The first step: Burning incense to calm the air, boiling the sweet spring alive

Burning incense to calm the air is to create a peaceful, solemn and extremely warm atmosphere by lighting the incense. I hope this refreshing fragrance can make everyone feel relaxed and happy. I also hope that your heart will be elevated to an elegant and magical realm along with this long curl of cigarette.

Su Dongpo, a great writer in the Song Dynasty, was a tea master who was proficient in tea ceremony. He summed up the experience of making tea and said: "Living water must be cooked with living fire." To boil sweet springs alive, use a strong fire to boil the mountains in the pot. spring.

The second course: Peacock spreads its wings, Ye Jia greets guests

The peacock spreads its wings to show its beautiful feathers to its companions. We use the peacock to spread its wings to introduce today to the guests. Exquisite Kung Fu tea set for making tea.

"Yejia" is Su Dongpo's laudatory name for tea. Ye Jia rewards guests by asking everyone to appreciate the appearance and shape of oolong tea.

Third course: Da Bin takes shower and Oolong enters the palace

Da Bin was a master of making purple clay pots in the Ming Dynasty. The purple clay pots he made were admired by future generations of tea drinkers and regarded as It is a treasure, so later generations call the precious purple clay teapot Dabin teapot. Dabin shower involves pouring boiling water over a teapot. Its purpose is to wash the teapot and raise its temperature.

The fourth course: high mountain flowing water, spring breeze blowing on the face

Wuyi tea art emphasizes "high water, low pouring tea." The high mountain flowing water is about to raise the boiling kettle, and flush the water into the purple clay pot. The tea leaves in the pot roll with the water waves, which plays the role of washing the tea with boiling water.

"Spring breeze blowing on the face" is to use the pot lid to gently scrape off the white foam on the surface of the tea soup, making the tea soup in the pot clearer and cleaner.

The fifth course: Oolong into the sea, wash the beautiful face again

When drinking Wuyi rock tea, we should pay attention to "the first bubble is the soup, the second bubble is the tea, the third bubble is the essence, and the fourth bubble is the essence." We generally do not drink the tea soup as soon as it is brewed, but pour it directly into the sea of ??tea. Because the tea soup is amber in color, and the water flowing from the mouth of the pot to the sea of ??tea looks like a dragon entering the sea, it is called Oolong entering the sea.

"Rewashing Fairy Face" is originally a cliff stone carving on the bank of Jiuqu River in Wuyi, which here means the second flush of water. The second flush requires not only filling the purple clay pot with boiling water, but also pouring boiling water on the outside of the pot after adding the lid. This will warm the inside and outside and is conducive to the dispersion of the tea aroma.

The sixth way: Mother and child feed each other, and then add nectar

When brewing Wuyi rock tea, two pots should be prepared. One purple clay pot is specially used for making tea, which is called "Making pot" or "mother pot"; another pot with the same volume is used to store the brewed tea soup, which is called "sea pot" or sub-pot. In modern times, some people also use "fair cups" instead of sea pots to store tea. The tea brewed in the mother pot is poured into the child pot, which is called "mother and child feeding each other". After the tea in the mother pot is poured out, the hot pot is used to boil the water again, which is called "refilling the nectar".

The seventh way: the auspicious dragon rains, the phoenix nods

Pour the tea soup from the sea pot quickly and evenly into the scent cup, which is called "the auspicious dragon rains" , taking its auspicious meaning of "sweet rain falling".

When there is not much tea soup left in the sea pot, the quick pouring of tea should be changed to pouring at a moment's notice. At this time, the tea art lady's gestures are high and low, and she is pouring tea in a rhythmic manner, which is vividly called "Phoenix nods" symbolizes salute to the guests.

In the past, some people called this procedure "Guan Gong patrolling the city" and "Han Xin ordering troops", because such explanations are full of swords and swords, and are too murderous, which violates the basic value of "harmony" in the tea ceremony. spirit, so we sublate it.

Course 8: Husband and wife are in harmony and the carp is turning over

After filling the cup with tea after smelling the aroma, turn the cup with the dragon on it upside down and cover it with the cup with the phoenix on it. On the scented cup, it is called the harmony of husband and wife, and it can also be called "dragon and phoenix presenting auspiciousness".

Turn the closed cup over and call it a "carp turn."

In ancient Chinese myths and legends, a carp can turn into a dragon and ascend to the sky by jumping over the dragon gate. We use this procedure to wish all the guests present a harmonious family and a prosperous career.

The Ninth Way: Holding a Cup to Serve Tea, All Hands Holding the Cup

To toast a cup of tea, the tea art lady holds the dragon and phoenix cup up to eyebrow height with both hands, and then respectfully turns to the right The first guest next to him bowed with attention and passed the tea to him. After receiving the tea, the guests should not sip the tea alone. They should also nod respectfully to thank the tea artist, and pass the tea to the next guest in sequence according to the tea artist's posture, until the tea is passed to the person sitting farthest from the tea artist. to one guest. Then pass the tea in the same order from the left side.

By holding cups of tea and passing them from hand to hand, the guests and hosts present can feel closer to each other, feel closer, and create a more harmonious atmosphere.

The tenth course: Appreciating two colors, enjoying the fragrance

Appreciating two colors means asking the guest to hold the tea cup with the dragon and phoenix pattern steady with his left hand, and slowly hold the tea cup with the right hand to smell the fragrance. Lift it up slowly. At this time, all the hot tea in the aroma cup is poured into the tea cup. As the temperature of the tea cup rises, the oolong pattern made of heat-sensitive ceramics will change from black to colorful. At this time, you should also pay attention to whether the tea soup in the cup is clear and gorgeous amber color.

Hiring the high fragrance is the first of the three smells of Wuyi tea, which means guests are invited to smell the fragrance at the bottom of the cup. The first smell is to smell the purity of the tea aroma to see if it is fragrant and pungent without any peculiar smell.

The eleventh course: Three Dragons Protecting the Ding, First Taste of Wonderful Tea

Three Dragons Protecting the Ding requires guests to hold the cup with their thumb and index finger, and hold the bottom of the cup with their middle finger. Holding the cup is both stable and elegant. The three fingers are like three dragons, and the tea cup is like a tripod, so this cup-holding posture is called the three dragons protecting the tripod.

The first taste of Qiming is the first tea in Wuyi Mountain. Do not swallow the tea soup immediately after entering the mouth. Instead, inhale to make the tea soup roll and flow in the mouth, so that the tea soup fully contacts the base, tip, surface and side of the tongue, so that you can more accurately appreciate the wonderful flavor of tea. . When you first taste Qiming, you mainly need to taste the fire skill level of the tea to see if there is "old fire" or "raw green".

Course 12: Pour Liuxia again and explore Orchid Zhi again

Pouring Liuxia again refers to pouring the second course of tea for the guests.

Fan Zhongyan of the Song Dynasty wrote a poem: "The taste of tea is light and refreshing, and the fragrance of tea is thin orchid." The fragrance of orchids is recognized by the world as the fragrance of kings. The second exploration of orchid is to invite guests to smell the fragrance for the second time, and to compare it carefully to see if the quiet, elegant, sweet, distant and unpredictable fragrance of tea is better than the simple fragrance of orchid.

The 13th way: The second grade is plump and sweet, and the bottom of the throat is sweet

“Plump in the clouds” is the laudatory name given to tea by the calligrapher Huang Tingjian of the Song Dynasty. "Second-grade Yunfu" means inviting guests to taste the second tea. The second taste is mainly to taste the tea, to see whether the tea soup is fresh and mellow, or astringent and bland.

Tour No. 14: Three pours of stone milk, which will stir your soul

"Stone milk" is a treasure among the tribute teas from Wuyi Mountain in the Yuan Dynasty, and later generations often use it to represent Wuyi tea. "Three pours of stone milk" means pouring the third cup of tea. "Sweeping the soul" is the third time I smell the fragrance. When sipping Wuyi rock tea, pay attention to the "three breaths" when smelling the aroma. That means not only smelling it with your nose, but also inhaling the tea aroma with your mouth, and then exhaling it through the nose three times in a row. In this way, you can feel the tea aroma with your whole body and distinguish the aroma of the tea leaves more delicately. type characteristics. Tea people call this method of smelling the aroma "stirring the qi and intestines". The third smell is also to identify the persistence of the tea aroma.

The fifteenth course: Han Ying Zui Hua, understanding the rhyme of the rock

"Han Ying Zui Hua" is the third tea course. Yuan Mei, a great talent in the Qing Dynasty, said when drinking Wuyi rock tea: "Taking tea should contain Yingzhuhua and chew it slowly and considerately." The Ying and Hua in it both mean flowers. Hanyingzuihua is like holding a small flower in your mouth when tasting tea, chewing slowly and savoring it carefully. Only in this way can you appreciate the unique "fragrance, clearness, sweetness and vitality of Wuyi Rock Tea". ", there is no such wonderful rock charm.

The 16th way: The friendship between gentlemen is as clear as water.

The ancients said that "the friendship between gentlemen is as light as water", and the taste is just like drinking three strong drinks. After tea, take another sip of boiled water. When drinking this mouthful of boiled water, you must not swallow it hastily but should taste it carefully like a mouthful of water, and then swallow it when you can no longer hold it in your mouth. After swallowing the boiled water, open your mouth and take a breath. At this time, you will definitely feel your mouth full of saliva, sweet aftertaste, and extremely comfortable. Most people will have the feeling that "no tea is better than tea at this time". This procedure reflects a philosophy of life--the ordinary is always true.

Tour 17: Exploring Famous Teas, Playing in the Water

Good Wuyi rock tea will have a lingering fragrance after seven brews, but the true taste of the tea will not be lost after nine brews. Famous tea exploration invites guests to make tea by themselves. Take a look at how many times the tea in the pot can be steeped to maintain the color and aroma of the tea.

"Wandering in the water" is to put the brewed tea leaves into a clear water cup and let the guests watch the brewed tea leaves. In the jargon, it is called "looking at the bottom of the leaves". Wuyi rock tea is a semi-fermented tea, with the base of the leaves being three parts red and seven parts green. The periphery of the leaves is dark red, and the inside of the leaves is green, which is called "green leaves with red edges." During the tea art performance, because the leaves of oolong tea sway in the clear water like a dragon playing in the water, it is called "Youlong Playing in the Water" .

"

The 18th Course: The host and guest stand up and drink a cup of tea

Mr. Sun Yat-sen once advocated tea as the national drink. Mr. Lu Xun once said: "If you have good tea, you will drink it. Good tea is a blessing. "The joy of drinking tea is endless." Since ancient times, people have regarded tea as a good medicine for fitness, an enjoyment of life, a way of self-cultivation, and a bond of friendship. At the end of the tea art performance, the guests and hosts are asked to stand up and drink from the cups together. Tea, end the tea party with mutual blessings.