Tea drinking in Tang dynasty
Datang is the heyday of the Chinese nation. With the powerful international influence and frequent international exchanges of the Tang Dynasty Empire, China's tea fragrance and tea art spread far and wide overseas. The Tang Dynasty was the heyday of tea planting, drinking and tea culture development in China. Tea has gradually entered the homes of ordinary people from the inner courtyard of the palace, so whether it is palace tea, religious tea, literati tea or folk tea, the understanding and operation procedures of tea tend to be mature, forming various unique ways of drinking tea.
There are many procedures for clearing tea in Tang Dynasty, which are divided into sixteen steps: preparing tea, enjoying tea cakes, baking tea, grinding tea, sieving tea, waiting for soup, adding salt, scooping soup, making tea into soup, dividing tea, offering tea, smelling tea, watching color, tasting tea and thanking tea. It is the court tea art in the prosperous Tang Dynasty. Chang 'an gathered tea celebrities and literati in the Tang Dynasty. They hold tea parties, write tea poems, write tea articles, discuss tea and take tea as their friends. Gao Shengjiao Ran wrote in the poem "Drinking Tea Song as Cui Shiyijun":? After a glass of wine, I feel sleepy and cheerful. Drink my god again, and suddenly it will rain like light dust. After three drinks, you will get the word. Why bother? This thing is noble and unknown to the world. The world drinks too much and deludes itself. ? The most famous tea-drinking poem in the Tang Dynasty is the seven bowls of tea discussed in Lu Tong's poem "Writing New Tea". A bowl of throat kiss moistens. Two bowls of broken loneliness. Three bowls of searching are as poor as a church mouse, but there are only 5,000 volumes of articles, four bowls of sweating, and all the troubles in life are scattered in the pores. Five bowls of musculoskeletal light. Six bowls of faeries. I can't eat seven bowls, but I feel the breeze blowing in my insides. Penglai Mountain, where Yuchuanzi wants to ride home in this cool breeze. ?
The tea ceremony of the scribes is divided into preparing utensils, cleaning hands, burning incense, worshipping, tasting tea, tasting water, making tea, smelling tea, watching colors and thanking tea. The invited scribes used the piano, flute and sword to set off the atmosphere of the tea party, thanking the host. The tea set unearthed in the underground palace of Famen Temple proves that Buddhist Zen tea has flourished in the Tang Dynasty. Famen Zen tea is a kind of tea ceremony in Buddhism, and it is an elegant art of Zen master tea art and Buddhist tea tasting. There are many procedures for tea ceremony, including worshipping Buddha, cleaning hands, burning incense, preparing utensils, putting salt, placing materials, throwing tea, cooking tea, distributing tea, offering tea, smelling tea, eating tea and thanking tea. So-called? Tea? Tea, onion, ginger, jujube, dried tangerine peel, dogwood, mint, etc. They were all cooked into porridge, which was very popular in the Tang Dynasty. Lu Yu recorded this way of eating in the Book of Tea. Datang period? Tea ceremony? The appearance of tea shows that drinking tea is not only a way of life, but also a realm, a way of self-cultivation
People in the Tang Dynasty should put onions, ginger and salt in their tea.
Tea tasting is a traditional food culture that has lasted for thousands of years in China. How did ancient people drink tea? A few days ago? Ancient rhyme, tea fragrance, Zhenjiang museum, collection of fine tea sets in past dynasties? More than 80 sets of ancient tea sets exhibited in Wuhan Museum show tea culture in different times.
China is the birthplace of tea culture, and the history of planting, making and drinking tea can be traced back to 4000-5000 BC. After the Tang Dynasty? Tea ceremony? The habit of drinking tea is very popular all over the country. During the Yuan, Ming and Qing Dynasties, the custom of drinking tea has become an indispensable part of people's daily life, and the tea export trade of ancient empire has gradually reached its peak.
The tea sets on display this time include the remains of Neolithic tea history and the treasures of official kiln tea sets in Ming and Qing Dynasties. There are silver tea sets popular in the Tang and Five Dynasties, porcelain tea sets popular in the Song Dynasty, and world-famous Yixing purple sand in the Ming Dynasty. Taking the tea sets unearthed in Zhenjiang, Jiangsu Province as the main line and the historical evolution of China tea culture as the branch line, we strive to fully show the audience the exquisite craftsmanship of ancient tea sets in China and the profound connotation of tea culture in China.
Interestingly, through the evolution of tea sets in these different periods, we can also understand the way of drinking tea in ancient times. For example, in the Tang Dynasty, most of them were silver tea sets. According to Liu, an associate researcher at Zhenjiang Museum, different from modern times, it was popular to fry or cook tea in the Tang Dynasty. Tea cakes were ground into powder, and appropriate seasonings such as salt, ginger and onion were put into a teapot for cooking.
There are two pieces of silverware in the Tang Dynasty on display, namely, double phoenix-patterned silver boxes and double parrot-patterned silver boxes. Liu introduced that these two cultural relics may be used to place tea cakes and tea powder. In addition, a silver pot, a silver wind furnace, a silver spoon and a silver hairpin were unearthed in the same batch.
During the Ming and Qing dynasties, tea was the mainstay, and the production and materials of tea sets were standardized. Varieties include ceramics, lacquerware, jade and so on. And most of them are covered with bowls. Generally speaking, the poems of the emperor are engraved on the outer wall of the tea set. The reporter also saw some precious artifacts, such as the square plate of yellow glazed sea dragon porcelain in Kangxi of Qing Dynasty, the imperial Sanqing tea poem porcelain bowl in Qianlong of Qing Dynasty, and the patterned jar cover in Qianlong of Qing Dynasty. There are also cups made of jadeite, jadeite and agate.
Different ways of drinking tea in Tang, Song, Ming and Qing Dynasties
Tea drinking before the Tang Dynasty belongs to the era of extensive decoction and drinking, and it is an extensive way of drinking either medicine or quenching thirst. After the Tang and Song Dynasties, it was fine-frying and slow-drinking, and even formed the art of drinking tea for thousands of years.
By the song dynasty, the Tang dynasty fried tea, which was mainly based on taste, had developed into? Fight tea? , reached a higher artistic stage of tea tasting.
In the Song Dynasty, when fighting tea, the cake tea was first smashed into small pieces, ground into fine powder, then put into scalded teacups, and then boiled water was injected to make tea cream. Then use a special tea basket (a tool shaped like a broom) to stir the tea soup while rotating the cup, so that the tea soup flowers appear in the cup, and compare the color, fragrance and taste of the tea soup. Finally, taste the soup flower, and the one with good taste wins. Is it? Fight tea? Competing for the quality of tea, the color, fragrance and taste of tea soup, and the tea ceremony and tea ceremony of tea-fighting people.
In Song Dynasty, Beiyuan in Fujian was an important tea-producing area in ancient times. Beiyuan tea is of excellent quality and has been listed as tribute tea since the Southern Tang Dynasty. In the early days of the Taiping Heavenly Kingdom in the Northern Song Dynasty, it was specially designed to distinguish it from folk tea making. Dragon and phoenix model? Taking dragon and phoenix as a model, making group tea is famous in history? Dragon group egg cake? Color, fragrance and taste are all top-grade, famous all over the world.
Back then? Big and small dragon groups? Pay tribute to the famous tea in Song Dynasty. ? Dragon group? One catty for every eight cakes, created by Ding Wei Song Dynasty, Suzhou, Jiangsu; Steamed buns cost 20 yuan a catty, which was initiated by Cai Xiang and Fujian Xianyou. Both were created when Fujian overseers made tribute tea.
Doucha, which originated in Jian 'an area of Fujian, can not only give people material enjoyment, but also give people spiritual pleasure because of its strong skill and interest.
In the Southern Song Dynasty, the method of making tea in Shaoxing, Zhejiang Province also began to take shape, changing steaming into frying and grinding into kneading, and grinding paste-group tea into strip-shaped loose tea, which changed the appearance and quality of tea and laid the foundation for the production of green tea in China.
In the yuan dynasty, fresh leaves were put into the pot to make whole-leaf loose tea, which was called "day"? Steamed green tea .
In the Ming dynasty, the same method of making green tea as today finally appeared. The method of tea tasting has also changed from frying to boiling, which has become a major turning point in the history of tea drinking, thus opening the schools of tea drinking in past dynasties. ? Take out the essence of the bud, suck the spring into the tripod and drink it all at once? It is handed down from generation to generation. At that time, green tea processed by frying method has become the main drinking object of people, and scented tea has gradually taken root in people's hearts. There are hundreds of works about drinking tea in Ming Dynasty.
In the Qing dynasty, there were many teahouses in the countryside, and the wind of drinking tea in the Ming dynasty prevailed. Tea became a treasure, popular among officialdom literati, and a large number of famous teas were born in time. During the light years of the Qing Dynasty, semi-fermented oolong tea and fermented black tea were invented one after another, white tea appeared, and the traditional pressed tea was further developed, thus forming the six tea structures of green, red, flower, white, oolong tea and pressed tea in China.