Lu Yu's Tea Classic is a systematic summary of the scientific knowledge and practical experience about tea before and after the Tang Dynasty. Then, have you ever enjoyed the pictures of Lu Yu's calligraphy works about the Tang Dynasty tea classics? The following is a picture of the calligraphy works of Lu Yu's tea classics in Tang Dynasty. Appreciating the calligraphy works of Luyu Tea Classic in Tang Dynasty
Calligraphy works of Luyu Tea Classic in Tang Dynasty 1
Calligraphy works of Luyu Tea Classic in Tang Dynasty 2
Calligraphy works of Luyu Tea Classic in Tang Dynasty 3
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Pictures of calligraphy works of Luyu Tea Classic in Tang Dynasty 5
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Pictures of calligraphy works of Luyu Tea Classic in Tang Dynasty 8 Technology of tea industry
China's long tea history has created the most abundant historical documents of tea industry for mankind and the world.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 method and tea production technology in historical records, tea history, 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 3 volumes and 1 sections. Section 3 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 location, topography, varieties and fresh leaf quality, as well as cultivation methods, and the physiological health care function of drinking tea on human body. It also mentions the big tea trees found in Badong, Hubei and southeast Sichuan. "two tools" talk about the tools for picking tea. This paper introduces in detail the names, specifications and usage of 19 kinds of tools needed to make cake tea. The "Three Creations" talks about the types of tea and the methods of collecting and processing. The importance and requirements of tea picking are pointed out, and the theory of timely tea picking is put forward. Six processes of making cake tea are described: steaming, mashing, molding, baking, stringing and packaging, and the cake tea is divided into 8 grades according to the uniformity of appearance and color. Section 1 of the middle volume: "Four Instruments" describes 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 also discussed. The quality and usage rules of tea sets in various places are also discussed. Section 6 of the next volume: "Five Boiling" describes the methods of cooking tea and the quality of water in different places, describes the preparation of cake tea and tea soup, and focuses on the methods of baking tea, the fuel for roasting and cooking tea, the water and heat for making tea, and the influence of boiling degree and method on the color and flavor of tea soup. It is pointed out that the white and thick foam of tea soup is its elite. ? Six drinks? Talk about the custom of drinking tea, describe the origin, spread and custom of drinking tea, and put forward the ways and means of drinking tea. ? Seven things? Describe ancient and modern stories about tea, its origin and efficacy. The historical data, legends, anecdotes, poems, essays and prescriptions related to tea before the Tang Dynasty are described. ? Out of eight? Comment on the advantages and disadvantages of tea produced in different places. The origin and quality of tea in the Tang Dynasty are described, and the national tea production areas in the Tang Dynasty are divided into eight tea areas, and the tea produced in each tea area is divided into four levels according to the quality. ? Nine strategies? On which tea sets can be omitted in tea ware and under what circumstances which tea-making processes, tools or utensils for cooking and drinking tea can be omitted.