Anecdotes related to Dongpo tea, allusions to Dongpo tea

Su Dongpo of the Song Dynasty was not only a great writer, but also a master of the tea ceremony. He has formed an indissoluble bond with tea all his life, and has left many timeless tea poetry couplets and interesting anecdotes for people.

Su Shi is not only famous for his poetry and writing, but also proficient in the tea ceremony. According to historical records, when Su Shi was an official in Huangzhou, a friend named Shen Xiao came to visit from Wuzhong, and the two tasted tea together and had a good discussion. One day, Su Shi dreamed that Shen Xiao composed a good poem, and when he woke up, he still remembered two of the sentences:

The cold food and Qingming have passed, and the Shiquan Huai fire is new for a while."

After seven years, Su Shi went to Qiantang to take up a post, and Shen Yu happened to live in the West Lake Zhiguo Temple, there is a spring water in the temple, bubbling out from the stone cracks, unusually sweet and cold, suitable for cooking tea. On the day after the cold food, Su Shi and his friends set off from Gushan Mountain and boated on the West Lake to see Sam. In the Zhiguo Temple, everyone goes to draw spring water, drill the fire, and cook yellow tiller tea, which is really happy and very enjoyable.

While drinking tea, Su Shi suddenly remembered the last time he dreamed of ginseng, and he chanted poems to everyone. The poem in the dream happened to come true today, and all the friends present were amazed.

Su Shi has his unique understanding of tea tasting. He believes that the highest state of mind for tea tasting is "nothing to ask for in silence, and nothing to leave in the void." He also has high requirements for tea friends and tea sets, and there are two poems in his "Yangzhou Stone Tower Tea Trial" that reflect his taste:

All the guests are friendly, and the tripod is self-clean. Su Shi also attaches great importance to the health effect of tea, and he said in the article "Feelings of Things": Eating tea causes bloating, and vinegar relieves it.

Not only that, but he also understands another function of tea that has nothing to do with drinking: repelling mosquitoes. Every summer, he would light it with aged tea, and then blow it out to repel mosquitoes with smoke.

The ancients believed that drinking tea could cure diseases, and Su Shi also agreed with this. When he was in Hangzhou, he once drank seven cups of strong tea in one go, feeling very enjoyable, and also wrote a very witty poem, writing the medicinal value of tea into the poem.

Why do you need Emperor Wei to take a pill, and Lu Tong has seven bowls of tea.

Su Shi, the word Zizhan, the number Dongpo layman. Northern Song Dynasty writer, calligrapher and painter. He can be called an all-rounder in literature and art, and is one of the eight masters of the Tang and Song dynasties. Let Guo Guo tell you a story about Su Dongpo's love for tea today.

Mai Dong Tea A pillow of breeze is worth 10,000 dollars, no one is willing to sell the north window to sleep, happy to warm the stomach, and the winter drink knows that it is Dongpo hand frying.

Dongpo tea. In addition to tea poems and tea words, there are also several tea allusions in the eastern slopes of Suzhou and Dongdong in history, which are passed down as beautiful talks.

Allusion 1: It is said that Wang Anshi suffers from phlegm and fire, and the doctor told him to use Yangxian tea to be **, but it must be used to decoction the water of Qutang in the middle gorge of the Yangtze River to be effective. Dongpo forgot to take water because he was greedy for the scenery along the way, and when he remembered, the boat had arrived at the lower gorge, so he took the water from the lower gorge, but was discovered by Wang Anshi, Wang Anshi explained:

The water nature of the upper gorge is too fast, and the water nature of the lower gorge is too slow, but the water of the middle gorge is half slow and urgent, and the water nature is neutral; This water cooks Yangxian tea, the upper gorge has a strong taste, the lower gorge has a light taste, and the middle gorge is between the thick and light, only to see that the tea color has not appeared for a long time, so it is known that it must be the lower gorge water.

Allusion 2: When Dongpo lived in Shushan, Yixing, he was very particular about drinking tea, and there was the so-called "three unique teas", that is, tea beauty, water beauty, and pot beauty, but Yixing had all three. As the saying goes:

Water is the mother of tea, and pots are the father of tea. Su Dongpo is very particular about tea cooking utensils, he thinks that copper and iron are not suitable for springs, and it is best to use stone to boil water. It is said that when Su Shi was in Yixing, he also personally designed a kind of beam-type purple clay pot, cooking tea and tasting taste, comfortable and contented, with the title of pine wind bamboo stove, and the pot called each other.

Verses. In order to commemorate him, later generations named this pot type Dongpo pot.

Allusion 3: Dongpo cooks tea, is only fond of Jinsha spring water, often sends child servants to Jinsha Temple to fetch water, and the servants are unbearable to go back and forth, so they take other river water instead, but Su Dongpo sees through. Later, Su Dongpo prepared two peach charms of different colors and handed them to the servants and monks respectively, and each time he took water, he had to exchange peach charms with the monks, so that the servants could not be lazy.

Allusion 4: One day, Su Dongpo, Sima Guang and a group of Moren fought tea for fun, and Su Dongpo's white tea won, which is inevitably happy. At that time, the tea soup was still white.

Sima Guang deliberately embarrassed him, and said with a smile: Tea wants white, ink wants black; Tea is heavy, ink is light; Tea wants to be new, ink wants to be old; Why do you love both at the same time? Su Dongpo thought about it and said calmly:

Strange tea is wonderful and fragrant, is it public?

Sima Guang asked a good question, Su Dongpo answered skillfully, and everyone praised him for being kind.

Allusion 5: Dongpo and Tea Union.

Su Dongpo usually does not pay attention to clothing, one day, he wore an ordinary long shirt, to a monastery, the presiding monk of the temple did not know him, only said: "Sit." "Greetings waiter:

Tea. Dongpo ignored him, concentrated on appreciating the calligraphy and paintings in the temple, and the presiding monk saw that this visitor behaved extraordinary, and couldn't help but be solemn and hurriedly said: "Please sit!"

Hurriedly instructed the waiter: "Tea!" When the presiding monk asked for the name of the guest, and knew that the guest was the famous Su Dongpo, he smiled and respectfully invited the guest

Please be seated! Lian called the waiter: "Toast fragrant tea."

When the monk asked him to write a couplet, Dongpo touched the scene and waved a couplet: "Sit, please sit, please sit; Tea, tea, fragrant tea. This couplet vividly portrays the posture of snobs.

Su Dongpo, a great writer of the Song Dynasty, one of the "Eight Masters of the Tang and Song Dynasties". Sima Guang, a politician, writer, and historian of the Northern Song Dynasty, presided over the compilation of China's first chronicle general history, Zizhi Tongjian. Today, let Guo Guo talk to you about the story of "tea" that happened between them.

Su Dongpo's essay "The Biography of Ye Jia" vividly praises the history, efficacy, quality and production characteristics of tea in an anthropomorphic way.

Su Dongpo's life, because of his position or belittled, has been to many places, everywhere, where there is a famous tea spring, he has left poems. For example, in the first year of Yuanfeng (1078 AD), Su Shi was too punctual in Xuzhou to make the word "Huanxi Sha": the wine is sleepy, the road is long, and the people are thirsty for tea, knocking on the door and asking the savages.

It vividly reproduces his expression of thinking about tea to quench his thirst.

The two flags under Baiyun Peak are new, and the greasy green is long and fresh and the valley is rainy" is the "Baiyun Tea" that describes Hangzhou.

The daughter buys out Gu Zhuchun, and it seems that the Yue people have lowered the day note" is the "Gu Zhu Purple Bamboo Shoots" that praises Huzhou.

And Fujian's source tea is even more respected. He wrote in the poem "The Second Rhyme Cao Fu Sends the Source to Try Roasting New Tea":

The fairy mountain spirit grass is warm and cloudy, and the fragrant skin powder is washed evenly.

The bright moon came to invest in Yuchuanzi, and the breeze blew through Wulin Spring.

You must know that ice and snow have a good heart, and it is not the first new face of anointing oil.

Don't laugh at the little poet in the play, he has never been like a beautiful woman.

Su Dongpo has also studied the efficacy of tea. In the sixth year of Xining in 1073 A.D. in Hangzhou when the general judgment, one day, due to illness leave, travel to the lake on the pure mercy, slag to the Nanping Temple, and in the evening to the lonely mountain to pay homage to Huiqin Zen Master, in one day, drink several bowls of strong tea, do not feel that the disease has been cured. I inscribed a poem on the Zen master's powder wall:

Vimo Yuan is not sick, and he has forgotten his home at home.

Why do you need Emperor Wei to take a pill, and Lu Tong has seven bowls of tea.

Su Shi also introduced a wonderful method of protecting teeth with tea in "Notes on Qiu Chi":

In addition to the annoyance, tea is indispensable, but it secretly harms a lot of people. I have a method, every time I eat, rinse my mouth with strong tea, and I don't know if I am tired and my spleen and stomach are like liquid. The flesh is between the teeth, shrinking and falling off, without bothering to pick and prick, and the tooth is as dense as this.

The rate is all used in the middle and lower tea, and the above ones are not often available, and it is not harmful to sip it for a few days. This makes sense. ”

Su Dongpo has his own unique method of cooking tea, he believes that good tea must also be matched with good water, "living water must also be cooked with live fire". He also made a vivid description of the temperature of the water used for cooking tea in the poem "Sencha in the Trial Courtyard". He said:

The crab's eye has passed the fish's eye, and it wants to make a pine wind roar." The boiling degree of water is judged by the bubble shape and sound of boiling water.