Green tea is the earliest tea discovered and used by our ancestors. Also called non-fermented tea. It is made from the new shoots of tea trees through a series of processes such as fixing, rolling and drying. Green tea is named after its green tea soup and green leaf bottom. Green tea retains more natural substances in fresh leaves.
For example, more than 85% of tea polyphenols and caffeine are retained, and about 5% of chlorophyll is retained, and the loss of vitamins is less than that of other teas. Green tea is famous for its beautiful color, quiet fragrance, harmonious taste and four wonders, including chestnut fragrance, bean flower fragrance and protein fragrance. And the taste is long and mellow, sweet and refreshing. Lu Ciyun said in Qing Dynasty: "Tea is true, sweet and refreshing." Therefore, we must master the characteristics of green tea and show the characteristics of green tea through techniques.
First of all, utensils: a porcelain pot, a fair cup and five shallow cups.
Second, tea selection: green tea is most suitable before tomorrow and before it rains.
3. Brewing steps:
1. Pour boiling water into the teapot and cup.
2. Pour the boiling water in fair mug into a small porcelain cup, then pour the boiling water into fair mug and cool it for later use.
3. Pour out the boiling water in the porcelain pot and put the tea in the pot.
4. First, make tea, and pour warm water from the fair cup into the pot until it is full; Pour a warm glass of water out of a small porcelain cup, and pour boiling water into fair mug for cooling.
5, teapot, evenly placed in five small cups, waiting for tea.
6. Make tea for the second time. Pour the warm water of fair mug into the pot to replenish water, collect the cups that the guests drink, add water, warm the cups, pour them out, then take the pot out of the tea and divide it into five small cups on average, waiting for them to taste tea.
Four, the amount of tea: 65438+ 0/5 of the capacity of porcelain pot, more, less, strong, light, can be increased or decreased according to the preferences of guests.
Five, water temperature, boiling water temperature to 80 degrees to 85 degrees.
6. Soaking time: the first soaking time is one minute, and the second soaking time is one and a half minutes (green tea is generally soaked twice).
The whole brewing process is very simple and can be mastered with a little training, but the movements should be elegant, smooth, natural and accurate; Delicious tea soup needs time, more brewing, more tasting and more summary.
Cha Xiang Piao yi country teahouse
The tea shop in my hometown is not called a teahouse, but a teahouse. Villagers like to drink several cups of tea in their spare time. My uncles and brothers are looking for someone. If they can't find them anywhere, they will definitely say: They must have gone to the teahouse. If you have something important to look for, nine times out of ten you will find it in the teahouse, where tea curies are elegant and smoky.
The teahouse in the country is located in the bustling old street, and people come and go at the door. It's really lively. When I was a child, I went to the teahouse in Longshan market for tea with my father. Over a hill, I can smell a refreshing fragrance of tea from a distance. Into the teahouse, I saw the tea table next to it, crowded and steaming. Father finally found an empty table. As soon as he sat down, the man immediately said, "Coming". He has a copper teapot in his left hand.
Holding a cup full of tea in his right hand, he came to the table, put down the cup and poured the tea into the teapot. Soon, he came back with a big copper kettle full of boiling water, lifted the kettle and rushed into the teapot. Smoke rose and a pot of black tea was made, but the desktop was clean and watertight.
Tea houses in rural areas drink black tea, but they are soaked in boiling water and poured into white porcelain cups, which are full of color, fragrance and taste, so they drink slowly and lightly, and then drink when they are full. Tea houses in the country don't have to shout for water when flushing. There is no water in the teapot. Just pick up the teapot lid and put it on the teapot. The man wandered between the tea tables, saw the teapot with the lid open, and rushed to flush. After a few sips of hot tea, I suddenly felt relieved. While drinking tea, I listened to the tea customers around me chatting. Young me impatient, clamouring for food. Father asked for barbecued pork buns and bowls of cakes, and let me eat first. He still refuses to drink tea.
Most people who come to the teahouse for tea are farmers, craftsmen and townspeople. Whether it is hot or cold, windy or rainy, those old tea drinkers get up early and arrive at the teahouse on time. The villagers call those tea drinkers who soak in the teahouse every day "tea bugs", and they throw them in the teahouse for half their lives. Where did the teahouse come from? On closer examination, old tea drinkers love teahouses, but they love not tea, but the atmosphere of teahouses. A table, or three or five people, or six or seven people, can get together or leave, and freely combine.
New friends and old friends, no relatives and friends, sit as long as you want, as long as you have a stomach, as much as you can. Leisure at home, right and wrong in the neighborhood. When we get to the teahouse, we can drink one cup after another and pour one pot after another, which really washes everything clearly. After drinking enough, we walked out of the door of the teahouse, and everyone patted their shoulders to say goodbye, which was another bonhomie. No wonder rural teahouses are always crowded with tea customers from morning till night, from spring to winter, and it is precisely because of sitting in such a place that tea, cigarettes and talents are really delicious.
What are the stresses in the choice of teacups?
How to choose a teacup? The so-called delicious food is not as good as exquisite utensils. Tea lanterns were famous in the world as early as the Tang and Song Dynasties. At that time, Yueyao and Yao Xing in the south and north were the most famous. The shapes of teacups are generally divided into two categories. One is that the mouth edge is relatively straight. The other is a tender mouth like a trumpet.
How to choose a good tea set now? Generally speaking, porcelain and pottery are the best tea sets, followed by glass tea sets and finally enamel tea sets. The heat transfer of porcelain will not react with tea. The brewed tea will also be more fragrant. The elegant shape and simple color of ceramics are the treasures in Yixing teapot.
If there is no difference in the appearance of each finished porcelain, it shows that the glaze color of this porcelain is stable and can be produced in large quantities.
Appreciation of Orthodox Zhaoan Tea Ceremony
The tea culture in China has a long history. All ethnic groups in different regions have their own special ways of drinking tea and making tea, and the tea sets used are also different. Let's learn about Zhao 'an style tea art, which belongs to a small county town in Zhangzhou City, Fujian Province, bordering Guangzhou, and the way of making tea in Guangdong may have some influence.
Zhaoan-style tea art is a unique way for Minnan residents to make tea. It pays more attention to the process of making tea, so it uses Yixing standard single-mouth teapot with eggshell cup to make tea.
Tea preparation: the direction of the pot handle forms an angle of about 45 degrees with the main steep. Wrap the tea leaves to be used in paper, fold and wrap them, and knead them by hand for about 1 13 times, and sort them according to the shape of the tea leaves-broken, broken and strips for later use.
Hot pot: Zhaoan tea-making method does not tie the pot cover. First, put the lid obliquely on the pot body and scald it with hot water. The most important thing to pay attention to is to master its timeliness. Generally, if properly controlled, the tea should be put immediately after the pot wall is heated, and the evaporated tea can be smelled immediately.
Putting tea: Pour the tea just pressed on the paper into the pot and place it layer by layer from back to front.
Smell time: because it is based on the length of time to iron the cup, the way to iron the cup each time is slightly different.
The first bubble: when flushing, pour hot water into the pot along the spout, half inside and half outside. Don't rush straight, lest the water flow too hard to destroy the tea shape and block the spout.
Hot cup: Fill a cup with one-third of hot water, take a cup in each hand, and pour the water into the other two cups in a cup-to-cup manner, rotating for one or two turns. From the crisp sound, you can immediately tell whether the cup is soaked or not, and the dexterity of the hot cup action can better show the skill of making tea.
Dry pot: soak the bottom of the pot in a tea towel and keep it clean.
Pour tea: between the cups, pour it back and forth slowly in turn to make the tea soup even until the tea drops.
Serve tea: bring tea to the table and ask the guests to take tea nearby. Zhaoan tea usually has four cups. If there are only three tea drinkers, the fourth cup will be poured for the elders or venerable ones present.
The second bubble: slightly different from the first bubble, hot water needs to be injected into the cup until the surface of the cup is in surface tension and will overflow, then gently tilt the cup with the middle finger of both hands and pour out a little water, then pick up the cup with food and thumb and pour out the remaining water.
The third bubble: unlike the second bubble, this bubble is operated by one hand and one cup in turn. Zhao 'an recommended three kinds of tea, because the taste of tea after the third brewing was not pure, which destroyed the aftertaste.
Slag removal: Put the bottom of the pot up, hold the handle and shake it gently to let the tea residue pour out naturally. Finally, pour a little boiling water and shake the pot body to remove the tea residue.
Restore: clean the tea set and restore it.
More local tea art:
Tea boiling method of Anhua black tea
Huangshan tea ceremony
Anji white tea tea ceremony
Brief introduction of Japanese tea ceremony culture
Japanese tea ceremony culture has been handed down from generation to generation and has been enduring for hundreds of years. Tea ceremony, plus energy music, haiku, ink painting, garden art, etc. All of them were infiltrated by Zen culture and formed the aesthetic thoughts of "emptiness" and "leisure", which still dominate the cultural life of Japanese people. Today, tea and life, I will give you a brief introduction to Japanese tea ceremony culture.
In Japan, tea ceremony organizations are spread all over the country. It is said that there are as many as four or five million people studying tea ceremony, of whom more than 90% are women. A Japanese friend told me that in Kyoto, you should not ask women "Do you learn tea ceremony?" Instead, you should ask "What kind of tea ceremony did you learn?" .
The origin of Japanese tea ceremony culture can be traced back to the first half of the 8th century. At that time, the Japanese introduced tea culture from China, completely copying the tea ceremony model of China aristocratic academy. However, after four or five centuries of absorption and digestion, in the16th century, Mori no Rikyū advocated that the tea ceremony should be based on the Zen thought of "making something out of nothing" and "one is more", removing all artificial decorations and pursuing a simple taste. First, he reformed the tea room, from the academy tea ceremony to the grass temple tea ceremony. From the architecture, decoration and furnishings of the teahouse, to brew tea's methods, the use style of tea sets and the etiquette of drinking tea, he has further integrated into the simple and quiet spirit of Zen, commonly known as "empty tea". As a result, Japan has the saying that "tea Zen is ignorant", and tea ceremony has thus become a way to cultivate spirit and communicate etiquette.
Over the years, I have been in and out of the teahouse many times and felt the special charm of the teahouse. The Cao An-style teahouse is a log structure with a herringbone roof and internal and external earth walls. The window frame is made of reeds, without inlaid glass, and it is pasted with white Japanese paper. Everything stays the same and goes with the flow. The teahouse is very narrow, with only two seats, even one and a half seats. But the color of the whole teahouse is quiet, and it is easy for tea people to achieve pure spiritual communication.
As a part of the teahouse, the garden is called an open space, with a narrow terrain, which is the only way to enter and leave the teahouse. Stone lamps and stepping stones are placed in the vestibule, and the bottom and periphery are covered with moss. Stepping stones are composed of odd numbers from 7 to 15, with different sizes and shapes. They are placed naturally and unobtrusive. At the same time, planting pine and bamboo, the Japanese think that pine is a pure performance, and bamboo is a "quiet" performance. Teahouses cooperate with empty fields to create a dry atmosphere.
The only decoration of the teahouse is a niche with scrolls or fonts hanging inside. Generally speaking, most of the picture scrolls are Japanese ink landscape paintings, and its biggest feature is that the picture leaves a lot of blank space. This blank space is not a simple "empty" but a full "nothing", that is, it is filled and enriched with an unintentional heart. That is to say, it permeates the strong Zen artistic thought of "making something out of nothing". Unless you get rid of the wrong idea, you can't feel the rich content contained in it. For example, painting style, the wind is colorless, as a colorless color, ink painting has unlimited colors. As Jin Dongxin, a painter in Qing Dynasty, said, "You can draw a kind of wind with sound", and achieve the artistic effects of "painting sound" and "painting color" through silence and colorless. There is a keen Zen machine hidden in the soft lines and colors, and you can't feel it without the "mind" of Zen.
There is also a vase in the niche, mostly made of bamboo, with a flower or a small flower hanging on it. A drop of beads on a small petal looks like pearls scattered in the dim light of a teahouse, crystal clear, holding out a floret more brilliant than a hundred flowers.
In a word, the inside and outside of Cao An-style tea room is completely in line with the spirit of emptiness and the ideal of "harmony, respect and silence" in tea ceremony. As the tea ceremony book "South Record" written by the Southern Zongqi said: "One security and two seats are all empty".
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