Kung fu tea 21 style

Chaoshan congou 21 is a kind of tea performance and belongs to the category of Chaoshan tea culture. It is famous for its unique tea quality, unique tea set, tea making method and drinking method. It is a complete tea ceremony that integrates spirit, etiquette, brewing skills and tea quality evaluation.

Let's see which 21st style it is ~
1. Prepare equipment to welcome guests
-Smelling cup is used to smell tea, and tasting cup is used to taste tea soup.

2. The clear spring is boiling at first.
-the water temperature of oolong tea should reach the boiling point, that is, 100.

3, Meng Chen Lin Lin
-pour boiling water on the pot body to keep the pot warm, and Meng Chen is a famous pot maker in Ming Dynasty.

4. Xianquan Bath Cup
-A small cup is a small cup, also known as fair mug, a fair cup, which is used to evenly distribute tea and wine. I will perform for you in heaven.

5. Pour tea into the lotus
-pour the tea leaves from the tea pot into the tea lotus.

6. Appreciate Jia Ming
Today, we brew Tieguanyin from Anxi, Fujian. You can see its shape, color and smell the tea. kungfu tea

7. Oolong enters the palace
A teapot is compared to an official hall to set off the value of oolong tea.

8. Clean the dust
-that is, washing tea, that is, pouring water without tea leaves can wash away the dust and dirt on the surface of tea leaves, which means washing away the distractions in the hearts of tea makers and tea drinkers.

9, hanging pot high punch
-flowing water, beating tea leaves, stimulating tea properties, so as to make the real taste of tea.

10. Push bubbles and pull eyebrows
-Push off the floating foam and tiny tea residue at the spout with the lid.

11. Wash your face again
-pouring the tea washing water on the wall of the pot to keep the temperature inside and outside the pot consistent, which can also play the role of raising the pot.

12. If you take a bath,
-at this time, the cup is warm, and the tea cup is also called Ruochen Ou. Ruochen is a famous cup maker in Qing Dynasty.

13. Jade liquid and nectar
At this time, the tea has been brewed, and the essence of tea is compared to jade liquid Qiong.

14. Guan Yu toured the city
-Tour the tea soup several times in sequence and pour it low (to avoid the loss of aroma) in the next cup to ensure the tea soup is even and light. Drip dispensing cup

15. Reverse Gan Kun
-Invert the sipping cup on the smelling cup, and then turn it upside down.

16. Honoring Jia Ming
Offer tea soup to the guests with both hands: Hello, please have tea.

17. I like to smell the fragrance
-gently pull out the cup and place it at the nose to smell the hot fragrance of tea.

18. Three dragons protect the tripod
-gently hold the rim of the cup with your thumb and forefinger, lightly hold the bottom of the cup with your middle finger, and lift the tea cup from the tea boat, that is, the three dragons protect the tripod.

19. Appreciate the color of soup
Watch the color and luster of the tea soup in the cup.

20. Fine products and good tea
-Sip the tea in the cup in three mouthfuls and swallow it slowly.

21. Reward the aftertaste
-Pick up the smelling cup again and smell Leng Xiang at the bottom of the cup.