DOCSLIB.ORG

The Classic of Tea: Origins Rituals

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Classic of Tea: Origins Rituals #1617875 in Books Ecco Press 1995-10Original language:EnglishPDF # 1 7.75 x 5.25 x .75l, #File Name: 0880014164188 pages | File size: 21.Mb Lu Yuuml; ebooks | Download PDF | *ePub | DOC | audiobook [Free and download] The Classic of Tea: Origins Rituals The Classic of Tea: Origins Rituals Lu Yuuml; : The Classic of Tea: Origins Rituals before purchasing it in order to gage whether or not it would be worth my time, and all praised The Classic of Tea: Origins Rituals: 1 of 1 people found the following review helpful. The book is great, however the author should have paid greater attention to the illustrations.By kigawaMost of the implements and utensils listed by Lu Yu are not illustrated and it is hard to picture them. The ones that are illustrated are not labelled. At least one of the illustrated implements is not listed by Lu Yu, because it wasnrsquo;t in use during his time.2 of 6 people found the following review helpful. The classic of teaBy Cheng P. YehA book showing the history of tea in china, just a translation from chinese. good to read and learn basic of chinese tea !!11 of 11 people found the following review helpful. "Its goodness is a decision for the mouth to make."By Margaret P.There were dozens if not hundreds of works about tea written in ancient China but very little information about them is readily available in English so this book is quite interesting to read. Lu Yuuml;, the author of The Classic of Tea, lived during the T'ang Dynasty and died in 804. It is very comforting to be the recipient of a gift passed down for more than a millennium.This is a very straightforward translation by Francis Ross Carpenter first published in 1974 with reproductions of old illustrations of tea manufacture and transport plus delightful modern illustrations by Demi Hitz. The charm of the original work has been preserved, particularly in descriptions: "when the shape [of the brick of tea] begins to hump like the back of a toad" or "[The frothy patches] should suggest eddying pools, twisting islets or floating duckweed at the time of the world's creation."I was surprised and pleased that the work included so much information on growing and processing tea. The myriad instructions, cautions, and details of the tools used in processing and preparing tea are fascinating. In the chapter Notations on Tea, there are dozens of short anecdotes that Lu Yuuml; deemed worth preserving and in these stories especially, the Buddhist and Taoist philosophy that was prevalent provides a foundation for the writing.If you are interested in this book, you are not likely to be disappointed with it.Since it is not readily available, here is the Table of Contents:PrefaceIntroduction--The Story of Tea East and WestTea: A Mirror of China's SoulTea Until Lu Yuuml;'s Time: The Evidence of LanguageTea from the T'ang to the Ming: Its Botany, Culture and ManufactureThe West Comes to TeaThe Life and Times of Lu Yuuml;The Classic of Tea--Part OneThe Beginnings of TeaThe Tools of TeaThe Manufacture of TeaThe Classic of Tea--Part TwoThe Eacute;quipageThe Classic of Tea--Part ThreeThe Brewing of TeaDrinking the TeaNotations on TeaTea-Producing AreasGeneralitiesPlan of the BookNotesTranslator's Acknowledgments and Notes Written in the eighth century, this fascinating book looks at the intricacies involved in brewing tea, describing precisely how the perfect tea should be made: from the size of the water gatherer to the height from which water is boiled above the fire. Beautiful line drawings show the various components that go into the making of perfect tea..
Load more

Recommended publications
  • Review & Analysis
    Chinese Social Sciences Today Review & Analysis THURSDAY APRIL 11 2019 5 However, most extant referen- Translation and research of tea classic tially valuable books and records about tea culture are aged. Some information is outdated and im- promoted Chinese tea culture to world practical in developed society. Thus when translating tea culture documents, including The Classic of Tea, Chinese and foreign trans- CULTURAL COMMUNICATION lators alike have depended largely By YUAN MENGYAO on foreignization and occasional and DONG XIAOBO domestication in their translation methodologies, in a bid to dissem- Tea is one of the main symbols of inate tea culture more efficiently. the Chinese culture. As early as in the Western Han Dynasty (202 Cultural blending BCE–8 CE), tea and tea culture The Classic of Tea and Chinese had been spread overseas. The tea culture have been influential Classic of Tea, also translated into overseas not only because they in- Cha Ching based on the Wade- tensified other countries’ interest Giles romanization system, not in studying Chinese tea and were only advanced the development of fused into their daily customs, tea culture in China, but also gen- but also because they profoundly erated extensive influence abroad. impacted the literature, art and Authored by Tang Dynasty tea aesthetic communities of other expert Lu Yu (733–804), who has nations. been honored as the Sage of Tea, After the introduction of The the masterpiece is the first known Classic of Tea to the West, a great monograph on tea in the world. number of tea culture mono- Studying the outbound transmis- Tang Dynasty tea expert Lu Yu (733–804) and part of his magnum opus The Classic of Tea Photo: FILE graphs that were modeled after sion of tea culture in ancient times the Chinese classic emerged, and along with the history of the trans- troduced into Japan in the South- leaves via land routes has had a liam Ukers compiled and pub- many countries tailored the tea lation of The Classic of Tea will ern Song Dynasty (1127–1279).
    [Show full text]
  • The Tea Ceremony
    The Tea Ceremony The Tea Ceremony by ReadWorks Most of Julie's friends' parents drank coffee. Some of them liked tea, too; but not like her parents did. Jill's family, Billy's family, and Tanya's family each had just two or three boxes of tea on a shelf, but Julie's had a whole cabinet dedicated to tea. No bags in boxes either; her parents drank loose-leaf tea only. "The real stuff," her dad called it. Packed tightly in rich red and gold tins, the Tang's collection included fragrant jasmine green tea; Longjing tea, a pan-fried green tea Julie preferred to call by its nickname, Dragon Well tea; roasted, curly-leaved oolong tea; lightly sweet white tea; and more. Every New Year-the Chinese New Year that is-her parents would have a traditional tea ceremony. That's the time when she would roll her eyes and slink out of the room. Her mom said it was an important cultural tradition, but Julie just thought it was B-O-R-I-N-G. (Or at least she assumed it would be if she ever stuck around for it.) However, now that she was 13 (an official teenager at last!), Julie felt different, more mature, and she was beginning to really enjoy history, thanks to her great social studies teacher. Julie decided it was time this New Year to take an interest in her own family and cultural history once she realized she actually knew very little. (She had only been to China once when she visited her grandparents as a five-year-old and her classes devoted equal time to studies of all the cultures of the world, not just that of the Chinese.) "Why do we have to do this tea ceremony every year?" Julie asked her mother, who was taking the clay teapots out of the cabinet reserved for special teapots and fancy dishes.
    [Show full text]
  • Chinese Ceramics in the Late Tang Dynasty
    44 Chinese Ceramics in the Late Tang Dynasty Regina Krahl The first half of the Tang dynasty (618–907) was a most prosperous period for the Chinese empire. The capital Chang’an (modern Xi’an) in Shaanxi province was a magnet for international traders, who brought goods from all over Asia; the court and the country’s aristocracy were enjoying a life of luxury. The streets of Chang’an were crowded with foreigners from distant places—Central Asian, Near Eastern, and African—and with camel caravans laden with exotic produce. Courtiers played polo on thoroughbred horses, went on hunts with falconers and elegant hounds, and congregated over wine while being entertained by foreign orchestras and dancers, both male and female. Court ladies in robes of silk brocade, with jewelry and fancy shoes, spent their time playing board games on dainty tables and talking to pet parrots, their faces made up and their hair dressed into elaborate coiffures. This is the picture of Tang court life portrayed in colorful tomb pottery, created at great expense for lavish burials. By the seventh century the manufacture of sophisticated pottery replicas of men, beasts, and utensils had become a huge industry and the most important use of ceramic material in China (apart from tilework). Such earthenware pottery, relatively easy and cheap to produce since the necessary raw materials were widely available and firing temperatures relatively low (around 1,000 degrees C), was unfit for everyday use; its cold- painted pigments were unstable and its lead-bearing glazes poisonous. Yet it was perfect for creating a dazzling display at funeral ceremonies (fig.
    [Show full text]
  • Hardships from the Arabian Gulf to China: the Challenges That Faced Foreign Merchants Between the Seventh
    57 Dirasat Hardships from the Arabian Gulf to China: The Challenges that Faced Foreign Merchants Between the Seventh Dhul Qa'dah, 1441 - July 2020 and Thirteenth Centuries WAN Lei Hardships from the Arabian Gulf to China: The Challenges that Faced Foreign Merchants Between the Seventh and Thirteenth Centuries WAN Lei © King Faisal Center for Research and Islamic Studies, 2020 King Fahd National Library Cataloging-in-Publication Data Lei, WAN Hardships from the Arabian Gulf to China: The Challenges that Faced Foreign Merchants Between the Seventh and Thirteenth Centuries. / Lei. WAN. - Riyadh, 2020 52 p ; 23 x 16.5 cm ISBN: 978-603-8268-57-5 1- China - Foreign relations I-Title 327.51056 dc 1441/12059 L.D. no. 1441/12059 ISBN: 978-603-8268-57-5 Table of Contents Introduction 6 I. Dangers at Sea 10 II. Troubles from Warlords and Pirates 19 III. Imperial Monopolies, Duty-Levies and Prohibitions 27 IV. Corruption of Officialdom 33 V. Legal Discrimination 39 Conclusion 43 5 6 Dirasat No. 57 Dhul Qa'dah, 1441 - July 2020 Introduction During the Tang (618–907) and Northern Song (960–1127) dynasties, China had solid national strength and a society that was very open to the outside world. By the time of the Southern Song (1127–1279) dynasty, the national economic weight of the country moved to South China; at the same time, the Abbasid Caliphate in the Mideast had grown into a great power, too, whose eastern frontier reached the western regions of China, that is, today’s Xinjiang and its adjacent areas in Central Asia.
    [Show full text]
  • 14 Krahl 1 White Wares
    Regina Krahl White Wares of Northern China Regina Krahl White Wares of Northern China he white stonewares on the Belitung wreck Huanghe (Yellow River), ‘are rich in clay min erals 1 Wood 1999, 27, with a map, 26; Tcomprised some 300 items, all of them made while stoneware and porcelain ‘clays’ south of the cf. also above pp. 119–122. in northern China. Most of them represent table- divide tend to be rock based and rich in fine 2 White wares made of a pure wares. As with green wares, two distinct qualities quartz and micas’.1 And it would seem that for white clay and fired at tempera- tures just high enough to qualify can be distinguished, reflecting the production the first two millennia or so of China’s historic as stonewares, have been dis- covered at sites of the late Shang of different kiln centres in Hebei and Henan. period, the two regions developed their ceramic dynasty at Anyang in Henan Among them are examples of probably the finest traditions quite independent from each other. province. These rare examples are finely made, fashioned in ceramic wares available at the time, and some Although the origins of stoneware production shapes and decorations imitating contemporary bronzes, but are of the earliest true porcelains made in China. in the north can equally be traced to the Shang lacking a glaze. No continuous They also include the only complete examples dynasty (c. 1600–c. 1050 BC), this part of China development of stonewares can be detected from these early be- dis covered so far of China’s earliest blue-and- lacked the continuous development which char- ginnings, and at present they still white ware.
    [Show full text]
  • Aristocratic Culture
    Part 3: Cosmopolitan Tang: Aristocratic Culture 12: The Unified Empire: Cosmopolitan Tang Historical Overview Year Event 589 Reunification The Sui defeat of the Southern Dynasties ended the north/south split and the split between the ethnically Han and non-Han dynasties. Like the Qin it its time, this period of reunification, into the first years of the seventh century, sowed the seeds for the cultural and socio-political trends that would come to fruition in the Tang: Strengthening of central control over civil and military authorities. Economic links between N and S that led to the building of the canal. Expansion of the empire into SE and NE Asia Flourishing of Sinisized state Buddhism 630 Tang begins Amid the military overextension and environmental pressures that fomented the Sui civil war, the NE military became a dominant force. By 630, if I understood the lecture correctly, this force had achieved hegemony. The first century-and-a-half saw a new centralized aristocratic empire. Taxes were reorganized around the equal-field system, centralizing control over land and taxes. Non-Chinese people were integrated into the empire. 755-763 An Lushan rebellion Expansion into new areas taxed the Tang militia, requiring professional armies to staff the frontier posts. The An Lushan rebellion of 755-763, a frontier military rebellion, wreaked havoc on the dynasty and ushered in the developments we associate with Later Tang (but not the Later Tang Dynasty of 923). 760-918 Later Tang In this period, the tax system broke down along with relationships with the frontier kingdoms. The government retreated from commerce, opening the way for private enterprise.
    [Show full text]
  • Tea-Picking Women in Imperial China
    Beyond the Paradigm: Tea-Picking Women in Imperial China Lu, Weijing. Journal of Women's History, Volume 15, Number 4, Winter 2004, pp. 19-46 (Article) Published by The Johns Hopkins University Press DOI: 10.1353/jowh.2004.0015 For additional information about this article http://muse.jhu.edu/journals/jowh/summary/v015/15.4lu.html Access provided by Scarsdale High School (3 Apr 2013 11:11 GMT) 2004 WEIJING LU 19 BEYOND THE PARADIGM Tea-picking Women in Imperial China Weijing Lu This article explores the tension between women’s labor and tea-pick- ing through the Confucian norm of “womanly work.” Using local gaz- etteer and poetry as major sources, it examines the economic roles and the lives of women tea-pickers over the course of China’s imperial his- tory. It argues that women’s work in imperial China took on different meanings as ecological settings, economic resources, and social class shifted. The very commodity—tea—that these women produced also shaped portrayals of their labor, turning them into romantic objects and targets of gossip. But women tea-pickers also appeared as good women with moral dignity, suggesting the fundamental importance of industry and diligence as female virtues in imperial China. n imperial China, “men plow and women weave” (nangeng nüzhi) stood I as a canonical gender division of labor. Under this model, a man’s work place was in the fields: he cultivated the land and tended the crops, grow- ing food; a woman labored at home, where she sat at her spindle and loom, making cloth.
    [Show full text]
  • White Wares of Northern China
    200 White Wares of Northern China Regina Krahl The white wares of northern China launched the country’s reputation as a center of porcelain. As hard, dense, and durable as their southern green counterparts, but more immediately appealing due to their sparkling, glossy, clean-looking material, white wares became the envy and aspiration of potters worldwide. Porcelain clays are naturally available in north China, and some rare examples of white wares—made of a pure, white clay, unglazed, but fired at temperatures just high enough to qualify as stonewares—have been discovered at sites of the late Shang dynasty (circa 1600–circa 1050 BCE) at Anyang in Henan province. As no continuous development, like that seen in southern stoneware, followed these early beginnings, however, they have to be considered isolated experiments, rather than origins of north China’s stoneware production. It would take another 1,600 years or so before continuous production of stonewares began in northern China and before the first white porcelains were commercialized on a regular basis. The white wares on the Belitung wreck comprised some 300 items, most of them tablewares, all made in northern China. These elegant yet utilitarian ceramics were unique to China and highly prized throughout Asia. The white wares recovered from this cargo, probably the most valuable ceramics on board, are varied in type and may represent a combination of wares from three or four different kilns. Produced mainly in Hebei and Henan provinces, they may not have been easy to come by for merchants based far away in southern port cities, even though the north was linked to the international port of Yangzhou via the Grand Canal.
    [Show full text]
  • Tasting the Good and the Beautiful 67
    TASTING THE GOOD AND THE BEAUTIFUL 67 Tasting the Good and the Beautiful: The Aestheticization of Eating and Drinking in Traditional Chinese Culture Da’an Pan California State Polytechnic University, Pomona Exploring traditional Chinese gastronomic culture in terms of its interdisciplinary expression and values, this article argues that eating and drinking, as sources of creative imagination and aesthetic pleasure, are integral to the creative process in Chinese literature and art, and possess a double value integrating the good with the beautiful. Gastronomic and artistic creations are mutually enhancing and mutually inspiring in their common pursuit of beauty. While exemplifying the holistic values of Chinese culture, the aestheticization of eating and drinking contributes to finer, richer gastronomic experiences. An investigation into this phenomenon opens a window to understanding the development of Chinese gastronomy, thus shedding cross-cultural light on the study of contemporary gastronomy. Beauty and Taste Discussing the semiotics of contemporary food consumption, Barthes (1915-1980) wrote, “One could say that an entire ‘world’ (social environment) is present in and signified by food.... To eat is a behavior that develops beyond its own ends, replacing, summing up, and signalizing other behaviors, and it is precisely for these reasons that it is a sign” (1997, pp. 23; 25). In traditional Chinese society the importance of eating and drinking as cultural and aesthetic signs goes beyond people’s physical existence. For many Chinese individuals food and drink are themselves aesthetic objects, and cooking, eating, and drinking are aesthetic pursuits. The notion of mei-shi (lit., beautiful food; i.e., gourmet food) is almost a household word.
    [Show full text]
  • The the Cha Jing
    國際茶亭 Tea & Tao Magazine Global Tea HutSeptember 2015 SPECIAL HARVEST MOON EXTENDED EDITION "MORNING DEW" TEA POWDER THE CHA JING 茶經 BY THE TEA SAINT, LU YU GL BAL TEA HUT Tea & Tao Magazine ContentsIssue 44 / September 2015 Welcome to our Annual Extended September Edition Every September, we send extra content in the magazine as the gift. This year, we wanted to make a greater contribution to Cha Dao in the West Love is by translating the most important book on tea that has ever been writ- ten, the Cha Jing by Master Lu Yu of the great Tang Dynasty. Changing the world Bowl by bowl Cover photograph by Matthew London, from the The Spirit of Tea, his forthcoming book and exhibition. For more information please visit: www.spiritoftea.net Statue of Lu Yu INTRODUCTIONS THE TEA SUTRA 03 TEA OF THE MONTH Table of Contents for the Cha Jing by Lu Yu Spring 2015 "Morning Dew" Powdered Green Tea Ming Jian, Taiwan 31 I THE ORIGIN OF TEA 09 LU YU, SOUL MAN 33 II THE TOOLS FOR TEA PROCESSING By James Norwood Pratt 37 III THE PRODUCTION OF TEA 13 LU YU & THE SPILLED WATER 39 IV THE UTENSILS FOR TEA BREWING 19 INTRODUCTION TO LU YU 45 V TEA BREWING 49 VI DRINKING TEA 25 ABOUT THIS TRANSLATION 51 VII HISTORICAL REFERENCES OF TEA 65 TEA WAYFARER 59 VIII THE GRADES OF TEA Chris Carpenter, Australia 61 IX OMISSIONS AND GENERALITIES © 2015 by Global Tea Hut All rights reserved. Letter from the Editor n September, we enter the final quarter of the solar year.
    [Show full text]
  • A GLOBAL TECHNOLOGICAL DIFFUSION-TRADITIONAL CHINESE TEA TECHNOLOGY and ITS CONTRIBUTION to MODERN TEA PRODUCTION in the 19Th CENTURY
    A GLOBAL TECHNOLOGICAL DIFFUSION-TRADITIONAL CHINESE TEA TECHNOLOGY AND ITS CONTRIBUTION TO MODERN TEA PRODUCTION IN THE 19th CENTURY by (Kenny) Chun Wai Tang B.A. in History, Simon Fraser University, 2006 THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF ARTS In the Department Of History © (Kenny) Chun Wai Tang 2008 SIMON FRASER UNIVERSITY Fall 2008 All rights reserved. This work may not be reproduced in whole or in part, by photocopy or other means, without permission of the author APPROVAL Name: (Kenny) Chun Wai Tang Degree: Master of History Title of Thesis: IIA Global Technological Diffusion-Traditional Chinese Tea technology and its Contribution to Modern Tea Production in the 19th Century." Examining Committee: Chair: Dr. Jeremy Brown Assistant Professor of History Dr. Jacob Eyferth Senior Supervisor Assistant Professor, Simon Fraser University until December 31,2007 Assistant Professor of History, University of Chicago Dr. Luke Clossey Supervisor Assistant Professor of History, Simon Fraser University Dr. Timothy Cheek External Examiner Professor, Louis Cha Chair of Chinese Research, Centre for Chinese Research, Institute of Asian Studies, University of British Columbia Date Defended/Approved: SIMON FRASER UNIVERSITY LIBRARY Declaration of Partial Copyright Licence The author, whose copyright is declared on the title page of this work, has granted to Simon Fraser University the right to lend this thesis, project or extended essay to users of the Simon Fraser University Library, and to make partial or single copies only for such users or in response to a request from the library of any other university, or other educational institution, on its own behalf or for one of its users.
    [Show full text]
  • On Cultural Differences Reflected by Chinese and Western Tea Culture
    International Journal of Humanities and Social Science Invention (IJHSSI) ISSN (Online): 2319 – 7722, ISSN (Print): 2319 – 7714 www.ijhssi.org ||Volume 8 Issue 05 Ser. III || May 2019 || PP 34-37 On Cultural Differences Reflected By Chinese and Western Tea Culture Xiaoling Yang Foreign Language School Nanchang Normal University Nanchang Jiangxi China 330030 ABSTRACT：The type of a culture is always closely related to the region, nationality and country in which it exists. Compared with the Chinese tea culture, western tea culture formed a lot of more obvious differences. Due to the geographical, social and cultural reasons, Chinese and western tea culture show their unique charm. This paper probes into three kinds of difference between Chinese and Western tea culture, aiming at providing useful and enlightenment for the exchange of tea culture and cross-cultural communication in the world KEY WORDS: Chinese and western; tea culture; difference; reason ----------------------------------------------------------------------------------------------------------------------------- --------- Date of Submission: 08-05-2019 Date of acceptance:25-05-2019 --------------------------------------------------------------------------------------------------------------------------------------- I. INTRODUCTION As a kind of beverage, tea has existed for a long time in the world. China was the first country to use tea as a drink and also the birthplace of worldwide tea culture. In the modern history of the world, the political, economic and cultural exchanges between Chinese and western countries were a very important historical chapters. In this part, tea culture played a very special role. Although tea culture originated in China, after the great times of navigation, especially after the industrial revolution, the tea culture introduced into Europe was influenced by western culture. The western tea culture was very different from Chinese tea culture.
    [Show full text]