Lu Yu:
The Classic of TeaThe Classic of Tea or Tea Classic ([[wikt:茶 chájīng) is the first known monograph on tea in the world, by Chinese writer Lu Yu between 760 CE and 762 CE, during the Tang dynasty. Lu Yu's original work is lost; the earliest editions available date to the Ming dynasty.
According to tea lore, Lu Yu was an orphan of Jinling county (now Tianmen City in Hubei Province) who was adopted by a Buddhist monk of the Dragon Cloud Monastery. He refused to take up the monastic robes and was assigned menial jobs by his stepfather. Lu Yu ran away and joined the circus as a clown. At age 14, Lu Yu was discovered by the local governor Li Qiwu, who offered Lu Yu the use of his library and the opportunity to study with a teacher. During the An Lushan and Shi Siming rebellion period, Lu Yu retired to Shaoqi (now Wuxing county, Zhejiang). Lu Yu made friends with many literati, including the calligrapher Yan Zhenqing and the poet Huangfu Zheng.
For Lu Yu, tea symbolized the harmony and mysterious unity of the universe. "He invested the Ch'a Ching with the concept that dominated the religious thought of his age, whether Buddhist, Taoist, or Confucian: to see in the particular an expression of the universal".
In Lu Yu's hometown, Tianmen, there is an ancient styled tower named according to the classic in honour of the great writer.
Read more...: Huangfu Zengs poem about Lu Yu Content One: Origin (一之源) Two: Tools (二之具) Three: Making (三之造) Four: Utensils (四之器) Five: Boiling (五之煮) Six: Drinking (六之饮) Seven: History (七之事) Eight: Growing Regions (八之出) Nine: Simplify (九之略) Ten: Pictorialize (十之图)
Huangfu Zengs poem about Lu Yu
Content
Lu Yu's Tea Classic is the earliest known treatise on tea, and perhaps the most famous work on tea. The book is not large, about 7000 Chinese characters in the literary language of the Tang Dynasty, a condensed, refined and poetic style of Chinese. It is made of "Three Scrolls Ten Chapters" (三卷十章):
One: Origin (一之源)
This chapter covers the mythological origins of tea in China. It also contains a horticultural description of the tea plant and its proper planting as well as some etymological speculation, features and characteristics of tea trees. The characteristics of quality tea leaves, and soils and topography compared to tea quality. Benefits of good teas and bad teas. The geographical region, harvest seasons and growing methods in relation to tea quality.
This chapter describes fifteen tools for picking, steaming, pressing, drying and storing tea leaves and cakes.
Three: Making (三之造)
This chapter recommends methods for the production of tea cake.
Four: Utensils (四之器)
This chapter describes twenty eight items used in the brewing and drinking of tea.
• crushing block (砧椎)
• brazier (风炉)
• charcoal basket (炭筥)
• charcoal mallet (炭檛)
• fire chopsticks (火厕)
• cauldron (鍑)
• cauldron stand (交床)
• tea tongs (夹)
• paper wallet (纸囊)
• crushing roller (碾)
• sieve box (罗合)
• tea holder (则)
• water vessel (水方)
• water filter bag (漉水囊)
• gourd scooper (瓢)
• bamboo tongs (竹夹)
• salt container (鹾簋)
• boiled water vessel (熟盂)
• bowl (碗)
• bowl basket (畚)
• brush (札)
• water basin (涤方)
• spent tea basin (滓方)
• tea cloth (巾)
• utensil table (具列)
• utensil basket (都篮)
Five: Boiling (五之煮)
This chapter covers:
• Guidelines for the proper preparation of tea.
Six: Drinking (六之饮)
This chapter discusses the actual consumption of tea, some of its properties, the history of tea drinking, and the various types of tea known in 8th century China.
Seven: History (七之事)
This chapter gives various anecdotes about the history of tea in Chinese records, from Shennong through the Tang Dynasty. It begins with an index list of influential individuals related to tea before the Tang Dynasty. Further topics include a collection of literature and historical records on tea legends and famous people, folklore and customs, tea poems and tea stories, health benefits of tea in recorded medical books, tea as medical herb and tea cure formula, tea usage in cooking and tea recipes.
Eight: Growing Regions (八之出)
This chapter compares and ranks eight tea producing regions in China at its time.
Nine: Simplify (九之略)
This chapter lists procedures that may be omitted and under what circumstances, tools and methods that can be excluded in cultivation and processing under abnormal conditions, and tea utensils and brewing methods that can be simplified or improvised under various outdoor and unusual habitat environments.
Ten: Pictorialize (十之图)
This chapter consists of how to transfer the contents onto placards or large scrolls for hanging on the wall for quick references. The silk scrolls that provide an abbreviated version of the previous nine chapters.
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original article.
《
茶经》是
唐朝人
陆羽所撰的茶学著作,是世界上最早的关于茶的专著。全书分3卷10篇,总结茶的栽培、采摘、制作、鉴别、煮饮的流程和工具,收集历史上与茶有关的史料,是当时茶学知识的集大成之作。《茶经》影响和倡导了中国人的饮茶习惯,极大地推动中国茶文化的建立和发展。
Read more...: 作者 成书 卷帙 背景 影响 版本 传闻
作者
《茶经》作者陆羽是唐朝著名的隐士,善于诗词、文学,在儒学、方志、术数等方面均有著述,而以茶学方面的影响最为广阔和深远,在当时即有「茶神」、「茶仙」之称,后世尊为「茶圣」。
成书
《茶经》成书时间约在760-780年之间,此时陆羽主要隐居在湖州。最早的版本大约作于760年:陆羽写于上元二年(761年)的自传中已经提到著有《茶经》三卷;日本学者根据第八篇所记地名考证创作时间在758-761年之间。764年前后,《茶经》曾有过修订,因而第四篇收录了一件刻有「圣唐灭胡明年铸」的,所指即平定安史之乱的次年(764年)。773年,陆羽接受颜真卿的邀请,参与编纂类书《韵海镜源》,期间可能根据接触到的文献增补了第七篇的内容。780年之后,陆羽离开浙西,先后在江西、湖南和岭南活动,但第八篇对这些地方所产茶叶的记述远不如两浙那么细致,很可能传世的《茶经》在780年前后已经完成。
卷帙
背景
唐代茶叶生产空前发达,饮茶风气大大扩散,是《茶经》成书的重要时代脉络。当时,佛教、特别是禅宗快速发展,而僧人们喜欢饮用提神的茶水;科举制度逐渐确立,朝廷用茶来帮助考场上的监考官员和考生提神。于是饮茶之风通过僧人和士人迅速传播。在地域上,也从中国南方传播到了北方。中唐之后朝廷的禁酒措施亦助长了茶的消费。贡赐制度则进一步产生了鉴别不同茶叶、分出品级等第的需求。
而在知识社会学方面,唐代出现了大量与茶事相关的知识和文献,为《茶经》的写作提供了养料。南朝以来兴起的「知识至上」的学风,则使得《茶经》带有博物学的色彩。
影响
《茶经》促进了中国饮茶风气的盛行,确立了茶在中国三大饮料(水、酒、茶)中的首席地位。《茶经》还对茶的制作工艺和饮用方法加以改革。在茶叶杀青上,探索出精细的蒸青法。在饮用上,倡导使用煎茶法,即将经过研磨的茶末投入沸水中,稍稍煎煮后就停止加热,然后舀到茶碗中饮用,以此代替过去较为粗糙的、「与夫㵸蔬而啜无异」(跟煮蔬菜喝汤没有区别)的煮饮法。
《茶经》是世界上第一部关于茶的专著。在此之前,中国已经有不少与茶事有关的记载,但都是各书中的零散片断,直到《茶经》的出现,才有了完整而系统的茶学专著。《茶经》也引领了茶书写作的风潮,此后出现了大量有关茶和饮茶知识的专书,而《茶经》本身又成为后世茶书的范本。
《茶经》将饮茶提升为茶文化和茶道,给饮茶的程式灌注进了美学的意境和儒、释、道的思想。《茶经》还通过对茶具和茶饮程式的复杂、细致的规定,倡导行为方式的规范化。
《茶经》还影响了「茶」字的写法。在更古老的时代,一般用「荼」字来表示茶。唐玄宗御制的字书《开元文字音义》采用减去一横的「茶」字,但实际日常书写中仍以「荼」字占主导。《茶经》则统一采用「茶」字。受此影响,到晚唐时期,专用的「茶」字已经得到普遍的使用。
版本
北宋时,《茶经》已有多个版本流传,陈师道就曾根据四个不同的版本重新合编了一个版本。
南宋咸淳九年(1273年)刊行的左圭所编丛书《》收录了《茶经》,是几乎所有现存《茶经》版本的祖本。现存最早的《茶经》版本即为北京中国国家图书馆收藏的宋刻《百川学海》本,但多有错讹。日本宫内厅书陵部同样藏有宋版《百川学海》,为印刷质量较好的善本。中华民国十六年(1927年),武进藏书家陶湘得到宋本《百川学海》后将其影刻于世,成为近现代以来通行最广的宋版《茶经》,但做了一定的改动,不完全是宋刻本原貌。
明代嘉靖二十一年(1542年),在陆羽的故乡竟陵,刊行了从《百川学海》中单独抄录出的《茶经》。北京国图藏有嘉靖二十二年竟陵本,是现存最早的单行本《茶经》。竟陵本除原文外,还附加了前人序跋、诗文、相关探讨和陆羽传记等内容,影响了之后众多版本的《茶经》刻印。
除《百川学海》外,流传的另一个版本系列来自于丛书《说郛》。与《百川》系列相比,《说郛》系列《茶经》的特点是普遍没有保留原注。
传闻
据说陆羽曾选出天下最好的二十种烹茶用水,并逐一排名,如无锡惠山泉以「天下第二泉」闻名,即由此而来。该说法并不见于《茶经》,而出自唐人张又新的《煎茶水记》。
北宋欧阳修曾撰《大明水记》批驳张文,认为其说法与《茶经》中的主张相互矛盾,是张又新假托于陆羽之口。
The text above has been excerpted automatically from Wikipedia - please correct any errors in the
original article.