Does anyone know the scientific name and related introduction of the custom of "exploring tea" in Chaoshan area?

The scientific name of "exploring tea" is "congou tea", and they pay great attention to tea selection, water use, tea set, brewing method and taste. Tea should be good in shape, taste and color, preferably oolong tea "Dahongpao" and Tieguanyin; Making tea requires clean and sweet water, with mountain springs as the top, river water as the middle and well water as the bottom; The vermilion mud products made in Yixing, Jiangsu Province are the best tea sets. Porcelain cups should be small, white and bright. Tea sets are commonly used by hipsters. The teapot, lid and teacup are introduced in detail. Others, such as washing tea, tea tray, tea mat, water bottle, water bowl, dragon jar, sand bowl, feather fan, etc., also describe their shapes and uses. Palm fire, tea books in Ming dynasty have been said to be "living fire", and hipsters pay more attention to choosing charcoal fire when cooking tea. The cooking procedure of congou tea includes eight things: dividing and treating device, taking tea, waiting for soup, making points, scraping foam, pouring cans, scalding cups and sprinkling tea, and paying attention to the technology of "high-rushing and low-sprinkling, scraping foam and pouring lid, Guan Gong patrolling the city and ordering troops in Han Xin". Tea tasting not only pays attention to color, fragrance and taste, but also pays attention to "the charm of the bottom of the throat". The procedure and etiquette of drinking tea are more complicated. For example, after tea is rushed out, the tea maker usually doesn't drink it first, and invites guests or others present to drink it. Generally, the next cup is taken first, and the last person takes the middle cup. Also, if a distinguished guest comes in the process of drinking tea, he has to change the tea and make tea again.

There are so-called "ten methods" to cook congou, namely, live fire, shrimp and water, tea picking, tea filling, cup ironing, chafing dish, high brewing, foam covering, top spraying and low sieving. Some people also summarized the specific procedure of cooking Kung Fu tea as: "High rushing and low sprinkling, covering eyebrows, Guan Gong patrolling the city, and Han Xin ordering troops." Or "eight steps"

Cooker-the preparation before making tea, from making a fire to boiling water and ironing tea sets;

Collect tea-divide the tea leaves into different sizes and put them in the teapot, with the thick ones at the bottom, the medium ones in the middle and the thin ones at the top. Don't be too full of tea, only 70% to 80%.

Waiting for tea-pay attention to boiling water, take "crab eye water" as the degree, as Su Dongpo said, "the crab eye has passed the fish eye", and boiling water for the first time is the best;

Punching point-pay attention to the "high impact" and boiling water rushing out of the teapot, and avoid rushing straight to the center of the teapot to prevent "breaking through the tea gall", and the tea leaves are scattered and the tea foam overflows, which is harmful to the tea leaves;

Scraping foam-the white tea foam that overflows when making tea is scraped off with the teapot cover first, and then covered with the teapot cover;

Pour the pot-after the teapot is covered, pour the pot cover with boiling water, which can not only wash away the overflowing tea foam, but also heat it outside the pot; Hot cup-before screening tea leaves, you can sterilize the hot cup first, and then heat the cup, so that the tea leaves are not easy to get cold and can also make the tea leaves fragrant;

Sifting tea-pay attention to "low sieving", which is a unique tea sieving method of Chaozhou Kung Fu tea. Put the mouth of the teapot close to the neatly arranged cups, and then sift the tea continuously and sprinkle it evenly in each cup like "Guan Gong touring the city". You can't fill a cup at a time to show "equal treatment", but a pot of tea must be sifted repeatedly, that is, the so-called "Han Xin points soldiers" the more the better.

Some related scientific names:

The hipsters call tea "MC Davi".

Cure: fire, fire, fan oven, detergent, waiting water, shower cup.

Cha Na: Oolong enters the palace.

Tea making: high punching and low sieving, scraping foam. Pour the pot and iron the cup: wash the cup in a beaker (golden rooster is independent)

Sprinkle tea: high rush and low fall, Guan Gong toured the city, and Han Xin ordered soldiers (only three times, also known as Phoenix Three Nods). Note: low, fast, even and exhausted.

The first cup is precious (Hong Kong Foot), two cups of tea, three cups of tea art, and four cups of tea are thin and human (the cup here refers to the first rush).

After the tea is spilled, drink it while it is hot. The edge of the forest meets the lips, and the cup faces the nose. The fragrance is all here, and the three flavors are at the bottom of the cup.

This is: one mouthful is for drinking two mouthfuls, three mouthfuls are for tasting, and the essence of congou tea is presented here.

It is said that it is "delicious, delicious, fragrant, sweet, and thoughtful." The immortals are changing, and the samadhi of congou tea is completed here.

Scientific name of tea set:

Tea sets are often "multiple pieces in one type", and a set of tea has a teapot. Tea tray, teacup, tea cushion, teapot, water bottle, dragon jar, water bowl, clay stove, sand pot, tea bucket, feather fan, etc. It's usually 12. If 12 pieces are all excellent, they are called "Twelve Treasures". If 8 pieces are fine, or 4 pieces are fine, they are called "eight treasures".

Teapot: commonly known as "pot making", it is generally better to use cinnabar pots made in Jiangsu.

Gaiou: shaped like a clock, with a lid and a tea pad. It is often used instead of flushing cans.

Teacup: thin and clean is appropriate. At present, the popular white jade cup is made of fengxi, and its texture is excellent. Four Seasons Cup, different colors: "Bull's-eye Cup" in spring. "Millet Cup" in summer, "Lotus Leaf Cup" in autumn and "Bell Cup" in winter. The cup should also be small and shallow: if it is small, it will be finished in one bite. If it is shallow, the water won't stay at the bottom.

Wash tea

Washing tea is like a big bowl, with different shades. There must be three tea houses, one is the first, and the other two are the second: the first is to store the soaked cups, the second is to store the soaked cans, and the first is to store the discarded water of tea dregs and cups and plates.

tea tray

The tea tray should be wide and flat, and can hold four cups. The cup should be stable and easy to take and drink.

Tea pad

As small as a plate, it is used to put cans and bear boiling soup.

water bottle

Water bottles store water for making tea. The shape of the bottle is the best, with a long neck and shoulders, a flat bottom and a handle.

Shuiwan

Most of them are made of porcelain, and there are countless styles. They are used to store water and draw water with coconut scoops.

red mud

The red mud stove is generally six or seven inches high, and there is also a "high-footed stove", which is more than two feet high and has a grid at the lower part, which can hold elemental carbon.

Zazie

The common name "teapot" is light and beautiful.

feather fan

Used to fan the stove.

Tin Cup

Precious tea leaves should be stored in tin cans. Store tea leaves in special jars to avoid mixing.

A rag for wiping cups and plates.

Used for cleaning utensils.

tea table

Or tea table, used to put tea sets.

The whole process of hipster tea art:

Kungfu tea performance utensils: tea, especially Anxi Tieguanyin tea and Wuyi rock tea. Vessels, jars (Yixing teapot), Ruochenou (teacup), Yushu mill (kettle), Chaoshan oven (electric stove or alcohol stove), tea tray, tea boat, etc., can hold 3~4 cups of water. (1) Appreciation of fragrant teas: The tea maker and Chaze took a pot of tea from the tea barn and put it in the tea appreciation tray to help the tea maker get the tea appreciation tray, so that the guests could appreciate the dry tea and introduce the characteristics of the tea used. (2) Chen Menglin Lin: The purpose of pouring boiling water on the pot body is to warm the pot body, which is called "warm pot". (3) Oolong into the palace: use a teaspoon to pull the tea into the teapot, and the order of tea filling should be fine first, then thick, and then tea stems. (4) High-impact hanging pot: Fill Chen Meng's pot with water until the mouth of the pot overflows. (5) Spring breeze scratching (scraping the top and spraying eyebrows): scrape off the foam at the spout with less pot cover, cover the pot cover and wash off the pot cover to produce foam. The watering pot can wash the lid and body of the pot, but not the air holes, otherwise the water will easily rush into the pot. The purpose of watering the pot is to be clean, and the other is to be hot inside and outside, which is conducive to the display of tea fragrance. (6) Fumigating and washing fairy noodles: the water in the pot is quickly poured out to wash the tea leaves, so as to wash away the floating dust on the surface of the tea leaves. (7) If you come out of the shower: use the first tea-making water to iron the cup, also called "warm cup", and turn the cup like a flywheel and fly like a flying flower. (8) Return the jade liquid to the pot: fill the pot with boiling water again by high-impact method. (9) Travel in the mountains and play with water: Also known as carrying a pot, take the pot and turn it around along the tea transportation line, and drop the water drops at the bottom of the pot to prevent the water drops from falling into the cup and affecting the sanctity of the tea. (10) Guan Yu's tour of the city: tea is poured circularly, and the teapot is like Guan Yu's tour of the city. The purpose of this time is to make the tea and soup in the cup keep the same shade and pour it lower so as not to lose too much aroma.

(1 1) Han Xin ordered the soldiers: When the tea soup is almost exhausted, pour the leftovers from the pot into each cup. These are the essence of the whole pot of tea soup, which should be evenly distributed bit by bit, hence the nickname of Han Xin. (12) Offering fragrant tea: First, offer respect to the distinguished guests, or in the order of young and old. (13) Taste the fragrance: smell the fragrance first, then taste the tea. When drinking tea, hold the edge of the cup with your thumb and forefinger, and hold the bottom of the cup with your middle finger, commonly known as the three dragons to protect the tripod. Drink in three bites. "You only know the taste after eating three bites, and you will be tempted after eating three bites." The fresh and mellow tea soup is memorable. (14) High-impact low-sieve: brew the second tea, and repeat the eighth step. (15) Ruochen Re-bath: The method is the same as Ruochen Bath. (16) Reconsider Miaoxiang: Repeat steps 9, 10 and 11. (17) Recognition of rhyme: Repeat step 13. (18) Three-injection cloud: brewing the third tea. Oolong tea such as Tieguanyin has good internal quality, rich and lasting aroma, and has the reputation of "seven bubbles are more fragrant". Because it is a performance, it is only brewed three times, hoping to bring a good aftertaste to the guests. (nineteen) to complete the whole set of kungfu tea brewing procedures. For the performance of Kung Fu tea, it is advisable to make tea twice, not more than three times at most. This will not only give the guests a complete impression, but also make the performance time too long.