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Chinese tea culture dates back over 5000 years
References to tea in Chinese literature go back approximately 5,000 years, but the origin of tea's use as a beverage is unclear. Ancient legend placed the creation of the brew at 2737 BC when a camellia blossom drifted into a cup of boiled drinking water belonging to Emperor Shen Nung. However, most scholars credit a reference found in Erh Ya, an ancient Chinese dictionary, dated about 350 BC.
Tea was originally, and still is, valued for its medicinal qualities. It has long been known that tea aids in digestion, which is why Chinese prefer to consume it after their meal. The elevation of tea drinking to an art form began in the Tang Dynasty, 8th century, with the publication of Lu Yu's "Tea Classic." The highly esteemed poet and former Buddhist priest had strict notions about the proper procedure for brewing, steeping, and serving tea.
Lu Yu's, Tea Classic, was the earliest treatise on tea in the world. It could be said the most famous work on tea yet at only about 7000 Chinese characters the book is not large. Written in the literary language of the Tang Dynasty, a condensed, refined and poetic style of Chinese. The Tea Classic is made of Three Scrolls Ten Chapters 三卷十章
Overview of all 10 chapters below
One: Origin (一之源)
This chapter expounds the mythological origins of tea in China. It also holds a horticultural description of the tea plant and its proper planting as well as etymological speculation. The ancient giant tea tree in Bashan Xiachuan area. Features and characteristics of tea tree. The Chinese character "chá" and five other Chinese characters for tea. Characteristics of quality tea leaves, soils and topography compared to tea quality. Benefits of good teas and bad teas. The geographical region, harvest seasons and growing methods in relation to tea quality.
Two: Tools (二之具)
This chapter describes fifteen tools for picking, steaming, pressing, drying and storage of tea leaves and cake. Tools for making compressed tea brick, construction and recommended materials, specifications and instructions for these tools.
Three: Making (三之造)
This chapter details the recommended procedures on the production of tea cake. The right time of the day, season and climate for plucking. Drying and storing of collected tea. Texture and features of quality brick tea. Understanding process methods and how to identify quality brick tea.
Four: Utensils (四之器)
This chapter describes twenty-eight items used in the brewing and drinking of tea, including specifications and instructions, construction and recommended materials. The effect of these utensils to tea brew. Lu Yu’s Tea Ware
crushing block (砧椎) brazier (風爐) charcoal basket (炭筥) charcoal mallet (炭檛) fire chopsticks (火筴) cauldron (鍑) cauldron stand (交床) tea tongs (夾) paper wallet (紙囊) crushing roller (碾) sieve box (羅合) tea holder (則) water vessel (水方) water filter bag (漉水囊) gourd scooper (瓢) bamboo tongs (竹夾) salt container (鹺簋) boiled water vessel (熟盂) bowl (碗) bowl basket (畚) brush (劄) water basin (滌方) spent tea basin (滓方) tea cloth (巾) utensil table (具列) utensil basket (都籃)
Five: Boiling (五之煮)
This chapter enumerates the guidelines for the proper preparation of tea. Methods and steps for baking tea brick before brewing, storage of baked tea brick. Types of water and water quality, things to look out for and timing of boiling water. Steps and methods in preparing tea. The brewing methods are designed for tea of the Tang Dynasty
Six: Drinking (六之飲)
This chapter describes the various properties of tea, the history of tea drinking and the various types of tea known in 8th century China. Reasons for drinking tea, how or when tea drinking started and its progress through the Tang Dynasty. Several types of tea and their drinking methods. Tea should be drunk pure without adding any ingredients to it, good tea brew should begin with careful preparation from cultivation to brewing. Methods of sharing tea with acquaintance.
Seven: History (七之事)
This chapter gives various anecdotes about the history of tea in Chinese records, from Shennong through the Tang Dynasty. Begin with an index list of influential individuals related to tea before the Tang Dynasty. A collection of literature and historical records on tea legends and famous people, folklore and customs, tea poems and tea stories, health benefits of tea in recorded medical books, tea as medical herb and tea cure formula, tea usage in cooking and tea recipes.
Eight: Growing Regions (八之出)
This chapter ranks the eight tea producing regions in China. Tea producing areas in Tang China, grading and comparison of tea quality from these areas.
Nine: Simplify (九之略)
This chapter lists those procedures that may be omitted and under what circumstances. Tools and methods that can be excluded in cultivation and processing under abnormal conditions. Tea utensils and brewing methods that can be simplified or improvised under various outdoor and unusual habitat environments.
Ten: Pictorialize (十之圖)
This chapter consists of how to transfer the contents onto placards or large scrolls for hanging on the wall for quick references. The silk scrolls that provide an abbreviated version of the previous nine chapters.