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Tea Book Network: "Guanting Says Tea: Appreciating Tea and Making Tea and Tea Art"

Tea Book Network: "Guanting Says Tea: Appreciating Tea and Making Tea and Tea Art"

Number: GDZPS4942

Title: "Watching the Pavilion and Saying Tea: Appreciating Tea and Making Tea and Tea Art"

Edition: Shanxi Science and Technology Press

Author: Yu Guanting Ding Hui

书号:ISBN 9787537749381

Pricing: 69.00

Publication date: 201409

Executive summary

Of all the herbs in the world, only tea is popular all over the world. Open the history of the development of Chinese civilization, each volume can smell the fragrance of tea, tea is not only a drink, but also a broad and profound culture, is a bright pearl in the long river of Chinese civilization. Some people drink tea to quench their thirst, some people drink tea to refresh themselves, and some people drink tea to calm their minds. Some people prefer green tea, some people like black tea, and some people are willing to try all kinds of tea, when you have an understanding of the nature of a certain tea, and have an understanding of the combination of tea leaves and tea utensils, you are already an out-and-out tea person. When you are alone, it is very pleasant to have a cup of tea and read a good book; Relatives and friends gather, make a pot of good tea, drink slowly, is not only a ceremonial act, but also a magic weapon to connect the heart, drinking tea, talking and laughing, has long been intoxicated, everything around has been ethereal, in the cordial conversation, let the mood more soft and vast, so that the friendship is more eternal. When you pay attention to the quality of tea, the selection of tools, and the skill of brewing, then you have risen to the height of tea art. There are many benefits of drinking tea, and there are many things to pay attention to when choosing tea. The fresh leaves on a tea tree can be used to make black tea, green tea, yellow tea, black tea, white tea, oolong tea (green tea), and the quality of different types of tea processed is also different. For example, the quality of processed red broken tea is relatively good, and the quality of processed green tea is poor. Zhejiang, Anhui, Jiangxi, Jiangsu, Guizhou, Henan, Sichuan and other small and medium-leaved tea trees are suitable for processing green tea. In terms of leaf color, dark green fresh leaf green tea is better than black tea, and light green fresh leaf black tea is better than green tea. For tea drinkers, choosing the right tea is "medicine", which can regulate and dispel diseases, while choosing the wrong tea is "poison", which will aggravate the discomfort of the body. The six major teas are divided into warm, medium and cool in terms of medicinal properties and health care properties, and black tea and black tea are warm teas, which are suitable for those with cold constitution; Oolong tea is a neutral tea that is suitable for most people; Yellow tea is neutral and cool, and green tea is cool, which is suitable for people with hot and dry constitution. 6 major tea authoritative tasting, from the appearance and endoplasm to distinguish the quality of tea; 66 kinds of tea scientific brewing methods, so that the nutrients of tea can be released to the fullest; Step-by-step illustration of 7 kinds of tea art, sublimating tea brewing from skill to art.

directory

Part I: Understanding Chinese Tea

Part 01

China's four major tea producing areas/12

◆Jiangnan Tea Area Good natural conditions, high tea yield/12

It accounts for 2/3/12 of the country's total tea production

The climate is mild and the soil is fertile/13

There are many famous teas/13

Famous teas are mostly named after the place of origin/13

◆South China Tea Area Suitable for the growth of tea trees/14

South China tea has a strong civilian flavor/14

High temperature and rainy soil fertilizer/14

It brings together the Chinese large-leaved tea tree/15

Specialty tea is famous in the world/15

Taiwan has good tea everywhere/15

◆Southwest Tea Region, the birthplace of the world's tea trees/16

The starting point of Chinese tea to the world/16

High soil organic matter content/17

Ancient tea trees mostly grow here/17

There are many kinds of specialty teas/17

◆Jiangbei Tea Area Tea quality is unique/18

The unique geographical environment makes good tea/18

The temperature difference is large, and the tea tree quality is good/18

Tea tree has high cold resistance/19

The specialty tea is of good quality /19

Part 02

Six categories of Chinese tea/20

◆ Tea becomes six colors into six categories/20

Tea leaves vary in color due to the degree of fermentation/20

Different tea varieties are suitable for different tea leaves/20

◆ Green tea is the eldest son, born in the Tang Dynasty/21

Before the Tang Dynasty, there was no distinction between teas/21

Green tea was born early, and there are many children and grandchildren/22

The Song Dynasty began to fry green tea/22

Ming Dynasty fried green tea great development / 22

The technique of frying green tea has made green tea famous products come out in large numbers/22

◆ Yellow tea second, born in the Tang Dynasty/23

Yellow tea is produced inadvertently/23

Yellow tea was born in the Middle Tang Dynasty and grew up in the Ming and Qing dynasties/23

The quality of yellow tea is close to that of green tea, which is often misunderstood/24

◆ The third child of black tea, born in the middle of the Ming Dynasty / 24

The Love of the Frontier Minorities/24

The black color of black tea is derived from fermentation/25

◆ The fourth child of black tea, born in the middle and late Ming Dynasty/25

Black tea was born from a "processing accident"/25

Gongfu Black Tea and Black Broken Tea/26

The ancestral home of black tea is Fujian, but it is all over the world/26

◆ Oolong tea (green tea) Lao Wu, born in the late Ming Dynasty / 27

Oolong tea (green tea) with red on the outside and green on the inside/27

Different origins and different classifications /28

◆ White tea little brother, produced in the late Qing Dynasty/28

White tea, both ancient and modern/28

Difference Between Anji White Tea and Fujian White Tea/29

Part 03

Eight Factors of Chinese Tea Tasting/30

◆ Appearance and endoplasm each four factors/30

Shape four factors: strip, color, crushed, clarity/30

Endoplasmic four factors: aroma, taste, soup color, leaf bottom/31

How a professional tea appraiser reviews tea leaves/32

◆Chinese Tea Tasting Terminology/32

Cord morphological terminology/32

Color, shape, terminology/33

Aroma terminology/33

Taste terminology/34

Commonly used virtual words in tea tasting/34

Other terms commonly used in tea approval/35

Part 04

The Three Gentlemen of the Tea Ceremony/36

◆The Development of Chinese Tea Ceremony/36

Fa Shen Nong/36

King Wu of Zhou took tea as tribute/37

Tea drinking in the Western Han Dynasty became a trend/38

Qin and Han concoction and boiling tea method/38

Lu Yu in the Tang Dynasty created the sencha method/39

Song and Yuan Dynasty tea became a trend/40

Ming Dynasty loose tea brew / 41

◆The relationship between the tea ceremony and the art of tea/42

There is Tao in tea, and there is art in Tao /42

The three realms of tea drinking: tea drinking, tea tasting, and tea fighting/42

◆ Tea - the theme of the tea ceremony/43

Appreciation of tea/43

Judging between new tea and old tea/46

Distinguish the authenticity of famous tea/48

◆ Water is the mother of tea/49

Good tea needs good water to blist/49

The standard for modern people to drink tea and choose water/50

◆ The utensil is the father of tea /50

There is no better beauty in tea sets than China/50

According to the tea selection has a particular /52

Novella. Detailing the "Six Brothers" of Chinese Tea/54

Part 01

Green Tea of Green Soup and Green Leaves/56

◆ Characteristics of green tea /56

Green tea is unfermented tea/56

China's total green tea production and varieties are many/57

◆ Green tea processing technology /57

Drying: There are three forms, and the finished product is different/59

Fried green tea/60

Roasted green tea/61

Sun-dried green tea/61

Steamed green tea/61

◆Green Tea Tasting Essentials /62

Identification of the quality of green tea/62

There are two methods of green tea brewing: the upper casting method and the middle casting method/63

Several elements that must be paid attention to in green tea brewing/64

Green tea should be avoided / 65

Green tea storage five taboo / 66

◆ The perfect combination of green tea and tea set /66

Delicate and precious green tea with glass/66

Porcelain cup for medium and high-grade green tea/67

Teapot for low-grade green tea/67

◆Famous green tea tasting/68

West Lake Longjing/68

Dongting Biluochun/72

Huangshan Maofeng/75

All evenly hairy tips/78

Xinyang Maojian /80

Lu'an Gua Pian /83

Enshi Yulu/86

Gold Medal Hui Ming/88

Anji White Tea/90

Shenque White Tea/93

Liyang Tianmu Lake White Tea/95

Taiping Monkey Kui/98

Lushan Yunwu/101

Huanghua Yunjian /104

Wild Orchid Tea/105

Part 02

Yellow Tea of Yellow Leaf Yellow Soup /106

◆ Yellow tea characteristics and types / 106

Yellow tea is microbial fermented tea/106

Different fresh leaves, different types / 107

◆Processing technology of yellow tea/107

Yellow tea processing 4 steps/107

Characteristics of Yellow Bud Tea/108

Characteristics of Yellow Tea / 109

Characteristics of Huangda Tea /109

Famous Yellow Tea Tasting / 110

Junshan Silver Needle/110

Mengding Yellow Bud/112

North Harbor Maojian / 114

Part 03

Tea black soup red black tea /116

◆ Black tea unique to China /116

Black tea originated from Anhua/116

Indispensable necessities for border ethnic minorities/117

The Unique Benefits of Black Tea/117

Chinese Tea7

◆ Black tea processing technology /118

Finishing: Fresh leaves should be fried at high temperature and quickly fried /118

Kneading: Characteristic primary kneading and re-kneading / 118

Wodui: The key stage in the formation of color and fragrance/118

Drying: At present, it is mostly sun-dried/119

◆ Pressed tea making process with black tea as raw material /119

Fu brick tea processing / 120

Green brick tea processing / 120

Tuocha processing/121

Tips for Drinking Black Tea/121

◆Famous black tea tasting/122

Anhua Black Tea/122

Hubei Laoqing Tea/126

Sichuan Tibetan tea/127

Pu'er tea/129

Sichuan Black Tea/136

Part 04

Red soup and red leaves of black tea/138

◆ Black tea is fully fermented tea /138

The originator of black tea is in China/138

Characteristics of black tea/138

◆ Detailed explanation of several types of famous black tea/139

Small black tea/139

China's unique Gongfu black tea/139

The black crushed tea that dominates the world market/141

◆ Black tea processing technology /142

Different types of processing methods/142

Withering: The process of the initial preparation of black tea/142

Kneading: Break the tissue cells to allow the tea juice to overflow/144

Fermentation: Let the tea embryo turn red/144

Baking: an important part of improving aroma / 144

◆Different kinds of black tea processing points /144

Gongfu black tea processing points/144

Key points for processing black crushed tea/145

Small black tea processing points/146

◆ Black tea brewing and tasting skills / 148

Which tea sets to go with black tea/148

Three elements of black tea brewing / 149

Two ways to drink black tea: clear drinking method, blending method/150

General steps for drinking black tea/151

◆Famous black tea tasting/152

Keemun Black Tea/152

Zhengshan Species/156

Jin Junmei/158

Yunnan Red Gongfu/161

Golden Retriever Xiang Black Tea/163

Part 05

Oolong Tea (Green Tea)/164

◆ Oolong tea is partially fermented tea /164

Why is oolong tea three dividends and seven points green / 164

The unique benefits of oolong tea/165

◆ Oolong tea with different flavors /165

Nomenclature of oolong tea/165

Delicate floral and fruity aroma type/165

Floral and fruity type/166

Old fire incense type / 166

Old fire coarse type / 166

The influence of season on the quality of oolong tea/167

◆不同地域乌龙茶的品鉴/168

Guangdong oolong tea/168

Taiwan oolong tea / 168

Northern Fujian oolong tea/169

Hokkien oolong tea/169

"Looking, smelling, touching, and brewing" 4 steps to identify a good oolong/170

◆ Oolong tea processing technology /171

Harvesting process/171

Processing technology/171

◆Oolong tea brewing method /172

Fujian Gongfu Tea's "Four Treasures of Cooking Tea"/172

Taiwan oolong tea's "concentric cup set" / 173

Three essentials of oolong tea brewing/173

Oolong Tea Brewing Steps/174

Oolong tea tasting method/175

Oolong tea drinking three taboos /175

◆Famous oolong tea tasting /176

Anxi Tieguanyin/176

Wuyi Rock Tea/180

Big Red Robe/182

Oriental Beauty Tea/184

Frozen Oolong/186

Part 06

White Tea Covered in Hair/190

◆ White tea is a special treasure of Chinese tea/190

White tea comes from Fujian/190

The "three white" characteristics of white tea fresh leaves/191

White Tea: One Year Tea, Three Years of Medicine, Seven Years of Treasure / 191

◆White tea brewing method/192

White Tea Brewing Basics/192

White tea should be avoided / 192

◆White tea processing technology/192

Harvesting process/192

Bud Tea Processing: Weather and Temperature Are Key / 193

Leaf tea processing: unique compound withering/193

◆ White Tea Classification and Grade/195

Distinction between bud tea and leaf tea/195

Different varieties and different raw materials / 195

◆Famous white tea tasting/196

Baihao silver needle/196

White peony/197

Gongmei/198

New Craft White Tea/199

Part 07

Fresh and fragrant flower tea/200

◆ Drinking and health care of flower tea /200

Flower tea is mostly named after the flowers that are added to the kiln/200

Flower tea purchase points/201

Preservation of Flower Tea/202

Flower tea brewing method/202

◆Famous Flower Tea Tasting /204

Suzhou Jasmine Tea/204

Osmanthus tea/205

Chinese Tea9

Part 01

Pay attention to the details of making tea, so that the heart and God will meet/208

◆Tea Art and Health Preservation / 208

What is the art of tea/208

The Mechanism of Tea Art Health Preservation / 209

◆Preparation of making tea - tea ceremony/213

Gauge/213

Manners/214

Liturgy/216

Environment/217

◆Preparation of tea set /220

Tea setter/220

Tea Sorter/220

Tea dispenser/220

Tea tasting/220

Cleaner/221

Other/221

◆Details when making tea /222

Opening and closing of tea sample cans/222

Take a sample of tea/222

Take the utensils/222

Teapot/222

Hold a cup/223

Temperary/223

Warm cup method/223

Brew/224

Fengcha/224

Tea tasting/225

◆The spiritual connotation of tea art/226

Equal emphasis on literary quality/226

Eclectic/226

Chongjing Shang Jane/226

Introspective Truth-seeking/227

◆The Language of Tea Art/227

Use honorifics/227

Tone of voice/227

Wonderful commentary/227

Next. Easy tea art and slow drinking/206

Part 02

Different types of tea, different brewing points/228

◆ Green Tea Tea Art / 229

Longjing Tea/229

Shenque White Tea/233

◆ Yellow Tea Tea Art /236

Junshan Silver Needle/236

◆ Black Tea Tea Art /238

Pu'er tea/238

◆ Black Tea Tea Art /242

Keemun Black Tea/242

◆ Oolong tea tea art / 244

Wuyi Rock Tea/244

◆ White Tea Tea Art /251

Fuding White Tea/251

◆ Flower Tea Tea Art / 253

Jasmine tea/253

Killing: Inhibits the activity of enzymes so that they no longer ferment /257

Kneading: Break the cells, nutrients are easier to release/258

Yu Guanting, born in 1940. He used to be an engineer of the Tea and Animal Husbandry Bureau of the Ministry of Commerce, the deputy general manager of China Agricultural and Sideline Native Products Development Corporation, the leader of the by-product group of the Technology Progress Award of the Ministry of Commerce, a member of the National Tea Processing and Inspection Senior Title Evaluation Committee, the deputy general manager and deputy secretary of the Party Committee of the China Agricultural and Sideline Native Products Development Company of the All-China Federation of Supply and Marketing, a member of the Senior Title Evaluation Committee of the head office, and the current vice president of the China International Tea Culture Research Association. He is the executive director of the China Tea Overseas Chinese Foundation, the International Tea Science and Culture Research Association, the director of the China Tea Society, the honorary director of the Hangzhou Tea Research Institute of the All-China Federation of Supply and Marketing, and the consultant of the Beijing Tea People's Home, the Beijing Tea Industry Association and a number of tea enterprises. He has published more than 100 papers on tea processing, tea scientific research, tea trade, industry management and other issues, which have been widely acclaimed, and has also published "Tea Processing Technology Manual" and "Chinese Tea People Manual", and co-authored "China Tobacco, Alcohol and Tea Purchase and Sales Guide" and other large-scale books.

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