Related knowledge of kungfu tea

Tea drinking is inseparable from tea sets, which refer to special utensils for soaking tea leaves, including pots, bowls, cups, plates and trays. Another important manifestation of the ancients' attention to tea drinking is that they attach great importance to the art of tea set itself. An exquisite tea set can complement famous tea with unique color, fragrance and taste. With the prosperity of tea drinking and the evolution of tea drinking customs in various times, there are more and more varieties of tea sets and more exquisite textures. Chaoshan kungfu tea needs at least ten kinds of tea sets, namely:

First: teapot

-Chaozhou dialect is called "Chong Gang", and some are called "Su Gang", because it comes from Yixing, Jiangsu, and is the smallest type of Yixing teapot. Choose the formula of teapot with four words, saying "small, shallow, neat and old." Zisha pots are divided into two-person pots, three-person pots, four-person pots and four-person pots, among which Chen Meng, Tiehuaxuan, Qiupu, Calyx Garden, Xiaoshan and Yuan Xisheng are the most precious. There are many styles of pots, ranging from oranges to oranges, to melons, persimmons, diamonds, drums, clubs and so on. Generally, there are many drums, so it is correct and vigorous. There are many colors of pots, such as cinnabar, antique chestnut, purple mud, stone yellow, azure and so on. However, regardless of the style and color, the most important thing is that the pot should be small, not big, shallow and not deep. Because there is no time when you are old.

Second: tea cups

There are four words in the choice of teacups: small, shallow, thin and white. Small is a small mouth; 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. Most tea drinkers in Chaozhou have a wide mouth with blue flowers on a white background, and the book "If you are a treasure" at the bottom of the cup is precious, but it is not easy to get. Small white porcelain cups produced in Jingdezhen, Jiangxi and Fengxi, Chaozhou are also very good, commonly known as "Ginkgo Cup".

Third: Wash tea.

-It's shaped like a big bowl with many tones and colors. There must be three kinds of kungfu tea, one is for soaking cups, the other is for soaking cans, and the other is for washing cups and soaking tea.

Fourth: tea tray

Tea trays are used to hold tea cups, and there are also various styles, such as full moon shape, chessboard shape 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, all to set off the teacups and teapots and make them beautiful.

Fifth: tea mats

-It's smaller than a tea tray, used to make pots, and there are also various styles, but in short, we should pay attention to "shallow summer and deep winter". The depth of winter is to put more boiling water in the pot for convenience, so that the tea will not get cold easily. Put a layer of mat in the tea mat. "Tea mat" is fried with loofah according to the shape of the tea mat. So people who want to use loofah instead of cloth mats, in order not to stink, the mats are used to protect the teapot. After the tea leaves are spilled, turn the teapot upside down to avoid water accumulation in the pot. A little water will also make tea taste.

Sixth: water bottles and bowls

-function, is used to store water when 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. 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 metal glaze, depicts the two tails of goldfish at the bottom of the bowl. When scooping water, the water moves like a goldfish, which is a rare treasure.

Seventh: Dragon Tank

-the big dragon tank is similar to the lotus tank planted in the court, or smaller. Used to store a large number of springs, covered and supported with wood, placed in the corner of the study, antique. Dragons are also plain porcelain blue and white, which were made in Xuande period of Ming Dynasty, but they are hard to see.

Eighth: There is a hint of red in the quiet stove.

-there is a pinch of red in the static stove, which has been made in Chaoan, Chaoyang and Jieyang, 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 it when not in use. There is often an elegant couplet near the small oven door, which adds tea fragrance.

Ninth: sand

-"Sand", the most famous one made by Fengxi in Chaoan, commonly known as "teapot", is made of sand and mud. It's light. After the water is boiled, the small lid will automatically tilt and make a burst of noise. The water at this time is just right for making tea. As for the steel pot, the aluminum pot is used to boil water and make tea, although it is not necessary. But the metal things used to boil water and make tea are inferior after all, so it is not the time.

Tenth: feather fans and steel chopsticks

-Feather fans are used to fan the fire. When fanning the fire, use force, but don't fan the oven door to keep a certain temperature and show respect for the guests. Therefore, the special feather fan is not only conducive to the display of "Kung Fu", but also the fan made of white goose feather has a big palm and elegant bamboo handle, which sets off tea sets in red, green and white and strong tea in gold and purple, which is naturally interesting. Steel chopsticks are not only for catching charcoal and provoking fire, but also for keeping the owner's hands clean.

Various kungfu teas

The tea used in Kung Fu tea is limited to Fujian Rock Tea, Stream Tea and Chaoshan Phoenix Narcissus (all green tea). Other domestic teas, such as black tea, green tea, brick tea, scented tea and white tea, are not suitable. Because if you use kungfu tea, it is often bitter and bitter, and only this semi-mellow green tea is the best. Traditionally, it is best to use oolong tea in Fujian, that is, rock tea in Wuyishan in northern Fujian and stream tea in southern Fujian. Oolong tea is a general term, in which summer tea is produced in northern Fujian. Tieguanyin is mainly produced in Anxi, southern Fujian, so it is also called Xicha. There are many kinds of rock tea and stream tea, among which Qizhong, Dan Cong, Mingcong Dahongpao, Narcissus and Yizhichun are all famous teas.

-Chaoshan Phoenix Mountain also produces tea, which is also a semi-mellow green tea and a kungfu tea. Its names are narcissus (commonly known as bird's mouth tea), Dan Cong, seaweed and so on; "Bird's beak" in autumn poems is bird's beak tea. Phoenix tea is also one of the famous teas in China. Tea is big, brown in color, fragrant and mellow in taste.

Legend of the origin of congou tea

It is said that as early as the Northern Song Dynasty, chaozhou people invented congou. At that time, in Raoping, located at the junction of Fujian and Guangdong, tea trade was very active. Because oolong tea produced in Fujian is loved by hipsters, tea merchants use small cups to taste tea when buying tea, so as to identify the quality of tea and make congou tea take shape.

At the end of the Southern Song Dynasty, in order to fight against Yuan Meng, Wen Tianxiang led his troops from Jiangxi to Chaoyang and Haifeng in Guangdong. During this period, his six daughters and his mother died of overwork. Wen Tianxiang was so sad and indignant that he offered tea instead of wine to pay homage to the spirit. Later, congou gradually evolved into a big teapot and six small teacups to commemorate the relatives of Wen Tianxiang, the hero of the anti-Yuan Dynasty.

For thousands of years, congou tea has been handed down from generation to generation in Chaoshan area, enduring for a long time. As a wonderful flower of Chaoshan folk culture, it has also crossed the ocean and spread widely in Hong Kong, Macao and Taiwan and overseas Chinese circles!

Eight processes of congou tea

After tea, tea set, water and fire, it is rushing. If there is no time to make tea, it can't be called "congou". Therefore, all the credit for Kung Fu tea lies in brew tea's method of making tea.

There are about eight processes:

First, the therapeutic device

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. For example, "Tai Chi Sheng" in Tai Ji Chuan is a preparatory stage. Needless to say, the first four things, this "waiting for water" and "pouring a cup" are all early efforts. About ten minutes after the fire, there will be a whizzing sound in the sand. When its voice suddenly becomes smaller, it means that the fish's eyes will change. You should immediately lift the sand, pour it into jars and cups, and then put it on the stove. At this time, the second thing began.

Second, drink tea.

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 in the middle layer, and then put the coarse leaves on it, and the tea will be served. So do this, because fine powder is the strongest, and it is easy to make tea bitter. At the same time, it is easy to plug the drip mouth, so that the tea leaves are soaked evenly and the tea taste is gradually exerted.

Tea, every kind of tea, is based on the teapot, and 70% tea is enough. If it is too much, not only the brewed Chata is thick and bitter, but also the good tea leaves are mostly tender buds and rolled tightly. After soaking in boiling water, they will spread out and become so big that even water can't be washed 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 the soup

Su Dongpo's poem "The crab's eye has passed the fish's eye" means that such boiled water is the best way to make tea. 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; Sanboiling is too old. It's called Bai Shou soup. " If there are beads floating on the water and the sound is soft, it is just cooked. "Daguan Tea Theory" also said: "When using soup, fish eyes and crab eyes leap forward. "

Fourth, 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, instead of going straight to the center of the pot (if you use the lid, you can avoid going straight to the center of the pot as long as you rush to the corner and then to the four corners). The same is true of the so-called "high rush and low wine". The high impact makes the boiling water strongly impact the tea, which makes the fragrance of the tea evaporate faster. Because tea essence volatilizes quickly and tannins can't be dissolved, tea leaves won't be astringent. As for the first seven steps, the purpose is to make the boiling water a little cooler so as not to destroy vitamin C.

Fifth, blow the 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 strong 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.

Sixth, spray 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.

Seventh, the hot cup

Chaozhou dialect is "burning a hot pot", which is the key point of making congou. There is a tea expert who travels all over the world and summarizes the experience of drinking tea everywhere. After drinking congou, he said that the characteristic of congou is "spicy". From making soup to making tea, drinking tea is inseparable from this word, which can be said to have three flavors.

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 sand. The veteran can wash two cups with both hands at the same time. Quick action, sonorous tone and wonderful posture. A foreign friend, who is also a tea fan, has long heard the name of congou. Not far from Wan Li, he tried to eat congou once in China. When he saw the action of washing the teacups, he couldn't help admiring again and again, saying that it was 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.

Eighth, 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 rush and low fall" 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, the cups must be evenly sprinkled in turn, just like the wheels turn. You can't sprinkle one cup after another, because the tea is light at the beginning and strong at the end. The word "even" is very important

"Doing" means not leaving the remaining water in the pot. You can leave a little bit of the first punch, and you must hit the second punch and the third punch. After sprinkling, turn the teapot upside down and put it on the tea mat, so that the water in the teapot can drip out completely, because as long as there is no water, tannin can't be dissolved and tea won't be bitter.

After the tea is spilled, drink it while it is hot. The mouth of the cup is connected with the lips, and the cup surface is facing the nose. The fragrance is all here, and the three flavors are at the bottom of the cup. It is said to be "fragrant, fragrant, full of teeth and cheeks, sweet and moist throat kiss, dedicated to immortals, ancient and modern thoughts." Immortals change, and the samadhi of kungfu tea is done here.

1. White crane bathing (washing cups)

Wash the tea set with boiling water to raise the temperature of the tea set.

2. Oolong enters the palace (tea)

The dosage of tea is about the ratio of tea/water 1: 20.

3. High hanging pot (making tea)

When the boiling water initially boils (100 degrees), lift the kettle and rush into the tea set to make the tea industry turn fragrant.

4. Spring breeze blows your face (blowing foam)

Gently scrape off the floating foam with the lid to make the tea set fresh and clean.

5. Guan Gong visited the city (poured tea)

After soaking for a minute or two, pour the tea leaves into each teacup in turn.

6. Han Xin ordered the soldiers to drink tea.

Pour the tea into the thickest part of the bottom of Ou, and drop it into each cup bit by bit to achieve the same shade.

7. Enjoy the color and smell the fragrance (smell the fragrance)

Pick up the ougai and smell the natural tea.

8. Sip the rain (tea)

Smell its fragrance first, then taste it, sip and smell it, and drink it in a shallow cup.