|
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
Author:
Kin Sum (Sammy) LI
Kin Sum (Sammy) LI
Search for other papers by Kin Sum (Sammy) LI in
Current site
Google Scholar
PubMed
Search for other papers by Kin Sum (Sammy) LI in
Current site
Google Scholar
PubMed
