The original text of Tea Classic is about 7000 words. Divided into three volumes and ten books.
Who was Cha Sheng in the Tang Dynasty? Cha Sheng-Lu Yu
Lu Yu is sick, the word hung-chien, the top scholar with Ji defect, nicknamed Sang Zhuweng, and his real name is Jinglingzi. Fuling (now Tianmen, Hubei) people. Born in the 21st year of Kaiyuan in the Tang Dynasty (AD 733); In the twentieth year of Zhenyuan (AD 804), he died. agronomy
After the Sui Dynasty unified China, a relatively stable political situation appeared in the Tang Dynasty. Agriculture, horticulture and handicrafts have made rapid progress, and international trade and cultural exchanges have become increasingly frequent; So as to promote the progress of science, technology and culture. Scientific and technological progress has promoted economic prosperity and political stability. China's feudal society entered its heyday. On the other hand, due to the development of landlord manor economy and temple economy, land merger and tax increase, small and medium-sized landlords went bankrupt, and a large number of yeomen became tenant farmers, and social contradictions became increasingly serious. Especially after the "An Shi Rebellion", agricultural production was seriously damaged, and the feudal society in China began to decline from prosperity, and the corresponding social consciousness was also changing. Lu Yu lived under such a specific historical condition.
Lu Yu was born in poverty, and his parents didn't know who he was. They only knew that he was an abandoned child who was picked up and raised by a monk from the Longgai Temple in Jingling, because he took the surname of Lu. The Book of the New Tang Dynasty said that his surname was taken from the divination in the Book of Changes, which should be later. Jingling is located in the lower reaches of Hanshui River, with Dahongshan and Jingshan in the north and Jianghan Plain in the south. It is the intersection of the northern and southern Tanzong schools. After 675 years, Shen Xiu went to Dangyang Mountain in Jiangling to establish Beizong Zen, advocating gradual enlightenment and conservatism, retaining some rules and regulations of Sky Buddhism, and advocating reading scriptures, meditation and asceticism. Nanzong Zen, founded by Huineng (AD 638-7 13), is a completely China-like Buddhism, which advocates epiphany and simple teachings, unlike Sky Buddhism, Buddhist scriptures, meditation and asceticism, and denies that practice must become a monk. "If you want to practice, you must get it at home, not in the temple." Therefore, it spread rapidly among the working people. Nanzong Zen also accepted Confucian ethics such as filial piety and loyalty, and advocated filial piety, which was accepted by scholars. Therefore, "scholars from all over the world gather under the table", "the superior monarch is the monarch, and the inferior Confucianism is the old, and they all yearn for the Tao". Because Lu Yu was born in poverty and lived in such an atmosphere of Zen and Confucianism, he was naturally easy to accept Nanzong Zen, unwilling to chant Buddhist scriptures and yearn for Confucianism. Therefore, when his master "taught him to use lower case letters", he angered his teacher because he refused to study. So he was sent to clean the toilet, clean the yard and graze 30 cows. Nevertheless, he still took advantage of the opportunity of grazing, insisted on studying, and drew words on the back of cattle with bamboo sticks. Once, he got a piece of Zhang Heng's Nan Fu, so he followed the example of a primary school student sitting in danger and chanting something. So, he was detained by Master and sent to the countryside to weed. He often sobbed to himself because he couldn't study normally, saying, "Time goes by, but I don't know (poetry)." Plus, he couldn't stand the "master's whipping pain" and fled the temple.
In ancient times, temples used to be the main channel for spreading Buddhist music (Buddhist songs). Whenever there is a Buddhist festival or a folk festival, there will be music and dance performances in the temple. The program includes Buddhist music, secular music (Bianwen) and magic. Performers are temple monks, government artists and professional artists in society. The theater is located in the temple. Lu Yu is intelligent and humorous by nature. He grew up in a temple and was naturally influenced by music and dance. Therefore, after he left the temple, he became an outstanding person in the city. He made music, dance and proverbs as his profession, and wrote thousands of harmonious words, which was known as "the charm of the East". During the Tianbao period (742-755 AD), when Fu 'an was a folk festival, the official department promoted Lu Yu as a musician, which was appreciated by the prefect Ritchie. So I sent him a book of poems and recommended him to teach in Huomen Mountain.
After Tianbao, Confucianism and Taoism merged in the north and Zen and Confucianism merged in the south, which became the new trend of social ideology development in China. Poets are popular in Jianghu monasteries, and there are more and more scholars who "share porridge with monks". Even Yan Zhenqing (709-785 AD), a calligrapher who claimed to be "unbelieving in Buddhism", was also "fond of living in Buddhist temples and learning Buddhism". Zen masters, on the other hand, "learn from common Confucianism", "take people by writing, reason by Zen, take people by elegance, and laugh at ignorant people" With the combination of Confucianism and Zen, many celebrities and monks gathered in Jiangnan, forming a Confucian and Zen culture centered on Jiangnan. In order to improve cultural accomplishment and seek self-improvement, Lu Yu naturally could not be satisfied with the income in a corner of Fuzhou, so he resolutely left his hometown and went to a famous mountain temple in the south of the Yangtze River to visit friends and learn from his teacher. Su Yong lived in seclusion in Tiaoxi (now Xing Wu, Zhejiang Province) in the early years of Shangyuan (AD 760) and spent his whole life. Lu Yu settled in Liuxi and still traveled to famous temples in Nanjing, Runzhou, Yuhang, Hangzhou and other places to associate with famous poets and monks. Jiao Ran, whose name is Qingzhou, Xie Ming, is the tenth grandson of Xie Lingyun, a poet in the Southern Song Dynasty. He wrote many poems, the most famous of which is Five Poems. "Whoever makes friends with it will sing music; If you are the same, you will start making friends. " However, Jiao Ran regarded Lu Yu as his best friend. He also highly praised Lingyin's poems, saying that "the moon, the sky and the sky are landmarks, the mountains and rivers are landmarks, the beauty is the German standard, and the leisure is the road standard." He also "talks about moral ignorance and sings all day" with the monk spirit of Yifeng Temple in Yuhang. He has deep friendship with famous Taoist poet Zhang, Taoist poet Huang Furan and great calligrapher Yan Zhenqing. When Yan Zhenqing was appointed as the secretariat of Huzhou, he built the Sangui Pavilion for Lu Yu in Ningshan as a memorial.
Lu Yu was deeply influenced by Confucianism, Zen and Taoism. He not only has the Confucian philosophy of life, "If you are good, you should be in yourself;": If you meet someone, you will be deaf and dumb. " "With people (dating), rain, snow, tigers and wolves don't avoid it", and there are Zen people who are at large, bohemian "crazy" or "walking alone in the wild". Poetry hits the wood, Pei (wandering) back (lingering) is not satisfied, crying back "; Or "friends' party". "Move if you want." In his later years, although he was worshipped as a prince's literature and later as a Taizu of Taichang Temple, none of them took office and were called contemporary (crazy) jade by the world. He also has a very strong life interest of being naturally quiet and afraid of Leshan water. This is of great significance to his contact with nature, observation of tea trees and in-depth study of tea trees. As a professional artist in his early years, he was active in "Bashan Xia Chuan", observing and understanding tea trees in Sichuan, Shaanxi, Hubei and Hunan. After living in Tiaoxi, Lu Yu developed a special interest and affection for tea. He often discussed tea with Jiao Ran and others, and made a comprehensive and systematic investigation and study on the botanical characteristics, harvesting, cooking and drinking of tea. He wrote many books in his life, but "Tea Classics are handed down from generation to generation, and none of his books have been handed down from generation to generation".
The Book of Tea is a monograph on tea which combines history and reality. The book is divided into ten classics with more than 7,000 words. Its content has two main aspects; 1. Botanical characteristics, processing and manufacturing of tea trees, textual research of tea names, characteristics, habitats, cultivation, variety identification and utilization of tea trees; "two tools" remember the tea picking tools; "San Chuang" records the processing process of tea; Geographical distribution of tea plants in "Eight Places". Second, make tea and drink tea. The "four devices" remember the tools for cooking and drinking tea; "Five Boiling" notes the method of making tea (baking, boiling and grinding) of cake tea; Remember the tea drinking method in "Six Drinks"; Seven Things is a compilation of historical materials. The former is related to agronomy, and its main content is "the origin of one"; The latter is related to drinking tea, and its main content is "five boiling".
Lu Yu has observed and described the botanical characteristics of tea plants in detail. For the first time, he proposed that tea trees have a shrub type with a height of "one foot or two feet" and a tree type with a height of "tens of feet" and "two people embracing each other". Its tree is like a gourd (that is, a kind of Ilex in botany), its leaves are like gardenia, its flowers are like roses, its stems are like cloves, and its roots are like walnuts. The terminal bud leaves can be divided into "bamboo shoots" and "buds". The former is like bamboo shoots, while the latter is thin and short. To distinguish the advantages and disadvantages of tea varieties by the characteristics of bud leaves, there is a saying that "the leaves are rolled (the back of tender leaves) and the leaves are relaxed (the tender leaves are relaxed) times".
In terms of habitat and geographical distribution, he first proposed that "land" (that is, soil) is healthy for tea trees. Dragon divides the importance of "land" into three levels: upper, middle and lower. "On the ground, the upper one gives birth to rotten stones, the middle one gives birth to gravel soil, and the lower one gives birth to loess. . It also puts forward the influence of ecological conditions including sunshine, temperature, humidity and slope direction on the growth and quality of tea trees, saying that "shady forest on sunny slope" is the best, and clearly points out that tea trees are suitable for the ecological environment covered by sunny slope and trees, while "shady slope and valley are unbearable". As for "on the savage, under the gardener", it involves the selection of tea garden topography (including altitude, slope, slope direction, temperature, etc. ) and the comprehensive effect of environmental conditions. He first proposed that the tea tree was the "Jiamu of the South" and divided it into eight tea-producing areas according to the administrative divisions at that time. Although unscientific, it reflects that tea trees in China are mainly distributed in the Yangtze River basin and its south area, and its northern edge is bounded by Qinling Mountains, the southern foot of Bashan Mountain and Huaihe River. It is basically consistent with the geographical distribution of modern tea trees.
Cultivation methods of tea trees: According to the Book of Tea Classics, tea trees have been cultivated artificially in the Tang Dynasty, and the cultivation methods include seed propagation (sexual propagation) and transplantation (asexual propagation). In addition, it is particularly emphasized that the "melon planting method" should be adopted in the case that "art (seed propagation) is not practical and planting (seedling transplantation) is rare". Although the planting method of melon belongs to sexual reproduction, it is different from the general seed reproduction method in operation technology.
Tea picking period, "February, March and April". What Lu Yu wrote mainly refers to the spring harvest in the Yangtze River basin. Picking time, sunny "Lu Lingcai". The picking standard is "four or five inches long" thick buds (with stalks). He also summed up two experiences in picking tea: First, as far as the soil is fertile, the picking method is: "Raw rotten stone fertile soil is four or five inches long, and if ferns cover it, they will be harvested." If you grow in the grass with poor soil, "those who have three branches, four branches and five branches will choose their branches to be outstanding." Secondly, as far as the technical conditions of tea making were concerned, it was put forward that "it rained every day, but it turned sunny to cloudy." As for the processing of fresh leaves, Lu Yu only talked about the making process of cake tea, "picking, steaming, grasping, patting, baking, wearing and sealing", without mentioning the specific making method. Special emphasis is also placed on "picking from time to time to make it impure, miscellaneous with flowers, and drinking it into a disease." According to the appearance uniformity of cake tea, he divided it into eight grades, among which the surface is Hu Hu (tight and fine crepe), Zhu (neat and coarse crepe), floating clouds coming out of the mountain (with curly crepe), frivolous water (microwave grain), clear mud (smooth) and smooth.
The Book of Tea also pointed out that tea can prevent and treat some diseases. "If you are thirsty, bored, have a headache, have dark eyes, fidgety limbs and uncomfortable joints, you can compete with dew after talking for four or five hours." It can also be used as a refreshing drink.
Another important content of Tea Classic is the method of making tea and drinking tea.
The steps of making tea are: first, roast with fire, then pound into powder, and then cook tea for use. The key to baking tea is to master the heat and heat it evenly, and put forward the idea of "holding and forcing fire" (using fierce fire). "toss and turn" (often turn), "be careful not to burn in the wind, it burns like a drill", otherwise it is "uneven" Therefore. The fuel must be "charcoal", followed by "hard wood" (hardwood), and wood with fishy smell and oil cannot be used as fuel. The mastery of the heat mainly depends on the surface change of the cake tea, and it is "like a frog's back" and "five inches away from the fire" to make it "roll and relax", return to its original state, and then bake again. Re-baking depends on the dryness of tea. "If the fire is dry, stop with qi", if it is dry, stop with softness. After drying, "keep the paper bag hot", so that "the essence of gas will not come loose." The process of making tea is to burn the fire first and then boil the water. Lu Yu paid special attention to "water use" and classified the water content into three classes according to different water sources. "Its water uses mountains and rivers, rivers and wells". Mountains and rivers call for unpolluted "living water" with "milk springs and oil spills", while rivers "take people away" and wells "take more". Boiling water and making tea needs to master the temperature (visual inspection). Boil the water with silver until it boils like a fish's eye. This is the first time to boil. Immediately add a proper amount of salt, then burn until the edge is like a spring and a bead is the second boiling point, scoop out a ladle of water, put it into a bamboo pot to become a water vortex, then measure out the tea powder and put it into the water vortex, and cook the tea soup to the third boiling point. Scoop out a layer of "biotite" water film on the surface of tea soup, and then scoop out a spoonful of tea soup, which is called "meaningful". When the tea soup in tweezers "splashes", pour the first spoonful of water to make the tea soup slightly cool, inhibit boiling, and breed bubbles. After cooking, put the first spoonful of tea soup into the bowl (one liter of water can be used in five bowls), so that the tea soup in the bowl bubbles evenly. At this time, the tea soup is "yellowish in color, delicious, bitter and sweet in taste".
Lu Yu believes that "ancha" brewed with soup and "tea boiled with onion, ginger, jujube, dried tangerine peel, dogwood and lotus root" are both "ditch water". He regards drinking tea as a kind of spiritual enjoyment, an art and a means of self-cultivation. Only "thrifty people" can appreciate this art, and special attention should be paid to fragrance, color and taste. Today, this custom still exists in southern Fujian.
According to historical records, due to the advent of tea classics, "the world smells good and drinks tea". Although there are exaggerated words, Lu Yu's tea classics did play an important role in history. China's tea planting, tea making, tea cooking and tea drinking methods were first introduced to North Korea in the 6th-7th century. Japanese Buddhists and monks are not empty. They brought cakes, tea leaves and tea seeds from the mid-8th century to the early 9th century and planted them in Shiga Prefecture, Japan. Later, under the advocacy of monk chengxi. Develop tea cooking and tasting into a special art-tea ceremony. The tea ceremony also absorbed the tea ceremony in the temples of the Song Dynasty, which not only became a means of communication in the upper class, but also became a way of preaching and practicing Zen in Buddhist temples. They are all influenced by Lu Yu's Tea Classic. It can be said that the Japanese
Tea ceremony is the product of cultural exchange between China and Japan, and Lu Yu is the disseminator of tea culture.
Who was Cha Sheng in ancient China? Cha Sheng: Lu Yu,
Poet and saint: Du Fu,
Cao Sheng: Zhang Xu,
Shi Sheng: Sima Qian, medical sage: Zhang Zhongjing, painting sage: Wu Daozi.
Wine saint: Du Kang, that is, Shao Kang.
Book saints: Wang Xizhi, Wen Sheng: Kong Qiu,
Wu sheng: Guan Yu,
Ci Saint: Su Shi Qu Saint: Guan Hanqing.
Who was the tea god of the Tang Dynasty? Lu Yu (733 -804), the word hung-chien; Han nationality, a native of Jingling (now Tianmen City, Hubei Province) in the Tang Dynasty, was born with a defect in words and was named Jinglingzi, Sangzhuweng and Donggangzi, also known as "Chashan Shi Yu". He loved tea all his life and was good at tea ceremony. He is famous for his first monograph on tea in the world, Tea Classic, and has made outstanding contributions to the development of tea industry in China and the world. He is known as "tea fairy", "Cha Sheng" and "Tea God". He is also very good at writing poems, but his poems are few in the world at present. He has a strong interest in tea, long-term investigation and research, familiar with tea planting, breeding and processing technology, and good at tea tasting. In the early Shang Yuan period of Tang Dynasty (AD 760), Lu Yu lived in seclusion all over the south of the Yangtze River and wrote three volumes of Tea Classic, which became the first tea classic in the world. All Tang Wen has Autobiography of Lu Yu.
Luyu fried tea legend
Li Yu, the emperor of the Tang Dynasty, likes to taste tea, and there are often some people who are good at tasting tea in the palace. On one occasion, Jigong, a monk from Jingling, was called into the palace. An expert in tea frying in the palace fried a bowl of tea with fine tea leaves and invited her to taste it. Jigong took a sip and never tasted another. The emperor asked him why he didn't drink it. Ji Gong said, "All the tea I drank was fried by disciple Lu Yu." Drinking his tea will make others feel tasteless. "The emperor heard this and kept it in mind. Afterwards, he sent people everywhere to look for Lu Yu. Finally, he was found on Tianyi Mountain in Tiaoxi, Xing Wu County, and was called into the palace. The emperor saw that Lu Yu was ugly and stuttered a little, but he was very happy to see that he was knowledgeable and had an extraordinary speech. Immediately ordered him to make tea. Lu Yu immediately carefully fried the purple bamboo shoot tea collected in front of Tomb-Sweeping Day and presented it to the emperor. Sure enough, the tea is fresh and mellow, and the clear soup is green, which is really different. The emperor hurriedly ordered him to fry another bowl and let the ladies-in-waiting send it to the study to give it to Jigong. Jigong took the tea bowl, took a sip, applauded the tea and swallowed it in one gulp. After he put down the tea bowl, he went out of the study and shouted, "Where is Gradually?" The emperor quickly asked, "How did you know that Lu Yu was coming?" Jigong replied, "Only he can fry the tea I just drank. Of course, he came to the palace. "
Although it is difficult to see the truth from the above legends, it can also be seen that Lu Yu is proficient in tea art.
Cha Sheng Lu Yu's English Translation of Cha Sheng Lu Yu in Tang Dynasty
Cha Sheng Lu Yu in Tang Dynasty
Who was Cha Sheng in the Tang Dynasty? Lu Yu.
Lu Yu (733-804), whose real name is Hung-chien, whose real name is Ji Ji, whose real name is Jinglingzi, Sangzhuweng, Donggangzi, or Yunzi moved from the Prince's Literature to Taichang Temple, is not enough. A native of Jingling, Fuzhou (now Tianmen, Hubei) in the Tang Dynasty, he loved tea and was good at tea ceremony all his life. He is famous for his first monograph on tea studies, Tea Classic, and has made outstanding contributions to the development of tea industry in China and even the world. He was honored as "tea fairy", "Cha Sheng" and "Tea God". He is also very good at writing poems, but his poems are few in the world at present. He has a strong interest in tea, long-term investigation and research, familiar with tea planting, breeding and processing technology, and good at tea tasting. Lu Yu lived in Tiaoxi, Huzhou, Zhejiang Province in the early Shang Dynasty (AD 760) and wrote three volumes of Tea Classic, which became the first monograph on tea in the world. All Tang Wen has Autobiography of Lu Yu.
Longjing tea is a kind of tea produced in Cha Sheng in Tang Dynasty. The article mentioned: "Hangzhou Qiantang Tianzhu Lingyin Temple produces tea." Cha Sheng in Tang Dynasty: Lu Yu
Who is Cha Sheng and who is Cha Sheng:
Lu Yu
Lu Yu (733-804 AD), a native of Jingling, Fuzhou (now Tianmen City, Hubei Province), was known as "tea fairy and Cha Sheng" and was a famous tea expert in the Tang Dynasty.
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Lu Yu