The tea ceremony is the way to appreciate the beauty of tea. The tea ceremony is also regarded as an art of life for cooking and drinking tea, a life etiquette that uses tea as a medium, and a way of life that uses tea to cultivate one's body. It is the combination of tea art and 'spirit' spirit, and expresses 'spirit' spirit through tea art. It flourished in the Tang Dynasty of China, flourished in the Song and Ming dynasties, and declined in the Qing Dynasty.

Tea ceremony, through making tea, appreciating tea, smelling tea, drinking tea, enhancing friendship, cultivating virtues, and learning etiquette, is a very beneficial and beautiful ritual. Drinking tea can calm the mind and calm the mind, help to cultivate emotional 'sentiments' and remove distracting thoughts, which is very in line with the Eastern philosophical thought of advocating "tranquility and tranquility", and is also in line with the "introspective practice" thought of Buddhism, Taoism and Confucianism. The 'spirit' of tea ceremony is the core of tea culture and the soul of tea culture.

Tea art is the beautiful artistic conception of the whole tea tasting process, including the appreciation of tea tasting techniques and artistic "operation" means and the appreciation of the beautiful environment of tea tasting, and the process embodies the unity of the form and the "spirit" of the spirit, which is a cultural phenomenon formed in the process of tea drinking activities. It has a long origin, a long history, a deep cultural heritage, and a connection with religion. Tea art includes: tea selection, water selection, tea cooking technology, tea set art, environmental selection and creation, etc. The background of tea art is an important means to set off the theme idea, which renders the pure, elegant and simple temperament of tea 'sex' and enhances the artistic appeal. Different styles of tea art have different background requirements, and only by choosing the right background can we better understand the taste of tea.

Tea art tools are divided into six categories: 1, tea ware, 2, tea arrangement, 3, tea dispenser, 4, tea tasting device, 5, cleaning device, 6, others!

Tea utensils are divided into: Tea rules: utensils that take tea from the tea pot and put it into the teapot. Teaspoon: A device that plucks tea leaves from tea into a teapot. Tea funnel (bucket): Put it on the spout of the pot to guide the tea into the pot to prevent the tea leaves from scattering outside the pot. Tea lotus: It is a multi-functional appliance, in addition to having the first three functions, it can also be seen as the shape of tea, the number of breaks, and the smell of dry fragrance. Tea Ring: It is used to crush the long strip of tea leaves in the tea lotus, so that it is convenient to put it into the pot. Tea warehouse: A small tea pot for tea leaves.

The tea dispenser is divided into: tea clip: the tea residue is pinched out of the pot and cup, and the cup can be clamped to prevent hands from being burned when washing the cup. Teaspoon: used to put tea and dig up tea residues. Tea needle: used to pass through the pot net. Tea paddle (hairpin): A utensil for skimming tea foam, with the tip used to pass through the spout.

The tea separator is divided into: tea sea (tea cup, mother cup, fair cup): the tea soup in the teapot can be poured into the tea sea after brewing, and then evenly distributed according to the number of people, and when the number of people is small, the tea can be poured out to avoid the bitter taste caused by soaking for too long. The tea sea is released with a strainer to filter out the tea residue that flows out when the tea is poured.

Tea tasting utensils are divided into: teacups (tea cups): used to sip tea soup. Smelling cup: to retain the fragrance of tea for sniffing and identification. Cup holder: A small tray that holds teacups, which can avoid hot tea soup and also play an aesthetic role.

Cleaners are divided into: Tea tray: A plate used to hold a teacup or other tea set. Tea boat (tea pool, tea wash, pot bearing): a utensil for holding a teapot, also used to hold overflow water and pour tea soup on the pot, is a necessary utensil for raising a pot. Residue side: used to hold tea residues. Water side (tea bowl, water bowl): used to hold and dispose of tea. Polyester: It is used to place cups and plates to be washed after use. Tea towel: Mainly used for dry pots, it can wipe off the residual impurities at the bottom of the teapot and the sea of tea, and secondly, it is used to wipe off the water droplets on the tabletop. Capacity: A container for tea, teaspoons, tea clips and other utensils.

Others are divided into: water boiler: a wide range of main charcoal stoves ('tide' Shantou furnace) + 'jade' book, wine 'fine' stove + glass kettle, electric kettle, induction cooker, etc. The key points for selection are the harmony of the tea set and the no peculiar smell of the boiled water. Kettle mats: textiles. It is used to separate the pot from the tea boat to avoid the noise caused by collision and affect the atmosphere. Lid: A small dish used to place the teapot lid and kettle lid (usually replaced by a saucer). Tea tray: A tray for serving tea. Tea whisk: After placing the tea, it is used to whisk off the residual tea powder in the tea lotus. Tea towel tray: used to place tea towels, tea whisks, thermometers, etc. Incense burner: Drinking tea and burning incense can increase the interest of tea.

Now the time is right, the location is favorable, the people are different, everything is only owed, and all the ones are ready, just Xu Yang's performance.

When Xu Yang and his master were learning the art of tea ceremony, his master told him that it was very important to taste tea and what tea art to use.

Today's tea, as Xu Yang guessed, is the tea on the mother tree of Dahongpao. This kind of high-quality tea is no longer available with money, and the annual output of the mother tree is not available every year as Liu Lao. You can imagine the preciousness of this tea. Even Liu Lao has only had less than half a catty for many years. But even these teas are already worth a lot of money.

At an auction, it was recognized as the most expensive tea in the world for $10,000 per gram. However, what Xu Yang didn't understand was that his master actually had this kind of tea, and he was fortunate to drink it once.

I didn't expect to encounter this kind of tea again today, it stands to reason that drinking such tea once is not an exaggeration to take a bath and change clothes, but today's occasion is limited, Xu Yang has to try to do his best.

The old guy who stood up and waited for tea at a table bowed deeply and said, "That kid is ugly, start preparing!"

"Hmm!Go ahead!" Liu Lao nodded. And Dongfang Rui looked at Xu Yang with a smile and began to prepare and said, "Everyone, you will have a big surprise in a while!"

"Oh, Dongfang, don't sell it, talk about it!" asked Donald in surprise.

"Don't say it, don't say it! But if you look closely, you will know where the surprise is!"

"Dongfang said so, then we people should take a good look. Liu Lao said.

At this time, Xu Yang had already asked someone to bring a clean hand-washing box, and began to wash his hands quietly over and over again, and the water alone was changed three times, and he washed it for half an hour! The time was indeed very long, Liu Jianing pouted on the side and said: "The skin is gone!"

"Don't talk, keep watching!" Liu Lao had already noticed Xu Yang's changes. Or maybe Xu Yang has changed too much at this time, and he has completely become two people just now, except for the same appearance, the temperament on his body is not the same.

Xu Yang was actually washing his hands while adjusting his mentality, and according to his request, a small incense burner was placed on the table. The escalating smoke is like a fairyland!

Slowly, Xu Yang put himself in the middle of heaven and earth, and everything in the house did not exist, as if he existed in the famous mountains and rivers, the streams of mountains and rivers!

The big red robe belongs to black tea, which is the best of oolong tea! And the technique Xu Yang used to make tea for Dongfang Rui last time was the Chinese-style oolong tea art, of course, it was 'fine' and minus. Today he is going to use all his skills to make a pot of good oolong red robes!

First of all, prepare the utensils to be used, this is to prepare the tea set used, put it in the correct order, every tea master has its own habits when making tea all year round, so the placement of the tea set will be placed in accordance with their most convenient position!

Second, please take a seat, this step is now that everyone has sat down, Xu Yang just made a gesture, which means that he is going to start making tea.

Third, boiling the sweet spring alive and making tea water is talked about. According to the current statement, there are also six types of tea water, 1, mountain spring water, natural spring water in pollution-free mountainous areas, which is in a flowing state all day long, and is usually relatively clean after natural filtration of sand and gravel. The taste is slightly luscious. The water quality is highly stable, making it ideal for tea brewing. However, it should be noted that the mountain spring water should not be left for too long.

2. Well water, the well water of groundwater, is affected by the stratum environment like mountain spring water, and shallow wells are more affected by some ground pollution than deep wells. If you use well water to make tea, pay more attention to whether there has been a pollution incident in the nearby area!

3. Rain and snow water, the ancients called rain and snow water "heavenly springs". But air pollution is severe today. Neither rain nor snow should be used to brew tea!

4. Tap water, the most convenient water source for every household is tap water. But because tap water contains chlorine. Directly taking the tea will destroy the taste of the tea soup! Brewing tea with tap water needs to be dechlorinated!

5. Mineral water, generally water, and the mineral water packaged and sold on the market is not necessarily suitable for making tea. Because of the increase in minerals in the water, it affects the taste of the water itself. If you use mineral water to make tea, the real taste of the tea soup is bound to be affected by the water!

6. Distilled water, distilled water is artificially made pure water, and the water quality is absolutely pure. There is no increase or decrease in the performance of tea soup, and the effect of brewing tea is not better than other water quality. Coupled with the high cost of distilled water, there are not many people who use distilled water to make tea!

The water selected today is the underground spring water that is specially designed for these bigwigs to drink! The so-called underground spring water is the spring water that flows in the underground river! It is between the mountain spring water and the well water!