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現代泡茶法 The Modern Method for Brewing Tea

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文/許玉蓮  By Hooi Yoke Lien

1999年我們出版馬來西亞第一本茶書《約會中國茶》,書裡將自1987年開始研發下來的泡茶方法定名為「現代泡茶法」,「現代泡茶法」提出茶具定位要領,茶法共有二十一步驟,於每一個步驟再仔細分析其動作說明以及每一個動作的要點提示。

「現代泡茶法」制定後,在不停實踐運用的過程中,我們於近二年修整了部分內容,比如:開始與結束泡茶時,泡茶者要與在座品茗者行個禮表示尊重。比如刪除了一些步驟比如:溫潤泡、淋壺等動作,這些適度的改變,希望讓整個泡茶、奉茶、喝茶過程更合符科學、衛生與現代化觀念,世界各地大眾在享用茶道時才會感覺更安心。
當茶葉越來越多樣化、隨時隨地可獲取,茶器具的發展也千變萬化,有很多不同材質的沖泡器日新月異的推出,若要把「茶藝」興趣建立成為一種長遠的生活習慣、甚至當作一生追求的藝術就需要先把茶法瞭解清楚,知道怎麼進行整個泡茶、奉茶、喝茶程序,知道每一種茶具的正確用法以及使用安全,知道茶葉的個性與如何泡出它的滋味,知道水溫的高低是怎樣的影響着一個茶湯的風格諸如此類,我們才有辦法愛上泡茶喝茶,愛上茶道。這是編製「現代泡茶法」的泡茶原理方針。

In 1999, we published Malaysia’s first book dedicated to Chinese tea, "A Passage to Chinese Tea", in which we described the tea brewing method developed since 1987. The ‘Modern Method’ defines the position and arrangement of tea utensils, and the 21 steps involved in tea brewing. Every step is carefully explained, and every movement highlighted.
The method has since evolved, based on continuous practice and daily application. We have revised the content over nearly two years to reflect this evolution. For example, the tea brewer and drinker(s) bow to each other to show respect at the beginning and the end of the occasion. Some steps are eliminated, such as the ‘warming up’ and ‘pouring over teapot’. With these changes, the entire process of tea brewing, serving and appreciation is in line with the requirement of science, hygiene and modern practices. The adjustment ensures that people from around the world feel at ease while immersing themselves in the Way of Tea.
Along with the emergence and availability of increasing varieties of tealeaves, there are more and more tea utensils made of different material. If we are to cultivate a habit of enjoying ‘the art of tea’, and to make it a life-long pursuit, we will need to understand the method, and be well-versed with the process of tea brewing, serving and appreciation; the correct and safe use of each tea utensil; the characteristics of the tealeaves and the way to bring out their best; the impact of water temperature on the tea infusion and its style, etc. Such is also the intention and principle behind the compilation of the ‘Modern Tea Brewing Method’.

 

泡茶前的準備茶葉  Preparation of the tealeaves before Brewing

泡茶前泡茶者須知道將泡的是什麼茶,茶葉一般收放在茶行做買賣的包裝罐,如果是緊壓茶如普洱,可能剝開了收存在陶缸,或只是隨手用一張紙包着,這時要將茶葉取出,置放入平時已經準備好的小茶罐。為何用小茶罐呢,因每次泡茶只拿該次所需要的份量即可,另外,茶葉屬於茶席上最重要之物,用一個質地好的茶罐裝好它珍惜它,是表示我們對茶的用心。茶葉拿多少,視乎茶葉的鬆緊程度以及我們要衝泡多少道茶而定。從大茶罐取拿茶葉入小茶罐時可用手,要用茶則代勞也行。

拿茶葉時可從中瞭解茶葉性質,知道怎樣才能把茶湯的風格發揮得最好,於是很有把握的去選用一支合適的泡茶器。泡茶器要有多大,視乎改採用的杯子大小、品茗者人數幾位來決定。泡茶者必須心中有數。

The brewer must understand the type of tea he/she is going to brew. Tealeaves purchased from the tea retailers are normally kept in canisters. Compressed tea such as Pu’er may have their original packaging removed and kept in ceramic urns, or just wrapped in pieces of paper. We must take out the tealeaves and keep them in small tea caddies already prepared. Why use small tea caddies, you may ask? It is because we should only take out the amount of tealeaves needed for a particular occasion. Moreover, tealeaves are the most important part of a tea presentation setting. A tea caddy of good quality shows our attention and passion towards the tealeaves. The quantity depends on the state of the tealeaves – whether they are loosely or tightly packed – and the number of brews required. We may use our hands, or a tea scoop, to transfer the tealeaves from the big tin to the small tea caddy.

When we take out the tealeaves, we will be able to assess their characteristics, and the best way to bring these out. This way, we will be equipped with the knowledge to choose the right brewing utensil, the size of which is determined by the size of the teacups and the number of drinkers.

The brewer must bear this in mind.


泡茶步驟一 : 準備茶具 Tea Brewing Step 1: Preparation of Tea Utensils


步驟一.準備茶具:在茶具室(或料理室)準備茶具。茶具分成三部分來組合,
a.輔茶器-包括茶罐(茶葉已經裝入)、茶荷、茶夾、茶匙、茶巾、杯托、水盂、奉茶盤。將輔茶器置放奉茶盤上。
b.主茶器-包括泡茶器(如有壺置及蓋置,可歸類一起)、茶海、茶杯。
c.煮水器(如用酒精加熱,預備打火機)。
茶器具準備就緒,我們就可以依序把它們拿到泡茶席上,首先拿出a組,然後b組、c組。
a組放在泡茶席的右方,b組放在泡茶者正前方,c組放在泡茶席的左方。
泡茶者進入位置,隨即將a組輔茶器擺放在它們所屬位置,擺置好了茶具就算備妥。
此次如屬近距奉茶,將奉茶盤收起。
此次如屬遠距奉茶,將奉茶盤留在泡茶席上。

Step 1: Preparation of tea utensils: Prepare the tea utensils in the tea preparation room (or kitchen). Tea utensils can be divided into three categories:
Category A. Auxiliary Utensils – tea caddy (with tealeaves), tea receptacle, pincer, tea scraper, tea towel, cup saucer, crucible and tea serving tray. Put all the auxiliary utensils on the tea serving tray.
Category B. Main Utensils - tea brewing utensils (teapot saucer and lid saucer included, if used), pitcher, tea cups.
Category C. Stove and kettle (lighter included, if alcohol is used as the fuel for the stove).
When all tea utensils are put together, bring them out to the tea presentation setting following this order: Category A; then Category B; followed by Category C. Place utensils under Category A on the right; utensils under Category B at the front, immediately facing the brewer; and utensils under Category C on the left. The brewer takes his/her seat, and arranges utensils under Category A according to their designated position. This step is completed once the utensils are in place.
If tea is served within one’s reach, the tea serving tray can be put away.
If tea is served beyond one’s reach, keep the tea serving tray on the tea presentation setting.



泡茶步驟二 : 備水 Tea Brewing Step 2: Preparation of Water

水要怎樣預備呢,如使用電水爐煮水泡茶,可用生水直接煮沸,因為電煮需時較短不必等太久。在泡茶席傍邊的存放櫃放兩支水待用,這時可加入電水爐煮。
如使用酒精加熱,它只能起保溫作用,要煮滾一壺水時間較長,可提前用保溫瓶把熱水裝過來待用。這時候泡茶者可將熱水倒入煮水壺,需決定泡茶的水溫,想要提溫就點火,把水煮起來。如認為水溫剛剛好,不必做什麼。
注意煮水壺的壺嘴別直接向着席上的品茗者,別讓水煮開時的水蒸氣噴到品茗者的臉上,壺嘴要往泡茶者方內移一點,但也不要向着泡茶者。煮水壺的壺蓋上有一氣孔,水滾開後此處也噴熱氣,故氣孔要向壺嘴靠齊,避免泡茶者提拿煮水壺時,此氣孔的熱氣噴上來燙傷手臂。
泡茶者將泡茶器具及用水備齊後,就可進入「預備期」預備掌席泡茶,泡茶者坐時兩腳須平放在地上,兩個手掌輕放在泡茶席正前方,肩膀放鬆、垂肘,這個姿勢能協助我們穩住身體,泡茶時運作自如。泡茶者預備好了,眼神望向品茗者,點頭微笑打招呼或鞠躬行個禮才開始泡茶,不要只顧着埋頭苦惱在茶席上,不打招呼就開始泡茶顯得唐突,品茗者會無所適從。

Step 2: Preparation of water: How to prepare water? If an electric kettle is used, normal water will do as water boils faster with an electric kettle and you don’t have to wait long. Have two bottles of water by the side, which can be added to the kettle where necessary.

If alcohol stove is used, it may take a long time before the water boils. In this case, prepare flasks filled with hot water, and the brewer may pour hot water into the kettle. Determine the required water temperature. If it is necessary to boil the water, the temperature can be adjusted higher by lighting the fire.

Direct the spout of kettle away from the tea drinkers so as to avoid the steaming vapour from spraying onto them. Shift the spout so that it points slightly inwards but not directly pointing at the brewer. Hot air will also vent through a small hole on the lid when the water is boiled; as such, align the small hole and the spout. This is to avoid hot air from scalding the brewer’s hand when holding the kettle.

When the water and brewing utensils are in place, we enter the stage of ‘Getting Ready’. The brewer will be in the right position -- he/she is seated with both feet firmly on the floor and both hands on the table immediately at the front, and the shoulders and elbows relaxed. This posture allows us to keep our body steady and move at ease. Once ready, the brewer should look around at the tea drinkers, nod and smile or bow as a gesture of greeting before tea brewing begins; avoid staring at the tea presentation setting and appeared preoccupied. The drinkers will feel ill at ease if the brewer begins right away without addressing their presence..

泡茶步驟三 : 備茶 Tea Brewing Step 3: Preparation of Tealeaves



取茶荷放正前方(泡茶器之下方),拿茶罐打開蓋子,蓋子置茶荷邊,用茶簽撥放茶葉入茶荷,放完了將茶簽歸位(遲來先歸),將茶罐的蓋子蓋上,把茶罐歸位(先來遲歸)。
Step 3: Preparation of tealeaves: Bring the tea receptacle to centre front (with the brewing utensil right behind it). Remove the lid of the tea caddy and put the lid beside the tea receptacle. Using a tea pick, put some tealeaves into the tea receptacle; then put back the tea pick (in this case, ‘last in, first out’). Put back the lid of tea caddy and return the tea caddy to its designated position (in this case, ‘first in, last out’).


泡茶步驟四 :賞茶 Tea Brewing Step 4: Appreciation of Tealeaves


賞茶:泡茶者取茶荷(已經有茶葉)交給品茗者(放在他的正前方,不要懸空交接物品),讓品茗者觀賞茶葉,從泡茶者左方的第一位先開始,第一位賞畢後,由他傳給第二位,亦放在正前方即可,最後一位品茗者賞畢,茶荷交還泡茶者(放在自己的前方),泡茶者將茶荷取回,觀看茶葉,賞完了,茶荷歸放原本位置。

Step 4: Appreciation of tealeaves: The tea brewer moves on to invite the tea drinkers to appreciate the tealeaves. He/she does so by placing the tea receptacle (which holds the tealeaves) in front of the first drinker on the left (and not passing it around hastily). When the first drinker has finished viewing, he/she passes the tea receptacle on by placing it in front of the second tea drinker, and so on. When the last drinker has finished viewing, he/she returns the tea receptacle by putting it in front of the tea brewer. The brewer then picks up the tea receptacle, appreciates the tealeaves, and then returns the tea receptacle to its designated position.

泡茶步驟五 : 開始泡茶程序 Tea Brewing Step 5: Start Brewing



開始泡茶程序:將倒扣着的杯子翻正,用拇指與食指夾持杯沿(兩指定點不動),中指(掌控翻杯動作的主力)推杯底即可。翻正的杯子放回原位,不必移動位置。從泡茶者的左方開始為第一杯,順勢往右方退至最後一隻杯。

Step 5: Start brewing: Flip over the teacups. Place the thumb and the index finger at fixed points on the rim, and use the middle finger (which gives the momentum for turning) to gently push the base of the teacup until it flips over. Put the flipped teacups back to their designated positions. Do not change the positions. The order of the teacups begins with the first cup on the left of the brewer.


泡茶步驟六 : 溫壺、溫茶海、溫杯
Tea Brewing Step 6: Warming the Teapot, Tea Pitcher and Teacups


溫壺、溫茶海、溫杯:溫壺-把壺蓋打開,提煮水器將熱水倒進壺,蓋上壺蓋泡一下以達溫熱效果。
溫茶海-將壺中熱水倒入茶海,讓熱水在茶海內泡一下。
溫杯-將茶海的熱水一一倒入茶杯,溫熱着茶杯,留着直至茶泡好後才將水倒掉。
如茶器無提溫需要,可省略此步驟。留心,此步驟並非清洗茶杯,擺在茶席上的茶杯需預先已經清潔乾淨過。

Warming the teapot – remove the lid of the teapot, pour hot water from kettle into the teapot, put the lid on and let it warm for a while.
Warming the tea pitcher – pour the hot water from the teapot into the tea pitcher; let it warm for a while.
Warming the teacups – pour the hot water from the tea pitcher into each teacup. Leave the hot water in the teacups until the tea is brewed.
Skip this step if warming is not required. Please note that this is not for cleaning the teacups. All teacups should have been cleaned before they are put on the tea presentation setting.



步驟七 : 置茶入泡茶器
Tea Brewing Step 7: Putting Tealeaves Into the Brewing Utensil

置茶入茶壺:拿起茶荷用茶簽把茶葉置入茶壺。茶簽、茶荷歸位。
Step 7: Putting tealeaves into the brewing utensil: Lift up the tea receptacle and use the tea pick to put tealeaves into the teapot. Return the tea pick and tea receptacle to their designated positions.



步驟八 : 第1道茶開始沖泡 Tea Brewing Step 8: Making the First Brew


第1道茶開始沖泡:提煮水壺將熱水倒入茶壺,剛滿即可,放下煮水器在原位,蓋上茶壺的蓋(蓋子蓋上時水不要多至溢出來)。
茶葉浸泡時,坐著靜靜等待就是,泡茶者別東摸摸西摸摸總想找點什麼來做,顯得坐立不安。

Step 8: Making the first brew: Lift up the kettle and pour hot water into the teapot until filled. Put back the kettle and put on the lid of the teapot (make sure the water does not overflow when the lid is put on)
While the tealeaves are infused, be seated quietly. The brewer should stay still instead of jiggling from side to side, looking for something up and down, or appear restless.


泡茶步驟九 : 第1道茶泡好了,將泡好的茶倒入茶海。
Tea Brewing Step 9: When the First Brew is ready, Pour the Tea infusion into the Tea Pitcher


第1道茶泡好了,將泡好的茶倒入茶海:浸泡時間達到泡茶者的要求,茶就泡好了(有需要時就預備一個計時器在旁,方便引導及檢查時間,因二、三十秒的時間容易心算,超過一分鐘的時間,心算較不易)。提起茶壺放茶巾上沾一下,把壺底的水滴吸乾(茶巾原位放著,不必拿在手上。),將泡好的茶倒入茶海。
倒茶時要等茶水自動流出,勿操之過急,不要提着茶壺上下搖動,等至茶湯最後幾滴流出的時間長過二秒,茶才算是倒完了,把茶壺歸位。
壺裡的茶水須滴乾,否則會影響下一道茶。

Step 9: When the firs brew is ready, pour the tea infusion into the tea pitcher: When the time for infusion is up, the tea is brewed (where necessary, keep a timer by the side as a guide and for tracking the time. It may be easy to keep track of 20 or 30 seconds by heart; but it becomes harder for any stretch of time over 1 minute). Lift up the teapot. Place it on the tea towel briefly in order to catch any drip (The tea towel should stay at its position; don’t pick it up). Pour the tea infusion into the tea pitcher.
There should be no haste. Let the tea infusion flow out in a steady stream. Do not shake the teapot. Wait until the last few drops has come out, and stop pouring when they take longer than two seconds. Put back the teapot.
Make sure the tea infusion in the teapot is completely poured; otherwise, it may affect the next brew.


泡茶步驟十 : 倒掉溫杯水

Tea Brewing Step 10: Emptying the Water from the Cups

倒掉溫杯水:從泡茶者左方開始,一一提起茶杯,把杯子的溫水倒掉,杯子放回原位。
倒水不可匆忙,最後一滴水要提着杯子讓它停留一下讓水傾盡,杯中不可留有一滴水,會影響茶的味道。
Step 10: Emptying the water from the cups: Starting from the left of the brewer, pour out the water for warming and put the cups back one by one.
Do not hurry. Make sure each cup is completely emptied before putting it down. Any water left in the cup will affect the flavour of the tea.


泡茶步驟十一 : 提茶海分茶
Tea Brewing Step 11: Distributing Tea with the Tea Pitcher

提茶海分茶:將茶海提起,把茶一一分入進茶杯,從泡茶者左方開始為第一杯,順序往右方。每一杯茶倒七、八分滿即好。完畢,將茶海歸位。
Step 11: Distributing tea with the tea pitcher. Pour tea into each teacup; starting with the first cup on the left all the way to the last cup on the right. Fill each cup until it is 70% or 80% full. Once done, return the tea pitcher to its designated position.

泡茶步驟十二 : 奉茶

Tea Brewing Step 12: Serving Tea

奉茶:取杯托,把一杯茶置放托上,將之奉給品茗者。茶(和托)置放他的正前方,放桌面上,不要懸空送接。
奉茶時望向品茗者,點頭行個禮,再順序奉第二、第三……位品茗者。
最後那杯給自己,置放茶巾的右邊。
泡茶者奉茶時需留意煮水壺設在泡茶席的左方,奉茶時應避免在煮水壺上空過。奉茶用右手即可。
Step 12: Serving tea: Take the tea saucer and put a teacup on it before serving. Put a teacup (with saucer) on the table, right in front of each drinker; do not hand it directly to the drinker.
When serving, look at each tea drinker with a nod or bow, from the first to the last drinker.
The last cup is reserved for the brewer. Put it on the right side of the tea towel.
Note that the kettle is on the left. Avoid serving tea over the kettle. Serve with the right hand will do.



泡茶步驟十三 : 品茶 Tea Brewing Step 13: Savouring the Tea

品茶:先有茶的人認為茶的溫度適口就可先品飲,不必等,人等齊後茶也涼了,沒有必要統一喝茶時間。
品茶前與左、右品茗者點頭打招呼表示禮貌。
拿杯時用拇指和食指夾持茶杯杯沿,中指托着杯底,任何一支手指都不要翹上來。
品茗時把茶吸入口中含着、慢慢咀嚼,一邊觀賞湯色。品茶完畢將杯子放回杯托上。

Step 13: Savouring the tea: One can savour the tea when he/she thinks the temperature is right – there is no need to wait until everyone is served, as the tea may become cold after a while.Before savouring the tea, nod and greet the drinkers on the left and right as a gesture of courtesy.Place the thumb and the index finger on the rim, and the middle finger at the base of the cup for support and balancing. Avoid raising any finger up.
Sip and hold the tea in the mouth. Appreciate the flavour and the look of the tea infusion at the same time. After savouring the tea, put the teacup back onto the saucer.



泡茶步驟十四 : 第2道茶、第3道茶、第4道茶的泡飲
Tea Brewing Step 14: The Second, Third and Fourth Brews

第2道茶、第3道茶、第4道茶的泡飲:熱水倒入茶壺,蓋上蓋子浸泡茶葉。
浸泡時間夠了,茶泡好了,提起茶壺在茶巾上沾乾水滴,把茶倒入茶海,放下泡茶器在原位。提起茶海,將茶分入品茗者的杯子。
倒茶時品茗者的茶杯不必移動,一直保留在品茗者的正前方即可。得茶之品茗者繼續品茗。

Step 14: The second, third and fourth brews: Pour hot water into the teapot. Put the lid on and let the tealeaves infuse.
When the infusion time is up, lift up the teapot and place it on the tea towel briefly in order to catch any drip. Pour the tea infusion into the tea pitcher. Put the tea brewing utensil back at its designated place.
Pour tea from the tea pitcher into each teacup.
There is no need to move the teacups. They should stay right in front of the tea drinkers. Once his/her cup is filled, the tea drinker can continue to savour the tea.


泡茶步驟十五 : 品水 Tea Brewing Step 15: Savouring the Water


品水,最後一道茶品完了,提起煮水壺倒熱水入茶海。提起茶海將熱水一一倒入品杯。
品茗者拿起品杯,慢慢品飲溫水。 Step 15: Savouring the water. After taking the last brew, pour the hot water from the kettle into tea pitcher, then pour the hot water from the tea pitcher into each cup.
The tea drinkers pick up their teacups and take time to savour the warm water.


泡茶步驟十六 : 收杯

Tea Brewing Step 16: Collecting the Teacups
收杯:預先知道要泡幾道茶,泡完了就可結束。茶會結束,可為茶壺、茶海和茶杯稍做初步清理。首先將泡茶者的品杯歸位,再一一將品茗者正前方的品杯連杯托一起收回,品杯放回原來泡茶器的前方,杯托歸位於泡茶席左下方。
如果杯托上有水滴,就着茶巾輕擦一下把水吸乾,不必把茶巾整幅鬆開來擦抹。
Step 16: Collecting the teacups: Find out in advance the agreed number of brews. The tea gathering comes to an end after the final brew. It is time to largely clean the teapot and the tea pitcher.The brewer returns his/her cup to the designated position, then collect the teacups and cup saucers in front of the tea drinkers, one after another. All teacups should be placed in their designated position in front of the brewing utensil; and the saucers on the lower left of the tea setting presentation.Press the folded tea towel gently against the cup saucers if there is any drip – there is no need to open up the tea towel and wipe the saucers in and out.


泡茶步驟十七 : 取茶渣

Tea Brewing Step 17: Clearing the Used Tealeaves

取茶渣:蓋置上如有茶渣,用茶夾取之置入水盂。
拿起壺蓋看看,蓋上如粘有茶渣,用茶匙將之撥入水盂,壺蓋才放蓋置上。
從壺中挖取茶渣入水盂,左一下右一下有條理的挖,勿隨意毫無章法的挖,不然茶渣會跌入桌面。
茶渣清完了,如茶匙上粘有茶碎,提煮水壺用熱水沖一下,將茶碎衝入水盂,放下煮水壺後,把茶匙放在茶巾上按一下吸掉水滴,才放回原位。
如果會前設定品茗後要欣賞茶底(即是茶渣),茶席上要備有一個白瓷碟子,這時茶渣就可直接挖取置入碟子中,傳至品茗者輪流欣賞,從泡茶者左側第一位開始,第一位賞完後放在第二位的正前方,以此類推傳至第三、第四……,最後一位欣賞完畢,將之放回原來位置,泡茶者可拿上來賞。

Step 17: Clearing the used tealeaves: Remove used tealeaves from the lid saucer, if any, by using the pincer. Discard tealeaves into the crucible.
Pick up the lid of the teapot. Check if there are any used tealeaves on it. If so, use the tea scraper to remove the tealeaves into the crucible before putting it back on the lid saucer.
Scrape used tealeaves from inside the teapot. Loosen them by scraping left and right; do it in an orderly manner to prevent the tealeaves from falling onto the table.
After removing the used tealeaves, rinse the residue on the tea scraper, if any, into the crucible using the hot water in the kettle. Put down the kettle. Dry the scraper by pressing it against the tea towel. Return to the designated position.
If it is agreed that used tealeaves are to be appreciated after tea drinking, there would be a white porcelain plate for this purpose on the tea presentation setting. Empty the used tealeaves onto the plate, and pass it around, starting from the first tea drinker on the left, after which he/she will put the plate in front of the second drinker and so on, until the last tea drinker has finished viewing. He/she will return it to its original position, where the brewer may pick it up for viewing.


泡茶步驟十八 : 潔壺 Tea Brewing Step 18: Cleaning the Teapot

潔壺:茶渣去後,茶壺內部有些碎末,提煮水壺把熱水衝入壺裡,提起茶壺輕輕轉一、二圈,將壺內碎末順着水勢轉入水中,再將茶壺的水與碎末一起倒入水盂裡。茶壺翻轉時向內側方向,壺底可朝天,動作要俐落讓碎末可順着水勢一起流出壺外。清完了,茶壺放回原位。
Step 18: Cleaning the teapot: Should there be any tea residue after the used tealeaves are removed from inside of the teapot, lift up the kettle and pour hot water into the teapot. Lift up the teapot; swirl lightly until the residue is dislodged. Empty the residue by pouring it out along with the water into the crucible.Turn the teapot upside down. Do it swiftly so any residue left behind will be emptied along with the water. Once finished, put the teapot back at its designated position.


泡茶步驟十九 : 清茶海、清品杯 Tea Brewing Step 19: Cleaning the Tea Pitcher and Teacups​

清茶海:提煮水壺將熱水衝入茶海。煮水壺歸位。
提起茶海,將茶海內的溫水一一注入品杯,順序從泡茶者左方至右方,倒完了茶海歸位。
再將杯子裡的溫水一一倒入水盂,杯子歸位時順勢將杯子倒扣在原位。
Step 19: Cleaning the tea pitcher: Lift the kettle and pour hot water into tea pitcher. Put back the kettle. Pour the warm water from the tea pitcher into teacueach p, from the left to the right. Return the tea pitcher to the designated position after pouring the water.
Empty the warm water in the teacups into the crucible, one at a time. Put teacups back in the designated position, upside down.


泡茶步驟二十: 輔茶器歸位,結束準備
Tea Brewing Step 20: Putting Back the Auxiliary Utensils and Preparing for the Ending

輔茶器歸位,結束準備:如用酒精加熱,把煮水壺置放壺托上,拿起酒精燈芯的蓋子將燈芯的火籠蓋住(即滅火),煮水壺不必再放煮水爐上,不煮了。如用電水壺,只需將電源切斷。
把之前準備的a輔茶器套組的茶具一一歸位於奉茶盤上。
Putting back the auxiliary utensils and preparing for the ending. If alcohol stove is used, place kettle on the kettle rest first, and use the wick cover that closes over the canister to extinguish the flame (put out the fire). There is no need to put the kettle back onto the stove. If electric kettle is used, simply disconnect it from the power supply.
Put the utensils under Category A onto the tea serving tray.


泡茶步驟二十一 : 結束、行禮 Tea Brewing Step 21: The End and Bowing

結束、行禮:將之前a、b、c三組茶具歸位回到原來的茶具室(或料理室),退席依序是c煮水器、b主茶器以及a輔茶器。煮水器進席時排列最後,退席最早,因考慮到「火」「電」和「熱水」的安全問題。
茶具退席之後,泡茶者回到席上,向品茗者鞠躬行禮,品茗者也鞠躬說謝謝,泡茶活動可結束。.
The end and bowing: Return all tea utensils under Category A, Category B and Category C to the tea preparation room (or kitchen), in the following order: Category C: Stove and Kettle; then Category B: Main Utensils; followed by Category A: Auxiliary Utensils. It is ‘last in, first out’ for the stove and kettle as a precautionary measure since this category involves fire, electricity and hot water.
After removing all utensils, the brewer comes back to bow at the tea drinkers, who bow in return and express their gratitude by saying ‘thank you’. The tea gathering comes to an end.

Tea Brewing Method Tea Tips 泡法

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