Return to the Song Dynasty and learn to drink tea! The origin of matcha in Japan: What was the tea o

Let me show you a picture. Do you know what this is? Is it a flower? What do you think it looks like? It looks like a bird. What is its liquid? Is it like a bowl of porridge? Have you ever heard of a thing called dim sum? Now let's experience the dim sum. If I ask you, what is a drink made by stirring tea powder with a bamboo stick? I believe more than 95% of people will answer. Japanese matcha If I ask you, what is a drink made by stirring tea powder with a bamboo stick? I believe more than 95% of people will answer. Caffe Latte However, whether it is a drink made by stirring tea powder with a bamboo stick, or a drink made by stirring tea powder with a bamboo stick, it was popular in the Tang and Song Dynasties. It is not called matcha, nor is it called caffe latte. It is called dim sum. In the Song Dynasty, tea was a national drink. The emperor of the Song Dynasty, Wang Gong Dacheng, was a scholar and a monk. He was a scholar and a monk. Stirring tea was one of the mainstream drinking methods of this period. It was used to taste the best tea. Song Heizong was one of the first fans of stirring tea. He also wrote the book, The Great Observation of the Great Dacheng. He also wrote the book, The Great Observation of the Great Dacheng. It was at this time that the tea method was introduced to Japan. It was improved by the Japanese, and it was incorporated into their own drinking system. It evolved into today's matcha. What is touching is that it was invented by the Chinese, but why is it now considered by the world to be the origin of Japan? In fact, the way of storing tea is spread from the Qing Dynasty to the modern era. that leads to this topic today. However, the book, The Great Observation of the Great Dacheng, which has been forgotten for many years has been reluctantly reintroduced. I am the representative of this book, proficiency in tea and education, by being the first journey for drinking tea in the modern life. I am the representative of this book, proficiency in tea and education, by being the first journey for drinking tea in the modern life. Okay, now we've come to the simple tea space in Hangzhou. Sitting next to me is Han Jiming, Mr. Han. I learned about Mr. Han before. In fact, you used to work in the game industry. Yes, it's a very big crossroad to do inspection. I'd like to know why you made such a decision. I did like games in the early years. I've been in the game industry for about 12 years. It's been a long time. I can say that I was of a different kind in the company for a period of time. We know that the environment of the game company is that everyone's desk is a handkerchief. It's related to the game. But my desk is basically like an antique shop. In fact, I didn't start playing Diancha at the beginning. I collected some Song Dynasty porcelain in the early years. In fact, the reason I played Diancha was because I collected the porcelain of the Song Dynasty. I really want to figure out why the ancients used such a black stick. Can you explain to the audience in front of our screen what Diancha is? In my personal opinion, it's actually an incubator. The character Dian is not a move called Dian. It actually means to incubate the tea. So what exactly is the history of Diancha? Personally, I think that Diancha has been really prosperous from the mid-Tang to the Song Dynasty. Then it's been going on until the middle of the Ming Dynasty. Slowly and slowly, it should be completely gone by the Qing Dynasty. It should have lasted two dynasties, about five or six hundred years. But the time of settlement is actually also very long. Starting in the Qing Dynasty, I think at least two to three hundred years of settlement. What is the situation of Diancha? Is it a state of being lost? Diancha has indeed been broken for many years. Even after the Middle and Late Ming Dynasties, if you take out the Chaxian, the vast majority of people in society don't know what it is. Its status is not to say that it is not Yi, but Yiyi. Although this is not Yi, we don't mean that. It has indeed been forgotten by people for a long time. So what I learned is that Diancha was actually about six or seven years ago. Then some folk lovers found this thing and wanted to get it back. What is the state of our restoration? Now I personally think that the so-called restoration is still far from this word. Now it's just that we are slowly returning to the basic concept of Diancha to find it back. To restore it, it's not just that I just need to learn this technique. It is a complete set of the concept of Yin Cha, including that you need to burn it down and build it up. Our country started in the 1990s to do this thing of burning down and building up. There is no equipment. In the early years, we could only use the tea of the Japanese, including the tea itself. What kind of tea do we use to grind the powder? It takes a lot of practice. I personally think that if there is a real restoration, there needs to be a consensus in society. You just catch someone on the street. You ask him what Diancha is. I don't think we have done this far yet. But we are doing it now. Some old men are already older. They know the concept of Diancha. But they don't know that someone can restore it. Then I ordered a cup of tea for them. After drinking it, the old man was very moved. He told the old man next to him, he said, look, good things will come to pass. I think this sentence touched me very much. It's really touching. You just used a word called Yi Yi, right? If it is a state of Yi Yi, and then slowly recognized by our lovers, how do we ensure that the path of restoration is going in the right direction? Because in fact, I feel that there is not enough information, right? Yes, you asked my pain point. That is to say, we are indeed in the process of researching Diancha. Encountered a lot of problems, including looking for documents, correcting some Song Dynasties. What is the definition of this term? But I am not too worried about this level of problem. I am worried about some people in society, including lovers of Diancha. I am not malicious. They will, of course, Han Fu also has this problem. Many so-called restorations have personal colors or are non-academic. Okay, next I want to know something about Ji Yi. You just mentioned Jian Zhan. Why must it be Jian Zhan? According to Song Huizhong's records in the Great Observation Theory, he said that the heat retention of Jian Zhan is the most important. In some of the paintings of the Song Dynasty, you will see that most of the Yaji are placed outdoors. If placed outdoors, there is a problem that the tea will cool down quickly. But Song Dynasty people put the tea cup directly in the charcoal fire to bake. The thickness of Jian Zhan's fetus and the amount of cold iron in his fetus absorb the heat. The ability to store heat is even better. Our Jian Zhan is even regarded as a national treasure by the Japanese. The Japanese once said to describe Yaobian Tianmu, there is a universe in this cup. If you look at this bowl, you really feel like you are in the universe. It is completely naturally formed. It has not been processed by any artificial means. This is also a relatively high level in our Oriental culture. What kind of tea powder is best used to make Jian Zhan? According to the results of our repeated practice, white tea is more suitable. The fermentation principle of white tea is very close to that of Song Dynasty Gongcha. The fermentation principle of white tea can be made very white, very thick, and very delicate foam. Because in most cases of Song Dynasty, tea is described as cloud, snow, and milk. At that time, there was a name for Gongcha, which was called Bai Ru. In ancient times, it was to offer milk to the emperor. In fact, that thing is tea. If we talk about powder tea now, most people may think of Matcha. What does Matcha have to do with Diancha? First of all, the word Matcha has hardly ever appeared in our literary system. But there is the word Matcha. It can be understood that Mo and Mo are actually the same word, or the same word. The Matcha method includes two ways to drink tea. One is Jian, and the other is Dian. We know that Japanese Matcha belongs to green tea. There is only one kind of tea in Japan now. It does not ferment. Matcha is actually closer to the four-yuan tea of the Song Dynasty. At that time, the common people or some common and popular coarse tea in society. If I give a person who doesn't understand what Diancha is, can I say that Matcha comes from Diancha? You can say that. I think you can. Why? Because the Japanese themselves also recognize it. Every year, they will send a group to our Jinshan Temple. This is equivalent to the ancestral hall of Japanese tea. From the source, it is true that Matcha is another way of Diancha in Japanese tea culture. There is no doubt about this. Japan now also uses a process that is very close to the processing method of the four-yuan tea. Such a process will also lead to the different effect of our Diancha and Japanese Matcha. If you ask me to use Japanese Matcha powder now, I can't make a very white and delicate foam. So good tea and good technique can make the state described in the Great Tea Law. It is very fragrant and has a strong taste. Our tea culture is very concerned with tea itself. Our tea still has a human flavor and a smoky flavor. In addition, China itself is a land of great wealth. There may be tens of thousands of types of tea. You can't finish a cup of tea all your life. In fact, now we watch some TV dramas about Song Dynasty. Sometimes it is also mentioned about Diancha. For example, Da Song Gong Ci and Zhi Fou, right? Then you can evaluate with your professional knowledge whether they are correct or not. Personally, I think Zhi Fou is better than Diancha. Because Zhi Fou's consultant is my friend. If you want to evaluate, how much can we restore? About 80%. 80%, right? Yes. I saw a bridge saying give me a Qibaolei tea. I'm hungry. Give me some food. Because Song Dynasty, according to the records of the Menghua Road in Tokyo, there is indeed a kind of tea called Qibaolei tea. Including the processing of Song Dynasty tea cakes at that time, some expensive spices will be added in the palace. For example, Longnaoxiang, Chenxiang, Shexiang. The people can't afford these expensive spices. What do they add? They will add some rice flour or potato starch in the tea cake. It's a bit like the West Lake Oufen we eat now. It can also be environmentally friendly. So Song Dynasty is called eating tea. It's really because it means eating. I want to ask you. Are you optimistic about the future development of Diancha? Can you look forward to it? Of course, I'm optimistic. But it's not that I'm optimistic. Because Diancha does need widespread social recognition. Tea is a commodity. It can only be processed in a highly developed social environment. Let's imagine how to drink tea 30 or 40 years ago. Basically, everyone had a cup of sugar and a big teacup. Just make a cup of tea and soak it in hot water. So it's because we live well now. Diancha has arisen in the past two years for a main reason. Because people have a pursuit. As long as the culture has arisen, it will enrich all aspects of life. I really hope our culture can be reborn. Including Diancha, Hanfu, and other aspects of life. I think the future is still very bright. Young people today are very open-minded and very tolerant. So Diancha will definitely get better and better. Yes. Okay, I just asked so many questions. Now we're going to practice. Please teach me how to make Diancha. First of all, let's talk about the teapot. In the Song Dynasty, Diancha was generally made with this deep-bottomed teapot. It's actually a little bit higher than a normal teapot. It's more suitable for hitting with bamboo sticks. The shape of the round stick. You might think this is the teapot used in Japanese tea. At that time, there was a very famous painter named Li Song in the South Song Dynasty. He painted a painting called Huo Lang Tu. Our scholars found this round-shaped teapot in a very small place on the shelf. This shape was actually invented by us, not by the Japanese. Before the round shape appeared, the earlier shape was this slanted shape. You haven't seen any tea in Japan that has a teapot with this slanted shape, right? After you get used to it, if you're familiar with it, I'll teach you this. You can challenge the slanted shape. Let's not do too many tasteless attempts today. Okay. Diancha can't have a fixed water temperature at all. It has to be changed according to the season. The basic of a tea pot is not how thick and delicate the foam is, but how well the water temperature is controlled by the water powder. First, put about 1 third of the water in the teapot. Warm the teapot first. Shake it gently for a while. When the teapot is warm, pour out the water. Then pour in the tea powder. Just a spoonful of it. Add a little more water. Okay. Yes. Remember to adjust the bamboo stick. Adjust it. Is this okay? Yes, just adjust it. It has to be high. Is this high enough? Yes. Then hold the slanted shape and pour in the water. Pour in about 1 third of the water in the teapot. About this much? Yes. Then start beating the foam. Is it like beating an egg? No. The technique of Diancha is to buckle the teapot with your wrist. Buckle it in and stick it back in. You can listen to the sound of the water. You can adjust the height of the slanted shape during the beating process. Try it. Is this right? You have to be more powerful. If I use more force, I feel like I'm going to hurt my arm. But it's hard to control the force. Actually, the reason why you can't beat the foam is not because you don't have enough strength in your wrist. It's because your wrist is not agile enough. Your amplitude and frequency are not up to my strength. People nowadays are definitely not agile. Because the mouse is always... You can order more tea. It can help you improve your wrist. Okay, then boil the water again. Three or four times. It's different every time you boil the water. Yes, yes, yes. You have a good memory. You don't have to beat the foam too much every time you boil the water. About 20 to 30 times. Okay, four times. Three or four times. Five, six, seven times. Is your arm sore now? A little bit. A little bit? Yes. Is this okay? Okay. And where do I boil it? Boil it a little more. After five, six, seven times, it's about seven or eight full. Okay, good. And then after five times, we're going to get to the floating stage. Two, three, four times is equivalent to thickening the foam. Five, six, seven times is equivalent to thinning the foam. No more tea. Just the foam. Floating on the surface. Yes, yes. It's just that you have to raise the risk. And then you have to relax the force of the pinch. You can't pinch too tight. Like this? So if you order tea, there's actually a process from strong to weak. And then... Then continue to boil the water. Is that enough? That's enough. Okay, the seventh time. It's the same amount of water as just now. If it's me at this point, it's basically a state where the foam has to come out. I feel like the foam is getting thicker and thicker. Can you still do it with your hands now? No, no, no, no. A few more times. No need. That's about it. Put it aside first. This is specifically for thinning. You can use a small plate. You can also use a teapot. This thinning force is equivalent to the frame of this teapot. It's for thinning. Good thinning. It's very elastic. The better its elasticity is, the more it can help you in the process of thinning. The more controllable your wrist is, the better your tea can be. It's not that I have a lot of muscle strength. I can make a good tea when I work out. Thinning is not a surgery. It's not a game. So it's not thinning. It's a combination of frequency and amplitude. So we're done. A cup of thinning tea. A cup. A cup of thinning tea. I'm sorry. You can drink it. Okay. There's no special way to drink this. A good cup of tea. The first and last sip of foam is very, very rich. But I don't think I did a good job with this cup. I'll give you a drink later. Okay. It's okay. Let's give the audience a drink first. It smells good. It's more fragrant than the ordinary tea. Yes, it tastes generally better than soaked tea. I mean, for the same tea, it's lighter. Thinning tea itself is a physical way to weaken the excitement of the tea soup. I drank it in Japan. They also thinned the tea. It's very bitter. This is also the way of drinking in the temple of the Song Dynasty. It has something to do with traditional customs. The tea group in Japan, Rongxitangshi, in his book, he clearly mentioned why the Japanese were not in good health before. It was because Japan did not eat bitter taste. Before there was tea, the whole nation was full of bitter taste. According to the Buddhist scriptures, the bitter taste is to set the mind. So the monk's practice is to cultivate the mind, right? In my opinion, the Japanese thinning tea now retains the bitter taste. It's a sign that they don't forget their original intention. This is quite interesting. So in Japan, drinking tea is more about the mind. Our tea has a stronger social property. Or its human nature is stronger. It's more about fun, not religion. Okay, I just tried this part. There must be a lot of imperfections. So let's ask Mr. Han to demonstrate the correct way of thinning tea. How is it? I will also show you how to paint on the tea soup. Let everyone experience all the memories of the Song Dynasty's thinning tea. The first step is to boil the tea. You can also open the lid. It helps to stimulate the tea's elasticity. Let's experience how I thinned the tea. Basically, the tea is about to be thinned, but not yet. Yes. I don't usually thinning the tea. So you have to learn how to control the power after you learn how to thinning the tea. In the third and fourth steps, the foam shows that it can hang on the wall and not fall down. The effect of the Song Dynasty's thinning tea is called shaking the tea. Only when the tea is in a good state can it shake the tea. It's a bit like foreign red wine. Yes. The tea is getting thinner and whiter. Now you can see that my technique is very light. I pinch the tea very lightly. It's not as strong as I pinched it just now. There is a change in the rhythm. It's really going to be thinned. Now you can see that the state is very white. If you didn't see me thinning the tea from beginning to end, you would feel that this must be milk tea. Yes, it really looks like milk tea. Yes. Let's paint a landscape first. Have you ever seen coffee thinning flowers? Yes. Have you ever seen Song Dynasty thinning flowers? This is Song Dynasty thinning flowers, right? You can say that it is Song Dynasty thinning flowers. But after I finish painting, I can tell you that this is fundamentally different from coffee thinning flowers. Today we are in Hangzhou. Do you want to paint a landscape of Hangzhou? Yes. OK? You can guess which landscape I am painting in Hangzhou. Is this Leifeng Tower? Wow, you guessed it right so quickly. I see this one by one. It's getting thinner and thinner. It should be a tower, right? Now the foam of the tea is slowly becoming thicker. Yes. It may take about three to five minutes to finish. It's also racing against time. I'm making up for two more boats. Have you ever studied art? I graduated from the Chinese Academy of Fine Arts. Oh, I see. OK. This Liu Baichu is a masterpiece. Imagine it yourself. Next, we have to challenge a character here. I'll paint you. OK. I just painted a beautiful scene. Now I'm painting a beauty. You just said that this is very different from coffee thinning flowers. What's the biggest difference? Coffee thinning flowers actually pour milk into the coffee. It's a contrast between two mediums to highlight the feeling of the picture. But tea thinning flowers are different. I use what tea point and what tea painting. It won't change the original taste of tea thinning flowers. This is the most essential difference from coffee thinning flowers. Our tea thinning flowers must be earlier than coffee thinning flowers, right? It must be hundreds of years earlier than Western coffee thinning flowers, or even nearly a thousand years. OK, it's done. This beauty should be praised by a beauty. I think. Come on, everyone can give this character a score. Next, please enjoy the tea-thinning movie I shot the day before yesterday. This is the real movie, OK? Hello, everyone. Today we came to the ordinary city again. Last time, I did a space shuttle activity here. Today, through this shuttle door, we traveled to Song Dynasty to make a tea-thinning shop for everyone. Tea-thinning is a traditional skill of our Song Dynasty. In other words, it is the ancestor of matcha. After this tea-thinning journey, I can't help but sigh that the ancients were really good at it. What is popular now, whether it is matcha, coffee-thinning flowers, or milk tea, it turned out that the Song Dynasty people played the rest. At the same time, I also feel sorry for the interruption of tea-thinning. But fortunately, after years of efforts by historians and folk tea-thinning enthusiasts, tea-thinning is slowly returning to the public eye. Although this process may take tens of years, I believe that good things will not be drowned. Well, this is really different. This tea is not as thin as I thought. It's very thin and light. Can I have another cup? Come on, give it to me. I hope my video can help more people understand tea-thinning and be interested in tea-thinning. I received a good review, right? Okay, thank you. I also hope that more or less can help tea-thinning to revive. The heart of the book is far away, and the people are still alive. A cup of tea is all I need. Thank you for watching. I'm Shi Yin. See you next time.