閩紅茶藝
楊惟婷
閩紅茶藝是技藝，也是情趣。簡介如下：
1、介紹茶具：
茶藝六件，隨手泡，茶六用、茶荷、茶船、紫砂壺、品茗杯、聞香杯。
2、嘉葉共賞(賞茶)：
首先觀賞乾茶，以好茶餉客。
坦洋工夫外形細長勻整，帶白毫，色澤烏黑有光，內質香味清鮮甜和，湯鮮艷呈金黃色，葉底紅勻光滑。其中坦洋、壽寧、周寧山區所產工夫茶，香味醇厚，條索較為肥壯，東南臨海的霞浦一帶所產工夫茶色鮮亮，條形秀麗。茶藝師觀茶，意念把日月精華，天地靈氣皆聚於小小的茶荷之中。請大家觀賞茶的外形。
3、孟臣凈心(溫壺)：
泡好一杯茶，要做到茶好、水好、火好、器好，叫做“四合其美”。明代制壺高手孟臣是著名的制壺大師，後人將上等的紫砂壺稱為孟臣壺，孟臣凈心，是先將紫砂壺燙熱。
4、高山流水(溫杯)：
將溫壺之水倒入品茗杯溫杯。晶瑩的水線上下起伏，連貫不斷，為我們勾畫出一幅秀美的山水風景。
5、坦洋入宮(投茶)：
將茶葉置於壺中。茶葉用量，視茶葉的緊密程度酌情放入紫砂壺中。
6、芳草回春(洗茶)：
溫潤泡，它的目的在於潤澤香茗，使茶葉逐漸舒展，茶香呼之欲出。
7、分承香露(再次溫杯)：
將溫潤泡的茶湯，倒入聞香杯中，分杯入杯。
8、懸壺高沖(正式沖泡)：
好茶還需巧沖泡，這一泡為正泡，沖泡時要做到高沖低斟。懸壺高沖又稱鳳凰三點頭，表示主人向客人“三鞠躬”，以示對客人的禮貌和尊重。
9、春風拂面(抹茶)：
沖泡中浮有茶沫，用壺蓋輕輕將浮起的茶沫抹去。
10、滌盡凡塵(用隨手泡水沖壺)：
洗去壺身外的茶渣、茶沫。
11、內外養身：
將溫潤泡的茶湯澆於紫砂壺上，潤壺、養壺，使其內外加熱，溫度一 致，使壺內茶葉充分伸展，聚攏茶香。
12、若琛聽泉：
將溫杯之水倒入茶船水方之中，這段時間，也是為瞭讓茶壺中的茶葉充分伸展，充分浸泡。
13、遊山玩水：
端起茶壺，在茶船上逆時針方向蕩一圈，目的在於除去壺底附著的水滴。
14、關公巡城：
分茶入杯，將壺中茶湯均勻斟入聞香杯中，俗話說茶倒七分滿，留下三分是情意，我們願將這份濃濃的情意，獻給各位嘉賓、各位朋友。
15、韓信點兵：
將壺中精華分承各杯中，使茶湯濃淡一致。
16、高屋建瓴：
將品茗杯反轉置於聞香杯上。
17、乾坤旋轉：
雙手旋轉聞香杯，先聞茶香。
18、鬥轉星移：
將聞香杯中的茶湯旋轉倒入品茗杯中。
19、空谷幽蘭：
雙手擾杯，搓杯聞香，隨著杯內溫度的逐漸降低，杯底散發出不用的芬芳，有高溫香、中溫香、冷香，值得細細體會。
20、三龍護鼎：
請您用右手拇指和食指拿住品茗杯的杯沿，中指托住杯底，呈三龍護鼎狀，手心旋轉至內側，表示對朋友的尊重。
21、鑒賞湯色：
欣賞茶湯顏色深淺變化。
22、敬奉香茗:
接下來為各位來賓敬茶。
23、共品佳茗：
品字三個口，一小口、一小品慢慢喝，用心體會茶的美。
第一口，輕輕一啜；第二口，往舌頂吸進；第三口，趁熱喝盡，慢慢品味。
正如范仲淹說：“不如仙山一啜好，冷然便遇乘風飛”。
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