No matter how busy you are, you can always have a cup of tea at hand, in addition to quenching thirst, you can also nourish your heart - at a certain moment, such as sitting between grass and trees, such as returning to the ancient mountains and forests, feeling the breeze and the mighty breeze. A day with tea is a good time.
The tea culture lecture "People In the Grass and Trees, Fun Tasting Tea Rhyme" was delivered by the famous cultural scholar Yu Dan. Let us in the tense busyness, in the company of tea, let the heart be clear and clear.
People in the grass and trees fun tea rhyme 14- oolong tea: half into the pine wind, half into the clove fragrance -
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Of the four seasons of the year, autumn is the most poetic. The so-called spring breeze and thinking flying, Ling Qiuyun and thinking vast. People have a big heart because autumn not only has the most intense colors, but also the most fruitful fruits, of course, it also has the most real and sentimental meaning.
Where does the tragic autumn come from? Just because qiu xie tried all his strength to leave the fruits of Zi Yan hong to the world, everything would fall to Xiao Ser. Wounded autumn Song Yu endowed with the west wind, falling leaves and dreams, how many living beings are gradually withering at this time, entering a state of convergence such as autumn harvest and winter hiding. The yang qi on the earth has begun to harvest, the autumn cool and winter cold are gradually approaching, such a seasonal change, is there still tea between human body conditioning and nature? So in the autumn, I like to drink semi-fermented oolong tea.
The reason why oolong tea is suitable in autumn is because its semi-fermentation has the meaning of summer freshness and winter warmth. Oolong tea, also known as green tea, between fermented and non-fermented, is the most suitable time for transition.
If we play with our hearts, whether we drink Wuyi's rock tea or Fujian's Tieguanyin, we can drink the fragrance of ups and downs.
Semi-fermented tea is mainly produced in northern Fujian, southern Fujian, Taiwan and Guangdong. Northern Fujian is the most famous rock tea, we know that da hong pao, Wuyi cinnamon, daffodil are sought after; minnan tea has the well-known Tieguanyin, golden gui; the main varieties of oolong tea in Guangdong are phoenix daffodils, phoenix fir, and Taiwan's favorite tea is frozen top oolong, Wenshan bao species, and I especially like a very special taste of oolong tea in Yilan - Oriental Beauty.
Oriental beauty is actually taken by the Queen of England, which is an elegant name after it was transmitted to Britain. In Taiwan, its nickname is puffed wind tea, which is actually the tea when bragging, of course, its scientific name is Pekoe Oolong, also called Champagne Oolong. Why do you say he has so many wonderful names? In fact, that bubble of tea does not enter, you must not feel the tip of the tongue around the very unique fragrance, because it is released this aroma, in order to attract the small green leafhopper, its natural enemies insects to eat and bite to death, so this is a signal released on the biological chain.
When we drink these teas, you can really restore its original grass and trees growing environment with endless reverie.
All these oolong teas are only semi-fermented, so the heat is the most difficult to grasp, and it can even be said that the taste of oolong is its deep roasting, shallow roasting and meticulous and rich heat.
To make oolong tea, after drying green, shaking green, drying green, killing green, kneading, baking, there are a series of links, the tea leaves are beautiful, green leaves with red edges, that is to say, when it is kneaded into a ball, the outside of the tea leaves have been fermented and become a shallow camel red, but the middle of the leaves is still blue. A set of procedures down, what you drink is the transition between this green and red, the flavor of different teas, the sense of proportion of different teas.
My deepest memory of drinking oolong tea is in Taiwan. On Fo Guang Mountain, there was a leisurely time at that time, listening to Master Nebula usually chat and talk about Zen, and his disciples made tea together day after day.
I remember one year in the autumn in October, several masters said to accompany me out to relax, and Master Nebula specially pointed out: You should go to the mountain to drink tea.
Our group departed from Taipei, took the high-speed train to Hualien in the middle of the country, and stayed in the Moonlight Temple. By the next morning, several masters carried large buckets of mountain spring water, carrying small purple sand pots, and small cloth bags containing several different kinds of oolong tea. We walked along the wooden boardwalk, all the way up, facing the morning breeze and morning light, to the small pavilion halfway up the mountain. I watched the masters carrying the mountain spring water on their backs on the gas stove heavily along the way, and I couldn't bear it, so I said, "Why go so far?" We have to go to the pavilion in the middle of the mountain, can't we at the foot of the mountain? The masters said a sentence very Zenly: "The taste of drinking tea up and down the mountain will be different." So later, halfway up the hill near the top, I picked up an open pavilion and sat down and made water for tea. At that time, the sight of the wind and things was yellow and green, which was the meaning of late autumn ups and downs. Sure enough, that brewed tea in the mouth, it was warm and balanced, and the autumn colors of the mountains were a rhythm, a set of codes.
Brewing oolong tea, are made of purple sand pot, then the fragrance of this tea is spread out little by little. At that time, I suddenly realized this truth: before the Song Dynasty, tea was made in large pots, and tang dynasty tea doucha also used large pots; when the Song Dynasty ordered tea, it was actually still used in large pots; why did the Ming Dynasty start to use small pots of purple sand after that? In fact, this is the new fashion of those walking monks. Because the small pot is easy to carry, travel through the landscape, you can cook tea and drink tea everywhere you go.
Tea grows between sandy rocks, and isn't purple sand also made of clay? Let's think about it, the tea is soaked in such a purple sand pot, of course, it can be awakened for a period of breath, it can restore a past life in such soil, and even we can feel how the tea is slowly awakened in the purple sand, completely unfolded, so at that time I really understood the golden tea soup, just like the ancients said: "A piece of golden wave who has to be like, half into the pine wind and half into the clove fragrance." ”
Drinking tea is really an urgent thing, to slowly taste the afterglow left by the pine wind when it swept through the tea buds, and then drink the faint fragrance of cloves after a while. Therefore, tea tasting needs an environment, and tea tasting must meet the right medium at the right time. Then we always feel that the flow of the seasons in the urban life has become chaotic, oolong tea such a balance between cold and warm, with a fragrance, but also with warmth, we calm down, can we still taste today?
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Introduction of the speaker
Yu Dan
He is a famous cultural scholar, a professor and doctoral supervisor of Beijing Normal University, the president of the Capital Institute of Cultural Innovation and Cultural Communication Engineering, and a special researcher of the Counsellor's Office of the State Council. At the same time, she is also a popularizer of classical culture. In CCTV's "Hundred Tribunes" and "Cultural Viewpoints" and other columns, through the series of lectures such as "Analects of The Analects", "Zhuangzi's Experience", "Analects of The Analects" and other series of lectures, traditional culture has been popularized and disseminated, and the spiritual genes belonging to the Chinese nation in the classics have been activated with the sense of life, and have had a wide impact on the cultural and educational circles at home and abroad. It has successively given more than 1,000 traditional culture lectures in china's mainland, Hong Kong and Taiwan regions, as well as the United States, Britain, France, Germany, Japan, South Korea, Singapore, Malaysia, Brazil, New Zealand, Australia and other countries and regions, which have been widely praised and set off an upsurge of people at home and abroad to learn classics. He is the author of "Yu Dan's "Analects" Experience", "Yu Dan's "Zhuangzi" Experience", "Yu Dan's Dream of Visiting the Garden - Kunqu Art Aesthetic Journey", "Yu Dan's "Analects" Perception", "Yu Dan's Interesting Life", "Yu Dan's Reliving the Most Beautiful Ancient Poems", "The Taste of the World is Qing Huan", "Yu Dan's Character Interpretation of Life", "There is a Dream Without Feeling the Cold of Life" and "This Heart Is Bright and All Things Are Born", of which the book "Yu Dan's "Analects" experience" won the Copyright Gold Award of the World Intellectual Property Organization, and the cumulative sales in China have reached more than 6 million copies, which have been republished many times. It has been translated into more than 30 languages and distributed in various countries, and the foreign language version alone has sold nearly 400,000 copies.