After reading the tea classics, 1
This paper explains the origin of "tea" in detail, then introduces the collection tools, collection process, cooking utensils and methods of tea, and finally introduces the drinking and historical origin of tea. Just ten articles record the whole development process of tea culture, from general to subtle, but it seems blasphemous to look at tea classics only from words.
Brew tea and drinking tea in The Book of Tea are very enlightening. Quote the original text "Where the bowl is placed casually, the foam will be even. DOG, Tang Zhihua also. Thin ones are called foam, thick ones are called cakes, and thin ones are called flowers, such as jujube flowers floating on a pond. Another example is to return to Quzhu Lake, the beginning of qingping; Another example is sunny days with clouds. Bubble, what if green money floats in the water and chrysanthemums fall in? ? In the middle. I made it for the cake maker. When it boils, Zhong Hua will get tired of foaming, but it will be like snow. The so-called "joy is like snow and leaves are like spring" is true.
To tell the truth, I have limited knowledge of tea. All I can think of is a cup of boiling snow in my hand, and the foam dances lightly on the water, which has a special taste. In my opinion, the Chinese tea ceremony should be an ancient and leisurely enjoyment: the woman in white fluttering in the picture scroll, an oil-paper umbrella, gently standing on tiptoe, dancing lightly between lotus leaves, without taking away a ripple, purulent rain is a natural thin curtain, giving the girl more mystery and expectation. At this time, I gently picked up the teacup in my hand, rubbed the lid gently, slowly spit out a foul smell, smelled the dreamy fragrance of the tip of my nose, and drank tea, which was as bitter as bliss on earth, but so much for the beauty of life.
Back to the topic, it is a blasphemy to learn tea classics only from the text. Learning history, specializing in art, tea, tea classics, is a science. Tea, a superior tree from the south, has a tree shape like melon reed, leaves like gardenia, flowers like roses, and roots like walnuts. It grows on sunny hillside, and its bud leaves can be used for refreshing; Tea-picking tools are varied, from blue, stove and inheritance to penetration, clothing and wearing; 7 tea picking process, starting from February, March and April; In terms of tea making, mountain spring water is the best, with three boiling points, even cake foam, nourishing China and stopping boiling. In a pleasant time, leisurely making such a cup of tea, we are tasting the cultural heritage of China for thousands of years. Having said that, the beauty of tea classics is no more than that. In this increasingly agitated society, I don't want to be an elegant person, to learn tea, to see the world, but to drink a cup of turbid tea in my spare time to relieve the anxiety and restlessness caused by work. Finally, I quote a classic saying: clear heart and clear eyes, clear eyes and clear heart, clear eyes and clear heart. This is the charm of tea ~
Thoughts on reading tea classics II
Introduction of Tea Classic: China is an ancient tea country, the birthplace of tea and tea culture, and the earliest country to plant, make and drink tea in the world. Tea and tea culture are the "medicine for all diseases" and totem worship carriers handed down from generation to generation by the Chinese nation, and they are also important basic life elements and spiritual comfort for people. This book describes in detail the origin, history, classics, figures, historical facts, categories, tea art, tea ceremony, tea customs, tea food, tea culture and many other contents closely related to tea life, such as tea selection, discussion on water, selection of utensils, evaluation, etc., showing readers the connotation and charm of tea in an all-round, intuitive and detailed way.
A netizen from the online bookstore in Zhuo Yue: The publication and engraving of tea classics in Qing Dynasty were almost the same as those in previous dynasties. Most of the tea classics were preserved in series and rarely copied separately. It is worth noting that there are three aspects: the most special is the continuation of the Tea Classics written by Lu Tingcan, a Fujian tea official, at the beginning of the volume, which is itself a continuation. All the historical materials after the Tea Classics are supplemented according to the second chapter of the Tea Classics. As for the most complete version of Tea Classic, it should be Lu Zi Tea Classic published by Changle in the late Qing Dynasty. There are as many as 23 kinds of historical materials attached to the back of the book, which are unparalleled in the past dynasties. This book is close to Ou Yangxun and other scenic publications, which is of great benefit. Delete three sentences: since ancient times, the tea industry has regarded Lu Yu's Tea Classic as a treasure, and dare not make any changes, only the version of Sikuquanshu. Slightly changed to the taboo of "Hu".
Lin Jingnan, a netizen of Dangdang Online Bookstore, the earliest worker in Taiwanese tea history, translated The Tea Classic on 1976 according to the Zhang Zongxiang version, which is the earliest translated version of The Tea Classic in modern times. Then in 1978, Zhang Xunqi translated China's Tea Classic, which was very popular in Japan? 1980, Zhu Xiaoming translated the Tea Classic into Tea History and Tea Classic according to the China Tea Classic written by Japanese Emperor Yasuo Fukuda. Since then, there has been no progress in the translation of the Book of Tea. On the contrary, Zhang Hongyong has a relatively complete arrangement of Lu Yu, including the compilation and proofreading of Lu Yu's complete works, the collection of Lu Yu's tea classics series of ancient books, the collection of Lu Yu's tea classics translation series of foreign books, the general catalogue of Lu Yu's records, the catalogue of Lu Yu's cultural relics and Lu Yu's research materials. Unfortunately, the research results were not published, which made the whole study of Lu Yu incomplete.
Reflections on reading tea classics 3
The Tea Classic we are seeing now is the last version of Lu Yu's draft. The first, middle and second volumes 10 have more than 7,000 words of tea source, tea set, tea making, tea set, tea drinking, tea service, tea delivery, tea outline and tea map. The words are not too many, but the thoughts of Confucianism, Taoism and Buddhism are integrated into it, and the art of drinking tea and its inherent humanistic spirit are systematically discussed.
As soon as The Book of Tea came out, China tea culture was formed. Lu Yu has also become Cha Sheng.
Tea ceremony is the core of China's extensive and profound tea culture. Tea ceremony includes two contents: one is the way of making tea, that is, the skills, norms and drinking methods of making tea; The second is the ideological connotation. That is, by drinking tea to cultivate sentiment, cultivate one's morality and cultivate one's nature, and sublimate one's thoughts to a philosophical realm. It can also be said that under certain social conditions, the morality and behavior norms advocated at that time were put into tea drinking activities. These two basic points are clearly reflected in Lu Yu's Tea Classic in the Tang Dynasty.
The Book of Tea has ten chapters. Except for four chapters, such as the origin of tea characteristics, tea-making tools, tea-making methods and distribution of producing areas, the other six chapters are all or mainly about the technology, essentials and norms of tea-making. The "four utensils" describe in detail 24 kinds of utensils needed for tea ceremony, including specifications, texture, structure, modeling, ornamentation, uses and usage methods; "Five Boiling" talks about the essentials of baking tea, choosing fuel, identifying water quality, how to master the heat and the necessary skills of cultivating tea; "Six Drinks" stipulates nine problems that should be paid attention to when drinking tea, and also puts forward how to drink tea for three people, five people and seven people respectively when serving no more than three cups of expensive tea at a time. "Seven Things" exemplifies tea-drinking allusions and anecdotes of celebrities in history; "Nine Views" tells about which instruments can be omitted when performing tea ceremony in different places such as wild turquoise, clear springs and running water, and caves when climbing mountains. The "Ten Maps" requires that the tea activities recorded in the "Tea Classic" be drawn into a map and hung in a corner of the tea mat so that participants can understand it on the spot. Regarding the ideological connotation of the tea ceremony, the Tea Classic wrote: "Tea is used for its extremely cold taste and is suitable for drinking." Here, the author puts forward "frugality" as the ideological connotation of tea ceremony. In other words, through tea drinking activities, cultivate one's own sentiment and make oneself a person with good conduct, thrift and high morality.
Shi Jiaoran, who forgot his friendship with Lu Yu, wrote in the article "Drinking Tea Songs Makes Cui Shi King": "Drinking it makes you feel bright and clear. Drink my god again, and suddenly it will rain like light dust. After three drinks, you will get the word. Why ... who knows that the tea ceremony is true, only Dan Qiu has it. " The word tea ceremony is mentioned twice in a poem.
Reflections on reading tea classics 4
I am a clown who doesn't like tea. Compared with the faint fragrance of tea, I prefer the hearty coke when it enters the throat. But reading this book completely changed my impression of tea. Lu Yu Tea Classic (Classic Edition) interprets the original text in detail with simplified annotations and physical pictures, which reduces the sense of being raw when reading. Simplify the complex, so that we ordinary people can understand the truth shown in the tea classics. The so-called tea drinkers, tea drinkers and tea lovers. The process of drinking tea is not only displayed at the moment of drinking tea. It also lies in tea selection, planting, picking, processing, utensils, water use, drinking methods and so on. It can be said that the process from drinking tea to drinking has gone through multiple processes. His cultivation needs to spend a lot of material and human resources to complete the whole tea-making work, and the dry-hearted human body will lose its significance. In particular, this book combines multiple versions of the tea classics as the basis for classification and interpretation. For the layman of this kind of tea, a book with the essence of many books is the most suitable book for reading and learning. Tea culture has a long history in China, and has evolved into many branches with the development of time and region. Each has its own characteristics, but it can be integrated. It can be said that after reading this book, I learned about "tea" in China. Just like the cover language of this book, "The beauty of tea makes every tea person understand and speak".
Tea in a year is in spring. After waiting for a winter, the new tea before Ming Dynasty has accumulated a winter's nutrition, and the contents are the most abundant. The unique fragrance of spring tea also began to diffuse. Tasting spring tea is the mountain spring brought by tasting a cup of spring tea. The tea leaves picked before Qingming Festival are tender in bud and leaves, fragrant in color, mellow in taste and beautiful in shape, and are the best in tea. Because of its limited germination, slow growth, scarce output and more precious, there is a saying that "tea is as expensive as gold before tomorrow".
Tea originated in China and has a history of thousands of years. The specific reason is that the dynasty has not been clarified. To understand the deeper meaning of tea, Luyu Tea Classic gives us a perfect answer. This book shows us tea from ten aspects: tea source, tea ware, tea making, tea ware, tea cooking, tea drinking, tea affairs, tea delivery, tea strategy and difference map. The real tea ceremony looks simple, but it still needs unremitting study to understand the truth. Only after personal experience and experience will you understand the fragrance and beauty of tea. Tea has always been a model of elegant people, and tea will enhance your character.
The process from tea picking to drinking is slow, but when you introduce a sip of tea, you will feel that all the waiting time is worth it, and every second is not wasted. It is this step-by-step process that will achieve today's tea fragrance.
Reflections on reading tea classics 5
China is an ancient country with a thousand years of civilization, a state of etiquette, and advocates etiquette. There is a folk proverb in China: No ceremony without tea. The tea culture in China conveys the spiritual concepts of purity, elegance, ceremony and tea ceremony, spreads the blending of man and nature, and inspires people to move towards a higher realm of life.
Tea people say that the environment for drinking tea is not the most important thing for tea drinkers, but the mood of the drinker.
Drinking green tea can relieve summer heat, and drinking black tea in winter can dispel cold; A mouthful of tea can quench your thirst, and a sip of tea can tell your taste. People have not changed, tea is tea, different seasons, different moods, different drinking methods, different tastes and different feelings, so for real tea drinkers, drinking tea has its own fun. Drinking tea can not only preserve health, but also cure diseases. Tea is both nutritious and fun. Drinking tea can not only preserve health, but also cure diseases. Tea has both nutritional components and pharmacological effects. If we can choose the right therapeutic tea prescription according to our own physique, it will be suitable for improving our health and physique.
"Make tea slowly in cold water" is a punch line for tea drinkers that deserves careful tasting. People who drink tea always want to tell the taste of tea, but they don't know the taste of tea. In the process of drinking tea, when drinking tea, they should understand "what is the taste of drinking" and the taste of perfunctory life, and put a thought of "how to taste" in their hearts, so I am afraid that the real taste will be missed.
Clear water dissolves into several pieces of tea, which becomes tea; As time goes by, if you have a conscious heart, ordinary life will be full of joy. This is like the poem written by Du Shaoshan, a poet in the Song Dynasty, "On a cold night, guests come to tea and wine, bamboo soup boils and the fire burns red." As usual, there are plum blossoms in front of the window, and there are plum blossoms before the month. "
Good tea is pure and mellow, bitter and sweet, extraordinary and refined, neither humble nor supercilious, and silence is better than sound, which is a life attitude. Only by tasting life in tea and tasting tea in life can we smooth our inner impetuousness and move forward calmly and gracefully. Life is like tea, tea is like life. As long as you drink tea with your heart, you can taste its true taste calmly. When drinking tea, you will see longevity, and your heart will be very calm and quiet. In the aftertaste, the sound of nature will haunt you, and your own dreams will haunt you in a casual moment.
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