Chapter 45 Chapter Nine Modern and Ancient Tea Association-1

Gao Hui cherishes the shade and writes the tea classics and boils Xiangxue in detail for me. The long song is self-satisfying, please buy wine and help the drunk strange stone to see the flying spring 1. Six verses of the People's Union of Chanting Modern and Ancient Tea Ode to Lu Yu Tea's Sacred Couplet - Shu Yujie An article is rich in meaning, and he also works on the Buddhist scriptures of Confucius and Mencius, and he has been a poet all his life He tastes the fragrance, is better at the history of spring tea, and has been a tea fairy for several generations two Three volumes of "The Classic of Tea", the merits of Hai Yuxian are called holy

Yizhi "Water Products", the joy of drinking tea in the world ——Written to commemorate the 1,260th anniversary of the birth of the world's great tea scientist and tea saint Lu Yu (733-1993). Spring of 1993 in Beijing [Note] The first couplet: The last sentence of the upper and lower couplets is quoted from "The Complete Tang Poetry" Geng Wei's "Consecutive Sentences for Lu Sanshanren".Geng Min, one of the top ten talents in the Dali Dynasty of the Tang Dynasty, came to the south of the Yangtze River in 775, the tenth year of the Dali Dynasty, and met and became friends with Lu Yu, who was emerging in the tea science and literary circles in Huzhou.Geng Wei praised Lu Yu in the couplet sentence as "a poet all his life, and a tea fairy for several generations";荈〔chuan〕: It is an ancient word for tea, which first appeared in "荈奇" in Sima Xiangru's "Fan Jiang Pian" in the Western Han Dynasty.Lu Yu's "The Book of Tea - The Source": "The tea maker is also the Jiamu in the south. Its name is firstly called Cha, secondly called "Ji", thirdly called "Jia", fourthly called "Ming", and fifthly called "Jiangsu."

The second couplet: the word couplet is embedded for "Tea Saint". "The Classic of Tea": There are ten chapters in three volumes: upper, middle and lower. Gongyi Haiyu: The publication of Lu Yu's "The Classic of Tea" had an immeasurable impact not only on China but also on the development of tea science and tea drinking culture in the world. "The Classic of Tea" has been translated into various languages ​​and spread to more than 50 countries and regions in the world.After the method of sencha created by Lu Yu spread to Japan in the Tang Dynasty, it was praised by Japanese tea scholars as "the sencha method of Lu Yu, a tea ceremony genius." American scholar William Ux said in "The Complete Book of Tea": A book that is completely about tea will benefit Chinese farmers and those related to the world." "Therefore, no one can deny Lu Yu's lofty status."Yizhi's "Water Products": refers to the "Cooking Tea Records" written by Lu Yu. According to Tang Zhang Youxin's "Jiancha Water Records", "Cooking Tea Records" lists the world's famous springs and waters with a total of 20 products.It has had a wide and far-reaching influence on the tea culture of the Chinese nation.

three Respect to Professor Chen Chuan, a famous tea scientist of the older generation in my country Double Jiazi, long-cherished and dedicated education, peaches and plums are fragrant in the world As old as Hua, still dedicated to work, Shuming is mellow and beneficial to the world ——Shu Yujie October 1995 in Beijing 〔Chen Yu〕 was born in 1908 in Hui'an, Fujian Province, and is a famous tea scientist in my country. In 1934, he graduated from the Agricultural Chemistry Department of the Agricultural College of Peking University. In the 1930s, he served as the director of the Zhejiang Provincial Tea Inspection Office and the technical director of the Fujian Tea Administration Bureau, etc. in various teaching and technical jobs. From 1941 to 1945, he served as a lecturer and associate professor at the Agricultural College of Zhejiang National Yingshi University. From 1946 to 1952, he served as an associate professor and director of the Tea Specialty Department of Shanghai Fudan University. In 1950, he was selected by the Shanghai Tea News Agency as the president and chief editor of the monthly "China Tea News". In 1958, he served as a professor of Anhui Agricultural College and once served as the director of the Department of Tea Industry.He was elected as the executive director and director of the academic committee of the China Tea Society, the chairman and honorary chairman of the Anhui Tea Society, the consultant of the Chinese Tea People's Association, the editor-in-chief and consultant of "Tea Industry Bulletin", etc.Served as a member of the Standing Committee of the Anhui Provincial Committee of the Peasants and Workers Democratic Party.He is currently a first-level professor at Anhui Agricultural University.He was awarded the Golden Horse Medal by the State Education Commission in 1990, and began to enjoy special government allowances in 1990.Professor Chen Chuan has been engaged in the teaching and research of tea for more than 60 years. In 1980, he served as a tutor for postgraduate students in tea science, and by 1987, he had trained 14 postgraduate students. In 1984, he was rated as an advanced worker by the Anhui Provincial Science and Technology Commission, and in 1987, he was rated as an advanced worker for poverty alleviation and prosperity by the Anhui Provincial People's Government."World Who's Who in Agricultural Science and Technology" published by the Royal Society Longman Group Celebrity Publishing Center in 1984, "World Scientist" in Asia in 1986, and "World Who's Who in Science and Technology" published in India in 1988 are included in the resume of Professor Chen Yu and scientific achievements.His works are rich, and some of them have been translated into Japanese, English, French, etc. and published abroad.He has successively edited the national textbook "Tea Making" four times, "Tea Cultivation" volumes 1 and 2, "Tea Manufacturing" volumes 1, 2, and 3, postgraduate teaching materials "Theory of Tea Making Technology", "General History of Tea Industry", "Tea Commodities", "Tea Industry Management", "Tea Trade", "Tea Market Management" and other scientific monographs.Professor Chen Chuan served as the director of the Tea Department for 23 years and as a member of the Standing Committee of the Anhui Provincial CPPCC Committee for five terms.

[Note] Jiazi: Jia is the first place in the heavenly stem, and Zi is the first place in the earthly branch. They are used to match the stems and branches in sequence.Jiazi in this couplet is a synonym for years.Tang Du Fu's "Du Gongbu Thatched Cottage Poetry Notes" 22 "Spring Return": "Don't come to frequency Jiazi, it will be spring again suddenly".After graduating from Peking University in 1934, Professor Chen Chuan went through 60 years of research and teaching of tea from Shaohua to Haoshou in 1994.Long-cherished ambition: usual voluntary.Taoli sentence: It is called the prosperity of disciples.Tang Bai Juyi's "Changqing Collection" six or six poems "Chunhe Linggong Lvyetang Planting Flowers" poem: "Linggong has peaches and plums all over the world, why use more flowers in front of the hall".Professor Chen Chen has been engaged in tea research and teaching for more than half a century since he served as an associate professor and professor of the Agricultural College of Zhejiang National Yingshi University in 1941, and has cultivated several generations of tea science and technology talents for the country. The elites of scientific research, production, and management enterprises can be described as "the world is full of peaches and plums".Jiuru: From the "Book of Songs Tianbao Pian": "Like a mountain is like a mound, like a hill like a mausoleum, like a river standing squarely, everything will increase, like the moon, like the rising of the sun, like the life of Nanshan, endless and never collapse. , such as the luxuriance of pines and cypresses, such as Buer or Cheng."

In this couplet, it is also said that Mr. Chen is approaching ninety years old, and he is still working hard and striving for Chinese tea science and technology.Shuming sentence: It refers to the noble character of Mr. Chen who devoted himself to the tea business all his life and only left his fragrance to benefit the world. In 1987, even though he was 80 years old, Mr. Chen was awarded the honorable title of "Advanced Worker in Poverty Alleviation and Enrichment" by the Anhui Provincial People's Government. Four A generation of tea lovers travels all over Bashan to look for green grasses

Thousands of peaks, rain and dew, condense into fog and cross the ocean ——Shu Yujie ——The title is given to Cai Rugui, a well-known modern tea expert and senior agronomist. He is currently the manager of the Wuhao Development Company in Zhenba County, Shaanxi Province, and the vice chairman of the People's Political Consultative Conference of Zhenba County.For his deeds, please refer to the fifty-fifth "Ode to Famous Tea" under Chapter 8 "Poems of Modern and Ancient Tea" in this book The author's biography and the author's note. September 9, 1994 in Beijing

[Note] Tea Crazy: On September 10, 1989, the writer Wang Peng published a long reportage titled "Bashan Tea Crazy" in the "People's Daily", introducing in detail Cai Rugui's touching experience of taking root in the tea mountains and creating a tea science career .Bashan: Also known as Daba Mountain and Baling Mountain.The main vein is in Zhenba County, Shaanxi Province.Bashan has been a tea-producing area since ancient times. It is recorded in Lu Yu's "The Classic of Tea - The Source" that "there are two people hugging Bashan and Xiachuan".Seicao: Metaphor refers to the fine tea.Rui Cao Kui is a famous tea in ancient and modern times. It is produced in Yashan, Yaocun Township, Langxi County, Anhui Province. It has been listed as a tribute since the Tang Dynasty.Du Mu, a poet of the Tang Dynasty, has a poem in "Tea Mountain" that "the mountain is beautiful in the southeast, and the tea is called the top of the grass".

Qianfeng sentence: Zhenba Tea Mountain, with thousands of peaks standing on the wall and flowing streams, is located between 800 and 1200 meters above sea level; it is cloudy and misty all the year round, and the average annual sunshine rate is only 28%; the average annual precipitation is as high as 1310.2 mm .It provides a natural good ecological environment for the growth of tea trees. "Bashan Tea Crazy" Cai Rugui, in order to change the long-term backwardness of Zhenba tea production, has gone through hardships for more than 20 years, traveled all over the peaks and ridges of Daba Mountains, and went deep into the tea garden farms to establish a modern tea production enterprise and science in Zhenba. He has made outstanding contributions to management, and he has become a young and middle-aged intellectual with outstanding contributions in the country.Wuhao: It is the famous Qinba Wuhao tea.Yue Chongyang: In December 1988, Qinba Wuhao Famous Tea won the silver medal at the first China Food Expo. After Cai Rugui received the award at the Great Hall of the People in Beijing at the beginning of January 1989, Ms. Zhang Hanzhi, an English teacher who once served as Chairman Mao Zedong, happily gave a tea The inscription: "Qinba Wumo, go to the world" eight characters.Today, Qinba has lived up to expectations and has entered the international market, exported to Japan and Los Angeles, the United States.For example, Mr. Takagi Yoshitaka, a Japanese customer, after receiving the famous Qinbahaowu tea, performed tea ceremony in various teahouses in Tokyo. Please appreciate and comment.And wrote in Chinese characters: "Qinba Wuhao has a great reputation. Every time you drink Qinba Wuhao, it tastes like chestnut. The bottom of the leaves is beautiful and of excellent quality. Admire it!"

Fives Respectful and dedicated, forty years of spring and autumn, Tea career, create a generation of style Appreciate and know each other, more than 300 kinds of jade leaves①, Tender color and fresh fragrance, selected from thousands of famous treasures② ——Shu Yujie ——The title was presented to Mr. Shi Zheng, a special first-class tea technician in Beijing and the manager of Bichun Tea House, in the spring of 1995 in Yanshan, Beijing (Shi Zheng). Born in October 1933, from Sanhe County, Hebei Province. Beijing special first-class tea technician, assistant economist, currently the manager of Beijing Wangfujing Bichun Tea House.He is a member of the Chinese Tea Association, a member of the Tea Circulation Association of the Ministry of Commerce, a director of the Beijing Tea Association, a member of the Tea Society, a member of the Beijing Federation of Industry and Commerce, and a member of the Beijing Second Commercial Bureau Industry Association.

Shi Zheng came to old Beijing from the countryside of Hebei when he was fourteen years old, and started his apprenticeship in a tea shop at Yong'an Tea House in Zhushikou outside Qianmen.Eight years later, in the spring of 1955, when the time-honored Bichun Tea House reopened on the most prosperous Wangfujing Street in Beijing, Shi Zheng, who had accomplished his studies and was in full bloom, was honored to be selected into the Bichun Tea House. From here to now, from Shaohua to Yuchajia, he has spent forty summers and winters in this warm world.Shi Zheng's pursuit in life is: live to old age, learn to old age, and work to old age. In his long-term practice in the tea industry, due to his diligence, dedication and hard work, he has accumulated rich knowledge of tea science and tea culture, and has explored a lot in the purchase, inspection, blending, sales and management of tea. A set of proven experiences. He has his own unique insights into the color, aroma, taste, and shape of tea, and has researched more than 300 varieties of the five major types of tea in China today, including green tea, black tea, scented tea, oolong tea, and pressed tea.He tastes by intuition and can accurately identify the origin, characteristics and grade of each tea.Especially since he became the manager of the tea house in 1984, during the more than ten years of reform and opening up, he created the "Bichun style", no matter from the tea house "observe the contract and keep the promise", improve the delivery channels, expand the distribution Variety, increase in sales amount, revenue generation and other aspects of profit. Today, his name is the same as that of Bichun Tea House, which has won praises from Chinese and foreign tea drinkers and awards from governments at all levels: in the 1960s, he was rated as one of the "six good employees" at the municipal level in Beijing, and an advanced worker in Dongcheng District. Individual; from 1986 to 1992, he was continuously rated as an advanced individual of high-quality service at the district level; in 1992, he was rated as an advanced individual of the Beijing municipal united front system; The honorary title of meritorious labor competition hero". His deeds are recorded in "Beijing Workers and Technicians List", "Chinese Reputable Enterprises List", "Chinese Contemporary Celebrities List", "Outstanding Chinese Entrepreneurs", etc.Beijing TV's "Beijing People", "Enterprise Light" and other programs, as well as various newspapers and periodicals, have made special reports. 〔Note〕Yu Ye: The name of modern and ancient tea.The pronoun of tea is used here to symbolize the natural color and pure quality of tea.Thousands of famous treasures: This refers to more than a thousand kinds of high-quality famous teas of various categories and varieties that Bichun Tea House has selected and sold from tea farms in hundreds of counties and cities in more than a dozen provinces, cities, and autonomous regions throughout the country during its many years of operation.Bichun Tea House: The current address is at No. 233, West Wangfujing Avenue Road, Beijing. After the completion of the Xindongan Group Corporation Building, it will move back to the new building.It is a well-known "time-honored" tea shop in Beijing. "Bichun" has a long history, complete categories, elegant and dignified stores, polite and friendly staff, and warm service. six Feel the jade dew of Lingshan Mountain, and taste all kinds of flavors Supernatural power Xiugu Zhilan, taste a hundred kinds of styles ——Shu Yujie ——Inscription presented to engineer Liu Zhenli, an expert in the evaluation of national famous and high-quality tea, in Beijing on June 28, 1994 [Liu Zhenli] was born in 1957, and his ancestral home is Cangzhou City, Hebei Province. Graduated from the Correspondence Tea Department of Anhui Agricultural University, majoring in tea processing.He is currently the business section chief and engineer of Beijing Tea Corporation.In the tea academic circle, he is a member of the National Famous Tea and High-quality Tea Evaluation Committee, a member of the Beijing Tea Society, and a member of the China Tea Circulation Association.In 1993, he was awarded the title of "Top Ten Youth" and the "May 4th Medal" in Beijing. Author's note: Liu Zhenli is an outstanding young expert in tea evaluation, with a rigorous scientific attitude and a dedicated spirit of assiduous study. Since he was engaged in tea evaluation and appraisal in 1983, he has carefully studied the classics of modern and ancient tea studies and modern tea. Reviewed scientific and technical literature, and visited many tea-producing areas in Fujian, Zhejiang, Jiangsu, Anhui and other provinces, went to tea mountains and interviewed tea farmers, mastered many first-hand materials for reviewing tea, and made remarkable achievements in sensory evaluation of tea technology with achievement.He has tasted a large number of varieties of black tea, green tea, dark tea, yellow tea, white tea, green tea, oolong tea, scented tea, health tea, etc. He is especially good at reviewing scented teas, reviewing thousands of teas every year "Approval mark".For tea review experts, the shape, color, soup color and leaf bottom of the finished tea can be seen and touched; and the most difficult thing is that it is required to pass the sensory evaluation The natural aroma and taste of different categories and varieties of tea are distinguished, and the corresponding grades of various teas are determined.The taste of different tea products is invisible and intangible. Only by carefully evaluating and contemplating with your own sense of smell and experience can you draw a realistic review conclusion.In order to find out what the "smell" of oolong tea is, Engineer Liu finally figured out after repeated tasting that the lingering flavor of oolong tea is the unique natural floral fragrance of this product.For example, Tieguanyin has "the fragrance of orchids"; Huangjingui has "the fragrance of peaches"; Bergamot has "the fragrance of Sydney". [Note] Lingshan Yulu: generally refers to the high-quality Yunwu tea produced in high mountains.Thousands of flavors: Tea is a kind of flavored drink. Different types or the same type have different flavors or taste characteristics due to different production environment and tea-making process.Good taste is an important factor in the quality of tea.This is due to the difference in the quantity and composition ratio of the constituent substances of tea leaves.For example, the main substances that affect the taste of red and green are: polyphenols, amino acids, caffeine, sugars and pectin substances.These substances have their own taste characteristics.According to long-term experiments, tea evaluation experts have summed up the taste of finished tea in general: sweet, bitter, spicy, fresh, astringent, salty, alkali, burnt smoke and metallic taste, etc.For different categories and varieties of tea, dozens or even hundreds of taste comments are put forward.For example, Taiping Houkui's comment is "mellow and refreshing"; Gold Award Huiming is "fresh and sweet"; Chongqing Tuocha is "mellow and sweet in taste"; Anxi Tieguanyin is "delicious in taste and long-lasting fragrance" and so on.Different categories and varieties of tea, all of which have been appraised by tea science experts, are given different or similar taste comments.Xiugu Zhilan: Several kinds of famous tea treasures in my country have natural tea and fruit fragrance in their inner quality; and Keemun black tea, Taiping Houkui, Xinyang Maojian, Lushan Yunwu, Jingting Lvxue and other teas have natural Zhilan aroma.Lushan Yunwu tea has a "scent like orchid"; Jingting green snow is "color clear and autumn water flavored orchid", which quotes Mei Geng, a painter and poet in the Qing Dynasty, from the poem "Green Snow".Hundreds of styles: The word style of course anthropomorphizes tea products, and literati in ancient and modern times endow tea products with emotional color.And tea is often compared with the word "she" for women.Su Dongpo has a famous line about tea, "Try to write a small poem, Jun Mo Xiao, and good tea is always like a beautiful woman".Therefore, the combination of "hundreds of styles" is used to praise the charm, style and characteristics of various tea products."Patch Mark" in the note: Mark [ma] is a transliteration of English mark, which means to use words, graphics and symbols to indicate on the packaging of goods as a mark to identify different goods; and "Patch Mark" is a technique for evaluating tea. The term refers to the samples for tasting extracted from batches of tea products of different categories, varieties and grades, and indicates the place of origin, manufacturer, product name, grade, delivery time, etc., which is called "batch mark". one Stone Flower Jade Leaf Pearl Orchid Rhyme green snow red plum biluochun ——Shu Yujie's note: This couplet is an impromptu collection of famous teas written by the author in the compilation and annotation "Jingu Tea League".These tea names carefully selected by tea science experts and scholars in ancient and modern times have their own meanings and origins, but for regular tea drinkers, they may be commonplace, and they don’t think there is anything new; Choose several tea names with the same or similar morphemes to form a couplet, maybe it will add some new interest and charm to these tea names?This can also be said to be a bouquet of fragrant early spring camellias picked by the author from the tea gardens of thousands of valleys and mountains in the motherland, and dedicated to the readers of this book. [Note] Shanglian: Wanruo is a bunch of exquisite miniature bonsai carved from jadeite and pearl jade, but it exudes a seductive fragrance.The three tea names embedded in the couplet: Shihua and Yuye are both famous ancient and modern teas Mengding Shihua and Yuye Changchun produced in Mengdingshan Mountain, Mingshan County, Sichuan Province; Zhulan is Zhulan produced by the Shexian Scented Tea Factory in Anhui Province. Orchid tea.The second couplet: In stark contrast to the first couplet, it can be described as a long picture scroll of new Chinese tea gardens with hundreds of flowers competing for splendor - what is displayed in front of the readers is the green peaks of thousands of peaks, the fragrance of thousands of valleys, among the mountains and clouds, the banks of streams and lakes, Among the red plums and green bamboos, there are tea mountains and tea gardens full of vitality and full of spring, which are showing the prosperous scene of tea production in China today.The three tea names compiled in the second couplet——Lvxue: that is, Jingting Lvxue.Because the finished product of this tea has emerald green color and white hair like snow all over, it is named.Produced in Jingting Mountain Tea Factory in Xuanzhou City, Anhui Province; Hongmei: Jiuqu Hongmei produced by Jiuqu Hongmei Tea Factory in Hangzhou, Zhejiang Province; Biluochun: produced in the east and west mountains of Dongting Lake, Wu County, Jiangsu Province.The tea tree grows on the bank of Taihu Lake, which is loved by nature and carefully baked by tea craftsmen. It is famous all over the world for its tender green color, curled buds like snails, soft and even leaf bottom, and elegant fragrance. Naturally, she will monopolize the early spring in the colorful tea garden. two Wenjun's eyebrows are clear and green Avalokitesvara Bergamot Nectar ——Shu Yujie [note] This collection of tea names not only seeks to match the meanings of the upper and lower words, but also does not seek to match the melody. It only pays attention to the elegant taste and holy artistic conception of the tea after the tea names are combined in the form of words. The first couplet: It embodies the character and charm of "the best tea is always like a beautiful woman" - "Wenjun" has beautiful eyebrows and charm, snowy soul and ice soul, which is a gifted fragrance; a word "green" fully embodies the green fragrance of precious green tea Fresh; clear water, and good tea can only emit its unique pleasant fragrance when dissolved in sweet spring water.The three tea names in the collection are Wenjun: that is Wenjun green tea.Produced in the land of abundance, the hometown of Zhuo Wenjun, a talented woman from the Western Han Dynasty - Qionglai Tea Factory in Sichuan Province; Xiumei: It is composed of broken buds and leaves and tender tendon stems that naturally occur during the refined processing of Zhenmei or pearl tea.Blended by Shanghai Tea Import and Export Company, it is named for its slender and beautiful shape like a lady's eyebrow.Qingshuilu: Tianshan Qingshuilu, also known as Tianshan green tea baked green tea, is the top grade of Tianshan green tea in eastern Fujian. It is named after the tea is clear and green after brewing. The second couplet: a couplet composed of three tea names related to Buddhist events, not only has a natural correspondence with the first couplet, but also embodies the historical origin of "Tea Buddha Yiwei" and the curative effect and longevity of famous tea treasures The miraculous medical effect——the holy water nectar in the clean bottle held by the Nanhai Dashi Avalokitesvara seems to have really sprinkled on the earth. The great sage is in the sun wheel, holding a clean bottle, pouring water into the ground.", condensed into a precious tea with special curative effects.Of course, Chaopin Tea is produced by adhering to the spiritual beauty of heaven and earth, combined with artificial scientific cultivation and refinement, and their names are related to Buddha because of their historical origins.And tea has always been regarded as a holy spiritual thing by Buddhists. Monks in some famous mountains and ancient temples still offer fragrant tea to Buddha; If you can get tea related to Buddhist ceremonies, you will take it back as a treasure and present it to your relatives and friends. The three tea names in the collection-Guanyin: This is naturally the well-known Tieguanyin in Anxi, Fujian Province, which is known as "red leaves and green borders, seven bubbles have a lingering fragrance"; Bergamot: Yongchun Bergamot, which belongs to the oolong tea category.It is refined from bergamot tea trees and is produced in Yongchun County, Fujian Province, hence the name; Ganlu: Mengding Ganlu, also known as Mengshan Ganlu, is produced in Mengding Mountain, Mingshan County, Sichuan Province.According to legend, at the end of the Western Han Dynasty, Zen Master Wu Lizhen of Ganlu Temple personally planted seven fairy tea trees on Shangqing Peak, the highest peak of Mengding Mountain, hence the name. three Pingao Li Bai Cactus Xiangyin Lu Tongyu Yefeng [Note] Pin Gao Sentence: It refers to the poem by Li Bai, a great poet of the Tang Dynasty, "Zhongfu, the nephew of the Da family, presented Yuquan mountain fairy palm tea".The poet said in the "Preface": "I heard that Yuquan Temple in Jingzhou is near the mountains of Qingxi. Ming grass grows everywhere near the water, and its branches and leaves are like jasper. Only Zhengong Yuquan often picks and drinks it. He is more than eighty years old and the color is like peaches and plums.And this tea is fragrant and smooth, which is different from others.So I can rejuvenate my youth. " Li Bai chanted in "The Poetry of Cactus Palm Tea": "The tea is born in this stone, and the jade spring flows endlessly. The roots and leaves are sprinkled with fragrance, and the clothes are taken to moisturize the muscles and bones. The clusters of old green leaves are connected with each other. It is exposed as a cactus, like a cactus. Pat Hong Ya's shoulder. The whole world has never seen it, and who will pass it on as its name." Fragrant quotes: Refers to Tang poet Lu Tong's "Xie Meng Advises Sending New Tea".This is a tea song that has always been respected by people.There is a song: "I can't eat seven bowls, but I feel the breeze blowing from my armpits. Where is Penglai Mountain? Yuchuan Zihu wants to go home by taking advantage of the breeze." Four Buddha rain dew Diru Immortal Jelly [Notes] A collection of sentences from the Song Dynasty.Tiantai Mountain in Zhejiang Province - the birthplace of Tiantai Sect of Buddhism, and also the origin of famous tea in eastern Zhejiang.In ancient times, three famous teas were produced on the peaks of Chicheng, Waterfall, Fotuo, and Xianglu in Tiantai: Zining, Weiling, and Xiaoxi.This couplet praises the beauty of its tea, like Yulu Xianjiang. Fives The first tune of the sparrow tongue, the jade bowl is divided into poems and thoughts The dragon ball is crushed, and the sandman descends from the golden canal —— Yang Shen [Yang Shen] 1488-1559, the characters were repaired, and the name was Sheng'an.A native of Xindu, Sichuan.Ming Wuzong Zhengde was the first Jinshi.He once awarded Hanlin Xiuzhuan and other posts.He is the author of Lianyu Collection "Qun Shu Li Sentences". [Note] Bubble: The name of tea.Shen Kuo's "Mengxi Bi Tan" in the Song Dynasty: "Tea buds, the ancients called them sparrows, said they are extremely tender." Long Tuan: tea name.In the Song Dynasty, tea with paste was advocated, and dragon balls and phoenix cakes were treasures among tribute teas.Longtuan tea can be divided into big and small dragons, eight cakes per catty for big dragons and twenty cakes per catty for small dragons, which are especially precious.Jinqu: metal tea mill.Shisijian, Sandman Jiang: Refers to the effect of drinking tea to improve thinking and refresh oneself. six Seated half Ou light pan green A few pieces of open seal are light yellow —— Zheng Gu [Zheng Gu] For a brief biography, please refer to the note on Zheng Gu's poem "Tasting Tea in the Gorge" in the fifteenth chapter of "The Poetry of Modern and Ancient Tea" in Chapter Seven of this book. [Note] When sitting down to drink tea, the guests only pour half a cup into the bowl; why only a few pieces are taken when opening the seal?This is the treasure of tea, as precious as gold and jade, it is not advisable to get more; it is definitely not a good product if it is drunk. The six characters of "light green" and "light yellow" are fresh and elegant, and they are expressive pens for chant tea with a long lasting charm. seven Shu soil tea wins Mengshan unique flavor ——Wen Tong [Wen Tong] 1018-1079 characters Yuke, who called himself Mr. Xiaoxiao, and was known as Mr. Shishi in the world.A native of Zitong in the Song Dynasty, now Zitong County, Sichuan.Emperor Renzong was a Jinshi under the protection of Emperor Renzong.It was known that Yangzhou is now Xixiang County and Huzhou in Shaanxi Province.A famous painter and poet in the Northern Song Dynasty. [Note] This is a couplet that the poet praised Shu tea in "New Tea Poems".Shu soil: generally refers to present-day Sichuan Province.Sichuan has produced famous tea since ancient times and is one of the original places of tea in my country.Since the Han and Tang Dynasties, many states and counties have been rich in famous tea.For example, "Dongchuan refers to the Shenquan, Xiaotuan, Changming, and animal eyes in the east of Sichuan", and "Shuzhou produces yellow buds, sparrow tongues, bird's beaks, wheat grains, sliced ​​armor, and cicada wings" and other teas. Quoted from Tang Lizhao's Supplement to the History of the Tang Dynasty.Mengshan: Mengshan tea is produced in Mengding Mountain in the Mingshan County of Sichuan Province today.Mengding tea has a long-standing reputation and has been a court tribute since the Tang Dynasty. It is a treasure among teas. Eight Qinli knows only Lushui The old tea is Mengshan ——Bai Juyi [Bai Juyi] 772-846 characters Lotte.Great poet of the Tang Dynasty.Xiayu is a native of Weinan, Shaanxi today.Dezong Zhenyuan Jinshi.Official to Hanlin Bachelor.His life was rough and he was relegated.The poet has an indissoluble bond with tea. He has dug mountain springs, planted tea gardens, and written many popular tea poems. [Note] This couplet is a poem of Ji Letian's "Qin Tea".Lushui: the name of a Guqin piece.The poet has a poem "Listening to the Ancient Lushui": "Wearing the ancient Lushui makes my heart peaceful. If I want to know the meaning of the flow, I can listen to the sound of the vegetables. Under the shade of the bamboo on the west window, there is still more clarity in the sun." Mengshan: Refers to Mengding tea produced in Mengding Mountain, Mingshan County, Sichuan, has Mengding stone flowers in ancient times; today there are Mengding nectar and Mengding yellow buds. Nine Picking up Yuehua Steaming Xiaolu Spring boiled with rice flour and pine powder —— Qi Ji [Qi Ji] The date of birth and death is unknown, a poet monk in the late Tang Dynasty.His original surname is Hu, and his character is Desheng. Yiyang is now a Hunanese.This couplet is the author's poem "I heard that Lin Zhuyou tasted tea because there was a message".The poet monk once lived in seclusion in Daolin Temple in Yuelu Mountain for a long time, and this poem was written out of his nostalgia after leaving the temple.This couplet, with fresh meaning of words and wonderful counterpoint, can be described as a good couplet for chant tea. [Note] Shanglian: It means that before sunrise in the early morning, monks and friends will enter the tea gardens around Daolin Temple in Yuelu Mountain to pick the tea buds that have just germinated in early spring, so they are called "Yuehua"; Steaming Xiaolu: It means that the fresh buds and leaves with dewdrops are first steamed in a pot, and then transferred to other processes.The second couplet: The author said that he used tea mills to grind the cake tea sent by his friends into loose powder-like tea powder, and then selected the best spring water to fry and taste. ten In the bag, the day is cast and passed on to the world Immortal Tea on Lingshang is Imperial Tea ——Shu Yujie [Note] This is a collection of famous sentences and allusions.Rizhu: Rizhu snow buds are produced in Rizhuling, Kuaiji Mountain, Shaoxing, Zhejiang, and have a long-standing reputation.It has been praised as "precious fairy tea" in Lu Yu's "Tea Classic".Ouyang Xiu of the Northern Song Dynasty called it: "The tea of ​​the two Zhejiang provinces is the first in Japan." In the Southern Song Dynasty, it was designated as "Yu Cha Wan" and supervised the production of royal tributes.Lu You, a poet in the Southern Song Dynasty, enjoyed drinking Rizhu tea from his hometown.He also wrote a poem and chanted: "The day in the bag is cast and spread to the world. It's not that the famous spring doesn't taste well." eleven Willing to let Huzhou boast purple bamboo shoots Willing to fight red yarn with Shuangjing —— Guo Moruo [Note] This couplet is a poem by the author of the collection "Yong Gaoqiao Yinfeng Tea".Purple bamboo shoots: It is the purple bamboo shoots tea produced in Guzhu Mountain, Changxing County, Huzhou.Because of its purple buds and leaves, its shape is like a bamboo shoot, hence the name.Huzhou purple bamboo shoots have been a well-known Chinese tea since it was listed as a court tribute in the Tang Dynasty and included in Lu Yu's "Tea Classics".Willing to give in means not being willing.Shuangjing: tea name.Produced in Xiushui County, Jiangxi Province. In ancient times, local natives drew water from double wells to make tea.Since the Song Dynasty, Shuangjing tea has been quite famous.Ouyang Xiu, a litterateur in the Northern Song Dynasty, said in "Return to Field Records": "Grass tea is the first in Shuangjing." Hongsha: Shuangjing tea is beautifully packaged and of precious quality.Song Ouyang Xiu's "Return to the Field" Records: In ancient times, Shuangjing herbal tea was "made especially finely, wrapped in red gauze, no more than one or two liang, and raised with ten catties of regular tea, to avoid heat and dampness." twelve Jade Bowl Light Contains Cactus Dew Golden Bud Fragrance with Yuxi Cloud [Note] Xianzhanglu: Refers to cactus tea.Produced in Yuquan Mountain, west of Dangyang County, Hubei Province, also known as Duilan Mountain.Li Baiyou, a great poet of the Tang Dynasty, wrote a poem chanting cactus tea with a preface.Yuxi cloud: It means that cactus tea is grown in a good environment where clear springs and streams are inexhaustible in all seasons, shrouded in clouds and mists all the year round, and uniquely loved by heaven and earth. Thirteen Quannen Golden Spring Bud Fragrance Zibi ——Du Mu [Du Mu] 803-852, the word Muzhi.Jingzhaowannian is a native of Xi'an, Shaanxi today.An outstanding poet and writer in the late Tang Dynasty.Wenzong Dahe Jinshi, Zeng Guan supervised the censor and other positions. [Note] This couplet is a collection of poems from the poet "Tea Mountain".Huangjinyong: that is, Jinsha Spring, at the foot of Woodpecker Ridge, Guzhu Mountain, Changxing County, Huzhou.According to the volume of "Tea Dongbu": "Jinsha Spring is located in the sand, and there is usually no water. The tea will be made, the eunuch will note it, worship the decree and sacrifice the spring, and the spring will be born in an instant, and it will overflow in the evening. , the water is slightly reduced; the offerings are completed, and the water is half gone; the prefect is finished, and the water is sold." Zibi: refers to the tribute tea made by Guzhu Mountain, which is made of purple buds and leaves that have just germinated in early spring. Shaped like a bamboo shoot, the luster and quality of the cake tea made is like precious purple jade. fourteen poem writing plum blossom moon tea fried valley rain spring [Note] This is the couplet of Yonglongjing Tea.West Lake Longjing is produced in the foothills of Fenghuangling Longjing Village on the shore of West Lake in Hangzhou, as well as in Meijiawu, Lion Peak and other places, especially those produced by Lion Peak. Longjing tea is world-renowned for its four major characteristics: emerald green in color, rich in aroma, sweet and refreshing, and shaped like a sparrow's tongue. fifteen Tea buds on the stream are boiled by customers Hainan's sinking crumbs are the smoke of books —— Yi Bingshou [Yi Bingshou] Mo Qing, No. 1754-1815, with similar characters.A famous calligrapher in Qing Dynasty.A native of Tingzhou, Fujian today in Changting, Fujian.He used to be the magistrate of Yangzhou, and interacted with a group of calligraphers and painters, and was highly respected.His calligraphy is old and healthy, with a bookish air.Good at poetry and couplets.This couplet is the inscription and picture couplet written by the author. [Note] The above sentence on the stream: It is said that the tea buds picked from the waterside tea gardens by the stream are often cooked and fried only when the distinguished guests come.Hainan sentence: It is said that the aroma of the black powder deposited in the blue water of the South China Sea is only due to the long-term practice of calligraphy and the influence of pen and ink.This is a calligraphy and painting couplet in the study, which skillfully fuses the fragrance of tea and tea with the fragrance of brush and ink, and it is more full of elegant and elegant atmosphere of books. sixteen Baoding Tea Idle Smoke Still Green You Chuang Chess is still cold —— Cao Xueqin [Cao Xueqin]? —1763 or 1764 named Zhan, named Mengruan, named Xueqin, Qinpu, Qinxi.A famous novelist in the Qing Dynasty.His ancestral home is Fengrun County, Hebei Province.Later, it moved to Liaoyang, said Shenyang, and entered Zhengbai Banner in Manchuria, which belonged to the Ministry of Internal Affairs.Xueqin was born in a century-old family of officials in Nanjing.He is good at poetry and calligraphy, and has many talents.Later, his family declined, and he moved to the western suburbs of Beijing in his middle age. He was so poor that the whole family ate porridge. Before his classic novels were completed, he only completed the first eighty chapters. Under the attack of poverty and illness, he died of tears. [Note] Cao Xueqin has written about tea affairs in several chapters, and in the forty-first chapter he wrote "Jia Baoyu Tasting Tea and Cuicui Temple", which is particularly wonderful;This couplet is the couplet drawn up by the author in the seventeenth chapter, using Baoyu as "Youfeng Laiyi" when he was visiting relatives in Yuanchun.There is Fenglaiyi: Phoenix is ​​a fairy bird in ancient legends, and it is said that their appearance is a kind of auspicious response. "Shangshu·Yiji": "Ninety percent of the music of Xiaoshao in ancient Shun's time is called a phoenix coming and returning." It is also said that the phoenix eats bamboo.Therefore, it is most appropriate to use this idiom allusion to name the Xiaoxiang Pavilion where Lin Daiyu lives as "the ceremony of the arrival of the phoenix", which also coincides with the ceremony of the concubine of the Yuan Dynasty returning to the province.Baoding: This refers to the tripod-shaped stove for sencha. This couplet is about the scene of Bao Dai and her drinking tea and playing chess in the quiet and elegant environment of Xiaoxiang Pavilion. I just concentrate on playing chess, so that I don't seem to notice the faint smoke floating in the tea pot; when I finish playing the game, I suddenly feel my fingers are slightly cold when I refill the tea and touch the tea cup. It is caused by the throwing of Go.This couplet shows Lin Daiyu's loneliness and aloofness and Jia Baoyu's unrestrained elegance. They not only advocate the way of drinking tea, but also are proficient in chess and versatile. The author is also good at observing things and facts from trivial details, and using this to set off the specific atmosphere of the green bamboos in Xiaoxiang Pavilion and the coolness of Lin Daiyu's room.This couplet is a portrayal of Lin Daiyu's character, with harmonious scenes and long charm. one sit down please sit down tea, respect tea, respect tea [Note] There was an anecdote among the folks that Su Shi in the Song Dynasty said that when Zheng Banqiao was the local governor in the Qing Dynasty, he often traveled to famous mountains and ancient temples, and had close contacts with monks.Once, he visited a monastery unexpectedly, and the presiding monk of the monastery did not know this "donor" who seemed to be not outstanding in appearance.So he only said one sentence: "Sit"; greeted the host: "Tea".After talking, the presiding monk felt that the visitor's conversation was extraordinary, so he couldn't help but be in awe.Busy and said: "Please sit down"; and told the waiter: "Present tea."When the monk asked the guest's name, he knew that the guest was the famous Su Dongpo, so he respectfully invited the guest with a smile on his face: "Please sit down" and repeatedly called the waiter: "Present fragrant tea". When the monk asked Mr. Su Dongpo to write a chanting, the visitor didn't give a modest speech, so he wrote the couplet of "Tea and Sitting" without thinking.The great monk who was delighted to see Mr. Dongpo's calligraphy by chance, blushed immediately and felt extremely embarrassed: "Isn't that what I just said?!" Although this couplet is a joke, it is a bitter satire on society. The kind of snob who sees people and does things. two A cup of fragrant tea to quench your thirst Two Qing Songs, Lele, Lele, Musician's Heart [Note] Once upon a time, when there was a "Jieyuan" imperial examination, the first place in the provincial examination was Jieyuan, whose surname was Jie. He went out one day, hot and thirsty, and when he came home, he kept crying for thirst.侍女忙端来一杯香茶，便风趣地说出一联见上联。解元一听，竟忘了口渴，连连说道： “妙对！妙对！”一字四迭三韵真是妙不可言：“前两个“解”字是解渴之“解”；第三个“解”字是姓音谢；第四个“解”字则是“解元”之解音介。解学士忙将侍女说出的上联记下来，去向诸生求对，却一时竟无人能对出。于是“绝对”之名，遂传遍京城。 无独有偶，京城里有一个姓乐的乐师，一天从外边回家，不见妻子，只闻清唱之声。就唤妻子到跟前，责备地说：“家事不理，唱什么？！” 妻子一看丈夫的脸上颇有不悦之色，于是就满面堆笑地说出了一句话见下联。乐师听后。满腔不快之情顿消。并连声赞道：“妙对！真是妙啊！这不刚好对上了那个上联吗？！” 这下联又是一字四迭二韵，前两上“乐”字是快乐之乐，是妻子针对丈夫不快而发；第三个“乐”字是姓音岳；第四“乐”字则是乐师之乐。恰与上联一字四迭的动名词相应对仗，妙趣横生。 three 为名忙，为利忙，忙里偷闲，饮杯茶去 劳心苦，劳力苦，苦中寻乐，拿壶酒来 〔笺注〕解放前，广州惠爱路今中山路的“好奇香”茶楼门口，悬挂着一条向顾客求对的上联。茶楼老板以此招徕顾客，为饮茶凭添雅兴。一天来一位茶客，看了上联后，凝视不语。老板忙将顾客让入茶座，斟上了一杯香茶，但看客人仪表有欠风雅，即以语含讥讽地口吻笑道：“客官如有意，何不挥毫赐教？！”只见那客人把茶一饮而尽，说：“老板，有笔墨何不拿来一用。”说话间，笔墨送到，客人提笔立就下联。老板看后，连连伸出大姆指，赞赏不已。于是这副主客妙对，随之传为佳话。 Four 道童锅里煮茶，不知罐煮 和尚墙头递酒，必是私沽 〔笺注〕相传，古时某地有两位书生，山前的叫李观竺，才高八斗，学富五车；山后的叫刘思古，为寒门贵子，精通诗文。两人都是遐迩闻名的才子，也互有景慕之心，由于有一山相隔，且有些文人相轻之意，谁都不愿首次登门造访，所以闻名虽久，尚未相见。 有一天，刘思古来到山前，特意去拜访李观竺，两人初次相见，便针锋相对地以“对句”斗起法来。当他们以联语巧妙的点出各自的姓氏之后，却又心照不宣地避而不说其名。主人又故意发问：“刘先生，你知道我的名字吗？”思古会意，恰在此时，他一眼瞥见院中一小书童正在点燃鼎鍑煎茶，于是他灵机一动，便脱口说出了上联。 刘公子这个上联，语带双关，饱含讥讽，又切中双名茗，真是妙不可言。欲知此联的妙处，还得先从联语中的“锅煮”与“罐煮”说起。这两个“煮”字恰好说明了这个故事是发生在宋代的“点茶法”与唐代陆羽创造的煮茶法”新旧交替之际。陆羽“煮茶法”是以鍑釜煎茶，是将末茶投入沸水中煎煮；而到了宋代，由于多崇尚饮用研膏茶，茶之本身较唐代更为精细，所以不宜再用煎茶法，代之以适合茶质细嫩的“点茶法”。宋时的“点茶法”有两种饮法：一是以铜瓶煮水，当水沸后，提瓶离火，落滚后随即将末茶投入，以茶筅搅匀，分茶于碗品饮；二是先将末茶放于茶碗里，直接以落滚的开水冲饮。有如现在饮用袋装奶茶的方法。 刘公子的出句以“罐煮”谐音点出主人的名字“观竺”，且以“锅煮”二字，讥讽主人命书童仍以釜锅煮茶，是不精于茗事。“罐” 者在此作冲茶器具之代词，泛指冲茶用的陶瓷瓶罐。 主人听客人出句饱含贬损之意，心中虽感不快，但暗服来者才高，名不虚传，略加思索便以下联相对。 李公子的下联也对得绝妙，尔以“道童锅里煮茶”，吾便对以“和尚墙头递酒”；尔巧言之“不知罐煮”，吾谓之“必是私沽”。且“沽” 与“姑”字谐音，且含有鸡鸣狗盗之意，淋漓痛快地回敬了来客。说罢两人会心地抚掌大笑，观竺遂将思古请进书房，命童子献上香茗，并设宴款待。之后两人朝夕相处，宴谈数日，成了忘年之交。 五一杯清茶，解解解元之渴七弦妙曲，乐乐乐府之音〔笺注〕这幅联语，相传是明初联坛高手解缙的对句故事。解缙１３６９—１４１５字大绅，号春雨。江西吉水人。明太祖洪武间进士，曾历官御史、翰林学士。少有奇才，乡试第一名，中了解元。工联语，八岁时即以顶针格属而对名于世。 有一次解缙游历登山，感到口干舌燥，想寻水解渴，突然发现在林木掩映之中有一草庐，细听里面传出清脆悦耳的乐声。这是一曲，节奏欢畅明快，激越清脆。及至进了草堂，只见一位皓首老者抚琴而坐，如醉如痴。解缙急想知道老者的称呼，便贸然打躬相问。原来他姓乐，过去曾是朝廷乐府的一个官员，专门采集民间乐曲的。不然怎么会有这么高的技艺呢。老者听说来者是颇有才名的解元解缙，向自己讨水喝，便灵机一动，何不先考他一考，于是出了上联。 解缙一听，便笑了，指指老乐师的七弦琴，朗声对出了下联。老者一听，赞不绝口：“妙！妙！”随即捧出雀舌清茶请解学士品尝。 这幅趣联，同前一首“侍女与夫人”的一字多音联，虽在迭字运用上有雷同之处，但却别具诗情画意和高雅风韵——红颜学士对皓首乐师，七弦妙曲对一杯清茶；逸韵悠长，一杯雀舌，满庐生香。真堪称是咏茶趣联中的上乘之作。至于联中“解”与“乐”的迭字读音，请参阅前“侍女与夫人”茶歌对之注解。 one 谊结九州茗苑，诚招云腴客 心连四海宾友，惠顾碧春茶 ——舒玉杰 ——题赠北京王府井碧春茶庄联一九九五年春于北京〔题解〕碧春茶庄是北京茶叶行业的“老字号”。后来不知何故中道衰落。现今的碧春茶庄最初是何年开业的，待考。北平解放初期名叫“茶叶公司高级门市部”，当时全国只有三个，另两个在上海、广州。１９５５年碧春茶庄在北京最繁华的王府井大街重新开业。碧春茶庄如今还在本市和外地设立了几个碧春茶庄分号。在东京也有一家饶有名气的碧春茶庄。 碧春茶庄，数十年来占天时、地利、人和的优越条件，再加上经理人员善于管理，办成了一家独具“碧春”风韵、颇受广大茗饮者青睐的茶叶店。许多名人都曾前往碧春茶庄买茶。如，原人大常委会副委员长刘格平与夫人丁磊，是喜欢到碧春茶庄买茶的老顾主；全国政协副主席蔡廷锴将军，生前爱到“碧春”选茶；国务院副总理姚依林同志，生前来店购茶还同茶庄技师探讨茶叶知识，并对碧春茶庄的业务给予了关心和支持；北京市、区一些领导同志，也都关心碧春茶庄的兴旺与发展，原北京市副市长郭献瑞来茶庄买茶时挥笔题字“华茶名天下，京都品类全”。如今悬挂的“碧春茶庄” 匾额即是郭副市长所书；北京故宫博物院老副院长单士元，也常到碧春茶庄买茶；又如，艺术界名流梅兰芳、马连良、裘盛戎、李少春、新凤霞、马玉涛等都常到“碧春”买茶。 由于碧春茶庄历史悠久，环境典雅、庄重，茶叶种类齐全，品质优良，是选自全国十几个省、市、自治区几百个县生产的绿茶、红茶、花茶、乌龙茶、紧压茶等五大类三百多个品种。如当今的中国名茶：西湖龙井、碧螺春、黄山毛峰、君山银针、祁门红茶、六安瓜片、信阳毛尖、都匀毛尖、武夷岩茶、安溪铁观音、阳羡雪芽、庐山云雾、顾渚紫笋、高桥银峰、白毫银针、秦巴雾毫、苏州和福建茉莉花茶、云南沱茶、普洱茶等诸多珍贵名茶应有尽有。不少港、澳和台湾同胞来京时亦慕名前来碧春茶庄这片温馨的天地，领略“碧春”茶的特有韵致和“碧春”人礼貌待客的风姿。还有日本、新加坡和西欧地区等国的客人亦常光顾碧春茶庄。 碧春茶庄，在改革开放的大潮中，更加注重“在质量上求生存，在信誉上求发展”的经营指导思想，把重质量、守信用的经济合同关系，始终贯彻在整个经济活动中。并在此基础上，建立健全了各种管理制度，使之逐步走向上合理化、科学化、规范化的经济合同管理体系。先后同全国１００多个厂场家签订进货合同，并严把质量关。石拯经理有句名言“好货要个死，次货死不要”。每年顶回“人情茶”、“说情茶”、“好处茶”不计其数。为了碧春茶庄的信誉和消费者的利益，近几年来先后把住了１０多万元“昧心钱”的关，把同厂家协商降价几万元的茶叶让利给顾客，使茶庄受到越来越多的顾客的欢迎。顾客反映说，“碧春”的茶“优质实惠，好喝不贵”。遂之使营业销售额从１９８４年的１４０多万元，上升到１９９２年的近７００万元，在全市茶庄茶店中名列前茅；纯利润从过去每年不足１５万元，上升到近１００万元，人均创利近２万元。近几年来碧春茶庄被有关部门先后授予：“执行物价、计量法规最佳单位”、“重合同守信用、无假冒商品商店”和东城区人民政府授予的“重点企业”称号；１９９３年商业部授予“中华老字号”荣誉匾额。 〔笺注〕九州茗苑：泛指全国各地的茶山、茶场厂、茶叶公司、茶叶研究所。云腴客：云腴，喻指高品名茶。北宋品泉家黄庭坚《以双井茶送子瞻》诗有“我家江南摘云腴，落磑霏霏雪不如”咏茶名句。云腴客喻指各地茶山、茶场前来京城推销产品的茶贾〔ｇu〕。 two 极品东川夸兽目 嘉茗北苑锡龙团 〔笺注〕兽目：茶名。产于四川东部。据唐代李肇《唐国史补》记载：“东川有神泉、小团、兽目。”等名茶。清代同治《彰明县志》按彰明县在今四川江油县境载：“兽目山，在县西二十里，产茶甚佳，谓之兽目茶。”龙团：茶名。宋代太平兴国年间，在建安郡今福建建瓯县之东三十里凤凰山北苑，建御焙，专为宫廷造贡茶。 锡龙团，指以金属銙圈装饰的珍贵贡品。宋代北苑御焙所产之茶，被誉为“非人间凡品”，是“名冠天下”的嘉茗。 three 采向雨前煎宜竹里 经翻陆羽歌托卢仝 〔笺注〕采向雨前：是指谷雨前所采制的春茶，又称为谷前茶。 煎宜竹里：是指用竹制的煎茶风炉煎茶。竹炉盛行于宋代，多见于宋、元时画家绘制的《斗茶图》、《茗市图》等。明《盛颙茶器图》将竹炉列入八种茶器之一。竹炉外部框架用毛竹编制成，内部垫衬隔火的膛壁。竹炉，还有一个雅号：称为“苦竹君”，寓意为，虽经忍受火炙，仍须坚持其“节”不变。经翻陆羽：是指茶圣陆羽以其着作世界上第一部《茶经》而闻名天下；歌托卢仝：唐代诗人卢仝，以其创作的《茶歌》《谢孟谏议寄新茶》在茶文化界久亨盛名。 Four 瑞草遴芽分雀舌 石花采荈煮龙团 〔笺注〕瑞草：此指新采摘的鲜茶芽叶。遴芽：在杀青前，须经过精心拣茶，将鱼叶、白合和乌蒂等次品叶蒂剔除，谓之“遴芽”，然后再按精粗等级分别焙制。雀舌：谓其形如魔爪般的小芽，称之为“雀舌”，为茶中之精英。石花：亦是茶名。古时在四川名山县蒙顶山上所产的一种绝品名茶曰“蒙顶石花”。采荈〔ｃｈｕaｎ〕：为晚采之茶。 陆羽在《茶经·—之源》说：“茶者南方之嘉木也一曰茶，二曰槚，三曰莈，四曰茗，五曰荈。 Fives 制出月华团若镜 切来云片薄如罗 six 春共山中采 香宜竹里煎 seven 切来云片薄 制出月华新 Eight 龙团新斗品 凤饼乍分纲 〔笺注〕宋时兴斗茶，一般在三个层次中进行：一是文人雅士、茶人和品泉高手，在闲适的茗饮中采取的一种高雅的饮茗方式，在斗茶中一争水品、茶品和烹茶技艺之高下；二是贩茶和售茶者在市井上开展的招揽生意的斗茶活动；三是在民间茶山或御焙，对新制出的茶品，进行评比。此联中所说的“新斗品”，正是指的后者。龙团、凤饼： 均为宋代北苑御焙制造的贡茶中之绝品，茶店老板用此联语意在招徕顾客，是言该店出售的均属天下名茶。乍分纲：是言茶之新。援引贡茶分纲之说，宋代北苑御焙每年所造的贡茶，共分精、粗茶品十二纲，第一批春茶，称之为“第一纲”。此联中之“乍分纲”，正是指的第一批春茶。上述诸联中的“月华新”均寓此意。 Nine 嫩色新香尽堪疗渴 金英绿片悉是名珍 ten 带烟烹雀舌 和露摘龙鳞 〔笺注〕雀舌：茶名。沈括《梦夕笔谈》：“茶芽，古人谓之雀舌，言其至嫩也。”龙鳞：是指茶之鲜叶，也寓指一种名茶。唐时蜀州所产的上品散茶有名曰：鳞甲者。和露：指在清晨日出之前采摘的饱含玉露的鲜芽叶。唐宋时造茶，均主张凌晨采摘“和露茶”，认为日出后茶芽为阳气所薄，内质消耗较大，茶品欠佳。 eleven 雀舌未经三月雨 龙团先占一枝春 〔笺注〕雀舌：茶名。其茶刚萌发新芽，淡绿微黄，刚生出一小片嫩芽，形如雀舌。此茶常在夏历二月惊蛰后即开始采摘，所以未经“三月清明雨”。一枝春：本为梅花之谓。陆凯赠范晔诗：“折梅逢驿使，寄与陇头人。江南何所有，聊赠一枝春。”此联妙借“一枝春”来寓指刚刚焙制出的第一批上好春茶。 twelve 竹粉含新意 松风寄逸情 〔笺注〕竹粉：喻末茶。古时无论饮用团茶、散茶或研膏茶，在烹饮之前，都必须先经茶碾碾成粉末状，经过茶罗，剔除粗渣，精细的末茶称之为“竹粉”。松风：指煎茶时釜中水沸时发出之声音。宋代苏轼茶诗有“松风忽