Jianbao life

Chapter 14 Tea Ceremony

After Chu Chen came in, he asked a charming young woman in her 30s in the reception cabinet:

"Sister Xin, is Uncle Fu here?"

The young woman raised her head and saw that it was Chu Chen, she smiled and said, "It's Xiao Chen, my dad is upstairs, if he asks you to come, go up and look for him."

"That's all right, sister Xin, please be busy, I'll go upstairs now." Chu Chen greeted sister Xin and went straight to the second floor.

The rooms on the second floor are divided into two rooms, the smaller one is used to store antiques. After all, an antique shop, a real antique boutique, does not have too many, and a small room of about [-] square meters is enough.

The large room is about [-] square meters, and it is a place specially used for receiving guests.In fact, there is also an advantage to separating them like this. Like drinking tea and chatting with friends, although the water vapor in the tea is very small, but the antiques are very delicate, even if a little water vapor accumulates, it may still cause some damage. .

When Chu Chen came to the second floor, he saw Zhu Dafu and a middle-aged man chatting and laughing. There was a set of tea sets on the table and a small stove on one side. Water was boiling on it. It should be a preparation. Tea.

Zhu Dafu's eyes were sharp, and he saw Chu Chen at the door at once, and waved to him, "It's better to come early if you have the way, so it's better to have a coincidence. Come, let me introduce you first."

After speaking, Zhu Dafu began to introduce the two of them.

"This young man is my nephew, Chu Chen. Regardless of his young age, he is very good at appraising porcelain. Master Song, if you need anything in this regard, just ask him for help."

Chu Chen hurriedly shook hands with the middle-aged man, and exchanged business cards with him, and then, Zhu Dafu introduced the middle-aged man to him and said:
"Xiaochen, this is Song Jun, master Song, he is a very famous master in Yi*xing, a master of making purple sand pots, not only that, he is also a master of tea ceremony, next we have to entrust him with our blessings gone."

Chu Chen said flatteringly, "It's a pleasure to meet you, it's a pleasure to meet you."

Song Jun quickly waved his hands and said he didn't dare to take it.

At this moment, the water on the stove had already boiled, Zhu Dafu said, "It's rare that Master Song came to the capital, how about I ask Master Song to introduce us how to taste tea?" After speaking, he clapped his hands Come.

Chu Chen also applauded repeatedly.

Song Jun saw that the hospitality was hard to give up, so he said: "Well, I will explain it for everyone. Let's talk about the tea ceremony first. 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 in the Ming Dynasty once said in "Tea Shu": "Tea grows in water, water borrows in utensils, soup is made in fire, the four are in harmony, and if one is missing, it will be useless." Therefore, this tea is the most important. The three most important items are water, tea leaves, and tea sets.”

"Let's talk about water first. The best one should be fresh natural mountain spring water. This time we used the jade spring water brought by Mr. Zhu Laotuo. Emperor Qianlong, who was proficient in tea ceremony, investigated it himself and appointed it as "the world's best water". "The No. [-] Spring" and wrote "The Story of the No. [-] Spring in Yuquan Mountain", and today we will also taste the taste of the No. [-] spring in the world."

"Secondly, the tea leaves. This time we are using Anxi Tieguanyin, the best quality Luzhou-flavored tea. The taste is full of tea fragrance and has a long aftertaste. It is best to brew this tea with chicken soup spring. It tastes the best. Of course, we don't have that condition now. Besides, our Yuquan water is a top mountain spring water, and the tea brewed should have a unique flavor."

"Let's talk about tea sets. In fact, according to the ancient tea ceremony, there are as many as 27 kinds of tea sets. Of course, we don't have this condition now. In fact, we don't have to have all these tea sets. We don't need to be like the ancients when we usually drink tea and make friends. Generally, as long as the artistic conception arrives, it is enough.”

After talking about these three aspects, Song Jun also prepared the tea set, and then began to make tea while introducing the points that need attention. This time he demonstrated the double cup brewing method.

The first is tea appreciation. Song Jun holds the tea sample jar with both hands, holds the jar with his left hand, and opens the lid with his right hand. He takes the tea leaves with a teaspoon and puts them in the tea appreciation tray.If it is in the tea house, at this time, help the brewer to walk from the right side to the left side of the main brewer, pick up the tea tray, give tea to the guests, then return the empty tea tray to the original place, and then retreat to the backcourt.

After appreciating the tea leaves, Song Jun held the kettle in his right hand and poured boiling water 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 facing himself. Pour the boiling water in the pot into the tea cup. This step is called "warming the pot".

After warming the pot, Song Jun put the tea leaves into the teapot. The thicker tea leaves were placed on the side of the water hole of the teapot, and the finer ones were placed on the side of the handle to prevent the fine 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 reminded them that if they do not have the habit of drinking oolong tea, then light tea is more suitable. The amount of tea leaves only needs to be 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, otherwise, you can add a little more. If there is more broken tea, you should put less.

Next, Song Jun holds the boiling kettle with his right hand and turns around the teapot mouth to pour boiling water into the kettle, cover it with his left hand, and immediately lift the kettle with his right hand (the same as the last step of the warm kettle) and pour the water into the teacup to moisten the tea leaves and increase the temperature. , so that the aroma and taste can be better played, this step is called warming bubble.

After this step, Chu Chen could already smell the mellow tea fragrance of Tieguanyin, and the pure fragrance made him salivate a little, but Kungfu tea is to enjoy this process and appreciate the charm, and drink it after a while Tea tastes better.

Then, Song Jun turned the kettle with his right hand and poured boiling water up to the mouth of the teapot, covered the teapot with his left hand, and then left it for 1 minute to taste the tea. This is the first brew.

And for this minute, Song Jun didn't think too much about it, he used the warm water in the tea cup just now, and then used the handle of the warm pot to moisten the tea cup, the smelling cup and the tea tasting cup.

After 1 minute, the tea was ready. Song Jun poured all the tea soup into the tea cup, then poured it into the smelling cup with the tea cup in his hand, and left a little bottom water with tea dregs for disposal.

Finally, Song Jun put the tea drinking cup back into the smelling cup, with his right hand facing up, clamped the sides of the smelling cup with his index finger and middle finger, put his thumb against the bottom of the tea tasting cup, and turned his wrist to the left so that the palm of his hand Facing down, put the bottom of the tea cup on the saucer, and put the tea holder into the middle tea tray on the left.In this way, the entire demo is complete.

Song Jun handed two cups of tea to Zhu Dafu and Chu Chen respectively. After making a gesture of invitation, everyone began to drink tea.

According to what Song Jun said just now, Chu Chen clamped the sides of the smelling cup with his thumb and forefinger, rotated the side of the smelling cup and lifted it upwards, so that all the tea soup flowed into the tea drinking cup, held the smelling cup with his hands together and rubbed it a few times , Then raise your hand to your nose, separate your thumbs, and inhale the aroma at the bottom of the cup.

Immediately, a pure fragrance penetrated directly to the heart, and his mind was cleared. 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 masculine strength in that action, which was really unique. Some artistic conception.

Immediately afterwards, the fragrance began to change, and there was a hint of millet fragrance in the fragrance, which made Chu Chen feel as if he was in thousands of mature millet forests, and he immediately felt refreshed.

And this time the tea is worthy of being the best Tieguanyin tea, the bottom of the cup has a very long fragrance time, Chu Chen rubbed it repeatedly and sniffed it several times, and still can feel the wonderful fragrance, it really lingers for three days, and the aftertaste will last forever .

The aroma of tea is so unexpected, let alone tea soup!The tea soup was golden yellow, like a piece of amber placed in front of Chu Chen, he couldn't bear to drink it.

There is a saying that tea is divided into three sips, one sip for drinking, two sips for drinking, and three sips for tasting.

Chu Chen took a sip of the tea soup carefully, and there was a mellow and smooth taste as soon as he entered his mouth. He tasted it carefully with the tip of his tongue. It was bitter at first, but sweet after a while.This can'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 he could feel his progress every day.

Then Chu Chen took a second sip. This time he used his tongue to taste the astringency of the tea soup. The bitter taste reminded him of the unpleasant times 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 up, he realized that he was not born by his father.

How painful and helpless I lived during that time, I often lost my temper for no reason, resented why my parents didn’t come to him, and didn’t go to school for a whole year. It might go to extremes.

The third sip of the tea soup is to taste the bitterness of the tea soup with the back of the tongue, and the aftertaste is somewhat sweet.This is so similar to the time when I got Tang Sancai. Regret, surprise, depression, excitement, all kinds of emotions, don’t they just come from bitterness like this sip of tea.

After three sips of tea, Chu Chen couldn't help saying hello in his heart, it really is that "tea flavor life is free, indifferent, contented, bitter and sweet."

After drinking the first brew, the second and third brews are followed. The steps of making tea are the same as the first brewing, but it takes a little longer to set the tea. It's a little lighter, but it doesn't have a flavor.

After savoring the three brewed tea carefully, Zhu Dafu said, "Xiao Chen, how do you feel after drinking this Kung Fu tea?"

Chu Chen couldn't help sighing: "Uncle Fu, Master Song's kung fu tea is really amazing. It's really good tea, and the tea art is even better. I didn't know what tea tasting is until today. It really made me feel refreshed and benefited a lot."

Zhu Dafu stroked his beard and smiled when he heard the words: "There is a saying that 'Liuhua cleanses the muscles and bones, and cleanses the heart'. Master Song really taught us a good lesson today."

Song Jun quickly waved his hands and said, "I'm just picking up people's teeth. Without your high-quality tea and top-quality mountain spring water, Mr. Zhu, I wouldn't be able to brew such good tea."

(End of this chapter)