Teahouse related

The question you asked really takes a long time to answer, and there are many details. Let me give you a general answer first.

Is the teahouse you asked "teahouse" or what? If there is a teahouse, there is also a leisure teahouse, which can be accompanied by girls. The rules are not very strict. I won't talk about it here.

Now say the formal teahouse:

How to store the tea sold in the teahouse? Generally speaking, except black tea and black tea, tea should be new, and spring tea and autumn tea should be in season. Therefore, the purchase of tea will not be too much, depending on your sales situation. After buying tea, most of them will be repackaged. Divided into 16g packages, the amount is exactly the same. It is necessary to vacuum it to prevent oxidation (odor absorption). The simple ones, such as green tea, are easy to break, so you don't need to smoke.

Does he make tea in the back, or at the guest table, or does the customer help himself? Look at the needs of the guests. More normally, after ordering tea, the tea artist will be the guest. Tea boats for making tea are placed where guests can see clearly. Because making tea is also an art and a wonderful enjoyment. Soak the back end for the guests, pay attention to the temperature of the tea, and change the hot tea just brewed in time.

If it's a tea ceremony in a restaurant, just order the tea and give it to him. If it is kung fu tea, put it in a fair pot and pour it on the table as much as possible for the guests to drink.

What about the so-called kungfu tea? The simple explanation is that Kung Fu tea originated in the Song Dynasty, and it is most popular in Chaozhou, Guangdong (now Chaoshan area) and Zhangzhou and Quanzhou, Fujian. 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 in other places 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 complete set of kungfu tea includes: instant brewing, tea towel, tea boat, tea ceremony group, cover bowl/teapot, tasting cup (for drinking tea), fragrant cup (for smelling incense), male pot (to make the brewed tea taste even), tea sea (for viewing tea) and tea pool (for holding waste water). Chaoshan kungfu tea doesn't need that much. That's all.

It is no exaggeration to say that congou is an art, because its name is Kung Fu. Without good kung fu, you can't make good tea. Moreover, in the process of making tea, we can also see whether people who make tea or drink tea are steady or impatient.

Kung fu tea is an art that is easy to learn but difficult to understand. The brewing method of congou tea is simple and easy to learn, and the brewing steps are only several times. However, these are only superficial efforts. If there is no guidance and no clear explanation, then you have to learn without understanding.

People who know congou tea can slowly soak the essence of tea, and when the tea is finished, the essence of tea is also brought into play.

Phoenix tea is the first choice in kung fu tea, followed by other teas.

Phoenix tea is not very famous in other places, but it is used by almost every household here. Fiberhome tea is the first choice for congou tea, because it is resistant to brewing and can be brewed for a long time.

Phoenix tea, like other teas, is divided into many kinds; The fragrance is dominated by yellow branches and white leaves, and the fragrance is dominated by honey. Tea is also divided into new and old, but this new and old is not a matter of time but a process of making tea.

New tea belongs to the fragrant type. The tea brewed in the room is fragrant and fragrant. There will be a faint fragrance in your mouth after drinking.

Old tea is fragrant, and it has a faint fragrance when brewing. This fragrance is not as fragrant as new tea, but it has another charming taste. A cup of entrance, rich fragrance lingering in the mouth for a long time.

Among Phoenix teas, spring tea is the best in Huang Zhixiang. Tea is small and shiny, which makes people fall in love at first sight. Snowflakes see white leaves. Snowflake tea is not as beautiful as Huang Zhixiang, with big leaves, thick branches and dry colors. However, it doesn't have Huangzhixiang.

When brewing congou tea, only Fenghuang tea can make tea, and the tea-making skills are brought into full play.

Kung Fu tea is also very particular about brewing, and the most important link is to put tea, because this is the first link in brewing Kung Fu tea. Put the tea in a covered bowl, just right, no more, no less. Moreover, during the period of putting tea, the tea leaves should not be broken, otherwise the brewed tea will be a bit bitter.

The amount of tea must also be after water injection. When it rises, the tea leaves will not be exposed when the bowl cover is put down, and the tea leaves that rise just have the same capacity as the bowl cover and just touch the top of the bowl cover.

Pay attention to water injection when brewing. The first water injection of tea is a link to determine whether a tea will taste bad.

Many people like to inject less directly into the middle for the first time, which is actually wrong. Because if you do this, the brewed tea will be bitter and the tea will not be resistant to soaking.

The correct way to inject water is from the side of the bowl. When you pour water for the first time, you can fill the water a little, so that the bubbles will float and it is more convenient to scrape it off. After the foam is scraped off, the first cup of tea brewed cannot be drunk; Because tea foam is in this cup of tea. Moreover, these tea foams contain bitter taste, so the first cup of tea is usually poured out when you are afraid of congou.

The real beginning of congou tea is from the second cup, and it is also the time to truly show the tea-making skills.

The brewing methods of congou tea are different, and the tea leaves also have their own patterns when brewing.

The second water injection is also the first soaking method in congou tea.

The name of the first bubble method is Guan Gong's city trip.

Soaking method: inject water from the edge of the bowl, cover the bowl when it is about 80% full, and then patrol the water along the edge and lid of the bowl.

The second name is: Han Xin points soldiers.

Soaking method: the first step is the same as above. First inject 80% water, then drop the water on the tea in the bowl bit by bit, and finally cover the bowl.

The third name is: Babe chasing her husband.

Bubble method: when injecting water, inject it along the edge of the bowl and divide it into eight times. Inject at different points every time, and these eight times just cover the bowl for a week.

The soaking method from the fourth to the ninth time is basically the same, except that the point of each water injection cannot be at the same point, so the bowl can be covered once after nine times. And every time the water comes out, it must rush out opposite the water injection point. And the water in the bowl must be washed away every time, otherwise the water left behind will affect the taste of tea and even make it bitter.

The tenth bubble method is: Qin Qiong pours the bronze flag.

Bubble method: this method is very simple, just inject water directly into the middle.

The eleventh to thirteenth kinds of soaking methods are that water turns around from the inside out, which means to express the meaning of a round garden.

(Note: You can really make good use of this 13 bubble method. /kloc-after 0/3 times of brewing, the tea color is the same every time, and the tea leaves are soaked upside down for ten times. Although the color is slightly lighter, the taste of tea has no effect. In addition, these thirteen kinds of bubble methods all have names. I only write the names I know, and the other nine names may be known by others. )

There have always been only two kinds of tools for congou, one is ceramic and the other is purple sand.

Ceramics are made of bowls and teapots, and purple sand is like a teapot.

Stoves and pots are generally gas stoves with only a small core, and pots are small kettles made of glass. The original small charcoal stove and casserole are not used. On the contrary, the electric kettle that came out in recent years is more popular, but this kettle is worse than others in boiling water to make tea.

Water is also very important in congou tea, and dew is the most important water in congou tea. It must be dew that has not been exposed to the sun. It is best to collect it on the leaves of plants.

Followed by three springs, the third is rain, the fourth is well water, and finally the tap water that we can't live without now.

Different kinds of tea have different tastes, and the taste and tea fragrance at the entrance are also different.

Tea brewed with mineral water, distilled water and purified water can also be compared with mountains and rivers.

Pay attention to the wind direction when tasting congou. It is best not to blow the brewed tea, or the tea blown by the wind will have a slightly bitter taste.

So it's best to taste congou in a windless place, and of course it's best at home. Finally, classical music, and then another scene.

What does the teahouse sell besides tea? Tea should be accompanied by refreshments (drinking tea on an empty stomach is easy to get drunk), which generally contains a lot of sugar. Drinks, fruit juice, snacks, wine, cigarettes, wine, catering. Teahouse is a good place to talk about business, selling more than tea to meet the needs of customers.

What do waiters in teahouses usually do? If it is in the room: order tea, make tea, communicate with guests, clean up, and assist in Chinese food service. (Book rooms to increase sales)

That's all the short answers. I hope it's useful.