What are the cultures of tea?

Tea ceremony is a combination of tea art and spirit, which expresses spirit through tea art. It flourished in the Tang Dynasty in China, flourished in the Song and Ming Dynasties, and declined in the Qing Dynasty. The main contents of China Tea Ceremony pay attention to five aspects of beauty, namely, tea, tea, temperature, tea set and environment.

Tea ceremony should follow certain rules. In order to defeat Jiu Nan in the Tang Dynasty, it was made, divided, utensils, fire, water, roasted, chopped, boiled and drunk. Tea was tasted at three o'clock in the Song Dynasty, and the "three o'clock" at three o'clock was a combination of fresh tea, fresh spring and clean utensils. The weather was fine and the guests were like-minded.

There are two specific forms of tea ceremony in China: fried tea. Put the tea powder into the pot and add water to boil. Boiling tea in Tang Dynasty was the earliest art form of tea tasting.

Make tea. Ancient literati each carried tea and water, and judged the quality of tea by comparing tea noodles with soup flowers and tasting tea soup. Doucha, also known as Doucha, flourished in the late Tang Dynasty and Song Dynasty. It was first popular in Jianzhou, Fujian. Fighting tea is the highest expression of ancient tea tasting art.

Gongfu Tea Gongfu Tea, popular in some areas since the Qing Dynasty, is the charm of tea tasting art since the Tang and Song Dynasties. In the Qing Dynasty, congou tea was popular in Tingzhou, Zhangzhou, Quanzhou and Chaozhou, Guangdong. Kung fu tea pays attention to drinking time.

Buddhism has played a very important role in the development of tea ceremony in China.

In the Tang Dynasty, Feng said, "Learning Zen is good for insomnia, and people who don't eat at night let them drink tea." People everywhere like to drink and cook. Since then, imitation has become a custom. Also, Du Mu, a poet in the Tang Dynasty, wrote: "Today, meditation is full, and tea and cigarettes blow far away. "This vividly describes the elegant scene when the old monk cooks tea.

With the popularity of tea drinking in temples of all sizes, monks have strengthened their research on the collection and processing of tea, so there have been famous teas in temples of famous mountains and rivers throughout the ages.

For example, "Biluochun" is produced in Biluofeng, Dongting Mountain, Jiangsu Province, formerly known as "Shuiyue Tea", which was first made by monks in Dongting Mountain. Wuyi rock tea is the best made by Zen monks in Wuyi Temple. Junshan Silver Needle is produced in Baihe Temple in Junshan.

The combination of tea drinking and Buddhism has greatly promoted the development of tea culture. According to ancient books, there were "tea halls" and "tea houses" in ancient temples in the Tang and Song Dynasties, where monks discussed Buddhism and Zen, discussed classics, entertained patrons and sipped fragrant teas.

While advocating tea drinking and planting, the temple integrated Buddhism with Buddhist philosophy and outlook on life, resulting in the ideas of "tea and Buddhism are inseparable", "tea and Zen are integrated" and "tea and Zen are integrated".

Tea is the same as Buddha, both of which are felt by the subject and have a deep taste. Drinking tea needs to be calm and orderly, so that the environment and mood can be quiet, clean and comfortable.

During the development of tea ceremony in China, many tea works appeared. There are more than 65,438,000 monographs from Lu Yu's Tea Classic in the Tang Dynasty to Cheng Yuting's Anhui Tea Letters in the late Qing Dynasty. Including tea method, miscellaneous notes, tea spectrum, tea annals, tea classics, tea tasting, water products, tea tax, tea theory, tea history, tea annals, tea collections, tea books, tea sparseness, tea trials, tea narratives, tea debates, tea affairs, tea strategies, tea agreements, tea scales, tea halls, tea riding, tea talks and tea pods.

The first monograph on tea in the world is the Tea Classic written by Lu Yu in Tang Dynasty. Lu Yu, a famous disease, carefully studied the experience of predecessors and tea making at that time, and completed the founding work "Tea Classic". Therefore, they are known as the Tea God and tea fairy. The Book of Tea systematically summarizes the experience of picking and drinking tea at that time, comprehensively discusses the origin, production and drinking of tea, spreads the scientific knowledge of tea industry, promotes the development of tea production, and creates the precedent of tea ceremony in China.

Since Lu Yu wrote The Book of Tea, monographs on tea science have been published one after another, which further promoted the development of tea affairs in China. Representative works include Cai Xiang's Tea Story in Song Dynasty, Song Huizong's Daguan Tea Theory, Qian Chunnian's Tea Classic in Ming Dynasty, Ancient Tea Story, New Tea Story and Liu Yuanchang's Tea History in Qing Dynasty.

Tea culture is an important part of China traditional culture. With the development and progress of society, tea not only plays a very good role in economy and becomes a necessity of people's life, but also gradually forms a dazzling tea culture and becomes a pearl of social spiritual civilization.

The emergence of tea culture has brought human spirit and wisdom to a higher level. The relationship between tea and culture is deep, involving a wide range and rich in content. It embodies both spiritual civilization and ideological extension. Undoubtedly, it is conducive to improving people's cultural literacy and artistic appreciation.

1, tea book

The long history of tea industry in China has created tea science and technology for human beings, and also accumulated the richest historical documents of tea industry for the world. In the vast number of cultural classics, there are not only books devoted to tea, but also a lot of contents about tea, tea history, tea making methods and tea making techniques in historical records, local chronicles, notes, miscellaneous examinations and ancient books.

2. Tea magazine

Tea publication refers to a professional tea publication with a fixed name, numbered by volume, issue or year and month, and published continuously in one volume. According to incomplete statistics, there are 22 kinds of tea periodicals in China after rectification, the number of which is unmatched by other tea-producing countries.

3. Tea and weddings

Simply put, the relationship between tea and wedding is to apply and absorb tea or tea culture as a part of etiquette in the wedding. In fact, the penetration or absorption of tea culture into weddings is related to China's tea drinking custom and the etiquette of entertaining guests with tea. Because the wedding is not only a form of announcing or asking the society to recognize the marriage relationship, but also a kind of "reception" for the bride and groom to recognize their relatives and worship their friends through the banquet. Therefore, the wedding day is usually a day when two close relatives and friends get together and guests come to worship tea. In this way, the wedding naturally has an indissoluble bond with tea. Therefore, from this perspective, the connection between tea and weddings can be traced back to the time when drinking tea became popular in China. However, what I want to say here is not to treat guests with tea in the wedding process, but to use tea directly as a ceremony in the wedding.

4. Tea and sacrifices

When did tea as a sacrifice begin? Our ancestors didn't seem to have done any special research. It is generally believed that the utilization of tea is from medicinal to drinking, and then a series of tea culture phenomena are derived from drinking. 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 sacrificial ceremony, as Ruan said in his elegy in the Eastern Han Dynasty, "Fine dishes are not royal, and the cup is full of wine", which are the most enjoyable and favorite things of 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.

5. Tea and Buddhism

Buddhism was founded by Sakyamuni, the prince of Kapilowei (present-day Nepal) in the 6th-5th century BC. It was first introduced into China from the Western Regions. However, the official spread of Buddhism in China was in the early years of the Eastern Han Dynasty. It was not until the Wei and Jin Dynasties, especially in the Southern and Northern Dynasties, that there was great development. However, Buddhism, especially the temple economy, achieved outstanding development in the Sui and Tang Dynasties, especially in the prosperous Tang Dynasty.

6. Tea and Poetry

China is both "the motherland of tea" and "the country of poetry". Therefore, tea has penetrated into poetry for a long time. From the earliest tea poems (such as Zuo Si's "Poem of a charming girl") to the present, it has lasted for 1700 years, and many poets and writers have created many beautiful tea poems.

7. Tea Gete Amo

Tea songs, like tea poems, are a tea culture phenomenon derived from the main culture of tea production and drinking. They appeared not only in the late stage of the development of national anthem and dance in China, but also after the production and drinking of tea in China became the routine content of social production and life. According to the existing historical data of tea, tea became the content of singing, which was first seen in Sun Chu's Songs of the Chu in the Western Jin Dynasty. It is called "Bashu Gui Jiang Tea Beverage", and the "tea beverage" here refers to tea. In ancient China, as Er Ya said, "the sound is better than the piano and the instrument"; "Han Shi Zhang Sentence" says: "There are chapters and songs to celebrate the day", and it is believed that as long as there are chapters and songs in the poem, its poems will also be sung. In the Song Dynasty, tea poems were handed down as tea songs in many cases. For example, Fan Xiong said in the preface of "Ten Poems of Tea Picking in the Imperial Garden": "First, make an appointment with Cao Si, and retire. I once wrote Ten Poems of Tea Picking in the Imperial Garden, which spread among the population. Jin Fan caressed the story and gave it to ten envoys. " The so-called "spread to the population" here means singing among the people.

8. tea and opera

China is the pioneer of tea culture and the only country in the world that produces an independent drama-"tea picking drama" from the development of tea affairs. The so-called tea-picking opera is a kind of opera popular in Jiangxi, Hubei, Hunan, Anhui, Fujian, Guangdong and Guangxi provinces. The popular areas in each province are often different, and they are distinguished by the place names of different places. For example, tea-picking opera in northern Guangdong, Yangxin tea-picking opera in Hubei, Huangmei tea-picking opera, Qichun tea-picking opera and so on. This kind of drama, especially in Jiangxi, is more common, and there are many kinds of dramas. For example, Jiangxi tea-picking operas include Gannan tea-picking opera, Fuzhou tea-picking opera, Nanchang tea-picking opera, Wuning tea-picking opera and Ji 'an tea-picking opera. Although these operas have various names, they were formed from the middle to the end of the Qing Dynasty.

9. Tea and Art

Art is a kind of "plastic arts", which is the art of creating visual images by means of composition, modeling and coloring. Therefore, its scope or content includes not only painting and sculpture, but also architecture.

10, tea and couplets

Tea couplets are a dazzling flower in the treasure house of China couplets. There is no limit to the number of words, but it requires both neatness and balance. This is the evolution of poetic form. In China, wherever there are "tea parties", such as teahouses, teahouses, tearoom, tea shops, doorways or stone pillars of teahouses, walls of halls where tea ceremonies are held, tea ceremonies and even tea people's living rooms, you can often see tea parties with tea affairs as their content. Let people see, not only the beauty of simplicity and elegance, but also the sense of "moral integrity" and noble sentiment, which can also bring association to people and increase the taste of tea.

1 1, tea proverb

Tea proverbs are another cultural phenomenon derived from the development of tea culture in China. The so-called "proverb", in the words of Xu Shen's Shuo Wen Jie Zi, "proverb: rumor is also"; In other words, it refers to an easy-to-say, easy-to-remember and philosophical proverb passed down from mouth to mouth among the masses. Tea proverbs, in terms of their content or nature, generally belong to two categories: drinking tea and making tea. In other words, tea proverbs mainly come from the practice of tea production, and are the summary or expression of tea production experience, which can be preserved and circulated through proverbs. Therefore, tea proverbs are not only the precious heritage of China tea science or tea culture, but also a wonderful flower in Chinese folk literature from the perspective of creation or literature.

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As one of the three most popular non-alcoholic beverages in the world, tea has a hobby all over the world. In Britain, tea is regarded as a beauty drink, forming a fashion custom of drinking morning tea and afternoon tea, calling tea "a healthy liquid and a drink for the soul". In the eyes of the French, tea is "the gentlest, most romantic and most poetic drink." In Japan, tea is not only regarded as a "medicine for all diseases", but also in the long-term practice of drinking tea in Japan, tea has been divorced from the needs of daily material life and developed into an elegant cultural and artistic function-tea ceremony.

In China, tea is called "national drink". Tea is the carrier of traditional culture and art in China. Tea is regarded as the enjoyment of life, a healthy medicine, a refreshing drink, a bond of friendship and a symbol of civilization.

Tea ceremony is the core of China's extensive and profound tea culture. Tea ceremony includes two contents: one is the way of making tea, that is, the skills, norms and drinking methods of making tea; The second is the ideological connotation. That is, by drinking tea to cultivate sentiment, cultivate one's morality and cultivate one's nature, and sublimate one's thoughts to a philosophical realm. It can also be said that under certain social conditions, the morality and behavior norms advocated at that time were put into tea drinking activities. These two basic points are clearly reflected in Lu Yu's Tea Classic in the Tang Dynasty.

Many ancient tea ceremony monographs, although different in age and genre, have one thing in common in tea-making skills, that is, all external manifestations are to reflect the natural beauty of tea and the "freshness, fragrance and alcohol" of tea, and are by no means performed for the sake of performance. Therefore, China Tea Ceremony requires: (1) Tea sets must be cleaned; (2) It is recommended to decoct tea with light and clear water, and use spring water, river water and even snow on pine and plum blossoms when conditions permit; (3) Pay attention to the moderate boiling of water. (4) Require the use of expensive and high-quality tea sets, and stipulate that tea bowls should be heated or baked first to fully enhance the aroma of tea soup.

Tea custom is a folk custom, the accumulation of national traditional culture and the reflection of people's mentality. It runs through people's lives with tea activities as the center, and constantly evolves on the basis of tradition, becoming a part of people's cultural life. Rich in content and unique in style: ① Tea and wedding: The relationship between tea and wedding, in short, is to regard tea as a part of etiquette in the wedding. Because the nature of tea is unchangeable, the seeds were still there when bloom was born. This is called mother-child meeting, which shows loyalty.

(2) Tea and sacrificial salt: China sacrificial tea gradually rose in the Northern and Southern Dynasties. In ancient times, tea was used as a sacrifice. Generally, there are three forms: pouring tea into tea bowls and cups; Do not brew, only put dry tea; Do not put tea leaves, put teapots and stemless cups as symbols for a long time. Taking tea as a sacrifice in sacrificial activities can be said to be a subculture with feudal superstition derived from the development of tea culture. But it truly reflects the historical phenomenon of mankind.

③ Tea-drinking customs: China has a vast territory, a large population and many nationalities, and its tea-drinking customs are diverse and elegant.

"Tea has all kinds of tea and water has all kinds of water. Only good tea and good water taste beautiful. " It shows that there is a deep relationship between tea and water, and talking about tea means talking about water. Xu Cishu in the Ming Dynasty said in Tea Sparse: "Fine tea is rich and fragrant, and it is made by borrowing water, so tea is not separated from water.". In the Qing Dynasty, Buddha Zhang also said in the Notes of Plum Blossom Cottage: "Tea must be born in water, and tea is very good when it meets water." Eight points of water, try ten points of tea, tea is only eight points. " It is said that in the combination of tea and water, the role of water often exceeds that of tea, not only because water is the carrier of color, fragrance and taste of tea; Moreover, when drinking tea, the embodiment of various substances in tea, the generation of pleasure and endless aftertaste are all realized through water; There are also various nutritional components and pharmacological effects of tea, which are ultimately achieved by soaking in water, seeing, smelling and tasting. If the water quality is poor and many substances contained in tea are polluted, people will not smell the fragrance of tea, taste the sweetness of tea and see the crystal of tea soup, and they will lose the benefits brought by drinking tea, especially the material, spiritual and cultural enjoyment brought by drinking tea. In modern times, many tea workers have analyzed, determined and compared suitable tea products. Taking Hangzhou, Zhejiang Province as an example, the results of management inspection and soup-opening evaluation show that Tiger Running Spring and Yun Qi Water are the best, followed by West Lake Water and Qiantang River Water. Urban water and tap water have dropped again, and urban well water is the worst.

West lake longjing tea

West Lake Longjing Tea is one of the top ten famous teas in China, named after it is produced in Longjing, West Lake, Hangzhou, Zhejiang. It is famous for its "four wonders" of color, fragrance, sweetness and beauty.

West Lake is not only a tourist attraction, but also a major tea producing area. Tea has been produced here for 1200 years. In the Tea Classic written by Lu Yu in the Tang Dynasty, it has been recorded that "Qiantang Tianzhu and Lingyin Second Temple in Hangzhou produce tea". In the Song Dynasty, Baoyun tea produced in Baoyun Mountain, Xianglin tea produced in Xianglin Cave of Xiatianzhu and Baiyun tea produced in Bai Yunfeng of Shangtianzhu were all classified as "tribute tea". When Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River, he went to Gong Hu Temple in Shifeng, Hangzhou to drink Longjing tea, which was full of praise, and he chanted with the theme of "Watching the villagers pick and bake tea, and making songs by royal officials":

The villagers followed the pepper and sold their tongues and claws.

Slowly add slow fire to the ground stove and stir-fry the kettle with soft wind.

It takes a lot of effort to stir-fry and bake vegetables.

West Lake Longjing tea is produced in the mountains around the West Lake, and the quality of tea produced by Shifeng Longjing is the best. Here the peaks are undulating, the streams are gurgling, the trees are lush and the climate is pleasant; The four seasons are distinct, and the rainfall is even, especially during the spring tea period, it is often drizzling all over the mountain, which creates a "good time and good place" for the growth and development of tea trees.

The picking and processing skills of West Lake Longjing tea are quite particular. Every spring, tea farmers pick green leaves four times according to their grades, and those picked three days before Qingming Festival are called "Tomorrow Tea". This kind of tea is also called "Lotus Heart Tea" because its tender buds are like lotus hearts. A kilo of dry tea has 36,000 buds, which is a treasure in West Lake Longjing tea. After Tomb-Sweeping Day, the tea picked in front of Grain Rain is called "tea before rain". At this time, a lobule grows on the tea handle, which looks like a flag, and the tea bud is slightly longer and looks like a gun, so it is also called "flag gun". Picked in the "long summer" is called "Que Tongue". The tea leaves picked in another month are called "stems". The processing and frying of West Lake Longjing tea, due to the different grades of raw materials, the processing technology is not the same, and the products have their own characteristics. Super West Lake Longjing tea is all fried by hand. Fresh buds are processed at 80 degrees, and it is required to keep the color, fragrance and beauty of tea. Stir-fried tea can only be fried two times per pot at a time. A master of tea frying can only fry more than two kilograms of dry tea a day.

The characteristics of West Lake Longjing Tea are: flat and straight in shape, uniform in size and length, like orchid petals, bright and bright in color, noble and fresh in aroma, sweet in taste and with the aftertaste of fresh olives. When the glass is brewed, the tea leaves are tender and even, one flag and one gun are staggered, and the tea soup is clear and beautiful.

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West lake longjing tea

Gourmet: local specialties

Taste of dishes: salty

Ingredients include: meatballs, salt, ...

Origin: Hangzhou, Zhejiang, China.

Cause of formation: The origin of Longjing tea in West Lake is all over the mountains around the West Lake, among which Shifeng and Longjing tea have the best quality. Here, the mountains are undulating, the streams are criss-crossing, the trees are lush, the climate is mild, the four seasons are distinct, and the rainfall is abundant and even. Especially during spring tea, it is often drizzling all over the mountains, forming a "microclimate" that is particularly needed for the growth and development of tea trees.

History: Tea production in West Lake 1200 years. In the Tea Classic written by Lu Yu in the Tang Dynasty, there is a record of "Qiantang Tianzhu in Hangzhou and Lingyin Second Temple producing tea". In the Song Dynasty, Baoyun tea produced in Baoyun Mountain, Xianglin tea produced in Xianglin Cave of Xiatianzhu and Baiyun tea produced in Bai Yunfeng of Shangtianzhu were all classified as "tribute tea". When Emperor Qing Qianlong went down to the south of the Yangtze River, he went to Gong Hu Temple in Shifeng, Hangzhou to drink Longjing tea, which was full of praise. And "look at the way villagers pick and bake tea, and watch tea picking and singing."

Variety: The picking of West Lake Longjing tea is quite particular. Every spring, tea farmers pick green leaves four times according to their grades, and those picked three days before Qingming Festival are called "Tomorrow Tea". This kind of tea is also called "Lotus Heart Tea" because its tender buds are like lotus hearts. A kilo of dry tea has 36,000 buds, which is a treasure in West Lake Longjing tea. After Tomb-Sweeping Day, the tea picked in front of Grain Rain is called "tea before rain". At this time, a lobule grows on the tea handle, which looks like a flag, and the tea bud is slightly longer and looks like a gun, so it is also called "flag gun". Picked in the "long summer" is called "Que Tongue". The tea leaves picked in another month are called "stems".

Features: Flat and straight in shape, even in size and length, like orchid petals, bright or green in color, bright and shiny, with lofty and fresh aroma, sweet taste and fresh olive flavor in aftertaste. When the glass is brewed, the tea leaves are tender and even, one flag and one gun are staggered, and the tea soup is clear and beautiful. It is famous for its "four wonders" of color, fragrance, sweetness and beauty.

Technology: West Lake Longjing tea processing and frying. Due to different grades of raw materials and different processing technologies, the products have their own characteristics. Super West Lake Longjing tea is all fried by hand. Fresh and tender tea buds, processed at 80 degrees, require to keep the color, fragrance and beauty of tea. Stir-fried tea can only be fried two times per pot at a time. A master of tea frying can only fry more than two kilograms of dry tea a day.