It ’s common to e a barista create coffee art ，but it ’s a whole different ballgame doing same thing with tea.Han Zheming has managed to perfect the skill ，creating tea art in cups ，or dian cha in Chine ，which ud to be a ritual during the Song Dynasty （960-1279）.
Over the past six years ，the 40-year-old Shanghai resident has ud tea and spoons to create nearly 200patterns bad on ancient paintings.
“It ’s like adding bells and whistles to tea and giving people a stronger n of occasion ，so drinking tea is more fun ，”Han says.
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It ’s also his intention to bring the old ritual back to modern life and have more people appreciate its charm.Dian cha in modern brewing enhances the taste of tea ，Han says.“It is similar to the foam on top of a cup of coffee ，except that it is made of tea rather than milk.”
Chine tea culture started to enjoy popularity during the Tang Dynasty （618-907）and flourished throughout the Song Dynasty ，when tea had become a necessity for almost everyone ，from nobles and scholars to common people ，just like other indispensable items ，such as rice ，oil and salt ，as suggested by Song politician and thinker Wang Anshi.
嘉兴平面设计Different from the method of brewing tea during the Tang period ，in the Song Dynasty ，the prevalent way of having tea
静电感应was through dian cha.The process begins with hot water being poured over fine powdered tea creating a paste ，then more hot water is slowly added as the tea is constantly whisked by hand with a bamboo stick.It is believed that this method later spread to other parts of East Asia ，including Japan ，where similarities
如今，咖啡拉花已经很常见，不过在茶汤上作画就鲜为人知了。韩喆明就是这门手艺的传承人，他学习并完善了这一艺术。中文里，这项艺术被称作“点茶”，曾是宋代（960-1279）的一项仪式。
在过去六年的时间里，40岁的上海设计师韩喆明使用茶粉和茶勺，在茶汤上勾勒了近200幅古画。
韩喆明说，“对茶进行艺术加工，可以让人们有更强的仪式感，增加品饮的趣味。”
他还希望这种古老的中国点茶文化能与当代人的生活相结合，让更多人欣赏它的魅力。韩喆明说，点茶能增强茶的味道。“你可以理解为咖啡上的奶盖，只是它是由茶做的，而不是由奶做的。”
中国茶文化在唐代（618-907）开始发展起来，在宋代达到了“盛造其极”的境界。正如宋朝政治家、思想家王安石所记录的：彼时茶已成为几乎所有人的必需品，从贵族、学者到普通人，它就像米、油和盐一样不可缺少。
与唐代的泡茶方法不同，宋代盛行的喝茶方式是点茶。首先将热水倒在细密的茶粉上，调成糊状，然
后慢慢加入更多热水，用茶筅不断击打，直到出现厚厚的泡沫。有人认为，这种方法后来传播到包括日本在内的东亚其他地区，与现在抹茶的制作方式十分相似。
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The emperor ’s book ，Treati on Tea ，expod Han to the
details of tea-whisking.In the eyes of people of that time ，good tea should be white and fine ，Han explains.The better the tea ，the whiter it should be ，and the longer the froth should last.
Han experimented with veral kinds of tea ，such as green and black ，eventually ttling on using white tea.
“It ’s fermented longer on the surface level and is relatively sweet ，and the bubbles are white and fine ，”he says.“It ’s the tea that ’s clost to the description of dian cha of the Song Dynasty.”
Han was curious about the patterns created on the tea foam ，as recounted in ancient documents ，and began his attempt at reviving the art form with the understanding that the froth rembles paper ，while the tea paste is like ink.Despite a background in classical painting ，applying the theory in practice proved to be quite different to how he had imagined.
“When it comes to traditional painting ，it is about the soft brush against the hard paper ，but with the tea ，it is the other way round ，”Han says.“It ’s the hard teaspoon against the soft froth.”
Some of his classical painting skills can be applied to tea ，but require a degree of modification.
Han says he often goes to muums to obrve Song paintings.“It has to be cautious work ，but quick ，before the froth dissipates.”
Usually ，the whole process has to be completed within 10minutes.The ideal state is when the tea temperature is around 40℃，ready for the palate.It was through trial and error that Han got going.“Usually ，it takes a year of practice for one to fully grasp tea-whisking.”
Now ，he can deliver a piece of tea-whisking art in “one take ”，including reproducing the well-known Eyes Embroidered with Plum Blossoms by Huizong.
cat怎么读
However ，the pattern on tea froth will only last for up to an hour.了解英文
宋徽宗所作的《大观茶论》一书，对“点茶”有详细描述。宋人对于好茶的标准，从外观上看，要洁白细腻，越好的茶越白，泡沫越持久。
韩喆明用多种茶叶磨成的粉分别做试验，比如绿茶和红茶，最后他选用了白茶。
韩喆明说，“白茶是一种长时间浅层发酵的茶，比较甘甜，打出来的泡沫又白又细。这是最接近宋人描述的茶汤效果的。”
韩喆明对古代文献记载的茶盏所呈现的画面感到非常好奇，于是他试图“复活”宋人的茶汤创作。他认为茶沫鲜白类似纸张，而茶膏则像墨水。尽管有国画基础，韩喆明在创作过程中还是发现，事实与他的想象有很大出入。
韩喆明说，“在国画里，毛笔在纸上作画是‘软碰硬’，但是用茶勺在松软的茶汤泡沫上作画是‘硬碰软’。”
一些古典绘画技法可以用于茶上，但需要一定程度的调整。
韩喆明说，他经常去博物馆看宋画。“下笔需谨慎且快，必须赶在泡沫消失前完成。”
一般来说，从开始点茶到画作完成，时间要控制在10分钟左右。创作的理想条件是茶叶温度在40摄氏度左右，刚好可以入口时。刚开始时，他经历了多次试验和失败。“通常，一个人需要经过一年的练习，才能完全掌握点茶的技巧。”
如今，他可以一气呵成地在茶盏上作画，包括临摹北宋赵佶的《梅花绣眼图》。
然而，茶汤上的画面最多只能维持1小时。
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电子词典1.The most toilet ats broken by someone ’s head in one minute.
take a bow>小甜甜布兰妮演唱会Usually ，folks want to keep their heads as far away from a toilet at as possible.But someone had other ideas ：The record for most wooden toilet ats broken with their head was t in 2007by Kevin Shelley of Germany.（And FYI ，the record stands at 46.）
“It ’s an evanescent art ，”says Han ，adding that he takes photos of his work as a way of extending its life.
With his increasing input to the art ，Han quit his job at the games company in 2019and has been spreading dian cha culture ever since.He put the process of tea-whisking and drawing on social media platforms ，including Little Red Book ，Bilibili and Douyin.He has more than 20，000followers on Little Red Book ，and some of his videos have received more than 300，000views.
Speaking about his understanding of this tea art ，Han says it ’s “to increa aestheticism ”rather than change the esnce of tea.
“As well as the poems ，calligraphy and paintings that were created back then ，I want more people to understand the items ud by people to drink tea ，and the reasons behind the ways they prepared tea ，”he says.
韩喆明说，“这是一门短暂的艺术。”他给自己的作品拍照，保留它们的美。
随着对这门艺术的投入越来越多，为了更好地推广点茶文化，韩喆明在2019年辞去了游戏公司的工作。他把点茶作画的过程发布在小红书、B 站和抖音等社交媒体上。他在小红书上已有超过2万名粉丝，一些视频获得了超过30万的浏览量。
谈到他对这种艺术的理解，韩喆明说，对于茶的艺术加工是为了“提升美感”，而不是取代茶的本质。
韩喆明说，“除了宋代文人在玩茶时留下的诗词、书画作品等，我希望大家可以了解宋代饮茶的器物，以及当时文人为什么要那么玩茶。”heavy rain
Truly Bizarre Guinness World Records
1.一分钟内用头砸坏最多马桶座圈
通常情况下，人们都想让自己的脑袋离马桶座越远越好。但是有人却不这么想：2007年德国的凯文·雪莱创下了用头砸坏最多木质马桶座圈的吉尼斯纪录。他在一分钟内砸坏的马桶座圈纪录为46个。
95人才培养 英语
