Method/step 1:

Take a proper amount of tea leaves (generally 8 grams of tea leaves) and put them in a bowl with a cover, and brew them with boiling water.

Method/Step 2:

Scrape off the foam with a lid.

Method/Step 3:

Pour the tea into the cup quickly. A strainer is placed on the fair cup to filter out the broken tea leaves. Because this first sip of tea is mainly used for washing tea, not for drinking, it is better to make it quickly and get out quickly.

Method/Step 4:

Rinse the filter and teacup with the first cup of tea.

Method/Step 5:

After washing the cup, brew the second tea with boiling water and cover it.

Method/Step 6:

The second kind of tea is generally soaked for 15 seconds, and the tea is poured into a fair cup. You can adjust it slightly according to your preferences. Light words will lengthen, thick words will shorten.

Method/Step 7:

Pour the tea in a large cup into a teacup for drinking.

Method/Step 8:

Taste the charm of Guanyin, uncover the bowl and make a cup of tea.

Pin Tieguanyin includes four aspects:

Method/step 1:

The first view is the name of tea, the second view is the variety of tea (dry tea and tea soup), the third view is the smell of tea (dry tea and tea soup), and the fourth view is the taste.

The brewing of Tieguanyin can be divided into eight ways according to its procedure.

Method/step 1:

White crane bathing (cup washing): rinse the tea set with boiling water;

Method/Step 2:

Oolong into the palace (tea drop): put Tieguanyin tea into the tea set, and the amount of tea put accounts for about five points of the capacity of the tea set;

Method/Step 3:

Hang the pot and make tea: raise the boiling water and pour it into the teapot or lid to turn the tea leaves;

Method/Step 4:

Spring breeze blowing (scraping foam): gently scrape off the white foam floating on it with a pot cover or an ou cover to make it fresh and clean;

Method/Step 5:

Guan Gong toured the city (pouring tea): Pour the tea soaked for one or two minutes into juxtaposed cups in turn;

Method/Step 6:

Han Xin ordered the soldiers (order tea): when the tea is poured to one point, it should be dripped into each teacup bit by bit;

Method/Step 7:

Taste the color of the soup (see tea): Observe the color of the tea in the cup.

Method/Step 8:

Sipping rain (drinking tea): smell the fragrance first, then taste it, smell it while sipping, and drink lightly. Although you don't drink much, you can leave the fragrance on your teeth and cheeks. The bottom of your throat is sweet and makes you feel relaxed and happy.

Matters needing attention

For brewing art, it is very important to pay attention to the procedure of coexistence of reason and interest and to both form and spirit. The brewing process of tea can be divided into: preparing tea, tasting tea, putting tea, brewing, serving tea, tasting tea, replenishing water and collecting.

Tieguanyin Anxi bubble method

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1. Features: Anxi-style soaking method, emphasizing fragrance, sweetness and purity, limited to nine teas, each soaking three times as a stage. The first stage, whether the aroma is high, the second stage, whether the taste is alcohol, and the third stage, whether the color is unchanged. So there is a formula: one, two, three, high aroma. Four, five and six flavors are gradually increasing. Seven, eight and nine teas are pure.

2. Brewing steps: preparation: the requirements for teapot are the same as those for tidal brewing. Anxi-style brewing, first dry the tea leaves and prepare a fragrant cup. Warm pot and cup: Warm pot is the same as Chaozhou, tea is still grasped by hand, but the warm cup is hot inside and outside. Baked tea: Compared with Chaozhou style, the time is shorter, because high-grade tea is generally better preserved. Tea: The amount of tea depends on the nature of tea. Flushing: pour tea about fifteen seconds after flushing. Use this time to pour a glass of water back into the pool. Pour tea: pour directly into the fragrant cup without fair mug. The first cup is poured by one third, the second cup is still, and the third cup is full. Smell the fragrance: put the tea cup and the fragrant cup together in front of the guests. (On the right is a teacup, and on the right is a fragrant cup) Shake the pot: wrap the pot with a cloth and shake it vigorously for three times. Shake the pot to raise the internal and external temperature. Don't shake it after pouring boiling water to increase its extract. This is just the opposite of Chaozhou style in shaking pots, because the quality of tea used is different.

Note: Anxi, located in the west of Nan 'an County, Fujian Province, has been famous for producing tea since ancient times. Anxi-style brewing method is to use Tieguanyin tea, Wuyi tea and other low-heat tea.

Chaozhou bubble method

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1. Features: For coarse tea, ordinary tea with low price can make extraordinary flavor. Pay attention to one go, don't talk in the process of making tea, try to avoid interference, and make essence, qi and spirit reach a unified realm. There are very high requirements for the selection, action, time and change of tea set and tea soup. (Similar to Japanese tea ceremony, only slightly inferior in the choice of utensils)

2. Brewing step: Prepare the tea set: The tea maker sits up and looks closely. Put a towel covering the pot on his right thigh, a white towel wiping the cup on his left leg, and a teaspoon of medium depth between the two square towels on the table. Warm pot and cup: pour boiling hot water into the pot and then into the small cup. Dry pot: pat the pot on the towel cloth that wraps the pot, and then gently shake the pot like a fan until the water in the pot is completely dry. Ordering tea: grab the tea by hand and determine the length of drying tea according to its dryness. Baking tea: after the tea leaves are put into the pot, if the tea leaves are not wet when they are caught, they can be baked. If it is wet, it can be baked several times. Baked tea is not baked on the stove, but baked at water temperature, which can make the rough old tea, musty smell disappear and the fresh fragrance overflow quickly. Tidal teapot should be sealed, and the air holes should be able to block water. When drying tea, you can wet the joints with water to prevent water seepage when flushing. Wash the cup: when pouring tea, pour the water from the small saucer into the cup. Rinsing: after drying the tea leaves, lift the pot from the pool, wrap it with pot cloth, shake it to make the temperature inside and outside the pot match evenly, then put the pot into the tea pool, and then pour the water with appropriate temperature into the pot. Shake the pot: When the water is full, lift it quickly. As for the tablecloth, hold down the air hole and shake it left and right quickly, which is intended to make the leaching amount of tea extract even. If the first bubble shakes four times, the second bubble and the third bubble decrease by one in turn. Pour tea: shake the pot hole and pour it into the sea of tea. After pouring the tea soup for the first time, wrap it in cloth and shake it vigorously to make the humidity in the pot uniform. The number of shakers is opposite to the number of shakers. The first bubble shakes more and less, and then shakes less and shakes more. Sub-cup: Chaozhou style ends with three bubbles, and its requirement is that the three bubbles of tea and soup must be consistent, and you can't be distracted in the process of making tea. After the three bubbles are finished, you can safely share a cup of tea with your guests.

Note: The above is just the miscellaneous bubble method in Chaozhou.

Yixing bubble method

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1. Features This soaking method is a logical and smooth soaking method developed by integrating local methods. Pay attention to the temperature of water.

2. Brewing step: tea tasting: directly pour tea leaves from the teapot into the tea lotus (a special vessel for holding tea leaves, similar to a small dish). Presented to the drinker by a special person, let him watch the tea shape and smell the tea. Warm pot: pour hot water into the pot until it is half full, and then pour the water in the pot into the tea pool. Tea: Put the tea leaves in the pot. Warm soaking: Fill the pot with water, cover the pot, and immediately pour the water into the mug of the tea fair. The purpose is to absorb water for tea and wash away impurities in tea. ) warm cup burning lamp: pour the water from fair mug into the small cup to raise the temperature of the cup, which is conducive to better tea making. ?

The first bubble: pour hot water with appropriate temperature into the pot, and pay attention to the time depending on the quality of the brewed tea. Dry pot: hold the teapot, first dip the bottom of the pot in the tea towel and wipe off the water drops at the bottom of the pot. Pour tea: pour tea soup into a fair cup. Divide tea: pour fair mug's tea soup into a teacup, and it is appropriate to fill it with seven minutes. Wash the pot to remove residue: first take out the residual tea in the pot, then rinse it with eight waters, remove the residual tea residue and pour it into the pool. Pour water: pour out the water in the tea pool. Clean all appliances for reuse.

Megaampere bubble method

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1. Features: used to brew old tea, divide the tea into shapes on paper towels, and pay attention to washing cups.

2. Brewing step: Preparation: First, the cloth towels are stacked neatly in the position where the brewer is used to, and the tea tray is placed in front of the pot. Whole tea modeling: Because tea leaves are made of a large number of broken old tea leaves, modeling is needed. Shake the tea gently on the paper towel, and the thickness will naturally separate. After the tea is finished, put the tea on the table and invite the guests to enjoy it.

Pot ironing: When ironing the pot, the pot cover is placed obliquely at the mouth of the pot, and the pot cover is ironed together. Put tea: after pouring out the water used to iron the pot, put the lid on the cup and wait until the water vapor in the pot is dry before putting tea. Pour the fine powder in the lower part and the coarse powder near the spout to avoid clogging. Rinse: until the foam overflows the spout. Washing cups: The teacup used in Zhaoan style is an eggshell cup, which is extremely thin and light. When washing cups, the cups are placed in the center of a small dish, and each cup contains about one third of water. When washing cups, quickly pour the first two cups of water into the last two cups with both hands, hold the bottom of the cups with the middle finger, move the thumb, control the balance with the index finger, and wash the cups on the cups. The action must be agile and skillful, and the level of tea making technology can be judged from the cup washing action. Zhaoan body records the concentration of tea soup by washing cups. The first bubble is washed with both hands, the second bubble is washed back and forth with both hands, and the third bubble is washed once with one hand. The host drinks last. After the cup overflows, wipe off a small amount of water with your middle finger, pinch it with your index finger and thumb and throw it away.

Pour tea: be careful not to pour it slowly, but to pour it by patrol. Keep the first cup for yourself, because there may be a greater chance of remaining, and the tea should stop dripping. After three rounds of inspection, the tea leaves with heavy roasting will lose their fragrance and cannot be taken. Clean tea set: for later use.