Domestic tea culture?
Tea ceremony is the combination of tea art and spirit, and expresses spirit through tea art. It flourished in the Tang Dynasty of China, flourished in the Song and Ming Dynasties, and declined in the Qing Dynasty. The main content of the Chinese tea ceremony focuses on the beauty of the five realms, namely tea leaves, tea water, heat, tea sets, and environment.
The tea ceremony must follow certain rules. In the Tang Dynasty, in order to overcome nine difficulties, they were making, distinguishing, utensils, fire, water, broiling, mincing, boiling and drinking. In the Song Dynasty, there were three points and three points for tea tasting. The "three points" were new tea, sweet springs, and clean utensils. Good weather was one, and elegant guests with similar tastes were one.
There are two specific forms of Chinese tea ceremony: Sencha. Put the tea powder into the pot and boil it with water. Sencha in the Tang Dynasty was the earliest artistic form of tea tasting.
Fighting tea. Ancient literati each brought tea and water, and judged the quality of the tea by comparing the flowers of the tea, noodle soup, and tasting the tea soup. Tea fighting, also known as Ming Zhan, flourished in the late Tang Dynasty and flourished in the Song Dynasty. It was first popular in Jianzhou, Fujian. Tea fighting is the highest expression of the ancient art of tea tasting.
Gongfu tea. Gongfu tea, which has been popular in some areas since the Qing Dynasty, is the lingering influence of the art of tea tasting since the Tang and Song Dynasties. Gongfu tea in the Qing Dynasty was popular in Tingzhou, Zhangzhou, Quanzhou in Fujian and Chaozhou in Guangdong. Gongfu tea pays attention to the time of drinking.
Buddhism played a very important role in the development of Chinese tea ceremony.
The "Fengshi Hearing and Seeing Record" of the Tang Dynasty records: "Those who learn Zen do not sleep and do not eat late at night, but they are allowed to drink tea. People have their own thoughts and cook and drink everywhere. From then on, they follow suit. It became a custom. "The poet Du Mu of the Tang Dynasty said: "Today, the silk on the temples is falling, the tea smoke is blowing and the flowers are falling in the wind." It vividly describes the leisurely and elegant scene of the old monk making tea.
Drinking tea became popular in temples of all sizes, and monks intensified their research on tea collection. As a result, tea became famous in temples in famous mountains and rivers in the past dynasties.
For example, Biluochun is produced in Biluofeng in Dongting Mountain, Jiangsu Province. It was originally called "Shuiyue Tea" and was first made by monks from Shuiyueyuan of Dongting Mountain. Wuyi rock tea is the best made by the Zen monks of Wuyi Temple. Junshan Silver Needle is produced in Junshan Baihe Temple.
The combination of tea drinking and Buddhism has greatly promoted the development of tea culture. Ancient books record that ancient temples in the Tang and Song Dynasties had "tea halls" and "tea houses" where monks discussed Buddhism. Zen practice, discuss sutras and treatises, entertain benefactors and guests, and sip fragrant tea.
While advocating tea drinking and growing tea, the temple also integrates Buddhist rules, drinking tea and reading scriptures with Buddhist philosophy and life concepts. "Tea, Buddhism does not separate families", "tea and Zen are one" From this the "Cha Zen One" was born.
Tea and Buddhism are connected in a way that is experienced by the subject, and cannot be tasted deeply. When drinking tea, you need to be calm and pay attention to sipping in an orderly manner in order to achieve tranquility, purity and ease in the environment and mood.
In the development process of Chinese tea ceremony, many tea works have emerged. From Lu Yu's "Tea Classic" in the Tang Dynasty to Cheng Yuting's "Anhui Tea Slips" in the late Qing Dynasty, there are more than 100 kinds of monographs. Including tea methods, miscellaneous notes, tea recipes, tea records, tea classics, sencha tea tasting, water products, tea taxes, tea treatises, tea history, tea notes, tea collections, tea books, tea books, tea examinations, tea descriptions, tea Debate, tea affairs, tea formula, tea appointment, tea balance, tea hall, tea ride, tea talk, tea pod, tea talk, etc.
The world’s first monograph on tea was The Book of Tea written by Lu Yu in the Tang Dynasty. Lu Yu, who was famous for his illness, carefully summarized and studied the tea production experience of his predecessors and that time, and completed the original work "Tea Classic". Therefore, he is revered as the tea god and tea fairy. The Book of Tea systematically summarized the tea picking and drinking experience at that time, comprehensively discussed various issues related to the origin, production, and drinking of tea, spread scientific knowledge of the tea industry, promoted the development of tea production, and opened the door to the Chinese tea ceremony. First of all.
Since Lu Yu wrote the "Tea Classic", tea monographs have been published one after another, further promoting the development of tea in China. Representative works include "Tea Records" by Cai Xiang of the Song Dynasty, "Daguan Tea Theory" by Zhao Ji, Emperor Huizong of the Song Dynasty, "Tea Book" written by Qian Chunnian and Xiao Gu Yuanqing of the Ming Dynasty, "Tea Records" by Zhang Yuan, "History of Tea" by Liu Yuanchang of the Qing Dynasty, etc. .
Tea culture is an important part of Chinese traditional culture. With the development and progress of society, tea not only plays a very good role in the economy and becomes a necessity in people's lives, but also gradually forms a dazzling tea culture and becomes a pearl of social spiritual civilization.
The emergence of tea culture has brought human spirit and wisdom to a higher level. Tea has a profound relationship with culture, covering a wide range of areas and rich in content. There is both a manifestation of spiritual civilization and an extension of ideology. Undoubtedly, it is beneficial to improve people's cultural accomplishment and art appreciation level.
1. Tea books
my country’s long history of tea industry has created tea industry science and technology for mankind, and has also accumulated the richest tea industry historical documents for the world. Among the vast cultural classics, there are not only books devoted to tea, but also a large amount of information about tea affairs, tea history, tea methods and tea production technology in historical books, local chronicles, notes, miscellaneous examinations and ancient calligraphy books. content.
2. Tea journals
Tea journals refer to continuous tea professional publications with fixed names, serial numbers by volume, issue or year and month, and in volumes. According to incomplete statistics, there are 22 types of tea journals in my country after reorganization, and their number is unmatched by other tea-producing countries.
3. Tea and weddings
The relationship between tea and weddings, simply put, is the application and absorption of tea or tea culture as part of the etiquette in weddings. In fact, the infiltration or absorption of tea culture into weddings is related to the custom of drinking tea and the etiquette of entertaining guests with tea in my country. Because a wedding is not only a form of announcing to the society or asking the society to recognize the marriage relationship, it is actually a "reception" held through a banquet for the bride and groom to recognize their relatives and pay respects to their friends. Therefore, a happy wedding day is usually a day when close relatives and friends of the two married families get together, and guests come to offer tea. In this way, weddings will naturally become inseparable from tea. Therefore, from this perspective, the connection between tea and weddings can be traced back to the era when tea drinking became popular in my country. However, what I want to talk about here is not the use of tea to entertain guests during the wedding process, but the various etiquette and customs that directly use tea as a ceremony during the wedding.
4. Tea and Sacrifice
Our ancestors do not seem to have done any special research on when tea was used as a sacrifice. It is generally believed that the utilization of tea ranges from medicinal use to drinking, and from drinking to derived a series of tea cultural phenomena. This means that only after tea became a daily necessities, was it gradually used or absorbed into our country's rituals, including funerals. The ancient burial utensils used in burials in my country are called "death utensils" in "Shiming", and they are mainly items that "help life and death, and commemorate the deceased." As for the sacrificial rituals, as Ruan Luoqi of the Eastern Han Dynasty recited in his lament poem: "The fine food is not prepared, and the wine cup is filled with wine." These are the things that the deceased enjoyed and liked most during his lifetime. From the poem quoted above, it can be roughly seen that tea was not used as a sacrifice in our country during the Eastern Han Dynasty, at least in the north at this time.
5. Tea and Buddhism
Buddhism was founded by Sakyamuni, a prince of the ancient Indian state of Kapilavastu (in present-day Nepal) in the 6th to 5th centuries BC. It was first introduced to our country from the Western Regions. But the official spread of Buddhism in our country only happened in the early Eastern Han Dynasty. It was not until the Wei and Jin Dynasties, especially during the Northern and Southern Dynasties, that it developed significantly. However, it was during the Sui and Tang Dynasties, especially the prosperous Tang Dynasty, that Buddhism, especially the monastery economy, developed significantly.
6. Tea and Poetry
Our country is both the "motherland of tea" and the "country of poetry". Therefore, tea has penetrated into poetry very early, from the earliest appearance of Tea poems (such as Zuo Si's "Poetry of a Beautiful Girl") have lasted for 1,700 years, and numerous poets and writers have created many beautiful tea poems.
7. Tea Songs and Tea Poems Dance
Tea songs and tea dances, like tea and poetry, are a tea cultural phenomenon derived from the main culture of tea production and drinking. Their appearance is not limited to our national songs. In the later stage of the development of dance, tea production and drinking in my country became a regular part of social production and life. According to the existing tea history data, tea became the content of singing, which was first seen in the Western Jin Dynasty. "Chu Ge" of Chu states that "Jianggui Tea Chuo came out of Bashu". The "Cha Chuo" mentioned here refers to tea. In ancient my country, as "Erya" said: "The sound is better than that of Qin Se Rige." "; "Han Shi Zhang Ju" said: "There are chapters and songs and songs", and it is believed that as long as the poems are accompanied by chapters and music, and the sound is like a harp and a harp, then the poems are also songs. In the Song Dynasty, this style of tea songs was passed down from tea poems. There are many such situations. For example, Xiong Fan said in the preface of ten "Tea-picking Songs in the Royal Garden": "In the previous dynasty, Cao Si was granted the title of Xiu Mu, and he called himself a retired scholar. He wrote ten "Tea-picking Songs in the Royal Garden," which were passed down among the people. . The story of Fan Jinfu was also given to the emperor. "The so-called "passing among the people" here means singing among the people.
8. Tea and Opera
Our country is The country that created tea culture is also the only country in the world where the development of tea has produced an independent drama - "tea-picking opera". The so-called tea-picking opera is popular in Jiangxi, Hubei, Hunan, Anhui, Fujian, Guangdong, Guangxi and other provinces. Different types of operas are often distinguished by their place names in different provinces, such as "Northern Guangdong Tea Picking Opera", "Yangxin Tea Picking Opera", "Huangmei Tea Picking Opera" and "Qichun Tea Picking Opera" in Hubei. Etc. This kind of opera is more common in Jiangxi, and there are many types of operas. For example, Jiangxi tea-picking opera includes "Gannan tea-picking opera", "Fuzhou tea-picking opera", "Nanchang tea-picking opera", "Wuning tea-picking opera" and "Ji'an tea-picking opera". " etc. Although these dramas have many names, their formation time was roughly from the mid-Qing Dynasty to the late Qing Dynasty.
9. Tea and Fine Arts
Fine Arts It is a kind of "plastic art", which is an art that creates visual images through composition, modeling, color and other means. Therefore, its scope or content includes not only paintings and sculptures as generally considered, but also architecture.
10. Tea and couplets
Tea couplets are a dazzling flower in the treasure house of couplets in my country. There is no limit on the number of words, but they must be neat and balanced. It is the evolution of the form of poetry. In our country, wherever there is a "tea-based friendship", such as on the doorways or stone pillars of teahouses, teahouses, teahouses, teahouses, on the walls of halls where tea ceremonies, tea art, and tea ceremonies are performed, and even on In the living rooms of tea drinkers, tea couplets with tea affairs as the content can often be seen hanging. When people see it, it not only has the beauty of simplicity and elegance, but also has a sense of "righteousness" and noble sentiments. It can also bring associations to people and increase the interest of drinking tea.
11. Tea proverbs
Tea proverbs are another cultural phenomenon derived from the development of tea culture in my country. The so-called "proverb", in the words of Xu Shen's "Shuowen Jiezi", "proverb: rumor"; that is, it refers to a kind of common saying that is easy to speak, easy to remember and rich in philosophy that is passed down orally among the masses. Tea proverbs, in terms of their content or nature, generally fall into two categories: tea drinking and tea production. In other words, tea proverbs mainly come from the practice of tea drinking and production. They are a summary or expression of the experience of tea drinking and production, and are preserved and spread through oral transmission and memorization in the form of proverbs. Therefore, tea proverbs are not only a precious heritage of our country's tea science or tea culture, but also a beautiful flower in our country's folk literature, not only from a creative or literary perspective.
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Tea is one of the three most popular non-alcoholic beverages in the world, and tea drinking is a hobby all over the world. In the UK, tea is regarded as a beauty and beauty drink, forming a fashionable custom of drinking morning tea and afternoon tea. Tea is called: "the liquid of health, the drink of the soul." In the eyes of the French, tea is "the gentlest, most The most romantic and poetic drink. "In Japan, tea is not only regarded as the "cure for all diseases", but also the Japanese people's long-term practice of drinking tea has made tea drinking out of the scope of daily material life needs and developed. Sublimated into an elegant cultural skill - tea ceremony.
In our country, tea is known as the “national drink”. "The seven treasures of the literati are music, chess, calligraphy, painting, poetry, wine, and tea." Tea connects the six arts and is the carrier of our country's traditional culture and art. Tea is regarded by people as the enjoyment of life, a good medicine for health, a refreshing drink, a bond of friendship and a symbol of civilization.
In the extensive and profound Chinese tea culture, tea ceremony is the core. The tea ceremony includes two contents: one is the way to prepare tea and drink it, that is, the skills, specifications and drinking methods of tea preparation; the other is the ideological connotation. That is, through drinking tea, you can cultivate your sentiments, cultivate your moral character, and sublimate your thoughts to a philosophical realm. It can also be said that under certain social conditions, the morals and behavioral norms advocated at that time were incorporated into the activity of drinking tea. These two basic points are clearly reflected in the "Tea Classic" by Lu Yu of the Tang Dynasty.
Although many tea ceremony monographs in ancient times are of different ages and schools, they have one thing in common in brewing and drinking techniques, that is, all external expressions are to reflect the natural beauty of tea and the quality of tea. "Fresh and sweet" is definitely not a performance for the sake of performance. Therefore, the Chinese tea ceremony requires: (1) the tea set must be clean; (2) it is advocated to use light and clear water to cook tea, and if possible, use spring water, river water, or even use snow on pine trees and plum blossom stamens to melt water to cook tea; (3) pay attention to the The water is boiling moderately. (4) It requires the use of expensive and high-quality tea sets, and stipulates that the tea bowl must be hot or grilled first so that the aroma of the tea soup can be fully enhanced.
Tea custom is a kind of folk custom. It is the accumulation of traditional national culture and a reflection of people’s mentality. It runs through people’s lives with tea activities as the center, and continues to develop on the basis of tradition. It has evolved and become a part of people's cultural life. It is rich in content and has its own style: ① Tea and weddings: The relationship between tea and weddings, simply put, is the use of tea as part of the etiquette in weddings. Since the nature of tea does not change, the seeds are still there when it blooms, which is called the mother-child meeting, expressing unwavering loyalty.
②Tea and sacrificial pickling: The use of tea as a sacrificial ritual in our country gradually emerged during the Southern and Northern Dynasties. In ancient times, tea was used as a sacrifice, and there were generally three forms: filling tea bowls and tea cups with tea; not boiling and brewing, but putting dry tea; not putting tea, but leaving teapots and teacups for a long time as symbols. The use of tea as a sacrifice in sacrificial activities can be said to be a subculture with feudal superstition derived from the development of tea culture. But it truly reflects the historical phenomenon of mankind.
③Tea-drinking customs: Our country has a vast territory, a large population, and numerous ethnic groups, and its tea-drinking customs are diverse and unique.
“There are various types of tea, and there are various types of water. Only good tea and good water taste beautiful.” It shows that tea and water have a profound relationship, and when talking about tea, we must talk about water. Xu Cishu of the Ming Dynasty said in "Tea Shu": "The essence of tea contains fragrance, which is produced by water. It cannot be compared with tea without water." Zhang Dafu in the Qing Dynasty also said in "Plum Blossom Cottage Bi Tan": "The nature of tea must come from water. If you use 80% of tea and 10% of water, the tea will be 10%; if you use 80% of water, try 10% of tea, the tea will only become 80%." Divided ears". It is said that in the combination of tea and water, the role of water often exceeds that of tea. This is not only because water is the carrier of the color, aroma and taste of tea; but also when drinking tea, the various substances in the tea are reflected and the pleasure is produced. , the endless aftertaste are all achieved through water; and the various nutrients and pharmacological functions of tea are ultimately achieved through brewing with water, seeing, smelling, and tasting. If the water quality is poor, many of the substances contained in the tea will be contaminated. When people drink tea, they will not be able to smell the fragrance of the tea, taste the glycol of the tea, or see the crystal clearness of the tea soup, and they will lose the sense of drinking tea. The benefits it brings, especially the material, spiritual and cultural enjoyment that tea tasting brings to people. In modern times, many tea scientists have conducted analysis, measurement, and experimental comparisons on suitable tea products. Taking Hangzhou, Zhejiang as an example, the results of managerial testing and soup evaluation showed that: Hupao Spring water and Yunqi water are the best, followed by West Lake water and Qiantang River water; urban water from the sky and tap water are third, and urban well water is the worst. .
West Lake Longjing Tea
West Lake Longjing Tea is one of the top ten famous teas in China. It is named after the "Longjing" produced in West Lake, Hangzhou City, Zhejiang Province.
It is famous for its "four unique features": green color, fragrant aroma, sweet taste and beautiful shape.
West Lake is both a tourist attraction and a major tea producing area. Tea has been produced here for more than 1,200 years. The "Tea Classic" written by Lu Yu in the Tang Dynasty has recorded that "tea is produced in Lingyin Temple in Qiantang, Hangzhou, Tianzhu". By the Song Dynasty, Baoyun Tea produced in Baoyun Mountain, Xianglin Tea produced in Xianglin Cave, Lower Tianzhu, and Baiyun Tea produced at Baiyun Peak, Upper Tianzhu, were all classified as "tribute tea". When Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River, he went to Hangzhou Shifeng Hu Gong Temple to taste Longjing tea. He was full of praise and sang a poem titled "Learning the methods of tea picking and roasting by the villagers, and observing the tea picking and singing by the emperor." :
Village men buy lower-layer peppers one after another, and fake bird tongues for eagle talons.
The fire in the floor stove is slowly added, and the dry kettle is stir-fried in the soft wind.
There are steps to frying and roasting, and it takes a lot of hard work.
West Lake Longjing tea is produced in the mountains surrounding West Lake, among which the tea produced by Shifeng and Longjing tea has the best quality. Here there are undulating peaks, trickling streams, lush forests, and a pleasant climate; four distinct seasons and even rainfall. Especially during the spring tea period, it often drizzles, and the mountains and fields are covered with clouds and mist, creating a "right time and place" that are particularly needed for the growth and development of tea trees.
The picking and processing techniques of West Lake Longjing tea are very particular. Every spring, tea farmers pick green leaves according to grade in four times. Those picked three days before Qingming are called "Mingqian tea". The young buds of this tea burst out like the heart of a lotus, so it is also called "Lotus Heart Tea". There are 36,000 buds in one pound of dry tea, making it a treasure among West Lake Longjing teas. Tea picked before the Grain Rain after the Qingming Festival is called "Yu Qian Tea". At this time, a small leaf grows on the tea stem, shaped like a flag, and the tea buds are slightly longer and shaped like a gun, so it is also called "Flag Gun". The ones picked at the beginning of summer are called "quetongue". The tea picked after another month is called "stem slices". The processing and frying of West Lake Longjing tea depends on different grades of raw materials and processing techniques, and the products have their own characteristics. All premium West Lake Longjing tea is roasted by hand. The fresh and tender buds are processed at a temperature of 80 degrees to maintain the color, aroma and appearance of the tea. Each pot of fried tea can only fry two taels at a time. A skilled tea fryer can only fry more than two kilograms of dry tea a day.
The characteristics of West Lake Longjing tea are: flat and straight shape, uniform size, like pieces of orchid petals, light green or emerald green color, bright and shiny, clear and refreshing aroma, sweet taste, with fresh olives Aftertaste. Brewed in a glass, the tea leaves are tender and evenly shaped into flowers, one flag and one shot, intertwined with each other. The tea soup is clear and blue, pleasing to the eye.
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West Lake Longjing Tea
Cuisine: Local specialty
Taste of dish: Salty
Ingredients involved: meatballs, salt,...
Origin: Hangzhou, Zhejiang, China.
Cause: West Lake Longjing tea is produced in the mountains around West Lake, among which the tea produced by Shifeng and Longjing tea has the best quality. Here there are undulating peaks, criss-crossing streams, lush forests, a mild climate, four distinct seasons, abundant and even rainfall. Especially during the spring tea period, it often drizzles, and the mountains and fields are covered with clouds and mist, forming a "microclimate" that is particularly needed for the growth and development of tea trees.
History: West Lake has produced tea for more than 1,200 years. The "Tea Classic" written by Lu Yu in the Tang Dynasty records that "tea is produced in Lingyin Temple and Tianzhu Temple in Qiantang, Hangzhou". By the Song Dynasty, Baoyun Tea produced in Baoyun Mountain, Xianglin Tea produced in Xianglin Cave, Lower Tianzhu, and Baiyun Tea produced in Baiyun Peak, Upper Tianzhu, were all classified as "tribute tea". When Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River, he went to Hangzhou Shifeng Hugong Temple to drink Longjing tea and was full of praise. He also "learned how the villagers picked tea and roasted it, and the emperor watched and composed tea-picking songs."
Variety: The picking of West Lake Longjing tea is very particular. Every spring, tea farmers pick green leaves according to grade in four times. Those picked three days before Qingming are called "Mingqian tea". The young buds of this tea burst out like the heart of a lotus, so it is also called "Lotus Heart Tea". There are 36,000 buds in one pound of dry tea, making it a treasure among West Lake Longjing teas. Tea picked before the Grain Rain after the Qingming Festival is called "Yu Qian Tea". At this time, a small leaf grows on the tea stem, shaped like a flag, and the tea buds are slightly longer and shaped like a gun, so it is also called "Flag Gun". The ones picked at the beginning of summer are called "quetongue". The tea picked after another month is called "stem slices".
Characteristics: flat and straight shape, uniform in size, like pieces of orchid petals, light green or emerald green in color, bright and shiny, high and fresh aroma, sweet taste, with the aftertaste of fresh olives. Brewed in a glass, the tea leaves are tender and evenly shaped into flowers, one flag and one shot, intertwined with each other. The tea soup is clear and blue, pleasing to the eye. It is famous for its "four unique features": green color, fragrant aroma, sweet taste and beautiful shape.
Technology: The processing and frying of West Lake Longjing tea requires different grades of raw materials and different processing techniques, so each product has its own characteristics. All premium West Lake Longjing tea is roasted by hand. Fresh and tender tea buds are processed at a temperature of 80 degrees, which is required to maintain the color, aroma and appearance of the tea leaves.
Each pot of fried tea can only fry two taels at a time. A skilled tea fryer can only fry more than two kilograms of dried tea in a day