Celebrities in Ancient and Modern Times and Tea Culture

China Ancient Celebrities and Tea Culture

1, Lu Yu

Lu Yu (733-804), born in Hung-chien, was named Ji, nicknamed Jinglingzi, Sangzhuweng and Donggangzi. A native of Jingling, Fuzhou (now Tianmen, Hubei) in the Tang Dynasty. Lu Yu is good at tea ceremony. She is famous for the first monograph on tea science in the world, Tea Classic, and is called "Cha Sheng" by later generations. Lu Yu turned out to be an abandoned orphan. In the 23rd year of Kaiyuan in Tang Dynasty (AD 735), one morning, the abbot of Jingling Longgai Temple, Master Zhiji, was walking on the shore of the West Lake when he suddenly heard a cry of wild geese. He turned around and looked around. Not far away, a flock of geese gathered together. He hurried to see an abandoned child, huddled under the wings of a wild goose, shivering. Master Zhiji read a sentence of Amitabha and quickly took it back to the temple. Later, in order to clear his name, Zen master Zhiji took Yi as a divination and said, "Hung-chien is on land, and his feathers can be used as tools." . So I named him Lu, Yu and Hung-chien. With the help of Zen master Zhi Duo Xing, Lu Yu learned to read and write, recite Buddhist scriptures and cook tea and soup for Jigong. But he just refused to cut his hair and become a monk. In order to make Lu Yu obedient, Jiji tempered him with housework. Let him clean temples and toilets every day, or practice plastering walls and building houses with mud until 120 cows are driven away. Hard as she was, Lu Yu refused to give in. At the age of eleven, he unexpectedly escaped from the temple and became an actor in a troupe. Lu Yu is witty and eloquent. Although he is ugly and has a stuttering problem, the clown he plays in the play is often welcomed by the audience. In the performance practice, Lu Yu also wrote three joke books, named "On Jokes". In the fifth year of Tang Tianbao, that is, in 746 AD, Ricky was demoted and he came to Jingling to be a prince. The county magistrate asked the troupe to perform. After reading it, the satrap admired Lu Yu very much, so he summoned him, presented him with a book of poems, and introduced him to Zou Fuzi in Huomen Mountain, northwest of Tianmen. After reading, Lu Yu often makes tea for Zou Fuzi. When Lu Yu was in her twenties, she traveled to Yiyang, Henan and Xia Chuan, Bashan, and heard and witnessed the tea production in Pengzhou, Mianzhou, Zhou Shu, Qiongzhou, Yazhou, Luzhou, Hanzhou and Meizhou in Sichuan. Later, he turned to Yichang to taste Zhouxia tea and toad spring water. In the summer of 755 AD, Lu Yu returned to Jingling and settled in Donggang Village. In 756 AD, due to the Anshi Rebellion, refugees from Guanzhong flocked south, and Lu Yu also crossed the river. In his later years, he collected a large number of tea material in the middle and lower reaches of the Yangtze River and Huaihe River. In 760 AD, he came to Huzhou, Zhejiang Province, and lived in Miaoxi Temple in Tuoshan with Jiao Ran, which became the turn of the year. At the same time, he got to know famous monks, Ye Li, Meng Jiao, Zhang and Liu Changqing. During this period, he made friends and wrote books, and collected and studied the tea history and production materials collected in the past. In 765 AD, Lu Yu finally wrote the world's first monograph on tea, Tea Classic. After the first draft of the Tea Classic was written, Lu Yu continued to visit and make tea in Jiangsu and Zhejiang provinces, and constantly revised and supplemented the Tea Classic. By 755 AD, the Book of Tea was finalized. Tea Classic is a systematic summary of tea science and tea culture around the Tang Dynasty, and a milestone in the history of tea production and tea culture in China. In Song Dynasty, Chen Shidao commented in the Preface to Tea Classics: "The book of Fu tea was made from the beginning, applied to the world, and started from the beginning. Yucheng contributed to tea. " Lu Yu not only made great contributions to summing up the experience of predecessors, but also practiced, and was good at discovering good tea and distinguishing water products. For example, the ancient bamboo and purple bamboo shoot tea in Changxing, Zhejiang Province was rated as the top grade by Lu Yu and became a tribute tea, which is famous for its emphasis on Beijing. Another example is Yangxian tea in Yixing. He felt fragrant and sweet after drinking it, ranking first in other places, and directly recommended it as tribute tea. Lu bian water, the water of the same river can distinguish the water quality of different water sections, and he also classified the rivers and springs he passed into 20 grades. It also has a great influence on future generations. Shortly after his death, Lu Yu's position in the tea industry gradually became prominent. Not only in making and tasting, but also in tea trade, people regard Lu Yu as a god. Anyone who does tea business makes a statue of Lu Yu with ceramics for home use, which is considered to be beneficial to tea trade. After thousands of years, the academic research on tea initiated by Lu Yu has more complete categories, more advanced research methods, richer research results and more extensive development of tea culture. Lu Yu's contribution is increasingly recognized by China and the world.

2. Bai Juyi

Bai Juyi (772-846), whose name was Lotte, became a Buddhist in Xiangshan in his later years. Originally from Taiyuan (now Shanxi), he moved to Shaanxi (now northeast of Weinan, Shaanxi). Bai Juyi was a famous realistic poet in Tang Dynasty. He is very confident about his love for tea and his skill in making tea. In the poem "Xie Li Six Doctors Send New Shu Tea", he sang: "Add a spoonful of water to the soup to fry the fish's eyes, and at last fesr will stir up dust. If you don't send it to others, send it to me first, because I am a different tea man. " This can also be confirmed in his other poems. Many places in the poem also mention the relationship between tea and wine and the piano. For example, "You can only smell the water in the harp, and the old tea is covered with mountains", and "After the scented tea is boiled, the waist is warm and the sun shines." With Lao Qin, the Spring Festival wine is not empty. "Drunk a bunch of red peony, eager to taste a bowl of green." Wait a minute. Bai Juyi's Pipa Journey is a famous poem through the ages. It deeply sympathizes with the life experience of pipa girls, and deeply criticizes the evil of female cruelty in feudal society. At the same time, it leaves an important message for the history of tea: "First, my brother went to war, then my aunt died, and the beauty died every night. There were fewer and fewer cars and horses in front of the door, and finally she married herself to a businessman. Who, first of all, stole money, accidentally left her and went to Fuliang to buy tea a month ago. She has been taking care of an empty boat in the estuary, and there is no companion except the bright moon and cold water. " The floating beam is located in the north of Jingdezhen, Jiangxi Province, which shows that the Tang Dynasty was already a tea distribution center. In the second year of Tang Changqing (AD 822), Bai Juyi was appointed as the secretariat of Hangzhou. During his two-year tenure, he fell in love with the fragrant tea and sweet spring of Xizi Lake, leaving a story with Lingyin Zen master Ji Quan brew tea. Bai Juyi invited the Zen master into the city with tea. "The life teacher accompanied him to eat, and he fasted for a cup of tea." However, Zen master Daoguang refused to give in, and signed a poem: "The mountain monk is good as a worm, and every time he sleeps on a stone ... the city can't afford to fly tin, which may hinder the warbler in front of the Cuilou." There is irony in the poem, but Bai Juyi is suddenly generous and personally goes up the mountain to have tea with the Zen master. According to legend, the tea well of Daoguang Temple in Lingyin, Hangzhou is the place where Bai Juyi and Daoguang cooked tea.

3. Ouyang Xiu

Ouyang Xiu (1007- 1072) was born in Yongfeng, Jizhou (now Jiangxi). A famous politician and writer in the Northern Song Dynasty, he was one of the eight masters in the Tang and Song Dynasties. Ouyang Xiu's tea poems are not many, but they are wonderful. For example, he especially praised Shuangjing Tea for repairing water, including a poem "Shuangjing Tea", which described in detail the quality characteristics of Shuangjing Tea and the relationship between tea and personality: Xijiang River is green and old, and tea on the stone is like chicken feet. Poor wax is not as early as Joan Hinton, but Mr. Shuangjingya has a hundred herbs. White hair follicles are raised with red and blue gauze and 10 kilograms of tea. Baoyun is not good at casting every day, seeking the new and abandoning the old. The group disappears, the dragon and phoenix are built, and the old taste does not change. Ouyang Xiu attached great importance to the "Xiaolong Group" founded by Cai Xiang. In his Preface to Cai Xiang Tea, he discussed the people's treasure of Xiaolong Group's tea at that time, which became valuable information for future generations to study tribute tea in Song Dynasty. "Tea is the essence of things, and small groups are the essence. The so-called top grade dragon tea is also recorded. Mo Jun, the leader of the Beggars' Sect, started doing it, but he started doing it when he was 20 years old. Renzong is particularly rare. Although he is an assistant minister, he has never given it. However, in the southern suburbs, fasting was given in the evening, four people in the Privy Council of Zhongshu gave cakes, and the imperial secretary posted them as dragons and phoenixes. Eight families in the two academies returned separately and dared not try. They cherish each other, and sometimes they have good guests and pass them on. " Jiayou seven years, enjoy the hall, borrow the evening. I was given a cake at first and kept the rest. The Story of Daming Water is Ouyang Xiu's monograph on the water for making tea. In his article, he compared and criticized Lu Yu's Tea Classic and Zhang's Fried Tea, showing the true nature of a scholar who thinks independently and does not follow others' advice.

4. Su Shi

Su Shi1037-11kloc-0/) was born in meishan county, Meishan, Sichuan. Su Dongpo was an outstanding writer and calligrapher in the Song Dynasty, who had a deep study on tea tasting, tea making and tea history. In his poems, there are many excellent works of chanting tea, which have been passed down to this day. His essay Ye Jiachuan vividly praised the history, efficacy, quality and yield of tea by anthropomorphic means. Su Dongpo has been to many places in his life because of his position or relegation. Everywhere he went, he left poems about famous teas and beautiful springs. For example, in the first year of Yuanfeng (A.D. 1078), when Su Shi was the magistrate of Xuzhou, he wrote the word "Huanxisha": "People who are sleepy on the road are thirsty for tea, knocking at the door and asking wild people." Vividly reproduced his expression of quenching thirst with tea. "Baiyun Peak has two new flags, which are green and fresh, and the valley is rainy and spring." This is the "Baiyun Tea" that describes Hangzhou. "A thousand dollars to buy antiques seems to be a note for Vietnamese" is a compliment to Huzhou's "ancient bamboo shoots". For Heyuan tea in Fujian, it is even more admired. He wrote in the poem "Er Yun Cao Fu sent a message to Guyuan to try to bake new tea": Lingcao in Xianshan is moist and flowing, and the fragrant muscle powder is washed evenly. The bright moon comes to vote for Yuchuanzi, and the breeze blows Wu Linchun. You know, ice and snow have a kind heart, not a new face. Don't laugh when you play a poem. Always beautiful. Later, another poem by Su Dongpo, "I want to compete with the West Lake" and "I have always been a beauty", was compiled into couplets and displayed in teahouses, which became famous couplets. Su Dongpo and making tea have their own unique methods. He believes that good tea needs good water, and "living water needs to be boiled with live fire". He also gave a vivid description of the temperature of the water used for making tea in his poem brew tea. He said, "The crab's eye has passed the fish's eye, and I want to be a breeze." Judging the boiling degree of water by the bubble shape and sound of boiling water. Su Dongpo is also very particular about tea-making utensils. He thinks that "copper is fishy, iron is not suitable for spring", but it is better to use stones? Boil water. It is said that when Su Shi was in Yixing, he personally designed a teapot with beams. Later generations named this pot "Dongpo Pot" in memory of him. Su Dongpo also has a deep study on the efficacy of tea. Ning Zaixi was a general in Hangzhou for six years, AD 1073. One day, he asked for leave due to illness, visited Jingci Temple and Nanping Temple on the lake, and went to Gushan to visit Jackson Qin Hui in the evening. During the day, he drank several bowls of strong tea, but he didn't feel that his illness had healed. Then he wrote a four-line poem on the powder wall of the Zen master: Wei Moyuan is sick and has forgotten his home at home. There is no need for Di Wei to take a pill and drink seven bowls of tea in Lutong. In Qiu Chi's Notes, Su Shi also introduced a wonderful way to protect teeth with tea: "Besides relieving boredom, tea is essential, but it hurts many people secretly. I have a way to rinse my mouth with strong tea every time I eat. When you are bored, you don't know your spleen and stomach. The meat is between the teeth, so it shrinks and you are too lazy to pick holes, but if the teeth are dense. Both middle and low grade teas are used, while high grade teas are not commonly used. There's no harm in drinking for several days. This is very reasonable. " Su Dongpo's contribution to the history of tea culture development in China is various.