Tea-making water requires that the water source is free from germ pollution and industrial pollution, and the sensory properties of the water are good, that is, colorless, odorless, transparent, odorless, free of suspended matter, and the tip of the tongue is cool and sweet. The PH value of water is neutral 7, and the permanent hardness after boiling does not exceed 8 degrees. This kind of water is suitable for making tea.

Tea-making appliance

Famous tea and tea set are always in harmony. In history, the tea set for drinking oolong tea is very elegant. There is a small and exquisite tea set called "Four Treasures of Teahouse", that is, the Chaoshan furnace produced in Chaoshan, Guangdong Province-ceramic magnetic wind furnace or tin wind furnace; Yu Shuqian-a flat and light magnetic kettle with a water capacity of about 250ml；; Chen Meng jar-a small purple teapot made in Yixing, Jiangsu Province, with a water capacity of about 50 ml; Ruochenou- a set of four small white porcelain cups, made in Jingdezhen, Jiangxi Province, each with a water capacity of about 5 ml. Now the tea set for making oolong tea is still inseparable from the "teahouse Four Treasures of the Study", but it has changed and become more practical and convenient. The commonly used "teahouse Four Treasures of the Study" has a small electric stove, a steel kettle (some electric stoves and kettles are called "instant soaking"), a steel tea tray (or plastic tea tray) and a "white porcelain bowl" (bell-shaped, 5.5 cm high, 8.2 cm in diameter and 4.5 cm in bottom diameter; This kind of covered bowl is very convenient for putting tea leaves, smelling aroma, boiling water and pouring tea dregs) and a small teacup, thus having the conditions for making oolong tea. First, characteristics: simple props, free bubble method is very suitable for the public to drink.

Second, brewing steps:

Hot pot: pour boiling water into the pot until it overflows.

Pour water: pour the water from the pot into the tea boat.

Tea: This is a more elegant way to put tea. Put a tea funnel at the mouth of the pot, and then stir the tea into the pot with a teaspoon.

Water filling: Fill the kettle with boiling water until the foam overflows the spout.

Pour tea:

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2. Pour the tea in the pot into a large cup to make the tea soup even.

3. Another way to divide the tea evenly is to pour several cups of tea in turn in the teapot, and when it is almost finished, put the remaining tea soup into each cup, commonly known as "Han Xin ordered soldiers". When pouring tea, be careful not to fill one cup at a time, and it is better to fill it with seven minutes.

Divide the tea: put the tea soup in the tea into the teacup, and it is appropriate to fill it with seven minutes.

Serving tea: free to drink or served by a special person.

Slag removal: take the tea residue out of the pot with a slag removal spoon.

For future use: after the guests leave, wash the cups and pots for the next use. 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:

Equipment: The requirements for teapot are the same as those for tidal brewing. Anxi-style brewing, first baking tea, preparing incense cups.

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 cloth and shake it vigorously three times between soaking. 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 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. 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 steps:

Prepare the tea set: the tea maker sits quietly, with a towel wrapped in a pot on his right thigh, a white towel to wipe the cup on his left thigh, 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. 1. Features: This soaking method is a set of logical and smooth soaking methods, paying attention to the temperature of water.

2. Brewing steps:

Tea appreciation: pour tea leaves directly into the tea lotus from the teapot (a special vessel for holding tea, 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 a 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. 1. Features: used to brew old tea, divide the tea into shapes on paper towels, and pay attention to washing cups.

2. Brewing steps:

Equipment: firstly, fold the cloth towels neatly in the habitual position of the steeper, and put the tea tray 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 washes with both hands, the second bubble washes with both hands back and forth, and the third bubble washes 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. Taiwan oolong tea was born out of Chaozhou and Minnan kungfu tea. Main tea products: Frozen Top Oolong Tea, Wenshan Baozhong Tea and Alishan Tea.

1. Set the tea sets one by one, and put the teapot and the stemless cup side by side on the tea tray. The fragrant cups and the teacups correspond to each other one by one and stand side by side. The electric teapot is on the left.

2. Tea tasting Use a teaspoon to gently put the tea leaves into the tea lotus for the guests to enjoy.

3. Warm pot Warm pot should not only warm the teapot, but also warm the stemless cup. Pick up the electric teapot with your left hand and fill it, then pick up the pot with your right hand and fill it with a small cup.

4. Warm Cup Pour the hot water in the small cup into the fragrant cup, hold the fragrant cup with tea, rotate it 360 degrees, and pour the hot water into the teacup. Similarly, hold the cup with a tea clip, rotate it 360 degrees, and pour the water in the cup into a polyester cube or tea tray.

5. Aim the round mouth of the tea lotus at the mouth of the pot and gently put the tea leaves into the pot with a teaspoon. The dosage of tea leaves is 1/2 to 2/3 pots.

6. After washing tea, hold the electric teapot in your left hand and pour boiling water at 100℃ into the pot. Cover the pot and drain the foam. Immediately pour the tea soup into a small cup and divide it into fragrant cups. Washing tea can be used to smell incense. 7. High-impact electric teapot high-impact boiling water into the pot, so that the tea leaves can churn as much as possible in the pot. The first soaking time is 1 min, and after 1 min, pour the tea soup into the small cup and distribute it to each fragrant cup.

8. Smelling cups and tasting cups are placed in the cup holder. Holding a cup holder in both hands, present it to the guests for tasting.

9. Smell the fragrance of the tea soup in the cup first, then put the tea soup into the cup and smell the lingering fragrance in the cup.

10. You can enjoy this tea after tasting it. Tea tasting is divided into three parts, from the tip of the tongue to the surface of the tongue and then to the root of the tongue. The scents in different locations are slightly different, so you need to taste them carefully to get some experiences.

1 1. The second brewing is the same as the first brewing, but the time is longer than the first brewing 15 seconds, and so on. Every time brewing, the brewing time is also relatively increased. High quality oolong tea has good internal quality. If the brewing method is proper, it can be brewed for dozens of times, and the color and fragrance can even be basically the same each time.

12. From the second brewing, the tea can be directly distributed to the fragrant cup in front of each guest, and then the process of smelling, watching color, tasting tea and brewing is repeated. Burn incense and meditate first, and cook the spring alive.

"Burning incense to set the gas" is to create a peaceful, solemn and extremely warm atmosphere by lighting this incense. I hope this refreshing smell can make everyone relaxed and happy, and with this long cigarette sublimate to the realm of enlightenment.

Su Dongpo was a master of tea ceremony in Song Dynasty. He summed up the experience of making tea, saying that running water should be boiled alive, that is, boiling the spring water in the pot with strong fire.

Second, gloat.

1. Proud as a peacock: to show our beautiful feathers to our companions. With the help of Peacock, we introduced the exquisite tea set for making tea to all the guests.

⑴. Teapot: It is made in Yixing, Jiangsu. It is fragrant and breathable, and the dissolved nutrients in tea are above 95%, so the longer it is used, the more fragrant the tea soup will be. This teapot is specially used for brewing oolong tea.

⑵. Smelling cup: mainly used to smell the aroma of tea soup.

(3) Tea cups: mainly used to taste the taste of tea soup.

(4) Tea lotus: also known as tea pinch, it is specially used for holding and tasting tea.

5. Tea ceremony: It consists of a tea needle, a tea barrel, a tea spoon, a teaspoon and a tea clip.

Tea needles are used to dredge the spout.

B, the tea bucket is used to make tea conveniently.

Tea spoon is used to stir tea.

Teaspoons are used to replace the remaining tea leaves.

Tea clips are used to hold cups.

F, tea clips are used for leftovers.

G, pot pen is used to adjust the temperature inside and outside the teapot.

[6] Tea bed: used to operate the performance process of Kung Fu tea.

(7) Tea Sea: used to hold excess water.

(8) Tea towel: used to absorb the water drops on toast or the bottom of the pot.

9. Tea cone: used to hold dry tea.

⑽ Incense burner: used for burning incense.

⑾ Open hearth furnace group: specially used for boiling water.

⑿, saucer; Used for placing perfume bottles and tea cups.

[13], Fair mug: used to harmonize the color, concentration and weight of tea soup, which implies the principle of fair treatment in China tea ceremony.

[14], tea leakage: used for leakage of tea residue.

⒂, pot cushion: specially used to put the teapot.

3. Pour the warm pots and cups into the teapot with boiling water, and then pour the fair cups, teacups and fragrant cups one by one. The purpose is to raise the temperature of the tea set, so that the tea can better show the characteristics of color, fragrance, taste and shape inside.

Fourth, skills.

1. Oolong enters the palace

Is to put oolong tea into a teapot, and Gong is to describe the importance of a teapot.

2. The tea leaves are fragrant, and the spring breeze caresses your face.

The production process of oolong tea is very complicated. Washing tea to keep fragrance means washing tea with water, which can make tea absorb some water and make tea in a fragrant state. Spring breeze blowing refers to scraping off the foam and tea leaves on the surface of the teapot with the lid of the pot to make the tea soup in the pot clearer and cleaner.

3. Oolong goes out to sea and washes the fairy face again

Tasting kungfu tea is the essence, that is, soaking in water first, then making tea, then soaking in water, and then soaking in water. Generally, the tea brewed by soaking in water first is not drunk, but poured into the sea of tea. Because the tea soup is amber, flowing from the hukou to the tea sea is like a dragon entering the sea, so it is called an oolong entering the sea.

There is no gain from washing the fairy face again. Wuyi Jiuqu River is a metaphor for cliff carving. Cover the pot after the second brewing, wash the pot surface with boiling water, and heat it inside and outside, which is beneficial to the distribution of tea fragrance.

Traveling around the mountains, loving mothers feed their children

After the teapot has made tea, dry the residual water at the bottom of the teapot on the tea towel and pour the tea into the fair cup. This process is called touring, and a loving mother breast-feeds her child.

5. The auspicious dragon is raining, and the phoenix nods.

It is auspicious to pour the tea soup in the fair mug into the fragrant cup quickly and evenly, which is called auspicious dragon rain. When fair mug had little tea soup left, he ordered to pour tea in a rhythmic place, demanding one high and one low. This method is called Phoenix Nodding.

6. Dragon and phoenix are auspicious, and carp turn over

Inverting a teacup engraved with a dragon on a fragrant cup engraved with a phoenix is called auspicious dragon and phoenix, and it is also called harmony between husband and wife. Turn the buckled teacup and incense cup over together, and call the carp to turn over. Ancient myths and legends in China say that carp can turn over and leap into the dragon gate.

7. Serve tea, technique: multi-handed cups.

At this time, the dragon and phoenix cups are presented to the guests with both hands, and the dragon and phoenix are required to face the guests, from right to left, in order to show respect for the guests.

8. Technique: Appreciate two colors and like to smell tea.

Lift the incense cup at a 45-degree angle, put it in the palm of your hand and roll it quickly. When the cup is fragrant, invite the guests to smell the tea. As the temperature of the sipping cup rises, the ceramic oolong pattern will change color, and then you will see the change of tea soup color and phoenix, so it is called appreciation of two colors.

Like to smell tea is the first smell of tea, that is, let guests smell the residual fragrance at the bottom of the cup. The first smell is mainly the purity of tea fragrance, to see whether it is fragrant or not.