Category: Tea History

Tea Cooking in the Ancient Times

Tea Cooking in the Ancient Times

Spring water is the best for cooking tea. The river water is the second best, followed by well water. Among spring waters, the one gushing out or slowly flowing through the rocky pond is the best. The water rushing out and flowing rapidly is no […]

Report on Water for Tea Cooking

Report on Water for Tea Cooking

This is the very first monograph on tea making in Chinese history. It was written by Zhang Youxin, also called Zhang Kongzhao, a native of Luze of Shenzhou (present-day Shenzhou of Hebei) and a tea taster in the Tang Dynasty (618 – 907). Zhang became […]

Tea Processing Procedures in The Classic of Tea

Tea Processing Procedures in The Classic of Tea

Steaming: Before processing, the fresh tea leaves should be soaked in water and rinsed. Then, they are steamed in a steamer to get rid of the dust and reduce their harsh taste. Smashing: The steamed tea leaves should be pressed to get rid of its […]

Lu Yu and The Classic of Tea

Lu Yu and The Classic of Tea

The Classic of Tea is the first book on tea in the world. It was written by Lu Yu, founder of Chinese tea ceremony. Completed around 750 A.D., it systematically introduced history, producing origins, efficacy, cultivation, harvesting, processing, brewing/infiising methods and drinking of tea in […]

Chinese Character 茶(Tea) and Its Pronunciation

Chinese Character 茶(Tea) and Its Pronunciation

The Chinese character 茶(tea, pronounced as cha) evolved from the character 荼(pronounced as tu), a kind of bitter vegetable. In the Tang Dynasty (618-907), the Chinese pronunciation for tea had changed from “tu” to “cha”, but the style of writing remained same. Some scholars believe […]

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