Chaoshan kung fu eat tea inside.

Chaoshan congou, eat tea inside.

Chaoshan kungfu tea

Kung fu tea is very popular in Chaoshan. Many people make a pot of good tea when they get up in the morning, and their tiredness is suddenly swept away, only feeling refreshed. Chaoshan people like to make friends with tea, and people communicate with each other in the process of sipping and laughing.

Information has deepened feelings. Tea tasting has already gone beyond the simple purpose of quenching thirst, and it also contains rich cultural content.
Chaoshan people call tea "MC Davi", and tea is like in Chaoshan people's minds.
Like rice, it is enough to see that Chaoshan people are addicted to tea, and tea and rice are inseparable.
When you eat in the high-end Chaozhou restaurant in the city, there is always Kung Fu tea interspersed during the dinner. When you finish eating seafood and fish, drinking a cup can eliminate the fishy smell; When you are a little tired of eating a bowl of dessert, have a drink.

To get tired of appetizing.
When you feel a little full, have a drink to relieve fatigue and stagnation. Kung fu tea and Chaoshan cuisine, like two sides of the same coin, complement each other and jointly create the profoundness of Chaoshan food culture. someone says that

Eating Chaozhou-Shantou vegetables without drinking Kung Fu tea always feels less authentic.
Kung Fu tea is divided into three factions: Fujian, Chaoshan and Taiwan Province. Fujian drinks more Tieguanyin, Chaoshan drinks more single fir tea, and Taiwan Province drinks more frozen top oolong. But in terms of brewing methods, the three are common.

All-inclusive. A few days ago, the reporter went to two high-end restaurants in the city-Liuhe Family Banquet and Longfeng Restaurant, interviewed the tea artists here, watched their exquisite skills and listened to them explain the essence of Kung Fu tea.

Moisture third class
Tasting kungfu tea is not only an elegant thing, but also a lot of attention. Chaoshan kungfu tea has specific requirements in terms of water quality, utensils and brewing methods. Tea can't be made without water, so let's start with water first. Lu Yu wrote in the Book of Tea: "Its water is used in mountains and rivers, rivers and wells."
The tea artist said that the water content is Tianshui, underground water and spring water. Tianshui is of course the best, referring to snow water, dew and so on. In A Dream of Red Mansions, Cao Xueqin wrote that drinking tea with the snow collected on plum blossoms five years ago is the ultimate water for drinking tea, so drinking tea is not only about style, but also extremely luxurious.
In the past, rich people used bamboo tubes and other utensils to collect them bit by bit before the first light came out in the morning. It is said that the water before the sun came out was negative and the tea was more fragrant. What a kung fu exam! Modern research says that the water in nature is only rain and snow water is pure soft water, and making tea with soft water can really make the soup clear in color and fragrant in taste.

Ground water refers to mountain spring water, which can be divided into soil, sandy and muddy according to different soil qualities. The tea artist said that sand is the best, and sand has the function of filtering, which makes sense. Nowadays, drinking tea in hotels and teahouses is of course impossible, as long as the water quality is clear and the taste is sweet.

High rush and low pour.
"Pour high and pour low" refers to the method of making and pouring tea.
To make tea, you should rush into boiling water along the inner edge of the teapot mouth, and the water column should not rush in from the center of the teapot, because it will "break through the tea gall" and destroy the taste of tea. Making tea should be like calligraphy, it should be done in one go, and the distance between the kettle and the teapot should be relatively large, so it is called "high rush". It is said that "high impact" can make the heat directly penetrate the bottom of the tank and make the tea foam rise, which is not only beautiful, but also makes the tea taste more fragrant.

When pouring tea, the teapot should be as close as possible to the teacup, so as to prevent the hot air from scattering, and the water may not be hot enough to make the tea fragrance evaporate prematurely. At the same time, low pouring will not stir up bubbles or make a ticking sound.
To pour tea, the tea soup should be sprinkled into the cups in turn, and each cup should be filled gradually two or three times, which is called "Guan Gong's tour of the city", so that the tea soup in each cup can be evenly colored.
The tea artist said that the first bubble of kung fu tea is the most important. If the first bubble is not well brewed, the subsequent tea taste will have an impact. The first bubble is for washing tea. When it comes out, gently wipe the tea foam, pour out the tea and rinse the tea set. This process can also play a role in preheating tea sets.

Tea tasting etiquette
Traditional Chaoshan kungfu tea generally has only three cups, no matter how many guests use only three cups. The first cup of tea must be given to the first guest on the left, regardless of their status, age or gender.

Wash the cup with hot tea every time you finish a cup of tea, and then give the cup with heat to the next one. This custom is said to be a good virtue for people to show unity, friendship and mutual humility.

To taste tea, you should smell the fragrance first, then look at the color of the tea soup, and finally taste it. A cup of tea should be just divided into three mouthfuls. The fragrance gradually spread from the tip of the tongue to the throat, and finally it was drunk, which can be described as dripping. These are the three realms of Kung Fu tea-"the fragrance overflows the teeth and cheeks, the sweetness moistens the throat, and the gods are dedicated". It is said that a professional tea taster can taste the mood of a tea artist at that time with a cup of tea.