On March 5th, the West Lake Longjing Information Platform published an article by Shu Man. According to media reports, the country plans to establish a "China Tourism Day." Wuxi suggests setting the "March Third" as the tourism day, reportedly related to the date when Xu Xiake first traveled from his hometown of Jiangyin; Ninghai in Zhejiang proposes May 19th as the tourism day, based on the opening line of Xu Xiake's travel diary: "Leaving the west gate of Ninghai, clouds scattered and the sun shone brightly, people and mountains were all in high spirits." The author believes that promoting cultural tourism, especially tea cultural tourism in picturesque tea-producing areas, is a win-win for local tea economy and tourism economy and should be encouraged. However, how to promote tea tourism and its positioning are still worth discussing.
Tea cultural tourism projects have developed in recent years. With the continuous popularization and development of tea culture, more people enjoy drinking tea. Last year, during the Shanghai Expo Baosteel Grand Stage's Shanghai Activity Week, the long-lost "tiger stove" finally appeared. As I watched, I recalled my childhood memories of fetching hot water and drinking tea, which seemed vividly before my eyes. In front of the alleyways and on some street corners, tiger stoves were so familiar that they could immediately bring back childhood scenes; but they were also so strange as to feel like another world. Although that era was harsh and severe, not allowing any petty-bourgeois sentimentality, the tiger stoves were still very interesting.
The Xinhua News Agency published an article —— According to the West Lake Longjing Information Platform, compressing green tea into cakes is no longer a novelty, such as the Qing cake in Pu'er tea. Although many experts suggest quickly categorizing it as green tea, actions have been slow. However, making compressed tea from small-leaf tea is still quite fresh. A few days ago, I received a "Purple Bamboo Tea Cake," which is "miniature," and when taken out, it amazed everyone, and everyone liked it very much. However, someone humorously said, "Green tea has finally been pressed into a cake." This statement may sound odd, but green tea has indeed been pressed into a cake, and it is a fact.
A few days ago, I got a piece of black tea brick produced in Menghai, Xishuangbanna, Yunnan, called "Ancient Tree Red." "Ancient Tree Red" refers to using ancient tea tree leaves to make black tea and pressing it into a cake. I think its novelty lies in: one, pressing black tea into a cake; two, changing the traditional use of small-leaf varieties as raw materials to large-leaf sun-dried rough tea as raw materials; three, selecting ancient tea trees, with the key being the word "ancient." As for how "ancient," it can be hundreds of years or even thousands of years, belonging to the original ecological arbor ancient tea trees. Originally, the raw material of ancient arbor tea trees was used to make Pu'er tea, but now it is made into black tea.
This trip to Beijing and Tianjin for tea tasting proved fruitful, drinking many good black teas. In the Baiquan Tea City in Tianjin, "Fuchang Teahouse" is filled with a bright red tone, rich in tea fragrance and emotion. Accompanying Tan Yang Gongfu feels not only beautiful but also enjoyable!
Speaking of these black teas, they were not often consumed in the past, only after "Jin Junmei" became famous did we realize that the value of black tea is also significant. During a conference in Wuyi Mountain, I tasted Jin Junmei once, and later whenever I drank Jin Junmei, I always felt indescribable flavors, even blaming my taste buds for malfunctioning. Later, I heard: "Jin Junmei is made from the best Zhengshan Xiaozhong, with very limited production. The inventor is Liang Junde, who registered the 'Jun De' trademark." Until I saw many Jin Junmei, including those labeled "Jun De," I just smiled inwardly. In this world, things seem not to matter whether they are real or fake, sometimes "the fake is true and the true is false," so when drinking tea, it doesn't matter whether it's real or fake, otherwise, would the person inviting you to drink tea say their Jin Junmei is fake?
I originally thought that Lingguang Temple at Badachu was a small Buddhist venue, merely famous for housing a Buddha tooth relic, which caused a stir in the southern and northern Zen circles. However, after visiting the largest teahouse in China in Beijing, my feelings changed.
Taking advantage of giving a lecture at the "Zen Tea Academy" in Beijing, mediated by tea friend Chen Jing, on the morning of February 20th, my tea friend Ma Shaohui and I decided to visit Lingguang Temple to meet with Ven. Changcang, Deputy Secretary-General of the Chinese Buddhist Association and Abbot of Lingguang Temple.
Early spring in Beijing still carried a chill, and on the way up to Lingguang Temple, there were still patches of snow on the mountain that had not melted. There were many visitors at Lingguang Temple, mostly gathered under the Buddha Tooth Relic Pagoda, devoutly worshipping the Buddha. We were invited into the "Lingguang Temple Teahouse," asking Ven. Changcang what the name of the teahouse was. Upon receiving the answer "this teahouse temporarily has no name," I tentatively referred to it as such. The entire...
On the 19th, while participating in a Chan tea exchange activity in Beijing, I met Liu Yimin, the owner of Beijing's Qingxianglin Teahouse, who invited me to her teahouse for a cup of good tea, which I agreed to do the next day. Liu Yimin had participated twice in tea exchange activities in Handan and Tangshan, Hebei, and was considered an old friend.
Beijing's Qingxianglin is one of the top hundred teahouses nationwide, having maintained a good reputation for over a decade. Its uniqueness lies in serving "Anhui cuisine" as tea meals and featuring "Luan Guapian" and other "Anhui teas" as main offerings. Due to its distinctiveness, the teahouse is always bustling with customers. By the time I arrived at the teahouse the next afternoon, there was nowhere to park.
It was my first time visiting "Qingxianglin." Previously, I had only heard about it and imagined it to be similar to other teahouses. After savoring a cup of "Taiping Houkui" and listening to Liu Yimin's introduction, I suddenly realized how special Qingxianglin truly is.
On the first day in Tianjin, Mr. Han Guoqing from Haiya Teahouse invited us to appreciate incense.
On February 23rd, the West Lake Longjing Information Platform reported: The "Chan Tea Academy," founded by the renowned economics doctoral candidate, calligrapher Jiang Hong, and famous singer Guan Muchun, held an opening ceremony in the fifth avenue of Beijing's Asian Games Village on the afternoon of February 19th. Renowned tea culture activist, editor-in-chief of "Eat Tea," vice president and secretary-general of the Hebei Province Tea Culture Society, Shu Man, delivered a lecture on "Chan Tea Unity."
In his speech, Shu Man addressed topics such as "What is Chan Tea Unity?", "Essence of Chan Tea Unity", "Origin of Chan Tea Unity", "How were the four characters of 'Chan Tea Unity' born?", "Impact of 'Eat Tea' on Japan's 'Chan Tea Unity'", "Is it Chan Tea Unity or Tea Chan Unity?", and "Social functions of Chan Tea Unity" for an hour and a half. Especially regarding the content of "What is Chan Tea Unity?", he broke down the four characters ("Chan" what does it mean? "Tea" what does it mean?)
At Lingguang Temple, Master Changcang discussed tea Zen with Shu Man. Shu Man gave a lecture on "Chan Tea Unity" at the Beijing Chan Tea Academy.
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