Lu Yu, the Book of Tea, was widely circulated and was called Cha Sheng by later generations. The word hung-chien. The Book of Tea, with three volumes, is China's first masterpiece about the history and time of tea. Because Lu Yu abandoned the baby, he was introduced to Buddhism by Master when he was young. In the Tang Dynasty, tea ceremony was widely celebrated in temples, so he completed the enlightenment education of tea ceremony culture in his early life. However, the master's expectation for him is to practice Buddhism and preach and teach. But Lu Yu, a teenager, refused to accept it, ran away, became a clown, became a scholar, was hungry, and was in sight, but those didn't stop him from loving tea.

Yu Lian made it clear that water is the mother of tea, and good tea needs good blisters. This argument deeply touched me. So when learning tea, there will be a professional class about water and tea. From natural mountain spring water, purified water, to river water, and then to encounter water in different regions, such as Tongmuguan water and Chaoshan water in Guangdong, soaking in Jinjunmei and Fenghuang Dan Cong respectively, the taste improvement is not one or two levels, but a qualitative leap. So far, the specialties of tea science, including tea art, tea ceremony, tea ware, drinking tea and how to stir-fry tea, have also been fully described. As soon as Lu Yu made tea, the foundations she made around her were all top literati and poets, nobles and wealthy businessmen at that time.

In fact, tea was first known to Buddhists. Wu Lizhen, a disciple of Buddhists including Lu Yu, was born in Jingling, Fuzhou (now Tianmen City, Hubei Province). He was an abandoned baby since he was a child. He was taken in by Buddhist disciples of Jingling Longgai Temple and grew up in the temple. As early as 400 years ago, Zhi Dun, a Taoist priest in the Jin Dynasty, gave lectures at Longgai Temple. Zhi Dun first talked about the combination of tea drinking and Zen, and was known as the ancestor of Buddhist tea. There is a deep well dug by Zhidun in Longgai Temple, where he cooks water and drinks tea to give lectures. Therefore, Lu Yu grew up in such a natural environment. He first came into contact with tea, and then he was able to summarize and promote tea art.

Lu Yu didn't major in tea science before, and his writing and appellation were different, which is the characteristic of medicinal value. After Lu Yu, tea has a culture and art, and a university education. In ancient times, drinking tea was particularly complicated, unlike today, when you took an enamel jar and threw a handful of tea in boiling water. Lu Yu was actually a famous tea lover in the Tang Dynasty, and he was not alone in tea art. At that time, people like Jiao Ran also had ancient books about tea. In the Tang Dynasty alone, there were more than ten kinds of tea books, such as Tea Classics, Tea Notes, Gu Zhushan Notes, Tea Picking Notes, Tea Supplement and Tea Tactics. In the Ming dynasty, other tea books died out one after another, and the Tea Classic.