[Today, my physical condition is very poor, so I am on guard. When will I update it after finishing writing? It may be until three or four in the morning... Good night.]

When roasting tea, be careful not to roast it between wind and forth. The flames are like drilling, which will make the cold and uneven. Specially press the fire, turn it upright repeatedly, wait for the cannon to come out of the toad back, and then remove the fire for five inches. Roll it and relax, then start it and roast it again. If the fire stem is dry, stop it with qi; if the day stem is dry, stop it with softness.

At the beginning, if the tea is so tender, steam it and pound it off the heat, and the leaves rot and shoots are left. If you use force, hold a thousand-pound pestle and it will not rot. It is like a lacquer bead. If a strong man takes it, it will seem that there is no bone. If you roast it, it will be like Ni Ni, like a baby's arm. Then, it will be stored in a paper bag to carry the heat, and the essence will not be dispersed. Wait until it is cold and it will be over.

The fire is made with charcoal, and then the fire is strong. The charcoal was once burned and roasted to make it smelly and greasy, and it is not used. The ancients had the ignorance of hard work and firewood, so how trustworthy!

The water is used on the mountains and rivers, in the rivers, and under the wells. The mountains and rivers are picked up by the milk springs, and the stone ponds flow up; the waterfalls are surging and rinsing, so do not eat them. Eating for a long time will cause neck disease. If the water flows into the valleys, it will soak and not leak. From the fire sky to the frost suburbs, or the hidden dragons accumulate poison in it. Those who drink can decide it to flow the evil, so that the new springs can be trickled and drink it. The river water will be taken away from the far away people. The well will be taken to absorb more.

Its boiling is like a fish's eyes, with a slight sound, which means one boiling; the edges are like a spring and beads, which means two boiling; the waves are boiling, which means three boiling, which is already up, and the water is old and cannot be eaten. At the beginning, the water is combined and the taste is salty, which means discarding it and siping it, but it is not □□ (there are two words missing here) and beating it is one scent. The second boiling, a scoop of water is released, and the soup is stimulated by bamboo rings, and the amount is finally lowered. For a while, the momentum is like rushing waves splashing foam, stop it with the water coming out, and cultivate its beauty.

Whenever I drink it in all bowls, I make the mous and mous. Mous and mous and mous and mous and mous and mous and mous and mous and mous and mous and mous and mous and mous and mous and mous is like a jujube flower floating above the ring pond; it is like the beginning of the green duckweed in the ridge of the pond; it is like the bright sunny day, with floating clouds and scales. The mous is like green money floating in the water; it is like chrysanthemum falls into the pot. The mous and mous are boiled with dregs, and when it boils, the heavy flowers and mous are piled up, and the thick flowers are like snow. The so-called "glowing like snow, whirling like spring" in "Ji Fu" means that it is "glowing like snow, and whirling like spring".

First, boil water, discard the water film on it like black mica, and drink it, and the taste is not correct. The first is to be timeless, or leave a cooked bowl to store it for the purpose of purifying the flower and saving the boiling. The first is to be boiled, and then the second, third bowls are followed by the fourth and fifth bowls. Drink it if you have very thirst. If you boil a liter of water, drink it in five bowls and drink it continuously with the heat. Condensate it with heavy turbidity, and float the elites above it. If it is cold, the elites will be exhausted with the air, and the same will be true for drinking and sip.

Tea is frugal in nature, and should not be broad. If it is broad, its taste will be dull. And it is like a bowl full of sip and half of it will taste less, let alone its wideness! Its color is soft and its sweet taste is sweet. Its taste is sweet; it is unwilling but bitter, it is sucking; it is bitter and sweet to swallow, it is tea.

【Translation】

When roasting tea (cake), you must not be in a place with wind, because the influence of wind will make the flame too fast, which will prevent the tea from being heated evenly and affecting the quality. You can only use slow fire to roast it, repeatedly roast the front and back several times. When the surface of the tea cake is roasted with foam like a small earth slope or a toad back, then press the flame a little smaller, and it is visually measured to be about five inches. After this level, it depends on the situation when baking the tea cake and then determine when the roasting stops. If the tea cake is baked on fire, wait until the tea aroma is smelled; if it is dried on the sun, then wait until the tea cake is soft.

When making tea cakes, if you use tender tea, steam it while it is hot, the leaves will rot and the buds will not rot. Even if you use force to pound, a pestle with a heavy pound will not rot. Just like using a paint bucket to measure beads, no matter how strong a person is, he cannot stop the beads when his fingers are not moved. When making it, there is no such thing as a straw core from the outside. When roasting the tea cakes, the joints are like the arms of a weak baby, without obvious wrinkles. After roasting, wrap them in a paper bag while it is hot so that the essence of the tea will not be emitted, and then grind them until it cools down naturally.

For roasted fire, it is best to use charcoal, followed by tough firewood. Using charcoal is considered to be processed and does not have the original special smell of wood. You must never use greased wood or decompose wood to roast it. The ancients once said that using old wheel barbecue will have a peculiar smell, but I believe it now!

When cooking tea, it is best to use landscape water, followed by river water, and most of well water. Among them, you should choose a mountain water, and the stone pond flows slowly. If the waterfall is surging and turbulent, don’t use it. Drinking rapid water for a long time will cause trouble in your neck. If it is water in the valley, due to the fact that it does not flow, from the great heat to the frost, there will be a hidden dragon to accumulate poison in the water. When drinking this water, you should open a hole to turn the static water away and wait until the new spring flows out before taking water. If using river water, you should take water far away from the surrounding residents. If using well water, you should use the water from the well to draw more water.

When water boils, bubbles are like fish eyes, slightly sound, and one boil; the edges are like bubbles, which are continuous, which is the second boil; when water rolls like waves, it is the third boil; after these three situations, the water becomes old and cannot be drunk. When the initial boils, the amount of hydration is combined, and some salt is added. Some people say that they can't drink original tea like this. Do they just like to taste the original flavor of tea? At the second boil, scoop out a scoop of water, turn the bamboo around the center of the boiling water, and then insert the bamboo vertically in the center of the boiling water. For a short while, the water will be like a rushing wave, and then use the water you just scoop out to make some water, with the intention of boiling tea flowers.

Generally, when scooping the tea into a bowl, the foam of the tea should be evenly foamed. The foam is the flower of the tea soup. The thin foam is called the foam, the thick foam is called the bushes, and the light and thin flowers are called the flowers. The flowers are like jujube flowers floating on the pond water in a scattered shape; it is like green duckweed floating in the clear sky. The foam is like green duckweed floating by the river with water plants; it is like chrysanthemum petals falling into various utensils. The foam is boiled with the dregs of the tea cake. When the water is blooming, the flowers of the tea soup are heavy, and the white water foam is like snow. This form is the same as the "Qi Fu" said, "It is as bright as snow, and the ye is like spring."

When the water is first boiled, if there is a water film like black mica on the surface, it should be poured out because drinking this water tastes bad. It is best to boil the water. If you don’t drink it, store it in a jar of water to prepare some water for the tea soup. The tea in the bowl is the second and third bowls, the first bowl is the second and third bowls, and the number of the first bowl is slightly longer than the fourth and fifth bowls. If you don’t drink it if you don’t have to drink it if you are very thirsty, usually boil a liter of water, scoop out five bowls, and drink it while it’s hot. The reason for this is that the tea is turbid in the lower half of the tea soup, and the essence of the tea soup floats on top. If the tea is cold, the essence of the tea soup will follow the air and you won’t be able to drink it.

There is not much essence that can be soluble in water in tea, so it is not advisable to use too much water. If you use too much water, the taste will be gone. Just like a bowl of tea, the taste will be much worse after drinking half of it, let alone more water? The tea soup is light yellow and the fragrance of the tea is the best. The tea soup cooked from tea leaves picked from tea trees for many years has a sweet taste; while the tea soup cooked from late-picked tea tastes not sweet and bitter; the tea soup cooked from tea that is suitable for planting and picking is bitter and sweet when swallowing.

Note:

Dance: What we mean here is speed.

For example, lacquer beads: Use a lacquer bucket to measure pearls, which is slippery and difficult to measure. lacquer, here means using a cube to measure pearls.

Rice: the stalks of rice, wheat, etc.

Paste wood: that is, oil-containing wood such as cypress, pine, and cypress.

The ignorance of hard work: using old wheels and other barbecues, the food will smell strange. The classic "Book of Jin. Biography of Xun Xu" is based on the "Book of Jin". Hard work, wood that has been used for a long time, and then used for firewood.

Shuimei: a river with aquatic plants.

Chuancun: Chuancun is a wine utensil, and Chuancun is a chopping board. Here it refers to various tableware.

Lulu: lulu, with a head full of white hair. Here it describes white water foam.

Tea is frugal: frugal, frugal and unpretentious. It is a metaphor for not many substances soluble in water in tea.

"Tea Classic·Six Drinks"

【original】

Fly with wings and hairs, and when you are woven, these three are born between heaven and earth. Drinking and pecking to live, the meaning of drinking is far-reaching. If you want to save thirst, drink it with slurry; if you are worried and angry, drink it with wine; if you are sleeping, drink it with tea.

Tea was made from Shennong, and it was from Duke Zhou of Lu, Yan Ying of Qi, Yang Xiong of Han, Wei Yao of Wu, Liu Kun of Wu, Na of Zhang Zai of Jin, Xie An of Xie An of the people of Zuo Si, and Zuo Si all drank it. In the Pang time, it was popular in the country, and the two capitals were mixed with Jing and Yu, thinking it was a drink from the Bianwu.

Those who drink coarse tea, loose tea, powdered tea, and cake tea are chopped, boiled, pounded, stored in a bottle and fertilized soup, which is called fermented tea. Some use onion, ginger, jujube, orange peel, dogwood, mint, etc. to boil it for a hundred boils, or boil it to smoothly, or boil it to remove the foam, and discard the water between the ditches, and the customs are endless.

In the play! Heaven has the most wonderful things to nurture. People are only able to hunt for something lightly. The houses that are sheltered are extremely refined, the clothes that are worn are extremely refined, and the food and wine are extremely refined. There are nine difficulties in tea: one is creation, two is separation, three is vessel, four is fire, five is water, six is ​​roasting, seven is powder, eight is boiling, and nine is drink. The Yin is picking up at night, and it is not made of chewing and smelling fragrance. It is not a different kind of stew, fishing and smelling the fragrance, and it is not a ware, the paste, fire, and charcoal is not a fire, the flying and turbulent are not a water, the outside is cooked, the inside is not roasted, the green powder is not a dust, the operation is hard and stirring is not a boil, and the summer is not a drink is not a drink.

Those who are precious and fragrant are counted three bowls; those who are second to five bowls. If the guests are counted, there are counted three bowls in five elements, and there are five bowls in seven elements. If six people have already lowered, they do not count the number of bowls, but only one person is missing, and the timelessness of the person missing is supplemented.

【Translation】

Birds and beasts are born between heaven and earth. They have to eat and drink when they are alive, but when they drink, the meaning is very different. When they are quenched, drink drinks; forget about sorrow, drink alcohol; when they are refreshed, drink tea.

The origin of tea drinking started from Shennong. Zhou Gong of the Zhou Dynasty also recorded tea. Yan Ying of Qi in the Spring and Autumn Period, Yang Xiong of the Han Dynasty, Sima Xiangru of the Wu State, Wei Yao of the Three Kingdoms Period, Liu Kun, Zhang Zai, Lu Na, Xie An, Zuo Si and others all had clear records of tea drinking. The public began to drink tea, which was popular in the Tang Dynasty, especially in Xi'an, Luoyang, Hubei and Sichuan, and almost every household drank tea.

There are four major categories of tea drinking: coarse tea, loose tea, tea powder, and tea cakes. When making, they are just picking, boiling, stir-frying, and pounding. After the process, the tea is stored in a bottle. When drinking tea, brew it with boiling water. This is called sick tea. Some people mix onions, ginger, jujube, orange peel, dogwood, mint and other things into the tea, and then cook it many times. They either pursue a smooth taste or don’t have tea soup when cooking. Such tea is like wastewater between ditches, but this method of drinking tea is widely circulated among the people.

Alas! All things are born with each one, and they have their own wonderful points. Drinking tea is simple and shallow. People build houses very delicately; making clothes very delicately; making wine and food very delicately; but drinking tea is not delicate.

There are nine major mistakes in drinking tea nowadays: the production process, identification of the quality of tea, the utensils for making and drinking tea, the firewood used to make tea and the water used to cook tea, the method of roasting tea, the pounding and sieving of tea powder, the method of cooking tea, and the time of drinking tea.

Chopping tea on cloudy days and baking at night is a mistake in making tea. Chewing and tasting the taste of tea and smelling the aroma of tea with your nose is a mistake in identifying the quality of tea. Not preparing utensils that can retain the original flavor of tea is a mistake in using utensils. Using firewood and charcoal made of unknown things is a mistake in using fire. Using waterfalls, rapids, and blocked water is a mistake in taking water. When roasting tea, you only look at the outside but still raw inside, it is a mistake in the method of roasting tea. Too crushed tea is like green dust, which is a mistake in making tea. When cooking tea, you are panicked and stirring too quickly is a mistake in the method of cooking tea. If you don’t drink tea in summer and winter, it is a mistake in drinking tea.

If you want to drink tea to have a strong taste and strong aroma, then only divide it into three bowls. Secondly, divide it into five bowls. If there are five people drinking tea, then you can drink three bowls of tea separately; if there are seven people, then you can drink five bowls of tea separately; when there are six people, you don’t have to limit three bowls or five bowls, but one person is less than the seven people, so you can drink the scoop that is kept when the tea soup boils as the seventh person, so that the division can be done just right.

Note:

Wong: means to open the mouth, which refers to humans here.

Slurry: Ancient a slightly sour drink.

Cancellation: exempt.

Shennong: One of the legendary three emperors, who taught the people to farm, was named Shennong, and later generations honored as Yan Emperor. Because there were books such as "Shennong Bencao" that were faked by later generations, and tea was mentioned, it was said to be "Faihu Shennong".

Duke Zhou of Lu: named Ji Dan, the son of King Wen of Zhou, assisted King Wu to destroy Shang, establish the Western Zhou Dynasty, and "made rituals and music". Later generations honored Duke Zhou of Zhou, and were also called Duke Zhou of Lu because his country was found in Lu. Later generations falsely entrusted Duke Zhou of Zhou to write "Er Ya" and talk about tea.

Yan Ying: The courtesy name is Zhong, a politician during the Spring and Autumn Period, and is a famous prime minister of Qi. According to legend, "Yan Zi Chunqiu", he mentioned his drinking tea.

Yang Xiong: A writer in the Western Han Dynasty. He wrote books such as "Dialects".

Sima Xiangru: whose courtesy name is Ziliu, was from Chengdu, Shu County. He was a famous writer in the Western Han Dynasty, and his representative works include "Zixu Fu" and "Shanglin Fu".
Chapter completed!