2004165438+1October 30th Click: 505.
The custom of drinking tea has been circulating among all ethnic groups in China for a long time. Tea as a drink, the legend of the ancients began in the era of the Yellow Emperor. "Shen Nong's Classic of Materia Medica" said: "Shen Nong tasted a hundred herbs and encountered 72 poisons every day, so he got tea (tea) to solve it." This is a legend about tea, and its credibility is unknown. But one thing is clear, that is, tea is a medicinal plant, and its medicinal function is detoxification. Therefore, tea did not enter the beverage system of people's daily life at that time. According to the literature. The cultivation and use of tea began in the Qin and Han Dynasties. The geography of Hanshu is "Chaling". Chaling, in today's Hunan Province, belonged to Changsha County in the Han Dynasty, and was named after being located in the shade of Chashan Mountain. In Tong Yue Fu, Wang Bao of the Western Han Dynasty recorded that "tea is exhausted" and "Wudu buys tea". Wudu, in the north of Mianzhu County, Sichuan Province, was a tea-producing area at that time. At that time, there were many ways to drink tea. Generally, tea leaves are picked back, cooked and drunk after a little processing, or used to entertain guests. In the Tang Dynasty, a Cha Sheng named Lu Yu (Hung-chien) appeared. He summed up the experience of making and drinking tea in past dynasties, and wrote a book "Tea Classic" (three volumes), which created a brand-new method of making tea. Lu Yu's Tea Classic comprehensively discusses the origin, types, characteristics, preparation methods, steaming, tea sets, water quality, tea drinking customs, famous tea producing areas and so on. Especially for the production technology and processing of cake tea, seven processes are summarized and put forward: picking, steaming, pounding, beating, baking, puncturing and sealing. Regarding the frying of tea, Lu Yu believes that in order to obtain the "three flavors" of tea and reach the realm of "extremely refined", we must first overcome the "Jiu Nan", that is, nine choices: picking, identifying, using utensils, using fire, using water, baking, grinding, frying and drinking. And specify the specific requirements. At that time, Lu Yu was also recruited into the palace to make tea for the emperor and was appreciated, so the tea ceremony flourished. In the Song Dynasty, the tea drinking custom in China reached a very delicate level. From the emperor to the scholar-officials, there are books about tea. Such as Daguan Tea Classic, Cai Xiang's Tea Tasting Record, Zhao's Tea Tasting Record, and Zhao's Tea Tasting Record. At this time, there were also trading and production places such as tea merchants, tea markets and teahouses. At that time, there were so many varieties of tea that it was too numerous to mention. In the custom of drinking tea in Song Dynasty, the most distinctive thing is fighting tea. Fighting tea is not only a way of drinking tea, but also a spiritual and cultural enjoyment. Cai Xiang's Tea Story is a book devoted to the art of fighting tea. Among them, the processing, tools and methods of fighting tea are mentioned. In the mid-Northern Song Dynasty, the custom of fighting tea was popular all over the country. From dignitaries to ordinary people, they all enjoyed fighting tea. In this way, the aesthetic value of drinking tea has been raised to a new height. During the Ming and Qing Dynasties, the processing and drinking customs of tea were greatly improved. At this time, the method of frying green tea was widely promoted, so the "brewing method" replaced the previous "frying method", which is the tea drinking method we use today. Tea has entered the food culture system for a long time, but there is no unified pattern of tea drinking customs in various ethnic groups and regions. Color, fragrance and taste are the common goals in tea drinking customs. To achieve this goal, in addition to the factors of tea itself, the most important thing is that the water quality used for drinking tea is better. Among them, the water quality is the top grade of mountain spring water, and the tea soup brewed with it has bright color and good aroma; Tea set, with Yixing purple sand pottery in Jiangsu as the top grade. Tea sets should be elegant and antique, and it is best to have living conditions. Master's identity is in harmony with cultural accomplishment; Brewing methods (including water temperature and not being too full), the saying "wine is full of respect, tea is full of deceit" means there is a difference between toasting and drinking tea. When toasting, fill the glass to show mutual hospitality; When offering tea, don't be too full. Let the guests taste it slowly, which contains the beauty of rigidity and softness in wine customs and tea customs. Tea custom originates from the people and has various forms. Among the tea-drinking customs of the Han nationality, the representative ones are "Gongfu Tea" in Chaozhou, Guangdong and "Qijia Tea" in Suzhou. China southern minority areas are rich in tea and have formed their own unique tea drinking customs. Even among people who don't produce tea, it meets the needs of tea trade and life. Love of tea has become a custom. In the long-term historical development process, a unique way of drinking tea-tea ceremony has been formed.
The Origin of Three Kinds of Tea
In Bai village, if foreigners catch up with this festival, they will certainly be treated as distinguished guests. Bai nationality is a courteous and hospitable nation, and it is a noble etiquette to respect guests with "three teas". The formation of three teas originated from a philosophical legend: an old carpenter taught his apprentice for many years. Before he left school, he took his apprentice to Cangshan to cut down trees and saw boards. After a day's work, his disciples were thirsty, so he grabbed fresh leaves and chewed them in his mouth, frowning. The master said, "If you want to learn the craft well, you can't do it without suffering!" When sawing the board, the master gave the apprentice a piece of brown sugar and solemnly said, "This is called bitter first and then sweet!" " "When the apprentice left, the master handed a bowl of tea, put honey and pepper leaves, and let the apprentice drink. Disciple smacked his lips and said, "Bitter, sweet and spicy. It is really memorable. " The old carpenter said happily, "That's right! One bitter, two sweet and three aftertaste, this is the truth of learning to be a man. Since then, the Bai people have started the "three teas" and become a festival tea ceremony custom to welcome guests.