Who can provide some knowledge about tea culture and tea ceremony?

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Knowledge of tea

The basic component of tea: catechin: commonly known as "tea tannin", is a unique component of tea, with a bitter, astringent and astringent taste.

Caffeine: It has bitter taste and is an important component of tea soup.

Minerals: Tea is rich in potassium, calcium, magnesium and manganese 1 1 minerals.

Second, the function of the basic components of tea:

Catechin: commonly known as "tea tannin", it is a unique component of tea, with bitter, astringent and astringent taste. It can be combined with caffeine in tea soup to reduce the physiological effect of caffeine on human body. Has antioxidant, antimutagenic, antitumor, blood cholesterol and low-density ester protein content reducing, blood pressure rising inhibiting, platelet aggregation inhibiting, antibacterial and antiallergic effects.

Caffeine: It has bitter taste and is an important component of tea soup. In black tea soup, it combines with polyphenols to form a complex; Emulsifying phenomenon will be formed when the tea soup is cold. Tea catechins and their oxidation condensation products can slow down and maintain the excitement of decaffeination, so drinking tea can keep drivers awake and have more endurance.

Minerals: Tea is rich in potassium, calcium, magnesium and manganese 1 1 minerals. Tea soup is an alkaline food with many cations and few anions. Can help body fluids maintain alkalinity and keep healthy.

1, potassium: promotes the elimination of blood sodium. High blood sodium content is one of the causes of hypertension, and drinking more tea can prevent hypertension.

2, fluoride: it has the effect of preventing tooth decay.

3. Manganese: It has antioxidant and anti-aging effects, enhances immune function and contributes to the utilization of calcium. Insoluble in hot water, it can be ground into tea powder to eat.

Vitamins:

1, carotenoid: It can be converted into vitamins in human body, but it can only be supplemented by drinking tea.

2, B vitamins and vitamin C: water soluble, can be obtained from drinking tea.

Other functional components:

1, flavonol can strengthen the microvascular wall and eliminate halitosis.

2. Saponin is anti-cancer. Anti-inflammatory effect.

3. Aminobutyric acid is produced by forcing tea leaves to breathe without oxygen during the process of making tea. It is said that gaba-tea can prevent hypertension.

The purchase of tea

It is not easy to buy tea. If you want to get good tea, you need to master a lot of knowledge, such as the grade standard, price, market, evaluation and inspection methods of various teas. The quality of tea is mainly identified from four aspects: color, fragrance, taste and shape, but for ordinary tea drinkers, when buying tea, they can only look at the shape and color of dry tea and smell the fragrance of dry tea, which increases the difficulty of judging the quality of tea. Here is a rough introduction to the method of identifying dry tea. The appearance of dry tea is mainly seen from five aspects, namely tenderness, rope, color, broken and clean.

-1. Tenderness

Tenderness is the basic factor that determines quality. The so-called "dry appearance, wet ass" means tenderness. Generally, tea with good tenderness is easy to meet the appearance requirements of this kind of tea (such as "light, flat, flat and straight" in Longjing). In addition, it can also be identified from the presence or absence of tea seedlings. Good pre-seedlings and white hair shows show that they are tender and well-made. If the tenderness of raw materials is poor, no matter how good the workmanship is, there will be no white hairs on the sharp seedlings and tea strips. But tenderness can't be judged only by the number of fine hairs, because the specific requirements of various teas are different. For example, the high-quality Lion Peak Longjing is fluff-free. Moreover, fuzz is easy to fake and operate by hand. The tenderness of bud leaves is judged by fluff, which is only applicable to "fluff" teas such as Mao Feng, Maojian and Yinzhen. What needs to be mentioned here is that the most tender fresh leaves should also sprout, and it is not appropriate to pick the bud heart unilaterally. Because the bud nucleus is an imperfect part, its content is not comprehensive, especially the chlorophyll content is very low. Therefore, tea should not only be made into buds in pursuit of tenderness.

-2. Cable

Cord is a certain shape and specification of various tea sets, such as fried green strips, round pearl tea, flat longjing tea, granular red broken tea and so on. Generally, long strip tea is elastic, straight, strong, thin, round, flat, light and heavy; Round tea depends on the elasticity, uniformity, weight and ethereal degree of particles; Flat tea to see if it is smooth and meets the specifications. Generally speaking, the rope is tight, heavy, round (except flat tea) and straight, indicating that the raw materials are tender, the workmanship is good and the quality is excellent; If the appearance is loose, flat (except flat tea), broken, smoky and burnt, it means that the raw materials are old, the workmanship is poor and the quality is poor. Take the standard of Hangzhou green tea as an example: Grade I, Grade II, Grade III, Grade IV, Grade V, Grade VI, fine grain, fine grain, compact grain, compact grain and slightly loose grain.

-3. Color

Tea color is closely related to the tenderness of raw materials and processing technology. All kinds of tea have certain color requirements, such as black tea, green tea, oolong tea and black tea. However, no matter what kind of tea, good tea requires consistent color, bright luster, oily and fresh. If the colors are different, the shades are different and dull, it means that the raw materials are old and tender, the workmanship is poor and the quality is poor.

The color of tea also has a great relationship with the origin and season of tea trees. Such as alpine green tea, the color is green and yellowish, fresh and bright; Low camellia or flat tea is dark green and shiny. In the process of making tea, due to improper technology, the color often deteriorates. When buying tea, you should judge according to the specific tea you buy. For example, Longjing, the best Shifeng Longjing, had natural brown rice color and light yellow tea before the Ming Dynasty. This is a major feature of Shifeng Longjing, which is obviously different from other Longjing in color. Because the price of Shifeng Longjing is extremely high, tea farmers will create this color to pretend to be Shifeng Longjing. The method is to fry the tea a little more to make the leaves yellow. The difference between true and false lies in that the real lion peak is symmetrical, bright and clean, light yellow and light green, with a faint fragrance in the tea fragrance; The fake lion peak angle is loose and empty, the hair is rough and yellow, and the tea smells like fried soybeans. It's really hard to judge without many comparisons. But once brewed, the difference is very obvious. The over-fried fake lion peak is not as rich and tender as Longjing.

-4. decisive

The whole crushing is the shape and degree of tea crushing, with uniformity being the best, followed by crushing. The standard tea tasting is to put the tea in a plate (usually made of wood), so that the tea can be layered in turn according to its shape, size, weight, thickness and crushing degree under the action of rotating force. Among them, the thick ones are at the top, the tight ones are concentrated in the middle, and the broken ones are deposited at the bottom. All kinds of tea, medium-grade tea is the best. The upper layer is generally thick and old leaves, with light taste and light water color; There are many broken teas at the lower level, and the taste is often too strong after brewing, and the soup is darker.

-5. Clear

Mainly depends on whether tea is mixed with camellia oleifera. , tea stalks, tea powder, tea seeds and the amount of inclusions such as bamboo chips, sawdust, lime and sediment mixed in the production process. Tea with good purity does not contain any inclusions. In addition, it can also be identified by the dry aroma of tea. No matter what kind of tea, there must be no peculiar smell. Every kind of tea has a specific aroma, and the dry aroma and wet aroma are also different, depending on the specific situation. Green gas, burnt smoke and cooked stuffy smell are not desirable. The above text is only a very general introduction. It is the taste, aroma and color of the brewed tea soup that is the easiest to judge the quality of tea. So if you can, try making tea. If you have a special preference for a certain kind of tea, you'd better find some information about this kind of tea, accurately understand its color, fragrance and shape characteristics, and compare the tea you buy every time, so that if you have more times, you will easily get to the point quickly. Domestic tea varieties are loaded, and non-professionals are unlikely to judge the quality of each kind of tea, just choosing what they like. I don't buy tea in tea shops everywhere. I usually buy them at the place of origin or in a teahouse, so I go everywhere in spring. Generally speaking, locally produced tea is pure, but the quality of tea is different due to the difference of tea making technology. Tea in the teahouse is much more expensive than outside, but it is easier to find good tea here. First of all, you can try to know its quality. Second, the teas in better teahouses are carefully selected. If you can't buy tea from the place of origin, it is still an option. There are also some big tea houses where you can try tea on the spot. If you have a good eye for a certain kind of tea, you can go to the tea wholesale market to buy it. Compared with small tea shops, the tea there is relatively new, with many kinds of choices and cheaper prices. But from my own experience, it is generally not easy to find very good tea here, especially green tea. Because of the high price of premium green tea, tea wholesale markets and small tea shops operate less because of cost problems, and most good tea is bought by big tea houses and tea companies.

Tea culture knowledge

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China shitong catering network

In 52 BC, in the third year of Ganlu in the Western Han Dynasty, Wu Lizhen, a farmer from Meng Xin, planted seven wild tea trees in Mengshan Mountain on the top of Meng Qing. After artificial domestication, their leaves are thin and long, sweet and clear, with yellow and blue colors, and fragrant clouds linger on them for a long time.

This is the earliest recorded artificial planting of tea trees in history. Wu Lizhen's name and tea have been passed down from generation to generation. In Xichun, Song Xiaozong, on 13, Wu Lizhen was named as "the Zen Master of Manna Pratt & Whitney".

Wu Lizhen and Cha Sheng Luyu were the founders of tea production and tea culture in China in the Tang Dynasty, and made great contributions to the practice and theory of tea production.

In Tang Chaoyuan and the years, Mengding tea was listed as a tribute, and Mengding famous tea was praised as "the best tea in the world". "Chef's Notes" (Yang Ye AD 8 16) recorded that "the name of Shu tea was Mengding, and it was not easy to tie silks with 1 kg in the first year, and it was only at the top of spring". Bai Juyi, a famous poet in the Tang Dynasty, wrote in "Poems on Qincha": "What is known in the harp is only stagnant water, and what is put in the tea is Mengshan, which is accompanied by it when it is poor. Who says I have nothing to return today? " Lushui is a famous epigraph between the court and the literati in the Tang Dynasty. Mengding tea was considered as the best tribute tea at that time, and listening to Lushui music was easily regarded as a kind of enjoyment. In this life, everything else is insignificant.

King Liyang visited Sichuan to pay tribute to tea and wrote a poem "Baiyun Rock Tea Poetry" in Mengshan.

It is said that Mengshan Mountain has a good flavor and the depths of the cave are shrouded in clouds.

Ice yarn cuts the first spring leaves, and stone pulp sticks to beautiful flowers.

Crab eyes don't need boiling water. How dare cheese slaves ask about new shoots?

If you teach Lu Yu to hold a public opinion, it should be the best tea in the world.

King Liyang knows that Mengshan tea is the best in tea. When he took it off, he saw that Mengshan was shrouded in mist all year round, foggy and rainy, with spring thunder and melting snow and ice. The earth warms up, new buds sprout, and tea is made from this. Fresh, clean and dust-free, brewed with boiling water. It tastes better than cheese. Taste such good tea as Lu, and she will definitely say that tea is the best tea in the world.

Lu You, a poet, regards whether he can taste tea as the standard to distinguish between Confucianism and laity. He wrote in his poem: "There are many jars in rice bags, and who enjoys the fragrance of purple bamboo shoots in Mengshan". In the poem, Mengshan tea and Guzhaozi sun-dried tea are called the first tea and the second tea in the Tang Dynasty. It refers to the same tea as Liu Yuxi's poem "What's more, Mengshan cares about biogas springs, and white mud and red seals go away."

In the last life, there were many kinds of tribute teas in Sichuan, and the top eight were from Mengshan, such as "scented tea, sacred flower, Jirui, thunder, sparrow tongue, fog bell, dew bud and grain bud".

Wen Yanbo, the prime minister of Renzong, praised Mengshan tea as "the most famous old spectrum, and the dew is better than the dew." Wen Tong, a poet and painter, has the poem "Sichuan Cha Sheng, Mengshan is absolutely delicious". There is a record in the history of music that "Mengshan tea is famous all over the world".

In Song Dynasty, the reputation of Mengding Tea was higher than that of Fangqun. People think that the Yangtze River is the first water in the world and Mengxiang tea is the first tea in the world, which shows that Mengding tea is famous. Therefore, there is a saying that "Yangtze River water, Mengshan mountain top tea", which is not understood by future generations. Mengshan tea must be brewed with Yangtze River water.

1734, the royal family officially took Mengshan fairy tea as a sacrifice to heaven and earth and ancestors. At that time, the etiquette of picking fairy tea was recorded in Shen Lian's "Record of Seclusion": Every year in Tomb-Sweeping Day, the county magistrate chose auspicious days to lead famous monks to make a pilgrimage to the mountain, and ordered the monks to lead Mengshan 12 tea-picking monks. After burning incense, they went into the park, picked 335 tender leaves, fried them and put in two taels of silver. Dawufeng picks leaves and makes 18 tin bottles of tea, which are called "accompanying tribute" or "various". They were packed in wooden boxes, wrapped in Xu Huang and stamped with official seals, and sent to Kyoto day and night, with careful escorts in all counties along the way.

The emperor offered "immortal tea" as a sacrifice, giving heaven and earth, ancestors and accompanying tea to the dignitaries in the palace. This ceremony of tea worship continued until the late Qing Dynasty. Mengshan county Tea Garden was named "Royal Tea Garden" and surrounded by stone fences. And set up a monument to record the history of manna tea. In 24 years of the Republic of China, the monument destroyed the garden. It is said that most people are not allowed to drink immortal tea. An official was killed by thunder on the spot and the white tiger patrolled all day. At that time, there were many legends about immortal tea, which were very mysterious.

Mengshan has a long history of planting tea and making tea, and the history of tribute tea has never stopped, which is unique in the history of Chinese tea. Chinese and foreign scholars and experts who study Chinese tea history and tea culture speak highly of Mengshan.

Famous tea is a pearl in the treasure house of famous tea in China. It is famous at home and abroad for its unique craftsmanship, fresh taste and rich cultural heritage.

China's top ten famous teas: Shifeng Longjing, Dongting Biluochun, Chu Jun Yinzhen, Mengding Gan Lu, Taiping Monkey Kui, Lu 'an Guapian, Lushan Wu Yun, Huangshan Mao Feng, Gudu Zizun and Xinyang Maojian Tea. They all grow between Lingshan and Xiushui, and are born with many kinds of plants. The advantages of the two are complementary and the fragrance is special, which can be said to be pure and clean. Famous spring with famous tea. These teas are all equipped with excellent spring water, and the quantity is generally relatively small, which is very precious.

These teas were all picked in front of Tomb-Sweeping Day, with single bud or one bud and one leaf showing buds. There are about 40-55 thousand tea buds per kilogram of finished tea. It takes 10- 15 raw materials to pick one kilogram of finished tea. The selection criteria are very strict. Rain and dew buds are not picked, and diseased buds are not picked. Except junshan silver needle, the length of bud and leaf is L.5-2 cm. When making, the pot temperature should not be lower than 140℃, and the leaf quantity should be within fresh leaves 1 kg. Making 1 kg finished tea takes 8- 10 processes, which takes about 4-6 hours. The whole system is handmade, and its preciousness is self-evident.

These famous teas not only come from superior ecological environment, but also form a unique style through continuous improvement of their production technology for many years. They are flat tea, with a flat Huang Liang shape, tight, thin and curly rolled tea, and tight, round, straight and delicate needle tea, which is a pleasing work of art.

China people's national characteristics are advocating nature, being simple and modest, and drinking tea is the same, unlike Japanese tea ceremony, which is strict and religious. There are two types of tea drinking in China: one is mixed drinking, that is, adding salt, sugar, milk or other fruits or medicinal materials to tea, and drinking whatever you like according to your own taste. The other is "clear drink", that is, without adding any ingredients that destroy the original fragrance and real taste of tea, it is only served with boiled kimchi.

Clear drinking can be divided into four levels. Treating tea as a drink to quench your thirst and drinking it in a big bowl of sea is called "drinking tea". Pay attention to the color, fragrance and water quality of tea sets, and carefully "taste" when drinking, which can be called "tasting tea". If we pay more attention to the environment, atmosphere, brewing skills and interpersonal relationships, we can call it "tea art". Philosophy and ethics are integrated into tea activities to cultivate our self-cultivation and sentiment through tea tasting. Taste life and get spiritual enjoyment. This is the highest state of China's diet, which is called "Tea Ceremony".

The Seven Bowls of Tea Songs written by Lu Quan in the Tang Dynasty can best describe the gradual sublimation of tea drinking from quenching thirst to self-cultivation: one bowl moistens the throat, two bowls are lonely and boring, three bowls are heartbroken, but there are only five thousand volumes of words and four bowls of sweat, which scatter all the troubles of life into the pores, five bowls are light, six bowls are immortal, seven bowls are not allowed to drink, and two bowls are cool under the armpit. What level do we know about tea? This tea song can help us to measure the level of sending love to tea, melting love to tea and forgetting love to tea.

To make a good cup of tea, you must have good water. Lu Yu divided the water content into three levels in Tea Classic: "Above mountains and rivers, in rivers and underground". If you use mountains and rivers, you should look for places where stalactites drip or oil spills. This kind of water contains trace elements needed by human body, with moderate water quality, cleanliness and no peculiar smell; The water in the river is easy to smell fishy because of its color, so it should be used away from people. Early water is easy to produce sludge, so it should be used by people who often paint.

The temperature of the water for making tea is the best. When there are bubbling beads on the pot, it is called "second boiling water". When water boils until small bubbles like fish bubble upwards, it is called boiling. At this time, the water is too tender, and the contents of tea leaves are not easy to dissolve in water, so the water in the pot is called "three boiling". It is too old to make tea, and the buds are easy to be cooked, resulting in cooked soup. Between 92℃.

When tasting tea, the tea set is very important, and the ceramic tea set is simple and elegant, with the most flavor. The purple sand tea set in Yixing, Jiangsu Province has fine clay and good air permeability, and it won't lose its tea flavor for three days. The tea set made by famous teachers integrates science and technology, art, sculpture and calligraphy, and has high appreciation and collection value. When you buy a teapot, you should first "read the teapot", and make the spout cylindrical when you come out of the water, so that you can collect and discharge water freely without splashing. The teapot can also be placed upside down on the desktop, with the spout, spout and handle flush. The porcelain tea set in Jingdezhen, Jiangxi Province is also a good tea set, among which the light and transparent ivory blue-and-white tea set is the top grade, with excellent breathability, long-lasting tea soup and elegant reception for tea lovers. In this kind of tea set, "Sancai Cup" is the most suitable for tea tasting. Cover the cup for the sky, the cup for people, support the ground, make tea, and close the lid, which means that tea is in the "harmony between heaven and earth."

When receiving guests at home, the host will let the guests taste the rare good tea first, personally clean the tea set in front of the guests, then put the tea leaves into the elegant "three-talent cup" with a teaspoon, and moisten the tea leaves with freshly boiled water. Then flush the water with a pot until it is seven minutes full, sit down and invite the guests to drink tea first, talk while drinking tea, and continue drinking when the tea is one third left, which not only shows respect for the guests, but also shows that the host is not easy to cultivate. Don't irrigate. There is a folk saying that "wine is full of respect, tea is full of deceit", which means "seven points of tea, three points of affection"

To buy famous tea, we must first understand some commodity knowledge of tea. Famous tea must be spring tea, with delicate appearance, bright yellow-green soup color, pure aroma and fresh taste. It should be full of buds and leaves after soaking. The drying of finished tea is based on kneading the index finger and thumb into powder. The moisture content of hand-kneaded granular tea is too high, and it can only be stored for about one month. Hand-rubbed strips of tea belong to inferior tea.

Mr. Lu Xun said: "It is a blessing to have good tea and drink good tea." Liang Qichao even regarded tea drinking as a symbol of national character. When talking about drinking tea, the famous female writer Han said, "I love tea. Tea is an essential drink for me every day. Tea is indispensable from morning till night. If I have to praise tea, I want to say that tea is a unique and truly civilized drink, which is the embodiment of politeness and spiritual purity. " I also want to say, "If I don't have a cup of tea in my hand, I can't feel life. People can't live without food, but I especially like tea. " Lin Yutang spoke more generally in the article "The Art of Life". He said that "drinking tea has added many colors to the life of the whole people, and its role here exceeds that of a human civilization with the same kind of humanity".

China is the birthplace of tea and tea culture. Since ancient times, Shenlong has tasted herbs and discovered tea. Today, in the 5,000-year history of civilization, tea has come along with human civilization. It is no exaggeration to say that every page of the history of the Chinese nation is saturated with tea fragrance, and the history of tea culture in China is an important chapter in the history of China.

Tea, the national drink of the Chinese nation, originated in Shennong, heard in Duke Zhou of Lu, flourished in Tang and Song Dynasties. Now it has become one of the three major non-alcoholic beverages (tea, coffee and cocoa) in the world. The hobby of drinking tea is all over the world. Tea is grown in more than 50 countries all over the world. Tracing back to the source, this paper introduces the tea varieties, tea drinking methods, cultivation techniques, processing techniques, tea drinking manners and customs, etc. Are directly or indirectly spread from China. China is the origin of tea and is known as "the motherland of tea". All countries in the world are associated with China when it comes to tea. Tea is the pride of the Chinese nation.

Lu Yu's Tea Classics: About 58 years (733-804). Hung-chien, Ajizi, nicknamed Jinglingyu, Sang Ningweng and Dong Gangzi, was born in Jingling, Fuzhou, Tang Dynasty (now Tianmen, Hubei Province). He likes drinking tea and is good at tea ceremony. He is famous for the world's first monograph on tea, Tea Classic.

(Tea): It is a perennial herb. Its stem bark contains a lot of fibers, which are chopped into filaments and can be used as ropes and woven into summer cloth. (Tea) is an aromatic liquid, which exists in the peel of wooden barrels and is used to make spices.

Composition of tea and its medicinal value (efficacy)

Tea: It consists of vitamins, amino acids, caffeine, theophylline 1 protein and polyphenols.

(1) Sleep less (2) soothe the nerves) improve eyesight (4) clear the brain (5) quench thirst and promote fluid production (6) clear away heat (7) relieve summer heat (8) detoxify (9) digest (o) sober up (h) remove fat and greasy (invite) reduce breath (3) promote.

other

Classification of tea: black tea, green tea, white tea, yellow tea, green tea and black tea by color; According to the production process, it is divided into fermented tea, semi-fermented tea, micro-fermented tea and non-fermented tea.

Tea in China includes: basic tea and dew tea. Basic tea includes green tea (fried green tea, baked green tea, sun-dried green tea and brilliant green tea), black tea, oolong tea, white tea, yellow tea and black tea. Exposed tea includes pressed tea, extracted tea, fruity tea, medicinal health tea and tea containing beverage.

Tea culture knowledge

In 52 BC, in the third year of Ganlu in the Western Han Dynasty, Wu Lizhen, a farmer from Meng Xin, planted seven wild tea trees in Mengshan Mountain on the top of Meng Qing. After artificial domestication, their leaves are thin and long, sweet and clear, with yellow and blue colors, and fragrant clouds linger on them for a long time.

This is the earliest recorded artificial planting of tea trees in history. Wu Lizhen's name and tea have been passed down from generation to generation. In Xichun, Song Xiaozong, on 13, Wu Lizhen was named as "the Zen Master of Manna Pratt & Whitney".

Wu Lizhen and Cha Sheng Luyu were the founders of tea production and tea culture in China in the Tang Dynasty, and made great contributions to the practice and theory of tea production.

In Tang Chaoyuan and the years, Mengding tea was listed as a tribute, and Mengding famous tea was praised as "the best tea in the world". "Chef's Notes" (Yang Ye AD 8 16) recorded that "the name of Shu tea was Mengding, and it was not easy to tie silks with 1 kg in the first year, and it was only at the top of spring". Bai Juyi, a famous poet in the Tang Dynasty, wrote in "Poems on Qincha": "What is known in the harp is only stagnant water, and what is put in the tea is Mengshan, which is accompanied by it when it is poor. Who says I have nothing to return today? " Lushui is a famous epigraph between the court and the literati in the Tang Dynasty. Mengding tea was considered as the best tribute tea at that time, and listening to Lushui music was easily regarded as a kind of enjoyment. In this life, everything else is insignificant.

King Liyang visited Sichuan to pay tribute to tea and wrote a poem "Baiyun Rock Tea Poetry" in Mengshan.

It is said that Mengshan Mountain has a good flavor and the depths of the cave are shrouded in clouds.

Ice yarn cuts the first spring leaves, and stone pulp sticks to beautiful flowers.

Crab eyes don't need boiling water. How dare cheese slaves ask about new shoots?

If you teach Lu Yu to hold a public opinion, it should be the best tea in the world.

King Liyang knows that Mengshan tea is the best in tea. When he took it off, he saw that Mengshan was shrouded in mist all year round, foggy and rainy, with spring thunder and melting snow and ice. The earth warms up, new buds sprout, and tea is made from this. Fresh, clean and dust-free, brewed with boiling water. It tastes better than cheese. Taste such good tea as Lu, and she will definitely say that tea is the best tea in the world.

Lu You, a poet, regards whether he can taste tea as the standard to distinguish between Confucianism and laity. He wrote in his poem: "There are many jars in rice bags, and who enjoys the fragrance of purple bamboo shoots in Mengshan". In the poem, Mengshan tea and Guzhaozi sun-dried tea are called the first tea and the second tea in the Tang Dynasty. It refers to the same tea as Liu Yuxi's poem "What's more, Mengshan cares about biogas springs, and white mud and red seals go away."

In the last life, there were many kinds of tribute teas in Sichuan, and the top eight were from Mengshan, such as "scented tea, sacred flower, Jirui, thunder, sparrow tongue, fog bell, dew bud and grain bud".

Wen Yanbo, the prime minister of Renzong, praised Mengshan tea as "the most famous old spectrum, and the dew is better than the dew." Wen Tong, a poet and painter, has the poem "Sichuan Cha Sheng, Mengshan is absolutely delicious". There is a record in the history of music that "Mengshan tea is famous all over the world".

In Song Dynasty, the reputation of Mengding Tea was higher than that of Fangqun. People think that the Yangtze River is the first water in the world and Mengxiang tea is the first tea in the world, which shows that Mengding tea is famous. Therefore, there is a saying that "Yangtze River water, Mengshan mountain top tea", which is not understood by future generations. Mengshan tea must be brewed with Yangtze River water.

1734, the royal family officially took Mengshan fairy tea as a sacrifice to heaven and earth and ancestors. At that time, the etiquette of picking fairy tea was recorded in Shen Lian's "Record of Seclusion": Every year in Tomb-Sweeping Day, the county magistrate chose auspicious days to lead famous monks to make a pilgrimage to the mountain, and ordered the monks to lead Mengshan 12 tea-picking monks. After burning incense, they went into the park, picked 335 tender leaves, fried them and put in two taels of silver. Dawufeng picks leaves and makes 18 tin bottles of tea, which are called "accompanying tribute" or "various". They were packed in wooden boxes, wrapped in Xu Huang and stamped with official seals, and sent to Kyoto day and night, with careful escorts in all counties along the way.

The emperor offered "immortal tea" as a sacrifice, giving heaven and earth, ancestors and accompanying tea to the dignitaries in the palace. This ceremony of tea worship continued until the late Qing Dynasty. Mengshan county Tea Garden was named "Royal Tea Garden" and surrounded by stone fences. And set up a monument to record the history of manna tea. In 24 years of the Republic of China, the monument destroyed the garden. It is said that most people are not allowed to drink immortal tea. An official was killed by thunder on the spot and the white tiger patrolled all day. At that time, there were many legends about immortal tea, which were very mysterious.

Mengshan has a long history of planting tea and making tea, and the history of tribute tea has never stopped, which is unique in the history of Chinese tea. Chinese and foreign scholars and experts who study Chinese tea history and tea culture speak highly of Mengshan.

Famous tea is a pearl in the treasure house of famous tea in China. It is famous at home and abroad for its unique craftsmanship, fresh taste and rich cultural heritage.

China's top ten famous teas: Shifeng Longjing, Dongting Biluochun, Chu Jun Yinzhen, Mengding Gan Lu, Taiping Monkey Kui, Lu 'an Guapian, Lushan Wu Yun, Huangshan Mao Feng, Gudu Zizun and Xinyang Maojian Tea. They all grow between Lingshan and Xiushui, and are born with many kinds of plants. The advantages of the two are complementary and the fragrance is special, which can be said to be pure and clean. Famous spring with famous tea. These teas are all equipped with excellent spring water, and the quantity is generally relatively small, which is very precious.

These teas were all picked in front of Tomb-Sweeping Day, with single bud or one bud and one leaf showing buds. There are about 40-55 thousand tea buds per kilogram of finished tea. It takes 10- 15 raw materials to pick one kilogram of finished tea. The selection criteria are very strict. Rain and dew buds are not picked, and diseased buds are not picked. Except junshan silver needle, the length of bud and leaf is L.5-2 cm. When making, the pot temperature should not be lower than 140℃, and the leaf quantity should be within fresh leaves 1 kg. Making 1 kg finished tea takes 8- 10 processes, which takes about 4-6 hours. The whole system is handmade, and its preciousness is self-evident.

These famous teas not only come from superior ecological environment, but also form a unique style through continuous improvement of their production technology for many years. They are flat tea, with a flat Huang Liang shape, tight, thin and curly rolled tea, and tight, round, straight and delicate needle tea, which is a pleasing work of art.

China people's national characteristics are advocating nature, being simple and modest, and drinking tea is the same, unlike Japanese tea ceremony, which is strict and religious. There are two types of tea drinking in China: one is mixed drinking, that is, adding salt, sugar, milk or other fruits or medicinal materials to tea, and drinking whatever you like according to your own taste. The other is "clear drink", that is, without adding any ingredients that destroy the original fragrance and real taste of tea, it is only served with boiled kimchi.

Clear drinking can be divided into four levels. Treating tea as a drink to quench your thirst and drinking it in a big bowl of sea is called "drinking tea". Pay attention to the color, fragrance and water quality of tea sets, and carefully "taste" when drinking, which can be called "tasting tea". If we pay more attention to the environment, atmosphere, brewing skills and interpersonal relationships, we can call it "tea art". Philosophy and ethics are integrated into tea activities to cultivate our self-cultivation and sentiment through tea tasting. Taste life and get spiritual enjoyment. This is the highest state of China's diet, which is called "Tea Ceremony".

The Seven Bowls of Tea Songs written by Lu Quan in the Tang Dynasty can best describe the gradual sublimation of tea drinking from quenching thirst to self-cultivation: one bowl moistens the throat, two bowls are lonely and boring, three bowls are heartbroken, but there are only five thousand volumes of words and four bowls of sweat, which scatter all the troubles of life into the pores, five bowls are light, six bowls are immortal, seven bowls are not allowed to drink, and two bowls are cool under the armpit. What level do we know about tea? This tea song can help us to measure the level of sending love to tea, melting love to tea and forgetting love to tea.

To make a good cup of tea, you must have good water. Lu Yu divided the water content into three levels in Tea Classic: "Above mountains and rivers, in rivers and underground". If you use mountains and rivers, you should look for places where stalactites drip or oil spills. This kind of water contains trace elements needed by human body, with moderate water quality, cleanliness and no peculiar smell; The water in the river is easy to smell fishy because of its color, so it should be used away from people. Early water is easy to produce sludge, so it should be used by people who often paint.

The temperature of the water for making tea is the best. When there are bubbling beads on the pot, it is called "second boiling water". When water boils until small bubbles like fish bubble upwards, it is called boiling. At this time, the water is too tender, and the contents of tea leaves are not easy to dissolve in water, so the water in the pot is called "three boiling". It is too old to make tea, and the buds are easy to be cooked, resulting in cooked soup. Between 92℃.

When tasting tea, the tea set is very important, and the ceramic tea set is simple and elegant, with the most flavor. The purple sand tea set in Yixing, Jiangsu Province has fine clay and good air permeability, and it won't lose its tea flavor for three days. The tea set made by famous teachers integrates science and technology, art, sculpture and calligraphy, and has high appreciation and collection value. When you buy a teapot, you should first "read the teapot", and make the spout cylindrical when you come out of the water, so that you can collect and discharge water freely without splashing. The teapot can also be placed upside down on the desktop, with the spout, spout and handle flush.