First of all, calm down, this is the key to taste the real taste. Secondly, the tongue coating is clean, that is, it is necessary to ban meat and spicy food for 3 days. Then the body is clean and there is no odor, including perfume.

Let me post eight most commonly used tea-making processes.

Tea sets are generally complete, and good tea leaves are already available. It's just a matter of making congou, not yet. The word "time" should be found in water, fire and boxing.

Both fire and water pay attention to a movable type, and living water and fire are the key to making tea. The Book of Tea says, "Mountains and rivers are the top, rivers are the middle, and wells are the bottom." There was no running water at that time, so Lu Yu naturally didn't discuss it. It is common sense that running water is not suitable for making tea. However, in places like Hong Kong, people are surprised that "self-help" is not enough when making water with one click. What's the use without running water?

The Book of Tea also said: "The spring at the top of the mountain is light and clear, the spring at the foot of the mountain is heavy and turbid, the spring in the stone is clear and sweet, the spring in the sand is clear, the spring in the soil is rich, the doer is good, the loser wins, the mountain cuts the spring less, the mountain shows the spring god, and the stream is tasteless." This has received little attention. As for water, there are Tian Quan, Tianshui, Qiuyu, Meiyu, dewdrop and knocking on ice, all of which belong to exquisite categories, but these exquisite things are actually difficult to do. For example, Miaoyu in A Dream of Red Mansions makes a face at the snow water on the plum calyx to make tea, and only she has this leisure. My generation is like a period of time.

The key to making tea is, "water is often sought first, but fire is not behind." Su Dongpo said in his poem: "Living water should still be cooked with living fire." A living fire is charcoal. It has a flame and is very powerful. Chaozhou people's tea is called "Ditan", which is a very strong tree. It is absolutely smokeless and tasteless after burning charcoal, and it is the best fuel. There is also a kind of black olive core as charcoal, which is light blue in the flame and even in the flame, which is even more special.

After tea, tea set, water and fire, it is rushing. If there is no time to make tea, it can't be called congou. Therefore, the whole credit of congou tea lies in the method of making tea and making tea. There are about eight processes:

First, the therapeutic device

The treatment device includes six actions: lighting a fire, drawing a fire, fanning the furnace, cleaning the device, waiting for water and showering the cup. Just like "Tai Chi Sheng" in Tai Ji Chuan, it is a preparation stage. Needless to say, the first four things, this "waiting for water" and "pouring a cup" are all early efforts. About ten minutes after the fire, there will be a whizzing sound in the sand raft. When its voice suddenly becomes smaller, that is, fisheye water will become. You should immediately lift the sand raft, spray it in the jar, and then put the sand on the stove. At this time, the second thing began.

Second, drink tea.

Open the tea leaves, pour them on a piece of white paper, measure the thickness respectively, put the thickest on the bottom of the pot and the dripper, then put the fine powder on the middle layer, and then put the tea leaves on it, and the tea will be served. So do this, because fine powder is the strongest, and it is easy to make tea bitter. At the same time, it is easy to shut up. If you put away the thickness, you can soak the tea evenly, and the taste of tea will gradually develop.

Tea, every kind of tea, is based on the teapot, and 70% tea is enough. If there are too many, not only the brewed vegetables are too thick and bitter, but also the good tea leaves are mostly tender buds and rolled tightly. After soaking in boiling water, they spread out and become very big. If there is more Chata, the water won't come in. But too little will not do. It's tasteless.

Drinking tea is the first step in making congou. God has changed, so they have risen.

Third, debt soup.

Su Dongpo's poem "The crab's eye has passed the fish's eye" means that such boiled water is the best way to make tea. The Book of Tea says: "Soup is the life of tea. See boiling like a fish's eye, slightly audible. Stirrup edge is like beads, which is two-boiling. Make waves for the three boiling points. A boiling is too childish, which is called baby boiling; Three boiling is too old, this is called Bai Shou soup; If the beads float on the water and sound loose, it is time. " "Daguan Tea Theory" also said: "Where soup is used, fish eyes and crab eyes leap forward. "

Fourth, make tea.

After the water boils, you can lift the americium to make tea. It takes about seven steps to put the stove and teapot. Take seven steps after lifting the pot, uncover the lid of the teapot, pour the soup around the pot, and don't go straight to the center of the pot (if you use the lid, you can avoid going straight to the center of the pot as long as you rush into the corner and then into the corner). So is the so-called "high impact and low sprinkling". The high impact makes the boiling water strongly impact the tea, which makes the fragrance of the tea evaporate faster. Because tea essence volatilizes quickly and tannins can't be dissolved, tea leaves won't be astringent. As for the first seven steps, the purpose is to make the boiling water a little cooler so as not to destroy vitamin C.

Fifth, blow the foam.

The water must be full, whether the teapot is "three mountains in harmony" and how the water level is. This time depends on the effect. After the teapot is filled with water, the tea foam floats and never overflows (too strong water overflows the surface of the teapot is another matter). Open the lid, gently scrape off the tea foam from the spout, and then close the lid.

Sixth, spray cans

Cover the pot and pour boiling water on it. It's called pouring cans. The watering pot has one function: first, it makes the hot air attack inside and outside, forcing the tea essence to evaporate quickly and replenish the hot air; Second, stop for a while, the water in the tank is completely dry, that is, the tea is ripe; The third is to wash away the tea foam outside the pot.

Seventh, the hot cup

Chaozhou dialect is "burning a hot pot", which is the key point of making congou. There is a tea expert who travels all over the world and summarizes the experience of drinking tea in various places. After drinking congou, he said that congou is characterized by "hot" space. From making soup to making tea and drinking tea, you can't do without this word. It can be said that there are three flavors.

Hot pregnancy, after pouring the can, pour the cup with boiling water. Pay attention when pouring the cup, and the boiling water should go straight to the center of the cup. After ironing the cup, add cold water to the casserole, put it back on the stove, and turn around to "wash the cup". The most artistic cup washing action, the veteran can wash two cups with both hands at the same time, with quick action, sonorous timbre and wonderful posture. A foreign friend, who is also a tea fan, has long heard the name of congou. Not far from Wan Li, he tried to eat congou once in China. When he saw the action of washing the teacups, he couldn't help admiring again and again, saying that it was better than the acrobatic troupe's kung fu. Indeed, people who can't wash cups will burn themselves to death when they touch their arms. It is a blessing not to break the cup, not to mention "graceful posture"

After washing the cup, pour the water from the cup and plate into the teapot. At this time, the water outside the teapot has just evaporated, which is when the tea leaves are ripe. An old hand here, not bad at all, can sprinkle tea to respect guests.

Eighth, sprinkle tea.

After several efforts, I finally got wine and tea. Wine and tea also have four words: low, fast, even and exhausted.

"Low" is the "low" of "high rush and low fall" mentioned earlier. Wine and tea must not be high. High, the fragrance is gone, bubbles are everywhere, and guests are extremely disrespectful.

"Fast" is also to prevent the loss of fragrance and keep the heat of tea.

"Evenly" means that when sprinkling tea, the cups must be evenly sprinkled in turn, just like the wheels turn. You can't sprinkle a cup before sprinkling, because the tea is light at the beginning and strong at the end. The word "even" is very important

"Do" means don't leave the tea in the pot. You can leave a little bit of the first punch, and you must hit the second punch and the third punch. After sprinkling, turn the teapot upside down and put it on the tea mat, so that the water in the teapot can drip out completely, because as long as there is no water, tannin can't be dissolved and tea won't be bitter.

After the tea is spilled, drink it while it is hot. The edge of the forest meets the lips, and the cup faces the nose. The fragrance is all here, and the three flavors are at the bottom of the cup. It is said that it is "delicious, delicious, fragrant, sweet, and thoughtful." The immortals are changing, and the samadhi of congou tea is completed here.