Why is it so elegant to drink kungfu tea?

Kung fu tea is not the name of tea or tea, but the technology of making tea. It is called kungfu tea because it is extremely thorough and requires some effort to operate. Kung fu is the knowledge of making wine and the kung fu of drinking. It takes some time to manage congou tea, which is for the knowledge of brewing and the kung fu of drinking. The word "time" should be found in water, fire and boxing. Both fire and water pay attention to a movable type, and living water and fire are the key to making tea. The Book of Tea says, "Mountains and rivers are the top, rivers are the middle, and wells are the bottom." There was no running water at that time, so Lu Yu naturally didn't discuss it. It is common sense that running water is not suitable for making tea. However, in places like Hong Kong, people are surprised that "self-help" is not enough when making water with one click. What's the use without running water? Kung fu tea "Tea Classic" also said: "The spring at the top of the mountain is light and clear, the spring at the foot of the mountain is heavy and turbid, the spring in the stone is clear and sweet, the spring in the sand is clear, the spring in the soil is rich, the movers are good, the losers win, the mountains cut fewer springs, the mountains show spring spirit, and the streams are tasteless." This has received little attention. As for water, there are Tian Quan, Tianshui, Qiuyu, Meiyu, dewdrop and knocking on ice, all of which belong to exquisite categories, but these exquisite things are actually difficult to do. For example, Miaoyu in A Dream of Red Mansions makes a face at the snow water on the plum calyx to make tea, and only she has this leisure. My generation is like a period of time. The key to making tea is, "water is often sought first, but fire is not behind." Su Dongpo said in his poem: "Living water should still be cooked with living fire." A living fire is charcoal. It has a flame and is very powerful. Chaozhou people's tea is called "Ditan", which is a very strong tree. It is absolutely smokeless and tasteless after burning charcoal, and it is the best fuel. There is also a kind of black olive core as charcoal, which is light blue in the flame and even in the flame, which is even more special. Kungfu tea originated in the Song Dynasty, and it is most popular in Chaozhou Prefecture, Guangdong Province (now Chaoshan area) and Zhangzhou and Quanzhou, Fujian Province. It is the inheritance and in-depth development of tea tasting art since Tang and Song Dynasties. Su Zhe has a poem saying: "Fujian's tea is the best in the world, and I don't know how to devote myself to tea." Tasting congou tea is one of the most famous customs in Chaoshan area. In Chaoshan area, every household has time to drink tea utensils and must drink several rounds every day. Even Chaoshan people who live in other places or emigrate overseas still retain the custom of tasting Kung Fu tea. It can be said that where there are Chaoshan people, there is the shadow of Kung Fu tea. Kung fu tea is famous for its high concentration. It looks bitter at first, but after getting used to it, other teas are not good enough. Oolong tea is used to drink congou tea, such as Tieguanyin, Narcissus and Phoenix tea. Oolong tea is between black tea and green tea and is semi-fermented. Only this kind of tea can produce the color and fragrance required by kungfu tea. There are eighteen procedures for the "congou" bubble method? 6? 1 fragrance and stillness: burning sandalwood creates a quiet and peaceful atmosphere; ? 6? 1 Ye Jia Award: Show the brewed tea to the guests; ? 6? 1 fire boiled mountain spring: use mountain spring water as the top for making tea and cook it with fire; ? 6? 1 Chen Meng dripping wet: that is, washing the teapot with soup, Hui was the producer of the teapot in the Ming Dynasty, and later generations called the famous teapot; ? 6? 1 Oolong enters the palace: put oolong tea in the teapot; ? 6? 1 hanging pot high flushing: also known as mountain water, lift the pot full of boiling water and flush it, fully stir the tea leaves, turn them over and clean them; ? 6? 1 Spring breeze stroke: gently scrape off the white foam on the surface with the lid to make the tea more clean (don't drink); ? 6? 1 Wash fairy noodles again: Wash the teapot with boiling water, which not only washes the appearance of the teapot, but also increases the temperature of the teapot; ? 6? 1 Ruo Chen Yun: That is, it is famous for washing tea cups with soup (if it is dusty in the early Qing Dynasty) and making good tea cups. Later generations compared the teacup to a dusty Europe; ? 6? 1 Jade liquid back to the pot: pour the brewed tea into another teapot to make the tea soup more uniform; ? 6? 1 Travel in the mountains and play with water: pour tea along the cup wall; ? 6? 1 Guan Gong's city tour: pour tea back and forth for each cup in turn; ? 6? 1 Han Xin ordered the soldiers: when there is a little tea in the pot, pour tea in each cup (also known as dragonfly water or Guanyin dripping water); ? 6? 1 Sanlong tripod: hold the cup with the index finger of the mother finger and the middle finger. This method is both stable and elegant, and three fingers are better than three dragons. At this time, you can protect the cup with your other hand; ? 6? 1 like to smell the fragrance: it is to smell the fragrance of oolong tea; ? 6? 1 appreciate tricolor: carefully observe the tricolor tea in the cup, so it is called tricolor; ? 6? 1 first taste of strange tea: after reading the fragrance, start to taste the taste of tea soup (three mouthfuls are one product); ? 6? 1 Drink all the tea in the cup: get up and drink all the tea in the cup to thank the tea farmers for planting and making exquisite tea, and thank the tea girls for their persistence and dedication to tea art and tea ceremony. Eight methods of tasting congou tea 1. Enjoy ze dance and taste congou tea. Because of different varieties, the color of congou tea is different, either as blue as wenyu, as warm as amber, or as deep as Xuan Shi. Coffee is divided into upper, middle and lower layers in the cup. Looking at the brown color in the cup, watching the hot air curl and linger, there is a faint fragrance that makes people feel like a beautiful woman in front of them, making people want to invite. Secondly, a gentleman in a drink called "Inviting a gentleman to pour tea" will take tea as his friend and have his own desire to break the spiritual barrier between people and talk freely. Therefore, taking tea as an invitation to friends is called "inviting you to pour tea", which also has the meaning of peace and respect. Often holding a cup with three fingers, also known as "three dragons protecting the tripod", has the meaning of treasure. Third, the friendship between gentlemen who know tea by smell is as light as water, and the feelings are as strong as tea. When welcoming guests, shout more: "make a pot of good tea for you." Quietly smelling the fragrance of tea, we taste not only the grade of tea, but also the painstaking efforts of the tea makers condensed in the rhyme of tea. Smelling incense is to know tea and people. Like a refreshing confidant, I am waiting for your taste in warm tea with attractive colors. Fourth, I like meeting manna. When I smell tea, I must consider its taste. But the tea soup in the cup is still hot, don't worry. Take a sip along the edge of the cup first, and let your lips slowly feel the long-awaited tea soup, just like the first drop of dew after a long drought. "Sweet dew after a long drought" is the first of the four happy events in life, and it is also a great pleasure to have time to taste tea. Five, the black dragon entered the palace with rain, swallowed a little, and then opened his throat. The heat flow goes straight to the depths of the abdomen and burns to the abdomen. There is a saying in Chaoshan that "tea burns the waist". This bite, the black dragon's daily trend, hence the name "black dragon enters the palace." 6. After taking a bite of warm jade in the hotbed, the tongue has been wet, the throat has been stretched, and the nectar has tasted and rolled away. So I took another sip, gathered in my tongue and rolled down, like a piece of moist jade in my mouth, distributed in my mouth, making my lips and teeth warm and Tianjin Zesheng fragrant. Seven, Xiang Xiaoyun after drinking two mouthfuls, the tea in your hand should be finished in the third mouth. One mouthful is "drinking", two mouthfuls are "music", three mouthfuls are "tasting" and four mouthfuls are "spitting", which embodies the exquisiteness of ancient Chinese characters in China and is also the era of tasting congou. After three mouthfuls, the tea fragrance has been fully distributed in the nasal cavity, oral cavity and body cavity. However, the hot feeling followed, instantly eliminating the fragrance all over the body, leaving only the feeling of giving up after the circulation of jade. Eight, the exchange of incense and tea in the pavilion, between products, it seems reluctant to send the cups back to the tea tray after drinking. However, after the heat, suddenly there is a faint fragrance from your heart, wrapped around your breath. Meet the friends sitting opposite, and enjoy the faint feelings in the tea rhyme. When you smile, your mouth will bloom like Lan Zhi, stretching your mind and freely expressing your heart and the geometry of life. Edit this paragraph, Kung Fu Tea Kung Fu Tea introduces Kung Fu Tea, which is deeply loved by chaozhou people. Many people made a pot of tea in the morning, and their tiredness was suddenly swept away, only feeling refreshed. Chaozhou people likes to make friends with tea. People exchange information and deepen their feelings by sipping and laughing. Tea tasting has already gone beyond the simple purpose of quenching thirst, and it also contains rich cultural connotations. Manager Jiang of Liuhe Family Banquet said that chaozhou people called tea "MC Davi", and tea was like rice in chaozhou people's mind, which showed that chaozhou people was addicted to tea, and tea and rice were inseparable. In the high-end Chaozhou restaurant in the city, there is always kung fu tea interspersed during the dinner. When you finish eating seafood and fish, drinking a cup can eliminate the fishy smell; When you are a little tired of eating a bowl of dessert, you can get tired of appetizing after drinking a cup. When you feel a little full, have a drink to relieve fatigue and stagnation. Kungfu tea and Chaozhou cuisine are like two sides of the same coin, which complement each other and jointly create the profoundness of Chaozhou food culture. Some people say that eating Chaozhou food without drinking Kung Fu tea always feels less authentic. Kung Fu tea is divided into three schools: Fujian, Chaoshan and Taiwan Province. Fujian drinks more Tieguanyin, Chaoshan drinks more single fir tea, and Taiwan Province drinks more frozen top oolong. But in terms of brewing methods, these three kinds are * * * through * *. A few days ago, the reporter went to two high-end restaurants in the city-Liuhe Family Banquet and Longfeng Restaurant, interviewed the tea artists here, watched their exquisite skills and listened to them explain the essence of Kung Fu tea. Moisture third-class moisture third-class kungfu tea is not only an elegant thing, but also a lot of attention. Chaozhou kungfu tea has specific requirements on water quality, utensils and brewing methods. Tea can't be made without water. Let's start with water. Lu Yu wrote in the Book of Tea: "Its water is used for mountains, rivers and wells." The tea artist said that the water content is Tianshui, groundwater and spring water. Tianshui is of course the best, referring to snow water, dew and the like. In A Dream of Red Mansions, Cao Xueqin wrote that drinking tea with snow collected from plum blossoms five years ago is the ultimate water for drinking tea, so drinking tea is not only about style, but also extremely luxurious. In the past, the rich used bamboo tubes and other utensils to collect them bit by bit before the first ray of sunshine came out in the morning. It is said that the water before the sun comes out is negative and tea is more fragrant. What kung fu exam! Modern research says that the only water in nature is rain and snow, which is pure soft water. Making tea with soft water can really make the soup clear and fragrant. Groundwater refers to mountain spring water, which is divided into soil, sand and mud according to different soil qualities. The tea artist said that sand is the best, and sand has the function of filtering, which makes sense. It is certainly impossible for hotels and teahouses to drink tea now, as long as the water quality is clear and the taste is sweet. High rush and low pour "high rush and low pour" refers to the method of making tea and pouring tea. To make tea, you should rush into boiling water along the inner edge of the teapot mouth, and the water column should not rush in from the center of the teapot, because it will "break through the tea gall" and destroy the taste of tea. Making tea is like calligraphy, and it should be done in one go. The distance between the pot and the teapot is relatively large, so it is called "Gao Chong". It is said that "high impact" can make the heat directly penetrate the bottom of the can and make the tea foam rise, which is not only beautiful, but also more fragrant. When pouring tea, the teapot should be as close as possible to the teacup, so as to avoid the hot air flying away, and the water may not be hot enough to make the tea fragrance evaporate prematurely. At the same time, low irrigation will not cause bubbles, nor will it make a tick. When pouring tea, the tea soup should be sprinkled into the cups in turn, and each cup should be gradually filled two or three times, which is called "Guan Gong's tour of the city" to make the tea soup in each cup uniform in color. The tea artist said that Chaozhou Kung Fu tea, the first bubble is the most important. If the first bubble is not made well, the subsequent tea taste will have an impact. The first bubble is used to wash tea. After coming out, gently wipe the tea foam, pour out the tea leaves and rinse the tea set. This process can also play a role in preheating tea sets. Tea Tasting Etiquette Tea Tasting Etiquette Kung Fu Tea Set Traditional Chaozhou Kung Fu tea generally has only three cups, no matter how many guests use only three cups. The first cup of tea must be given to the first guest on the left, regardless of their status, age or gender. Every time you finish a cup of tea, wash the cup with hot tea, and then give the cup with heat to the next one. This custom is said to be a good virtue for people to show unity, friendship and mutual humility. To taste tea, you should smell the fragrance first, then look at the color of the tea soup, and finally taste it. A cup of tea should only be drunk in three sips. The fragrance gradually spread from the tip of the tongue to the throat, and finally it was dripping. These are the three realms of Kung Fu tea-"the fragrance overflows the teeth and cheeks, the sweetness moistens the throat, and the god is focused". It is said that a professional tea taster can taste the mood of a tea artist at that time with a cup of tea. It's mysterious, but isn't kungfu tea a way to soothe the nerves and cultivate one's morality?