Why is drinking Kung Fu tea so elegant?

Kungfu tea is not the name of a tea or tea type, but a technique of making tea. The reason why it is called Kung Fu tea is because this method of brewing tea is very particular and requires a certain amount of effort to operate it. Kung Fu is the knowledge of brewing and the effort of drinking. It takes a certain amount of effort to operate Gongfu tea. This effort is the knowledge of brewing and the effort of drinking. The word "gongfu" must be found among the three elements of water, fire and gongfu. Both water and fire require a movable character. Living water and activating fire are the key to making tea. "The Book of Tea" says: "Mountains and rivers are at the top, rivers are at the middle, and wells are at the bottom." There was no running water at that time, so Lu Yu naturally did not discuss it. It was common sense that running water was not suitable for making tea. However, in places like Hong Kong, when the water supply is announced, everyone is panicked. "Automatic" is not yet available. What's the point of not having tap water? The "Tea Classic" of Kung Fu Tea also says: "The springs at the top of the mountain are light and clear, the springs at the bottom of the mountain are heavy and turbid, the springs in the rocks are clear and sweet, the springs in the sand are clear and cold, the springs in the soil are thick, those who flow are good, those who are negative are victorious, those who are slender have few springs, and the mountains are beautiful. "God, the stream is tasteless." This is a trivial matter. As for water, there are Tianquan, Tianshui, Autumn Rain, Plum Rain, Dew, and Knocking Ice. These are all within the scope of attention, but these attentions are actually very difficult to achieve, like Miaoyu in "A Dream of Red Mansions" with a grimace. Hiding the snow water on the calyx of plum blossoms to make tea, only she can have such leisure and leisure, how can we have such skill? The key to making tea is, "Water is always sought first, and fire is not behind." Su Dongpo's poem goes: "Living water must still be cooked by living fire." Living fire means coals with flames, which is called vigorous and powerful. What Chaozhou people use to make tea is called "Jianji charcoal". "Jianji" is a very strong tree. After being burned into charcoal, there is no smell of smoke. It makes a sound when knocked and is black when broken. It is the best fuel. . There are also those that use olive seeds as charcoal, the flame is light blue, the flame is lively and even, which is even more special. Gongfu tea originated in the Song Dynasty and was most popular in Chaozhou Prefecture in Guangdong (today's Chaoshan area) and Zhangzhou and Quanzhou in Fujian. It is the inheritance and in-depth development of the art of tea tasting since the Tang and Song Dynasties. Su Che has a poem that says: "The quality of tea in the middle of Fujian is the best in the world. If you devote yourself to tea, you will not be tired." Drinking Gongfu tea is one of the famous customs in Chaoshan area. In Chaoshan, every household has a Gongfu tea set, and you must drink it every day. several rounds. Even Chaoshan people who live in other places or immigrate overseas still retain the custom of drinking Kung Fu tea. It can be said that wherever there are Chaoshan people, there is a trace of Kung Fu Tea. Gongfu tea is famous for its high concentration. When you first drink it, you may find it bitter, but after you get used to it, you may find other teas not flavorful enough. Gongfu tea is made from oolong tea leaves such as Tieguanyin, Narcissus and Phoenix tea. Oolong tea is a semi-fermented tea that is between red and green tea. Only this type of tea can produce the color, aroma and flavor required for Kung Fu tea.

There are eighteen procedures for brewing Gongfu tea. 6.1 Burn incense and calm the air: burn sandalwood to create a quiet and peaceful atmosphere; 6.1 Ye Jia reward guests: show the brewed tea leaves for guests to watch; 6.1 Fire Boiling mountain springs: use mountain spring water as the base for making tea and boil it over fire; ?6?1 Mengchenlili: the soup washes the teapot. Hui Mengchen was a purple clay teapot maker in the Ming Dynasty. Later generations referred to the famous teapot as Mengchen; ? 6.1 Oolong entering the palace: Put the oolong tea into the purple clay pot; 6.1 Hanging pot high flushing: also known as high mountain flowing water, the pot filled with boiling water is raised to flush the tea leaves, fully agitating the tea leaves, turning the tea leaves, and cleaning the tea leaves; 6.6 ?1 The spring breeze blows on your face: Use the lid to gently scrape off the white foam on the surface to make the tea cleaner (do not drink it); ?6?1 Rewash the beauty: Rinse the teapot with boiling water, which cleans the surface of the teapot and increases the temperature of the teapot ;?6?1 Ruochen comes out with a rhyme: that is, the soup washes the teacup. (Ruochen in the early Qing Dynasty) was famous for being good at making teacups. Later generations called the teacup Ruochen Ou;?6?1 jade liquid returns to the pot: that is, putting the Pour the brewed tea into another teapot to make the tea soup more even; ?6?1 Touring: pour tea in a circle along the wall of the cup; ?6?1 Guan Gong's inspection of the city: pouring tea back and forth into each cup in turn ;?6?1 Han Xin Dian Bing: When there is a little tea in the pot, hold each cup to pour the tea (also known as dragonfly pouring water or Guanyin dripping water);?6?1 Three Dragons Protecting the Ding: Hold the cup with your thumb and index finger, and hold the cup with your middle finger , this method is both stable and elegant. The three fingers are a metaphor for three dragons. At this time, the other hand can be used to protect the cup; ?6?1 Like to smell the fragrance: smell the fragrance of oolong tea; ?6?1 Appreciate the three colors: watch the tea carefully. The upper, middle and lower parts of the cup are three colors, so they are called three colors; ?6?1 First taste of Qiming: After watching and smelling the aroma, start to taste the tea soup (three sips are one taste); ?6?1 Finish the cup of tea: stand up and drink Use up the tea in the cup to express your gratitude to the tea farmers for cultivating and making the best tea, and to thank the tea art ladies for their dedicated tea art and tea ceremony. They vary, some are as green as warm jade, some are as warm as amber, or some are as dark as black stone. The tea color is divided into three layers: upper, middle and lower. Looking at the color of the tea in the cup, you can see the hot smoke curling up and lingering in between. There is a light fragrance that refreshes people, like a beautiful woman in front of them, making people want to make friends. 2. Recruiting tea is called a gentleman in the drink. Meeting friends with tea has the wish to break the barriers between people and talk to one's heart, so take tea. It is like inviting a friend, naming it "Zhaojun out of the fortress", which also means to invite the king to make peace. He often holds the cup with three fingers, also known as "three dragons to protect the tripod", and has the meaning of cherishing and respecting tea. 3. Smell the fragrance and recognize the gentleman. The communication is as light as water, and the love is as strong as tea. When welcoming guests, I say: "Make a pot of good tea and enjoy it." Smell the aroma of tea, and taste not only the grade of tea, but also the essence of tea. The rhyme is the work of the tea maker. Smelling the fragrance is to know the tea, and it is also to know the person. It is like a refreshing friend, waiting for your taste in the attractive color of the warm tea. 4. I am happy to smell the nectar. The aroma of tea must be reflected in its taste. However, the tea soup in the cup is still hot, so don’t rush. First, take a sip and let your lips and tongue slowly feel the long-awaited moistening of the tea soup, just like the nectar at the beginning of a long drought. . "Long drought brings nectar" is the first of the four joyful events in life, and having time to drink tea is also one of the joys in life. 5. Canglong enters the palace. The sweet rain is in the mouth. After a short swallow, the throat opens, and the heat goes straight to the deep abdomen, burning to the Dantian. There is a saying in Chao that "the tea burns the waist." This mouthful has the power of a blue dragon chasing the sun, so it is called "Cang Long Entering the Palace". 6. After taking a sip of Hotbed Warm Jade, your tongue has been moisturized and your throat has relaxed. The nectar has rolled away after the first taste. Then you take another sip, gather it in your tongue, and roll it down. It is like warm jade in your mouth and spreads in your mouth. In the middle, the lips and teeth are left warm and the taste is fragrant. 7. After two sips, the tea in your hand should be finished in the third sip. One mouthful means "drink", two mouthfuls means "happy", three mouthfuls means "taste", and four mouthfuls means "vomiting". This is the exquisite expression of ancient Chinese characters and the key to tasting Gongfu tea. After three sips, the tea aroma has fully spread throughout the nasal cavity, mouth, and body cavity. But the hot feeling also followed, and the fragrance all over the body was eliminated in an instant, leaving only the feeling of reluctance after the warm jade circulated. 8. Returning to the pavilion to condense the fragrance. The communication with tea is in the first taste. After drinking, sending the cup back to the tea tray seems to be reluctant to leave. However, after the feeling of heat passed, a burst of fragrance suddenly came up from the heart and wrapped around the mouth and tongue.

After each cup of tea, wash the cup with boiling hot water, and then pass the hot cup to the next one. This custom is said to be a good way for people to show their unity, friendship and mutual humility. When tasting tea, you should first smell the aroma, then look at the color of the tea soup, and finally taste the taste. A cup of tea should be tasted in three sips. The aroma gradually spreads from the tip of the tongue to the throat, and the final drink is a refreshing drink. These are the three realms of Kung Fu tea - "the aroma overflows the teeth and cheeks, the sweetness moistens the throat, and the gods reach the sky". It is said that a professional tea sommelier can tell the tea connoisseur's mood at that time based on a cup of tea. It’s very mysterious, but isn’t Kung Fu tea a way to calm your mind and cultivate your character?