Yixing is a place with a strong history of tea, so do you know? The following is what I carefully arranged for you. Let's have a look.

Yixing, which is close to Taihu Lake, is surrounded by mountains and beautiful scenery, and it has the advantages of "Shanjuan", "Zhanggong" and "Linggu", attracting countless tourists from home and abroad. Many tourists who come here for a visit will never forget to brew a cup of "Yangxian tea" to taste after enjoying Yixing's lakes, mountains and wonders. The brewed tea soup is clear in color, fragrant and sweet, and it can be called the best in tea.

Yixing has a long history of producing tea, which was called "Yangxian tribute tea", "Piling tea", "Yangxian purple bamboo shoot" and "Jinling purple bamboo shoot" in ancient times. As early as the Sun and Wu Dynasties in the Three Kingdoms, it was named Chi Jiangnan, and it was called "National Camellia" at that time. "National Mountain", that is, the distance from Moshan today. According to "Yixing County Records", "It is 5 miles southwest of the county from Moshan ... The top of the mountain produces beautiful tea, and its fragrance is the highest among other species". In the Tang Dynasty, Lu Yu, known as "Cha Sheng", made a long-term investigation in Nanshan, the ancient name of Yixing in Yangxian, in order to study the cultivation, picking, baking and tasting of tea, and accumulated rich original materials for writing the book "Tea Classics". Lu Yu wrote in his Book of Tea, The Source of One: "On the sunny cliff, there is a shady forest, where the purple is on top, the green is next, the bamboo shoots are on top, and the buds are second." After tasting Jia Gou offered by the same monk, Lu Yu thought that "Yangxian Tea" was really "the best fragrance in the world" and "for the top". Due to the recommendation of Lu Yu, "Yangxian Tea" became famous all over the country, making a noise for a while. Since then, "Yangxian Tea" has been selected as a tribute tea, so it is called "Yangxian tribute tea".

Around the time of Su Zong in the Tang Dynasty, Li Qiyun, a historian of Changzhou, began to make a stab at it. During the tea season, Changzhou and Huzhou were in charge of Yixing tea area, and the Tang Emperor sent tea officials, envoys and eunuchs to Yixing to set up a "tribute tea courtyard" and a "tea house", specializing in the task of supervising, tasting and identifying tribute tea. After the tender tea is roasted, it immediately passes through the post road in batches, and the fast horses are sent to the capital day and night to catch up with the "locust feast" that moved to the DPRK. At that time, this kind of tea was called "urgent tea" and could not be delayed for a moment.

As you know, Yixing, Jiangsu Province is thousands of miles away from Beijing today. I wonder how many post servants are exhausted? How many horses are exhausted? ..... Just as the Tang Dynasty poet Li Ying baked a song in Chashan, saying:

"Lingyan keeps picking at the dew, the official red seal keeps pressing, ... The whip of the post road sounds like electricity, and whoever drives the husband in the middle of the night will see you again; Shili Huangcheng Road is 4,, and there must be a Qingming banquet when it arrives. "

"Yangxian tribute tea" is produced in Tanggong Mountain, Nanyue Temple, Limo Mountain, Mingling Mountain and other places in Yixing. "Yangxian Tea" is famous all over the country for its clear soup, aroma and mellow taste. Zhou Gaoqi in the Ming Dynasty praised "Yangxian Tea" in his "Cave Camellia Department" as "pale yellow but not green, with pale white and thick leaves and stems, with few stalks. The soup is as soft as jade dew, sweet and fragrant, and it is deep and eternal. The more you sip it, the more you have it."

as for the origin of "Yangxian tea", according to Yixing County Records, the founder of tea drinking was a farmer named Pan San, who was later honored as the "land god" of Yixing. In Song Dynasty, Hu Zai quoted "The Story of Rebuilding Yixing Tea House" in Tiaoxi Fishing Hidden Conghua: A monk gave the wild tea produced in Yangxian Mountain to Li Qiyun, the then governor of Changzhou. After he asked Lu Yu to identify it, he suggested that it be a good gift to Emperor Tang Daizong, and the time was about 766 years in the calendar year. The second "Cha Sheng" after Lu Yu. Lu Tong, a poet, wrote a famous tea-chanting sentence "The Emperor loves to drink Yangxian tea, but Baichang dares not blossom first", and Liu Jizhuang's "Miscellanies of Guangyang" in the late Ming and early Qing Dynasties recorded that "Yang envy is the most important tea in the world". In the Ming Dynasty, Yuan Zhong Lang Ju-jidao pointed out in his tea essay: "Wuyi tea has medicinal taste, Longjing tea has bean taste, while Yangxian tea has' golden taste', which is the top grade of tea." Japan in the east is very admired for "Yangxian Tea".

Yixing tea culture tea ceremony steps

1. Enjoy tea: pour tea directly from the tea pot into the tea lotus, which is beneficial for us to enjoy tea. Yixing-style soaking method will be improved by grabbing tea leaves by hand. The tea set used to enjoy tea is called "Tea Lotus", which means fresh and refined.

2. Warm the pot: pour hot water into the pot until it is half full, and then pour the water in the pot into the tea pool.

3. placing tea: placing the tea leaves in the pot.

4. Warm soaking: Fill the pot with water until it is full, cover the pot and immediately pour it into the tea sea or a small handless cup. The purpose is to make the tea absorb temperature and humidity, and it is in a state of budding, which is helpful to show the tea nature of the first bubble.

5. Warm tea sea: pour warm soaked water into the tea sea to warm it.

6. Warm cup: use the tea in the tea sea to warm the tea cup. With or without a warm cup, the temperature of the tea soup will be affected, and the temperature difference is about 3-5℃.

7. first soaking: pour warm hot water into the pot, and the time depends on the brewed tea.

8. dry pot: hold the teapot, first dip the bottom on the tea towel to remove the water drops from the bottom of the pot.

9. pour the tea: pour the tea soup into the tea cup.

1. cup-dividing: it is advisable to pour the tea in the tea-sea small cup into a teacup that is eight times full.

11. Slag removal:

First, clean the lid;

second, clear the tea residue from the pot with a slag spoon.

12. Wash the pot: pour water into the pot about half, and remove the remaining tea residue.

13. Dumping: Dumping the residual slag into the tank.

14. pour water: pour the water out of the tea pool.

15. Return to the original place: after the guests leave, remove the dregs, wash the cups and pots, and put everything back in place for use next time.

the history of tea culture

China tea originated in the mountainous areas of central and western China. In the Tang Dynasty, Lu Yu's Tea Classic said, "Tea drinkers originated in Shennong's family and were heard in Duke Zhou of Lu". "Tea drinkers, the jiamu in the south, are one foot two feet or even dozens of feet. Its Bashan gorge and Sichuan are now in the west of Chongqing and Hubei, and it is the Shennongjia area where two people folded their arms and cut it. Therefore, it is indisputable that the birthplace of tea is in China. In Britain, some people say that the habit of drinking tea was not invented in China, but in India. The fact is this: in 1823, a major of a British invading army discovered the so-called wild tea tree in India, and some people began to think that tea originated in India. But these kinds of tea trees were actually planted by Indians who stole them from China-in thousands of years of tea history, India has never found any wild tea trees, and no one has made tea locally. They all made a basic logical mistake. Other plants, including tea plants, have always existed, even longer than human history. It cannot be said that where there are tea trees, there is the birthplace of tea making and drinking. The earliest records of human tea making and drinking are all in China, and the earliest tea products are also in China. Tea is the national drink of the Chinese nation. It originated in Shennong and was heard in Duke Zhou of Lu. It began in the Tang Dynasty and flourished in the Song Dynasty. China tea culture is a unique combination of China Buddhism, Confucianism and Taoism, and it is a wonderful flower in China culture!

China's tea areas are vast, and tea areas are divided into three levels, namely, the first-class tea areas are represented by southwest and Jiangnan areas, the second-class tea areas are represented by northwest and Jiangbei areas, and the third-class tea areas are represented by South China. Of course, there are wild tea trees in China, and they are even older. An ancient tea tree 6, years ago was unearthed at the Tianluoshan site in Yuyao, Zhejiang. At present, the wild tea trees in China are concentrated in Yunnan and other places, including some areas in Gansu, Hunan and Hubei.

The spread of tea reached its peak in the Tang Dynasty in China. The most famous Japanese tea ceremony originated in China. The fashion of drinking tea in Japan can be traced back to the Nara era 1,2 years ago. It was brought to Japan by monk Jian Zhen in the Tang Dynasty in China and Master Zuichi, a monk studying abroad in Japan, and soon spread among the upper classes in Japan.

at the beginning of the 15th century, Zhuguang Murata 1423-152, a famous monk, adopted the popular form of "sending tea together". Absorb the tea tasting argument of "tea counting and sending" and appreciate the content of tea set, combined with the solemn ceremony of Buddhism. Created the art of tea ceremony. Advocating the integration of tea and Zen aims at clearing the heart. Later, Zen Buddhism gradually popularized the people, forming more than 2 schools. Such as internal flow, music flow, trickle flow, weaving flow, southern sound flow, zongpianliu, Songwei flow, Shizhou flow, etc., Sen no Rikyū, a monk of tea ceremony in Toyotomi Hideyoshi in the late 16th century, is a masterpiece of tea ceremony. Founded the most popular "one school of tea ceremony", also known as "thousand tea ceremonies". Later, the descendants of Sen no Rikyū were divided into three branches, also known as "three thousand". "One School of Tea Ceremony" is the most popular and influential in Japan. Sen no Rikyū was also honored as a master of tea ceremony by the Japanese.