Contemporary Tea Classics

Author: Liu Xianglian
Publisher:
Publishing Date: 2006-06-01
Features: This is a practical book about tea. The book is divided into six chapters, specifically detailing tea ceremonies, tea origins, tea appreciation, tea charm, tea therapy, tea customs, and the health benefits of tea. The language is easy to understand, and the layout is flexible, combining knowledge and fun. It is highly readable. This book is a specialized work on tea with strong practicality. Chapter introduces two parts of content: the origin, spread, development process of tea, and the relationship between tea and religion. The other chapters specifically introduce various knowledge related to tea, such as Chapter 2 introducing methods for identifying different types of tea, and Chapter 3 introducing the selection of tea utensils. As a daily essential in life, tea not only brings joy to people but also contributes to their health. This book focuses on two chapters (Chapters 4 and 5) to elaborate in detail on the special effects of tea on health preservation, weight loss, and beauty, as well as simple and practical tea recipes with unique benefits. The book is not only easy to understand in language but also flexible in form and layout, striving to integrate knowledge and fun in content. For example, it includes sections like "Quick Tips," "Tea Expert," "Tea Stories," and "Tea Fun," which explain small knowledge about the origins, legends, stories, and applications of tea in a concise and flexible way.
The Jiangsu and Zhejiang regions are places for scholars and literati. In ancient times, it was said that Emperor Qianlong loved Longjing tea when he visited this area in disguise, so the scholars and literati also started drinking it. Drinking Longjing tea seemed to become a symbol of status and prestige. Longjing is both the name of a type of tea and a species name, place name, temple name, and well name, truly "five names in one." The Longjing tea from West Lake in Hangzhou is green in color, beautiful in shape, fragrant in aroma, and mellow in taste. Brewing Longjing tea with spring water is considered an "ultimate Hangzhou experience." The leaves of Longjing tea are lush and vibrant, with a tender green color and a refreshing, orchid-like flavor, which aligns well with the light and simple dietary preferences of the people in Jiangsu and Zhejiang. Longjing tea has become a favorite beverage before and after meals. This is the reason why the people in Jiangsu and Zhejiang love drinking Longjing tea.
To enjoy Longjing tea, one must first choose a serene environment. Next, one must learn the art of brewing and tasting Longjing tea. The water for brewing Longjing tea should be around 80 degrees Celsius. The best cups for brewing are white porcelain or glass cups. The ideal water for brewing is mountain spring water. Use 3-4 grams of tea leaves per cup and fill the cup to about 7-8 parts full. Drinking Longjing tea is undoubtedly a pleasure and an appreciation of art. When tasting, one should first slowly lift the clear and bright cup, carefully observing the emerald leaves and green water, admiring the changing shapes of the leaves. Then, bring the cup to the nose and deeply inhale the delicate fragrance of Longjing tea, which is soothing and refreshing. After observing and smelling, slowly savor the tea, and the fragrance, mellow sweetness, and crisp freshness will emerge. This experience is perfectly described by the Qing Dynasty scholar Lu Ciyun: "True Longjing tea is as sweet and fragrant as orchids, subtle yet not harsh. Sipping it, one finds it light, as if tasteless. After drinking, one feels a sense of tranquility and harmony spreading through the teeth and lips. This tasteless taste is the ultimate taste." This is the moving portrayal of drinking Longjing tea. P308