Speaking of tea in folk ceremonies
As a sacrifice, tea is more pious and exquisite than tea as a gift, whether it is to worship heaven or worship Buddha and ancestors. The royal family used the best tea as a tribute to the ceremony, and even if it was used to worship Buddha in ordinary temples, it always tried to choose the best tea.
Sacrifice is a more frequent ritual and life content than marriage in ancient China society. So, when did tea start as a sacrifice? It is generally believed that tea was used as a beverage before a series of secondary cultures were derived. That is to say, tea will be gradually used or absorbed into ceremonies in China, including funerals, only after it becomes a daily commodity. China's funerary objects, called "funerary objects" in Shi Ming, are mainly objects that help the living to die and cherish the past. As for the ceremony, such as Ruan? In the poem of Seven Injuries, it is said that "the food is not royal, and the wine is full of cups", which are all the favorite things enjoyed by the deceased before his death. As can be seen from the poems quoted above, in the Eastern Han Dynasty, at least in the north at this time, tea was not offered as a sacrifice.
Folk dance "Tea Picking Lantern"
The dance with tea as its content may have started very early. However, there are few specific records about China and te amo in the history books. We only know the popular "tea lanterns" or "tea-picking lanterns" in southern provinces of China.
Tea lamp, lantern, overlord whip, etc. It is a common folk dance form of Han nationality in the past. Tea lamp is the abbreviation of "tea-picking lamp" in Fujian, Guangxi, Jiangxi and Anhui. It is also known as "tea basket lamp" and "lantern song" in Jiangxi. In Hunan and Hubei, it is called "tea picking" and "tea song"; In Guangxi, it is also called "Zhuang tea picking" and "singing and dancing".
This kind of dance not only has different names in different places, but also has different dance methods. However, generally speaking, one man and one woman or one man and two women (there may be more than three people) take part in the performance. Dancers wear ribbons around their waists, and men hold money rulers (whips) as poles, hoes, etc. The woman is holding a tea basket in her left hand and a fan in her right hand, singing and dancing, which mainly shows the working life of the girls in the tea garden.
In addition to the Han and Zhuang people's Camellia Lantern Dance, the popular disc dance and singing in some ethnic groups in China often focus on tea worship and drinking, which can also be said to be a kind of te amo from a certain angle. For example, when the Yi people play a song, after the guests are seated, the village or family hosting the song, old and young, respectfully dances while holding a tea tray or wine tray with the accompaniment of gongs and suona, offering tea and wine to each guest one by one, and then returning while dancing. The Bai nationality playing songs in Eryuan, Yunnan Province is very similar to the above situation of the Yi nationality. People are holding tea or wine in their hands, singing white tones, bending their knees and circling around the fireplace, shaking and twisting their bodies while turning, dancing with the songs and singing wildly.
The outstanding program in contemporary te amo is Tea Picking Butterfly.
Maybe it's tea prose
Maybe it's tea, maybe it's because, lying in bed, taking off my glasses and staring at the ceiling in the dark, a little coolness blew away my fatigue and began to bear fruit.
Books are not so annoying to use, and they often hesitate when they start writing. I always want to be eloquent and hearty, and I always hope that the light will come to me and I will write a book. There is always a little ink on the paper like plum blossoms.
In the end, there is no road, and the initial interest is gradually covered up by cumbersome things; The initial heart is slowly covered by immediate interests. Only occasionally shouting hope to go back to the past, but always unchanged, muddled. Be in a daze in complaining and die in silence.
I don't remember my longing when I was young. The tea fragrance around me is long gone. The clang of the train passing by is vague and far away, and the ticking of the clock is like a horseshoe, which makes people awake. What stands in your way is just a dream. Rivers and lakes dream
The rivers and lakes in my impression should be cheerful and indifferent. It should be a girl with a green coat and a fast horse, singing all the way and seeing all the flowers in Chang 'an in one day. When I was a child, I always loved this kind of thing, and I drifted away in the shouting. Those dreams of rivers and lakes now seem so unforgettable and helpless. How many men are passionate about the crimes of Emperor Wu of the Han Dynasty? The rise and fall of Gu makes it incumbent on many people to sharpen their knives. Why didn't Li He's men take Wu Gou? It is the most cruel thing, so many people yearn for horse burial and will pay homage to each other. Writing is the most harmful since ancient times, and writing is the most romantic since ancient times.
Romantic characters, all gone. In the rhythm of this fast era, an inch of time is worth an inch of gold, and an inch of time is worth an inch of gold. I don't know when the sun is shining, I don't know when it is spring and autumn. There is a ghost in Chu, and it is a thousand years old. And between heaven and earth, it's just a moment of time. Life is like blink of an eye. In a limited time, do what you want to do, and never regret it.
Compared with the bright moon and flowers on the other side, I think I can't get them at this time, although I envy myself at that time. Now that I have come out step by step, I am naturally close to reality, so why should I envy me at that time? Time has long given the answer to all the costs of youth. Instead of tearing yourself apart in regret, it is better to chew and grasp the reality.
Leaves are falling all over the sky, the dormitory is empty at night, the leaves are mottled at night, and the leaves are heavy under the night. Read books at night and go back to the window alone at night. I can't sleep when I hear the sound at night, and I will arrive at the passenger ship at midnight.
People who write books are the most ruthless, and scholars are prudes. When I stopped writing, I somehow remembered the mountains and rivers I walked through.
There is a road to diligence in the book, and there is no limit to learning the sea. When a fish jumps, flowers bloom on the other side.
If I have to choose a lifestyle, I think it should be nine to five, lighting in the middle of the night.
Kung fu tea prose
Chaoshan Kung Fu Tea, or Chaoshan Tea Ceremony, is one of the ancient tea cultures in China. According to the examination, the tea culture in the Tang Dynasty was very perfect, and people in coastal areas liked drinking tea very much. In Chaoshan, tea is regarded as the best etiquette to entertain guests and improved, not only because it has the function of health preservation in many aspects, but also because it has the artistic conception of "treating a gentleman and having no desire" since ancient times.
The so-called kungfu tea is not a kind of tea or the name of tea. It's a tea-making technique. It is called kungfu tea because this way of making tea is very particular. It takes some effort to operate, and this effort is for the knowledge of brewing and the kung fu of drinking. Kungfu tea originated in the Song Dynasty, and it is most popular in Chaozhou Prefecture, Guangdong Province (now Chaoshan area) and Zhangzhou and Quanzhou, Fujian Province. It is the inheritance and in-depth development of tea tasting art since Tang and Song Dynasties. Su Zhe has a poem saying: "Fujian's tea is the best in the world, and I don't know how to devote myself to tea."
Tasting kungfu tea is one of the famous customs in Chaoshan area. In Chaoshan area, every household has a Kung Fu tea set and drinks several rounds every day. Even Chaoshan people who live abroad or emigrate overseas still maintain the custom of tasting Kung Fu tea. It can be said that where there are Chaoshan people, there is the shadow of Kung Fu tea.
Kung fu tea is famous for its high concentration. It seems bitter at first, but it doesn't taste good enough after getting used to it. Kung fu tea uses oolong tea, such as Tieguanyin, Narcissus and Phoenix tea. Oolong tea is between black tea and green tea and is semi-fermented. Only this kind of tea can produce the color and fragrance required by kungfu tea. Phoenix tea is produced in Fenghuang Mountain area of Chaozhou. The tea soup is slightly brown, with tight strips and thick leaves. Very resistant to brewing, it can be brewed for about 20 times. Phoenix Dan Cong tea is the most famous, with the flavor of osmanthus, jasmine and honey, and won the laurel in the national famous tea selection meeting held in Fuzhou.
The tea set of Kung Fu tea, including the stove, is a small charcoal stove with a height of one foot and two inches. The teapot is made of fine white mud. The pot is two inches high and the bottom is as big as a bowl. The single handle is nearly three inches long. The pot is as big as a persimmon, and it is a Chaozhou clay pot. The teacup is as small as a walnut, but it is made of porcelain with extremely thin walls.
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Essays on drying tea with partners
Once, it was one of the customs in our hometown to have tea with our partners.
What is companion tea? Just a few thoughts when entertaining guests for tea. To put it bluntly, I made some dried cucumbers and eggplant myself-but with sugar, the taste is different! I remember when I was a child, every time I went out to be a guest with my mother, my mother would tell me over and over again. When I go to someone's house, you shouldn't eat all the tea they gave me!
Guests come to make tea, which is the basic etiquette of daily hospitality. Immediately, several dishes of tea were placed on the table, and the host attached great importance to it and was very hospitable. Ordinary guests usually enter the door with two or four plates. If there are six, seven or eight plates on the table, it must be a distinguished guest and a rare guest! Rare guest!
It is this kind of enthusiasm that country people pay attention to when they receive people and entertain guests. A little tea is the smiling face of the host. In this way, every household should bask in a pile of tea to entertain guests. However, accompanying tea does not mean hanging tea. First of all, there is endless food in your garden. Cucumber eggplant? Is there any sugar at home? There's a lot to say in this!
When I was a child, I often heard my mother say that if you want to spend more time in the tea garden, you have to grow more vegetables. What else do you want to bask in? No wonder everyone can't help showing pride when they talk about who drinks tea with her more. Because people who don't work hard don't even have enough food in the garden, let alone drying tea. Buying food and drying tea is the practice of very few people. There must be someone gossiping behind it, saying that this woman can't make a living, is it too much money?
This is only the second, the most important thing to bask in tea is to learn to bask in it, which is where women show their talents!
Let's just say that sometimes guests can tell at a glance whether the hostess is handy by looking at the companion tea served on the host's table without tasting it at all. Don't underestimate the work of drying tea with your partner. Those dry and clumsy people in Mao Mao can't do it well. The sun is not as good as the color, taste and taste. Only a clever housewife can make it beautiful and delicious!
My mother has tea with her. That's not to say. In hot summer, on the bamboo shelf in front of our house, the round basket is not dried cucumber, but eggplant, bitter gourd, pumpkin, tomato, onion and sugar pepper, all of which are dried by mother. It's delicious. When I was a child, my mouth was greedy. Dry or not, I often hide under the bamboo frame with my friends and secretly grab a handful of food. When my mother saw it, she could only scold us from a distance. After drying, there are only a few small pieces left in the basket, but my mother will carefully put them one by one in the jars and then hide them in the cupboard where we can't find them. The guests are here. It's a good companion tea.
However, when it comes to dried pumpkins, this is not used as a tea companion. Dried pumpkin was just a snack when we were young. Speaking of which, my mother's dried pumpkin is much worse than my grandmother's. Grandma's dried pumpkin is round, yellow and black in color. Take a bite, it is as sweet as sugar, and it has a long aftertaste when chewed in your mouth. Mom's sunburn is strip-shaped, yellow and white in color. It is sweet to eat in her mouth, but not particularly sweet. This saves a working procedure. Grandma's dried pumpkin is steamed once in the rice cooker, then taken to the sun and steamed again. So the color is yellow and black, but delicious. Mother seldom steamed dried pumpkins twice. She has no time. She said, didn't you finish steaming once? Maybe only grandma likes steaming twice! Because she is a loving grandmother, she wants us children to enjoy everything!
But all the other tea-accompanying mothers are super delicious. In this matter, she never cuts corners, is not careless at all, and is willing to spend time and pour sugar. Mom always said that the food for guests must be delicious, otherwise it would be embarrassing to take it out.
Let's start with dried ginger Mom can get four different flavors. One is salty, called salt ginger; One is sweet, called sugar ginger; One is sour, called vinegar ginger; There is also a sweet and salty one called Douchi Ginger.
And taro. Mom can sun a jar of vinegar-flavored white taro or a jar of spicy black taro. What is even more strange is that the spicy red pepper, after being dried by mother, is not spicy at all, and it is too sweet.
Among these accompanying teas, dried cucumber and bitter gourd are the easiest to dry. They just need to remove the seeds, cut them into pieces, cook them in hot water, pick them up and drain them, and finally pour the sugar into the washbasin and dry them. Of course, the drying methods of sugar bamboo shoots and sugar peppers are generally the same.
What is more troublesome is dried eggplant, wild monkey peach and sugar ginger. Eggplant should be boiled in hot water first. It should be picked up when it is cooked to seven degrees. Then drill one by one with chopsticks, then put it under the chopping block, press it with heavy objects for several hours, and then add sugar. When it is dried to 80%, it should be cut into pieces and then dried.
The most feared thing about dried wild monkey peaches is peeling. They are round in your hand, and they are really hard to peel. If you are not careful, you will cut your finger. Peel it, cut it into thin slices, put it in the pot for a while, then take it out and drain it, sprinkle with sugar and dry it in the sun.
Sun-dried sugar Jiang Ye is like this. But the difference is that ginger must put sugar in the pot, so it is necessary to master the heat. Usually it is a big fire first, then a small fire, and finally a slow fire. Also, don't spend too long in the pot. After a long time, the color of ginger slices is not good-looking. It is dark and tastes very old, and it is as hard as beef tendon candy. Of course, my mother always knew that this kind of cooking was just right. Her dried sugar ginger is tender, crisp and sweet. Ginger slices are good in color, light yellow and white.
By the way, my mother also has a companion tea that must be dried every year, that is, dried grapefruit. This companion tea is the most troublesome. Slice first, then dig out the ladle with scissors, and finally soak it in clear water overnight. Rinse and soak repeatedly the next day, then pick it up, squeeze it dry (be sure to squeeze it in your hand one by one), and then boil it in boiling water. After cooking, it should be washed and soaked repeatedly with clear water, and then folded one by one in the palm of your hand to squeeze out the water. Finally, put it in the washbasin, add sugar and dry it. Besides, my mother told me that when you cook grapefruit in the pot, you must put some alum and something with copper to cook it together. Otherwise, grapefruit will be yellow and astringent, ugly and unpalatable.
Yes, mom's dried grapefruit is green, white is white and sweet is sweet.
Mom said, in fact, there is no need to add sugar to accompany tea, especially to dry grapefruit, and a catty of grapefruit has a catty of sugar. I really didn't understand at that time. I chased my mother and asked her why she added so much polysaccharide to grapefruit. It must be very bitter. A bitter thing, why is it not bitter with sugar?
Mom said that no matter what is bitter or sour, just add some sugar and it will become another taste.
I always remember this sentence from my mother. In fact, isn't this our life? No matter how the days pass, when we feel miserable, tired and helpless, why not add some "sugar" to our lives? Just add some sugar, and we will experience another feeling of life!
At that time, guests came to the house, and they always saw them enjoying the tea on their plates and asking their mother, how do you bask in this? How do you bask in this? It tastes great!
I remember when my sister and I got married, my mother gave us seven or eight big flowerpots with tea, sour, sweet, salty and spicy. Mother said, when you get to your husband's house, you should take it out and give it to them to taste, and you should know the truth of being a daughter-in-law. I see. On this day, relatives of the husband's family will come to compete for the couple's tea!
It would be embarrassing if the bride didn't bring tea when she came in.
But now, few people bask in partner tea, and even fewer people marry women to bask in partner tea ... who has leisure time to bask in it? They are too busy to make money. There are no preserved fruits in the supermarket now. You can buy whatever you want as long as you have money in your pocket.
Now, people don't like drinking tea with them. People eat too much delicious food. You can't eat fresh fruit. Who likes to chew these dry things?
Drinking tea and basking in the sun can only belong to the mother's era.
I miss my mother's tea!
Mother's sun-dried companion tea contains no pigment, no spice, no sweetener, no potassium behenate ... Mother only added sugar to it.
If it is said that drying tea with partners is also a custom culture, then my passage today is a kind of inheritance!
With tea, I will also bask in it.