Appreciation of Lu Yu's Calligraphy Works of Tea Classics in Tang Dynasty
Pictures of calligraphy works of Lu Yu's tea classics in Tang Dynasty 1
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Picture 3 of Lu Yu's calligraphy works of tea classics in Tang Dynasty
Picture 4 of Lu Yu's calligraphy works of tea classics in Tang Dynasty
Photo 5 of Lu Yu's calligraphy works of tea classics in Tang Dynasty
Picture 6 of Lu Yu's calligraphy works of tea classics in Tang Dynasty
Picture 7 of Lu Yu's calligraphy works of tea classics in Tang Dynasty
Picture 8 of Lu Yu's calligraphy works of tea classics in Tang Dynasty
Tea Technology China has a long history of tea, which has created and accumulated the richest historical documents of tea industry for human beings and the world. In the vast number of cultural classics, there are not only books devoted to tea, but also a lot of contents about tea, tea history, tea making methods and techniques in history books, notes, miscellaneous examinations and ancient books. Around 758 AD, Lu Yu in the Tang Dynasty wrote the earliest volume of tea monograph in the world-Tea Classic. The birth of Tea Classic is an important symbol of the development of tea culture in China, a need and product of the development of tea industry in Tang Dynasty, an induction of tea culture in Tang Dynasty, and a positive impetus to the development of tea culture in the future. The Book of Tea Classics is divided into three volumes, with 10 section. The third section of the first volume: "One Source" discusses the origin, name and quality of tea, introduces the morphological characteristics of tea tree, the relationship between tea quality and soil, and points out the relationship between soil, tea position, topography, varieties and fresh leaf quality, as well as the cultivation methods, and the physiological health care function of drinking tea on human body. It also mentioned the big tea trees found in Badong, Hubei and southeast Sichuan. "Two Tools" Talk about the tools for picking tea. The names, specifications and usage of 19 tools for making cakes and teas are introduced in detail. "San Chuang" talks about the types of tea and the methods of collection and processing. The importance and requirements of tea picking are pointed out, and the theory of timely tea picking is put forward. This paper describes six processes of making cake tea: steaming, mashing, molding, baking, stringing and packaging, and divides cake tea into 8 grades according to the uniformity of appearance and color. Section 1 of the middle volume: "Four utensils" describe the utensils for cooking and drinking tea. The names, shapes, materials, specifications, manufacturing methods and uses of 28 kinds of tea cooking and drinking utensils are described in detail, and the influence of the utensils on the quality of tea soup is discussed. The quality and usage rules of tea sets in different places are also discussed. The sixth section of the second volume: "Five Boiling" describes the methods and water quality in brew tea, describes the preparation of cake tea and tea soup, and focuses on the method of baking tea, the fuel for baking tea in brew tea, the water and heat for making tea, and the influence of cooking degree and method on the color and flavor of tea soup. It is pointed out that the white foam of tea soup is its essence. ? Six glasses of wine? Talk about the custom of drinking tea, describe the origin, spread and custom of drinking tea, and put forward the ways and methods of drinking tea. ? Seven things? Describe ancient and modern stories about tea, its origin and efficacy. This paper describes the historical materials, legends, anecdotes, poems, essays and prescriptions related to tea before the Tang Dynasty. ? One eighth? Comment on the advantages and disadvantages of tea produced in different places. This paper describes the origin and quality of tea in Tang dynasty, and divides the tea producing areas in Tang dynasty into eight tea areas, and the tea produced in each tea area is divided into four grades according to the quality. ? Nine strategies? Which tea sets can be omitted from tea sets, and under what circumstances which tea-making processes, tools or utensils for cooking and drinking tea can be omitted.