Tea classics

Tea Classics is a term that refers to the collection of historical texts and literature that have significantly contributed to the understanding and appreciation of tea and its culture. These classics have shaped the way tea is perceived and consumed, and have played a pivotal role in the development of tea ceremonies and rituals in various cultures, particularly in China, Japan, and Korea.

History[edit | edit source]

The history of tea classics dates back to the Tang Dynasty in China, when the first known monograph on tea, The Classic of Tea (Chájīng), was written by Lu Yu. This book is considered the cornerstone of tea literature, providing detailed descriptions of tea cultivation and preparation, tea utensils, and the aesthetics of tea drinking.

Notable Tea Classics[edit | edit source]

The Classic of Tea[edit | edit source]

The Classic of Tea (Chájīng) by Lu Yu is the first known book dedicated entirely to tea. It is divided into three volumes and ten chapters, covering all aspects of tea, from cultivation to consumption. The book also discusses the spiritual aspects of tea and its role in Chinese society.

The Record of Tea[edit | edit source]

The Record of Tea (Chá Lù) by Cai Xiang is another significant tea classic. Written during the Song Dynasty, it provides a comprehensive overview of the tea culture of that period, including the production of tea cakes and the art of tea tasting.

The Treatise on Tea[edit | edit source]

The Treatise on Tea (Chá Shū) by Emperor Huizong of Song is a renowned tea classic that details the tea ceremony of the Song Dynasty. It is considered one of the most important texts on the aesthetics of tea.

Influence[edit | edit source]

Tea classics have had a profound influence on the development of tea culture. They have shaped the rituals and ceremonies associated with tea drinking, and have contributed to the appreciation of tea as an art form. These texts have also influenced the production and preparation of tea, leading to the development of various tea types and brewing techniques.