Chapter 30 Chapter 4 Tea Saint Lu Yuxia-2

4. Lu Yu, the pioneer of the new style of Chinese tea culture, not only made immeasurable contributions to the development of Chinese tea science and technology, but also the pioneer of a new generation of Chinese tea culture.Lu Yu and his old friend Jiaoran cooperated tacitly and worked together to promote the vigorous development of tea culture in Tang Dynasty, and made outstanding contributions to the prosperity and development of tea culture in China since the middle of Tang Dynasty.When discussing Lu Yu's contribution to tea culture, we should trace back the development of Chinese tea culture and the creation of tea literature before the Tang Dynasty.

1.An overview of ancient Chinese tea culture before the Tang Dynasty: In the mid-Tang Dynasty, thousands of years before the publication of Lu Yu's "Tea Classic", Chinese ancestors created tea culture, including tea pottery culture, while discovering the function of tea and developing tea production.This has been enshrined in historical documents, leaving a precious chapter.It was on the basis of researching, summarizing, and drawing lessons from the development of tea production science and technology and tea culture in the 1,800 years since the Western Zhou Dynasty, Qin and Han Dynasties that Lu Yu wrote his three-volume "The Classic of Tea", which has been handed down for thousands of years. .However, during the long historical period from the eleventh century BC to the mid-Tang Dynasty, there were few poems and poems that could fully reflect the connotation of tea culture.Important works include the following:

The "Tong Yue" written by Wang Bao① of the Eastern Han Dynasty was written in the 59th year before Shenjue, the third year of Emperor Xuan of the Han Dynasty. This is the most important document in the history of tea science before the "Tea Classic". In the "Children's Agreement", the master stipulated all the labor and responsibilities for the servants, such as "carrying pots and pouring wine, washing cups and plates, eating fish and turtles, pulling garlic in the garden, selling fat powder, preventing theft and catching rape" and so on.Among them, those related to tea include "cooking tea utensils" and "buying tea in Wuyang".This is an unmistakable reference to the word "tea" in ancient documents: Although the word "tea" in the original text of "Tongyue" is still written as "tea"; The word "tea" in "kutu" has made a fundamental difference.Therefore, when later generations quoted the original text, they had already changed the word "tea" into the word "tea". Although "Tong Yue" is a play, it shows that in the Eastern Han Dynasty more than 2,000 years ago, tea had entered the daily life of scholar-bureaucrat families and served as a drink for hospitality. "All utensils for cooking tea" show that the society at that time was more advocating tea culture, and people were already very particular about cooking and drinking utensils when drinking tea; Sichuan is the original place of tea trees and the birthplace of Chinese tea culture.

Zhang Mengyang, a writer of the Western Jin Dynasty, wrote in his poem "Climbing the Baitu Tower in Chengdu" that "the fragrant tea is the best in the six clears, and the taste spreads to the nine districts. If you live in peace and happiness, you can make mistakes in the land."This shows that in the Western Jin Dynasty, the tea of ​​Bashu was mellow and fragrant, and had already enjoyed a high reputation. It was the water, pulp, sweet wine, liquid, and elixir listed in the "Six Qings" specially made by the ancient court cooker "Zhou Li·Tianguan Shanfu". And other six kinds of drinks, called "Drinking Liuqing", are also incomparable.The poem shows that in the Western Jin Dynasty, Chengdu, Sichuan Province was already a distribution center for tea trade. The fragrant and refreshing Shu tea, through the inland and the water and land channels in the Yangtze River Basin, has been sold to various cities, ports and border areas across the country.

The tea literature works of this period, except Du Yu in the Jin Dynasty, were naturally the "Fu" none other than: Lingshan is the only mountain, and it is the bell of the rare production.Jue grows weeds, and Migu is covered with hillocks.Inherit the nourishment of the abundant soil, and receive the nectar from the sky.The moon is only early autumn, and there is little rest for farming. To travel together is to pick or seek.The water is the injection of Minfang, and it flows into the clear stream.The pottery bamboo slips are selected as the utensils, which come from Dongyu.Take Pao as appropriate, and take the style of Gong Liu.But this is the beginning, the foam is sinking and the flowers are floating.It glows like snow, and leaves like spring.

Du Yu's "荈诗" occupies a prominent position in the existing ancient tea literature, and it is an excellent work chanting the artistic conception of drinking tea.In the form of haiku and elegant, fresh and fluent language, it describes the stories of literati and scholars traveling together in the tea mountains in autumn, picking and making tea on the tea mountains, drawing water from the middle of the Minjiang River, cooking and drinking tea on the spot. Vivid scenes and beautiful artistic conception. In addition, Bao Linghui, a female writer in the Song Dynasty in the Southern Dynasties, wrote "Fu on Fragrant Tea".But now it's just a matter of nothing.As for what Lu Yu mentioned in "The Classic of Tea", there is also the poem "Jiao Nu" written by Zuo Si in the Western Jin Dynasty.The only mention of tea in the poem is the last two lines:

"My heart is a tea drama, bragging about the tripod." The tripod-shaped stove and the metal water boiler refer to the two charming girls of Zuo Si. Furnace blows.In addition, in the "Song" of Sun Chu in the Western Jin Dynasty, there is a sentence "Ginger, osmanthus, and tea are from Bashu", which also refers to the tea produced in Bashu. The above may be the main works that can better reflect the ancient Chinese tea culture before the mid-Tang Dynasty. 2.Tea culture in the heyday of Tang Dynasty: From the founding of the Tang Dynasty in 618 AD to the publication of Lu Yu's "Tea Classics", about the middle of the Tang Dynasty Zongdali to the first year of Dezong Jianzhong, that is, 770-780, during this hundred and fifty years, especially since Tang Xuanzong Kaiyuan, Tang Dynasty China's economy and culture have developed into an unprecedented period of prosperity, and Tang poetry, which represents the mainstream of Tang culture, has tea-chanting works, but it is rare.The representative work of this period is the poem and preface of the great poet Li Bai's "Da family nephew Zhongfu presents Yuquan immortal palm tea".

Poet fairy Li Baiyou chanted "The Poetry of Immortal Palm Tea" handed down from generation to generation, and Du Fu, the poet of the same name, also wrote about the leisurely feelings of the whole family drinking tea in the boat on the river in the poem "Jin Boat": Nanjing Jiuke plows the southern acres, looks north and sits on the north window sadly. During the day, I lead my old wife to take a small boat, and watch my child bathe in the Qingjiang River. Both flying nymphs and butterflies chase each other, and Ti Furong is originally a double. Drinking sugarcane pulp with tea and carrying everything, porcelain poppies without Xie Yu as a vat.

From the early Tang Dynasty to Xuanzong Kaiyuan and Tianbao, the tea culture materials of the heyday of the Tang Dynasty, as well as the last person related to the tea event recorded by Lu Yu in "The Classic of Tea Seven Things"-"Dynasty Xu British Commonwealth".It is said that during the Zhenguan period of Emperor Taizong of the Tang Dynasty, Ji, who was named the British Duke, was also named Li Ji. He was ordered to compile "Tang Xinxiu Materia Medica Mubu", which contained content about the efficacy of tea.In addition to the above, it has not been seen in the classics.

3.The unprecedented prosperous period of tea literature creation in Tang Dynasty: The publication of Lu Yu's "The Classic of Tea" opened up a vast world for the creation of tea culture and tea literature in the mid-Tang Dynasty, and strongly promoted the creation of tea poems and tea poems that can fully reflect the connotation of tea culture, and made them enter the mainstream. A period of unprecedented prosperity.Master Jiaoran, Lu Yu's "friend of Zisu Wangnian", was the standard-bearer of tea literature creation in this period.Jiaoran's tea poems and tea poems prominently and clearly reflected the characteristics of tea culture activities and the trend of tea-chanting literature creation in this period.

A distinctive feature is that Lu Yu, Jiaoran and others vigorously advocated tea banquets, promoted the tea drinking fashion of substituting tea for wine and advocating frugality.For example, Jiaoran wrote the poem "Drinking Tea with Lu Chu Shiyu on Nine Days": Jiuri Mountain Monastery, Dongli chrysanthemum is also yellow. Ordinary people tend to drink too much, who can relieve the fragrance of tea. September 9th is the Double Ninth Festival. Since the Tang Dynasty, there has been a custom of planting dogwood on the Double Ninth Day, climbing high to compose poems, or getting together to drink, so as to avoid disasters.And Lu Yu, Jiaoran, etc., gathered in Chongyang, and enjoyed the trend of replacing wine with tea.This can be said to be the practice of inheriting Wu Lord Sun Hao⑤'s theory of replacing wine with tea, and following Lu Wen⑥'s "Tea Banquet on March 3rd" to repair misfortune. During this period, Yan Zhenqing, who was the governor of Huzhou at the time, also personally participated in the implementation of the tea banquet that replaced wine with tea.And Zhenqing, Lu Shixiu⑧, Zhang Jian⑨, Li Wei⑩, Cui WanHI, Jiaoran, etc. wrote "Sipping Tea on a Moonlit Night in May": Panhua invites guests to sit down, drink on behalf of Qingyan.Shixiu sobers up the Yihua banquet, and stays in the monk's garden.It is not necessary to climb laurel to recommend it, but why to pretend to be a tree garden.Yushi Qiufeng is strong, and Shangshu Beidou respects.Wanliuhua cleanses the muscles and bones, soothes and cleanses the heart.Zhenqing is not like being drunk in spring mash, why do you say so many green beans?In the Qing Dynasty, plain porcelain spreads in the quiet night, and the fragrance fills the leisure hall.During the Dali period of the Tang Dynasty, the custom of advocating frugal tea drinking advocated by Jiaoran, Lu Yu, Yan Zhenqing and other eminent monks, tea masters, and calligraphers in Huzhou had a subtle influence on the development of tea culture in the middle and late Tang Dynasty.Gu Kuang HJ wrote "Ode to Tea", which sang about the way of tea drinking, from the nine emperors of the Junmen to the secluded people in the thatched cottage in the bamboo forest.Li Jiayou, a poet of the Tang Dynasty, wrote a poem titled "Send his brother-in-law Yan Bojun back to Jiangzhou at the tea banquet at Dongfeng of Zhaoyin Temple in autumn evening".Qian Qi HK has "Tea Party with Mr. Lang and Mrs. Lang" and "Tea Party with Zhao Ju".These poems about tea are all masterpieces of tea banquet and tea drinking.For example, Qian Qi's poem "Tea Banquet with Zhao Ju" says: Takeshita forgets to say that to purple tea, he completely wins Yuke drunk Liuxia. The heart of the dust is exhausted, and the sound of cicadas in a tree is slanting. Exploring the artistic conception of drinking tea is another distinctive feature of the creation of tea poems and tea poems in this period.While coordinating with tea sage Lu Yu to vigorously promote tea science and tea cooking skills, the poet monk Jiaoran deliberately explored the elegant artistic conception of drinking tea.Poet monks believe that drinking tea is an affair of a master, and it should be accompanied by qin rhyme, fragrance of flowers and poems.Therefore, Jiaoran wrote in "The Ode to Pan Shu, Tang Heng, and Sea People Drinking Tea at Li Shiyu's House in the Dark Night": "The moon is not born in the dark night, and the Qin Pavilion is still open. The hermit in the east of the wall is there, and the Qishang is free." The monks come. Tea loves to pass flowers and drink, and the poems are written in scrolls. The romantic flow is high in this meeting, and the Xiaojing lingers repeatedly." This poem was written from the beginning of Shangyuan to the early years of Emperor Suzong of Tang Dynasty.The sentence "the hermit in the east of the wall is here" in the poem is a metaphor for the tea sage Lu Yu who is also in Huzhou at this time. The poems created by Jiaoran during this period to explore the artistic conception of drinking tea include: "Gu Zhuxing Sending Pei Fangzhou", "Drinking Tea Song Sending Zheng Rong", "Drinking Tianmu Mountain Tea to Lu Xun and Sending Yuan Jushi Sheng" and other tea-chanting poems. Famous articles. The poem "Drinking Tea and Singing Criticism to Cui Shi Shijun" is a representative work of Jiaoran's tea poems: The people of Yue left me tea from Shanxi, and got golden buds and golden tripods. The color of bisque snow and the fragrance of foam, how is it like the nectar of various immortals. Once you drink it to make you sleepy, your mood will be bright and refreshing; drink it again to clear your mind, and it will suddenly sprinkle light dust like a rainstorm; drink it three times and you will get the Tao, so why bother to break the troubles. This thing is pure and noble, and the world doesn't know it. People in the world often deceive themselves when they drink alcohol. Looking sadly at Bi Zhuoweng at night, smiling at Tao Qian under the fence. Cui Hou sipped his tea and sang an astonishing song. Who knows that the way of tea is all true, only Danqiu is like this. Most of Jiaoran's excellent tea-chanting works were created during the period when Lu Yu came to Wu Xing and formed a "Zi Su Wangnian Friend" with him, centered on Huzhou, and fully promoted Chinese tea science, tea art, and tea culture in Jiangsu and Zhejiang. Although Jiaoran and Lu Yu passed away at the end of Tang Dezong Zhenyuan, the tea art, tea culture, and tea literature they advocated and promoted still had a prosperous period of continuous development in the next hundred years to the end of Tang Dynasty.Due to the handing down of Lu Yu's "Tea Classic", "the world knows how to drink tea".In the social life of the Tang Dynasty, especially among the upper-class scholar-bureaucrats and literati, it had a wide and profound influence.Due to the popularity of tea drinking, the development of tea science and technology and tea production has been further promoted.Accompanying it, in the poetry world in the middle and late Tang Dynasty, there was a climax of tea literature creation with the theme of drinking tea and tasting springs.The tea culture activities and tea literature creation in this period have the following characteristics: First, a group of famous poets and writers in the Tang Dynasty not only took part in tea science research and tea tasting activities as a fashion, but also actively participated in the creation of tea poems and tea poems.Among them are Bai Juyi, Yuan Zhen, Liu Zongyuan, Liu Yuxi, Du Mu, Lu Tong, Wei Yingwu, Pi Rixiu, Lu Guimeng, Li Ying, Li Qunyu and other famous poets and writers in the middle and late Tang Dynasty; Many eminent monks who lived in seclusion also made outstanding contributions to the development of tea culture in the middle and late Tang Dynasty, leaving precious poems about tea for later generations. The great poet Bai Juyi, besides Jiaoran, was the poet who wrote the most tea poems in the Tang Dynasty.He has written several tea poems with fresh and beautiful meanings such as "Night Wen Jia Changzhou Cui Huzhou Tea Mountain Environment Will Want to Envy and Feast", "Xie Li Liulang Sends New Shu Tea", "Qin Tea" and so on.Pi Rixiu and Lu Guimeng, two equally famous poets, devoted themselves to the study of Lu Yu's "Tea Classics" and were proficient in tea ceremony. "Tea Pot", "Boiling Tea" and other ten poems chanting tea service have been loved by tea lovers and tea poetry lovers all the time.Among the large number of excellent tea literature works that emerged during this period, the most popular and praised is Lu Tong's "Xie Meng Advises Sending New Tea".In particular, the sentence "seven bowls" in the poem has the most profound influence on Chinese tea culture since the Tang and Song dynasties: One bowl moistens the throat, two bowls break loneliness, three bowls search for orange intestines, only five thousand volumes of words, four bowls of light sweating, all the injustices in life are scattered to the pores, five bowls of skin clearing, six bowls of fairy spirit I can't eat seven bowls, but I feel the breeze in my armpits.Where is Penglai Mountain?Yuchuanzi, take advantage of the breeze to go back. Lu Tong's tea song is a dazzling and fragrant flower in the garden of tea culture since the Tang and Song Dynasties, and it has a well-known charm.It has been talked about by literati and scholars throughout the ages and people who love tea literature.The famous line "Seven Bowls" in the poem has been widely incorporated into other people's poems and couplets, and some people often compare Lu Tong's "Tea Song" with Lu Yu's "Tea Classic".Ruyun: "The scriptures are called Lu Yu, and the song is called Lu Tong." Or: "Lu Yu wrote the scriptures, and Lu Tong quenched his thirst." Occupy a prominent position and far-reaching influence in the history of literature. Second, in the creation of tea literature in the middle and late Tang Dynasty, many tea poems and poems written by poets have broken through the framework of writing poems for tea.While chanting tea, poets often organically integrate their own thoughts, emotions, experiences, spiritual sustenance and social real life into their poems, so that readers can not only learn many tea lessons from these excellent tea poems and tea poems. Tea culture knowledge, but also understand the author's life experience, joys and sorrows, social background at that time, local conditions and other aspects of knowledge.For example, the great poet Bai Juyi, when he was relegated to Jiangzhou Sima, wrote "Xie Li Liulang Sending New Shu Tea" while living in a thatched cottage at the foot of Lushan Mountain in Jiujiang: The old love Zhou Zao made friends with each other, the new tea was separated and sick. A letter on red paper, ten green shoots before the fire. Add a spoonful of water to the soup to fry the fish eyes, and stir the koji dust without a knife. Send it to me first before others, because I am a tea person. Bai Juyi's tea poem, which blends scenes and scenes, chants tea and people, and sincere friendship, is a thank you poem written to his childhood friend Li Jingjian, who was the governor of Zhongzhou in Sichuan. From the lines in this poem, readers can understand the good times when Bai Juyi and his fellow countryman Li Liulang played and followed in their youth, and even though they encountered different situations and were separated from each other, they still maintained a close and sincere friendship; The new tea is divided into pieces and the sick body", "Send it to me first before others, because I am a tea maker" and other poems, although it is still said that the poet rarely tastes good tea when he is sick, thanks to his friends sending him from the end of the world; It implies that the author was in a predicament of poverty and illness after being relegated to Jiangzhou Sima, which made readers feel the preciousness of friendship and nostalgia. The third is that some poets who can understand the sufferings of the people and who are officials of the imperial court dare to hit the current disadvantages of tribute tea in their works and express their feelings bluntly.For example, at the beginning of Tang Dezong Xingyuan, Yuan Gao, who was the governor of Huzhou at the time, wrote a poem "Tea Mountain" after he was ordered to complete the tea repair.The whole poem has a total of forty sentences and 200 words. For the full text, please refer to the eighth chapter of this book, "Modern and Ancient Tea Poems".During the period when the author visited Guzhu Tea Mountain to repair tea, he heard and witnessed the severe suffering caused to the tea farmers by the Tang imperial family's implementation of the tribute tea system, which has reached an unbearable level.As the poem goes: A husband serves as a servant, and all the rooms are the same. Touching the geese on the wall, the unkempt hazel into the wild. In the end, the dynasty is not full, and the hands and feet are scaly. Sorrows are all over the empty mountains, and the vegetation is not spring. The Yinling buds have not spit out yet, and the messengers have frequently issued ultimatums. The cost of making tribute tea has reached the astonishing level of "a thousand dollars for moving and living, and making people impoverished every day".However, the emperor, who is the ninth son of heaven, still advocates hunting tours "circling around the world, the harder and harder you sacrifice."So the poet cried out with uncontrollable emotion in the concluding sentence: "In the vast sea, why should Dan express his anger?" Since the Song, Jin, Yuan, Ming, and Qing Dynasties, the creation of Chinese tea literature and the development of tea culture in the past thousand years still often reflect the greatness of the new trend of tea culture created by the tea sage Lu Yu in the middle of the Tang Dynasty. influences.This fully demonstrates how far-reaching influence Lu Yu had on the development of tea culture in China and the world.The tea science career initiated by Lu Yu and the spirit of Chinese tea culture and his outstanding achievements advocated by his whole life may still be passed on for hundreds of millions of years. [Note] ①Wang Bao: The year of birth and death is unknown.Ziyuan.Zizhong in the Western Han Dynasty was born in Ziyang County, Sichuan Province. From 37 B.C. to 49 B.C., Emperor Xuan entered Chang'an, the capital, and waited with Zhang Ziqiao for an imperial edict, and was promoted to be a counselor.Good Ci Fu.He was ordered to go to Yizhou in the ancient Shu Kingdom, and Yizhou was established in the Han Dynasty, which is now Sichuan or some parts of Yunnan, where he worshiped the name of the treasure god of the golden horse and green chicken. "Hanshu·Jiaosizhi": During the reign of Emperor Xuan, it was said that there was a god of golden horse and green rooster in Yizhou, so Wang Bao, an admonisher, was sent to hold the festival to ask for it: Today, Kunming City, Yunnan Province has Jinma Mountain in the east and Biji in the west. Jishan, the two mountains face each other.According to legend, that is, the place where the golden horse and the green rooster were worshiped in the Han Dynasty, and there are shrines on it.Died in Taoism.His works "Ode to the Holy Master Dexian" and "Dong Jian Fu" can be found in "Selected Works", and "Han Shu" has a biography. ②Zhang Mengyang: For a brief biography, please refer to the third chapter of this book, "Tea Saint Lu Yushang" - "Hongzhi Lingyun and the Four Great Talents". ③Du Yu: The poems and biographies of Du Yu, Li Bai, Du Fu, Jiao Ran, Lu Tong, Bai Juyi, Yuan Gao, etc. quoted in this article are omitted.For details, please refer to the eighth chapter of this book, "Modern and Ancient Tea Poems". ④Bao Linghui: The date of birth and death is unknown. He lived from the 1920s to the 1980s.A native of Song Donghai in the Southern Dynasties.women writers.She is the younger sister of Bao Zhao, a poet of the Song Dynasty in the Southern Dynasties.Gongwen Ci, poetry is light and light, especially good at imitating ancient times.Bao Zhao thought that his talent was not as good as Zuo Si of the Jin Dynasty, but his younger sister was far more talented than Zuo Si's younger sister Zuo Fen. ⑤Sun Hao 242-283: Character Yuanzong.During the Three Kingdoms period, the fourth king of Wu State.He reigned from 264 to 280 AD.Bossy, brutal, extravagant and licentious.In the fourth year of Tianji (280), Emperor Wu of Jin sent troops from six routes to attack Wu. ⑥ Lu Wen 772-811: The word He Shu, the word is light.Tang Dynasty poet.County Wang Dongping now belongs to Shandong, Ju Luoyang now belongs to Henan.In 798, the fourteenth year of Zhenyuan, Emperor Dezong, he became a Jinshi and a Hongci subject, and was granted the title of scholar of Jixian Palace.At the beginning of Yongzhen, Shunzong, he moved to Xingbu Langzhong, and later served as governor of Daozhou and Hengzhou.Today there are 10 volumes of "Lu He Shu Ji".The allusion related to Lu Wen's tea ceremony is that he once imitated the story of "Lanting Xiu, Qushui Liushang" in the spring of the ninth year of Yonghe, King Xizhi of Jin Dynasty, and invited all the sons to hold a tea banquet on March 3 of a certain year. The wind of drinking tea, and writing the "Preface to the Tea Banquet on March 3rd", has become an eternal love story in the tea ceremony. ⑦Yan Zhenqing: For a brief biography, please refer to Chapter 3 of this book, "The Tea Sage Lu Yu"—Note 5 of "Li Taishou's Wisdom Eyes to Recognize Wizards". ⑧ Lu Shixiu: The year of birth and death is unknown.A native of Luoyang, Henan Province, today's Luoyang City, Henan Province.Daizong Dali served as Suzhou Jiaxing Wei.In 773 and 774 from eight to nine years, he pre-compiled "Yunhai Jingyuan" in Huzhou, and participated in the joint singing of dozens of people including Zhenqing and Jiao, and compiled 10 volumes of "Wu Xing Ji".Later officials went to the palace to serve the censor. ⑨ Zhang Jian 774-804: The word filial piety.Tang Dynasty poet.Lu Ze from Shenzhou is a native of the west of Shen County, Hebei.In Daizong's Dali, he was called to fill up the History Museum to compile and write, and he was also Yang Zhaiwei.From officials to admonishment doctor, censor Zhongcheng, secretary supervisor, censor doctor, etc. ⑩Li Wei: For a brief biography, please refer to Note 4 of Chapter 3 of this book, "Tea Saint Lu Yushang" - Tiaoxi Thatched Cottage and Lu Yu's New House. HI Cui Wan: The year of birth and death is unknown.In the 8th and 9th years of Dali, Daizong participated in the joint singing of dozens of people including Yan Zhenqing and Jiaoran, and compiled 10 volumes of "Wu Xing Ji". HJ Gu Kuang 727? —816? : The word is Fuweng, the name is Huayang Shanren, and the name is Beiweng.A famous poet in the Tang Dynasty.Suzhou Haiyan is a native of Haiyan, Zhejiang today.In the second set of Suzong Zhide, 757 Jinshi and the first.He once served as a judge under the screen of Han Fu, the military governor of Zhenhai, and a director of Dali Temple.Later, he was expelled from Beijing and demoted to Raozhou Sihu to join the army.Later, he returned to Suzhou and settled in Maoshan. "Quan Tang Shi" has four volumes of his poems. HK money from 710? —782: The word Zhongwen.Wu Xing is a native of Huzhou City, Zhejiang Province.Xuanzong Tianbao became a Jinshi in 751 in the tenth year.Served as Lantian Captain, Si Xun Yuanwai Lang, Si Feng Lang Zhong, Zhong Kao Gong Lang Zhong, Taiqing Palace Envoy, etc.Qian Qi's poetic talent is clear and elegant, and he is the top ten talents in the Dali calendar. He is as famous as Lang Shiyuan. It was said that "there were Shen and Song before, and Qian and Lang later". 5. Roaming around the rivers and lakes to taste the world famous springs Lu Yu appraised water products, which is another outstanding contribution he made to Chinese tea culture.In the late Tianbao period, almost at the same time as he visited tea gardens in Jingchu and Bashu valleys, Lu Yu started his process of appreciating springs and tasting water along the Jianghuai and Hanshui basins.In the years before the "Anshi Rebellion", he had successively evaluated the Hama Spring in Fanzi Mountain in Xiazhou, Xiangxi Water in Yuxu Cave in Guizhou, Zhongling Water in the upper reaches of Hanshui in Jinzhou, Xiluo Water in Wuguan in Shangzhou, and Huaihe Water in Baiyan County. The source of the water and the famous springs such as the water curtain water of Kangwang Valley in Lushan Mountain and the pool water under Zhaoxian Temple.After the "Anshi Rebellion", Lu Yu came to the south of the Yangtze River and continued to conduct spring tasting activities in Yangzhou, Suzhou, Wuxi, Danyang, Wusong and other places on both sides of the Yangtze River. And successively dug clear springs in his hometown Jingling, Suzhou Huqiu and Xinzhou Shangrao. These sweet springs were called "Lu Yuquan" or "Luziquan" by later generations. Based on his years of experience in tasting springs, Lu Yu put the choice of drinking water on the choice of water and the influence of the quality of water on tea quality in the two chapters of "The Book of Tea", "Five Cooking" and "Six Drinking". In a very important position, the water selection standard is proposed and the precautions are clarified.When cooking tea and choosing water: "Use mountains and rivers, rivers, and wells. For its mountains and rivers, choose the flowing stream of milk springs and stone ponds; for its turbulent waterfalls, don’t eat them while rinsing, as long-term eating will cause neck pain.Also, don't let those who flow in the valleys, clear and soaked, not leak out, before the suburbs of fire, sky and frost, or Qianlong refers to boa constrictors and the like to store poison, the drinker can kill it, so as to shed its evil.Let the new spring trickle, take it as appropriate.Its river water is drawn from people far away, and well water is drawn from many wells. " Lu Yu also specifically reminded those who draw water to pay attention to "the turbulence is not the water." The general idea of ​​this passage in "The Classic of Tea" is that when choosing a water source for making tea, mountain spring water is the best, followed by river water, and well water is the worst.When drinking spring water, it is best to choose milky white spring water that seeps out from between stalactites and is clarified by stone pools. Drinking this water can cause neck diseases.In addition, the dead pond water formed by many springs and streams in the valley can only be clarified and slowly leaked out, so from the hot summer to the severe winter before the severe frost, there may be animals such as snakes and pythons. If you want to drink this kind of water, you can dig out the diversion outlet first to let the long-standing bad water flow away, so that the new mountain spring water can flow slowly, so that you can draw its water to make tea. Regarding his activities of visiting tea and tasting springs, Lu Yu once wrote in a couplet with Geng Yan: "Worship the well in the lonely city, and carry the cage to the front of the ten thousand valleys." Master Jiaoran once wrote in a poem about visiting Lu Yu: "Where is the mountain to enjoy the spring tea, and where to enjoy the spring spring? Don't be a prodigal son, take a leisurely fishing boat." These verses vividly illustrate that Lu Yu regards visiting tea and drinking springs as the first need of life, and has reached the point of being intoxicated. Therefore, it is called "tea top" by later generations.Su Dongpo, a master of springs in the Song Dynasty, said in the poem "Ciyunjiang Huishu Presents the Artifacts": "When you come back, you will see the land of tea, and you will still see the pottery when you are sick." Lu Yu once wrote "The Story of Making Tea", also known as "Shui Pin", which has no biography. Today, it can be seen in the Tang Dynasty Zhang Youxin ① "Jian Cha Shui Ji" listed by Lu Yu in the river, Huai, well, spring and snow water, a total of 20 products: The water curtain water of Kangwang Valley in Lushan Mountain is the first; the stone spring water of Huishan Temple in Wuxi County is the second; the Lanxi Stone Water in Qizhou is the third; at the foot of Fanzi Mountain in Xiazhou, there is a stone that suddenly discharges water, which is cool and cool, shaped like a turtle, and the vulgar cloud and toad saliva is the fourth; The stone spring water of Huqiu Temple in Suzhou is the fifth; the bridge pond water under the Zhaoxian Temple in Lushan Mountain is the sixth; the zero water in the south of the Yangtze River is the seventh; Ten; the eleventh water of Guanyin Temple in Danyang County; the twelfth water of Daming Temple in Yangzhou; the thirteenth water of Lingzhou in the upper reaches of Hanjiang Jinzhou; the fourteenth water of Xiangxi under Yuxu Cave in Guizhou; Fifteenth; Wusong River Water No. 16; Tiantai Mountain Southwest Peak Qianzhang Waterfall No. 17; Chenzhou Yuanquan Water No. 18; Tonglu Yanling Beach No. 19; Xueshui No. 20. Lu Yu said: "These 20 waters, I have tried it, are not the essence of tea. I don't know it after this. If you cook tea in the place where it is produced, there is nothing wrong with it. It is suitable for water and soil. It is half as good as water away from it. However, being good at cooking and cleaning utensils is all about merit.” Lu Yu's "Tale of Cooking Tea" mentioned above was obtained by Zhang Youxin from a monk from Chu at Jianfu Temple on his way to his appointment as governor of Jiujiang in the spring of 814 in the ninth year of Tang Yuanhe. The water product also records the anecdote of Lu Yu and Li Jiqing cooking tea and tasting the zero water in the south of the Yangtze River. It was ten years after Lu Yu passed away. Since the Tang, Song, Ming, and Qing Dynasties, many well-known scholars of water quality and masters of water quality have become very interested in Lu Yu's theory of "water quality". Water, tasting springs and tea, there are different opinions, and there is no consensus. Scholars seldom raise objections to Lu Yu’s selection criteria for sencha water products in "The Classic of Tea", "Five Zhizhu" and "Six Zhiyin". There are quite some dissenters in the twenty water products listed in "Records".The main objection in the Song Dynasty was Ouyang Xiu, a master of tea springs who was proficient in tea science, who proposed in "Da Ming Shui Ji": "Waterfalls in Tiantai Mountain and Lushan Mountain and other places listed in "Shui Pin" are the same as Lu Yu's "tea classics". The argument that the waterfall is turbulent, don't eat it" is opposite, so I suspect that "Shui Pin" is a work of pretext. There are those who are against and those who are in favor.For example, Su Shi, who was also a master of tea ceremony in the Song Dynasty, wrote a poem praising Lushan Kangwang Gulian Spring, which was named "the best spring in the world" by Lu Yu: "This mountain and this water are the first", "Gulian is a precious spring since ancient times".In the poem "Send Zhou Anru Tea" written in his later years, he said: "How deep is my joy, and the water scriptures have been read many times. The Lingquan in Zizha, followed by Kangwang Valley. I once tasted Toad Bee, and Pingying walked away from the boy servant. "And Lu You, another Pinquan family and poet of the Southern Song Dynasty, wrote in "Entering Shu Ji" in August 1172 in the eighth year of Qiandao: "Go to Mount Lu in seven days. In ten days, Shi Zhi Dao Gu Gu curtain water counts, and its masterpiece is also Sweet and cool, full of beauty. According to the seniors, this seems to refer to Ouyang Xiu or "Shui Pin" and think it is not credible. Also. The water is in the Jingde Temple of Mount Lu.” [Note] ① Zhang Youxin: The year of birth and death is unknown.The word Kong Zhao.Lu Shen of Zezhou is a native of the west of Shen County, Hebei today. At the beginning, he was Jingzhao Jietou Jieyuan, the first place in the provincial examination, and then he was the number one scholar in the ninth year of Tang Yuanhe, and the number one scholar in 814. head".Wailang, a member of the Zengguan Temple, and the governor of Jiangzhou.Because of his relationship with the North Korea-China case, he was demoted twice.Good at poetry, happy spring. "Hate after Lu Yu" commented on "Biography of Tang Talents Zhang Youxin".He wrote the volume of "Sencha Mizuji" and his poems and essays, etc., which are popular in the world. 6. The influence of Lu Yu's spring tasting on tea culture Lu Yu's water tasting chapter "The Story of Cooking Tea" has had a great influence since the Tang and Song Dynasties, and has aroused the keen interest of those who are keen on tea tasting and water appreciation.Liu Bochu and Zhang Youxin followed closely in the Tang Dynasty.Zhang Youxin said at the beginning of "Jianchashuiji": "Therefore, Liu Gong, the minister of Xingbu, tabooed Bochu, and Yu Youxinzhang and others also practiced. He is a master of learning. It is quite famous. Compared with water and tea, Fan Qi is the same: The zero water of Jiangnan in the Yangtze River is the first; the stone water of Wuxi Hui Temple is the second; the stone water of Huqiu Temple in Suzhou is the third; the water of Guanyin Temple in Danyang County is the fourth; the water of Daming Temple in Yangzhou is the fifth; the water of Wusong River is the sixth; " The seven grades of water that Liu Bochu appraised are all within the twenty grades of water by Lu Yu.However, except for the stone spring water of Huishan Temple in Wuxi, which was also rated as "the second spring in the world" by Liu, the order of the other six grades was quite different from that of Lu Yu.Yangzi Jiangnan Lingshui was listed as the seventh grade by Lu Yu, and Liu Bochu rated it as the first among the seven grades.Since the Tang Dynasty, Nanling Water of Jinshan Temple in Zhenjiang has been known as "the best spring in the world".The other five grades are all better than the water quality evaluated by Lu Yu.For example, Wu Song Jiangshui has been promoted from sixteenth to sixth.As for the Lushan Kangwanggu Water Curtain Water, which Lu Yu appraised as "the most famous spring in the world", it has not been included in Liu's Jianshui at all.Lushan Water Curtain Water was quite famous in the Song Dynasty. In Su Shi's tea poem, it was called "Gulian's precious spring since ancient times".Lu You in the Southern Song Dynasty also tasted Shuilian Water in Lushan Mountain.There is a sentence in the tea poem "Gulian tests the water and recalls the journey to the West". Zhang Youxin was also one of the tea lovers in the Tang Dynasty.He praised and envied Lu Yu's achievement and reputation in tea science.He once said: "Hate after Lu Yu." The words "Biography of Zhang Youxin, Tang Talented Scholars" came out. Therefore, Zhang Youxin also carried out Jianquan tea tasting activities after Lu Yu and Liu Bochu.He said that the seven famous springs and good waters Liu Bochu had tasted were all bottled in the boat, and he tasted and compared them one by one, "as he said".In "Sencha Shui Ji", some records of his water tasting and some unique insights on water products are recorded.Ruyun: "The guests are familiar with the two Zhejiang provinces: in the Tang Dynasty, the people who called the towns of western Zhejiang and eastern Zhejiang have not exhausted their search and visits. Yu Changzhi Wen. And assassinate Yongjia, cross the Tonglu River, to Yan Zilai, and the color of the stream to It is clear and the water tastes very cold. The family members poured it with old black tea, and it was fragrant, and the fine tea was fried. The waterfall water is used, and it does not go down to Nanling. Therefore, the theory of knowing customers is honest.The husband shows the truth and judges things. People today don't believe in what the ancients did.Gai also has what the ancients did not know but what people can know today. "Zhang Youxin's words are very true. The vast territory of China and the vastness of the world, how can the ancients cover all the footprints? How can the ancients appreciate all the beautiful mountains and rivers in China, the famous springs and beautiful waters? Zhang Youxin also commented on the rumor that Lu Yu was able to distinguish the water on the bank of the river from the Lingshui in the Nanling of the Yangtze River: "If you put the diarrhea water in a bottle, how can you tell the difference between Zi and Mian? This statement must not be judged. I believe it is true through the ages.There is no doubt about it.How do you know the principles of the world are beyond words.The ancients studied intensively, because there are still many.To learn from a gentleman and be diligent and unremitting, is it not just thinking about Qi?This statement is also beneficial to diligence, so remember it. "Zhang Youxin's theory of tasting water is quite philosophical, and it is very beneficial to understand it carefully. Bai Juyi, a great poet of the Tang Dynasty, was relegated to Jiangzhou Sima in 815, the tenth year of Yuanhe. When he lived in Jiujiang, he followed the story of Lu Yu in Xinzhou Shangrao. Leisure life.In his poem "Xinju Title Dongbi", he made a vivid description of this: Under the long pine tree is the head of the small stream, and the white cloth fur is in the womb of the deer. The medicine garden and tea garden are industries, and the wild elk and forest cranes are friends. Yunsheng moistens the clothes of households, and the fire in the hidden mountains and kitchens is lonely. The most is the new introduction of a spring, the Qingling bends and flows around the steps. Su Shi, Lu You and other tea masters in the Song Dynasty followed in the footsteps of the Tang people. They carried famous tea and tea making utensils, went to famous mountains and rivers, visited ancient springs and waters, cooked and tasted tea everywhere, and wrote many popular poems. Su Shi is a master of appreciating springs and tasting tea who is proficient in tea ceremony. In many of his tea poems, he chanted drinking water and tasting springs.For example, there is a famous sentence in "Jianjiang Jiancha" that "running water needs to be cooked with live fire, deep clear water is taken from Lin Diaotai, a large ladle is stored in the moon and returned to the spring urn, and a small ladle of the Gongjiang River enters the night bottle". And Su Shi wrote in the poem "Huishan Calls on Qian Taoist Cooking Xiaolong Tuan to the Top to Look at Taihu Lake": "Take the small moon in the sky alone to try the second spring in the world." It can be said to be the eternal masterpiece of singing tea springs. Lu You, a poet in the Southern Song Dynasty, followed in the footsteps of the ancients, looking for springs and tasting water along the banks of the Yangtze River.He has been to famous mountains and rivers such as Lushan Mountain in Jiujiang, the "Sanyou Cave" on the north bank of the lower reaches of Xiling Gorge, and Fanzi Mountain in Xiazhou, visiting water and tasting springs.The poet chanted in the poem "Toad Bei" Pinquan: Refusing to climb the osmanthus tree, to feast on the rock through the ages. The first gorge in Badong gorge is the fourth spring among the springs in the world. Nibbling snow and drinking ice is suspicious of changing bones, digging out pearls and jade can forget the year. Qingyou laughs at himself, why is he not enough? Drums are stacked and Dongdong sails again. Su Shi, Huang Tingjian, Ouyang Xiu and other literati have also written poems on Xiazhou Fanshan Hamabei Spring, which Lu Yu first tasted and rated as "the fourth spring in the world". Those who were keen on boiling spring water in the Ming Dynasty included Qiantang Tian Yiheng, also known as Chongheng, and Wu Xing, Xu Xianzhong, who was named Changgu and called himself the head of Jiuling Mountain.When Tian Yiheng wrote the preface to Xu Xianzhong's "Water Product Quanzhi", he said: "I have tasted "Cooking Spring Essays", and it was based on Hung-chien's "Tea Classic". It is said that you can forget your thirst. During a recent visit to Wu Xinghui Bochen, he showed that "Shui Pin" has three out of ten purports.Kuang Sidi's tea springs are both excellent, and Lu Yu, the weng of Sangzhu, wrote it before; Xu Xianzhong, the weng of Changgu, wrote it later.Bring it back and merge it with Zizhi to complete the history of Quanquan.Jiajing Jiayin 1554 autumn July 7th. " "Water Product Ranking" is divided into two volumes based on the water selection standard in Lu Yu's "Tea Classic" and the twenty water products in "Cooking Tea Records".The volume is divided into: "one source; two clear; three streams; four sweets; five cold; six grades; seven miscellaneous." On wells, springs, pools, waterfalls, pools, caves, rivers, Huai Rivers, as well as snow, rain, ice The source, flow, clearness, sweetness, coldness and ecological environment of spring pools are made a comprehensive analysis and comment.The water products of various wells and springs listed under the volume are: The water in the upper pool includes snow, rain, ice, and dew; Yujing refers to the well water in the place where jade is produced. Fragrance, four tenderness, five sweets, six cleanses, seven not to choke, eight to eliminate diseases; Juqu Xike spring; Wangwushan Yuquan holy water; Taishan springs, Yunvquan, Wangmuchi, Bailongchi, Liquan and other four grades; Huashan cool water Springs; Chengyuan Pool in Zhongnan Mountain; Yuquan in Xishan of Jingshi including Manlu Spring in Xiangshan Temple in Xishan of Jingshi; Kangwang Valley Water in Lushan, Lingshui in the Yangtze River; Huishan Spring in Wuxi; Spray Cliff Waterfall in Guizhou; Baoquan Xishan in Wanxian County is said to be comparable to the second spring in Huishan.张演诗云：“更挹岩泉分茗碗，旧游仿佛记孤山。”；云阳县天师泉甘、洁、清、冽；盐亭县贡载山飞龙泉极甘美；遂宁县灵泉；雁荡山龙鼻泉；天目山潭水；吴兴白云泉谓其泉水清泠可爱，用其煎茶，茶色不变；吴兴杼山珍珠泉；顾渚金沙泉；碧琳池在吴兴弁山太阳瑦〔ｗu音乌，象玉的石〕；四明山雪窦上岩水尤其中第三潭水清沚芳洁；远胜天台千丈岩瀑水和庐山康王谷帘泉；天台桐柏宫水水甘冽入品；黄岩灵谷寺香泉水甘冽而香，人有名为圣泉者；麻姑山神功泉其水清冽甘美，石中乳液也；黄岩铁筛泉；乐清县沐箫泉；福州闽越王南台山泉；桐庐严子陵濑水用之烹茶极佳也；姑苏七宝泉；宜兴洞水；南岳铜官山卓锡泉；华亭五色泉；丹阳观音寺、扬州大明寺水，俱入处士陆羽水品；金山寒穴泉松江治南海中之金山，其泉水可与惠山二泉媲美，宋王安石《和唐令寒泉诗》有云： “山风吹更寒山月，相与清今金山瀹。”。 上述《水品全秩》卷下所列天下诸名泉佳水四十余品，并非是按递次排列，而是对每一井泉水品作出具体分析比较，其中除间接获取的资料外，多为作者实地品鉴的结果。可以说这是自唐宋以来，迄明嘉靖年间品泉的上乘之作。是对陆羽《茶经》选水标准及《煮茶记》作出了肯定的评价，或提出了颇有见解的补充和修正。如《水品全秩》中有九处提到了陆羽当年鉴水品泉活动，对《茶经》选水标准作出了肯定的评价。但该书作者认为：“陆处士品水据其所尝试者二十水尔，非为天下佳泉水尽于此也。然其论固有失得。”对二十水品中的十一处井泉作了具体考察，完全肯定了惠山泉、金山中泠泉、桐庐严陵滩水、丹阳观音井水、扬州大明寺水仍属天下名泉佳水。同时也认为吴松江水、天台山千丈岩瀑和庐山康王谷帘泉水质欠佳。而对另外九处井泉未作具体考评。 《水品全秩》认为陆羽和李季卿品泉故事所说的陆羽可鉴扬子江南零水与江岸水区别是可信的：“昔人且能辨建业城下水，况零岸故清浊易辨，此非诞也。”并对宋代欧阳修之所以对此持否定意见是“欧阳《大明水记》直病之不甚详悟尔”。 清代乾隆皇帝，则更是一位嗜茶者和品泉大家。在古代帝君之中，尝遍天下名茶者，可能不乏其人，但实地品鉴天下名泉者，可能除乾隆帝，他人莫属了。乾隆对天下诸多名泉佳水作过深入的研究和品评，并有其独到的品鉴方法，对水质的清、甘、洁、轻等作出过全面比较。还以特制的银斗，衡量各地之水，除清、甘、洁三项之外，以其轻者为上。对诸泉佳水他经过多次品鉴之后，钦定北京玉泉山玉泉为“天下第一泉”。并撰写了《玉泉山天下第一泉记》，刻石立碑，以留千载。 乾隆鉴水，自然是从嗜茶而发，他不仅平时在京城宫中常以玉泉水饮茶，而且出京巡幸江南之时，亦常常携带玉泉水，去同当地名泉佳水作比较，以玉泉水与江南之水分别烹江南之茶，品尝鉴别，以为韵事。如，“乾隆二十一年１７５６谕旨：'朕明巡幸江浙，沿途所用清茶水，着将静明园泉水预备应用。'”静明园，清康熙年间所建，在玉泉山之阳，初名为“澄心园”。乾隆说的“静明园泉水”即指被其誉为“天下第一泉”的玉泉水。 乾隆亦将天下名泉列为七品，其次第是： 京师玉泉之水第一，斗重一两；寨上伊逊之水第二，斗重一两；济南珍珠泉第三，斗重一两二厘；扬子江金山泉第四，斗重一两三厘；无锡惠山泉第五，斗重一两四厘；杭州虎跑泉第六，斗重一两四厘；平山泉第六，斗重一两六厘；清凉山、白沙、虎丘及西山之碧云寺泉水第七，各重玉泉一分。 乾隆在《玉泉山天下第一泉记》中在作了上述品第比较之后说：“然则，更无轻于玉泉者？曰：有！雪水也；尝收积素而烹之，轻于玉泉斗三厘。雪水不可恒得。则凡出于山下，而有冽者，诚无过京师之玉泉，故定为天下第一泉。” 〔笺注〕①刘伯刍：生卒年不详。字素芝。河南伊阙今河南伊川县境人。 在唐宪宗元和年间曾诏拜右补阙，迁主客员外郎、刑部侍郎等职。卒赠工部尚书。伯刍善谈精博，风度高严。嗜茶，曾作较水七品之论。 ②淄渑：二水名，都在山东省境内。淄水今名淄河。源出莱芜县，东北流经临淄今淄博市东，北上合小清河出海。渑水，源出临淄县西北，流至博兴东南注入时水，此下时水通称渑水，久堙。相传，淄渑二水味异，合则难辨，唯春秋齐国桓公臣易牙能辨之。后以“淄渑”比喻合则难辨的事物。三二南朝粱沈约《君子行》：“良御惑燕楚，妙察乱渑淄。”