如何冲泡功夫茶(英文)PPT演示课件

HowtobrewKungFutea,1,KungFucha(withartandskill),IfyouremostfamiliarwiththeChinesewordsKungFuasreferringtothemartialarts.Inactualfact,thesewordshaveothermeaningsinChinese,andKungFuactuallyreferstohardwork,labor,anddedicationtowardanytaskoranygoal.Aperiodoftime,leisuretimeKungFuCha(Chameanstea)istheChineseteabrewingprocessthatincorporatesallthesemeanings.,2,procedures,Note:IntheChinesetraditionalteaculture,KungFuteahasacertainetiquettethatgoesalongwithit,aprocedurethatdrinkersfollow.Eachdifferentplaceaddsvariousdetails.,3,Fingertapping,AnetiquettethatteadrinkersfollowExpressyourgratitudeOriginatedfromEmperorQianlong,4,1.Puttogetherasuitableteaset.,Thisshouldinclude:Ateaboatortray(hollowtraywithacontainerinsidewhichcancontainallthewaterthatwillbespilledduringtheprocess);Ateapot;AteakettleTastingcups;Aromacups(sniffercups),5,Teawares,Awoodenteaspoontomeasuretheamountoftealeavesrequired,calledachachi(茶匙)Ateapitcher/Afaircup(toensuretheconsistencyoftheflavorofthetea)Ateafunnel(usedtoenlargethemouthoftheteapot)Atweezer,calledatong(挾).(usedtopick/graspcupsoutofhotwater)Teafilter,6,7,2.displaytheTealeavesandteawares,Preparethetealeavesinadvance,sothattheyarereadytobeplacedinthepotassoonasithasbeenwarmed.Ateacaddy,or“teapresentationvessel,isrecommendedforthispurpose,asisapropersetofteatools.,8,ApproximatelyonetotwoteaspoonsofleavesisagoodquantitytobeginwithAbout7-8gramforoolongAbout3-4forgreentea,9,3.Rinseallvesselswithhotwater.,Thissignifiesthattheritualofteamakinghasbegunbypurifyingthepot,cleaningitofdustandresidueandmakingitreadytoreceivethetea.Afterrinsing,thewatershouldbediscardedintothedrainingtrayorawastewaterbowl.,10,4.Beforeinfusion,pourhotwaterovertheleavesandthenquicklypouritoff.-Xicha,Thisremovesanydustfromtheleavesandbeginstoopenthemup,releasingtheteasaroma,whichshouldbesavoredpriortoinfusion.Thisactpreparesthepalatetoappreciatethefullflavorofthetea.,11,5.Usepureormineralwatertobrewthetea.,Tapwatershouldbeavoided,sinceitschemicaltreatmentimpartsundesirableflavorsandodorswhichinterferewiththedelicatearomaticsoftea.(Homefiltersandotherwaterpurificationsystemscanminimizeand,insomecases,eliminatetheseproblems.),12,Thebestwaterforteabrewingisspringwaterwithanaturalmineralcontentthatsneithertoohardnortoosoft.,13,6.Filltheteapottothetopwithhotwaterandcover.,Pourwateroverthetopofthepot,drawingthestreamovertheairholeuntilalittlewatercomesoutthespout.Whenthisoccurs,youknowthepotisfullandheatedtotherighttemperature.Whenpouringintotheteapot,liftyourhandhighly.,14,7.Whentheleaveshaveinfusedtheiressence,pourtheteaoutintothepitcher(faircup).,Sometimesthesefaircupsuseafiltertotrapunwantedteaparticlesthatmayhavepassedonfromtheteapot.Whenpouringintothefaircup,liftyourhandlowly.,15,8.Fromthefaircup,distributetheteainthearomacups,keepingthefaircupclosetothecupsandpouringslowly.Thisreducesthemovementofthetea,maintainingitstemperature.Aromacups,16,9.Afterthearomacupsarefilled,positiononetastingcup,upsidedown,overeacharomacup.,17,18,Theguestswillthensimplypourtheteafromaromatotastingcupsandproceedbysmellinginthesamemanner.Atthispoint,thearomacupcanbebroughtnearthenosetoreceivethefragranceoftheteabyinhalingthesteam.,19,10.Aftersmelling,drinktheteafromthetastingcups.,Drinkbytakingsmallsipsthatallowtofullyenjoythetaste,aromasandqualitiesofthetea.Agoodgreenteawillallowupt