Tea set improvement

Before the ancients drank tea, they should first cook the tea on a stove. Before the Tang Dynasty, the method of drinking tea was to first grind the tea into fine powder, add ointment, rice flour, etc., to make a tea group or tea cake, mash it while drinking, put it on the seasoning and boil. When the boiling of tea began, there have been arguments since the Tang Dynasty. For example, Song Ouyang Xiu's "The Collection of Ancient Records" said: "The history of tea before the history, since the Wei and Jin Dynasties." Later generations saw Wei Shi's "Collection of the Book" in the "Caicha". Therefore, it is believed that Jiancha began in Weijin. According to the "South Window Talk", "Drinking tea began in Liang Tianjian (AD 502)." According to Wang Shuo's "The Covenant", there is a phrase "cooking tea to make it", indicating that a set of utensils is needed for boiling tea. It can be seen that there are tea tea sets in the Western Han Dynasty. From the Tang Dynasty to the Tang Dynasty, with the vigorous development of tea culture, steaming, boiling and other technologies have matured. According to the "Drawings of the Paintings", "In the case of Qianyuan (AD 785), Changyi was the history of Jianzhou, and it was steamed and researched. It was said to be a creamy tea, and then it was a cake, so it was a string." Cakes and tea skewers must be boiled in a tea and tea set before they can be consumed. This will undoubtedly promote the reform of tea sets and enter the era of a new type of tea set.

From the later stage of the Middle Ages, in the Song, Yuan and Ming dynasties, the tea-making apparatus used a copper-made "tea pot". According to the "Long Records", since the Song and Yuan Dynasties, tea-making utensils have been called "tea simmers", also known as "wind smashing." Lu You's "Over the Poems" Day: "The tea is so happy that the chess pieces are happy, and the chess pieces are easy to understand." According to this, during the Song Luyou period, there was a "tea pot", and the famous tea pot of the Yuan Dynasty had "Jiangzhu tea pot". "Zunsheng Gossip" said: "When the Yuan Dynasty, there were Jiang Niang in Jiangcheng, and Jiang Ji, the second wife of Pingjiang, was famous at the time." These two casting methods are mainly used to extract wax and make it smooth. Beautiful, and there are delicate patterns on the samovar. "The law is antique, and the style is considerable," he said. "The copper is also clean... or made." It can be seen that the tea buds of the Yuan Dynasty were very refined. When the Ming Dynasty, the society also used the "copper tea pot", and the characteristics were to pay attention to the carving skills in the work. One of them is the most expensive in the Ming Dynasty. "饕餮" is a name of an evil beast in ancient times. Generally, this kind of engraved animal shape is seen on the ancient Zhong Ding. It is a delicate engraving decoration. It can be seen from this that the tea buds of the Ming Dynasty were multi-layered in antiques, and the carving technique was very prominent.

In the late Middle Ages of China, in addition to tea and tea, there was also a "soup bottle" for boiling water. At that time, it was commonly called "tea blowing", or "scorpion", and the name "scorpion". The earliest Chinese ancients used Ding and Dang boiled water. "Huainanzi said that the mountain training" contains: "Taste a meat, know the taste of a sigh" high temptation: "There is a full day, no day." (In the Ming and Qing Dynasties, some areas in southern China called "镬" a pot.) According to historical records, by the end of the Middle Ages, the ancient method of using Ding and boiled water was gradually replaced by "soup bottle".

In the past, some writers believed that China had a "tea making" method (ie, "point tea") in the Yuan Dynasty. Therefore, the Yuan Dynasty boiled water utensils were one of the changes (referring to the use of soup bottles). However, according to the historical data collected by the author, the bottle for boiling water exists in the Southern Song Dynasty. Here, by the way, two historical materials are cited. The Southern Song Dynasty Luo Dajing "Helin Yulu" has a record saying: "The tea is based on the fish eye, the spring, the lianzhu as the boiled water festival, but the modern (guide song) tea, fresh to the tripod, boiled water with a bottle, it is difficult When waiting to see, it is to distinguish one boiling, two boiling, and three boiling. According to the meaning of the Yiluo Sutra, in the past (before the Southern Song Dynasty), it was easy to observe the degree of boiling water by using the open water and boiling water, and it was difficult to observe the boiling water in the bottle because of the small bottle mouth. In the case, I have to listen to the sound of water to judge the degree of boiling water. "Helin Yulu" also said: "Lushi (Lu Yu) method, the end (referring to the crushed tea) on the tea, so the second boil At the end of the volume. Lu Yu is a Tang Dynasty man and author of The Tea Classic. He is considered to be the founder of the rise of tea culture in the Tang Dynasty of China. Such a tea house uses "镬" to boil water, which is enough to show that the Tang Dynasty has not used "soup bottle". According to the Song Dynasty writer Su Shi, in the "Fried Tea Song", he talked about boiling water and said that "the crab eye has passed the fish eye, and the cockroach wants to make a pine wind... The silver bottle diarrhea soup is second, and the ancients are not immersed in water." "Su Shi's poem can be another good example of the "soup bottle" used for boiling water since the Song Dynasty.

In the Ming Dynasty, it was more common to use "soup bottles" for boiling tea, and the variety of soup bottles was also increased. From metal types, there are tin bottles, lead bottles, copper bottles, etc. At that time, the shape of the tea bottle was mostly bamboo. Wen Zhenheng, author of Changzhizhi, said that the benefit of this bamboo-shaped soup bottle is that it "is neither leaking nor easy to note (tea making)." It can be seen that the soup bottle can be used for both boiling water and tea making. At the same time, porcelain tea bottles were also used in the Ming Dynasty, but because "the porcelain bottles boil water, although they do not take soup, they are not suitable, and they are not elegant." In fact, in the Ming Dynasty, porcelain tea bottles were not used in daily life. There are also odd-shaped works in the "tea bottle" of the Ming Dynasty. See "颂古联珠通集" "A mouthful of water from the south of the Yangtze River, Pang Lao did not know himself, rotten as a muddy look like heaven, Gong County tea bottle three mouths." The Ming Dynasty actually had three mouth tea bottles, unusually detached The actual level of life. Undoubtedly, this weird tea bottle can only be used as a collection of decorations, nothing more.

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