(1) A cup of tea is like an empty boat-read tea classics, realize the love of tea ceremony (1), and read and drink tea. The greatest happiness of a scholar is to be alone, the breeze is blowing quietly, the room is clean and refreshing in the cool air, sitting by the window and having a cup of afternoon tea. The old blue pattern cup gives off a China white halo; The fragrance of green tea, an open book, is easy to read. But what is the way of tea? After reading Cha Sheng and Lu Yu's Tea Classic, I gradually understood ... First, "Tea is a good drink because it tastes cold"-if the opening of the Tea Classic has a clear meaning, then the Tea Classic, which is fortunate to come to the southwest of Huzhou, Zhejiang Province 13 km, is the soul of the whole Tea Classic.
The mountain is not high, and the fairy is famous. According to legend, Xia visited here, hence the name.
Here, Bao Zhao, Jiang Yan, Xie Lingyun, Yan Zhenqing and many other celebrities have left footprints. "There are many secluded mountains, and there are enough steps to win." This is a heartfelt compliment from Yan Zhenqing, a great calligrapher in the Tang Dynasty.
Lu Yu, the author of the world's first monograph on tea studies, and Gao SengJiaoran, the famous "Cha Sheng", were buried here successively.
Yishan has naturally become the holy land of tea culture in China.
Long years, long rivers. Standing in front of Cha Sheng's tomb, turning over the Millennium tea classics seems to knock on the deep door of history.
After a long visit, Cha Sheng, with silver whiskers fluttering, came from the depths of history. He wants tea and looks up to taste tea rhyme; He asked for heaven, sang deeply and explored the subtlety of tea.
Things are different, the ethereal tea rhyme flows, and the boundless earth is filled with long tea fragrance. ...
1200 years ago, at the end of the prosperous Tang Dynasty, an abandoned child near Jingling Lake in Hubei Province was adopted by Longgai Temple and Master Shang Jigong, and later named Lu Yu.
Young Lu Yu made a great wish to write an unprecedented tea classic. He packed his bags, left his hometown and traveled around the world.
In order to investigate tea affairs, he often wears a shawl, short brown, rattan shoes, gets up early, wades through mountains and rivers, walks alone in Shan Ye, picks tea, looks for springs, tastes tea, takes tea as a friend and keeps tea as a companion. He strolled around Wan Li Road and tasted Feng Wan tea. His eyes were busy watching, his mouth was busy visiting, his pen was busy remembering, and his kit was full.
Soon, he came to Huzhou, Zhuanshan and Miaoxi Temple, an ancient temple. Here, Lu Yu met Jiao Ran, a poet, monk and abbot of the temple. Together, they sang poems, drank tea, talked about Zen and tea art, and advocated and popularized the "Lu's tea drinking method".
Yishan, the blessed land of tea culture, also gave Lu Yu an endless source of writing. He worked behind closed doors, devoted himself to research, and collected six years' efforts to complete China's first monograph on tea studies-Tea Classics.
This epoch-making book discusses the origin, efficacy, characteristics and cultivation of tea, tea processing and cooking skills, as well as the origin, poems and allusions about tea before the Tang Dynasty, and is called the Encyclopedia of Tea Studies.
"Tea is used, it tastes cool, and it is used for drinking. Most suitable for exquisite and thrifty people. " This is the opening sentence of the Tea Classic, and it is also the soul of the whole Tea Classic.
Tea from deep mountain valleys is essentially clean. People who drink tea should naturally be "exquisite and thrifty"; Those who know tea must be "frugal"; Those who love tea must be "frugal".
Lu Yu concentrated the relationship between man and nature, man and society in a bowl of tea soup, and sublimated the essence of "harmony between man and nature" into a metaphysical culture.
With the passage of time, calm Lu Yu, with his eternal tea affair, gradually escaped into the depths of time and space, showing off a thousand-year-old figure.
A small piece of tea has since merged with the ancient legacy of "diligence and thrift", bearing profound and rich cultural connotations, and inspiring future generations to pursue a spiritual realm of "pure as tea and elegant as tea".
The Aromatic World of Tea —— Reading Tea Classic
China is the hometown of tea, and tea culture has a long history. For thousands of years, drinking and tasting tea has been an indispensable part of China people's daily life. After reading the Book of Tea written by Lu Yu in the Tang Dynasty, I have a certain understanding of tea ceremony, tea art, the origin of tea, the origin of tea picking, the classification of tea and so on.
The core of China tea culture is tea ceremony, which is an art of tea tasting that expresses certain etiquette, personality, aesthetic point of view, spirit and artistic conception through tea tasting activities (making tea, tasting tea and drinking tea). It is a combination of tea art and spirit, which expresses the spirit through tea art, mainly paying attention to the harmony of five realms (namely tea, tea soup, temperature and environment) and following certain laws and regulations.
Tea art is the art of drinking tea, the method and artistic conception of tea tasting. Tea art began in the Tang Dynasty, mainly including the skills of preparing utensils, selecting water, making a fire, waiting for soup, learning tea, the environment, manners and etiquette of tea tasting. Tea art includes tea, water, utensils, fire, people and environment. It can also be said that tea art is an artistic activity for tea people to choose tea, prepare utensils, choose water, make a fire, cook tea and drink alcohol under certain circumstances. The spiritual characteristics of Chinese tea art are divided into four aspects: attitude, health, temperament and communication.
In this book, I also learned about the classification of tea: at present, there is no unified standard for the classification of tea in China. Generally speaking, according to the differences in production methods and quality, tea can be divided into seven categories: green tea, black tea, oolong tea, white tea, yellow tea, black tea and processed scented tea. Personally, I prefer to drink Pu 'er tea. After reading this book, I really have a certain understanding of Pu 'er tea. Most importantly, I always thought this kind of tea belonged to black tea, but it wasn't. It belongs to black tea, which is really fermented tea. Black tea is actually oxidized tea, not fermented tea. Black tea is also considered as a drinkable antique. Of course, this mainly refers to the dual characteristics of Pu 'er which can be drunk and hidden. In addition, its sweetness has the functions of lowering blood pressure, preventing cancer, diminishing inflammation, nourishing stomach and resisting aging. Through this book, I also learned how to buy Pu 'er tea. There are four tips: clear it and smell the tea cake. The taste should be clear, not musty; Two pure and distinguishable colors. Brown is purplish red, not as black as paint; Sanzheng, keep it properly. Store in the warehouse to prevent moisture; Four qi, taste tea soup. Sweet and mellow, you can't mix them.
Here I would like to introduce another kind of tea that I like to drink, namely Dahongpao. Dahongpao is the best quality of Wuyi rock tea. Dahongpao, a famous fir tea tree, grows on the high cliff in Jiulong, Wuyishan, where the sunshine is short, the light is reflected more, the temperature difference between day and night is large, and the rock top is infiltrated by fine springs all the year round. This special natural environment has created the unique quality of Dahongpao. There is also a touching legend about the origin of Dahongpao. It is said that the monks of Tianxin Temple cured an emperor's illness with tea leaves made of tea buds on the rock wall of Kowloon. The emperor put a red robe on the tea tree to show his gratitude. The red robe dyed the tea tree red, hence the name Dahongpao Tea. The processing technology of Dahongpao tea is similar to other rock teas, but it is more refined. Picking new buds with leaves open for 3-4 days every spring, drying in the sun, cooling, cooking, frying, primary kneading, re-frying, re-kneading, boiling in water, winnowing, spreading, cooling, picking, redrying, re-winnowing and fire-supplementing. The quality characteristics of Dahongpao are: compact appearance, fresh green and brown color, bright orange-yellow soup color after brewing, red and green leaves, and typical leaves have the aesthetic feeling of green leaves and red edges. The most outstanding quality of Dahongpao is that it has a strong fragrance of orchid flowers, high and lasting fragrance and obvious rock rhyme. Dahongpao is very resistant to foam, and it still smells after being soaked for seven or eight times. To drink Dahongpao tea, you must drink it slowly in a small pot and a small cup of congou, so that you can truly taste the charm of rock tea.
Because of the busy work and fast pace of life, drinking tea has become a way to enjoy life. In my spare time, going to the teahouse to taste tea can cultivate my sentiment and cultivate my self-cultivation. Tea lovers are keen to study authentic tea ceremony, tea performance, tea appreciation and drinking. The illustrated tea classics are interpreted in a brand-new way with nearly 500 exquisite hand-drawn illustrations, nearly 100 simplified tables and 70 full-color tea pictures. Through the illustrated tea-making process, the essence of tea knowledge is vivid and easy to understand. Reading this book makes me seem to have entered the fragrant world of tea and tasted the source of ancient and realistic culture. The spiritual frugality advocated by Tea Classic coincides with the elegant and pleasant lifestyle pursued by modern people. Tasting tea, studying tea ceremony, tea art and the health care function of tea have become the necessities of contemporary people's daily life (leisure, meeting friends, health preservation, etc.). ).
China is the motherland of tea. The Chinese nation was the first country to discover, plant, process and utilize tea. With a long history of tea production, vast tea planting area, superior natural conditions and exquisite picking technology, China famous tea with a long history, dazzling array and various forms has been formed. China has a history of tea culture of more than 4,000 years. Because tea has natural, attractive and unique colors, tastes and shapes, tea has a unique effect on human body.
Although it is very long, I still hope to adopt it after reading it. Thank you.