancient people's tea cooking, tea fighting and tea tasting, a set of "Wuyi tea art" was compiled and summarized, which greatly enriched the connotation of tea culture. Its program has seven out of twenty, which is in line with the "Three Nine Ways":

(1) Welcome to the table: the guest is in the upper position, and the host or the tea room washes, makes and pours tea for the guest.

(2) incense is quiet: order some sandalwood to create a quiet and peaceful atmosphere.

(3) Harmony between silk and bamboo: Deep classical music will make tea drinkers enter the spiritual realm of tea tasting.

(4) Ye Jiashang: Show Wuyi Rock Tea for guests to watch. Ye Jia, that is, Dongpo, Su Song, used anthropomorphic techniques to call rock tea, meaning that tea is beautiful.

(5) Boiling mountain spring: it is advisable to use mountain spring water as the top for making tea and boil it with live fire.

(6) Chen Meng Mullin: That is, ironing the teapot. Chen Meng was a teapot producer in Ming Dynasty. Later generations called this famous teapot Chen Meng.

(7) Oolong into the palace: put oolong tea into the teapot.

(8) Hanging pot for high washing: wash the long-mouthed pot filled with boiling water, and high washing can turn the tea leaves.

(9) Spring breeze stroke method: gently scrape off the white foam on the surface with the pot cover to make the tea fresh and clean.

(10) Re-washing Xianyan: Watering the teapot with boiling water not only cleaned the outer surface of the teapot, but also raised the temperature of the teapot. "Qingxian noodles" is a stone carving in Wo Yun, Wuyishan.

(1 1) If Chen takes a bath, iron the teacups. If Chen was from the early Qing Dynasty, he was famous for making teacups, and later generations called precious tea as Ruochen.

(12) Take a tour: rotate the bottom of the teapot around the edge of the tea tray to remove water from the bottom of the teapot and prevent water from dripping into the cup.

(13) Guan Gong's city tour: Pour tea back and forth for each cup in turn.

(14) Han Xin ordered the soldiers to pour the tea into each cup when there was a little tea left in the pot.

(15) Sanlong tripod: the thumb and forefinger hold the cup, and the middle finger holds the cup. This method is both stable and elegant.

(16) three-color appreciation: carefully observe the three colors of tea in the cup.

(17) Like to smell the fragrance: smell the fragrance of rock tea.

(18) First taste of exotic tea: After seeing the color and smelling the fragrance, begin to taste tea.

(19) Pour Lan Zhi again: pour the second cup of tea. "Lan Zhi" generally refers to rock tea. In Fan Zhongyan's poem in the Song Dynasty, there is a saying, "The tea is fragrant and the orchid is fragrant."

(20) tasting nectar: tasting rock tea carefully, and "nectar" generally refers to rock tea.

(2 1) pour the stone milk three times: pour the tea three times. "Stone milk" is the name of rock tea in Yuan Dynasty.

(22) Linglu Rock Rhyme: that is, slowly realize the charm of rock tea.

(23) Providing refreshments: providing refreshments for tea drinkers.

(24) Drink slowly by yourself: Allow guests to drink slowly by themselves, taste refreshments and further appreciate the fun.

(25) Song and Dance Appreciation: Tea songs and dances are mostly based on the activities of Wuyi tea people. When friends drink tea, they will recite poems and talk about the past and the present.

(26) Youlong paddling: Choose a dry tea with tight speech and put it in a cup, and fill it with tea, just like a Youlong paddling.

Thank you for a cup of tea: get up and drink all the tea in the cup to thank the villagers for planting beautiful tea.