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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