Tea ceremony performance flow 1. White crane bathing: wash the teacup with boiling water to raise the temperature of the teacup, so that the tea can better play the characteristics of color, fragrance, taste and shape inside.
2. Oolong enters the palace: What is the name of throwing tea? Tea? The amount of tea can be flexibly controlled according to personal preference. Palace? Is to describe the importance of teapot.
3, high mountain running water: lift the kettle and pour boiling water into the cup. When making tea, it is best to let the tea rotate with the boiling water in the cup, which is very ornamental.
4. Spring breeze: scrape off the foam after cooling the cup surface with the cup cover to make the tea soup in the pot clearer and cleaner.
5. Guan Gong's tea trip: After making tea 1 2 minutes, pour the tea soup in the cover cup into the small cups that the guests drink in turn. And proceed from right to left in turn to show respect for the guests.
6. Han Xin ordered the soldiers to drop the tea soup left in the cup into the teacup bit by bit, so that every cup of tea was flat and even.
7. appreciate the color and smell the fragrance: appreciate the color of the tea soup and cover it with a cup lid to keep the fragrance. The first smell is mainly the purity of tea fragrance, to see whether it is fragrant or not.
8, taste the rain: that is, watch tea and taste tea. When tasting Tieguanyin, you have to sip and smell it, so that you can feel the unique Guanyin rhyme of Wei Tieguanyin.
Tieguanyin tea performance process 1, for standby: put the tea sets in the correct order. Mainly include: purple sand horizontal pot, fair cup, tea cup, fragrant cup and so on.
2. Please sit down: Please sit down in turn.
3. Incense and quietness: order some sandalwood to create a solemn and meticulous atmosphere.
4, live cooking Ganquan: make tea with mountains and rivers as the top, and cook with live fire until boiling.
5. Proud: Introduce the brewed tea set to the guests.
6. Reward guests at Yejia: Invite guests to see tea and introduce the appearance, color and aroma characteristics of this tea to the guests.
7. Chen Meng Mulin: Wash the horizontal pot with boiling water to raise the temperature of the pot.
8. Mountain water: that is, warm cup sanitary ware. Pour the water from the teapot into the teacup to relieve the ups and downs and keep the water flowing continuously.
9. Oolong into the palace: put oolong tea into the teapot.
10, Baizhang Waterfall: Tea leaves tumble in the high, long and thin water flow, so as to moisten and clean the tea leaves.
1 1, Jade Liquid Moving Pot: Pour the initial tea soup in the teapot into the Expo mug.
12. Divide the nectar: evenly divide the tea soup in the large cup into the fragrant cup.
13, Phoenix III nods: Pour water into the teapot until it is full.
14, spring breeze: gently scrape off the foam at the spout with the lid.
15. Wash the fairy face again: pour the pot body with boiling water and wash the pot surface, and at the same time achieve the purpose of internal and external heating.
16, internal and external fitness: pour the tea soup in the incense cup on the surface of the teapot to raise the teapot and keep the temperature on the surface of the teapot.
17. Travel in the mountains and play with water: After rotating the teapot around the edge of the tea boat, move it to the tea towel and suck up the water at the bottom of the teapot.
18, own justice: pour the brewed tea into the fair cup.
19, Guan Gong's city tour: visit the tea soup in the fair mug quickly and distribute it evenly into the fragrant cup until it is seven minutes full.
20. Han Xin ordered the soldiers to divide the last tea soup evenly into fragrant cups by hand.
2 1. If you listen to the sound of the spring, pour the water in the teacup into the tea boat.
22. Gankun inversion: Invert the sipping cup on the smelling cup.
23. Turn the teacup and the incense cup upside down, so that the tea soup in the incense cup is poured into the teacup and then placed on the saucer.
24. Offer fragrant tea: Pick up the saucer with both hands. Qi Mei hands the saucer to the guests and observes them carefully. Then repeat the process of listening to the fragrant tea offered by Chun, and keep the last cup for yourself.
25. Empty Gully Orchid: signal the guest to rotate with his left hand, take out the fragrant cup and smell the tea, and rub the bottom of the tea with both hands.
26. Three dragons protect the tripod: signal the guests to hold the cup with their thumb and forefinger, and the middle finger to hold the bottom of the cup.
27. Appreciate the color of the soup: Please appreciate the color of the tea soup.
28, the first taste of strange tea: I saw the color of the soup, smelled the noodle soup, and began to taste tea.
29. Lan Zhi's second exploration: brewing tea for the second time.
30. Re-taste the nectar: the main thing is to let the guests taste the tea soup.
3 1, pour the stone milk three times: brew the first three teas.
32. Enjoy tea rhyme: At the same time of introduction, let the guests experience the real rhyme of oolong tea.
33. Self-pouring and self-drinking: Let the guests experience the fun of making tea.
34. Provide refreshments: provide refreshments according to the needs of guests to increase the interest of tea.
35. Youlong plays in the water: that is, enjoying the bottom of the leaves, putting the soaked tea leaves in a white porcelain bowl for guests to watch oolong tea? Green leaves and red edges? Quality characteristics of.
36. Have a cup of tea: Both sides stand up, drink China tea together, wish each other happiness and say goodbye.
Knowledge of tea ceremony performance 1, quality of tea:
The leaching rate of various substances in tea in boiling water is related to the aging and processing methods of tea. Amino acids have refreshing properties, so the content of amino acids in tea directly affects the freshness of tea soup. The reason why famous green tea tastes fresh and sweet is mainly because of its high amino acid content and low tea polyphenols content. Summer tea is low in amino acids and high in tea polyphenols, so it tastes bitter. So there is? Spring tea is fresh, is summer tea bitter? Proverbs
2, the proportion of tea:
The amount of tea varies according to different tea sets and different tea grades. Generally speaking, more water and less tea have a light taste. Too much tea and too little water make tea soup bitter and unpalatable. Therefore, the amount of delicate tea is more; Coarse tea, the dosage can be less, the so-called? Fine tea is coarse, fine tea is fine? .
Ordinary red green tea (including scented tea) can be roughly mastered by brewing 50 ~ 60 ml of water in 1 g of tea. If it's a 200 ml cup (pot), put about 3 grams of tea and rush it to 70% to 80% full, and it will become a cup of tea soup with suitable shade. If you drink Yunnan Pu 'er tea, you need to put 5 to 8 grams of tea.
Oolong tea is used to strong drinking and pays attention to taste and smell, so it needs less soup and strong taste. The consumption of tea leaves is determined by the ratio of tea leaves to teapot, and the consumption of tea leaves is approximately 1/3 to 1/2 of the volume of teapot. In Chaoshan and Shantou areas of Guangdong Province, the consumption of tea reaches 65438+ 0/2 to 2/3 of the teapot volume.