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Text Chapter 14 Tea Ceremony (Part 1)

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    After Chu Chen came in, he asked an attractive young woman in her thirties inside the reception counter: "Sister Xin, is Uncle Fu here?" The young woman looked up and saw Chu Chen, and smiled.  : "It's Xiaochen. My dad is upstairs. When he asked you to come, go up and find him." "Okay, Sister Xin, please do your work. I'll go upstairs right away." Chu Chen and Sister Xin fought.  He said hello and went straight to the second floor.  The room on the second floor is divided into two rooms. The smaller one is used to store antiques. After all, in an antique store, there are not too many real antiques. A small room of about 20 square meters is enough.  The large room is about thirty square meters, and it is a place specially used for entertaining guests.  In fact, there is an advantage to being separated like this. It's like drinking tea and chatting with friends. Although the moisture in the tea is very small, antiques are very delicate. Even a small amount of accumulated moisture may still cause some harm.  .  Chu Chen came to the second floor and saw Zhu Dafu and a middle-aged man chatting and laughing. There was a tea set on the table, and a small stove on one side, which was boiling water. It should be a preparation.  Tea.  Zhu Dafu's sharp eyes immediately saw Chu Chen at the door. He waved to him and said, "You're here early. It's better to come here by chance. Come on, let me introduce it to you first." After saying that, Zhu Dafu began to explain to you.  The two introduced.  "This young man is my nephew, Chu Chen. Despite his young age, he is still very good at appraising porcelain. Master Song, if you have any need in this regard, just ask him for help." Chu Chen hurriedly  He shook hands with the middle-aged man and exchanged business cards with him. Then, Zhu Dafu introduced the middle-aged man to him and said: "Xiao Chen, this is Song Jun, Master Song. He is very famous in Y*xing.  A well-known master of making purple clay teapots. Not only that, he is also a master of tea ceremony. We have to rely on him for our future happiness. " Chu Chen said flatteringly: "Nice to meet you. " Song Jun.  He quickly waved his hands and said he didn't dare to take it seriously.  At this time, the water on the stove had already boiled, and Zhu Dafu said: "It's rare for Master Song to come to the capital. How about we ask Master Song to introduce us to the art of tea tasting?" After that, he clapped his hands.  Come.  Chu Chen also clapped his hands and cheered repeatedly.  Song Jun saw that it was difficult to decline the hospitality, so he said: "Okay, I will explain it to everyone. Let's first talk about what is tea ceremony. This tea ceremony is actually the way to appreciate the beauty of tea, so in the final analysis, it is still  Let¡¯s talk about tasting tea. "Xu Cishu of the Ming Dynasty once said in "Tea Book": 'Tea is nourished by water, water is borrowed from utensils, and soup is made from fire. If one of the four is missing, it will be useless.'  Therefore, the three most important items for tasting tea are water, tea leaves, and tea sets. " "Let's talk about water first. The best thing should be fresh natural mountain spring water. The one we used this time was brought by Mr. Zhu.  Emperor Qianlong, who was proficient in tea ceremony, personally investigated Yuquan water and designated it as "the best spring in the world", and wrote "Jade Spring Mountain's No. 1 Spring in the World". Today we are here to taste the best spring in the world.  "The second is the tea. This time we are using the strong-flavor Anxi Tieguanyin. The taste is fragrant and the aftertaste is meaningful. This tea is best brewed in chicken soup spring. It has the best taste. Of course, we are now  We don¡¯t have that condition, and besides, our Yuquan water is top-notch mountain spring water, and the tea brewed should have a unique flavor.¡± ¡°As for the tea sets, in fact, according to the ancient tea ceremony, there were a total of 27 kinds of tea sets, and of course we have them now.  Without this condition, it doesn¡¯t matter whether we have all these tea sets. We don¡¯t have to be like the ancients when we drink tea and make friends. As long as the mood is right, it is enough.¡± After talking about these three aspects, Song Jun was also ready.  Then he started to make tea while introducing the things that need to be paid attention to. This time he demonstrated the double-cup brewing method.  First, he enjoyed the tea. Song Jun held the tea sample jar with both hands, held the jar in his left hand, opened the lid with his right hand, took the tea leaves with a teaspoon and put them into the tea appreciation tray.  If you are in a tea house, you should walk from the right side of the main tea house to the left side, pick up the tea tray, give it to the guests to enjoy the tea, then put the empty tea tray back to its original place, and then retreat to the back court.  After admiring the tea leaves, Song Jun lifted the kettle with his right hand and poured boiling water directly into the teapot. After a series of complicated but pleasing operations, he lifted the teapot with his right hand and raised his wrist so that his hand and arm were at a ninety-degree angle, with the palm of his hand facing himself.  Pour the boiling water from the pot into the tea cup. This step is called "warming the pot".  After warming the pot, Song Jun placed the tea leaves into the purple clay pot. The thicker tea leaves were placed on one side of the teapot's water hole, and the finer tea leaves were placed on one side of the handle to prevent the finely chopped tea leaves from blocking the water hole after brewing.  The amount of tea leaves is generally about half of the capacity of the teapot. Song Jun also reminded them that if they are not used to drinking oolong tea, then they canThe amount of tea is suitable, and the amount of tea leaves is only about one-third of the capacity of the pot.  However, this depends on the degree of tightness of the tea. If the degree of tightness is high, you can put less. If the degree of tightness is high, you can put a little more. If there is a lot of broken tea, you should put less.  Next, Song Jun lifted the kettle with his right hand and turned it around the mouth of the teapot to pour the boiling water into the pot. He put the lid on it with his left hand. He immediately lifted the kettle with his right hand (the last step of the same temperature kettle) and poured the water into the tea cup in order to moisten the tea leaves and increase the temperature.  , so that the aroma and taste can be better brought out. This step is called warm soaking.  After this step, Chu Chen could already smell the mellow aroma of Tieguanyin tea. The pure aroma could not help but make him salivate. However, Kung Fu tea is about enjoying the process and appreciating the charm. After drinking it for a while,  Tea tastes better when you drink it.  Then, Song Jun lifted the kettle with his right hand and poured boiling water to the edge of the kettle. He closed the teapot lid with his left hand and let it sit for a minute before tasting the tea. This was the first brew.  And at this minute, Song Jun didn't mind it. He used the warm water in the tea cup just now, and then used the handle of the warm pot to warm the tea cup, scent cup and tea tasting cup.  One minute later, the tea was brewed. Song Jun poured all the tea soup into the tea cup, then poured it into the aroma cup while holding the tea cup, leaving a little bottom water with tea residue and discarding it.  Finally, Song Jun placed the tea-tasting cup in the scent-smelling cup. With the center of his right hand facing up, he held both sides of the scent-smelling cup with his index and middle fingers. His thumbs pressed against the bottom of the tea-tasting cup. He turned his wrist to the left so that the palm of his hand  With the cup facing downwards, place the bottom of the tea cup on the saucer and place the saucer into the middle tea tray on the left.  In this way, the entire demonstration is completed.  Song Jun handed two cups of tea to Zhu Dafu and Chu Chen respectively. After making a gesture of greeting, everyone began to taste the tea.  Chu Chen followed what Song Jun said just now, pinched both sides of the scent cup with his thumb and index finger, rotated the edge of the scent cup and lifted it up, so that all the tea soup flowed into the tea tasting cup, held the scent cup with both hands and rubbed it a few times  , then raise your hand in front of your nose, separate your thumbs by a slit, and inhale the aroma from the bottom of the cup.  Suddenly, a pure aroma went straight to his heart, and his mind was clear. At the same time, Chu Chen recalled Song Jun's tea-making action before, which was even more pleasing to the eye. There was a trace of man's unique strength in the clear action, which was really unique.  Some artistic conception.  Immediately afterwards, the aroma began to change, and there was a hint of millet fragrance in the fragrance, which made Chu Chen feel as if he was in a forest of thousands of mature millets, and he suddenly felt relaxed and happy.  Moreover, the tea this time was worthy of being the best Tieguanyin. The fragrance lingered at the bottom of the cup for a very long time. Chu Chen rubbed and sniffed it several times and could still feel the wonderful fragrance. It really lingered around for three days, and the aftertaste lasted forever.  .  The aroma of tea is so unexpected, let alone the tea soup!  The tea soup was golden yellow, like a piece of amber placed in front of Chu Chen, which made him reluctant to drink it.  There is a saying that tea should be tasted in three sips, one sip is for drinking, two sips is for drinking, and only after three sips is it called tasting.  Chu Chen carefully took a sip of the tea soup, and there was a mellow and sweet taste as soon as he entered his mouth. He tasted it carefully with the tip of his tongue. It tasted bitter at first, but after a while he tasted the sweetness.  This couldn't help but remind him of the years when he first came to the capital. Although it was hard, he lived a very fulfilling life and could feel his progress every day.  Then Chu Chen took a second sip. This time he tasted the astringent taste of the tea soup with his tongue. The bitter taste reminded him of the unpleasant time when he was a child.  At that time, Chu Chen was often scolded as a wild child. Other children had mothers, but he did not. When he grew older, he realized that he was not his father's biological child.  During that period, I lived in such pain and helplessness. I often lost my temper for no reason, resenting my parents for not coming to see him. During this period, I did not go to school for a whole year. Later, if it were not for the careful teaching of my adoptive father, my character would have changed.  Maybe it goes to extremes.  The third sip of the tea soup was to taste the bitterness of the tea soup with the base of the tongue, and afterward it tasted a little sweet.  This is so similar to the time when I got Tang Sancai. Regret, surprise, depression, excitement, all kinds of emotions, aren't they just like this sip of tea, which is as bitter as it is sweet.  After drinking three sips of tea, Chu Chen couldn't help but shout out loud in his heart. It was really like "living life casually with the taste of tea, indifferent and contented with the bitterness but then the sweetness." After drinking the first brew, followed by the second and third brews, the steps of brewing tea are the same as those in the third sip.  It's the same once brewed, but it takes a little longer to prepare the tea. The tea soup is also mellow, sweet and smooth, and the melody is present. It's just a little lighter than before, but it has a different flavor.  After carefully tasting the three brews of tea, Zhu Dafu said: "Xiao Chen, how do you feel after drinking this Kung Fu tea?" Chu Chen couldn't help but sigh: "Uncle Fu, Master Song's Kung Fu tea is really amazing. The tea is really good, and the tea art is even better.  Well, I didn¡¯t know what tea tasting was until today. It really made me feel relaxed and happy, and I benefited a lot.¡± Zhu Dafu was touched after hearing this.He smiled and said with a beard: "There is a saying that 'the flow of flowers purifies the muscles and bones, and the dew is purified of the heart'. Master Song really taught us a good lesson today." Song Jun quickly waved his hands and said, "I am just saying this."  Shiren Yahui, without Mr. Zhu¡¯s fine tea leaves and top-quality mountain spring water, I wouldn¡¯t be able to make such good tea.¡±
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