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Before the Qin Dynasty, the production and utilization of tea was limited to Sichuan. After Qin dynasty, tea industry came out of Shu. After the Han Dynasty, the tea industry gradually moved eastward and flourished in the middle and lower reaches of the Yangtze River. By the Tang Dynasty, the framework of China tea culture was basically formed. As the root of tea science in China, Tea Classic written by Lu Yu in Tang Dynasty played a key role in the formation of tea culture in China.

China's most symbolic tea culture, in the hometown of Shennong and Chazuyandi, once prevailed in Sui and Tang Dynasties, and reached its peak in the middle Tang Dynasty, with far-reaching influence, creating the most brilliant history of tea culture in China.

However, since the Song and Ming Dynasties, with the political, economic and cultural focus moving eastward, the focus of tea culture has also shifted, and Sui tea has developed steadily, bringing the prosperous Tang culture that the Chinese nation is proud of after Sui Dynasty. The Western Han Dynasty was a prosperous dynasty in the early feudal society of China. It inherited and consolidated the unified country that began in the Qin Dynasty, with prosperous economy, strong national strength and happy people, showing a scene of peace and prosperity.

The Western Han Dynasty is an important period in the development history of the Chinese nation, and the core Han nationality of all ethnic groups in China appeared in this period. Since the unification of China by Qin Shihuang, the cultures of various countries infiltrated and merged in the pre-Warring States period. In the Western Han Dynasty, China gradually unified in many aspects, such as laws and regulations, language, culture and education, customs and habits, thus forming the * * * China culture.

Since then, a unified Han nationality has emerged among all ethnic groups in China. Both the Han nationality and the surrounding ethnic minorities were members of the multi-ethnic countries in China in the Han Dynasty. Because of its high degree of civilization, the Han nationality has always been in a dominant position among the fraternal nationalities in China, which is the result of historical development and natural formation. Since the Han Dynasty, although the name of the dynasty has changed, the status of the Han nationality as the main ethnic group in China has never changed.

After Qin dynasty, tea industry came out of Shu. After the Han Dynasty, the tea industry gradually moved eastward and flourished in the middle and lower reaches of the Yangtze River. By the Tang Dynasty, the framework of China tea culture was basically formed. As the root of tea science in China, Tea Classic written by Lu Yu in Tang Dynasty played a key role in the formation of tea culture in China. Emperor Da Sui accepted the abdication of the Northern Zhou Dynasty on Jiazi Day, February 58 1 year, and established the Da Sui Dynasty.

Emperor Wendi of Sui Dynasty took Daxing City as the capital, and Emperor Yangdi of Sui Dynasty took Luoyang as the capital, and implemented two Beijing systems: Xijing Chang 'an and Tokyo Luoyang. In 589, he sent troops to the south, wiped out the last dynasty of the Southern Dynasties, and divided the Sui Dynasty in the south for a long time, thus unifying China.

Before the Qin Dynasty, the production and utilization of tea was limited to Sichuan. After Qin dynasty, tea industry came out of Shu. After the Han Dynasty, the tea industry gradually moved eastward and flourished in the middle and lower reaches of the Yangtze River. By the Tang Dynasty, the framework of China tea culture was basically formed. As the root of tea science in China, Tea Classic written by Lu Yu in Tang Dynasty played a key role in the formation of tea culture in China.

China's most symbolic tea culture, in the hometown of Shennong and Chazuyandi, once prevailed in Sui and Tang Dynasties, and reached its peak in the middle Tang Dynasty, with far-reaching influence, creating the most brilliant history of tea culture in China. However, since the Song and Ming Dynasties, with the political, economic and cultural focus moving eastward, the focus of tea culture has also shifted, and Sui tea has developed steadily, bringing the prosperous Tang culture that the Chinese nation is proud of after Sui Dynasty. Lu Yu expounded the mainstream of tea drinking in Tang Dynasty in Tea Classic.

The picking, making and drinking of tea are introduced in detail. The methods of frying tea are: baking tea, storing tea, grinding tea, adding tea, selecting water, and boiling tea (once boiling salt leaves, twice boiling, pouring out a spoonful of water, stirring the soup, measuring the amount of tea powder, putting it into the soup until the soup boils like boiling water, and cultivating flowers), and distributing the tea to each tea bowl, so as to evenly divide the foam.

The formation of tea ceremony school represented by Shi Jiao Ran and Lu Tong.

The earliest record of the word "tea ceremony" can be found in the poem "Drinking Tea as a Song with Cui Shi" written by Gao Shengjiao in the Tang Dynasty: "The Yue people leave me a stream of tea and get golden buds to cook the golden tripod. Plain porcelain is like snow, like fairy dew. If you drink it, you will feel refreshed and refreshed. Drink my god again, and suddenly it will be like flying rain and clearing dust; After three drinks, you will get the word. Why bother? This thing is so noble that the world is deceiving itself by drinking. I watched the night between the cans in Bi Zhuo and smiled at the hedges in Tao Qian. Cui Hou took a sip of his crazy song. Who knows that the tea ceremony is true, Dan Qiu is like this. " By the Song Dynasty, tea had spread all over the country. Tea areas in Song Dynasty are basically the same as those in modern times. After the Ming and Qing Dynasties, the tea area was basically stable, and the development of tea industry was mainly reflected in the tea-making methods and the rise and fall of various teas.

Speaking of drinking tea, the habit of drinking tea in ancient China developed from matcha and fried tea to making tea.

In the Song and Yuan Dynasties, people drank tea by baking it, grinding it into powder and boiling it in a casserole. The heat and sound of tea cooking have also become an important part of tea tasting. Su Dongpo said in his poem, "The crab's eye has passed the fish's eye and wants to be a breeze." The former sentence compares the foam on the surface to the eyes of crabs and fish, and the latter sentence compares the sound of making tea to a breeze. Boil the water three times, and you can only drink it with crab's eye bubbles. If it takes too long, it will be cooked into thick soup and lose its original flavor.

Song Cai Xiang's "Tea Record" contains: "Stir-fried tea is filled with soup first, the order is extremely uniform, and then it is added, bang, and soup can be served in four minutes; Depending on its white face, it is excellent to wear waterless marks. Jian' an bucket style, the first one without watermark is negative, and the last one wins. "As can be seen from the above passage, tea making at that time paid more attention to temperature and water quality. At the same time, we also talked about fighting tea here. From the description of tea ceremony and tea custom in the Yuan Dynasty, we can see the tea culture in the folk life in the Yuan Dynasty-in the Yuan Dynasty, drinking tea became the common hobby of all ethnic groups and all walks of life in China.

Yuan zaju, such as Feng Yue Yu Hu Chun by Jia, Liu Xing Shou by Yang Jingxian, Monk Tuo on a Moonlit Night by Li Shouqing, Li Kasi Marries a Maid by Shi Renyi, and Hua Ting by Wang Huanbai, etc. There are poems about being in charge: teach you not to be in charge until you are in a mess. Seven things to do in the morning, rice, oil, salt, sauce, vinegar and tea. In order to turn the idiomatic saying of "rice, oil, salt, sauce, vinegar and tea" into elegant literati poems, we must first popularize Zhou Deqing's poems and double tones. Themoon's song "leaning against the awning window is silent": leaning against the awning window is silent and there are no seven things. What kind of person are you? Wood is like ganoderma lucidum, oil is like manna, and rice is like cinnabar. The sauce jar is just dreaming, but the salt jar is used up. There is not much tea or vinegar. Seven things are still difficult, how can you teach me to break a willow and climb a flower! In the 24th year of Hongwu in Ming Dynasty (A.D. 139 1 year), on September 16th, Zhu Yuanzhang, the first emperor of Ming Dynasty, wrote a letter to waste group tea and change it into tribute tea. Later generations spoke highly of this: "In the past, we paid great attention to labor and human strength, no longer made dragon balls, but only picked bud tea ... We added spices and mashed it into exquisite cakes, which distorted its taste ... Today, we only took the essence of bud, beginning of spring Sanding, and drank it all at once, so we started to drink tea for generations."

The wind of fighting tea in Song Dynasty disappeared, and cake tea was replaced by loose leaf tea. In the Tang Dynasty, the method of boiling tea and drinking it after grinding turned into the method of brewing leaf tea with boiling water, and the art of tea tasting changed epoch-making, which opened the source of clear drinking through the ages. This drinking method in the Ming Dynasty is "simple but not vulgar, and the natural taste is prepared, which can be described as the true taste of tea." This tea drinking method was developed on the basis of the folk tea drinking method in Tang and Song Dynasties.

Scholars in the Ming Dynasty, such as Wen Zhiming, Tang Yin and Xu Wei, were once great scholars who lacked talents. They are proficient in piano, chess, calligraphy and painting, and they all like drinking tea. Because they can create a new situation of "literati tea" in the Ming Dynasty, they all have many masterpieces handed down from generation to generation, leaving valuable information for future generations. Sixty years after Qianlong (1736- 1795), the Qing dynasty was in the heyday of kanggan. Besides, Emperor Qianlong was also good at drinking tea and writing poems. Every year, from the second day of the first month to the tenth day of the first month, the auspicious day is chosen at the Chinese Palace [according to: the Chinese Palace is on the west road of the Forbidden City, Yongzheng five years (1727). The second is to drink tea; Third, the winner of the poem can be rewarded with imperial tea and precious items. Although the scale of this tea banquet was small in Qing Dynasty, it lasted for half a century in Qianlong period. Except for a few years, almost every new government was established. It is called "Chinese Palace Tea Banquet Couplet" and has been handed down as an affair in the Qing Palace.

At the beginning of the Qing Dynasty, Cha (1650- 1727, a native of Ninghai, Zhejiang Province, who was a scholar in the 42nd year of Kangxi) made a record on the tribute of tea at sea-more than 70 counties in Jiangsu, Anhui, Zhejiang, Jiangxi, Hubei, Hunan, Fujian and other provinces visited the palace every year.