Jiang Jianghao gritted his teeth in resignation, and continued to look at the tea drain on the table, the use of the tea drain is actually very simple, because the tea drain is placed on the mouth of the pot when the tea is placed, so as to guide the tea into the pot and prevent the tea from falling out of the pot. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

Then how to use the bowl: the bowl or the cup is divided into three parts: the bowl, the bowl lid, and the saucer, put three grams of tea in the bowl, flush the water, and drink after five ~ six minutes after covering. To make tea in this way, it is usually enough to drink one brew, and at most one more brew.

How to use the tea tray: A plate used to hold teacups or other tea utensils to hold the tea that flows out or is poured out during the tea brewing process. It can also be used as a plate for placing teacups, which are made of plastic and stainless steel, and have a variety of shapes such as round and rectangular.

Then the use of tea: tea is a utensil for holding tea into a pot, generally made of bamboo.

How to use the tea coercion next: also known as? Tea chopsticks, the function of tea is the same as that of a teaspoon, and the tea residue can be carried out of the pot. It is also often used by people to wash the cup with a teacup, which is scald-proof and hygienic.

Well...... How to use tea towels: Tea towels are also known as? The main function of the tea towel is to dry the teapot, and wipe the miscellaneous water left at the bottom of the teapot or tea sea before drinking tea, and also wipe the tea dripping on the table.

It's easy! How to use tea needles: The function of tea needles is to unclog the inner net (honeycomb) of the teapot to keep the water flowing smoothly.

Belch...... This one is the easiest...... How to use tea cans: The cans for storing tea must be odorless, sealable and opaque, and their materials include tinplate, stainless steel, tin alloy and ceramics.

How to use the tea boat: The container used to place the teapot, stuff the teapot with tea leaves, flush boiling water, pour it into the tea boat, and then pour boiling water from the top of the teapot to warm the teapot. Poured boiling water can also be used to wash teacups. Also known as the tea pool or kettle, its commonly used functions are roughly: holding hot water scalding cups, holding tea overflowing in the pot, and keeping warm.

How to use the sea of tea: The sea of tea is also known as a tea cup or a fair cup. After the tea soup in the teapot is soaked to an appropriate concentration, the tea soup is poured into the tea sea, and then poured into each small teacup to achieve a uniform concentration of the tea soup. It can also be covered with a strainer on the tea sea to filter out the tea residue and tea powder. When there is no dedicated tea sea, it can also be used as a teapot. Its general function is: to hold the brewed tea soup, and then pour each cup, so that the concentration of each cup of tea soup is similar, and the tea residue is precipitated.

How to use a teaspoon: What is a teaspoon called? Tea chop?, shaped like a spoon so called a teaspoon, its main purpose is to dig out the tea leaves in the teapot, after the tea is brewed, it will often be tightly stuffed with the teapot, and the mouth of the general teapot is not big, it is not convenient or hygienic to dig out the tea leaves by hand, so the teaspoon is used.

Finally, the use of tea lotus: the function of tea lotus is similar to that of tea rules and tea drains, which are all utensils for placing tea, but tea lotus has the function of appreciating tea. The main use is to move tea leaves from the teapot to the teapot. There are mainly bamboo products, which are both practical and can be used as works of art, killing two birds with one stone. When there is no tea lotus, it can be folded into the shape of tea lotus with a hard thick cardboard.

Jiang Jianghao didn't finish reading everything, he had to stare at Ying Zheng's face for a long time, for fear that Ying Zheng would suddenly change his face and frighten his little heart. Belch...... The careful liver he said was not Su Moqiu, but really his heart and liver.

Obviously, Ying Zheng was not angry, he was just full of curiosity about these utensils, and Jiang Jianghao saw Su Moqiu take out several cloth bags of different sizes from his arms.

Su Moqiu first took out a cloth bag on the far left, and then opened the cloth bag carefully, Jiang Jianghao deliberately performed the steps of reviewing the tea, and knew that the bag was filled with Tieguanyin, he was relieved, and then saw Su Moqiu sitting there and starting to make tea seriously.

Tieguanyin tea is a traditional famous tea of the Han nationality, belonging to the green tea category, and is one of the top ten famous teas in China. It is native to Xiping Town, Anxi County, Quanzhou City, Fujian Province, and was found in 1723-1735. "Tieguanyin" is not only the name of tea, but also the name of the tea tree variety, Tieguanyin tea is between green tea and black tea, belongs to the semi-fermented tea category, Tieguanyin has a unique "Guanyin rhyme", fragrant and elegant rhyme, after brewing, there is a natural orchid fragrance, the taste is pure, the aroma is rich and lasting, and there is "the reputation of seven bubbles with residual fragrance". In addition to the health care functions of general tea, it also has the effects of anti-aging, anti-arteriosclerosis, prevention and treatment of diabetes, weight loss and bodybuilding, prevention and treatment of dental caries, clearing heat and reducing fire, and sobering up by enemy smoke.

It is generally believed that Tieguanyin originated from Songyan Weiyin. This is to know only one thing, but not the other. First: Wei Yin discovered, cultivated and studied, and was named "Wei Yin Species" at the time. Ms. Luo Shaojun, the country's leading tea research expert and director of the Hangzhou Tea Research Institute of the All-China Supply and Marketing Cooperative, believes that the Weiyin Tieguanyin tea produced in Songyan Village, Xiping, Anxi is the traditional Tieguanyin tea, and the Songyan region is the earliest production area of Tieguanyin. Mr. Feng Tingjian, deputy director of the Agricultural Committee of the Standing Committee of the Fujian Provincial People's Congress, president of the Provincial Tea Association and senior agronomist, believes that the "Anxi County Chronicles" has long recorded that Anxi Tieguanyin tea originated in Songyan Village. Li Dongshui, an old expert of the Fujian Provincial Department of Agriculture, who has worked in the tea department of Fujian Province all his life, served as the head of Xiping in the fifties, and the investigation also confirmed that Tieguanyin was the first of Wei Yin. Mr. Chen Banshui, who is over 80 years old, also said: The textbooks before and after the liberation only said that Anxi Tieguanyin tea was discovered by Songyan Weiyin in Xiping, Anxi.

Second: Wang's fame. When Yaoyang Wang Shi let Ren Imperial Court Deputy Gong was summoned to Beijing, the Ministry of Rites Lang Fang Wangxi, with Wei Yin as a gift to the party, and Fang turned into the Qianlong Emperor, the Emperor of the Dry Emperor drank its taste and fragrance and color beautiful, the shape is heavy like iron, beautiful like Guanyin, so he gave it the name said: Tie Guanyin. However, in recent decades, there have been fierce debates between the two ethnic groups in Songyan and Yaoyang villages in Xiping Town, Anxi, one is the Wei theory, that is, Wei Yinmeng Guanyin dreamed of discovering and becoming famous; One is the king, and it is the king who makes the discovery and tribute famous. The two theories are arguing, but they can be traced back to the source, and the Anxi people circulated in the "Anxi County Chronicles"; Experts confirmed that Wei Yin of Songyan Village found that it was true, and it is also a historical fact that Wang Shirang transferred in and Qianlong gave his name, so the two contributed indispensably.

Tieguanyin contains high amino acids, vitamins, minerals, tea polyphenols and alkaloids, has a variety of nutrients and pharmacodynamic components, and has the function of health care. In the eighth year of the Republic of China, the introduction of Muzha area trial planting from Anxi, Fujian, divided into two kinds of "red heart Tieguanyin" and "green heart Tieguanyin", the main production area in the Wenshan period of the tree is horizontally type, the branches are thick and hard, the leaves are sparse and loose, the buds are less and the leaves are thick, the yield is not high, but the quality of the tea is high, and the production period is later than the Qingxin oolong. Its tree shape is slight, the leaves are oval, and the leaves are thick and fleshy. The blades spread out flat.

High-quality Tieguanyin tea strips are curly, strong knots, heavy, in the shape of a green pedicle and a green belly with a sinuous head, fresh and moist color, sand green, red spots, and white frost on the leaf band. Listen to the sound: fine tea is tighter than the general tea, the leaf body is heavy, take a small amount of tea leaves and put it into the teapot, you can hear the sound of "dangdang", its sound is crisp and crisp, and the dumb one is second.

Tieguanyin's brewing method, Jiang Jianghao still knows a lot, because his mother is the master of the kung fu teahouse, in his mother's shop, while listening to the guzheng or guqin, occasionally listening to the pipa, watching the little sister next to him running kung fu tea, the taste is really a must.

But now it seems that Su Moqiu's gestures are precise and the process is skillful, and it really doesn't look like making tea for the first time, because this Tieguanyin still has a lot of exquisiteness.

First of all, we must strictly control the three passes of water, tea set, and brewing, "the water is better with the stone spring, the furnace is better with the charcoal fire, and the tea set is small as the top."

The brewing is divided into eight stages according to its procedure:

White crane bathing (cup washing): the water temperature is controlled to boil, and the tea set is washed with water, mainly to wash away odors and tea stains, with disinfection function;

Guanyin into the palace (tea): put about 7 grams of tea into the bowl, there are special appliances available, now many are about 7 grams of vacuum packaging, so there is no need for any utensils, if there is no estimasurable amount of about 1/4 of the bowl depending on the size of the bowl;

Hanging pot high flush (tea brewing): Boiling boiling water is poured into the teapot to make the tea leaves turn;

Spring breeze blowing (scraping foam): gently scrape off the floating white foam with the lid of the pot to make it fresh and clean, quickly pour it out after scraping and wash the tea lid with it, and rinse the teacup by the way, which is also the function of deodorization;

Guan Gong patrols the city (pouring tea): The first opening time does not take much time (about 20 seconds) to pour out, and the time of pouring tea is slowly lengthened, generally about 7 open, if it becomes light and tasteless, change the tea;

Han Xin Dianbing (ordering tea): The tea should be evenly dripped into the teacup little by little;

Taste the color of the soup (see the tea): the color of the tea in the ornamental cup, the color of the soup is golden, bright and clear, the bottom of the leaf is thick and bright after the tea is brewed and unfolded, and one of the characteristics of Tieguanyin tea leaves is the back of the leaf is curved, with a silk luster, which is the top, and the soup color is dark red;

Sip Ganlin (Taste Tea): Taste the fragrance while it is hot, smell its fragrance first, then taste the smell, sniff while sipping, drink shallowly, although the amount of drinking is not much, but it can leave a fragrance on the teeth and cheeks, the heart is relaxed, and there is no interest.

Once the Tieguanyin tea is brewed, the shape will change greatly, and it will almost return to the original natural state of the tea, especially some famous Tieguanyin teas, with high tenderness, buds and leaves, slim and graceful in the tea; Some of them are fat and strong, and the buds and leaves float up and down in the tea, like flags and guns. At this time, the tea soup will also slowly spread its color with the movement of Tieguanyin tea, gradually from light to deep, and form green, yellow, and red due to the different types of tea...... At this moment, it is very pleasing to the eye to look at the shape of the tea and appreciate the color of the tea.

Therefore, Jiang Jianghao has been paying attention to Su Moqiu's movements and the changes in the tea leaves in the teacup, and then consciously picked up the first cup.

The fragrance of the high-quality Tieguanyin tea soup is fresh, and the cup is lightly smelled when the lid is opened, and its unique aroma is fragrant, and it is rich and long-lasting, which makes people feel intoxicated. It has the reputation of "seven bubbles with residual fragrance". Experimental studies at home and abroad show that Anxi Tieguanyin contains the most abundant types of aroma components, and the proportion of aroma components at medium and low boiling points is significantly greater than that of oolong tea made from fresh leaves of other varieties of tea trees. Therefore, the unique aroma of Anxi Tieguanyin is pleasant and intoxicating, a cup of Tieguanyin, the lid of the cup is immediately fragrant, and the room is full of fragrance.

The ancients had a wonderful saying that "before tasting the taste of nectar, smell the holy fragrance first". Take a sip, the root of the tongue is lightly turned, and you can feel the mellow and sweet tea soup; Swallow slowly, with a dense aftertaste and endless charm. As for the unique "Guanyin rhyme", what is the meaning? So far, the tea people have not been able to explain clearly, so they have to leave it to the future generations to judge, which is also the charm of Anxi Tieguanyin.

After Jiang Jianghao drank a cup of golden-colored tea soup, Ying Zheng also hurriedly picked up a cup and smelled it curiously, then put it to his mouth and took a sip, and a rich aroma instantly filled his mouth.