Tea art is the foundation and carrier of tea ceremony, and it is a necessary condition for tea ceremony. Tea ceremony is inseparable from tea ceremony, which depends on tea ceremony. Without tea ceremony, there is no tea ceremony. The connotation of tea art is less than that of tea ceremony, but the extension of tea art is greater than that of tea ceremony. Tea art can exist independently of tea ceremony, and as an art, it can also be performed on the stage. So it is ok to perform tea ceremony or tea ceremony performance, but it is not appropriate to say tea ceremony performance or tea ceremony performance. Because the tea ceremony is for people to practice, not for others to see, it is tea instead of tea.

Tea is a kind of culture. On the basis of China's excellent culture, tea art widely absorbs and draws lessons from other art forms, and extends to literature, art and other fields, forming China tea culture with strong national characteristics. It is the beautiful artistic conception of the whole tea tasting process, including the appreciation of tea tasting techniques and artistic operation means, and the beautiful appreciation of tea tasting environment. Its process embodies the mutual unity of form and spirit, and it is a cultural phenomenon formed in the process of tea drinking. Tea art includes: tea selection, water selection, tea-making technology, tea art, environmental selection and creation, etc. The background of tea art is an important means to set off the theme, which renders the pure, elegant and simple temperament of tea and enhances the artistic appeal. Different styles of tea art have different background requirements, and only by choosing a suitable background can we better understand the taste of tea.

Fresh-sun-dried tea leaves are made of young leaves of tea trees. There are different kinds and names because of different production methods. The most important key of tea-making method is "fermentation". As a result of fermentation, tea will gradually turn red from the original bright green, and the more fermentation, the redder the color; The aroma will also change from leaf fragrance to floral fragrance, ripe fruit fragrance or maltose fragrance due to the different fermentation amount. Non-fermented tea is called green tea, and the brewed tea soup is green or yellow in green, with the aroma of fresh vegetables, such as Longjing and Biluochun. Fully fermented tea is called black tea, and the brewed tea soup is vermilion with the aroma of maltose; And semi-fermented tea is oolong tea. Oolong tea is a characteristic of China.

The most representative producing area of scented tea is Taiwan Province Province, China. Oolong tea can be divided into three categories: light fermentation, medium fermentation and heavy fermentation. Light fermentation, such as green tea, is characterized by high aroma, elegance and golden soup color. Moderately fermented foods, such as Tieguanyin, Narcissus, Frozen Top, etc. They are all brown, and they taste mature and steady, emphasizing "throat rhyme"; And heavy fermentation, such as Bai Hao Oolong, the soup is orange-red and has the aroma of ripe fruit.