Traditional methods

I. Characteristics:

Simple tea wares and free methods of making tea, suitable for drinking by the masses.

II. Tea making steps:

Heat the pot: pour boiled water into the pot till it is full.

Pour the water: pour the water out of the pot and into tea plate.

Put in tea: this is a rather cultured way of putting in tea. Put a tea funnel near the mouth of pot and then put the tea-leaves into the pot by teaspoon.

Pour water: pour the boiled water into the pot till the tea foam overflows the pot.

Pour tea:

1. Firstly, raise the pot and spin it counter-clockwise along the tea plate to scrape off the water drop of the pot bottom which is commonly referred to as "Guangong patrols the city" (because ordinary pots are normally red. It is full of steam when just picked out of the tea pool, which resembles Guangong patrolling the city with awe-inspiring appearance). Pay attention to the direction of polishing the pot. If the pot is held on right hand, polish the pot in counter-clockwise direction when welcoming guests and in clockwise direction when departing guests, vice versa if the pot is held on left hand.

2. Pour the tea into common cup from the pot, to make the tea soup equal.

3. Another method of making the tea equal is to pour tea into several cups with the tea pot at the same time. When the pot is to be finished, pour the rest of the tea soup into each cup, which is called "Han Xin calculating the sum of total soldiers". It should be noticed that a cup would rather be poured to fill seven-tenths instead of being poured full.

Divide the tea: pour the tea soup into cups to fill seven-tenths, which is the most suitable amount.

Serve the tea: the tea can be server freely or to by specially-assigned person.


Ancient methods

This method, from Qing to modern times, is widely used by folks and is naturally well known. However, the high-precision method of making tea throughout China is also make a big difference. Due to the variety of modern teas, the brewing methods of black tea, green tea, and flower tea are all different. Roughly speaking.The main purpose is to make tea smell and show its color without losing its fragrance. Light and shade also varies with the place. In recent years, hotels have used bagged tea to make their taste better.Fast, while avoiding the entrance of slag leaves, is also a creation.
Tea drinking is both mental and material. Therefore, the tea art should not stick to the rules, thinking that only the traditional methods of the ancient arts are beautiful.But no matter how it changes, the essence of tea must be kept, namely health, friendliness and beauty. Therefore, as long as it is guided by healthy thinking. Some improvements should be made. The rhythm of contemporary life is constantly changing, and the method of drinking tea should also become more and more reasonable. The law is simple, but too simple
Popular reading is taste and taste. The ancient law is not easy to popularize, but it is a good way to live a tense life in modern industrial society.Adjustment. Therefore, it is also very important to discover ancient tea arts and make them reappear. It is said that Fuzhou Tea Art Museum has resumed fighting tea, making Mo Yan and Chong Hua look at it is really an elegant move.
When it comes to drinking, not only how to make tea soup, but also how to "divide tea." In the Tang Dynasty, the tea soup was cooked in a kettle. After the soup was cooked, the tea was divided into scoops.Usually one bowl of tea is divided into five bowls. In the Song Dynasty, the method of ordering tea was either a bowl-by-bowl spot or a large soup bowl.Dachao, order it once, and then divide the tea, the same rules as in the Tang Dynasty. After the Ming and Qing Dynasties, there were many direct brewing, and the pot became a must
Tea Ken. Of course, not only are the small pots that can be eaten by themselves, but at least they can pour four or five bowls of teapots. Therefore, this kind of pot is called "Cha Niang", And the tea cup is also called" Tea Seed. "Five to ten cups of patrol for several weeks without stopping, the folk called it" Guan Gong Running City ".It s hard to make a note of the round, but you need to mention it a few times, and it takes a few times to evenly distribute the soup to each bowl.


The above is an introduction to traditional and traditional methods of making tea. What can you compare with modern methods of making tea?
Similarly, I hope the above introduction will be helpful to everyone.