Review on Tea Making and Tea Making Technology

Explanatory propaganda words of tea ceremony

The first one: burn incense and meditate, and cook the sweet spring alive.

Burning incense and calming the air is to create a peaceful, solemn and extremely warm atmosphere by lighting this incense.

I hope this refreshing smell can make everyone relaxed and happy, and I hope your heart will sublimate to an elegant and magical realm with this long cigarette. Boiling spring water alive means boiling the mountain spring water in the pot with a big fire.

The second way: gloating and rewarding guests with Ye Jia.

Show her feathers proudly to her companions like a peacock. Through this program, we will introduce our exquisite Kung Fu tea set to all the guests.

"Ye Jia" is Su Dongpo's laudatory name for tea, and Ye Jia's reward is to invite everyone to appreciate the appearance and shape of oolong tea.

The third road: the big guest Mulin, the oolong enters the palace.

Dabin was a master of pot-making in Ming Dynasty. The teapot he made amazed the tea people of all ages and was regarded as a treasure, so later people called it the big guest teapot. Dabin Mulin just scalds the teapot with boiling water, and its purpose is to wash the pot and raise the temperature of the pot.

We put oolong tea in a teapot and call it oolong when we enter the palace.

The fourth way: high mountains and flowing water, spring breeze blowing on your face.

Brewing oolong tea pays attention to "high water, low tea." Running water in the mountains means hanging the pot high. With the help of the impulse of water, tea leaves roll with the water waves in the teapot to achieve the purpose of washing tea.

"Brush your face with spring breeze" refers to gently scraping off the white foam when washing water with the lid of the pot to make the tea soup in the pot clearer and cleaner.

The fifth way: Oolong enters the sea and then washes the fairy face.

Oolong tea pays attention to "soaking your head in water, soaking two teas and soaking three or four teas is the essence". We usually don't take the first sip of tea soup, but use it to iron cups. We pour the remaining tea soup into the sea of tea. Because the tea soup is amber, flowing from the hukou to the tea sea is like a dragon entering the sea, so it is called an oolong entering the sea.

"Wash Fairy Face Again" was brewed for the second time. This kind of flushing needs to cover the lid and pour hot water outside the pot, so that internal and external heating is conducive to the distribution of tea fragrance.

Sixth: Return the jade liquid to the pot, and then inject the nectar.

Pour the tea soup in the teapot into the fair mug, which is called "the jade liquid is returned to the pot and then the nectar is injected".

Seventh road: auspicious dragon rain, phoenix nods.

Pour the tea soup in fair mug into the fragrant cup quickly and evenly, and call it "auspicious dragon rain", which means "dew falls".

When there is not much tea left in the fair cup, it is necessary to pour it out. It is called "Phoenix Nod" figuratively here to show respect for the guests.

Eighth Road: Dragon and phoenix become auspicious, and carp turn over.

Pour the teacup on the incense cup, which is called dragon and phoenix. Turn the tightly buckled cup upside down and tell the carp to turn over.

Ancient myths and legends in China: Carps can turn dragons into heaven by turning over the dragon gate. We use this program to wish everyone a harmonious family and a successful career!

Ninth way: hold a cup to offer gifts and offer fragrant teas.

This program is to make everyone feel closer, feel closer and have a more harmonious atmosphere by offering tea.

The tenth way: appreciate two colors and like to smell high fragrance.

Gently rotate and lift the incense cup, and put your hands together to smell the fragrance. Like to smell high fragrance, that is, smell the tea in your head and see if the tea soup smells high fragrance, fresh and odorless.

Appreciating the color of the soup means appreciating whether the tea soup in the teacup is clear, gorgeous and light yellow.

Line 11: Three dragons protect the tripod and taste strange tea for the first time.

Hold the bottom of the cup with your thumb, forefinger and middle finger, so as to hold the cup safely and gracefully. The three fingers are referred to as the three dragons, and the teacup is referred to as the tripod, which is called the three dragons to protect the tripod. A lady can hold a cup with blue fingers.

Qi Ming's first sip is the first of three kinds of tea. Don't swallow the tea soup immediately after entering the mouth, inhale, let the tea soup roll and flow in the mouth, and let the tea soup fully contact with the taste buds at the root of the tongue, the tip of the tongue, the surface of the tongue and the side of the tongue, so as to experience the wonderful tea taste more accurately.

The first taste of strange tea is mainly to taste the fire of this kind of tea to see if it is "old fire" or "green fire"

The thirteenth way: the second taste is full of clouds and the bottom of the throat is sweet.

"Secondary Cloud" is the second kind of tea. The second product is mainly the taste of tea soup, which depends on whether the tea soup is fresh and smooth after passing through the throat or whether it is life-long and harmonious.

The fourteenth way: pour the milk three times, which makes your heart ache.

Pouring stone milk three times is pouring tea three times before. "Stone milk" is a tribute tea in the Yuan Dynasty, which was later used as a metaphor for oolong tea. I smell the fragrance for the third time. This time is different from the previous two. Is to inhale the tea fragrance through your mouth and then exhale it through your nose like a cigarette. This can make the tea fragrance go straight to the forehead and feel the tea fragrance wholeheartedly, so it is vividly called "thrilling".

Fifteenth Road: Be fluent in English and understand tea rhyme.

"English flavor" is the third kind of tea. This kind of tea tasting is called biting tea. Yuan Mei, a great talent in Qing Dynasty, once said that "tea tasting should be considerate in English and Chinese", in which both English and Chinese mean flowers, so when tasting tea, you should chew slowly and savor it like a small flower.

Sixteenth: A friendship between gentlemen is as light as water.

"A friendship between gentlemen is as light as water", and the light taste is like a cup of boiled water after drinking three plates of strong tea. Don't swallow the boiling water in your mouth in a hurry, but ponder it slowly like a chickpea. After swallowing boiled water, open your mouth and take a breath. At this time, you will feel drooling, sweet aftertaste and incomparable comfort. This is the feeling that "no tea is better than tea at this time". This program embodies the philosophy of life: plain is true.

Article 18: Offer blessings with tea and make a cup of tea.