The process of tea art and the use of tea utensils, the five steps of the tea art process

Proper use of tea sets.

A container used to place a teapot, fill the teapot with tea leaves, pour boiling water into the teaboat, and then pour boiling water from the top of the teapot to warm the kettle. Poured boiling water can also be used to wash teacups. Also known as the tea pool or pot bearer, its commonly used functions are roughly as follows:

Hold hot water to scald the cup, catch the tea that overflows in the pot, and keep warm.

Sea of tea. It is also known as a tea cup or a fair cup. After the tea soup in the teapot is soaked to the appropriate concentration, the tea soup is poured into the tea sea, and then poured into each small teacup to achieve a uniform concentration of the tea soup.

It can also be covered with a strainer on the tea sea to filter out the tea residue and tea powder. When there is no dedicated tea sea, it can also be used as a teapot. Its approximate function is as follows:

Hold the brewed tea soup, and then pour each cup into each cup, so that the concentration of each cup of tea soup is similar, and the tea residue is precipitated.

Teacup. There are all kinds and sizes of teacups. Drink different teas with different cups.

In recent years, it has become more popular to smell the fragrance of tea while drinking tea. Depending on the shape and color of the teapot, choosing the appropriate teacup will also be aesthetically pleasing. In order to enjoy the color of the tea soup and to be easy to clean, the inside of the cup should be glazed and white or light-colored.

For the requirements of the cup, it is best to be comfortable to "hold" and "hold", comfortable to "mouth", and smooth to "entrance".

Cover the bowl. Or called the lid cup, divided into three parts: tea bowl, bowl lid, and saucer, put three grams of tea in the bowl, flush, cover for five or six minutes and drink. To make tea in this way, it is usually enough to drink one brew, and at most one more brew.

Tea tray. A plate for holding teacups or other tea utensils to hold tea that flows or is poured out during the brewing process. It can also be used as a plate for placing teacups, which are made of plastic and stainless steel, and have a variety of shapes such as round and rectangular.

Bubblers and other utensils include: tea rules, tea drains, teaspoons, tea lotuses, tea coercions, tea towels, tea needles, water boilers, tea cans, etc.

Step 1: White crane bathing (cup washing).

Wash the tea set with boiling water and increase the temperature of the tea set.

Step 2: Guanyin enters the palace (tea falls).

The amount of tea can be decided according to personal preference.

Step 3: Hang the pot and make tea

When the boiling water is boiling (100 degrees), lift the kettle.

Pour into the tea set to make the tea turn and dew the fragrance.

Step 4: Spring breeze blowing (scraping).

Use the ou lid to gently scrape off the floating foam to make the tea set fresh and clean.

Step 5: Guan Gong patrols the city (pouring tea).

Steep for 15-30 seconds and then turn the tea around.

Pour into each cup.

Step 6: Han Xin ordered the soldiers (order tea).

Pour the tea into the thickest part of the bottom of the ou, and drip it into each cup little by little to achieve the same intensity Step 7: Appreciate the color and smell the fragrance (smell the fragrance).

Pick up the lid and smell the natural aroma of tea.

Step 8: Sip the sweet rain (taste the tea).

Smell the fragrance first, then taste the taste, sip and sniff, and drink in a shallow cup.

Passing by, I didn't see anything ......

It's so thought-provoking and intriguing!

After reading the master's masterpiece, there is only one word that can express my feelings, and that is "top"!

How do I think the same ...

Damn, it won't be copied from me!

Generally self-written.

The tea ceremony process can be subdivided into the following steps:

The first course: clean hands and appreciate the utensils.

The second course: hot cup warm kettle;

The third way: Marlon enters the palace;

The fourth course: tea washing;

Fifth course: brewing;

Sixth: the spring breeze blows on the face;

The seventh way: sealing the pot;

Eighth course: Divide the cup;

The ninth way: the jade liquid returns to the pot;

Tenth course: divide the pot;

11th Table: Serving Tea;

The twelfth way: smell the incense;

Thirteenth: Tao Tasting Tea.

The operation process of the tea ceremony is the above introduction, I hope that after the introduction, everyone can understand the true meaning, every step of making tea is exquisite, meaningful. Although we don't need such tedious steps to drink tea every day, we should do it well when we receive guests or perform tea ceremonies.

Introduction: For tea art, we know that it is a part of our country's tea culture, but we don't know about its specific knowledge, so I will introduce you to various utensils of tea art!

1.Tea setter

Tea rule: A utensil for taking tea from a teapot and placing it in a teapot.

Teaspoon: A utensil that puts the tea leaves into the teapot.

Tea funnel (bucket): Put it on the spout of the pot to guide the tea into the pot to prevent the tea leaves from scattering outside the pot.

Tea lotus: It is a multi-functional appliance, in addition to having the first three functions, it can also be seen as the shape of the tea, the number of breaks, and the smell of dry fragrance.

Tea Ring: It is used to crush the long strip of tea leaves in the tea lotus, so that it is convenient to put it into the pot.

Tea warehouse: A small tea pot for tea leaves.

2.Tea dispenser

Tea clip: pinch the tea residue from the pot and cup; When washing the cup, you can clip the cup to prevent your hands from being burned.

Teaspoon: used to set tea and dig up tea residues.

Tea needle: used to pass through the pot net.

Tea paddle (hairpin): a utensil for skimming tea foam; The tip is used to pass through the spout.

3.Tea dispenser

Tea sea (tea cup, mother cup, fair cup): The tea soup in the teapot can be poured into the tea sea after brewing, and then the lead is evenly distributed according to the number of people; When the number of people is small, pour out the tea to avoid the bitter taste caused by steeping for too long. The tea sea is put on the strainer to filter out the tea residue that flows out when the tea is poured.

4.Tea tasting utensils

Teacup (Tea Cup): Used to sip tea soup.

Smelling cup: to retain the fragrance of tea for sniffing and identification.

Cup holder: A small tray that holds teacups, which can avoid hot tea soup and also play an aesthetic role.

5.Cleaners

Tea tray: A plate used to hold teacups or other tea utensils.

Tea boat (tea pool, tea wash, pot bearing): the utensils for holding teapots, also used to hold overflow water and pour tea soup on the pot, is a necessary utensil for raising pots.

Residue side: used to hold tea residues.

Water side (tea bowl, water bowl): used to hold and dispose of tea.

Polyester: It is used to place cups and plates to be washed after use.

Tea towel: mainly used for dry pots, which can dry the residual miscellaneous water at the bottom of the teapot and tea sea; Secondly, it is used to wipe off water droplets on the desktop.

Capacity: A container for tea, teaspoons, tea clips and other utensils.

6.Miscellaneous

Water boiler: There are many kinds of charcoal stove (Chaoshan furnace) + jade book, alcohol stove + glass kettle, electric kettle, induction cooker, etc. The key points for selection are the harmony of the tea set and the no peculiar smell of the boiled water.

Kettle mats: textiles. The cong imitation is used to separate the pot from the tea boat to avoid the noise caused by the collision and affect the atmosphere.

Lid: A small dish used to place the teapot lid and kettle lid (usually replaced by a saucer).

Tea tray: A tray for serving tea.

Tea whisk: After placing the tea, it is used to whisk off the residual tea powder in the tea lotus.

Thermometer: Used to learn to judge the temperature of water.

Tea towel tray: used to place tea towels, tea whisks, thermometers, etc.

Incense burner: Drinking tea and burning incense can increase the interest of tea.

1. Drying tea is the first step after picking Tieguanyin. The main purpose of drying tea is to evaporate the water in the tea leaves, and too much water is not conducive to fermentation. Drying tea is to spread the tea leaves evenly and let the sun in the setting sun hold up the tea leaves...

Two: Standing up is a very important step. Standing is mainly to put the blooming tea leaves on the bamboo cap indoors to evaporate the bitter water. As a rule, standing is carried out in an air-conditioned room.

3.Shaking the green is to put the tea leaves into the shaking machine after standing for a period of time to turn and stir, and calculate the length of shaking time according to the number of twists each time. Generally, shake three times, and the specific length of time depends on the tea leaves.

Step 4: Sencha.

Roasted tea refers to fermented tea, and the fermentation time is considered according to the decision of the tea maker, which will be made into green tea, taste tea, and sour tea.

Roasted tea is to fry the tea leaves in a high-temperature drum to stop continuous fermentation and make the tea quality softer. At any time, the color and aroma of tea leaves that are hyped.

Step 5: Rub the tea.

Step 6: Drying.

7.Investigation.