As the highest category of China's philosophy, Tao generally refers to the laws of the universe, the ultimate truth, the general laws of the movement of things, and the essence or origin of all things. Taoism includes Confucianism, Taoism, Buddhism and different schools. The mainstream of China culture is "Confucianism and Taoism complement each other", and [Sui and Tang Dynasties] declined to "the integration of the three religions". Ordinary literati often practice Confucianism, Buddhism and Taoism. Even Taoists and Buddhists often bypass Confucianism, Buddhism and Taoism. The most widely spread and China-featured school of Zen absorbed some thoughts of Laozi, Zhuangzi, Confucius and Mencius. A major feature of Buddhism in the Song and Yuan Dynasties [Ming and Qing Dynasties] was the integration of Confucianism, Taoism and Buddhism. Neo-Confucianism in the Song and Ming Dynasties accepted both Taoism and Buddhism, and there was a saying that "Zhu Zi Taoism and Lu Zi Zen". Wang Zhongyang, the founder of Taoism Quanzhen School in Jin and Yuan Dynasties, strongly advocated "the integration of the three religions". His poem says: "Confucianism and Buddhism are interlinked, and the three religions have always been one ancestor", "Buddhism and Taoism have always been one family, and there is no difference between the two".
What do you do in the tea ceremony? It can be Confucianism, Taoism, Taoism, Zen and Buddhism, which varies from person to person. Generally speaking, the way of tea ceremony practice is to synthesize the ways of various schools. In a word, the ideal pursuit of monasticism is health, pleasure, cultivation and enlightenment. It is the ideal result of monasticism, the ultimate pursuit of tea ceremony and the highest realm of life. Prove that Tao is the unity of heaven and man, that is, the heart is the Tao, heaven and earth coexist with me, everything is one with me, the doctrine of the mean is extremely clear, and nothing can be done.
Looking at the history of tea drinking in China, we can see that there are four ways to drink tea: boiling, frying, lighting and soaking. Tea art is formed by frying, lighting and making tea. As far as tea art is concerned, China Tea Ceremony has successively produced three forms: frying tea ceremony, lighting tea ceremony and making tea.
Tea art is the foundation of tea ceremony, and the formation of tea ceremony must be after the popularization of tea drinking and the perfection of tea art [before Tang Dynasty], although there was tea drinking, it was not universal. Although the tea art in the Eastern Jin Dynasty has a rudiment (see Du Yu's Fu), it is far from perfect. Jin and Song Dynasties reached the peak of Tang Dynasty, which was the gestation period of China Tea Ceremony.
After the mid-Tang Dynasty, China people almost became a custom to drink tea, forming "drinking at home" and "starting in the middle and flowing beyond the Great Wall". During the period of Su Zong and Dai Zong in Tang Dynasty, Lu Yu wrote the Tea Classics, which laid the foundation of China Tea Ceremony. After Jiao Ran, Chang and others practiced, polished and perfected, the "Fried Tea Ceremony" was formed. During the Northern Song Dynasty, Cai Xiang wrote Tea Classics and Hui Zong wrote Daguan Tea Theory, which formed the "tea ceremony". In the middle of the Ming Dynasty, Bird wrote the Book of Tea and Xu Cishu wrote the Book of Tea, which marked the birth of the "Road to Tea Making".
In ancient China, there was no monograph on tea ceremony, but the contents of tea ceremony were scattered in various tea books and tea poems and paintings. The following is the vein of the formation and development of China Tea Ceremony found by the author from ancient tea books and poems.
First, the Tang and Song Dynasties-fried tea ceremony
I don't know when the method of frying tea began, but it is recorded in detail in Lu Yu's Tea Classic. The first draft of Tea Classic was written in the first year of Yongtai, Tang Daizong (AD 765), and was revised and finalized in the first year of Dezong Jianzhong (AD 780). The publication of Tea Classic marks the birth of China Tea Ceremony. Later, Fiji wrote the Tea Classic, Zhang wrote the Fried Tea Classic, Wen wrote the Record of Tea Picking, and Jiao Ran and Lu Tong wrote the Tea Song, which made the fried tea ceremony in China mature day by day.
(1) Fried Tea Ceremony
There are five links in frying tea ceremony: preparing utensils, selecting water, taking fire, waiting for soup and learning tea.
1. standby equipment
The "Four Wares" in the Book of Tea lists twenty-four things in tea set, namely: air furnace (containing ash bearing), putting bamboo on the ground, burning charcoal, fire (putting bamboo on the ground), making the bed, putting paper bags on it, grinding and brushing it, mixing it with water, soaking it in water bags and scooping it.
Selective water
The "Five Sores" in the Book of Tea says: "Its water uses mountains and rivers." "Its mountains and rivers, milk springs and stone ponds overflow." "The river brings people far away. Well, take more. " In his later years, Lu Yu wrote Shui Pin (a talk about Quan Pin). Around 825 A.D., Zhang wrote "Jian Cha Shui Ji", in which Liu Jian and Lu Yu were quoted as judging the world water. Paying attention to water quality is the characteristic of China Tea Ceremony.
make a fire
"Tea Classic" and "Five Chefs" said: "Fire, charcoal, hard work." Its charcoal burned to the point of greasy, and it was not used to wipe wood and destroy utensils. Wen wrote in the Record of Tea Picking around 860 AD: "Li Yue, Sun Zi also. Life is not close to makeup, and sex is divided into tea. Taste:' tea should be baked slowly and fried alive'. "A living fire means that charcoal has a flame, so that the soup can not boil and the tea can be raised."
Waiting for soup
The "Five Boils" in the Book of Tea says: "Boiling is like a fish's eye, the whisper is a boil, the edge is like a spring, the beads are two boils, the waves are three boils, and it is inedible when it meets water." Waiting for soup is the key to frying tea.
Research tea
Learning tea includes Tibetan tea, fried tea, ground tea, Luo tea, fried tea, discretionary tea and tea tasting. Volume 6 of Feng Wen Jian Ji, which was written at the end of the eighth century, contains a tea-drinking article: "Lu Hung-chien, a Chu man, talks about the efficacy of tea and the method of frying tea and making tea sets, which are hidden in the cage of the capital. Jin Yuan admired that a good man had a pair at home. Anyone who is ordinary is widely embellished by Hung-chien's theory. In the tea ceremony, all princes and ministers drink it. Li Ji, an ancient counselor, should talk about Jiangnan, go to Linhuai County Pavilion, or Xiong Boshan to drink tea. Gong Li invited him to do it. Xiong Bo is writing a yellow quilt shirt, wearing a black hat, holding a tea set, knowing the name of tea with his mouth, pointing out the difference, and scratching his eyes left and right. ..... "Chang, his life story is unknown, about his contemporaries. He polished tea classics and was proficient in tea art. He was one of the pioneers of frying tea ceremony.
Lu Yu, Chang, Jiao Ran, Zhang, Liu Yuxi, Bai Juyi, Lu Tong, Qian Qi, Du Mu, Wen, Pi Rixiu, Lu, Miracle and others all contributed to the tea ceremony.
(2) Tea ceremony
The "Five Chefs" in the Book of Tea said: "Those who are rich and fragrant have three bowls, followed by five bowls. If the number of guests is five, three bowls will be provided. Seven or five bowls. " If six people have served, we don't agree with the number of bowls, but if one person is missing, it will only make up for the missing person forever. "There are three bowls of tea at a time, but no more than five bowls. If there are five guests, serve three bowls of tea, and if there are seven guests, serve five bowls of tea. If two bowls are missing, the "meaningful" scooped out first will make up. For four guests, three bowls, and one big bowl for six guests. The missing bowl will be filled with meaning. If there are more than eight people, cook two furnaces and three furnaces at the same time, and then determine the number of bowls according to the number of people.
(3) Tea landscape
In the chapter "Nine Views" of the Book of Tea, there are "If you can sit on the pine rock", "If you can have a bird's eye view of the spring stream" and "If you can help [Three Tian Zi] climb the rock and lead the cave", you can have tea drinking activities on the pine rock, by the stream and even in the cave. The chapter "Ten Pictures" also said: "Write with silk or four or six pictures to show the seats." The source, utensils, production, utensils, cooking, drinking, events, appearance and details of tea are all witnessed and preserved, so the Book of Tea is always well prepared. "When drinking tea indoors, scrolls with the contents of Tea Classics are hung on the four walls, which is the first time for future generations to hang calligraphy and painting banners.
Lu Wen's preface to "Flower Banquet on March 3rd" said: "On March 3rd, the world was full of tea, and the philosophers proposed to change to tea. It's a flower bed, so it's cloudy, breezy and sunny. Lying in the blue sky, sitting and climbing flowers, Wen Ying doesn't fly near Xi Yu, and the red core blows the clothes without leaving. ..... "The warbler flies, the breeze is beautiful, and the environment is quiet.
Qian Qi's "Chatting with Zhao Ju" says: "Purple tea under bamboo forgets words and wins." Dust is hard to wash, cicadas on trees are inclined. "Bamboo shadow swaying, oblique shadow, elegant environment.
[Tang Dynasty] Tea ceremony, the choice of environment focuses on nature, mostly in the quiet and elegant natural environment on the rocks in the forest, beside the spring and under the bamboo forest. Or in Taoist temples, academy halls and study rooms, banners are often hung on the walls.
(4) culture
The "one source" in the Book of Tea says: "Tea is a thing, it tastes cold, and it is the best to drink." People who are thrifty, thirsty, bored, have a headache, their limbs are out of control, and they are speechless, so they can compete with dewdrops. "Drinking tea is conducive to' diligence and thrift' and makes people keep fit.
The design of the wind furnace for the "Four Instruments" in the Tea Classic applies the thoughts of "Eight Diagrams" and "Five Elements" of Yin and Yang in the Confucian Book of Changes. The words "Up on the spine, down on the spine, away from the center" and "Eliminating all diseases with five elements on the body" are cast on the wind furnace. The design of [Chengfu] is: "Listen to what he says and be right; Broaden its borders, with far-reaching things; " Grow a navel and keep it in the middle. "Righteousness, farsightedness and loyalty embody the Confucian thought of' righteousness'.
The Book of Tea not only expounds the health-preserving function of drinking tea, but also promotes drinking tea to the spiritual and cultural level, aiming at cultivating frugality, justice, foresight and loyalty. The poet Gao Shengjiao Ran, an older Lu Yu, forged an unforgettable friendship with Lu Yu. Jiao Ran is good at tea ceremony and has written more than twenty tea poems. His poem "Sing a Song of Drinking Tea" includes: "If you drink it, you will feel sleepy and your feelings will be bright; Drink my god again, and suddenly it is like flying rain and sprinkling light dust; After three drinks, you will get the word. Why bother? ..... I am familiar with all the principles of tea ceremony, and only Dan Qiu can do it. " Jiao Ran's first bid for "Tea Ceremony" has made great achievements in the history of tea culture. He believes that drinking tea can not only clear the heart, but also be the door to monasticism. After three cups, you can get the Tao.
Lu Tong, the son of Yuchuan, wrote in the poem "Proposing New Tea by Xie Meng": "One bowl moistens the throat, and two bowls are lonely and boring. Three bowls of heartbroken, only five thousand words. Four bowls of sweat, life is not smooth, all ask pores scattered. Five bowls of bones and muscles are clear, and six bowls of fairy spirits. " I can't eat seven bowls, but I feel the breeze blowing under my arm. "Five thousand volumes of words" refers to the Tao Te Ching written by Laozi in five thousand words. Three bowls of tea are only moral, which is the same as Jiao Ran's "three cups will lead the way". Four bowls of tea, right and wrong are gone. Five bowls of bones and muscles are clear, six bowls of immortal spirit are connected, and seven bowls of feathers are immortal. "Seven Bowls of Tea" has been passed down through the ages, so Lu Tong and Lu Yu are equally famous.
Qian Qi wrote in the poem "Tea Banquet with Zhao Ju" that the host and guest drink tea relatively, but forget what they said and keep it, which is far better than taking medicine through an alchemist.
Fei Wen's Notes on the History of Tea: "Tea originated in [the Eastern Jin Dynasty] and flourished today. Its essence is clear, its taste is light and clean, it is annoying to use, and its efficacy is harmonious. " The more people drink, the higher they get "Tea, clear and light in taste, is harmonious, harmonious but different, and unique.
Since the middle Tang Dynasty, we have realized the light nature of tea and its functions of removing annoyance, harmonizing and authenticity. Drinking tea can keep people healthy, happy, cultivate sexual desire, gain enlightenment and even become immortal. Lu Yu's Tea Classic, Wen Fei's Tea Classic, Jiao Ran's Three Drinks, and Lu Tong's Seven Bowls hold high the spirit of tea ceremony, raising tea drinking from ordinary material life to spiritual and cultural level.
To sum up, in the second half of the eighth century and the middle Tang Dynasty, the tea art of fried tea was complete, the concept of raising tea was established, and the preliminary tea drinking etiquette in the tea drinking environment was emphasized, which marked the formal formation of China Tea Ceremony. Lu Yu is not only the founder of Jian Tea Ceremony, but also the founder of China Tea Ceremony. The simple tea ceremony is the earliest form of tea ceremony in China, which flourished in the middle and late Tang Dynasty, passed through the [Five Dynasties] and [Northern Song Dynasty] and died out in the [Southern Song Dynasty], lasting about 500 years.
Second, the Song and Ming Dynasties-point tea ceremony
Tea ordering began in the late Tang Dynasty and became more and more popular from the Five Dynasties to the Northern Song Dynasty. 1 1 In the middle of the century, Cai Xiang wrote two Tea Classics. The first one involves tea, including color, aroma, taste, Tibetan tea, baked tea, ground tea, Luo tea, waiting for soup, ① tea and ordering tea. The second one involves tea set, tea baking, tea cage, anvil, tea pot, tea mill, tea wheel, teacup and teaspoon. Cai Xiang was a famous calligrapher in the Northern Song Dynasty, as well as a writer, tea scientist and litchi expert. His Tea Classic laid the foundation of tea ceremony.
/kloc-at the beginning of the 20th century, Song Huizong Evonne wrote 20 articles about Daguan tea: real estate, season, picking, steaming, manufacturing, identification, white tea, rolling, lamp, reed, ladle, water, point, taste, fragrance, color, Tibetan baking and name. Evonne is an outstanding artist, good at painting, calligraphy and poetry, and good at tea ceremony. Tea ceremony was brewed in the late Tang Dynasty [Five Dynasties] and matured in the late Northern Song Dynasty. ①: the "fire" on the left; On the right: three forces are there, and the moon is there.
(1) order the tea ceremony.
Tea ceremony includes five links: preparing utensils, selecting water, igniting, waiting for soup and learning tea.
1. standby equipment
Tea-ordering utensils are recorded in books such as Tea Records, Tea Classics and Tea Spectrum. During the Song and Yuan Dynasties, Lao Shen Man 'an wrote "Tea Set Map", which listed the names, characters and numbers of 12 main tea sets used in tea ceremony, with drawings and praises. To sum up, the main tea ceremony makers are: tea stove, soup bottle, anvil, teapot, tea house, tea mill, tea roller, teaspoon, teapot, tea lamp and so on.
Selective water
[Song Dynasty] Choosing water inherited the Tang people's point of view that there are mountains and waters, rivers and wells. However, the article "Water" in Daguan Tea Theory holds that "water is light and sweet, which is beautiful, and light and sweet is the nature of water, which is unique. The ancients tasted water, although Rizhongling and Huishan were the best, but the distance between people seemed extraordinary, but they should be the cleaners of mountain springs. Secondly, there are people who often draw well water. " If the river is full of water, the fishy smell and muddy sweat of fish and turtles will be too sweet to swallow. "Song Huizong advocated that water should be light and sweet, and landscape and well water should be used instead of river water.
make a fire
[Song Dynasty] Taking fire was basically the same as that of the Tang people.
Waiting for soup
Cai Xiang's Tea Story contains "Waiting for Soup": "Waiting for soup is the most difficult. If it is not ripe, the foam will float, if it is too ripe, the tea will sink. I was called crab eye in my last life, and the soup was overcooked. " It's hard to say when boiling in a bottle, so it's the hardest to wait for the soup. "Cai Xiang thinks that the crab eye soup is overcooked, the water is boiled in the soup bottle, and the bubbles are hard to distinguish, so it is the most difficult to wait for the soup. Evonne's "Daguan Tea Theory" notes "water": "Those who use soup should take the order of fish and crab as the degree. If it is too old, throw it with less fresh water and use it immediately after the fire. " Evonne thought that the water was boiled until the eyes of fish and crabs jumped to a certain extent. Cai Xiang thinks that crab's eyes are overripe, while Evonne thinks that fish crab's eyes are more advanced. Old tender soup depends on tea, tender tea depends on Cai and old tea depends on Zhao.
Research tea
The procedures of tea ceremony learning mainly include: Tibetan tea, washing tea, baking tea, grinding tea, grinding tea, Luo tea, ① tea, ordering tea (mixing and beating) and tasting tea.
Cai Xiang, Zhu Quan, Qian Chunnian, Gu, Tu Long, Zhang Qiande, Song Dynasty, Fan Zhongyan, Mei, Ouyang Xiu, Lin Tong, Su Shi, Huang Tingjian and Lu You all contributed to the tea ceremony. Su Shi's Ye Family Biography clearly describes people, secretly writes tea, and implies the method of ordering tea.
(2) Tea ceremony
Zhu Quan's "Tea Spectrum" says: "The boy holds the ceremony in front, and the Sunday is the guest celebration day: clearing the heart for the king. Take care of the day: otherwise it will not be enough to break the loneliness. Is to sit again. After drinking it, the boy took Ou and retired. " Make a long story short and be polite again and again. "Zhu Quan's tea ceremony pays attention to the reception, drinking, conversation and other etiquette between the host and the guest, which is quite serious.
(3) Tea landscape
The choice of tea environment in tea ceremony is the same as that in tea ceremony, which generally requires nature, quietness and quietness. His poems include "If you wish to taste the bamboo forest together", Su Shi's poems include "Meet in An 'ou Forest", and Lu You's poems include "The Wind Furnace Pulls out the Bamboo" and "The Cyclone Furnace Clears up". Zhu Quan's "Tea Spectrum" records: "Maybe you will sit quietly in the spring, or under the pine and bamboo, or on the bright moon and breeze, or in the bright window."
(4) culture
"Daguan Tea Theory" contains: "If tea has something, it is good at the delicious taste of the people, and the spirit of Zhongshan River is extraordinary." It is not to let a mediocre boy get rid of stagnation and move towards harmony. If you dilute the leisure and purity and achieve that quietness, then you will get the best when you are lingering. ""Gentleman like Webb, bath cream, Xiu De, Yang Ya, drinking tea. "Tea, eliminate stagnation, lead Ming and lead, dilute leisure and clean, lead high rhyme and quiet, lead civilized society.
Lao An wrote "Mr. Twelve's Tea Set Name and Shop Number" in "Tea Set Picture Praise", with attached drawings and praise words. Named after the official of the History of the Dynasty, Tea County is endowed with the cultural connotation of tea set, and the praise embodies the principle that Confucianism and Taoism treat people with each other. The "anvil" made of wood praised "people should keep the sky, and the people should help them, and their temperament is straightforward." Jinfacao (tea house) praised "being soft but not soft, just not spitting, using a circular machine, there is a law." Stone transshipment (tea house) praised "holding firm quality and keeping straight heart." "Hey, Huaying, don't be lazy." Mr. Hu (tea ladle) praised "dealing with the rules without exceeding their questions, which is always moving and moving, but naturally bitter." Luo Shumi (Luohe) praised "Anyone who doesn't keep secrets will be harmed. If it is high today, it will be suppressed, and if it is low, it will be upgraded. " Zong is engaged in (tea broom) praising "Confucius' children, when sweeping the floor. Tao (tea lamp) praised "treating things with vanity, not dressing up." "Tang Tidian (soup bottle) advocates" cultivating noble spirit, making a boiling sound, and grasping the virtue of Chinese medicine to tonify soup. Deputy Commander Zhu (Cha Chan) praised, "Pure children are the only way to try, and those who don't care about difficulties will see more territory. "
The preface to Zhu Quan's "Tea Spectrum" says, "Give your eyes a taste of the blue sky, and draw clear water to cook a living fire. Self-assertion and Tianyu can expand their ambitions, and fire and water can help internal training. " If you don't care about the tea stove, there is a way to cultivate your self-cultivation. Just pure! Another day: "tea is a thing that can help poetry flourish, subdue the sandman and get carried away, and make it twice as cold." ..... is to talk about money with guests, sound out the air, and get rid of the dust. "... Lutong ate seven bowls, but Lao Su couldn't help eating three bowls. Give her one, enough to help the fairy. "A clear spring is cooked with living fire and refined with the help of internal work. Help poetry prosper and double bright. Explore the mysterious road, towering nature, pure heart and dust, a fairy spirit.
Evonne and Zhu You are all emperors. They write tea books and advocate tea ceremony. Tea men in Song and Ming Dynasties further perfected the tea drinking and monastic ideas of tea men in [Tang Dynasty], and endowed tea with the characteristics of purity, harmony, lightness, purity, rhyme and quietness.
To sum up, the tea ceremony was brewed in the late Tang Dynasty [Five Dynasties] and matured in the middle of 1 1 century [Northern Song Dynasty]. Tea ceremony flourished in the late Northern Song Dynasty to the early Ming Dynasty, and died out in the late Ming Dynasty, lasting about 600 years.
Third, the Ming and Qing Dynasties-the road to tea making
Tea-making methods began in the middle Tang Dynasty and were mostly used from the late Southern Song Dynasty to the early Ming Dynasty. After the early Ming Dynasty, making tea with leaf tea has been popular ever since.
/kloc-At the end of the 6th century [the end of the Ming Dynasty], Bird wrote "Tea Story", which included Tibetan tea, temperature, soup identification, soaking method, throwing tea, drinking tea, tasting spring, storing water, tea set and tea ceremony. Xu Cishu wrote "Tea Sparse", which includes choosing water, storing water, scooping water, boiling water, heating, cooking, waiting for soup, washing, sipping, talking about customers, tea shops, washing tea, drinking, stopping, not using, not approaching, being friends, traveling, expediency and festivals. Tea Records and Tea Sparse, * * * both laid the foundation for making tea. /kloc-At the beginning of the 7th century, Cheng Yongbin wrote Tea Story and Luo Lin wrote Tea Solution. /kloc-in the middle of the 0/7th century, Feng Kebin wrote "Tea Story". /kloc-In the late 7th century, [Qing Dynasty] took the initiative to write "Rejuvenation for Tea". These tea books further supplement, develop and improve the tea-making channels.
(1) Tea ceremony tea
Making tea ceremony includes five steps: preparing utensils, selecting water, igniting, waiting for soup and learning tea.
1. standby equipment
The main devices for making tea are tea stove, soup pot (teapot), teapot, tea lamp (cup) and so on.
Selective water
Tea men in Ming and Qing Dynasties paid more attention to water than in Tang and Song Dynasties. In the Ming Dynasty, Tian Yiheng wrote "Essays on Boiling Springs" and Xu wrote "Water Products", which was devoted to water. Tea books in the Ming and Qing Dynasties also have many contents, such as selecting water, storing water, tasting springs and nourishing water.
make a fire
Bird's "Tea Classic" contains a "Wen" article: "The key to making tea is to be warm first. It's red, and the tea ladle is served. Fan is at most slightly ill, waiting for the sound to be slightly serious, and waiting for the new civil and military.
Waiting for soup
The article "Tea Records and Soup Compilation" says: "Soup has three parts and fifteen parts. One-day shape discrimination, two-day sound discrimination and three-day gas discrimination. Form is internal discrimination, sound is external discrimination and qi is agile discrimination. For example, shrimp eyes, crab eyes, fish eyes and lotus beads are all MengMeng's soups. Only when they are boiled in waves, the water vapor disappears completely; For example, the first sound, the turning sound, the vibrating sound and the sudden sound are all sprouting soup, and they are not proficient until they are silent. " A wisp, a wisp, a wisp, a wisp, a wisp, a wisp, a wisp, a wisp, a wisp, a wisp, a wisp, a wisp, a wisp, a wisp, a wisp, a wisp, a wisp, a wisp, a wisp. "There is also the article" Tang Lao Nen "which says:" Nowadays, making tea is not fake, but complete. This soup must be cooked well, and Shen Yuan originated from. "
Research tea
(1) pot bubble method
According to the Records of Tea, Tea Book, Tea Solution and other books, the general procedures of the pot soaking method are: hiding tea, washing tea, bathing the pot, making tea (pouring tea and pouring soup), washing cups, pouring tea and tasting tea.
(2) Kneading bubble method
Chen Shi wrote in "Tea Examination" at the end of16th century: "It's a treasure to make tea, to serve it with fine tea and to cook it with soup." The soaking method is simple, mainly including washing lamps, throwing tea, injecting soup and tasting tea.
(3) congou
Kung Fu tea was formed in [Qing Dynasty] and was popular in Guangdong, Fujian and Taiwan Province provinces. It is made by soaking green tea (oolong tea) in a small teapot. The main procedures include bathing pot, throwing tea, bathing, pouring tea, ironing cups, making tea and tasting tea. And further argue that it is Meng Lin, Malone who entered the palace, hanging pot high school, stroke, washing fairy faces again, and so on.
Besides, Cheng Yongbin, Luo Lin, Feng Kebin and Mao Xiang, there are Chen, Xu Wei, Lu Shusheng, Zhang Dafu, Zhou, Zhang Dai, Yuan Mei, Tu Benjun and Long Wen.
(2) Tea ceremony
China tea ceremony pays attention to nature, not to formality, which is often omitted in tea books.
(3) Tea landscape
/kloc-In the late 6th century, Lu Shusheng wrote "Chaliao Ji", in which "Seven Kinds of Tea Frying" and "Tea Waiting" included "Quiet room on the balcony, a few bright windows, a monastery, leisurely breeze and bamboo moon" and so on. Xu Wei also wrote Seven Kinds of Fried Tea, the content of which is the same as that of Lu Shusheng. "Xu Wenchang's Secret Collection" also includes "Tea should be served in elegant houses, Yunlin, sitting in cold nights, under scattered wind, between flowers and birds, in clean white clouds, in green and fresh moss, in plain hands, in red clothes sweeping snow, in bows blowing fire, and in bamboo spoons."
There are twenty-four items in Xu Cishu Tea Tree, such as "The windows are bright and clean, the weather is sunny, the rain is light and cloudy, the bridges are painted, the bamboo is raised in the forest, the birds are singing and the flowers are fragrant, the lotus pavilion in summer, the small courtyard is burning incense, the temple is famous for its springs, and the rocks are strange". There is another passage in Teahouse: "Don't set up a tea shed outside the study. Dry and refreshing, not cold. There are two stoves by the wall, which are covered with a small snow cave to save dust. In front of Liao, several tea notes and teapots were used as temporary supplies. Don't put a few things in order to beat others. In the next row, towels [towels] are hanging. ……"
Tu Long's Tea Classic and Tea Room wrote: "A studio is built next to the study, with tea sets inside, to teach a teenager to specialize in tea sets for a long time and sit still on cold nights." You can't neglect your friend's responsibility. "In Zhang Qiande's Tea Classic, there are also" Don't store charcoal in the tea shed to listen to the lecture "and" The tea stove is made of copper, like an ancient tripod ... It's not bad to put it in the tea shed. "
[Ming and Qing Dynasties] Tea people paid special attention to the environment of tea tasting and monasticism, and designed a tea room-Chaliao, which was specially used for tea ceremony, so that tea tasting activities had a fixed place. The invention and design of Chaliao is a great contribution of tea people in Ming and Qing Dynasties to tea ceremony.
(4) culture
Tea men in Ming and Qing dynasties inherited the tea drinking and monastic thoughts of tea men in Tang and Song Dynasties, and there were not many innovations.
To sum up, the tea-making road was brewed from the [Yuan Dynasty] to the early [Ming Dynasty] and formally formed in the late16th century [Ming Dynasty]. It flourished from the late Ming Dynasty to the early and middle Qing Dynasty until today.
General manager si said
China Tea Ceremony was formed in the Tang Dynasty, followed by the Song Dynasty and flourished in the Ming Dynasty.
China Tea Ceremony was formed in the mid-Tang Dynasty in the middle of the eighth century, and Lu Yu was the founder of China Tea Ceremony and Jianshe Tea Ceremony. The representatives of Fried Tea Ceremony are Lu Yu, Chang, Jiao Ran, Lu Tong, Bai Juyi, Pi Rixiu, Lu Guimeng and Miracle. [Tang Dynasty] The main contribution of tea people to the tea ceremony was to improve the art of frying tea and establish the idea of drinking tea to cultivate monasticism. Jane Tea Ceremony flourished in the middle and late Tang Dynasty and died in the end of the Five Dynasties, the Northern Song Dynasty and the Southern Song Dynasty, which lasted about 500 years.
Tea-ordering ceremony was formed in the middle and late period of 1 1 century [Northern Song Dynasty], and its representatives were Cai Xiang, Evonne, Mei, Su Shi, Huang Tingjian, Lu You, Shen 'an Laoren, Zhu Quan, Qian Chunnian, Gu, Tu Long and Zhang Qiande. [Song Dynasty] Tea people founded the tea art and developed the idea of tea drinking and monasticism. Tea ceremony flourished from the middle and late Northern Song Dynasty to the early Ming Dynasty, and died in the late Ming Dynasty, lasting about 600 years.
The tea-making road was formed in the late Ming Dynasty at the end of16th century. Its representatives are Bird, Xu Cishu, Cheng Yongbin, Luo Lin, Feng Kebin, Mao Xiang, Chen Jiru, Xu Wei, Tian Yiheng, Xu Zhongxian, Zhang Dafu, Zhang Dai, Yuan Mei and others. [Ming and Qing Dynasties] One of the contributions of tea people to the tea ceremony lies in the creation of the art of making tea, which has three forms: kneading, pot soaking and congou. The second is to design a special tea room for tea ceremony-Chaliao. Tea-making flourished in the late Ming and early Qing Dynasties to the middle and early Qing Dynasty, declined in modern times and revived at the end of the 20th century.
China has successively produced tea ceremony, tea ceremony and tea making. Stir-fried tea and tea ordering have long been extinct in China, and there is only a chance to make tea. During the Tang, Song, Ming and Qing Dynasties, China's tea-frying, tea-lighting and tea-making were first introduced to Japan, and then developed after the change of Japanese tea people, forming Japan's "matcha tea ceremony" and "fried tea ceremony". Tea ceremony originated in China and is more popular than Japanese.