Wa tea is the Teppanyaki what

Wa tea is different from the Teppanyaki roasted tea. Its approach is to boil a pot of water, Huotang shelves in a monolithic, tea Kaozhijiaohuang placed on the plate, and then the tea Kaohao Hunei Add to cook 3-5 minutes, add in Chawan Drinking, burned a tea, boiling water first, it is burning now drink. This bitter tea in the back Gan, with a strong flavor of Coke.

Long human Guanguan how to drink tea » Long generations living in the people in the region, has always been Guanguan tea-drinking customs. Gansu Longde in Guanguan tea with the adjacent Shaanxi Lueyang people Guanguan tea is not only common, but differentiated. Long-such as in the vast region to tourism, the life of the people, there will always be different styles of folk attracted by Xiangqing. Take the habit of tea drinking wind, most of the music, there is a Guanguan tea. Long the favorite of tea, is also a Long Huotang, a tea, such as an egg-size ceramic tile Chaguan and one (or few) Chazhong and a Chapan, constitutes a Long tea in Guanguan All the apparatus. In the winter season in the rural farming Bumang, almost always in the health of the Huotang, people sitting Huotang Bian, while Kaohuo while drinking tea leisurely Guanguan Tantianyuedi. In the past, those difficult time, a mild climate of the season, the average family health Huotang not often, if the tea, the first use of firewood Health Huang Lei soil into the small stoves, known as "Cui Cui" small-Shaguanguanli Into the tea, water on the stove after repeated Aojian, tea has become concentrated in Yan, Manwu fragrance, it will fire from the tank to tea juice into the small, small goods Zhong Yin, Zaiwangshaguan, continued on Water, re-fried on the stove in the second over tea. Long Guanguan in particular about the tea is the most concentrated Tangse Yan and bitter taste. In civil "can drink the thick line of tea to be hanging on in the tea is the real people," said. Today, that is, civil Guanguan drink tea, with the continuous improvement of people's living standards and social progress by leaps and bounds, both in tea or tea in the selection of goods have taken place on the notable changes, many people have been drinking tea Huotang Bian from the smoke Huoliao extricate themselves have switched to small electric stove, small kerosene stoves boil tea, past the tiny sand pottery, was also good thermal conductivity, the exquisite beauty of the place of the metal by Xiao Guan; because the tea production Year after year, growing new varieties of tea, plus the marketing of tea growing, the country's tea production areas of tea, has entered the common people's homes. In civil Guanguan drink, they tend to choose more variety, the higher grades of tea. This brings the generations Xiangyan civil Guanguan tea, tea drinks into the modern culture of the new fashion.

He Naicha how the custom of the Mongols » Mongolians living mainly in Inner Mongolia and the edge of some provinces, drinking tea is a traditional Mongolian people's tea-drinking customs. In pastoral areas, they are used to "three meals a day tea", it is often "a meal on the 1st." Daily early morning, housewives first thing is to a Xianzhu a pot of tea for the whole family to enjoy throughout the day. Mongolians like to drink hot tea, the morning while they drink tea, eat Chaomi while remaining on Weihuo tea on a warm, for admission to drink at any time. Usually only one person in the evening to go home before formal dining grazing time, but early in the evening to a three drink tea in general is indispensable. Mongolian drink a tea, with the most green tea or black brick tea, tea utensils is Tieguo. Production, they should first brick tea break, and wash the Tieguo under fire, 2-3 kilograms of water, boiling water heating Lawrence Wong, adding the brick tea break about 25 grams. When boiling water again five minutes after the introduction of milk, amount of water about one-fifth. Stir a little, and then join the appropriate salt. Wait until the beginning of the whole pot to a boiling tea, to be煮好, Shing to be in the bowl to drink. Cook the highly technical to a tea, the tea taste good or bad, the number of nutrients, and with tea, water, milk-doped, as well as feeding the order has had great relations. Such as the late release of tea, tea and milk or increases in the order reversed, Chawei will Chubu Lai. And tea for too long, the tea flavor will be lost. Mongolian compatriots believed that only, tea, milk, salt, five-who co-ordination can be made to Xianxiang, a delicious tea to. To this end, the Mongolian women have acquired a first-hand the good cooking skills to a tea. All those who have attained from the sensible girl, the mother would do well to teach her daughter tea artistry. When she married at the wedding of the Seoul-yan, also in the face in front of friends and family, the ability to reveal the tea. Otherwise, there will be a lack of suspicion ....

You heard the scraping bowl of Muslim tea? » Hui are mainly distributed in China's northwest, in Ningxia, Qinghai, Gansu provinces (autonomous regions) the most concentrated. Hui, many living in the desert plateau, the cold weather, lack of vegetables, fresh beef and mutton, dairy-based. And tea in the large number of vitamins and polyphenols, not only to add to the shortage of vegetables, but also contribute to oil addition tired, than to help Consumers. Therefore, since ancient times, tea has always been a Muslim compatriots in the main necessities of life. Hui tea, a variety, which is representative of scraping bowl of tea drinking. Scraping bowl of tea with the tea, commonly known as "San Jiantao." It has Chawan, Wangai and the bowl or disc composed of care. Cha Cha Wan-sheng, Wangai Bao-xiang, anti-hot bowl of care. Tea, the primary Tito, a hand covered, and covered with Wankou used in the field by scraping a few, such an allocation to be floating in the surface of the bubble tea, two to Chawei add food and Integration, scraping bowl Tea is also the name of the resulting health. Scraping bowl of tea with the most common Chaoqing green tea, tea-time, in addition to Chawan-tea, but also placed Bingtang with a variety of dried fruit such as apples dry, raisins, dried persimmon, peach dry, red dates, dry Guiyuan , Wolfberry son, and so on, plus some white chrysanthemums, such as sesame, often as many as eight, it was also their Meiming said: "Babao tea." Since scraping bowl of tea in more types of food, plus the various ingredients in the tea in the leaching of different speed, so each added to the drinking water taste is not very different. Generally speaking, scraping bowl of boiling water used to brew tea, was decked by five minutes after a drink, the first bubble to the taste of tea-based, mainly Qingxiang diethylene glycol; second bubble because of the role of sugar, there is Concentrated sweet incense of the flu through the third bubble, the taste of tea began smeared out, all the flavor of the nuts came into being, according to the specific Tim the nuts on. Generally speaking, scraping bowl of a cup of tea can brew 5-6 times, or even more. Muslim compatriots that the drinking of tea, scraping bowl, Youwei, and at different times, but also to health-tired, nourishing for Health, is a kind of sweet tea's health.

There are several modeling Zisha Teapot

Zisha Teapot basically three points form: geometric-type, the type of natural, gluten-Wen. Geometric type, known as optical goods, optical goods produced is the best talent identification, optical goods refers to the shape of different body parts, each process is requested to ensure that there are a meat bone, flesh and blood booths absorbed, Have their own character, personality and norms, these explicit requirements depends on a simple linear, with rich content for people to look at quality of skill, aesthetic taste vary from person to person, such as the Duo-traditional pots, bamboo drum pots, Han Jun-pot, a pot-, four-pot, to the wall pots, pots and so on foreign barrels. Natural-Tea more direct simulation of the inherent nature or human creation, as the basic form of modeling, the jargon known as the "flower shipment." In such works in the simulation of an objective image, is divided into two kinds: One is the direct object of a certain type of typical, evolved into the shape of the pot such as pumpkin pots, pots Chen Shui-bian persimmon, plum of the pot and another is Geometric-type, the Hushen extinguishers, select the appropriate location, the way to use decorative carvings or Toudiao a way to a typical image of paste, such as evergreen pot, at the spring pot, plum-type pots, bamboo Pots and so on. Zisha is gluten-profile artists in the production of long-term practice of the creation of a pot. Wen Wen tendons and tendons between the treatment generally has three: The first one is the flower type, the second is the chrysanthemum or fruits of pot-making patterns, the third is the second of metamorphosis, tendons and tendons Wen Wen Between the lines with a Aojin.

Zisha Hu Identification What are the standards » Identification of Zisha Hu quality standards can be summed up in four elements: the shape can be summarized as, God, the four gaseous elements. "Shape" that form the United States, the outline of the work, which is a telling as the "god" that is, charm, is a Tacit can experience the charm to the spirit of "gas" that is, temperament, Arts and the pot all the essential content of the U.S. "State" that is, form, the works of high-and low-fat, thin, just, Sophie, to a round of attitude from the above areas through the works is a cooked up absolute perfection of good works.

Zi Shahu an evaluation of the content of which must have several factors » Zi Shahu an evaluation of the content must have the following three main factors: the perfect image of the structure; superb production techniques; good practical function. Image structure refers to the pot's mouth and pull, covered, New Zealand, feet, with the ratio of Hushen overall coordination. Accreditation is the superb artistry Zisha Hu Yi merits criteria. Excellent practical function is to refer to the appropriate volume and weight, when the pot pull, they grip, the pot around the Hefeng, Huzui the water smooth, taking into account also the color and pattern refined harmony.

How to enjoy Zisha Hu » Zisha Hu has been divided into four classes: daily necessities pot (that is, Dalu Huo), crafts pot (that is, small goods), special art (that is, celebrities famous works), works of art (the lives of wealthy art works). Wu Gezi used to summarize: mud, shape, workers and, of power. Before the words belong to the arts standards, after a word for the work standards. The first is "mud", Zisha Hu called the world, and it is inseparable from the production techniques, but the fundamental reason is Zisha mud to the special advantages. According to modern scientific analysis, Zisha of mud and other elements is different from the mud, mud is the same Zisha its structure may be different, because different raw materials, the functional utility and gives the functional feelings vary, so an evaluation Zisha Hu's merits, the first should be the pros and cons of Zisha mud. The second is the "shape." Zi Shahu of shape, is the world of the containers in the most abundant, known as "non-a-side, a round of the mixed" praise. Modeling is how to assess these benevolent-see, see-wise, because the social function of art is to meet people's psychological needs. Zi Shahu form entirely feeling, Zhi Hu stresses such as the kind, and so powerful, according to modeling school stresses is balanced. That is only Tacit, not Yan Zhuan, artistic aspirations depend on the feeling of sympathy, understanding of the soul, the so-called "heart is Lingxi Yidian Tong." The third is the "public." The arts have many things in place, Zisha Hu's modeling techniques and techniques of Chinese painting of a similar Meticulous Miao, such as point, line, surface of the body that form the basic elements of Zisha Hu, Zisha Hu molding process, must be clear, just like Meticulous Painting, Qibilabi, turning twists and turns must be explained clearly. Zisha Hu Process in accordance with the special requirements, and pull Huzui to have been absolutely in line and weight to be balanced; Hukou and Hugai to combine strict. Fourth, it is "of." , That is the pot of knowledge. Appreciation Zisha Hu mean a two-story, a layer of meaning to identify the pros and cons of the pot, the pot production, inscriptions, Juan-ming, who is the author, is another layer of meaning to enjoy the content of Zisha Hu surface inscription, engraved content of the painting , And India. Zisha Hu's traditional Chinese decorative arts are also part of the decorative arts, it has the traditional "poetry, books, paintings, printed" four in one of the notable features, in addition to enjoy a look at it Zisha Hu Nai-crafts, modeling, production of handicrafts Kung Fu, there are also literature, calligraphy, painting, in epigraphy, and so on. Therefore, a Zisha Hu process can bring people to appreciate more the enjoyment of the United States. Fifth, it is reactive. Gong refers to the so-called functional U.S.. Zisha Hu crafts function mainly in the United States: 1, 2 appropriate capacity, height properly 3, I covered a strict 4, the effluent to smooth the current most of the habit of tea drinking, the best in the general capacity for the 200-350 ml Jia, its capacity in just about four cups. Just hand in hand touch of the hand, it referred to as the primary pot. Zisha Hu crafts height, each use, high-Hukou small, to bubble tea; dwarf Hukou, to bubble tea, but must be appropriate, too high tea easily lost flavor, while the short-tea overflow from the Hukou, Huzui water is also crucial, all these functions are all U.S. craft standards.

How to choose Zisha Hu » Election pot of essentials in the following areas: 1, the acquisition of new pots, pots and crafts modeling to shape the United States, to see their comfortable satisfaction than 2, the pot of texture, Taigu to a solid color to Run, the choice of new Pot, first Qingbohugai to sound sonorous Qingyang, pleasant to listen to the pot sound better than 3, the election should first hear the pot there Guaiwei Hunei heard, the new general pot that can be slightly soil smell, but can be chosen; If the fire with flavor, oil or artificial coloring Mo taste of Guaiwei is undesirable, 4, the pot is better precision crafts, Hugai closely with the extent of the Hushen better, otherwise Chaxiang fugitive, Yun-mei. Ji thorn in the method of water into the pot, hand-mouth or pore pressure, and then dumping the pot, the trickle-down or no-Hugai not have that precision. 5, the pot of water to flow crafts design the most, dumping the pot pouring can not keep the pot of boiling water, preferably, a water cluster of the length of the beam can be compared, the elderly better. 6, the intensity of the pot to the point should be close to the water when the craft Hushen center of gravity, water injection into the pot about three-quarters, and then dumping the pot pouring slowly, while Shunshou good, while anti-poor. 7, the pot of tea with the characteristics of the application to fit better, Zisha Hu tea, is generally higher frequency of the sound, appropriate allocation bubble-tea aroma crafts, such as the Qing-Cha; pot-slightly lower than those to Bubble-tea taste, such as Oolong, Tieguanyin, and so on.

What is the tea ceremony » Contemporary tea sector Master Mr. Wu Juenong "Review of the tea," a book to the tea ceremony under the definition is: "The tea regarded as valuable and noble beverage, tea is a spiritual enjoyment, is an art, or a Of the means of self-cultivation. "Mr. Zhou Zuoren" Tianshi • Chicha life ", he said:" The meaning of the tea ceremony, using ordinary words, can be called 'Manglitouxian, Kuzhongzuole', that the United States and enjoy a harmonious, Experience in the twinkling of an eye permanent…… "Therefore, it can be said is a cultural art of tea ceremony, the tea things and is the perfect combination of culture, education and training is a means. "Tea ceremony with the formation of two conditions: First, the widespread cultivation of tea, the tea is the common drink. The history of Chinese tea ceremony can be roughly divided into three stages: first period, from China's Sui Dynasty Shennong to tea brewing Period. During this long period, the tea culture into the matter several books. The second period was the Tang Dynasty, Chinese tea ceremony is the formation of the period. Lu Yu is the founder of the Chinese tea ceremony, he has a "tea as" the world's first Comprehensive monograph on tea, a total of three volumes, the source, with and by creating, for, cook, drink, to like, figure 10. Lu Yu Tea ordinary matter will be upgraded to a wonderful cultural Arts and Advocated by the tea ceremony: fine Xingjian Germany. The third period was the Sung Dynasty, China's development heyday of the tea ceremony. Kun Song, however blindly for your tea, culture blindly seeking Accor, the popular fighting game of tea, tea has kingcraft tilt the loss of the tea ceremony The simple sincerity. Now, molding the character of Tea Ceremony is gradually integrate into the modern city's leisure life, all kinds of tea has gradually for people to understand that the use of.

Yunnan tea is what the Zhutong » Dai compatriots This is a method of tea, Dai called "La Duo." This is a very special way of tea, it will first load of fresh tea Zhu Tong, on Huo Tangbian baking, while baking, add a side of tea, tea until Zhutong filled, pinched until compaction. Zhu Tong Kaozhijiaohuang, Chaxiang spills can be removed Huotang, Poukaizhutong, take a little tea Add to Chawan, use boiling water to brew, you can drink. This special Qingxiang delicious tea, a drink of fresh Chunnong feeling.

You have heard of the Long Hudou Naxi tea? » Naxi called "Aguilar roasted", first of all will be placed on small pots of tea in baking, tea Jiaohuang into the water to be boiled, followed in the preparation of good Chazhong into Banbei liquor, and then tea Sheng Chazhong into the liquor, then sent Cup pleasant beep, beep after Duancha respect to passengers, tea concentrated wines, unique flavor.

Miao you heard of the "worm tea"? » Worm tea is further Miao Autonomous County in Hunan City Changan Changan rural village of well-known native products, has 200 years of history. Legend has it Qianlong in the Qing Dynasty, local spurs Tong Mountain area of minority uprising was suppressed after the Qing Jun fled to the mountains. For a time without food can fill their stomachs, but that the Kucha-bush sticks fresh leaves for food, water only when the sense of bitterness, McGREGOR recollection of sweet food, then pick a lot and used Luokuang and Barrel store, and so on. Unexpectedly, a few months later, Kucha sticks was a body of the insect Chiguang black, Luokuang in only some of the barrels was dark brown, like rapeseed and waste as a small worm feces, people sad, while an impasse, forced Unfortunately, only tentative and will residues and insects are put into Zhutong feces, into the boiling water and saw enveloping his, Paojin to brown red tea, has Qingxiang, sweet, happy under the drink, feel particularly comfortable and delicious And Qingxiang sweet. Since then, the local Miao fellow Kucha branches will be deliberately feeding insects, and then made of insect feces worm tea, Miaozhai become a major feature of popular so far. Today, people like to Miaozhai travel, can still enjoy the unique flavor, "Miao worm tea."

You have heard of the 15 tea? Dongjia » 15 Dong Nationality Autonomous County of Guangxi tea popular places such as the Lunar 15 per night, small groups of young men and women to walk to his village Walled, Zhaizhong the girls will be gathered in a girl, the question lads to play after tea Hospitality. Tea is still before the first Duige, from the woman asked the man answer, who can answer tea, Xiancha when the first woman in a bowl put on two pairs of chopsticks, aims to test whether there is a young object, the two sides to be used song Duida Xiancha after the second line, then, there were no bowls of chopsticks, in a bid to test whether intelligent young man. A song again after the beginning of the third Xiancha, then put a bowl on a chopsticks, is probing whether the love in the woman's husband, to answer after the fourth Xiancha, then that is a bowl-a pair of chopsticks, that 10% Two-pairs, two of India.

You have heard of salt tea? » This is the Naxi, Li Li, Pumi, anger and Miao ethnic minorities, and many a favorite method of tea. Raw materials for local production of tea or cake bear tea, tea sets for small and Cibei Waguan, is broken up into first Jinya Cha Waguan, can move Huotang baked to a tea "Pipa" beep and Coke incense smell, slowly into the water, Zaizhu five minutes, and then tied the salt into tea, jitter down to a few, slightly tea salt flavor, you can Huotang out of the tea sub-fell to the Cibei , Tainong when diluted with water to drink.

You have heard of roasted tea? «This is the oldest and Lahu common method of tea. Soil is the small tank on Huotang grilled on the heat, then Add to tea, while jitter-baking to brown Jiaohuang, into the boiling water to float Mo, and then dumped into the water and try to taste the appropriate concentration can be inverted To drink, Coke flavor of this concentrated tea, drink after the elimination of fatigue, mental Da-Zhen.

You have heard of smoked beans tea? » Across the Hangzhou-Jiaxing-Huzhou area of the tea smoked beans, baked beans, also known as tea, China is both ancient and fashionable, both tea and Chicha, one of the food. As the tea with appetizers Jianpi ventilation function, has strong local flavor, aromatic eat up a Jinjin, unique. So popular overseas Chinese and mainland urban and rural dwellers. Smoked beans tea tea, to choose "Yu Qian," Yacha. Yacha a young duo, the color green Tsui, particularly after the brew may open orchid, Cymbidium Qingxiang. Smoked fresh green beans optional Soybean meat, salt-cooked and drying. Smoked beans nutrient-rich, not only smoked beans tea headed seasonings, but also on good vegetarian food. Condiments tea smoked beans are orange skin (to be ripping into the orange Percutaneous wire of the Bittern and a little water mixed with salt after the fight other seasonings), wild sesame seeds, cloves carrot, yellow bean sprouts, buds broad bean, peanut, osmanthus, Fasciolopsiasis, olives, Dou Fugan silk, dried bamboos, the sweet potato stem, cucumber sauce and so on. These seasonings not only taste delicious, orange skin justified gas Huatan, Jianpi temperature stomach; clove carrot favorable Xionggefeiwei, the effect of the five internal organs; gas under a wild sesame, Xiao Tan, Runfei-intestinal function. When you visit relatives and friends in the Hakka Pengdao a bowl of hot tea Tengteng the smoked beans, green bowl of Chaya, the green bean bake, golden orange Pisi, white bean sprouts and brown wild sesame, Chen Chen floating pontoons, eating With aromatic, a Jinjin, sweet Zizi will be a long time, unforgettable. Commodities drink tea smoked beans, stress the first open-Wen, a taste of taste, often after a three Decoction with tea, smoked beans and seasonings are a eaten; some people to eat can also add seasonings, then Chongcha Continued water eat. Popular bean eating smoked tea, have also spread to young people aware of the fresh tea customs, such as "playing tea party", "Apo tea", "new Jiapo tea," and "bride dressed tea", "Mao feet son-in-law of tea "And so on, and the tea will get married in a Friends of integration, add the flavor of tea. Smoked beans tea combination of a variety of seasonings, and change with the seasons change, with local flavor, eat up to a kung fu.

What is the Peach Blossom Spring Leicha » Examination "Leicha" one, a very early, Song Weng resistance in the "capital of Jisheng," Wu, animal husbandry and "Dream Beam recorded" out of "Lei Cha," "Shippo Leicha" records. Now, Leicha still popular in Fujian, Jiangxi, Hunan and other places. Fujian Leicha, tea, sesame, Huasheng Mi, orange peel and licorice for raw materials, the height of summer heat has also joined honeysuckle, Liangqiu joined Dry winter, also Add to stress the amount of the medicine Chen, licorice, Chuanxiong, cinnamon, etc. . Add to ceramic materials are first tooth profile of the Challenge Bowl, with Hawthorn wood (wood tea) made of wooden sticks (commonly known as "Challenge the hammer") grind inquiry into smash-and rushed into the water can be. With Shengjinzhike, heart Shuang-God, Jianpi Yangwei, the role of nourishing Yishou, there was a "drink two glasses of Lei Cha, the two posts tonic-eat," said. Leicha in drink, it is also equipped with tea and file of food, such as peanuts, melon seeds, fried soybeans, popcorn, dried bamboos, Fangua dry, pickles, with the strong local flavor. Jingcha Leicha bowl overflow when the roars of Suxiang, Ganxiang, Chaxiang, Pubi come, it is Xinchishenwang Qinren heart, is to share the hospitality. Jiangxi Nanren drink Leicha throughout the year, encountered marriage joyous event, more children, the children one month to congratulate birthday, can not be separated from Leicha, no wonder people say "no (Challenge) off the fragmentation of tea." Hunan land of tea, that is, tertiary soup, it will ginger, health meters, the Health and tea and Miren, mung beans, sesame Challenge broken, and so on, into the cold water Leveling Draw Frame, cool cool. On Leicha of the raw materials, including tea, Chaoshu the Huasheng Mi, rice, mung bean, corn, ginger, cucumber son, pepper and salt, Thredbo powder into boiling water filled after Aocheng paste, tea thick as porridge, with incense in a , In the lean hard. Leicha not only for its color, smell, taste and fitness function Diaorenweikou, especially when you drink Leicha edge, the edge Tingna long Leicha song or listen to the magic of the ancient legend, will be able to fully appreciate "Modao enchanting Aestheticism wine, a bowl of rehabilitation Leicha situation, "the Yiyun.

Tibetan how to drink Su Youcha »Tibetans are mainly distributed in China's Tibet, Yunnan, Sichuan, Qinghai, Gansu, and other parts of the province. Here terrain sonorous, "roof of the world," said the thin air, alpine arid climate, they kind of dryland crops or grazing living, very few local fruits and vegetables, milk all year round to meat, mainly fresh Zanba. "Xing its fresh meat, non-tea Needless; Barley of hot, non-tea did not understand." Tea has become the local people to supplement the main source of nutrition, drinking Su Youcha has become as important as eating. Whenever guests came to the herders tents afar, the hospitality of the Tibetan compatriots will let you in the distinguished position Panxiluozuo, Duan Shangyi bowl of hot, aromatic allows you to enjoy the Su Youcha, quench their thirst. Su Youcha is a tea in adding butter and other seasonings with a special method of processing from the tea. As for the butter, milk or goat is to boil, stirring cooling after setting the solution in the surface layer of fat. The tea is generally optional Jinya Cha in the Pu'er tea or the Tsim Sha Tsui. Production, the first Jinya Cha break in the water in the pot Decocting 20-30 minutes and then filtered Chazha, the tea into a long round of the tea barrel. At the same time, to add appropriate butter, but also needed to join prior Chaoshu, broken up the walnut, Huasheng Mi, sesame flour, pine nut-like, should also be the last place a small amount of salt, eggs, and so on. Then, with Muchu beaten in the cylinder, from top to bottom, according to the Tibetan experience, when a tea barrel, beating the voice from "Guangcheng, Guangcheng" to "Cha, Cha", and that tea has been mixed as one Condiments , Su Youcha be a fight, Su Youcha then will be dumped into the bottle to drink tea. However, local rules have a drink Su Youcha, Bian Hebian Tim, and never a finish. If Wu Fang also are not accustomed to drinking, drinking Banwan, and other masters of Tianman, after it摆着, Guci when Yiyinerjin This Tibetan compatriots with courtesy and customs. Su Youcha is expected to mainly tea, plus a variety食料the mixture of liquid beverages, so diverse taste, drink up to a Litou incense, Gan in the sweet, it can Nuanshen cold, but also supplementary nutrition . Or grassland in Tibet Plateau area, sparsely populated, home of rare visitors enter. Occasionally, Youke visit, in honor of the little things, coupled with the unique role of Su Youcha, therefore, became King Su Youcha Tibetans in honor of the guests of the precious ritual. Most of Tibetan compatriots believe in Lamaism, when Lama worship, devout Catholics to Jingcha the rich affluent to Oxfam tea. They believe that this is "Ji-de," "good" and therefore, in Tibet, some of the La Masi, with a large number of tea pots, tea is usually admissible few Tam, festive event, to the faithful application of tea, is A Buddhist charity, still can be seen everywhere.

Qing-Cha and you heard? Miancha » Hanzhong in Shaanxi Province in northwest Lueyang Xian, Gansu Province in the vicinity of Long civil widespread use of pottery and Wei Qing-Cha Miancha customs. Qing-Cha is divided into general Qing-Cha, secret agents and Qing-Cha Youchao Qing-Cha. If the guests coming from afar, the owner will be the most exquisite secret agents to Qing-Cha hospitality guests. Secret agents of the Qing-Cha-law, followed the ancient "Ming porridge" drink, but more local civil unique style and unique flavor. Pengcha the materials used and the procedures are very particular about: first by housewives Mo-cut, and bake in Huotang Bian; then a small pottery Wei in the fire edge, put the key into lard cans; oil to be melting hand Add to flour 1 tsp, at the same time, an almond-or a walnut or a little pumpkin seed-broken up into the tank after using Zhangbingxiaomu spade Fanchao, when the tank again and coke-emitting a smell, that is, Chao Shu small shovel will use the ointment fruit juice cans lining the walls, then the tea, pepper leaf and a small amount of salt, and mix again Fanchao, when the tank once again emitting a tea fruit of the strong oil smell, immediately joined Appropriate amount of water (preferably warm water) boiled, the unique flavor of secret agents Guanguan Qing-Cha on a good system. Again at tea on the small Zhong, used by the owner of small Chapan holding dedicated to the guests-sniffing, tasting; owner Yong Xiaohuo chopsticks will be placed before the Pengcha Kaodejiaohuang Huotang Bian on the Mo-Shing into small dishes, Fang Xiaozhuo in front of several guests, guests in for tea at the side of tea while eating-Mo. This really is a unique style tea to enjoy the arts. There is also a mountain Lueyang Guanguanmiancha, also divided into three, the local commonly known as the "floor, second floor, three floors," its statement on the tea tastes of a高下points. The three floors of the Miancha, with the exception of Fengnianguojie when drinking, the guests are usually only when they produce high-grade Miancha to show respect for the distinguished guest. Their production methods are: in advance is generally used walnuts, tofu, eggs, Rouding, soybeans (the crush), peanuts, Fentiao, Youchao Crisp, such as food, oil and Wu Xiangfen were transferred after speculation into several different tastes in food , Respectively, in the Super containers, to prepare for tea. Pengcha people at this time in Huotangbianwei on Cha Guan, Guan Li Add to tea at the same time, a little further into the Law of tea leaves, boiling water, immediately prior Zaiwangguanli transferred by the good thick batter, use bamboo Stir in the tank chopsticks so as to reconcile the uniform. Face-to-face tea cooked, you can Fengcha to the guests. What is meant by "floor of tea"? » Visitors to the original owner is the first inverted Chawan, on a level of tea and then resume on a layer (that is, before the preparation of good) for delicious goods, so if repeated three times, will be three different flavor of the food to reconcile in the same Chawan, Visitors stop to drink a bowl of tea, that is, "landing" on the "three floors", the taste and accepted the hospitality of the people Lueyang unique native Charm of the highest Fengcha Miancha and the etiquette.

You have heard of the collapse Maronite water tea? » Benglong nationality living in the western part of Yunnan minority, in the past referred to as "De Angzu" collapsing Maronite the tea is very respected, not only drink tea and chew tea. Water is the practice of tea on the mining of tea will be down by the sun and the fresh tea leaves wilting, Banshang salt, packed in small Zhulou, a pinched at various levels, about a week after the top of the water used chewing tea. This delicious tea Qingxiang, a salt, can quench their thirst Xiaoshi. Chicha very special way, directly into the mouth chewing tea, because the system of special tea known as salted water tea.

Ai you heard of the ethnic Nepalese soil pot of tea? » Ai Nepalese people is the branch of the Hani, living in Yunnan Province, Meng Haixian South waxy foot of the mountain, like drinking tea pot soil. Soil pot of tea Ai Nepalese language family known as the "painted-old splashed" and "old splashed" refers to tea. Soil pot of tea is the system of law: Datu pot to boil water Shing-placed South Mountain glutinous produced by South waxy Baihao, cook about 56 minutes, scoop into the tea made from bamboo, Chazhong drinking. Legend has it waxy Hill, the South Nake old Ai is the tea plant cultivation by the Nepalese people.

Yu Guzu you heard about the tea? Baitou » Yu Guzu located in the Hexi Corridor in Gansu Province in central and north of Qilian Mountain, mainly engaged in animal husbandry production, restaurants in the DCB to Qiu, butter, mainly dairy products. Yu Guzu Baitou herdsmen drinking tea, also known as butter Chaomian tea, boil in a heavy brick tea juice, by adding Chaomian, butter, milk, salt, cheese, such as skin, use chopsticks to drink after the Jiaocheng paste Use. As they drink tea, in the hands of bowl constantly turning from left to right, side to side through your mouth and a rhythm to bowl inflatable, started blowing几口a drink, then blowing a drink one, because a Blowing a Baitou moves very special, so people on the call Baitou tea. Yu Guzu herdsmen of tea a day three meals, and other similar national animal husbandry, only a formal dinner to eat. Yu Guzu hospitality, guests visit, the owner will wear national costumes and holding hands filled with butter tea Chaomian Chawan, sing aloud in front of the guests Xiancha songs, singing talent can be finished off his hands Chawan will take over drinking. Baitou tea materials used in most of the Hunan Fu brick tea. First Tieguo to boil the tea, and then broken up into the Fu brick tea pot Aozhu later transferred to a very thick milk, salt, to spoon repeatedly Jiaoyun, Ciwan in place butter, Chaomian , Cheese Paper, will be joined Ciwan for good tea in the tea can become butter Chaomian. Yu Guzu breakfast is the general Chaomian butter tea, that is breakfast. . This noon or tea, but tea while eating Chaomian or Tangmianlaobing, this is lunch. Afternoon Zaihe a butter tea, were grazing at a come back, with Chidun Fan, attempted to eat dinner General of films, rice, rice noodles, roast Mo, such as Kao Hua Vol.

What is "Man of Health 18"

Chen Hongshou, word-Kung, Cayman, Health, Zhejiang Qiantang people. The carving is well-known Qing Dynasty, and Zi Shahu artists and designers. Chen Hongshou its unique aesthetic ability and artistic accomplishments, completed the design of many of the pot, by Peng, brothers and sisters in shape, with its own title-Ming Chen Hongshou. Chen Hongshou, Cayman Health, Chen Hongshou people to participate in the design of the pot is "Man of Health pot." "Man of Health pot" the most important feature is the removal of red tape and decorated the old style, to simple speed. This was followed by the Hushen large number of blank verse inscriptions carved above. Generally speaking, the "Man of Health pot" in a different style on that knowledge, "the 18-man Health": First, pick-stone, that the "pick of the system, Tuan of the workers; self-made, non-Week Species. "Second, the straight-absorbed, that the" hardship and purpose, its straight; Fifty-such as the Sun Chengxiang Gan. "Three, but on style, on the title" Man on the deficit, the home of the blocks right, I think that regulation. " 4, Wang Yun-style, on that "this cloud of Low, the meal was not Qu, out of Confucianism cents." 5. Baina-style, on the title "Do not light brown short, of which, the dumping of death." 6. Acacia-style, on that "Juan Fen to thirst, no eyebrows TING cut." Seven, spring-style, on that "Yichun, strong drink and Kyrgyzstan." Eight, ancient-style, on the title "Spring for what, for the tea business; Who cloud, two丫. "Kowloon, Hong-drinking, on the title" Light raging, gas Ruohong; Chao Chang He, by Qingfengdian. "10, melon form, the title" drink of Kyrgyzstan, gourd Wu Pi. " 11, gourd-style, on that "as a gourd painting, Yuet relatives of the situation then." 12-day chicken, that the "days Jiming Pola surplus." 13, a bucket, that the "Beidou high , South under the bucket; Galaxy diarrhoea, Langan linked. "14-Yuanzhu, on that" if the town of Kuala heart to Jin Di trouble. "10th Five-Year Plan, Ding-milk, that the" milk-chuen, Fei Xue, Qin I-Yin Cheek. "16-watts-and on that," Kam water, tile CHENG Ze-; source of the source, Run-The Promise. "17, Lian-game, on that" deep on back screens, knock chess Doo Ming, with no difference And so on. "18, the pot-style, on the title" Tomb Sweeping Festival, the straight side, Wu Chung-kai and Seoul Zang. "According to examine, Cayman more than 18 pots of Health, there are at least 40 kinds of styles. Cayman General Health Hudi "Oman Tuo Room" seal, under the pot, "Peng" small seal.

Tang Yue Yao What are the main types of tea » Tang Yue Yao is the main bowl of tea, Ou, they pots, cups, kettle, cans, lamp care, such as several types of tea grind. Tang at the bowl as the most popular tea, the main form of a petal, straight abdominal, abdominal and other types of Arc, mostly Chi mouth to intra-abdominal or neck or敞口. To the late Tang Dynasty, Zhici craftsmen creatively to the mosaic nature of the fruits, and other general, to retain its Ten people, most of the features of the image, to use the system in Ciye to design a sunflower bowls, bowls, and other exquisite lotus leaf Tea. Ou is in the Tang and immediately after a popular new varieties of tea Yueyao, is a relatively small beacon of tea. This charge-offs mouth of the oblique abdominal Tea, won the poet Piri Xiu's favorite, his "tea Ou" designed a poem can be said of the speech Yimei: "Xing off with more people, able to create porcelain. Ruyue soul falling yen , Light like clouds from魄. Jujube potential spin in the eye, tooth James Ping-Mo. Matsushita, a look, also the case with the public. "Directors also known as the pot of note is in the later Tang, from the early Jitou Developed from the pot. This pot for more Chi mouth, high neck, abdomen oval, shallow Quanzu, long round-up, and the flow relative also said the end of the adhesion of mud hands, Hushen engraved with the general pattern of flowers or animal patterns, The inscriptions also left, indicating the owner or Shaozao date. As for the cup, lamp care, such as tea grind of the Yueyao also often found that in this type of porcelain glaze, temperature, shape and color decoration on both better reflects the Yueyao at the time the production process and Shaozao standards. In addition to the Tang Dynasty, Yue Yao What I kiln production of tea » In addition to Yue Yao, the production of tea in the Tang Dynasty kiln mouth is also available in: Xingyao, kiln in this Hebei Neiqiu to the famous white porcelain, pottery fetal thin, Yubi at the end of pure color, shape lightweight fine, "Yuen Ruyue, thin paper, Ru Yu Jie "the reputation of Lu Yu boast of their" silver-Class. " Yuezhou Kiln, located in this kiln in Hunan Xiangyin the Yaotou Hill, bones of the dead in the tower and sliding along the kiln, the Eastern Jin Dynasty, said Xiangyin kiln. Products glaze qing HUANG, Taigu grey. Ding, kilns, Kiln in this yellow advancement of Tongchuan City of Shaanxi, is the predecessor of the Song Dynasty Yaozhou Yao Ming Yao, mainly to produce celadon, and burned Heiyou porcelain. Wu, kilns, Kiln in Jinhua, Zhejiang Province today, Lanxi, Yiwu, Dongyang, Yongkang, Zhejiang, Jiangshan area. A burning in the three countries, the initial product fetal glaze with poor technology, easily falling off, its products and form a greater impact on the Yueyao only child Secheng dark grey or purple, glaze-qing HUANG or pan-purple, white glaze in the milk - Points. Shouzhou kiln and kiln in this city of Huainan in Anhui on the town of Kiln, and Li Xu Jiawei mouth of the area. The main products are bowl, lamp, cups, and other sub-note. Carcass thick, rough-Tai Zhi, glaze with the yellow-based, well-known products as "Shan Yu Huang." Hongzhou kiln, the kiln in this Qujiang Fengcheng in Jiangxi Province, Shitan, Guo Bridge, along with Tianxiang. The main products are bowls, cups, lamp care, milled round, especially in the production of tea milled round and heart-circle-shaped arch that holding the tea beacon. Glaze can be divided into green, yellow cinnamon and brown sauce, embossing, carved tick, Lou and pile-paste techniques, such as Shaozao high. Products has been the subject of tribute. Jian beacon of origin and characteristics » Beacon built in Fujian origin Jian'an County (now built County) of water after the Kyrgyz town of wells, ponds around the village, a total area of 120,000 square meters, before firing in the Late Tang Dynasty Five Dynasties. Again and again to nail the first-burning way Shaozao Huang You-Qing porcelain, a variety bowl, lamp, and so on. Since the Northern Song Jian famous tea, tea fight the rise of the wind after the beginning of a burning kiln built Wenmingzhongwai the Heiyou beacon, and burning and Qingbaikou celadon porcelain, which produced Heiyouchawan, also known as "build black," " And build "or" Wu Nai glaze "," Wu Jian mud. " Japan to send monks due to the Tianmu Mountain in Zhejiang, "Drive Temple" Road of self-cultivation, when returning back to a group of construction beacon, which the Japanese called the "celestial eye bowl." Built a single lamp varieties, in addition to various types of lamp, only a very small number of Gaozu Cup and Erigeron, and other artifacts. - From-speaking, can be divided into敞口, Convergence and Zhong-mouth covered three; Dazhong Xiao shape can be divided into three categories, from archaeological excavations and investigations from the samples, generally of medium-敞口, Convergence and mouth Convergence and a small mouth beacon most common. Citai built beacon for the Ukrainian soil color, glazed or crystallization of a strip, or a partridge macular. Glazed dot the characteristics of their classification, glazed, there are two bright spots, like Bai Hao said, "Tu Hao beacon"; glazed a string of dot size, color spot under the sun was said to "change beacon" a hidden-glazed Color small dots, such as water droplets, known as the "drip beacon."

Song to talk about the top-five Mingyao » Song of the top five for GUANYAO Ming Yao, Geyao, Ru, Ding Yao, Junyao. GUANYAO top five in terms of the first Ming Yao, is home from officials porcelain kiln Shaozao named. Song is the Northern Song Dynasty and the Southern Song Dynasty GUANYAO Kaifeng, Henan, Zhejiang Hangzhou GUANYAO of difference. Southern Song Dynasty GUANYAO broken profile in the world of art Youci originator, it inherited and developed the Tang Dynasty Celadon Tea Yueyao the fine tradition of the Song Dynasty tea popular with the status quo, in the Green Run and make a big fuss about products from thin Celadon glaze as thick celadon glaze, and carcass modest, dignified and modeling, crystal glaze, Alice patterns. Decoration on a change in the former Hand carved products, printing or painting the cumbersome style, creative use of "opening film" and "Purple Iron mouth full" and other means of art, created a broken profile art glaze, this innovative use of technology , Took abroad than 600 years earlier. Geyao County Longquan, Zhejiang province in the southwest, Longquan Kiln is an important part. Geyao a burning in the Five Dynasties period, the heyday in the Southern Song Dynasty, known for its celadon to burn. Products thin Taizhi Kennedy, a billet-child black, dark grey, Qian Hui and Tu Huang variety, Heihui fetal "steel frame," said; full glaze layers, color Jingmu, powder blue, Tsui Green, Grey and Green Chaomi Huang, such as color, a gray-based Green, the Green powder

For luxury. Wen is decorated with film, the black-profile, small Wen-yellow, Wen-shaped variety, size phase, known as "the Man Mo film"; who have small eyes-"Yuzi profiling" seems like Binglie "100 Ji broken." There Xie Zhao Wen, Shan Yu Wen, Wen and other Niumao. Geyao is another characteristic of fetal-foot Lu, Taigu such as iron, enamel Yinxian purple mouth, thus entitled to "Purple Foot iron mouth" reputation. Dingyao kiln in this village in Hebei Quyang magnetic Jian, Yanchuan kind, the ancient jurisdiction of Dingzhou, Gu Ming. Dingyao a burning in the Tang Dynasty, to Shaozao Youci mainly white, and burned black, butter, Lvyou, such as porcelain. Ding Yao's development, when the Northern Song Dynasty to achieve Jisheng. Dingyao a follow-burning technology to Shaozao porcelain. Dingyao products fetal thin glaze Run, sleek, complex patterns, the use of Hand carved decorative containers, printing and other practices. The latter part of the Northern Song Dynasty, Dingyao also for the officials Shaozao porcelain, utensils at the bottom often engraved with the "official" or "new government" of knowledge. Dingyao products to cans, bottles, pots, most of the Yuan Dynasty to the early Dingyao general cessation of firing. Ru kiln in Baofeng, in this Henan, the original printing of the firing, the Minyao Hand carved celadon, advanced to the Northern Song Dynasty, the imperial court order Ru produced for the Royal Celadon, Shicheng "Minyao Ru Porcelain", in Henan A Ru civil produced celadon printing, known as "The Ru." Ru regular shape, a big Ying Chi, not decorative patterns as the most important thing to glaze enamel Kyo, its green glaze Chengdan days, the porcelain industry known as "green onions." Junyao is to the Northern Song Dynasty, the famous Ciyao, kiln in this county, Henan Yu, an ancient state-jun, Gu Ming. Junyao late as the Northern Song Dynasty celadon Yaochang, a Shaozao technology of revised, the use of copper oxide, iron oxide color different principle, firing in a blue red or blue with purple belt in the Seyou, changed the monochrome Youci History, the history of ceramic This is a major breakthrough. Xirun its glaze, Taigu gray, color Banlan to the glaze instead of the original decorative patterns, the other is Qingyou porcelain grid.

Ming Tea development of the characteristics » Since the Ming Dynasty drinking green tea is similar to the modern Chaoqing Yacha, because of the "green tea to be the winner, Tao better to blue, yellow Heihong fainted, both into the materials" Therefore, green tea, with white Ruyu tea beacon to the background, it becomes all the more fresh and elegant and pleasing nature. White was the direct result of the development is the promotion of white porcelain. Jingdezhen in Jiangxi Zhici timely as the country's centre, production of white porcelain tea is of high artistic achievement, white and meticulous child, glaze Guangrun, a "paper thin, white Ruyu, such as sound exhausted, such as the mirror" characteristics. In this white tea Ruyu the tea leaves stretch, pleasing color, flavor diethylene glycol, the tea is yet Zhenwei, but also help for drink Yaxing, the enjoyment is really a go. Ming Tea development of the teapot is another feature of the emergence and development, making tea and teapot complement each other beacon. The teapot in the past have, Tang and Song dynasties, known as "sub-Note" and "bailiff pot," but then the pot of tea is only used to Jianshui, not a real sense of directly used for tea The teapot, only to the Ming Dynasty, tea drinking as a way to change before the emergence of the teapot logical. As the main tool of tea drinking tea beacon in the Ming Dynasty also a major improvement in the lamp is on the stamp. Stamping role, first to insulation and the second is for hygienic considerations, can effectively prevent the intrusion of dust. People such as tea beacon Gaiwan, Gaiwan highlighted the practical, more emphasis on the decorative arts of the solemn sense of tea cultivation怡情, tea beacon from the slight changes can be reflected.

How should we choose Zisha teapot » We buy Zisha teapot, whether new or old, in addition to its emphasis on the shapes, textures and integrity, should also pay attention to the pot of heat and water color. Virtuosi kneading and Shaozao Zi Shahu, are very particular about heat, and master right, that is not temperature did not fire. The so-called heat, is made of Zisha Hu pinch-fire in the kiln Shaozao after the fire, experts are known as sintering. Heat appropriate, to demonstrate the nature and form of Zisha the United States, or not enough Xihua Guangrun. Da Luhuo because of a general goods, the production of large, difficult to expect good sintering some firepower over the 10 times under the magnifying glass will show slight cracks in the surface or not regular, not smooth phenomenon. Master Zhi Hu Jia of sintering skill, and experience enough, but not much works, can slow the goods to small, open fire and to achieve pure-state. In addition Zisha Hu also pay attention to water color are good for Shangpin. Zisha was not transparent, but produced a good-profile Xirun Hushen inevitable. We can buy in light Ceshi, strabismus, overlooking, I looked up at from different angles scrutiny Hushen reflected by the surface brightness, for those delicate Rourun Shangpin, Chen Yu are bleak for Xiapin.

Zi Shahu do the mud which of several » Zisha-What are the colors » Zisha the mud, there are purple mud, mud and the Green Mountain Hongni three. Zisha collectively referred to as mud. Purple cement is produced in a mud clay mine in a mud, mud-Green was fired after the yellow, is a mine dump in the folder fat; Hongni also known as cinnabar mud, is caught in the clay mine in the soft mud Mud. A mud and soft soil is Yixing pottery long-term daily use of a large number of raw materials, Zisha mud so called "mud in the mud." Yixing pottery in the exploitation of raw materials, the proportion of mud Zisha not many, is about about 0.1 percent. Zisha mud of kaolinite - quartz - Mica type, characterized by high iron content of that coarse particles. Purple mud, soil and the three Hongni of raw materials, can be used on their own production facilities, according to the need can also use the ratio of admixture. The exploitation of the mineral aggregate Zisha water can not be directly expanding Run, open to casual home, after weathering a few months old, and then grinding, screening, water拌匀. Forming the processing of bad no longer Enameling, the degrees Celsius from 1100 to 1200 of flame burning, it can be elegant color and texture to the durability of the Kennedy finished. The color of products, mainly to purple, thus called Zisha pottery, raw materials due to the different ratio, can also be cinnabar purple, Shenzi, Maroon, Lipi, Begonia red, azure, Qinghui, Molv, Dai, such as black Different color.

Zisha Hu reasons for the rise of the Ming Dynasty » Tea sets and tea with the very important in the development of Chinese tea culture is closely related to the history of the two. As China's history of tea and tea of different ways, with the tea also vary. Tea Tang Dynasty, regardless of Axe, grind, Luo screen, bamboo policy, Yu and bowls, there are certain shapes. And the Song Dynasty tea on the bottle is different from the ancient copper ax. By the Ming and Qing dynasties, until the emergence of a teapot. At that time, the method of tea has a lot of progress, green tea is different from the Ming Dynasty Chaoqing Mission tea, including the Cihu and Zi Shahu, etc.. Yixing Zisha Hu is up, and the size and shape is very, Chaxiang because the pot is small, not big pot of fresh, in particular, soaking for too long, large pot easy to change Chawei loss. Zisha Hu is on the quality good, so the people of the Ming Dynasty tea by the stress of the "pot is small-not to lose morale and flavor without delay" principle.

Zisha teapot how maintenance » Many people like to use Zisha teapot tea, but some tea-lovers, at the end of the pot fans will understand the basic day-to-day maintenance of way. Shangpin especially the old pot, if the care misconduct, waste or destroy its advantages. Zisha Hu is one of the benefits can be "Guozhu aroma and distribute heat", long used to absorb Chaxiang, better dissemination of Yourun luster. Some people say that the more Zisha Hu used for the more valuable, to put it is this truth. Day-to-day maintenance Zisha Hu should pay special attention to the following points: 1, with the latter must maintain the Zisha Hu Hunei dry, not accumulation of moisture. 2, on the local air circulation and should not be dry on the stuffy, for not more precious, wrapped or sealed after use. 3, not to put more oil or dust near the place. 4, with the latter the best-Hugai side, not often Hugai sealed. 5, Hunei not often Jinzhe water, should the need to make tea when flushed. 6, it's best to prepare a few good Zisha Hu, drink a certain type of tea used only when a pot designated; what not to drink tea with all the same pot, should be identified to avoid confusion. 7 Do not use detergent or any chemical agents immersion Zisha Hu, otherwise will Chawei wash wipe, and looks lost luster. 8, each time after use, with gauze Xigan outside the pot of water, then pour Hunei the two-thirds of the tea, leaving about one-third, stormed into the boiling water, baking two or three times, crossed the water Retained, and then clean up all the tea, will be absorbed Shuijiao crossed the pot, gently wiped away the final with a cloth.

How do I use to buy new Zisha Hu » Before the opening of a new pot should first use of gauze, teapot will look carefully polished Tongshen again. If there are no old Shabu can be friction between the new Shabu each other, so that Fengtou subside after grinding Hushen. Enough is enough only polished but not too much, so as not to damage the pot surface. Wash inside and outside the mud and silt, debris, Yongkaishuitang that tea can be used. New pots filled hot tea, from time to time with a clean wet cloth Kaishihushen, slightly longer time, the color is deep Hushen An quiet, Accor issued a light. Seriously the use of 10 days and a half months after the appearance of the pot will be quite different, the use of the longer, the more dazzling, so there are more Zisha Hu used the new argument.

You know that for (Gong)-the origins of the pot? » On for (Gong)-there is still a pot of dubious origin. Rumored for (Gong) of the Gazette Wu Shi-chun is the home of children, often accompanied by the owner in the Jinsha Temple study, coincides with Sands Temple monks in the production of Zisha Hu, for the very curious (Gong) in the spring of servitude, while see Zhihu monks into the fans, so the monks on the source of learning skills, but also to a number of small mud Taoxi for billet, with teaspoon push wall, the wall finger pressure, repeated by repeated pressure, constantly repeated, direct pressure to the pot very billet Up close, when Shoujin may be pressing too much, resulting in a pot belly left a clear fingerprint, firing, the texture is superior. This pot spread, people called for (Gong)-pot. For (Gong)-Zhi Hu also became the master.

Zisha Hu Ming Dynasty Wanlinianjian to talk about the production of the four famous » Wanlinianjian the Ming Dynasty, a Dong Han, Zhao Liang, Yuan Chang, when the four friends Zhihu experts, known as the "four masters." They Gongqiao or known, or known to Guzhuo, Zhihu the so-called "non-a-side, a round of the mixed" a lot of pot-style, from their hands.

"Pot of MicroHand said the three" What is the meaning of « This refers to the Ming Dynasty when the production Zisha Hu Bin, Li Zhong Fang, Xu Friends of the three-chuen.

Identification of how the pots were handed down Zisha » Identification of Zisha be familiar with the history of Zisha, Zisha understanding of the various periods of production processes, and the firing of the changes in the mud, familiar with the famous artistic style, their form and character of the seal pattern, or no identification on the authenticity of the . On the Jinsha monks for the spring and early writers such as the production process and firing process, documented: "Amoy fine soil Tuan bad, teaspoon green, that swept both inside and outside that Lo Wen can be hidden from, the child must be tired, the abdominal Shang is now semi-tempo, "mud" to the system of sand, "was that bad," Points of pottery firing. " Nanjing to 1966 Miss Drive tomb unearthed in the radio Tiliang pot to control, these records are unreliable. Miss Drive Jiajing in the tomb 13 years, that is, in 1533, for spring than later more creative activities, this coarse sandy pot Ti Liang, quite near fine sand child-cylinder, a cylinder and stick traces of glaze that was Shaozao Zisha, did not specifically kilns, and no further into the first load Xiabo kiln chamber, but at the kiln and tank fire together, in thousands of high-temperature, the glaze on the cylinder to diffuse Zisha - Enhanced. To the era of Mao-Lin Li, will be used only Zisha bad pieces of "separate tile Fou capsule into the closed Tao Point" approach. Mud, as the various historical periods of access to the ore source location and depth of different minerals, their chemical composition is not exactly the same. Mid-century ago, Zisha potters scattered mud from their respective processing, preparation of access, each Xinfa, natural differences. This difference is mainly manifested in the texture effect on the finished product, Xu in the world "tea reduced," said the works at the big-bin, and more sand to the majority. See, this large-Bin, Li Zhongfang, XU You Quan, who Chuan, used mostly mud-sand system. This sand-mud, is a solid deep in fine soil, sand mixed with a small amount of yellow mud, works through the use of Mosa, an increase Shouze later, or were Gangsha flashing, or with Li Pi-like, this method of ingredients, and later Potters in the production of more high-end work, for every model. Some writers use of the time the ore source, to meet an ideal mud, with a habit, do not want to change, like Shao tycoon and Huang Yulin, his life almost exclusively by 12 kinds of mud, Shao tycoon's works, the use of Azure Mostly mud. Teapot styles also can be used as a basis for the identification. Creation of a writer, a new style, the only junior to counterfeiting, as early as the writer he would not do. Song Zhumei such as the theme of works in the Ming Dynasty almost no fish-pot of Shao tycoon's first, the writer tycoon before there can be no such form of work. In addition, every writer has its own good at or customary style, Huang Yulin middle-aged, the only system almost antique, Duo ball, Han Chen Shui-bian three models.

The ancients is the election of the water

1, the election Optional water source. Lu Yu in the Tang Dynasty such as the "tea as" points out: "The water, with mountains and rivers, the river, the water under." Chen Ming-mei the "trial of tea," the poem "From stone-chuen, a situation more Lie, tea since the peak of Health more rounded flavor." That test the merits of tea products, and the relationship between the water source is close. 2, water for your "live." If the Northern Song Dynasty Su Dongpo, "Jiang Ji JIANCHALING" poems "have to live Huojian running water since the temporary fishing for deep-stone." Song Tanggeng "bucket of tea in mind" in the "do not ask Jiang water wells, is expensive to live." Hu Tsai Southern Song Dynasty, "Shao River fisheries Cong hidden words" in the "tea-flowing water, it can not of its fresh-fu." Gu Ming-yuan "tea spectrum" of "milk-chuen Manliu landscape for those on." All this, and so on, the show trial of tea products, to "live" as you. 3, the water should taste, "Gan." If the Northern Song Chong Chen Cai Xiang "in the tea": "springs not resigned, the energy loss Chawei." Tian Yi Heng Ming Dynasty in the "cooking-chuen Pieces", said: "delicious Zheyue Oasis, and the atmosphere was Zheyuexiangquan." Luo Lin Ming Dynasty in the "tea solution" in the claim: "the rainy season such as cream, which nourishes all things, its flavor alone Gan, state-after drinking." That the goods to tea is "willing", only "willing" to be able to "taste." 4, the water quality to be "clear." Lu Yu Tang Dynasty such as the "tea for the four of" listed in shenlu bladders, is used as a treatment, clean water Jianchaling. Song, "Cha Doo" and stressed that tea to "white" to win, but also pay attention to "the Springs-who." Ming Ming met with stones, "Yang Water", will also aim treatment. Above that are a means to tea water, "-" based. 5, water goods should be "light." If life in the Qing Dynasty Emperor Qianlong, Saibei Jiangnan, to everything, Longjing tea products in Hangzhou, kept on top Emei taste of tea, to Wuyi Chuaiyan Cha, Cha love of his life, the goods-chuen, is an assessment of the tea connoisseur. According to Lu Tian Qing Dynasty "Cold House of miscellaneous knowledge" records, the Qianlong each Chuxun, often like to bring a refined silver bucket, "precision around the springs", carefully weighing, according to the proportion of water to re-leniently, from the gifted , Scheduled for Beijing Yuquan Landscape "Tianxiadiyi-chuen," as the court of Queen's Counsel water. Above all, and the choice of goods to tea, a certain truth, but there are one-sided of the story. And more comprehensive review, to a few Zhao Ji Song Huizong, in his "Treatise on Tea": goods to tea "-Ganjie light for the United States." Dr Liang Qing Dynasty in the chapter "Guitian lock in mind" that the only body in the mountains, can really enjoy the "Hsiang-Gan," the springs. The history of tea in China, there have been "a difficult Jiaming, the United States-chuen particularly difficult to find," said. How many people love tea, to find Yihong US-chuen, had indeed spent some effort.

What are the goods to tea » 1, mountain spring water from mountain springs are overlapping rock hills. Vegetation lush mountains, Shanyan fault from the small pool flow from the Springs, rich in carbon dioxide and other trace elements helpful to the human body, and gravel filter through the springs, crystal clear water, chlorine and iron compounds rarely used This spring tea, the color of tea can smell the best shape to play. But not mountain spring, can be used to tea, such as sulfur mineral water is not the tea. On the other hand, mountain spring water is not widely available, therefore, the majority of Chake, can only be possible depending on conditions and to choose the goods to tea. 2, Jiang, river, lake it is a surface water, with more impurities, high turbidity, generally speaking, tea difficult to achieve good results, but far away from the densely, but also a lush growth of vegetation and pollution - Less, such Jiang, river, lake, is still tea water. If the Fuchun River water Tonglu, Zhejiang, Chunan the Qiandao Lake, Shaoxing, the water is Jianhu example. Lu Yu in the Tang Dynasty, "the tea", he said: "the river, were taken away from people." This is the meaning of that. Bai Juyi in the Tang Dynasty poem said: "Shu but panic sent to the new water, water to cook to Shijue Wei-zhen," Weishui JIANCHALING that good. Li Qun Tang Yu said: "Miss Ou Xiangshui Green spent," said Xiang Shui JIANCHALING not bad. Xu Ming Dynasty in the world "tea reduced," further said: "The Yellow River water from the sky. Cloud, Tuse, that is, net of Weicheng, spontaneous flavor." Even if the statements were made by mixing muddy water of the Yellow River, as long as the clarification, also enables high-tea Weichun. This situation, so ancient, modern same is true. 3, snow days and the water ancients called "Tian", in particular the snow, more respected by the ancients. Bai Juyi of the Tang Dynasty "snow fried Xiangming," Song Xin Qiji's "small tea by tea-wrote," Andrew TSE may be the Yuan Dynasty "So cold nights British cooking green dust," Cao Xueqin of the Qing Dynasty, "So Cooking time will be the new snow ", are praising the tea with snow. As for the rain, in general, and from time to time difference: sea level had autumn rain, high Qishuang days, the air less dust, water taste "Qinglie" is in the rain Shangpin; rainy season, the weather dull that day, the water taste, "Gan Waterloo", the more favourably ; Yu Xia, thunderstorms again, Feisha take stone, water taste, "aliasing", the water quality is not the net. However, whether snow or rain, not as long as the air pollution, and Jiang, river, lake compared always relatively clean, the water is tea. Unfortunately, in modern times many areas, especially in industrial areas, due to industrial soot, the smell of pollution, so that snow days and the water quality has changed, take a sample. 4, well water is a groundwater well water, suspended matter in small, more transparent. But it was another shallow groundwater, especially in urban water, vulnerable to the surrounding environment, to tea, damaging Chawei. Therefore, if absorbed in the live wells of water tea, the same can also bubble in a cup of good tea. Lu Yu Tang Dynasty "by tea," said the "learn more from those wells," Ming Lu Shu-sheng "JIANCHALING seven categories," said the "learn more from wells, the water is absorbed more live," said the meaning of this is . Jiao Hong Ming Dynasty "Yu-tang Cong language", Dou Guangnai the Qing Dynasty, Zhu Jun "Wen日下to the test" mentioned in the Beijing Wen Huadian East Pauli wells, clean water, the taste of Gan Lie, was that - Two generations of the Royal Palace source of drinking water. Fujian Nan'an Kuanyin wells, was Song Doo tea water, now in Utah. 5, tap water used to disinfect tap water contains chlorine, stranded in the water mains in a long time, but also contain more iron. When the iron content in water more than 5/10000, make tea with brown, and chloride and the polyphenols in tea, tea will also formed on the surface of a "rusty oil," a bitter taste to drinking. So tea with tap water, preferably with clean containers to store the day, to be distributed chlorine after boiling tea, or to use water purifiers to water purification, this can become a better tea water. 6, pure water modern scientific progress, a multi-layered filtering and ultrafiltration, reverse osmosis technology, can be turned into drinking water in general do not contain any impurities in the pure water, and water pH to neutral. Use this water make tea, not only because of the net for good, transparent, crystal tea to Qi Touche, aroma and taste of pure, miscellaneous taste the same, Xianchun refreshing. Many brands of pure water available in the market, most of all to make tea. In addition to pure water, there are excellent quality mineral water is also good tea water

Jingdezhen tea to talk about » China's ceramic art, concentrated in Jingdezhen. Jingdezhen has Zhici quality of raw materials - "Kaolin." Jingdezhen truly become "the world-by-kiln" Ciye Center at the Ming Dynasty. Wing-lok's "sweet white porcelain", Xuande "festival Red" and "light yellow glaze," Chenghua the "blue and white color bucket," Jiajing Wanli of the "colorful" and so on, are unprecedented in China Zhici history of the masterpiece. Momentum of the grand-cylinder and the incomparable sophistication of thin porcelain child's success Shaozao, marking the time Zhici technology into a very high level. Qing Emperor Kangxi, Yongzheng and Qianlong in the three tea, whether it is technology, variety, quality, production and technology, have reached an unprecedented situation. Yongzheng and Qianlong of the "Falang Cai", "Carmine", "Wu Jin glaze", "Sky Blue", "Ji Blue," "Tea at the end", "San-Yang Kai Tai", "Yaobianhuayou" the advent of color glaze And greatly enriched the decorative ceramic tea sets, showing that the workers of all kinds of Jingdezhen porcelain decorative techniques and the use of pigment has reached Luhuochunqing, officially stage. Subsequently the "eight-Hill Friends" will be used in Chinese painting decorative ceramics, original "Fencai landing", "Peach Blossom water point" and other porcelain painting techniques, the formation of a generation of style, the afterglow still remain. Tea-drinking habits of the Ming and Qing Dynasties different from previous generations, to Paoyin, on the request of tea a big change. After that, tea, "and your small," Chawan, Cha said very little mention of the Oujiang, teacups accounts increased, to achieve both beacon and tea, then a "beacon Cup," the purpose, in order to facilitate viewing Tangse, tea Beacon from the Shang Shang white into black, a popular short-, Gufu, covered the handle of a teapot. Qing Dynasty tea, also commonly used distinctive Gaiwan.

To talk about the development history of China's tea » Tea drinking tea natural to use, and enjoy tea from the perspective of the United States and the tea is more important than the tea. Tea is the birth and development and production of tea, tea-drinking habits of the development and evolution are closely related. Early tea for more than earthenware. The emergence of pottery have passed一万二千年history. As of early material is extremely poor community, so tea is more than one use. Until after the Wei and Jin Dynasties, the talk of the wind gradually Shing, tea drinking was also seen as the spirit of enjoyment and elegant expression of the aspirations means, it is in such circumstances, tea only from other appliances in independent living. The earliest archaeological materials that tea is the beacon for child care, such as the Eastern Jin Dynasty when the beacon entrusted to the two ends slightly Shangqiao, set by the ramp straight into a wall in the arc, and some within the heart at the end of concave, and some have a raised circular asked laps So that the beacon "no inclination", a straight mouth deep abdominal Quanzu false beacon. To the Southern Dynasties, the beacon has been widespread use of child care. Tang Dynasty, China's tea production has been further expanded, tea drinking habits also extended to the north from the south. At this point Ciye a "North-South Green," the situation on behalf of the Yueyao celadon porcelain was the highest level. At this point the Chawan shapes smaller, with less body, the ramp straight into a wall shape, suitable for tea. North Chawan, a thick, Kouyan have a raised lip volume, it Yueyaochawan "Vol lips do not, at the end of volumes and shallow" style of a clear distinction. Yueyao addition to a glaze, also beautiful compact form. China's tea, until Lu Yu, "the tea" come out before the first systematic and complete recording. "After tea," tea on the set of pottery, Ye, bamboo, wood, stone, paper, paint a total of 28 different texture. Lu Yu Tea on the design not only emphasize practical value, simple elegant style, taste and there is obviously the "tea ceremony" the intention to tea to the United States and pleasure. Shicheng "in the tea-Shing Tang and the Song", and the Song Dynasty Ceramic Technology has also entered the golden age, the most famous are Ru, the official, Columbia, set, the five-kwan, Ming Yao. Therefore, the Song Dynasty Tea is also unique. In the Song Dynasty, except for drinking tea, playing folk entertainment have become one of the tools.嗜tea for each gathering, try tea bucket, "Cha Doo." Therefore, the tea also made corresponding changes. Cha Doo are showing brown for the fresh white, in particular favorite of Heiyou beacon, which built the kiln produced more Tuhao beacon be regarded as treasures. To the Yuan Dynasty, tea powder tea gradually replace the corporation's position. At this point only the manufacture of green tea properly rolled, not broken up milling, the preservation of the tea color, smell and taste. When the Ming Dynasty, tea leaves all-round development, on the basis of steaming green tea also invented the drying green tea and green tea Chaoqing. Tea also tea, tea and improve the methods of development, there is a Gufu, tubular or Ti Liang flow and handle the teapot. It is worth mentioning that a Zisha Hu Ming Dynasty came into being, and became "the head of Tea Ware." The reason largely because of their unique shape simple, as long as the use of shiny Guyu, can stay in the Chaxiang, Sou difficult summer tea, tea difficult winter cold. The most爱不释手the pot on the Crafts. Is the most famous-famous Jiaqing, epigraphy, and calligraphy and painting, and the Qing Dynasty, one of the eight Members of Health Chen Cayman, the traditional Chinese painting, calligraphy, epigraphy, such as carving art in the integration of tea, creates the "18th Man Health ", A story section of the history of tea. Qing Dynasty, China's six major tea is green tea, black tea, white tea, yellow tea, oolong tea and Heicha have begun to establish their status. Yixing of Zisha Hu, Jingdezhen the multicolored, Falang Cai Fencai Ci and the tea produced rapid development of skills in shape and decoration, also reached a sophisticated level of art. In addition to the Qing Dynasty adopted teapot, teacups, often used Gaiwan, tea tap into a Accor play, greatly enhancing their cultural tastes. Then tea and wine have a completely separate. Even today, China's tea varieties are numerous and, range.

Zisha the history and characteristics of tea » Zisha tea as early as in the early Northern Song Dynasty have been rising much pop to the Ming Dynasty, Jiajing, Wanlinianjian, a master of a superior - for the spring (GONG Chun-) for the spring juvenile has Jinshi Wu Yi Shan Shu Tong , Talents intelligence, with an open mind eager to learn, with the masters of education in Yixing Sands Temple, idle time to help Sili old monk Tuan Blank Zhihu. Legend of a towering temple of Ginkgo biloba, intertwined, the variety of trees, to watch him overnight, is a simulation of the tree, pinch-pots of trees, unique shape, very lively. Paianjiaojue old monk met, then dumping his life Zhihu skills capsule of the award, he eventually became famous Zhihu Masters. For the spring, the advent of Zhihu "famous four": Dong Han, Zhao Liang, Yuanxi, when friends. Then, again at the big-Bin, Li Zhongfang, XU You-chuen, "the three MicroHand." Zisha a famous Qing Ming Chen Yuan, Chen Man Health, Dr Pang, Shao tycoon, Huang Yulin, Cheng Shou-Zhen, Yu-liang, and so on. Zisha famous modern master of a GU Jing Zhou, Zhu son, Jiang Rong, and others. Yixing Zisha tea, the tea does not really seize the tea-nor-cooked soup, tea can be a longer time to maintain the color, smell and taste. Zisha Tea also because of their unique shape simple, good special temperament, the tea blisters, hand Mosa, Gu Yu will become much color and people favor. The main production Zisha Hu mud is the natural colored clay, namely: Zisha mud, mud Cinnabar, the Hongni, Molv mud, the Green Mountain dump. Zi Shahu form: Antique, light-goods (no flowers without words), flower goods (on the pine, bamboo, plum and other natural image), tendons capsule (geometric patterns). Zisha Tea style many in Zisha Hu carved birds and flowers, landscapes and all kinds of calligraphy, which began in the Yuan Dynasty in the Super-Jiaqing, the arts for people to pen knife, the books, paintings, printed integrated, constitute a simple Qingya style. "Sand pot test plans" had in mind Zheng Banqiao homemade pots, personally engraved poem says: "High Zuijian belly big ears, Jihan was not proud of it. A small amount of state capacity, the two Sancun water from the waves."

What is commonly used tea » Since ancient times, China's tea utensils used in a wide range of various kinds, by national, regional different, different. Ancient tea, with the exception of pottery, porcelain, there are stone, bamboo work, wood, tin, bronze, lacquerware, silver, gold, jade, crystal, agate, and so on. Tea painting on a wide variety of exquisite design, tea, the more the enjoyment of a United States. Modern Tea, Wenmingzhongwai of Yixing, Jiangsu Zisha tea and the white porcelain in Jingdezhen of Jiangxi, Celadon Tea, and so on. Common market Shangpin Jingdezhen porcelain tea with the blue and white, Fencai, color, color and Yu Tea Ware County, and more red tea, Longquan celadon tea, Liling You Xia Cai Tea, Tea Tangshan new color, new color Guangzhou tea; Tao of Tea Yixing Zisha tea, flower tea Cizhou Yao tick, Sichuan Rongchang, such as tea sets. In addition to ceramic tea set, now also choose glass cup, enamel cups, plastic cups, some families also like aluminium, tin, stainless steel and other metal tea. General mainland people like to use pottery, porcelain tea sets, and the Qinghai-Tibet region, Cangbao regardless of dining, drinking tea, were called in a "bowl Gong," the Xiaowan. "Gong bowl" is very particular about the use, mainly by virtue of the Bowl logo and color to differentiate drinking, the social status of the people of Taiwan are endemic to the use of medical stone made of tea.

Tea tea which is not ideal » The wide range of tea, but the scientific point of view, metal tea set, ceramic tea sets, tea and insulation materials Shuo tea cup, generally speaking is not ideal. Gold, silver, lead, copper metal of high tea, because of wear and other reasons, by tea drinking tea will make the human body to absorb these metal components of the increase in adverse human health. Ceramic tea sets, although not easy Zhalie durable advantages, but the tea ineffective, in particular the enamel Pengpo exposed iron sheet, but will affect the quality of tea, the tea will lose their original flavor, color, yellow, soup cooked with gas . Plastic cup tea, the boiling water to brew, often some smelly substance or the dissolution of harmful substances, affecting both Chawei, is not conducive to human health. Bao Wenping, tea cup, because the temperature has remained high, volatile aromatic substances out soon, a decrease of aromatic tea due at the same time can make tea polyphenols, such as high temperature leaching too much so that the tea-strong, bitter taste, And a familiar sense of nausea. In particular the foam insulation cup of green tea, the tea would taste cooked with nausea, so that the color to turn yellow, lose tea aroma.

Different applications of different tea brewing tea? » Hospitality guests, good tea, water and stress the brewing methods, coupled with the appropriate fine tea, will not have some more flavor to the festive atmosphere increase. Research indicates that different texture of the same tea brewing Zhongcha, there will be a different color and taste, so different from the application of different tea brewing tea. The famous high-grade tea, especially green tea, transparent glass of brew. - Brewing, while viewing the tea-brown, while drinking, do not have some fun. Ordinary green tea, porcelain cup or teapot can be used to brew; jasmine tea, may be Gaiwan Cha brewing in the form of drinking. Black tea, in particular Hong Suicha,宜用high glass brewing so that the tea Hongyan more attractive. Black tea, can also use pot brew, with coffee drinking. Free sweetened drink, or milk, similar to drink coffee, do not have some "foreign" flavor. High-grade tea, but also to Add to Jun-hong, Choi Ji-or red tea, and other decorative beautiful in the brewing tea. Oolong tea,宜用Zisha tea brewing, with small cup to drink, oolong tea can also choose warm porcelain tea brewing, boiling water to brew after the stamp may retain strong Chaxiang.

How to make tea glass tea » Tea glass, transparent crystal, clean everything. With glass tea, cups of tea, brown very well, so that Xingse panoramic view. Longjing tea such as glass bubble, Biluochun tea, and so on, be able to enjoy Yedi "flag" and "shot" Tingtingyuli the shape and dark green to clarify the Tangse. However, deficiencies in the Zhalie is easy, fast heat and cooling, such as Chaxiang also easy to distribute.

Maifanite tea tea okay » Little-known medical stone tea, from pondering by the medical stone, a unique, such as tea and jade comparable. It is learnt that the medical stone by the hot water immersion, to the dissolution of calcium, iron and other minerals, the water activity increased leaching of a natural ion exchange capacity can be adjusted to the weak acid alkaline water, the used-tea , To play more of diethylene glycol-tea aroma. Maifanite tea, such as maintaining the appearance of rough, the above little grain or may reflect the glorious open or secret, make people think of wild unrestrained sculpture. Therefore, with this ancient form of medical stone tea tea as well as better nutrition and health, have a high appreciation value.

Why Zisha tea tea best » Zisha tea muddy Tiancheng, and hidden in local Shanfu of the unique purple, red color, such as mud, processing molding, and then put the 1100-1200 ℃ high-temperature pottery kiln firing. Because mud compound containing silicon oxide, sodium, potassium, manganese, magnesium and other chemical composition, after burning the finished products such as Chek red, purple as grapes, Zhe such as ink-ju, Huang Gancheng, colorful and unpredictable. Zisha Tea modeling thousands, "the non-a-round without a phase", a physical imitation geometric shape of superb color simple. Yi people in the pot on the use of Gangdao代笔, carved birds and flowers on the landscape, epigraphy calligraphy, so that Zi Shahu become a financial literature, calligraphy, painting, sculpture, epigraphy, in one form of art. Apart from tea, and tours of its art, gives people the knowledge to enlighten the United States enjoy. Zi Shahu a height of the points, a diameter the size of difference, and this is closely related to tea. Zisha Hu general for bubble tea, high-mouth small teapot for green tea or Huacha Qi, brown Razor Hill and taste Qingchun. Zisha tea not only re-shape and re-tea arguments, the justifications for Fun coexistence. Therefore, people respected it as "the world's first tea", having "the name of Tao, the world without discrimination" of reputation. And porcelain tea sets and other, it has the following characteristics, which is why Zisha tea tea is the best reason. (1) with Zi Shahu tea, Chaxiang strong and lasting. Zisha Hu mouth small, Gaiyan, the inside wall of the pot than the rough, can effectively prevent the premature loss aroma. Long-term use of Zisha teapot, wall hung a brown rust red tea, the use of the longer, tea rust walls, the more plot, the tea brewing tea after the more alcohol Yu-Fang Xin. Long-term use of Zisha teapot, even letting go of tea, just dumped into the water, still Chaxiang tempting, it is generally impossible by tea. (2), Zisha teapot, not glazing, and maintain the tiny pores, breathable performance good, but impermeable, and has strong absorption power, which is generally can not match the teapot. It can maintain a fragrant tea in the event of volatile oil and the formation of Xinxiang, raising tea's late acidity, a Convergence and sterilization. It can slightly delay the failure Mycophenolate changed the tea Sou, the so-called "Sou Shengshu more places do not," The reason is obvious. (3) Zisha Hu tea, holding a long time. As the pot within the walls there are many small bubbles, and full of bubbles, not the flow of air, hot air is bad conductor, Zisha Hu is a better insulation properties. (4) with Zi Shahu tea, Tixie ask difficult Sunburn hand grip. Zisha Hu linear expansion coefficient than Cihu slightly higher, but not the glaze, there was no blank glaze stress the issue after the firing of Zisha Hu, little glass, enough to overcome the hot and cold temperatures generated by the poor capacity of radical change, it is slow Of the heat transfer. Zisha teapot hot and cold radical change to the ability of good, even on Baidu's high temperature in cooking, minus the snow quickly invested in and will not burst. Therefore, the tea used Zisha Hu, Tixie ask difficult Sunburn hand grip; Handonglayue, tea with boiling water, there is no need to worry about disruption, or even placed on the burning Wenhuo stew, nor Zhalie danger.

Porcelain tea sets tea okay » Porcelain tea sets, tea sets to Jiangxi Jingdezhen porcelain tea best. Jingdezhen in Jiangxi Province is China's famous porcelain village, produced by the various tea, with "white Ruyu, thin paper, that if a mirror, such as sound exhausted," the characteristics, hence the reputation of the world. Jingdezhen porcelain tea sets, more color varieties, superb artistry, precision production, the beautiful shape of the High Tea, but also the general shape, nice popularization of tea, use it to brew tea out of, Hong Kong, TANG Qing, the Weichun Features, do not have some flavor.

Tea brewing and drinking goods

Tang ago how people drink tea » Tea, since been found and the use of date, has experienced chewing fresh leaves, the Health and cook soup to drink, dry collection, steaming green cake to do, Chaoqing casual tea, white tea, and even, yellow tea, Heicha, oolong tea, black tea and other tea Class of the development process. When truly become a tea drinks, there is no precise historical records, but at least to the end and the three countries during the Eastern Han Dynasty, tea drinking had a drink. Three Kingdoms period of the Wei Zhang Yi "-Blair" was recorded in tea and tea approach: "Jing, Pakistan leaves for inter-cake, leaves the elderly, into a rice cake to a paste. Zhuming to drink, the first Sunburn Order Chise, chopped at the end, the home of porcelain, to review the pouring soup with onions, ginger, orange Mao (admixture of Italy). Hot their drink, it is not sleep. "This is our way on tea and tea The earliest documented. It tells us: At that time, tea is "cooking" is to "make the pie-leaf" tea cakes, Kaozhi after Daocheng powder, blending green onions, ginger, orange and other spices, then put a cooking pot. This Zhuchu tea into atherosclerosis, even when drinking seasonings together to drink. Has clearly pointed out that the Hot tea as a beverage consumption. This approach has been extended to the Tang Dynasty, only more stress.

Tang how people drink tea » Tang tea is the drink of tea that is Pengcha, JIANCHALING. According to Lu Yu, "the tea," the records, the Tang Dynasty tea production process is "the mining, the steamed, chopped in, the film, baking the wearing of, the closure of the tea is just dry." Drink, the first Fangzaihuoshang Kaozhi tea cakes. Then grind the tea will be crushed into powder tea cakes, and then sieve sieve into Ximo, put in boiling water to cook. When cooking, water Gangkai, surface of the water like a small fish eyes, and "have-" The Sound known as a boil. At this point with some seasoning salt into the water. When Guo Bian Lian-Zhu Yongquan such as blisters, for the second boil, then use Piao scoop out Yipiao water reserve to bamboo caught in the centre stirring the pot, and then inverted into Chamo from the centre. Later pot of tea, "Teng-Gulang," "potential if Ben-tao splash Mo," as three boil, then to just scoop out the water again Piao filled pan, a pot of tea even煮好The. If we continue cooking, Lu Yu that "an old drinking water also." Finally,煮好a scoop into the bowl of tea drinking. "Where Zhushui 1 l, by the end of (Chamo) Fangcun Bi, if properly by those thin, dense, by嗜," "Where Zhushui one l, Wu Wan-discretion, take a hot drink." Former San Wan Taste better, after Liangwan poor. Wu Wan, "Mok of its non-thirsty to drink." This is more prevalent in society at that time the method of tea. In addition because there are different types of tea, "tea as" record: "a thick drink tea, tea powder, at the end of tea, tea cake", so there are still another way, "is Zhuo, is boiled, Yang Nai, Nai Chung, Receptacles in the bottle Fou, to Ottawa Yan Tang, Yan said that the tea. "Chung tea cakes to be placed on the tea powder into the bottle, and then boiling water to brew, instead of cooking, this is the end of the tea drinking methods. There is also a way "or green onions, ginger, date, orange peel, Zhuyu, the mint, and cook the 100 boil, or the sliding Yang, Huozhu to Mo, Sri Lanka abandoned water drains between the ears, and customs不已." Lu Yu was considered a waste water ditch between the tea, is "widely Ya" by recording the Palestinian Jing Zhu Ming in the way, from the three countries for hundreds of years to the Tang Dynasty have been circulated in the civil. This is from ancient times to Caigeng tea as a tea to drink as a simple transition between the patterns, that is, to the ancient tea for Caigeng, may also be some seasonings and cook together, and since as fresh vegetables, we will Salt Caihaoxiafan. Later, no longer cook food, but Zhucheng tea as a beverage, it is still a Aozhu and some seasonings, in order to reduce the bitterness of tea, keep the original taste. Perhaps that is why, despite opposition by Lu Yu Congjiang to tea such as orange peel, but retained the practice of salt, since time immemorial is the flavor of tea with the salty. Since no other Zuoliao, tea Zhenwei easily felt by the tea growing for the pursuit, by the Song dynasty, is no longer on the salt.

Song of tea is how » To the Song Dynasty, tea, is the prevalence of law. Sunburn procedures for tea at tea, roller Romania, bake-,-designate Tang,-fu, cooking trial, the key lies in the fu-and-designate Tang. Tea is the point in the Tang Dynasty Yan tea on the basis of the developed. Lu Yu, "the tea", said: "Tea with crude tea, tea powder, at the end of tea, tea cakes, is Zhuo, is boiled, Yang Nai, Nai Chung, storage in bottles Fou, to Ottawa Yan Tang, said that the Yan Tea. "Yan tea is characterized by the bottle for tea, soup to the Ottawa. The point is the tea from Yan developed from the tea. Cha Cha Yan points along the road to take a step forward, Pengcha step is to put tea in the beacon, a small amount of boiling water for injection into a paste, that "for cream" and then boiling water into the deep belly-mouth bottle, and then Dumping bottles of water injection into the beacon, or bottles of Jianshui, and then injected directly to the beacon in the boiling water, stir at the same time with tea Xian, Chamo floating form of porridge. According to Cai Xiang of Song "in the tea" records, the Song Dynasty, tea main features are: first Kaozhi tea cake, and then Qiaosuiniancheng Ximo, will be used tea-Chamo fine sieve, "Luo Rules floating tea Romania was rough at the end of floating "he said." Note-issuing a tea money Bi, Diaoling very first note-absorbed. Adds implantation, Central fought back fu, Tang is on the lamp can be only one-fourth. Looking fresh as their white, a beacon water marks Better. "To be screened off Chamo Add to tea beacon, injected a small amount of water, mixing very homogeneous, and then injected into boiling water, use a bamboo tea Xian repeatedly hit, to produce bubbles (known as Tang Hua) , Reached tea beacon side wall without leaving traces of water are best for the state. Law and the Tang Dynasty, tea method of tea is the biggest difference is no longer Chamo into a pan to cook, but on tea beacon, with Ciping boil water injection, further hit fu, have a drink after the bubble Use, not to add salt to maintain the tea Zhenwei. Tea at the beginning of the Song dynasty came from Japan, has spread. Now the Japanese tea ceremony in the Maccha Road is a point of tea.

Song Doo tea What is the law » Tea is fighting began in late Tang Dynasty, Song and Yuan Sheng in the evaluation of tea quality and level of skills than the trial Tea高下a tea, tea point to this method of assessment tea and tea Bishi skills contest, is also popular Song Yuan a game. Tea is actually a bucket of tea competitions, usually on February 3 or March 5 that has been together, Jianshui, tea, mutual assessment to see the point of tea higher skills that point to brown, smell and taste better than others . There are two specific criteria, first-Doo, to see the surface of the tea and uniformity of color, fresh white to be the winner. Second, the bucket of water marks, to see the beacon of tea and soup to spend a beacon wall phase grounding the water marks, water marks for wins, less. Cha Doo used by the beacon is black tea, it easier to set off the white tea, tea lamp with water marks on it more easily seen. Therefore, when the Fujian tea production Heiyou beacon of the most popular.

Zhu Ming of how the right tea » Zhu rights (1378-1448), Ming Taizu 16 of Zhu Yuanzhang, closed-ning WANG. Bright others at an early age, old age believe in Taoism, with great concentration of tea ceremony, the "tea spectrum." "Tea spectrum," in addition to the book introduction, 16 minutes. In its introduction, succinctly raises Renzhi Shi Ya tea thing is for self-cultivation, Ding Bai can not understand. "Haneda covered ancient Shang-qi, as the system at the end of the ointment for the cake. To Emperor Renzong,而立Long Mission, Fung Mission, Mission, the name of miscellaneous to all incense and decorated with gold color, not without its Zhenwei wins. However, biological world, then their sexual, Morrow leaf tea. Chuo the cooking and to thus also of its nature. Pengcha take it to the law, at the end of a tea, worshipping the new Gaiyi, Zichengyijia. "Superscript Shi Ming Yi, the There are also described in the original. Text the outset that the function of tea "help poetry," "V Shuimo", "times the light," "large intestine and Libya, to plot the next hot Huatan gas", "anti Xiaoshi, Chufan to tired". Zhu Yun come to the view that many of the tea, and Cai Xiang Lu Yu was only the essence of tea. He also believes that as the tea leaf tea cakes, because it preserved the natural color of the tea-flavor-shaped, future generations are all pleased to alter the method of tea and to open a dry tea leaves. Zhu pointed out that the right to the highest realm of tea: "Quanshi, or between a Song-zhu, or Haoyue the wind blowing out windows or sit static Shuyou, is the light of the language and passengers, while the Senate legislation Exploration virtual good fortune, and mind - Chushen Table "he said." Tea spectrum, "recorded in a stove for tea, stoves, mill, grind, Romania, planes, spoons, Xian, Ou, bottles. "Tea spectrum," from tea, for water, Jiantang, the four points of tea drinking tea method. Zhu believe that tea should be right for Guyu tea and water when the "elderly village Qi Qingcheng Mountain spring water," "Landscape", "the Yangtze River Water Heart", "Lushan Silla water-curtain", Jiantang to grasp the "three boil the law" , Points to tea as "beacon", "Note-small-Leveling Draw Frame", "Xuan inserted, Central fought back fu", and other procedures, and that "beacon on the soup can is only seven, a beacon for traces of water Miao" . There are tea at tea, incense Tea Act.

You know that money piling in "four to Jianchaling"? » Money-chun, the word bin Guangxi, Jiangsu Changshu, its "tea spectrum" for nine years in the Jiajing (1530) before and after. "Tea spectrum," a book-like tea, tea products, tea, and other nine parts. The "JIANCHALING Fourth, we should," "Third, we should point tea" written in simple practical. "JIANCHALING Fourth, we should" means: Choose water, washing tea, soup-designate, optional goods. If the water does not Jianchaling Commissioner, would seriously damage the smell of tea; Pengcha, rinse with hot water to tea, tea removed Chengou and air-conditioning, then cooked to taste the tea Commissioner; Jiantang small fire to be baked, live Huozhu , Live fire that a charcoal flame of fire, Jian Tang, not to burn the boiling water, to preserve the essence of tea, tea bottles to the election of the small, easy to control the degree of boiling water, tea, water, or have measured, Tea beacon宜用Jian'an the Tu Hao beacon. "Third, we should point tea" means: Di, tea-, optional goods. Point before the first tea-wash; tea beacon of-milk tea is the key point of the cooking, it is not appropriate to treasure the fruits of miscellaneous herbs, incense were able to seize pine nuts, Gancheng, almonds, IL, wood, plum blossom , Jasmine, roses, Sweetclover like to have seized colored persimmon, plastic date, the fire peach, Yangmei, such as tangerine orange, so like to drink good tea, only remove the various Huaguo can really taste the tea innocent Commissioner. If at the same time inclusion Huaguo spices, tea really incense, Zhenwei, the true colors will be confused and can not distinguish. If we need to file that tea drinking fruit tea, then, walnut, hazelnut, Guaren, Zaoren, turbot metres, Terminalia catappa, chestnuts, Jitou, ginkgo, Chinese yam, dried bamboos, sesame, Chu Chang Artemisia, lettuce, celery After finishing the special, and so on may also be used more.

Ming Hsu of the world <> how the goods mentioned in the tea drinking » Xu, the world (1549-1604), the words ran out, of South China, the Qiantang people. "Tea reduced," written in the Wanli 25 years (1597). "Tea reduced," a method of tea insights, summarized the hands of tea, hot water into the teapot, then quickly put the tea in boiling water and the Hugaigaiyan. , And other respiratory about three hours after the tea all fell to the glenoid, and then the tea into the pot, such as breathing about three times the time for the sinking of tea, and then fell to the tea in tea Ou, dedicated to the guests. Xu, to think, "Tang Yao Ou note, the most to dry clean, daily Morningside, will be to Feitang Di hot, extremely familiar with jute towels, inside Shigan to Zhubian planes, and Gui review of the dryness. Cuisine When random access. Xiu matter is completed…… Ou residues in Shenyang, to be the dumping of, once again as appropriate, such as a deposit or, wins-lost taste. "He believes that the quality of a good autumn tea, July and August recoverable Again. Xu, the world also believe that the small amount of FANG Yi in the taste. A pot of tea, only worthy to visit. …… For repeat visits if the giant, full of diarrhoea drink, to be parked less temperature, or for concentrated hard, Heyi Carpenter for agricultural workers, but the trickle-down required, for tours of Ho, Ho knows flavor between » Xu in the world "tea reduced," further said: "The Yellow River water from the sky. Cloud, Tuse, that is, net of Weicheng, spontaneous flavor." Even if the statements were made by mixing muddy water of the Yellow River, as long as the clarification, also enables high-tea Weichun. Tea-time world that should be in the natural environment, interpersonal relations, tea mentality of people contact, as the elegant tea and enjoy the spirit of perseverance in pursuit. Hsu stressed that the world "but in tune with the heart, mutual Chang Sik, the Qing eloquent statement, from slightly Xinghai, before they can be called child bonfire, at the discretion of water soup." In fact, the tea gathering and step in嗜not嗜tea and tea, but whether it is intended to "tea grounds", that is, the pursuit of harmony. Days with people, people, people with Habitat, tea and water, tea and equipment, water and fire, and the situation with the rationale, this harmony between the two harmonization, is the essence of the drink. According to the "tea reduced," said that the most appropriate time for tea and the environment are as follows: heart leisurely hand, Phi Yong-tired, Italy Ogata confusion, songs make music, song song finally stop, Mrs door to avoid, Guqin see paintings, Late at night a total of language, that the net several windows, Jiakexiaoji, and friends to the beginning of the wind on the Qinghe, light overcast light rain, the bridge Huafang, Maulin Xiuzhu, the Dutch pavilion summer, the small courtyard Fenxiang, who scattered liquor Lang , The son generation vegetarian Museum, Qingyou Temples, who Guaishi-chuen. To string: Zuoshi the drama of the rain and snow on the Cambodian-large seats available Juanzhi Yan Mangpo personnel and to drink on the matter should not be used when the opposite: the evil water for copper spacious wooden spoon copper Diao fuelwood carbon coarse bran child evil Bi dirty towels should not be drug-colored fruit in recent: Yam house kitchen City Xuan children tellurium wild child slaves of the people to coax hot vegetarian homes

How good a pot of tea, or bubble a cup of tea » To foam good a pot of tea, it is necessary to emphasize practical, scientific, artistic and stress. First of all the tea water stress. The ancient tea on the choice of water, while Jie Gan First, Second, live and fresh, and the third is water properly. Modern scientific and technological progress to a scientific water quality standards, health standards for drinking water quality of the senses, chemistry, toxicology and bacteria, such as the four aspects. Tea water, generally using natural water, natural water sources can be divided into the spring (Landscape), stream, river (river), the lake water, well water, rain, snow, and so on. Tap water is purified through the natural water. Tap water is sometimes used excessive chlorine disinfection, heavy smell, can be stored in the first water tank in place 24 hours after the fire boiling tea. Water hardness and closely related to the quality of tea. PH value of water more than 5:00, Tangse deep, PH value reached 7:00, theaflavins of which tend to disappear automatically. Soft water-soluble tea active ingredient, it Chaweijiaonong. In addition, the water reached the lead content of 0.2 mg / kg, bitter tea changed; magnesium content greater than 2 mg / kg, Chawei smeared out; calcium content greater than 2 mg / kg, Chawei change Shibuya; if to 4 mg / kg , Chawei changed plight. So the election soft water to make tea or temporary hard water is better. In natural water, rain and snow is soft water, streams, springs, water (river) is a temporary hard water, some groundwater for hard water, distilled water for artificial soft water. This was followed by the tea utensils. Many of the containers the ancient tea, Lu Yu, "the tea", given tea and 29 kinds of tea utensils, tea Today there is no water appliances, Zhushui appliances, is usually teapot, teacups, Chawan, Chapan , Chazhong, Chatuo tea, and other appliances. Northeast, north area, most people drink-Huacha, commonly used larger Cihu tea, and then as appropriate to Cibei drinking. Gangnam area, the general who love to drink green tea, the use of a covered Cihu tea. Fujian, Guangdong, Taiwan and Southeast Asia area, in particular favorite oolong tea,宜用Zisha apparatus. Sichuan, Anhui area popular drink Gaiwan Cha, Gaiwan from Wangai, Chawan and Chatuo composed of three parts. Who drink green tea, such as West Lake Longjing, the best choice of colorless, transparent glass. Commodities drink green tea from green tea and refresh, regardless of the cup, are not large to small, otherwise the heat easily Tea Tang Shu. In addition to these commonly used tea utensils, there are some complementary tea, such as the teapot with a tea-ship (and tea pool, a disk-shaped, Wanxing two); full bloom with the Chazhong tea (tea and sea ); Taste of tea, the tea could be used Sheng; Zhanshui used Chajin; scoop water with the teaspoon, place the cup with Chapan and Chatuo; specialized storage of tea with the Tieguan, pottery, wood cans and other receptacles of tea utensils. Third, we should pay attention to tea consumption. The amount of tea tea three elements (dosage, water temperature and brewing time and frequency) of the first. A wide variety of tea, tea, tea consumption vary, but also tea appliances, size and the habit of tea drinking. General brew red, green tea, tea and water is in the ratio of 1:50 or roughly one sixty, or one cup-about 3 grams of tea, plus 150 to 200 ml of boiling water. Such as drinking Pu'er tea, oolong tea, tea-cup each of 5-10 grams, such as pot brewing, according to the appropriate size teapot master of capacity, volume for volume teapot half or more. Fourth, the attention of tea water temperature. The water temperature in tea because tea master them. High tea, especially green tea were Yaye and refine the general use of boiling water about 80 degrees brewing. Easy to damage the water temperature is too high tea in vitamin C, caffeine easily precipitate, which turn yellow tea, taste more bitter. Huacha various drinking water, black tea, green tea Zhongdi Dang, the use of boiling water 90-100 brewing, such as low temperature, the active ingredient in tea less precipitation, tea Wei Dan. Brew tea, Pu'er tea and Tuocha, because each time with tea and tea in more rough old, we must use 100 degrees of boiling water Gunkai brewing. Minority drinking Jinya Cha, requires a higher temperature, the brick tea Qiaosuiaozhu. The tea is usually effective substances in the water solubility associated with the water temperature, 60 degrees warm water leaching the only effective material equivalent to 100 degrees of boiling water leaching of 45-65%. Fifth, it is time to pay attention to brew. Brew tea time and frequency related. Tea brewing time and type of tea used in tea, water temperature and tea drinking habits have relations. Time to brew tea drinking concentration for the taste as the standard, generally speaking, with the amount of tea, the water temperature high. Red, green tea and refine broken, the brewing time to short, 3-5 minutes. 1-3 times the number of suitable brewing, with the number of Se brewing, brewing time should be appropriately extended. Brewing at best a small amount of boiling water first inverted, the immersion of tea, with over 10% to July 8, will be Chenre drinking, when they drink to excess Cup 1 / 3 at tea with boiling water around the second brew, continue to drink to 1 / 3 at tea, to brew the third time, this will enable more uniform concentrations before and after tea. Oolong tea brewing up to 5-7 times the number of times, because of its use of small Zisha Hu, shorter brewing time, generally about 2 minutes, the first bubble will be inverted by 1 minute, starting from the second bubble gradually Se 15-30 seconds of the brewing time, this concentration of tea before and after it more uniform.

Families with a variety of tea, how to drink «Some people in one day, at different times different drink tea, drink a cup of early morning light of the High green tea, Xingnao Qingxin; am drinking a cup of jasmine tea, pleasant fragrance can be improved Efficiency; afternoon for a drink, refreshing relief; rest of the afternoon when they drink a glass of milk or drinking a cup of green tea and senior little heart, fruit, nutritional supplements; night can find a few friends or family reunion together, the counter; a pot of Oolong tea, while Talk-drink tea, do not have some fun. Qiao tea on the 1st of this arrangement, if you are interested, may also wish to try.

How modulation milk tea »Many young people prefer to drink milk delicious brew tea. Their preparation methods: Add to first modest tea in the teapot, tea-drinking with slightly more than some, and then into the hot water, about 5 minutes later, from Huzui pouring tea on the coffee mug in the case of black tea Teabag can be even a bag of tea bags on the coffee mug, hot water used to brew 5 minutes, to abandon Chadai. To the cup and then add milk and Fangtang amount, the amount of milk to the tea into a modulation Jiehong, yellow to red degrees. Nailiang excessive, Tangse grey, tea fragrance weak, Nailiang too little, loss of milk tea flavor, sugar content and easy for people to palatability for the degree.

Why do some people like to use of Chinese wolfberry, American ginseng, white chrysanthemums, orange peel, mint, and so added to the tea in tea drinking »of tea with Chinese wolfberry, a nourishing anti-role. "Materia Medica Shu" on the effectiveness of Chinese wolfberry for a more comprehensive exposition: "wolfberry son, Run and nourishing, and can be cooling while the in Bushen, Runfei, Sheng Jin, Yiqi, liver and kidney for the lack of real Yam , Laofa heat to replenishing the drug. Elderly Yin 10 of July 8, the take home for the benefit of Shangpin smart heads. " Medlar-drink tea, not only for liver and kidney yin vacuity of dizziness caused by blinking, vision loss, Yaoxisuanruan, Yi Jing and other Jiufu very effective, but also for high blood fat, hypertension, atherosclerosis, diabetes, also have a certain effect. American ginseng tea-drinking with, we can use American ginseng Weiganxinliang the nature of adjustment Chawei; American ginseng-Yin and very good results. This common good of American ginseng tea Yifei Yangwei, Ziyin Tianjin, Qingxu fire, to the effect of low heat. White chrysanthemum tea to drink, can play a white chrysanthemum Pinggan Qian Yang, Shufeng heat, cooling blood Mingmu effectiveness, and white chrysanthemums Hsiang Wei Gan, tea drinking tea can enhance flavor, good palatability. Drinking tea with orange peel, orange peel can use the width of Qi, Xiao Tan cough effectiveness, orange peel bubble tea, to go pyrolysis sputum, antibacterial anti-inflammatory, the cough Duotan who drink a useful. Drinking tea with mint, mint can be used in menthol, mint-Shufeng the heat, drinking tea and have a sense of cool, heat is a diuretic medicine.

Passengers should pay attention to what Jingcha »Jingcha is off to a traditional Chinese virtue. Although a cup of Qing-Cha, but this is a noble ritual. Jingcha passengers should pay attention to the following points: First, tea drinking establishments must clean, elegant best way is to have the atmosphere of the second, tea sets and tea to adapt, hygiene; third, to the guests on a tea tea And, if necessary, allow guests to watch the tea's appearance; fourth, must not use Shouzhua group of tea, tea proportion to appropriate; Fifth, for drinks when it is not appropriate to ease the urgency and attention to the water continued timely Tim bubble; sixth, to give his own views on Some of this tea on the origin, style, quality characteristics, add a lot more fun.