Tea was once the grandmother of southern China. Tea, as a famous health drink, is the contribution of the people of southern China in ancient times to the food culture of China and the people of China to the food culture of the world. In the era of Three Emperors and Five Emperors, Shennong had a story of detoxification with tea, and the surname of Huangdi was Jishi Tea, which was an ancient tea word. Tea belongs to Theaceae, which is an evergreen shrub or small arbor plant with a plant height of 1-6 meters. Tea tree likes humid climate and is widely cultivated in the south of the Yangtze River basin in China. Tea leaves are made into tea leaves and used after soaking in water, which has the effect of strengthening the heart and diuresis. Tea can be picked after three years of planting. Generally, 4-5 leaves of buds are picked around Tomb-Sweeping Day, and the tea made from these buds is of good quality, which belongs to the treasures of tea. Tea, cocoa and coffee are also called the three major non-alcoholic beverages in the world today, ranking first among the three major beverages in the world.

In ancient historical materials, there are many names of tea. In the 2nd century BC, the "tea" mentioned in Sima Xiangru's Fan Jiang was tea. At the end of the Western Han Dynasty, in Yang Xiong dialect, tea was called "smoked"; In Liu Nong's Classic of Materia Medica (about Han Dynasty), it is called "tea grass" or "selected"; The name of Lu Tongjun in the Eastern Han Dynasty is "Hanging the Road Wood" (the author is unknown); In the Southern Song Dynasty, Shan's Wu was called Bian. Pei Yuan of the Eastern Jin Dynasty called it "Gao Lu" in "Guangzhou Ji"; Tang Lu Yu also mentioned in the Book of Tea that "its name means tea, tea, tea, tea, tea, tea, tea, tea".

We can think that tea has been recognized and used for a long time in China, and the cultivation and harvest of tea trees have a long time. But why did humans drink tea in the first place? How did you get into the habit of drinking tea?

1, Sacrifice said: This statement holds that tea and other plants were first used as sacrifices. Later, someone tasted it and found it harmless, so it was "eaten by sacrifices, eaten by vegetables and used medicinally" and eventually became a drink.

2. Pharmacology: This view holds that tea "originally entered human society as a medicine". Shennong's Classic of Materia Medica wrote: "Shennong tasted a hundred herbs, and when he encountered seventy-two poisons every day, he was relieved by tea."

3. Eating: "The ancients drank water like grass" and "the people put food first". Eating first conforms to the evolutionary law of human society.

4. Synchronicity: At first, tea may be used as chewing food, baking food, and gradually used as medicine.

5. Communication theory: "Jing Tang Ji" contains: "Tea belongs to Yao Cao or is the treasure of plants. These ancient treasures were named "Mingming". Er Ya Shi Mu says,' Elegant, bitter tea.' Rice, vanilla and tea are fragrant, hence the name rice. Tea leaves are always picked at night. Ming is also the general term for tea. The use of tea is not only for medicine and food, but also for customers. "There is a poem" Guests Come ":"On the ninth day of the first month, guests come and goose yellow willows burst out in court. Because sitting on the fine paper, the tea is fragrant and wins the wine. " (Excerpted from Shi Jing's Poems on the South of the Yangtze River) This theory leads tea into the track of dealing with people in theory, which highlights the elegance of communication occasions and is also the end of the "communication theory" of tea drinking.

Changes of "Tea" and "Tea"

There is no tea in the Nine Classics, or it is suspected that there was no tea in ancient times. I didn't know there was no light in the Nine Classics. In ancient times, candles were used as lights. So there is no word tea, not really no tea, but tea is used as tea. Not only does the Nine Classics have no tea characters, but the Banma characters also have no tea characters. Until the Tang Dynasty, a picture of a tea character was arbitrarily restored, thinking it was a tea character, and the pronunciation of tea also changed. Tea, with the same initial sound, reads like a disciple. So is the so-called "who says tea is bitter" in the poem. After the Eastern Han Dynasty, Yinfu edited it. After the Six Dynasties, pronunciation began to change. Although Tang Lu Yu wrote the Book of Tea, although he used the word "tea", Tang Daiyue saw Wang Yuan's inscription on the tablet, but there are still two words of tea, which shows that Tang people have not used all the words of tea. (Xi Shichang's Xi Reading Notes in Qing Dynasty, Volume I) can only be described by the sound reading of tea, and the tea system has changed from Liang Shi to Tang Shi. (Excerpted from Huang Xianfan's A Preliminary Study on the Interpretation of Ancient Books, Guangxi Normal University Press, July 2004,No. 1 Edition)

The germination of the word "tea" simplified from "tea" originated in the Han Dynasty. In ancient printing in China, some words of "tea" have been subtracted and changed into the shape of "tea". Not only the font, but also the pronunciation of "tea" was established in the Western Han Dynasty. For example, Chaling in Hunan was once the territory of Liu Xin in the Western Han Dynasty, commonly known as "Tea City", and was one of the subordinate counties of Changsha 13 at that time, which was called "Chaling County" in history. The word "tea" in Yan Shigu's annotation of Han Geography is "tea": loud and rebellious, arrogant and rebellious. This inverted phonetic notation is the pronunciation of the word "tea" now. Judging from this phenomenon, the pronunciation of the word "tea" was established earlier than that of the word "tea".

China is vast in territory and abundant in natural resources, with many nationalities and different languages. The same thing has many names, and there are many ways to write the same name. On behalf of the word tea, there are Ming characters.

There are many names about tea in ancient historical materials. By the middle Tang Dynasty, the sound, shape and meaning of tea had tended to be unified. Later, due to the wide spread of Lu Yu's Tea Classic, the shape of "tea" was further established until today.

In the ancient literature of China, there are long records about eating tea, and the names are different from place of origin. China's tea spread abroad as early as the Western Han Dynasty. When Emperor Wu sent envoys to zhina Peninsula, he brought with him not only gold, brocade and silk, but also tea. During the Southern and Northern Dynasties, China tea was exported to Turkey together with silk and porcelain.

Chinese tea

West lake longjing tea

West Lake Longjing is produced in the mountains around the West Lake in Hangzhou, Zhejiang. Hangzhou is famous not only for the West Lake at home and abroad, but also for Longjing tea. Color: The colors are light green and yellow. Appearance: smooth and smooth, with sharp seedlings. Green tea. Taste: the soup is light yellow (green) and bright; Fragrant or tender chestnut fragrance, but some teas are highly fragrant; The taste is refreshing and mellow.

Dongting Biluochun

Dongting Biluochun Tea is produced in Dongting Mountain, Taihu Lake, Suzhou City, Jiangsu Province. Biluochun tea strips are slender, curled into snails, covered with fine hairs and green in color. Color: the color is silver green, and the emerald is attractive. Green tea. Appearance: the shape of the rope is tight, curled like a furry snail, revealing white hair. Taste: the aroma is refreshing and lasting; Fresh and mellow taste; The soup is light green and bright.

Huangshan Mao Feng [green tea produced near the famous Huangshan Mountain]

Huangshan Mao Feng Tea is produced in Huangshan, south of Taiping County and north of Shexian County. Tea buds are particularly fat,

Soft and tender, with thick leaves, durable foam resistance, rich aroma and sweet taste, it has become the top grade in tea. Green tea. Color: light green, oily. Appearance: thin and flat as a sparrow tongue, with buds like a front; White hair, color like ivory. Taste: tender and fragrant, fresh and lasting, mellow and sweet; The soup is apricot yellow, clear and transparent.

Lushan yunwucha

Lushan Yunwu Tea is produced in Lushan Mountain, Jiujiang City, Jiangxi Province. Green tea. Lushan Wu Yun tea is green in color, fragrant as blue, thick, mellow, fresh and tender.

Tieguanyin

Anxi Tieguanyin tea is produced in Anxi County, Fujian Province. Anxi Tieguanyin tea has a long history and is known as the king of tea.

"Sand-green frost" has become a symbol of Tieguanyin's high taste and won the reputation of "green leaves with red edges and seven fragrant bubbles". Semi-fermented oolong tea. Color: dark green sand. Appearance: The rope is fat and tight, tightly rolled and heavy. Taste: the aroma is rich and lasting, with osmanthus fragrance; The taste is mellow, sweet and refreshing; The soup is orange and bright.

Junshan Yinzhencha

Junshan Yinzhen is one of the famous yellow teas in China. Junshan is an island in Dongting Lake, Yueyang County, Hunan Province. In Qing Dynasty, Junshan tea was divided into "pointed tea" and "velvet tea". "Sword tea" is like a tea sword with white hair, so it is called tribute tea, so it is called "Gong Jian". Yellow tea, micro fermentation. Color: golden and bright. Appearance: Bud head is fat, straight, even and full of fluff. Taste: fresh aroma, light yellow brown color and sweet taste.

Lu' an guapian tea

Lu 'an melon slices (also called sliced tea) are a special kind of green tea. Produced in Lu 'an, Anhui Province, Tang called it "Luzhou Lu 'an Tea", which is a famous tea. China's famous historical tea, called Guapian for short, was called "Lu 'an Guapian" in the early Ming Dynasty, which was the top grade and the best tea, and was a tribute to the court in the Qing Dynasty. It is a kind of flaky tea shaped like melon seeds, collected from local endemic varieties, and made by a unique traditional processing technology after pulling the tab, removing the buds and tea stems. Baked, the production process is very elegant. The outstanding characteristics of Cuilan Yuexi's quality are "three greens", that is, dry tea color green, soup color green and leaf bottom green. Bird's "Tea Story" in Ming Dynasty said: "If you soak it, it will be fine, if you hide it, it will be dry, and if you soak it, it will be clean. Fine, dry and clean, the tea ceremony is over. "Tea is sacred, and tea sets must be pure and clean. Green tea. Color: dark green and yellow. Appearance: flat, each piece has no buds and stems, slightly overlapping upwards, like melon seeds. Taste: high aroma, clear soup color and sweet taste.

Xinyang Maojian Tea

Xinyang Maojian tea is a famous Maojian tea in China and one of the famous specialties in Henan Province, which is produced in the mountainous area of Xinyang, Henan Province. Xinyang is the watershed between north and south of China, surrounded by Tongbai Mountain, Jigong Mountain and Dabie Mountain. Xinyang Maojian tea has always been famous at home and abroad for its unique style of "thin, round, bright, straight, white hair, high fragrance, strong taste and green soup color". Green tea. Color: the color is green, revealing white hair. Appearance: the cable is thin, round and tight. Taste: the soup is light green and bright, with fresh and high aroma and fresh and mellow taste.

Wuyi Yancha

Wuyi Rock Tea is produced in Wuyishan City, Fujian Province, China. The shape of the rope is fat, tight and even, and it is twisted, commonly known as "dragonfly head", and the frog-shaped sand grains are raised on the leaves, commonly known as "toad back". Semi-fermented oolong tea. Color: bluish brown or full brown, shape: strong and uniform tea strips with twisted stripes. Taste: the fragrance is better than orchid, deep and lasting, with mellow and vivid taste, and the body fluid is sweet.

Keemun Black Tea

Qi Hong, a famous black tea product, is produced in the branch of Huangshan Mountain in the southwest of Anhui Province, China.

Qimen county area. Qi Hong's appearance is tight, thin and even, and the front seedlings are beautiful. Completely fermented black tea. Dark color, commonly known as "Bao Guang". Appearance: the rope is tight and fine, and the front seedling is beautiful. Taste: The aroma is sweet and persistent, resembling orchid flowers, commonly known as "Qimenxiang". The soup is bright red and tastes sweet and mellow.

Mengding manna tea

Mengding Gan Lu is a famous tea in history. It is the oldest famous tea in China, and is known as "old tea". In Sanskrit, manna means "missing one's ancestors". Features: compact silvery white, tender green, fragrant and smooth, beautiful in appearance, light green and oily, fragrant and Gao Shuang, mellow and fresh in taste, slender in tea shape and strong in leaves; The color is light green and oily.

Duyun Maojian tea

Duyun Maojian was named by Mao Zedong on 1956, also known as "White Maojian", "Fine Maojian", "Goucha" and "Tea without Copper". It is one of the three famous teas in Guizhou and one of the top ten in China. Produced in duyun city, Guizhou, it belongs to the Buyi and Miao Autonomous Region in southern Guizhou. Duyun is located in the south of Guizhou Province, Dongshan stands in the southeast of the city, and Mangshan is far away in the west. Duyun Maojian is characterized by "three greens and three yellows", that is, the color of dry tea is green with yellow, the color of soup is green with yellow, and the bottom of leaves is green with yellow. The finished product has a bluish green hair tip, uniform appearance, exposed white hair, curled into a rope, tender and smooth aroma, fresh and tender taste, sweet aftertaste, clear soup color, bright leaf bottom and plump bud head. Its quality is excellent, its appearance can be compared with Biluochun in Taihu Lake, and its quality can be compared with Xinyang Maojian tea. Mr. Zhuang Wanfang, a senior in the tea industry, once wrote a poem praising: "The fragrance of snow buds is even, not inferior to that of Longjing Biluochun. Drinking floating flowers is refreshing, and it is refreshing! "