The first thing about congou is the tea set.
The most important thing about congou is the tea set. The reason why it is different from other tea drinking methods is also the tea set. It is said that there are twenty-four things in tea ware created by Lu Yu. Kung fu tea needs at least ten kinds of tea sets. This is: Teapot title Chaozhou dialect is called "Chong can", and some are called "Su can", because it comes from Yixing, Jiangsu, and is the smallest kind of Yixing teapot. When choosing a teapot, there are four words for judging whether it is good or bad, namely, "small, shallow, neat and old." Teapots are divided into two-person pots, three-person pots and four-person pots, among which Meng Chen, Tiehuaxuan, Qiupu, Zunpu, Xiaoshan and Yuan Xisheng are the most cherished. There are many styles of pots, such as those as small as oranges and big as tangerines, and also melon-shaped, persimmon-shaped, diamond-shaped, drum-shaped, plum-shaped, hexagonal, chestnut-shaped, etc. Generally, drum-shaped ones are mostly used, so they are correct and vigorous. There are many colors of pots, such as cinnabar, antique iron, chestnut, purple mud, stone yellow, azure, etc. There is also a kind of pot with shiny silver sand and numerous beads, which is commonly called peeling sand, the most precious. However, regardless of the style and color, the most important thing is that it should be "small, not big, and shallow, not deep", because it is not "hard" to be big.
Therefore, tea brewed with big teapot, medium teapot, tea drum, tea sieve, tea stall, etc., even with 100 yuan of tea, can not be regarded as congou. As for the depth, it is related to the smell. Shallow can brew the taste, keep the fragrance, and do not store water, so that the tea is not easy to become astringent. In addition to being large, small, deep and shallow, the teapot pays the most attention to "three mountains together", which is the most important criterion for judging the quality of the pot. The solution is: cover the teapot and put it on the table (preferably on a very flat glass). If the spout, spout and handle of the teapot are all flat, it will be "three mountains together". This is related to the level and quality of the pot, so it is the most particular. "Old" mainly depends on the amount of "tea residue" accumulated in the pot, which has been said before. Of course, there are many things about the word "Lao", such as what dynasty it was produced, how ancient its history was, what it was made by famous craftsmen, what it was evaluated by famous artists, and so on. But that's not a question of using ordinary teapots, but a question of playing with antiques. In addition to "making cans" for congou tea, "Gaiou" can also be used sometimes when there are many guests.
Every time you eat a dish in Chaozhou restaurant, you must come up with a tour of congou, which is made with "Gaiou". This is for occasions with a large number of people, and there can be ten to twelve cups at a time. But after all, the lid is wide and can't leave fragrance, and the smell is much worse than using a can. However, as long as the person who makes tea is "diligent", you can also make good congou with Gaiou. There is also a four-word formula for choosing teacups: small, shallow, thin and white. Small is a sip; Shallow water does not leave the bottom; White as jade is used to set off the color of tea; As thin as paper, so that it can be scented. Chaozhou tea drinkers often regard the "Ruo Shen Lin" with white ground and blue flowers, wide ground and a book at the bottom of the cup as precious, but it is not easy to get. Small white porcelain cups produced by Jingdezhen in Jiangxi and Fengxi in Chaozhou are also very good, commonly known as "Ginkgo Cup". As for some people who still pay attention to what "the cow's eye is suitable for spring, the millet cup is suitable for summer, the lotus leaf cup is suitable for autumn, and the bell is suitable for winter", this is not too much. However, it is not appropriate to use a trumpet cup, a milk cup ... these cups as congou tea, which is not "gentle". Tea washing is shaped like a big bowl, and there are many shades and colors. There must be three pairs of congou tea, one is for soaking cups, the other is for soaking cans, and the other is for holding cups of water and soaked tea leaves.
Tea tray Tea tray is used to hold tea cups, and there are 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 in depending on the number of guests; The bottom of the plate should be flat, so as not to make the cup unstable and easy to shake; The edges should be light and the colors should be white, which is to set off the teacups and teapots and make them beautiful. Tea mats are smaller than tea trays, and they are used to make pots. There are also various styles, but in short, we should pay attention to "shallow summer and deep winter". Winter is deep because it is convenient to pour more boiling water into the pot, so that the tea will not be cold easily, and a layer of "mat felt" should be put in the tea mat. The "mat felt" is cut with loofah according to the shape and size of the tea mat, so those who want to use loofah instead of cloth felt, in order not to produce odor, the mat felt is used to protect the teapot, and the teapot should be turned upside down after the congou tea is sprinkled, so as to avoid water accumulation in the pot.
Water bottles, like water bowls, are used to store water in brew tea. Water bottle, neck-trimmed and shoulder-hung, flat-bottomed, with handle, plain porcelain blue and white is the best. There is also a kind with a neck and a mouth, decorated with a dragon, and it is also good to be called a dragon. (Xiaolong, Chaozhou dialect is called "Qianlong", Chaozhou dialect is double-voiced, and Qian and Guo are the words of rhyme, that is, gecko. ) Water bowls are also used to store water for brew tea. They are all the same size as an ordinary flowerpot, and there are many styles. The "Red Gold Color" made in the Ming Dynasty, with metal glaze, depicts two kuns of goldfish at the bottom of the bowl, and the water moves when scooping water, as if the goldfish are also ready to swim. This is a rare treasure. Generally, it is more common to see plain porcelain blue and white, put it on a tea bed, cover it with a vermilion wooden cover, and use coconut shells when scooping water. When the coconut ladle is not boiled, the owner opens the cover and scoops water, the time of "congou" is no longer spent. The dragon tank is similar to the lotus tank planted in the court, or smaller. It is used to store a large number of springs, which are covered tightly and supported by wood, and placed in the corner of the study, which is antique. Dragons are mostly plain porcelain blue and white, which were made in the year of Xuande in Ming Dynasty, but they are hard to see. The products of Kangxi Qianlong period have also been extremely precious. With modern products, as long as the color size is harmonious, it will be very good.
There's a stir of red in the quiet stove "Green Ant New Baked Wine, there's a stir of red in the quiet stove. There's a feeling of snow in the dusk outside, what about a cup of wine inside?? " It can be seen that the ancients used there's a stir of red in the quiet stove warm wine, naturally it was in the north. As for "guests come to tea as wine on a cold night", whether to use there's a stir of red in the quiet stove to cook tea at this moment, and whether the boiled tea is like Chaozhou Gongfu tea now, and whether to drink tea like drinking, the poets did not explain. But I think it should be so. Otherwise, when drinking a large bowl of tea on a cold night, wouldn't it make people urinate frequently and sit still? That guest has already run away, who can sit down and talk in detail? Therefore, I think this kind of tea that "guests come to tea on a cold night as wine" should be equivalent to today's congou tea.
There's a stir of red in the quiet stove, Chaoan, Chaoyang and Jieyang have all made them, and the styles are very beautiful. There are also various forms, which are characterized by being long, six or seven inches high, and the furnace core with charcoal is deep and small, which makes the fire even and saves charcoal. The small furnace has a cover and a door, so it is economical and convenient to cover and close it when not in use. There is often a pair of elegant couplets near the small oven door, which adds more tea. The small stove is placed on the refined wooden frame, which is tower-shaped, with a big bottom and a small top. The stove is placed on the top, and the fan is just stretched out to be the oven door. In the middle, there are fans, steel chopsticks, etc. Put charcoal or charcoal, or kindling things in the next box. "If a worker wants to do a good job, he must sharpen his tools first." With this setting, it is naturally convenient to make tea.
Sand jump
"Shatiao", the most famous one made by Fengxi in Chaoan, is commonly known as "tea pot". It is made of sand and mud. It is very light. When the water is boiled, the small lid will automatically tilt and make a burst of noise. At this time, the water is just right for making tea. As for the use of steel pots, it is not impossible for aluminum pot to boil water and make tea, but metal things are not as good as boiling water and making tea, so it is not time.
Feather fan and steel chopsticks
Feather fans are used to fan the fire. When fanning the fire, it is necessary to work hard, but not to fan around the oven door, so as to maintain a certain temperature, which is also a sign of respect for the guests. Therefore, the special feather fan is not only conducive to the display of "Kung Fu", but also a fan made of white goose feathers is too big for the palm of your hand. The elegance of the bamboo handle and silk ears set off the red, green and white tea sets, plus the golden purple strong tea, which is naturally interesting. Steel chopsticks are not only used to clamp charcoal and pick fire, but also can keep the owner's hands clean.
Above, although it is not enough for the specifications of the 24-style tea set stipulated by Lu Yu, it is already spectacular. If you want to say more, then there are not many twenty-four pieces. For example, tin cans for tea are made in Chaoshan as the top grade. There are also tea towels, which are specially used to clean tea sets. Tea table, used to display tea sets. Tea poles can be used to store tea ware. On a beautiful day in the Spring and Autumn, climbing mountains and floating water, washing stones in the stream, sitting on the floor in a secluded grove, cooking tea and sipping, which is naturally a joy in life.
