Tea embellish the earth prose

Tao is an artifact of our ancestors and has been loved by people for thousands of years. The pottery courtyard, from the soil on the highland, contains the bones of all things, the forging of fire, the worship of nature by ancestors, and the pottery pattern exudes an understanding of the years. Later, our ancestors were glazed at a higher temperature, which made it more textured, so we got the name of "Great Vision": China, which we call ceramics. I like ceramics. I make tea in clay pots and drink water in porcelain cups. Between ceramics, for thousands of years, mountains and rivers meet again, fragrant, natural and comfortable, quiet for a while, indulge in time and space, ethereal world, pay tribute to time with emotion.

I am a tea drinker. I can't say that I have studied tea for a long time, but I can drink some tea. Make a pot of tea and three or two porcelain cups, just to entertain yourself when you are alone and share with each other when you get together. My friend gave me a pack of tea, which was produced in Wuling Mountain. Tea trees are wild, sparse and completely industrialized on the snowy peaks of more than a thousand meters. My friend's cousin lives on the mountain. Every year, she picks 3578 kilograms of buds from the mountain. She cooks them in a big firewood hot pot. This kind of tea is the base leaf of green tea, but it is made into the soup color of black tea. Naturally, the vision of tea is not unique, and the color is ordinary. Pieces of tea are hooked at will, and the thickness has its own personality. There is no hairy tip, no tender and heavy Longjing, no lazy and tender Biluochun, no messy and fluffy Tieguanyin, and no ingredients of famous tea. She is just a shy and simple mountaineer. This tea is unique, which is better than some famous tributes of several thousand yuan and ten thousand yuan. When the self-sealed bag was opened, a grass-like fragrance overflowed. When you gently suck your nose, you begin to realize that the essence of tea fragrance is actually the fragrance of young leaves, the fragrance of spring, the fragrance of young leaves in spring, and the return to the soil after the rain clears. Light and smart, with long meaning. That kind of fragrance is also a combination of wheat fragrance, rice fragrance, vanilla fragrance and leaf fragrance, which makes it so mellow and long, so beautiful and attractive that people are reluctant to brew its juice, but they really want to drink it and are fascinated by it.

My friend sent me tea and told me: I want to keep this tea for myself. Just drink one cup and you will know the beauty of this tea. The soup color of this tea is golden sunshine, which neutralizes the green grass and adds the tender goose yellow that is difficult to find by chromatography. The color of this soup can be called mountain yellow, earth red and red yellow. The soup is clear and bright, the cup is as quiet as a virgin, and the hands are as bright as the moon. Look at this dark brown. The silence in my ears is intellectual silence. I don't know whether to put this tea in my stomach or whether this tea will melt people into invisibility. I was in a daze for a long time in front of this tea soup. The fragrance of tea is released by hot water. In the rising of water vapor, the fragrance spreads a little first, as if it had broken something before spreading. Somehow, it seems that clusters of camellias are quietly blooming in front of our eyes, and the tea fragrance and water vapor condense together, making the fragrance gradually rich. It slowly penetrated my closed eyes and crept into my heart, making me smell full of fragrance. Slow down, take a sip, like warm and condensed fat, first stop on the tongue coating, let it slide into the throat, and then slowly reach the stomach through the pharynx, which is extremely smooth, round and comfortable. In this warm crowd, I also noticed the aftertaste of firewood, which is the determination that young leaves gradually soften in iron pot fire and live forever in iron and fire. I know that this kind of tea must grow in the sunny jungle, and the branches of the tea tree must go through years of wind, frost, rain and snow, so that the essence of heaven, earth, sun and moon can be integrated without bitterness, fishy smell and strong or weak. As soon as tea enters the stomach, it feels heavy, as if it has become a tea tree, standing on the mountain, facing the wind and rain, facing the sun, facing the moon, regardless of the changes of time, only rooted in the gap between soil and stone. For quite a while, but my friends came, I like to take this tea out, wash the small white porcelain cup, listen to a peony pavilion or the West Chamber, watch the tea ripple slightly in a clean room and drink a cup of tea for me. I don't know when it will end Now, this tea has quietly become a swan song, even if it is rare to meet again.

When I was young, I drank green tea in the mountainous area of western Hubei. At that time, tea was all in bulk, and no one paid attention to the production process of tea and the ecological environment of tea. People are concerned about the brewing of tea. Tea leaves are mostly old spring tea with thick leaves, all of which are hand-twisted. During the winter slack season, the family gathered around the fire ridge, grabbed a handful of dark green tea leaves, threw them into a small earthen pot with side ears, roasted them with firewood, and shook the earthen pot up and down while roasting, so that the tea leaves were heated evenly in the pot. In two or three minutes, a strong' dry fragrance' will come out from the smell of firewood. Lift iron pot hanging on the flame and pour the boiling water into the pot carefully. The moment the slender spring jumped into the pot, it crashed with a clash, and a big bubble stirred up in the pot, and a stream of steam floated into the air with tea fragrance. Suddenly, the smell of tea drowned out the choking smell of firewood. You can't drink tea at this time, so you have to put it by the fire for a while, and then everyone takes half a cup. This kind of tea soup is thick, which often makes people feel faint and hungry. People who can't stand the power of tea say that tea is boiled into a paste, and a sip will leave a gap, which must be useful to very powerful people. I have been drinking this kind of boiled tea for many years, but I have little familiar experience. But since then, I have formed an indissoluble bond with tea. For decades, I have been infatuated with the fragrance of tea dissolved in water for no reason. It's a pity that my family doesn't grow tea. Most of the tea we drink comes from my aunt's house on the nearby high mountain. One year, I pulled out a small tea seedling from the mountain and planted it next to the house. The tea seedlings have grown up and blossomed. As a result, decades later, tea trees are still growing there, which is an independence. I don't remember what year it was. I once picked dozens of buds on this tea tree, fried them in a pot, twisted them into strips one by one and dried them. Finally, I couldn't help being curious, so I made a cup of green soup and drank it happily, but the taste was not very special. Then one year, I stayed in a farmhouse in Changsha to help tea farmers make tea. What I still remember is that fresh tea leaves are first heated in a pot to inactivate enzymes, and then put into a deep wooden bucket. I stepped barefoot in the bucket for a while, and then rubbed against the bottom of the bucket until my feet were dyed brown by the pigment of tea leaves and the green leaves turned into dark stripes. Then I put the tea leaves in a bamboo vessel and put them on the stove to dry slowly. That tea tastes full of firewood, like a glass of fireworks in your hand, with a burning fragrance and a bitter taste, so it has a unique flavor.

Over the years, I have gradually collected many different teas from different places. Come to think of it, tea in different places really tastes different because of different soil and water and different production techniques. Of course, different teas can have roughly the same taste and interest. Three or five friends, sitting around the fire and making a pot of tea, seem leisurely, but the essence is cooperation and sharing. Wine can be drunk with every confidant, and drinking may be just a fair-weather friend. However, tea is not. Tea is a gift first, and sharing the gift of nature with you is a heartfelt respect. A small room with a cup of tea, tasting the soup of time, talking about the size of heaven and earth, and looking at each other tacitly.

People like tea. Tea can not only refresh the mind, promote fluid production and quench thirst. In fact, it is in their interest in tea that they reveal their true nature of being close to nature, that kind of innocence without attachment. This kind of tea covered with ceramics is soaked in villages, cities and cities where people live by mountains and rivers, and slowly dries up, becoming a banner for a group of people to cultivate themselves and advocate nature. Some people say that tea can refresh people, and tea polyphenols and theaflavins have such benefits to the human body. I think the refreshing effect of tea can actually be understood as the concentration of tea. A leaf can unite a village, a region and a nation between mountains and rivers, which embodies the same interests, tastes and hobbies and contains the same understanding of life. This is the power of tea, and this is the way to drink tea. For people, tea has already surpassed the role of physics, biology and chemistry, and has become rich in the spiritual dimension, thus nourishing the connotation and culture of tea, changing the technological process of tea and becoming a spiritual residence that people can't forget.

Like many intangible cultures, tea culture is based on function. The Herbal Medicine for Saving the Famine compiled by Zhu Kui in the Ming Dynasty started with the idea of eating to satisfy hunger and save the famine. First, the collected wild plants were planted and observed in the garden, and the collected plants were drawn and described, and the processing and cooking methods of tea were recorded. Leo Lee, a scholar in the Ming Dynasty, said: "Save hunger and cook tender leaves or winter leaves into soup." . The earlier "Shennong Hundred Herbs Classic" recorded: "Shennong tasted a hundred herbs, and when he encountered seventy-two poisons every day, he was relieved by tea." Some people speculate that the original intention of the earliest use of tea may be as chewing food or as baking food. Later, the medicinal value of tea was discovered and gradually became a good medicine for resisting diseases and strengthening the body. In the Qing Dynasty, Wu Qizhuo wrote in Notes on the Textual Research of Plant Names: "Camellia: The Compendium of Materia Medica has only been recorded." According to the test, there was no word "tea" before the Tang Dynasty. "Since Lu Yu was born in the world, people have known each other about spring tea." After Lu Yu's Tea Classic was handed down from generation to generation, tea began to be widely consumed in all walks of life. Since the Tang Dynasty, tea not only has a name, but also is no longer a stream. After the Song, Yuan, Ming and Qing Dynasties, it gradually merged into a cultural river of diet, healing, health preservation, benefiting the spirit, pleasing people and meditation. This is an elegant and natural river, attracting generations of literati to linger and chant. From a functional diet case, it has gradually become a classic, a Tao, a poem, a ritual and a national quintessence. This river of tea and soup began to have children after flowing through the Six Dynasties, gradually enlightened after flowing through the Three Kingdoms, gradually became popular after flowing through the Wei, Jin, Southern and Northern Dynasties, and flourished after flowing through the Tang Dynasty. Tea has also jumped from food and medicine to soup for the people with national spirit and culture. A cup of tea soup not only combines the essence of heaven, earth, sun and moon, but also integrates the subconscious of people from all corners of the country. This is China Tea, a tragic leaf, which was finally discovered, worshipped, endowed and symbolized. Just as ceramics are called porcelain, tea began to nourish the people of this land. They found the same fate story and fate feeling in tea, and tea closely linked them, thus becoming us. This may be the reason why tea is enduring, from vulgarity to elegance and from elegance to vulgarity. Every flow brings together the flavor of mountains, rivers, the sun, the moon and the stars, bearing the voice and footprints of the people on earth.

As for tea, I would also like to believe that it is a blind Chinese medicine. Traditional Chinese medicine is a traditional culture in China, and drinking tea has returned to the standard of tea to some extent. On the one hand, tea can benefit the heart, invigorate qi and strengthen the body, on the other hand, it can be used as a cultural cohesion to cultivate self-cultivation. A while ago, Mr. Kuan Fu, a friend who studies tea elements, invited me to drink the cooked black tea he developed, which he called the first in the world. Mr. Kuan Fu pays attention to every detail of drinking tea, and takes a small box with him everywhere, which contains a tea set, a glass filter pot, a tea set and three celadon cups for emergencies. His tea is produced in Mauritius, with excellent air, sunshine and moisture, and the substrate of tea is naturally excellent. According to Kuan Fu, the development of this tea was inspired by British black tea by accident, so I resolutely switched from tea picking and chose the British and French black tea producing areas as my new career base. For this kind of tea, he once sold all his properties and bought 2000 acres of tea garden in Mauritius. In his propaganda of "nourishing stomach for three days and improving sleep for seven days", I deliberately concentrated on drinking for a week, which made me more convinced that tea soup is Chinese medicine and really had unexpected effects on regulating the balance in the human body. I think that the factor of "food" has faded since the tea culture flowed today, but the factor of "medicine" is growing tenaciously in our veins, slowly flowing with ceremony, art, Zen, Taoism and sex, flowing on the land of China, evaporating into clouds, falling to the ground as rain, nourishing bureaucrats, scholars and people outside the five ethnic groups. Now, I have developed the habit of drinking green tea in the morning and black tea in the afternoon, which can be regarded as the integration of tea function and tea culture. I really love tea instead of drowning it alone, and occasionally I can have a partial eclipse.

The reason why tea is called culture is actually the polishing and precipitation of years. Starting from Lu Yu's Tea Classic, there appeared tea books and poems such as Tea Classic, Cooking Tea, Picking Tea and Sixteen Soups. Such as Tang Bohu's Tea Making Map, Tea Tasting Map, Huishan Tea Party in Wen Zhiming, Lu Yu's Tea Cooking Map and Tea Tasting Map. , gradually formed a "soup club". People are even more posturing. Some people migrate, neighbors offer tea, and guests come. They should respect "Yuanbao tea", order tea when they are engaged, return tea for the first time when they are roommates, and send tea when they are happy. Tea has gradually become a trend in secular life. This sweeping tea wind has promoted the changes in tea technology such as enzyme fixation, fermentation and air drying, and the styles, textures and patterns of tea sets are also varied. I have been wondering why tea has formed a culture and swept the earth for so long, but today, too many tea arts, no matter how complicated and exquisite, can only be reduced to vulgar commerce. Tea drinkers hundreds of years ago, people thousands of years ago, in fact, were as spiritual as we are today, but the cultural resources of public spiritual products were extremely limited at that time, and people in the market enjoyed cultural satisfaction in the creation of tea? Did they get together by drinking tea and become a rare spiritual life, so the ancestors enjoyed the gift of nature in drinking tea? Only today, when faced with infinite cultural choices, most of us quickly consume and forget that it is never easy to sing a decent tea poem, draw a decent tea painting or write a decent tea classic. On the contrary, tea is like air without air. We have some unspeakable dependence, even that dependence, but we often ignore it.

Tea has thus become the heritage of China's traditional culture. Maojian tea, Longjing tea, Pu 'er tea and Tieguanyin have become the mainstay of tea in China with the help of one lake, one mountain and one river. The world divides tea into black and white, red and black, raw and cooked, brick cakes in appearance and tea leaves in shape. The shape alone is extremely colorful. Literati have been making some sense in drinking. In the Ming Dynasty, Bird put forward the theory of "tea ceremony" in his book Tea Classic: "The essence of time, the dryness of time, the purity of time. Fine, dry and clean tea ceremony. " Pay attention to the process of tea tasting, so as to be simple and natural, mysterious and moderate, and harmonious. The tea ceremony in Bird pursues the beauty of tea soup and the truth of tea taste, and strives to enter the perfect realm of seeing tea color, tasting tea taste, smelling tea fragrance, listening to tea sounds and rubbing tea sets. Buddha Zhang went a step further: "The world tastes tea without tasting its nature, loves mountains and rivers without feeling, learns without being surprised, and learns Buddhism without breaking its Sect." The implication is that drinking tea should not care about the appearance and taste of water, but achieve spiritual happiness and a pure and refined state of mind, thus achieving a fairyland that is detached from things and noble, and a realm of unity between heaven and earth. However, today's tea is constantly being magnified, constantly being forced to give various cultural meanings, full of heavy metals and irritability. I am more and more wary of tea, especially those tea gardens with low altitude, growing scale and industrialization. Those tea trees are already short, so it's not surprising to apply some agricultural fertilizer to their roots. It is not surprising to spray a little pesticide during picking, or it is passable. I am wary that tea farmers will spray all kinds of chemical fertilizers on the leaves before picking, which will increase the hypertrophy and moisture of the leaves and make them more textured when weighing. Tea farmers do earn more money, but people who drink tea have to pay a healthy price for it. For thousands of years, the commercial and cultural technology of tea has never been so complicated and colorful that it is difficult to believe the brand of merchants. For those who don't know the origin of tea, no matter how delicate it is, no matter how expensive it is, people who drink tea dare not import it easily.

Tea belongs to camellia, which is originally wild. I made a rough investigation, and as early as around 200 AD, Erya mentioned the existence of wild tea trees. Compendium of Materia Medica records: "Camellia is produced in the south. Trees were born. The highest praise, flourishing. " China is the origin of tea trees. Mr. Kuan Fu said that Mauritian black tea was first introduced from China, but the change of geographical environment gradually changed the nature of tea. The communication with Mr. Kuan Fu made me jump out of the kidnapping of tea merchant culture and know what real tea is. Tea must belong to Theaceae and Camellia. Now those chrysanthemums, peonies, Gynostemma pentaphyllum and Lycium barbarum covered with tea are widely regarded as tea. In fact, they are only plant drinks, and the brewed tea is not really traditional tea soup. Modern botany shows that the plants of Theaceae and Camellia are highly concentrated in the southwest of China, which shows that the southwest of China is the origin center of Camellia and the birthplace of tea. There are many small landform areas and microclimate areas in the southwest of China, where the mountains are undulating, the valleys are criss-crossing, and the terrain is changeable. When there is a great difference between low latitude and altitude, the climate is so different that the tea trees originally grown here slowly separate in different climates of tropical, subtropical and temperate zones, which leads to intraspecific variation of tea trees and develops into tropical, subtropical big-leaf and middle-leaf tea trees, as well as middle-leaf and small-leaf tea trees in temperate zones. I have an old friend who has been running cloud tea for many years. His tea base is in a village at an altitude of more than 3500 meters in Lincang, Yunnan. In the tea garden he cooperates with, there are dozens of old tea trees over a thousand years old. These thousand-year-old tea trees are strong enough for two people to hold together, and the trees are deeply rooted. They don't need fertilization or spraying pesticides. They only need deep roots and leaves, so the quality of tea is excellent. Packed by excellent friends at the price of 10,000 yuan for three years and picked twice a year, you can harvest 12 cakes and tea in three years. This kind of tea is worth inviting three or two intimate friends, making love on the balcony, having a good taste and talking about time seriously.

Some time ago, I went to Longjing Tea Garden near the West Lake for a short stay. That tea garden, hidden in the virgin forest of Lingyin Mountain, was once the responsible place of a small village called Baileqiao, and the people who lived there were tea farmers. It is said that some developers took a fancy to Lingyin Temple, bought a tea garden from farmers at a high price, and prepared to develop villas. Little did they know that the government wanted to protect the ecology, and the construction plan was never approved. A few years later, they had to transfer the tea garden to a government garden company at a third price. Now, a tea cooperative has been set up here, and the tea garden has been subcontracted to local "farmers" who have become residents for free, so that they can produce and sell it themselves, without paying any "money", just seeking to keep the green tea garden. Wandering around the village in my spare time, I saw the "self-produced and self-sold" sign, so I went up to chat up a few words and wanted to find a suitable Longjing. For several days in a row, I was either a little bitter or too light to start. One night, introduced by an acquaintance who had rented in the village for more than ten years, I went to a tea farmer's house. The tea farmer took out all the remaining tea leaves. There are four kinds of tea, namely, pre-Ming spring bud, five-grain rain tea, Longjing new variety No.43 and Longjing spring tea. Tea farmers brew them one by one and taste them once. I immediately fell in love with the clear but not light Longjing spring tea and the willow-like figure of the new variety Longjing 43. I also know the preciousness of spring buds before tomorrow, but the tender bud soup is too weak, and I always feel that it is not worth thousands of dollars. For the two kinds of tea found, they are full of joy. In my spare time, I walk in the tea garden in the morning and evening, and sometimes I watch the tea farmers weeding and turning over the soil in the field from the window. I like this undeveloped primitive farming very much, and suddenly I feel that this piece of West Lake Longjing is not mine, but it belongs to us and can be counted as mine.

My family who went with me also liked this tea garden very much. I heard that tea farmers are all contracted free of charge, so they also have the intention to contract one mu and two mu, but I refused. I can't live in the West Lake for long in my life, so I have to ask someone to take care of the frying. Once this tea is contaminated with benefits, let alone losses, it is a loss of benefits. People who love tea, such as me, are only suitable for one drink and the other. If you really want to own a tea garden, you must consider management and how to make more money. Between people and tea, it is no longer so pure. It suddenly occurred to me that a few years ago, an acquaintance contracted hundreds of acres of forest in Wuyishan to develop the luxury of alpine tea. The planned price per catty is more than 20 thousand yuan. I don't want the government to suddenly tighten the "three public" funds, so this tea has to put down its posture and try to return to the homes of ordinary people. I don't know if this is luck or misfortune.

Food, clothing, housing and transportation are indispensable. Presumably, among people's basic needs, only tea is between material and spiritual levels. It is a bridge to the spirit after people's material needs are basically met. It is destined to move from survival to life, integrate Confucianism, Buddhism and Taoism, deduce the beauty of time, and blow across the grassland like a spring breeze. This tea is a gift from nature, which not only nourishes our bodies, but also nourishes our souls from generation to generation, nourishes our lives and condenses our interests. Once tea is mixed with water and put in white porcelain, a named tea is found in the English world, which blends with China and nourishes the earth.