Chapter 14 2. Tea and Celebrities-2

(11) Lu You Lu You (1125-1210), courtesy name Wuguan and nickname Fangweng, was born in Shanyin (now Shaoxing, Zhejiang).He was a great patriotic poet in the Southern Song Dynasty and also a tea-loving poet. Lu You's "Jiannan Poetry Draft" contains more than 9,300 poems. He said to himself: "Thousands of Poems in Sixty Years".What people see in these poems is first of all that the poet never forgets unity all his life, avenges humiliation, resists humiliation, regains lost ground, and has a fighting spirit and determination to serve the country: "The heart is not old with age, and you can still be a ghost hero when you die!"

The white-headed man at the foot of Shifan Mountain, see you in early spring in the 83rd time. If you love yourself and forget loneliness, the sky will be strong and repay the poor. Is the dry tree already Cuan Ning to seek knowledge?The broom should be donated but cherished. Don't laugh at the family style of Sangzhu, he must be the god of tea in his new year. This is "Eighty-Three Songs" written by Lu You in the spring of the third year of Kaixi (AD 1207).This song of Qilu has changed its iron horse and tyrannical style, and has a strong and fierce spirit. It appears peaceful and serene, full of leisurely mood.The poet lives in the tea town, only to inherit the family style of the "tea god" Lu Yu (named Sangzhu), and spend his lonely and poor years drinking tea in Jiquan.Lu You has always had a deep affection for tea.He was born in a tea village, worked as a tea official, and retired to the tea village in his later years.In Lu You's later years, due to various reasons such as the political situation, age, and health, he could no longer engage in political activities, but he never abandoned poetry, calligraphy, and tea.He wrote more than 200 poems about tea, which is the crown of poets in all dynasties.

During his lifetime, Lu You served as an official in Fuzhou, was transferred to Zhenjiang, went to Shu and Jiangxi, and traveled around, which gave him the opportunity to taste famous teas from all over the world, cut and melt them into poems. "There are so many rice bags and wine jars, who will appreciate the fragrance of purple bamboo shoots in Mengshan." Sichuan Mengshan tea, known as "the best in the world", is of course not appreciated by those "rice bags" and "wine jars"; The substrate must be the first Heyuan spring in Longxing". To understand the sensibility of drinking after drinking, it is the Heyuan spring in Fujian; Guo (son of Su Shi, known as Xiaopo in the world)'s "Xiechuan Collection" is nothing more than a cup of Guzhu tea from Changxing, Zhejiang; the poet's favorite is Rizhu tea from his hometown Shaoxing. There is a poem saying: "I am Jiangnan Sangzhu tea. Home, Jiquan to enjoy tea from the hometown.” Rizhu tea was listed as a tribute tea in the Song Dynasty, so Lu You cherished it very much and cooked it very carefully. Cook it daily and cast it, and the tongue will taste forever."Rizhu must be cooked with a famous spring, so that it can last forever.In addition, there are many folk tea drinks in the countryside, which are often described in Lu You's poems. There is Zhuyu tea in Hubei: "There are many people living in the gorge and few people in Chu, and the earth is fighting for the price of dogwood tea"; Come to sit and read the seven cold and hot summers, and never lift up your chopsticks to forget my Shu. When you are full and the same as your son, you will fry the earth tea "floating chamomile"; there is also the olive tea in my hometown: "Cold spring for calamus water, and live fire to fry olive tea" ,etc.

Lu You is familiar with the way of cooking and drinking tea.He always enjoys making tea by himself, and he has repeatedly stated in his poems: "What is there to add to the tranquility when you come back? I cook tea by myself in front of a small stove lamp", "The mountain boy is also fast asleep, and he draws water to cook tea by himself", "The famous spring lives up to it. In my opinion, you can cook it yourself with your hands in a dingkeng", "the snow liquid is clear and sweet, and you can cook it with your own tea stove." Lu You also played the popular "tea sharing" at that time.This is a very skillful game of tea cooking, which is different from ordinary tea tasting, different tea, and tea fighting.In the Song Dynasty, tea was made into cakes, called dragon cakes and phoenix cakes.When brewing, "grind the tea as the powder, pour it into the soup, and beat it with a whisk." At this time, the soup lines and water veins on the surface of the tea cup will change into various patterns, such as mountains, rivers, clouds, flowers, birds, insects and fish, like paintings. , such as cursive script, known as "Shui Danqing".Lu You mentioned "dividing tea" many times in his poems. The poem "Day Sleep in Shushan Mountain Hall" says:

"I want to close my eyes when I am full of food, and my mind is free. My son interprets the original dream and turns the clouds for me." There is a self-note at the end of the poem: "It is a day to share tea with my son." The poem was written in the seventh year of Chunxi (AD 1180) ), that year Lu You was in charge of tea and salt in Changping, Jiangnan West Road in Fuzhou (now Linchuan, Jiangxi).This is an official in charge of money and grain warehouses and tea and salt monopoly business.Lu Yue, Lu You's fifth son, is only fifteen years old this year.Father and son share tea together, which is quite leisurely.Six years later, in the spring of the thirteenth year of Chunxi (AD 1186), Lu You was summoned by Zhao Shen, Emperor Xiaozong of Song Dynasty, to come to Lin'an (now Hangzhou) from his hometown Shanyin as a "rider on horseback to Jinghua".At that time, the country was in troubled times, and Lu You devoted himself to killing the enemy and making meritorious deeds, but Song Xiaozong regarded him as a leisurely poet who recited the wind and the moon.He was disappointed.Living in idleness, I spent nothing but writing cursive script, playing and sharing tea to amuse myself. I wrote the poem "The First Rain in Lin'an" to record the incident. "This time I played tea sharing alone with an idle and boring mood.

Lu You loves tea, which is the need of his life and creation.The poet is particularly fond of tea's ability to dispel stagnation and sleepiness: "Hand-rolled new tea breaks sleep and drowsiness", "a small cup of snow waves drive away stagnant thinking". It is often when the fried tea is cooked, it is the time when the sentence is refined: "The poetry is eager to move, and the tea tripod is cooked."Not only did he "set his own wind stove under the north window, he went back to sleep and wrote new poems", he boiled springs and drank tea at home, and chanted with his pen; Now, the solitary boat enters the cloud of Shanxi River", which is really a kind of taste of official idleness.In his later years, he was even more satisfied with "rice soft tea sweet".He said: "It's no harm to be old if your eyes are clear and your body is healthy. Rice and white tea are sweet and you don't feel poor."

In the poem "Testing Tea", it is clearly sung: "It is difficult to follow Lu Yu's theory of destroying tea, and Ning and Tao Qian's poems to stop wine." Wine can be stopped, but tea cannot be lacking. "The family tradition of Sangzhu is far away, and there is another edition of the Sutra of supplementing tea." Lu You's tea-chanting poems can actually be regarded as a "continuation of the Sutra of Tea". (Ruan Haogeng) (12) Yu Ji Yu Ji (1272-1348), courtesy name Bosheng, was born in Renshou (now Sichuan), and lived in Linchuan, Jiangxi.He was the most famous writer in Yanyou and Zhishunjian (1314-1333 A.D.) in the Yuan Dynasty. The famous line "Apricot Blossoms and Spring Rain in the South of the Yangtze River" describing the spring scene in the south of the Yangtze River was written by him.

Although Yu Ji's poems and life activities are not many related to tea, his poem "You Longjing" is a foundational work in praise of Longjing tea, which is worth recording in the history of famous tea in my country. The whole poem "You Longjing" is as follows: Zhang Cheno enters Nanshan Mountain, but immediately enjoys the wonderful show. The old man who is pregnant with the jade bureau, comes and goes to the old. The free pine is in the stream, and I still play the piano. Wandering on the Dragon Well, the clouds rise and the sun rises. Avoid spilling at the entrance, take off the messy moss, and buckle the marble in the Yanggang, and the yin house will never be left behind.

The Duke of Cheng loves guests, and fetches water to pour into the secluded sinus. Sitting in my vetch, the lingering fragrance can't be smelled. But you can see the clear water in the ladle, and the emerald shadows fall in the mountains. When cooking golden buds, do not take after the rain. The second and third sons came together, and the third swallowed and couldn't bear to cough. The lecture halls are clustered together, and thousands of people sit and chant. The waves are mixed with rain, and the sinking is clear. Make me conceive of childhood learning, Hu is wrapped in chapters and ribbons.

Longjing is the name of a mountain in West Lake, Hangzhou; there is a spring pool and a temple on the mountain, both of which are also named "Dragon Well"; tea is also produced here, also known as "Dragon Well".However, before Yu Ji's "You Longjing" poem, there was no mention of tea in articles and poems about Longjing; there was no record of Longjing tea in many historical materials about tea produced in Hangzhou.Yu Ji's poem not only describes the production of Longjing tea, but also vividly describes the picking time, quality characteristics, and drinking conditions of Longjing tea.

Tea produced in Hangzhou, Tang Dynasty Lu Yu's "Tea Classics" only recorded: "Qiantang was born in Tianzhu, Lingyin Temple"; Song Dynasty Wu Zimu's "Meng Liang Lu" only recorded: Baoyun tea, Xianglin tea, Baiyun tea.Yu Ji was the first to praise Longjing tea.As soon as the Yu Ji poem "You Longjing" came out, the Ming and Qing dynasties both regarded Longjing tea as the best product, and the other mountains in the West Lake could not match it.In the Ming Dynasty, Tian Yiheng said in "Cooking Spring Essays": "Of all the springs in Wulin today, only Longhong is imported, and the tea is also the most local tea in Longhong Mountain. None of them are as clear and fragrant as Longhong, and Longhong is now called Longjing because of its depth." This also shows that Yu is very good at appreciating tea.Longjing tea has a great reputation today, and Yu Ji is credited for being the first to sing. (Ruan Haogeng) (13) Zhang Dai Zhang Dai (1597-1679), courtesy name Zongzi and Shigong, nicknamed Taoan, was born in Shanyin (now Shaoxing, Zhejiang Province), and lived in Hangzhou.Zhang Dai was an essayist and historian in the late Ming and early Qing Dynasties, and he was also an expert in tea art appreciation. Zhang Dai was born in a family of officials of many generations. In his early years, he roamed in Jiangsu, Zhejiang, Shandong, Anhui and other provinces, and had extensive experience.His family has accumulated through three generations, and has gathered a large amount of historical materials of the Ming Dynasty. He has read a lot. Since he was 32 years old, he has used the materials collected by his family to compile biographical Ming history. After the death of the Ming Dynasty, his hair went into the mountains, and he wrote books in Anpin.His works include "Stone Chamber Book", "Langhuan Anthology", "West Lake Dream Search" and so on. Zhang Dai has a wide range of interests, and usually pays great attention to various characters, dynamics, people's lives, customs and habits in the society, as well as diet, fruits and vegetables, and many other aspects.These are often dismissed by authentic literati in the old age, but he has the interest and courage to appreciate and record them.He wrote an "Epitaph for Self", admitting very frankly that he was rarely a "bad boy who loves prosperity very much", and jokingly called himself "tea obscenity and orange abuse". Zhang Dai tasted the essence of tea and water, and the section "Min Laozi Tea" described it very vividly: Zhou Mo Nong said nothing to Yu Dao Min Wenshui tea.Wuyin arrived in Liudu in September, and when he arrived at the shore, he visited Minwenshui at Taoyedu.In the evening, he left Wenshui, and he returned late, but he was an old woman.When Fang narrated the words, he suddenly said: "I forgot a certain place with the stick."go again.Yu said: "How can I go empty-handed today." After a long delay, Wenshui returned, and it was more determined.Looking at Yu said: "The guest is still here! The guest is here to be?" Yu said: "Mu Wen has been old for a long time. If you can't drink Wen Wen old tea today, you will never go!"The tea is simmering, and it is as urgent as the wind and rain.Leading to a room, there are several clear windows, more than ten kinds of Jingxi pots and Chengxuan kiln porcelain ou, all of which are exquisite.The brown color under the lamp is no different from that of a porcelain pot, and the fragrance is compelling.I am amazing.Yu asked Wenshui, "Where is this tea produced?" Wenshui said: "Langyuan tea is also." Yu sipped it again and said, "Mo Lingyu, it is made in Langyuan, but the taste is not the same." Wenshui said with a smile: "Do you know what it is?" Said: "How is it like Luo Jie?" Wenshui stuck out his tongue and said, "Strange! Strange!" Yu asked, "What is the water?" Said: "Huiquan." Yu said again: "Mo Lingyu! Huiquan travels thousands of miles, but the water is tired and the horns don't move, why?" Waiting for the new spring to come in the quiet night, draw it up, the mountains and rocks are leaning against the bottom of the urn, and the boat should not sail unless the wind is there, so the water does not grow, that is, the ordinary Huishui is inferior to the ground, let alone other waters?" He stuck out his tongue and said: "Odd! Odd!" Before he finished speaking, he went to Wenshui.After a while, holding a pot full of water, Yu said: "Guest sip this!" Yu said: "The fragrance is simple and strong, and the taste is very strong. This is spring tea! The one who wants to give up is autumn." Wenshui laughed and said: " At the age of seventy, there will be no peers who appreciate it." So it was decided to hand it over. Zhang Dai is worthy of being an expert in distinguishing tea and water. Zhang Dai is good at tea tasting, and he also meticulously reformed Rizhu tea in his hometown to create a kind of "Lanxue tea". "Rizhu Xueya" has been listed as a tribute in the Song Dynasty, and has the reputation of "Yuezhou Rizhu tea is the first in the south of the Yangtze River".However, in the Ming Dynasty, due to the exquisite production method of Anhui Xiuning songluo tea, it became famous for a while, surpassing Rizhu.Zhang Dai "recruited She people to cast in Japan", just like the method of making Usnea, using the method of shoveling, digging, moving, spreading, fanning, frying, baking, and hiding.Then he explored the spring water, and found that "the fragrance of other springs does not come out, boil the spring, and put it in a small pot, the fragrance is too strong, mixed with jasmine, after repeated struggles, put it lightly in an open porcelain pot, and wait for it to cool down. , wash it down with a rolling soup, the color is like a bamboo sheath, the green powder is even at the beginning, and it is like the dawn of the mountain window, and the dawn of the paper. Take Qing Feibai, tending to plain porcelain, really like a hundred stems of Sulan and snow waves flowing together Also. The snow buds have got their color, but not their spirit. I call them Lanxue in the rest of the play." ("Tao An Mengyi · Lanxue Tea") Four or five years later, Lanxue tea became popular in the tea market, and Shaoxing's drink Tea drinkers changed their habit of drinking Usnea, but Lan Xue did not drink it.Later, even Usnea tea was renamed "Lan Xue".The reputation of Lanxue tea is due to Zhang Dai. In the Ming Dynasty, many teahouses had been opened in Shaoxing, and one of them was particularly particular about boiling water and tea: "The spring is made of jade belt, the tea is made of blue snow, the soup is boiled with spin, no old soup, the utensils are seasoned, and there are no dirty utensils. There is always someone who is right for you.” Zhang Dai is very fond of this teahouse, and personally named it "Brother Lu", which is Cheng Mifu's "tea nectar has a brother" meaning.He also wrote "Tea Fighting" for him: "Water obsession with tea, there is an ancient style, Ruicaoxueya, known as the more unique, especially cooking illegally, has always been dusty in Gezao, and there is no one to appreciate it, resulting in feathers After accumulating beetles, those who are near choose a scenic spot, rejuvenate the Tang League, the water talisman is handed over from Yuquan, the tea battle comes from Lanxue, the melon seeds are fried beans, there is no need for Ruicao Bridge, the oranges and pears are from the Zhongshan garden, and the eight merits water , nothing too sweet, smooth, fragrant, clean and cool. The seven daily routines, regardless of firewood, rice, oil, salt, soy sauce and vinegar, how can we do without it a day? Let's talk freely, burn incense on the half-court, and get drunk together." Once famous, Shaoxing's famous spring, Hupao and Huiquan, was once hidden and no longer known. It was rediscovered by Zhang Dai.He described the process in his article "Xianquan": Jiayinxia, ​​pass the mottled bamboo eunuch, fetch water and sip it, the phosphorus and phosphorus have the horns.Different.Walking around and looking at its color, it is like the autumn moon in the frosty sky, the sky is white, and it is like a light haze coming out of Xiu, with pines and stones, and it is faint.Yu Cangju saw calligraphy and painting at the mouth of the well, and brushed them with a broom, and the calligraphy of Xiquan came out, and the calligraphy was as big as that of the right army.The benefit is different.Try the tea, the tea smells good.There is little stone smell in Xinji, and it will be exhausted after staying for three days.There is no other way to identify the water spring. Take the water at the entrance, press the tongue and lick the palate, and it will be empty when it passes the cheek. If there is no water to swallow, it is the water spring.Those who do good deeds believe in it, draw the sun to it, or take it for wine making, or open a teahouse for springs, or sell it in urns, and donate it to Yousi.Dong Fangbo guarded Yue, drank its water, and was willing to give it to him. He was afraid that it would not be given, so he sealed off the spring, and the name of the spring became more and more important. There are many descriptions of tea affairs, tea principles and tea people in Zhang Dai's anthology.Zhang Dai meets friends with tea, and among his tea friends there is Lu Yungu in Kuaiji who "has been here for thirteen years if it's not a big storm or something unavoidable, and he will come to his house every day to sip tea and burn incense. Zhou Youxin who sips tea from "Zi Dao Bai Men Min Wen Shui".His younger brother, Shanmin, who is fond of "Midian stone, Ziyou bamboo, mulberry tea, and Dongpo meat", and his elder brother who "drives the Central Plains together, and does not know who will die" with him are also "tea addicts". Zhang Dai is also fond of enjoying tea sets.His younger brother Shanmin got a porcelain pot with an ancient style. He played with it for a year and got a pot with an inscription: "It is also the color of the sun and the moon, the color of the jade in Geyao's kiln, and the food of the green mountains and white clouds." There is also a pot. Xuan kiln tea bowl, Zhang Dai has an inscription saying: "At the beginning of autumn, under the emerald green phoenix. Produce plain porcelain and pass on the quiet night." There is another purple sand pot, which has not been engraved with the maker's seal. Zhang Dai confirmed that it was made by Gong Chun, and made a special pot inscription: "Most of the famous paintings in ancient times are not signed. This From a glance, Hu knew that it was Gong Chunye, so Da Bin recognized him, would he dare?" Zhang Dai can be regarded as a tea ceremony expert in the late Ming and early Qing dynasties. (Ruan Haogeng) (14) Li Yu Li Yu (1611-1680), whose real name was Xianlv, nicknamed Tiantu, later changed his name to Yu.His ancestral home is Xiali Village, Lanxi, Zhejiang, and he was born in Zhigao (now Rugao, Jiangsu).Li Yu, who lived in the late Ming and early Qing Dynasties, was an outstanding writer who was also good at opera and novels.He has sufficient literary and artistic accomplishment and life interest, and has a lot of experience in tea tasting, and he has incorporated tea into operas and novels, which has been expressed in many ways. "The Story of the Pearl: Sencha" is a play by Li Yu.In the plot, 30 court ladies went to clean the imperial tomb and passed by Changle Station. The post official Wang Xianke heard that his fiancée (who was separated and unmarried due to family accidents) was also among them.So someone pretended to be a tea-sencha woman and sent them in to serve in order to inquire about the news.At this time, one was making tea in the tea stove, waiting for the opportunity; the other called the person who made the tea to come to him because he wanted to have tea, and finally got a meeting and found out the news.Sencha and drinking tea have become important clues to the development of the plot. The first chapter of Li Yu's novel "Duo Jin Lou" "Give birth to two daughters and eat tea from four families, marrying two wives is against the fate of Guluan", it is said that Qian Xiaojiang, the agent of the fish shop, and his wife, Bian Shisheng, have two extremely beautiful couples. daughter, but the husband and wife are like enemies.Xiaojiang wants to marry his daughter, but Bian's family is not allowed to be the master; Bian's family wants to recruit a son-in-law, but they don't let Xiaojiang know.Two people, you keep it from me, I keep it from you, and the people of Duyang do things behind their backs.As a result, the two daughters ate the "tea" of Sijia.The "eating tea" here refers to the woman receiving the bride price.In the old customs, tea was often used as the dowry gift when marrying a wife, so women's engagement is called "shoucha".Li Yu also used the allusion of "eating tea" in the novel "The Tower in the Mirage". Li Yu's experience in tasting tea is described in "Xian Qing Ou Ji".Volume 4 "Living Room Department" has a section on "tea sets", which focuses on the selection of tea sets and the collection of tea. "There is nothing better than teapots than sand pots, and the essence of sand pots is better than Yangxian."He believes that the teapots in Yixing (called Yangxian in ancient times) are the best.However, he was quite disapproving of someone at that time who "passed the love of treasures and made the ratio with gold and silver". "Whichever is suitable for placing things, why bother to talk about it." He also specifically mentioned the production of the spout of the teapot: "Whenever the teapot is made, the spout should be straight, and so is the buyer. One song can be worrying, and another song will make it worse." It is called waste. The thing covered to store tea is different from wine storage. Wine has no dregs, and it can be poured out immediately. It does not matter whether its mouth is straight or straight, but tea has a body. When you put a slender hair into your mouth, it will be blocked and not flow. When you sip tea quickly, pour it out, you will feel bored. Straight will keep you from trouble. Even if it is sometimes blocked, it can be dredged, not like Wuyi Jiuqu. It is difficult to guide." As for Tibetan tea, he thinks it is better to use a tin bottle, which can keep the smell from leaking.The lid of the tin bottle should be thick rather than double (double-layer lids are not necessary).For those that do not open immediately, two or three layers of tissue paper can be used at the mouth of the bottle to seal it tightly, and then cover it with a lid.It is called the combination of rigidity and softness, which is a good strategy for Tibetan tea.From these two ends alone, it can be seen that Li Yu's tea products are exquisite and affordable. (Ruan Haogeng) (15) Zheng Xie Zheng Xie (1693-1765), courtesy name Kerou, nicknamed Banqiao, was born in Xinghua, Jiangsu, a famous calligrapher, painter and writer in the Qing Dynasty. Zheng Banqiao, one of the "Eight Eccentrics of Yangzhou", once served as a seventh-rank official for twelve years with the ambition of governing the country and the country.He is an honest and upright official, and he is sincere to the common people.The poem "Ink Bamboo Picture" he painted in Weixian County, Shandong Province said: "Yazhai is lying down and listening to Xiaoxiao bamboo, which is suspected to be the sound of people's suffering. Some small officials in Caozhou County, one branch and one leaf are always concerned about love." However, he witnessed the officialdom. He was filthy, and he deeply felt that "an old man who was a vulgar official always bent his waist for rice, but he never made a small contribution to the people's livelihood and the national economy." What he yearned for was "cooking tea in a small stove in yellow mud, and learning beauty in white rain and quiet windows." ("Gift Bo" The Venerable Master also) such a peaceful and natural life.In "Inscription on Painting", it is said: "A thatched hut, several poles of new bamboo, snow-white paper windows, slightly soaked in green. Sitting alone in it at this time, a cup of tea before the rain, a Duan inkstone, a piece of Xuanzhou paper, a few strokes of folded flowers , friends come, the wind and bamboo sound, the more noisy the quieter." Calligraphy, tea and friendship are what make him most happy and intoxicated. No wind or rain, it is clear and peaceful, and the green bamboo pavilion is very clean. My favorite is when the night is cool and the guests come. A pot of new tea is used to soak pineapples. If it is said in Du Xiaoshan’s poem from the Song Dynasty: “When guests come to drink tea on a cold night, the bamboo stove boils and the fire turns red; as usual, there is only a moon in front of the window, and there are only plum blossoms.” Then Zheng Banqiao's painting is "tasting tea and appreciating bamboo in Qingqiu".He said in another painting "Jin Qiutian Suohua": "Suddenly, in ten days and five days, I closed the firewood gate, swept the bamboo path, and sipped bitter tea to Fanglan. Between the hedges and narrow paths, common people don’t come, but good friends often come, and it’s appropriate to be amazed that this is so rare.” Green bamboo, bitter tea, and good friends are enough for life. Zheng Banqiao has many literary and artistic talents. His poems, calligraphy and paintings are known as "Zheng Sanjue".He has a volume of "Fifteen Poems in Ink", and there are two poems about tea, one of which is "Bamboo Branch Ci": The river mouth of the Penjiang River is a slave family, and Lang Ruo comes to have tea in his spare time. There is a thatched house with walls built of loess, and there is a redbud tree in front of the door. This is as clear as words, easy to read, but very expressive poems, coupled with swaying left and right, innocent and unrestrained, peculiar and natural calligraphy, vividly paints the image of a cheerful, bold, persistent, and spring-loving girl; The night is bright and full of spring, and the smell of tea and whispers float from the hut from time to time. Zheng Banqiao's calligraphy and paintings have many seekers, but he has "three don'ts for sale": dignitaries don't sell them, don't sell them if they have enough life, and don't sell them if I don't like them.Some wealthy salt merchants tried their best to cheat him on his calligraphy and paintings, but in the end they couldn't get them, but many farmers, gardeners and teahouses could get his handwritten couplets and plaques.There are quite a lot of tea couplets handed down by Zheng Banqiao or chants about tea in the couplets.Before his examination for Juren, he studied in the Biefeng Nunnery in Jiaoshan, Zhenjiang, where he lived for a long time. At the end of Chu and at Wutou, a piece of green hills is seated; in the north of Huainan and Jiangbei, tea is cooked in half a pool of autumn water. The beautiful scenery of the green hills, the famous tea and the good water make him unforgettable, and they are all worthy of joining the league. He also wrote many couplets for teahouses.There is a couplet about celebrities and eminent monks tasting tea and appreciating water: Celebrities have always been able to comment on water, and eminent monks have loved to fight tea since ancient times. Zheng Banqiao once confessed to himself: "Whenever I paint orchids, bamboos, and stones, I use them to comfort the laborers of the world, not for the comfort of the world." Therefore, his poems often use dialect slang to make " It's easy for children to read."He wrote many such couplets in his hometown, one of which is: Cabbage green salt glutinous rice, clay pot Tianshui chrysanthemum tea. The poor life of ordinary food and drink is written vividly, cordially and full of interest, but this is exactly the portrayal of his life and outlook on life. (Ruan Haogeng) (16) Aixinjueluo Hongli Aixinjueluo Hongli (1711-1799), that is, Emperor Gaozong of Qing Dynasty, the fourth son of Emperor Shizong of Qing Dynasty.In the thirteenth year of Yongzheng (1735), he took the throne as the emperor, with the year name Qianlong, and reigned for 60 years. He was a monarch who made a difference in the Qing Dynasty.During his reign, he toured everywhere, especially the six southern tours. He had the opportunity to taste the famous tea and springs in various places.If Song Huizong is the only one who wrote "Tea Theory" among the emperors of all dynasties in our country, then Qing Gaozong is the one who wrote the most tea poems. Aixinjueluo Hongli visited Hangzhou six times, and was lucky enough to visit the West Lake tea area four times. In the 16th year of Qianlong (AD 1751), he made his first southern tour to Hangzhou, and went to Tianzhu to watch the tea picking process. He had a detailed understanding of the tea frying process, especially the mastery of "fire skills", and he wrote "Watching Tea and Composing Songs": Tender before the fire, old after the fire, only riding on fire is the best. West Lake Dragon Well has a good name in the old days, so come and try it out. The village men followed the peppers from the lower layers, dumped the tongues of the sparrows in the baskets, and returned the claws of the eagles. The slow fire in the ground furnace is slowly added, and the dry cauldron is fried in a soft wind. There are steps in slow frying and fine roasting, and it takes a lot of hard work. It's a pity that Wang Su didn't know it, but Lu Yu's tea classics are too elaborate. Although I didn't seek the best in tribute and tea, I'm still afraid of making clever tricks. Anti-microbial is still afraid of opening ingenuity, picking tea to see the difficulties of the people. In the 22nd year of Qianlong (AD 1757), he came to Hangzhou again on his second southern tour. When he arrived in Yunqi, there was another song "Watching and Picking Tea and Composing Songs": I didn't like tea picking the day before yesterday, so I asked the manager to show me. Today I love to pick tea, it is about people's livelihood and nature. Yunqi is near the mountain road, and it is not a place where officials prepare for clearing. There is no need to avoid picking tea, and to stroke the hard work of men and women. Tender pods and new shoots are finely picked, and the Ming Dynasty is approaching the Grain Rain while it is busy. The price is expensive before the rain, and the price is cheap after the rain, and the hardships of the people are everywhere. The origin is that the sincerity is not expensive and the fake is not, so I am old and young when I go to the time. There was never enough food and clothing, and the dragon and phoenix cakes were really tasteless. In the twenty-seventh year of Qianlong (AD 1762), he made his third southern tour. This time he went to Longjing and visited the scenic spots of Longjing.Then I tasted the Longjing tea cooked with Longjing spring water. There is a song "Sitting on the Longjing and Cooking Tea Occasionally": The new Longjing tea, Longjingquan, has a flavor called cooking. Inch buds come from rotten rocks, and they are baked before the season of Grain Rain. Why bother Feng Tuan to praise the royal tea, and talk about the lotus that nourishes the heart because of the sparrow tongue. It is only when you want to distinguish, laughing at me that I am still writing Zen. During the fourth southern tour in the 30th year of Qianlong (AD 1765), he couldn't forget the Longjing tea and Longjing spring he had tasted three years ago. Dragon Well: He listened to the Longjing Spring in the Qing Dynasty, and returned to Qihuazhan in the Ming Dynasty. After asking the mountain to get the way, it should be sunny, and it is just before the rain to draw water and cook tea. The scenery in the eyes is really fast, and the flowers and trees seem to be still there. Si Zhenjia has no dreams, and Tianmu wishes Li to be a fairy. It is also said that when he drank Longjing tea in front of the Hugong Temple on the Lion Peak in Longjing, he admired the tea's fragrance and mellow taste, so he named the eighteen tea trees in front of the temple as "Royal Tea".Longjing tea has always been the main tribute in the Qing Dynasty. The Emperor Gaozong also visited Hunan, Fujian and other places to visit tea and springs. He also loved the "Junshan Silver Needle" produced in Dongting Lake in Hunan.Since the forty-sixth year of Qianlong, tribute has been paid every year, which is called Gongjian. "Baling County Chronicle" records: "Since the beginning of the Qing Dynasty, Junshan tribute tea has paid 18 catties per year. Before the rain, the county magistrate invited mountain monks to pick and make a flag and a gun. It is white and fluffy, commonly known as white hair tea." The tribute in Fujian is Zheng house tea.Xu Kun from the Qing Dynasty "Zhai Puppet Brush" Said: "There are two tea plants in Zheng's house outside the city of Xinghua Prefecture in central Fujian. They are fragrant and beautiful all over the world. Although Wuyi rock tea is not as good as it is, there are not many of them. There are eighteen tea plants nearby, which are also delicious. Twenty plants are combined. You Si Xian It is time to make people wait on it, bake it like the law, and count it as a tribute." Good tea tasters in the past dynasties paid attention to water selection, and so did Emperor Gaozong.He specially made a silver bucket to accurately measure the weight of the famous spring water in the country, and judge the quality according to it.The water of Yuquan Mountain in Beijing was rated as the first. He personally wrote "The Record of the First Spring in Yuquan Mountain in the World" and said: "Compared with the silver bucket made by tasting, the water bucket of Yuquan in the capital is one or two heavier, and the water of Yixun is also a bucket. The bucket weighs one or two centimeters, Jinan Pearl Spring bucket weighs one or two centimeters, and the Yangzi Jinshan Spring bucket weighs one or two or three centimeters, which is two or three centimeters heavier than Yuquan; to Huishan and Hupao, each weighs four centimeters for Yuquan; Pingshan weighs four centimeters. Six centimeters; Qingliangshan, Baisha, Huqiu, and Biyun Temple in Xishan, each weighs one point of Yuquan." I also measured snow water, which is three centimeters lighter than Yuquan, and it is good water for making tea. Whenever there is good snow, the palace will collect it.And cook tea with pine nuts, bergamot, and plum blossoms, which is called "three clear tea". On the day of the tea banquet, Emperor Gaozong gave this tea, and gathered court officials and inner court Hanlin couplets to compose three tea poems.The tea bowls used are specially made with imperial poems imitated on them.After the tea banquet, all the ministers can return home with their hearts full of joy. After Emperor Gaozong abdicated in his later years, he was still addicted to tea. He set up a "roasted tea dock" in Beihai Jingqingzhai to enjoy tea leisurely.He lived in the world for 88 years, and he was the longevity chief of the emperors of all dynasties in our country. Drinking tea is one of the ways for him to maintain his health, which should not have nothing to do with his longevity. (Ruan Haogeng) (17) Cao Xueqin Cao Xueqin (1715-1763), named Zhan, styled Mengruan, Xueqin was his name, also known as Qinpu and Qinxi.The ancestral home is Liaoyang, the ancestors were originally Han nationality, and later they were "coated" people in Zhengbai Banner, Manchuria. Cao Xueqin is a novelist, poet and painter who is well-informed and talented. Great work.This is an encyclopedia-style book. The social reality and customs reflected in the book, the laws and regulations, famous objects and clothing involved are colorful and huge.As far as tea is concerned, there are more than 260 references to tea in the novel, and there are more than ten poems (sentences) chanting tea; the novel contains various tea drinking methods, a variety of famous tea items, rare and exquisite The unique antique tea set and the exquisite tea water are the most complete descriptions and descriptions in Chinese literary works of all dynasties.Therefore, some people say: "One piece, the paper is full of tea fragrance".Cao Xueqin is a bosom friend of tea through the ages. From ancient times to the present, there are great differences in how much people pay attention to drinking tea. The tea drinking in daily life in "firewood, rice, oil, salt, soy sauce and vinegar tea" is far from the tea tasting of Chinese refined scholars in "qinqi, calligraphy, painting, poetry and wine tea"; The culmination of drinking tea.Among them: one is home-cooked tea.Most people drink tea when they are thirsty, drink herbal tea in summer, and drink tea after meals. People in Rongguo Mansion are used to rinsing their mouths with tea before drinking tea after meals. After rinsing their hands, they serve tea again, saying, "This is the tea for eating."The second category is guests who come to offer tea.Respecting guests with tea and retaining guests with tea are the traditional virtues of our nation. In the twenty-sixth chapter, Jia Yun came to Yihong Courtyard to pay his respects to Baoyu. When Xiren brought tea to him, Jia Yun stood up and laughed. He said: "Why does my sister pour tea for me? I am not a guest when I come to uncle, so let me pour it myself." The third category is fruit tea for guests to drink and eat.The first two categories are single-use teas, while this category is accompanied by fruits.The third time when Daiyu first arrived in Jia's mansion, when Sister Feng met, she talked and put tea and fruits on the table. Xifeng personally served tea and fruits.In the eighth chapter, Baoyu went to Aunt Xue in Lixiangyuan. Aunt Xue put several kinds of fine tea fruits for them to drink tea.Baoyu praised the good goose paws of his sister-in-law in Dongfu the day before yesterday.After hearing this, Aunt Xue hurriedly took some of her own bad ones to taste with him.The fourth category is exquisite tea tasting.Miaoyu invited Baoyu, Daiyu, and Baochai to "tea plum blossom snow" in Changcui nunnery.Miaoyu is not only good at choosing tea and water. The tea that day is the silver needle tea produced in Junshan, Dongting Lake, Hunan, and the water is the snow on the harvested plum blossoms. She also pays attention to the exquisite tea set.The fifth category is medicinal tea.In the sixty-third chapter, Lin Zhixiao's family checked the night by Yihong Courtyard, and heard Baoyu say, "Because I ate noodles today, I was afraid of stopping eating, so I was stubborn for a while." Confession said: "It's time to make some Pu'er tea." Xiren and Qingwen replied, "I have made a cup of daughter's tea, and I have already eaten two bowls." Drinking Pu'er tea can help digestion.In addition; in the fifteenth chapter, Baoyu and Qin Zhong went to Shuiyue Nunnery, instigated Zhizhi to ask for tea, and Zhizhi went to pour tea. Qin Zhong laughed and said, "Give it to me." Baoyu called: "Give it to me!" Zhizhi's son He pursed his lips and said with a smile: "I'm fighting for a bowl of tea, don't I have honey in my hand!" This kind of tea may be called "Fengyue teasing tea".There are also snobby teas such as officials coming to present tea, serving tea to see off guests, and so on. There are many famous tea items in it, but it is like a "record of tribute tea in Qing Dynasty".Among them are Longjing tea, a tribute from West Lake in Hangzhou; Pu’er tea and the rare daughter tea in Pu’er tea that local officials in Yunnan paid tribute to the royal family in the Qing Dynasty; Junshan Yinzhen, which was listed as a tribute tea in the Qing Dynasty and paid 18 catties per year; There is the group cake tea "Feng Sui" produced in Jian'an, Fujian; there is Siam tea from Siam (the old name of Thailand) as a tribute.There is also Baoyu's favorite Fenglu tea, which is even more famous."Fenglu tea" is also mentioned in "Furong Daughter", saying that the fragrant flowers and ice sharks should be used as the silk, and the Qinfangting spring water should be taken, and a cup of Fenglu tea should be offered to pay homage to Qingwen girl. .From Baoyu's love and cherishment, it can be seen that this tea is precious.It is a pity that maple dew tea has been lost today. When it was produced and how it was made is unknown.There is also a "Thousand Reds and One Cave", which is true and false, false and real, which is what Baoyu saw when he was traveling in the illusion. Its fragrance is very pure and beautiful.According to Fairy Jing Huan, this tea comes from the Qianxiang Cave in Fangchun Mountain, and it is cooked with the dew on the leaves of the fairy flower.Although "this tea should only be found in the sky, how can it be tasted halfway in the world", presumably Cao Xueqin is not completely unfounded. Cao Xueqin has been in contact with all levels of society from the wealthy and gentle life of his childhood and youth, to his life of "eating porridge and drinking with the whole family on credit", and he has made a specific and vivid description of the custom of tea.On the twenty-fifth round, Wang Xifeng brought Siam tea to Daiyu and others. Daiyu agreed after eating it. Sister Feng said, "If you like it, I have it there." Why don’t you become a daughter-in-law for our family after drinking tea from our family?” Everyone laughed when they heard this.This "eat tea" refers to the employment of women, also known as "tea order".Tea is also used for offering sacrifices.In the seventy-eighth chapter, after Baoyu finished reading "Fu Rong's Daughter", he burned incense and drank tea, offered sacrifices to the dead, and expressed his feelings with tea offerings.In the eighty-ninth chapter, when the weather turned cold, Baoming went to the school to deliver clothes to Baoyu, and brought the bird gold fur that Qingwen mended. In the room, incense was lit, fruits were arranged, and the red note was brushed away, and the pen was written: "The master of Yihong burned sister Fuqing to know: drink the tea and the fragrance, and the common people come to enjoy it!" Monks drink evening tea every day. In addition, from the seventeenth to eighteenth chapters, when the concubine Jia visited relatives, there was the etiquette of "the tea has been offered three times, and the concubine Yuan descends to her seat".In the nineteenth chapter, there is a custom that Xiren is picked up by his mother to eat new year tea. Cao Xueqin used tea in his poems, not only in a large number, but also in a unique style, with a strong sense of life and infinite artistic charm.In the twenty-third chapter, there are four poems on "Four Seasons Immediately", three of which are about tea: "The beautiful woman in embroidering has a long dream, and the parrot in a golden cage calls for tea soup." ("Summer Night Immediately") "The sleepless night is thirsty for wine, and the smoke is heavy and the tea is brewed again." ("Autumn Night Immediate Event") "But I like to serve my children and know how to try tea, and sweep the fresh snow to cook in time." ("Winter Night Immediate Event") Drinking tea is a common thing in rich and noble families. Even parrots can call the water to boil for tea, and the servants also know how to cook snow and tea in cold nights. The seventy-sixth chapter, on a lonely autumn night, Daiyu and Xiangyun's relative couplets, the sentiment is desolate, like the cry of cold insects.Later, when Miaoyu heard that it was stopped, the three of them went to Changcui nunnery together, and now they were cooking tea. Miaoyu finished the remaining thirteen rhymes, in which there is a sentence: Fangqing is only for self-indulgence, who can tell the elegance! When you are tired and tired, you can talk about cooking tea in more detail. In this couplet, Miaoyu uses tea as a metaphor for himself, expressing his character of being clean, self-reliant, and extraordinary in the world.In fact, it is Cao Xueqin himself who stays up all night, discusses poetry in detail, cooks tea and drinks tirelessly, and has such a sweet and elegant taste. When Luxue'an competed for the scene poem, Baoqin and Xiangyun formed a couplet: When cooking tea, the ice gradually boils, but when brewing wine leaves, it is difficult to burn. In the eyes of many people, wine is expensive and tea is cheap, but the daughters of the Red Chamber are unreasonable.大家都爱茶，烹茶的水已烧滚了，而温酒的火却难燃着。实在是众人不爱酒，懒于去烧。 宝玉为“有凤来仪”即潇湘馆题的联是： 宝鼎茶闲烟尚绿，幽窗棋罢指犹凉。 翠竹遮映，茶闲烟绿；浓荫生凉，棋罢指凉。见此景色，读这联语，潇湘妃子高傲孤洁的形象犹在目前。曹雪芹笔下的喝茶品茗，其实用价值与审美价值相互辉映，通过茶，写出了人的文化素养和品性。 曹雪芹在小说中还匠心独运地多处以茶来作人生的最后诀别，显示了他对茶的特殊深情。第七十七回，那位“心比天高，身为下贱”的晴雯，在“病得四五日水米不曾沾牙”的情况下，硬被从炕上拉了下来，撵出大观园，当夜就悲惨地死去。那天日里，宝玉去看过她，她向宝玉索茶喝，说：“阿弥陀佛，你来的好，且把那茶倒半碗我喝。渴了这半日，叫半个人也叫不着。”宝玉提起沙壶斟了半碗，自己尝了一尝，并无清香，且无茶味，只一味苦涩，略有茶意而已。尝毕，方递与晴雯。只见晴雯如得了甘露一般，一气都灌下去了这便是宝玉与晴雯的诀别。第一○九回，那位“阿皇宫，三百里，住不下金陵一个史”的史太君（贾母），享年８３岁而正寝。她临终前曾睁眼要茶喝，邢夫人便进了一杯参汤。 贾母刚用嘴接着喝，便道：“不要这个，倒一钟茶来我喝。”众人不敢违拗，即忙送上来，一口喝了，还要，又喝一口。还说：“我喝了口水，心里好些”，竟坐起来，说了一阵话曹雪芹把爱茶的感情潜融于晴雯、贾母身上。这种艺术刻划，用心良苦，神笔独到。 (Ruan Haogeng) (18) Yuan Mei 袁枚（１７１６～１７９７年），字子才，号简斋，晚号随园老人，钱塘（今浙江杭州）人。他乾隆四年（公元１７３９年）进士，入翰林散馆，因满文考试成绩不佳，出为县令。３３岁辞官，卜居南京小仓山，修筑随园，过了５０多年的清狂自在的享乐生活。他活跃诗坛６０余年，存诗４０００余首，是清代乾嘉时期的代表诗人和主要诗论家之一。在他的诗作和诗话中，吟及或话到茶的颇多，而且他还是一位有丰富经验的烹饪学家。他所着的一书，是我国清代一部系统地论述烹饪技术和南北菜点的重要着作。全书分须知单、戒单、海鲜单、特牲单、水族有鳞单、水族无鳞单、杂素菜单、点心单、饭粥单和茶酒单等十四个方面。一篇“茶酒单”，足以显示诗人是一个道地的爱茶人。 袁枚遍尝南北名茶，在“茶酒单”中对这些名茶分别都有评述。他最喜欢家乡的龙井茶，尤其是每次还乡上坟时，管坟人家送的那杯茶，水清茶绿；其次是常州阳羡茶，“茶深碧色，形如雀舌，又如巨米，味较龙井略浓”。对洞庭君山茶，他说：“色味与龙井相同，叶微宽而绿过之，采掇最少。”此外如六安银针、毛尖、梅片、安化茶等，他认为都要差次些。 袁枚７０岁那年，游览了武夷山，对武夷茶产生了特别的兴趣。 他有一段记述： 余向不喜武夷茶，嫌其浓苦如饮药。然丙午秋，余游武夷，到曼亭峰天游寺诸处，僧道争以茶献，杯小如胡桃，壶小如香橼，每斛无一两，上口不忍遽咽，先嗅其香，再试其味，徐徐咀嚼而体贴之，果然清芬扑鼻，舌有余甘。一杯之后，再试一二杯，令人释躁平矜，怡情悦性。始觉龙井虽清，而味薄矣；阳羡虽佳，而韵逊矣。 颇有玉与水晶，品格不同之故。故武夷享天下盛名，真乃不忝，且可以瀹至三次，而其味犹未尽。 “七碗生风，一杯忘世。”一杯好茶，能让人升华到此种境界；然而要泡好一杯茶又谈何容易。袁枚认为，除了有好茶，且又收藏得法，还要有好水，用陶罐，武火烧，候火要适当，品饮又得正当其时。对此他也有一段精采的描叙： 欲治好茶，先藏好水，水求中泠惠泉，人家中何能置驿而办。然天泉水、雪水力能藏之，水新则味辣，陈则味甘。尝尽天下之茶，以武夷山顶所生，冲开白色者为第一。然入贡尚不能多，况民间乎！其次，莫如龙井，清明前者号莲心，太觉味淡，以多用为妙。雨前最好一旗一枪，绿如碧玉。收法须用小纸包，每包四两放石灰坛中，过十日则换古灰，上用纸盖扎住，否则气出而色味全变矣。烹时用武火，用穿心罐一滚便泡，滚久则水味变矣，停滚再泡则叶浮矣。一泡便饮，用盖掩之则味又变矣，此中消息，间不容发也，山西裴中丞尝谓人曰： 余昨日过随园，才吃一杯好茶，呜呼！ 袁枚在他的中，还有不少茶制食品，颇有特色。有一种叫“面茶”，熬粗茶汁，炒面兑入，加芝麻酱亦可，加牛乳亦可，微加一撮盐，无乳则加奶酥皮亦可。还有一种叫“茶腿”，是用茶叶熏过的火腿，肉质火红，味鲜而带茶的清香。 袁枚的品茶和茶食确实是道地的。 (Ruan Haogeng) (19) Lu Xun 鲁迅（１８８１～１９３６年），原姓周，幼名樟寿，字豫山，后改为豫才。１８９８年起，改名树人。鲁迅是他１９１８年发表时开始使用的笔名，浙江绍兴人。 “有好茶喝，会喝好茶，是一种'清福'。不过要享这'清福'，首先必须有工夫，其次是练出来的特别的感觉。”鲁迅在《喝茶》（收入）这篇杂文中说的这段话，明白地道出了他的喝茶观。鲁迅在文章中还说了这样一件事：一次，他买了二两好茶叶，开首泡了一壶，怕它冷得快，用棉袄包起来，却不料郑重其事地来喝的时候，味道竟与他一向喝着的粗茶差不多，颜色也很重浊。他发觉自己的冲泡方法不对。喝好茶，是要用盖碗的，于是用盖碗。果然，泡了之后，色清而味甘，微香而小苦，确是好茶叶。但是，当他正写着《吃教》的中途，拿来一喝，那好味道竟又不知不觉地滑过去，像喝着粗茶一样了。于是他知道，喝好茶须在静坐无为的时候。而且品茶这种细腻锐敏的感觉得慢慢练习。 鲁迅先生生长在茶乡绍兴，喝茶是他的终身爱好。所以在他的文章和日记中，提及茶事甚多。 ２０年代的北京城，茶馆遍布，与人民的生活关系密切，举凡联络感情，房屋交易，说媒息讼，都离不开茶馆。鲁迅在北京的时候，也是茶楼啜茗的座上客，这在他的日记中记述很多。他去得最多的是青云阁，喜欢在喝茶时伴吃点心，且饮且食。常结伴而去，至晚方归。１９１２年５月２６日记云： “下午同季巿、诗荃至观音街青云阁啜茗。”同年１２月３１日记云：“午后同季巿至观音街又共啜茗于青云阁，食虾仁面。”１９１７年１１月１８日记云：“午同二弟往观音街买食饵，又至青云阁玉壶春饮茗，食春卷。”也曾同徐悲鸿等人在中兴茶楼啜茗畅谈，尽欢而归。 １９１８年１２月２２日有记：星期日休息。刘半农邀饮于东安市场中兴茶楼。晚与二弟同往，同席徐悲鸿、钱秣陵、沈士远、尹默、钱玄同，十时归。 " 北京当时还有一类公园茶室，绿树荫中，鸟语声声，啜饮清茗，情趣倍生。鲁迅也常去。１９２４年４月１３日记云： “上午至中山公园四宜轩，遇玄同，遂茗谈至晚归。”同年５月１１日记云：“往晨报馆访孙伏园，坐至下午，同往公园啜茗，遇邓以蛰、李宗武诸君，谈良久，逮夜乃归。”公园茶室环境幽静，也是着译的理想场所。１９２６年７、８月间，鲁迅与齐寿山合译，就是在公园茶室完成的。前后约一月余，鲁迅几乎每天下午去公园茶室译书，直至译毕。鲁迅离京前，朋友们为他饯行，也选择在公园茶室，那是北海公园琼华岛上的“漪澜堂”茶室。 ３０年代的上海，每至夏天，沿街店铺备有茶桶，过路者可自行用一种长柄鸭嘴状竹筒舀茶水，渴饮解乏。鲁迅的日本好友内山完造，在上海临近四川北路山阴路开设内山书店，门口也放置一只茶桶。鲁迅会见友人、出售着作、购买书籍常去内山书店，他看到茶桶，十分赞同内山此举，多次资助茶叶，合作施茶。１９３５年５月９日记云：“以茶叶一囊交内山君，为施茶之用。”鲁迅还托人从家乡绍兴购买茶叶，亲自交内山先生。鲁迅逝世后，内山曾写过一篇《便茶》的回忆文章，记述其事。 鲁迅客居广州，也是广州着名的“北国”、“陆园”、“陶陶居”等茶楼的座上客。他说：广州的茶清香可口，一杯在手，可以和朋友作半日谈。他游览杭州西湖，曾兴致十足地在虎跑泉边品尝龙井茶叶虎跑水。还特地到清河坊翁隆盛茶庄买龙井茶。 鲁迅作为一个伟大的文学家、思想家，一生淡泊，关心民众，他以茶联谊，施茶于民的精神，更为中华茶文化增辉。 (Ruan Haogeng) (20) Guo Moruo 郭沫若（１８９２～１９７８年），原名郭开贞，乳名文豹，号尚武，笔名除郭沫若外，还有郭鼎堂、石沱、麦克昂、杜衍等，四川省乐山县沙湾镇人。他以其渊博的学识，出群的才华和丰富的阅历，卓然成为中国现代文学大家。这位饮酒有海量的文豪，对饮茶也十分精通。他出生在蜀茶之乡，曾游历过国内许多名茶产地，并以诗词、剧作、书法等多种文艺形式来吟咏和表现中国茶艺，与茶叶结下了不解之缘。 郭沫若是一位现代诗人，他创作了大量具有时代精神的诗篇，而且创作了许多充满诗情画意的纪游诗，其中不乏吟咏茶乡、名茶、名泉之作。１９０３年，他年才１１岁时就写下了“闲酌茶溪水，临风诵我诗”的《茶溪》一绝。这是他的第一首纪游诗，也是他最早写到茶的一首诗。１９４０年，诗人与赵清阁等同游重庆北温泉缙云山，此游有《缙云山纪游》诗一首赠赵清阁，诗云： 豪气千盅酒，锦心一弹花。 缙云存古寺，曾与共甘茶。 诗中的“弹花”是指赵清阁当时主编的《弹花》文艺月刊。“甘茶”指缙云山上的一种甜味山茶。 四川邛崃所产的茶叶，叶张厚，味浓醇，内质好。据史料记载，卓文君与司马相如曾在县城开设过茶馆，成为流传千古的佳话。１９５７年，郭沫若作《题文君井》诗： 文君当垆时，相如涤器处，反抗封建是前驱，佳话传千古。 会当一凭吊，酌取井中水，用以烹茶涤尘思，清逸凉无比。 后来邛崃茶厂便以“文君”作茶名，创制了“文君绿茶”和“文君花茶”。 １９５９年２月，诗人陪外宾到广州参观访问后来杭州，在游湖中三岛并先后登孤山、六和塔、花港观鱼和虎跑后，均有诗纪行，其中《虎跑泉》云： 虎去泉犹在，客来茶甚甘。 名传天下二，影对水成三。 饱览湖山胜，豪游意兴酣。 春风吹送我，岭外又江南。 虎跑泉曾有“天下第二泉”之誉，泉水味甘泠洌，沏茶尤佳，故有把“龙井茶叶虎跑水”称为西湖“双绝”的。以“龙虎饮”敬客当是上乘礼遇。后来，他又陪外宾到福建武夷山和安徽黄山，在欣赏了两山的名茶和名胜后也有诗： 武夷黄山一片碧，采茶农妇如蝴蝶。 岂惜辛勤慰远人，冬日增温夏解渴。 湖南长沙市郊的高桥茶叶试验场，１９５９年创制了名茶新品目——高桥银峰。郭沫若于１９６４年到湖南视察工作，品饮名茶后对它极为赞赏，吟就七律《初饮高桥银峰》，并亲自书录以赠，诗云： 芙蓉国里产新茶，九嶷香风阜万家。 肯让湖州夸紫笋，愿同双井斗红纱。 脑如冰雪心如火，舌不饾饤眼不花。 协力免教天下醉，三闾无用独醒嗟。 全诗对高桥银峰茶的色、香、味及其功效，作了生动形象的描绘。“诗随茶传，茶因诗贵”。高桥银峰因有郭沫若题诗而声名远播，真的“香风阜万家”了。产于安徽宣城敬亭山的名茶——“敬亭绿雪”，诗人亦曾亲笔题字，传为佳话。 郭沫若又是位剧作家，他还把茶搬上了舞台。话剧《孔雀胆》描写的是元朝末年云南梁王的女儿阿盖公主与云南大理总管段功相爱的一出悲剧。阿盖的晚母，王妃忽的斤在第二幕于梁王宫苑中有一段戏，通过人物对白，把武夷茶的传统烹煮饮用法介绍给观众。对白如下： 王妃：（徐徐自靠床坐起）哦，我还忘记了关照你们，茶叶你们是拿了哪一种来的？ 宫女甲：（回身）我们拿来的是福建生产的武夷茶呢。 王妃：对了，那就好了。国王顶喜欢喝这种茶，尤其是喝了一两杯酒之后，他特别喜欢喝很酽的茶