So, dear friends, sit down more comfortably, now I will teach you how to make tea!
And don't, you don't need to take off your slippers, going to throw them at me. Firstly, you will not hit me, but the monitor (it costs money), and secondly, they also taught me to brew and drink tea.
I should have written about this to everyone earlier, but I remembered only now, sorting out old materials from my travels.
It just so happened that I had a chance to attend a real tea ceremony (but I won't say where, because I won't advertise anyone for free, greedy me).
So, we open the notes, we begin the theory.
China is the birthplace of not only the coronavirus and Aliexpress, but also the tea ceremony. Chinese manufacturers exported it to Japan, apparently at great discounts and not in a complete set, so Japanese buyers had to refine the ceremony - and with the Russian folk method, a chisel, a chisel and such and such mother. Because of this, differences appeared in the Chinese and Japanese tea ceremonies.
Taking tea ceremonially is not only tasty, but also beautiful. The main thing is not to mix up the steps. Well, pick a place.
We do it once: we climb into a room where no direct sunlight penetrates, and in which the air moves so that the aromas mix.
No, a toilet and a bathroom will not work for this - we need to put a large table in that room. It is impossible to overload the table with dishes. It will be ugly.
We do two: we begin the stage of Wen Hu Tang Bei. That is, we warm yixin - the dishes in which we will brew tea. If you have a teapot made of Yixing clay, you are handsome, and even rich. This is the coolest kettle.
How we do it: fill the kettle by a third, wait one and a half to two minutes, rinse the walls, drain the water.
We do three: Zhan Shan Jia Ming. With a bamboo spoon, put dry tea in a container called cha-he and give it to the one who sits on the left - so that he can smell and appreciate it. And so for all the guests.
We do four: Wu Long Ru Long. Pour the required amount of tea into yixin.
Doing five: Xuan Hu Gao Chong. Fill Yixin with water, a thin babbling stream from a height of 50-70 cm, filling to the brim
We do six: Chun Feng Fu Mian. With a porcelain spoon, remove the bubbles formed on the surface and floating tea leaves, close the yixin lid for a minute and a half and then ...
No, we don't. Pour into hotel dishes and do not drink. This is not tea for aristocrats.
Doing seven: Zai Zhu Qing Kuan. Fill the already wet tea leaves with a stream of water from a lower height - no more than 10-15 cm. The same - to the brim.
Doing eight: Gua Mom Ling Gai. Again we remove air bubbles from the surface of the water, close the yixin and ...
Enjoy your tea (if you still want some tea).