Poet:Bei Dao
First it’s the wind from home
the father like a bird flying
over a river of drowsy haze
suddenly changes course
but you’re already sunk in the fog
supposing memory wakes
like the night sky in an observatory
you clip your fingernails
close the door open the door
friends are hard to recognize
until letters from the old days
completely lose their shadows
at sunset you listen closely
to a new city
built by a string quartet
Tuesday, May 6, 2008
Swivel Chair
Poet:Bei Dao
I walk out of a room
like a shadow from a music box
the rump of the sun sways
stopping dead at noon
empty empty swivel chair
in the funnel of writing
someone filters through the white paper:
wrinkled face
sinister words
in regard to enduring freedom
in regard to can I have a light
the heart, as if illuminating
even more of the blind
shuttles between day and night
I walk out of a room
like a shadow from a music box
the rump of the sun sways
stopping dead at noon
empty empty swivel chair
in the funnel of writing
someone filters through the white paper:
wrinkled face
sinister words
in regard to enduring freedom
in regard to can I have a light
the heart, as if illuminating
even more of the blind
shuttles between day and night
The Hunt
Poet:Bei Dao
The teacher faded long ago
yet the fragments of her diary
act as a go-between
following the corridors of continual evolution
the whole team chases the rabbit
who will skin it?
the back door leads to summer
the eraser can never erase
the dotted lines turning into sunlight
the rabbit’s soul flies low
looking for its next incarnation
this is a story, many years ago
someone’s ears pricked up
stole a glimpse of the sky
and we the wolves suckling on a red lamp
have already grown up
The teacher faded long ago
yet the fragments of her diary
act as a go-between
following the corridors of continual evolution
the whole team chases the rabbit
who will skin it?
the back door leads to summer
the eraser can never erase
the dotted lines turning into sunlight
the rabbit’s soul flies low
looking for its next incarnation
this is a story, many years ago
someone’s ears pricked up
stole a glimpse of the sky
and we the wolves suckling on a red lamp
have already grown up
Spending the Night
Poet:Bei Dao
A river brings a trout to the plate
brother alcohol and father sorghum
ask me to spend the night, the glass
has the wrinkles of a murderer
the hotel clerk stares at me
I hear his arrhythmic heart
that heart now bright now dim
lighting the registration form
on the glossy marble
the piano goes out of tune
the elevator turns a yawn into a scream
as it cuts through lamplit foam
coming out of its sleeve
the wind bares an iron fist
A river brings a trout to the plate
brother alcohol and father sorghum
ask me to spend the night, the glass
has the wrinkles of a murderer
the hotel clerk stares at me
I hear his arrhythmic heart
that heart now bright now dim
lighting the registration form
on the glossy marble
the piano goes out of tune
the elevator turns a yawn into a scream
as it cuts through lamplit foam
coming out of its sleeve
the wind bares an iron fist
Deformation
Poet:Bei Dao
My back to the window of open fields
holding on to the gravity of life
and the doubts of May
like the audience at a violent movie
lit by drink
except for the honey-drop at five o’clock
the morning’s lovers grow old
and become a single body
a compass needle
on a homesick sea
between writing and the table
a diagonal enemy line
Friday in the billowing smoke
someone climbs a ladder
out of sight of the audience
My back to the window of open fields
holding on to the gravity of life
and the doubts of May
like the audience at a violent movie
lit by drink
except for the honey-drop at five o’clock
the morning’s lovers grow old
and become a single body
a compass needle
on a homesick sea
between writing and the table
a diagonal enemy line
Friday in the billowing smoke
someone climbs a ladder
out of sight of the audience
Morning Song
Poet:Bei Dao
Words are the poison in a song
on the track of the song’s night road
police sirens aftertaste
the alcohol of sleepwalkers
waking up, a headache
like the window’s transparent speakers
from silence to a roar
learning to waste a life
I hover in the birdcalls
crying never
when the storms have filled up with gas
light rays snatch the letter
unfold it and tear it up
Words are the poison in a song
on the track of the song’s night road
police sirens aftertaste
the alcohol of sleepwalkers
waking up, a headache
like the window’s transparent speakers
from silence to a roar
learning to waste a life
I hover in the birdcalls
crying never
when the storms have filled up with gas
light rays snatch the letter
unfold it and tear it up
Sunday, May 4, 2008
Best Chinese Tea Website
I will introduction a Best Chinese Tea Website to you:http://chinese-tea.chinardf.cn/, It is a Chinese Tea infortion website.It have information about Chinese Tea basics - Chinese tea custom, Chinese tea classes, Chinese tea brewing methods, etc.
Chinese Tea Introduction
Chinese tea was discovered by Chinese Emperor Shennong (Shen Nung, Shen Nong, The Yan Emperor, The Emperor of the five grains) in 2737 BC when a leaf from a Camilla sinensis tree fell into water the emperor was boiling. Not everyone agrees on the origin, but no one disputes that tea is deeply woven into the history and culture of China. The beverage is considered one of the seven necessities of Chinese life, along with firewood, rice, oil, salt, sauce and vinegar.
Chinese Tea can be classify into four categories, green, white, black and oolong. Others add categories for red, scented and compressed teas. All of these come from varieties of the Camilla sinensis plant. Chinese flower tea, while popular, is not a true tea. Most Chinese tea is consumed in China and is not exported. Green tea is the most popular type of tea used in China.
Within these main categories of tea are vast varieties of individual beverages. Some researchers have counted more than 700. Others put the number at more than 1,000. Some of the variations are due to different strains of the Camilla plant. The popular Tie Guan Yin, for example, is traced back to a single plant discovered in Anxi in the Fujian province. The largest factor in the wide variations comes from differences in processing after the tea is harvested. White and green teas are cooked soon after picking to prevent oxidization, often called fermentation, caused by natural enzymes in the leaves. Oolong teas are partially oxidized. Black and red teas are fully oxidized. Other differences come from variations in the processing steps.
What I found from the website?
Brief introduction on Chinese tea from the aspects of history, classification, wares, culture and how to select excellent tea.
Chinese Tea Introduction
Chinese tea was discovered by Chinese Emperor Shennong (Shen Nung, Shen Nong, The Yan Emperor, The Emperor of the five grains) in 2737 BC when a leaf from a Camilla sinensis tree fell into water the emperor was boiling. Not everyone agrees on the origin, but no one disputes that tea is deeply woven into the history and culture of China. The beverage is considered one of the seven necessities of Chinese life, along with firewood, rice, oil, salt, sauce and vinegar.
Chinese Tea can be classify into four categories, green, white, black and oolong. Others add categories for red, scented and compressed teas. All of these come from varieties of the Camilla sinensis plant. Chinese flower tea, while popular, is not a true tea. Most Chinese tea is consumed in China and is not exported. Green tea is the most popular type of tea used in China.
Within these main categories of tea are vast varieties of individual beverages. Some researchers have counted more than 700. Others put the number at more than 1,000. Some of the variations are due to different strains of the Camilla plant. The popular Tie Guan Yin, for example, is traced back to a single plant discovered in Anxi in the Fujian province. The largest factor in the wide variations comes from differences in processing after the tea is harvested. White and green teas are cooked soon after picking to prevent oxidization, often called fermentation, caused by natural enzymes in the leaves. Oolong teas are partially oxidized. Black and red teas are fully oxidized. Other differences come from variations in the processing steps.
What I found from the website?
Brief introduction on Chinese tea from the aspects of history, classification, wares, culture and how to select excellent tea.
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