[Tea See]: Knowing tea, making tea, tea utensils, tea ceremony and Zen enlightenment

Author: Wang muffled

a variety of tea, white tea, green tea, black tea, black tea, yellow tea ...... they are like people, have their own endowments temper, "Shen Nong Herbs by" in a record: "Shen Nong tasted a hundred herbs, If you encounter seventy-two poisons in one day, you can get tea and get rid of it.” According to this record, it can be extended that tea is one thing in nature, absorbing the essence of the world, the sun, and the moon, and gathering the aura of famous mountains and rivers. People pick them back, stir fry, knead and bake, and other processes, and become a popular drink-tea. Food is satisfied with hunger and silk hemp is satisfied with cold. These are well-known truths. They need to be applied every day and will not be abandoned or rejuvenated due to the peace of the seasons or embarrassment. What does tea satisfy with people? This starts with the different properties of different teas.

Knowing tea: the best tea is for you.

tea has different types and traits, which are just like people. After manual processing, the tea body is originally thin and light, and the skin of the tea tea cake is very crepe; the tea body is originally strong and strong, and the texture of the skin of the tea tea cake is firm and restrained; the tea made on the same day, the color will be after overnight Changes have occurred, and the changes in the color of the soup are even more subtle. It can be complex and simple, in other words it should be colorful and ever-changing.

People have different temperaments, and tea has different temperaments. How to find a tea that suits you in such a difference is the key. Tea is not a dead thing. It can be seen from the above that it is a lively life. The living thing has innocence and inner truth, and the same is true for people. No matter what you usually do, you can make a pot of yourself in the dead of night. The tea of ​​joy enters from the throat, infiltrates the whole body, and slowly permeates it. It is not only the aging and dull senses in the body, but also the spiritual level extended by the senses.

is different from ordinary tea. White tea is a unique variety. Its branches are clearly stretched, and its buds and leaves are as thin as cicada wings. At that time, white tea was the standard for winning, so it was always valued by folk tea people and called it tea . According to "Daguan Tea Theory": "White tea is a kind of self-contained tea, which is different from regular tea. Its strips explain, its leaves are thin, and between forest cliffs, it grows accidentally, although it is not caused by manpower. Four or five; living, but only one or two plants; only two or three crotches are produced. There are not many buds, which are especially difficult to steam and roast. The soup has become a regular product if it loses its heat. It must be produced with subtlety and good luck. On the outside and inside, it is as clear as jade, it is incomparable. Jian'an's'the name of tea has seven', one is white leaf tea, which is very important among folks. Mountains and rivers are far and near, and their development is not in order. The buds and leaves are like paper. The folks think that the tea is ruin, and the first one is the fighting tea." The vernacular explanation is that white tea grows naturally among the cliffs and forests, not artificial. It can be cultivated.

White tea was only a small variety at first. It is rare and precious. As you can imagine, there are only four or five white tea plants in the tea garden that specializes in the production of tribute tea, each with only one or two plants. Naturally, each family can only produce one or two. Piece of tea cake. The number of tea buds grown by white tea trees is not large, and it is particularly difficult to steam tea and roasting. There can be no mistakes in this process, otherwise the quality of the tea will be the same as the tea made from ordinary tea buds, losing its unique temperament.

The following record is the most interesting: During the Eastern Han Dynasty, a young man named Yin Zhen visited Xu Shen, a Confucian master, carrying tea produced in his hometown. He did not expect to be embarrassed by Mending. Waiting for sleepiness, Yin Zhen took out the tea in her arms to chew, and soon the whole mansion was full of tea fragrance. Xu Shen heard of it, walked to find its source, found Yin Zhen, and brought him into the study to make tea and watch. The tea leaves in the water are leisurely and fish-like, more like a ribbon worn by a woman, and the white leaf bottom is like a silver needle drop pot. The soup is bright and green, and the taste is refreshing and mellow. It is elegant and bitter, and it instantly produces fluid in the mouth.

Nowadays, white tea is a fermented tea, one of the traditional teas. Due to the changes in the climate and environment over the past millennia, the picking and production processes have naturally changed. Nowadays, many pickings do not break or twist, as long as they are dried or simmered. It can be seen from this that white tea, regardless of its external appearance and internal qualities, plus it grows in the south of Xiuchu, is a mild and cool thing, not to mention its health preservation function.

green tea is called "national drink", it can be known from the literal meaning, unknowingly there will be refreshing air oncoming, and its production area is rich, styles and varieties are diverse. According to written records, Mengding Mountain was the earliest place where tea was grown artificially. Green tea originated in Badi. According to the record of "Huayang Guozhi——Bazhi", the king of Zhou Wu defeated him and the Ba people rewarded the king of Zhou Wu.The team, once "presented tea." From this and combined with the current situation, the green tea producing areas are mainly in the south, including Shaanxi and Ankang and Hanzhong in southern Shaanxi. The gentleness of the south is naturally integrated into it, not to mention the green health function, not to mention refreshing, refreshing and clearing heat. Relieve heat, detoxify and sober up, digest food and resolve phlegm, etc. Then someone will ask, do northerners dislike the tea grown in the south? This is not true. The roughness of the north also needs such delicate and softness. The ancients once said that the best state of the human body is the harmony of yin and yang, so the temperament of the north and the south will complement each other in the body, resulting in an excellent state of compatibility.

black tea is a fully fermented tea. It is made by a series of processes such as withering, rolling, fermenting, drying, etc., using suitable tea tree buds as raw materials. The chemical reaction centered on the enzymatic oxidation of tea polyphenols will occur during the processing. Phenol is reduced by more than 90%, new components such as theaflavins and thearubigen are produced, and the aroma is significantly increased. Therefore, black tea has the characteristics of red soup, red leaves, and sweet and mellow taste. The most famous black tea variety in my country is Qimen black tea. The originator of black tea is in China. The earliest black tea in the world was invented by tea farmers in the Wuyishan tea area in Fujian during the Ming Dynasty. It is Lapsang Souchong. The suitable environment for black tea is high temperature, sufficient precipitation, and weakly acidic soil. Black tea is like a warm-hearted person. It is enthusiastic and vigorous. There is stillness and movement in motion. You are in me and I am in you. It is very inclusive.

dark tea is named after the black appearance of the finished tea, which belongs to post-fermented tea, and is mainly produced in Hubei, Hunan, Shaanxi, Anhui, Yunnan, Sichuan and other places. The black hair tea raw material used in traditional black tea is the main raw material of pressed tea. Dark tea is distributed by region. Shaanxi dark tea is listed among them. Shaanxi dark tea is actually Jingyang Fucha. It has a history of six to seven hundred years. Because it is processed in summer Futian, it becomes brick-shaped after being autoclaved, so it is called " "Fuzhuan Tea" has a very complicated and delicate craftsmanship, with as many as 29.

Jingyang is located in the central part of Shaanxi, north of the Jinghe River, and is also the hinterland of the "eight hundred miles of Qinchuan". In addition, it has a large number of antique gardens. This makes Jingyang unique in terms of geographic and cultural environment, especially in other places. Fuzhuan tea. Although Jingyang does not grow tea, its geographical location has brought it great opportunities to get along with tea. Since the Han Dynasty, Jingyang has been the distribution center of "Guan Yincha". During the long period of time, tea merchants accidentally discovered golden flowers growing in tea. The growth and metabolism of golden flowers greatly improved the quality of the original black hair tea. On this basis, the tea merchants continued to explore, summarize and improve the technology, and finally Form the "three non-system" conditions that cannot be replicated.

The above briefly introduces several kinds of tea, in order to let everyone understand the different qualities of different teas, and how to form such unique qualities. The production of Fucha in Jingyang, Shaanxi embodies the weight and simplicity of Shaanxi. From the initial selection of raw materials, to preparation of water, glaze, fermentation, pounding, and drying, it all expresses the boldness and broadness of the Shaanxi people hidden in it. Take the daily diet as an example. Northerners eat noodles and southerners eat rice. Noodles are more difficult to digest than rice. Fucha has a strong digestive function, which makes it the best drink for people after a meal and chatting. Nowadays, the material conditions in life are constantly enriched, life is getting better and better, and people are paying more and more attention to spiritual consumption. Shaanxi Fucha has a long history, but unfortunately it was interrupted for several decades after the founding of the People’s Republic of China (but the lingering pulse of Fucha still continues among the people in the Qin area). People's memory over time has made the rise and fall of Fucha's personnel appear indistinct. Chuo, few people care. It wasn't until 2000 that someone remembered it again and went to the actual exploration stage.

The location of Shaanxi is amazing. According to the topography and latitude, it is naturally divided into three areas: northern Shaanxi, Guanzhong and southern Shaanxi. Southern Shaanxi is close to Sichuan and south of the Qinling Mountains. The temperature is relatively high, the warm and humid air flow is sufficient, and the mountains and clear waters are natural. People live in it, share the atmosphere of heaven and earth, and the essence of sun and moon. Duo is so delicate and white, and when you look at it, you will remember the appearance of green tea and the smell and color of the tea. People always think of themselves as the wisdom of all things. In fact, if you calculate carefully, people are just a plant in the world. From the moment of conception, they have formed their own appearances. When they are born, they have to be born, and how about one year old How three years old is five years old how eight years old, all have their own specific laws, only everyone’s temperament cannot be followed.There are endless changes, and the hour does not arbitrarily judge how it will be when we grow up.

The northerners are north of the Qinling Mountains. The climate is dry, the loess layer is thick, the rainfall is little, the sky and the earth are bare and wide, and there is a scene of thousands of gullies. This is the scene of entering the northwest, and the people here are born tall and majestic. He is fierce, straightforward, and quick to act, which has also formed a unique diet and clothing culture. Because of the dry climate, people here usually have less drinking water. Over time, they develop the physiological function of heat resistance, cold resistance, hunger and thirst. Due to the long-term external environment, the body's water demand is reduced to match its balance, and then go north. With the emergence of the Gobi Desert, water will be in short supply. People living here are more and more resistant to high temperatures, severe cold, and hunger and thirst. The main feature of eating is that it is easy to carry and tolerant of fullness. Therefore, people in the northwestern region would like to drink tea. On the contrary, green tea, white tea, green tea, some people would like black tea and black tea that complement this, there is no hard and fast rule. Including the south, the more you go to the south, the more warm and humid air currents become. Humidity and hotness have become daily life. People living here need more refreshing or peaceful tea. Of course, they may also drink Fucha from Shaanxi. Adapt to its unique environmental climate.

Drinking tea is the same as dressing and eating. Regardless of whether the clothes are gorgeous or plain, the meals are delicacies from the sea or the plain rice, and whether it is white tea, black tea, or dark tea, the best thing to wear, eat, and drink is best. For each individual, tea has no distinction of good or bad in nature, and it is only a division of high and low. To find a tea that is confidant with one's body, soul, and soul, why not drink the beautiful and profound artistic conception like mountains and flowing water.

brewing tea: a unique fragrance, an antique that can be drunk

brewing tea is asked by the university, how can we extract the intangible and deep meaning in tea, or the essence that can be integrated with the metaphysical spiritual soul , The ancients have done delicate and unique research. From the tea itself to the outside to the utensils in contact with it, to the people who play a key role at the same time, and the place where the tea is drunk and the children that accompany it, all are particular. Once these are all in place, make a pot of good tea, and completely capture the historical accumulation of thousands of years and hundreds of years, Shen Yun is no longer far away.

tea is a natural thing in the world. I have enjoyed the nourishment of the world and the warm touch of the artist's body and hands. All the cultivation is in that leaf, and I do everything possible to retain the original taste. Brewing tea is a general term, just like the "three" in the ancient prose, it often means more than three in the true sense, so it narrows the meaning. Brewing tea contains brewing tea. Different types of tea require different water temperature. Therefore, you must have a correct understanding of the word “boiled tea” and think broadly about its meaning. Next, we will explain the conditions and factors required to make a good pot of tea one by one.

Water is the top priority of tea. "Essential tea contains fragrance, and it is made by water. No water cannot be discussed with tea." This ancient saying highly summarizes the importance of water for tea tasting. Water and tea are inseparable. It's the same words. Those who are in contact with tea are all living and individual. They are all different in age. This is complicated. If you want to find the perfect combination, you have to keep exploring. Since ancient times, people who love tea have regarded the water for making tea very importantly. The so-called "water is the mother of tea", this is what they are talking about. The blending and soaking of good water and good tea can not only release all the aromas in the tea body. , It can better reflect a unique tea ceremony spirit.

So, what is good water? Song Shicheng's "Daguan Tea Theory" wrote: "Water is beautiful, light, sweet and clean, and light and sweet is the nature of water, which is unique." The "clear" in it should be the most basic requirement for water selection. Qing means that the water quality should be clear and transparent; light means that the water should be living water, which flows and circulates frequently, which is what we call soft water today, which contains less magnesium and calcium ions, and the tea soup made with it is clear and bright. The taste is mixed and mellow. Ganjie, the ancients believed that water is sweet and beautiful, and water that has gone through the freezing process is even more unique.

There are many descriptions of "melting snow to make tea" in ancient literature. If you have read "Dream of Red Mansions", you will definitely notice that in the 41st time Miaoyu served Baoyu Sencha, Daiyu had a conversation with Miaoyu. Daiyu asked: "This is also the rain from the old years?" Miaoyu sneered: "You are such a person, you are a layman, you can't even taste the water. This is when I lived in the Panxiang Temple five years ago., The snow on the plum blossoms. "Even if we don't know how wonderful and interesting the tea we made at that time, we can imagine that the snow on the plum blossoms must be contaminated with the charm of the plum blossoms, and then it will be a unique and good taste when combined with the tea. Bai Juyi "Late Rising" Poetry goes: "Fry the fragrant tea with melted snow, stir and cook chyle. "Lu You's "Tea after the Snow" poem goes: "The snow liquid is clear and sweet and the well spring is raised. You can cook it with your own tea stove. "Lu Yu recorded in the "Tea Classics": "The water uses mountains, rivers, and wells. "Fu Fu" also said: "Fetch water from the Minjiang River. "Tang Geng's "Tea Fights" believes: "Water does not matter to Jiangjing, it is more expensive. "Several have the same effect. There is a saying in

that there will be good tea on the famous mountain, and if you go down, there will be good spring water on the famous mountain. In the end, how to savor it depends on what everyone thinks. Some people will say, since the living water is good, what about waterfalls and waves? Some people have done research. Such water is bitter and turbid and cannot be drunk. It is probably because of excessive agitation that damages the water quality. Later monographs on water are also available. Born, Zhang Youxin's "Jiancha Shuiji" in the Tang Dynasty, Ouyangxiu's "Daming Shuiji" in the Song Dynasty, Xu Xianzhong's "Shui Pin" in the Ming Dynasty, and Tang beetle "Quanpu" in the Qing Dynasty. They cannot help but judge the quality of the world's water and have debated for thousands of years. , So far inconclusive.

Sometimes good spring water can’t be taken and used at any time, so there is water storage, and there is also great attention to it. Every time you take back the wishful water and store it in the urn, there is one point that must not be done. That is, the urn cannot be new. If it is new, the fire in the urn has not been removed, and it is easy to destroy the perfect water quality. The water storage vessel is best to be used for water storage, and there is no other purpose in the middle or before and after. Ancient Wooden barrels are often used to store water. Water is actually taboo for woodiness. There is no such thing as "aquatic wood" in the five elements. If the two are in contact for a long time, a third substance will be produced. Therefore, it is best to use a porcelain container to store water. The lid of the water utensil must be covered, preferably with mud, and then opened when it is used. There is also the saying that "the water must be scooped with a porcelain pot, and the urn should be gently taken out." Every detail should not be sloppy, just sloppy. It will affect the overall taste of a pot of tea.

If the water is not good, how can the water be changed? This is the appearance of washing water. The Ming Dynasty "Boiled Spring Sketch" said: "Move water and wash it with stones, or shake it. The turbidity. "I'm talking about using stones to wash water. In fact, the stones here act as activated carbon filters. It is best to use white stones and put them in a container. Pour the water to be washed from above, and there are utensils to catch the water below. Repeated many times, the water quality will become clear and sweet. There are other methods. Mingren Gao Lian described in "The Eight Notes of Zunsheng" that the water was washed with charcoal, winter snow fell, stored in a large urn, and a dozen pebbles , And then put in the burning charcoal block, which can kill bacteria and insects in the water. It is said that Emperor Qianlong especially praised a method of washing water with water. At that time, the traffic was inconvenient and the spring water would deteriorate due to various reasons during the transportation process, but It is undeniable that the essence of this spring water is high-grade. After it is shipped back, it will be washed with better spring water to restore its original sweetness.

Since the Han and Tang Dynasties, the tea drinking method has roughly undergone five changes. It is the tea-making method, which is to put the tea leaves in a vessel and boil it. This is the method before the Tang Dynasty. The second is the tea-ordering method, which developed from the Song Dynasty fighting tea and was later widely accepted. The third is the Maocha method, which is suitable For people living in the mountains, the specific method is to put tea leaves and many dried fruits together, brew them in boiling water, and eat the fruits while drinking tea. The fruits and tea in the mountains are fresh, and they can be picked and brewed. The fun is endless and wonderful. It is the method of ordering scented tea, created by the people of the Ming Dynasty. It refers to putting various flower buds into the bottom of a bowl, boiling water to brew, the flower buds bloom in the water, and the aroma is diffused. This method can obtain the triple enjoyment of vision, taste and smell. The fifth is bubble The method of tea is the most widely accepted method used in the Ming and Qing Dynasties. People in different places have different living habits and the methods of making tea are naturally different. In general, the tea can be fully flavored and the color of the tea revealed, even if the brewing is successful. The intensity should be adjusted according to personal taste. The overall quality of tea is frugal, so it is not advisable to have too much water. If there is too much, it will be too weak. If you drink half of a bowl of tea, you will feel that the taste is not good. Adding water will make the taste even more wrong. The taste is sweet, the bitter is 觚, there is a bitter taste in the mouth, but after drinking it, there is lingering, this is the real good tea. In addition to the factor of water, there is fire, and the control of the fire is also very important. Ancient There is no such technology now. The temperature can be adjusted and controlled by the sense of touch. The burning material uses solid charcoal, but if the charcoal’s woodiness is not exhausted, there will be surplus smoke running out during the burning process, and it will be contaminated.In the water, the hot water is naturally discarded. Therefore, before boiling the water, burn the charcoal to red, remove its smoke and flames, and then add the charcoal with strong firepower to make it easy to boil. The charcoal burns red again, put the boiling utensils on, and quickly fan with a fan for a period of time, so that the boiled water can be called good water.

The ancients were also particular about firewood and charcoal. Li Shizhen, the author of "Compendium of Materia Medica", made detailed and strict regulations on the selection of Chai Xin. He believes that the decoction with different firewood has different effects on the patient's disease, such as Yagi, pine fire is difficult, cypress fire hurts the mind and sweat, mulberry burns muscles, jujube burns internal vomiting blood, elm burns bones and loses mind... Suggestions The same is true for brewing tea according to the different efficacy of firewood.

For tea, Lu Yu put forward the "three boiling" theory, and made a strict and fine definition of the three boiling times of water, specifically: when the water is boiled, bubbles appear like fish eyes, and there is a slight noise. This is a boiling. ; There are beads of water on the edge of the pot rising up, this is the second boiling; the water is completely boiling, the waves are boiling, this is the third boiling. Sanboi used his eyes to judge that in the Song Dynasty, "ordering tea and waiting for the soup" appeared, relying on sensitive and wonderful hearing, which completely tested the skill of the tea maker. The reason why the temperature of the water is so strict is that the tea will sink if the water is too ripe. In other words, it will burn the life of the tea or even die. If the water is too raw, the life of the tea will be difficult to arouse. Wen Tun Tun floats on the surface of the water. Only by grasping the rawness and ripeness of the water and the life characteristics of the tea, can you and I blend together to make the color, fragrance and taste of the tea. The Southern Song Dynasty Luo Dajing "Tea Ping Tang Hou" records the skill of listening to boiled water: when the water first boils, the sound of worms and cicadas will be heard; when a thousand cars arrive suddenly, it will be a second boiling; And the stream of water is triple boiling. Even after saying so much,

still has different opinions, thinking that a pot of tea can only be brewed twice, once it tastes delicious, the second time it tastes sweet, and the third time it will be exhausted. Comparing these three soaks, Xu Cishu compares the first bubble to a slim young girl, the second bubble to Xiaojiabiyu who has just married and is a woman, and the third bubble to a half-aged woman who has been married for a long time with children.

The various methods mentioned above and factors such as water and fire are equally important for making Jingyang Fucha. Fu tea belongs to dark tea pressed tea. It can be seen from the production process that it is simple and vigorous: first select the best tea from the origin of the dark tea, pull it back and store it in the warehouse, and first weigh the tea when making it to obtain an appropriate amount of tea. Raw materials, use the prepared water, then boil the glaze and stir-fry. The stir-frying process must not be sloppy. You cannot add too much glaze to save trouble, but it will not work if it is less. Step by step, even at the last step. Can't be careless. After the tea leaves are stir-fried, they are poured in a mold and beaten. After being formed, they are sealed, followed by sealing, sealing, and drying, but this is not the end, and the warehouse must be dumped several times afterwards. According to the inheritors of the current production process of Fucha, there are as many as 29 detailed and complete processes. All this is just like what we said before, the water of Jingyang, the people of Jingyang, and the climate of Jingyang, these three finally achieved the special quality of Jingyang Fucha. The tea made by

varies from year to year, with the old being hundreds of years old and the young being three to five years old. During the storage period, there is a space for storing old tea. Use old tea to bring new tea. The air is filled with the tea fragrance of old tea. The new tea is infiltrated little by little. The factors in the body of the new tea will interact with the body of the old tea. When the factors emanating from here meet, what kind of collision will happen in all this is conceivable and unimaginable. This is the kind of tea that can be left for as little as three to five years to a hundred years. Green tea, green tea, and yellow tea are mostly in pursuit of newness. For example, the spring tea mentioned in the daily life, the more newly produced the better. The tea produced this year is from last year. If it is left for two or three years and the storage environment is not careful, the tea will become dry and tasteless. It can be said to be the old tea in the old tea. The wind, sun and air have already stole the tea. The essence of nutrition in the medium, even if the packaging is well sealed and the environment is not matched, it is futile. There is a legend about the origin of

Fu Tea. The tea from the south fell into the Jinghe River in Jingyang, or was wetted by rain, and finally produced Fu tea unexpectedly. This kind of romantic or accidental and inadvertent blessing in disguise mostly stays at the level of legends and deserves further investigation. In any case, after the black tea that was transported meets water, the original idea is already moldy, and the original texture cannot be preserved. Who would think that when the water meets the tea, and the geographical and climatic environment of Jingyang, the growth of the tea is extremely high to the human body. The golden flower of medicinal value is natural growth. After discovering it, people carefully studied and studied the specific conditions for the growth of golden flowers, such as temperature, water, stir-frying, boiling glaze, drying, etc., which is today's 29 meticulous processes.

Brewing tea is a meticulous work, it is very important to the tea drinker and the knowledge and quality of tea. Earlier, we talked about the main drinking methods of other teas and the five ways of using tea in China since ancient times. Nowadays, the most commonly used method is the method of making tea. But Fucha and Pu'er are black teas, and there are roughly five ways to drink black tea. The first is the traditional method of drinking, that is, take an appropriate amount of tea, fill the pot with water that is suitable for the tea, and when the water is boiling, add the tea that has been taken, and then boil it again, and the rest will be warm. Boil for two to three minutes. The second method is to drink herbal tea. Boil the tea, filter out the residue, and drink it after cooling or put it in the refrigerator for better effect. The third method is to drink with a bowl. In a bowl with purple sand or ceramics, take appropriate amount of tea, pour boiling water, wash the tea for the first time, pour it into boiling water, wait for the aroma of the tea soup to diffuse, and then drink; the fourth method is to drink Kung Fu tea, use the utensil method to drink Kung Fu tea Just drink it; the fifth method is the milk tea brewing method. After boiling the tea, add a one-to-one milk juice to drink milk tea from the Western Regions. In this way, in fact, there should be many ways to drink Fucha, which is like a treasure that is endless to explore. As long as you seek it with your heart, it is not a rule to drink it, as long as you are right. Nowadays, people mostly boil in two ways. Electricity is used for cooking, and there is no ancient firewood. If you use an open flame, it is also an alcohol lamp. As for temperature control, it is also arbitrary.

Whether you drink Fucha, whether you boil it or make it, you must use your heart. When boiling, you shouldn’t be half-hearted because of something or gossiping, and finally forget the time and the boiling state. The water was boiled two or three times, and the tea was boiled four or five times. This would be counterproductive and the taste would be dull and tasteless. , The color is also sticky tea. We have said before that tea is like a human being. It has life and character. It wants you to favor this, and it wants you to favor this. How to make it so that you will lose your temper if you are not satisfied. The biggest problem is Failure to meet the conditions will hurt its purest truth.

Japan’s Okakura Tenshin wrote "The Book of Tea" and "The Structure of "Quite" by Kuji Zhouzou". It is undeniable that Japan has really learned the things of the Tang Dynasty in place, and also added its own characteristics. "The Structure of "Quite" is mainly the interpretation of "Quite" and the expression of natural artistic expressions extended from it. The "Book of Tea" contains chapters such as tea bowls, tea schools, Taoism and Zen, and tea masters. The

tea ceremony culture originated in China, spread to Japan and Korea during the Southern Song Dynasty, and declined in China after the Yuan Dynasty. Nowadays, the tea ceremony culture is very popular in Japan. The word "dao" in tea ceremony has profound connotations. The origin of Chinese aesthetics is Taoism. Laozi's "Dao Te Ching" and Zhuangzi's "Zhuangzi" all write about the natural or inherent communication between nature and man, and between man and nature. Dialogue, dialogue with the earth, dialogue with mountains, rivers, trees, stones, rivers, and all things in nature. It is an art to develop Tao. So drinking tea is not only tea, but also art and life insights. .

Take Fucha as an example. Chencha Laocha is very important to tea people and tea drinkers. They don't use it for drinking, but mostly collect it. You think, a piece of tea with a history of two or three hundred years is like having experienced many things in the world, and it has lived to an open-minded and nonchalant state. It is a pity that such tea is taken out to drink, and it is kept. The value meaning will be greater. Tea-makers will regard it as the crystallization of craftsmanship, and place it in the tea house, and play a leading role for the rest of the tea. The height has been erected. If you want to go beyond climbing, absorbing innovation is the key. Tea drinkers will collect and play the sense of age and charm, and put them at home. Every time they look at it, there will be an indescribable taste. Tea with such a sense of time is rare. If other types of tea are left for such a long time, they will dry up and rot, ultimately meaningless. The characteristic of wine is that the longer it is, the more pure it is, even the lower-end wine, Fucha. From this point of view, Fucha with a profound sense of age is like antiques, like porcelain, scrolls, bronzes, etc., and this is a drinkable antique, and it can still make a long-lasting, clear and red tea soup, and take a sip , The mellow and sweet taste, lingering between the lips and teeth for a long time.

Tea Ware: The device is used to carry the road, let it go with the flow of its own world

tea storage, very particular. From picking to making every step of the process and storage after making, to every step of drinking tea, there is a saying about what kind of utensils to use in each step. Fucha is a kind of black tea, in which China is placedThe whole tea writing. We don't need to be rigid dogma, saying that this is suitable for black tea and green tea, and that is suitable for black tea and yellow tea. Simple improvements may be suitable for other things. The utensils carry the way, let the flow go, and there is a space of its own. The utensils used in each stage have life. After talking about the past, which is which and which is not, we will eventually find that in fact, which is not which, and which is also. Which, let it be applied, there will be scenery and heaven and earth, there will be magical interest.

first talk about the tea picking device. Lu Yu’s "Tea Classics" says: "One is a basket, one is a cage, and the other is a 筥. Weave it with bamboo and receive five liters, or one bucket, two buckets, or three buckets, and the tea person picks tea. "Ao, in fact, is also called a basket, also known as a cage or 筥. It is a bamboo woven vessel with a volume of five liters, one bucket, two buckets, and three buckets. It is a utensil used by the tea picker to pick tea. It can be seen from the literal that the three nicknames of Ao are all bamboo prefixes. The advantage of the bamboo utensils is that they are natural to nature, and there will be no other strange flavors. The adsorption capacity of tea is very strong. If you store tea in a tasteful space, it will inevitably damage the original taste of tea. Furthermore, in order to keep the picked tea leaves fresh and tender, this requires that the utensils used for tea picking must have good ventilation, because the tea leaves are also living things when they are picked, and they need continuous breathing to grow and achieve.

In addition, the utensils for holding freshly picked tea must be able to withstand heavy pressure. Most of the tea trees are on the mountain, and sometimes the ground slips and falls accidentally. If the utensils on their backs are not pressure resistant, the tea leaves inside will be destructively damaged. Therefore, people choose bamboo or rattan to make tea baskets with cracks. Tea basket. Because tea is an indispensable tool for tea pickers, tea farmers attach great importance to it. Every year, they will be cleaned and dried before picking tea to ensure freshness and odor-free, and they will never be used for other things. Extend it a little bit, and feel the beauty in the tea picking scene by the way. I imagine tea farmers walking among the tea trees and placing them carefully in bamboo baskets after picking. Many literati also admire this scene, such as Lu Youjiu. Once wrote: "The spring is old in the song of tea picking, and the summer scenery is long in the fragrance of cocoons." And Wen Tingyun of the Tang Dynasty wrote: "After being drunk in the dream of Chu Mountain, feel the sound of spring birds. Picking tea, green trees, boiling medicine, stone springs Qing.” The

tea leaves have just been picked, and the fragrance of the tea has not yet been revealed. At this time, they have to use firepower to roast them to stimulate their hair. The nature of tea is not heat-resistant, so it should not be excessive when stir-frying. It is difficult and uneven if it is placed too much. If the heat is not well controlled, the tea stays in the pot for a long time, and the tea is overripe, and the fragrance of the tea is lost. Will cause the tea leaves to wither and turn yellow. In addition, you must not use a new pot for frying tea. The iron smell of the new pot is too strong, even if it is removed in the early stage, it is difficult to completely remove it. If this smell enters the tea, all the tea will be burned.

fried tea naturally has great requirements on fire conditions. This is mentioned in the tea brewing above. What I want to say here is that you should never use tree trunk leaves as burning materials, because the fire power of the trunk is too strong and the leaves are easy to extinguish , It is very unstable. This process is a test of the skill of the tea roaster, and the temperature must be controlled to the appropriate benefits, all based on years of experience and feeling. Tea, pot, heat, techniques, and tea-fried tea are the highest level of the unity of man and nature. The difficulty can be imagined. In addition to fried tea, there are other methods, such as the Sizhong method. The Sizhong method does not stir-fry, but uses steaming. This is somewhat similar to the production of Fucha. The process in Fucha is to ferment, glaze, and stir-fry. In order to make bricks, the tea needs to be softened. In fact, the Kezhong method here is to soften the tea.

In the Tang Dynasty, the Tang people had seven processes for making tea: picking, steaming, pounding, patting, roasting, threading, and sealing. The ones that were steamed but not pounded were loose tea, and those that were pounded but not pounded were the last ones. As for tea, the people in the Tang Dynasty attached great importance to fried tea and roasted tea, and people in the Song Dynasty paid more attention to steamed tea. After steaming the tea, it is pounding tea. There is a record: "The mortar and mortar are called mortar, but the one who uses it permanently is better." It appeared in the Stone Age. At first, it was used for pounding grains. Later, with the development, it became more widely used. There were pounding pots and garlic mortars. The poet Zhang Ji of the Tang Dynasty wrote in "The Old Man of Taibai": "The immortal in the cave often travels alone, and the elixir in the pot is his name. The spring spring is surrounded by thatched huts, and every day only hears the sound of the mortar and pestle." There are often records, for example, four large and small mortars.

There is a chapter in "Daguan Tea Theory" that says Luo Nian, which is also used to finely smash tea, and talks about teaGrinding silver is the best, followed by wrought iron. Pig iron, because it has not undergone washing and beating processes, occasionally drops black iron scraps, jeopardizing the color quality of tea. The grinding trough should be deep and steep, and the grinding wheel should be thin and sharp, so that it can run right in the middle, and then use the roller to sieve the crushed tea. After multiple sieve, the fine and moist tea powder will appear.

"The Classic of Tea" also writes-rules, inheritance and eaves, which are actually the fourth process of making tea in the Tang Dynasty-making tea. In short, the steamed tea is quickly mashed in a pestle and mortar before it is cooled, and it becomes a mud-like pour into the gauge, and then it is beaten by gravity to form a certain shape. At that time, molds were usually made of iron, and the craftsmanship of Fucha was pounding, pounding in the mold, and finally becoming a brick. This mold nowadays mostly uses wood. When making tea, you need to put a cloth eaves in the tea mold. The surface is smooth and delicate. The function is to take out the tea mud easily after it has solidified tightly. The bearing placed under the eaves actually fixes the mold to ensure that the mold does not shake randomly when the mold is tapped. This has the same effect as the wooden stick that fixes the mold in the step of making Fucha, and it is also used to ensure that the mold does not swing randomly. After making

Fu tea, you need tools to drink, otherwise the whole piece of hard brick tea will really be embarrassing that the tiger can’t start eating it. Nowadays, when buying Fu tea, there will be corresponding tools in it. Called a tea knife, as the name suggests is a knife for cutting brick tea. In this regard, the ancients called it differently. It was called Di. Lu Yu’s Tea Classic said: “One is a cone knife, and the handle is made of hard wood. It is used to wear tea.” Wearing tea means piercing tea, and cutting tea. reason. In this order, the next step is to pounce, "pump, one whip, use bamboo for it, and wear tea to relieve the tea." Put the tea cakes on for easy transportation. "The shed is a stack. It is made of wood for baking, two layers of wood, one foot high, and roasted tea. The tea is half-dried, raised in the shed, dried completely, and raised in the shed." This can not help but reminds of Fucha When the flowers are dry, the warehouse is continuously dumped. Because the temperature and humidity of each warehouse are different, according to the condition of Fucha, it is back and forth between several warehouses.

is definitely inseparable from the stove to make tea. The ancients called it a wind stove. The material is mostly copper and iron, but also clay and stone. The shape resembles an ancient tripod. The wall is three-quarters thick. There are three legs under the stove. The words are cast. They are: " Kanshangxiaxia is away from the middle, the body has the five elements to go to Baiji, Shengtang kills the next year to cast." There are three ventilating mouths between them, and there are words on the three mouths. Genglu and Shicha are Yigong. Soup, Lu's tea. The tea set Lu Yu said at the time was not what people think of today. During the period, it included all the utensils used for making tea and tasting tea. There were 24 types of stoves, bowls, and kettles. For the ancients, drinking tea was more than just drinking tea. It is also completing a kind of ritual. The pleasing, refreshing, and endless aftertaste brought by the smell, shape and color of tea are material enjoyment. The process of making tea and making tea with these utensils is spiritual enjoyment. It is the small universe of the body and the universe of heaven and earth. Drinking tea is culture, not vain arty, nor is it the superficial need to quench thirst. The seemingly tedious steps actually hide endless fun, just like in the mountains, enjoyment is not fixed, but arbitrary , You have what you want. The

wind furnace can be traced back to the Tang Dynasty. The tea furnace drawn by the painter Yan Liben’s "Xiaoyi Earning Lanting Pavilion" is basically the same as that mentioned by Lu Yu. They are all three-legged, straight, with vents at the bottom and three distances above the opening. The same support can be placed on the tea kettle. After the Song Dynasty, tea stoves mostly used copper as raw materials. The craftsmanship of the tea stove in Yuan Dynasty is even more sophisticated and exquisite, and there is the famous ginger cast tea stove. According to Gao Lian’s "Eight Notes of Zunsheng" in the Ming Dynasty, there was a woman surnamed Jiang in Hangzhou in the Yuan Dynasty, and a person named Wang Ji in Pingjiang. The tea stoves they made were extremely delicate and were highly sought after by the people at the time. The Ming Dynasty was even more particular. It is divided into more detail, there are tea stoves for making tea, and soup bottles for boiling water, which are often called samovars. What's interesting about

is that this kind of tea-related utensils is not only liked by the Chinese, but also popular in Japan. There are historical records that Japanese monks admired the wind furnaces used in some Zen temples in the Song Dynasty, and they brought them back to Japan. Nowadays, there are no wind furnaces imported from China in Japan, but the tea furnaces used in the tea ceremony have always been of Chinese style. , Ghost face stove, Korean stove, Liqiu stove, etc. When the stove is burning, it is inevitable to set the fire from time to time. This also has a special tool, which is called fire chopsticks, which is commonly called fire tongs. Although it is a simple thing, it mainly emphasizes practical value, and there is no need to carve and outline it, but it is a bit particular.The tea people will still decorate it. In the palace tea set unearthed from the underground palace of Famen Temple in Fufeng, Shaanxi, there is a fire tendon tied with a silver chain. The top is carved with a pattern and the workmanship is very delicate.

Teapots and teapots cannot be cast with quick iron, which is what people call pig iron. Casting teapots and teapots requires worn-out agricultural tools. When casting, you must smear sand on the outside and mud on the inside. Smooth, sanding is to promote heat absorption for the rough surface. The wide edge of the pot helps to extend. The navel of the pot should be long and in the center. When boiling water, the water will boil in the center, and the water foam will rise easily, and the taste of the water will be mellow. There are also tea pots made of porcelain and stone, which look elegant from the outside, but are not strong or durable. There are also teapots and pots made of gold and silver, but for the general public, it is too extravagant and not easy to popularize. Therefore, from the perspective of popularization and practicality, iron is a good raw material.

Yaozhou has been producing porcelain since ancient times. Therefore, there are many pottery kettles among the many Tang Dynasty ceramics unearthed from Yaozhou kilns. They have different body shapes and categories. It can be seen that these kettles are made at different times and express the aesthetic concepts of different periods. In the late Tang and Five Dynasties, Yaozhou kilns also produced a single-handle pot tea maker, which can not only tea tea but also be used as a teapot. The

scoop is no stranger to many people. Some are made by cutting gourds, while others are dug out of trees. In "Fu", it says "to take with a scoop". Hulu is a scoop made of gourd. It has a wide mouth, thin body, and short handle. In Lu Yu's description, the scoop is also one of the twenty-four vessels. Strictly speaking, it should be used to scoop water. In the Song Dynasty, it was recorded in the "Daguan Tea Theory" that people elegantly referred to this as Hu Yuan, which shows that it was also made of gourds.

Nowadays, whether it is green tea, green tea or dark tea, tea sets are made of three kinds of materials, one is glass, one is porcelain, one is pottery, and the tea set is nothing more than the common ones, the teapot , Tea bowls, tea cups, Kung Fu tea tea sets are more, the division is also detailed, what utensils to put tea, which utensils to hold tea, which utensils to make tea, which utensils to make tea, etc., all have corresponding objects. Nowadays, people use glass tea sets. The advantage is that in this fast-paced era, people don’t have so much time to drink tea. They only want visual beauty. The glass is crystal clear and the color of tea and water blends. The changes and the shape of the tea leaves can be seen at any time, which meets the actual needs of most people. Porcelain will be more careful. After all, you can’t see the changes inside from the outside. It takes some time to figure out when to put the tea in. You can’t open the lid many times. It’s unprofessional and more important. It will affect the temperature of the water, causing the tea to be brewed warm and not to the full. The warm and delicate porcelain is more in line with the light tea.

Fu tea needs to be boiled in high-temperature boiling water. Iron pots are the best to boil, because iron, tea and water will have a wonderful reaction. According to the principle of five elements, there is mutual growth between gold, wood, water, fire and soil, which promotes Relations, that is, wood produces fire, earth produces gold, fire produces soil, gold produces water, and water produces wood. Gold is the mother of water. After the iron kettle is boiled for three times, stay for a while and pour it into the cup. The thick color of the soup and the clear and moist cup correspond to each other, and the matching reflects a pleasant feeling. In addition to the above-mentioned utensils for making tea, many people use bowls to make tea. The water is boiled on the stove, poured into a bowl, the first time is washing the tea, the second time I start to make a drink. Due to the small capacity of the bowl, the tea maker constantly pours the brewed tea through the strainer into the tea dispenser, and then distributes it to everyone.

The bowls and tea bowls here have been asked by universities. Lu Yu said in the "Tea Classics": "Bowls are produced in Yuezhou with the best quality, while those in Dingzhou and Wuzhou are worse." Is better than Yuezhou. Some people have a different view. They think that if the texture of Xingzhou porcelain is like silver, then Yuezhou porcelain is like jade. Compared with jade, silver is of course better. Jade is the spirit thing in nature. Silver should be dull and dull, this is one. Second, if Xing Porcelain is like snow, Yue Porcelain is like ice. There is often an idiom saying that ice and snow are smart, and ice and snow often go together. If you have to compete, it is really equal. The outcome can be ignored for the time being. The third is that the white energy of Xing porcelain makes the tea soup appear red, and the green of the more porcelain can make the tea soup green. If you make black tea or black tea, of course you should choose Xing porcelain. Green tea, green tea, and white tea use more porcelain. This can also be ignored for the time being.

said that, the first one can also be taken. This has something to do with the education and culture we have received since childhood, or go back deeper, although we are not aCompetitive people, but our kindness will have a kind of no need to bet on foreign objects, as long as the soul is true. This also corresponds to what we said before, only the best tea is for you. By extension, it is here that the tea utensils suitable for the temperament of the tea tea people are the best tea utensils. There are tens of thousands of things in the world, and there is no need to put the goodness of others on oneself.

Our Chinese nation has 5,000 years of cultural heritage. We have spoken of inaction and naturalness since Lao Zhuang, and nowadays some people misunderstand Taoism and think that inaction is natural lying or indulging. This is neither inaction nor nature, true inaction. It is all-doing, like the world and all things, which will follow the changes of the four seasons and grow naturally. Unlike human beings, they see favorable greed and jump out of the hiding place. Taking advantage of this favorable opportunity, they can’t wait to take everything as their own. This is not tea. Quality is not the quality of water.

There is a chapter in "Laozi" that writes about water: "Water is good for all things without fighting, and it is the evil of everyone, so it is more than Tao." There are other chapters that also say: "Mystery and mystery, the door to all wonders." "Zhuangzi" The inner, outer, and miscellaneous chapters all wrote that we should follow the ecological rhythm of the world and everything, rather than change hard and brutally. That is just a momentary illusion. You think it has changed, and it has changed into what you think. It will be farther and farther away from what we are pursuing, and it will even become an eternal dream.

Taoism founder Lao Tzu has a close relationship with tea, while serving guests with tea originated from Guan Yin. This famous disciple of Lao Tzu offered a cup of golden elixir when Lao Tzu left Hangu Pass. For the time being, this is an indisputable fact that Taoists drink tea very early. How the

device carries Taoism, about this Taoism Lao Tzu once said: "There are things that are mixed, born of innate and earth, lonely and lonely, independent and unchanging, can be the mother of heaven and earth, I don't know its name, the word is Tao. I am strong. The name is big, big is passing, passing away is far away, far away is returning." What is probably said here is that the Tao is the changing spirit of the universe, constantly running, changing back and forth, like clouds and aura. Lao Tzu proposed a series of magical things, such as Tao, Qi, Xiang, being, nothing, imaginary, real, taste, wonderful, imaginary and quiet, mysterious, natural, etc. In the process of making artifacts, craftsmen with ingenuity and ingenuity are naturally clear. These will cast the overall emotional feeling into these utensils. Why are the ceramics different? One is determined by the quality and background of the ceramics, and the other is the craftsman’s technique and meaning, how to make the spirit and charm vivid, clear minded, and ecstatic, These aesthetics and life comprehensions are added to the outside world to create an atmosphere that is colorless, tasteless, invisible and can be understood.

Purification and inaction is the same appeal of tea and Taoism. When we drink tea, we should not only drink the spirit of tea, but also taste the magic of the utensils. The reason why so many people love tea today is probably here. They don't need propaganda. They can attract sentient beings only with the accumulation of thousands of years and their leisurely dissemination. People need the nourishment of these external objects. Daily meals are just the physical needs of a pure animal life, and spiritual enrichment is true. Maybe next time we drink tea, we can also take a look at the tea sets of different textures placed in front of us and see how they get along with water of different temperatures, teas of different qualities, and different hands. The magical principle of carrying the Tao deeply understands the mystery of letting it go.

Tea Ceremony and Zen: Inside and outside tea, all people understand life

Tea is an art, like a painting with elegance and vulgarity, and the latter is mostly, and tea is also good or bad. As living conditions get better and better, people are eager for spiritual life. Now you walk into many homes, no matter middle-aged, young or old, the coffee table in the living room will be simple or modern or complicated or simple. The tea set, the guests first sit down and make tea. From the perspective of tea itself, there is no fixed method for making tea, and there is no standard for drawing masterpieces. Ancient and modern masters have their own magic methods. The tea production method is different, the temperature shown is different, there are methods passed down from generation to generation, and there are unique expression methods, and enjoy the beauty in between. The poet Li Rihua of the Ming Dynasty lamented three major regrets in the world: "There are good disciples to teach the yong master, there are good landscapes for the vulgar, and there are good teas for the ordinary hands." This is a person who understands beauty and sees good. The purity of being destroyed and injured makes heartache, and it cannot be changed.

The sorrow of the people of the world is here. There are many difficulties in life. Knowing the way to stop it, but can't stop it, we can only watch it develop in an unimaginable direction. For another example, you can also feel life in the simple daily brewing of tea. Tea and water meet for the first time, and the tea floats up and soaks.It sinks with tea. This is like a person’s life. When he was young, he felt impetuous and felt that he could do anything. The newborn calf is not afraid of tigers. As the years get older, the tempers given by life continue to increase. Slowly calm down, and become more steadfast.

In fact, the way of tasting tea in each era represents the spirit of the time. Of course, there are also other works of art, such as painting, calligraphy, and porcelain. What kind of aesthetics was advocated in the Han Dynasty, what kind of aesthetics was advocated in the Tang Dynasty, and the Ming and Yuan dynasties. Each of these artifacts was vividly expressed, and the more profound ones must be carefully felt inside the artifacts. Because life is expression, our unconscious behavior is the extension of our most secret thoughts. Confucius said: "People are so thin!" Maybe human beings have nothing great to hide, so they always express themselves in subtle ways. The philosophical spirit contained in daily trivia is highly consistent with the spiritual connotation in literary and artistic works.

If someone asks you how drinking tea is to enjoy it, you don’t need to give him too much explanation. You only need to quote a passage you like. This passage can be poetic or essay. For example, Tang Dynasty poet Lu Tong said:

一Bowl throat moisturizing. Two bowls are broken. Three bowls of searched intestines, only five thousand volumes of text. The four bowls sweat lightly, and all the troubles of life are scattered to the pores. Five bowls of muscle and bone clear. Six bowls of faeries. Seven bowls can’t be eaten, but the two armpits are accustomed to the breeze. Where is Penglai Mountain? Yu Chuanzi took advantage of this breeze to return.

This section talks about Zen and tea. We have already talked about tea, so let's talk about Zen again. In short, Zen Buddhism is one of the products of the collision between Chinese thought and Indian thought. Specifically, Buddhism was introduced to China, and the Chinese people developed a branch according to their spiritual needs. In the early Tang Dynasty, Zen as one of the forms of Buddhism developed in China, and the teachings of Zen were the same as the general teachings of Mahayana Buddhism. The essence of Buddhism is Prajna and Great Compassion. The explanation is transcendental wisdom, and Great Compassion can be interpreted as benevolence. Buddhism tells us that prajna can make people see the essence of things beyond the surface. Therefore, by obtaining prajna, we can gain insight into the true nature of life in the world, without suffering from personal selfish desires. What Zen wants to awaken is the Prajna who is sleeping in our hearts surrounded by ignorance and karma. Ignorance and karma are the result of surrendering to reason, which appeals to language theory, while Zen despise language theory. When Zen insists on expressing itself, it is in a state of speechlessness. But Zen does not ignore the existence of language, but is fully aware that language will make people divorced from reality and indulged in concepts. Zen relies on personal practice rather than empty and abstract concepts. To achieve Zen enlightenment, Zen usually opens up two paths for us: language and action.

Zen's language is very special, different from the philosophy and dialectics of linguistics, or it may not be appropriate to place language on Zen. Zen's language can be said to violate all the rules of language science and express the most specific experience. For example, the Zen master took out the stick in front of the crowd and said, "If you don't call it a stick, what would you call it?" A listener came up, took his stick, folded it in two sections, and threw it into the ditch. This is the language of Zen. It does not care about the interpretation of the language, but only what the thought itself touches. The stick is a stick, and the stick is not a stick, or the stick is a stick because it is not a stick.

Another way is action. In a sense, language is also action, and it is specific and personal. It is contained in our physical actions. Linji was giving a lecture and was asked about the nature of Buddhist teachings. Linji went straight down to grab the questioner, hit the questioner in the face without any explanation, and then let him leave. The questioner stood there dumbfounded. The people on the side said, hurry up and bow to salute. Only then did the questioner wake up, and when he was about to bow, he suddenly became enlightened.

A Zen master in the Tang Dynasty said a famous saying: "Tao is just a person's daily life experience." Someone asked him why he said this. He said: "When you are hungry, you eat; when you When you are thirsty, you drink it, and when you meet a friend, you greet him.” Let’s talk about an interesting conversation to deeply understand what Zen is. Someone said: "What is Zen?" The master replied: "I don't understand." Another asked: "What is Zen?" Another master replied: "The silk fan gave me enough cool wind." Question: "What is Zen?" Another master replied: "Zen." The similarity between

Zen and tea ceremony is that they both try to make thingsPurification, Zen is to grasp the ultimate existence through sense and intuition, and to remove complexity, and the tea ceremony is realized through the lifestyle represented by tea making and tasting in the tea room. The purpose of Zen is to strip away the foreign objects that people add to decorate themselves. Respect for the spirit is revealed in the tea ceremony, and it is even more closely related to Zen. The words used to describe it are harmony, respect, purity, and silence. These four elements run through the tea ceremony and constitute the essence of orderly life. Of course, this kind of life is exactly the life of a Zen temple. What is

sum? First of all, it is most often said in China. The Chinese nation is a nation that is kind and easy to get along with. In addition, we have been a country of etiquette since ancient times, and we are even more peaceful. In detail, the harmony created by the overall atmosphere of the tea room includes the sum of touch, the sum of aroma, the sum of light, and the sum of sound. The touch refers to tea bowls, teapots and all tea sets. Take the tea bowl as an example. Its handmade shape is not as regular as that of a machine, and its glaze is uneven. This inconspicuous object is so primitive and possesses unique aesthetics such as harmony, tranquility and caution. The beauty of the aroma is the incense burned in the tea room, with a mild and light taste. Door curtains are another source of the soft beauty of the tea room. The sum of light refers to light, which is very soft and peaceful, and it urges people to enter the realm of meditation.

The ancients often built teahouses in mountain spring forests. When the wind blew, the sound of the woods and the boiling water in the teahouse formed a harmony, which is the sum of sounds. Respect is a kind of religious emotion, an expression of affection for being above us. This kind of emotion was regarded as a degenerate form in later modern society.

Modern society is mostly democratic, and everyone is equal. At least from the perspective of modern social theory, no one can stand high and look down on all beings. However, if you go to the root, this kind of emotion is a kind of introspection after losing your reason and emotion, that is, an infinite expansion of the finite understanding of the body, soul, morality, etc., will make you surpass yourself, but this If you deviate, it will become a complete denial of yourself, leading to a series of unhealthy emotions such as shame, guilt, and lowliness.

In Mahayana Buddhism, there is a Bodhisattva who never despises others-often does not despise a Bodhisattva. Facing the severe cold, people are dying, Zen can warm anything in the temple, but Zen will never forget to worship a fallen leaf that has been trampled by wind and rain pedestrians, and will not have any disrespect to the sky. Disrespectful. Because I know what is contempt, so I know what is respect. What Zen needs is piety from the heart, not the formalization of theoretical concepts that are on the lips and written in books.

We should remember that the tea ceremony is actually just boiling water, ordering tea, and drinking tea. There is nothing else but a very simple thing. There are so many things in life that we always think non-stop, thinking that this should and that should be, or how to think about how to be used, but when we think like this, the thing we want is no longer there. Tao and Zen speak the most thoroughly about this. Many people say that it is false, or a cruel and hard evasion of reality, a cowardly performance. Such an understanding is OK, but it is not an accurate grasp. The so-called life, in general, refers to birth, eating, working, getting married, giving birth, sleeping, and finally disappearing silently in the water, wind, and time.

Seen in this way, things in the world are no simpler than their own lives, but how many people in the world can do it, who can devote themselves to the gods without any desire? When people are alive, they think of death, and when they die, they have endless desire for life. When tasting tea, pour water into the bowl. What is poured into the bowl is not only water, but also many other things, all kinds of good and evil, mixed things that are hard to tell, and things that must be discarded. If we analyze the water used to order tea, it contains all the filthy things that disturb and pollute our consciousness. Art can only be completed when it becomes a work of art after it stops. At this time, you will see a kind of pure and flawless beauty, and the sincerity deep in your heart will naturally be reflected. This is the respect in the tea ceremony, this is the whiteness and purity of the heart.

The Qing in the tea ceremony and the Qing in Taoism. The similarity between the two is probably the purpose of cultivation, both to liberate the inner soul from the polluted senses. Lao Tzu said: "The five colors are blinding, the five tones are deaf, the five flavors are refreshing, the hunting in the fields is maddening, and the rare goods are detrimental. The saints are not the eyes, so go and take this." The senses all day long. The pollution is huge, especially today, there are so many dazzling arrays, and the earth is shaking everywhere.Music and eating are all kinds of falsehoods. Although all this looks, sounds, and tastes particularly refreshing, disasters are brewing and expanding like a tsunami. The original intention of

tea ceremony is to purify the six roots. Observe the hanging scrolls and illustrations, smell the incense from the nose, hear the sound of boiling water, taste the tea in the mouth, and keep the hands and feet upright. When the roots are clean, the soul will naturally be clean. Silence has a broader and deeper meaning than silence. Silence is often used in Buddhism to mean death or Nirvana. In tea ceremony, it is close to the meaning of innocence, poverty, and isolation. In the situation of innocence, poverty, and isolation, only a quiet and cool heart can be safe, otherwise it will produce more impetuousness. A poet inadvertently wrote this verse: “In the deep snow in the forest, the branches opened last night.” When he showed it to his friend, the friend suggested to change “number” to “one”. He listened to his friend’s suggestion and called it respectfully. The word "teacher" implies lightness and poverty. What is the real tea ceremony of

? All the things in the tea room are sincere, extremely simple, and can't attract people's attention at all. When they are discovered by accident, they will be attracted by their simple and simple existence, which will trigger infinite thoughts. The tea people live in the hut peacefully and quietly. Some people visit and the tea people make flowers. The visitors are intoxicated by the tea people's hospitality and words, and enjoy the silent passage of time. In modern society, most people are so busy that they have no intention of tasting tea, let alone enjoying the easy natural time like this. In fact, if you figure it out, the question is simple. Ask yourself what kind of life do you want? It is the moments that stimulate the senses infinitely rich material or leisurely and comfortable. If you want the former, don’t complain. It will be more tiring to put your heart and soul into it. If you want the latter, you can enjoy what the former cannot enjoy. From the perspective of the person, This is not for money.

In this way, many people think that Fucha lacks delicate and warmth, and it is very small in Zen enlightenment. Such an idea is absolutely indispensable. In fact, less is more. Some seem to be blooming, but in fact, there are not many true cores. Abundance does not lie in how much, it lies in whether it is heavy or not and the accumulation from the inside out. Everything in the world has its due value and rationality as long as it exists. Trees have the beauty of trees, flowers and flowers, grasses and grasses, pottery has the beauty of pottery, porcelain has the beauty of porcelain, and bronze has the beauty of bronze. Beauty, even a pile of loess has its own beauty. Rodin said that there is no lack of beauty in the world, but we lack a pair of eyes to discover beauty. In detail, we lack the cultural literacy to discover beauty. Some beauty requires a certain level of cultural accumulation to see clearly.

Fucha is a great wisdom, like a calligraphy pottery porcelain in the Han Dynasty. It looks clumsy and has a very ordinary surface. In fact, there is a great charm inside. The performance of the Han script is particularly obvious. Each stroke is simple and elegant, and it looks like a simple and lovely attitude. , The more you look at it, the more interesting it is, it can withstand the passage of time, and it can withstand the aesthetics of the past. Fucha can't drink the delicate fragrance of green tea and white tea, but it has its own unique temperament. When it meets with water, it replaces a calm color and smell. People drink it and can digest and invigorate the stomach. It is the most practical and beneficial to the body. The healthiest and most simple and full-bodied are all really safe and sound, and they will stand in the world if they don't go to the bustle or impetuous.

Drinking tea is often easy, but for Zen Buddhism, this is a huge thing, because in this process, people can directly enter their own Buddha nature, understand the wisdom of life, and realize the truth. In their eyes, the tree here is not a tree, but the tree there is. The mountains here are not mountains, but mountains there. Drinking tea is not just about drinking tea, looking for the source of existence when drinking tea, and returning completely.

The Songshan monk of the Tang Dynasty invited the layman to drink tea one day. The layman raised the saucer and said, "Everyone has a share, because they can’t do anything." The monk said: "It’s just for everyone, so I can’t do it." Said: "Why can the master gain the Tao?" The monk said: "Don't be silent." The layman said: "Burning, burning." The saucer inside is not just a saucer, it has far-reaching significance, and only the two of them know. Still in that sense, tea ceremony includes things related to drinking tea. What is important is the state of mind that arises from unconsciousness during the entire process. Therefore, tea ceremony is an art that cultivates the spiritual world.

sitting in the simple tea room, picking up the tea bowl, drinking tea, listening to the sound of boiling water in the teapot, slowly and slowly, our hearts calm down, and other clean sounds are introduced into our ears. This is from heaven and earth. The natural sound of the time, neither sparse nor dense, neither fast nor slow, neither long nor short, not high nor low, the mind is calm, quiet, let time go with life instead of lifeLight passes. At this time, our state of mind has reached a state of poverty, and there is no longer any dualistic contradiction between good and evil, right and wrong, size, height, gain and loss. In the late Tang Dynasty, China's Xiang Yan Zhixian explained "poor" in his poem: "Last year was poor, it was not poor, this year it was poor, but it was poor. Last year it was poor, and there was still a place for it; this year it was poor, and there was nothing." The poverty is expressed in extreme detail here, and there is no place to store a needle. This may be the philosophy of emptiness of Prajna. This is an aesthetics of absolute poverty. The desolate environment of late autumn can also express this. Multiple interpretations.

suddenly remembered a vulgar verse that has been used by everyone: "Winter is here, can spring be far behind?" In late autumn and late autumn, the deciduous leaves, roots and withered grass, are all in reserve for the new spring to rejuvenate. Misunderstood as emptiness, it actually contains endless possibilities. The Song Dynasty is a poem reproduced by people: "The spring mountains are in chaos, the spring water is vacant." There is another sentence: "A few people are so poor that they have no intentions." The foundation of the tea ceremony It is loneliness, such as the state of "sitting alone on the top of Daxiong Peak".

The relationship between tea ceremony and Zen can be clearly seen from the development of tea ceremony. At the end of the 12th century, a Zen monk brought tea seeds from China to Japan. This Zen master had a lot of research on tea in China. In addition to tea, he brought to Japan the tea offering ceremony of Master Dharma enshrined by Zen masters. , Tea ceremony and Zen are closely linked.

While drinking tea, we will involuntarily think of the transcendence and true nature of Zen. Tea ceremony and Zen both tell us that we should face everything in life in our own way. Transcendence is remote thinking but not remote thinking. It depends on our own understanding. There is a koan in Zen Buddhism that says this. A monk asked Da Sui: "The Jiehuodong is so big that everything is bad. Isn't it bad if you haven't tried it?" Sui said, "Bad." The monk said, "Then let him go." Sui said, "He goes." The monk asked the master of the mountain: "The Jiehuodong is so big and bad, is it bad if you haven't tried it?" The mountain master said: "It's not bad." The monk said, "Why isn't it bad?" "Although the two answers are different, there is no right or wrong. This is what Lao Tzu said: "All the world knows that beauty is beautiful and evil; all knows good, but others are not good. There is also the coexistence of existence, the difficulty of the easy, the punishment of the long and the short, the superior and the superior. Yingye, the sound and sound, the succession and succession, the constant. It is based on the saints who do nothing, do the teaching without words, all things do not start, but also for the sake of success, and for success. The husband is the only one who lives there, and I go to Ephe." There is also in "Zhuangzi": "Wild horses, dust too."

These all tell us that between heaven and earth, people are not in control, and we must not overly divide our selfish interests to hurt or even hurt. Destroying other things is immoral. Don't look down on the weak. The microbes are small and almost negligible. But when it really requires our attention, then we will be in pain. Even if other species on the earth are gone, microorganisms will survive with strong reproductive capacity and vitality. Animals, plants, humans, stones, running water, and valleys all have the same meaning of life.

When we drink tea in the tea room, we should feel and understand every detail in the good atmosphere created. To put it bluntly, we are nothing but dust in the universe. What we drink when we drink tea should be exaggerated. Drinking is the whole universe, small and big, big and small, you are me, I am you, this is the Zen we want to understand. The moment the teacup is lifted is the eternity that transcends time and space. The ultimate truth and ultimate meaning that tea ceremony and Zen ultimately require us to understand is more than keeping everything in balance and treating everything so that they can grow safely, including ourselves, away from dirt or simply superficially. It's far more silent and thoughtful. In tea and outside of tea, the human body will be the same and different. Whether there is much or not, it can be said or not. Someone will understand the meaning in the heart. At that time, the most joyful and deepest. Of course, that was just a smile.

References

[1] Lu Yu: "The Classic of Tea", Jiangsu Phoenix Literature and Art Publishing House, May 2016

[2] Gangcang Tianxin Nine Ghosts Zhou Zao (Japan) "The Book of Tea. The Structure of "Quite", Shanghai People's Publishing House, May 2016

[3] Zhao Ji "Daguan Tea Theory" Zhonghua Book Company February 2017

[4] Wen Zhenheng "Longwuzhi" Jiangsu Phoenix Literature and Art Publishing House May 2016

[6] Suzuki Da Zhuo "Zen and Japanese Culture" Yilin Publishing House, February 2017