Like art, tea has different eras and genres. The development of tea can be roughly divided into three main stages – sencha, tea ordering, and brewing.
What we belong to in modern times should be the bubble method. These different ways of tasting tea reflect the spirit of the times when they were all in vogue.
Gain's life itself is an expression, and our casual actions always reveal our innermost thoughts. Perhaps, it is precisely because we have nothing extraordinary to hide,
Mingzhu fir edge — charcoal roasted rock tea, the more you drink, the better it tastes
That's why I reveal so much of my true self in the details. The trivial things of daily life can also be equated with the highest level of philosophy or poetry,
It can also be regarded as a note of national ideals. Just as the different preferences for wine reflect the unique styles of different eras and different countries in Europe,
The ideals of the tea ceremony also reflect the different moods of Eastern culture. Tea cakes for sencha, tea powder for tea, and tea leaves for drinking,
They show the emotional pulses unique to the Tang Dynasty, Song Dynasty and Ming Dynasty in China. Here, let's borrow the term art classification that has been over-abused,
They are divided into classical, romantic, and naturalistic teas. Native to southern China, the tea tree has long been known to the botanical and pharmaceutical communities in China.
In all kinds of classics, tea is also known as Tu, Xuan, Tea, because it can relieve fatigue, can brighten the eyes, can delight the body and mind, and can also enhance the will.
Mingzhu fir edge — charcoal roasted rock tea, the more you drink, the better it tastes
Therefore, the world has a high opinion of him. Tea can be taken internally, but can also be made into a paste for external application to relieve rheumatic pain. Taoist priests Xuancheng tea is an important ingredient for refining the elixir of immortality.
The monks, on the other hand, drink tea for many years to ensure that they have the energy to meditate for long periods of time. By the fourth and fifth centuries AD, tea had become the favorite drink of the inhabitants of the Yangtze River Valley.
It was also during this period that the modern word "tea" was coined, which is obviously a false use of the word "荼" in ancient books. The poets of the Southern Dynasties have left some fragments of fragments,
expressed the fanatical worship of this "flowing jade foam". The emperor at that time also often awarded precious tea to high-ranking ministers as a reward for his merits.
However, at that time, the method of drinking tea was still quite rude. After the leaves are steamed, they are pounded with a stone mortar to make tea cakes, which are decocted together with rice, ginger, salt, tangerine peel, spices, milk and other ingredients.
Mingzhu fir edge — charcoal roasted rock tea, the more you drink, the better it tastes
Sometimes even green onions are added. Today, Tibetans and many Mongolians in China still retain this drinking method, and they use these ingredients to make tea soups with strange tastes.
The Russians, who learned to drink tea from the inns of the Eastern caravans, added lemon slices to their tea, which is a testament to this ancient drinking method.