Drinking Tibetan tea in Ya 'an

1988 When I went to Sichuan in the spring, my friend gave me a small box of Mengdingshan tea. After drinking that box of tea, I never drank Mengdingshan tea again. I'm not very particular about drinking tea. I'll drink whatever I catch. To tell the truth, it is not the power of tea itself, but the power of culture, or the power of words. Because there are two pairs of tea couplets printed on the tea box: Yangtze River Water and Mengshan Mountain Top Tea. Such a simple pair of tea couplets, at least let me have two associations: first, good tea must be mixed with water, Mengdingshan tea with the water of the Yangtze River; Second, Mengdingshan tea has a long history, just like the Yangtze River. Lenovo belongs to Lenovo. When do I want to go for a walk in Mengding Mountain and have a cup of real Mengding Mountain tea to confirm whether my association is meaningful?

Here comes the opportunity. 2065438+On July 6th, 2006, as a member of the tour group of "Famous Writers Entering Beautiful Ya 'an", my friends and I climbed the top of Mengding Mountain at an altitude of 1000 meters in the rain. In the teahouse at the top of the mountain, we not only drank the top Mengdingshan nectar tea, but also enjoyed the wonderful Longxing Eighteen-style tea performance by the tea artist and learned some historical knowledge about Mengdingshan tea. According to reports, during the Western Han Dynasty in 53 BC, there was a man named Wu Lizhen, who was the first person to work in Mengdingshan and planted seven tea trees. Therefore, Wu Lizhen is called the tea ancestor and is revered as a god. In other words, Mengding Mountain is not only the birthplace of China tea culture, but also the landmark of the world tea culture. The trip to Mengding Mountain confirmed my association more than 20 years ago. At the same time, I also realize that anything beautiful in the world must be named after words, accompanied by words and promoted by words.

This time, I mainly want to talk about the Tibetan tea in Ya 'an. Tibetan tea was not called Tibetan tea at first, but black tea. Tea in China is divided into six series by color: red, green, yellow, black, white and cyan. Tibetan tea mainly produced in Ya 'an belongs to black tea series. So, why is black tea named Tibetan tea? What is the relationship between black tea and Tibetans? Due to the cold geographical environment and greasy eating habits, people are very dependent on the black tea produced in Ya 'an. It can be said that there is no rice without tea, and there is no wine without tea. They have to keep company with tea every day. Judging from the connotation, trend and coverage of tea, it is appropriate to name black tea Tibetan tea, which has both practical and national unity significance.

As soon as I entered the hotel room in Ya 'an, I saw Tibetan tea. At first, I saw something piled up on the wall beside the bed. I don't know what that is. Those things are wrapped in bamboo rafts woven with bamboo pieces, tied into long strips, and a bar code is put on them, and one * * * is six. I touched it with my hand and lifted it. These tapes are heavy. I'm afraid each one weighs more than ten or twenty Jin. I leaned my nose in the past and smelled it. I smelled a strong aroma and saw three or two green leaves decorated on it. Suddenly realized that the tea brick is probably the tea brick pressed by broken tea leaves. At this time, the waiter sent a fruit bowl to the room. I asked the waiter and learned that the things in the room were really tea bricks. The name of tea brick is Tibetan tea. That night, it rained heavily outside the window and the river in Tsing Yi rolled. I listened to the sound of waves and smelled the fragrance of tea in my sleep, and I got a sense of tranquility like the unity of man and nature.

It turns out that there is no Tibetan tea village in Ya 'an. In the process of post-earthquake reconstruction, in order to promote Tibetan tea culture, they specially established China Tibetan Tea Village. Tibetan tea village is not a village in the usual sense, but a creative industry development base integrating Tibetan tea history Expo, Tibetan tea culture tourism and Tibetan tea product promotion. In the tea culture exhibition hall in Tibet, I saw an oil painting of Princess Wencheng when she entered Tibet. Among the many dowries shown in the photos are horses carrying Tibetan tea. At least it can be explained that Tibetan tea was imported into Tibetan inhabited areas from the Tang Dynasty. After that, Tibetan tea was continuously transported to Tibet, forming a tea-horse market for tea-horse trading, and set foot on the ancient tea-horse road from Ya 'an to Tibet in the mountains. There are two transportation routes, one is farther and the other is closer. It's a long way, even if you get up early every day, it will take more than 20 days. During the difficult climbing process, they never dare to sit down and rest, because once they sit down, it is difficult to stand up again. Really tired, or need to drink some water, they can only use a special crutch called crutch to support their backs for a while. Over time, the ancient tea-horse road left a deep turning nest. In the kidnapper's lair, there are Qian Qian's sweat and their tears. The shorter road, because you have to cross the steep Erlang Mountain, is likely to fall into the abyss with people and tea, and there is no return. I remember a song I heard when I was a child: Er Ya Yao Erlang Mountain, so high, so high. Dead trees and weeds spread all over Shan Ye, and boulders filled the hills. The narrow path is difficult to walk, and the traffic between Kang (Ya 'an was once the capital of Xikang Province) and Tibet was blocked by it. After the founding of New China, Ya 'an went to Tibet to build roads. As soon as the car horn rings, people no longer have to carry tea to Tibet.

The black tea soup of Tibetan tea is brewed with boiling water. In the teahouse of Tibetan tea village, I witnessed the process of Dr. Tea making tea on the electric tea stove with a glass teapot. Take a small piece of Tibetan tea and put it in clear water. As the boiling water rises, the tea soup will soon turn bright red like camellia. Pour the tea soup into the teacup and you can drink it. Red is only one of the four characteristics of Tibetan tea. It is also rich, aged and mellow. Strong, rich tea fragrance, refreshing; Chen Zhe, the soul of tea is not old, the older it is, the more fragrant it is; Smooth and sweet, with a long aftertaste.

Ya 'an came back this time and gave him a box of Tibetan tea. Do it when you have time and savor it with your family.