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Lu Yu's Tea Classic is the earliest known treatise on tea, and perhaps the most famous work on tea. The book is not large, about 7000 Chinese characters in the literary language of the Tang dynasty, a condensed, refined and poetic style of Chinese. It is made of "Three Scrolls Ten Chapters" (三卷十章):
Modern Chinese tea pioneers, most of whom practiced their art in Taiwan, took this early southern "gongfu" custom of tea drinking as well as influences from the Japanese senchadō ("the way of steamed tea"), and developed it into the modern gongfucha / chadao culture that could compete with Japanese tea culture. [40] This new "Chinese tea arts ...
Okakura Kakuzo, The Illustrated Book of Tea (Okakura's classic illustrated with 17th-19th century ukiyo-e woodblock prints of Japanese tea culture). Chiang Mai: Cognoscenti Books. 2012. ASIN: B009033C6M; Preface to Cha Jing 茶经, Wu Zhihe ISBN 957-763-053-7; Shapira, et al., Book of Coffee and Tea, 1996.
Lu Yu (simplified Chinese: 陆羽; traditional Chinese: 陸羽; pinyin: Lù Yǔ; 733–804) or Lu Ji (陆疾), courtesy name Jici (季疵) was a Chinese tea master and writer. He is respected as the Sage of Tea for his contribution to Chinese tea culture.
The Grand Treatise on Tea (simplified Chinese: 大 观 茶 论; traditional Chinese: 大 觀 茶 論; pinyin: Dàguān Chá Lùn) [a] is a book written by the Chinese Emperor Huizong of the Song dynasty in 1107. [1] [2] Emperor Huizong was a great connoisseur of tea, with masterful skill in the art of tea ceremony. He often engaged in tea ...
Chinese tea houses refer to the public place where people gathered to drink tea and spend their spare time. Chinese tea houses have a long history. It first took shape during the Tang dynasty Kaiyuan era (713–714) [14] and became common during the Song dynasty. From the Ming and Qing dynasties, tea house culture became integral to regional ...
The earliest kinds of tea used in tea ceremonies were heavily pressed cakes of black tea, the equivalent of aged pu-erh tea in China. However, importation of tea plants by Buddhist monks brought a more delicate series of teas into Korea, and the tea ceremony. Green tea, "Jakseol(작설, 雀舌)" or "Jungno(죽로, 竹露)", is most often served.
Chinese tea is a beverage made from the leaves of tea plants (Camellia sinensis) and – depending on the type of tea – typically 60–100 °C hot water. Tea leaves are processed using traditional Chinese methods. Chinese tea is drunk throughout the day, including during meals, as a substitute for plain water, for health, or for simple pleasure.
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