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Poems describing Chaoshan congou tea
Poetry about Chaoshan congou 1. What are the main poems about congou tea?
Gongfu tea is a kind of tea tasting fashion popular in Chaoshan area, which is loved and appreciated by people for its elegant tea set and exquisite brewing skills. Some celebrities and scholars wrote poems and songs, leaving many precious poems and beautiful memories.
For example, Lao She, a modern writer in China, came to Shantou in 1962, and after tasting congou, he recited the poem "Take time off the coffee table, only envy the gods on earth"; Professor Xian Yuqing, a famous modern female scholar, also praised congou as "the beauty in the southeast, especially congou and soup". Tea stove Chen Gongyin (Qing) Bai Luqing, Chaozhou gifted scholar.
Jay is suitable for living and sitting near, and being small is also conducive to companionship. Just invite the wind and add the sound of spring water.
In addition to ordinary hunger and thirst, there are many things to keep alive. Chen (Qing) is penniless, but he is still willing to make a bowl of tea.
The furnace is about to break, Chu Qingyu. Autumn shadow is colorless, and the river is near.
The new flavor of flag gun is the essence of Wuyi. Kung Fu Tea Chen Boren (Qing Dynasty) Shijia Lake in Yixing, Jingde Ruo deep cup, with Man Ting (Wuyi) tea, is a strange species in Jiangxi.
The porcelain tripod cooks the stone spring, but the hand fan does not dare to rest. Crab eyes and fish eyes, the temperature is ok.
The lights are warm and clean, and a cloud is floating. The smell is fragrant, so nod your head before drinking.
Chen Kun (Qing Dynasty), who once knew Zhaozhou, had a unique taste of tea classics. Don't sing seven bowls of Lu Tong's poems, just smell the cups and cups in the golden stem.
Chaoshan Chunsi Qiufengjia (modern) Qu Yuan tasted tea in the spring breeze, and the bamboo stove and olive charcoal were fried by hand. A small casserole with a new snipe mouth (Phoenix Narcissus) tries the virgin spring of Hushan here.
Chaoshan congou tea Zhang Song Huayun (contemporary) is connected with Fujian and Guangdong and enjoys it. Five mothers are suitable for Chen San, and litchi is cut.
Fujian tea is beautiful in eastern Guangdong, Tieguanyin tea is famous far and wide, buds turn to dust, and ropes are graceful. Forty pounds, three cups break even.
Hipsters are rich and poor, and they are addicted to tea. Harmony, love, precision, cleanliness and thinking are invincible in tea ceremony.
Water, fire, utensils, cooking and drinking are all vivid. Boil water in a thin pot and burn the core in a mud furnace.
The pot pushes Chen Meng small, and the cup is deep and clean. West Lake Shengquan, Pu Sang Longquan Liquid.
Four-finger flywheel, scrubber clean and hot. The soft strip is surrounded by fine powder. Wash off the foam first.
Guan Yu toured the city, and Han Xin ordered the soldiers to surrender. A pot of dry tea is ripe, and there is no crumb after drinking it.
A bugle is made of leather, and its fragrance is overflowing. Two or three rushes are meat, and the fragrance leaves teeth and cheeks.
The four forests are extremely cloudy, and the breeze gives birth to two armpits. My mind is full of whimsy, and my stomach is clear.
Bandits cure thirst alone, and summer is prosperous and winter is endless. There is not a day when you can't live, and all evils are easy.
Hipsters travel far and wide, leaving marks everywhere. I met people from my hometown, and I am a stranger from other places.
* * * Have a drink or two and talk about the situation in the countryside. I miss the mang bass in my hometown, and my homesickness is like glue. Know that congou tea is the most cohesive.
In the past, when people opened their doors, they all gained in the past dynasties. It is a tea culture, and it is the essence of the whole world.
2. Ask for a paper on Chaoshan Kung Fu Tea.
Brief introduction of Chaoshan congou: congou is a kind of tea tasting fashion in Chaoshan area, which is famous for its uniqueness and exquisiteness.
The so-called congou tea means that the way of making tea is extremely exquisite, which requires a certain amount of effort to operate, and the operation must be very "hard" (fine meaning). The basic characteristics of congou tea can be summarized in one sentence: soak oolong tea in small pots and cups.
The small teacups in the teapot can not only keep the fragrance of tea, but also because drinking congou is often not for quenching thirst, but for recreation and enjoyment, and as an important means of welcoming guests. It is often difficult for outsiders to understand this. They always wonder why they don't use a bigger cup when drinking water.
Origin of congou tea: According to textual research, congou tea originated from the tea drinking custom in Song Dynasty. Because the literati pay attention to reason and interest in tea tasting, and pursue spiritual and cultural enjoyment in the process of tea tasting, tea sets are getting smaller and more exquisite. Exquisite brewing of congou tea: congou tea is the most exquisite, exquisite and famous tea ceremony in China and the peak of tea culture.
Kung fu tea pays great attention to the selection of tea, water, tea set, brewing method and taste. Tea should be good in shape, taste and color; Making tea requires clean and sweet water, with mountain springs as the top, river water as the middle and well water as the bottom; The vermilion mud products made in Yixing, Jiangsu Province are the best tea sets. Porcelain cups should be small, white and bright. Tea making pays attention to the technology of "high rushing and low sprinkling, scraping the top, Guan Gong patrolling the city, and Han Xin ordering troops"; Tea tasting not only pays attention to color, fragrance and taste, but also pays attention to "the charm of the bottom of the throat".
The procedure and etiquette of drinking tea are more complicated. For example, after tea is rushed out, the tea maker usually doesn't drink it first, and invites guests or others present to drink it. Generally, the next cup is taken first, and the last person takes the middle cup. Also, if a distinguished guest comes in the process of drinking tea, he has to change the tea and make tea again.
Influence of congou tea: congou tea is almost an indispensable necessity for every household in Chaoshan. Almost every household has a Kung Fu tea set, which is a necessary tea set for the whole family in their leisure time. Chaoshan people all over the world have also brought congou to every corner of the world. If you see Kung Fu tea sets in street shops in some big cities in China, you can judge that it must be a shop opened by Chaoshan people, and Chaoshan students often bring tea sets to school when studying in other places.
Kung fu tea is not only very popular in Chaoshan area, but also extends to Zhangzhou and Quanzhou in Fujian and Fengshun, Dabu and Meixian in Meizhou. Chaoshan congou (1) In Chaoshan food culture, congou can be compared with Chaozhou cuisine.
Many foreigners have seen Chaoshan congou on the Chaozhou gourmet dining table. Whether you try it because you don't like it, or sip it slowly with relish, this small fragrant hot tea will always leave a deep impression on you.
However, the congou tea at the dinner table did not give you the whole picture of Chaoshan congou tea. Chaoshan congou tea stands out in the forest of Chinese tea art with its exquisite use and exquisite brewing procedure, which can vividly show the characteristics of oolong tea.
Kung fu tea is the favorite drink of Chaoshan people. In Chaoshan, almost every household has a pair of white porcelain underglaze kung fu tea sets: a tea drum, four small crystal porcelain cups, a white porcelain cover or a teapot.
In the luxurious living room, exquisite; Next to the lotus jar under the bean shed, there is a small wooden table and several bamboo chair heads, which is even more elegant. Or family members get together at leisure, or guests come to the door, soak in snow flakes and say "tea" politely, and a kind and harmonious feeling will overflow my heart.
Chaoshan congou tea is full of respect and harmonious cultural spirit. How did Chaoshan people form the custom of congou tea? First, the origin of the name of congou tea The name of congou tea appeared in the literature at the latest during the Yongzheng period of the Qing Dynasty.
At first, congou tea was a brand of Wuyi Rock Tea, and all well-made rock teas were called congou tea. In the 12th year of Yongzheng (1734), Lu Tingcan, the magistrate of Chong 'an County, Fujian Province, quoted "Jianlu" in the Book of Tea Continuation, saying: Wuyi tea is the rock tea on the mountain, and Zhou tea is the water's edge.
Rock tea is the best, followed by mainland tea Rock tea in Beishan is the best, followed by Nanshan.
These two mountains are also named after the rocks they produce, and the best one is called "congou". There are "races" on the works, named after trees, and each plant has only two, which is really rare.
In the 18th year of Qianlong (1753), Jing Liu also said in A Moment's Leisure Collection that the highest rock tea is called the old tree small seed, the second is the small seed, the second is the flower, and the second is the name (the name of the grass head).
Why is rock tea called "congou tea"? The Book of Tea Continuation quoted the Book of Tea written by Wang Caotang in the fifty-sixth year of Kangxi (17 17), and recorded the making process of Wuyi rock tea in detail, and compared it with the making of green tea: after tea is picked, it is evenly spread in bamboo baskets and placed in windy days, which is called sun-drying. Wait until the cyan is gradually put away, then stir-fry and bake.
Yangxian (mountain+middle) slices, only steamed and not fried, baked by fire; Luosong Longjing is fried and not baked, so its color is very pure. Only Wuyi fried and roasted, when cooked, it was half green and half red, green fried and red roasted.
Spread the tea leaves after picking, and the more fragrant they are, the more fried they are. It's out of date, out of date. Stir-fry and bake, then pick up the branches of the old leaves and make them into a color.
Shi Chao's poems "Masifu Lansing" and "Delicate Handicraft" are all gone. Yangxian tablets and Luosong Longjing are both famous brands of green tea.
Yangxian tea is produced in Yixing, Jiangsu Province, and the (mountain+middle) tea is Luo (mountain+middle) tea, which is produced in Changxing, Zhejiang Province and belongs to steamed green category. When making, the collected tea leaves are steamed and roasted. Luosong tea is produced in Xiuning, Anhui, and Longjing tea is produced in Hangzhou, Zhejiang, which belongs to the category of fried green. When making, the tea leaves are first fixed in an iron pot, and then repeatedly kneaded and fried.
Wuyi rock tea is a kind of semi-fermented tea, and its production process has to go through several processes, such as spreading, baking, frying, baking and picking, among which baking is the most critical process. Spreading green means shaking green, and the dried tea leaves are repeatedly shaken indoors, and the tea leaves are slightly fermented in this process, with red leaves and aroma.
At this time, it can be fried in a pot, rubbed while frying, and finally dried in a baking cage, which becomes coarse tea. After selection and baking, it becomes a "cooked tea" that can be sold.
It can be seen that Wuyi rock tea has several more processes than green tea. Therefore, Shi Chao described it as "leisure, Aauto Quicker, good times".
The name of congou tea is still because of its excellent production. Well-made congou tea was produced in the 12th year of Guangxu (1886.
Please help me find useful information about Chaoshan congou tea ~ This is the material of my composition ~
Chaoshan congou congou is a tea tasting fashion in Chaoshan area, which is famous for its uniqueness and exquisiteness.
The so-called congou tea means that the way of making tea is very particular, and it takes a certain amount of effort to operate. The basic feature of congou tea is that it must be "hard" to operate, which can be summarized in one sentence: make oolong tea in a small pot and cup. The small teacups in the teapot can not only keep the tea fragrant, but also because drinking congou is often not for quenching thirst, but for recreation and enjoyment, and as an important means of welcoming guests.
It is often difficult for outsiders to understand this. They always wonder why they don't use a bigger cup when drinking water. Origin of congou tea: According to textual research, congou tea originated from the tea drinking custom in Song Dynasty. Because the literati pay attention to reason and interest in tea tasting and pursue spiritual and cultural enjoyment in the process of drinking tea, tea sets are becoming more and more delicate and exquisite.
Exquisite brewing of congou tea: congou tea is the most exquisite, exquisite and famous tea ceremony in China and the peak of tea culture. Kung fu tea pays great attention to the selection of tea, water, tea set, brewing method and taste.
Tea should be good in shape, taste and color; Making tea requires clean and sweet water, with mountain springs as the top, river water as the middle and well water as the bottom; The vermilion mud products made in Yixing, Jiangsu Province are the best tea sets. Porcelain cups should be small, white and bright. Tea making pays attention to the technology of "high rushing and low sprinkling, scraping the top, Guan Gong patrolling the city, and Han Xin ordering troops"; Tea tasting not only pays attention to color, fragrance and taste, but also pays attention to "the charm of the bottom of the throat". The procedure and etiquette of drinking tea are more complicated.
For example, after tea is rushed out, the tea maker usually doesn't drink it first, and invites guests or others present to drink it. Generally, the next cup is taken first, and the last person takes the middle cup. Also, if a distinguished guest comes in the process of drinking tea, he has to change the tea and make tea again. Influence of congou tea: congou tea is almost an indispensable necessity for every household in Chaoshan. Almost every household has a Kung Fu tea set, which is a necessary tea set for the whole family in their leisure time.
Chaoshan people all over the world have also brought congou to every corner of the world. If you see Kung Fu tea sets in street shops in some big cities in China, you can judge that it must be a shop opened by Chaoshan people, and Chaoshan students often bring tea sets to school when studying in other places. Kung fu tea is not only very popular in Chaoshan area, but also extends to Zhangzhou and Quanzhou in Fujian and Fengshun, Dabu and Meixian in Meizhou.
Chaoshan congou (1) In Chaoshan food culture, congou can be compared with Chaozhou cuisine. Many foreigners have seen Chaoshan congou on the Chaozhou gourmet dining table.
Whether you try it because you don't like it, or sip it slowly with relish, this small fragrant hot tea will always leave a deep impression on you. However, the congou tea at the dinner table did not give you the whole picture of Chaoshan congou tea.
Chaoshan congou tea stands out in the forest of Chinese tea art with its exquisite use and exquisite brewing procedure, which can vividly show the characteristics of oolong tea. Kung fu tea is the favorite drink of Chaoshan people.
In Chaoshan, almost every household has a pair of white porcelain underglaze kung fu tea sets: a tea drum, four small crystal porcelain cups, a white porcelain cover or a teapot. In the luxurious living room, exquisite; Next to the lotus jar under the bean shed, there is a small wooden table and several bamboo chair heads, which is even more elegant.
Or family members get together at leisure, or guests come to the door, soak in snow flakes and say "tea" politely, and a kind and harmonious feeling will overflow my heart. Chaoshan congou tea is full of respect and harmonious cultural spirit.
Chaoshan congou tea (3) At the turn of Jiaqing, the above-mentioned tea tasting method was popular in eastern Guangdong, and "congou tea" also became the name of this tea drinking program by borrowing the name of tea. The first document that named "Kung Fu Tea" as the title of tea tasting program was Yu Jiao's Miscellaneous Notes of DreamWorks. Tides, beauty and the moon.
Yu Jiao, a native of Yinshan, Zhejiang Province, served as the classics of Xingning, Guangdong Province from 58 years of Qianlong to 5 years of Jiaqing (1793- 1800), which is recorded in Jia Chao Yue Feng for a period of time. Yu said: The cooking method of congou tea is based on Lu Yu's tea classics, and the utensils are more exquisite.
The stove is shaped like a truncated tube, about one foot two or three inches high and made of fine white mud. The best pot is made in Yixing kiln, with a round body, a flat belly and a crooked turn. The largest pot can receive half a liter.
Most of the cups and plates are painted porcelain, and the landscape figures are written inside and outside, which is extremely exquisite and non-modern. But without knowledge, it is impossible to verify when it was done. There is a stove, a pot and a plate, but the number of cups is the same as the number of visitors.
The cup is so small that it looks like a full moon. In addition, there are tiles, brown mats, paper fans and bamboo clips, all of which are simple and elegant.
Pots, plates and cups, the old and the best, are as expensive as archways. It is not easy to get it on an ordinary ship.
First store the spring water in a pot, boil it with fine charcoal, pour Fujian tea into the pot, cover it and pour it again, then pour it out carefully. The smell is fragrant and strong, and it is better than chewing plum blossoms.
Shucha won't last long. There are only Wuyi's on this ship, and the best one needs two white cymbals per catty. This passage describes in detail the custom of drinking tea on the Liujiang boat in the Han River at that time.
Tea-making utensils used by Liu Peng on board include clay stoves, clay pots, Yixing teapot, small flower porcelain cups and tea trays, as well as tea mats, paper fans and charcoal-burning bamboo clips. This tea set is quite complete. Fujian tea, especially Wuyi tea, the procedures of pouring tea, brewing, pouring cans, screening tea and tasting tea are the same as today.
As a drinking program, congou tea has existed in name only by this time. However, congou was not only popular in Chaozhou at that time.
The owners of the Liupeng boat recorded in Jia Chao Yue Feng are some from Meizhou, some from Xingning, and not all of them are hipsters. After Daoguang, the kungfu tea custom in southern Fujian is still very popular.
In the 12th year of Daoguang (1832), I revised the Annals of Xiamen (Volume 15) and Customs and Discipline (Record), which read: Shu Ren likes sipping tea. If the vessel is small, the pot is called Meng Gong pot, and if the cup is deep, it is called cup.
Tea is twice as heavy and four or five times more expensive. Fry it lightly, like sipping wine.
When paying a guest, the guest will recognize its fragrance and sip it carefully. If not, they will laugh at each other. It is called congou tea, or the mistake of Mojun tea.
He boasted about it, so he had a tea fight. Drug addicts can't help themselves.
Some scholars study at the end of the year, and their income is not enough to pay for tea. It's boring to try. Although it doesn't hurt, why not put up with useful time and abandon it to useless tea?
Shi Hongbao's Miscellaneous Notes on Fujian also said: Zhang Quan belongs to various genera, and the custom is still Kung Fu tea. The tea set is exquisite and the pot is as small as a walnut.
4. A 500-word composition about Chaoshan congou.
Kung fu tea is a kind of tea tasting fashion in Chaoshan area, which is famous for its uniqueness and exquisiteness.
Kungfu tea originated in the Song Dynasty, and it is most popular in Chaozhou Prefecture, Guangdong Province (now Chaoshan area) and Zhangzhou and Quanzhou, Fujian Province. It is the inheritance and in-depth development of tea tasting art since Tang and Song Dynasties. Su Zhe has a poem saying: "Fujian's tea is the best in the world, and I don't know how to devote myself to tea."
Tasting kungfu tea is one of the famous customs in Chaoshan area. In Chaoshan area, every household has a Kung Fu tea set and drinks several rounds every day. Even 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. The so-called kungfu tea is not a kind of tea, nor is it the name of tea.
It's a tea-making technique. It is called kungfu tea because this way of making tea is very particular.
It takes a certain amount of effort to operate, which can be summarized in 20 words: Oolong enters the palace, spray the cover and scrape the foam, high and low, Guan Gong patrols the city, and Han Xin points troops. Also pay attention to the etiquette of drinking tea.
Generally, three cups are put together, indicating tea tasting. Tea sifters usually wait until others finish drinking, which is a respect for guests, and when drinking tea, they must take the cup closest to them. (liyang city Shezhu Alin-Liyang Literature) Chaoshan people drink congou, which can be said to be more affectionate.
5. The origin and allusions of Chaoshan Kung Fu tea.
Kung fu tea is a kind of tea tasting fashion in Chaoshan area, which is famous for its uniqueness and exquisiteness.
The so-called congou tea means that the way of making tea is extremely exquisite, which requires a certain amount of effort to operate, and the operation must be very "hard" (fine meaning). The basic characteristics of congou tea can be summarized in one sentence: soak oolong tea in small pots and cups.
The small teacups in the teapot can not only keep the fragrance of tea, but also because drinking congou is often not for quenching thirst, but for recreation and enjoyment, and as an important means of welcoming guests. It is often difficult for outsiders to understand this. They always wonder why they don't use a bigger cup when drinking water.
Origin of congou tea: According to textual research, congou tea originated from the tea drinking custom in Song Dynasty. Because the literati pay attention to reason and interest in tea tasting, and pursue spiritual and cultural enjoyment in the process of tea tasting, tea sets are getting smaller and more exquisite. Exquisite brewing of congou tea: congou tea is the most exquisite, exquisite and famous tea ceremony in China and the peak of tea culture.
Kung fu tea pays great attention to the selection of tea, water, tea set, brewing method and taste. Tea should be good in shape, taste and color; Making tea requires clean and sweet water, with mountain springs as the top, river water as the middle and well water as the bottom; The vermilion mud products made in Yixing, Jiangsu Province are the best tea sets. Porcelain cups should be small, white and bright. Tea making pays attention to the technology of "high rushing and low sprinkling, scraping the top, Guan Gong patrolling the city, and Han Xin ordering troops"; Tea tasting not only pays attention to color, fragrance and taste, but also pays attention to "the charm of the bottom of the throat".
The procedure and etiquette of drinking tea are more complicated. For example, after tea is rushed out, the tea maker usually doesn't drink it first, and invites guests or others present to drink it. Generally, the next cup is taken first, and the last person takes the middle cup. Also, if a distinguished guest comes in the process of drinking tea, he has to change the tea and make tea again.
Influence of congou tea: congou tea is almost an indispensable necessity for every household in Chaoshan. Almost every household has a Kung Fu tea set, which is a necessary tea set for the whole family in their leisure time. Chaoshan people all over the world have also brought congou to every corner of the world. If you see Kung Fu tea sets in street shops in some big cities in China, you can judge that it must be a shop opened by Chaoshan people, and Chaoshan students often bring tea sets to school when studying in other places.
Kung fu tea is not only very popular in Chaoshan area, but also extends to Zhangzhou and Quanzhou in Fujian and Fengshun, Dabu and Meixian in Meizhou. Kung Fu Tea (1) In Chaoshan food culture, Kung Fu tea can be compared with Chaozhou cuisine.
Many foreigners saw Kung Fu tea on the Chaozhou gourmet table. Whether you try it because you don't like it, or sip it slowly with relish, this small fragrant hot tea will always leave a deep impression on you.
However, the congou tea at the dinner table did not give you the whole picture of Chaoshan congou tea. Kung fu tea stands out in Chinese tea art because of its exquisite utensils and exquisite brewing procedures, which can fully display the characteristics of oolong tea.
Kung fu tea is the favorite drink of Chaoshan people. In Chaoshan, almost every household has a pair of white porcelain underglaze kung fu tea sets: a tea drum, four small crystal porcelain cups, a white porcelain cover or a teapot.
In the luxurious living room, exquisite; Next to the lotus jar under the bean shed, there is a small wooden table and several bamboo chair heads, which is even more elegant. Or family members get together at leisure, or guests come to the door, make a bubble of snow flakes and say "tea" politely, and a kind and harmonious feeling will overflow my heart.
Kung fu tea is full of the cultural spirit of love and harmony. How did this custom of congou tea come into being in chaozhou people? First, the origin of the name of congou tea The name of congou tea appeared in the literature at the latest during the Yongzheng period of the Qing Dynasty.
At first, congou tea was a brand of Wuyi Rock Tea, and all well-made rock teas were called congou tea. In the 12th year of Yongzheng (1734), Lu Tingcan, the magistrate of Chong 'an County, Fujian Province, quoted "Jianlu" in the Book of Tea Continuation, saying: Wuyi tea is a rock tea on the mountain, and Zhou tea is near the water.
Rock tea is the best, followed by mainland tea Rock tea in Beishan is the best, followed by Nanshan.
These two mountains are also named after the rocks they produce, and the best one is called "congou". There are "races" on the works, named after trees, and each plant has only two, which is really rare.
In the 18th year of Qianlong (1753), Jing Liu also said in A Moment's Leisure Collection that the highest rock tea is called the old tree small seed, the second is the small seed, the second is the flower, and the second is the name (the name of the grass head).
Why is rock tea called "congou tea"? The Book of Tea Continuation quoted the Book of Tea written by Wang Caotang in the fifty-sixth year of Kangxi (17 17), and recorded the making process of Wuyi rock tea in detail, and compared it with the making of green tea: after tea is picked, it is evenly spread in bamboo baskets and placed in windy days, which is called sun-drying. Wait until the cyan is gradually put away, then stir-fry and bake.
Yangxian (mountain+middle) slices, only steamed and not fried, baked by fire; Luosong Longjing is fried and not baked, so its color is very pure. Only Wuyi is fried and roasted. When it is cooked, it is half green and half red, green fried and red roasted.
Spread the tea leaves after picking, and the more fragrant they are, the more fried they are. It's out of date, out of date. Stir-fry and bake, then pick up the branches of the old leaves and make them into a color.
Shi Chao's poems "Masifu Lansing" and "Idle Handwritten Pen" are all gone. Yangxian tablets and Luosong Longjing are both famous brands of green tea.
Yangxian tea is produced in Yixing, Jiangsu Province, and the (mountain+middle) tea is Luo (mountain+middle) tea, which is produced in Changxing, Zhejiang Province and belongs to steamed green category. When making, the collected tea leaves are steamed and roasted. Luosong tea is produced in Xiuning, Anhui, and Longjing tea is produced in Hangzhou, Zhejiang, which belongs to the category of fried green. When making, the tea leaves are first fixed in an iron pot, and then repeatedly kneaded and fried.
Wuyi rock tea is a kind of semi-fermented tea, and its production process has to go through several processes, such as spreading, baking, frying, baking and picking, among which baking is the most critical process. Spreading green means shaking green, and the dried tea leaves are repeatedly shaken indoors, and the tea leaves are slightly fermented in this process, with red leaves and aroma.
At this time, it can be fried in a pot, rubbed while frying, and finally dried in a baking cage, which becomes coarse tea. After selection and baking, it becomes a "cooked tea" that can be sold.
It can be seen that Wuyi rock tea has several more processes than green tea. Therefore, Shi Chao described it as "leisure, Aauto Quicker, good times".
The name of congou tea is still because of its excellent production. Kung fu tea was made in the twelfth year of Guangxu.
6. What are the common expressions of Chaoshan congou?
Chaoshan people like to drink congou tea, and they are very particular about tea sets, tea leaves and brewing methods. They are strict and have a set of exquisite procedures, so some scholars call "kung fu tea" the living fossil of China tea culture.
Tea selection
Oolong tea should be used to make congou tea, especially Tieguanyin tea and Wuyi rock tea in Anxi, Fujian.
Choice of water
Water quality has a great influence on the taste of tea, with mountains and rivers as the top, rivers as the middle and wells as the bottom. Mountains and rivers are still graded: "The spring at the top of the mountain is light and clear, the spring under the mountain is heavy and turbid, the spring in the stone is clear and sweet, the spring in the sand is clear and the spring in the soil is thick;" The wanderer is good, the negative yin wins, the mountain cuts spring, the mountain shows the spring god, and its water is tasteless. " The river should stay away from residential areas. Well water should be drawn from ordinary wells.
shoot live ammunition
"Living fire" refers to those who have charcoal fire. Once upon a time, chaozhou people would grind charcoal when cooking tea. Its advantage is that the wood resin is completely removed, the smell of smoke is gone, it knocks loudly and breaks into black. Once lit, there is still a faint smell of "charcoal fragrance" in the room. The top olive core charcoal is made by burning olive core in a kiln, and the charcoal is used to boil water. Fireworks jump in blue, and the flames are even but not too slow. Now chaozhou people uses simple fuels such as alcohol and liquefied petroleum gas. Only in high-end teahouses will water be boiled with "live fire".
tea-things
Kung fu tea sets are basically the same, but the essence and roughness are different. Commonly used devices are:
L, teapot. Commonly known as "canning", it is best to use purple mud from Yixing, Jiangsu. Chen Meng, Tiehuaxuan, Qiupu, Qiupu, Xiaoshan and Yuan Xisheng are most affected by the humidity. The teapot should be small, not big, shallow and not deep. Its size depends on the number of people who drink tea. There are two-person cans, three-person cans and four-person cans. The depth of the pot is related to the smell: the shallow one can brew the fragrance, keep the fragrance and store no water. If you remove the cover and float in the water, it is quite unusual, called "level", which can explain the exquisite and balanced workmanship.
2. Gaio. Shaped like an upturned clock, it has an upper cover and a tea pad. Gaiou drains water quickly and removes slag easily, and hipsters are willing to use it, especially when there are more customers and a little busy, it is often used instead of washing cans. But because of the big mouth, you can't leave fragrance, so you can only use it temporarily.
3. Tea cups. It is appropriate to be thin and clean. At present, the popular white jade cup is made of fengxi, and its texture is excellent. Four Seasons Cup, different colors: "Bull's-eye Cup" in spring. "Millet Cup" in summer, "Lotus Leaf Cup" in autumn and "Bell Cup" in winter. The cup should also be small and shallow: if it is small, it will be finished in one bite. If it is shallow, the water won't stay at the bottom.
4. Wash tea. Washing tea is like a big bowl, with different shades. There must be three tea houses, one is the first, and the other two are the second: the first is to store the soaked cups, the second is to store the soaked cans, and the first is to store the discarded water of tea dregs and cups and plates.
5. Tea tray. The tea tray should be wide and flat, and can hold four cups. The cup should be stable and easy to take and drink.
6. Tea mats. As small as a plate, it is used to put cans and bear boiling soup.
7. Water bottle. Water bottles store water for making tea. The shape of the bottle is the best, with a long neck and shoulders, a flat bottom and a handle.
8. water bowl. Most of them are made of porcelain, and there are countless styles. They are used to store water and draw water with coconut scoops.
9. Red mud stove. The red mud stove is generally six or seven inches high, and there is also a "high-footed stove", which is more than two feet high and has a grid at the lower part, which can hold elemental carbon.
10, sand. The common name "teapot" is light and beautiful.
1 1, feather fan. Used to fan the stove.
12, tin can. Precious tea leaves should be stored in tin cans. Store tea leaves in special jars to avoid mixing.
13, tea towel. Used for cleaning utensils.
14, coffee table. Or tea table, used to put tea sets.
make tea
The cooking process of Kung Fu tea is as follows:
1, healing device. The mud stove caught fire, sand jumped out of the water, fanned the stove, waited for the fire, and inverted the cup.
2. drink tea. When there is a whizzing sound in the wok and fish eyes appear at the beginning of boiling (for the sake of expression, no cover), lift the sand wok and pour it into the pot and cup to make it hot. Then put the sand shovel on the stove and wait for it to burn (old). While opening the tin can, pour the tea leaves on ordinary paper and measure the thickness respectively. Take the thickest one and fill it in the dripping hole at the bottom of the tank, then fill the middle layer with fine powder and sprinkle with slightly thicker leaves, which is called "taking tea". Don't be too full in Cha Na, about 70% to 80%.
3. Wait for the soup. Soup has three boiling points. One cooking is too naive, and the third cooking is too old; Boiling twice is the best. "If the beads float in the water and the sound is scattered, it will be boiling, just at that time."
4. Wash tea. Boil the soup around the mouth of the pot and beside the pot, and don't go straight to the heart of the pot. You can't interrupt or force it. It is advisable to increase pouring, which is called "high impact". After the first injection of boiling water, the tea soup should be poured out immediately to "wash the tea" and remove the impurities contained in the tea.
5. punch. Punching method is the same as above.
6, scraping. Flushing water should be full to avoid overflow; When it is full, the tea foam will float up and be white, protruding from the surface of the pot. Scrape the lid from the spout, remove the tea foam, and then cover it.
7, drenching cans. After the lid is fixed, the pot is filled with hot soup, commonly known as "hot pot", to remove the residual foam and make the pot full of fragrance.
8. Hot cups. Wash the cup after pouring it, and then pour it out.
9. Sprinkle tea. After the tea leaves are put into the pot, they are poured into the pot, scalded and watered several times. At this time, it is the appropriate time to sprinkle tea. Because it's neither too early nor too late to sprinkle tea. If you are quick, you won't get wet. No fragrance; If it's late, the fragrance will come out of generate. If the tea color is too strong, it will make the tea taste bitter, and the previous work will be in vain. Sprinkle every cup evenly, which is called "Guan Gong touring the city"; It is also necessary to drain all the water, saying that the pot that "Han Xin ordered cakes" should be lowered and sprinkled with tea to avoid the tea fragrance floating, which is called "low sprinkling".
Taste tea and evaluate its taste and quality.
After sprinkling tea, you should get a cup of tea from everyone who is hot. The cup edge is connected with the lip edge, and the cup surface is connected with the nose edge. Take a sip and smell the bottom of the cup three times.
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