Compared with the main infuser, everyone attaches great importance to the tea system, which is often very low in the sequence of tea sets. Even though the tea system is the last stop before the tea leaves enter the water, it is also an indispensable role in the tea banquet.
The tea leaves are taken out of the tea can for the guests to smell the aroma, view the tea samples, and urge the tea into the main brewing vessel. At this time, the texture of the tea leaves directly affects the guests' perception of the quality of the host's tea. First impression.
Today Tongxinshe Teahouse recommends "Filigree Goldfish Tea"
This tea uses intangible cultural heritage filigree inlays to shape a goldfish. The fish eyes are inlaid with southern red, and the tail is like water, which is full of movement. The side uses flowing silver technology, combined with red-hot technology, to echo the natural appearance with the quality of metal.
As a small object on the table, it can be said to be exquisitely crafted and elegant. It is also a visual enjoyment during the process of pouring and enjoying tea.