A hundred trembling thunder roast tea aroma

"Draw the spring on the rock, shake the spring leaves fragrantly", referring to the traditional tea roasting techniques of the residents living in the Yungui Mountains. Roasted tea is arguably the oldest tea art in Chinese history, with a history of 3,000 years. Compatriots such as the Yi, Bai, and Brown ethnic groups use roasted tea to treat illness, entertain guests, and relieve fatigue and quench thirst every day. Some villages even use roasted tea as a small test to choose a good son-in-law.

A good hand of tea is a test of not only skill, but also a good physical strength. The process of roasting tea is not complicated, first the bracket is made of fire, the tea pot made of clay is roasted on the fire, and after the earthen pot is heated, the tea leaves are added and the hands are quickly shaken and shaken. When the tea leaves are roasted to slightly yellow, when the tea aroma is flowing, rush into a spoonful of boiling water, only listen to the sound of "maid", the tea waves roll over, the foam rises, like a ball of flowers, and the tea aroma rushes out of the can. The sound of this tea brewing, such as the drum belly of the god of thunder, is more and more loud, so the roasted tea is also called "thunder tea", and because the key link of roasted tea lies in the continuous shaking of manpower, it is also known as "hundred trembling tea".

Tea in the folk, known as the reputation, can cure the disease, can heal the heart, but also nourish the temperament, the history of China for thousands of years. In Jingmai Mountain, the tea people still pay tribute to the "six gods of one ancestor", namely the tea ancestor, the tea god, the water god, the tree god, the earth god, the kun god, and the beast god. In the Yi folk, there is still a story of larks coming from the immeasurable mountain and the high cliffs to cure people's diseases. In order to commemorate the spirit bird, when the guests drink tea, the beautiful young people of the Yi family will imitate the posture of the spirit bird and dance, and each process of the paste rice can and can fragrant tea is also related to the lark, the first is the spirit bird incense, the second is the spirit life incense, and the third is the gift of nature.

A tea dish from the Yi family is an ancient song of the unity of heaven and man. Ethnic minorities born in nature may not be good at writing their stories for generations, but they use the most condensed language to record their relationship with nature, and use simple and natural rituals to tell their praise for nature.

This roasted tea, the first water into the hot clay pot, just like the dragon into the river and the sea, there is thunder god to cheer, and the tea surge, tea foam floating up the shape can not help but think of the Song Dynasty popular in the noble world of the mysterious skills of the tea, "the taste of the tea is light and daigo, the tea is fragrant and thin Lanzhi", this is Fan Zhongyan wrote the "Tea Fighting Song". Doucha is based on tuancha, and when it is time to drink, take the tuancha and grind it, make it into a paste, and then "order tea". In the Northern Song Dynasty's "Records of Qing Yi", it is recorded: "In recent times, there are soup luck daggers, do not use magic tricks, so that the tea pattern and water veins become objects, animals, insects, fish, flowers and plants are delicate and picturesque, but the whiskers are disillusioned", and the small cup "milk mist is raging, overflowing and rising", and it is quite wonderful to think of it, such as the Taoist life and all things, and like the Buddhist family's "everything has a way, such as a dream bubble, such as dew and electricity, should be viewed as such." ”

The stunts of ordering tea and fighting tea in the Song Dynasty have long been lost at this time, and the delicate roasted tea in the rough is endless in the corridor of historical time. In those years, the Ma Gang brothers on the Tea Horse Ancient Road also cooked rice in copper pots in the mountains and roasted tea in clay pots to comfort themselves for the hardships of wind and dust along the way. As night fell, the horse brothers slept on the ground, and the flame that rose was both the eye of the night watchman and the flame barrier that protected the horse team from wild beasts in the vast mountains. A pot of tea in the mountain wind at night, I don't know how many tea horse heroes have spent sleepless nights. If there is a god in the mountain, I don't know if I will envy this pot of tea in the world, do you want to walk the path of the tea horse with these tea horse heroes and experience the taste of the world?

To this day, the wind and smoke of the Tea Horse Road have dissipated, and the horse gang has been upgraded, but roasted tea is still passed down in mountain villages. Different regions are slightly different, simple, after roasting tea, three waters are "bitter, two sweet, three aftertaste"; and the complex ones will also add glutinous rice to the tea pot, shake while roasting, shake into a good drink, tea aroma sticky fragrance fusion, have a different taste. This hundred shaky tea, the most test of the roast tea person's wrist strength, insufficient force, glutinous rice is easy to paste the bottom, uneven force, then glutinous rice is easy to sandwich. And the hard work next to the charcoal fire, its sweaty state can be imagined. With such a trembling and thundering tea to entertain guests, the owner's deep friendship can be seen, there is a dry inside the pot, there is a beautiful outside the pot, this tea entrance, into the throat, into the heart, how is the dragonfly dot water style modern tea art can be compared? (Hu Yanli)