1. Calligraphy works about tea
The history of tea and why people like to drink tea. This is the origin of tea culture. The following will start from the discovery of tea and the earliest beginning of tea. The discovery and utilization began with medicinal use.
"Shen Nong tasted hundreds of herbs, encountered seventy-two poisons every day, and solved them with tea." Jin Zhanghua's "Natural History" also has a saying that "drinking real tea can make people sleep less."
Tao Hongjing said in "Miscellaneous Records" that "Ming Tu lightened his body and changed his bones, just like Dan Qiuzi and Huang Jun took it". In fact, there is an earlier record of Danqiuzi's tea drinking in the Han Dynasty's "Shenyi Ji": Yu Hong, a native of Yuyao, went into the mountains to pick tea.
I met a Taoist priest who led three green oxen and led the flood to Waterfall Mountain. He said, "This is for Danqiuzi. I heard that he was good at drinking, and I always thought of seeing benefits."
In the mountains If you have a cup of tea, you can give it to me, and pray that your son will be able to live in Ou someday, and I will also beg you to pay tribute to me.
Later, he often sent his family members into the mountains to get great tea. Danqiuzi was an "immortal" in the Han Dynasty and the earliest Taoist figure in tea culture. Historically, Yuyao Waterfall Mountain was a famous tea-producing mountain.
Therefore, the records of "Da Ming" and "Xian Ming" are completely consistent. The "tea" and "ming" in these records are today's tea.
What surprises us even more is that as early as the Jin Dynasty, when Guo Pu was annotating "Erya", he explained: The (tea) tree is as small as a gardenia, with leaves growing in winter. One is buried in Shu. The bitter tea of ??the name. The records of the so-called "Shu people" can be regarded as the earliest germination of tea drinking custom in Shu, Cuba.
There is also what the Western Han Dynasty Hu layman said in "Food Taboos": "Bitter tea will fade away after long-term food consumption." This shows that tea was initially used in connection with medicine.
The tea making process, tea and tea are the variant words of tea before Su Gong, Changsun Wuji and others detailedly annotated "Tang Materia Medica" during the Xianqing period of the Tang Dynasty and designated tea as tea. The earliest official document about tea is the Book of Songs, in which the word tea is mentioned in many places, such as "Beifeng".
"Who says tea is bitter, but it is as sweet as water chestnuts" in "Gu Feng", "Zheng Feng." "There is a woman like Tu" in "Out of the East Gate", "Bin Feng."
"Picking tea and firewood" in "July", "Bin Feng." "Yu Suo Tu" in "Owl", "Daya."
"The violet tea is as sweet" in "Mian Shi", and "Zhou Song." In "Liangshu", "Use to dig up the tea polygonum, and the tea polygonum will stop decaying", which means bitter herbs, grass flowers and land grasses respectively, and has no obvious connection with the tea that was later used for drinking.
The exact fact that tea entered the diet was in the Han Dynasty. Wang Bao's "Tong Yue" contains the words "Buy tea in Wuyang" and "Everything is ready for cooking tea". Of course, tea is cooked for food. In addition, according to the quotation from Volume 867 of "Taiping Yulan", there is this record in "Guangya", a calligraphy book written in the Wei Dynasty of the Three Kingdoms: "Tea was picked in Jingba to make cakes, and the rice paste was used to make them.
If you drink it, roast it first, pound it into powder, put it in a porcelain pot, pour it with soup, and use green onion and ginger to sober up the drink. ”
It can be seen that tea first entered the diet, just like this. Later, Lu Yu said that it was made by adding onion, ginger, orange peel and other ingredients to make tea or soup. Therefore, in the Tang Dynasty, there was a saying that "tea is food, just like rice and salt."
Tea became a pure drink probably after Lu Yu’s "The Book of Tea" was written in the middle of the Tang Dynasty. Due to the advocacy and guidance of Lu Yu and his "The Book of Tea", people gradually reduced the additives in tea, and tea also It slowly turned into a simple drink. It can be seen that tea first entered the diet as a food, drink or medicinal item. When tea was used as food, it had nothing to do with temple culture such as etiquette.
When tea merchants go to tea farmers to purchase tea, they can often point out in detail which process went wrong during tea processing based on the appearance, color, smell, etc. of the tea leaves. This greatly convinces the tea farmers and they Called an "expert", I will briefly describe each tea-making process below, hoping that more tea lovers can benefit from it! The description is divided into two parts. One is to analyze the shortcomings of tea quality from the problems encountered in the production process and the correction methods. The second is to look at the causes of a certain shortcoming of tea quality. I believe that the combination of the two parts is a description. It can benefit most tea drinkers who are new to the tea industry! -------------------------------------------------- -------------------- 1. The tea is thick and old, the stems and leaves are fibrous, have less water content, and less inclusions, resulting in abnormal "fermentation". Nor can it be sufficient. Description of tea quality defects: tea leaves are rough and loose, dry and yellow in color, coarse in taste, green and turbid in soup, and coarse in aroma.
Correction method: timely harvesting and processing, rough green leaves should be lightly sun-dried, shaken heavily, and stir-fried. Be careful to stay hydrated! 2. The green tea is too delicate and contains many contents, commonly known as "astringent water". The tea leaves are thin and soft, and it is easy to "scar the green" and turn red, resulting in tea quality defects. Description: thin strips, dark brown color, low aroma , prone to brownish-red strips, insufficient fermentation, and slightly bitter.
Correction method: Use gentle shaking for greening, multiple times in time to maintain freshness, and fermentation should be sufficient. 3. High temperature and drought, the harvesting season has passed, the top leaves are tender, and the third leaves are thick and hard, resulting in tea quality defects. Description: Tea leaves are mixed, taste thick, and have low fragrance. Correction method: Pick with shallow hands (picking two leaves) 4. Tea is green If the tea is squeezed too tightly into the tea card or bag for a long time, the tea leaves will be injured, the leaf temperature will rise above 30 degrees, and the leaf surface will even "sweat" and become soft, and the leaf surface will be wrinkled and the "water flow" will be abnormal, resulting in tea quality defects. Description: Injured strips, "tired green", reduced green power, dry color of tea leaves, low aroma and dull taste, weak taste. Correction method: It is suitable to use small cards and small bags, do not press tightly, harvest green in time to prevent temperature rise 5. Soon after external fertilization Immediately after picking, the green tea contains a lot of nitrogen and is not easy to ferment, resulting in tea quality defects. Description: The tea leaves are dark brown, dark red, not fresh, and have low aroma. Correction method: Fertilize in advance and dry again! -------------------------------------------------- -------------------------- 1. Reason: After the tea leaves were picked, they were not allowed to cool in time to dissipate heat. The leaves were thick and not turned over, and were exposed to wind and sun. The ground and climate are dry, the green leaves lose a lot of water or are uneven, and some parts become soft and deteriorate, resulting in tea shortcomings: light strips, dry color, low aroma, weak taste, and dark brown leaves at the bottom. Correction method: turn the tea leaves in time to dissipate heat. Place in a cool and humid place to maintain freshness. 2. Dry in strong sunlight, dry with water droplets, or dry on hot cement. Tea green will burn, burned, and scalded. Description of tea defects: red veins, red stems, and red leaves. The pedicle has burnt red streaks, the aroma is impure, the soup is light red, tastes weak, and is red and turbid. Correction method: When drying under strong light, turn it with gentle hands, do not dry on hot lime flat, and do not dry with water.
3. The leaves of sun-dried green leaves are thick, and the turning is not frequent and uneven. Different varieties and different tea greens are mixed with early, noon, and late greens for sun-drying. Some are excessive and some are insufficient, resulting in tea shortcomings: inconsistent fermentation, The green and red colors are uneven and the aroma is mixed. 2. What are the poems related to tea ceremony calligraphy?
1. "Qin Cha"
Song Bai Juyi between. Since I resigned from office, I have been drunk in the spring, and have been idle since I stopped studying.
The only source of knowledge and knowledge in Qinli is Lushui, but the only source of tea is Mengshan. The passage of time has always been with me. Who knows that I have no way to go back and forth now?
2. "Thanks to Li Liulang for sending new tea to Shu"
Bai Juyi of the Song Dynasty
The old love was exchanged with Zhou Yu, and the new tea was distributed and sick. There is a letter behind a book on red paper, and ten green buds before spring.
Add a spoonful of water to the soup to fry the fish eyes, then add a knife and kui to stir the dust. If you don’t send it to others, send it to me first, because I am someone else’s tea drinker.
3. "Mengshan Dolomite Tea"
King Liyang of the Ming Dynasty
He heard that Mengshan has a good flavor and is filled with haze deep in the cave. The first spring leaves are cut into pieces from the ice ribbon, and the exquisite flowers are sticky with the fragrant chalcedony.
Crab eyes do not need to be boiled in living water. How dare the cheese slave ask about the new sprouts?
If Lu Yu is taught to hold fair opinions, he should be the best tea in the world.
4. "Poetry of Shu Ming"
Ming Shi Jianwu
Yue bowl is filled with new Shu Ming at the beginning, and the thin smoke is lightly stirred up. The mountain monk asked me how to compare. I want to taste the fine wine but I am afraid of it.
5. Lu Yu of the Ming Dynasty
"Six Envy Songs"
"I don't envy the golden fort, I don't envy the white jade cup, I don't envy the people in the court, I don't envy the twilight The human platform is admired by thousands of people and admired by the water of the Xijiang River, which once came down to Jingling City."