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導(dǎo)讀:煮茶法與泡茶是完全不同的兩種品茶方式，所以對(duì)茶的評(píng)價(jià)標(biāo)準(zhǔn)也有所不同。除了好的口感、賞心悅目的湯色這些共同的特征以外，泡茶可以感覺(jué)到每一泡口感的變化，而煮茶則追求口感穩(wěn)定。如果說(shuō)泡茶豐富變化的口感令人回味，那么煮茶始終如一的口感魅力何在呢?
Because the boiling method and the brewing method are completely different ways of tea tasting, the evaluation criteria for tea are also different. In addition to the common characteristics of good taste and pleasant soup color, tea brewing can feel the change of each brewing taste, while tea boiling pursues the stability of the taste. If the rich and varied taste of brewing tea is refreshing, what is the consistency of the taste charm of boiling tea?
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所謂煮茶法，是指茶入水烹煮而飲。直接將茶放在壺中熟煮，是中國(guó)唐代以前最普遍的飲茶法。其過(guò)程陸羽在《茶經(jīng)》中已詳加介紹。大體說(shuō)，首先要將餅茶研碎待用，然后開(kāi)始煮水。以精選佳水置釜中，以炭火燒開(kāi)。但不能全沸，加入茶末。
The so-called boiling method refers to the boiling and drinking of tea. It was the most common tea drinking method before the Tang Dynasty in China that tea was cooked directly in a pot. The process of Lu Yu has been introduced in detail in The Book of Tea. Generally speaking, first of all, the cake and tea should be crushed and used, and then the water should be boiled. Put the selected water in the kettle and burn it in a charcoal fire. But not all boiling, add tea powder.
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茶與水交融，二沸時(shí)出現(xiàn)沫餑，沫為細(xì)小茶花，餑為大花，皆為茶之精華。此時(shí)將沫餑杓出，置熟盂之中，以備用。
Tea and water blend, the second boiling foam, foam for small camellia, Baobao for large flowers, are the essence of tea. At this time, the foam Dipper will be out and placed in the cooked pelvis for reserve.
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繼續(xù)燒煮，茶與水進(jìn)一步融合，波滾浪涌，稱(chēng)為三沸。此時(shí)將二沸時(shí)盛出之沫餑澆烹茶的水與茶，視人數(shù)多寡而嚴(yán)格量入。茶湯煮好，均勻的斟入各人碗中，包含雨露均施，同分甘苦之意。
Continue to cook, tea and water further fuse, rolling waves, called three boiling. At this time, the water and tea of the tea that is poured out during the second boiling are strictly measured according to the number of people. The tea soup is cooked and evenly smashed into the bowls of each person, including the rain and dew, and the same meaning of bitterness.
中國(guó)茶文化的鼎盛時(shí)期在唐宋，正如同她的政治和經(jīng)濟(jì)一樣。唐宋時(shí)期我們的先人喝茶都是煮著喝的，現(xiàn)代人所熟知的沖泡法是在元朝以后形成的。
The heyday of Chinese tea culture was in Tang and Song Dynasties, just like her politics and economy. During the Tang and Song Dynasties, our ancestors drank and drank tea. The brewing method known to modern people was formed after the Yuan Dynasty.
煮茶在古代分為：宮廷煮茶、禪茶、雅士煮茶和平民煮茶。把茶放在鍋里直接煮就是平民的作法，故稱(chēng)之為平民煮茶。宮廷煮茶是程序最多也最為考究的。
In ancient times, boiled tea was divided into: court tea, Zen tea, Yashi boiled tea and civilian tea. It is a civilian practice to put tea in a pot and cook it directly, so it is called a civilian tea. The court brewing tea is the most and most sophisticated procedure.
煮茶除了注重茶、器、水、火的融合統(tǒng)一，更要注重人的作用!茶、器、水、火如何相融合，其中就是人的作用，沒(méi)有人，它們也只是單獨(dú)的個(gè)體罷了!也只有通過(guò)人的作用，才能發(fā)現(xiàn)、提升他們的價(jià)值。
In addition to focusing on the integration of tea, utensils, water and fire, cooking tea should pay more attention to the role of people! How to integrate tea, utensils, water and fire, among them is the role of people, no one, they are just individual individuals! Only through the role of people can we discover and enhance their value.
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【擇茶】
煮茶時(shí)，多選擇熟普洱茶、陳年生茶等茶品，這些茶品或是藉由工藝制程，或是經(jīng)過(guò)時(shí)光的炮制，褪去了最初的青澀寒涼，茶性趨于溫?zé)帷４祟?lèi)茶品烹煮后不會(huì)因過(guò)于苦澀而難于下口，而溫?zé)岬牟栊杂脕?lái)驅(qū)寒又再適合不過(guò)。
除了直接烹煮干茶，還可以燉煮茶品沖泡后的茶根，此法多用于老茶，可讓沖泡時(shí)未能釋放的精華充分析出，如此方對(duì)得起老茶歷經(jīng)的歲月。
[Choose tea]
When cooking tea, choose black tea, cooked Pu'er tea, old tea and other tea products. These tea products are either processed by the process or processed by time, and the original green and cold are faded. Warm. This kind of tea is not too bitter and difficult to eat after cooking, and the warm tea is used to dispel the cold and is suitable.
In addition to directly cooking dry tea, you can also stew the tea root after brewing tea. This method is mostly used in old tea, which can be used to analyze the essence that has not been released during brewing, so that it is worthy of the years of old tea.
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【烹煮】
煮茶法使用的茶水比例，一般控制在1000cc水投茶6克左右，茶友可在此基礎(chǔ)上摸索出適合自己的茶水比。因煮茶不若泡茶般要求嚴(yán)格，若是茶湯過(guò)淡，追加投茶或是延長(zhǎng)烹煮時(shí)間便可;若是茶湯過(guò)濃，適量加水煮開(kāi)即可。
茶葉可直接投入壺中，也可加入茶包袋中烹煮，這樣更便于事畢后的清理。需注意的是若使用茶包袋，請(qǐng)盡量使用尺碼較大的型號(hào)，這樣茶葉在茶包袋中有充分舒展的空間，如此茶湯的湯感更佳。
【cooking】
The proportion of tea used in the boiled tea method is generally controlled at about 6 grams of 1000 cc water-injected tea. On the basis of this, tea friends can find out the tea-to-water ratio that suits them. Because tea is not as demanding as tea, if the tea is too light, add tea or extend the cooking time; if the tea is too thick, add some water to boil.
Tea can be directly put into the pot, or it can be added to the tea bag to make it easier to clean up afterwards. It should be noted that if you use a tea bag, please try to use a larger size model, so that the tea has ample space in the tea bag, so the soup of the tea soup is better.
【煲煮時(shí)間】
推薦60-120分鐘，如此茶湯方可達(dá)致渾厚溫潤(rùn)的品質(zhì)。烹煮后的茶湯注入公道杯即可分杯品飲，同時(shí)爐具可保持小火加熱保溫。
若是茶湯過(guò)于濃郁，可于壺中加入適量清水燒開(kāi)，如此調(diào)節(jié)至符合個(gè)人品飲習(xí)慣的濃度即可，自是別有一番樂(lè)趣。
【cooking】
The proportion of tea used in the boiled tea method is generally controlled at about 6 grams of 1000 cc water-injected tea. On the basis of this, tea friends can find out the tea-to-water ratio that suits them. Because tea is not as demanding as tea, if the tea is too light, add tea or extend the cooking time; if the tea is too thick, add some water to boil.
Tea can be directly put into the pot, or it can be added to the tea bag to make it easier to clean up afterwards. It should be noted that if you use a tea bag, please try to use a larger size model, so that the tea has ample space in the tea bag, so the soup of the tea soup is better.
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《老子》曰：“治大國(guó)若烹小鮮”。其實(shí)煮茶也是一樣，就拿做菜打個(gè)例子，再好的物料，如果廚師不行，那也是做不出好菜的。至于“巧婦難為無(wú)米之炊”的話(huà)題不在這里贅述。我這里要說(shuō)的是相同的物料，不同的廚師，做出來(lái)的菜一定是有品級(jí)之分的。同樣，煮茶也一樣，同樣的茶，同樣的流程，茶道師的級(jí)別不同、心態(tài)不同、體態(tài)不同，煮出來(lái)的茶也是不一樣。
"Laozi" said: "If the big country is cooked, it will be fresh." In fact, cooking tea is the same, just take a dish to make an example, no matter how good the material, if the chef can't, it can't make good food. The topic of "the clever woman is difficult to be without rice" is not covered here. I want to say the same material here, different chefs, the dishes must be graded. Similarly, cooking tea is the same, the same tea, the same process, different levels of tea ceremony, different mentality, different body posture, the tea is not the same.
以上部分內(nèi)容來(lái)自網(wǎng)絡(luò)分享
Part of the above is from online sharing.
今天，您喝茶了嗎？
Did you have tea today?
茶
茶是好東西，更何況是每天聆聽(tīng)音樂(lè)3萬(wàn)秒的快樂(lè)普洱！
Tea is a good thing, not to mention the joy of Pu er, which is listening to music for 30 thousand seconds everyday.
