偶然看到宋徽宗赵佶写的《大观茶论》,老实说被此君的文采及见解惊艳到了。且看最为精彩的七汤点茶法:“量茶受汤,调如融胶,环注盏畔,勿使侵茶,势不欲猛,先须搅动茶膏。渐如周拂,手轻筅重,指绕腕旋,上下透彻,如酵蘖之起面,疏星皎月,灿然而生,则茶之根本立矣。第二汤自茶面注之……周回旋而不动,谓之咬盏。宜匀其轻清浮合者饮之。”数语就将点茶精 Occasionally see the Song Huizong Zhao 佶 wrote “Grand View Tea”, to be honest is Wenjun literary talent and insights stunning to. And look at the most exciting seven soup point method: “amount of tea by the soup, transfer, such as melt, ring injection lamp, do not make invading tea, do not want to fierce, the first to stir the cream. Heavy weight, refers to the wrist rotation, up and down thorough, such as the starting surface of the tiller, sparse star moon, emerge spontaneously, then the basic stand on the tea. The second soup from the tea note ... ... weeks swirling and not moving, That the bite of light. Should be uniform light and easy to drink. ”" A few words will point tea