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Brief introduction of tea art
Tea art originated in the Tang Dynasty, developed in the Song Dynasty, reformed in the Ming Dynasty and flourished in the Qing Dynasty. It can be said that it has a considerable historical origin and is self-contained.

At first, monks used tea to concentrate their thoughts, but in the Tang Dynasty, Zhao Zhou invited scholars by "drinking tea". Later it became a ceremony of sharing tea.

In the Tang Dynasty, ginger and salt were used to enhance the taste of tea, which was internationally called ginger salt tea. The poet Xue Neng's tea poem said: "Salt damage adds constant warning, and ginger should be cooked more yellow." Ordering tea was very popular in the early Song Dynasty. Tea leaves are ground into fine powder and the tea soup is as white as milk. According to Guan Hua, Su Shi liked the spring water in Fengxiang Yudong in the Northern Song Dynasty. Every time he went, he took two bottles home to make tea. Su Shi has a poem "Tea with Jiang Kui": "The old couple didn't know it, and they were half fried by ginger and salt." . Su Shi himself attaches great importance to the health care function of tea, and gargling with strong tea after meals can relieve boredom.

Making tea became popular in the Ming Dynasty.

Where China people live, they have the habit of drinking tea; Han people first discovered tea, and they are an ancient people who drink tea. When you come to Taiwan Province Province, a treasure island, you may see three or three old people sitting leisurely around a fist-sized and pleasing teapot with a cup in each hand, which is a traditional tea for the elderly in China. You may also see a teahouse with the word "tea" hanging on the busy street of Taipei metropolis, and a natural aroma of tea comes to the nose. If you are interested in stopping to have a taste, someone will tell you how to make a pot of easy-to-learn kungfu tea. On 20 15, the standardized technical specification of Chaozhou kungfu tea art was released, with 2 1 program. Tea is an indispensable part of people's daily life in China. China has a saying: "Seven things to open the door: rice, oil, salt, sauce, vinegar and tea". The habit of drinking tea is deeply rooted in the hearts of China people and has a history of thousands of years. In the mid-Tang Dynasty, Lu Yu, who became a monk in his early years and later became a secular monk, summed up the experience of his predecessors and completed the world's first book on tea-Tea Classic. After that, the custom of drinking tea soon spread all over China, from emperors, ministers to vendors. /kloc-At the beginning of the 7th century, the Dutch East India Company imported tea from China to Europe for the first time. By the middle of17th century, "drinking tea" had become a fashion in British aristocratic society. In China, due to cultural and geographical differences, "tea" has two pronunciations. North and TEE are pronounced CHA in the south. Therefore, countries that import tea from northern China, such as Turkey, are pronounced HAY, Russian CHAI and Japanese Cha; However, countries that import tea from the south of China by sea have different pronunciations. For example, Spanish pronunciation is TE, German pronunciation is TEE, and English pronunciation is TEA.

Fresh-sun-dried tea leaves are made of young leaves of tea trees. There are different kinds and names because of different production methods. The most important key of tea-making method is "fermentation". As a result of fermentation, tea will gradually turn red from the original bright green, and the more fermentation, the redder the color; The aroma will also change from leaf fragrance to floral fragrance, ripe fruit fragrance or maltose fragrance due to the different fermentation amount. Non-fermented tea is called green tea, and the brewed tea soup is green or yellow in green, with the aroma of fresh vegetables, such as Longjing and Biluochun. Fully fermented tea is called black tea, and the brewed tea soup is vermilion with the aroma of maltose; And semi-fermented tea is oolong tea. Oolong tea is a characteristic of China.

The most representative producing area of scented tea is Taiwan Province Province, China. Oolong tea can be divided into three categories: light fermentation, medium fermentation and heavy fermentation. Light fermentation, such as green tea, is characterized by high aroma, elegance and golden soup color. Moderately fermented foods, such as Tieguanyin, Narcissus, Frozen Top, etc. They are all brown, and they taste mature and steady, emphasizing "throat rhyme"; And heavy fermentation, such as Bai Hao Oolong, the soup is orange-red and has the aroma of ripe fruit.

If you want to make a pot of kung fu tea, you must pay attention to the water quality, water temperature, tea quantity, tea set and other factors. "Water quality" must use fresh soft water (the kind with less minerals) to avoid hard water; The "water temperature" changes with the brewing of different teas. For most kinds of tea, it is more suitable to brew at a temperature close to 100℃. However, green tea and light fermented tea should not be too high, usually should not exceed 90℃; The placement of "tea quantity" varies with different types of tea, ranging from one quarter to three quarters of the capacity of the teapot. Pour it out about one minute after soaking, but it varies from tea to tea, and the time for re-brewing must be relatively extended; As for the "tea set", the purple clay pot is the best, the teapot size matches the appropriate cup, and the white in the cup better distinguishes the soup color. Drinking tea is a common leisure activity in Taiwan Province Province. Tea lovers must like to play with teapots. Nowadays, the method of making tea (Kung Fu tea) in a small pot is popular in ordinary families in Taiwan Province Province. This is a custom handed down from Zongshen in Ming Dynasty at the end of16th century, and it has a history of 400 years. Make tea in a small teapot. This tea tastes special. Sweet and fragrant, the teapot in Yixing, Jiangsu Province was the most famous in the Ming and Qing Dynasties. The works of famous artists are bought from all directions, and the price is higher than gold. Pottery artists in Taiwan Province Province not only made exquisite teapots, but also developed many improved creative pots, which were loved by all parties. In Taiwan Province Province, collecting or raising pots has become an elegant atmosphere.

Tea is the national drink of China people, because it contains a variety of vitamins, theanine, essential oil, fluoride and other ingredients, and has the functions of improving eyesight, clearing brain and diuresis. Therefore, people in China believe that a person who drinks tea regularly will prolong his life, and modern advanced science has also proved that tea has medical functions and is beneficial to human body, so tea is recognized as a natural healthy drink by all countries in the world.

Tea is a national drink, and many people are good at it, but few people know it.

The official record of drinking tea must start from the History of the Three Kingdoms, so as to have a more reliable basis. At this time, tea was only popular in some southern upper classes, and the general society was skeptical about tea; Some northerners still don't know what tea is. People who love tea are often regarded as contemptuous words such as "neglect", "water" and "cheese slave".

In the Northern Dynasties, tea was sometimes displayed at banquets of dignitaries, but most of them held the mentality of "shame no longer eating". Only those who have left their homes for the Northern Dynasties can't change their preference for the south for a while, so they are still used to drinking tea. By the unification of the Sui Dynasty and the North and the South, and then by the peaceful and prosperous times of the Tang Dynasty, the tea drinking fashion in the south gradually made the cheese-loving Hu people accustomed to drinking tea. Due to the increasing number of tea lovers, this trend has gradually formed. For a long time, tea has become a popular daily drink. This is a transitional period from trial to affirmation. At that time, there were several phenomena connecting the past with the future: first, tea changed from its original medicinal nature to a necessity in daily life, and in the Sui and Tang Dynasties, tea became a pure drink; Second, from going to sparsely populated mountainous areas to introducing tea trees to hillsides, tea farmers who make profits from tea have gradually played an important role; Third, from the "drinking tea" that never paid attention to baking, cooking and water quality (Lu Yu was regarded as a plaything at that time and was ridiculed as "Dr. Tea"), people gradually paid attention to the tea ceremony and really learned about drinking tea.