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Fengninghao Fengning Tea House: A Long Tea History, Exploring the Ancients and the Quiet
A leaf from the mountains,
Experienced nine deaths,
It blooms again after encountering water and nirvana.
After the changes of history and the baptism of the times,
Unhurriedly showing its true charm,
It is about the relationship between man and nature.
Fengninghao Fengning Teahouse: A long history of tea, exploring ancient times and seclusion
Taste is the source of all beauty,
People feel the natural taste in the pursuit of taste,
Let the taste constantly touch the extreme and create a legend.
Tea Horse Years, asked modestly.
At the end of the long road, looking for tea without body.
Fengninghao Fengning Teahouse: A long history of tea, exploring ancient times and seclusionFengninghao Fengning Teahouse: A long history of tea, exploring ancient times and seclusion
In the Shennong era when farming was just in its infancy, people were busy looking for edible things, hoping to find edible food to satisfy their hunger, so picking the buds and leaves of tea trees and chewing them was a matter of course.
Shennong is considered to be the earliest discoverer of Chinese tea. According to the records of “Shen Nong Baicao Jing”: “Shen Nong tasted a hundred herbs, encountered seventy poisons in one day, and solved them in full swing.”
Gu Yanwu of the Qing Dynasty said in “Rizhilu”: “Since the Qin people took Shu, there has been tea drinking.” After the Qin Dynasty.
Fengninghao Fengning Teahouse: A long history of tea, exploring ancient times and seclusion
During the Shang and Zhou Dynasties, the functions of tea can be roughly divided into three categories: picking and eating as “vegetables”; medicinal purposes for clearing away heat, refreshing the brain, and detoxification;
“Zhou Rituals Palm Tea” said: “Paste the tea, gather the tea for funerals when you hold the palm.”
According to “Historical Records”, when King Wu of Zhou defeated Zhou, soldiers from Bashu offered tea as a tribute to King Wu. It shows that during this period, tea can already be offered as a tribute to the emperor.
Fengninghao Fengning Teahouse: A long history of tea, exploring ancient times and seclusionFengninghao Fengning Teahouse: A long history of tea, exploring ancient times and seclusion
The tea leaves in ancient times were mainly leaf tea due to cooking and drinking, and they were picked coarsely and old. Beginning with the sencha tea in the Tang Dynasty, tea drinking gradually refined, and the tea leaves tended to be tender.
In the Tang Dynasty, Sencha sprouted in the Jin Dynasty and matured in the middle Tang Dynasty. Lu Yu designed and invented the pig iron catkin which is smooth on the inside and astringent on the outside, which is specially used for frying tea.
Cai Xiang’s “Tea Records” in the Song Dynasty and Song Huizong’s “Daguan Tea Theory” advocated the use of silver and wrought iron for grinding, with the idea that “silver should be used first, followed by wrought iron”. Grinding into golden powder, as light and tender as pine flowers, refers to the form of tea powder after grinding the tea, which shows the fine craftsmanship.
Sencha includes two procedures: boiling water and making tea.
Fengninghao Fengning Teahouse: A long history of tea, exploring ancient times and seclusion
Tang people sublimated tea drinking from thirst quenching to artistic enjoyment. After a series of tedious procedures, sipping slowly, indulging in a peaceful, peaceful, intoxicating and contented state, obtained both material and spiritual satisfaction. Therefore, the method of frying tea was created by Lu Yu and became popular throughout the Tang Dynasty. decline.
Fengninghao Fengning Teahouse: A long history of tea, exploring ancient times and seclusion
The method of ordering tea was born out of Sencha Ceremony, probably in the middle and late Tang Dynasty. According to records, Tang Dezong went out of the palace in micro-clothes and arrived at Ximing Temple. When he was thirsty, he shouted “I want a bowl of tea”. It is fried on the fire, here is tea powder, please pour it yourself.” Therefore, ordering tea is also called pouring tea or trying tea.
The steps of ordering tea in the Song Dynasty can be divided into 8 steps: crushed tea, ground tea, Luocha, put the tea powder in the box, pinch the powder into the cup, pour the soup into the cup, stir the tea powder (boiling), and place the saucer. The boiling of tea is not only a physical work, but also a technical work. Compared with sencha, the tea powder used in ordering tea is finer, and the fine powder is good for floating flowers. It takes two hours to drink a bowl of tea soup.
Fengninghao Fengning Teahouse: A long history of tea, exploring ancient times and seclusionFengninghao Fengning Teahouse: A long history of tea, exploring ancient times and seclusion
In the Ming Dynasty, Zhu Yuanzhang believed that the production of tuancha was too cumbersome and cost people money. In the twenty-fourth year of Ming Hongwu (1391), Ming Taizu Zhu Yuanzhang issued an edict to abolish group tea and change to loose tea.
At this time, the style of ordering tea in the Song Dynasty disappeared, and group tea was replaced by loose tea. The tea-drinking method of grinding and drinking has changed to the method of brewing loose tea with boiling water and drinking, which is an epoch-making change in the way of tea tasting.
In the Qing Dynasty, tea entered the world market through trade, became more popular among the people, and tea bowls were popular. A gaiwan is a teacup for drinking tea, but a lid is added to the teacup to worry about the tea soup cooling down faster. The “three talents” that compare the three components of the gaiwan to heaven, earth, and man are the attachments of the literati after the gaiwan was produced, and have nothing to do with the origin and invention of the gaiwan.
Fengninghao Fengning Teahouse: A long history of tea, exploring ancient times and seclusion
In ancient times, the tureen was usually used to drink tea soup directly. However, the current tureen, except in the southwest and northwest areas, still has the habit of using the tureen to drink directly. In other areas, it is basically used as a tea set for brewing Gongfu tea. The tea soup brewed in a gaiwan is not only rich in layers, but also conducive to brewing out the advantages and disadvantages of the tea without concealing it.
After thousands of years of development, travel back to the present through a long and vast time and space. Drinking tea has become a daily behavior in people’s daily life, and has also become a kind of artistic conception and a kind of tea culture.
Source: Mu Kun Xiaobao
