英文版功夫茶教学课件.pptx

1、Chinese tea cultureGongfu tea ceremony Introduction of gongfu tea Water chemistry and temperature Tools and equipment ProceduresIntroduction of gongfu teaThe gongfu tea ceremony or kung fu tea ceremony,also known as the Chinese tea ceremony,is a Chinese cultural activity involving the ritualized pre

2、paration and presentation of tea.It is probably based on the tea preparation approaches originated in Fujian and Guangdong.The original term gongfu cha(工夫茶)literally means making tea with effort.Sometimes 功 instead of 工 is used thus 功夫茶.Today,the approach is used popularly by teashops carrying tea o

3、f Chinese or Taiwan origins,and by tea connoisseurs as a way to maximize the taste of a tea selection,especially a finer one.Water chemistry and temperatureWater should be given careful consideration when conducting Gongfu Cha.Water which tastes or smells bad will adversely affect the brewed tea.Mos

4、t tea masters will use a good clean local source of spring water.During the process of Gongfucha,the tea master will first determine what is the appropriate temperature for the tea being used,in order to extract the essential oils of the tea.The water temperature depends on the type of tea used.95 C

5、 for Oolong(乌龙)tea 100 C for compressed teas,such as Pu-erh tea(普洱)Green tea is usually not used for a Gongfu tea ceremonyTools and equipment Hot water kettle(烧水壶)Teapot Tea cup,also named Pinming Cup(品茗杯)tea pitcher(公道杯),used to ensure the consistency of the flavor of the tea snifter cup(闻香杯),used

6、to appreciate the teas aroma(芳香).Saucer Brewing tray(茶池or茶船),a deep,flat bottom porcelain plate to hold spills Tea tray(茶盘)Tea basin(水盂),used as the receptacle for used tea leaves and refuse water Tea holder(茶则),a wooden tea spoon to measure the amount of tea leaves required Tea towel,used to wipe t

7、he spilled water,usually dark-colored Tea needle(茶针),for clearing the teapot spout,and clearing tea leaves etc.ProceduresPreparation温壶烫杯Warming the pot and the cups with hot water鉴赏佳茗Appreciate teas appearance,smell,and other characteristics乌龙入宫Put the tea into teapot(used when Oolong tea is used fo

8、r the ceremony)悬壶高冲leaves are rinsed using hot water poured from some height above the pot春风拂面Scooped away debris or bubbles which form on the surfaceBrewing(冲泡)行云流水First brew,to wash the leaves再注清泉Refilled the pot with fresh hot water until the water reaches the mouth of the pot刮沫淋盖Removed bubbles

9、which formed on the surface and sprinkle the pot with hot tea from the first brewServingThe tea is first emptied into the tea pitcher before being served to the guestsAroma appreciation殴杯沐淋The tea is poured into sniffer cup龙凤呈祥The drinking cup is placed upside down over the top of the sniffer cup an

10、d balanced there鲤鱼翻身The two(drinking cup and sniffer cup)are inverted so that the scent cup is upside down in the drinking cup敬奉香茗The scent cup is lifted and the tea is released into the drinking cupEnd of ceremonyThe ceremony ends with the used tea leaves being put into a clean bowl for the guests

11、to appreciate the tea in its used formCleaning upThe temperature of the water can also be determined by timing,as well as the size and the sizzling sound made by the air bubbles in the kettle.At 7585 C,the bubbles formed are known as crab eyes and are about 3 mm in diameter.They are accompanied by loud,rapid sizzling sounds.At 9095 C,the bubbles,which are now around 8 mm in diameter and accompanied by less frequent sizzling sounds and a lower sizzling pitch,are dubbed fish eyes.When the water is boiling,neither the formation of air bubbles nor sizzling sounds occurs.