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《神农木草经》记载:“神农尝百草,日遇七十二毒,得茶(茶)而解之。”茶从原始森林吸云饮露的乔木,成为消渴提神、缓解劳乏的仙药,又“煮作羹饮”(《尔雅》),成为菜蔬、羹饮,在唐宋得以长足发展,采造、碾罗、点冲,茶徒为饮料,茶事始成;明清以后茶之饮用强调回归本位,倡导原叶调制、冲泡。中国茶从山野缓步走来,登堂入室,慢慢地走进了中国人的生活。尤其是普洱茶这个创制久远,最具特色和深厚茶文化底蕴的一大茶类,历久弥香,倍受世人关注。但很多人对其茶俗、茶艺、茶道的了解知之不多、不深,众说纷纭,各执一端。这虽是茶界的争鸣,但如不及时界定下来,长期混乱下去,将会严重地影响普洱茶产业的发展。为此,笔者结合个人多年来的学习、研究、实践和思考,谈谈个人对如何界定茶俗、茶艺和茶道的理解,以资探讨。
“Shen Nong Mu Cao Jing” records: “Shen Nong tasted a hundred herbs, in the event of 72 poison, get tea (tea) and solution. ” Tea from the virgin forest sucking clouds of drinking trees, become thirst quencher, ease labor Lack of immortality, and “boiled soup drink ” (“Er Ya”), a vegetable, drink soup, to the rapid development in the Tang and Song Dynasties, mining, grinding Luo, Chong Chong, tea only for the drink, Into; after the Ming and Qing dynasty tea emphasis on return to the standard advocate the original leaf modulation, brewing. Chinese tea slowly came from the mountains, ascertained, slowly into the Chinese life. Especially Pu’er tea, a long-standing creation, the most unique and profound tea culture, a large tea, lasting fragrance, much attention of the world. However, many people do not know much about tea custom, tea art and tea ceremony. Although this is a contention among the tea industry, if it is not defined in time and the chaos will continue for a long time, it will seriously affect the development of the Pu’er tea industry. To this end, the author combined with personal study, research, practice and thinking over the years, to talk about the individual how to define tea custom, tea art and tea understanding, in order to discuss.