探店了解成都品茶海选工作室茶浮生一盏茶

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When I was young, I had a strong taste and didn’t really like drinking tea. As we approach the age and grow stronger, our taste is sparse and our mouth is astringent. Occasionally, we throw a few pieces of tea leaves or a few Huohu seeds into a cup when drinking water to change the taste.

少年时，口味厚重，不太喜欢饮茶。年近而立，味寡口涩，才偶尔在喝水时扔几片茶叶，或几粒霍斛入杯中，以改口味。

对于茶我并不陌生，故乡有茶园，每年春到三月，村前山后采茶繁忙。从茶园摘下茶叶后，需要经过杀青、筛拣、揉捻、烘焙等工艺，才成茶品。新茶上火，一般会搁置半月才上市卖。

I am not unfamiliar with tea. There is a tea garden in my hometown, and from spring to March every year, tea picking is busy in the front and back of the village. After picking tea leaves from the tea garden, they need to go through processes such as blanching, sieving, rolling, and baking to become tea products. When new tea catches fire, it usually takes half a month to go on sale.

浮生若茶，杀青让茶叶重生。对于茶，重生是一刹那；而对人而言，重生需要消磨漫长的光阴。

茶道在中国源远流长，传至八方。饮茶养生乃中华传统。《本草纲目》载：茶，清头目、醒昏睡、化痰消食、利尿止泻。

品茶头件事为听茶声，后才观色，再闻其香。从小生活在茶园，与父辈茶农们朝夕相处。这让我坚信，茶不但有色有味，还有声。在冲泡的那刻，茶叶遇水复活，这时近凑杯口，能听到茶树的春风谷雨声，茶农的闲聊攀谈声，在杯中流转呢喃。随着茶叶复苏、绽放，茶声渐渐消失。

Floating like tea, killing green makes tea reborn. For tea, rebirth is an instant; For humans, rebirth requires passing away a long time.

茶，色翠绿，香如兰。没有酒的浓郁，不似水的平淡，宁静中归真生活。一盏好茶，能由内到外散发出持久的清香。口口与众不同，充满内涵韵味。

The tea ceremony has a long history in China, spreading to all directions. Drinking tea for health preservation is a Chinese tradition. According to the Compendium of Materia Medica, tea can clear the head, wake up and fall asleep, reduce phlegm and digestion, diuresis and diarrhea.

做人亦如此，举手投足间可窥探出品质气度。高风亮节、坦荡磊落之人如清茶，愈久弥香。在你逆境失意之时伸出援助之手，促你振奋；在你成功得意之际，敦促告诫，让你清醒。

茶可贵可贱，上能千金一两，下可大碗分文。文人品茶，各有考究和受益。苏东坡讲究器皿，注重水火，通过品茶沟通自然，内省性情。白居易品茶，洗涤苦闷，因茶而日益超脱。陆游以茶悟道，淡化功名，随缘自适。

The first thing to do in tea tasting is to listen to the sound of the tea, then observe its color, and then smell its fragrance. I grew up living in a tea garden and spent time with my parents’ tea farmers. This makes me firmly believe that tea is not only colored and flavorful, but also has a sound. At the moment of brewing, the tea leaves come back to life when they encounter water. As we approach the cup, we can hear the spring breeze and rain of the tea tree, the chat and conversation of the tea farmers, and the whispering of the tea in the cup. As the tea leaves revive and bloom, the sound of tea gradually disappears.

人心如茶，从沸腾到温和，最后冷却。情绪初始，沸水冲茶，茶叶翻腾旋转，似一颗浮躁之心。稍待片刻，再观杯中，茶叶绽放，呷一口入喉，温润不烫，沁人心扉。搁置一旁不理会，水冷叶死，此时茶味寡然。

Tea is emerald green in color and fragrant as orchid. Without the richness of wine, not as plain as water, living a peaceful and authentic life. A good tea can emit a long-8lasting fragrance from the inside out. The mouth is unique and full of connotation and charm.

林清玄说：“生命沉苦时要加一点清凉的菊花，激越时要加一点内蕴的普洱；在苦中犹有向上的飞扬的心，在乐里不失去敏锐深刻的态度。这样，生命的茶才能越陈越醇、越泡越香。”

The same goes for being a person, where one can reveal one’s quality and demeanor through every move and gesture. A person who is upright and upright is like clear tea, and the longer it lasts, the more fragrant it becomes. Reach out a helping hand in times of adversity and disappointment, to cheer you up; At the moment of your success and pride, urge and admonish to make you sober.

Tea can be precious or cheap, with a thousand or two gold coins on top and a large bowl of pennies on the bottom. Scholars taste tea, each with its own unique characteristics and benefits. Su Dongpo values utensils, emphasizes water and fire, communicates with nature through tea tasting, and reflects on his temperament. Bai Juyi tasted tea, which was difficult to wash and became increasingly detached due to the tea. Lu You uses tea to understand the Tao, downplays fame, and adapts to circumstances.

The heart is like tea, from boiling to gentleness, and finally cooling. At the beginning of emotions, boiling water brews tea, and the tea leaves churn and rotate, like a restless heart. Wait for a moment, then look into the cup. The tea leaves are blooming, and take a sip into your throat. It is warm and not hot, refreshing to the heart. Leave it aside and ignore it. The water cooled leaves die, and at this point, the taste of tea fades away.

Lin Qingxuan said, “When life is heavy and bitter, add a bit of cool chrysanthemums, and when it is intense, add a bit of inherent Pu erh. In the bitterness, there is still a heart that soars upwards, and in the joy, there is no loss of a sharp and profound attitude. In this way, the tea of life can become more mellow and fragrant as it ages

In the mundane world, floating a cup of tea, sorting through life in the curl of tea smoke, purifying the mind and being wise, is it not a pleasure?

碌碌尘世，浮生一盏茶，于袅袅茶烟中梳理生活，净心明智，岂非乐事？