2 The second way: "Boil the mountain spring with fire" is very particular about the water used for making tea. Su Dongpo, a great writer in Song Dynasty, was a tea man who was proficient in tea ceremony. He summed up his experience in making tea and said that "running water must be boiled with live fire", that is, boiling the mountain spring water in the pot with strong fire. Today, we choose pure water.
3 The third way: "Ye Jia rewards customers" Ye Jia is the reputation of Su Dongpo, a poet in the Song Dynasty. Ye Jia rewards customers by inviting everyone to taste tea, by looking at the shape, color and aroma of tea. This is Tieguanyin, green in color and kneading in shape, with symmetry, tightness and completeness as the top grade.
The fourth way: Chen Meng was a famous pot maker in Ming Dynasty. Later generations called Chen Meng all kinds of precious teapots, because teapots have the characteristics of heat preservation, flavor preservation and fragrance gathering. We can keep the teapot warm with boiling water before making tea. You can also take this opportunity to welcome guests and wash away the dust along the way.
The fifth way: "If you take a bath" tea is the purest and cleanest, and it is a spiritual thing in cold areas. Wash with boiling water, it is already a clean cup, a delicious cup. It is also a respect for all guests to make the bottom of the cup clean and spotless. ?
The sixth way: "Oolong enters the palace" tea is like an oolong, and the pot is like a palace. It usually takes half a pot to make tea, mainly depending on everyone's taste. Su Shi, a poet, compared the entrance of an oolong into the palace to the entrance of a beautiful woman. He said, "Don't laugh at a poem, but don't make a good cup of tea like a beautiful woman." In the poem, he compared the excellent oolong tea to a beautiful woman who fell in love at first sight, gently moved the footsteps of the lotus, and made the house fragrant, describing oolong tea. ?
7 Seventh Road: "High mountains and flowing water" tea art pays attention to high running water and low pouring tea.
8 Eighth Road: "Spring Breeze Blows Face" Gently pushes the tea foam away from the spout with the lid. Oolong tea pays attention to "one bubble and two teas, three bubbles and four bubbles are fine". The first tea soup of kung fu tea is generally only used for washing tea, commonly known as warm soaking, and can also be used for raising pots. ?
The ninth way: wash the fairy noodles again: it is the second time to rinse the pot, pour the pot body and keep warm. Let the tea leaves fully release the fragrance in the pot. ?
The tenth road: "Travel around the mountains and play with water" Kung Fu tea is very particular about the soaking time. Too long is too bitter, too short is tasteless, so pour out the tea soup at the best time.
Eleventh: "Xiang Long Xingyu" takes its auspicious meaning of "rain falling". "Phoenix nods" symbolizes paying tribute to all the guests.
Twelfth way: "Perfect combination of pearl and water" We buckle the teacup on the fragrant cup and keep the fragrance in the fragrant cup, which is called "Perfect combination of pearl and water". I wish all the guests a happy family.
Thirteenth Road: "Carp Turn Over" According to ancient Chinese myths and legends, carp can turn over and leap over the dragon gate, turning the dragon into the sky. We take this opportunity to overcome all obstacles and wish all the guests present a successful career.
The fourteenth way: "offer fragrant teas", sit and drink water and watch the dust. There is no reason to hold a bowl, to tea lovers.
Fifteenth: "I like smelling incense", please gently pull out the smelling cup at 45 degrees, spend a full moon, put the high-mouthed smelling cup in front of your nose and gently rotate it, and you will enjoy smelling incense. A cup with a high mouth is like a valley full of flowers. As the temperature gradually decreases, you can smell different scents.
Sixteenth: "Three dragons protect the tripod", that is, the thumb and forefinger gently hold the edge of the cup and the middle finger tightly hold the bottom of the cup, so that the toast is both steady and elegant.
Track 17: "Appreciate the color of soup" Now please appreciate the golden yellow and bright color of Tieguanyin soup.
Article 18: "Fine and delicious tea" is Yulu's first taste. Don't swallow the tea soup immediately after the entrance, but inhale to make the tea soup fully contact with the taste buds on the tip of the tongue. You can have a drink; The second bite? Yes, man, the taste of the main tea soup in this mouth is fresh and cool, sweet and mellow or raw and plain; The third bite? Three products of stone milk can be drunk at one time. I hope that in the fast-paced modern life, you can fully enjoy the feeling of quietness and elegance, and let the busy body and mind have a quiet return.