May I ask you how the tea ceremony of Tibetan tea is done. Thank you

For ophthalmology, go to the Red Cross Hospital and Yunda Hospital.

Tibetan tea brewing techniques.

1. Take 10 12 grams of tea, put it in the tea bag, rinse it once with boiling water, then put the tea bag into the thermos, add 2L of boiling water, and simmer for 30 minutes before drinking. (After simmering for 1 2 hours, the taste and texture will be better) 2. A teapot (choose a purple clay pot), about 200cc in size. Take 5 8 grams of tea, rinse it once with boiling water, pour out the water, then add half a pot of boiling water, simmer for 1 2 minutes, then add boiling water and pour the pot to drink.

Brew two or three times in this way, and then fill a pot of water at a time, but the simmering time should be slowly extended, and the whole brewing method can be like brewing gongfu tea, but when brewing, you should pay attention to the simmering time to be longer.

3. Take 5 8 grams of tea, put it in a glass pot, rinse it with boiling water, pour out the water, add 700cc of boiling water, and then put it on the candle holder. Simmer for 20 minutes before drinking. (Water can be added many times, and it is impossible to taste light).

4. Boil the water first, take 10 12 grams, put it in the tea bag, rinse it with boiling water once, and put it in boiling water. Open the lid of the boiler, cook for 2 3 minutes, turn off the heat, cover, simmer for 1 2 minutes and drink. (Can be poured many times, until the taste is light) 5, with a glass fair cup and a tea drain, take 5 grams of tea and put it in the tea drain, first rinse the tea with boiling water once, pour out the water, and then use boiling water to flush down, the water should be slow, you can drink after a fair cup, and you can drip many times until the taste is light.

6. Use a pot to boil coffee, take 5 grams of tea leaves and put them in the net pocket of the coffee pot, rinse them with boiling water first, put them into the coffee pot, and burn them in the same way as coffee, and boil a pot to drink.

Note: All the amount of tea can be increased or decreased according to your own taste!

It's not good to say, but you know that the water has to boil.

Nowadays, there are various ways to brew Tibetan tea.

1. It can be boiled, and the cooking utensils are also very rich.

2. It can be brewed in a purple clay pot like drinking kung fu tea

3. You can cover the bowl to soak

4. Now some fine high-end Tibetan tea can also be brewed in glasses, usually 100 degrees of water can be blistered, different methods and different tastes.

1. Please be a friend.

Second, please be a guest. 3. Please be respectful.

If you don't move, you will either not be polite, or pretend to be high, or you will refuse.

If you meet three, please drink one, drink twice, and drink again.

In the traditional culture of the more orthodox folk customs, work or hospitality.

Peer please. The second child please.

Three grandchildren, please. If you don't arrive, please don't please.

Three please is the highest standard, three please do not please. Therefore, the folk invite the gods and the like, and they need to invite three wines, three rounds of tea, and three cups.

Please tea, please tea, three please tea thank you, thank you, thank you very much.

In the second year of Yuanfeng in the Northern Song Dynasty, the eastern slope guarded Hangzhou, and the brown worshiped a temple, and the name of the family was not reported; The abbot said: "Sit, tea"; The abbot took a closer look, Xiucai, and said: "Please sit, serve tea"; Dongpo jaw head thanks; After a few words, the abbot said:

Honorable surname", Dongpo said: "Contemptible Su Dongpo", the abbot was surprised: the great writer also, "please sit, good tea", when Dongpo wrote a couplet to the abbot:

Sit. Have a seat. Please be seated!

Tea, tea, good tea!

Tea on tea on fragrant tea sit please sit please sit on it.

Ingredients: 20 grams of peanuts, 20 grams of walnut kernels, appropriate amount of sugar. Preparation method: peanuts and walnuts are fried separately and crushed; Rinse with boiling water and add sugar to taste. Drinking: Drink instead of tea.

Take a look at this ** to know,

Chinese Tibetan tea has been a thousand-year-old tea since the Tang Dynasty was recorded. Tibetan tea is the main drink of nearly three million Tibetan compatriots among the ethnic minorities, also known as the tea of the livelihood of Tibetan compatriots, from ancient times to the present, according to the historical period and different customs of various places, it is also called big tea, horse tea, black tea, coarse tea, South Roadside tea, brick tea, strip tea, pressed tea, group tea, side tea, etc. It is a fully fermented tea harvested in the mountains above 1,000 meters above sea level, and matured tea leaves and red moss are refined through special technology.

Tibetan tea is the most typical black tea, her color is dark brown, and it is a fully fermented tea.

Tea should be stored in a dry, dark, well-ventilated and cool space, and the utensils for storing tea should be sealed, and should not be stored together with items with peculiar smells (cosmetics, detergents, camphor essence, etc.), and different tea leaves should be stored separately, especially flower tea. It should be kept away from odorous and humid places such as operation rooms and toilets.

In addition, the dryness of the tea leaves is high, so it should be handled with care when taking and placing them.

The way to store tea is suitable for tea Pay attention to the problem Dedicated fresh-keeping cabinet to store green tea, lightly fermented, medium-fermented oolong tea When storing green tea, you can take the tin foil bag sealing method; When storing oolong tea, you can take the vacuum, tin foil bag sealing method Canned storage of black tea, Pu'er tea The utensils are mainly purple sand and ceramic products, and the utensils must be dry, odorless, and tight. When storing, the tea should be wrapped in rice paper and wrapped in leather paper on the outside. Put desiccant in the void of tea Barreling method Any tea can be made of paper, iron, pottery, and tin cans.

The barrel must be dry and odorless Vacuum packaging method is suitable for spherical and hemispherical oolong tea Be careful not to crush the tea leaves.

In fact, Tibetan tea is a kind of black tea, also known as South Roadside tea, its production process is extremely complex, made by 32 kinds of ancient methods, and because of the continuous fermentation, so it is very collectible, she is the highest collection value of tea in the ancient tea category.

Ya'an City, Sichuan Province, is the origin of Tibetan tea, which has a history of 1,300 years. During the Jiajing period of the Ming Dynasty, Shaanxi Jingyang merchants came to Ya'an one after another to invest in the tea industry. From the Ming Dynasty to the Qing Dynasty, they successively founded more than 10 tea shops, and the scale of operation soon exceeded that of the local Sichuan Gang, accounting for two-thirds of the annual "citation" amount of the Ya Security Department.

Tibetan tea is "red, strong, aged and mellow". "Red" means that the color of the tea soup is translucent, fresh and lovely; "Strong" refers to the authentic taste of tea, which is refreshing and hearty when drinking; "Chen" refers to the aged fragrance, and the longer the old tea, the stronger the tea fragrance; "Mellow" means that the entrance is not astringent, not bitter, smooth and sweet, and the taste is mellow.

Modern medical research has shown that Tibetan tea made by long-lasting fermentation through a special process contains nearly 500 kinds of organic compounds that are beneficial to the human body, about 700 kinds of aroma compounds, and inorganic substances are also quite rich, including phosphorus, potassium, magnesium, selenium and other no less than 15 kinds of minerals.

According to the different production areas and technological differences, black tea can be divided into Hunan black tea, Hubei old green tea, Sichuan Ya'an Tibetan tea and Yunnan Gui black tea.

Yes, Tibetan tea is also a type of black tea, such as Hunan black tea, Hubei green bricks, Guangxi Liubao, Yunnan ripe Pu'er, and so on.