Ebony Sterling Silver Tea Needle(黑檀银茶拨)
Ebony Sterling Silver Tea Needle(黑檀银茶拨)
Ebony Sterling Silver Tea Needle(黑檀银茶拨)
Ebony Sterling Silver Tea Needle(黑檀银茶拨)
Ebony Sterling Silver Tea Needle(黑檀银茶拨)
Ebony Sterling Silver Tea Needle(黑檀银茶拨)
Ebony Sterling Silver Tea Needle(黑檀银茶拨)
Ebony Sterling Silver Tea Needle(黑檀银茶拨)
Ebony Sterling Silver Tea Needle(黑檀银茶拨)
Ebony Sterling Silver Tea Needle(黑檀银茶拨)
Ebony Sterling Silver Tea Needle(黑檀银茶拨)
Ebony Sterling Silver Tea Needle(黑檀银茶拨)
Ebony Sterling Silver Tea Needle(黑檀银茶拨)
Ebony Sterling Silver Tea Needle(黑檀银茶拨)

Ebony Sterling Silver Tea Needle(黑檀银茶拨)

Regular price $199.99 $0.00
Shipping calculated at checkout.

Today I will share with you an interesting little history of tea sets: the birth of a teaspoon is due to the text limitation of lnstagram, I will write the article on my website www.txs-tea.com, welcome to read.

Teaspoon, one of the six gentlemen of the tea ceremony, also known as tea pull and tea steak, is shaped as a slender spoon, which is often used to extract tea leaves.  Spoon, also known as "spoon" in the south, is used to blend soup as the name suggests.  Indeed, in the Tang and Song Dynasties, teaspoons were used to stir tea soup. Cai Xiang of the Northern Song Dynasty said in "Tea Records": "The teaspoons must be heavy and blow powerfully. Gold is the most important thing, and iron and silver are used in the world." Mei Yao  The last two sentences of Chen's "Ciyun and Yongshu Taste New Tea Miscellaneous Words" wrote: "Stone bottle decoction with silver stalks and chestnut grains makes people startled. Poetry has been hungry for a long time and can't help but sips into the abdomen and screams."  Among them, the teaspoons mentioned are used in the process of ordering tea. Ordering tea is a way of making tea in the Tang and Song Dynasties.  Specifically, the tea powder is brewed with hot water, and the hot water needs to be poured in portions.  The first time to inject a small amount of water to mix the powdered tea, it is called Tiao Gao.  After the ointment is adjusted, a large amount of water is used to make tea soup, which is called "dot soup".  The tool used in this is a teaspoon. However, judging from the teaspoon unearthed in the Tang Dynasty, the silver gilt and silver teaspoon in the underground palace of Famen Temple, its length is 35.9 cm and the length of the spoon is 4.3 cm. Some practitioners use the same type.  The length of the teaspoon was operated and the tea was smashed, and it was found that the tea soup was splashing. According to the record of the tea props "dagger" in the "Tea Classic" of the Tang Dynasty, Lu Yu, it is speculated that the dagger-shaped silver teaspoon in the underground palace of Famen Temple should be used to measure tea  Use at the end.  (During the Tang Dynasty, the teaspoon of the Song dynasty was not popular yet.)

But what should the teaspoon of the Song Dynasty that really "swipe" look like?  In the Song Dynasty document "Qing Yi Lu", there was a passage saying: "Mr. Jiang Jiu has a high charm, and the son of Chu Yin is more pure and arrogant.  After crushing the tooth powder and bones, Xiao Chong will be used as a trough for the horse's feet.  "Mr. Jiangjiu is the tea cake, the silver stirrer is "silver teaspoon", and is named "Silver teaspoon for small points". (Because this type of teaspoon is used for whisking, it is not difficult to understand it as a split whisker.  (Easy to flick) The teaspoon of the Song Dynasty was much smaller in size compared to the Tang Dynasty. The popularity of tea buckets made the teaspoon more sophisticated, and the subtle and introverted philosophy allowed the Song Dynasty teaspoon to reach the ultimate beauty. In the late Northern Song Dynasty, it was made of bamboo.  The tea pot began to appear, because its structure allowed it to comb the water lines of the tea infusion and have a more visual aesthetic effect, so it gradually replaced the silver teaspoon's impact. In the Northern Song Dynasty "Daguan Tea Theory" and the Southern Song Dynasty  The use of tea pots can be seen in the literature. In the Ming Dynasty, there were also utensils called teaspoons. In Gao Lian's "Eight Notes of Zunsheng" in the Ming Dynasty, there was a type of utensils "to lift the cloud, bamboo teaspoons are also used to get fruit." Ming Dynasty tea drinking  The method is changed from the grinding and decoction of tuan tea in the Tang and Song Dynasties to loose tea brewing, and there are fruit teas with health preservation effects. The tea cup is equipped with a teaspoon to pick up the fruit. In modern tea art, the teaspoon is used.  It is again included in the tea props, but it is mostly used to extract tea from the tea. At the same time, the tea can be extracted from the teapot after the introduction of tea brewing. Therefore, the requirements for the head of the teaspoon are not very high, and it is not spoon-shaped.  Instead, it turned to needle-like or handle-like. Mu Gu Gejin, my friend took the Tang and Song Dynasty tea ideas and designed a red sandalwood tea dial (teaspoon). Combining red sandalwood and silver together as a teaspoon, let the difference of tea  During the encounter, there is still a hint of the plant itself, focusing on cultural connotation, and respecting practical design. Lu Yi’s teaspoon uses silver as the head of the teaspoon, which is flat, and uses red sandalwood as a thin handle to make the tea setting more convenient.  It is light. After making tea, use a teaspoon to remove the tea leaves from the pot. The silver utensils are also cleaner and easier to clean.

茶匙,茶道六君子之一,又称茶拔、茶扒,形制为一种细长的匙,常用来拨取茶叶。匙,在南方又被称为“调羹”,顾名思义便是调和汤羹之用。确实在唐宋时期,茶匙,是用来搅和茶汤的,北宋蔡襄在《茶录》中说道:“茶匙要重,击拂有力。黄金为上,人间以铁银为之。”又梅尧臣《次韵和永叔尝新茶杂言》最后两句写道:“石瓶煎汤银梗打,栗粒铺面人惊嗟。诗肠久饥不禁力,一啜入腹鸣咿哇”。这其中,提到的茶匙都是在点茶过程中起到击拂作用点茶,是唐宋时期的一种煮茶方式。具体为用热水冲泡茶末,热水需分次注入。第一次注入少量的水调匀茶末,叫做调膏。调膏之后,再诸如大量的水用来调制茶汤,叫做“点汤”。在这其中进行击拂的工具,便是茶匙然而从唐朝出土的茶匙,法门寺地宫中中银鎏金银茶匙来看,其通长35.9厘米,勺长4.3厘米,有实践者用同款长度茶匙操作点茶击拂,发现茶汤四溅,又根据唐人陆羽《茶经》中对茶道具“匕类”器具的记载,于是推测法门寺地宫的匕形银茶匙,其功能应是量取茶末之用。(唐时,击拂打汤花还未流行)然而真正进行“击拂”的宋代茶匙应是什么样子的呢?在宋代文献《清异录》中曾有一段文字曰:““降酒先生风韵高,搅银公子更清豪。碎牙粉骨功成后,小碾当衔马脚槽。”其中降酒先生即茶饼,搅银公子为“银茶匙”,并定名为“小分须银匙”。(因为这样类型的茶匙是用来击拂的,所以不难理解为分须状便于击拂)宋代的茶匙,相对唐代而言,其尺寸小了很多。斗茶流行使得茶匙往更精巧方向发展,而讲究含蓄内敛的理学让宋代茶匙到达一个美的极致,北宋后期,竹制茶筅开始出现,因为其结构可以使之在击拂茶汤的同时,梳理茶汤水纹,更具视觉审美效果,所以逐渐代替了银茶匙的击拂作用。在北宋《大观茶论》和南宋时期的文献中都可见茶筅的使用,在明代,亦有名为茶匙的器物,在明代高濂《遵生八笺》中列举有一类器物“撩云,竹茶匙也,用以取果"。明代饮茶方式的由唐宋时期的团茶研磨煎煮,改为散茶冲泡,并有具有养生作用的果料茶,茶盅之中配上茶匙用来撩取果物之用,现代茶艺中,茶匙又被再度纳入茶道具中,只是多用作从茶则中拨取茶叶,同时茶叶冲泡介绍后又可从茶壶中将茶叶拨出,所以对茶匙头部的要求并不是很高,并非匙状,而是更转向针状或柄状,慕古革今,我的朋友取唐宋茶意,设计了一款紫檀茶拨(茶匙)。将紫檀与银结合在一起作为茶匙,让在于茶的不期而遇中,仍有着一丝草木本身的味道,注重文化内涵,又尊重实用设计。卢艺的茶匙采用银做茶匙头部,呈扁平状,又用紫檀做细柄取,让拨茶环节更为轻便。泡茶结束后,用茶匙将壶内茶叶拨出,银制器具也更为洁净、便于清洁,


Share this Product