|
Procedure |
Images |
Notes |
|---|---|---|
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Tea leaves |
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Taking out the tea and avoiding the hands touching it. |
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Grinding |
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Using the mortar to grind the tea leaves into powder and obtaining 4 qian of powder, about 16 g. |
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Sieving and weighing |
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Sieving the tea powder and selecting the very refined powder. |
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|
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Heating the water |
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Using hot water from a water-drinking machine. Beginning temperature is 85.3°C and the ending temperature 52.2°C. |
|
Warming the bowl |
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Warming the tea bowl with hot water. |
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Depositing tea powder into the bowl |
|
Depositing the tea powder into the bowl. |
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First round of tipping water into the bowl; infusing tea powder with water |
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Tipping hot water into the bowl and turning the infused tea into tea paste. |
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Whisking |
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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. |
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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. |
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Fifth round |
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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. |
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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. |
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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. |
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Appendix 3 Process of One of the Simulation Experiments of Tea-Tipping
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