Good afternoon (good morning), ladies and gentlemen. First of all, welcome to * * * for tea and art appreciation. Today, I mainly perform oolong tea for the guests sitting here. It has 18 programs, of which the first 9 programs are executed by me and the last 9 programs are completed by me. Now let's enjoy the warmth and pleasure of tea art.

The first method is to burn incense, purify gas and boil incense springs.

Burning incense and purifying gas is to hope that the incense I ordered can create a peaceful, solemn and extremely warm atmosphere for you. I hope this touching fragrance can make you relaxed and happy, and sublimate to an extremely magical and elegant realm with the faint smell of smoke.

To boil the sweet spring with fire is to boil the water in this pot.

The second smug Ye Jia rewarded the guests.

As proud as a peacock is to show its beautiful feathers to its companions. Here, we introduce this elegant, precious and unique tea set to all guests through this program:

This is a tea tray, also called tea sea.

This is a teapot in Yixing, Jiangsu. We use it to make tea. We call it a bubble pot, and some people call it a mother pot.

This is also the teapot in Yixing, Jiangsu. We use it to store the brewed tea soup, which is called the sea pot, also called the sub-pot. As the name implies, this is a pair of mother and son pots.

This is a cup for smelling tea.

This is a cup for drinking tea and soup.

This is the Tea Ceremony Group. Tea tongs are used to take tea leaves out of the pot.

A teaspoon is used to scoop tea leaves into a pot.

Tea leakage is used to prevent tea leakage.

Tea paddles are used to scoop out tea leaves from pots.

Tea needles are used to dredge the spout.

Ye Jia is the laudatory name of Su Dongpo, a great writer in Song Dynasty. The reward for Ye Jia is to invite all the guests to appreciate the appearance features of this tea today. Later, we will taste its unique tea fragrance and soul-stirring tea rhyme.

Third, the great guest Mulin entered the palace with an own goal.

Dabin Mulin just injects boiling water into the soaking pot, with the purpose of washing the pot and raising the temperature of the pot. Da Bin was a skillful craftsman who fired teapot in Ming Dynasty. The teapot he burned amazed the world and was regarded as a treasure, so since the Ming Dynasty, most of the precious teapot has been called the Grand Guest Pot.

Oolong entered the palace. Tieguanyin is a treasure in oolong tea. We put tea in a pot, which is called an oolong into the palace.

The fourth mountain, flowing water, the spring breeze caresses your face.

When brewing oolong tea, pay attention to pouring tea at the bottom and hanging a pot of high water. With the momentum of boiling water, tea leaves roll up and down with the water waves in the pot to achieve the purpose of washing tea, which is called running water in the mountains in our guest tea.

When the spring breeze blows on your face, you can use this cover to gently scrape off the white foam floating on the surface of the teapot to make the tea soup clearer and cleaner.

The fifth oolong goes into the sea and washes the fairy face again.

When brewing oolong tea, we pay attention to the first brew, the second brew, the third brew and the fourth brew. These are the essence, so we don't drink this first-time tea, which is used to iron cups and wash tea. We directly pour the remaining tea soup into the sea of tea, which is called oolong into the sea.

The tea soup in the pot was empty, so we took advantage of the hot teapot to pour boiling water into the pot. In order to make the temperature inside and outside the teapot the same, we pour boiling water on the surface of the teapot, which is called washing the fairy face again.

The sixth way is that mother and son eat each other and then inject nectar.

Mr. Fan Zengping, an expert in Chinese tea culture, once said that a pot of tea should be filled with its human feelings, nostalgia and poetry, and what we tea people value most is the true feelings for the world. We directly pour the tea soup from the mother pot into the child pot, just like the mother is nursing the baby, so we call it mother-child feeding. When the tea soup in the pot is empty, we pour boiling water into the pot, which is called "re-injecting nectar"

The seventh auspicious Long Yufeng nodded.

We pour the tea soup in the sub-pot into the fragrant cup evenly and quickly, which is called "auspicious dragon rain". Finally, in order to have as much tea as possible in each cup, we pour tea, which means that Phoenix nods to all the guests on Wednesday.

The eighth dragon and phoenix become auspicious, and the phoenix spreads its wings.

China tea ceremony masters all think that tea ceremony is humane, and tea ceremony pays attention to warmth. We call the sipping cup on the sniffing cup "Dragon and Phoenix" to congratulate the guests on their good luck. We turn the two cups upside down and call them "Phoenix Spreading Wings", wishing the guests a harmonious family and brilliant career.

The ninth way is to hold a cup of tea and pass it on.

Please pass this cup of tea to the lady opposite me for the lady (sir). When each of us has a cup of tea, we will have tea again. The friendship between tea people is regardless of age, status or wealth. It is a fate to have tea together today.

The tenth way is to enjoy the fragrance and the color of the soup.

To taste tea, you should smell three things, see three things, and enjoy the fragrance, which is the first of the three smells. Take a cup while it is hot to smell the tea in this cup, whether it has high aroma and no peculiar smell, and then see if the tea soup in the cup is clear and gorgeous, which is the soup color of high-quality oolong tea.

Long Ding produces its tea.

Hold the cup with your thumb and forefinger and hold the bottom of the cup with your middle finger. Three fingers Buron, the cup is like a tripod. Ladies here can tilt their blue fingers to show elegance, while men put their fingers in to show stability.

Its first taste of tea is the first of the three products. First of all, let's taste the fire rating of this tea and see if it is old fire or green fire. That word is divided into three parts, so this cup should also be divided into three parts. When drinking tea, you can put the tea soup in your mouth to inhale and make a sound. You can be like me. Don't think it's impolite to taste tea like this. In the eyes of tea people, it is an appreciation of tea.

Li Shangyin, a poet in the Tang Dynasty, wrote a poem praising "When will a glass of Xiaxia wine return to the air?" Here we use this colorful glow to compare the soup color of tea soup. Pour Xiaxia again, that is, pour this second cup of tea for the guests sitting here. Orchids are recognized as the fragrance of kings, but Fan Zhongyan thinks that tea is better than orchids. Next, please raise a cup again and smell whether this cup of tea is better than the simple orchid fragrance.

The thirteenth road, the second product, the cloud is full of sweetness at the bottom of the throat.

"Yunxiang" is a kind of praise for tea by the ancients. The second-class cloud fragrance is to invite all the guests to taste these two teas. This tea is about the taste, depending on whether the tea soup is bitter or peaceful after passing through the mouth. This tea tastes the same as the last one.

The fourteenth road is full of sorrow and sorrow.

"Stone milk" is synonymous with tea. "Pour the milk three times" is to pour the tea for the guests sitting here for the first three times. This time, we will pour the tea soup directly into your fragrant cup. Ok, let's do a "phoenix spreading its wings" action together. When a tea drinker smells the fragrance, he can not only smell it through his nose, but also inhale it from his mouth and exhale it through his nose. Repeat this three times.

The fifteenth road contains the understanding of tea rhyme by chickpea.

When tasting tea, Yuan Mei, a great talent in Qing Dynasty, suggested that tea should be tender and considerate. Here, both English and Chinese mean flowers. How to taste this tea? Putting tea soup in your mouth is like chewing a small camellia. Everyone can be like me. Do you feel comfortable under your tongue at this time? The Qing Xiang of tea is lively, reflecting the wonderful tea rhyme.

The sixteenth way is that a friend of a gentleman is as light as water.

The ancients said, "A friendship between gentlemen is as light as water", and its taste is light. Just like after tea, I will drink a cup of boiled water. After three cups of tea, I'll treat you to a cup of boiled water. Ok, please pass me several cups of boiled water in turn. When drinking boiled water, we will hold it in our mouth for a while and then swallow it. Well, do you think it's a little sweet? At this time, it embodies a philosophy of life, which is unremarkable.

The seventeenth way is to make a cup of tea. Thank you for the tea.

Last cup of tea, please allow me to propose a toast to you with tea instead of wine. Dr. Sun Yat-sen once advocated taking tea as the national drink, and Mr. Lu Xun once said that having good tea is a kind of happiness, and drinking tea is endless fun. Since ancient times, people have regarded tea as the enjoyment of life, the medicine of fitness, the way of self-cultivation and the bond of friendship. Next time, please raise your cup and finish the last cup of tea.

Thank you for coming.