Matters needing attention in tea tasting and making

Tea brewing and drinking (very suitable for beginners to read)

How did people drink tea before the Tang Dynasty? Tea, since it was discovered and used by people, has gone through the development process of chewing fresh leaves, drinking raw soup, drying in the sun, steaming green to make cakes, frying loose green tea, and even white tea, yellow tea, black tea, oolong tea and black tea. There is no exact historical record that tea really became a beverage, but at least in the late Eastern Han Dynasty and the Three Kingdoms period, tea was already used as a beverage. During the Three Kingdoms period, wei ren Zhang Yi recorded the method of making and drinking tea at that time in Guangya: "Take the leaves of Jing and Ba as cakes, the leaves are old, and the rice paste is used as cakes. If you want to make tea, fry it until it is red, mash it, put it in porcelain, cover it with soup, and mix it with onion, ginger and orange. You can't sleep when you drink and sober up. " This is the earliest record of tea making and drinking methods in China. It tells us that the method of drinking tea at that time was "boiling", that is, baking the cake tea "picking leaves to make cakes", mashing it into powder, mixing with seasonings such as onion, ginger and orange, and then cooking it in a pot. The tea cooked in this way is porridge-like, and you can add seasoning when drinking it. It has been clearly pointed out that tea is a drink used to sober up. This method continued until the Tang Dynasty, but it was more particular.

Should drinking tea in four seasons be different? The efficacy of tea is closely related to the seasonal changes. Drinking different kinds of tea in different seasons is more beneficial to the human body. So the way to drink tea is that the four seasons are different. In spring, the snow melts and the ice disappears, the weather is sunny, and everything recovers. At this time, it is better to drink some fragrant jasmine tea to dispel the cold evil accumulated in the body in winter, promote the growth of human yang, and cheer up "essence", "qi" and "spirit". In summer, the climate is hot, the trees are shaded, the summer heat is pressing, and the body fluid is consumed in large quantities. At this time, it is advisable to drink bitter and cold green tea. The green leaves give people a cool feeling and are used to cool off the heat. Green tea contains a lot of tea polyphenols, caffeine and amino acids, which can stimulate the oral mucosa and promote the secretion of digestive glands, which is beneficial to the production of body fluids. It's really a good product to quench summer heat and thirst in midsummer. In autumn, the weather is cool, the wind and frost are high and clean, the climate is dry, the residual heat is not gone, and the body fluid is not completely balanced. At this time, it is better to drink green tea such as oolong tea. The taste is between red and green. It is neither too cold nor too hot, which can not only eliminate residual heat, but also restore body fluid. Red and green tea can also be mixed in autumn to achieve two effects; Green tea and scented tea can also be mixed to achieve the effects of clearing away heat and relieving summer heat with green tea and resolving phlegm with scented tea. In winter, the north wind blows hard and the cold attacks people, and the human body is vulnerable to the invasion of yang. At this time, it is best to choose sweet and moist black tea to moisten the yang of the human body, especially women. Black tea, red leaves and red soup give people a warm feeling; Black tea can be added with milk and sugar, so it has the effect of heating and warming the stomach; Black tea helps digestion and degreasing, which is beneficial in the fat winter.

How should children drink tea? General parents give their children tea, thinking that tea is irritating and afraid of hurting the spleen and stomach. In fact, this kind of worry is unnecessary. At present, it is believed that tea is also beneficial to children's health as long as it is drunk reasonably. The general requirement is: drink more than 2-3 small cups (0.5g-2g per cup of tea) every day, and try to drink it during the day. The tea soup should be light and warm. First of all, drinking light tea can supplement children's needs for vitamins, protein, sugar, zinc, fluorine and other inorganic substances. Secondly, drinking tea properly can help digestion and relieve boredom, strengthen gastrointestinal peristalsis, promote the secretion of digestive juice, and correct the satiety caused by overeating at any time. Third, tea is "bitter cold", which has the function of clearing away heat and reducing fire. Children who insist on drinking tea every day can avoid cramps caused by dry stool and anal fissure. Fourth, the fluorine content in tea is high. Children drinking tea or gargling with tea in moderation can not only strengthen bones, but also prevent dental caries. Of course, children should drink tea in moderation, especially younger children, and should not drink too much, let alone strong tea and herbal tea. Drinking too much tea will increase the water in the child's body and increase the burden on the heart and kidneys. Drinking too much tea will make children overexcited, their heartbeat will accelerate, and the number of urination will increase, causing insomnia. Don't soak tea for too long, it will solidify and precipitate tannic acid protein, which will affect digestion and absorption and reduce children's appetite.

How do women drink tea in the fourth period? Because of the different physiological acupoints, women are particularly particular about drinking tea. Usually, it is appropriate to drink tea in general concentration, but during menstrual period, pregnancy, lactation and menopause (phase IV), light tea is the main drink, especially strong tea is not allowed. Because strong tea contains more caffeine, it has a certain stimulating effect on the nervous system and cardiovascular system. Drinking too much tea or strong tea during menstruation is easy to cause dysmenorrhea, prolonged menstrual period or excessive menstrual blood; At the same time, tannic acid contained in tea is easy to combine with iron in chyme or blood tonic in the intestine, thus producing precipitation, hindering the absorption of iron by intestinal mucosa and easily leading to iron deficiency anemia. During pregnancy, various changes have taken place in the pregnant woman's body. Nutrients ingested from food should not only meet the needs of their own physiological functions, but also be delivered to the fetus through the placenta for the growth and development of the fetus. Drinking strong tea during pregnancy is not only easy to suffer from iron deficiency anemia and affect fetal nutrition, but also caffeine in strong tea will increase pregnant women's heartbeat and urination, thus increasing the burden on pregnant women's hearts and kidneys, which is also unfavorable to fetal health. Excessive drinking of tea or strong tea during lactation can excite the underdeveloped organs such as breathing and gastrointestinal tract after the caffeine contained in tea is inhaled by newborns and infants through milk. , thus accelerating breathing and gastrointestinal spasm, the baby will cry for no reason; After the high concentration of tannic acid in strong tea is absorbed into the blood through gastrointestinal mucosa, it can converge, inhibit the mother's mammary gland secretion and reduce the milk secretion, resulting in the baby's "lack of food" and unable to grow and develop normally; Lactating women need more rest because of fatigue and consumption, thus eliminating fatigue. If you drink strong tea, especially at night, because of the exciting effect of caffeine, it is difficult for both mother and child to fall asleep, which is unfavorable to the recovery of mother and the growth and development of children. In addition to menstrual disorder, menopausal women will also have symptoms such as tachycardia, insomnia, irritability and irritability. Drinking strong tea as usual during this period will aggravate menopausal symptoms, which is not conducive to women's smooth menopause.

How should the elderly drink tea? Lu Yu's "Tea Classic" records: "I would rather not drink alcohol all my life, not have three meals and not have tea." The leisure of drinking tea has now become a great pleasure for the elderly. Scientific research and practice have proved that proper tea drinking for the elderly is beneficial to health and longevity. If you drink tea improperly, it will do harm to your health. Therefore, drinking tea in the daily life of the elderly should be tailored to different people. Old people who have a hobby of drinking tea should not drink too much tea at a time, generally not more than 30 ml at a time, nor should they drink a lot of strong tea for a long time, so as not to cause adverse reactions and affect their health. For the elderly, especially those over 60 years old, drinking tea should not be excessive or too strong, because if you consume more caffeine, you may have symptoms such as insomnia, tinnitus, dizziness, arrhythmia and heavy urination. Some elderly people, with the increase of age, have different degrees of decline in cardiopulmonary function. If I drink a lot of tea in a short time, the water in my body will enter the blood circulation of the human body after being absorbed by the gastrointestinal tract, which will suddenly increase the blood volume and increase the burden on my heart, and sometimes I will feel flustered, short of breath, chest tightness and other discomfort. For example, the elderly have coronary heart disease and heart disease. Excessive drinking tea can induce heart failure, which can aggravate primary heart failure in severe cases. Therefore, the elderly with the above-mentioned heart diseases should drink tea at a mild temperature, instead of drinking boiled water at night and after dinner. With the increase of age, the secretion of various digestive enzymes in the digestive system decreases, which makes the digestive function decline. If you drink a lot of tea, it will dilute the gastric juice and affect the digestion and absorption of food. At the same time, gastric acid will also be diluted, reducing the defense function of gastrointestinal tract to kill bacteria. Once pathogenic bacteria enter, it is easy to infect gastrointestinal diseases. Most elderly people have bad teeth, eat less vegetables containing fiber, have less activity, slow intestinal peristalsis and are prone to constipation. If you often drink strong tea, the combination of tea tannic acid and protein in food will form a large amount of protein for digestion and absorption, which will make you more constipated. The kidney function of the elderly is gradually declining, and symptoms such as urinary incontinence often appear. Drinking too much tea, coupled with the diuretic effect of caffeine, will inevitably increase the burden on the kidneys and the symptoms of urinary incontinence, bringing greater pain to the elderly.

Do weak tea and strong tea have their own needs? Drinking tea in moderation is good for health. For ordinary people, for the purpose of health care and disease prevention, tea should be light and not strong, and light tea and warm drink are more beneficial to human body. The so-called "light tea is fragrant and nourishing people", "light tea is warm and moist, and drinking it can protect one's age" means this. Excessive drinking tea, especially strong tea, is harmful to human body, which is called "excessive drinking tea makes people yellow and thin". However, strong tea has the functions of clearing away heat and toxic materials, moistening lung and resolving phlegm, diuresis, digestion and vexation. In some cases, it is beneficial for some people to drink strong tea. For example, people who are "getting angry" and people who are addicted to alcohol and tobacco, strong tea can play the role of clearing away heat and toxic materials and sobering up; People who eat big fish and meat, drink a cup of strong tea, which will help digestion and not be tired; For people with poor urination, drinking strong tea can play a role in diuresis and detumescence; For people with oral inflammation and sore throat, drinking strong tea can play an anti-inflammatory and bactericidal role; For patients with coronary heart disease with sinus node block or complete atrioventricular block, drinking strong tea can increase heart rate, which has therapeutic effect because of its slow heart rate.

How about tea? Eating tea means eating tea as a general food. This seems to be difficult for most tea drinkers to understand. In fact, this way of eating tea is also very common in some regions and some countries. In some areas of China and Hunan, tea dregs are eaten together after drinking tea. A delicious dish in Hangzhou, "Longjing Shrimp", is made by frying Longjing tea and shrimp in boiling water. This dish is red and green, delicious and can be eaten with tea. Japanese people have the habit of drinking matcha, that is, drinking soup with tea. According to the Japanese way of drinking matcha, tea can be ground into very fine powder and transferred to other foods, which is of great development and research value. How about tea? The answer is yes. Because when you drink tea, you not only eat the nutrition and health care ingredients dissolved in the tea soup, but also eat the insoluble or insoluble nutrition and health care ingredients in the tea soup together. The water-insoluble or components in tea include fat-soluble vitamins A, E, D and K, inorganic substances such as calcium, magnesium, iron, sulfur, copper and iodine, and organic substances such as chlorophyll, carotene, cellulose and protein. Some substances needed by the human body, such as vitamin E and carotene, are high in content, so eating more is of great benefit to the body. So to be exact, drinking tea is more beneficial to health than drinking tea, especially eating spring tea is more suitable.

Do you know the legend of tea? The ancients were very particular about good tea and water. "The water of the Yangtze River, the top tea of Mengshan", this couplet shows that famous tea and beautiful water can complement each other. According to the famous poet Wen "Tea Picking", Huzhou secretariat was called as a post official of Yangzi. The secretariat ordered a soldier to paddle a boat to the middle of the river to draw Nanmang water (considered to be the first to make tea). Lu Yu scooped a ladle with a ladle and said, "This water is Yangtze River water, not South War water." . The soldier admitted his mistake and said, "I came ashore from Nanmang. I lost half the water because the boat was shaking. I was afraid of being scolded, so I filled it in the river. " The secretariat of history is highly respected, and according to folklore, Wang Anshi suffered from phlegm fire, which needs to be cured by nourishing fairy tea and koji soup. When Su Dongpo crossed the Three Gorges on business, Wang Anshi asked him to take a jar of water from Qutang Zhongxia. Dongpo enjoyed the scenery of the Three Gorges, and he didn't remember the matter of taking water from the middle gorge until the boat reached the bottom of the gorge. How can he stand the speed of the current and not go back? We had to make do with a jar of Xiaxia water as Xiaxia water. Wang Anshi pointed out his fallacy, and Dongpo was surprised and asked him how he knew it. Wang Anshi said that it took a long time to make tea before it was colored, so it was called Xiaxia Water. Dongpo was amazed. Although the above are stories and legends, it shows that tea and water are closely related.

Is spring water the best tea-making water? For China people, the water used for making tea has always been very particular. There is a very incisive exposition in "Plum Blossom Talk" in the Tang Dynasty: "Tea must be born in water, and eight-point tea meets ten-point water, and tea is also very good. Eight tenths of water tries ten tenths of tea, but eight tenths of tea. " It can be seen that the water for making tea is very important. What is the best water for making tea? Lu Yu's Tea Classic in the Tang Dynasty pointed out: "Its water is used on mountains and rivers (that is, springs), in rivers and underground." So in a word, spring water is the best way to make tea. This is because spring water permeates many sandstone layers, which is equivalent to repeated filtration. No impurities, soft, clear and sweet water, containing a variety of inorganic substances. The tea brewed with this water is bright in color, which can fully show the color, fragrance and taste of tea.

Which two places of the "No.1 Spring in the World" were sealed by Emperor Qianlong? In the Qing Dynasty, Emperor Qianlong, who loved tea all his life, sealed two "the first springs in the world", namely Yuquan in Beijing and Baotu Spring in Jinan. Emperor Qianlong tasted tea and selected water. He selected drinking water from many places in the country and weighed it in special silver barrels. The results show that Yuquan has less water and the smallest specific gravity, and the same silver barrel is light in weight. Therefore, Qianlong identified Beijing Yuquan water as a good tea tasting water and called Yuquan the "No.1 spring in the world". The water quality in Yuquan is really good. It really makes the tea shine. Jinan has always had many springs and is known as the "Spring City". Baotu Spring is one of the famous springs. Baotu Spring, with clean and sweet water quality, is healthy to drink; It is used to boil water and taste tea, and it is fragrant and mellow. Ceng Gong, a scholar in Song Dynasty, praised Baotu Spring as "moist, true and true" after tasting tea.

What are the "first springs in the world"? In the Song Dynasty, the national heroes who resisted Jin camped in Zhenjiang. After tasting Zhong Ling Spring in Zhenjiang for many times, he wrote: "The first spring in the heart of the Yangtze River, cast by Yuan Wen from south to north." Zhongqing Spring is located at the foot of Shidan Mountain, west of Jinshan Mountain in Zhenjiang, Jiangsu Province, and belongs to the rising spring formed by groundwater fracturing along limestone. The spring water is clear and sweet, dripping and bubbling, and the scenery is spectacular. This kind of boiled tea is the best. This place is a place where celebrities have cooked and tasted tea. Xu Xiake, a famous geographer in Ming Dynasty, traveled all over the country and came to Anning, Yunnan. When he visited the local Jasper Spring, he thought that Jasper Spring was the first hot spring he had ever seen. Yang Sheng 'an, a poet in Ming Dynasty, lived in exile in Yunnan for more than 40 years. According to his long-term practice, he also thinks that Jasper Spring is really "the first soup in the four seas". He also wrote a poem "Hot Spring Poetry": "The spring water is clear, the natural stone is concave, and the scum goes away, but the dirt does not accumulate. It should be warm and cool. You can make tea and cook. " Jasper Spring, located on the Mantang River in the north of Anning County, Yunnan Province, is the groundwater in the deep crust. Its water quality is bright, colorless and tasteless, and it is most suitable for making tea. In addition, Xinjiang people of A Qing Dynasty praised Yu Yequan in Sichuan as "the first spring in the world". Yu Yequan is located in Ding Qiao under the Jinding of Emei Mountain, where the spring water is called "divine water", making tea is the first. At least to this day, many tourists still come here to drink water and enjoy tea.

Does Tiger Run Spring make tea first? At present, it is believed that the quality of water directly affects the taste of tea. The water quality is not beautiful, and the taste of tea is lost. Many tea workers, through physical and chemical means, look for water suitable for making tea by comparative methods according to the water sources provided by various places. Tea experts in Shanghai used to compare the water from Hupao Spring in Hangzhou, deep well water, tap water and distilled water in Shanghai. They first boiled the water to evaluate the water quality, and then brewed it into tea soup for trial evaluation. Although there are two methods, the comparison results are the same. Tiger running spring water is the first, deep well water is the second, distilled water is the third, and tap water is the worst. Tea experts in Hangzhou have done experiments to brew Longjing tea at the same level with Tiger Run Spring Mountain, West Lake water, well water, precipitation and tap water. Evaluation results of boiling soup: the tea color, taste and fragrance brewed by Tiger Running Spring are the best, followed by precipitation, West Lake water, well water and tap water. Because the water in Hupao Spring oozes from seasonal sandstone, it contains few minerals, and the total salinity is only 0.02-0. 1g/kg. Therefore, the spring water is rich in carbon dioxide, but very little chloride, so the water quality is excellent, which is very suitable for making tea. It is known as "Longjing Tea, Tiger Living Water".

Should tap water be treated before making tea? City tap water, because it has been disinfected with bleaching powder, has a strong chlorine smell, so it is not good to use it directly for making tea. Remove the chlorine smell before making tea. The method is as follows: store tap water in a pot without a cover and let it stand for 24 hours to remove chlorine smell; It can also be used after being treated by a water purifier. After the treated tap water is boiled, the tea leaves can basically keep their proper color, fragrance and taste.

Should I boil hard water before making tea? There are two kinds of water: hard water and soft water. Every liter of water containing more than 8 mg of calcium and magnesium ions is called hard water, and less than 8 mg is called soft water. Make tea with soft water, the soup is bright, the aroma is Gao Shuang, and the taste is fresh and mellow; When you make tea with hard water, the color of the soup turns dark and loses its fresh and refreshing taste. So it is better to make tea with soft water. In our daily life, except snow and precipitation, rivers, lakes, springs, streams, wells and tap water are all hard water. But the ingredients contained in these waters are mainly calcium bicarbonate and magnesium bicarbonate. After boiling at high temperature, they will decompose and precipitate immediately. The scale seen in kettles and water bottles is this kind of precipitation. Therefore, the hardness of boiling water decreases, and most of it becomes soft water. We call this kind of water temporary hard water. Therefore, some of the above temporary hard water must be boiled before it can be used to make tea, so as to basically maintain the original color, fragrance and taste of tea.

Who was the first person to comment on the good water in the world? According to Zhang's "Tea Stir-fry in Tang Dynasty", Liu Boche was the first to put forward the idea of tea tasting in Tang Dynasty. He "compared it personally" and put forward seven grades of suitable tea products, which are listed as follows: zero water is the first in Jiangnan; Wuxi Huishan Temple is the second in Shi Shui; Huqiu Temple is the third in Shi Shui; Kannonji No.4 Waterworks, Danyang County; Yangzhou daming temple water fifth; Wusong River is Article 6; The seventh underwater of Huaihe River.

How does Lu Yu comment on Water on Earth? According to Zhang's account, Lu Yu's evaluation of the world's best tea products is: the water curtain water in Kangwang Valley of Lushan Mountain is the first; Huishan Temple in Wuxi County has a second spring; Lanxi stone in qi zhou is the third in the water; There are boulders at the foot of Zhou Xiafan Mountain, and the water is clear and clear, which looks like a turtle. The common cloud toad drools the fourth. Suzhou huqiu temple shiquan water fifth; Lushan zhaoxian temple bridge has the sixth pool water; Yangzi Jiangnan zero water seventh; Hongzhou Xishan east-west waterfall water eighth; Huai 'an County, Tang Zhou is the ninth water source of Huaihe River; Luzhou Longchi landscape tenth; The 11th Water Conservancy Institute of Kannonji, Danyang County; Yangzhou daming temple water twelfth; Middle zero water level in Jinzhou upper reaches of Hanjiang River 13; The 14th Xiangxi River under Yuxiu Cave in Guizhou; Shangzhou Wu Guanxi Luoshui 15th; Sixteenth in Wu Song River; The 17th Zhang Qian Waterfall in the southwest peak of Tiantai Mountain; Eighteen rounds of spring in Chenzhou; Tonglu Yanling beach water nineteenth; Snow water is the twentieth.

How did the ancients choose water? 1, select water and source. For example, Lu Yu in the Tang Dynasty pointed out in the Tea Classic: "Its water is used on mountains and rivers, in rivers and underground". In the poem "Try Tea" by Chen Meigong in Ming Dynasty, "the feeling of spring is sharper from the stone and the taste of tea is rounder from the peak". Everyone thinks that the quality of tea is closely related to the water source. 2. Aquatic products are "live". For example, in Su Dongpo's poem "Fried Tea in the River" in the Northern Song Dynasty, "living water must be fried with living fire, and the stone will be clear." In the Song Dynasty, Tang Geng's "Dou Cha Ji" said, "Mo Wen rivers and wells are water, and the important thing is to live". In the Southern Song Dynasty, Hu Zai wrote "Tiaoxi Fishing in Conghua", "Tea cannot be fresh and fragrant unless it is running water". In the Ming Dynasty, Gu's Tea Spectrum said that "those who overflow mountains and rivers are the best". All this and so on. All show that "living" is the most expensive thing to try tea. The taste of water should be "sweet". For example, Cai Xiang, an important official in the Northern Song Dynasty, said in the Book of Tea: "Unwilling to water springs can damage the taste of tea". In Ming Dynasty, Heng said in "Essays on Boiling Springs": "Those who taste delicious are called sweet springs, and those who have breath are called fragrant springs". Mindelo Lin argued in Tea Solution: "Plum rain, like frost, nourishes everything, and its taste is unique and sweet, so it tastes bad after plum blossoms." It is emphasized that tea should be "sweet", and only "sweet" can produce "taste". 4. The water quality needs to be "clear". For example, there is a water seepage sac in Lu Yu's "Four Devices of Tea Classics" in the Tang Dynasty, which is used to filter the water and make the water for frying tea clean. The "tea dispute" in the Song Dynasty emphasized that the tea soup won with "white" and paid more attention to "the person who cleared the mountain spring". In the Ming Dynasty, Xiong Ming used stones to "lift water" to filter water. All of the above have the same meaning, and it is advisable to make tea with water, and it is mainly "clear". 5. Aquatic products should be "light". For example, in the life of Emperor Qianlong in Qing Dynasty, I tried Longjing tea in Hangzhou, Mengding tea in Emei and rock tea in Wuyi. He loves tea all his life and is an expert in tasting spring tea. According to Lu Yiqing's Miscellaneous Records of Leng Lu in Qing Dynasty, every time Qianlong went out on patrol, he often liked to take a refined silver bucket to "measure the springs in various places", weigh it carefully, and discharge it according to the proportion of water from light to heavy, and designated Beijing Yuquan landscape as "the first spring in the world" as royal water. All the above scholars have some reasons for choosing suitable tea products, but there are also many one-sided words. Song Huizong and Evonne, the most comprehensive critics, put forward in Daguan Tea that tea should be "light, sweet and clean". Liang Zhangju, a Qing Dynasty man, pointed out in "Returning to the Field Lock" that only when you walk into the mountains can you really taste the "mellow and lively" spring water. In the history of tea drinking in China, there was a saying that "good tea is hard to find, and good springs are especially hard to find". How many people who love tea really put in some effort to find a beautiful spring.

What are the suitable teas? 1, most of the mountain springs come from mountains with overlapping rocks. The mountain is lush with vegetation, and the mountain spring gathered from the trickle of rock faults is rich in carbon dioxide and various trace elements beneficial to human body; The spring water filtered by sand and gravel is clean and clear, and contains almost no chlorine, iron and other compounds. Using this spring water to make tea can keep the color, fragrance and shape of tea to the maximum extent. But not all mountain springs can be used to make tea, such as sulfur mineral water. On the other hand, mountain spring water is not available everywhere, so for most tea drinkers, they can only choose suitable tea products according to conditions and possibilities. 2. Rivers and lakes belong to surface water, containing more impurities and high turbidity. Generally speaking, it is difficult to achieve good results in making tea, but they are far away from human beings, with lush vegetation and less pollutants. Such rivers and lakes are still good water for making tea. For example, Fuchun River in Tonglu, Zhejiang, Qiandao Lake in Chun 'an and Jianhu Lake in Shaoxing are all examples. In the Tang Dynasty, Lu Yu said in the Book of Tea: "Its rivers take away those who are far away." That's what I'm saying. Bai Juyi in the Tang Dynasty said in his poem: "The water in Shu was surprised when it arrived, and the water in Wei was precious when it was first fried." He thinks Wei Shui fried tea is very good. In the Tang Dynasty, Li Qunyu said, "Wu Ou is fragrant with green flowers", and it is not bad to make tea with fragrant water. Xu Cishu in the Ming Dynasty further said in Tea Sparse: "The water of the Yellow River falls from the sky. Turbid soil, clear and clean, fragrant and spontaneous. " It is said that even the turbid Yellow River water can make tea soup mellow as long as it is clarified. This situation is the same in ancient times and modern times. 3. Snow water and falling water were called "Tian Quan" by the ancients, especially snow water, which was highly respected by the ancients. Bai Juyi's Sweeping Snow and Cooking Sweet Tea in Tang Dynasty, Xin Qiji's Writing Tea Classics and Cooking Tea Snow in Song Dynasty, Xie Zongke's Sweeping Cold Night and Cooking Green Dust in Yuan Dynasty, and Cao Xueqin's Sweeping Snow and Cooking Fresh Snow and Timely Tea in Qing Dynasty all praised making tea with snow water. As for rain, generally speaking, it varies from time to time: autumn rain, the sky is crisp, there is almost no dust in the air, and the water is "cool", which is the top grade of rain; Meiyu, the weather is dull and rainy, and the water tastes "sweet and slippery" and inferior; In summer, it rains, thunderstorms, flying sand and stones, the taste of water is "out of shape" and the water quality is not clean. But whether it is snow water or rain water, as long as the air is not polluted, it is always cleaner than rivers, lakes and seas, and it is a good water for making tea. Unfortunately, in modern times, many areas, especially industrial areas, were polluted by industrial smoke and odor, which made snow water and falling water worse and deformed. 4. Well water belongs to groundwater, with low suspended solids content and high transparency. However, most of them are shallow groundwater, especially urban well water, which is easily polluted by the surrounding environment and is harmful to the taste of tea. So, if you can draw water from the well of life to make tea, you can also make a good cup of tea. That's what Lu Yu said in the Tea Classic in the Tang Dynasty, and Lu Shusheng said in the Seven Kinds of Fried Tea in the Ming Dynasty, "There are many people who take wells and many people who draw water." Jiao Hong's Yutang Yu Cong in the Ming Dynasty, and Dou Guangnai and Zhu Jun's Wen Kao in the Qing Dynasty all mentioned Dongdong Well in Jinghua Temple, which was once the drinking water source of the imperial palaces in the Ming and Qing Dynasties. Guanyin well in Nan 'an, Fujian, used to be the water of tea fighting in Song Dynasty, and it still exists today. 5. Tap water tap water contains chlorine for disinfection, etc. If it stays in the water pipe for a long time, it also contains more iron. When the content of iron ion in water exceeds five ten thousandths, the tea soup will be brown, and chloride will react with polyphenols in tea, forming a layer of "rust oil" on the surface of tea soup, which tastes bitter. Therefore, it is best to use tap water to make tea in a pollution-free container, store it for one day first, then boil it after releasing chlorine gas, or purify the water with a water purifier, so as to become a better water for making tea. 6. With the progress of modern pure water science, ordinary drinking water can be turned into pure water without any impurities by using multi-layer filtration, ultrafiltration and reverse osmosis technology, and the pH value of water can be neutral. Making tea with this kind of water is not only because of its good clarity and high transparency, but also because of its pure aroma and taste, fresh and refreshing. There are many brands of pure water on the market, most of which are suitable for making tea. Besides pure water, mineral water with good quality is also good water for making tea.

Tell me about Jingdezhen tea set? China's ceramic art is concentrated in Jingdezhen. Jingdezhen has high-quality raw materials for porcelain making-"kaolin". Jingdezhen really became the center of porcelain-making industry where the world's porcelain kilns gathered, which began in the Ming Dynasty. Yongle's Sweet White Porcelain, Xuande's Red Sacrifice, Pale Yellow Glaze, Chenghua's Blue-and-White Fight and Jiajing Wanli's Multicolor are all unprecedented masterpieces in the history of porcelain making in China. The successful firing of the magnificent dragon jar and exquisite thin-shell porcelain marked that the porcelain-making technology had entered a quite superb level at that time. In the Qing Dynasty, the tea sets of Kangxi, Yongzheng and Qianlong dynasties reached an unprecedented level in technology, variety, quality, output and technology. The appearance of enamel, carmine, black gold glaze, sky blue, Jilan, tea powder, Sanyang Kaitai, kiln-changed flower glaze and other colored glazes in Yongzheng and Qianlong periods greatly enriched the decoration of ceramic tea sets, showing that Jingdezhen porcelain makers have achieved perfection with various decorative techniques and pigments. Later, "Eight Friends of Zhushan" applied Chinese painting to ceramic decoration, and created original porcelain painting techniques such as "landing pastel" and "water-dotted peach blossom", forming a generation of painting style, and the rest have been passed down to this day. The fashion of tea drinking in Ming and Qing dynasties was very different from that of the previous generation, and the requirements for tea sets have also changed greatly. After the Ming Dynasty, tea sets were "more expensive than small", and tea bowls and teapots were rarely mentioned. The description of teacups increased in order to achieve the goal of paying equal attention to teacups, so "cups and cups" appeared. In order to appreciate the color of soup, the teacup changed from black to white, and a short-flowing, bulging teapot with lid and handle became popular. In the Qing dynasty, when drinking tea, special bowls were often covered.

Tell me about the history of tea set development in China? Tea sets are naturally used for drinking tea, and from the perspective of tea tasting, beautiful tea sets are more important than beautiful tea leaves. The emergence and development of tea sets are closely related to the development and evolution of tea production and drinking habits. Most of the early tea sets were made of pottery. Pottery has a history of 12,000 years. Because of the poor material civilization in early society, tea sets are omnipotent. It was not until the Wei and Jin Dynasties that the wind of conversation became more and more popular, and drinking tea was also regarded as an elegant means of spiritual enjoyment and expression of ambition. It is in this case that tea sets are independent of other household appliances. Archaeological data show that the earliest special tea set was the lamp holder. For example, in the Eastern Jin Dynasty, the two ends of the lamp holder were slightly tilted upward, and the wall of the lamp changed from oblique straight to inner arc. Some insole has a concave center, some have a raised circular supporting ring, which makes the lamp "not inclined", and there is also a false circle with a straight mouth and a deep belly. By the Southern Dynasties, lamp holders had been widely used. In the Tang Dynasty, the production of tea in China was further expanded, and the fashion of drinking tea also extended from south to north. At this time, the porcelain industry appeared "blue in the south and white in the north", and Yue kiln celadon represented the highest level of celadon at that time. At this time, the tea bowl was small in shape, shallow in body and inclined in straight wall, which was suitable for drinking tea. The tea bowl in the north is relatively heavy, with a convex curled lip at the mouth, which is obviously different from the style of Yueyao tea bowl, which is "the lip is not curled and the bottom is shallow". In addition to the glaze color, Yue Kiln is also exquisite in shape. It was not until the publication of Lu Yu's Tea Classic that China's tea set was described systematically and completely for the first time. The tea set described in Tea Classic involves 28 pieces of pottery, metallurgy, bamboo, wood, stone, paper and lacquer. The tea set designed by Lu Yu not only pays attention to practical value, but also has simple and elegant style, interest and obvious intention to promote "tea ceremony", which gives tea people beautiful enjoyment. Historically, it is said that "tea flourished in the Tang Dynasty and flourished in the Song Dynasty", and the ceramic technology in the Song Dynasty also entered a golden age. The most famous kilns are Ru kiln, Guan kiln, Ge kiln, Ding kiln and Jun kiln. Therefore, the tea set in Song Dynasty is also very unique. In Song Dynasty, tea was not only used for drinking, but also became one of the tools for folk play and entertainment. Every time tea lovers get together, they will try tea art, which is called "fighting tea". So the tea set has also changed accordingly. In order to show the bright white-brown color, tea-fighting people especially like black glaze lamps, among which the rabbit honey lamps produced in the kiln are regarded as treasures. In the Yuan Dynasty, loose tea gradually replaced the status of group tea. At this time, the production of green tea only needs proper kneading, without mashing and grinding, and the color, fragrance and taste of tea can be preserved. In the Ming Dynasty, leaf tea developed in an all-round way. On the basis of steaming green tea, sun-dried green tea and fried green tea were invented. Tea sets have also developed because of the improvement of tea making and drinking methods, and teapot with bulging belly, pipe flow and handle or beam has appeared. It is worth mentioning that the teapot in Ming Dynasty came into being and became the "first tea set". The reason is that its shape is simple and unique. After years of use, it is as shiny as ancient jade, but it can also maintain the fragrance of tea. Tea soup in summer is not easy to deteriorate, and tea soup in winter is not easy to cool. The most fascinating thing is the calligraphy and painting on the pot. The most famous is Chen Mansheng, a famous stele engraver and calligrapher in Jiaqing period of Qing Dynasty, and one of the eight masters in Qing Dynasty. He combined Chinese painting, calligraphy, epigraphy, seal cutting and tea set, and created the "Mansheng Eighteen Styles", which became a much-told story in the history of tea set. In the Qing Dynasty, the six major teas in China, namely green tea, black tea, white tea, yellow tea, oolong tea and black tea, all began to establish their respective positions. Yixing's teapot firing, Jingdezhen's colorful, enamel and pastel porcelain tea sets have developed rapidly, and their modeling and decoration techniques have also reached a subtle artistic realm. In the Qing Dynasty, besides teapots and teacups, bowls were often covered, and tea set became an elegant play, which greatly improved its cultural taste. At this time, the tea set has been completely separated from the wine set. Until today, there are a large number of tea sets in China.