Part 1: Commentary on the tea art performance
Dear guests, hello everyone! What you will enjoy below is a jasmine tea ceremony performance from Guangxi, the hometown of jasmine in China:
Jasmine tea is a reprocessed tea, made from green tea as a tea base and scented with fresh jasmine flowers. The fragrance of flowers adds to the flavor of tea, and the fragrance of tea and flowers complement each other. Because the fragrance of jasmine is loved by many drinkers, it is listed as the first of the four famous flowers for scented tea. The poet Jiang Kui of the Song Dynasty praised the sun in his poem "Jasmine": In his year I am If one were to compile the history of flowers, it would be listed as the best fragrance in the world. Hengxian County, Guangxi is the largest jasmine tea production base in the country and is known as the "Jasmine Capital of China". What I will show you this time is the Jasmine Longjing made from Big Buddha Longjing as raw material and through traditional scenting technology. Please appreciate.
1. Sanitary ware purifies the heart.
Clear springs can purify the mind. Washing all the tea sets with boiling water not only cleans the tea sets, but also helps to heat up the tea sets. For the tea brewing utensils, it can also stimulate the tea aroma and wake up the tea. . At the same time, cleaning the tea sets carefully can also help us recover our wandering hearts in this secular world.
2. Jade and pure ice.
The beauty with no hands is reborn, with a heart of ice in the jade pot. After careful cleaning, all the tea sets are as clean as a fairy who has just emerged from the mountain, spotless.
3. We have an appointment on a good date.
Meeting everyone is a kind of fate, and meeting every cup of tea is also a kind of fate. As the best flower tea, Jasmine Longjing has the royal aura of Longjing tea. After being scented, it adds a gentle fragrance, which not only maintains the rich and refreshing tea flavor, but also has a fresh and fragrant floral fragrance. When brewed, sip the fragrance of flowers. It is astounding, filling your mouth with sweetness and fragrance, making you feel relaxed and happy. Today, let’s have a beautiful date with Jasmine Longjing.
4. Flying charm.
Feitian is the god of heavenly music in Buddhism and is the god in charge of playing music, singing and dancing. She always brings joy and happiness to people. Now, the flying sky of beauty and joy is about to start giving us a beautiful visual and spiritual journey. Jasmine Longjing pays attention to aroma and mellowness, so we add 3 grams of tea. The tea has a strong aroma, beautiful appearance, mellow taste, refreshing taste and has been deeply loved by tea lovers since its release.
5. Spring appears.
The fairy comes to the world and brings the most beautiful season in the world - spring. Pour a small amount of water into the cup using a rotating technique to fully infiltrate the tea leaves. The soft and warm water stretches the tea buds like a spring breeze, just like the gradual dyeing of green in the world, giving us infinite reverie. Spring has arrived, and we look forward to having close contact with the spring scenery and brilliant spring scenery.
6. The blue waves generate wind.
Use the shaking technique to fully soak the tea leaves with water. At this time, the scented tea in the cup will exude a burst of fragrance. The tea soup swaying in the cup is like the spring breeze blowing a pool of clear water, causing ripples.
7. Beauty takes a bath.
The spring scenery is everywhere, and a cup of fragrant tea is waiting for the guests. The water temperature for brewing tea varies from tea to tea. The water temperature for brewing scented tea should be controlled at around 95 degrees Celsius.
Pour about 1/4 of the boiling water into the tureen in turn. At this time, the tea leaves will fully expand under the infiltration of water. At this time, pour in hot water until it reaches seven minutes. As the saying goes: If you are full of wine, you will respect others, but if you are full of tea, you will deceive others. The tea owner is harmonious and frugal. Pour 70% of the tea and leave 30% as a favor. In other words, when we drink tea, what we pay attention to is harmony and the friendship between people.
8. Deep love.
It is not as good as a sip from the fairy mountain, and you will be calm and want to fly in the wind. Tea can refresh the mind and clear the mind. There is a way in tea. The tea has been brewed, and we are waiting quietly for you to come.
9. Look forward to the brilliance.
Now we offer you the Jasmine Longjing brewed this time.
10. The beauty of the sky and the beauty of the country.
The spring mountains are dripping with green in your hand, and the fragrance comes from nature and your heart is filled with emotion. We can gently lift the lid, smell the alluring aroma of Jasmine Longjing, take a sip, and slowly appreciate her care and consideration for our mouths and even our souls.
11. Look back and smile.
When we are destined to meet again, all partings are preparations for future reunions.
We look forward to having more opportunities and time to meet and gather with you in the coming days; to have more time and opportunities to meet and gather with tea and Jasmine Longjing. I also hope that everyone will get to know each other, cherish each other, and even fall in love with each other. Chapter 2: Commentary on the tea art performance
The beautiful Wuyi Mountain is the hometown of oolong tea. Fan Zhongyan, a great writer in the Song Dynasty, once wrote a poem praising Wuyi rock tea: "Every spring comes from the southeast, the ice is warm and the ice is slightly opened when Jianxi is built. The strange tea by the stream is the best in the world, and Wuyi immortals have planted it since ancient times." Since ancient times, people in Wuyi Mountain are not only good at growing tea, He makes tea and is good at tasting tea. Now the tea art lady will perform the Wuyishan Kung Fu Tea art for all the guests. Please calm down and enjoy the warmth and pleasure of the tea art with her. There are eighteen procedures in Kung Fu Tea Tea Art. The first nine procedures are performed by him, and the last nine procedures require all guests to cooperate closely with him to complete them together.
The basic procedures of Wuyishan Kung Fu Tea art are as follows:
The first step: burn incense to calm the air and boil the sweet spring alive.
Burning incense and calming the atmosphere is to create a peaceful, solemn and extremely warm atmosphere by lighting this stick of incense. I hope this refreshing fragrance can make everyone feel relaxed and happy. I also hope that your heart will be elevated to an elegant and magical realm along with this long curl of cigarette.
Su Dongpo, a great writer in the Song Dynasty, was a tea master who was proficient in tea ceremony. He summed up the experience of making tea and said: "Living water must be cooked with living fire." To boil sweet springs alive is to use strong fire to boil the mountains in the pot. spring.
The second course: the peacock opens its tail and Ye Jia greets the guests.
The peacock spreads its wings to show off its beautiful feathers to its companions. We use the peacock spread process to introduce to the guests the exquisite Kung Fu tea sets used to make tea today.
"Ye Jia" is Su Dongpo's laudatory name for tea. Ye Jia rewards guests by asking everyone to appreciate the appearance and shape of oolong tea.
The third step: Da Bin Mu Lin and Wu Long enter the palace.
Da Bin was a master of making purple clay teapots in the Ming Dynasty. The purple clay teapots he made were admired by future generations of tea drinkers and regarded as treasures, so later generations called the precious purple clay teapots Dabin teapots. Dabin shower involves pouring boiling water over a teapot. Its purpose is to wash the teapot and raise its temperature. Oolong enters the palace and puts the tea leaves into the pot.
The fourth path: high mountains, flowing water, and spring breeze blowing on your face.
Wuyi tea art emphasizes "high flushing and low pouring of tea". The flowing water from the mountains is used to raise the boiling kettle and flush the water into the purple clay pot, causing the tea leaves in the pot to roll with the water waves, which plays the role of washing the tea with boiling water.
When the spring breeze blows, use the pot lid to gently scrape off the white foam on the surface of the tea soup, making the tea soup in the pot clearer and cleaner.
The fifth path: Oolong enters the sea and the beauty is washed again.
When drinking Wuyi rock tea, you should pay attention to "the first brew is the soup, the second brew is the tea, and the third and fourth brews are the essence." We generally do not drink the first brewed tea soup, but pour it directly into the sea of ??tea. Because the tea soup is amber in color and flows from the mouth of the pot to the sea of ??tea, it looks like a dragon entering the sea, so it is called Oolong entering the sea.
"Rewashing Beauty" was originally a stone carving on a cliff by the Jiuqu River in Wuyi. Here it is metaphorically referred to as the second flush of water. The second flush requires not only filling the purple clay pot with boiling water, but also pouring boiling water on the outside of the pot after adding the lid. This will warm the inside and outside and is conducive to the dispersion of the tea aroma.
The sixth path: Mother and child feed each other, and then inject nectar.
When brewing Wuyi rock tea, two pots should be prepared. One purple clay pot is specially used for making tea, which is called the "making pot" or "mother pot"; the other pot with the same volume is used for brewing tea. For storing brewed tea soup, it is called "Haihu" or "Zihu". In modern times, some people use "fair cups" instead of sea kettles to store tea. The tea brewed in the mother pot is poured into the child pot, which is called "mother and child feeding each other". After the tea in the mother pot is poured out, the tea is boiled again while the pot is hot, which is called "refilling the nectar".
The seventh path: Xianglong rains and Phoenix nods.
Pour the tea soup from the sea pot into the fragrant cup quickly and evenly, which is called "Xianglong Xingyu", taking the auspicious meaning of "sweet rain falling".
When there is not much tea soup left in the sea pot, the quick pouring of tea should be changed to pouring at a moment's notice. At this time, the tea art lady's gestures are high and low, and she pours the tea in a rhythmic manner, which is called " Nodding to the "Phoenix" symbolizes a salute to the guests.
When there is not much tea soup left in the sea pot, some people in the past would have called this procedure "Guan Gong patrolling the city" or "Han Xin ordering troops", because such explanations are full of swords, swords and shadows, and are too murderous. , which goes against the basic spirit of tea ceremony that values ??"harmony", so we discard it.
The eighth path: Harmony between husband and wife, carp turning over.
After filling the tea cup with tea, turn the cup with the dragon upside down and cover it with the cup with the phoenix. This is called the harmony of husband and wife, which can also be called "hehe". Dragon and phoenix appear auspicious."
Turning the closed cup over is called "carp turning over". According to ancient Chinese myths and legends, a carp that jumps over the dragon gate can turn into a dragon and ascend to the sky. We use this procedure to wish all the guests present a harmonious family and a prosperous career.
Ninth course: Hold a cup of tea and pass it from hand to hand.
To offer tea from a cup, the tea art lady holds the dragon and phoenix cup up to eyebrow height with both hands, then respectfully nods to the first guest on the right and passes the tea to him. After receiving the tea, the guests should not sip the tea alone. They should also respectfully nod to the tea artist lady and pass the tea to the next guest in sequence according to the tea artist lady's posture, until it is passed to the person sitting farthest from the tea artist lady. Wait until one guest, and then pass the tea in the same order from the left. By holding cups of tea and sharing cups with others, the guests and hosts present can feel closer to each other, feel closer, and create a more harmonious atmosphere.
The tenth way: Appreciate the two colors and enjoy the high fragrance.
Appreciating the two colors means asking the guest to hold the tea cup with the dragon and phoenix pattern steady with his left hand, and slowly lift the scent cup with his right hand. At this time, all the hot tea in the scent cup is poured into the tea cup. As the temperature of the tea cup rises, the oolong pattern made of heat-sensitive ceramics will change from black to colorful. At this time, you should also observe whether the tea soup in the cup is clear and gorgeous amber color.
Hiring the high fragrance is the first of the three smells of Wuyi rock tea, which means guests are invited to smell the fragrance at the bottom of the cup. The first smell is mainly about the purity of the tea aroma, to see if it is fragrant and pungent without any peculiar smell.
The eleventh path: Three dragons protect the tripod, and the first taste of strange tea.
To protect the tripod with three dragons, guests are asked to hold the cup with their thumb and index finger, and hold the bottom of the cup with their middle finger. Holding the cup this way is both stable and elegant. The three fingers are like three dragons, and the tea cup is like a tripod, so this cup-holding posture is called the three dragons protecting the tripod.
The first taste of Qiming is the first of the three types of tea in Wuyi Mountain. Do not swallow the tea soup immediately after entering the mouth, but inhale to make the tea soup roll and flow in the mouth, so that the tea soup fully contacts the taste buds at the base, tip and side of the tongue, so that the wonderful flavor of tea can be more accurately appreciated. When you first taste Qiming, you mainly need to taste the fire skill level of the tea to see if there is "old fire" or "raw green".
The twelfth course: Pour Liuxia again, and explore Orchid twice.
Pouring Liuxia again refers to pouring the second tea for the guests.
Fan Zhongyan of the Song Dynasty wrote a poem: The dry tea tastes light and refreshing, and the dry tea smells of thin orchid.
The fragrance of orchid is recognized by the world as the king of fragrance. The second exploration of orchid is to invite guests to smell the fragrance for the second time, and to compare it carefully to see if this quiet, elegant, sweet, distant and unpredictable tea fragrance is better than the simple fragrance of orchid.
Path 13: The second-grade cloud is plump and sweet at the bottom of the throat.
"Yunfu" is the laudatory name for tea given by Huang Tingjian, a calligrapher in the Song Dynasty. "Second-grade Yunfu" means inviting guests to taste the second tea. The second taste mainly tastes the taste of the tea soup, to see whether the tea soup is fresh and mellow when passed down the throat, or whether it is astringent and bland.
The fourteenth path: three pours of stone milk to stimulate the qi and intestines.
"Stone milk" is a treasure among the tribute teas from Wuyi Mountain in the Yuan Dynasty, and later generations often use it to replace Wuyi tea. Three cups of stone milk is the third cup of tea. It's the third time I smell the fragrance that makes me irritated. When sipping Wuyi rock tea, pay attention to the "three breaths" when smelling the aroma, that is, not only smell it with your nose, but also inhale the tea aroma with your mouth, and then exhale it through the nose three times in a row. In this way, you can feel the tea aroma with your whole body and distinguish the tea leaves more delicately. Fragrance characteristics. Tea people call this method of smelling fragrance "stirring the intestines". The third smell is also to identify the persistence of the tea aroma.
The fifteenth path: Han Ying Zui Hua, comprehending the rhyme of the rock.
Hanyingzuihua is the third tea to taste. Yuan Mei, a great talent in the Qing Dynasty, said when drinking Wuyi rock tea, "Tasting tea should contain Yingzhuhua and chew it slowly and considerately." The Ying and Hua in it both mean flowers.
Hanyingzuihua is like holding a small orchid in your mouth when tasting tea, chewing slowly and savoring it carefully. Only in this way can you appreciate the unique "fragrance, clearness, sweetness and vitality of Wuyishan rock tea". "Incredibly beautiful flavor.
The 16th way: the friendship between gentlemen, the water is clear and delicious.
The ancients said that "the friendship between gentlemen is as light as water", and the taste of lightness is just like drinking three courses of strong tea and then taking a sip of boiled water. When drinking this mouthful of boiled water, you must not swallow it hastily. You should taste it carefully like a mouthful of water, and then swallow it when you can't hold it anymore. After swallowing the boiled water, open your mouth and take a breath. At this time, you will definitely feel your mouth full of saliva, sweet aftertaste, and extremely comfortable. Most people will have the feeling that "no tea is better than tea at this time". This procedure reflects a philosophy of life: the ordinary is always true.
Course 17: Exploring famous teas and playing with dragons and water.
Good Wuyi rock tea has a lingering fragrance after seven brews, and the true taste of the tea is still retained after nine brews. Famous tea exploration is to invite guests to make tea by themselves. See how many times the tea in the pot can be steeped to maintain its color, aroma and taste.
Playing with the dragon in the water is to put the brewed tea leaves into a clear water cup and let the guests watch the brewed tea leaves. In the jargon, it is called "looking at the bottom of the leaves". Wuyi rock tea is a semi-fermented tea, with the bottom of the leaves being three parts red and seven parts green. The periphery of the leaves is dark red, and the inside of the leaves is green, which is called "green leaves with red edges". During the tea art performance, the leaves of oolong tea swaying in the clear water look like a dragon playing in the water, hence the name "dragon playing in the water".
Course 18: The host and guest stand up and drink their cups of tea.
Mr. Sun Yat-sen once advocated tea as the national drink. Mr. Lu Xun once said: "Having good tea and being able to drink good tea is a blessing." The joy of drinking tea is endless. "Since ancient times, people have regarded tea as a good medicine for fitness, an enjoyment of life, a way of self-cultivation, and a bond of friendship. At the end of the tea art performance, the guests and hosts are asked to stand up, drink the tea from the cup together, and end the tea party with mutual blessings. Chapter 3: Commentary on the tea art performance
Chinese tea culture is extensive and profound, with a long history of five thousand years of development, giving birth to different styles of tea art culture. Today we are performing Kung Fu tea art for you. Please be quiet. Come and enjoy the art of tea, and enjoy the warmth and joy of tea art with us.
1. Display of tea sets
1. The tea tray held up by Miss Pao, the owner of the tea boat. Part of it is called a tea boat, which is used to hold tea sets and collect water. On the tea boat is a set of simple and unique purple clay tea sets.
(1) Teapot: It is used to brew tea.
(2) Tea cup (fair cup): It is a public utensil used to transfer tea soup and even out the intensity of the tea soup. It is meant to inspire people to be fair and adaptable to the situation.
(3) Smell the fragrance. Cup: The cup is long and slender, and is used for smelling the aroma.
(4) Tea cup: used for tasting tea soup and observing the color.
2. Instant brewing: used to keep or increase temperature, because brewing different teas has different water temperature requirements.
3. Tea set combination:
(1) Tea rules. : Used to pick up dry tea and ornamental tea leaves.
(2) Tea spoon: Used to gently pick up dry tea.
(3) Tea needle: To clear the mouth of the pot.
(4) Tea drain: placed on the mouth of the pot to prevent tea leaves from leaking out.
(5) Tea chopsticks: used to wash cups.
All of this is a tea set set in the tea box.
Finally, there is a tea towel to dry the tea juice.
2. Appreciate good tea.
The tea lady takes out the dry tea from the tea box and puts it on the tea appreciation tray. The tea art group is invited to show the guests the dry tea. There are many kinds of tea in our country, including green tea and yellow tea. There are six types of tea: black tea, white tea, oolong tea and black tea. The tea selected for today's tea ceremony is a kind of oolong tea - Anxi Tieguanyin tea sticks are curly, heavy and even, with a shiny color and a sandy green color with white frost. It is also said that "it has a green belly and a dragonfly head, and it is as beautiful as Guanyin and as heavy as iron."
Before making tea, our tea art lady must wash her hands first to show respect and holiness. .
3. Steam the pot and warm the cup.
Since brewing oolong tea requires a high temperature of 100℃, scald the kettle with boiling water before making tea, increase the temperature of the kettle, pour the kettle water into the tea cup, and then pour it into the aroma cup and tea tasting in turn. inside the cup.
4. Oolong enters the palace.
To use tea, take dry tea from the tea box and gently pour about 1/2 of it into the teapot with a teaspoon.
5. The initial appearance of an oolong.
This is the first soak, also called warm soak. Soak the tea leaves in boiling water to stretch the tea leaves and increase the temperature of the pot. Then quickly pour the tea water into the tea cup, which is also called tea washing.
6. High mountains and flowing water.
Use the hanging pot high-pressure method to agitate the tea leaves, causing the tea leaves to roll up and down, making the tea soup evenly concentrated and pure in taste.
7. Twitch eyebrows and push bubbles.
Use the lid to push off the foam at the mouth of the pot, which is commonly known as the spring breeze blowing on your face.
8. Re-wash your beauty.
Use the tea soup just now to pour the pot again, which can not only wash away the tea residue and tea foam, but also increase the temperature of the pot.
9. Clean the tea set (this process takes about 3 minutes).
Now start cleaning the cups, use tea chopsticks to pick up and wash them. Elegance and mystery are the artistic conceptions pursued by Chinese tea art. Tea people pursue purity in personality, subtlety in temperament, and tranquility in tea art. Purity is the beauty, which is manifested in the fragrance of tea, the purity of water, and the cleanliness of utensils. , the elegance of the environment and the peace of mind.
10. Oolong enters the sea.
After a process of cleaning the tea sets, our tea is ready. Pour the tea soup into the tea cup. The last few drops are the essence and should also be dropped into the tea cup.
11. The auspicious dragon travels in the rain.
Pour the tea soup in the tea cup into the fragrant cup one by one. It is called Xianglong Xingyu, which means "sweet rain falling everywhere". Only about seven percent of the tea is poured. As the saying goes, "seven" Divide tea, divide love."
12. The carp turns over.
Put the tea cup on top of the aroma cup and call the couple together. Clamp the cup with your index finger and middle finger, press the cup with your thumb, and turn your wrist. This process is also called "turning the world upside down." According to ancient Chinese myths and legends, carp prays for everyone here to have a harmonious family and a prosperous career.
Thirteen, worship the fragrant tea.
Please ask the tea art lady to serve tea to all the guests. Our country is the "Motherland of Tea". We have been drinking tea for a long time, the tea area is vast, the tea art is exquisite, and the number of famous teas is the first in the world. It is the glory of our motherland. Tea tasting is also called an art. Different types of tea have different colors and aromas. Smell the aroma of Tieguanyin, and the natural and fragrant orchid, osmanthus, and fragrance overflow. After drinking it, you will be full of elegance, extraordinary, and relaxed.
First, slowly lift the scent cup, collect the aroma along the edge of the cup, and then move it to the nose to smell the fragrance of tea. It is also known as - I like to smell the fragrance. Use the three dragons and tripod technique to pick up the tea cup, first look at the golden color and bright color, and then drink the tea in three sips: first, the lips will be soft and fragrant, then the tongue will be moistened with a fresh and mellow fragrance, and then the throat will be moistened. Take three sips, and the sweetness will return to the throat. .
At the end of the concluding remarks, I would like to advise all guests to "smoking less, drinking less, drinking more tea, and drinking good tea."
This concludes our tea art performance, thank you all!