1. Professional knowledge is rich enough: tea science, tea art and tea cultivation are all simple. Our contemporary master Zhang Tianfu, who is over 100 years old, is still trying and tasting tea in a wheelchair; Liu Jiaoshou, our Lu Yu Award winner, is still at the forefront of the tea industry. Because they know that the oceanography of tea is endless.
2. Mindfulness: A teacher is to convey what he has learned to friends who like to drink tea. Mindfulness is very important. If you just think that the training cost is low, there are just a few people around you who want to learn a little by themselves, so they set up brand training. This often doesn't last long, because mindfulness is selfish and indifferent. It's all petty profits. Tea teachers should love traditional culture and stick to the cultural context, aroma and taste of tea. I hope that through my own study, more people will know about tea, learn tea and share our knowledge without reservation. I hope everyone who has listened to our class can know more about tea culture than we do. Because training is not just a tool to make money in our eyes. He has a sense of responsibility and mission.
3. Modest and studious, with good moral character. No matter how old the tea teacher is, it is impossible to fill a cup, because it will overflow when it is full. It is a good character of our tea propagators to be humble and eager to learn at all times.
4. Gentle, kind and approachable: Tea artists should always be gentle, kind and approachable. Tea can purify the soul, nourish the heart and nourish the nature. If we are not approachable as teachers, we will feel indifferent and proud, but you haven't really understood the word "tea teacher". Of course, this does not mean that we have no personality and temper. Everyone should have their own unique personality. I believe everyone can understand what I mean.
5. Good posture: Tea artists and tea artists never judge whether he is a qualified professional teacher by his appearance and figure. Tea teachers are not necessarily the best-looking men and women with the best figure. Tea is a cultural product with profound knowledge, so the posture is definitely not superficial. Many tea artists simply don't feel exquisite and beautiful in appearance, and they don't look good in figure. But she gives the impression that she is very comfortable, dignified, elegant and skillful. Therefore, the posture of the tea teacher is the kind of charm that radiates from the inside out. This charm comes from our love and persistence in tea and our cognitive level.
6. Know how to be grateful: Gratitude is a common saying of tea people. Be grateful to family, friends, colleagues and lovers. A cup of tea soup lets us learn to be grateful to the most precious person in our body. This leaf has never been simple since it was discovered, from the legendary Shennong to the technologically advanced 2 1 century, from the homology of medicine and food to today's multifunctional changes. She has always been full of magical colors, so she is grateful for the changes of the times, ancestors, tea farmers, tea pickers, tea makers, tea sellers, tea makers and tea tasters! Any industry and any place in this society needs gratitude, especially the inclusive tea like tea.
7. Aesthetic design: Art comes from life and is higher than life, that is, art is a presentation. For the aesthetics of tea, we need to ponder, observe and discover all the beauty of teahouse, tea set and tea.
8. Music recognition: twittering birds, trickling river water, misty wind, sickle cutting rice, barking of cattle, sheep and dogs, etc. These are the most beautiful sounds of nature, which make them afraid to write music, leisurely and pleasant, comfortable and quiet. Flowing into my heart. Music appreciation does not mean that a tea teacher should be able to write words and compose music, which is too difficult for us. It means that we need a beautiful voice to accompany the tea soup.
9. Open your mind: As tea teachers, we can't stick to the rules, and so can tea training. We should open our minds in many ways and integrate tea, an ancient and advanced thing, into people's body and bone marrow. The modern rhythm is too fast. What should be done to play a substantive role? This is also a problem that we need to seriously consider.
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I hope that each of our compatriots who do tea training, including myself, will never forget the initial intention and mission of tea culture. Let's work together to carry forward the inheritance of Chinese traditional tea culture. Let each of our students be full of interesting tea soup stories, and let every cup of tea we make have a soul.
* * * Encourage!