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Kongfu tea art
Chaozhou Kongfu tea, exist broad sense and narrow sense. From broa d sense, Kongfu tea mainly take Wulong as tea kind; from narrow sense, means dainty water, fire, tea, tea set, method and taste. Observe and study on ¡°tea art¡±, Chaozhou has a set of unique small Kongfu tea set, dainty ¡°High pour and low spill¡±, ¡°Blow foam and drench cover¡±, ¡°Guangong patrol city¡±, ¡°Han Xin pointed army¡± etc, but this is only small technique, great techniques means tea art, except this more dainty, contain philosophy, religion, antilogy and literature art etc rich connotation. So, Chaozhou Kongfu tea no matter from headstream or research on tea art, both possess unique style and pattern, can called centralize embodiment of ¡°China Tea Art¡±.
19 ways of Chaozhou Kongfu tea
Chaozhou Kongfu tea is the most representative of our nation tea art, it develop on the base of Tand and Song dynasty already exist ¡°Scatter tea¡± product drink way, belongs to scatter tea yue , is the perfect drinking of Yue . Although prevail in Min, Yue, Hongkong and Taiwan, its effection already extend all over the country, famous aboard.
Chaozhou Kongfu tea performing appliance: tea, Anxi Tieguanying, Wuyi Yan tea is better. Utensil, can hold 3-4 cups Mengcheng kettle (Yixin purple kettle), Ruochenou (teacup), Yushu grind (water bottle), Chaoshan baker (electric cooker or spirit stove), enjoy tea tray, tea boat etc.
1.
Appreciate fragrant tea: Master take out one kettle quantity tea, put in tray, assistant get tray, let guest appreciate dry tea, and introduce its characteristics.
2.Mengcheng pour: Pour kettle body with boiled water, its purpose is warm kettle body, which is ¡°warm kettle¡±
3.Block dragon enter palace: Wulong enter palace: take out tea with teaspoon, order is first slender, then thick and last tea peduncle.
4.Hang kettle and high pour: Irrigate Mehgcheng kettle till mouth full.
5.Spring breeze kiss face (scrape top and drench eyebrow) : raze the bubble of kettle mouth, cover kettle lid, rinse top bubble, our kettle can pour cover and body, but can not clash on air hole, otherwise easy into kettle. Purpose of pouring one is rinse, second is make kettle both warm in and out, to good for exert of fragrant.
6.Wash face: pour out water in kettle quickly consider as wash tea, purpose is wash the floating dust of tealeaf.
7. Ruochen out of bathe: burn cup with first tea water, also called ¡°warm up cup¡±, turn cup body, like flywheel go round and round, also like flying dance.
8.Liquid return to teapot: Refilled the kettle with high pour method.
9.Travel: also called run teapot, hold kettle turn around tea boat, dry bottom drop to avoid drop into cup, effect sanctity of tea.
10.Guangong patrol city: Circle pour tea, teapot like Guangong. This purpose is to make shade of tea is the same, and low pour is avoid fragrant over dissipate.
11.Han Xin point solider: pour remain into every cup, this is the destillate of tea soup, should average pour by drops, so called Han Xin point solider.
12.Give fragrant tea with respect: first to guest of honor, or take old and elder as order.
13.Taste fragrant and examine charm: first smell fragrant, later taste tea, buttress cup edge with thumb and first finger, resist cup bottom with middle finger, commonly called three dragon protect vessel. Divide into three dip, ¡°three dip know the taste, three times only mind disturbed.¡± Tea soup is fragrant and mellow, make you infinitude aftertaste.
14.High pour and low griddle: dunk second tea, repeat step 8.
15.Ruochen repeat bath: Technique like Ruochen out of bath.
16. Drink fragrant: repeat step 9, 10, 11.
17.Enjoy mellow again: repeat step 13.
18.Third: flow rosy clouds: dunk third tea. Tie Kwan-yin etc, endoplasm is good, fragrant last for a long time, has a good name ¡°dunk seven times has remain fragrant¡± , so dunk for three times, hope can bring good aftertaste for guest.
19.Finish whole Chaozhou Kongfu tea procedure.
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