From picking to roasting tea leaves, tea maker Tang Hejun has made tea by hand for years. Longjing tea makers have to adjust the roasting time and technique depending on the moisture content and quality of the tea leaves, making each pot of tea unique. "We have to deal with the 200 ...
"Youngsters in China may be familiar with Starbucks, but very few know about Lu Yu," said Liu Yanli, the manager of the brand. Tang scholar Lu Yu, known as the Sage of Tea, wrote "The Classic of Tea," which is the first treatise in China in which knowledge of tea and related prac...
Pu'er tea is a unique fermented tea from Yunnan province, China, classified into two types: raw (sheng) and ripe (shou) Pu'er. Its history dates back to the Tang Dynasty, but it wasn't until the Qing Dynasty (1644-1911) that Pu'er tea became a significant trade commodity. The name...
During the Tang dynasty, tea-drinking spread to other Asian countries such as Korea, Japan, and Vietnam. In 593, Chinese tea was first exported to Japan along with Chinese culture, art and Buddhism. In 1295, Marco Polo returned to Italia and brought back tea, silk, china, and jewels fro...
The tea ceremony consists of the host first bringing the tea utensils into the room, offering the guests special sweets, and then preparing and serving them tea made of pulverized tea leaf stirred in hot water. The prepared tea is usually thin and frothy with a mildly astringent flavour; on...
Utensils specifically made for the preparation of tea appeared during the Tang dynasty. The teawares from the period facilitated a complex process of tea making that was clearly described in The Classic of Tea. Following the process described by Lu Yu, tea leaves were first steamed in a steamer...
DrinkingteabecameafashionintheWesternJinDynastyandTangdynasty.IntheSong(960-1279)andYuan(1271-1368)Dynastiesteaappraisingbecameapopularcustom Since1700s,theChineseteahaslargelyexpendedintotheworldmarket.TheHistoryofteainChina Atpresentmorethanfortycountriesintheworldgrowtea,withAsiancountriesproducing90%oftheworld's...
Tang Dynasty described the quality of water in his book The Classic of Tea, and he regarded that spring water is the best for cooking tea,river water is the second best, followed by( ) . A:River WaterB:Well WaterC:Spring Water D:Rain Water 答案:Well Water The Daming (Great Brightness...
The starting point of this habitual tea drinking came with the publication of “The Classic of Tea” by the Tang dynasty writer Lu Yu. This book tied tea-drinking with Buddhist thought, which greatly influenced the highly spiritual Chinese culture at that time. ...
Tea has gained widespread popularity since the Tang Dynasty and the Song Dynasty, especially in literary circles, including the famous Chinese poets Bai Juyi, Su Shi, and Lu You who all wrote poems about tea, making the Chinese culture passed down one generation after another. ...