Tea Classics

Author: (Tang) Lu Yu et al. compiled / Bao Sitao annotated
Publisher:
Publishing Date: 2004-11-01
Features: This book collects works on tea culture from the Tang Dynasty to the Qing Dynasty. It begins with Lu Yu's The Classic of Tea and ends with Lu Yancan's Continuation of the Classic of Tea. It includes the works of ancient tea scholars such as Zhang Youxin of the Tang Dynasty, Cai Xiang, Song Zian, Huang Ru, and Xiong Fan, with various tea heroes taking turns to tell us the enduring tea culture spanning millennia. Enhanced with insightful comments from later generations, this modest Tea Classic reveals the myriad tenderness of tea culture. The Tea Classic collects seven important tea works from the Tang, Song, and Qing dynasties. It includes Lu Yu's The Classic of Tea from the Tang Dynasty, which is considered the earliest classic work on tea studies in ancient China. Zhang Youxin's Record of Boiling Tea Water, followed by Ye Qingchen's On Boiling Tea Water and Evaluating Springs (Song Dynasty), Ouyang Xiu's Record of the Great Ming Water and Record of the Floating Raft Mountain Water (Song Dynasty). This is the earliest surviving work dedicated to evaluating water and springs, complementing Lu Yu's discussions on water in The Classic of Tea. Cai Xiang's Record of Tea (compiled between 1049 and 1053), as Cai Xiang himself was one of the creators of the Northern Song Dynasty's Longquan Dragon and Phoenix Cake Tea, provides detailed and clear records, reflecting the techniques, aesthetic tastes, and interests of the Song people in tea production and appreciation. Song Zian's Record of Tea Testing in Dongxi (compiled around 1064) is even more detailed and meticulous, serving as a direct supplement to Record of Tea. Huang Ru's Essential Record of Tea Appreciation (compiled around 1075) is a specialized work on tea quality identification, with its detailed distinctions of the "ten diseases of tea" still holding reference value for us today in understanding tea quality. Xiong Fan's Record of Tea Offerings to the Northern Yuan in the Xuanhe Era (compiled between 1121 and 1125, supplemented by his son Xiong Ke in 1158) is the most detailed account of the evolution of Jian tea and the types of offerings during the Northern Song Dynasty. Based on Xiong Fan's firsthand observations, it includes illustrations and dimensions of various cake teas, allowing us to examine the form of the offerings at the time. During the Ming Dynasty, there were numerous tea studies, with extremely broad discussions on tea art and tea ceremonies, but the essence of these works is largely included in Lu Yancan's Continuation of the Classic of Tea, compiled during the Yongzheng era of the Qing Dynasty. The Continuation of the Classic of Tea, completed around 1734, strictly follows the format of Lu Yu's The Classic of Tea and appends historical tea laws as a supplement. It gathers literature on tea production, harvesting, brewing methods, utensils, and quality from the Tang to the Qing dynasties, summarizing and recording them. Not only is its volume ten times that of Lu Yu's The Classic of Tea, but its content also differs significantly. It cites extensively, extending its scope, making it a culmination of classical tea studies. For this edition, we selected the best available printed versions as the basis and cross-referenced different editions to ensure textual accuracy. For annotations, in addition to Lu Yu's The Classic of Tea, which has simple annotations for reference, the other works lack comprehensive annotations, leaving little material for. We consulted Fu Shuqin and Ouyang Xun's Translation and Annotation of Lu Yu's Classic of Tea (Hubei People's Publishing House, 1983 edition), the Comprehensive Dictionary of Chinese Tea Culture, edited by Zhu Shiyi, Wang Zhenheng, and Zhan Luojiu (Huayu Great Dictionary Press, 2002 edition), and Wang Ling's Chinese Tea Culture (China Bookstore Press, 1992 edition). Modern tea studies are a direct continuation and development of traditional Chinese tea studies. While innovating in tea art and utensils, there have also been changes in the humanistic core of tea. To adapt to modern life rhythms, the leisurely and elegant atmosphere has somewhat diminished, with a greater emphasis on rapid changes. The emergence of instant tea, iced tea, and liquid tea has further challenged the traditional tea ceremony's essence of "harmony, respect, purity, and tranquility." However, things seek unity in opposition and development in change. The fast-paced and competitive atmosphere of modern urban life has, on the other hand, stimulated people to pursue a tranquil and leisurely pastoral life, yearning for an environment of "harmony, respect, purity, and tranquility." Traditional tea culture perfectly meets this psychological need, which may explain why urban tea houses and tea shops have sprung up like mushrooms in recent years. However, tea culture is a traditional cultural form that embodies the spirit of Confucianism, Buddhism, and Taoism, requiring people to appreciate and understand it. After all, drinking tea and appreciating tea are not the same thing. Appreciating tea and immersing oneself in the tea ceremony to receive the humanistic nourishment of tea culture still have a certain distance. To better enjoy this humanistic care and be nourished by this cultural essence, one must first have a certain understanding and appreciation of traditional tea culture, grasping its essence and spirit, to achieve enlightening insights and subtle effects. This is the original intention behind compiling this Tea Classic. This book collects works on tea culture from the Tang Dynasty to the Qing Dynasty, including the works of ancient tea scholars such as Zhang Youxin of the Tang Dynasty, Cai Xiang, Song Zian, Huang Ru, and Xiong Fan, with various tea heroes taking turns to tell us the enduring tea culture spanning millennia. Enhanced with insightful comments from later generations, this modest Tea Classic reveals the myriad tenderness of tea culture.