how chinese make tea
First step: Hand washing and boiling water
That is to say, hand washing and tea hygiene are very important. First, introduce the tea man lotus and invite guests to enjoy the tea.
The prerequisite for brewing good tea is to first find the most suitable water. Pure water, mineral water, and other soft water are preferred for brewing tea. And one of the requirements for brewing tea is that it needs to be boiled. Whether using water at 80 degrees or 90 degrees, the water must be boiled first, and then cooled from 100 degrees to the desired temperature.
Second step: Hot cup and warm pot
It is to rinse all tea utensils with boiling water once for the purpose of hygiene and cleaning, while preheating the tea utensils to make the tea taste more fragrant. Pour boiling water into the purple clay teapot, fair cup, fragrance cup, and tea tasting cup. Some friends also say this is called warming up the sanitary ware.
The third passage: Ma Long enters the palace
Put the tea leaves into the utensil, that is, the process of putting the tea into the teapot. The name sounds good, the program is simple, and the performance can add some fancy elements, making it more tea like.
Longya Master Sichuan Red Gongfu Black Tea, Special Grade Sichuan High Mountain Honey Fragrance Official Authentic Flagship Store 250g
Step 4: Shake the fragrance and wash the tea
Shaking fragrance is like waking up tea. That is to say, shake the lid bowl with dried tea, and use different techniques for different shapes of dried tea. In order to awaken tea leaves and better showcase their fragrance and charm.
Washing tea, also known as moistening tea, is the head soup of tea. Soak the tea leaves in boiling water and awaken them for the second time.
The value of different tea head soups also varies. For good tea, the head soup, also known as “resurrection soup”, is mostly kept and consumed last. However, for ordinary quality tea, the head soup is mostly poured out and not consumed.
Fifth step: Brewing
Pour boiling water into the pot again, nodding the spout three times during the pouring process. Don’t fill the pot all at once. The tea ceremony procedure is just for the sake of beauty, and only this step is commonly used. In performance, there is a so-called “Phoenix Three Noddings” to show respect to guests.
After moistening the tea, it is officially brewed, usually referred to as a tea soup. The brewing technique and water temperature will vary depending on the type of tea and the main infuser used.
If using a covered bowl to brew tea, it is common to choose a fixed-point high brew. If brewing tender tea, 80 ℃ water will be selected and poured along the cup wall.
The sixth way: Spring breeze brushing my face
As tea contains tea saponin, foam will appear during the first few brews. The spring breeze blows away the foam to make the tea more clean.
Seventh step: Seal the pot
Cover the teapot lid to preserve the aroma of the tea leaves brewed in it, and pour boiling water over the body of the teapot for the same purpose.
Eighth way: Divide the cup
To start preparing tea, use a tea clip to group the aroma cup and tea tasting cup, and place them on the tea tray for easy tea addition.
Step 9: Return the Jade Liquid to the Pot
Gently pour the tea from the pot into a fair cup, so that everyone can taste the tea with consistent color, aroma, and flavor. To provide spiritual enjoyment and sensory stimulation, simply put, to offer each guest a cup of tea.
Tenth step: Divide the pot
That is to say, pour the tea from the fair cup into the customer’s cup separately.
Tea emphasizes the principle of “pouring tea to 70% full, leaving behind 30% affection”, which can be simply understood as avoiding pouring it too full and causing customers to feel hot.
Then pour the tea soup into each guest’s aroma cup separately.
Lesson 11: Serving Tea
Hand the cup to the guest and pay attention to the etiquette of pouring tea, which is the foundation of ancient Chinese etiquette of serving tea to guests.
Twelfth step: Smell the fragrance
This is the step for the guest to start feeling alone. The guest pours the tea soup into the tasting cup, lightly smells the residual fragrance in the cup, and preferably feels intoxicated, expressing appreciation and admiration for the host’s tea.
Lesson 13: Tasting Tea
Now it’s finally time to drink tea. Guests can use their three fingers to take the tea cup, take three sips and drink slowly, then put it down. This can continue during the conversation, demonstrating the importance and indispensable status of tea in communication.
