What does congou mean?

Kungfu tea originated in the Song Dynasty, and it is most popular in Chaozhou, Guangdong Province (now Chaoshan area of Guangdong Province, Jieyang City of Shantou City, Chaozhou City and other places). ). It is the inheritance and in-depth development of tea tasting art since the 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."

Tea editor

It takes some time to manage congou tea, which is for the knowledge of brewing and drinking. The word "time" should be found in water, fire and boxing. Both fire and water pay attention to a movable type, and living water and fire are the key to making tea. The Book of Tea says, "Mountains and rivers are the top, rivers are the middle, and wells are the bottom." There was no running water at that time, so Lu Yu naturally didn't discuss it. It is common sense that running water is not suitable for making tea. However, in places like Hong Kong, people are surprised that "self-help" is not enough when making water with one click. What's the use without running water? The Book of Tea also said: "The spring at the top of the mountain is light and clear, the spring at the foot of the mountain is heavy and turbid, the spring in the stone is clear and sweet, the spring in the sand is clear, the spring in the soil is rich, the doer is good, the loser wins, the mountain cuts the spring less, the mountain shows the spring god, and the stream is tasteless." This has received little attention. As for water, there are Tian Quan, Tianshui, Qiuyu, Meiyu, dewdrop and knocking on ice, all of which belong to exquisite categories, but these exquisite things are actually difficult to do. For example, Miaoyu in A Dream of Red Mansions makes a face at the snow water on the plum calyx to make tea, and only she has this leisure. My generation is like kung fu.

The key to making tea is, "water is often sought first, but fire is not behind." Su Dongpo's poem says: "Living water should still be boiled with living fire". A living fire is charcoal. It has a flame and is very powerful. Chaozhou people's tea is called "Ditan", which is a very strong tree. It is absolutely smokeless and tasteless after burning charcoal, and it is the best fuel. There is also a kind of black olive core as charcoal, which is light blue in the flame and even in the flame, which is even more special.

kungfu tea

Tasting kungfu tea is one of the most famous customs in southern Fujian and Chaozhou. In Chaozhou, every household has a Kung Fu tea set, which must be drunk several times a day. Even the Minnan people who live in other places or emigrate overseas and chaozhou people still retain the custom of tasting congou. It can be said that where there is chaozhou people, there is the shadow of congou.

Kung fu tea is famous for its high concentration. It looks bitter at first, but after getting used to it, other teas are not good enough. Oolong tea is used to drink congou tea, such as Tieguanyin, Narcissus and Phoenix tea. Oolong tea is a semi-fermented tea between black tea and green tea. Only this kind of tea can produce the color, fragrance and taste required by congou tea.

Phoenix tea is produced in Fenghuang Mountain area of Chaozhou. The tea soup is slightly brown, with tight strips and thick leaves. Very resistant to brewing, it can be brewed for about 20 times. Phoenix Dan Cong tea is the most famous, with the flavor of osmanthus, jasmine and honey, and won the laurel in the national famous tea selection meeting held in Fuzhou.

Water editor

Kung Fu tea is divided into three factions: Fujian, Chaozhou and Taiwan Province. Fujian drinks more Tieguanyin, Chaozhou drinks more single fir tea, and Taiwan Province drinks more frozen top oolong. But in terms of brewing methods, these three kinds are * * * through * *.

Tasting congou tea is not only an elegant thing, but also a lot of attention. Chaozhou kungfu tea has specific requirements on water quality, utensils and brewing methods. Tea can't be made without water. Let's start with water. Lu Yu wrote in the Book of Tea: "Its water is used for mountains, rivers and wells."

The tea artist said that the water content is Tianshui, groundwater and spring water. Tianshui is of course the best, referring to snow water, dew and the like. In A Dream of Red Mansions, Cao Xueqin once wrote that drinking tea with snow collected from plum blossoms in five years can be described as writing the water of drinking tea to the extreme, so drinking tea is not only extremely luxurious, but also extremely demanding.

In the past, the rich used bamboo tubes and other utensils to collect dew drop by drop before the first ray of sunshine came out in the morning. It is said that the water before the sun comes out is negative and tea is more fragrant. What kung fu exam! Modern research says that the only water in nature is rain and snow, which is pure soft water. Making tea with soft water can really make the soup clear and fragrant.

Groundwater refers to mountain spring water, which is divided into soil, sand and mud according to different soil qualities. The tea artist said that sand is the best, and sand has the function of filtering, which makes sense. Of course, drinking tea in hotels and teahouses is not allowed, as long as the water quality is clear and the taste is sweet.

High-impact and low-pour editing.

"Pour high and pour low" refers to the method of making tea and pouring tea.

To make tea, you should rush into boiling water along the inner edge of the teapot mouth, and the water column should not rush in from the center of the teapot, because it will "break through the tea gall" and destroy the taste of tea. Making tea is like calligraphy, and it should be done in one go. The distance between the pot and the teapot is relatively large, so it is called "Gao Chong". It is said that "high impact" can make the heat directly penetrate the bottom of the can and make the tea foam rise, which is not only beautiful, but also more fragrant.

When pouring tea, the teapot should be as close as possible to the teacup, so as to avoid the hot air flying away, and the water may not be hot enough to make the tea fragrance evaporate prematurely. At the same time, low irrigation will not cause bubbles, nor will it make a tick.

When pouring tea, the tea soup should be sprinkled into the cups in turn, and each cup should be gradually filled two or three times, which is called "Guan Gong's tour of the city" to make the tea soup in each cup uniform in color.

The tea artist said that Chaozhou Kung Fu tea, the first bubble is the most important. If the first bubble is not made well, the subsequent tea taste will have an impact. The first bubble is used to wash tea. After coming out, gently wipe the tea foam, pour out the tea leaves and rinse the tea set. This process can also play a role in preheating tea sets.

Tea tasting etiquette editor

Tea tasting etiquette

Kung fu tea set

Traditional Chaozhou kungfu tea generally has only three cups, no matter how many guests use only three cups. The first cup of tea must be given to the first guest on the left, regardless of their status, age or gender. Every time you finish a cup of tea, wash the cup with hot tea, and then give the cup with heat to the next one. This custom is said to be a good virtue for people to show unity, friendship and mutual humility.

To taste tea, you should smell the fragrance first, then look at the color of the tea soup, and finally taste it. A cup of tea should only be drunk in three sips. The fragrance gradually spread from the tip of the tongue to the throat, and finally it was dripping. These are the three realms of Kung Fu tea-"the fragrance overflows the teeth and cheeks, the sweetness moistens the throat, and the god is focused". It is said that a professional tea taster can taste the mood of a tea artist at that time with a cup of tea. It's mysterious, but isn't kungfu tea a way to soothe the nerves and cultivate one's morality?

Tea set editor

The reason why it is different from other ways of drinking tea is also the reason for tea sets. It is said that the tea created by Lu Yu has twenty-four things. Kung fu tea needs at least ten kinds of tea sets. They are:

teapot

Chaozhou dialect is called Chong Gang and Su Gang, because it comes from Yixing, Jiangsu Province and is the smallest teapot in Yixing. There are four words for choosing a teapot, saying "small, shallow, neat and old." Zisha pots are divided into two-person pots, three-person pots and four-person pots, among which Chen Meng, Tiehuaxuan, Qiupu, Zunpu, Xiaoshan and Yuan Xisheng are the most precious. There are many styles of pots, such as small as oranges, big as oranges, melon-shaped, persimmon-shaped, diamond-shaped, drum-shaped, plum-shaped, hexagonal and chestnut-shaped. Generally, drums are the majority, so they are correct and vigorous. There are many colors of pots, such as cinnabar, antique iron, chestnut, purple mud, stone yellow, azure and so on. There is also a kind of pot with shiny silver sand and countless beads, commonly known as peeling sand, which is the most precious. However, regardless of the style and color, the most important thing is to be "small but not big, shallow but not deep" because big is not "hard".

kungfu tea

Therefore, tea brewed with big teapot, medium teapot, tea cone, tea sieve, tea stall, etc. Even if there is 100 yuan of tea, it is not congou. As for the depth, it is related to the smell. Shallow can brew the taste, keep the fragrance, and do not store water, so that the tea is not easy to become astringent. In addition to being large, small, deep and shallow, the teapot pays the most attention to the "three mountains together", which is the most important criterion to judge the quality of the teapot. The solution: cover the teapot and put it on the table (preferably on a very flat glass). If the spout, spout and handle of the teapot are all flat, it is "three mountains together". This is related to the level and quality of the pot, so it is the most particular. "Old" mainly depends on the amount of "tea residue" accumulated in the pot, as mentioned earlier. Of course, there are many things about the word "Lao", such as what dynasty it was born in, how old its history is, it was made by famous craftsmen, it was evaluated by famous artists, and so on. But that's not a question of using an ordinary teapot, but a question of playing with antiques.

In addition to "canning", congou can sometimes be used when there are many guests. Every time Chaozhou restaurant eats a dish, it must serve a tour of Kung Fu tea, which is made of "Gaiou". This is for many occasions, and there can be ten to twelve cups at a time. But after all, the lid is wide, leaving no fragrance, and the smell is much worse than that of cans. However, as long as the tea maker is "diligent", you can also make good congou with Geo.

teacup

There is also a four-word formula for choosing a teacup: small, shallow, thin and white. Small is a small mouth;

Blue and white teacups

Shallow water never leaves the bottom; White as jade is used to set off the color of tea; As thin as paper, it can be fragrant. Chaozhou tea drinkers often regard the "Ruo Lin Shen" of a book with blue flowers on a white background, wide land and cup bottom as precious, but it is hard to get. Small white porcelain cups produced in Jingdezhen, Jiangxi and Fengxi, Chaozhou are also very good, commonly known as "Ginkgo Cup".

As for some people, they also pay attention to "spring cup, summer chestnut cup, autumn lotus leaf cup and winter bell cup", which is not an exaggeration. However, it is not appropriate to use small cups and milk cups ... as a cup of kung fu tea, it is "gentle".

Wash tea

Shaped like a big bowl, there are many tones and colors. There must be three kinds of kungfu tea, one is for making cups, the other is for making pots, and the other is for holding water in cups and brewed tea.

tea tray

Tea trays are used to hold tea cups, and there are also various styles, such as full moon shape and chessboard shape.

Wash tea

..... and so on. But no matter what style, the most important thing is the four-character formula: wide, flat, shallow and white. That is, the disk should be wide, so that more cups can be put according to the number of guests; The bottom of the plate should be flat to prevent the cup from being unstable and easy to shake; The edges should be light and the color should be white, which is to set off the teacups and teapots and make them beautiful.

Tea pad

Smaller than a tea tray, used to make pots, there are also various styles, but in short, we should pay attention to "shallow summer and deep winter." Winter is deep because it is convenient to pour more boiling water into the pot, so that the tea will not get cold easily, and a layer of "felt" will be put in the tea mat. "Mat felt" is cut with loofah according to the shape and size of the tea mat, so people who want to use loofah instead of cloth felt should use mat felt to protect the teapot, and turn the teapot upside down after the kungfu tea is spilled to avoid water accumulation in the teapot.

water bottle

They are used to store the water for making tea. Water bottle, neck and shoulder hanging, flat bottom, handle, plain porcelain blue and white is the best. There is also a kind with a neck and a mouth, decorated with dragons, which is not bad. (Xiaolong, Chaozhou dialect is called "Qianlong", Chaozhou dialect is double-voiced, and Qian and Guo are rhymes, that is, geckos. )

Shuiwan

Water bowls are also used to store water for making tea. They are all as big as an ordinary flowerpot and have many styles. The "red gold color" made in the Ming Dynasty, with metallic glaze, depicts two giant fish at the bottom of the bowl. When scooping water, the water will move, as if the goldfish were also ready to swim. This is a rare treasure. Generally, it is more common to see plain porcelain blue and white, put it on a tea bed, cover it with cinnabar wood, and use coconut shells when scooping water. When the coconut ladle is not boiled, the owner opens the lid to scoop water, so the time of "congou" is no longer spent.

Dragon cylinder

The big dragon tank is similar to or smaller than the lotus tank planted in the court. Used to store a large number of springs, covered and supported with wood, placed in the corner of the study, antique. Dragons are mostly plain porcelain blue and white, which were made in Xuande period of Ming Dynasty, but they are hard to see. Emperor Kangxi's products during the Qianlong period have also been extremely precious. With modern products, as long as the color size is harmonious, it will be fine.

kiln

"Green ants freshly baked wine, there is a red commotion in the quiet stove. It feels like snow outside at dusk. How about a glass of wine inside? ? "Visible ancients.

Dragon cylinder

There is a trace of red in the quiet stove to warm the wine. Nature is in the north. As for "visitors come to tea as wine on a cold night", the poets did not explain whether to use a little red in the static stove to cook tea, whether the boiled tea is like kung fu tea, and whether the tea drunk is like a drink. But I think it should be, otherwise, drinking tea in a big bowl on a cold night will make people unable to sit still with frequent urination. That guest has run away. Who can sit down and talk in detail? Therefore, I think this kind of tea, which "drinks tea on a cold night", should be equivalent to today's congou tea.

There is a touch of red in the static stove. Shantou, Chaoan, Chaoyang and Jieyang have all done it, and the styles are very beautiful. There are also various forms, which are characterized by being long, six or seven inches high, and the charcoal-added furnace core is deep and small, which makes the temperature uniform and saves charcoal. The small stove has a cover and a door, so it is economical and convenient to cover and close it when not in use. There is often an elegant couplet near the small oven door, which adds tea fragrance. The small stove is placed on a refined wooden frame, which is tower-shaped, with a big bottom and a small top. The stove is placed on it, and the fan just sticks out to make the oven door. There are fans and steel chopsticks in the middle. Put charcoal or charcoal or kindling in the next box. "If a worker wants to do a good job, he must sharpen his tools first." With this setting, it is naturally convenient to make tea.

Zazie

The most famous "sand" produced in Fengxi, Chaozhou, commonly known as "teapot", is made of sand and mud. It's light. When the water boils, the small lid will automatically tilt and make a noise. The water at this time is just right for making tea. As for the use of steel pots, it is not impossible for aluminum pots to boil water to make tea, but metal things are not as good as boiling water to make tea, so it is not the time.

feather fan

Feather fans are used to fan the fire. When you fan the fire, you should use force, but don't fan it around the oven door and keep a certain temperature. This is also a sign of respect for the guests. Therefore, the special feather fan is not only conducive to the display of "Kung Fu", but also a fan made of white goose feathers, which is too big to carry. The delicate and elegant bamboo handle sets off the red, green and white tea set, and the golden and purple strong tea is naturally interesting.

Steel chopsticks

Steel chopsticks are not only used to catch charcoal and pick fire, but also to keep the owner's hands clean.

Above, although it is not enough for Lu Yu's 24-style tea set specification, it is already spectacular. If you want to say more, that's not much. For example, the tin pot for making tea is made in Chaozhou as the top grade. There are also tea towels, which are specially used to clean tea sets. Tea table, used to put tea sets. Tea poles can be used to store tea sets. In the beautiful days of spring and autumn, climbing mountains and wading, washing stones in streams, sitting on the floor in quiet Woods, making tea and sipping are naturally a great pleasure in life.

Kufu tea is unique. If you don't have time to make tea, you can't complain about tea. Therefore, all the credit for Kung Fu tea lies in the method of making tea.

If you want to drink congou, you must first have a set of qualified tea sets. Teapots (called "pots" by Chaozhou people) are made of pottery, and purple sand is the best. Pot flat drum, long mouth and long handle, very simple. There are two cups, three cups and four cups in the pot. The teapot is the best. When the teapot is placed upside down on the table, the spout, spout and handle touch the ground evenly, and the center is in a straight line. If the best person is put in the water, it will be stable and not heavy. Exquisite and chic, white as jade, the small teacup is only 5 cm in diameter and 2 cm in height, which is divided into two types: cold and summer. The mouth of the cold cup is slightly closed, so it is insulated, and the mouth of the summer cup is slightly turned over, which is easy to dissipate heat. The tea tray on which the cups and pots are placed is called a "tea boat", and the concave cover has a leak, which can store about half a liter of waste tea. The whole tea set itself is a handicraft. Teacups and tea boats are painted in glaze or underglaze. Teapots are the most expensive. An ancient and precious teapot is an antique that can be appreciated. Some of them are exquisitely carved patterns inlaid with silver or gold, which have become rare family heirlooms. The tea rust in the teapot can't be washed away. The more so, the more precious it is, and it can keep the charm of tea.

Extended reading editor

Enjoy the dance.

Eight methods of tea tasting

Tea leaves vary in color due to different varieties, ranging from blue like wenyu to warm like amber to deep like Xuan Shi. Coffee is divided into upper, middle and lower layers in the cup. Looking at the dark brown in the cup, watching the hot air curl and linger, there is a faint fragrance, such as the beauty in front of you, which makes people want to invite and pass.

Zhao Sai

Tea is a gentleman in drinks, taking tea as a friend, and has the desire to break the spiritual barrier between people and talk freely. Therefore, taking tea, such as inviting friends, is called "inviting you to fill the vacancy", and it also means showing respect to your relatives. Often holding a cup with three fingers, also known as "three dragons protecting the tripod", has the meaning of treasure.

Shi Wenxiang tea

Between gentlemen, friendship is as light as water, and love is as thick as tea. When welcoming guests, shout more: "make a pot of good tea for you." Quietly smelling the fragrance of tea, we taste not only the grade of tea, but also the painstaking efforts of the tea makers condensed in the rhyme of tea. Smelling incense is to know tea and people. Like a refreshing confidant, I am waiting for your taste in warm tea with attractive colors.

Feng ganlu

When you smell tea, you must consider its taste. But the tea soup in the cup is still hot, don't worry. Take a sip along the edge of the cup first, and let your lips slowly feel the long-awaited tea soup, just like the first drop of dew after a long drought. "Sweet dew after a long drought" is the first of the four happy events in life, and it is also a great pleasure to have time to taste tea.

The black dragon entered the palace.

Rain in the mouth, a little swallow, throat opened, heat flow straight to the depths of the abdomen, burn to the abdomen. There is a saying that "tea burns the waist". This bite, the black dragon's daily trend, hence the name "black dragon enters the palace."

Hotbed warm jade

Take a bite, your tongue is wet, your throat is stretched, and the nectar has been rolled away for the first time, so take another bite, gather in your tongue and roll down, like warm jade in your mouth, which makes your lips and teeth fragrant, and Tianjin Zesheng is fragrant.

Xiangxiao Yu Yun

After drinking the second sip, drink the tea in your hand at the third sip. One mouthful is "drinking", two mouthfuls are "music", three mouthfuls are "tasting" and four mouthfuls are "spitting", which embodies the exquisiteness of ancient Chinese characters in China and is also the era of tasting congou. After three mouthfuls, the tea fragrance has been fully distributed in the nasal cavity, oral cavity and body cavity. However, the hot feeling followed, instantly eliminating the fragrance all over the body, leaving only the feeling of giving up after the circulation of jade.

Gui ge ning Xiang

Communication with tea, between products, seems unwilling to send cups back to the tea tray after drinking. However, after the heat, suddenly there is a faint fragrance from your heart, wrapped around your breath. Meet the friends sitting opposite, and enjoy the faint feelings in the tea rhyme. When you smile, you will open your mouth like Lan Zhi, stretch your mind, speak freely and learn the geometry of life.

tea ceremony

step

"Tea brewing essence" is the most prominent feature of congou tea, which is reflected in every link of the cooking and drinking process, not just "more exquisite utensils".

First: cure

The treatment device includes six actions: lighting a fire, drawing a fire, fanning the furnace, cleaning the device, waiting for water and showering the cup. This is like "Tai Chi Sheng" in Tai Ji Chuan, which is a preparatory stage. Needless to say, the first four things, this "waiting for water" and "pouring a cup" are all preliminary attempts. About ten minutes after the fire, there was a whistling sound in the sand. When its voice suddenly becomes smaller, it is fisheye water.

kungfu tea

Immediately after completion, lift the sand shovel, pour it into the pot and cup, and then put it on the stove. At this time, the second thing began.

Second: Cha Na.

Open the tea leaves, pour them on a piece of white paper, measure the thickness respectively, put the thickest on the bottom of the pot and the dripper, then put the fine powder on the middle layer, and then put the coarse leaves on it, and the kung fu of taking tea is completed. Therefore, it is necessary to do this, because the fine powder is the strongest, and it is easy to get bitter when there are too many tea leaves, and it is also easy to block the dripper. If the thickness is separated, the tea can be made evenly and the taste of tea can be gradually developed. Tea, every kind of tea, is based on the teapot, and 70% tea is enough. If there are too many, not only Chata is thick, but also good tea leaves are mostly tender buds, which are tightly rolled. After being soaked in boiling water, they spread out and become so big that Chata is too big to wash in. But too little will not do. It's tasteless. Making tea is the first step in making kungfu tea. God has changed, so they have risen.

Third: Wait for soup.

Su Dongpo's poem "The crab's eye has passed the fish's eye" means that it is best to make tea with this boiled water. The Book of Tea says: "Soup is the life of tea. See boiling like a fish's eye, slightly audible. Stirrup edge is like beads, which is two-boiling. Make waves for the three boiling points. A boiling is too childish, which is called baby boiling; Three boiling is too old, this is called Bai Shou soup; If the beads float on the water and the sound is scattered, it is the right time. " "Daguan Tea Theory" also said: "Every soup is based on Fishes and Crabs. "

Fourth: 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", so that there will be no stagnation. After the first injection of boiling water, the tea soup should be immediately poured out to remove the impurities contained in the tea, which is called "tea washing". Throw away the tea soup and don't drink it.

Fifth: make tea.

After the water boils, you can lift the americium to make tea. It takes about seven steps to put the stove and teapot. Take seven steps after lifting the pot, uncover the lid of the teapot, and rush the boiling soup around the mouth and the side of the pot to avoid going straight to the center of the pot (if you use the lid, you can also avoid going straight to the center of the pot). So is the so-called "high impact and low sprinkling". The high impact makes the boiling water strongly impact the tea leaves, so that the fragrance of the tea leaves volatilizes faster and the tea essence volatilizes faster, but the tannins are too late to dissolve, so the tea leaves will not be astringent. As for taking seven steps before washing, the purpose is to make the water a little cooler without destroying vitamin C.

Sixth: Scrape foam.

The water must be full, whether the teapot is "three mountains together" and how the water level is. This time depends on the effect. After the teapot is filled with water, the tea foam floats and never overflows (too much water overflows the surface of the teapot is another matter). Lift the lid, gently scrape off the tea foam from the spout, and then cover it.

Seventh: drenching cans

Cover the pot and pour boiling water on it. It's called pouring cans. The watering pot has one function: first, it makes the hot air attack inside and outside, forcing the tea essence to evaporate quickly and replenish the hot air; Second, stop for a while, the water in the tank is completely dry, that is, the tea is ripe; The third is to wash away the tea foam outside the pot.

Eighth: hot cup

Chaozhou dialect says "burn a cup of hot pot", which is the key point of kung fu tea making. There is a tea expert who travels all over the world and summarizes the experience of drinking tea everywhere. After drinking Kung Fu tea, he said that the characteristic of Kung Fu tea is a "spicy" word. From making soup to drinking tea, you can't do without this word, which can be described as ignorance. To iron the cup, pour the cup with boiling water after pouring the can. Pay attention when pouring the cup, and the boiling water should go straight to the center of the cup. After ironing the cup, add cold water to the casserole, put it back on the stove, and turn around to "wash the cup". Washing cups is the most artistic form of action. An old hand can wash two cups at the same time, with quick action, sonorous tone and wonderful posture. A foreign friend, who is also a tea fan, has long heard of the name Kung Fu tea. He's not far from Wan Li, so when he gets to China, he'll try to have a sip of Kung Fu tea. When he saw the action of washing the teacups, he couldn't help admiring them again and again, saying that they were better than the acrobatic troupe's kung fu. Indeed, people who can't wash cups will burn themselves to death when they touch them. Not bad, they are all blessed, not to mention "beautiful posture." After washing the cup, pour the water from the cup and plate into the teapot. At this time, the water outside the teapot has just evaporated, which is when the tea leaves are ripe. An old hand here, not bad at all, can sprinkle tea to respect guests.

Ninth: Sprinkle tea.

After several efforts, the last hand is to sprinkle tea. Sprinkling tea also has four words: low, fast, even and exhausted. "Low" is the "low" of "high and low" mentioned earlier. You can't spill the tea too high. High, the fragrance is gone, bubbles are everywhere, and guests are extremely disrespectful. "Fast" is also to prevent the loss of fragrance and keep the heat of tea. "Evenly" means that when sprinkling tea, it must turn like a wheel. The cups should be sprinkled evenly in turn, and only one cup can be sprinkled, because the tea is excellent and light at first, and then it comes out with a strong color. The word "even" is very important "Doing" means not leaving the remaining water in the pot. The first punch is reserved, and the second and third punches are urgent. After sprinkling, you can turn the teapot upside down and put it on a heavy mat to let the water in the teapot drip out completely. This is because as long as there is no water, tannins cannot be dissolved and tea will not be bitter.

Tenth: taste tea.

Take a small cup, drink it slowly and carefully, then move the mouth of the cup close to your nostrils and taste its fragrance. Because the cup of Kung Fu tea is small, fragrant and hot, there is still fragrance in the cup after sipping, which is a deeper and stronger "mountain rhyme" than the overflow of tea soup, so "smelling the cup" is unique to Kung Fu tea.

Finally, there is another way to pour tea:

When pouring tea, the four cups are surrounded together, and the four cups are shuttled back and forth with the can until each cup is seven minutes full. At this time, the tea in the pot should also be mixed and poured out, and the remaining body fluid needs to be poured into four cups one by one. The hipsters call this process "Guan Gong patrolling the city" and "Han Xin ordering soldiers". The quantity and color of four cups of tea must be uniform, which is the best kung fu. Finally, according to the age of the guest, the host will serve the finished tea to the guest with both hands, first respecting the officer, then controlling the guest, and finally.

tea ceremony

Burning incense and calming the air: burning sandalwood creates a quiet and peaceful atmosphere.

Ye Jia rewards the guests: Show the brewed tea to the guests.

Boil the mountain spring with fire: use mountain spring water as the top of making tea and cook it with fire.

Chen Meng dripping wet: That is, washing the teapot with soup. Hui was a teapot producer in Ming dynasty, and later generations called this famous teapot.

Oolong into the palace: put oolong tea into the teapot.

Hanging pot and high flushing: also known as mountain water, the pot filled with boiling water is washed to fully stir the tea leaves and turn them over for cleaning.

Spring breeze stroke: gently scrape off the white foam on the surface with the lid of the pot to make the tea leaves cleaner (don't drink)

Wash the fairy face again: wash the teapot with boiling water, that is, wash the appearance of the teapot and raise the temperature of the teapot.

Ruochen gives a rhyme: it is famous for being good at making teacups by washing teacups with soup (Ruochen in the early Qing Dynasty), and later generations call teacups Ruochen Ou.

Jade liquid returns to the pot: that is, pour the brewed tea into another teapot to make the tea soup more uniform.

Tour the mountain: pour tea along the cup wall.

Guan Gong's trip to the city: take turns pouring tea back and forth for each cup.

Han Xin ordered the soldiers: When there is a little tea in the pot, they should pour tea in each cup (also known as dragonfly water or Guanyin dripping water).

Three dragons protect the tripod: hold the cup with the mother's forefinger and middle finger, which is both stable and elegant. Three fingers are better than three dragons, and the other hand can protect the cup at this time.

Love to smell the fragrance: it is to smell the fragrance of oolong tea.

Appreciate tricolor: watch the tricolor tea in the cup carefully, so it is called tricolor.

The first taste of strange tea: after watching and smelling the fragrance, you begin to taste the tea soup (three mouthfuls are one product)

Thank tea: Get up and drink all the tea in the cup to thank the tea farmers for planting and making exquisite tea, and thank the tea girls for their persistence and dedication to the tea ceremony.

kungfu tea

"Kung Fu tea" and "Kung Fu tea" are mixed together, which is very popular now. In fact, "congou" cannot be called "congou". Therefore, it is specially named after its ingredients.

There is a difference between "work" and "achievement"

Work, "Shuo Wen Jie Zi" says: "Work, cleverly decorated, seems to have rules." Xu Kai pointed out: "To be smart, you must follow the rules and laws, and then work." Duan Yucai said: "Whoever is good at his job will be good at his job."

Gong, "Shuo Wen Jie Zi" says: "Gong, the country depends on labor", "Er Ya" says: "Merit, honor: Gong also."

The above quotation shows the original meaning of "Gong" and "Gong", and the difference is clear at a glance, so don't confuse it. For example, in the Analects of Confucius, if a worker wants to do a good job, he must sharpen his tools first, and "public" can never be replaced by "public".

"Kung Fu" and "Kung Fu" are different.

Although "Kung Fu" and "Kung Fu" have many common examples, their differences still exist. Mixing together will inevitably lead to unclear concepts.

Neo-Confucians in Song and Ming Dynasties regarded Kung Fu as a philosophical category, such as Zhuzi School. Volume 69 ":"I sincerely believe that honesty is an inner effort without trace. " Zhu also has the theory of "poor craftsman" and "self-restraint". Wang Yangming's "Answering a Friend's Question" said: "Knowing and doing were originally said once in two words. This time, using these two words is completely impeccable. " Ming Dow by Huang Wan. Volume 1 says, "Knowledge shows hard work, and things show effectiveness"; Qian Dehong's "On Learning" says: "When it is seen, it is the work of observing things on the spot" (please pay attention to the difference between "work" and "work" between Huang and Qian). It can be seen that the category of "Kung Fu" is a philosophical summary of the whole practical activities of the subject, which shows the accumulation efforts and cultivation efforts of the deeper family. This kind of "Kung Fu" can never be replaced by "Kung Fu".

Feature films that mainly show martial arts are called "Kung Fu films". "Kung Fu" here refers to martial arts and can never be replaced by "Kung Fu".

"Kung Fu tea" and "Kung Fu tea" are different.

The earliest written record of "congou" refers to drinking, which can be found in Yu Jiao's DreamWorks Congou Tea in Qing Dynasty. Later, some documents were sent, such as Tsui Hark's History of Butterfly Steps and Qing Li Banknotes, which were often called "congou".

After the mid-Qing Dynasty, "congou tea" became popular in Chaozhou and its surrounding areas as a relic. The traditional name of Chaozhou is "congou". According to the phonological division of Chaozhou dialect, "Gong" belongs to "Jiang" rhyme and "Gong" belongs to loyalty rhyme.

Kung fu tea theory

The love of congou tea makes its tea art extraordinary. The elegance of Kung Fu tea makes people who drink tea have little leisure and are willing to be idle. The strong rhyme of Kung Fu tea contains the life concept of China people, and the righteousness of Kung Fu tea clearly shows the philosophical pursuit of "harmony between man and nature" in traditional ideology and culture.