What kind of tea does Kungfu Tea usually use?

Kungfu Tea is made of oolong tea. In addition, Fujian rock tea, Tieguanyin, daffodils and Phoenix tea can all be used to brew Kungfu Tea. However, other types of tea, such as black tea, green tea, brick tea, scented tea or white tea, are not suitable. Let's take a look at the brewing method of oolong tea.

Kungfu Tea's method of making tea

1. Therapeutic apparatus

The treatment apparatus includes six actions: starting fire, cutting fire, fan stove, cleaner, waiting for water, showering cup and so on. For example, the "rise of Taiji" in Taijiquan is a preparatory stage. Needless to say about the first four things, this "waiting for water" and "showering cup" are all the first try. About ten minutes after the fire, there is a whizzing sound in the sand bowl. when its sound suddenly decreases, that is, the fisheye water is about to become. You should immediately lift the sand fish, pour the pot and pour the cup, and then put the sand fish on the stove. Then the second thing began.

2. Nacha

Open the tea, pour it on a piece of white paper, put the thickest on the bottom of the pot and the dripping mouth, then put the thin leaves on the middle layer, and then put the thick leaves on top, and the tea will be finished. So to do this, because the fine powder is the thickest, more tea is easy to suffer, at the same time, it is also easy to plug the mouth, separate thickness, you can make the tea uniform, tea taste gradually play. Nacha, for each brew of tea, about the teapot shall prevail. It is enough to put 70% of the tea in it. If there is too much tea, not only is the tea too strong and bitter, but also most of the good tea is tender and tightly rolled. After soaking in boiling water, it spreads out and becomes so big that it can not even be washed into it. But it doesn't work even if it's too little. It's tasteless. Nacha is the first step in making Kongfu tea. The gods change, and that's where it comes from.

3. Triple boiling

The surging edge is like a continuous bead, which is for two boils. Tengbo drum waves are for the three boils. When the first boil is too childish, it is said that the baby boils; if the third boil is too old, it is called Baishou soup; if the water is floating beads and the sound is like pine waves, it is the second boil, just in time. Daguan Tea Theory also says: "every soup is leaped with fish eyes and crab eyes." When the water boils twice, you can pick up and make tea. The stove and teapot are about seven steps away. After taking seven steps, lift the lid of the teapot, ring the mouth of the pot with boiling soup, and rush the edge of the pot. Do not rush directly into the heart of the pot (if you use the cover ou, flush a corner, and then rush each corner, but also avoid rushing the heart of the pot). The proposal should be high, and the so-called "high rush and low sprinkle" is also. Gaochong makes the boiled water strongly impact the tea, so that the fragrance of the tea volatilizes faster, the tea essence volatilizes quickly, and the tannins do not dissolve in time, so the tea will not have astringency. As for seven steps before flushing, the aim is to cool the boiling water a little bit so as not to damage vitamin C.

4. Scraping foam

The flushing water must be full, whether the teapot is "three mountains together" and how the horizontal level is, it is time to see the effect. When the teapot is full, the tea foam floats and never overflows (too much flushing water, spilling the kettle surface is another thing), lift the lid, gently scrape the tea foam from the mouth of the kettle, and then cover it.

Sixth: cover the lid of the pot and pour it over the pot with boiling water. It's called a dripping pot. The watering pot has a function: one is to make the hot air inside and outside to attack, forcing the tea essence to volatilize quickly and add hot air; the second is to stop for a short while and the can is completely dry, that is, the tea is ripe; the third is to wash the tea foam out of the pot.

5. Hot cup

In Chaozhou dialect, it is called "burning cups and hot pots", which is the key point of kung fu in Chonggong tea. There is a tea expert, who always travels around, summing up his experience of drinking tea. After drinking Kongfu tea, he said that the characteristic of Gongfu tea is the word "hot". From cooking soup to drinking tea is inseparable from this word, which can be said to have three tastes. Hot cup, after pouring the pot, sprinkle the cup with boiling water, pay attention to it when pouring the cup, and the boiling water should rush straight to the center of the cup. When the hot cup is over, add cold water to the sand, reset the stove and turn back to wash the cup. Washing cups is the most artistic form of action, veterans can wash two cups by both hands at the same time, the action is fast, the tone is sonorous, the posture is wonderful. A foreign friend, who is also a tea fan, has long heard the name of kungfu tea. he has traveled thousands of miles and tried every means. When he saw the action of washing teacups in China, he could not help but admire it again and again. It is said that it is better than the kung fu of the acrobatic troupe. Indeed, people who are not all ears to listen to the cup will be extremely hot when they touch the cup, and it is a blessing not to break the cup, not to mention "beautiful posture". After washing the cup, pour the water from the cup and plate into the tea wash, and at this time, the water outside the teapot has just been evaporated, and it is time for the tea to be ripe. Veteran here, exactly the same, you can sprinkle tea to pay homage to guests.

6. Sprinkle tea

After several times of kung fu, the last hand is sprinkling tea. There are also four ways to sprinkle tea: low, fast, even, and do. "low" is the "low" of "high rush and low pour" as mentioned earlier. Sprinkle tea must not be high, high will lose the fragrance, foam everywhere, extremely disrespectful to the guests. "Fast" is also to keep the fragrance from being lost and to keep the tea hot. "uniform" means that when sprinkling tea, it must be like the rotation of the wheel, the cup should be sprinkled evenly in turn, and the file can be sprinkled with one cup before sprinkling a cup, because the tea is excellent at first, then comes out, and the color is strong. The word "even" is important. "to do" means not to leave the remaining water in the pot. The first flush leaves a little bit (the first flush is usually directly poured out or used to clean the teacup), the second and third flush must not be done. After sprinkling, you can turn the teapot upside down and put it on a heavy mat, so that the water in the kettle drips out completely, because as long as there is no water, the tannins cannot be dissolved and the tea will not be bitter.

Gongfu tea is popular in Chaoshan area of Guangdong Province.