|
Procedure |
Images |
Notes |
|---|---|---|
|
Tea leaves |
|
Taking out the tea and avoiding the hands touching it. |
|
Grinding |
|
Using the mortar to grind the tea leaves into powder and obtaining 4 qian of powder, about 16 g. |
|
Sieving and weighing |
|
Sieving the tea powder and selecting the very refined powder. |
|
|
||
|
Heating the water |
|
Using hot water from a water-drinking machine. Beginning temperature is 85.3°C and the ending temperature 52.2°C. |
|
Warming the bowl |
|
Warming the tea bowl with hot water. |
|
Depositing tea powder into the bowl |
|
Depositing the tea powder into the bowl. |
|
First round of tipping water into the bowl; infusing tea powder with water |
|
Tipping hot water into the bowl and turning the infused tea into tea paste. |
|
Whisking |
|
Whisking the infused tea 70 times during 60 seconds after each time’s tipping; 90-degree vertical whisking. Description in the Daguan chalun: 量茶受湯，調如融膠。環注盞畔，勿使侵茶。勢不欲猛，先須攪動茶膏，漸加擊拂，手輕筅重，指遶腕旋，上下透徹，如酵糵之起麵，疏星皎月，燦然而生，則茶面根本立矣. |
|
(The above two images show the condition of the infused tea before whisking.) |
||
|
Second round |
|
Tipping more water and whisking. Description in the Daguan chalun: 第二湯自茶面注之，周回一線，急注急止，茶面不動，擊拂既力，色澤漸開，珠璣磊落. |
|
Third round |
|
There are still bubbles and the foam has not formed completely. Description in the Daguan chalun: 三湯多寡如前，擊拂漸貴輕勻，周環旋復，表裡洞徹，粟文蟹眼，泛結雜起，茶之色十已得其六七. |
|
Fourth round |
|
Description in the Daguan chalun: 四湯尚嗇，筅欲轉稍寬而勿速，其真精華彩，既已煥然，輕雲漸生. |
|
Fifth round |
|
Description in the Daguan chalun: 五湯乃可稍縱，筅欲輕盈而透達，如發立未盡，則擊以作之。發立已過，則拂以斂之，結浚靄，結凝雪，茶色盡矣. |
|
Sixth round |
|
The foam is thicker and the action of whisking slows down. Description in the Daguan chalun: 六湯以觀立作，乳點勃然，則以筅着居，緩繞拂動而已. |
|
Seventh round |
|
Total amount of water used is 170 ml. Description in the Daguan chalun: 七湯以分輕清重濁，相稀稠得中，可欲則止。乳霧洶湧，溢盞而起，周回凝而不動，謂之咬盞，宜均其輕清浮合者飲之. |
|
|
Appendix 3 Process of One of the Simulation Experiments of Tea-Tipping
in Tea, Fragrance, and Music
Autor:in:
Kin Sum (Sammy) LI
Kin Sum (Sammy) LI
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