What kind of tea belongs to gongfu tea, and what are the gongfu teas? Can you name those teas?

Kung Fu tea is a traditional tea tasting fashion of the Han people, ** in Zhangzhou, Quanzhou in Fujian and Chaozhou in Guangdong.

Flower tea is made of tea leaves and flowers, rich in floral fragrance, mostly named after the flower species of the kiln, such as jasmine tea, peony hydrangea, osmanthus oolong tea, rose black tea, etc.

Raw materials: tea, flowers (jasmine, roses, osmanthus, orchids, etc.).

Appearance: It varies according to the type of tea, and some will have a few petals.

Process: Tea blank flower sieve flower re-sifting flower (repeat several times) Drying aroma: set tea flavor and floral fragrance in one.

Soup color: depending on the type of tea, the soup color is different.

Taste: It not only maintains a rich and refreshing tea taste, but also has the sweet fragrance of flowers.

Jasmine tea.

Kung Fu tea is not the name of a tea leaf or type of tea, but a technique of making tea. The reason why it is called kung fu tea is because this way of making tea is extremely exquisite, and it requires a certain amount of kung fu to operate, and kung fu is the knowledge of brewing and drinking. Gongfu tea requires a certain amount of work to operate, and this work is the knowledge of brewing and the kung fu of tasting.

The word "work" should be sought among the three of water, fire, and punching. Water and fire pay attention to a living word, and living water and fire are the key to making tea. The Book of Tea says:

The mountains and rivers are the top, the river is the middle, and the well water is below. At that time, there was no tap water, and Lu Yu naturally did not discuss it, tap water is not suitable for boiling tea, which is already a common sense. However, like Hong Kong, when water is made, everyone is panicked, "self-supply" is not yet available, so what can be used if you don't use tap water?

The Book of Tea also says: "The spring at the top of the mountain is light and clear, the spring at the bottom of the mountain is turbid, the spring in the stone is clear and sweet, the spring in the sand is clear, the spring in the soil is thick, the flow is good, the negative yin wins, the mountain cuts the spring is widowed, the mountain is beautiful and the spring is godless, and the stream is tasteless." "It's very little.

As for the difference between water and Tianquan, Tianshui, autumn rain, plum rain, dew, and knocking on ice, these are all within the scope of exquisiteness, but these exquisiteness is actually difficult to do, like Miaoyu in "Dream of Red Mansions" with a grimace and hiding the snow water on the plum calyx to make tea, that is only she can have this leisurely and leisurely, how can my generation be like this. The key to making tea, "water is always sought first, and fire is not second". Su Dongpo Shiyun:

Living water must still be cooked alive." Living fire is charcoal and flame, and its potential is fierce. Chaozhou people use to boil tea called "stranded charcoal", "stranded" is a very strong tree, after burning into charcoal, there is no smoke smell, knocking sound, broken black, is the best fuel.

There is also a black olive kernel made of charcoal, the flame is light blue, and the flame is evenly fired, which is even more special. Gongfu tea originated in the Song Dynasty and was most popular in Chaozhou Prefecture in Guangdong (now Chaoshan area) and Zhangzhou and Quanzhou in Fujian, which is the inheritance and in-depth development of tea tasting art since the Tang and Song dynasties. Su Zhe has a poem that says:

The tea in Fujian is high in the world, and the tea does not know how to work. Tasting gongfu tea is one of the well-known customs in the Chaoshan area, in Chaoshan, every household has a gongfu tea set, and it must be drunk several times a day. Even the Chaoshan people who live abroad 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. Gongfu tea is known for its high concentration, and it seems to be bitter when you first drink it, but after getting used to it, you don't think other teas are delicious enough. Oolong tea leaves are used to drink gongfu tea, such as Tieguanyin, Narcissus and Phoenix tea.

Oolong tea is between red and green tea, it is a semi-fermented tea, and only this type of tea can brew out the color and aroma required by gongfu tea.

Kung Fu tea originated in the Song Dynasty, and was most popular in Chaozhou Prefecture in Guangdong (now Chaoshan area) and Zhangzhou and Quanzhou in Fujian, which is the inheritance and in-depth development of the art of tea tasting since the Tang and Song dynasties. Su Zhe has a poem that says: "The tea in Fujian is high in the world, and I don't know how to work for tea." ”

Tasting Kung Fu tea is one of the most famous customs in the Chaoshan area, in Chaoshan, every household has a Kung Fu tea set, and it must be drunk several times a day. Even the Chaoshan people who live in other places or immigrate 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.

The word "gongfu" in Chaoshan dialect is the meaning of the method of doing things, which refers to the exquisiteness of the method of cooking tea and tasting tea, and Chaoshan gongfu tea has a set of tea utensils, tea leaves, water, brewing methods, and taste of the tea scriptures. "Gongfu" is also "kung fu", and there are generally four solutions: engineering and labor; Attainment; attainment, the degree of achievement; Free time.

"Gongfu" is combined with the method of cooking tea, and is called "Gongfu tea" or "gongfu tea". Therefore, the so-called gongfu tea is not the name of a type of tea or tea. Rather, it is a technique of making tea.

The Chinese tea ceremony was formed in the Tang Dynasty, and the "Book of Tea" is the culmination of its total, referred to as the "Book of Tea". (The Book of Tea is the foundation of Chaoshan Gongfu Tea Cooking Method, and it is also the "Yuan Canon" of Chinese Gongfu Tea) The "Tea Jing Method" contains the tea art in detail, including six main procedures of tea burning, grinding, fire, water selection, tea boiling, and tea drinking, which constitute the core content of "Tea Art". The Song and Yuan dynasties were the development period of Chinese gongfu tea, and the Ming Dynasty was the heyday of Chinese gongfu tea, which promoted the tea art to the stage of perfection.

The earliest written record of Chaoshan Gongfu Tea Art is Yu Jiao's "Dream Factory Miscellaneous, Chaojia Fengyue, Gongfu Tea" in the Qing Dynasty. As for the Ming Dynasty Weng Huidong's "Chaozhou Tea Classic, Gongfu Tea", it is known for its exhaustiveness. In the subsequent introductory text, there is no one who goes beyond its limitations.

Chaoshan Kung Fu Tea is a complete form of tea ceremony that integrates spirit, etiquette, brewing skills, tea inspection art, and quality evaluation.

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