1. Tea preparation: The quality and characteristics of "Anhua Pine Needle" tea in anhua tea series, or Happiness Silver Coin, Anhua Silver Millimeter, Yuntai Spring Bud, Fog Cold Gold Coin, Qian Qiu Dragon Bud, etc. should be introduced to facilitate understanding.
2. Prepare water: "Tea depends on water, water depends on utensils, and soup depends on fire. All three must be combined and indispensable (Xu Cishu dialect in Ming Dynasty). Anhua Spring, Songquan and Zhuquan in the mountain stream have good water quality.
3. Tea tasting: Put the "Anhua pine needle" dry tea to be brewed into a saucer or a small tea sample tray and distribute it to guests for viewing, including the shape, color and fragrance of the dry tea.
4. Placement of tea leaves: Take the tea leaves out of the teapot with a teaspoon and put them in the cup and tray. The quantity of tea leaves is determined according to the tea quality of tea leaves.
5, brewing: cup bubble or cover bowl bubble. Usually it is brewed in two stages. First, pour a small amount of boiling water into the cups and bowls (about 1/4 cup and bowl capacity), soak all the tea leaves, let the dry tea soak and stretch, and then pour boiling water into the cups and bowls to about 3/4 cup and bowl capacity. When brewing, the pot body will rise and fall three times, which is called "Phoenix Festival", meaning that the host bows to welcome guests. At the same time, with the help of the impulse of boiling water when pulling up and down, the tea leaves are turned over, which is convenient for the tea leaves to soak out and the concentration of tea soup is uniform.
6, pot bubble: after putting the pine needle tea into the pot, boiling water rushes into the pot to make tea once.
7, tea: pot of tea, after soaking, pour the tea soup into the cup, a pot of tea is generally divided into 4 ~ 5 cups, take a trip or pour the tea soup evenly into the cup.
8. Serve tea: After the tea leaves are brewed into sub-cups, they are delivered to the guests with tea trays, and the guests are invited to use tea, and the guests receive tea to thank them.
9. Tea tasting: After the guests receive the tea, taste it while it is hot, see the color of the soup, smell the aroma, and then sip the tea soup carefully, so that the entrance is not sore. Inhale, rotate with your tongue, taste repeatedly, swallow slowly, and drink the mellow and sweet aftertaste of pine needles.
10, adding water: cups and bowls. When the guest drinks half of the tea soup in the teacup, add boiling water to let the guest continue to taste. Pine needle tea can be added with water for about 3 ~ 4 times. Soak in the pot, then soak separately, two bubbles, three bubbles. In the Ming Dynasty, Xu Cishu pointed out that "a pot of tea can only be patrolled once. First, it is well patrolled, then it is mellow, and it will be exhausted after three patrols."