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每年四五月份,是中国春暖花开、茶叶飘香的季节。茶,在中国人心中有着特殊的地位。它不仅是日常饮用和待客的佳品,更是一种悠然自得的生活态度。所以中国人喝茶不是喝,而是品。为了将茶的香气和韵味发挥得淋漓尽致,人们在泡茶时有一套复杂的程序,从选茶、取水到冲泡都极为讲究。这种泡茶的技法就称为“功夫茶”。而在中国古老的品茶历史中,潮汕功夫茶是最具代表性的技法之一。下面,就让我们一起来体会一下潮汕功夫茶的魅力。
April and May each year, is China’s spring blossoming season of tea fragrance. Tea, in the hearts of Chinese people have a special status. It is not only the daily drink and hospitality of the best products, but also a leisurely attitude towards life. Therefore, Chinese people do not drink tea, but products. In order to make the most of the aroma and flavor of tea, people have a complex set of procedures when making tea, from the selection of tea, water to brew are extremely particular about. This technique of making tea is called “kung fu tea.” In the history of ancient Chinese tea, Chaoshan Kung Fu tea is one of the most representative techniques. Here, let us experience the charm of Chaoshan Kung Fu tea together.