Tea culture blackboard newspaper

China is the first country to discover and utilize tea, which has a history of thousands of years. Tea trees are native to southwest China, and there are still w

China is the first country to discover and utilize tea, which has a history of thousands of years. Tea trees are native to southwest China, and there are still wild tea trees in Yunnan and other places that are over 1000 years old. Tea, an ancient beverage, has made positive contributions to human civilization and progress. The following is the blackboard newspaper about tea culture I compiled, hoping to help you:

Blackboard newspaper of tea culture: six arts of tea

Tea art is the art of drinking tea. Its core content is to realize a nearly perfect cup of tea soup and appreciate the beautiful environment of tea tasting through making tea and drinking tea, which is a cultural phenomenon formed in the process of tea drinking. Through a series of contents, such as tea selection, water selection, tea set art, tea brewing technology, environment and the choice and creation of tea lovers, the pure, elegant and simple temperament of tea is expressed, and the tea people are guided to understand and experience life.

China has a long history of tea production, so it has gradually formed a vast tea-producing area, numerous tea varieties and rich experience in processing, which is unique. There are many varieties of tea, excellent preparation method, excellent quality and excellent flavor, which are dizzying. Different tea raw materials and production methods produce different kinds of tea. Tea people often say: "tea is old and not learned, but famous tea can't be remembered." Up to now, it is customary to divide tea into six basic teas: green tea, black tea, oolong tea, white tea, yellow tea and black tea. In addition, there are products made from the above-mentioned basic tea, which are collectively called reprocessed tea, such as "scented tea" and "pressed tea".

Water is suitable for drinking tea. Ancient tea people thought that "water is the mother of tea". This is the reason why Hangzhou's "Double Wonders"-"Longjing Tea, Tiger Running Water" and "Water of the Yangtze River, Tea at the Top of Mengshan Mountain" are talked about.

? Tea culture blackboard painting

The ancients regarded water for making tea as a special knowledge, and there were monographs in all previous dynasties. Zhang Dafu wrote it in Meihua Caotang? Tea tasting is even more thorough: "tea must be produced in water, eight times as much as tea, ten times as much as water, and tea is also very embarrassing." Eight times water, ten times tea, only eight times tea. "

Lu Yu in The Book of Tea? The water consumption for making tea was first discussed in "Five Boiling". He said that water is the best for tea making, followed by river water and well water. The landscape comes from milk springs and stone pools, and the water flow is not urgent. On this basis, later generations of tea people summed up the standards of "clear, light, sweet, bitter and lively", and judged the water quality and taste from different angles such as taste and color.

The water quality should be clear: "Lang also, Jing also, clear water posture also."

Water should be light: Zhong Ming said: "All kinds of water want to distinguish beauty from evil, so it is better to call it light."

The taste of water should be sweet: that is, the tip of the tongue will have a sweet and wonderful feeling in an instant. After swallowing, there is also a sweet aftertaste in the throat.

The water temperature should be cool: cold water mostly comes from springs deep in the stratum, with less pollution, and the brewed tea soup tastes pure.

The water source should be alive: "tea can't be fragrant unless it is running water."

The ancients said that it was the father of tea. From the traditional tea tasting art and culture, tea set is not only a container for tea soup, but also an indispensable part of the whole tea tasting art process. Tea sets with excellent texture, beautiful appearance and rich cultural implications play a very important role in setting off tea soup, maintaining tea fragrance and improving tea taste. Therefore, in the choice of tea set, we should also follow the following points: because tea is suitable, the choice of tea set should be suitable for different tea properties; According to local conditions, the choice of tea set should be suitable for different tea drinking customs in different places; The choice of tea set should be suitable for different people's status, identity, occupation, gender, age and so on. When choosing a tea set, three aspects need to be considered because it is suitable. First, be useful; Second, there must be appreciation value; Third, it should be conducive to the development of tea. Tea sets with different textures have different effects in these three aspects. Everyone knows how to drink tea, but it is not easy to brew a cup of good tea with good color, fragrance, taste and shape properly. For people who love tea, this is also a science.

Now we pay attention to scientific tea drinking. The so-called "science" is to understand the characteristics of all kinds of tea, master the scientific brewing technology, and fully display the inherent quality of tea. What matters here is the ratio of tea to water, the temperature of tea and the soaking time.

The first is the amount of tea. Generally, the ratio of black tea and green tea to water is about 1: 50, that is, about 3 grams of tea per cup, plus 150 grams of boiling water. If you drink Pu 'er tea, you need 5- 10g tea per cup. Oolong tea is the most used tea, and the ratio of tea to water is generally 1: 22, and the amount of tea used each time is almost half or more than half of the volume of the pot used.

Secondly, according to different tea properties, master the brewing water temperature. High-grade green tea, especially famous tea with delicate buds and leaves, cannot be brewed with freshly boiled water at 100 degrees Celsius. It is suggested to reduce the boiling water to about 80 degrees Celsius. The tea soup made in this way is light green and bright, and its taste is refreshing. However, oolong tea, Pu 'er tea and so on. The amount of tea used is large, and the tea leaves are thick and old, so it must be brewed with boiling water at 100 degrees Celsius, otherwise the tea will not be easy to give off. Sometimes in order to maintain and improve the water temperature, it is necessary to take measures such as scalding and watering the pot.

In addition, pay attention to the time and times of brewing. The brewing time is generally about five minutes. If it is tender and new leaves, the brewing time can be shortened appropriately because its effective components are easy to overflow. Generally, when green tea is brewed for the first time, its soluble substances can overflow about 50%, when it is brewed for the second time, it is about 30%, when it is brewed for the third time, it is only about 10%, and there is not much left when it is brewed for the fourth time. Therefore, three bubbles are usually appropriate.

The so-called "tea art" should not only choose the right tea set according to different tea leaves, but also have traditional and elegant brewing procedures and methods.

For brewing art, it is very important to pay attention to the procedure of coexistence of reason and reason, and to pay attention to both form and spirit. Operators should be psychologically prepared, be familiar with the nature of tea, make this tea with heart, that is, tea people often say that they should have "tea taste" and constantly integrate into their own experience. The operation should be elegant, generous, decent, leisurely and orderly, both busy and idle, so that the host and guests can concentrate on the brewing and drinking of tea, so as to get the "spirit" of famous tea, that is, the most perfect enjoyment and feeling.

In the tea tasting environment, people are an indispensable and important factor. The so-called humanistic environment refers to the number of people who drink tea and the humanistic environment formed by the personality of tea drinkers. It is essential to choose a like-minded and connected tea partner. Tea people in Ming and Qing Dynasties believed that the cultivation of tea tasting partners was the key to determine the taste of tea, and the number of people also affected the artistic conception of tea tasting. In the Ming Dynasty, Bird's "Tea Story" said, "If you sip God alone, two guests will win, three or four interests, five or six interests, and seven or eight benefits."

In Ouyang Xiu's poem "Taste New Tea", there is a saying that "Spring is fragrant and the sun is clean, so sit and choose guests". Obviously, in Ouyang Xiu's view, tea tasting should not only have good tea, fragrant springs and beautiful utensils, but also have like-minded tea friends and a good environment, otherwise everyone would rather have no tea to drink.

Tea tasting environment generally refers to the surrounding conditions people have in tea tasting activities, such as sunny weather, crisp autumn air, natural scenery, green mountains and green waters, bamboo and wood cultivation in Maolin, regional customs post stations, bridge pavilions, dangerous houses in ancient temples, rural folk customs, indoor furnishings such as chess, calligraphy and painting, and clear supply of rocks. Literati in Ming Dynasty paid attention to the drinking environment, which can be seen in the paintings of tea affairs in Ming Dynasty. Literati in Ming Dynasty often put drinking activities in the natural environment, enjoying the beauty of mountains and rivers and the interest of nymphs, which made the whole drinking activities full of poetry and painting, quite in line with the way of heaven and earth.