Aesthetic analysis of tea performance

At present, there has been a * * * knowledge in the tea industry: tea art is a concept that originated from life but has undergone artistic development. It not only refers to the aesthetic requirements of brewing technology, but also includes the aesthetic artistic conception of the whole tea drinking process. It is "the external expression of tea culture at the philosophical and conceptual levels, but this expression should be consistent and harmonious between the external and the internal." Then, as the external expression of the aesthetic characteristics of tea art, tea performance is the concentrated expression of the standardization and artistry of tea art. Therefore, the research on it should be based on its communication of tea culture spirit and aesthetic analysis as the existence of art.

This paper analyzes the aesthetic generation mechanism of tea performance.

Tea art performance is an artistic activity with performance and appreciation after daily tea-making skills are artistically processed. It is no longer the original ecology of life. In the tea performance, the tea artist and the drinker are in the same aesthetic activity. Through the tea commentator, the spirit of tea ceremony hidden in the art of tea performance is conveyed to the drinker in artistic language. In this aesthetic process, the performance art endowed by the tea artist with cultural symbolic significance gives the drinker auditory and visual enjoyment. The narrator gives the drinker the enjoyment of hearing through the art of language, and provides guidance for the drinker to understand the essence of tea art. She has a dual identity in this process. In the joint performance of the first two, the drinker mobilized all aesthetic feelings, and finally internalized these material things into a kind of spiritual pleasure through perception, body odor and sentiment, thus completing the aesthetic appreciation of tea art performance. Therefore, a successful tea performance needs the participation and interaction of the drinkers, so as to achieve the due performance effect and understand the tea ceremony. This aesthetic generation mechanism is the key to complete the appreciation of tea performance, so we can't ignore the discussion of this deep problem in the study of tea performance.

Aesthetic analysis of language art of tea performance

The movements and scenery of a tea artist in a tea performance are a silent language. This language expression inherits the spiritual essence of "harmony", "respect", "beauty" and "truth" in China Tea Ceremony. Through symbolic body movements and symbolic language, it creates an ethereal and quiet aesthetic subject and object environment for drinkers, and expresses the taste and drinking realm of harmonious coexistence between man and nature.

In addition, in the process of tea performance, quiet traditional music, timely and incisive tea interpretation and other audio languages form a harmonious aesthetic mood with the silent language of the former. Take explanatory language as an example. As an artistic language, it is rich in the humanistic connotation of China traditional culture in terms of word selection structure (neat symmetry), phonological collocation (softness and harmony) and rhetoric (use of rhetorical images). It plays an auxiliary role in expanding and deepening aesthetic consciousness, and can become another focus of aesthetic analysis of tea art performance after aesthetic appreciation of performance skills.

On the "Nature of Taoism" in Tea Performance

"metaphysical, out of the table." The aesthetic feature of tea performance is to pursue inner beauty through appearance, and its inner beauty is a tea ceremony of "forgetting things and forgetting me" and "harmony with nature". Tea ceremony is the soul of tea art. In the performance of tea art, the skills of tea artists, the explanation of tea art by lecturers and the artistic conception of tea room convey a kind of expression of life. Appreciating tea performance is actually a process of understanding the mystery of all things, understanding the philosophy of life, feeling the humanistic spirit, and transforming the intangible psychological and emotional experience of the aesthetic subject into tangible material feelings. Therefore, the analysis of the philosophical views revealed in the process of tea performance can better explain the relationship between form and spirit between tea performance and tea ceremony, and also provide direction for some current tea performances that violate the essence of tea ceremony and blindly pursue novelty.

As a participant in the tea performance, I experienced a lot of aesthetics in this process. Because of this, it is necessary to study the three-dimensional depth of tea performance. As an intermediary for the popularization of tea culture, it already exists and should be improved.

Explanation of tea performance-scented tea

Scented tea is a kind of poetic tea, which combines the charm and fragrance of tea. By attracting the flower fragrance and enhancing the tea flavor, the flower fragrance and tea fragrance can blend together and complement each other. From scented tea, we can taste the breath of spring. Therefore, when brewing and drinking scented tea, a poetic procedure is also needed.

Number one: iron the cup

We call it "Three Peach Blossoms Outside Bamboo" and "Prophet of Warm Duck in Spring Water", which is a famous sentence of Su Dongpo. Su Dongpo is not only a versatile writer, but also a tea man with great feelings. With the help of Su Dongpo's poem describing hot cups, please give full play to your imagination and look at the steaming white cups in the tea tray. Is it like a duckling swimming in the spring river?

The second way: tea.

We call it fragrant flowers and green leaves supporting each other. Tea appreciation is also called eye product. Objective products are the first of the three categories of scented tea (objective products, nose products and oral products), aiming at observing and appreciating the quality of scented tea tea blank, mainly observing the variety, technology, tenderness and storage quality of tea blank.

For example, Kit Jasmine Tea: The tea base of this kind of scented tea is high-quality green tea. The tea base is green and tender, and there is a small amount of dried jasmine in the tea. The dry color should be white and bright, which is called icing on the cake. After observing the tea blank with naked eyes, dry smell the fragrance of scented tea. Through the above appreciation, we will definitely feel that good scented tea is really supported by fragrant flowers and green leaves, which is very poetic and charming.

The third way: throw tea.

We call it the multicolored jade cup. The beauty of falling into England was described by Mr. Tao Yuanming, a writer in the Jin Dynasty, in the article Peach Blossom Garden. When we use the tea guide to transfer the scented tea in the tea lotus to the white jade cup, the dried flowers and tea leaves float down, just like falling in love.

The fourth lane: Flushing

We call it spring tide, and the rain comes late and comes quickly. Brewing scented tea also pays attention to high flushing volume. When brewing jasmine, you should use boiling water of about 90 degrees. Hot water is poured out of the pot and into the cup. The scented tea in the cup rolls up and down with the water waves, just like the spring tide brings late rain.

The fifth way: stuffy tea

We call it the beauty of three talents. Usually three cups are used to brew scented tea. The cup cover represents the sky, the cup holder represents the earth and the cup represents people. People think that tea is a spiritual thing that is contained in the sky, carried on the ground and nourished by people.

The sixth way: tea.

We call it fragrant tea to entertain our friends. When offering tea, you should raise your glasses to Mei Qi with both hands, pay attention to the guests nodding in parallel, and then offer the brewed tea to the guests cup by cup from right to left, and keep the last cup for yourself.

The seventh way: smell the incense

We call it the fragrance in the cup. Smelling incense, also called nose product, is the second product in the three-product scented tea. Tasting scented tea pays attention to the taste of nectar, and smells the sacred incense first. When smelling the fragrance, the heaven, the earth and the people of the Sancai Cup are inseparable. You should pick up the cup holder with your left hand and gently open a crack in the lid with your right hand to smell the fragrance. When smelling incense, we mainly look at three indicators: freshness, richness and purity of incense. It is a kind of spiritual enjoyment to smell the tea fragrance of high-quality scented tea carefully. You will certainly realize that there is a fresh, rich, pure and peaceful flower fragrance accompanied by a leisurely and elegant flower fragrance between heaven and earth, which is refreshing and intoxicating.

Eighth Road: Tea.

We call it the sweetness and bitterness of the tip of the tongue. Tea tasting refers to the last taste of three kinds of scented tea: taste. When tasting tea, the three talents of heaven, earth and people are still inseparable. The left hand still holds the cup, and the right hand presses the front edge of the cup cover, and the back edge tilts upward, and then tastes tea from the slit, and sipps tea soup when tasting tea.

The ninth way: aftertaste

We call it the taste of tea. People think that a cup of tea has many flavors of life. No matter whether tea is bitter, sweet, peaceful and mellow, people will have good feelings and associations from a cup of tea, so the taste of tea is focused on aftertaste.

Track 10: Thanks for the tea.

We call it a drink, and a cool breeze rises under our armpits. Lu Tong, a poet in the Tang Dynasty, wrote about the wonderful feeling of tasting tea. He wrote: a bowl of throat-moistening kiss; Two bowls of broken loneliness; Three bowls of intestines, only five thousand volumes of words; Four bowls of light sweat, uneven life, all pores scattered; Five bowls of musculoskeletal light; Six bowls of fairy spirits; I can't eat seven bowls, but I feel the wind blowing under my arm.

Tea artists in Jiangnan Biluochun Tea Exhibition should not only master the identification of tea leaves, the selection of water and utensils for making tea, the temperature and time of brewing, but also pay attention to the artistic beauty of the whole brewing process. Through the exhibition of tea art, guests (spectators) can not only enjoy the whole set of skills of scientific brewing and drinking of different teas, but also get an aesthetic enjoyment and artistic edification. Therefore, tea artists are different from actors, and even more different from general catering service personnel. They must seriously study the knowledge of tea science and tea culture, be familiar with the nature of tea after long-term study and understanding, love tea art, and make and serve tea wholeheartedly. Through skilled skills, we can prepare excellent tea soup with rich fragrance, let people enjoy the fun of drinking tea and popularize the knowledge of tea culture; And through natural and elegant movements and quiet and friendly expressions, show your personality, delight and influence the guests (audience), make them move towards a state of mind consistent with themselves and beautify people's hearts.

Let's take a look at the tea ceremony 12 program of Biluochun.

Burning incense and channeling

China tea people believe that "tea must be quiet and fragrant." Before drinking tea, light this incense first to calm your heart and let yourself experience the information of nature contained in this "Biluochun" with an ethereal and quiet heart.

Fairy bath

Make tea in a glass. The glittering and translucent glass is like a pure fairy. "Fairy bath" means washing the cup again to show my respect for you.

There are cigarettes in the jade pot.

We can only brew Biluochun with boiling water at about 80℃. After ironing the teacup, we don't need to cover the pot, but leave the pot open, so that the boiling water in the pot will naturally cool down with the evaporation of water vapor. Please look at the steam at the mouth of the kettle, so this program is called "Jade Pot with Smoke".

Robbie appeared.

"Robbie's debut" means please enjoy the inherited dry tea. "Biluochun" has four unique qualities-"beautiful in form, colorful, fragrant and mellow in taste", and tea tasting is the first skill to appreciate it: "beautiful in form". It takes more than 60,000 buds to produce one kilogram of high-quality Biluochun. You can see it is slender, curled up into a snail, covered in hair and silver and white, much like a delicate, lovely and shy snail girl in folk stories.

Rain rises in the autumn pond.

In the Tang Dynasty, Li Shangyin's famous phrase "It rains at night in the autumn pond" has a very beautiful artistic conception. When it starts to rain in the autumn pond, pour water into the glass. As long as the water is filled to seven points, leave three points for pretending.

Snow fell into the river.

That is, tea ware is used to dial Biluochun in tea lotus into the glass washed with water in turn. Biluochun, covered with silvery white and hidden with green, falls into the cup like snowflakes and sinks after absorbing water. In an instant, white clouds are rolling and snowflakes are flying, which is really beautiful.

Dye clear water in spring

After Biluochun sank into the water, the nutrients in the tea gradually dissolved, the clear water gradually turned green, and the whole teacup seemed to be full of warm spring breath.

Lv Yun is fragrant.

Green tea buds, green tea, roll in the cup like Lv Yun, and the dense steam makes the tea fragrant. This program smells good.

Taste the jade liquid for the first time

Drink Biluochun continuously while it is hot. The first bite is like tasting Yu Yun's cream and Fanghua's liquid. It feels light and fragrant, quiet and the soup tastes fresh and elegant.

Then sip nectar.

This is the second sip of tea. When sipping, the tea soup is greener, the tea is more fragrant, the taste is more mellow, and the root of the tongue begins to have sweetness and is full of saliva.

, three products.

The straightforward explanation is cheese, which is used to describe the most mysterious "French flavor" in Buddhist classics. When we took the third sip of tea, what we tasted was no longer tea, but the breath of spring in Taihu Lake, the vitality of Dongting Mountain and the taste of life.

, fugue three mountains.

The ancients said that tea should be quiet, slow and delicate. After tasting seven teas, Lu Tong, a poet in the Tang Dynasty, wrote the Tea Song, which has been circulating for a hundred years. He said: "Five bowls of bones and muscles are clear, six bowls of fairy air are clear, seven bowls of rice are not allowed, and only two armpits are blowing gently." After three mouthfuls of tea, please continue to pour your own fine products slowly, and calmly experience seven bowls of tea. "The breeze gives birth to two armpits, and you float a few times." Going to Sanshan Mountain is like a wonderful feeling of people.