First, the treatment of the device includes six actions: starting a fire, pulling out the fire, fanning the furnace, cleaning the device, waiting for water, and showering the cup. It's like the "Tai Chi Rise" in Tai Ji Chuan, which is a preparatory stage. Needless to say, the first four things, this "waiting for water" and "pouring cups" are all initial attempts. About ten minutes after the fire, there will be a whizzing sound in the sand. When its sound suddenly becomes small, it means that the fish-eye water will become. You should immediately lift the sand, pour it into the jar and cup, and then put it on the stove. That's when the second thing started.
Second: take tea, open the tea, pour it on a piece of white paper, measure the thickness separately, put the coarsest one at the bottom of the can and the dripper, then put the fine powder in the middle layer, and then put the coarse leaves on it, and the kung fu of taking tea is completed. Therefore, it is necessary to do this, because the fine powder is the strongest, and it is easy to get bitter when there are more tea leaves, and it is also easy to plug the dripper. If the thickness is put away separately, the tea can be made evenly and the tea taste can be gradually exerted. Tea, each tea, is based on the teapot, and it is enough to put 70% tea in it. If it is too much, not only the Chata brewed is strong and bitter, but also the good tea leaves are mostly tender buds and tightly rolled. After soaking in boiling water, they stretch out and become very big, and even the water can't be washed in. But too little won't do. It's tasteless. Taking tea is the first step in making Kung Fu tea. The gods change, so they rise.
Third: Waiting for the soup Su Dongpo's poem: "The crab's eyes have passed the fish's eyes", which means that it is best to make tea with this boiling water. "Tea Theory" says: "The soup is the life of tea. Seeing that it is boiling like a fish's eye, it is slightly audible, which is for three boiling. The edge of the stirrup is like a bead, which is the second boiling. Make waves and drum waves for three boiling points. A boiling is too childish, which is called a baby boiling; Three boiling is too old, which is called Baishou soup; If beads float on the surface of the water and the sound is loose, it is just the right time. "Daguan Tea Theory" also says: "Every soup is based on the fish's eyes and crabs' eyes."
Fourth: when the water boils, you can make tea with americium. The place where the stove and teapot are placed takes about seven steps. Take seven steps after lifting the pot, uncover the lid of the teapot, and rush the boiling soup around the pot mouth and the edge of the pot, and avoid going straight to the pot center (if you use the lid, rush to a corner, and then rush to the corners, you can also avoid going straight to the pot center). The so-called "high impact and low sprinkling" is also true. The high impact makes the boiling water strongly impact the tea leaves, so that the fragrance of the tea volatilizes faster, and the tea essence volatilizes quickly, but the tannin is too late to dissolve, so the tea leaves will not be astringent. As for taking seven steps before washing, the purpose is to boil water a little cooler so as not to destroy vitamin C.
Fifth: the foam scraping and flushing must be full, whether the teapot is "three mountains together" and how the water level is. At this time, it depends on the effect. After the teapot is full of water, the tea foam floats and never overflows (it is another matter to overflow the surface of the pot if it is flushed too much). Lift the lid of the pot, gently scrape the tea foam from the spout, and then cover it.
Sixth: cover the pot cover, and then pour boiling water on the pot. It's called pouring cans. The drenching pot has a function: first, it makes the hot air attack inside and outside, forcing the tea essence to evaporate quickly and adding hot air; The second is to stop for a while, and the water in the tank is completely dry, that is, the tea is cooked; The third is to wash away the tea foam outside the pot.
Seventh: Making a hot cup is called "burning a hot pot" in Chaozhou dialect, which is the key point of Kung Fu tea. There is a tea expert who travels all over the world, summing up the experience of drinking tea everywhere. After drinking Kung Fu tea, he said that the characteristic of Kung Fu tea is a "hot" word. From cooking soup to drinking tea, you can't do without this word, which can be described as three flavors. To iron the cup, after pouring the can, pour the cup with boiling water. 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 pan, put it back on the stove, and turn around to "wash the cup". Washing cups is the most artistic form of action. An old hand can wash two cups at the same time, with quick action, sonorous tone and wonderful posture. A foreign friend, who is also a tea fan, has heard about the name of Kung Fu tea for a long time. Not far from Wan Li, he tried his best to have a kung fu when he arrived in China. When he saw the action of washing tea cups, he couldn't help admiring it again and again, saying it was better than the acrobatic troupe's kung fu. Indeed, people who can't listen to the cup will burn themselves to death as soon as they touch it. It is a blessing not to break the cup, not to mention "beautiful posture". After washing the cup, pour the water in the cup and plate into the tea washing. At this time, the water outside the teapot is just evaporated, which is when the tea is ripe. An old hand here, not bad at all, can sprinkle tea to respect guests.
Eighth: Sprinkle tea for several times, and the last hand is to sprinkle tea. There are also four words for sprinkling tea: low, fast, even and exhausted. "Low" is the "low" of "rushing high and pouring low" as mentioned earlier. You must not sprinkle tea too high. If it is high, the fragrance will be lost and the foam will be everywhere, which is extremely disrespectful to the guests. "Fast" is also to keep the fragrance from losing and keep the heat of tea. "Evenness" means that when sprinkling tea, it must be like the rotation of a wheel. The cups should be sprinkled evenly in turn, and only one cup can be sprinkled, because the tea is excellent and light at the beginning, and then comes out with a strong color. The word "even" is important. "Do" means don't let the remaining water stay in the pot. The first punch is reserved, and the second and third punches are urgent. After sprinkling, you can turn the teapot upside down and put it on the heavy mat, so that the water in the teapot can drip out completely. This is because as long as there is no water, tannins cannot be dissolved and tea will not be bitter. Kung fu tea Kung fu tea
In TV series, the characters who like Kung Fu tea are often unfathomable outdoor gods, such as Yao Qisheng in Kangxi Dynasty.
There are eleven procedures for the operation of China Kung Fu Tea, which are collectively called the Eleven Procedures of Kung Fu Tea.
1, the owner of the scented tea took the excellent tea, introduced the characteristics and flavor of the variety, and passed on the scented products in turn.
2. Before the tea leaves are placed in the warm pot, the boiling water is poured into the empty pot, which is called the "warm pot", and the water in the warm pot is poured into the tea boat, that is, the tea tray, a kind of purple sand shallow basin.
3, tea should be equipped with teaspoons, funnels, it is not appropriate to grasp the tea by hand, so as to avoid luck and mixed flavor. Usually, the tea is filled to 2/3 of the teapot, even overflowing, and the number is staggering.
4. Run the boiling water into the pot until it is full, so that the bamboo chopsticks scrape off the tea foam on the pot surface and immediately pour it into the tea boat or tea sea-a larger teacup.
5, brew and then rush into boiling water, but don't boil, this is the first tea.
6. Cover the pot with boiling water poured by the tea cover, so that the temperature inside and outside the pot is consistent.
7. Warm the cup while waiting for the tea to soak, use the tea that has just been warmed and moistened to clean the cup in the tea boat-this is a small handleless cup slightly smaller than a small handleless wine cup (even the teapot itself is only the size of a fist).
8. When making the first tea, the pot will run along the edge of the tea boat for several weeks, commonly known as "traveling in the mountains and playing with water", in order to prevent the bottom of the pot from dripping into the teacup.
9. Pour tea. Line up the small handless cups that have been washed warmly and pour them back and forth in turn. It is also called "patrolling the river", or pour the tea in the pot into the sea of tea before pouring it into the cup. Never pour a cup full before pouring the second cup when pouring tea, so as to avoid uneven shades. This is a mistake that ordinary drinkers are prone to make.
10, respect for the old and love for the young, mutual humility, this is the traditional virtue of China people, especially to the first cup of tea is the most important, the recipient will be the "chief" here.
1 1, the most exquisite part of the whole process of tasting tea kungfu tea, from appreciating the color, taste and fragrance of tea to smelling and sipping at the same time, is really like Bai Juyi's poem: "There is a good color when it is served, but it is fragrant when it is swallowed." Su Dongpo also said: "It's always beautiful." It can be seen that the taste is endless. In particular, I saw those old "tea fans" who are good at this, with white hair and beard, and three small tiny handlebars with fingers 1 four-snail thumb size, prancing between their noses and lips, or smelling or sipping at will. And his eyes are slightly closed, and he is infatuated, just like a Taoist who meditates. Everything outside is completely unaware, and people can't help but be surprised by the magical effect of famous tea.
In addition, the teapot is made of Yixing purple sand teapot; The teacup is preferably a small porcelain cup made in Jingdezhen; Water must be spring, the worst is well water, tap water is absolutely not inflow. Water also has its own tricks. It is best to use olive stones to burn fire, followed by bagasse, charcoal fire and honeycomb briquette.