Qinglian Town was founded in the Ming Dynasty, in ancient times, the south was in the south of Yiling, the north reached Xiangyang, the east to the county seat, the west looked at the east of Sichuan, to trade silk, silk and satin, agricultural products. During the Ming and Qing dynasties, there were more than 100 Chinese medicine shops, teahouses, cloth villages, grocery stores, etc. on the street, and the commercial port was very prosperous.

The ancient dwellings in the town start from the ancestral archway in the south, reach the ancient stone bridgehead in the north, are 260 meters long, and are distributed on both sides of the ancient street. Its structure is mainly based on the two-in-three-in pattern, with the front store and the back workshop, which is suitable for doing business. Most of the dwellings are made of blue bricks or adobe bricks, with cloth tile roofs, and the eaves are decorated with stone carvings and woodcuts. The threshold, door posts, wall corners, steps, counters, etc. are all stone pierced, and some of the doors and windows have wooden hollow carvings, which are mainly decorated with figures, flowers and trees, birds and animals. The old street is about 3-5 meters wide, and it is paved with bluestone slabs and has unique characteristics.

"Qinglian people have a head, half a sheep and half a dog; Qinglian people are not ruthless, and they can set foot in the thirteen provinces with one foot." In Qinglian Town, the pronunciation of "province" and "bamboo shoots" is similar, and now Nong Tianyi walks on the nearly 300-meter-long fossil ancient street, and the "stalagmites" and "pagoda stones" under his feet can still make people touch the pulse of ancient times and evoke the memory of history. Ancient bluestone slabs, carvings of different shapes, mottled doors and windows, scattered eaves, there are endless stories; The footsteps on the stone street and the shouting in the deep alleys are the inexhaustible remnants of ancient style.

On March 15 of the lunar calendar every year, for the ancestral temple fair, at the solemn sacrificial ceremony, folk artists play a whining sound, blow suona, and the village women wearing blue floral silk blouses and white scarves on their heads offer sacrifices to their ancestors, burn incense, and praise the sacrifices. Merchants from the north and south gather here to conduct business transactions. The ancient dwellings also glow with the fragrance of tea.

Tea

bay leaves,

Buds

Mu Shike,

Love the monk's family.

Carved white jade,

Weave red yarn.

Choshi decoction astragalus,

Bowl twist dust flowers.

After the night, invite to accompany the bright moon,

Morning before the fate of the morning to the morning glow.

Wash away the tirelessness of the ancient and modern people,

When you are about to be drunk, you will not be able to boast.

This "pagoda poem" of Yuan Zhi of the Tang Dynasty - "Tea" is one of Nong Tianyi's favorite tea poems.

With the fragrance of tea, tea has become a beloved and adhered cause of Nongtianyi, and it is full of a deep family tea complex.

The utensils for making tea are mostly pottery, porcelain, and glass products, which will be broken if you are not careful, just like you usually see a young baby, seeing these things, your heart will become soft, and you will be stable and heavy between the ups and downs of your hand, because only in this way can you hold it and control it. Making good tea requires a calm and calm mentality, and these require continuous learning, cultivation and improvement. In other words, tea can nourish humanity.

Once, Nong Tianyi said to a friend: "You may not know that in the process of tea processing, it needs to experience a high temperature of more than 300 degrees, and this thin leaf, through such forging and suffering, is reborn from the fire, exuding a healthy and pleasant taste and fragrance." ”

In the early autumn afternoon, when the rain is pouring down, hold a cup of tea and sit in a teahouse or tea room. Listening to the stories of the past and the present, the rotating thoughts follow the rising tea mist, the clouds rise, rise and fall......

Alpine clouds and mist produce good tea, Jingshan is located in the area of low latitude, high altitude and low sunshine, Nong Tianyi created Chu Tea Jinshe, and created the brewing method of "high water temperature, more tea, no tea washing, and fast soup", Jingshan tea separated by a cup of tea, through quantitative, constant temperature and timing to ensure the quality of tea soup, is to change the tea lovers' perception of the tea house and cultivate their good habit of "a cup of tea every day".

The beauty of tea fragrance lies in the charm.

The ancients said that good tea is wonderful in its taste, and its "fragrance" is the most important. During the Tang and Song dynasties, the ancients made tea in order to increase the fragrance, and most of them liked to mix spices into the tea. There is also a "tea with a real fragrance, and it can be simulated by non-dragon musk" in "Daguan Tea Treatise". But the ancients paid more attention to the natural fragrance of tea, that is, "true fragrance". Tea is also known as fragrant tea, and all kinds of aromatic substances are concentrated in the leaves, which becomes the aroma; According to modern scientific analysis, there are two or three hundred kinds of aroma components found in tea, and different aroma types are different in the composition of aroma substances. According to the aroma type of tea, it can be divided into milli fragrance type, tender fragrance type, floral fragrance type, fruit fragrance type, light fragrance type, and so on; If the tea is brewed, there will be light fragrance, strange fragrance, strange fragrance, natural fragrance, mellow fragrance, aroma, fragrant fragrance and so on...... It's wonderful.

Nong Tianyi has his own views on the aroma: the origin of tea is different, the processing is different, and the aroma is not the same, so tasting the fragrance of tea is not only a very beautiful thing, but also a very pleasant thing. Of course, it is also necessary to appreciate and taste, and it is necessary to give full play to the aesthetic association in order to perceive its fragrance and beauty.

His mother said that the fragrance of this tea flavor is tender, sweet, pure, moist, and true......

If you don't taste and associate it with your heart, how can you find this aroma beauty; If you taste tea with this feeling, the beauty of its tea fragrance can undoubtedly increase tenfold and hundredfold.

Ming Yuan Hongdao also made a subtle appreciation of the aroma of tea, he believes that there are grass gas, bean gas, flower gas and gold stone gas in tea; The grass gas is inferior to the bean gas, the bean gas is inferior to the flower gas, and the flower gas is inferior to the gold and stone gas. The aromas of grass, beans and flowers can still be distinguished by smell, while the gold and stone gas is "airless", which can only be replaced by pure style beauty. Focusing on the style of tea fragrance and light the smell of tea fragrance can really be said to be a taste of tea fragrance and fascination.

Tea is quiet, tea must be tasted carefully; And only when the incense is light, can it guide the tea drinker into the seclusion of metaphysical meditation. Therefore, Wen Tingyun said in "Xiling Taoist Tea Song": "The fragrance and teeth have an aftertaste, and I feel that the crane's heart is clear."

Sparse fragrance also, light fragrance also. The fragrance can be left between the teeth and have an "aftertaste", the body of the tea is silently transported by the soul to taste the remaining fragrance, so it is also felt that the "crane heart" is leisurely and far away, light and slight, quiet and mysterious, and gradually passes through the fairyland of the fragrance and the void.

The ancients divided tea into "true fragrance", "orchid fragrance" and "fragrance", etc., but tea also has a unique charm of "cold fragrance". The "cold aroma" of this tea is almost indescribable.

This peculiar incense can be the dark incense of "dark incense floating moon dusk"; It can also be the cold fragrance of "Yan Ran shakes, and the cold fragrance flies on the verses", the green leaves blow cold, and the jade melts the wine; It can also be the eternal fragrance of "scattered into mud and dust, only fragrant as before", and there are thousands of wisps in one inch......

Although the knowledge in tea or tea fragrance is endless, the mystery is infinite; However, whether it is the bitter black tea or the astringent green tea, the fragrance must be the fragrance of the king, fragrant and pure, such as the king of the common people, majestic; Then there is the fragrance of the hermit, the fragrance is secluded and rich, such as the orchid of the valley, clear and refreshing......

Slowness, leisure and tranquility are the common points of tea ceremony and incense ceremony. In the process of tasting, every delicate feeling is very important. When tea and fragrance are blended, we need to taste it in a state of physical and mental tranquility to have a surprising discovery.

Since ancient times, incense and tea have been inseparable, and the two are compatible with each other, but not unified.

Tasting incense and tea has a process of nose viewing.

Wu Qing is talking to his children:

Nasal perception is a direct grasp of the fragrance, accurately smelling the sweetness, coolness, bitterness, fragrance, milkiness, etc., and laying a good foundation for perceiving the fragrance.

Incense, the Song people have the standard of "clear, sweet, warm, fierce and charming", and the tea also has a variety of different fragrance types, such as floral, fruity, woody, aged and so on, and the standard of "fragrant, clear, sweet and lively" for tea has long been widely known.

Nong Tianyi and Nong Tianqin listened intently, nodding yes from time to time.

Wu Qing continued to preach that incense and tea are also very particular about fragrance. When the fragrance of the incense is full, it will reach the throat, so there will be a feeling of throat rhyme, and then it will spread in the chest cavity and flow in the body.

High-quality tea products also pay attention to the word "rhyme", such as Guanyin rhyme, alpine rhyme, rock rhyme and so on.

Wu Qing said with deep understanding that if you want to feel the tea ceremony and incense ceremony, the most important thing is to be quiet enough. In the process of operation, you can let go of your thoughts, relax your body, make your soul at peace, and slowly understand life from the fragrance.

In the aromatic world created by a good incense and a pot of good tea, people can fully feel the smoothness of the nostrils, the sweetness of the throat, the comfort of the body, the purity of the soul, and experience the unique charm of the culture of fragrant tea.

"Spring is picked from the mountains, and fragrant should be fried in the oven". When the warm spring breeze blows and the tea plantations in the mountains are verdant, or sit among the pines and bamboos to talk about the sun, or welcome the bright moon and the breeze to give poetry and sing the qin; Taste the fragrance of tea in the empty, quiet and elegant world.

The light blue in the cup and the intoxication flowing out of the cup seem to bring people to the poetic realm of the deep cuiwei and the clouds of the mountains, at this time, you will feel the harmony in the tea, the distance of tea, the wisdom of tea, the charm of tea, and the fragrance of tea......