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铁观音纯雅礼和

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乌龙茶色香韵味
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铁观音功夫茶的泡法详解

  2
Issuing time:2021-09-12 13:10

   一、用茶


  准备上等铁观音若干。铁观音属于半发酵茶,用功夫茶的泡法冲泡,味道异常甘香。而全发酵的红茶和不发酵的绿茶,都不适宜用来冲泡功夫茶。


  二、纳茶


  纳茶,也叫请龙入瓮。比较碎的铁观音茶叶放在下面,完整的放在上面,这样可以保证不会冲出许多茶末,因为一杯茶里面有太多末是很不礼貌的。茶只需及茶罐的一半即可,因为铁观音遇水会膨胀。


  三、冲茶


  冲茶的水的温度要控制好。古时的标准是沸水从炭炉上端起,走七步远的时间温度最为合适。冲水的方式是“高冲低洒”,把水沿着茶罐边沿冲入,切忌冲罐心。然后用盖子把罐口的茶沫刮走,再盖好。


  四、淋罐


  将壶盖盖好,用滚水淋在壶上,叫做淋罐。淋罐有三个作用:一是使热气内外夹攻,逼使安溪铁观音茶香迅速挥发,追加热气;二是停留片刻,罐身水份全干,也就是茶熟;三是冲走壶外的茶沫。


  五、烫杯


  泡功夫茶最有艺术感的步骤就是烫杯。据说潮汕有些老者可以同时两手洗两个杯,动作迅速,声调铿锵,姿态美妙。烫完杯后,茶壶外面的水份也刚好被蒸发完,就可以开始洒茶了,也叫做分茶。


  六、洒茶


  洒茶是泡功夫茶的最后一道工序,要掌握“低、快、匀、尽”四字诀。“低”这一点很重要,高则香味散失,而且泡沫四起,对客人不尊敬;“快”就是指速度快,保证香味不散失,茶的温度不会降低;“匀”就是说洒茶时要像车轮一样转动,每一杯都轮流洒匀,不可以洒完一杯再洒另一杯;“尽”是指用力将茶罐里剩下的茶汤点进各个茶杯中。不要小看这一步哦,最后点的都是茶的精华,可以为每杯茶增色增味。


  七、喝茶


  轻轻捧起茶杯,所有的手指都要指向自己,不可以向着冲茶人,否则会显得不礼貌。先闻闻茶香,然后分三小口饮尽,细细品味。


  用功夫茶泡法冲泡出来的茶,每一泡味道都是不同的,其中前三泡最为经典。而且所用的铁观音不同,泡出来的安溪铁观音茶汤的味道也有区别。

英语翻译

1. Use tea


  Prepare some good Tieguanyin. Tieguanyin is a semi-fermented tea. It is brewed by the method of kung fu tea, and the taste is unusually sweet and fragrant. Both fully fermented black tea and non-fermented green tea are not suitable for brewing Kung Fu tea.


  二、Nacha


  Nacha is also called Long Entering Urn. Put relatively broken tea leaves on the bottom and put them intact on top. This will ensure that there will not be too much powder, because it is very impolite to have too much powder in a cup of tea. The tea only needs to reach half of the tea pot, because Tieguanyin will swell when exposed to water.


   Three, make tea


   The temperature of the water for making tea should be controlled well. The ancient standard was that boiling water was served from the charcoal stove, and the temperature was the most suitable for a time of seven steps away. The method of flushing water is "high flush and low sprinkle", flush the water along the edge of the tea pot, avoid flushing the heart of the pot. Then use the lid to scrape away the tea foam from the mouth of the jar, and then cover it.


   Four, drenching tank


   Put the lid on the pot and pour it on the pot with boiling water, which is called the drenching pot. The pot has three functions: one is to make the hot air attack inside and outside, forcing the tea fragrance to evaporate quickly, and add heat; the second is to stay for a while, and the water in the can is completely dry, that is, the tea is ripe; the third is to wash away the tea foam outside the pot.


   Five, hot cup


  The most artistic step to make Kung Fu tea is to burn the cup. It is said that some elderly people in Chaoshan can wash two cups with both hands at the same time, with quick movements, a sonorous voice and a beautiful posture. After blanching the cup, the water on the outside of the teapot has just evaporated, and you can start to sprinkle tea, also called split tea.


   Six, sprinkle tea


   Sprinkling tea is the last process of making Kung Fu tea. It is necessary to master the four-character tactics of "low, fast, uniform, and exhausted". "Low" is very important. If high, the fragrance will be lost, and the bubbles will rise, which is disrespectful to the guests. "Fast" refers to the speed to ensure that the fragrance is not lost and the temperature of the tea will not decrease. "Even" refers to the time when tea is poured It must be turned like a wheel, and each cup should be evenly sprinkled in turn. You can't sprinkle one cup before sprinkling another; "Exhaustion" refers to forcefully pour the remaining tea soup in the tea pot into each cup. Don't underestimate this step. The last order is the essence of tea, which can add color and flavor to each cup of tea.


   Seven, drink tea


   gently held up the teacup, all fingers should be pointed at oneself, not towards the tea maker, otherwise it would appear impolite. Smell the tea first, then drink it up in three sips and savor it carefully.


  The tea brewed by Kung Fu tea brewing method has a different taste for each brew, and the first three brews are the most classic. Moreover, the Tieguanyin used is different, and the taste of the tea soup is also different.


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