How to drink kung fu tea, how to drink kung fu tea

I've tried a way to drink it, which is basically kung fu tea, but the water temperature is only 70°C

The tea brewing time is slightly longer, which can better maintain the aroma of Tieguanyin.

I have a way to drink tea, but I don't know if it's suitable for you, and that is to put some vinegar together when making tea, it tastes great, you can try it.

Step 1:First, boil water, and then wash the tea set.

Step 2:Put the tea leaves in the teapot and add the boiling water.

Step 3:Pour the tea into the fair cup first, for the clarity of the tea, you can put a tea drain on the fair cup to filter the tea residue.

Step 4:Pour the tea into the cup one by one and enjoy.

Step 5:Finally, don't forget to clean up the tea set and tea table.

How to drink gongfu tea

Kung Fu tea is not the name of a tea leaf or type of tea, but a technique of making tea. Therefore, it is very particular about how to drink kung fu 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.

So how to drink gongfu tea.

The word "gongfu" 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." ”

First: the fixture fixture includes: **, digging out the fire, fan stove, cleaning device, waiting for water, pouring cups and other six actions.

Two: Nacha Open the tea leaves, pour it on a piece of white paper, separate the thickness, put the coarsest one at the bottom of the jar and the dripper mouth, then put the fine powder in the middle layer, and then put the coarse leaves on it, and the work of Nacha is completed.

Third: Waiting for soup Su Dongpo sencha poem: "The crab eye has passed the fish eye", which means that it is best to use this boiling water to make tea.

Fourth: Brew tea When the water boils twice, you can raise Cho to brew tea.

Fifth: scraping foam flush must be full, whether the teapot is "three mountains Qi", how is the water level, then to see the effect, a good teapot after the water is full of tea foam floats, never overflow (too much flushing, overflow the pot surface is another matter), lift the pot lid, gently scrape off the tea foam from the mouth of the pot, and then cover.

Sixth: Pour the pot Cover the lid of the pot and pour boiling water on the pot. It is called a shower.

Seventh: hot cup Chaozhou local language says that it is "burning a hot cup", which is the key point of kung fu in making kung fu tea.

Eighth: sprinkling tea After several degrees of work, the last hand is to sprinkle tea. There are also four words for sprinkling tea: low, fast, even, and exhausted.

The six steps of gongfu tea are: cleaning utensils, placing tea, washing tea, pouring water, soaking, and soup.

Cleaner: Pour boiling water into a bowl or teapot to clean the tea set and increase the temperature of the tea set, so as to fully stimulate the color, aroma and taste essence of the tea when the tea is officially brewed.

Tea: When using a cover cup, you can directly use tea to set tea, and when you use a teapot, you can use a tea drain to help set tea, and the amount of tea is based on the type of tea brewed and personal taste.

Tea washing: Pour boiling water into the teapot to brew the tea leaves thoroughly, and then pour the water directly within three seconds to wash away the unclean things on the surface of the tea leaves.

Water injection: Different tea leaves require different water temperatures, and when the water temperature is too high, you can use a sea of tea or a fair cup to cool down in advance. When pouring water into the bowl, it is necessary to pour high and low to make the tea roll and stretch.

When pouring water into the teapot, take care to cushion it. When pouring boiling water, the high temperature will cause the tea soup to foam, so it needs to be gently wiped off with a lid.

Soaking: When soaking with a gaiwan, you can use the bowl lid to turn the tea leaves back and forth to make the tea leaves spread out more. When using a teapot to brew, you can use hot water to pour the pot again, so that the tea flavor can be stimulated by the combined action of internal and external heat.

Out of the soup: The tea soup can be poured into the sea of tea first, and then into the teacup. You can also arrange the teacups neatly, and pour the tea soup directly into the cup in a circular pattern, which is called Guan Gong patrolling the city.

When the soup is served, it is necessary to fill each teacup evenly, and even when each drop is poured later, it must be evenly dripped, so as to achieve the effect that the color of each cup of tea and the concentration of tea flavor are almost exactly equal, which is called Hanxin Dian Bing. When pouring out the tea, the teapot should be naturally lowered, the wrists should be raised and the elbows should be lowered, and the movements should be natural and comfortable. If the tea is not smooth, it can be supplemented with tea.

1. Good tea, good water, good tea set

As the saying goes: "Water is the mother of tea, and the vessel is the father of tea", with good tea, you need good water and good tea utensils to express its charm to the fullest. The water is best pure water or mineral water, and the tea set is "Yitao Jing porcelain" Yixing pottery (such as purple clay pots), Jingdezhen porcelain (Gaiwan) is better.

Second, the pot type and the amount of tea

The type of tea is selected according to the number of tea drinkers, and the tea is determined according to the capacity of the teapot'Dosage (normal 7 g 10 g). If the tea is tightly knotted hemispherical oolong, the tea needs to account for 1 3-1 4 of the volume of the teapot; If the tea leaves are loose, they need to take up half of the pot.

3. Water temperature requirements

Since oolong tea contains certain special aromatic substances that need to be fully brought out under high temperature conditions, it must be brewed with boiling water. Tip: When using boiling water to brew small leaf or young leaf oolong tea, the water time of the tea soup must be mastered between 20 and 40 seconds.

Fourth, the soup opening time

The brewing time of oolong tea in southern Fujian and Taiwan is generally about 45 seconds for the first brew, about 60 seconds for the second brew, and then a little more than 10 seconds after each brewing time. The opening time of oolong tea in northern Fujian and Chaozhou is much faster, and the first brew can be done in 15 seconds. Tips:

The brewing time of tea leaves varies according to personal taste, and it is mainly up to the tea maker to master it.

Fifth, the number of brews

Oolong tea has the saying that "seven brews have an aftertaste", and each pot can be brewed more than seven times with the proper method.

Analysis of brewing steps:

Oolong into the palace": Put the oolong tea into the teapot.

Wash the tea": pour the boiling water into the pot and pour it out quickly.

Brewing": The boiling water is put into the pot again, and the spout "nods" three times during the pouring process, that is, the so-called "phoenix three nods", to show tribute to the guests.

Spring breeze greeting the face": the water should be higher than the mouth of the pot, and the tea powder should be brushed off with the lid of the pot.

Seal the silver kettle": Cover the pot with the lid and pour boiling water all over the body.

"Divide the cup": use the tea clip to group the smelling cup and the tea cup and put it on the saucer.

"Jade liquid back to the pot": pour the tea soup in the pot into a fair cup, so that everyone can taste the same color, fragrance and taste of tea.

"Divide the pot": pour the tea soup into the fragrant cup respectively, and pour the tea seven points full.

"Serve tea": serve guests with tea.

Smell the fragrance": The guest pours the tea soup into the teacup and smells the fragrance in the cup.

Tea tasting": The guests take the tea cup with three fingers, and sip it slowly in three sips.

The brewing method of gongfu tea mainly includes the steps of governing the utensils, accepting tea, waiting for soup, brewing tea, scraping foam, pouring cans, scalding cups, sprinkling tea and drinking tea.

1. Fixtures. Including: **, digging out the fire, fan stove, cleaning utensils, waiting for water, pouring cups and other six actions. It's like in tai chi"Tai Chi rises", is a preparatory stage.

2. Tea. Open the tea leaves, pour it on a piece of white paper, separate the thickness, put the coarsest one at the bottom of the jar and the dripping mouth, then put the fine powder in the middle layer, and then put the coarse leaves on top, and the work of accepting the tea is completed.

3. Wait for the soup. Tea Says "Cloud:"The soup is the master of the tea, and he sees that it is boiling like a fish, and there is a slight sound, which is a boil. Cho edge gushing like a bead, is for the second boiling. Teng wave drum waves, is for three boiling.

4. Brew tea. When the water is boiling, you can make tea. The stove and teapot are about seven steps away.

After lifting Cho, take seven steps, uncover the lid of the teapot, and rush the boiling soup around the mouth of the pot and the edge of the pot into it, and do not rush straight to the center of the pot (if you use a lid to punch only one corner, and then rush to each corner, you can also avoid rushing straight to the heart of the pot). Ticho should be high, so-called"High and low wine"Yes also. The high flush makes the boiling water strongly impact the tea leaves, so that the fragrance of the tea volatilizes faster, because the tea essence volatilizes rapidly, the tannins do not have time to dissolve, so the tea leaves will not have astringency.

As for taking seven steps before flushing, the purpose is to make the boiling water a little cooler, so as not to destroy vitamin C. 、

5. Scraping. The flush must be full, whether the teapot is"Three mountains Qi"After the teapot is full, the tea foam floats up, and it will never overflow (the flushing is too strong, and the overflow of the pot surface is another matter), lift the lid of the pot, gently scrape off the tea foam from the mouth of the pot, and then cover it.

6. Pouring cans. Cover the pot and pour boiling water over the pot. It is called a shower. The pouring tank has a function: first, it makes the hot gas attack inside and outside, forcing the tea flavor to volatilize quickly and chase the heating gas; The second is to stop for a while, and the water in the can body is completely dry, that is, the tea is ripe; The third is to flush away the tea foam outside the pot.

7. Ironing the cup. Use boiling water to pour the cup, pay attention when pouring the cup, and the boiling water should go straight to the heart of the cup. After the hot cup is finished, add cold water to the action of sand cho form, the veteran can wash two cups with both hands at the same time, the action is fast, the tone is sonorous, and the posture is wonderful.

8. Sprinkle tea. After several degrees of work, the last hand is to sprinkle tea. There are also four words for sprinkling tea: low, fast, even, and exhausted.

9. Drink tea. After sprinkling the tea, drink it with heat, the edge of the cup is connected to the lips, the cup face is greeting, the fragrance is all there, and it is all sipped.

Introduction to Kung Fu Tea.

Gongfu tea is prevalent in most parts of Fujian, as well as in the Chaoshan region of Guangdong and the city of Shanwei. Drinking Gongfu tea is generally suitable for 3 people, and the more exquisite is to choose a small clay pot and white porcelain glazed teacup made in Yixing, which is only the size of a silver dollar, like a small wine glass. Fill a small clay pot (pot) with oolong tea and water and boil it on a small charcoal stove or small alcohol stove.

After the tea is boiled, pick up the teapot and make a circular motion on the top of the three porcelain cups in the shape of the finished glyph (commonly known as "Guan Gong Patrol City" in the local area) and fill each small cup in turn, at this time you can hold the fragrant small teacup and slowly hang it. When drinking tea, you can't pour a full cup and then pour a cup, but pour it back and forth in turn according to the number of cups. Therefore, in addition to the effort required to brew gongfu tea, it also takes a lot of effort to drink tea.