Kungfu Tea

Kungfu Tea is the tea of the han nationality folk traditional style, its method of cooked Fried should be originated from the tea of the saint. Kombucha tea has always pay attention to "drinks the time". Because of its is a way of drinking tea for drinks the kung fu, so called "kunfu tea".

Congou is Guangdong Chaoshan region of the han people's traditional tea custom.Hospitality is concierge's first line of customs. Today, overseas ChaoZhouJi also to " Kungfu Tea " as a sign of recognize face after cases.

Chinese kungfu tea procedures have the following 11 program, known as kongfu 11 program.

1, the smell of tea on the master to get very good tea, introducing the characteristic of the variety, flavor, passed to appreciate smell product.

2 and temperature before placing tea POTS, boiled water into the empty pot first, of "pot" warm, warm pot of water poured into tea boat - the tea tray, a shallow violet arenaceous basin.

3, tea should be equipped with TSP, funnel, should not be placed by hand grasp tea, so as not to taste mixed with luck, and usually keep the tea into the teapot two-thirds, even is full, number of tongue.

4, embellish tea boiling water into the pot, to the full, make the chopstick scrape off the pot of seasoned millet mush foam, ship immediately pour in tea or tea sea - a larger cup.

5, brewed into boiling water again, but not boiling roll, this is the first tea.

6, watering pot Cover tea on the cover of pouring water, make in POTS pot of outside temperature.

7, warm cup of tea brewing, using temperature pot and tea, just now in the tea boat clean cup - it's a smaller than a small handless wine cup is a little small handless small (it is the teapot itself but also a fist size).

8, the pot when the first tea is ready, pot along tea vessel edge to run for several weeks, commonly known as "selves", in order not to let the bottom of the pot of water into the cup changing.

9, tea Temperature will be washed small handless small parlour, in turn casting back and forth, also known as the "river tour", or first pot boiled water into the tea again poured into the sea, avoid by all means when the tea cup filled pour a second cup, lest uneven shade, this is the general drinkers prone to error.

10, tea Respect elders and self-effacing each other, this is the Chinese traditional virtue, especially in the first cup of tea is the most important, have the will present "chief".

11, Kongfu tea the most cultured a ring, a full set of steps from appreciate tan, tea, tea to smell and sip, ponder repeatedly, such as bai juyi did indeed: "to have a beautiful color, pharynx fragrance." "Su dongpo also said: "never brew is like the wind."Visible Chinese flavor, aftertaste endless. Special saw those skilled in this way, white hair and beard old "tea", three refers to tweak one of four screw a thumb size small handless small pocket, connection between the nasolabial folds, or smell or sip follow one's inclinations. Infatuated and close his eyes, as if sitting in the theater, the unconcerned with all things, not surprising mingyuan's magical effect.

In addition, pickling kunfu tea, exquisite teapot with yixing purple sand teapot; Jingdezhen is the best cups made small cup; Must mountain spring water, the worst is too well water, tap water is dirty. There are tricks with water, preferably with the olive nuclear, time for bagasse, charcoal fire is the most time, Honeycomb briquet is taboo.