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Introduction Lei Cha Chapter 6

Introduction Lei Cha Chapter 6

Jiexi Lei tea has a relatively long history. Lu Yu’s Book of Tea, Volume 3, “I heard that there was a poor Shu woman in the south who sold tea porridge.” Combined with the legend of Hepo’s place name, this Shu woman may refer to He Po. Lu Yu is from the Tang Dynasty and has a history of more than a thousand years. What he calls tea porridge is to grind tea leaves into fine rice, add rice flour, oil and salt, and make tea balls or tea cakes. Onion, ginger, pepper, cinnamon and other seasonings are boiled with water and boiled into a large pot of tea porridge for everyone to eat. This is the original Lei Cha.

From the perspective of social background, Hakka moved south from the Central Plains with developed culture and prosperous economy due to various reasons such as wars and famine. The southern migration system was gradually advanced, and most of them stayed in the middle and lower reaches of the Yangtze River at the beginning. In this area, the tradition of eating tea porridge has been particularly popular since the Southern and Northern Dynasties. Because the Han people who migrated south had the custom of eating tea porridge in the north, it was easy to remove them. This custom has been passed down.

Afterwards, batches of immigrants migrated to the borders of Fujian, Guangdong and Jiangxi. The main body of these immigrants was ordinary working people. Therefore, the custom of drinking salt and Jiang Rong in the north was brought here naturally, and in the relatively closed natural conditions, the next generation reborn. passed down from generation to generation.

From the perspective of economic background, although from the Northern Song Dynasty, the style of “chat tea” gradually prevailed, and after the Ming and Qing Dynasties, bud tea gradually gained momentum, but these teas are exquisitely made, the tea art procedures are very complicated, and the price is surprisingly expensive. Except for the nobles, the rich and wealthy, the show-offers, the famous ladies, etc., the general working public dare not care about it.

According to the Wuyi Culture Series “Beautiful Tea”, there are 27 tea art procedures in Wuyi alone, and 18 are easy to perform. They are: burning incense to calm the air; burning sandalwood to create a quiet and peaceful atmosphere. Ye Jia reward: show Wuyi rock tea for guests to watch. Su Dongpo once wrote “Biography of Ye Jia”, “Ye Jia” means tea Jiamei. Boil the mountain spring alive; use the mountain stream spring water to make tea, and it is advisable to boil it with live water to the first boiling point. Meng Chen Mulin: The teapot is ironed and washed. Meng Chen was a famous maker of purple clay teapots in the Ming Dynasty, and later generations referred to the teapot as Mengchen.

Oolong entering the palace: Put Oolong tea in a Zisha pot. Hanging pot with high flushing: Raise the long-spout pot with blooming water to flush the water, and the high flushing can make the tea leaves turn over.

Spring breeze: gently scrape the white foam on the surface with the lid to make the tea fresh and clean.

Rewashing the fairy face: pour boiling water over the teapot, which not only cleans the surface of the pot, but also increases the temperature of the pot.

Kuchen out of the bath: that is, to wash the teacup. Lao Chen was from the early Qing Dynasty and was famous for his skill in making tea cups, so later generations referred to the tea cup as Ruo Chen.

Jade liquid return to the pot: Pour the tea that has been poured into the pot to make the tea more uniform.

Guan Gong patrols the city: Pour tea back and forth in each cup in turn.

Han Xin ordered soldiers: When there is not much tea in the pot, add more tea to each cup to make each cup evenly thick.

Three Dragons Protecting the Ding: Use the thumb and index finger to hold the cup, and the middle finger to hold the cup. This method is both stable and elegant.

View the three colors: carefully watch the three colors of the tea in the cup.

Love to smell the fragrance: The fragrance of tea is instantly refreshing to the heart and spleen.

The first taste of strange tea; after seeing the color and smelling the fragrance, I began to taste the tea.

Playing in the water with dragons: Choose a piece of delicate dry tea and put it in the forest, fill it with tea, like an oolong playing in the water.

Make a cup of tea: Get up and drink all the tea in the cup, and thank the mountain people for the grace of making good tea.

Measured by the level of modern civilization, it is not very difficult to implement these tea arts, but from a historical point of view, such an expensive bud tea, such a sophisticated production method, such an elegant tea set, and so many complicated tea arts are very important to the sunrise. It is indeed unaffordable for the working people who work, return at sunset, and face the loess and turn their backs to the sky. Their first need is to fill their stomachs, and they dare not have excessive expectations for others. They can only maintain the tradition of simplicity, industriousness and frugality from generation to generation.

As far as tea drinking is concerned, only Lei tea can be picked and made by oneself, which can not only satisfy hunger, but also quench thirst, without losing the taste of tea ceremony and without economic troubles, so that Lei tea can be passed down in the Hakka area for a long time. Fourth, from the perspective of natural conditions, the Hakka family has many mountains and mountains, and malaria is prevalent.

According to the Ming Dynasty Chronicle of Chongyi County: “If the husband’s miasma… In January and March, it is called green grass miasma, in May and June, it is called yellow bud miasma, and in September and October, it is called Xinhe miasma. After the beginning of winter, the coldness gradually subsides. The haze begins to decline, and the miasma is gone.” Under the harsh natural conditions of half a year of miasma in this year, in order to survive and develop, the Hakka people will naturally find ways to take various preventive and therapeutic measures, and the spices containing salt, ginger and herbs Lei Cha has the effect of preventing miasma and eliminating scabies.

In addition, according to Zhou Hui’s “Tingbei Lei Cha” record: the local people believe that Lei tea can get rid of evil poisons. Some people have a fever that doesn’t go away, and they are called sha, so they make Lei tea for him to eat, pour two bowls of hot water, sleep, sweat profusely, and the disease will be cured. In case of a cold, swaying or loss of appetite, it is also very effective to cook Lei tea and eat it.

In a word, lei tea has the functions of producing body fluid and quenching thirst, cooling and relieving summer heat, eliminating phlegm and resolving qi, invigorating the spleen and nourishing the stomach, nourishing longevity, preventing and treating miasma and many other diseases. Others may regard it as vulgar and superficial, but the Hakka people have always regarded it as the best drink in the drink. This is another important reason why the Hakka people inherit the Leicha culture.