Lu Yu & The Classic of Tea (Cha Jing)

lu yu cha jing

"The Classic of Tea," authored by Lu Yu during China's Tang Dynasty between 758 and 780 AD, is more than just a book on tea; It's a comprehensive treatise that weaves together literature, history, and art, making it the first comprehensive tea book ever written. Spanning ten chapters, the book systematically explores the origins, varieties, quality, harvesting, production, preparation, equipment, tasting, and history of tea. In this post, we trace Lu Yu's footsteps and explore the origins of tea culture.

The legend of Shennong and the origin of tea

Lu Yu traced the origin of tea in The Classic of Tea and believed that the discovery and the use of tea began with Shennong in ancient times. Legend has it that Shennong tasted all kinds of herbs in his search for a good antidote/medicine. One day, he accidentally ingested poison. His life was in danger until he swallowed a nearby piece of tea leaf, which miraculously saved him from the poison. This is the legend of how tea was first discovered. From then on, people began to realise the medicinal value of tea.

Tea cultivation, a dialogue between the soil and tea trees

In The Classic of Tea, Lu Yu discusses the cultivation of tea plants. He points out that suitable soil is the basis for cultivating high quality tea trees, and that sandy soil with moderate acidity and alkalinity is the most ideal, which can maintain the permeability of the soil and provide rich minerals.

At the same time, the cultivation techniques of the tea trees are also crucial. Proper pruning and fertilisation can promote the healthy growth of tea trees. At last, Lu Yu emphasised the prevention and control of pests and diseases, believing that a natural ecological approach should be adopted to maintain the biodiversity of the tea plantation.

The concept that tea cultivation represents an honest dialogue between the soil and tea trees remains relevant today. During visits to tea gardens in China, our team consistently observes that farmers who nurture their land and trees produce superior teas. In contrast, farms that rely on pesticides, over-harvest and deplete their soil, only yield teas we consider mere "commodities" rather than "specialties."

Tea production, the result of time and expertise

The production of tea is a delicate craft, which Lu Yu considered as an art in The Classic of Tea. He believed in “picking tea at the right time, making tea with the right method”, which means picking the young buds of tea at the best time, and then following the traditional techniques for processing. Each step of the process, from killing green (sha qing) to kneading and drying, requires the careful attention of an expert craftsman to ensure the excellent aroma and flavour of the processed tea leaves.

Lu Yu paid particular attention to preserving the natural flavour of the tea, which he believed to be the key to judging the quality of the tea. At Teasenz, we follow Lu Yu's footsteps by offering skilfully processed, authentic Chinese teas, that respect the taste of nature.

Tea Ware, Art and Utility

The Classic of Tea focuses not only on the tea itself, but also on the design and use of tea ware. From the temperature control of the stove, to the material of the tea kettle, to the stirring method of the tea brush, every detail reflects the ancient people’s pursuit of the art of tea. According to Lu Yu, the right tea utensils enhance the quality of the tea and make every tea tasting session an experience of beauty and pleasure.

We should recognize that tea-making during Lu Yu’s era differed significantly from modern practices. In the Tang Dynasty (A.D. 618–907) of China, tea leaves were steamed and compressed into tea cakes. To prepare the tea, the cake was broken into pieces, ground into a powder, and boiled. During the Song Dynasty (A.D. 960–1279), the concept of 'whipped tea' became popular. Rather than boiling tea powder, it was whipped in a bowl with hot water to create a frothy broth, much like the matcha we know today. At the same time, tea producers began making loose tea, laying the foundations of today's tea culture in China.

Brewing tea, the art of water and fire

lu yu the classic of tea

Brewing tea may seem simple, but there is a lot to it. Lu Yu stated in the Classic of Tea that the water used to boil tea must be clear and sweet, and the fire should be moderate so as to stimulate the best flavour of the tea. He also mentioned that the ratio of tea to water and the duration of the infusion are important factors that affect the quality of the infusion and must be flexible to suit different types of tea and personal tastes. During Lu Yu's era, tea was prepared by grinding and boiling tea powder. Yet, his principles regarding the tea-to-water ratio, temperature, and brewing duration remain essential in modern tea preparation.

Tea drinking, a combination of meditation and enjoyment

Lu Yu regarded tea drinking as a spiritual pleasure, believing that drinking tea in a serene environment and with a peaceful mind could help one to achieve physical and mental harmony. The Classic of Tea suggests “drinking tea with a peaceful mind”, which is a way of drinking tea and an attitude to life, encouraging people to find a moment of peace in their busy lives, and to appreciate the beauty of life through tea.

In today's fast-paced society, taking the time to enjoy a mindful tea session has become more important than ever.

Evaluation of tea, appraising appearance and quality

The criteria for evaluating tea leaves are described in detail in the Classic of Tea. According to Lu Yu, good tea should not only be pleasing to the eye, but more importantly, it should be pure in aroma and rich in flavour. These standards he proposed were an important reference for later generations of tea lovers.

At Teasenz, we believe the enjoyment of tea begins long before the first sip. Smelling, observing, and evaluating the dry tea leaves, and preparing tea, is all part of the tea ritual.

The history of tea

the classic of tea cha jing

Portrait of Lu Yu and Extracts from the Classic of Tea

More than just an encyclopedia of tea, the Classic of Tea also discusses a historical development of Chinese tea culture. From the wild tea of the pre-Qin period, to the tribute tea of the Han and Tang dynasties, to the heyday of the tea art in the Song dynasty, Lu Yu recorded the role of tea in China’s social changes and showed how tea culture was closely linked to Chinese history and how they grew together.

During Lu Yu's era, tea, porcelain and silk emerged as the most important export products. Merchants all over the world travelled to the capital of Chang'an for trade. His influential book not only popularized tea but also served as a catalyst for spreading tea culture globally, leading to steadily increasing tea exports year after year.

The origins of tea and why regions matter

The book lists the famous tea-producing regions in China at that time, such as Sichuan, Zhejiang, and Fujian. Each region, with its different geographical environment, producing unique teas. Lu Yu’s descriptions of tea from various regions not only enriched the reader’s knowledge of tea, but also provided valuable information for the study of tea by later generations.

The art of tea is about the harmony of tea and people

In his book, Lu Yu summarised the core spirit of the art of tea - the harmonious coexistence of tea and people. He believed that drinking tea is more than a material pleasure, it is also a process of spiritual cultivation. By tasting tea, people can learn to meditate and nourish their minds, achieve physical and mental balance, and realise self-transcendence. This philosophy of Lu Yu continues to profoundly influence the tea culture in China and around the world, and has become the cornerstone of the art of tea.

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