poems about xinyang maojian tea 1. poems about xinyang tea culture
Chinese tea culture is the culture of tea making and tea drinking in China.
As one of the seven things to do at the door (firewood, rice, oil, salt, soy, vinegar and tea), tea drinking was very common in ancient China. Chinese tea culture is very different from that of Europe, America or Japan.
The tea culture of China has a long history and is profound, which not only includes the material culture level, but also contains a profound spiritual civilization level. In the Tang Dynasty, the tea sage Lu Yu's tea scripture blew the horn of Chinese tea culture in history.
From then on, the spirit of tea permeated the court and society, and penetrated into Chinese poetry, painting, calligraphy, religion, and medicine. Over the past thousands of years, China has not only accumulated a large number of tea planting, production of material culture, but also accumulated a wealth of tea-related spiritual culture, which is unique to China's tea culture, belongs to the category of culture.
Varieties The main varieties are green tea, black tea, oolong tea, flower tea, white tea, yellow tea, black tea. Edit this section efficacy Tea has fitness, treatment of diseases of the drug efficacy, but also rich appreciation of interest, can cultivate sentiment.
Tea, hospitality is the Chinese elegant entertainment and social activities, sitting in a teahouse, tea party is the Chinese social group tea activities. The Chinese tea ceremony is well known in the world, and was introduced to Japan in the Tang Dynasty, forming the Japanese Tea Ceremony.
Tea drinking began in China. Tea brewed with boiled water, follow nature, drinking elegant taste, seeking the inherent flavor of tea, focusing on the mood, which is the characteristics of the tea Chinese tea tasting.
The same quality of tea, such as different water, different tea utensils or brewing techniques, the bubble out of the tea soup will have different effects. Since ancient times, China has been very concerned about the brewing of tea, has accumulated a wealth of experience.
Make good tea, to understand the characteristics of various types of tea, master the scientific brewing technology, so that the inherent qualities of tea can be fully expressed. Edit this section of the tea culture Chinese people drink tea, focusing on a "taste" word.
"Tasting tea" is not only to identify the advantages and disadvantages of tea, but also with a sense of reverie and appreciate the interest of tea drinking. In the busy schedule to brew a pot of tea, choose a quiet place, self-pouring, you can eliminate fatigue, clean up boredom and benefit thinking, invigorate the spirit, you can also sip slowly, to achieve the enjoyment of beauty, so that the spiritual world sublimated to the noble state of the art.
The tea environment is generally composed of buildings, gardens, furnishings, tea utensils and other factors. Tea requires quiet, fresh, comfortable and clean.
China's gardens are world-famous, and the landscape scenery is countless. The use of gardens or natural landscape, set up a tea room, let people take a break, full of interest.
China is an ancient civilization, a state of etiquette, very important etiquette. Where guests come, tea, tea ceremony is essential.
When a guest visits, you can seek advice, choose the most suitable for the guest's tastes and the best tea to treat guests. Tea to honor the guests, the appropriate mix of tea is also necessary.
The master in the company of guests drinking tea, pay attention to guests cups, pots of tea residue, generally with a cup of tea, such as has been drank half of the tea, we have to add boiled water, drink with the addition, so that the concentration of tea basically to maintain the same before and after the water temperature is appropriate. When drinking tea can also be appropriate with tea food, candy, dishes, etc., to regulate the taste and the effect of snacks.
The content of Chinese tea culture is mainly tea in China's spiritual culture, which is more than "tea customs", "tea ceremony" in the scope of the deep and wide, but also the reason why the Chinese tea culture with Europe and the United States or Japan's tea culture is very big difference in the reason. Edit this section of the formation and development of Chinese tea culture China is the hometown of tea, is the world's earliest discovery of the tea tree, the use of tea and the cultivation of tea tree countries.
The origin of the tea tree is at least 60,000 to 70,000 years old. Tea has been discovered and utilized by mankind, about four or five thousand years of history.
The use of tea was initially conceived in the wild collection activities. Ancient historical legends that "Shennong is exquisite jade body, can see its lungs, liver and five organs," the reason is that "if not exquisite jade body, tasting medicine one day encountered twelve poisons, how to solve it? Another said, "Shennong tasted all kinds of herbs, encountered twelve poisons in a day, and was able to solve it."
Although the two said can not be trusted, but a wisp of information is worth noting: "Tuan" in the long process of eating, people focus more and more on its some of the healing "medicinal" nature. This is a reflection of a kind of Flood era of anonymous things.
2. Help me write a piece of Xinyang Mao Jian essay
This time in our city of Xinyang everywhere publicity is the arrival of the 18th International Tea Culture Festival.
I really want to go to see the tea festival party, so I begged my mom. My mom said that I could go to see it, but there was one condition: "You must know something about tea".
At this time, there is a thing about tea in front of me. That day, because of gluttony to the stomach bad, in the middle of the night, the stomach "grumble grumble" up and painful, a moment on the toilet pulled a few times.
But at that time there was no antidiarrheal medicine at home, my mother remembered to listen to the old people said that the tea can cure diarrhea, and held a try to make a cup of strong tea to the end to let me drink. I first died a small mouth "ah" good bitter, I no longer want to drink.
At this time, my stomach seems to be against me as if it hurts again. I think this may be the only way, bitter is a little bitter than diarrhea is much better.
So I frowned and pinched my nose and drank it down. Slowly my stomach seems to be less painful in a daze I fell asleep, the next day my stomach miraculously well.
Since then I know that strong tea can cure diarrhea. I found my sister is studying the "tea culture" book, read with interest.
I know Xinyang Mao Jian belongs to one of China's top ten famous teas, but also understand the origin, development, etiquette and cultivation, production and other aspects of the knowledge of Xinyang Mao Jian. Through reading books and personal experience I know all the benefits of tea, the annual tea festival party is my expectation.
I love Xinyang, more Xinyang Mao Jian tea Xinyang Mao Jian tea Xinyang Mao Jian tea Xinyang Mao Jian's famous origin is five clouds (Che Yun, set of clouds, clouds, clouds, Tianyun, Lianyun), two pools (Black Dragon Pool, White Dragon Pool), a mountain (Zhenlei Mountain), a village (Hejiazhai), a temple (Lingshan Temple). These places are mostly above 500-800 meters above sea level, with high mountain peaks and mountains, streams and clouds.
Qianlong time there is a Bugong called Cheng Ti, often touring Cheyun Mountain and left a poem: "clouds go to Castle Peak empty, clouds come to Castle Peak white, white clouds only in the mountains, often accompanied by guests in the mountains." Black and white two pools of scenery is even more beautiful and attractive, the Qing Dynasty Zhang cymbal poem describes: "the horse under the layer of cliffs, waterfalls in the air to.
Splashing flowers flying clear snow, warm stone ringing clear thunder. The waterfall is a great example of the kind of waterfalls that can be found in the sky.
The reason for this is to know that the Dragon Bo play, hit the water can not return." This cloudy place, wisps of water like smoke, moisturizing the fat and tender tea buds, for the production of unique Xinyang Mao Jian provides a natural resource.
Superior quality raw materials is the basis for frying famous tea. Xinyang tea area is a high-latitude tea area, the four seasons are clear, the tea plantation than the southern mining late, early closure of the garden.
Every year in the winter season, snow and ice freeze the mountains, covering the earth, everything has lost vitality, only the tea tree standing proud of the cold, green branches and green leaves, tea blossoms blossomed in the next, the fragrance overflowing, brake spring, seems to be declared to the nature - I'm the strong one. People in order to give this strong injection of stronger vitality, every year in a timely manner on the tea garden to seal the roots of the soil, increase the application of organic fertilizers.
Tea tree with this special power and recuperation opportunities, storage of a large number of nutrients to meet the growth needs of the following year, coupled with the deep mountainous areas of sunshine late to early, so the tea leaves here are rich in inclusions, especially amino acids, catechins, coffee shouting, aromatic substances, water leachate and other content, are superior to the southern tea area, for the Southern Tea District is not as good. Here tea picking period is divided into three seasons: before and after the rain to pick spring tea, before and after Mangsui pick summer tea, before and after the fall to pick autumn tea.
Before and after the rain only a small amount of "running tip", "before the rain Mao Jian" is regarded as treasures. Whenever the tea picking season, the hills are full of tea picking girls dressed in red and green, like fairies, like jade butterflies dancing, with their delicate hands, one by one, one by one, picking the tender buds and leaves.
How could you imagine that 1 kilogram of Xinyang Mao Jian would require more than 100,000 buds? How many tea picking girls' efforts have been condensed here?
"Who knows the tea in the cup, all the hard work", can think of Xinyang Mao Jian picking standard requirements are so strict. Special grade Mao Jian a bud and a leaf of the first show of the proportion of points more than 85%; first-class Mao Jian to a bud and a leaf, normal buds and leaves accounted for more than 80%; two three Mao Jian to a bud and two leaves, normal buds and leaves accounted for 70% or so; four or five Mao Jian to a bud and a three-leaf and the clamping of the leaves, normal buds and leaves accounted for more than 35%; the requirements of not picking the stalks, do not pick the fish leaves.
In the late 80s, the new special premium tea, picking is more delicate, only pick buds. Xinyang Mao Jian on the container of fresh leaves is also very careful, with breathable smooth bamboo basket, do not squeeze not pressure, and require timely return to the shade of the indoor staging 2-4 hours, while fresh batch, graded frying, the day of the fresh leaves fried the same day.
Xinyang Mao Jian good quality, end in the fried into. Xinyang Mao Jian frying process is unique, frying is divided into "raw pot", cooked pot", "baking" three processes, with a double-pot temperature change method.
The temperature of the "raw pot" is 140-160℃, the temperature of the "ripe pot" is 80-90℃, and the temperature of the "baking" is 60-90℃, and as the temperature of the pot changes, the water content of the tea leaves decreases. As the temperature of the pot changes, the water content of the tea decreases and the quality gradually becomes.
"Raw pot" with a fine soft bamboo tie into a round sweeping tea handle, in the pot rhythmically and repeatedly pick and shake, fresh leaves under the sheep, began the initial kneading, and shake the combination of dispersion. Repeatedly for about 4 minutes, the real into a round bar, up to four or five dry (about 55% of the water content) that is transferred to the "ripe pot" in the shaping; "ripe pot" began to continue to knead the tea lightly with the tea handle, and combined with the bulk of the group to be a little tighter after the tea, to carry out "Catch the strip", when the tea strip tightness and fineness of the initial fixed non-stick hand, into the "strip", which is the key to determining the light and straight tea.
"Ribbon" gesture freely, dexterous movements, the key is to grasp the strip and shake the strip, grasp the strip when the palm down, the thumb and foreign four fingers open into "eight" shape, so that the tea leaves from the little finger parts into the hands, and then brought to the edge of the pot along the pot, and pinched with the thumb, 13-17 cm high from the center of the pot, the tea leaves from the small finger parts into the hands, then brought to the edge of the pot along the pot, and pinched with the thumb. From the center of the pot at a height of 13-17 centimeters, borrowing the wrist, the tea leaves from the tiger's mouth quickly and forcefully agile swing shake shake out, so that the tea leaves from the upper edge of the pot in order to fall into the center of the pot in turn. "Li" to seven or eight percent dry out of the pot, "baking"; baking by the first baking, stalling, re-fire three procedures, that is, the finished product of high quality good Xinyang Mao class.
The water content of the top grade Xinyang Mao class is not more than 6%. Xinyang Mao Jian's color, aroma, taste, shape have unique personality, its color is bright, clean, does not contain impurities, elegant aroma, fresh, taste fresh, mellow, sweet, from the appearance of the uniform, bright green glossy, white hair obvious.
The shape is fine, round, light, straight, more white hair, color emerald green, high and persistent aroma after rushing, strong and mellow taste, sweetness and sweetness, soup.
3. Xinyang Mao Jian tea essay
My hometown is in Xinyang, my hometown has a nationally known Mao Jian tea.
I love my hometown. Fine rain like silk, a four-season evergreen tea tree, greedily sucking the manna of spring.
A piece of green shoots, quietly drilled out, green, fuzzy. Every year, around the time of the Qingming Festival, tea picking begins.
Tea picking girls pick the green shoots, and then through the careful frying of the tea masters frying process, it became a drinkable tea. At this time, you pinch a handful of new tea After brewing, only to see the sharp needle upright, the broth green, smell, mellow aroma pungent, taste a mouthful, fragrant through the heart.
Tea is not only refreshing, but also has great medicinal value. Tea contains a lot of vitamins, which is very beneficial to people's physical and mental health.
People have praised Xinyang Mao Jian unique flavor, reputation in China and abroad. Every year, Xinyang will organize a tea festival, tea as a medium, the development of the economy.
I am proud of my hometown Mao Jian tea. I love my hometown Mao Jian tea.
Reference: I love to drink Xinyang Mao Jian tea, drink a long time, naturally a little feeling a little experience. My experience of this point is not as complicated as the tea ceremony, so good-looking, so overwhelmed, but closer to our ordinary people, more practical.
Different teas have different drinking methods, different steeping methods, can not be confused, otherwise you can not enjoy the characteristics of their respective teas, tea tasting will not be able to talk about. Hopefully, my experience can play a role in recognizing Xinyang Mao Jian's lead.
Every year, when the spring flowers bloom, is also the time to pick the rain before the Mao Jian, but also tea merchants, love tea drinkers the busiest time, good tea are relying on this time to collect, to store. Outside the Xinyang Maojian tea lovers, if you can not buy authentic Xinyang Maojian tea, I can work for the same, of course, is a small amount.
I hope that those who love to drink Xinyang Mao Jian tea can enjoy it. First, the basic situation of Xinyang Mao Jian.
Xinyang Mao Jian is the best of the green tea is a national tea, but due to local publicity, tea quality control, the limited number of high-quality tea plus the user will not make tea to experience the characteristics of the Mao Jian tea and other reasons, the impact of Mao Jian is not great. The quality of Mao Jian tea depends on the picking season and geographical location.
According to the season, there are pre-rain (before the rainy season), spring tea, summer tea, white dew (White Dew Festival), fall tea. The quality of pre-rain tea is the best, followed by spring tea and white dew tea; according to the location of growth, there are big mountain tea and small mountain tea.
Because of the high altitude and low temperature and humidity of the mountain, the tea has a long growing period (about ten days later than the small mountain), so the quality is the best. Xinyang Mao Jian is mainly produced in Dongjiahe Township, Shihegang Township, Tanjiahe Township and Nanwan Township in the former Xinyang County, with a smaller area.
Dashan tea mainly refers to the picking in Cheyun Mountain, Yunwu Mountain, Miyun Mountain, Jiyun Mountain, Baiyun Mountain and Heilongtan and Bailongtan. Xinyang Mao Jian annual production is quite a lot, but the number of real Dashan Yuqian tea is not a lot, most of them are consumed by the locals (the locals mainly drink Yuqian tea), not familiar with the situation of tea this line is very difficult to buy top quality tea.
Second, Mao Jian tea steep method. It should be said that different teas have different steeping methods, Mao Jian tea is the same.
As the Mao Jian tea tasting not only to taste good, but also to taste the tea flavor to see its color, so the tea is more delicate. 1, water.
Steep Mao Jian tea on the water requirements are very high, the top water is the mountain spring water, followed by the collection of mountain water. Underground hard water and high alkali water is not available, otherwise the steep Mao Jian tea can not be tasted.
Xinyang people used to drink tea with the Division River water gathered in the mountains, and now use the Division River upstream of the Nanwan Reservoir water, its water quality is the same. Such as Henan's Pingdingshan, Shandong's Qingdao and other places of water steep Mao Jian tea are very good.
The good thing is that there is more pure water nowadays, and the local water quality is poorer than the pure water produced from the better water quality. The temperature of the water is usually boiled and then left at 60-80 degrees to make the first tea.
Because the pre-rainy tea is too tender water temperature can not be too high, the spring tea, summer tea, fall tea water temperature can be higher. 2, the amount of tea.
The amount of tea used when making tea can vary from person to person, but not too little. General situation according to three tea seven water or four tea six water proportion of tea.
The meaning of this ratio is that after the tea is steeped, the proportion of tea in the cup accounted for three points of water accounted for seven points or the proportion of tea in the cup accounted for four points of water accounted for six points. If you love to drink strong tea can increase the amount of tea.
3, tea utensils. Drink Xinyang Mao Jian tea, the requirements for tea utensils are not high.
In order to see its color, smell its flavor, with a transparent glass cup or white porcelain cup can be used, can not be used with a cup or pot with a lid, because the steep Xinyang Mao Jian tea can not be covered, cover, or soup, leaf yellow. 4, the process of making tea.
The first step is to put the right amount of tea into the cup; the second step is to pour the boiling water (water temperature can be higher) into the cup (half a cup can be) shaking shake and tea is about to steep open (not too long), the cup of water poured (water can be poured dry). The purpose is to remove the earthy flavor of the tea and floating out of the debris; the third step with the appropriate temperature of the boiling water into the cup, and so the tea can be drunk after steeping.
But the cup of tea each time you can not drink dry, only drink half of the tea, and then pour water. The purpose is to keep the tea concentration moderate.
Third, tasting tea. Xinyang Mao Jian tea can be viewed, smelled, entrance to do three aspects.
View: steep open tea view of its color (soup clear leaf green and yellow); smell: Xinyang Mao Jian tea after steeping taste pleasantly fragrant (the second step in the process of laying tea, when the water in the cup is poured out of the aroma has come out); Entry: Tea Entry is slightly bitter, sweet and not astringent in the throat (small mountain tea Entry astringency), the more you drink the sweeter. Fourth, the preservation of tea.
In the past, the preservation of tea is mainly taken in the iron barrel to put charcoal, tea into the barrel sealed preservation. Now the best way to save is to seal the tea with plastic bags in multiple layers, and put it into the freezer (non-refrigerator) to save.
Avoid mixing the tea with other items that have different odors, the tea is easy to absorb the odor. When you use it, take out a few days of dosage, not too much, as you use it.
The new fried tea must also "pull the wind" treatment, this treatment needs to be carried out by professionals, the purpose is to further remove the humidity in the tea, if the humidity is too high directly affect the aroma and taste of tea. Share it with your friends.
4. Love Verses About Tea
If I am boiling water
and you are tea
then your fragrant richness
must depend on my tastelessness
Let your dryness, softly
unfold and dissipate
in me
and let my infiltration
stretch your face
.You will eventually slowly
fall and gather
in the deepest part of my heart
Then
your bitterest tear
will be my sweetest rain
Pu'er Tea
The death of the world is a matter of honor, and the son of a man to talk about it.
The most important thing in life is to be with your son.
The best thing in life is nothing better than growing old with you,
Collection of laughter along the way.
I would like to wait for you all my life.
Love is not a matter of you coming and going, you go and I chase,
but a little bit of companionship, life and death to old age.
When I close my eyes, you are still around.
Some stories, is a hundred turns after the sudden look back.
The first time I saw you was when I was a kid.
White Peony
There is a beautiful woman who will never forget what she has seen, and when she doesn't see her for a day, she thinks about her like crazy.
I have such a beautiful name, just like the pure peony, moving with the name of a colorful crown.
I have a beautiful name, like the pure peony, which is a beautiful name, and it is moving.
The branches and leaves of the peony are linked together, and they are extended in the water,
and it is a beautiful and simple story.
The first thing you need to do is to get a good look at the water.
The second thing you need to do is to get a good look at the water.
Xinyang Maojian
The fragrance of a wisp, promise you the best years.
A word of promise, for you to pour all.
If you give me a promise, I would like to break free from the shackles of winter and dedicate my best years to you.
I won't tell you that I stood at the front of the cold and bone-chilling early spring, and collected that little bit of sunshine for you.
I endured the pain of tearing, endured the torment of quenching, and washed away all the lead, just because I fell in love with you.
I used the whole spring to fill your empty cup, but worry about full of tea cups but can not control your heart.
Iron Goddess of Mercy
The golden wind and jade dew a meeting, will win but, the world countless.
I don't have a gorgeous appearance, and I don't know how to be romantic.
But I have a heart to love you, you don't speak,
but I can read you, maybe this is the heart of the matter.
Some beauty, destined to be colorful pole, a touch, is amazing.
The collision of souls, fated to meet, is the most beautiful love.
Black Tea
The only thing that I love most is a messy flower.
I curled body bones, but contains a cavity of the fragrance, just want to do the most understanding of your tea.
The world of red dust, full of dust, how to meet the color of the city, so that people bright.
I'm with you at first sight, goodbye to the heart, climbing branches to pick fragrant flowers.
The bull and the weaving girl meet at the magpie bridge, looking forward to whispering is not yet finished, and suddenly the day dawns, and the entertainment has become a grass. The only thing that you can see is that you are the only one who can see it.
Do you know that I am red like fire, just like my love for the bright strong and difficult to offend, but also tender.
5. "Mao Jian" modern poetry, snowy night Langjun's
The mountains are green and the water is green to go to a trip to the natural place of the soul may dream of Lu Yu to taste a "tea scripture" to taste a taste of Dong Po waved the pen under the first of Huainan that is dense and sentimental fog silk like a fairy dancing long sleeves rippling in the clouds of sunshine in the branches and leaves in the veins flow followed by the organic matter of the soil in the air and clean water in the net of the joyful growth of the day and night temperature of play precipitation of taste and richness of that is a very delicate and beautiful. The flavor of the richness of such a slender and slender body embellished with clouds and flowers so that the passing gentleman to stop wandering in Xinyang to do a reunion in a tea season to see the elegant posture of the woman like a butterfly also fluttering with a lotus-like jade hand to pick a bud, a piece of the cold food festival before the arrival of the clouds and mist hidden in the immortal atmosphere filled with tea with the disease of the fatigue to escape from the lingering scent of the gradual departure from the world in a fresh and natural Dreams flooded, silk ripples2014.10.14 "Nature's Rainbows" of "Green".