如何冲泡功夫茶(英文)
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• Pour water over the top of the pot, drawing the stream over the air hole until a little water comes out the spout. When this occurs, you know the pot is full and heated to the right temperature. • When pouring into the teapot , lift your hand highly.
procFra Baidu bibliotekdures
• Note: I n the Chinese traditional tea culture, Kung Fu tea has a certain etiquette that goes along with it, a procedure that drinkers follow. Each different place adds various details.
• After rinsing, the water should be discarded into the draining tray or a waste water bowl.
4.Before infusion, pour hot water over the leaves and then quickly pour it off. -----Xi cha • This removes any dust from the leaves and begins to open them up, releasing the tea’s aroma, which should be savored prior to infusion. This act prepares the palate to appreciate the full flavor of the tea.
Approximately one to two teaspoons of leaves is a good quantity to begin with About 7-8 gram for oolong About 3-4 for green tea
3.Rinse all vessels with hot water.
• A teapot;
• A tea kettle • Tasting cups; • Aroma cups (sniffer cups)
Tea wares
•
• • • •
A wooden tea spoon to measure the amount of tea leaves required, called a cha chi (茶匙)
8.From the fair cup, distribute the tea in the aroma cups
• keeping the fair cup close to the cups and pouring slowly. This reduces the movement of the tea, maintaining its temperature.
• The best water for tea brewing is spring water with a natural mineral content that’s neither too hard nor too soft.
6.Fill the teapot to the top with hot water and cover.
11.Add water to the teapot and start again to your will.--repeat
12.Thanks and tide up all the tea wares
• Good habit and virtue to clear away • Gratitude
5.Use pure or mineral water to brew the tea.
• Tap water should be avoided, since its chemical treatment imparts undesirable flavors and odors which interfere with the delicate aromatics of tea. • (Home filters and other water purification systems can minimize and, in some cases, eliminate these problems.)
7.When the leaves have infused their essence, pour the tea out into the pitcher (fair cup).
•Sometimes these fair cups use a filter to trap unwanted tea particles that may have passed on from the teapot. •When pouring into the fair cup , lift your hand lowly.
• At this point, the aroma cup can be brought near the nose to receive the fragrance of the tea by inhaling the steam.
10.After smelling, drink the tea from the tasting cups.
• This signifies that the ritual of tea making has begun by purifying the pot, cleaning it of dust and residue and making it ready to receive the tea.
A tea pitcher/ A fair cup (to ensure the consistency of the flavor of the tea) A tea funnel (used to enlarge the mouth of the tea pot) A tweezer, called a tong (挾) .(used to pick/grasp cups out of hot water) Tea filter
Finger tapping
• An etiquette that tea drinkers follow • Express your gratitude • Originated from Emperor Qianlong
1.Put together a suitable teaset.
• This should include: • A tea boat or tray (hollow tray with a container inside which can contain all the water that will be spilled during the process);
• Aroma cups
9.After the aroma cups are filled, position one tasting cup, upside down, over each aroma cup.
• The guests will then simply pour the tea from aroma to tasting cups and proceed by smelling in the same manner.
How to brew Kung Fu tea
Kung Fu cha( with art and skill)
• If you're most familiar with the Chinese words "Kung Fu" as referring to the martial arts
• .In actual fact, these words have other meanings in Chinese, and "Kung Fu" actually refers to hard work, labor, and dedication toward any task or any goal. • A period of time, leisure time • Kung Fu Cha (Cha means tea) is the Chinese tea brewing process that incorporates all these meanings.
• Drink by taking small sips that allow to fully enjoy the taste, aromas and qualities of the tea.
• A good green tea will allow up to four or five brews. Tieguanyin about 8 brews
2.display the Tea leaves and teawares
• Prepare the tea leaves in advance, so that they are ready to be placed in the pot as soon as it has been warmed. • A tea caddy, or “tea presentation vessel," is recommended for this purpose, as is a proper set of tea tools.
procFra Baidu bibliotekdures
• Note: I n the Chinese traditional tea culture, Kung Fu tea has a certain etiquette that goes along with it, a procedure that drinkers follow. Each different place adds various details.
• After rinsing, the water should be discarded into the draining tray or a waste water bowl.
4.Before infusion, pour hot water over the leaves and then quickly pour it off. -----Xi cha • This removes any dust from the leaves and begins to open them up, releasing the tea’s aroma, which should be savored prior to infusion. This act prepares the palate to appreciate the full flavor of the tea.
Approximately one to two teaspoons of leaves is a good quantity to begin with About 7-8 gram for oolong About 3-4 for green tea
3.Rinse all vessels with hot water.
• A teapot;
• A tea kettle • Tasting cups; • Aroma cups (sniffer cups)
Tea wares
•
• • • •
A wooden tea spoon to measure the amount of tea leaves required, called a cha chi (茶匙)
8.From the fair cup, distribute the tea in the aroma cups
• keeping the fair cup close to the cups and pouring slowly. This reduces the movement of the tea, maintaining its temperature.
• The best water for tea brewing is spring water with a natural mineral content that’s neither too hard nor too soft.
6.Fill the teapot to the top with hot water and cover.
11.Add water to the teapot and start again to your will.--repeat
12.Thanks and tide up all the tea wares
• Good habit and virtue to clear away • Gratitude
5.Use pure or mineral water to brew the tea.
• Tap water should be avoided, since its chemical treatment imparts undesirable flavors and odors which interfere with the delicate aromatics of tea. • (Home filters and other water purification systems can minimize and, in some cases, eliminate these problems.)
7.When the leaves have infused their essence, pour the tea out into the pitcher (fair cup).
•Sometimes these fair cups use a filter to trap unwanted tea particles that may have passed on from the teapot. •When pouring into the fair cup , lift your hand lowly.
• At this point, the aroma cup can be brought near the nose to receive the fragrance of the tea by inhaling the steam.
10.After smelling, drink the tea from the tasting cups.
• This signifies that the ritual of tea making has begun by purifying the pot, cleaning it of dust and residue and making it ready to receive the tea.
A tea pitcher/ A fair cup (to ensure the consistency of the flavor of the tea) A tea funnel (used to enlarge the mouth of the tea pot) A tweezer, called a tong (挾) .(used to pick/grasp cups out of hot water) Tea filter
Finger tapping
• An etiquette that tea drinkers follow • Express your gratitude • Originated from Emperor Qianlong
1.Put together a suitable teaset.
• This should include: • A tea boat or tray (hollow tray with a container inside which can contain all the water that will be spilled during the process);
• Aroma cups
9.After the aroma cups are filled, position one tasting cup, upside down, over each aroma cup.
• The guests will then simply pour the tea from aroma to tasting cups and proceed by smelling in the same manner.
How to brew Kung Fu tea
Kung Fu cha( with art and skill)
• If you're most familiar with the Chinese words "Kung Fu" as referring to the martial arts
• .In actual fact, these words have other meanings in Chinese, and "Kung Fu" actually refers to hard work, labor, and dedication toward any task or any goal. • A period of time, leisure time • Kung Fu Cha (Cha means tea) is the Chinese tea brewing process that incorporates all these meanings.
• Drink by taking small sips that allow to fully enjoy the taste, aromas and qualities of the tea.
• A good green tea will allow up to four or five brews. Tieguanyin about 8 brews
2.display the Tea leaves and teawares
• Prepare the tea leaves in advance, so that they are ready to be placed in the pot as soon as it has been warmed. • A tea caddy, or “tea presentation vessel," is recommended for this purpose, as is a proper set of tea tools.