Preparation equipment: a teahouse (preferably with a water leakage device on the surface); Teapot (flower water); Tea stove (for making tea, it is best to have a small wind shield next to it); Tea set (for washing teacups); A teapot (for making tea); Put the teapot (pounding tea leaves), tea spoon (holding tea leaves), tea leakage (holding tea soup), tea masher (pounding tea leaves) and tea bamboo (holding tea cups) into the bottle; There is a small incense burner, a set of incense cups, a set of tea cups and a teapot on the teahouse.
Requirements for the host and guests: quiet, polite and orderly, dressed up, not whispering, the host is polite to the guests.
Requirements for tea artists: orderly, unhurried, solemn, elegant and polite. The staff is generally composed of a tea teacher and two accompanying waiters. Waiters stood on the left and right sides of the screen, holding boxes sideways. When there is no case, stand with your hands together (put your hands in front of your abdomen and cover them with sleeves). When the tea maker and waiter salute, they should bow with their hands folded.
Ceremony:
Treat guests and enjoy the scenery (tea scene)-before the tea ceremony begins, the host and guests get together, and the host and guests salute each other in turn. Generally, the guests salute and the host responds. The host entertained the guests, chatted with them and invited them to the teahouse by the way. The host showed his layout to the guests and asked them to comment as a topic.
Taste the first gift tea-before the tea ceremony begins, the host and guests sit down, and then they stop talking. The tea master led his maid to the table and bowed in rows. The host and the guest got up to answer, and then both sat down. The tea party officially began.
Clean hands and burn incense-the maid first holds the basin, the tea maker (symbolically) cleans her hands, and then walks up to the guests in turn. Guests come first and then arrive, and the host and guests also need to wash their hands. The ancients believed that tea affairs were sincere and solemn, and at the same time they should be kept clean, and cleaning hands was undoubtedly equal to cleaning the heart. Then the tea maker lights the incense burner, puts it on his desk, and puts the maid on the low table where the guests sit. The fragrance of static gas is essential in tea culture, which not only adds artistic conception, but also helps to adjust the atmosphere and add a peaceful atmosphere, which is more conducive to the spiritual exchange between people here.
Show the tea set-then the tea maker puts the tea set on the case, and the maid holds the case and distributes the tea set (mainly tea cups) to the guests for viewing and comments.
Wash tea
Initial boiling in rock spring-the first step is to boil water, and then directly brew tea powder with boiling water in the tea-making channel. (The rule of tea frying in Tang and Song Dynasties is to directly boil tea cakes into tea soup, so the first step is to "pound tea-cook tea-mix tea". Take tea leaves with a tea spoon and put them into a teapot, and mash them with tea leaves, slowly, finely and elegantly; Then put the tea leaves into a tea stove and inject the boiled tea leaves; After cooking, gently mix the tea soup with the tea leaves and put them back.
Wash tea, Chen Meng, three baths-after the water is boiled (the tea soup is cooked), gently rinse the teapot with boiling water (called a warm pot); Then turn on the tea stove, pour the tea soup into the leaky teapot, inject as much water as possible, and then gently sweep it with the lid to let the tea soup go down the pot (brew); Then cover the pot and pour the tea soup on the pot (to make the teapot fragrant inside and outside). (Before making tea in a teapot, pour the boiled tea soup directly on the teacup with a filter tea ware, which is also a triple shower. Step one, gently pour boiling water into the cup, step two, pour tea soup, and step three, reuse the whole tea soup. Skillful pour, either urgent or dripping, or tight or slow. Later, making tea with different tea set materials is more conducive to preserving the taste, such as purple sand and teapot with a top cover.
Washing cups-warming cups-smoking cups-is the same as boiling a teapot. Tea cups also need to be warmed, washed and smoked. Here, the delicate teapot needs to be soaked for a while. First, take out a handkerchief (preferably a silk scarf) and put it on the table and fold it into small squares. Wipe the teacups one by one. Then, put them in a tea washer with a tea clip and wash them with water in turn. Then, put the cups in front of the incense burner and let them burn quietly.
Pour soup and tea-after the tea is brewed, fill the teacups with water in turn and put the jade liquid back in the pot. If the teapot is a "fragrant tea pot", the water in the teacup can be poured back into the teapot. Pass the tea fragrance to the wall-after returning to the pot, pour the tea. This time, cover the cup with your left hand, hold it with your right hand, and shake it left and right three times to combine the fragrance of tea with the fragrance of tea. Then, take the cup down, put your hands in front of your nose, twist it and smell it, and then the maid presents the cup to the guests, who in turn look like products.
Serve tea-after all the cups are filled with tea, cover them with scented cups and then cover them with silk handkerchief. Then put the silk handkerchief in your left hand, fold your right hand, put the cup on the silk handkerchief, and then put the cup on the table by hand (silk handkerchief is mainly used to pad the cup for fear of burning hands, and some good silk materials are used for heat insulation. As for the action, it is to look good, and at the same time, we should pay attention to elegant manners when serving tea. When the maid serves tea, she should raise the case to her eyebrows to show her respect, and the guests can only accept the case after devoting themselves to the original seat.
Tea tasting-when tasting tea, mix the incense first; The tea master motioned that everyone hold the cup in his left hand and cover it with his right hand, and shake it three times before his chest, which is called fragrant tea. Smell the fragrance again; Take off the incense cup in your right hand, hold it in front of your nose with your left hand, twist it and smell it, and then taste a cup of tea; Holding a cup (together with a silk handkerchief) in his left hand, he held it in front of his mouth. Turn the cup three times on the silk handkerchief with your right hand, which is called observing the color of the soup, and then cover the front of the cup to drink (in fact, this is not only the case during the tea ceremony, the ancients had to cover their hands in front of the cup to prevent it from being unsightly when drinking), and then put it down. When tasting tea, the most important thing is action, which is the only place in the whole tea art that needs to behave appropriately. In the past, I didn't pay attention to my movements. At most, "making tea" was like that. Therefore, when drinking tea, actions such as left hand and right hand are all to attract attention. ) Drink it once * * * three times.
Because you can't drink tea three times at most, you can only sip it carefully, one is bitter, the other is sweet and greasy, and the third is fine aftertaste.
Pindao-After tasting three mouthfuls of tea and putting the teacup on the desk, everyone will be quiet for a while, not only recalling the tea they just drank, but also feeling it silently.
Finally, the host and guest stand up, the tea host and maid line up, and the host and guest return the gift and thank the tea together. After the tea master left, the host and guest stayed to enjoy the fragrance and tea, or listen to the piano, or chat, or think quietly, quietly experience the tea environment and feel the quiet and far-reaching atmosphere. After the guests left, the host sent them to the door, which was a complete success.