Weng Huidong's Chaozhou Tea Classic

Since the liberation, people from Beijing province and Li Chao's visitors have never stopped. They saw the newly unearthed Song porcelain in the suburbs of the county, the remnants of the Tang and Song Dynasties, architectural carvings in the Ming Dynasty and folk clay sculptures, which were called beautiful Chaozhou. The most impressive thing is the performance of congou tea. They say that hipsters are elegant and take high measures, no matter whether they are feasting at Jiahui, living in solitude, in shops and workshops, down to the roadside, under the bean shed and melon, or in leisure, they do not hesitate to make a toast, carry a pot and drink for a long time, so as to spend a happy life. They said that in the past, they had visited tea-producing areas all over the country, such as Longjing, Wuyi, Qimen and Lu 'an. Depending on their customs, they were far less elegant than the hipsters, and they often had lovely Chaozhou sighs. After this hint, I like to move in the brown, which is imitated by Lu Yu of Tang Jingling and made Chaozhou Tea Classic to outline it. So that people who know Chaozhou have the same interests. Ziyuan knows.

drinking tea is almost the same as drinking wine. Think of drinks, several times around the world. The reason is that tea contains tannic acid, which is stimulating and enlightening. There are even literati, who offer tea as soon as they meet, for the sake of elegance and elegance. In business, it also depends on the fact that tea is an important export. Tea is not only important in human life, but also a special beverage. However, I am a hipster, and I am good at cooking, using good tea and competing for luxury, resulting in the word "congou tea", which is especially special in the field. On a clear night, I sit in danger and meditate: I don't miss the contents of this cup, but I have the quality and smell of relying on others.

the uniqueness of congou tea lies not in the essence of tea, but in the excellent equipment of tea sets and utensils and the leisurely cooking.

Tidal land is adjacent to the tropics, and the climate is normal, so it needs to be drunk for evaporation all the year round. In the past, people lived in peace and contentment, the land was fertile and beautiful, and the old wild poets of the aristocratic family were so comfortable that they praised each other for drinking tea, which made them worse. For "tea", "water" and "fire;" The appliance ""cooking method, focusing on research and development, is used for Tao Qing's pleasure and pastime. After that, I did not hesitate to spend a lot of money to buy cups and saucers, which already contained the nature of playing tricks. Therefore, there are many reasons for the fame of congou tea. Chen Kun in Qiantang, Zi Hou, chanted a poem about congou tea: "Who once knew Zhaozhou, and tasted the tea classics differently?". "I don't recite Lu Quan's seven bowls, but I only smell the cups when the golden stems are mixed.

The structural conditions of Aijianggongfu tea are listed as follows:

The essence of tea: China's famous tea regions include Qimen, Lu 'an, Ningzhou, Shuangjing, Quanyang, Longjing, Taihu Lake, Wuyi and Anxi, as well as Phoenix Mountain and Daizhao Mountain. The methods of making tea include black tea, brick tea, green tea, baked tea and green tea. The varieties of tea are Biluochun, White Haired Monkey, Tieguanyin, Lotus Seed, Laomazui, Odd Oolong, Longjing and so on. The hipsters are fond of Wuyi and Anxi in the producing areas, green tea and baked tea in the brewing rules, and exotic species and Tieguanyin in the varieties.

taking water: judging the spring and tasting the water, Lu Yu is earlier than before. The influx of people has a foundation for taking water, and the test (tea classics) says: "Mountains and rivers are the top, rivers are the application, and wells are the bottom." Another cloud says, "The spring at the top of the mountain is light and clear, the spring at the foot of the mountain is heavy and turbid, the spring in the stone is clear and sweet, and the spring in the sand is clear and clear. Those who move are good, and those who are negative win. "There are few springs in the mountains, and the mountains show the gods of springs, and the water is tasteless." What's more, there are differences between Tian Quan, Tianshui, Autumn Rain, Meiyu, Snow Water and Knocking on Ice, and the home of hipsters who are addicted to drinking, and they get the essence of the spring. Every time they are not afraid of dozens of miles, they go to a mountain pit to get water and don't avoid the clouds.

live fire: an important element of tea cooking, water comes first, and fire doesn't follow. Su Dongpo's poem says, "Living water still needs to be cooked by living fire. A living fire is called charcoal, and charcoal has a flame. Hipsters often use charcoal to cook tea. Hard wood is used to burn wood resin in the kiln room, and the smell of smoke is especially good. It is broken and black, and the cooked tea is the best. Those who have olive core charcoal, peel the meat to the kernel with Wu Lan, burn it in the kiln room, and exhaust the smoke one by one. "It is even more special to burn tea with coal crumbs, but if he loosens charcoal, mixed charcoal, firewood, grass, coal, etc., it is not enough to enter the furnace of congou tea."

Tea set: "A Friends' Meeting in Yunxi" says: "There are twenty-four things about tea ware made by Lu Yu." Tea sets are exquisite, since Cuba is natural, but this is only a personal behavior, and it is difficult to say that it is universal. The tea sets used by hipsters are basically the same, but they are different in essence and coarseness depending on their family assets.

Here's a list of the utensils that are always available in various tea drinking houses:

Teapots: common name for making cans, especially those made of sand and mud in Yixing, Jiangsu. It originated from the old monk of Jinsha Temple, and the most precious hipsters are Meng Chen, Tiehuaxuan, Qiupu, Xiaoshan and Yuan Xisheng. There are many novel styles of pots. That is, like the ampulla style, the knife lettering is also among the Huangting in Le Yi, where there are many people and treasures. The size of the pot is determined by the number of people who drink tea. Love can be divided into two-person jars, three-person jars and four-person jars, and its depth is related to the smell. Shallow can brew the flavor, keep the fragrance, and do not store water. If you cover the floating water, it is not quite right, which is called the level. Covering the pot and lifting the handle are all flat and nutritious. The color of the pot is cinnabar, antique iron, chestnut, purple mud, stone yellow, azure, etc., with silver beads flashing occasionally. It is made of steel balls, and the beads are numerous. As the saying goes, the pomelo peel sand is more precious, and the price is the same as that of the arch wall. The so-called soil and gold compete for the price, that is, it includes the styles of "",which are as small as oranges, melon-shaped, persimmon-shaped, diamond-shaped, drum-shaped, regretful flower-shaped, 6,111-fold, Laizi, round beads, lotus seeds, crown bridge and so on. The style is exquisite, ingenious and interesting.

Covering the sun: It's shaped like a bell, but it's ringing. It's yellow and stinging, and its common name is tea boat. It was originally poured by the official Jia Ke himself. Influx people also adopt yin. Or more customers are busy, so instead of flushing cans, it is quick to get out of the water. However, the method of taking tea must be the same as that of taking cans, and you can't be near the top. It's inferior to washing caries seeds, because Myanmar's mouth is wide and it can't keep its fragrance, or because the nitrate tastes weak after washing cans several times, so it's not regarded as routine to dig the remaining tea in Myanmar before washing it, so as to prepare more customers.

teacup: it is better to explore the teacup, with white ground and blue flowers, but with a wide mouth. The cup is endorsed with the words "If it is deeply treasured". In addition, there are still exquisite cups, the diameter of which is less than an inch. Those made of white porcelain in kilns are as thin as paper and as clean as jade. If the cover is not thin, it will not be fragrant, and if it is unclean, it will not be colored. In addition, the cups used in the four seasons have different styles, such as ox eye cup in spring, chestnut cup in summer, lotus leaf cup in autumn and bell cup in winter. The cup should also be small and shallow. If it is small, it will be exhausted. If it is shallow, the water will not stay at the bottom. (Close neighbors take a trumpet cup made of Jingdezhen, with a wide mouth and toes, but if you pour it deeply, you must look up, count the beginning of the pan, and there is a milk cup with a handle. All of them were abandoned by those who talked about congou tea. )

Tea washing: Tea washing is shaped like a big bowl, with a lot of deep and shallow postures. It is produced in a heavy kiln and expensive. Brew tea House, there must be three, one positive and two pairs. Is washing to soak the teacup, vice washing to soak the pot, and one to store the tea residue crab cups and plates to discard the water.

tea tray: the tea tray should be wide and flat, and the width should hold four cups. If it is round like a full moon, it will be square like a chess board. The bottom wants to be flat, and the edge wants to be shallow. The blue and white plain porcelain produced by Raozhou official kiln is the best, followed by Longquan.

tea mat: small as a plate, about three inches in diameter, used for making pots and boiling soup. Style should be shallow in summer, deep in winter, and deep enough to allow more soup, and not easy to be cold. The bottom of the tea mat is supported by a carpet, and the autumn melon is used for it, which does not give him any flavor. The carpet is old and cut round, which is slightly out of line.

water bottle: the water bottle is reserved for brew tea. The bottle has a neck and shoulders, a flat bottom and a handle. It is better to use plain porcelain and blue and white. There is a radish-shaped trough with a mouth decorated with a glass dragon on its neck, which is called a creeping dragon trough (commonly known as Qianlong Squat).

water bowl: the water bowl is made of porcelain. Neck trimming is placed on the tea bed, which is used to store water and take out coconut gourd ladle. Those with red and gold colors made things in the Ming dynasty, throwing colorful gold glazes, tracing the two tails of goldfish at the bottom of the bowl, and when the water moves, goldfish swim and jump, which is rare and rare.

dragon tank: the dragon tank can hold a large amount of pit water, support it with wooden sticks, place it on the side of the lent, burn blue and white, and look full of color. Those who have the year of Xuande are rare. What was produced during the years of Kang and Gan is also very important.

Red mud stove: there's a stir of red in the quiet stove, used to warm wine in ancient times, and used by hipsters to make tea, with a height of six or seven inches. There is a kind of high-foot stove, which is more than two feet long and has dust in the lower half. It can hold nuclear charcoal and ventilate the fire, and the operation is very convenient.

Sha Tiao: Sha Tiao's common name is Tea Pot. Shaquan is a clear example, so Yao must be made of sand. It's made by a famous hand in Fengxi. It's light and gratifying. Or if you pick copper, tin or aluminum, it will inevitably smell metallic and be unusable.

feather fan: feather fan friends fan the stove. Chen family in Chaoshan Jinsha has a homemade feather fan, which is as big as the palm of his hand, with a bamboo handle and a handle of two feet, and is elegant in shape. There must be a pair of copper beside the stove, thinking that it is essential for cooking tea houses to clamp charcoal and pick fire. In addition, the number of tin boxes in tea pots depends on the type of tea, and there are as many as dozens of them, both large and small. Precious tea must be sealed at the mouth. The tin ware made by Yanjia in Chaoyang is well known. There are also tea towels, which are thrown into the clean washing utensils. Bamboo department, used for picking tea residue with foil. Tea table, used to display tea sets. Tea bags can be used to store tea ware. "On a beautiful day in the spring and autumn, climbing mountains and swimming in the water, washing stones near the stream, the forest is quiet and quiet, the children are called, the tea is carried on their shoulders, the tea is cooked on the floor, and the clouds are shy, like a fairyland of the emperor." Gongfu tea "has, I have done it here, drink tea."

home can only be called "time" if you have finished your furniture one by one; Otherwise, the cow drinks to quench thirst, and the congou tea is cloud-like. Cooking method: tea quality, water, fire and tea set are all emphasized, and if cooking is poor, how can we talk about it? It is based on the work of congou tea, all in the cooking method. Therefore, the house of the world, the elegant people, and even a guest in brew tea, regardless of the slight washing and the fine sprinkling, are all presided over by the owner himself, and dare not easily dummy; It's easy to be a novice, but it's easy to see things.

Curing device: the mud stove caught fire, sand scooped out water, fanned the stove, cleaned the stove for fire, and poured cups.

take tea: wait for the sound of pine trees crawling in the sand jump, and when the fish-eye appears at the beginning of the mud furnace boiling (as a matter of meaning, you should not lift the lid to see it), that is, lift the sand, pour the pot and cup to make it hot, and then put the sand on the furnace. Hou Qihuo opened a tin can, poured tea on plain paper, measured the thickness, took the thickest one, filled it at the dripping door at the bottom of the can, filled it in the middle of the basket, and sprinkled it with slightly thicker leaves, which was called tea. You should not be too full. Because of the cocoon tea, the tender buds are tightly rolled, and the stretching force is strong. If you eat too much, it is difficult to accommodate the soup, and the juice is cut thick and tastes bitter, about 71% to 81% is enough. The gods have changed. This is the initial stage.

Waiting for soup: The Book of Waiting for Soup and Tea says, "Without soup spots, you can see the virtue of tea. "Tea theory" says: "The soup is the life of tea, and it boils like a fish's eye, with a slight sound. It's super-boiling, and the edge of the jump is like a lotus bead, which is for the second boiling, and it's for the third boiling. A boiling too childish, Wei's baby soup; Sanboiling is too old, so it is called Baishou soup (old soup is not available either). Floating beads on the bitter surface, if the sound is loose, is the second boiling, just in time. "(On Daguan Tea) The cloud says," Where Zhou Tang is like Yu Ri, the crab's eye drops and leaps to a certain degree. "Su Dongpo's tea-making poem:" The crab's eyes have passed the fish's eyes. "Tides and customs have won this method.

Punching point: Take the boiling soup, uncover the lid of the pot, surround the mouth of the pot, and punch people at the edge of the pot. Do not go straight to the heart of the pot, and do not interrupt or urge it. Jumping should improve pouring, and there is no disease of boiling stagnation at first.

Scraping foam: when flushing, the tea foam will be full and avoid overflowing. When it is full, the tea foam will float white and overflow the surface of the pot. Scrape the lid of the kettle from the mouth of the pot, and the foam will fall and then cover it.

pouring pot: after the pot is covered, pour hot soup on the pot to remove foam. When the heat is chased outside the pot, the fragrance overflows in the pot.

hot cup: after pouring the can, you must still pour the cup. The soup poured into the cup should be poured directly into the center of the cup. If it touches the edge by mistake, it may break. It is said that a cup of hot pot can burn incense.

tea sprinkling: after the tea leaves are taken, pour water into the pot and cup, and the tea is sprinkled at the right time. It's neither too soon nor too late to spill the edge. If the speed is too fast, the fragrance will not come out, but if it is too late, the fragrance will burst out, and the tea color will be too liquid, which will make the taste bitter, and all the work will be wasted. Sprinkle each cup evenly, and all the water will be drained. After two or three sprinkles, rinse the jar again and drip it. After the tea is sprinkled, take advantage of the heat and have a drink. The rim of the cup meets the lips, the cup faces the nose, and the fragrance comes together in one step. Three sniffs at the bottom of the cup, the taste is shy, the food is beautiful, the fragrance overflows the teeth and cheeks, Ganze moistens the throat and kisses, the gods are dedicated to the people, and the thoughts are ancient and modern. At this point, the realm has been "congou" samadhi.

Introduction: Mr. Weng Huidong, whose name is Ziguang, also Ziguan, whose nickname is Guanjushi, is a Jinshi from Chao 'an. He graduated from Tongwen Normal School in his early years. In 1917, he was appointed as a teacher of Chaoan Dongfeng, Yucai, Longxi and Zhaomin. In 1918, he secretly joined the League. In 1911, he went to Guangzhou Higher Institute of Agriculture and Forestry for further study. The following year, he became a member of the Eastern Guangdong Revolutionary Army Command. He was appointed director of Chaozhou Agricultural and Forestry Experimental Field and director of sericulture. Mr. Weng Huidong is an expert in Chaoshan dialect. He is highly praised by scholars for his "erudition and learning" and "assiduousness in learning".

The Chaozhou Tea Classic, written by him, introduces the geographical environment and human environment in Chaoshan area, and gives a very detailed introduction and summary of Chaoshan workers' tea. Although it has been more than half a century, the details of its articles are hard to be surpassed by other articles, which plays a vital role in the study of Chaoshan tea culture in later generations. At the same time, the culture fully expresses a series of Chaoshan workers' tea, and also fully shows the realm of Chaoshan workers' tea drinking, with exquisite tea skills.

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