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Chineseteaculture——
GongfuteaceremonyChineseteaculture——
Gongfut1IntroductionofgongfuteaWaterchemistryandtemperatureToolsandequipmentProceduresIntroductionofgongfutea2Introductionofgongfutea
Thegongfuteaceremonyorkungfuteaceremony,alsoknownastheChineseteaceremony,isaChineseculturalactivityinvolvingtheritualizedpreparationandpresentationoftea.ItisprobablybasedontheteapreparationapproachesoriginatedinFujianandGuangdong.Theoriginaltermgongfucha(工夫茶)literallymeans"makingteawitheffort".Sometimes'功'insteadof'工'isusedthus功夫茶.Today,theapproachisusedpopularlybyteashopscarryingteaofChineseorTaiwanorigins,andbyteaconnoisseursasawaytomaximizethetasteofateaselection,especiallyafinerone.Introductionofgongfutea
The3Waterchemistryandtemperature
WatershouldbegivencarefulconsiderationwhenconductingGongfuCha.Waterwhichtastesorsmellsbadwilladverselyaffectthebrewedtea.Mostteamasterswilluseagoodcleanlocalsourceofspringwater.Waterchemistryandtemperatur4DuringtheprocessofGongfucha,theteamasterwillfirstdeterminewhatistheappropriatetemperaturefortheteabeingused,inordertoextractthe
essentialoils
ofthetea.Thewatertemperaturedependsonthetypeofteaused.DuringtheprocessofGongfuch595
°Cfor
Oolong
(烏龍)tea100
°Cforcompressedteas,suchas
Pu-erhtea
(普洱)
Greentea
isusuallynotusedforaGongfuteaceremony95
°Cfor
Oolong
(烏龍)tea6Toolsandequipment
Hotwaterkettle(燒水壺)TeapotTeacup,alsonamedPinmingCup(品茗杯)teapitcher(公道杯),usedtoensuretheconsistencyoftheflavoroftheteasniftercup(聞香杯),
usedtoappreciatethetea‘saroma(芳香).SaucerBrewingtray(茶池or茶船),
adeep,flatbottomporcelainplatetoholdspillsTea
tray(茶盤)Toolsandequipment
Hotwater7Teabasin(水盂),usedasthereceptacleforusedtealeavesandrefusewaterTeaholder(茶則),awoodenteaspoontomeasuretheamountoftealeavesrequiredTeatowel,usedtowipethespilledwater,usuallydark-coloredTeaneedle(茶針),forclearingtheteapotspout,andclearingtealeavesetc.Teabasin(水盂),usedastherec8Procedures
Preparation溫壺燙杯Warmingthepotandthecupswithhotwater鑒賞佳茗Appreciatetea’sappearance,smell,andothercharacteristics烏龍入宮Puttheteaintoteapot(usedwhenOolongteaisusedfortheceremony)懸壺高沖leavesarerinsedusinghotwaterpouredfromsomeheightabovethepot春風(fēng)拂面ScoopedawaydebrisorbubbleswhichformonthesurfaceProcedures
Preparation溫壺燙杯Warm9Brewing(沖泡)行云流水Firstbrew,towashtheleaves再注清泉Refilledthepotwithfreshhotwateruntilthewaterreachesthemouthofthepot刮沫淋蓋RemovedbubbleswhichformedonthesurfaceandsprinklethepotwithhotteafromthefirstbrewBrewing(沖泡)行云流水Firstbrew,to10ServingTheteaisfirstemptiedintotheteapitcherbeforebeingservedtotheguestsServingTheteaisfirstemptie11Aromaappreciation毆杯沐淋Theteaispouredintosniffercup龍鳳呈祥Thedrinkingcupisplacedupsidedownoverthetopofthesniffercupandbalancedthere鯉魚翻身Thetwo(drinkingcupandsniffercup)areinvertedsothatthescentcupisupsidedowninthedrinkingcup敬奉香茗ThescentcupisliftedandtheteaisreleasedintothedrinkingcupAromaappreciation毆杯沐淋Thetea12EndofceremonyTheceremonyendswiththeusedtealeavesbeingputintoacleanbowlforthegueststoappreciatetheteainitsusedformCleaningupEndofceremonyTheceremonyen13ThanksThanks14Thetemperatureofthewatercanalsobedeterminedbytiming,aswellasthesizeandthesizzlingsoundmadebytheairbubblesinthekettle.
At75–85
°C,thebubblesformedareknownas"crabeyes"andareabout3
mmindiameter.Theyareaccompaniedbyloud,rapidsizzlingsounds.At90–95
°C,thebubbles,whicharenowaround8
mmindiameterandaccompaniedbylessfrequentsizzlingsoundsandalowersizzlingpitch,aredubbed"fisheyes".Whenthewaterisboiling,neithertheformationofairbubblesnorsizzlingsoundsoccurs.Thetemperatureofthewaterc15Chineseteaculture——
GongfuteaceremonyChineseteaculture——
Gongfut16IntroductionofgongfuteaWaterchemistryandtemperatureToolsandequipmentProceduresIntroductionofgongfutea17Introductionofgongfutea
Thegongfuteaceremonyorkungfuteaceremony,alsoknownastheChineseteaceremony,isaChineseculturalactivityinvolvingtheritualizedpreparationandpresentationoftea.ItisprobablybasedontheteapreparationapproachesoriginatedinFujianandGuangdong.Theoriginaltermgongfucha(工夫茶)literallymeans"makingteawitheffort".Sometimes'功'insteadof'工'isusedthus功夫茶.Today,theapproachisusedpopularlybyteashopscarryingteaofChineseorTaiwanorigins,andbyteaconnoisseursasawaytomaximizethetasteofateaselection,especiallyafinerone.Introductionofgongfutea
The18Waterchemistryandtemperature
WatershouldbegivencarefulconsiderationwhenconductingGongfuCha.Waterwhichtastesorsmellsbadwilladverselyaffectthebrewedtea.Mostteamasterswilluseagoodcleanlocalsourceofspringwater.Waterchemistryandtemperatur19DuringtheprocessofGongfucha,theteamasterwillfirstdeterminewhatistheappropriatetemperaturefortheteabeingused,inordertoextractthe
essentialoils
ofthetea.Thewatertemperaturedependsonthetypeofteaused.DuringtheprocessofGongfuch2095
°Cfor
Oolong
(烏龍)tea100
°Cforcompressedteas,suchas
Pu-erhtea
(普洱)
Greentea
isusuallynotusedforaGongfuteaceremony95
°Cfor
Oolong
(烏龍)tea21Toolsandequipment
Hotwaterkettle(燒水壺)TeapotTeacup,alsonamedPinmingCup(品茗杯)teapitcher(公道杯),usedtoensuretheconsistencyoftheflavoroftheteasniftercup(聞香杯),
usedtoappreciatethetea‘saroma(芳香).SaucerBrewingtray(茶池or茶船),
adeep,flatbottomporcelainplatetoholdspillsTea
tray(茶盤)Toolsandequipment
Hotwater22Teabasin(水盂),usedasthereceptacleforusedtealeavesandrefusewaterTeaholder(茶則),awoodenteaspoontomeasuretheamountoftealeavesrequiredTeatowel,usedtowipethespilledwater,usuallydark-coloredTeaneedle(茶針),forclearingtheteapotspout,andclearingtealeavesetc.Teabasin(水盂),usedastherec23Procedures
Preparation溫壺燙杯Warmingthepotandthecupswithhotwater鑒賞佳茗Appreciatetea’sappearance,smell,andothercharacteristics烏龍入宮Puttheteaintoteapot(usedwhenOolongteaisusedfortheceremony)懸壺高沖leavesarerinsedusinghotwaterpouredfromsomeheightabovethepot春風(fēng)拂面ScoopedawaydebrisorbubbleswhichformonthesurfaceProcedures
Preparation溫壺燙杯Warm24Brewing(沖泡)行云流水Firstbrew,towashtheleaves再注清泉Refilledthepotwithfreshhotwateruntilthewaterreachesthemouthofthepot刮沫淋蓋RemovedbubbleswhichformedonthesurfaceandsprinklethepotwithhotteafromthefirstbrewBrewing(沖泡)行云流水Firstbrew,to25ServingTheteaisfirstemptiedintotheteapitcherbeforebeingservedtotheguestsServingTheteaisfirstemptie26Aromaappreciation毆杯沐淋Theteaispouredintosniffercup龍鳳呈祥Thedrinkingcupisplacedupsidedownoverthetopofthesniffercupandbalancedthere鯉魚翻身Thetwo(drinkingcupandsniffercup)areinvertedsothatthescentcupisupsidedowninthedrinkingcup敬奉香茗Thescentcupisliftedandtheteai
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