How can I make tea in a gaiwan without burning my hands?

Gaiwan is indeed a tea making set for beginners.

There is a certain degree of difficulty, this is not a problem in its design, mainly this traditional tea set, designed by the ancients not to be used as a tea set, originally used as a personal tea drinker, and now Beijing and Sichuan Gaiwan tea.

The original drinking method has been retained.

The bowl is also called the Sancai Cup, which is composed of three parts: the upper lid, the middle cup, and the bottom bracket correspond to the three artistic conceptions of heaven, earth and man respectively. At first, I held the bottom support in my left hand to prevent burning, and held the lid in my right hand to block the tea leaves to prevent the tea residue from reaching my mouth. So the whole process is not hot.

Later, it slowly started from the Fujian region, through oolong tea.

The rapid spread of the gaiwan as a public tea-making utensil began to spread all over the country. Because the tea brewed in the gaiwan is really delicious, the problem of hot hands has become a problem for beginner tea lovers. In fact, there are ways to avoid it.

Clause. 1. Don't pour too much water when pouring boiling water into the bowl, the water flow is a little slower and thinner when making tea, and the water line will stop when it rises to 7-8 minutes at the mouth of the cup. If it is full, it must deeply understand the meaning of a dead pig that is not afraid of boiling water.

Clause. Second, when holding the bowl, the thumb and middle finger are just on the edge of the cup, and it is neither hot nor inconvenient when it is gently lifted. If you pick it up, your hands will be even hotter when you make the soup, and if you accidentally burn it so much that you can throw a full bowl away.

Clause. 3. When the soup is made, the lid of the bowl is slightly tilted, revealing a little space, so that the tea can be poured out, the index finger is placed on the lid of the bowl, and the fingertips are slightly pressed forward. Plus the ring finger.

With the little finger slightly on the edge of the cup, the whole bowl can be tilted over to put the tea soup inside.

Poured out. <>

Finally, a friendly reminder: when brewing a lot of tea, the temperature of the gaiwan is constantly rising, about after brewing more than 5 bubbles, the gaiwan is really hot in the whole cup, so pay more attention to the water is not too full.

Three-finger bowl grip.

Use your thumb and middle finger respectively to place on the edge of the bowl and hold the bowl up, remembering that it is the edge of the bowl, not the body of the bowl. Place your index finger on the button, not inside it.

Tea lovers usually use a gaiwan to make tea, is it often hot, so how to avoid the gaiwan tea making skills from being hot? Check it out!

First of all, what should I pay attention to when choosing a bowl?

How to choose the shape

As long as the water is not filled with the lid, the heat of the boiling water basically stays in the marked red line, and the heat at the edge of the bowl is only warm, and it will not feel hot when you hold it. The following picture has a small anti-mouth amplitude and is not as large as the above picture, and it is easy for the fingers to touch the bowl when pinching, and the heat is relatively large. In the same way, the teacup is also sleepy, and the reverse cup is better than the non-reverse cup, and it is not easy to burn your hands.

The correct way to pinch the bowl

Pinch the edge of the bowl with your thumb and middle finger and try to stay away from the bowl!

Then press the lid with your index finger, not too hard, just hold it down a little and feel that you are in control of the whole bowl.

If you have a big hand or a long finger, you can use your little finger to support the bottom of the bowl, which will be firmer when you hold it, and it should be noted that the ring finger should not touch the bowl body, it will be hot!

Brew tea and make soup

Whether it's washing tea or making tea and pouring water, if it's too full, it's too full to fill the lid, of course, you can't pick it up directly at this time. You can press and hold the lid, gently push the whole gaiwan outward and take it back, and the tea that is full of the gaiwan will naturally be left, and then pour out the tea soup at an angle (but the soup speed is faster), and it is not so hot.

At the end of the soup, the bowl should be held vertically so that the hot tea soup will not touch the fingers on both sides. On the contrary, if the bowl is not held properly, the hot tea soup will be easy to touch your hands!

In fact, it is not difficult to make gaiwan tea, but at the beginning of learning to make tea, the technique will be a little clumsy, as long as the general skills are proficient, the number of times to make tea for a long time will naturally be handy, even in a complex environment, you can use gaiwan to make tea can also naturally make a good cup of tea.

Gaiwan is a kind of porcelain bowl, which is an ancient utensil in our country. It is also referred to as Sancai Bowl. It is composed of a cover, a bowl and a support, "the cover is the sky, the support is the earth, the bowl is the people, and the meaning of the three talents of heaven, earth and man is taken".

The porcelain surface is smooth, and various patterns can be painted, making the gaiwan beautiful and generous. As a tea set, it is very convenient to use the gaiwan to make tea, and you can directly see the color of the tea soup and the bottom of the leaves. Many people like to make tea in gaiwan.

Making tea with a gaiwan is also a kind of gongfu tea, which has to go through the steps of cleaning the tea set, washing the tea, throwing the tea, flushing, scraping the cup, and making the soup, and this kind of gongfu tea can become a performance and has ornamentality. Gaiwan is a well-known utensil in our country. It can brew almost all kinds of tea, and there will be no situation where only one type of tea can be brewed in one bowl.

The nature of green tea and oolong tea is quite different, and the tea utensils used to make tea should also be tolerated. Green tea leaves are delicate and suitable for brewing in a glass; The oolong tea leaves are larger, and they can only be volatilized by brewing them in a purple clay pot. Aroma and taste.

But these two kinds of tea meet gaiwan, resulting in a wonderful consistency, green tea can be brewed in gaiwan, oolong tea can also be used, black, yellow, white tea can also be.

It is not advisable to brew green tea for too long, the water is too hot, because it will destroy the young leaves of green tea, the tea leaves are scalded, the aroma is dispersed, and the taste is old and bitter. The gaiwan is made of porcelain, which has average heat retention and can also dissipate heat, so as long as the water temperature is not high and the soup is fast, you can also taste the delicious tea soup. Oolong tea is more resistant to brewing, put tea in the bowl, and then rush into the boiling water, plus the lid, the heat is retained in the bowl, the fragrance of oolong tea is slowly emitted in it, piled up, as soon as the lid is opened, only the orchid fragrance is tangy, and the porcelain cover is also stained with the aroma of Tieguanyin.

【Bowl Tea Ceremony】

1. Before making tea, say the type of tea you have prepared and ask the guest what tea they want to drink. This is followed by a brief introduction to the name, origin, and quality of the tea to be brewed.

2. Do not splash tea in front of the guests, because this action is very impolite, representing the meaning of sending off guests and driving each other away.

3. The little finger does not refer to people, the little finger should be natural and relaxed, and cannot point to others. Always remember that pointing a finger at someone is rude!

In addition to some necessary gaiwan etiquette, there is also a problem with making tea with gaiwan, which is hot hands! How to solve it?

1. A non-hot bowl is the foundation, choose the top position of the bowl along the edge of the bowl and the highest position of water injection, and there is a large distance from the edge of the bowl. Even if the bowl is filled with water, it will not be too hot when pinched on the edges.

2. Inject water, not too much water to the bowl wall.

Seven and eight points are appropriate. If the flush is too full, the heating area of the bowl edge is large, and it will be very easy to burn your hands when pouring tea.

3. Pay attention to the three points and one line, when picking up the bowl, you should make the thumb, index finger and middle finger as far as possible in a straight line, and hold the bowl steadily, and hold the mouth edge on both sides of the bowl with your thumb and middle finger when pouring tea, and press the index finger on the cover button to press the tea cover, not biased or crooked. When holding the bowl, the gesture controls the bowl, and slowly pour the tea into the cup vertically down along the fair cup.

Gaiwan is not only a tea set, but also a collector's item.

Drinking tea with a covered bowl, the movements and bearings of men and women are slightly different.

Ladies pay attention to the gentleness and quiet beauty of tea, the left hand holds the lid on the chest, the right hand slowly opens the lid and smells the fragrance, then watches the soup, and the right hand gently plucks the tea powder with the lid to taste the fragrant tea; Men drink tea pay attention to the magnanimity, chic and free, the left hand holds the cup holder, the right hand uncovers the lid to smell the fragrance, watch the soup, use the lid to remove the end of the tea, and taste the tea in the cup.

Woman with a covered bowl.

This old habit of making tea is to first put tea leaves in a porcelain cup, then brew with boiling water, gently stir the tea leaves with a lid, and then half a lid, and wait until the temperature is suitable, then you can drink. The advantage of this method of drinking tea is that it is intuitive and full of aromas, which can enhance interaction and communication, and maintain a gentle atmosphere.

Hand pose, how to pick up a gaiwan is critical. The position of the main female finger and middle finger should be placed well, and the edge of the bowl should be picked up with a suitable degree of application, otherwise it will be hot.

The position of the ten fingers is equally important, and it is best to use the first joint of the ten fingers to press the lid of the bowl. Try it and you'll know.

Flushing, depending on what kind of tea you brew, there are high flushes, there are flowing edges, etc., you can check the information against what you brewed.

When making soup, pay attention to the size of the bowl mouth, be careful of the heat behind it, the soup mouth should not be too small, too small will make the heat hot.

Be careful not to burn your hands, and it is best to let someone with thick calluses soak it.

1.Step Category: Overall Introduction Required Tools Raw Materials Methods Steps Precautions.

2.General Knowledge: Direct questions give specific reasons in detail Reason introduction.

Pour the boiling water and cover the bowl after two seconds.

Equipment: prepare a bowl (according to the number of tea tastings), tea cans, hand brews, tea lotus, teaspoons, tea towels, and water squares.

1 Equipment. Tea appreciation: Use a teaspoon to pour an appropriate amount of dry tea into the tea lotus, and the tea drinkers can appreciate the shape, color and aroma of the tea leaves.

Sanitary ware: Lift the lid of the bowl. The thumb and middle finger of the right hand pinch both sides of the lid button, the index finger against the button surface, lift the cover, rest obliquely on the right side of the bowl holder, inject boiling water into the bowl in turn, three into the full, the right hand will cover the bowl cover slightly obliquely on the tea bowl, hold the bowl body in both hands, press the cover button with the thumbs of both hands, gently rotate the tea bowl three times, pour out the water in the cover bowl, put it back on the bowl holder, lift the bowl lid again with the right hand, and rest on the right side of the bowl holder.

At the same time, the sanitary ware achieves the purpose of warming the tea set, so that the temperature change of the tea soup is reduced when brewing.

2 Tea appreciation. 3 Sanitary ware, rotate the hot lid bowl and pour out the wastewater.

Placing tea: Holding the tea lotus in your left hand and the teaspoon in your right hand, the dry tea is put into the tea bowl in turn to be brewed.

4 Set for tea. Flushing: Flush into the bowl with boiling water at a high temperature of about 80, the water column should not fall directly on the tea leaves, it should fall on the inner wall of the bowl, the flushing amount should be full of seven or eight percent, after flushing into the water, quickly cover the bowl lid slightly obliquely on the tea bowl, so that there is a gap between the cover edge and the bowl edge, and avoid the tea leaves in the bowl to be simmered and soaked.

5 Flush. Serving tea: Serve tea politely to guests.

6 Serve tea. Tasting: Put the lid of the tea bowl slightly obliquely, smell the fragrance of tea through the gap, lift the lid of the bowl, sniff the fragrance of tea on the lid of the bowl, watch the color of the tea soup, and then use the lid of the bowl to brush off the tea leaves and taste the tea slowly.

Smell the soup and smell the lid.

Enjoy the soup and taste the tea slowly.

Traditionally, Anxi Tieguanyin and jasmine tea are most often brewed with a gaiwan. If the bowl is used as a tea set, it is suitable for brewing all kinds of tea, as long as you grasp the details, such as brewing delicate green tea, you should cover the bowl obliquely to avoid simmering ripe tea leaves, flushing water, etc.; If you make a tea drinking set, you need to pay attention to adjusting the amount of tea.