Tibetan play style

Chapter 51 Tea Art
Suo Lao raised his hand and stroked the goatee on his chin, and said slowly, "That's not bad, and everything that should be said has been said, so let me make a summary. This bronze drum is very old. It is called 'Good Year', and it has exquisite and unique decorations, and it is well preserved without repairs. However, due to repeated rubbing, the original layer of the bronze shell, the sense of maturity, and the beauty of vicissitudes have been wiped away. The value is much lower. Xiao Li, you can’t do this when you take it back, it’s a waste of good things.”

"Old Suo, see what you said. Although I, Li Jinshi, am a rough person, I still know how to preserve these good things. Don't worry." The bronze drum he brought was praised by Mr. Suo. , Li Jinshi happily put the bronze drum back into the solid wood box he brought, this time he always didn't drill the hole again, otherwise it would be embarrassing.

"Suo Lao, what is the market price of a bronze drum like Lao Li's now? Can you estimate the price? Let us learn from it, so that we can have a good idea when encountering such objects in the future." A middle-aged man said .

"Yes, yes, Mr. Suo, how much is my bronze drum worth? I bought it for 11 yuan, so I won't lose money, right? As you said just now, rubbing too much, will it..." Gang just thought I am happy to find a real thing, but now I think of asking the price. Li Jinshi is a little nervous, not because he is afraid of losing money. He doesn't care about the money, but who doesn't want to find a treasure that is worth the money? .

Looking at the eyes of everyone looking at him earnestly, Suo Lao stroked his beard with a smile, and said after a while, "Although at least tens of thousands of yuan will be deducted because of the damage caused by rubbing, then let's see ten thousand yuan for this bronze drum now." [-] to [-] yuan is still worth it, and the price can go up if you meet a collector who likes to collect bronze objects."

"Congratulations, Lao Li, this time you've missed the boat, please treat me!"

Li Jinshi was happy and waved his hands boldly, "No problem, no problem."

"Okay, let's drink tea first. If you don't drink tea when you come to the teahouse, it's my master's fault." Zhai Yimin first brought out a tea set from a solid wooden tea tray and put it on the round table, and then went to get it Take a small red clay stove, which is characterized by its long shape, six or seven inches high, and a deep and small hearth where the charcoal is placed, so as to make the fire even and save charcoal. , which is both economical and convenient, Zhai Yimin put the small red clay stove on a round wooden pier and put it on the round table.

Jing Shuo, who was sitting next to Xu Yunhan, said to her in a low voice, "Uncle Zhai is a master at tea art, today we are lucky."

"Boss Suo is here today, it's an honor for my small teahouse. It just happened that I found some of the best quality Biluochun in Dongting a few days ago. Today I will invite you to taste it." Zhai Yimin greeted everyone, and put the water bottle The kettle stood on the little stove.

Tasting tea and appreciating treasures, good tea is indispensable, and most people in the antique business still respect Chinese traditional culture and customs. Tea art sprouted in Tang Dynasty, developed in Song Dynasty, reformed in Ming Dynasty, and flourished in Qing Dynasty. Historical origin, self-contained system.At first, monks used tea to concentrate their thoughts. In the Tang Dynasty, Zen master Zhaozhou Congzhen once used "drinking tea" to receive scholars; later it became a ceremony of sharing tea.

All the people present were waiting quietly, admiring Zhai Yimin's action of making tea. Although the small red clay stove is small, it has a lot of firepower, and soon the water boiled. Di Yimin lifted the kettle, and Xu Yunhan thought he When it was time to start making tea, Zhai Yimin put another pot of water on the small stove.

"The water in my kettle comes from natural mountain springs. Su Dongpo once mentioned that 'living water must be cooked with live fire'. Live fire means that the charcoal has flames, and its momentum is fierce, which means that it must be boiled with a high fire. The mountain spring water in the pot cannot reach the temperature at the beginning of the stove, so we have to wait for it to boil a pot of water first." Zhai Yimin explained.

During the waiting process, Zhai Yimin took some tea leaves with a teaspoon and put them on the upper tea tray, and offered them to everyone to taste one by one, and introduced some anecdotes about Biluochun's unofficial history.After the water on the stove boiled, Zhai Yimin lifted the kettle and poured boiling water into the empty kettle. He explained that the purpose of this action was to warm the body of the kettle, that is, to 'warm the kettle'.

Afterwards, I saw Zhai Yimin took an appropriate amount of tea leaves with a teaspoon again, poured it on a piece of clean white paper, separated the thickness, put the thickest tea leaves on the bottom of the tank and the drip tip, and then put the fine powder on the teaspoon. In the middle layer, thick leaves are placed on top again, namely 'Na Cha'.

After pouring boiling water for the first time, Zhai Yimin immediately poured out the tea soup to remove impurities contained in the tea leaves. This is called "washing tea", and the poured tea soup was discarded and not drunk.Then fill it with boiling water again. When the teapot is full, the tea foam will rise and never overflow. Lift the lid, gently scrape off the tea foam from the mouth of the pot, and then cover it, that is, "scraping foam".

Cover the pot and pour boiling water over the pot.It's called a shower.The pouring pot has a function: one is to make the hot air pinch inside and outside, forcing the tea essence to evaporate quickly, and the hot air is added;

Sure enough, the fragrance of tea in the room could already be smelled, and it became more and more intense. Xu Yunhan counted the time silently, and it had been more than 20 minutes. Before he had a sip, Zhai Yimin picked up two cups in one hand and Pour the cup with boiling water, the movement is quick, the tone is sonorous, the posture is beautiful, and the movement of flowing water can be called art, which is called "hot cup".

Everyone couldn't help applauding. After Zhai Yimin finished washing the cup, he poured the water in the cup and plate into the tea wash. At this time, the water on the outside of the teapot just evaporated. At that time, after several times of work, the last hand was to sprinkle tea.

There are also four-character formulas for sprinkling tea: low, fast, even, and exhaustive. 'Low', the tea must not be sprinkled high, otherwise the fragrance will be lost, the foam will be everywhere, and it will be extremely disrespectful to the guests. 'Quick' is also to keep the aroma from being lost and keep the tea hot. 'Even' means that when tea is sprinkled, it must be like a wheel turning, and the cups are sprinkled evenly in turn. You can only sprinkle one cup after one cup, because the color of the tea is light at the beginning, and the color is thicker when it comes out. The word 'uniform' is very important. 'To do' means not to let the remaining water stay in the pot.

After Zhai Yimin completed the whole process, Suo Lao smiled and praised, "Yimin's tea art has improved a lot, not bad, I admire the old man, I admire." After finishing speaking, Suo Lao took the lead in holding the small cup , Drink slowly and carefully, and after sipping, move the mouth of the cup close to the nostril to taste its fragrance.

Because the cup of Kung Fu tea is small, fragrant and hot, there is still a lingering fragrance in the cup after sipping. This is a deeper and more intense "mountain charm" than the aroma overflowing from the tea soup. The unique elegance of tea.

(End of this chapter)