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Everyone can drink tea, but it is not easy to make tea well. Making tea is very learned. Tea of the same quality, such as different water or different brewing techniques, will have different effects, and the difference is very obvious.

China has attached great importance to tea brewing technology since ancient times and accumulated rich experience. As early as the Tang Dynasty, Lu Yu summed up the experience of using water for cooking tea in the Book of Tea: "Its water uses mountains and rivers". In Ming Dynasty, Heng said in "Boiling Spring Essays": "Tea, Nanjiamu, is indispensable for daily use, and the essence of the product is tender and evil. If it is not mixed with water, it is not suitable for cooking, although it is good. " It can be seen that it is not so easy to really make good tea.

Making a pot of tea or a cup of tea should be practical, scientific and artistic.

The so-called "practicality" means starting from the actual needs and conditions, which can be an ordinary "big bowl of tea" or a pot of noble famous tea; The so-called "science" is to understand the characteristics of all kinds of tea and master the scientific brewing technology, so that the inherent quality of tea can be fully displayed; The so-called "artistry" means choosing suitable utensils and the degree and method of beautiful and civilized brewing. In short, to master the brewing of tea, the key point is to choose the right water and tea-making equipment; At the same time, we should learn scientific brewing technology.

Utilization of water

Xu Cishu said in the Book of Tea in the Ming Dynasty: "Good tea is fragrant and made of water. Without water, there is no tea. " Zhang Dafu in the Ming Dynasty also said in Notes on Plum Blossom Cottage: "Tea must be born in water, ten percent of tea, and tea is also very good when it meets ten percent of water;" Eight points of water, try ten points of tea, eight points of tea. " It can be seen that water quality can directly affect the quality of tea soup. Poor water quality can not correctly reflect the color, aroma and taste of tea, especially the taste of tea soup. Hangzhou's "Longjing Tea, Tiger Flowing Water" is commonly known as Hangzhou's "Double Unique". "Tea on Mengding Mountain, water in the heart of the Yangtze River" is well known. Famous springs and famous teas are really beautiful and complement each other.

To sum up, the ancients chose tea as follows: First, the water should be sweet and clean. Song Cai Xiang said in the Book of Tea: "Unwilling to water springs can spoil the taste of tea." Evonne pointed out in "Daguan Tea Theory": "Water is light, sweet and clean." Wang Anshi also wrote the poem Sweet Water and Sweet Tea.

Second, the water should be alive and fresh. Song Tang Geng's "Dou Cha Ji" records: "Water is expensive if it is not good for the river." In the Ming Dynasty, Bird made a more specific analysis in the Book of Tea, pointing out: "The spring at the top of the mountain is clear and light, the spring at the foot of the mountain is clear and heavy, the spring in the stone is clear and sweet, the spring in the sand is clear and bitter, and the spring in the soil is light and white. It is better to flow in Huangshi than to sprinkle bluestone. The quieter the wanderer, the more negative the yin. True source is tasteless, true water is tasteless. "

The third is to store water properly. For example, Xiong Ming in the Ming Dynasty pointed out in "The Story of Cha Jie in Luoshan": "If you want to carry water, you must put the stone in an urn ..." Xu Cishu in the Ming Dynasty further pointed out in "Tea Sparse": "Water-based wood is taboo, especially pine trees, and water is stored in wooden barrels, which is very harmful. Clear bottles is a good ear." Lin Min Drouet introduced it more specifically in the tea solution. He said, "When the urn is full, throw a piece of Fuganlong, that is, dry soil, in the middle of the stove and throw it into the fire. The water storage urn is preset in the yin court and covered with gauze, so that the days are long and the stars are exposed at night, and the heroic spirit can survive. If the fake order is pressed with wood and stone and sealed with paper, if it is violent in the middle of the day, it will seal its gas inside and consume its essence outside, and the water god will be embarrassed and the water taste will be defeated. "

The water for making tea is generally natural water. Natural water can be divided into water (landscape), Xi water, Jiang Shui (river), lake water, well water, rain water and snow water. Tap water is also purified natural water.

Since ancient times, people have been concerned and interested in what kind of tea to use. Lu Yu once clearly pointed out in the Book of Tea: "Its water uses mountains and rivers, rivers and wells. Its mountains and rivers, milk springs and stone ponds overflow. "

China is rich in springs (mountains and rivers). Among them, there are more than 100. Zhenjiang Zhongleng Spring, Wuxi Huishan Spring, Suzhou Guanyin Spring, Hangzhou Hupao Spring and Jinan Baotu Spring are known as the five famous springs in China.

(1) Zhenjiang Zhongleng Spring, also known as Nanling Water, was famous all over the world as early as the Tang Dynasty. Liu recommended it as the first of the seven aquatic products suitable for frying tea in China. Zhonglengquan was originally located in the whirlpool of the Yangtze River west of Jinshan, Zhenjiang, and it is extremely difficult to draw it. "A copper bottle is filled with cold water (that is, South Zero Water), but there are 90 tea mountains." This is the description of Lu You, a poet in the Southern Song Dynasty. Wen Tianxiang also wrote in a poem: "In the first spring of the Yangtze River, Nanjin came to Yuan Wen in the north, and people beheaded Loulantou and worshipped Yuxian in leisure tea." Nowadays, due to the expansion of the river beach, the cold spring in the middle has been connected with the land, just a landscape.

(2) Wuxi Huishan Spring is known as "the second spring in the world". This spring was dug in the 14th year of Dali in Tang Dynasty, with a history of 1200 years. Zhang's Book of Fried Tea said: "The water content is seven points ... Huishan Spring is the second." Zhao Meng, a great calligrapher in the Yuan Dynasty, and Wang Shu, foreign minister in the Qing Dynasty, wrote the book The Second Spring in the World respectively, and carved stones by the spring, with vigorous handwriting, which has been well preserved so far. This is the origin of "the second spring in the world". Huishan Spring is divided into upper, middle and lower pools. The upper pool is octagonal, transparent, sweet and delicious, and the water quality is the best; The pond in the middle is square, followed by water quality; The lower pool is the largest, rectangular and the water quality is the second. Princes, nobles, and literati all regarded Huishan Spring as a treasure. According to legend, Li Deyu, the prime minister of the Tang Dynasty, was fond of drinking Huishan spring water, and often made local officials seal the spring water with jars and transport it from Zhenjiang to Chang 'an (now Xi 'an, Shaanxi) for thousands of miles. At that time, Pi Rixiu, a poet, wrote a satirical poem by borrowing the story of Yang Guifei's southern tour to send litchi: "The Prime Minister wanted to make tea for a long time, but the county magistrate was only worried about being late. Wuyuan went to the country for three thousand miles, don't laugh at Yang Fei's love for litchi. "

(3) Suzhou Guanyin Spring is one of the scenic spots in Xu Qiu, Suzhou. Zhang listed Suzhou Temple (Guanyin Spring) as the third spring in The Story of brew tea. Spring is sweet and water is clear and delicious.

(4) According to legend, in the Tang and Yuan Dynasties, a monk named "Sexual Empty" traveled to Tiger Mountain. When he got here, he wanted to build a temple, but there was no water and he was at a loss. At night, I dreamed that the fairy told me, "There is a boy spring in Hengshan Mountain in Nanyue, and two tigers were sent that night." The next day, as expected, two tigers came, digging holes, and the spring water gushed out. The water was sweet and mellow, so it was named Tiger Running Spring. Ranked fourth in the country. In fact, like other famous springs, Tiger Running Spring has its geological foundation. To the north of Hupao Spring is a densely forested mountain range, and the underground is seasonal sandstone. After a long time, the weathering of rocks has produced many cracks, and groundwater seeps through the ground sandstone and slowly gushes out from the cracks, which is the real source of Tiger Running Spring. According to the analysis, the spring water has less soluble minerals and low total hard bottom, and each liter of water contains only 0.02 mg of salt ions, so the water quality is excellent.

(5) Baotu Spring in Jinan is the first of 72 local springs and the fifth in China. Baotu Spring is located in the southwest corner of the old city of Jinan, and there is a beautifully built "Guanlan Pavilion" on the southwest side of the spring. The Song Dynasty poet once wrote a poem praising: "Those who follow Yurun from afar shed dust from Shan Ye in the dark, nourishing the long-term warmth of winter and the taste of spring tea to the truth."

Generally speaking, in natural water, spring water is refreshing, with less impurities, high transparency, less pollution and the best water quality. However, due to the different water sources and flow paths, the dissolved substances, salt content and hardness vary greatly, so not all spring water is of high quality. Some springs, such as sulfur mineral water, have lost their drinking value.

Although spring water is the best tea-making water, streams, rivers and other perennial running water are not inferior. Yang Wanli, a poet in the Song Dynasty, once wrote a poem about a boatman making tea in the river. The poem says: "Jianghu is an old fate. Why not stay at home? You can dive into the water from Songjiang Bridge and taste new tea on the Chuihong Pavilion. " Xu Cishu in the Ming Dynasty said in Tea Sparse: "The water of the Yellow River comes from the sky, and the muddy soil is fragrant." This shows that although the river water is highly turbid, it can still be drunk after clarification. Usually close to the town, the river (river) water is easily polluted. In the Tang Dynasty's Tea Classic, it was mentioned: "Its rivers take people far away." That is, go to a place far away from the crowd to get French water. More than a thousand years ago, environmental pollution is very common now, and many rivers need to be purified before they can be drunk.

Well water belongs to groundwater, and whether it is suitable for making tea cannot be generalized. Some well water is sweet and suitable for making tea. For example, the "big hole well" in the Wenhua Hall of the Palace Museum in Beijing was once an important drinking water source for the palace. Generally speaking, deep groundwater is protected by aquifuge, which has less pollution and clean water quality. Shallow groundwater is easily polluted by the ground and its water quality is poor. So deep wells are better than shallow wells. Secondly, the well water in the city is polluted and salty, which is not suitable for making tea; Well water in rural areas has less pollution and good water quality, which is suitable for drinking. Of course, there are exceptions, such as the famous "Baishajing" in Changsha, Hunan Province, which is a clear spring gushing from sandstone. The water quality is very good and it flows all year round, making tea is delicious.

Rain, snow and water were praised as "Tian Quan" by the ancients. Making tea with snow water has always been valued. For example, Bai Juyi, a great poet in the Tang Dynasty, fried fragrant tea with melted snow, Xin Qiji, a famous poet in the Song Dynasty, cooked fragrant snow with carefully written tea classics, and Xie Zongke, a poet in the Yuan Dynasty, cooked green dust with cold English at night, all describing making tea with snow water. In a Dream of Red Mansions written by Cao Xueqin in the Qing Dynasty, "Jia Baoyu is drinking tea in Cui 'an" is even more vividly described: When Miaoyu invited Baochai and Daiyu to have "silk tea", Daiyu asked Miaoyu, "Is this also the rain of the old year?" Miaoyu replied, "This is ... snow on plum blossoms ... rain every other year. How can it be so clear? " Rainwater is generally cleaner, but it varies greatly due to different seasons. In autumn, the sky is crisp, the dust is less, the rain is clear, and the taste of tea is refreshing and sweet; Meiyu season, gentle breeze and drizzle are conducive to microbial growth, and the quality of tea is poor; Thunderstorms in summer are often accompanied by flying sand and stones, and the water quality is not clean. The tea soup is turbid and not suitable for drinking.

Tap water is generally river (river) water or lake water that has been artificially purified and disinfected. Tap water that meets the hygienic standard for drinking water formulated by the Ministry of Health is suitable for making tea. But sometimes tap water is disinfected with excessive chlorine, which has a strong smell and seriously affects the quality of tea. In order to eliminate chlorine, tap water can be stored in a water tank and left standing for one day and one night. When chlorine gas escapes naturally, it can be used to make tea, and the effect is very different. Therefore, the treated tap water is also an ideal water for making tea.

When choosing tea, we should also understand the relationship between the hardness of water and the quality of tea soup. Natural water can be hard water and soft water: water containing a lot of calcium and magnesium ions is called hard water; Water that is insoluble or contains only a small amount of calcium and magnesium ions is called soft water. If the hardness of water is caused by containing calcium bicarbonate or magnesium bicarbonate, this water is called temporary hard water; If the hardness of water is caused by sulfate or chloride containing calcium and magnesium, this water is called permanent hard water. Temporary hard water boils, and the bicarbonate contained in it decomposes to form insoluble carbonate and precipitate. So hard water became soft water. Aluminum pot is usually used to boil water, and the white sediment at the bottom of the pot is carbonate. A liter of water containing calcium carbonate 1 mg is called hardness 1 degree. The hardness of 0- 10 is soft water, and the hardness above 10 is hard water. The total hardness of general drinking water does not exceed 25 degrees.

The hardness of water is closely related to the quality of tea soup. First of all, the hardness of water affects the pH value of water and the color of tea soup. When the pH value is greater than 5, the color of the soup deepens. When the pH value reaches 7, the tea yellow poison often automatically oxidizes and loses. Secondly, the hardness of water also affects the solubility of effective components in tea. Soft water contains less other solutes, and the solubility of effective components in tea is high, so the tea tastes strong. However, hard water contains more calcium, magnesium ions and minerals, and the solubility of effective components in tea is low, so the taste of tea is light. If the iron ion content in the water is too high, the tea soup will turn dark brown, and even a layer of "rust oil" will float, making it inedible at all. This is the result of polyphenol-iron interaction in tea. If the lead content in water reaches 0.2ppm, the taste of tea becomes bitter; When the content of magnesium exceeds 2ppm, the taste of tea becomes weak, when the content of calcium exceeds 2ppm, the taste of tea becomes astringent, and when it reaches 4ppm, the taste of tea becomes bitter. Therefore, it is advisable to choose soft water or temporary hard water for making tea.

In natural water, rainwater and snow water belong to soft water, while spring water, stream water and river (river) water are mostly temporary hard water, and some groundwater is hard water. Distilled water is artificially processed soft water, but its cost is high and it cannot be used as general drinking water.

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There are many kinds of tea sets in China. The structure, characteristics and artistic value of various tea sets contain rich contents.

What kind of tea set do you use in your daily life? It depends on the type of tea, the number of people and the drinking habits in different places.

In Northeast China and North China, most people like scented tea. Generally, tea is made in a large porcelain pot and then poured into a porcelain cup for drinking. The size of the pot depends on the number of people. In the south of the Yangtze River, people generally like to stir-fry or bake green tea, and also often make tea with covered porcelain cups. Fujian, Taiwan Province, Guangdong and Huaqiao in Southeast Asia especially like to drink oolong tea, so they should use purple sand tea sets. Kung fu black tea and black broken tea are generally brewed in porcelain pots or teapots, and then poured into cups for drinking. When drinking various famous teas, such as West Lake Longjing, Junshan Yinzhen and Dongting Biluochun, it is ideal to choose colorless and transparent glasses. When drinking famous green tea or other exquisite green tea, no matter what kind of cup you use, you should have a small cup instead of a large one. If the cup is large, it will contain more water and heat, which will easily make the tea "boil" and affect the color and fragrance of the tea soup. In winter, some people often like to use thermos cups, which are only suitable for making oolong tea or black tea, but not green tea, especially high-grade green tea and famous tea.

Gaiwancha is also very popular in Sichuan and Anhui. The bowl cover consists of a bowl cover, a tea bowl and a bowl holder. Suitable for individuals or many people to drink.

The teapot, teacup and teacup mentioned above are the most commonly used tea-making utensils, and there are some matching tea sets, such as tea boat, small handle, tea lotus, tea towel, teaspoon, tea tray, saucer and tea pot.

Tea boat: also known as "tea pool", used to place teapots. There are two kinds: disc and bowl. Its function is to protect the teapot, keep the hot water warm and iron the cup.

Tea cup: also called "tea sea", used to hold tea soup. When the tea leaves are soaked to a suitable concentration, first pour the tea soup from the teapot into the stemless cup, and then pour it into each teacup, which has at least three functions: first, it can make the tea soup concentration uniform; Second, it can make the poured tea residue and tea powder sink to the bottom of the small cup and not pour into the teacup; Third, it can prevent tea soup from dripping everywhere.

Tea lotus: used to hold tea when tasting tea. The first step of tea tasting is to "taste tea", that is, to appreciate the appearance of tea and smell its dry fragrance. First, pour the tea leaves from the tea jar into the tea lotus, and the quantity depends on the number of guests. After drinking tea, pour the tea into the teapot.

Tea towel: A small dry towel is often used as a tea towel. Used to suck water drops and tea leaves outside teapots and teacups; Secondly, when taking tea from the tea boat, first dip the tea towel in the bottom of the teapot to absorb the water drops at the bottom of the teapot.

Teaspoon: used to scoop tea leaves. Some people often take tea directly from pots or tea bags by hand, which is neither hygienic nor civilized. Making tea with teaspoons is worth promoting.

Tea tray: used for placing tea cups. First, put the cup in the tea tray. After pouring the tea, the host will put the tea on the tray, and the guest will take a cup close to him from the tea tray. If there are not many guests and hosts, and everyone is sitting together, you can put the tea tray in the middle and have a drink by yourself.

Saucer: In order to place the teacups, each teacup is equipped with a saucer. The saucer is made of ceramics, bamboo, wood or other materials, and its size should be coordinated with the teacup. Using a saucer can avoid wetting the table or scalding the table top, and you can also avoid direct contact with the cup mouth when serving tea.

Teapot: specially used for storing tea. Tasteless, moisture-proof and opaque are required. Tinplate cans, stainless steel cans, tin alloy cans and ceramic cans are commonly used.

The instruments used in tea tasting are different from those used in daily drinking, and there are strict and unified norms to minimize objective errors.

Common tea tasting uses include: tasting tray, tasting cup, tasting bowl, tea chassis, tea sample scale, sand timer, net spoon, teaspoon, soup cup, tea spitting tube, kettle and so on.

Tasting tray: also known as "sample tea tray", it is made of tasteless thin wooden board and divided into two types: square and rectangular, which is specially used to taste the appearance of tea. The size of a square disk is 23×23×3 cm (length× width× height); The size of the rectangular disk is 25× 16× 3cm. There is a gap in the corner of the plate for pouring tea. Apply white paint and use it only after the smell of the paint has completely evaporated.

Tasting cup: used to make tea and taste the aroma of tea. The specifications of the international standard evaluation cup are: the cup height is 65mm, the inner diameter is 62mm, and the outer diameter is 66mm. There is a serrated gap at the mouth of the cup opposite to the handle. The outer diameter of the cup cover is 72mm and the inner diameter is 61mm.. There is a small air hole on the lid of the cup. The capacity of the evaluation cup is 150ml. The evaluation capacity of black-green hairy tea in China is 200 or 250 ml, and the cup mouth is arc-shaped with a small gap. The evaluation cup of oolong tea is a tea bowl with a lid, and its capacity is 1 10 ml.

Tasting bowl: a special wide-mouth white porcelain bowl for tasting the color and taste of tea soup. The specifications of the international standard review bowl are: outer diameter 95mm, inner diameter 86mm, height 52mm, capacity 150ml. China's raw tea tasting bowl has a capacity of 200 or 250 ml.

Leaf chassis: there are two kinds of wooden square leaf chassis and rectangular white glaze tray, both of which are used to evaluate the leaf bottom.

The specifications of the essence leaf chassis are 10× 10× 2cm (length× width× height), and the specifications of the white glaze plate are 22× 15× 3cm.

Tea sample scale: a special scale for weighing tea samples. You can also use the coarse scale of110 to weigh the sampled tea.

Sand timer: it is specially used to record the brewing time of tea. The evaluation room uses a 5-minute sand table instrument, which can also be replaced by a fixed clock.

Mesh spoon: made of fine copper wire mesh, it is used for fishing tea dregs in the tasting bowl.

Teaspoon: Take tea soup to taste.

Soup cup: used for putting net spoons and teaspoons.

Tea spitting tube: used to spit tea when evaluating. Its specifications are: 80 cm high, 35 cm in diameter and 20 cm in diameter at half waist. It is usually made of galvanized iron sheet.

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Tea making technology

(A): the traditional bubbling method

1. Features: simple props, free soaking method, very suitable for public drinking.

2. 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 the 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.

(B): Anxi bubble method

Anxi bubble method

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, 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.

(C): Chaozhou bubble method

Chaozhou bubble method:

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.

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

(D): Yixing bubble method

Yixing bubble method:

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 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 of Camellia sinensis into 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 and pour it into the pool.

Pour water: pour out the water in the tea pool. Clean all appliances for reuse.

(E): Zhao 'an bubble method

Zhaoan bubble method:

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. Gently shake the tea leaves on a 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 master 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.

Wash the tea set for later use.

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Three essentials of making tea

Everyone can drink tea, but making tea is not necessarily right. There are many kinds of tea, the water quality is different, and the brewing process is different, so tea soup will certainly have different effects. If you want to make tea well, you should not only know the characteristics and water quality of various teas according to actual needs, but also master the water and utensils for making tea, and pay attention to orderly and elegant brewing methods and actions.

To make tea, we must first choose tea and identify tea. Only by correctly identifying tea leaves can we decide the brewing method. There are many kinds of tea, which can be divided into spring tea, summer tea and autumn tea according to picking time, alpine tea and flat tea according to different geographical locations, and green tea, black tea, green tea (oolong tea), white tea, yellow tea and black tea according to tea color (different processing methods).

Green tea is a kind of tea with the largest yield in China. Green tea has the quality characteristics of green leaf clear soup. The new tea with good tenderness has green color, exposed bud peak and bright soup color. Its representative varieties are Longjing, Biluochun and Zhucha.

Black tea is a red leaf soup, which is a quality feature formed by fermentation. Dry tea is moist in color, mellow and sweet in taste and bright red in soup color. There are three kinds of black tea: Kung Fu black tea, black broken tea and small black tea, among which Qi Hong, Ninghong and Dianhong are the most representative brands.

Oolong tea belongs to semi-fermented tea, and its color is green and brown as iron, so it is also called green tea. The typical oolong tea leaves are green in the middle and red in the edge, which is called "green leaves and red edges". Its soup is clear and golden in color, with natural floral fragrance and rich, mellow and fresh taste. Guanyin, Dahongpao and Frozen Top Oolong are the most representative.

White tea is made from tea leaves with more white fluff on their buds. White tea is covered with white hair, with natural appearance, bright and clean soup color and fresh and mellow taste. Representative varieties are "Millicent Silver Needle", "Shoumei" and "Bai Mudan".

Yellow tea, yellow leaves and yellow soup have clear aroma and mellow taste. Its bud leaves are covered with fluff, golden and bright, and the soup color is apricot and Ming Che. Representative varieties are "Junshan Yinzhen", Mengding Huangya, Huoshan Dahuang Tea and so on.

Black tea leaves are deep and dignified in color, yellow in soup, yellow and brown in leaves and mellow in aroma. After black tea is made into pressed tea, it is mainly used for drinking by ethnic minorities in frontier areas.

In addition to the above six categories, there are also reprocessed teas, that is, tea varieties reprocessed on the basis of the above six categories, such as scented tea, pressed tea and instant tea. Scented tea is made by baking green tea and black tea. Taking green tea as the main raw material, with tea and flowers, tea can absorb flowers and get the name of scented tea, such as jasmine tea, tortoise shell tea, Cynthia scented tea and rose black tea. Pressed tea takes black tea and dark tea as raw materials and is made into certain shapes by autoclaving, such as "blue brick", "healthy brick", "Liubao tea", "Tuocha" and "rice brick".

Followed by water quality. Water is to tea what water is to fish. "Fish get active water, and tea gets more fragrance, color and taste." Therefore, tea people have been addicted to water since ancient times. Amin Xu Cishu said in Tea Sparse: "Good tea is fragrant and made of water. There is no tea without water. "

Tea people attach great importance to water because water is the carrier of tea. When drinking tea, the generation of pleasure and the aftertaste of endless thoughts must be realized through water. Poor water quality will pollute all kinds of nutrients in tea, so that you can't smell the fragrance of tea and taste the sweetness and crystal of tea.

Choose the source before choosing water. Water can be divided into spring water, stream water, river water, lake water, well water, rain water and snow water, but only water that meets the five standards of "source, living, sweet, clear and light" is considered as good water. The so-called "source" refers to where the water comes from, "living" refers to the water that has a source and always flows, "sweet" refers to the slightly sweet water, "clear" refers to the clean and transparent water quality, and "light" refers to the light weight. Therefore, spring water is the best water source, because most spring water comes from mountains with overlapping rocks, with less pollution and lush vegetation on the mountains. The spring water collected from rock faults is rich in many trace elements beneficial to human body. After being filtered by sand and gravel, it is crystal clear, and the color, fragrance and taste of tea can be fully exerted. Lu Yu, an ancient man, thought that water should be used in "mountains, rivers and underground". Contemporary scientific experiments have also proved that spring water comes first, deep well water comes second, distilled water comes third, and artificially purified lake water and river water, that is, tap water used at ordinary times, are the worst. However, people who use water cautiously suggest that although the spring water is known as "clear stone", it melts more minerals in the process of stratum infiltration, and its salt content and hardness are quite different. For example, mineral water saturated with sulfur can't be drunk, so only spring water containing carbon dioxide and oxygen is most suitable for making tea. After Emperor Qianlong of Qing Dynasty visited the famous mountains and rivers in the north and south, Yuquan in the west of Beijing was designated as the "No.1 spring in the world" according to the proportion of water. Yuquan landscape is not only good in water quality, but also because the capital was bitter at that time, and the water for the palace was taken from Yuquan every year. In addition, Yuquan Mountain is quiet and beautiful, with springs gushing from high places and nectar pouring down, such as the old dragon spewing and clear water like jade, so it has this honor. It seems that good water not only needs high quality, but also has a lot to do with the aesthetic taste of tea people. The reputation of "the first spring in the world" has been controversial in past dynasties, including the Yangtze River.