- by vinux
Utensils: Tea pot, teacup, cups, tea filter, stirring scoop
1. Bring the water to a boil.
2. Put 5-10g of wulong tea leaves into the tea pot or strainer/filter.
3. Pour the boiling water into the teapot.
4. Gently shake for 20-30 seconds to allow full infusion of the leaves in the water.
5. Pour the liquid from the teapot into teacups or cups using a stirring scoop to evenly distribute leaves between cups if necessary.
6. Enjoy your Wulong tea!
There are many methods for brewing oolong tea, such as Anxi brewing, Chaozhou brewing, traditional running method and so on. Oolong tea also has various kinds of tea utensils, which fully reflects the popularity of oolong tea.
New tea is not necessarily the better, improper drinking can easily hurt the stomach. Since the newly picked tea has not been stored for long, it contains a large amount of unoxidized polyphenols, aldehydes, alcohols and other substances. These substances have little effect on healthy people, but for those with poor gastrointestinal function, especially those with chronic gastrointestinal inflammation, these substances will stimulate the gastric and intestinal mucosa. People with poor gastrointestinal function are more likely to suffer from stomach diseases. Therefore, new tea should not be drunk in large amounts and new tea stored for less than half a month should not be drunk at all.
In addition, the new tea also contains more caffeine, active alkaloids and various aromatic substances, which can also excite the central nervous system. Patients with neurosis, cardiovascular and cerebrovascular diseases should drink it in moderation. It is not suitable to drink on an empty stomach or before bedtime. The correct method is to use it after half a month.
1. Measure the appropriate amount of tea leaves and place them in a teapot or cup.
2. Fill the teapot or cup with freshly boiled water.
3. Allow to steep for 1-3 minutes (depending on desired strength).
4. Serve the tea and enjoy!
Traditional Steeping Method
1. Measure out the desired amount of tea leaves.
2. Heat water to the appropriate temperature for your tea.
3. Pour hot water over the tea leaves and steep for the recommended amount of time.
4. Discard or strain the infused tea leaves and enjoy your freshly brewed tea!
Feature: The tools are simple and the brewing method is highly flexible, making it suitable for general consumption.
Step 2: Brewing
Put tea leaves into the teapot;
Pour hot water into the teapot;
Stir the tea leaves evenly with a spoon;
Soak for 3-5 minutes (depending on personal taste);
Pour the brewed tea into the cup and enjoy it.
Fill the kettle with boiling water until it is full.
Pour the water from the teapot into the teacup.
Setting Tea: This is a more refined way of setting tea, where a tea strainer is placed at the spout of a pot, and then the tea is scooped in with a teaspoon.
Pour boiled water into the pot until foam overflows from the spout.
Fill a teapot with boiling water. Place the desired amount of tea leaves into the teapot. Pour the water from the teapot into a cup or mug, starting from the spout and ending at the handle, in order to evenly distribute tea leaves throughout the cup. Allow for brewing as desired, then discard remaining water in teapot.
First, carry the kettle along the tea boat and circle it counter-clockwise, which is to scrape off the water droplets at the bottom of the kettle. It is commonly known as “Guan Gong patrolling the city” (because most kettles are red, they are hot and steaming when taken out of the tea pool, just like Guan Gong’s awe-inspiring majesty with troops patrolling the city). Pay attention to the direction when grinding the kettle. When you hold the kettle with your right hand and welcome guests to drink tea, grind it counter-clockwise; when sending guests away, grind it clockwise. If you hold it with your left hand, do the opposite.
Pour the tea from the pot into the fair cup, so that the tea soup can be evenly distributed.
Another method of making uniform tea is to pour tea into several cups with a teapot in turn. When about to finish pouring, divide the remaining tea soup into each cup respectively, which is commonly known as “Han Xin points soldiers”. Note that when pouring tea, it is best not to fill the cup all at once, but up to seven parts full.
Divide the tea: Pour the tea soup into the teacup, filling it to seven points full.
Offering tea: self-serve or served by a dedicated person.
Use a spoon to scoop out the tea residue from the pot.
After the guests have left, wash the cups and teapot for later use.
Anxi boiling method
Features: Anxi style brewing, strong aroma, strong sweetness, and pure flavor. Tea soup is limited to nine brews divided into three stages. In the first stage smell its aroma to see if it’s high; in the second stage taste its taste to see if it’s mellow; in the third stage observe its color to check for changes. Therefore there’s a saying:
Fragrance high of one two three.
Four, five, six, gradually increasing sweetness.
Pure tea of seven, eight, nine grades.
1. Bring fresh cold water to a rolling boil.
2. Use one teaspoon of tea leaves for every 8 ounces of water.
3. Pour the boiling water over the tea leaves into your cup or teapot.
4. Steep for 3-5 minutes depending on desired strength, stirring once or twice during brewing process.
5. Strain and enjoy your delicious cup of tea!
Equipment: The requirements for the teapot are the same as Chaozhou-style brewing, with Anxi-style brewing beginning with baked tea. In addition, a scent cup is prepared.
Warm Kettle and Cup: The warm kettle is no different from the one in Chaozhou, tea is still grabbed by hand, only the cup inside and outside is hot.
Compared to Chaozhou style, drying time is shorter as higher-grade tea is generally well-preserved.
Tea setting: The amount of tea set depends on the nature of the tea.
Rinse: After rinsing for about fifteen seconds, the tea should be poured. (Use this time to pour the warm cup of water back into the pool).
Pouring Tea: Instead of using a fair cup, pour directly into the scent cup. For the first pour, fill it to a third. For the second, do the same. For the third, fill it to the brim.
Place the tasting cup and smelling cup in front of the guest (Tasting Cup to the right, Smelling Cup to the left).
Shaking the pot: Wrap the pot with cloth between each brew, and shake it three times vigorously. (Shaking the pot is to adjust the temperature inside and outside the pot. Not shaking it after hot water is poured in will increase the infusion of substances. This is opposite to Chaozhou-style shaking of the pot, because different types of tea are used.)
Anxi Tea has been famous since ancient times, and the Anxi style of brewing is to use light-fired teas such as Tieguanyin and Wuyi Tea.
Chaozhou Poach Method
1. Heat oil in a wok over medium-high heat.
2. Add the dried shrimp and stir-fry briefly until fragrant.
3. Place the vegetables in the wok and simmer for 1 minute, stirring constantly.
4. Add the bean curd sticks and seasonings, stirring to combine all the ingredients together evenly. Simmer for an additional 2 minutes until all of the vegetables are cooked through but still retain their tenderness and crunchiness.
5. Finally, add the stock or water to lightly simmer everything together until heated through. Serve hot with steamed rice or noodles of choice.
Features: For coarser tea, this allows ordinary tea leaves to produce extraordinary flavor at an affordable price. Speak in one breath and do not speak in the process of brewing tea, try to avoid interference, so that the three elements of essence, energy, and spirit reach a unified realm. This requires extremely high standards for the selection of tea ware, movement, time and changes in tea soup (similar to Japanese Tea Ceremony but inferior in terms of selection of vessels).
Steps for Brewing:
1. Heat water to approximately 200°F.
2. Add 2 tablespoons of ground coffee per 6 fluid ounces of water.
3. Gently stir grounds in hot water.
4. Allow the mixture to steep for 4 minutes, stirring occasionally.
5. Separate the grounds from the liquid using a filter or sieve.
Prepare tea utensils: the tea maker should sit in a quiet and focused manner, with the teapot placed on their right thigh wrapped in a cloth, and the cup wiping cloth on their left thigh. On the table, two square napkins should be placed with a medium-depth teaspoon placed between them.
Kettle and Teacup: Pour boiling hot water into the kettle and then pour it into the teacup.
Gourd: Hold the gourd in the bag. Pat it with a cloth, shake the gourd lightly after all the water drops have gone, just like shaking a fan. Use your wrist gently until all the water in the gourd is completely dry.
Place Tea: Use the hand to grab the tea and assess its degree of dryness to determine the length of time for baking the tea.
Baking Tea: Place the tea in the pot. If it feels dry when grabbing the tea leaves, no baking is necessary. If it is humid, baking it several times can be done. Baking tea is not roasting on a stove, but baking with water temperature. In this way, coarse aged tea can lose its musty taste and gain freshness and fragrance, quickly overflowing with flavor. (The teapot used for Chaozhou style should have good sealing properties and air holes to prevent water from entering when flushing.)
Pour the water in the teapot into the cup when brewing Hong Cha.
Rinsing Tea: After roasting the tea, lift the pot from the pool, wrap it with a cloth, shake it so that the temperature inside and outside of the pot is even, then put the pot back into the tea pool and pour water into it at an appropriate temperature.
Pouring tea: After filling the teapot with water, quickly lift and place it on the table cloth. Hold down the air hole and shake it rapidly left and right. The purpose is to make the tea leaves evenly infused. If you shake four times for the first brewing, then reduce one time each for second and third brewing.
Pouring Tea: Shake the teapot with one hand holding the spout, then pour it into the tea sea. After the first pot of tea is poured out, wrap it in a cloth and shake it vigorously to make the humidity inside the teapot even. The number of shakes should be opposite to that of shaking times. For the first shaking, shake more and shake less; for subsequent ones, shake less and shake more.
Divide cups: The requirement for the Chaoshan style of drinking tea with three infusions is that the tea soup must be consistent, so one cannot be distracted during the process of steeping. After the three infusions have been completed, one can finally relax and share cups with guests to enjoy the tea.
This is just a Chiu Chow miscellaneous style of poached eggs.
1. Gently crack the eggs into a bowl and lightly beat them.
2. Pour enough water into a pot to cover the bottom and bring it to a boil.
3. Put the beaten eggs into the boiling water and turn down the heat immediately to low-medium.
4. Cook for 15 seconds, then turn off the heat and leave it in the hot water for another 1 minute or so until all whites are cooked through but yolks remain runny inside.
5. Serve with some light seasoning of salt or soy sauce over top of each egg.
Yixing Brewing Method
This method of brewing combines methods from different areas, producing a coherent and smooth brew focusing on the temperature of the water.
Steps for Brewing:
1. Measure out the desired amount of coffee grounds.
2. Boil water, let cool slightly and pour into a French press.
3. Put the coffee grounds in the French press and stir with a spoon.
4. Place the lid on top, ensuring it is securely fastened onto the carafe, then slowly press down on the plunger until all of the grounds are at the bottom of the carafe.
5. Pour your freshly brewed coffee into your favorite mug and enjoy!
Tea Appreciation: Tea is poured directly from the teapot into the tea basket (a special vessel for serving tea, similar to a small plate). It is served by a dedicated person in front of the drinker for them to observe the shape of the tea and smell the aroma.
Fill the kettle with hot water up to half full, then pour the water from the kettle into the teapot.
Preparing Tea: Place tea leaves into the teapot from the tea scoop.
Fill the teapot with water to the brim and then pour it into a teacup. This is done in order to allow the tea leaves to absorb moisture and cleanse any impurities from the tea.
Pour the water from the fair cup into the tea bowl to increase the temperature of the cup, which is beneficial for better brewing of tea.
First step: Pour warm water of the appropriate temperature into a pot, paying attention to the duration depending on the quality of tea leaves being brewed.
Teapot: Pick up the teapot and first dab the bottom of the pot on a tea towel to wipe away any water droplets.
Pour the tea into a fair cup.
Divide the tea: Pour the tea from the fair cup into the teacup, filling it to seven-tenths full.
Remove Residue: First take out the remaining tea from the pot, then rinse with eight waters to clear out the tea residue and pour it into a pool.
Pour out the water from the teapot. Clean all utensils to be ready for reuse.
Decree of Peace: Take a hot bath to keep the peace.
Features: Used for brewing tea, separating the tea shape on a facial tissue, as well as being particular about washing cups.
1. Measure out coffee grounds.
2. Heat water to the desired temperature.
3. Pour hot water over the grounds and let sit for 4 minutes.
4. Use a spoon or other tool to stir the mixture gently.
5. Enjoy your coffee!
Prepare: First fold the towel neatly and place it at the accustomed position of the host, with the teapot in front of the kettle.
For shaping tea leaves, aged tea with more chaff should be used. Place the tea leaves on paper napkin, lightly fold and shake it so that the thick and thin parts can naturally separate. After shaping the tea leaves, place them on the table for guests to appreciate.
Kettle: When ironing the kettle, place the lid diagonally on the mouth of the kettle and iron it together with the lid.
After pouring off the water used for boiling in the kettle, put the lid on the cup and wait until there is no more steam from the kettle before setting the tea. Pour the fine powder at a lower place and the coarser ones close to the spout to avoid blocking.
Fill the kettle with water to the brim. Chinese Tea Brand Network: cyppw.com
Washing the Cup: The tea cup used in Chao’an style is eggshell thin and light. When washing the cup, place it in the center of a small plate with about one-third of water in each cup. Quickly pour two cups of water in front onto two cups behind with both hands, support the bottom of the cup with index finger, stir it with thumb and control balance with middle finger. Wash the cup on it skillfully and effortlessly; one can tell the level of making tea from its washing action.
Using a cup to measure the strength of tea soup, the first brew is to wash once with both hands, the second brew is to wash back and forth with both hands, and the third brew is to wash in circles with one hand. The host’s drink should be left until last. After water overflowing from the cup, use your index finger to wipe off a small part of it and pinch it off with your thumb and middle finger.
When pouring tea, pay attention to pour slowly and carefully. Use a circular motion while pouring. Leave the first cup for yourself since there might be more residue in it. Stop pouring when the tea starts dripping. Generally three rounds of pouring is enough; if the tea has been roasted heavily, stop after three rounds since the aroma may have disappeared completely at that point.
Clean teaware: in preparation for later use.
Techniques and Tea Ware
Tea ware refers to the tools used when preparing and drinking tea, while techniques refer to the practices used in brewing and presenting tea. The specific items of tea ware will vary depending on the kind of tea being prepared, but some common items include teapots, cups, strainers, pitchers, and trays. Techniques also vary depending on the type of tea being brewed, but some general principles include using the right amount of leaf for the given water volume; heating water to the appropriate temperature; allowing it to steep for an appropriate length of time; and pouring it properly.
One, Incense and Quietude, Boiling Fresh Spring
Two, Holding a Fairy Lamp, Reuniting with Loved Ones
“Burning incense to create a peaceful atmosphere” is to light this incense to create an atmosphere of peace and solemnity, hoping that the refreshing fragrance can make everyone refreshed and comfortable, and with the lingering fragrance ascend to the realm of enlightenment.
In the Song Dynasty, Su Dongpo was a tea master who was well versed in the art of tea. He summarized his experience of brewing tea by saying “Living water must be boiled with living water,” meaning to use fierce fire to boil the spring water in the kettle.
Peacock spreading its tail
The second phrase suggests that the peacock is opening its tail feathers in a display of beauty.
Peacock Opening Screen: To show off their beautiful feathers to their peers, we are using the peacock program to introduce you to the exquisite tea sets for making tea.
Purple Sand Pot: Produced in Yixing, Jiangsu, it has the characteristics of absorbing fragrance and being breathable. The nutritional substances dissolved from tea in it can reach more than 95%. Therefore, the longer you use the purple sand pot to brew tea, the more fragrant it will be. This pot is especially used for making oolong tea.
Smelling Cup: Mainly used for smelling the aroma of tea soup.
➤ Cup for Tasting Tea: Mainly used to appreciate the flavor of tea.
Tea scoop: Also known as “chasou”, used for serving and appreciating tea.
Tea ceremony: composed of tea needle, teapot, tea spoon, tea spoon, tea clip, etc.
Tea needles are used to unclog the spout of a teapot.
Tea scoop used for conveniently serving tea.
Teaspoon used to scoop tea leaves.
Spoons are used to change the remaining tea.
Tea holder used for fetching cupware.
Tea caddy used for leftovers.
Hubi is used to regulate the temperature of a purple clay teapot inside and outside.
Tea Table: Used for operating the performance process of Kung Fu Tea.
Tea ocean: Used to hold excess water.
Tea Towel: Used to absorb the water droplets from the bottom of cups or pots.
Tea Caddy: Used for storing dry tea.
Incense burner: used for burning incense.
Group for Clear Stove: Specialized for boiling water.
Tea Tray; used to hold the aroma cup and tasting cup.
Fairness Cup: Used to balance the color, concentration and amount of tea soup, implying the principle of fairness in Chinese tea ceremony.
⒂ Tea Strainer: Used for straining out tea leaves.
⒃ Pot Mat: Specifically used for placing purple clay teapot.
Third: Ye Jia Choubin. “Ye Jia” is a praise of tea by Su Dongpo. “Ye Jia Choubin” is for everyone to appreciate Oolong Tea.
Fourth, warming teapot and cups. This involves pouring boiling water into the purple sand pot, then pouring it one by one into the gongdao cup, tasting cup and smelling cup. The purpose is to raise the temperature of the tea set so that the tea leaves inside can better show their color, aroma, taste and shape.
Entering the Palace with a Black Dragon
Put the oolong tea leaves into a purple clay pot, “Gong” is to describe the importance of the purple clay pot.
Tea washes away the scent, and spring breeze brushes against the face.
Oolong tea is complex in production process. “Rinsing the tea to leave a fragrant smell” means to rinse the tea with water, allowing it to absorb some moisture and make the tea ready to release its fragrance. “Brushing against the spring breeze” refers to scraping off the foam and tea leaves on the surface of the teapot lid, making the tea soup clear and clean inside the pot.
Out to sea went the black dragon, all its fairy-like beauty newly washed.
The art of making Kung Fu tea emphasizes the principle of “First flush the water, second steep the tea, third and fourth are the essence”. The tea water flushed out in the first step is generally not drunk, but poured into a teapot where it flows to a cup like a dragon entering the sea, thus it is called “Wu Long enters the Sea”.
“Rinsing Again for Fragrance” is the metaphor of Yan Dehu Zi, a cliff inscription by Wuyi Nine-Bend Creek. When the tea has been brewed a second time and covered with a lid, it needs to be washed and heated on both insides and outsides with boiling water to help release its aroma.
Exploring the mountains and playing in the waters, a mother taking care of her children.
After brewing tea in the purple sand pot, dry the residual water on the bottom of the pot with a tea towel and pour the tea into an impartial cup. This process is called “touring mountains and playing in water, mother feeding her child”.
Dragon brings rain, Phoenix nods
Pour the tea soup in the Gongdao cup evenly and sequentially into the smell cup, which is called “Xianglong Xingyu” with a good meaning of “Ganlu Pujiang”. When there is not much tea soup left in the Gongdao cup, it should be dotted. The technique requires high and low pouring of tea water rhythmically, which is called “Fenghuang Diantou”.
Dragon and Phoenix signify good luck, Carp flipping over.
Pour the dragon-engraved tea cup onto the phoenix-engraved aroma cup, called “Dragon and Phoenix Harmony”, also known as “Harmonious Couple”, turn over both cups together, called “Carp Leaping Through The Dragon Gate”. According to Chinese ancient mythology, when the carp leaps through the dragon gate, it can ascend to heaven. We use this method to bless all families present for a harmonious family and successful career.
Offering Tea, Technique: “Passing the Cup with Many Hands”
At this moment, the dragon and phoenix cup is held in both hands and presented to all guests. The dragon and phoenix should face the guests, and it is served from right to left respectively, which shows respect to the guests.
Method: Appreciating Double Color and Enjoying the Fragrance of Tea
Tilt the fragrance cup at a 45-degree angle, place it in the palm and roll it quickly. Ask guests to smell the tea scent in the cup. As the temperature of the tasting cup rises, the pottery oolong pattern will change color. At this time, you will see changes in tea color and phoenix, so it is called “appreciating double color”.
“Hearing the Fragrance of Tea” is the first thing in tasting tea, namely asking the guest to smell the fragrance at the bottom of the cup. The first smell is mainly about smelling the purity of tea, seeing if it is fragrant and no peculiar odor.
Chinese tea art focuses on the appreciation of tea itself, things related to tea, and the creation of a tea atmosphere. Appreciating the color, smell and shape of tea leaves is an indispensable part of Chinese tea art; the artistry and skillfulness of brewing make it a beautiful enjoyment; in addition, appreciation and application of teaware, contemplation on drinking tea and self-cultivation, design of tasting environment are all included in Chinese tea art. It combines art with life and integrates drinking with human cultivation to form a friendly and natural way of tasting which is gaining increasing acceptance by people.