Treasure Evaluation Life

After Chu Chen came in, he contacted a young woman in her thirties and asked, "sister Xin, is uncle Fu there?"

The young woman looked up and saw that it was Chu Chen. She said with a smile, "it's Xiao Chen. My father is upstairs. He asked you to come up and look for him."

"All right, sister Xin, please be busy. I'll go upstairs now." Chuchen and sister Xin said hello and went straight to the second floor.

The rooms on the second floor are divided into two rooms. The smaller ones are used to store antiques. After all, there are not too many real antiques in an antique shop. A small room of about 20 square meters is enough.

The large room is about 30 square meters, which is specially used for hospitality. In fact, this separation also has an advantage, such as drinking tea and chatting with friends. Although the moisture of the tea is negligible, antiques are delicate. Even if a little moisture accumulates, it may bring some harm.

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 set on the table and a small stove with water on it. It should be ready to taste tea.

Zhu Dafu's eyes were sharp. He saw Chu Chen at the door and waved to him: "you Dao came early. It's better to come here skillfully. Come on, let me introduce you first."

With that, Zhu Dafu began to introduce them.

"This young man is my nephew, Chu Chen. Although he is young, he has a good way to identify porcelain. Master song, if you need any help in this respect, just ask him for help."

Chu Chen quickly shook hands with the middle-aged man and exchanged business cards with him. Then Zhu Dafu introduced the middle-aged man to him:

"Xiao Chen, this is Song Jun, master song. He is a very famous master of making purple clay teapot in Yi * Xing. Not only that, he is also a master of tea ceremony. Next, we have to ask him for our blessing."

Chu Chen flattered: "nice to meet you, nice to meet you."

Song Jun quickly waved his hand and said he didn't dare.

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. Now let's ask Master song to introduce us the way of tea tasting. How about that?" Then he clapped his hands.

Chu Chen also clapped and cheered.

Song Jun saw that it was difficult to be gracious, so he said, "OK, I'll say it for you. Let's talk about the tea ceremony first. In fact, the tea ceremony is the way of appreciating the beauty of tea. So in the final analysis, we still have to talk about tea tasting. "

"In the Ming Dynasty, Xu Cishu once said in the book of tea:" tea nourishes water, water comes from utensils, and soup comes from fire So the three most important things in tea tasting are water, tea and tea sets. "

"First of all, the best water should be fresh natural mountain spring water. This time we use the Yuquan water brought by Mr. Zhu. Emperor Qianlong, who was good at tea ceremony at that time, personally investigated and appointed Yuquan water as" the first spring in the world "and wrote" Yuquan mountain, the first spring in the world ". Today we're going to taste the taste of the first spring in the world."

"The second is tea. This time we are using the strong fragrance type of Anxi Tieguanyin. The taste is full of tea fragrance and the aftertaste is meaningful. This tea is best brewed with chicken soup spring, and the taste is the best. Of course, we don't have that condition now. Besides, our Yuquan water is the top mountain spring water, and the brewed tea should have a unique flavor."

"Besides 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 such conditions now. In fact, we don't have to prepare all these tea sets. We don't have to be like the ancients when we taste tea and make friends. As long as the artistic conception arrives, it's enough."

With these three aspects, Song Jun also prepared the tea set, and then began to make tea while introducing the matters needing attention. This time, he demonstrated the double cup brewing method.

The first is to enjoy the tea. Song Jun holds the tea sample pot in his hands, holds the pot in his left hand, opens the lid in his right hand, and takes the tea with a teaspoon and puts it into the tea plate. If you are in a tea house, it is helpful for you to walk from the right side of the main bubble to the left side, pick up the tea tray and give it to the guests to enjoy the tea, then play back the empty tea tray in the original place, and then retreat to the backcourt.

After enjoying the tea, Song Jun raises the teapot with his right hand and injects boiling water directly into the teapot. After a series of complicated but pleasing operations, he raises the teapot with his right hand and raises it with his wrist so that his hand and arm are 90 degrees, and the palm of his hand is facing himself. He pours the boiling water into the tea cup. This step is called "warming pot".

After warming the teapot, Song Jun put the tea into the purple clay pot. The coarse tea was placed on one side of the teapot's water hole, and the fine tea was placed on one side of the teapot's handle, so as to prevent the fine tea from blocking the water hole after brewing.

Generally, the amount of tea is about half of the teapot's capacity. Song Jun reminds them that if they don't have the habit of drinking oolong tea, light tea is better. The amount of tea only needs about one third of the teapot's capacity.

However, this depends on the degree of tightness of the tea. Those with high degree of tightness can be put less. On the contrary, they can be put a little more. Those with more broken tea should be put less.

Next, Song Jun raises the kettle with his right hand, turns it around the mouth of the teapot, and rushes into the boiling water. His left hand covers it, and his right hand immediately lifts the kettle (the last step is the same as the warming pot) to pour the water into the tea cup. The purpose is to make the tea moist and increase the temperature, so that the fragrance and taste can be better played. This step is called warming bubble.After this step, Chu Chen had already smelled Tie Guanyin's mellow tea aroma. The pure aroma made him salivate. However, kung fu tea is to enjoy this process and appreciate its charm, so that it will have more flavor after drinking.

Then, with his right hand, Song Jun opened the kettle, turned it around, and rushed into the boiling water to the edge of the kettle. He covered the teapot with his left hand, and then stood for one minute to taste the tea. This was the first time to brew.

In this minute, Song Jun did not hesitate to use the warm water in the tea cup just now, and then use the handle of the warm pot to warm up the tea cup, smelling cup and tasting cup.

One minute later, when the tea was ready, Song Jun poured all the tea soup into the cup, then held the cup and poured it into the smelling cup, leaving a little bottom water with tea dregs.

Finally, Song Jun put the cup in the smelling cup, with the heart of his right hand facing up. He clamped the two sides of the cup with his index finger and middle finger, put his thumb against the bottom of the cup, and turned his wrist to the left to make his palm face down. He put the bottom of the cup on the saucer and put the saucer on the left middle tray. In this way, the whole demonstration is completed.

Song Jun handed two cups of tea to Zhu Dafu and Chu Chen respectively. After making an invitation, everyone began to taste tea one after another.

According to Song Jun, Chu Chen put his thumb and index finger between the two sides of the cup, rotated the edge of the cup and lifted it up to make the tea flow into the cup. He held the cup with his hands folded and rubbed it for several times, then raised his hand to his nose, separated the thumb from a seam, and inhaled the fragrance from the bottom of the cup.

At the same time, Chu Chen recalled Song Jun's action of making tea, which was even more pleasing to the eye. The action was clear with a trace of man's unique strength, which really had a unique artistic conception.

Then the fragrance began to change, and there was a trace of millet fragrance in the fragrance, which made chuchen feel relaxed and happy as if he were in a thousand mature millet forests.

And this time, the tea is worthy of the best Tieguanyin. The bottom of the cup stays fragrant for a very long time. After rubbing and smelling it for several times, Chu Chen can still feel the wonderful fragrance. It's really endless for three days, and the aftertaste is always on his mind.

The fragrance of tea is so unexpected, not to mention the tea soup! This tea is golden yellow, like a piece of amber placed in front of Chu Chen, let him have some can't bear to drink.

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

Chuchen carefully sipped a small mouthful of tea, a mouth is a mellow sweet taste, with the tip of the tongue to taste, at the beginning is bitter, after a while to taste sweet. This reminds him of the years when he first came to the capital. Although it was hard, he lived a very full life and felt his progress every day.

Then Chu Chen took a second sip, which was to taste the astringent taste of tea soup with his tongue. The bitter taste made him think of the unhappy time when he was a child.

At that time, Chu Chen was often called a wild child. Other children had mothers, but he didn't. when he grew up, he knew that he was not born to his father.

During that period of time, I was so miserable and helpless that I often lost my temper for no reason and resented why my parents didn't come to him. During that period, I didn't go to school for a whole year. Later, if I didn't have my adoptive father's careful instruction, my character might go to extremes.

The third mouthful of tea soup is to taste the bitter taste of tea soup with the root of the tongue, and the aftertaste is sweet. It's just like the time when I got Tang Sancai. Regret, surprise, depression, excitement, all kinds of emotions, just like this cup of tea.

After three sips of tea, Chu Chen could not help but drink a good, really that "tea life at will, indifferent, contented after bitter sweet."

After one bubble, the second and third bubbles follow. The process of making tea is the same as that of the first bubble, but it takes a little more time to make tea. The tea soup is also mellow and smooth, with obvious rhyme. It's just a little lighter than before, but it has a different flavor.

After tasting Three Teas carefully, Zhu Dafu said, "Xiaochen, how do you feel after drinking kungfu tea?"

Chu Chen could not help sighing: "Uncle Fu, master song's kungfu tea is really excellent. It's really good tea and the tea art is better. I didn't know what it is to taste tea until today. I'm really relaxed and happy and benefited a lot."

Zhu Dafu touched his beard and said with a smile, "the way is to" clean the muscles and bones, dredge the heart. "Today master song really taught us a good lesson."

Song Jun waved his hand and said, "I'm just picking up people's teeth. I can't make such a good tea without Mr. Zhu's superior tea and the best mountain spring water."