Correct order of tea ceremony, etiquette of tea ceremony, process and precautions of tea ceremony

Tea ceremony etiquette is a traditional cultural art that requires certain processes and precautions to follow. The following is the process and precautions of tea ceremony etiquette:

1.Preparation of tea sets: Tea sets should be prepared in advance, including teapots, cups, teaspoons, tea trays, etc. These tea sets should be neat and clean and free of clutter.

2.Cleanliness: Tea sets and loose tea sets should be kept clean and tidy as a sign of respect.

3.Seating: When a guest arrives, the host should personally greet the guest and lead the guest to their seat.

4.Ordering tea: The host should put the tea leaves in a brewed lead teapot and brew them with warm water. After the first brew, the master should pour out the tea and brew it again with boiling water. This step is called "lively tea".

5.Tea tasting: Guests should take their time to taste the tea and praise the quality of the tea.

6.Return the tea set: After the guest has finished using the tea, the tea set should be returned to the host as a token of gratitude.

Notes:1Tea sets and tea sets should be kept clean and tidy as a sign of respect.

2.The host should be warm and welcoming, and the guest should also accept the host's hospitality politely.

3.In the process of making tea, the host should pay attention to the time and temperature of making tea, as well as the intensity and taste of tea.

4.Guests should taste the tea slowly and praise the quality of the tea.

5.After the guest has finished using the tea, the tea set should be returned to the host as a token of appreciation.

Washing pot: Pour 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, which is the so-called "phoenix three nods", to show respect to the guests. "Spring breeze blows": the water should be higher than the spout of the pot, and the tea powder should be brushed off with the lid of the pot.

Seal the pot: Cover the lid and pour the pot with boiling water.

Divide the cups: Use the tea clip to group the smelling cups and tea cups and place them 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 separately, and pour the tea seven points full.

Serving tea: Serving guests with tea.

Smell: Guests pour the tea soup into the tea cup and smell the aftertaste in the cup.

Tea tasting: Guests take a tea cup with three fingers, sip slowly in three sips and drink slowly under the accompaniment of the guzheng, and the main soaking fire incense.

Clean hands: first lead the tea people, invite the guests to enjoy the tea, appreciate the utensils: tea tasting pay attention to the porcelain of Jingdezhen Jingdezhen. Yixing's purple clay pot. The hot cup warm pot is to pour boiling water into the purple clay pot, fair cup, smelling cup, and tea cup, and the sanitary ware is warmed.

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

The tea ceremony does not refer to the eighteen performances in Taiwan.

The tea ceremony is materially speaking.

It should be a healthy tea drink.

To drink tea healthily, you must know yourself and tea.

Scientific tea brewing requires knowledge of tea properties.

Therefore, the tea ceremony is to know the nature of tea and make tea scientifically and know oneself and drink tea healthily.

1. Fixtures: tandoor**, sand cho water, fan furnace, cleaner, wait for fire, pour cup.

2. Tea: Wait for the sound of pine waves in the sand cho, and when the fish eyes appear at the beginning of boiling (to the degree of intention, not to cover it), that is, to lift the sand cho, pour the jar and cup to make it hot. Then put the sand Cho on the stove, and put it on the fire Shuo (Lao Ye, commonly known as "Shuo"), open the tin can on one side, pour the tea on the plain paper, respectively, take the coarsest one to fill in the drip at the bottom of the can, then use fine powder, fill the middle layer, and sprinkle it on the top with slightly coarse leaves.

Such work is called "Nacha".

The tea should not be too full, about seven or eight percent is enough. The change of gods, this is preliminary.

3. Waiting for the soup: The soup is divided into three boils. One boiling is too childish, and the third boiling is too old; Two boiling is preferable. "If the water surface floats beads, the sound is like pine waves, it is the second boiling, just the right time. ”

4. Tea washing: Rush into the mouth of the pot and the edge of the pot with the boiling soup, and do not rush directly into the heart of the pot, not intermittently, nor urgently. Choshi should improve the pouring, called "high chong", and there is no disease of astringency and stagnation.

After the first injection of boiling water, the tea soup should be poured out immediately to remove the impurities contained in the tea leaves, which is called "washing tea". The poured tea soup is discarded and not drunk.

5. Punch point: the punching method is the same as above.

6. Scraping foam: flushing must be full and avoid overflowing; When full, the tea foam floats white, protrudes from the surface of the pot, and the lid of the pot is scraped flat from the mouth of the pot, and the foam is scattered, and then the lid is set.

7. Pouring pot: After the lid of the pot is set, hot soup is poured all over the pot, commonly known as "hot pot". One to remove the remaining foam of its falling; The second is to chase heat outside the pot, and the fragrance is full of fragrance.

8. Hot cup: The pouring jar has been completed, and the cup must still be drenched, which is commonly known as "burning the bell". The soup in the cup should be poured directly into the heart of the cup. "Burning the bell (the common name of the bell is the common name of the teacup) can make the incense": this is the "work" that cannot be ignored. Wash the cup after pouring and pour the washing water.

9. Sprinkle tea: After the tea leaves are included in the pot, pour the can, scald the cup, pour water, and after several times, the tea is sprinkled at the appropriate time. Because it is not advisable to sprinkle tea quickly, nor late. If it is soaked, it will not be soaked, and the fragrance will not come out; Later, the fragrance bursts out, and the tea color is too strong, resulting in a bitter tea taste, and the previous efforts are wasted.

Sprinkle each cup evenly, called "Guan Gong patrol city"; and will be exhausted, called "Han Xin's soldiers"; The pot should be sprinkled low to avoid the tea fragrance drifting and foaming, which is called "low sprinkling".

Taste tea and tea, hold a small cup, drink slowly, and move the mouth of the cup closer to the nostrils after sipping to taste its fragrance. Gongfu tea because the cup is small, fragrant, the soup is hot, so there is still a residual fragrance in the cup after sipping, which is a deeper and stronger "mountain rhyme" than the aroma overflowing from the tea soup, and "sniffing the cup" is therefore the unique elegance of Gongfu tea.

The tea ceremony process can be subdivided into the following steps:The first course: clean a large section of hands and appreciative utensils.

The second course: hot cup warm kettle.

The third way: Marlon enters the palace.

Fourth course: Tea washing.

Fifth course: brewing.

Sixth: Spring breeze.

Seventh course: seal the pot.

The eighth course: imitation of the cup.

The ninth way: jade liquid Lu this Tan back pot.

Tenth course: Divide the pot.

11th Item: Serve tea.

The twelfth way: smell the incense.

Thirteenth: Tao Chao reputation tea.

The correct order of the tea ceremony process is as follows:

The first course: clean hands and appreciate the utensils. Hand cleaning is a need for hygiene, but also out of respect for tea, first introduce tea into the lotus, invite guests to enjoy tea, and then tea sets.

The second course: hot cup warm kettle. Rinse all the tea draft cherry utensils with boiling water, including teacups, smelling cups, tea cups, etc., which can be sterilized. That is, it can be sterilized, and at the same time, it can also preheat the tea set, so that the tea is easier to taste.

The third course: put the tea. If you are more familiar with the tea ceremony, you will have your own unique way of putting the tea in the teapot, and it may look more flavorful.

Fourth course: Tea washing. Pour hot water into the pot, the moment the boiling water comes into contact with the tea, the tea leaves seem to begin to wake up, this is the first tea, generally it is to quickly pour out the tea soup, the tea is washed.

Fifth course: brewing. After washing the tea, pour the boiling water into the teapot, nod the pot water three times during the pouring process, don't pour the pot full at one time, the so-called "phoenix three nods" high lifting kettle, let the water pour straight down, up and down the pot water, repeat three times, let the tea turn in the water, elegant posture.

Sixth: Spring breeze. The spring breeze is completely expressive and has no aesthetic needs. The water should be higher than the mouth of the pot, and the jujube kuan should use the lid of the pot to caress off the tea foam, and remove the tea leaves floating on it, in order to only drink the tea water, and not drink the tea foam on it to the mouth.

Seventh course: seal the pot. Cover the pot with a lid to preserve the aroma of the tea leaves in the teapot, and pour boiling water on the body of the pot for this purpose. In this step, you should pay attention to the type of tea and the time of steeping, and do not suffocate the tea.

The first stool respects the eight ways: divide the cup. Use the tea clip to divide the tea cups to the guests, and remember not to hold the cups directly with your hands and hand them to the guests, otherwise it will be unhygienic and rude.

The ninth way: the jade liquid returns to the pot. At this time, the fair cup came out, and the tea in the pot was poured into the fair cup. The function of the fair cup is to evenly distribute the concentration of the tea soup, so that everyone can taste the same color, aroma and taste.

Tenth course: Divide the pot. Pour the tea from the fair cup separately to the guests. At this time, it is necessary to pay attention not to pour full, the tea ceremony pays attention to the tea ceremony is full of seven points, leaving three points is human favor, the simple understanding is to avoid pouring too full to burn the hands of the guests.

11th Item: Serve tea. The commonly used technique of serving tea is generally with both hands. The right hand of the palm of the hand means that you are invited to taste the tea, and the right hand of the guest is the right hand of the hand to express your gratitude, and the order of tea should be paid attention to, first the oldest and then the youngest, and the guest first and then the host.

The twelfth way: smell the incense. Before tasting tea, you will generally smell the fragrance of tea, especially good tea before entering its mouth.

The thirteenth course: tea tasting. Holding the cup to clean up, holding the cup in the right hand, the thumb and index finger of the right hand clamp the cup body, the middle finger holding the bottom of the cup, this is called "three dragons to protect the tripod", the three fingers are known as the "three dragons", the teacup is like a tripod, showing the status of tea in the exchange and the indispensable identity.