Introduction of tea culture of Yi nationality

Now many ethnic groups have their own tea culture, so do you know the basic posture of Yi tea culture? The following is what I carefully arranged for you. Let's have a look.

Yi tea in the following year: today's Yi, Lisu and other ethnic minorities, commonly known as Puman people in ancient times. Puman people were the earliest ancestors who discovered and used tea. Whenever the leaves are in full bloom, ancestors often go to the big forest to pick wild tea as a tribute to the gods and ancestors, and there is a legend that sweating tea can cure diseases every other year. Tea culture and tea drinking custom of Yi nationality Tea is a kind of green natural beverage, which originated in China and spread all over the world. China tea culture has a long history, extensive and profound, and is known as the tea-drinking custom of "different styles in a thousand miles, different customs in a hundred miles". It is permeated with the splendid and colorful tea-drinking culture in China. Hundreds of novel and pleasing teas, hundreds of ancient tea sets, and tea drinking methods with national characteristics show the essence of tea culture and tea drinking art in China for thousands of years. A pot of incense has been soaked through the ages, and man and nature are instantly integrated. There are many ethnic groups in Yunnan, and the customs of drinking tea are varied. Dai bamboo tea, Ngái people pottery tea, Jinuo herbal tea, Bulang green bamboo tea, Lahu baked tea, Bai three tea, and Naxi "Long Hudou" ten miles away, all show national characteristics and express.

Types of tea culture of Yi nationality

1, "Hundred Shake Tea": put a small earthenware pot into the fire to heat it, add tea leaves, bake and shake it for hundreds of times until the tea leaves turn yellow and smell burnt, then pour it into a cup, and then pour in boiling water. The brewed tea is thick and delicious.

2. "Pot of tea": Put the tea leaves in a pot and bake them by the fire. When the tea leaves are crisp and brown, pour appropriate amount of boiling water in advance. After the tea foam in the pot stops, add water and simmer on the fire until it boils. Then you can pour water from the pot to drink. Canned tea is fragrant and juicy, beautiful in color and refreshing.

3. "Camellia oleifera": Simmer the tea until it boils, and pour the boiling water into a tea jar equipped with ghee, sesame oil, egg white and salt in advance. Stir it gently for a while and move the teapot back and forth on the fire to make it evenly heated. Repeat it dozens of times, and then pour it into a teacup for a hot drink. Camellia oleifera is refreshing, refreshing, nourishing and strengthening the body.

4. "Green tea": Put pure water into the teapot and slowly heat it next to the fire pit. When hot air comes out of the teapot, add a proper amount of water and tea at the same time, put the teapot on the fire pit and cook it evenly with chopsticks. Boil for about 2 minutes, and then you can pour the tea. Green tea is golden in color and good in color, fragrance and taste.

5. "Salted tea": Put the tea in a clay pot, move it near the fire pit and bake it slowly. When the jar crackles and smells burnt, slowly add the prepared boiling water into the jar, simmer for about 5 minutes, and add a little salt to pour the tea. When Yi people drink "salt tea", they usually mix it with Baba made of corn, glutinous rice, buckwheat and other miscellaneous grains. Drinking while eating is quiet and delicious.

There are many branches of the Yi people and various forms of folk customs, but tea is indispensable among many folk customs. For example, young men and women will use tea many times in the process of falling in love. When the man comes to the woman's house for the first time to propose marriage, he should bring some wine, cigarettes, tea and sugar, and the woman usually doesn't show any attitude. The second time I went, I also brought some wine, cigarettes, tea and sugar. The woman accepted it and agreed. If she doesn't accept the gift, the man doesn't have to go again. The third time I went, I also brought cigarettes, wine, tea and sugar. The woman invited some of her family members to eat "fire wine" and agreed to have an "engagement party" while drinking tea.

The History of Yi Tea Culture

1, the origin of Remington tea:

A: There is a natural village called Hedong in Xuyingba District, south of Nanhua County, Wei Chu, Yunnan 10 km, but the old people used to call it Crock Pit Village. According to the place name of Nanhua County, Yunnan Province, "Hedong, located at the foot of the mountain, is named after a small river in front of the village. Ancient residents built caves to burn pottery. " Huang Dayun, a Fujian poet in the late Qing Dynasty, came to South China with the army and wrote a poem about Hedong earthenware. The poem says: "Nanxiang is still resistant to work and labor, and soil plastic is a business exercise; Earthen pottery can be used in other cities, and one person can be counted as pottery when the kiln is erected. " Pottery firing in Waguanjiao Village began in Hongwu period of Ming Dynasty, which was a production process introduced to Yunnan by a large number of Han immigrants and reached its peak in Qing Dynasty. Seven kinds of pottery products with 50 or 60 different specifications, such as jars, jars, medicine pots, pottery pots and pottery bowls, are deeply loved by people of all ethnic groups in Yunnan. Besides selling well in most areas of central Yunnan, southern Yunnan and western Yunnan, the products are also exported to Myanmar and Thailand.

B: At that time, people used a grayish yellow pottery smaller than a traditional Chinese medicine pot to simmer tea. We call it a teapot. In rural Yunnan, almost every family in the old society had a teapot. Yunnan ethnic tea also loves to drink pot tea, and the popular hospitality custom along the ancient tea-horse road in western Yunnan is also drinking pot tea.

C: Pot tea is also commonly known as "100-shake roasted tea" in central Yunnan, which emphasizes the word "roast", that is, when boiling pot tea, the tea must be "roasted" in the pot first. Roast tea with slow fire, not too much firepower. It is usually baked on the ashes near the fire pit where wood is burned in the countryside. While roasting, it kept bumping and shaking up and down. The sooner the shaking frequency, the better, and the time should be more than 100 times. When the tea leaves in the pot are yellowish and full of tea fragrance, add appropriate amount of boiling water. Therefore, canned tea is also commonly known as "baked tea".

D: In central Yunnan, there is another common name for canned tea, which is called "Lei Ming Tea". Before boiling a pot of tea, boil a pot of boiling water and put it on the fire pool for later use. When the tea leaves are "roasted", it is necessary to "soak" a proper amount of boiling water in the teapot while it is hot. At this time, I heard a loud noise, and steam waves rushed out from the bottom of the pot, as if it thundered when it rained, and the tea rolled up and down in the pot, so the pot of tea was also called "thunder tea". You can't brew too much water for the first time, just half of it, or it will overflow. After the tea leaves are soaked, add more water to blow away the floating foam and enjoy.

E: The first pot of tea tastes bitter as medicine, which is difficult for ordinary people to swallow, but it has the effect of refreshing the brain, promoting fluid production and quenching thirst. The elderly Yi people bake a pot of tea every day after getting up, and feel refreshed all day. Secondly, the three teas are fragrant, bitter and cold, and the tea juice has the best taste. After four or five courses of treatment, tea will be simmered like medicine. After drinking it, it will be bitter first, and then it will be sweet. If the temperature and time are not enough when baking tea, the heat is uneven, the sound is not loud enough when pouring water, or the baked tea leaves are cooled again, the temperature of the brewed water is not enough, and there is no sound of thunder, this pot of tea is called "dumb tea", which is generally taboo when entertaining guests.

F: The ancients said that the tea maker is also a wonderful wood to preserve health and prolong life. Born in the valley, its god is also there; If people adopt it, they will live a long life, which is also a strange fairy medicine in ancient and modern times. Sometimes, in the pot tea of farmers in central Yunnan, with the corresponding food, it has good medicinal value and can cure some common diseases. For example, when you have a cold, fever and sore throat, you can put a piece of black well salt on charcoal to burn it red, and then soak it in "Baked Hundred Shake Tea". We call it salt tea, which tastes particularly bitter and salty, but just take a few sips, let the tea juice stay in your mouth for a while, and then swallow it slowly. The curative effect is magical. Just drink it a few times. If someone at home has diarrhea, they will fry a handful of glutinous rice and add black carbonized glutinous rice to "Leiming tea". We call this kind of tea paste rice tea, which has astringent and antidiarrheal effects and can treat fatty diarrhea, food retention and indigestion. Adding proper amount of white wine and brown sugar can cure acute and chronic intestinal infectious diseases such as red dysentery and white dysentery.

G: It takes patience and time to drink canned tea. In my impression, some old people in central Yunnan like to drink pots and bowls of tea, and only these old people have leisure to drink pots and bowls of tea and bask in the sun at the foot of the wall. The tea they drink is not fragrant tea. Most of them are local coarse tea, and some are even wild tea collected from the mountains. They put a handful every time, which is delicious and bitter, and people under 30 feel bitter after drinking it. It's not that Yi children don't like canned tea, but they don't want to drink it because they are bitter. It is not accurate to say that only the elderly can enjoy canned tea.

H: Yi people are a nation of fire, and the fire pool at home will not go out all year round. A teapot is simmering on the edge of the fireplace day after day all year round, steaming, embellishing the beautiful life of the Yi people, and floating out the breath and fragrance of the daily life of the Yi people year after year.

Making method of Yi people's fried tea;

A: The Yi people are very particular about the way they bake tea. There are several main methods: First, the Yi people's method of baking tea is different from the general method of making tea.

B: First, put the green tea in a hot copper or ceramic teapot and bake it until the tea leaves become crisp and slightly yellowstone. After the tea leaves are scalded, take them out of the water source and pour a little preheated water into the pot. When the tea in the pot is slightly slow, pour hot water into the pot until it is full, simmer on the fire for a while and let the tea settle for a while before taking out the pot. Then pour out the tea leaves, filter, add salt, fried rice, walnut powder and sesame seeds. Yi fried tea has good color, aroma and taste.

2. Tea every other year:

A: Yi tea every other year: Yi branch, Lisu and other ethnic groups, commonly known as Puman people in ancient times. Puman people were the earliest ancestors who discovered and used tea. Whenever the leaves are in full bloom, ancestors often go to the big forest to pick wild tea as a tribute to the gods and ancestors, and there is a legend that sweating tea can cure diseases every other year.

B: Tea culture and tea drinking custom of Yi people Tea is a kind of green natural beverage, which originated in China and spread all over the world.

C: The tea culture in China has a long history, extensive and profound, and is known as the tea drinking custom of "different styles in a thousand miles, different customs in a hundred miles". It is permeated with the splendid and colorful tea-drinking culture in China. Hundreds of novel and pleasing teas, hundreds of ancient tea sets, and tea drinking methods with national characteristics show the essence of tea culture and tea drinking art in China for thousands of years. A pot of incense has been soaked through the ages, and man and nature are instantly integrated.

Yi nationality is one of the most widely distributed indigenous peoples in southwest China since ancient times, and it is also one of the earliest people who discovered, made and drank tea. Up to now, the custom of baking tea and "one tea, two wines and three meats" can still be seen everywhere in the southwest Yi area.