What is the allusion to Pu er tea? A story about the history of Pu er tea

Cake tea, that is, the tea that is dried and processed after being processed and placed in the regulation (mold) to be patted and pressed into a cake ball, "cake tea" was first seen in Zhang Yi's "Guangya". Zhang Yi, a native of Qinghe in the Wei Kingdom, Zhang Yi once served as "Doctor Taihe of Emperor Taihe of the Ming Dynasty", and "Taihe" is the year of Emperor Ming of Wei (227-233), that is, the era of the Three Kingdoms. The "Jing and Bajian" mentioned in the text refers to not only the area of present-day Sichuan and Hubei, but also the area of present-day Yunnan and Guizhou.

Obviously, the "tea cake" mentioned here naturally preceded the Three Kingdoms, but there is no conclusion as to when the cake tea was made.

Tang and Song dynasties are the heyday of China's cake and tea production, at that time there were cake tea, group tea said, its production method, according to Lu Yu's "tea through the three of the making" introduction, generally after "picking, steaming, pounding, patting, baking, wearing, sealing" a total of seven processes, the Song Dynasty's "big and small dragon group" is the famous tea cake.

At present, the Pu'er tea on the market is the most in the form of cake tea, and the weight is mostly between 300 grams and 500 grams. In fact, Qizi cake is the same thing as other round cake type tea, the production process and packaging method are the same, but the name is different.

An allusion to Pu'er tea.

1. Kong Ming planted tea.

2. The Buddha drank tea and poured water into a river - the Nanla River of Mengla.

The legend of Pu'er tea.

In the legend of Pu'er tea, the one with the greatest influence is Kong Ming.

Xingcha said. Qing Daoguang "Pu'er Mansion Chronicles".

Volume 12: "The Old Biography of Wuhou."

Traversing the Liucha Mountain, leaving the gong in Yule, placing the gong in the mangzhi, burying the iron brick in the barbarian brick, leaving the iron brick in the barbarian brick, leaving the stirrup in Yibang, burying the stirrup in the Geden, and placing the bag in the slow sprinkling. Therefore, the name of the mountain, and the mangzhi has the tea king tree, which is larger than the tea tree of the five mountains, and is said to be the relict of the Wuhou, and the people of Yi are still worshiped now. ”

Zhuge Liang. According to historical records, in February of the third year of Jianxing (225 AD), Zhuge Liang's army went south out of Chengdu, took a boat down the river to Leshan, and then "crossed Lu in May" and crossed the Jinsha River.

Entered the area of present-day Yunnan, and then "seven captures and seven verticals" Meng was obtained, pacified Nanzhong, and returned to Chengdu in December.

There is no specific record of Zhuge Liang's specific activities in Yunnan, but from February to February, to cross the Jinsha River in May, and it took nearly three months to take a boat along the river, and Zhuge Liang's army crossed the Jinsha River again and returned to Chengdu because it was a countercurrent, and the time taken would not be less than three months, so Zhuge Liang's army would not have been active in present-day Yunnan for more than four months.

According to expert research, Zhuge Liang's seven capture of Meng won the location in the Qujing area, the Three Kingdoms Yunnan traffic conditions are not as good as Sichuan, Zhuge Liang's army from Chengdu to a section of waterway to the Jinsha River took three months, according to this speed both to march and fight, its army from the Jinsha River to Qujing time also takes one or two months, from Qujing and then back to the Jinsha River another month or two, according to this time reasoning, Zhuge Liang's army only has about a month to move in the Qujing area, but also "seven captures and seven columns" Meng Huo, From the time point of view, it is inferred that Zhuge Liang could only have been to the Qujing area, and he did not stop for too long in the Qujing area.

Therefore, it is impossible to say that Zhuge Liang has been to Baoshan, Simao, and the six major tea mountains. Since Zhuge Liang can only be to the Qujing area, why are there legends that Zhuge Liang has been to many places in Yunnan? There should be two reasons for this, one is Zhuge Liang Pingnan.

It uses the tactics of attacking the heart, so it is quite loved by Yunnan people, and the second should be the celebrity effect.

The principle of Pu-erh fermentation.

Pu'er Wudui fermentation refers to "a kind of biological oxidation reaction in which the reducing power [h] generated by the dehydrogenation of the substrate is directly handed over to an endogenous intermediate metabolite for acceptance without being transmitted by the respiratory chain under the condition of exogenous hydrogen receptors such as oxygen, so as to realize the phosphorylation capacity at the substrate level."

In layman's terms, it is the process of converting raw materials into products needed by humans through specific metabolic pathways.

The reason why fermentation can become a biochemical reaction that human beings came into contact with earlier and used rationally.

Thanks to the safety of its reaction and the uncomplicated production conditions. Usually, at room temperature and pressure, a good fermentation effect can be obtained by helping the growth of good bacteria and inhibiting the generation of miscellaneous bacteria through certain steps. According to the different raw materials, fermented foods can be divided into grain fermented products, bean fermented products, dairy fermented products, etc.

Folklore of Pu'er Tea:

The origin of Pu-erh tea is a beautiful mistake. During the Qianlong period of the Qing Dynasty, there was a large tea house in Pu'er City, the owner of the village was Pu, and the ancestors were all engaged in making tea and selling tea for several generations. This year, when it was time to pay tribute, the group tea of Pu's Tea House was selected as a tribute by Pu'er Mansion, so the young owner and Luo Qianzong of Pu'er Mansion entered Beijing to pay tribute.

This year's spring rain was intermittent, and the hair tea was not completely dried, so he hurriedly pressed the cake and loaded the pack. At that time, it took 17 or 8 days to walk from Pu'er to Kunming's Guanma Avenue, and it took more than three months to walk from Kunming to Beijing.

After the owner of Pu Shaozhuang and his entourage stayed at the Yuelai Inn in the capital, they carefully opened the bamboo basket tea bags, and it was too bad that all the tea cakes were discolored because of mildew. The two originally planned to commit suicide to apologize, but fortunately, a shopkeeper drank this tea and thought it tasted very good, so the group dared to present the moldy tea cakes.

Qianlong was an emperor who liked to taste and appreciate tea, and he went to the tea mountains of Jiangsu and Zhejiang several times to encourage tea planting and tea making. He also has a special silver bucket, which is specially used to weigh the weight of the water to evaluate the quality of the famous tea spring. On this day, it is an auspicious day for tribute tea from all over the country to gather and fight tea competitions, and Qianlong looked at the tribute tea sent from all over the country is really dazzling.

Suddenly, his eyes lit up, and he found that there was a kind of tea cake round and like the moon in three autumns, and the soup was red and bright, like a ruby, which was very special. When you smell it, the mellow fragrance is straight to the heart, and when you take a sip, it is sweet and smooth. Qianlong Dayue said:

What is the name of this tea? It tastes so good. He asked again

What is the tribute? The eunuch hurriedly replied: "This tea is a tribute from the Pu'er Mansion in Yunnan."

Pu'er Province, Pu'er Province. Such good tea is nameless, so it is called Pu'er tea. ”

Later, the owner of Pu Shaozhuang and the tea master of Pu'er Province studied the processing technology of Pu'er tea according to this cake of tea, and other Pu'er tea houses followed suit, so the tea-making process of Pu'er tea was passed down from generation to generation among the tea people of various tea estates in Pu'er Province, and it was continuously carried forward. Since then, Pu'er tea has been paid tribute to the Qing court year after two hundred years. In the imperial palace, "drinking Longjing in summer and Pu'er in winter" has also become a fashion and tradition.

A long, long time ago, in the area of Simao and Xishuangbanna in Yunnan, there was a group of people who called themselves "Brown", and they were called Puman.

They live by hunting and picking wild fruits and vegetables in the mountains.

One day, they found a bitter wild vegetable and began to eat it as a "deshi" (Brown word for "seasoning").

At that time, people's main food was meat, and after eating it, the body was hotter and sicker.

When people eat this kind of "responsibility", they will feel comfortable and refreshed, clear-headed, and bright-eyed, and then become interested in it, and gradually this "responsibility" has become an indispensable condiment in life.

But at that time, this kind of "responsibility" was rare and precious, and it was not easy to find, and people thought of many ways to find this "responsibility".

At this time, the Brown tribe produced a key figure, and he is now known as the ancestor of the Brown tribe - Horn Rock Leng.

Horn Yan Leng led his people to start the artificial cultivation and transplanting of this "responsible" plant. In the future, as long as this plant is found in hunting, it will be marked, the location will be remembered, and artificial management and protection will be carried out.

At the same time, in the management, they also found that the plant ash tasted better when applied to the "responsible" roots.

Later, they picked the fruit and brought it back to the tribal settlements for artificial cultivation and development, so that the wild"Responsible"It slowly became artificial. In order to use it separately from other wild vegetables, Horn Yan Leng gave "Deshi" a special name called "La", which means green leaves.

People take off the "wax" and take it on their bodies, and put it in their mouths when they are tired to eliminate fatigue and maintain their bodies. Later, there is a processing method of picking the "wax" back, stir-frying it in a pot, kneading it by hand, and drying it in the sun, in order to give full play to the medicinal effect of "wax", when drinking, the "wax" is first put into a small tea pot and roasted fragrantly, and then put water to boil it into a soup to drink.

Slowly, this edible condiment with medicinal properties has become an indispensable drink in life, so more and more people are planted, from a few to small planting, from the front of the house to the forest on the mountain, a large area of continuous reclamation and planting, after more than 1,000 years of planting history, the formation of the world's only remaining 10,000 acres of ancient tea forest.

Now you know, the first bitter wild vegetable discovered by the Brown people is now Pu'er tea.

Knowledge: "Wax" is the meaning of tea, which is still used in Yunnan.

For example, in Yunnan, there is a very famous place for producing tea called "Mengla", Mengla is the meaning of place, and La is the meaning of "tea".

Pu'er tea is produced in Xishuangbanna, Yunnan Province and other places, because it has been distributed in Pu'er since ancient times, so it is named. Pu'er County, also known as Pu'er Hani Autonomous County, belongs to Simao District, is located in the south of Yunnan Province, 373 kilometers away from Kunming, formerly known as Ning'er County. "Pu'er" is Hani language, "Pu" is Zhai, and "Er" is Shuiwan, which means "Shuiwan Village", with the meaning of "homeland".

Pu'er tea is produced in Xishuangbanna, Yunnan Province and other places, because it has been distributed in Pu'er since ancient times, so it is named. Pu'er County, also known as Pu'er Hani Autonomous County, belongs to Simao District, is located in the south of Yunnan Province, 373 kilometers away from Kunming, formerly known as Ning'er County.

"Pu'er" is Hani language, "Pu" is Zhai, and "Er" is Shuiwan, which means "Shuiwan Village", with the meaning of "homeland".

Drinking Xiaguan Jiatuo in the year, and Xiaguan 14456 in 06, I recently bought two kinds of raw bird tea, one is the 07 year Feitai Ziyun, which is leaky and cost-effective. The other is the Shimonoseki Matsutsuru discus in '04. Now use stamp collecting to store the rations of mid-term tea, and slowly wait for the large army in my warehouse to grow old.

After drinking Pu'er tea for 5 years, I responded to a jargon of Pu'er tea: when you drink it, you change from cooked tea to raw tea.

Sure enough, since last winter, this mouth has become more and more fond of raw tea. From drinking ripe tea every day, and occasionally drinking raw tea, it has become a must-drink raw tea every day, and ripe tea has become an embellishment.

This is an interesting upgrade. It's first and foremost related to the body. I used to have weak gastrointestinal function, and after three or five cups of freshman tea, my stomach was faintly ruined.

Even if it is a mid-10 15-year-old tea, I will also have an upset stomach after drinking it. In the past few years, it is obvious that the stomach and intestines have improved a lot, and the body is not so afraid of cold. Secondly, the upgrade is also manifested in the pursuit of Pu'er taste.

Although ripe tea also has a different taste and tea atmosphere, it is still too mild and slightly monotonous compared to raw tea.

Pu'er tea has a very long history, as early as more than 3,000 years ago, the Pu people, the ancestors of Yunnan tea, have offered tea to King Wu of Zhou, but there was no name of Pu'er tea at that time.

The transitional ancient tea tree of Bangwei is a living fossil left over from the cultivation and domestication of tea trees by the ancient Pu people.

In the historical documents, it is recorded that the earliest person to plant Pu'er tea was the Tang official Fan Xuan, who wrote the seventh volume of the "Book of Barbarians" in which he said, "Tea comes out of the mountains of Yinsheng City, and there is no method of harvesting and making it when it is scattered."

Meng Sheman cooked and drank it with pepper, ginger and cinnamon. ”

According to research, the tea of Yinshengcheng should be Yunnan large-leaf tea, that is, Pu'er tea.

Historical records show that as early as more than 1,100 years ago, tea was abundant in the Sipu District, which belonged to the "mountains of Yinsheng City Boundary" of Nanzhao.

Li Shi of the Song Dynasty also recorded in his book "Continuation of the Naturalist Chronicles": "Tea comes out of the mountains of Yinsheng, and when it is not picked, it is cooked and drunk with ginger."

From the cognition of the history of tea culture, tea flourished in the Tang Dynasty and flourished in the Song Dynasty.

In the Yuan Dynasty, there was a place called "Buribu", which was later written in Chinese characters, and became "Puer" (at that time, "ear" did not have three points of water).

The word Pu'er was first seen here.

During the Wanli period of the Ming Dynasty, Xie Zhaoqian mentioned the word "Pucha" (i.e., Pu'er tea) in his book "Dian Luo", which said: "All the tea used by Shishu is also Pucha, steamed into a ball."

This is the first time that the word "pucha" has appeared in writing.

In the Ming Dynasty, Li Shizhen's "Compendium of Materia Medica" also has a record of "Pu'er tea out of Yunnan Pu'er".

Ruan Phuc of the Qing Dynasty "Pu'er Tea Record": "Pu'er ancient belonged to Yinsheng Mansion.

The use of Pu'er in the West has been since the Tang Dynasty.

Qing Daoguang's "Pu'er Mansion Chronicles" "Six Tea Mountain Relics" contains that during the Three Kingdoms period more than 1,700 years ago, tea was planted in Pu'er Prefecture.