Hakka tea-smashing is one of the oldest tea ceremonies preserved in China, and it is known as "the living fossil of China tea culture". On 20 14 1 1 month, Hakka tea was listed in the fourth batch of national intangible cultural heritage list with the approval of the State Council.
Hakka tea-smashing has a long history, which has a history of thousands of years. There are many different opinions about the origin of lei tea among the people. There is a legend in Fujian that "Uncle Lei of She nationality, who lives in Jianyang County, started to make tea". There is a story about "Zhuge Liang's March into central Hunan was plagued by a plague, and an old woman made tea to get rid of the disease". It is also said that it is a street snack sold by Hepo, an old woman from Nanguancheng, Hepo Town, Jiexi, Guangdong. According to historical records, Lei Tea evolved from porridge tea in Han and Wei Dynasties and salt tea in Tang and Song Dynasties. It began in the north of the Yellow River, and Hakka ancestors brought it to Gannan, and it has been passed down to this day.
The custom of tea-smashing has been preserved in six southern provinces of China, and the ancient customs of tea-smashing have been preserved in Jiexi, Puning, Luhe, Qingyuan, Yingde, Haifeng, Lufeng, Huilai, Wuhua and other places in Guangdong Province. Anhua, Taojiang, Taoyuan, Changde, Yiyang and other places in Hunan Province; Quannan, Ganxian, Shicheng, Xingguo, Yudu and Ruijin in Jiangxi Province; Jiangle, Taining, Ninghua and other places in Fujian Province; Guangxi Hezhou Huangyao, Guild, Babu and other places; Taiwan Province's Hsinchu, Miaosu and other places.
Hakka people are warm and hospitable, and Hakka tea smashing is the most common and grand hospitality etiquette for Hakka people. Whether it's a wedding celebration or a visit from relatives and friends, please drink tea.
There are three treasures in tea-smashing: smashing bowls, smashing sticks (made of hawthorn trees or tea oil trunks) and scoops (screens made of bamboo sticks).
The production materials of the tea are: green tea (the new leaves of old tea trees are the best), peanuts (raw or cooked), sesame (raw or cooked), ginger … and so on. Chinese herbal medicines such as mint, licorice, mugwort leaf, dried tangerine peel and honeysuckle can be added according to personal tastes or seasonal climate changes.
There are many traditional methods of Hakka tea smashing. Here are two simple methods:
One way is to put the prepared materials into a tea bowl in sequence and grind them into powder with a tea stick, and then pour in an appropriate amount of boiling water.
Another way is to put the prepared materials into a tea bowl in sequence and grind them into powder with a tea stick, add a proper amount of water, and then pour them into a pot to boil.
Grinding sequence: put sesame seeds and peanuts in tea …
Finally, add a proper amount of salt.
There is another kind of Hakka tea-smashing method called Camellia oleifera (raw tea), which is a little more complicated. Camellia oleifera is usually eaten with rice.
With the progress of science and technology, the appearance of pulverizers, and the fast-paced life, some places have upgraded the practice of Hakka tea smashing.
Modern practice: directly put the prepared materials into a pulverizer and grind them into powder, and then add salt to the boiled water. This practice directly eliminates the original "three treasures of tea smashing", although it is simple and convenient, but it loses the original soul of Hakka tea smashing.
Drinking tea is a traditional culture with a long history in China, and Hakka tea-smashing culture is a wonderful flower in China tea culture. Its characteristic lies in various drinking methods around how to drink tea-smashing, and Hakka tea-smashing can be used as water and drink to quench thirst. You can soak fried rice to drink; Or stir-fry a few dishes, make some snacks (rice, peanuts, Shaqima, popcorn, etc.) and drink while eating, or just soak in rice.
Although the drinking method of Hakka tea is different in different places, there is usually a custom for people to drink Hakka tea. If you say that you are full or don't want to drink, then you should keep this bowl in your hand and don't drink it yet. When people are finished eating and drinking, you can finish it in one gulp. Goodbye! Otherwise, the host will keep adding tea to you, and she will give you another sip when you take a sip, and she will give you half a bowl when you drink half a bowl, for fear that you are not full.
In fact, the drinking method of Hakka tea is not too particular, and there is no need to have as many rules as tea tasting. The most important thing for Hakka tea-smashing is to eat, drink and have a good chat. Neighbors, relatives and friends, men, women and children get together, talk while drinking, you smile at me, I smile at you, and the atmosphere is harmonious and very lively.
In some places, Hakka tea-smashing has been named "Camellia Party" by Hakka people, just like an entertainment and cultural exchange activity, where people share happiness while chatting about their families.
The main functions of lei tea are: promoting fluid production to quench thirst, preventing wind and dispelling cold, stimulating appetite and strengthening spleen, clearing away heat and toxic materials, clearing liver and improving eyesight, moistening skin and beautifying face.
Due to the author's limited experience, it is possible to miss some important and key materials related to Hakka tea-smashing culture and history. In the future, it will continue to be revised until the Hakka tea-smashing culture and history can be completely and accurately recorded.
Let's walk hand in hand to inherit and carry forward Hakka culture!