民间有言:“开门七件事,柴、米、油、盐、酱、醋、茶。”茶与中国人生活的密切程度,由此可见一斑。在中国势若汪洋的食文化中,茶是不可或缺的一脉支流。 自古及今,不同地域的饮茶都有不同的佐料,但总起来说,不外乎这样三类——药物型、食物型、花香型。 茶很早就被当作一味重要的中草药。宋代,一次诗人兼政治家王安石去拜访茶道名流蔡襄,蔡襄“自取绝品茶,亲涤器烹点”,隆重招待;岂料王安石竟“取‘消风散’一摄,投茶瓯中并食之”,还大加赞赏:“大好茶味！”在李时珍的《本草纲目》中,记载着多种茶和其它中草药配成的医方:如与茱萸、葱、姜一同煎服能助消化、理气顺食;与醋一同煎服,可治中暑、痢疾;另外,与姜煎服对痢疾也有良好疗效。唐德宗李适喜欢在煮茶汤时放入“苏椒之类”。茶圣陆羽尽管对此嗤之以鼻,视为“沟渠间之弄水”,但也没有反对过用盐佐茶。 在茶中加入食物型佐料,烹用起来自然别有一番滋味。宋代一般是核桃、松子、芝麻;到了明代,品种更加琳琅满目,新添了榛子、杏仁、榄仁、菱米、栗子、莲肉甚至新笋;清代也五花八门,既有不放茶汤中,边饮边吃的,又有加入盐姜、豆 Folk saying: “Open the door seven things, wood, rice, oil, salt, sauce, vinegar, tea.” Tea and the closeness of Chinese life, we can see that. In China’s vast food culture, tea is an indispensable tributary. Since ancient times and today, different regions of the tea have different condiments, but in summary, no more than three categories - drug type, food type, floral type. Tea has long been regarded as a blindly important Chinese herbal medicine. Song Dynasty, a poet and politician Wang Anshi to visit the celebrity celebrities Caixiang, Cai Xiang “self-extracting tea, pro-carpenter cooking,” solemn reception; Ouzhong and food “, but also greatly appreciated:” good tea flavor! “In Li Shizhen” Compendium of Materia Medica “, records a variety of tea and other herbs dubbed the doctor: such as with dogwood, spring onions, ginger, a decoction Can help digestion, Qi gastronomy; decoction with vinegar, can cure stroke, dysentery; In addition, with Jiang Jianfu dysentery also has a good effect. Tang Dezong Li Shi likes to put in the soup when the ”bell pepper and the like.“ Although tea Lu Sheng Lu scoffed at this, as ”get rid of water between the ditches", but there is no objection to using salt tea. In the tea to add food-like condiments, cooking naturally do not have a taste. The Song Dynasty is generally walnuts, pine nuts, sesame; to the Ming Dynasty, the variety is more dazzling, added a new hazelnut, almonds, kimchi, Ling rice, chestnuts, lotus or even new shoots; Drink to eat, but also add salt ginger, beans