Drinking wine reminds me of poetry, and writing poetry reminds me of wine. Wine and poetry seem to be twin brothers, forming an inextricable bond. "The Book of Songs" is the earliest collection of poems in our country, and we can smell the strong aroma of wine from it.

Drinking is a pleasure, but due to the constraints of productivity, brewing a little wine is not easy. So when we have a little wine, we often think of our ancestors, use it as a sacrifice to our ancestors, and enjoy it with the gods.

The clear wine is ready, and the (Ma Xin) peony is ready.

To enjoy, to worship, to introduce scenery and blessings.

——"Daya·Hanlu"

Drinking and playing games at the same time is the most common form of palace banquets. They throw pots and arrows to decide the outcome. There are many descriptions of this kind in "Xingwei": "The bow is strong, the four (golden hou) are both Jun. The arrows are even, and the guests are virtuous." When the victory or defeat is determined, cheers start, so a big fight is held. Drink, clink glasses to each other, and pray for good fortune. Even if there is a sacrifice, it is just a ritual. In fact, it is letting the wine fill one's skin.

Wine is a wonderful thing. With it, you can not only "enjoy" it with the gods, but also use it to entertain guests. The Chinese nation is a hospitable nation. When relatives and friends come to visit, the guests should be entertained with good wine. On the one hand, it makes the host look decent, and on the other hand, it also adds to the fun.

I have the intention to drink wine, and the guests will like Yan with Ao...

I have the intention to drink wine, and I will enjoy the guests with the heart of Yan.

—— "Xiaoya·Lu Ming"

At the end of the Han Dynasty, the world was in turmoil and fought for years. "The armor was infested with lice, and all the people died. The bones were spread out in the wild, thousands of miles away." There is no cockcrow." People's lives are in danger, so I feel a lot of emotion. Cao Mengde, who brought wine to the river and wrote poems across the river, was a man of great talent and strategy. He hoped to pacify the separatist forces in various places, unify the rivers and mountains, and bring about great rule in the world. Then he could drink two glasses of wine without any worries. "Singing over wine, in peacetime, officials do not call the door. The king is wise and wise, and the prime minister is loyal and good." ("During Wine") People pay attention to civilization and etiquette. Respect each other, give in to each other, respect the old and love the young, never pick up things along the way, and never argue or sue. The country's laws are fair and impartial, sentences are reasonable, and officials love the people like sons. God observes the kind people, the weather is smooth and the rain is smooth, and the barns and barns are full. While drinking, he let his imagination run wild and sketched out a paradise on earth for us, which can be said to be the first of the ideal world of "Peach Blossom Spring". However, ideals are ideals after all. After getting drunk, when I look back at the world, it is chaos. To pursue an infinite goal with a limited life is as difficult as reaching the sky. As a result, the deep decadence came from my heart, and the sadness came from me. The taste of this glass of wine was completely different!

Wine and sing, how is life?

For example, the dew in the morning will make the day miserable...

The sun is bright like the moon, when can we wipe it off?

Worry comes from it and cannot be cut off. ……

—— "Dan Ge Xing"

If you don’t think about it, you will be done. The more you think about it, the sadder you become, and the more you think about it, the more distressed you become. "Only Du Kang" can relieve worries. So he continued to drink heavily, hoping to get rid of his drunkenness. The contradiction between reality and ideal, the contradiction between limitation and infinite, the contradiction between life and death, all melt in this glass of wine.

His sad and generous singing has shocked the ages and almost aroused the unanimous ovation of later generations of drinkers. And "Dukang" is the contemporary name of wine, which officially started from his time.

Because there are so many people drinking, there are many famous drunkards. Du Fu's "Song of the Eight Immortals" wrote about famous "drunkards" such as He Zhizhang, Li Bai, and Zhang Xu.

People in the world often call people who drink heavily and get drunk as "drunkards", ridicule them, and demean them again and again. But it seems that the word "drunkard" cannot be found in Tang poetry, or it is called "drunkard", or "drinking friend", or "drinker". Du Fu called them "immortals". Although "immortals" and "ghosts" are both non-existent things, the difference between "immortals" and "ghosts" is that one is in the sky and the other is in the underworld. The difference is not even the same level. A drunk person does not consider himself a "drunkard", so Li Bai called himself a "drunkard". At that time, if you couldn't make money in business or become famous, no one would laugh at you. If you couldn't drink, you would be "ridiculed" by your relatives and friends. Drinking is the basic skill of being a human being and is absolutely indispensable.

Although the poets of the Tang Dynasty had many admirations and admiration for the poetry, wine, and wine careers of the literary natives of the Wei and Jin Dynasties, the tone of poetry, wine, and wine in the Tang Dynasty was different from that of the Wei and Jin Dynasties, and there was an obvious distinction.

The literati of the Wei and Jin Dynasties were in a politically turbulent society. Their lives were uncertain, and their hearts were full of sorrow and fear. They drank to eliminate worries and escape reality, and were unable to compose a high-spirited mood. The poets of the Tang Dynasty were born in a time when politics was relatively enlightened, and society was in a rising stage of development, so there was a vitality that echoed in the poems. The poetry is heroic and the wine is passionate, just like playing a yellow bell with a loud and exciting sound.

Yellow gold and white walls buy songs and laugh, and become drunk and tired, and the moonlight becomes a prince.

——Li Bai "Recalling the Old Travels and Sending Qiao Jun Yuan to Join the Army"

Cooking sheep and slaughtering cattle is a pleasure, and you will have to drink three hundred cups at a time.

——Li Bai "Jiang Jinjiu"

The same is about drinking wine as a pleasure. Could the literati of the Wei and Jin Dynasties sing this kind of sound?

Chu Lan did not wear Wu Gou, so he took the wine to the city to see the old man.

You are old and have a lot of strength. Try to bring the bow and arrow to Bingzhou.

——Lu Yin's "Relatives and Friends in Chang'an"

The poem is like beheading a general who is strange and difficult to defeat, but the wine is ripe and the title of a marquis is not as fast as that.

——Gao Pian's "Rewarding Li Di according to Rhyme"

A glass of warm wine not only washes away the sorrow and decadence of the past, but also opens the door to the heroic spirit of future generations. The forerunner of the school of poetry. We can clearly see that the Tang Dynasty did not blindly imitate the poetry and wine careers of the literati of the Wei, Jin and Jin Dynasties, but also allowed them to dissolve in the color, aroma and aroma of their own wine, adding their own charm.

Poets of the Tang Dynasty, while singing about the wine stars of previous generations, also established the image of the wine stars of the current dynasty. Du Fu's "Song of the Eight Immortals" made a good start in this regard. Some of these eight wine stars will perish immediately after flashing by, while some will remain in heaven forever, shining brightly for eternity. The latter is like Li Bai. He was an outstanding representative of poets in the Tang Dynasty, and also an outstanding representative of drinkers in the Tang Dynasty. His poetry, wine and wine career makes people sigh that "there are no ancients before and no newcomers after."

The wine industry in the Tang Dynasty reached its peak, and the poetry creation in the Tang Dynasty also reached its peak.

What is the relationship between wine and poetry? In short, they complement each other.

In the minds of many poets in the Tang Dynasty, the greatest happiness in life is not to be granted a title or to be a prime minister, not to own mountains of gold and silver seas, not to attain Taoism and become an immortal, but to enjoy poetry and wine.

Nine-turn Ling Dan is better than wine? The five tones are clear and the music is not as good as poetry.

——Du Gouhe's "White Hair Chant"

Everything has been removed, leaving only wine and poetry.

——Bai Juyi's "Reciting Wine as a Gift to Comrades"

Wine and poetry are two beautiful things, and one is indispensable. He just picks up a cup and drinks stupidly to get drunk, but there is no poetry in it at all. Of course, the "division of labor" between wine and poetry is different. "To have fun or drink wine, to express feelings is nothing more than poetry." (Bai Juyi, "Moving into a New House") When you drink wine happily, poetry will flow out. Wine is like the stick in the hand of a magician. It can command it at will, and the poet's emotions and thoughts will move with it. "The wine intestines are piled with twists and turns, and the poems and thoughts are swirling around the heavens and the earth." (Yang Cheng, "Nan Xu Chunri Nostalgia for the Past") After the wine enters the intestines, it twists and turns inside, flying left and turning right. If you "circle" the stones, the stones will walk; if you "circle" the plants and trees, the plants will talk. The mountains are dancing, the rivers are singing, and everything in the world is floating with energy, as if they are drunk. Poetry is like a faucet turned on, flowing out gurglingly. "Li Bai's 100 poems for a fight". The consumption of wine is directly proportional to the output of poetry. Li Bai's poems were written "drunk" one after another. The smell of wine filled the sky and the fragrance of wine filled the ground. Wine is like the trigger of poetry. Without its input, the creation and achievement of poetry would be impossible. Listen, Li Bai said this:

The platform was worried about the guests, so he wrote "Song of the Liang Garden" over wine.

——"Liang Yuan Yin"

I drank for four or five times and chanted "Fierce Tiger Ci" by myself.

——"Looking for the layman Fan in the north of Lu City who lost his way

See Fan setting wine and picking cockleburs among the cockleburs"

Lanling fine wine, tulips, jade bowl Sheng Lai Baoguang.

But it makes the owner so drunk that he doesn’t know where he is in a foreign country.

——"Compositions from Guests"

This is not just Li Bai. Other poets are almost like this. They were composing poetry while drinking wine; they were drinking wine while composing poetry. The wine seeps into the poetry, and the poetry blends into the wine. It is really difficult to separate and understand. "Thirty years of poetry in wine, the Tang Dynasty and the world are noisy." (Duan Chengshi's "Crying Li Qun Yu") A person's life is spent like this. The social atmosphere at that time was that no one would make fun of someone who did not know how to be an official or make a fortune; but someone who did not know how to drink or write poetry would be regarded as incompetent. Many people are proud of their poetry and wine, and are not ashamed of being poor. When the official died, his bones were buried in the hills, and the dust flew away with the wind. No one paid attention to him anymore, but the poets and drunkards were talked about by people.

Although the initial drinking behavior of human beings cannot be called drinking for health preservation, it is closely related to health care, disease prevention and treatment. Scholars generally believe that the original wine was made from wild fruits collected by humans and naturally fermented under suitable conditions. Since many wild fruits have medicinal value, the original wine can be called a natural "medicinal wine", which naturally has a certain protective and promoting effect on human health.

Of course, although humans have obtained health-preserving benefits from drinking alcohol at this time, they may not have a clear health-preserving purpose.

(1) Performance of wine

There are many kinds of wine, and their properties, tastes and effects are largely the same but slightly different. Generally speaking, wine is warm in nature and pungent in taste. Warm ones can dispel cold and relieve pain, while pungent ones can disperse and relieve pain. Therefore, wine can dredge meridians, circulate qi and blood, dissipate stagnation, warm yang and dispel cold, and soothe the liver. It relieves depression and promotes feelings; and wine is the essence of grain brewing, so it can also nourish the stomach. In addition, wine can kill insects, drive away evil spirits, ward off evil and drive away filth. There is a record in "Natural History": Wang Su, Zhang Heng, and Ma Jun went on a morning walk in the fog. One person drinks wine, one person eats, and the other person has an empty stomach; the person with an empty stomach will die, the person with a full meal will become sick, and the person with an empty stomach will be healthy. The author believes that this shows that "the power of wine to ward off evil is better than the effect of making food."

The combination of wine and medicine is a great progress in drinking and maintaining health. Wine has three main effects on medicine: 1. Wine can have medicinal effects. The ancients said that "wine is the best of all medicines". Wine can help the medicinal effect to be expressed on the surface and up to the top of the head, so that the effects of regulating qi and promoting blood circulation can be better exerted, and can also make nourishing medicines replenish without stagnation. 2． Wine helps to release the active ingredients of medicines. Alcohol is a good organic solvent. Most water-soluble substances and some substances that cannot be dissolved in water and need to be dissolved in non-polar solvents can be soluble in alcohol. Many components of traditional Chinese medicine are easily dissolved in alcohol. Alcohol also has good permeability and can easily enter the tissue cells of medicinal materials, exert a dissolving effect, promote replacement and diffusion, and is conducive to improving the leaching speed and leaching effect. 3. Wine also has an antiseptic effect. Generally, medicinal wine can be stored for months or even years without deteriorating, which brings great convenience to those who drink and maintain health.

(2) Common preparation methods of medicated wine

The common preparation methods of medicated wine mainly include cold soaking method, hot soaking method, percolation method and brewing method.

1. Cold soaking method: Chop the medicinal materials, process them, place them in a porcelain jar or other suitable container, add a prescribed amount of white wine, seal and soak, stir 1 to 2 times a day, and after a week, stir once a week; *** Soak for 30 days, take the supernatant, squeeze the residue, combine the squeezed liquid with the supernatant, add an appropriate amount of sugar or honey, stir to dissolve, seal, let stand for more than 14 days, filter, and fill.

2. Hot soaking method: Take the medicinal material pieces, wrap them with cloth, hang them from the upper part of the container, add white wine until the packages are completely submerged; cover them, immerse the container in the water, heat it slowly over a slow fire, and soak it for 3 to 7 days and nights. , take it out, let it stand overnight, take the supernatant, press the residue, combine the squeezed liquid and the supernatant, add ice or honey to dissolve and let it stand for at least 2 days, filter and fill. This method is called the suspension immersion method. This method was later reformed into heating water to boiling, then taking it out immediately, pouring it into a vat, adding enamel or honey to dissolve it, sealing the vat, and soaking for 30 days. The clarified liquid was collected, combined with the pressed liquid of the medicinal residue, and allowed to stand for a suitable period of time. , filter and fill.

3. Percolation method: Crush the medicinal materials into coarse powder, place it in a covered container, then add 60 to 70% of the medicinal material coarse powder with a leaching solvent to evenly moisten it, seal it tightly, and leave it for 15 minutes to Leave for several hours to allow the medicinal materials to fully swell and set aside. Take another ball of absorbent cotton, moisten it with the leaching solution, and gently lay it on the bottom of the percolation drum (a cylindrical or conical funnel with an outflow port at the bottom, using a piston to control the liquid outflow), and then put the moistened and expanded medicinal powder into the Put it into the percolation tube in batches, and flatten it after each input. After installation, cover the top with filter paper or gauze. When slowly adding solvent to the percolation cylinder, you should first open the piston at the outlet of the percolation cylinder to remove the remaining air in the cylinder. When the solution flows out from the outlet, close the piston. Continue to add the solvent until the medicine powder is several centimeters high, cover it and leave it for 24 to 48 hours to allow the solvent to fully penetrate and spread. Then open the piston and allow the filter liquid to flow out slowly. If you want to increase the concentration of the filtered liquid, you can also use the initial filtered liquid again as a solvent for new pharmaceutical powder for the second or multiple times of filtering. Collect the percolation liquid, let it stand, filter it, and fill it.

4． Brewing method: that is, using medicinal materials as raw materials for brewing wine, adding koji to brew medicinal wine. For example, the Baizhu wine and Juqi wine recorded in "Qian Jin Yi Fang" are all brewed using this method. However, because this method is difficult to make and the steps are complicated, it is now rarely used by ordinary families.

(3) Things to note

1. Drink in moderation: This is crucial. The reason why there are many disputes about the harmful effects of drinking alcohol in ancient and modern times is that the key to the problem lies in the amount of drinking. Drinking less is beneficial, drinking more is harmful. Shao Yong of the Song Dynasty wrote a poem: "People are not good at drinking, but they like to drink a lot; people may be good at drinking, but it is difficult to like drinking in harmony. Drinking too much becomes cheese tincture, and the cheese tincture makes the body sick; drinking too much becomes drunkenness, and the face becomes drunken." "The "harmony" here means moderation. Nothing is too much and nothing is less than. Too much will damage the body, less than that means no drinking, and it will not have any health-preserving effect.

2. Drinking time: It is generally believed that alcohol should not be consumed at night. "Compendium of Materia Medica" contains: People know to avoid drinking in the morning, but they don't know that drinking at night is even worse. Not only was he drunk and full, but he couldn't sleep without taking a pillow, and the heat hurt his heart and hurt his eyes. Nocturnal qi is astringent, and alcohol is used to excite it, disrupting the clear and bright, straining the spleen and stomach, stopping dampness and causing sores, and stimulating fire to aid appetite, thus causing many diseases. It can be seen from the above that the reason why we should avoid drinking at night is mainly because the night air is astringent. On the one hand, the wine we drink cannot disperse, and the heat is trapped inside, which has the disadvantage of hurting the eyes; on the other hand, wine is a substance that disperses and wanders around. Disturbing the convergence and tranquility of nighttime popularity, hurting the sum of people. In addition, there are two different views on the issue of drinking regulations. Some people, judging from the seasonal temperature, believe that winter is severely cold and it is appropriate to drink wine to warm the yang and dispel the cold.

3. Drinking temperature: On this issue, some people advocate cold drinking, while others advocate warm drinking. People who advocate cold drinks believe that alcohol is inherently hot in nature. If it is drunk hot, the heat will be even worse and it is easy to damage the stomach. If the drink is cold, use cold to heat it without the harm of overheating. Zhu Zhenheng, a medical scientist in the Yuan Dynasty, said: "Wine, when drunk cold, has three benefits. It passes through the lungs and enters the stomach, and then warms slightly. The lungs first get the cold from the warm side, which can replenish qi; the second time they get the warm side from the cold, which can nourish the stomach."

Cold wine has been around for a long time, and it has been spread and changed gradually, so people can't drink it as much as they want. " But Xu Wenbi of the Qing Dynasty advocated warm drinking. He said that wine is "best taken warm", "hot drinks hurt the lungs" and "cold drinks hurt the spleen". A more compromise view is that although wine can be drunk warm, it should not be drunk hot. As for cold drinks Which type of warm drink is suitable can be treated differently depending on individual circumstances.

4. Select wine according to syndrome differentiation: According to the theory of traditional Chinese medicine, drinking alcohol to maintain health is more suitable for the elderly, those with slow qi and blood movement, and those with yang. Those with weak Qi, as well as those with cold Qi, numbness and stasis in the body. This is just wine, not medicinal wine. Medicinal wine has different properties depending on the medicine used. Those who use tonic can nourish blood and nourish the body. There are differences between yin, warming yang, and replenishing qi. They can be used to eliminate phlegm, dry dampness, regulate qi, promote blood flow, and eliminate accumulation. Therefore, they cannot be used in general to supplement wine for those with weak blood vessels, and to use it for those with blocked blood vessels. Medicinal wine that activates qi and blood and unblocks collaterals; if you have cold, you should drink warm wine, while if you have heat, you should drink medicinal wine. Those who are interested in using medicinal wine to maintain their health should make the choice under the guidance of a doctor.

5. : The practice of any health-preserving method must be sustained, and it will benefit over time, and the same is true for drinking to maintain health. The ancients believed that only by persisting in drinking can the alcohol smell be connected. The odor of wine is connected and cannot be cut off. If it is cut off, the medicine will not be effective. No matter how much you do, you should take harmony as the measure. Do not make people drunk or vomit, otherwise it will cause great harm to others. "Of course, Sun Simao only insisted on drinking it year after year and throughout his life. He may mean that he should persist in it for a period of time.

(4) Commonly used medicinal wine

Changsheng Guben wine , health-preserving wine, reading pills soaked in wine, Wujing wine, Shiquan Dabu wine, Baiyi Changchun wine, Dabu medicinal wine, Zhuangyuan red wine, ginseng antler wine, Xianlingpi wine, wolfberry wine, Zhougong 100-year-old wine, Polygonum multiflorum Hui Spring wine, Acanthopanax bark wine, Huangjing wine, Chrysanthemum wine, Shenling Atractylodes wine, Poria wine, Shouwu Golden Cherry wine, Dingzhi wine, Yangrong wine

Chinese ancient and modern table manners

The issue of dining etiquette has a long history. According to documentary records, at least in the Zhou Dynasty, dietary etiquette has formed a fairly complete system. It was especially praised and praised by Confucius, who served as a wine sacrificer in the state of Lu, and it has become a symbol of great power in all dynasties. , an important aspect of a land of etiquette and a place of civilization.

As a traditional ancient banquet etiquette of the Han people, there is a set of procedures: the host folds the invitation card and greets the guests at the door temporarily. After greeting each other, we invite the guests to sit in the living room and serve refreshments. The guests are seated with the left as the top seat. There are two seats opposite the first seat, three seats below the first seat, and four guests below the second seat. After sitting down, the host toasts and gives the dishes, and the guests thank each other with courtesy. There is also a certain etiquette in serving wine and food during the banquet: the elders and the guest of honor should be greeted first, and then the host should guide the guests to sit in the living room after the banquet is over. , serve tea until farewell. This traditional banquet etiquette is still intact in most parts of my country, such as Shandong, Hong Kong and Taiwan, and is reflected in many film and television works.

Western food was introduced in the Qing Dynasty. Due to the influence, some Western food etiquette has also been introduced. Reasonable and hygienic eating methods, such as serving dishes and serving wine, have also been introduced into Chinese food etiquette. The exchange of Chinese and Western food culture has made dining etiquette more scientific and reasonable.

Modern and more popular Chinese banquet etiquette is developed on the basis of continuing tradition and referring to foreign etiquette. The seating arrangement is based on the right-first rule of Western banquets. The first guest of honor sits on the right side of the host. The second guest of honor is on the left side of the host or on the right side of the first guest of honor. In a flexible manner, the wine and food are served on the right side of the guest. The guest of honor is served first, then the host, and the female guest is served first, followed by the male guest. Eight points are not allowed. Overfull. The order of serving remains traditional, hot dishes should be served from the left side of the seat opposite the guest of honor; single dishes or side dishes and snacks should be served first to the guest, then to the host, with whole chicken, whole duck, and Whole fish and other shaped dishes should not be oriented head to tail. These procedures not only make the entire banquet process harmonious and orderly, but also allow the identity and emotion of the host and guest to be reflected and communicated. Therefore, the etiquette at the table can make the banquet activities better. Complete and comprehensive, the accomplishments of both the host and the guest are fully displayed.

People always think that home is only about decoration, furniture and other home elements. In fact, our home is our life, and home includes everything. In all aspects of life, changes in home furnishings are due to changes in life attitudes and concepts, reflecting the quality of Chinese people.

Similarly, table manners can also reflect personal quality and taste. Moreover, Chinese people must know something about their complicated table manners so that they can live up to our thousands of years of history and civilization and not be ridiculous.

Table etiquette occupies a very important position in the complete life order of the Chinese people. They believe that dining is not only a way to meet basic physiological needs - it is also a first-class social experience. For this reason, it is particularly important to master the knowledge of certain Chinese dining rules. Whether you are the host or just a guest, you must master some rules.

Round dining tables are quite popular. Because more people can sit and everyone can sit facing each other, the identity of the head of the family is not clearly identified by his seat like on a long Western dining table. Guests should wait for the host's invitation before sitting down. The host must be careful not to ask guests to sit near where the food is being served. This is a big taboo.

You must wait until everyone has arrived before starting any form of dining activity - even if someone is late. Once everyone is in place, the host can make the opening remarks. During the meal, the host must assume a proactive role - it is completely reasonable to urge the guests to eat and drink to their heart's content.

A typical Chinese dining table looks quite empty, especially to Western eyes. In front of each seat, you can see a bowl on a plate; to the right is a set of chopsticks and spoons, respectively placed on their respective seats. In formal occasions, napkins are present and placed mainly on the lap.

At a formal banquet, the dishes are eaten much like a slide show, one dish at a time. Surprisingly, the rice is not included with the dish, but it can be optionally eaten with it. Since the dishes have their own characteristics, they should be tasted individually and only one at a time from the bowl, not mixed tastings. You cannot eat from a plate, only from a bowl. Bones and shellfish are served on individual plates. Dirty dishes must be frequently replaced with clean ones.

Except for soup, chopsticks are used for all food on the table. Knives and forks may be provided, but being Chinese, it’s best to use chopsticks. Chopsticks are tools for eating, so you must not play with them - it is very rude to use them as drumsticks, and you must not use chopsticks to point or gesture to others. Of course, you should never suck on chopsticks or stick them in the rice. This is a big no-no - just like using joss sticks at a funeral, they are considered unlucky. Furthermore, don't use chopsticks to flip the dishes in a dish. You should first use your eyes to identify the food you want to take. When you use chopsticks to pick up a piece of food, try to avoid touching other food. If possible, use serving chopsticks and spoons nearby. After you finish eating or taking out food, put the chopsticks back into the chopstick holder.

A Chinese-style meal would not be a formal meal without tea. For this reason, it is wise to store as many different varieties of tea as possible, ensuring that the most astute tastes are also taken care of. There are a few key things to note when it comes to tea. The person sitting closest to the teapot should be responsible for pouring tea for others and himself - the order of pouring tea is according to age, from the oldest to the youngest, and finally for himself. When someone pours tea for you, you should tap your fingers on the table as a courtesy to express your gratitude and respect to the person who poured the tea.