The word "smell tea" in the ceremony of Kung Fu tea: the owner takes good tea and talks about the characteristics of varieties. In turn, taste conveys appreciation of smell.
Warm pot: before placing tea leaves, pour boiling water into an empty pot. This is called? Warm pot? Pour the water from the kettle into the tea boat? That is, tea tray, a kind of purple sand shallow basin.
Tea: teaspoons should be available. Funnel, it is not advisable to hold tea by hand to avoid taking chances. Miscellaneous flavor, tea will generally fill 2/3 of the teapot, or even overflow, an amazing number.
Moisten tea: Boiling water is poured into the pot until it is full, so that bamboo chopsticks can scrape off the tea foam on the surface of the pot and immediately pour it into the tea boat or tea sea? A big teacup.
Brewing: add boiling water, but don't boil it. This is the first time to make tea.
Pour the pot: cover the tea lid with boiling water to make the temperature inside and outside the pot consistent.
Warm cup: When the tea is ready, wash the cup in the tea boat with the tea that has just been warm and wet? This is a small cup slightly smaller than the small cup (even the teapot itself is not larger than the size of a fist).
Pot luck: When making the first sip of tea, the pot runs along the edge of the tea boat for several weeks. Traveling around the mountains? In order to prevent the bottom of the pot from dripping into the cup.
Pour tea: arrange the warm small cups and pour tea back and forth in turn, also known as? Patrol by the river? Or pour the tea in the pot into the sea of tea and then into the cup. Don't pour the second cup when pouring tea, so as not to have different shades. This is a common mistake made by ordinary drinkers.
Tea: Respect the old and love the young. Mutual humility is a spiritual virtue handed down from generation to generation in China, especially for the first cup of tea, the recipient must be present? Chief. .
Tea tasting: the most exquisite part of the whole method of Kung Fu tea, starting with appreciating the brown color. Tea flavor. This tea smells delicious. Sipping and pondering, just like Bai Juyi's poem:? It has a good color when it is held, but it smells when it is swallowed. ? Su Dongpo also said:? There has never been a good tea like a beautiful woman. ? It can be seen that the taste is endless. Especially those old people who are good at it and have white hair and beard? Tea fan? Three fingers like four snails holding a small handle the size of 1 thumb, moving between nose and lips, or sniffing or sipping anything you want. And his eyes are closed, and he is infatuated, just like a meditation Taoist. Everything outside is completely unknown, and people can't help but be surprised by the magical effect of famous tea.
The production process of kungfu tea: burning sandalwood to create a quiet and peaceful atmosphere.
Ye Jiashang: Show the brewed tea to the guests.
Boil mountain spring with fire: make tea with mountain spring water and cook with fire.
Chen Meng dripping wet: That is, washing the teapot with soup. Hui was a teapot producer in Ming dynasty, and later generations called this famous teapot.
Oolong into the palace: put oolong tea into the teapot.
Hanging pot and high flushing: also known as mountain water, the pot filled with boiling water is washed to fully stir the tea leaves and turn them over and wash them.
Spring breeze stroke: gently scrape off the white foam on the surface with the lid of the pot to make the tea leaves cleaner (don't drink)
Wash the fairy face again: wash the teapot with boiling water, that is, wash the appearance of the teapot and raise the temperature of the teapot.
Ruo Chen Juyun: that is, if Chen washed the teacup with soup, (if Chen was in the early Qing Dynasty) was famous for making good teacups, and later generations called the teacup Ruo Chen Ou.
Jade liquid back to the pot: pour the brewed tea into another teapot to make the tea soup more uniform.
Tour the mountain: pour tea along the cup wall.
Guan Gong's trip to the city: take turns pouring tea back and forth for each cup.
Han Xin ordered the soldiers: When there is a little tea in the pot, they should pour tea in each cup (also known as dragonfly water or Guanyin dripping water).
Three dragons protect the tripod: hold the cup with the mother's forefinger and middle finger, which is both stable and elegant. Three fingers are compared to three dragons, so you can protect the cup with your other hand.
Love to smell the fragrance: it is to smell the fragrance of oolong tea.
Three-color appreciation: carefully observe the three colors of tea in the cup, so it is called three colors.
Taste strange tea for the first time: after reading and smelling the fragrance, begin to taste the taste of tea soup (three mouthfuls are one product)
Thank you for a cup of tea: get up and drink all the tea in the cup to thank the tea farmers for planting and making beautiful tea, and thank the tea ceremony lady for her persistence and dedication to the tea ceremony.
?