Tea lighting method

Abstract

The invention relates to a tea dripping method which comprises the following steps in sequence: dripping first soup: injecting water at a fixed point on the cup side for 10 seconds, and ensuring that the amount of the soup in the cup is less than 50%; adding second soup: slowly injecting water in a surrounding manner for 2 minutes, and striking 300 times until the soup amount in the cup reaches 50%; adding third soup: slowly injecting water in a surrounding manner for 1 minute, and beating for 150 times until the amount of the soup in the cup reaches 55%; the fourth soup is added, water is slowly injected in a surrounding mode for 40 seconds, striking is conducted 100 times, and the amount of the soup in the cup reaches 60%; the fifth soup is added, water is slowly injected in a surrounding mode for 40 seconds, striking is conducted 100 times, and the amount of the soup in the cup reaches 65%; adding the sixth soup: injecting water at the side of the cup at a fixed point for 30 seconds, and vertically beating at the fixed point for 70 times until the amount of the soup in the cup reaches 70%; and adding the seventh soup: beating for 30 times for 20 seconds to obtain the tea. According to the invention, the Song dynasty seven-soup tea dipping method is converted into a reproducible standardized process flow, so that the inheritance degree is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of restoration and inheritance of ancient tea art, in particular to a method for making tea. Background Art

[0002] The core of the Song Dynasty tea-making method is the seven-tea-making method. Song Dynasty tea-making is not only a way of drinking tea, but also a method that emphasizes the perfect combination of color, fragrance and taste, making the tea-making technique more refined and rigorous. However, due to historical reasons, the Song Dynasty tea-making technique was once lost and only exists in the literature. In recent years, with the revival of tea culture, some inheritors have tried to restore the Song Dynasty tea-making technique, but there are problems such as vague craftsmanship, inaccurate tools, and arbitrary tea powder matching, making it difficult to achieve systematic and standardized inheritance. The main manifestations are: (1) Insufficient standardization of skills: the lack of systematic operating standards and quantitative parameters leads to unstable restoration effects and great difficulty in inheritance; (2) Insufficient adaptability of tea utensils and materials: there is no clear standard for the shape of tea utensils and the ratio of tea powder, which is very arbitrary, directly affecting the taste of the tea soup and the final effect of the tea color foam. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to provide a method for making tea so as to overcome the defects and shortcomings of the existing similar technologies as described in the background art.

[0004] The technical solution adopted by the present invention to solve the technical problem is: a method for making tea, comprising the following recovery steps performed in sequence:

[0005] a. First pour: Warm the teacup with boiling water and add an appropriate amount of tea powder. Pour boiling water into the teapot. Hold the teapot still near the edge of the teacup and pour water in. Keep the water droplet at the edge of the teacup. Pour water for 10 seconds. The amount of water poured in depends on the amount of tea powder added, but the maximum amount of water must be less than 50% of the teacup's capacity.

[0006] b. Add the second infusion: Continue pouring the teapot over the teacup in a slow, circular motion, keeping the water drop point just above the tea surface. Continue pouring for two minutes, whisking the tea whisk 300 times during this time. This time, fill the teacup to 50% of its capacity.

[0007] c. Adding the third pour: Based on the second pour, continue to hold the teapot and slowly pour water in a circular motion over the teacup, keeping the water drop point close to the center of the tea surface. Pour water for one minute and use the tea whisk to whisk the teacup 150 times during this time. This time, pour water so that the teacup has 55% of its capacity.

[0008] d. Adding the fourth pour: Based on the third pour, continue holding the teapot and slowly pouring water in a circular motion over the teacup, keeping the water drop point between the center and the edge of the tea surface. Pour water for 40 seconds, and during this time, use the tea whisk to whisk the teacup 100 times. This time, pour water so that the teacup reaches 60% of its capacity.

[0009] e. Adding the fifth pour: Based on the fourth pour, continue holding the teapot and slowly pouring water in a circular motion over the teacup, keeping the water drop point at the edge of the tea surface. Pour water for 40 seconds, and during this time, use the tea whisk to quickly whisk the teacup 30 times and casually whisk it 70 times. This time, pour water so that the teacup has 65% of its capacity.

[0010] f. Adding the Sixth Infusion: Continue pouring water from the teapot near the edge of the teacup, keeping the teaspoon still and the water falling onto the inner edge of the teacup. Continue pouring for 30 seconds, using the tea whisk to whisk the teacup up and down 70 times. This time, fill the teacup to 70% of its capacity.

[0011] g. Making the Seventh Infusion: Based on the sixth infusion, without adding any more water, use the tea whisk to whisk the tea 30 times in a fixed up-and-down motion and / or in a circular motion, each whisking for 20 seconds. This completes the tea making process.

[0012] In the above restoration steps, the tea cup is a tea cup with a narrow mouth and a dotted pattern, which is a replica of a Song Dynasty Jian Kiln artifact; and the teapot is a teapot, which is a replica of a Song Dynasty Jian Kiln artifact.

[0013] In the above recovery step, there are three types of tea powder for selection:

[0014] The first type: contains by weight: white peony 90%, silver needle 10%;

[0015] The second type: contains by weight: White Peony 70%, Gongmei 20%, Laoshoumei 10%;

[0016] The third type: contains, by weight: 50% white peony, 40% Shoumei, and 10% Gongmei.

[0017] Furthermore, the tea cup with a narrow mouth, which is a replica of the Jian Kiln cultural relic from the Song Dynasty, is reproduced at a ratio of 1:1. The diameter of the tea cup with a narrow mouth is 12.8 cm, the height is 7 cm, and a groove serving as a water injection line is formed 1 cm below the cup mouth. The depth of the groove is 1.0 cm ± 0.1 cm; the pitcher, which is a replica of the Jian Kiln cultural relic from the Song Dynasty, is reproduced at a ratio of 1:1. The height of the pitcher is 16 cm, the width is 14.5 cm, and the diameter of the thickest part of the pot body is 10 cm.

[0018] The beneficial effects of the present invention are as follows: the present invention uses a scientific method to carry out specific and detailed quantification (forming standard parameters) of the various skills of the Song Dynasty Seven Decoctions Tea Making Method, including key points such as operation, tea set shape, and tea powder compatibility, thereby forming a systematic and replicable standardized process flow to improve the inheritance of the Song Dynasty Seven Decoctions Tea Making Method. By improving the inheritance of the Song Dynasty Seven Decoctions Tea Making Method, the direct effect of tea culture experience activities can be enhanced from both process and aesthetic aspects, the market application value of the Song Dynasty tea making skills can be increased, and the inheritance and development of traditional tea culture can be promoted. DETAILED DESCRIPTION

[0019] A method for making tea, comprising the following recovery steps performed in sequence:

[0020] a. First pour: Warm the teacup with boiling water and add an appropriate amount of tea powder. Pour boiling water into the teapot. Hold the teapot still near the edge of the teacup and pour water in. Keep the water droplet at the edge of the teacup. Pour water for 10 seconds. The amount of water poured in depends on the amount of tea powder added, but the maximum amount of water must be less than 50% of the teacup's capacity.

[0021] b. Add the second infusion: Continue pouring the teapot over the teacup in a slow, circular motion, keeping the water drop point just above the tea surface. Continue pouring for two minutes, whisking the tea whisk 300 times during this time. This time, fill the teacup to 50% of its capacity.

[0022] c. Adding the third pour: Based on the second pour, continue to hold the teapot and slowly pour water in a circular motion over the teacup, keeping the water drop point close to the center of the tea surface. Pour water for one minute and use the tea whisk to whisk the teacup 150 times during this time. This time, pour water so that the teacup has 55% of its capacity.

[0023] d. Adding the fourth pour: Based on the third pour, continue holding the teapot and slowly pouring water in a circular motion over the teacup, keeping the water drop point between the center and the edge of the tea surface. Pour water for 40 seconds, and during this time, use the tea whisk to whisk the teacup 100 times. This time, pour water so that the teacup reaches 60% of its capacity.

[0024] e. Adding the fifth pour: Based on the fourth pour, continue holding the teapot and slowly pouring water in a circular motion over the teacup, keeping the water drop point at the edge of the tea surface. Pour water for 40 seconds, and during this time, use the tea whisk to quickly whisk the teacup 30 times and casually whisk it 70 times. This time, pour water so that the teacup has 65% of its capacity.

[0025] f. Adding the Sixth Infusion: Continue pouring water from the teapot near the edge of the teacup, keeping the teaspoon still and the water falling onto the inner edge of the teacup. Continue pouring for 30 seconds, using the tea whisk to whisk the teacup up and down 70 times. This time, fill the teacup to 70% of its capacity.

[0026] g. Making the seventh tea: Based on the sixth tea, no more water is added. Just hold the tea whisk and whisk it 30 times in a fixed up and down and / or circular motion. The whisking time is 20 seconds. The tea making is complete.

[0027] In the above restoration steps, the tea cups used are tea cups with narrow mouths that are reproduced from the cultural relics of Jian Kiln in Song Dynasty, and the teapots are teapots that are reproduced from the cultural relics of Jian Kiln in Song Dynasty.

[0028] In the above recovery step, there are three types of tea powder used for selection:

[0029] The first type: contains by weight: white peony 90%, silver needle 10%;

[0030] The second type: contains by weight: White Peony 70%, Gongmei 20%, Laoshoumei 10%;

[0031] The third type: contains, by weight: 50% white peony, 40% Shoumei, and 10% Gongmei.

[0032] The taste and foam effect of the first type of tea powder: with the sweet and soft base tone of white peony as the main body, supplemented by the fresh and tender fragrance of silver needles, the tea soup is delicate and smooth in the mouth, and the foam is dense like condensed snow, which can fully present the visual effect of "milky mist surging and overflowing from the cup" in Song Dynasty literature.

[0033] The cost and positioning of the first type of tea powder: Due to the scarcity of silver needle raw materials and the complex process, the production cost is relatively high. It is suitable for high-end tea parties, cultural performances and other scenes with extreme quality requirements.

[0034] The taste and foam effect of the second type of tea powder: the combination of White Peony and Gongmei balances the sweetness and mellowness, and the addition of Lao Shoumei adds a lingering aroma. The foam density is slightly lower than that of the first type of tea powder, but it can still stably form a "millet-patterned crab eye" texture, which is suitable for daily tasting and cultural experience activities.

[0035] The cost and positioning of the second type of tea powder: the raw materials are mainly medium-grade white tea, the cost is reduced by about 30%, and the cost performance is high, which is suitable for tea art training and mass production of cultural and creative products.

[0036] The taste and foam effect of the third type of tea powder: the increase in the proportion of Shoumei makes the tea taste stronger and fuller, but the fineness of the foam and the duration of the foam are significantly weaker than the previous two. It is suitable for popular scenes that have high requirements for the flavor of the tea soup but low requirements for the artistry of the foam.

[0037] The cost and positioning of the third type of tea powder: the raw materials are mainly coarse old leaves, and the cost is only 50% of the first type of tea powder, which is suitable for the market application of fast-moving consumer tea drinks.

[0038] In order to ensure that the fluid mechanics properties of the tea set match the ancient method and to solve the problems of insufficient emulsification of tea and lack of overflow effect due to differences in tools, the tea cup with a narrow mouth is reproduced according to the Jian Kiln cultural relic of the Song Dynasty at a ratio of 1:1. The diameter of the tea cup with a narrow mouth is 12.8cm, the height is 7cm, and a groove as the water filling line is formed 1cm below the cup mouth, with a depth of 1.0cm±0.1cm; and the pitcher with a pitcher is reproduced according to the Jian Kiln cultural relic of the Song Dynasty at a ratio of 1:1. The height of the pitcher is 16cm, the width is 14.5cm, and the diameter of the thickest part of the pot body is 10cm.

[0039] By using scientific methods to specifically and meticulously quantify the various techniques of the Song Dynasty Seven-Soup Tea-Brewing Method (forming standard parameters), including key points such as operation, teaware shape, and tea powder compatibility, a systematic, replicable, and standardized process flow has been established to enhance the inheritance of the Song Dynasty Seven-Soup Tea-Brewing Method. By improving the inheritance of the Song Dynasty Seven-Soup Tea-Brewing Method, the direct impact of tea culture experience activities can be enhanced from both process and aesthetic perspectives, the market application value of Song Dynasty tea-brewing techniques can be increased, and the inheritance and development of traditional tea culture can be promoted.

[0040] The above embodiments are only used to illustrate the present invention, and are not intended to limit the protection of the present invention. Any non-substantial changes based on the essential solution of the present invention should fall within the scope of protection of the present invention.

Claims

1. A method for making tea, characterized by: The recovery steps are as follows: a. First pour: Warm the teacup with boiling water and add an appropriate amount of tea powder. Pour boiling water into the teapot. Hold the teapot still near the edge of the teacup and pour water in. Keep the water droplet at the edge of the teacup. Pour water for 10 seconds. The amount of water poured in depends on the amount of tea powder added, but the maximum amount of water must be less than 50% of the teacup's capacity. b. Add the second infusion: Continue pouring the teapot over the teacup in a slow, circular motion, keeping the water drop point just above the tea surface. Continue pouring for two minutes, whisking the tea whisk 300 times during this time. This time, fill the teacup to 50% of its capacity. c. Adding the third pour: Based on the second pour, continue to hold the teapot and slowly pour water in a circular motion over the teacup, keeping the water drop point close to the center of the tea surface. Pour water for one minute and use the tea whisk to whisk the teacup 150 times during this time. This time, pour water so that the teacup has 55% of its capacity. d. Adding the fourth pour: Based on the third pour, continue holding the teapot and slowly pouring water in a circular motion over the teacup, keeping the water drop point between the center and the edge of the tea surface. Pour water for 40 seconds, and during this time, use the tea whisk to whisk the teacup 100 times. This time, pour water so that the teacup reaches 60% of its capacity. e. Adding the fifth pour: Based on the fourth pour, continue holding the teapot and slowly pouring water in a circular motion over the teacup, keeping the water drop point at the edge of the tea surface. Pour water for 40 seconds, and during this time, use the tea whisk to quickly whisk the teacup 30 times and casually whisk it 70 times. This time, pour water so that the teacup has 65% of its capacity. f. Adding the Sixth Infusion: Continue pouring water from the teapot near the edge of the teacup, keeping the teaspoon still and the water falling onto the inner edge of the teacup. Continue pouring for 30 seconds, using the tea whisk to whisk the teacup up and down 70 times. This time, fill the teacup to 70% of its capacity. g. Making the Seventh Infusion: Based on the sixth infusion, without adding any more water, use the tea whisk to whisk the tea 30 times in a fixed up-and-down motion and / or in a circular motion, each whisking for 20 seconds. This completes the tea making process. In the above restoration steps, the tea cup is a tea cup with a narrow mouth and a dotted pattern, which is a replica of a Song Dynasty Jian Kiln artifact; and the teapot is a teapot, which is a replica of a Song Dynasty Jian Kiln artifact. In the above recovery step, there are three types of tea powder for selection: The first type: contains by weight: white peony 90%, silver needle 10%; The second type: contains by weight: White Peony 70%, Gongmei 20%, Laoshoumei 10%; The third type: contains, by weight: 50% white peony, 40% Shoumei, and 10% Gongmei.

2. A method for making tea according to claim 1, characterized in that: The tea cup with a narrow mouth, which is a replica of the Jian Kiln cultural relic of the Song Dynasty, is reproduced at a ratio of 1:

1. The diameter of the tea cup with a narrow mouth is 12.8 cm, the height is 7 cm, and a groove as a water filling line is formed 1 cm below the mouth of the cup. The depth of the groove is 1.0 cm±0.1 cm; the pitcher, which is a replica of the Jian Kiln cultural relic of the Song Dynasty, is reproduced at a ratio of 1:

1. The height of the pitcher is 16 cm, the width is 14.5 cm, and the diameter of the thickest part of the pot body is 10 cm.