From the perspective of tea art, what is the significance of drinking green tea?

"If a worker wants to do a good job, he must sharpen his tools first", which refers to general labor work. Tea art is not only a material activity, but also a spiritual art activity, and utensils are more important, not only to be easy to use, but also to be organized and aesthetic. Therefore, as early as in the Book of Tea, Lu Yu carefully designed twenty-four utensils suitable for making tea and drinking.

1. air furnace: designed for fire and tea, inspired by Taoism and Confucianism in China, it is cast with forged iron or fired with clay furnace. See the tea ceremony section in the later chapter for specific design ideas.

2, barnyard grass: woven with bamboo silk, square, used to pick tea. It is not only convenient, but also beautiful, because the ancients often cooked their own food and specially set it up.

3. Charcoal: A foot-long six-sided iron used to break charcoal.

4. Fire clamp: used to clamp charcoal into the furnace.

5. pot: make tea and use it to boil water, just like this teapot today. Most of them are made of iron. There were porcelain stone pots in the Tang Dynasty, and the rich had silver pots.

6. Bedframe: Wooden, used to place the teapot.

7. Paper bag: tea moxibustion is stored in it after it is hot, and it does not release fragrance.

8. Grinding and brushing: the former grinds the tea leaves, and the latter cleans the tea leaves.

9. Luo He, Luo is sifting tea, and he is storing tea.

10. Then: Now measure the amount of tea like a spoon.

1 1. Water side: used to store raw water.

12. Filter water bag: used to filter tea water. It is made of copper, wood and bamboo.

13. Spoon: used to scoop water, made of wood.

14. Bamboo pod: When making tea, make tea around the soup.

15. Frustration and exposure: In the Tang Dynasty, tea was boiled with salt to remove bitterness and increase sweetness. The former stored salted flowers and the latter scooped them up.

16. Cooker: used to store hot water. Tang people pay attention to three boiling points when cooking tea. After once boiling, add tea leaves and boil directly. Brush twice and foam will appear. Scoop it out and put it in a cooked pot. After boiling three times, the boiled water in the pot is put back into the pot, which is called "saving boiling" and "nourishing China"

17. Bowl: it is a tool for tea tasting. There were Shang and Yue porcelain in the Tang Dynasty, as well as Dingzhou porcelain, Wuzhou porcelain, Yuezhou porcelain, Shouzhou porcelain and Hongzhou porcelain. Take Yue porcelain as the top grade. The tea bowls in the Tang Dynasty were tall and crooked.

18. Fan: Used to store bowls.

19, iron: used for washing utensils, similar to the current cooking broom.

20. Detergent: Used to store water and clean utensils.

2 1. Slag side: accumulation of various sediments.

22. Towels are used to wipe utensils.

23. Suit: used to put tea sets, similar to modern wine racks.

24. Basket: After drinking tea, store all the tea sets for tomorrow.

From today's perspective, it seems difficult to understand that there are so many complicated utensils for drinking a cup of tea. But in ancient times, it was an inevitable process to complete certain etiquette and make tea perfect. The process of using utensils is also the process of enjoying making soup and making porcelain. In fact, the utensils used in modern cooking are more complicated than Lu Yu's twenty-four utensils, but I don't know the hardships when the chef makes them and the guests eat them. Ancient tea people in China used such delicate descriptions to experience the fun of self-frying and self-eating, and also showed their spirit of hard work. Lu Yu explained at that time that the so-called "twenty-four musts" meant a formal tea party. As for three or five friends, occasionally entertaining themselves with tea can be simplified according to the situation.