Tea Culture

It is often said that tea has three lives, the first one coming from the earth. From a single seed, it sprouts, breaks through the soil, grows into a tree, develops a trunk and branches, and new leaves emerge. The soil, sunlight, rain, and mist nurture its growth until the leaves finally depart from the branches. The second life comes from human hands. Fresh leaves, carrying the nourishment of nature, are plucked, spread out to cool, wither, undergo fixation, and are rolled... It is through the skillful hands of people that it becomes, in true sense, "tea." The third life comes from water. Tea is placed in cups and teapots across countless homes, infused with hot water, where it tumbles, unfurls, and releases its essence. It merges with the water, regaining life, to be shared and admired by many. Puer tea has yet another life, bestowed by time. Freshly made Puer, like an inexperienced youth, can be somewhat fiery and lacking in composure, requiring the refinement that only time can provide. Days, months, years pass; it rests quietly, isolated, waiting patiently for transformation. Its inner qualities subtly renew themselves until it earns the praise of "aged fragrance," truly deserving of…

From September 27 to November 6, 1989, Li Xu, one of the "Six Gentlemen of the Tea Horse Road," set out from Kunming alone or by hitchhiking and hiking, traveling through Tiger Leaping Gorge – Zhongdian – Deqin – Yanjing – Mangkang – Zuo Gong – Bangda – Baxoi – Ranwu – Bomi – Lhasa – Shannan, arriving in Xigaze, completing the first journey on the Yunnan-Tibet Tea Horse Road. Graduate students have an opportunity for an "academic visit" before writing their master's thesis, with a research fee of five hundred yuan. I was preparing to head to Tibet. My thesis was about literature and death, a question that had troubled me since childhood. I thought some enlightenment or answers would be found on that road. I had to continue from Lijiang and Zhongdian, following the path once trodden by mule trains. That road haunted my dreams. In 1986, while working as a lecturer in Zhongdian, I had already traveled extensively around northwest Yunnan, and so I spent all my time thinking about going further. During the summer vacation, I participated in the college entrance examination grading and earned 140 yuan. After piecing together 900 yuan, I borrowed some photographic…

Somehow, over time, I have come to associate my father's love with a strong tea aroma. My father loved his tea and for years he has been drinking homemade wild vegetable tea. When spring warms the earth and revives the land, the bitter vegetables and dandelions in the hills around our hometown poke through the soil with fresh new greens. Father would rush to gather them before Qingming Festival, as they would start blooming and lose their fresh, fragrant flavor after that. Every day, he would clean and dry the gathered bitter vegetables and dandelions, then gently stir-fry them over a low flame to make bitter vegetable tea. The tea carries a faintly bitter taste and the fresh scent of earth. In the height of summer, when stone bamboo flowers are at their most charming, father would be busy gathering stone bamboo growing in the crevices of cliffs. He would carefully select them to make stone bamboo tea. During the hot summer days, father would sit under the parasol tree in the yard, sipping stone bamboo tea with its emerald color and rich fragrance, while idly fanning himself with a palm leaf fan. Not only did father make tea in…

"Ten thousand poems in sixty years," Lu You was one of the foremost poets of the Song Dynasty. When it comes to tea poetry, he is an indispensable figure, standing as a splendid cultural milestone in the history of Chinese tea poetry. Lu You was born into a prominent family; both his parents were from influential clans. He received a fine education from a young age and took the imperial examination administered by the Ministry of Rites during the reign of Emperor Gaozong but was dismissed by Qin Hui. In middle age, he traveled to Shu (Sichuan), leading a military life, and in his later years, he retired to his hometown. Born in a Tea Region Lu You was born in Shanyin (present-day Shaoxing, Zhejiang), a region known for its tea culture. From a young age, he was immersed in the tea-drinking culture. Mount Kuaiji was famous for producing Rizhu tea, and Lu You had a particular fondness for his hometown's teas, with Rizhu tea being at the top, followed by olive tea and Dingkeng tea, all of which found their way into his poetic works. He spared no effort in praising his hometown's fine teas in his poetry. One…

"The Classic of Tea," authored by Lu Yu during the Tang Dynasty, is a specialized work that not only meticulously records methods of tea cultivation, production, and consumption but also delves into the varieties and uses of tea implements. This article will introduce you to the types of tea implements mentioned in "The Classic of Tea" and their significance within tea culture. Overview of "The Classic of Tea" "The Classic of Tea" is the world's first specialized work on tea, providing an all-encompassing introduction to various aspects of tea. In his book, Lu Yu introduced the concept of "the Way of Tea," emphasizing its spiritual and cultural value. The text is divided into ten chapters, with the descriptions of tea implements mainly concentrated in the chapter titled "Chapter Four: Implements." Varieties of Tea Implements in "The Classic of Tea" According to "The Classic of Tea," tea implements primarily consist of the following categories: Water-Boiling Implements: These include the wind stove and the kettle (fǔ), used for boiling water and brewing tea. Tea-Drinking Implements: Primarily tea bowls and cups, used to hold brewed tea. Tea-Storing Implements: Such as tea baskets and boxes, used for storing tea leaves. Auxiliary Implements: Including the…

The American Consulate in Xiamen's Gulangyu, Thriving on Tea The Boston Tea Party in December 1773 is often cited as the beginning of the American Revolution. Where did the Chinese tea come from? Was it from the port of Guangzhou or another port at that time? According to my current knowledge, scholars in China have not paid attention to this detail. In 1925, the English-language magazine "The China Weekly Review" (also known as "Millard's Review") published in Shanghai carried an article titled "Xiamen Tea Initiated the American Revolution," which quoted information from the National Geographic Society of America: "It was in Xiamen, one of the world’s main tea ports, where tea loaded onto ships in December 1773 led to the American Revolution a few months later." "Few people know that the port of Xiamen has a place in the history of the American Revolution." **The Starting Point** During modern times, the black tea consumed by Europeans mainly came from Fujian tea regions centered around the Wuyi Mountains. Tracing back to history, it was from the port of Xiamen that the British East India Company began its tea trade with China. As early as 1644, the British East India Company established…

Having walked through the intensity of wine and fallen into the romance of coffee, I smile. What I miss most now is the tranquil clarity of tea. It's as if all worldly matters have become elegantly understated, like a tea leaf that floats gracefully in a cup, its fragrance distancing the world’s tumult. Picking up the teacup, I put down my pen, moved by an emotion, or perhaps nostalgia. Like tea, it’s faint yet touches the depths of my heart. Cause and effect, all due to fate. Perhaps tea and water were destined to meet after a heartfelt glance ten thousand years ago. In this life, they come together. I am the water, the stream water. You are the tea, the tea of passion. It must have been a long-awaited encounter, a verse from the Han Palace Spring that drew many admiring glances. When snowflakes fell and the clear flute played in the cold, our meeting was destined, becoming a beautiful story. Tonight, with tender presence, I brew a cup of tea, open the piano lid, and play a tune, not knowing where to begin with memories of the past. The tea at my lips emits a soothing aroma. The…

In the long river of life, tea is more than just a drink to quench thirst; it embodies a philosophy of life, a bond of emotion, and a witness to the passage of time.From youthful exuberance to white-haired wisdom, tea always presents itself in different forms, integrating into every significant moment of our lives, offering us various insights and inspirations. In our youthful years, tea is the laughter at gatherings with friends, the silent strength before embarking on our dreams. At that time, tea is like youth itself, carrying the bitterness of first experiencing the world and the sweetness of boundless hope for the future. Around the tea table, there is unadulterated sincerity, the last carefree moments before the clash between dreams and reality. In middle age, tea becomes the medium for reuniting with old friends, a gentle comfort in the midst of weary life. In the steaming tea, we learn to savor the bittersweetness of life and understand the truth that “tea should be enjoyed while hot, live in the present.” In the aroma of tea, the sharp edges are softened by time, leaving behind a profound understanding and appreciation of life. In our forties, the tea table gains…

China is the birthplace of tea and the cradle of its culture. The vast distribution of tea-growing regions in China yields a rich variety of teas, each with its own distinctive techniques passed down through generations. In recent years, the coordinated development of tea culture, industry, and technology has had a significant impact on economic and social growth. This humble leaf continually exhibits new vitality. In late May, clouds shroud Tongmu Village in Xingcun Town, Wuyishan City, Fujian Province, located within the Wuyi Mountain National Nature Reserve. Here, tea plants grow freely, narrating a tale of vibrant life amidst tranquility. Teas produced within a 500-mile radius around Tongmu Village are known as “Zhengshan Xiaozhong.” Liang Junde, a provincial inheritor of Zhengshan Xiaozhong black tea-making skills, states, “Great mountains and waters produce great teas. Chinese teas like Zhengshan Xiaozhong are products of excellent ecosystems.” If climate and environment bestow natural advantages, then time-honored tea-making techniques ensure consistently high quality. Fixation, cooling, rolling... At the recent exhibition “Ancient Wuzhou Jinhua: A City’s Scenery and a Pot of Tea,” held at the China Arts and Crafts Museum (China Intangible Cultural Heritage Museum), Pan jintu, a municipal inheritor of Wuzhou Julu Rock Tea production…

The "Rural Revitalization, Youth in Tandem" Social Practice Team from the College of Computer and Information Engineering at Jiangxi Agricultural University visited YanTai Village in Jiangcun Township, Fuliang County, Jingdezhen on July 2nd. This ancient village, with a history spanning a thousand years, is not only a model of traditional rural revitalization and conservation but also an ideal place for those seeking a slower pace of life and the experience of a millennia-old culture. As the "Tea Capital," YanTai Village is renowned for its tea culture. The history of tea cultivation here dates back to the Tang Dynasty. The unique geographical environment and rich cultural heritage of YanTai have made its teas famous. Visitors can tour the tea gardens, learn about the tea-making process, and taste authentic YanTai tea. The architectural culture of YanTai's ancient village is distinctive. Most of the buildings within the village are elegantly styled and meticulously laid out. The intricate woodcarvings, brick carvings, and stone carvings found in the ancient structures are treasures of Chinese ancient architectural art. The winding alleys paved with cobblestones evoke a sense of simplicity and tranquility. Additionally, the unique post-and-lintel and through-piercing construction techniques showcase the wisdom and charm of ancient…

Throughout history, there has been no shortage of accumulated experience when it comes to tea tasting. The ancients spoke of the Nine Difficulties and Thirteen Desirables in tea tasting. According to Lu Yu in "The Classic of Tea – Chapter Six: Drinking," "There are nine difficulties in tea: one is making, two is distinguishing, three is the utensil, four is the fire, five is the water, six is roasting, seven is grinding, eight is boiling, nine is drinking." This indicates that each of the nine processes from picking to tasting requires considerable effort to do well. In "Jia Cha Jian," thirteen items are mentioned as desirable for tea: one is being unoccupied, two is having excellent guests, three is sitting quietly, four is reciting poetry, five is choosing calligraphy, six is strolling leisurely, seven is waking up from sleep, eight is recovering from a hangover, nine is having elegant offerings, ten is having a refined dwelling, eleven is meeting like-minded friends, twelve is appreciating art, thirteen is having a literate attendant. This suggests that tea should be enjoyed when free from mundane affairs, in a state of leisure, with guests who share high tastes and similar interests, while sitting quietly…

"Yibin Early Tea" and "Sichuan Red Congou" are two prominent brands of Yibin tea. Let's delve into the history of Yibin's "Sichuan Red Congou" black tea. "Sichuan Red Congou" Black Tea The topography of Yibin City is generally higher in the southwest and lower in the northeast, with mountains and hills dominating and scattered plains. The city is crisscrossed by numerous rivers and streams, all belonging to the Yangtze River system, providing abundant water resources. Yibin is located in the East Asian monsoon climate zone and in a transitional area from the Sichuan Basin to the Yunnan-Guizhou Plateau. Its climate has regional characteristics and also features a vertical climate ranging from subtropical to warm temperate, making it highly suitable for tea cultivation. Except for mountainous areas above 1,500 meters in altitude, the entire city of Yibin is suitable for tea planting, truly demonstrating that "good mountains and good waters produce fine tea!" To talk about the history of Yibin's "Sichuan Red Congou" black tea, we must first discuss the history of tea production in Yibin. Yibin has a long history of tea production spanning over three thousand years. The Book of Huayang Yibin was known as Bo Dao in ancient…

The morning is quiet and peaceful, with nothing to do. The small cluster of wisteria in the courtyard is in full bloom, its lilac and white flowers hanging down in clusters, a delightful sight for the eyes. Soon, the water in the kettle begins to boil, bubbling up into clouds of white steam. The morning sun is still gentle, and a light breeze blows, causing the copper coin plants in the water jar to sway gently—a truly comfortable and pleasant moment. To those who love tea, it is a wonderful thing. Meeting through tea and bonding over it is an indescribably beautiful experience. A sip of the tea broth, its fragrance lingering, brings clarity to the mind, and every moment spent with tea is always so beautiful. Hence, there is the saying of "ichi-go ichi-e" (one time, one meeting) in tea drinking. In this life, when you encounter a cup of tea or meet someone, whether the connection is long or short, it is unique, and should be cherished. Those who love tea often talk about their love for it—loving to drink tea, loving to brew tea, and loving to store tea. Tea deserves love not only because of its…

The Awakening of Spring is the first of the 24 solar terms, marking the beginning of spring. At this special time, we welcome a season brimming with vitality, energy, and hope. During this season, warm sunlight bathes the earth, and all living things come back to life, as if everything has been endowed with new strength. For those who love tea culture, this is an especially good time to delve deeper into its vast and profound essence. When the Awakening of Spring arrives, temperatures gradually warm up, and the earth begins to revive, brimming with vitality. For enthusiasts of the tea ceremony, this is the perfect time for tea tasting. A cup of carefully brewed tea acts like a messenger of spring, carrying the fragrance and freshness of spring, refreshing the heart and soul. Various types of tea, such as the fresh and invigorating green tea, the delicate and fragrant white tea, and the aromatic floral teas, each have their unique flavors and charms. During the Awakening of Spring, selecting teas suitable for spring consumption allows the aroma to linger in the mouth, as if capturing the beauty of spring within one's heart. Tea tasting is not just a sensory…

"Unoccupied" and "at leisure," these are two of the most ordinary words. When I first read in the "Continuation of the Tea Classic" about Feng Ke-bin's "Tea Notes" section on "Tea Appropriateness" in which thirteen scenarios are listed as suitable for tea, including "unoccupied," "fine guests," "quiet sitting," "recitation," "writing," "wandering," "waking up," "recovering from a hangover," "elegant offerings," "refined abode," "meeting of hearts," "appreciation," and "cultured servants," my understanding of the word "unoccupied" took on new meaning. It turns out that our casually used "unoccupied" is actually ranked first among the thirteen tea appropriatenesses. Upon reflection, how marvelous! Since then, I've developed an affection for the term "unoccupied" and included it in our tea enthusiasts' association's practical reference book, "Elegant Engagement." Definition: Unoccupied, taken from the first entry in Feng Ke-bin's "Tea Notes" in the Ming dynasty, it expresses a state of "tea appropriateness" and conveys a mood suitable for enjoying tea. Example: Tea Enthusiast A: Free for tea? Tea Enthusiast B: Unoccupied, let's go! Last year, our tea enthusiasts' association customized a batch of host cups, collecting ten frequently used terms by tea enthusiasts, and "unoccupied" was naturally included. I have always advocated finding leisure amidst busyness. Even…

The rhythm of life is like a light breeze in the clouds, weaving through the mundane world, savoring every unique fragrance that belongs to me alone.The heart follows its path, never stopping; when weariness comes, take a tranquil rest. Every step taken is a landscape, without regret, without remorse, and without confusion. I prefer this scene of life: a pot of clear tea, an ancient book, a window of clarity, years pass leisurely, simplicity concealing the true essence of life. To live, one must always have passions, follow the heart’s direction, and engage in heartfelt endeavors, thus withstanding the trials of the world and warming each ordinary day. Tea, simply a leaf and water, yet it holds infinite meaning. It is not just a beverage but also a carrier of virtue and philosophy. Throughout history, countless scholars and poets have gathered over tea, seeking enlightenment, pursuing transcendence and tranquility. The taste of tea, neither too strong nor too weak, is akin to the friendship between gentlemen, not pretentious, but sincere and pure. Under the boiling water, the tea leaves tumble, their aroma spreading, much like life, revealing its true nature after trials and tribulations. Genuine serenity stems from inner peace,…

In the scorching summer heat, milk tea shops that use various famous Chinese teas to create thirst-quenching drinks can be found on every street corner. The lingering aftertaste of these refreshing beverages is enchanting. When it comes to drinking tea, it's a Chinese invention that has benefited all of humanity. From the tea-chewing practices of ancient Chinese ancestors to the tea porridge of the Shang and Zhou dynasties, from the tea brewing methods of the Tang Dynasty to the tea whisking of the Song Dynasty, and from the infusion practices of the Ming Dynasty that have continued to this day, no other beverage has permeated Chinese history as deeply as tea, which is also widely embraced around the world. The "Elixir" Developed by the Ba-Shu People "Tea is a fine tree of the southern regions." This is the opening sentence of the world's earliest known treatise on tea, The Classic of Tea, written by Lu Yu of the Tang Dynasty. Wild tea trees originated in the southwestern region of Ba-Shu (modern-day Sichuan and Chongqing), with a history dating back over ten thousand years. When the ancestors of the Ba-Shu people wandered through dense primeval forests, they encountered these magical leaves.…

Fruit and flower aromatic black tea is a new type of black tea made by integrating the shaking green process of oolong tea into the traditional Tanyang Gongfu black tea processing technique, resulting in unique qualities such as peach and orchid fragrance. It has been well-received by consumers in recent years. In this issue, we revisit the insightful explanations given by Lin Hong, the representative inheritor of the national intangible cultural heritage project (Tanyang Gongfu), in "The Tea Maker Speaks," covering the background of creating fruit and flower aromatic black tea, the shaking green process, suitable cultivars, and differences from traditional Tanyang Gongfu black tea. I. Background of Creating Fruit and Flower Aromatic Black Tea? Tanyang Gongfu black tea has a history of nearly 200 years and was listed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2022. Fu'an is the birthplace of Tanyang Gongfu black tea. Starting in 2000, the municipal party committee and government of Fu'an, along with local tea authorities, began promoting adjustments in the tea industry structure, which included two aspects: adjustment of tea cultivars and adjustment of tea products. 1. Adjustment of Tea Cultivars In 2000, the main tea cultivars…

There is always someone who comes and goes quietly in life, yet remains inseparable. After ardor comes solitude; everything is just a process.Some words are not necessarily better when spoken. It might be better to sit quietly. Suddenly, I have come to like the word "subtle." The taste of life can be discerned in subtlety, and the length of days and months can be savored in tranquility. Subtlety is a tranquil beauty, a transcendental purification beyond the mundane. When you come, I will brew you a cup of tea, without the need for words or greetings: "Long time no see." Then, a tea session, a span of time, cutting an inch of time, painting a ground of moonlight, and letting that furnace light burn within the heart. I will remember those tea talks, that tea heart, that wisp of tea smoke. Some teas, though met late, captivate at first sight. Though the encounter is not long, they always occupy the heart, as if rooted and firmly growing. Boiling water revives the tea, as new green unfolds. It is the water that gives the tea a second life, transforming from a tender green on the tip of a tea tree into…

Identify the Author Lu Yu (733–804 AD): Also known as Ji, with the courtesy name Hongjian, and another name Jici. He referred to himself as the Mulberry Man and was also known by the pseudonym Donggangzi. He was a native of Jingling, Fuzhou (today's Tianmen, Hubei Province), in the Tang Dynasty. Lu Yu is said to have been an abandoned infant adopted and raised by the Zen Master Zhiji from Xita Temple in Tianmen. In his youth, Lu Yu’s master taught him Buddhist scriptures, but Lu Yu was unwilling to learn them. His master became angry and punished him with hard labor, yet Lu Yu continued to study diligently. Later, he escaped from the temple and joined a troupe of actors. During the Tianbao period of the Tang Dynasty, local officials in Tianmen held a banquet and called upon Lu Yu’s troupe to entertain. The Prefect of Tianmen, Li Qiwu, admired Lu Yu and gave him some poetry books. Thus, Lu Yu studied under Master Zou on Huomen Mountain near Tianmen. Later, he was recognized by Cui Guofu, a former Ministry of Rites official who served as a Macao in Tianmen, who gifted Lu Yu a “Literary Scholar's Cassia Letter”…

I. The Roots of the "Four Natures" Classification for Foods and Tea In the wisdom of Traditional Chinese Medicine (TCM), foods are categorized into cold, cool, warm, and hot "four natures." Tea, as one of many foods, follows this classification system, which is deeply grounded in its effects on the body and the inherent properties of the food itself. Just as certain foods suitable for those with a hot constitution or condition are classified as cool or cold, such as watermelon, which can effectively alleviate symptoms like fever, thirst, and irritability. Similarly, pears can help with coughing, chest pain, and excessive phlegm, and are also considered to be of a cold nature. This categorization is based on how these foods regulate symptoms, with cool or cold foods helping to mitigate hot conditions and restore thermal balance within the body. Warm or hot foods, on the other hand, have properties opposite to cool or cold foods. Foods that are good for regulating cold constitutions and conditions are classified as warm or hot. For example, ginger, scallions, and coriander can effectively treat symptoms such as colds, fever, chills, runny nose, and headaches. They are of a warm nature. When someone has abdominal…

Tea, with its distant and lingering fragrance, is the gentlest comfort deep within one’s soul. Amidst the hustle and bustle of the world, seek out a tranquil space, making home a haven for the spirit.And tea is the most soothing lighthouse in this haven. Imagine a corner in your home, softly lit and serene, that is the “serene nook” dedicated to tea. It is not just a space, but a sanctuary for the soul, which we call the “tea domain of home.” Selecting such a spot requires mindful consideration, ensuring every aspect of the space resonates with the aroma of tea, neither hindering the natural flow of life nor the charm of tea in tranquility. Creating the tea domain is a ritual of living with refinement, and a heartfelt commitment to personal cultivation. Here, every act of pouring water from the teapot and every sip savored is a tender caress of the soul and a gentle embrace of the world around us. We use tea as a medium, infusing gratitude and wishes into each moment of brewing, allowing love to permeate like the scent of tea, warming every corner. Day after day, year after year, in the consistent tea domain,…

A cup of clear tea, sipped leisurely, its bitterness and sweetness intertwine into poetry, much like the storms and sunshine of life’s journey, complementing each other. The aroma of the tea rises gently, not only warming the hands but also soothing the sharp edges of time tenderly. This tranquil afternoon, a celestial melody floats with the breeze, entwining with the tea’s fragrance to create a haven for the soul. Tea is the soft-spoken voice of time; every drop of its liquor carries the depth of the past and the aspirations for the future. Silent yet rich in flavor, it nourishes our souls, making them richer and fuller. Life is like tea, progressing from youthful innocence to mature poise, where the initial bitterness and challenges eventually transform into a lingering sweetness, becoming a balm for the spirit, teaching us resilience and equanimity. Emotions are embedded in tea, profound and far-reaching. In the swirling aroma, memories of warmth quietly surface—whether passionate love or enduring familial ties, just like this tea, they need to be savored slowly to understand their deeper meaning. Tea, like a kind elder, listens silently to our heart’s whispers and offers the warmest comfort. Life, like the tea in…

In the long river of history, Chinese traditional culture shines like a brilliant pearl, radiating endless brilliance. Poetry, as one of its splendid blossoms, conveys the wisdom and emotions of the ancients through its concise language and profound imagery. In the distant Tang Dynasty, the poet Li Bai, with his bold and unrestrained brushstrokes, painted vivid pictures of magnificent natural landscapes for us. "A waterfall plunges three thousand feet, as if the Milky Way has fallen from the ninth heaven." When we recite these timeless lines, we can almost see the majestic waterfall cascading down the cliff, feeling the surging passion in the poet's heart. These few words encapsulate the poet's awe and admiration for nature, becoming a classic in Chinese ancient poetry. Just like these lines, white tea also has its unique charm and essence, which needs to be savored and understood with our hearts. Mentioning white tea, it is like a gentle beauty quietly blooming its beauty over time. A tea enthusiast once asked, "Where does the essence of white tea lie—in which infusion?" This is a question worth exploring deeply. Some say that the first infusion of white tea is the most essential. When the newly unfurled…