The Classic of Tea

Lu Yu / 喜泽Beijing Times Chinese Press · ChinaDec 2020

Word count

72K words

Chapters

20

ISBN

9787569933505

Tags

Summary

Editor's review

In terms of structure, The Classic of Tea comprises three volumes and ten sections, moving from the origins of the tea plant, picking and processing tools, and processing methods, to brewing utensils, brewing techniques, and tasting methods, and further to tea history and lore, and evaluation of producing regions—a rigorous and complete system. Particularly noteworthy is Lu Yu's attention to water quality, fire control, and tea utensils, which in effect established a refined ritual of living; this sense of ritual is precisely the core code of Chinese tea culture that has endured for millennia.

Modern readers are advised to look beyond a purely technical perspective when reading The Classic of Tea. The statement that 'tea is frugal in nature and best suited to those who practice refinement and frugal virtue' reveals the inner connection between tea and character cultivation; the pursuit of the flavor of 'lingering excellence' embodies a spiritual aspiration that transcends material enjoyment. This edition from Beijing Times Chinese Press, while preserving the essence of the original text, adds detailed annotations and modern interpretations, making it suitable both for beginners and for seasoned tea practitioners seeking new inspiration.

In today's fast-paced society, rereading The Classic of Tea is more like a cultural search for roots. It reminds us that true tea tasting is not only a gustatory experience but also, through a rigorous and elegant ritual, an attainment of inner tranquility and self-reflection. The book's attention to every detail is essentially a persistent pursuit of quality of life—an attitude especially precious today.

Who it's for

A good fit for

• Readers with a strong interest in traditional Chinese culture, especially tea culture
• Tea enthusiasts who wish to systematically learn about tea and improve their tasting skills
• Scholars and students researching the social history and material culture of ancient times
• Modern urbanites seeking inspiration for the aesthetics of living and attentive to spiritual cultivation

Not a good fit for

• Readers looking for a richly illustrated, light read for leisure
• Pragmatists who only want simple brewing tips

Reading tips

1. First read through the original text to feel the charm of classical language, then consult the annotations to understand specific content
2. Compare with modern tea science knowledge and consider which ideas still offer practical guidance
3. While reading, keep a cup of clear tea at hand and, through tasting, appreciate the subtle sensations described in the text

About the publisher

Beijing Times Chinese Press takes classic works and prose miscellanies as an important publishing direction, along with foreign literature, social novels, Eastern philosophy and art books. Its catalogue includes such Chinese classics as Lu Xun's Call to Arms and Wandering, Xiao Hong's The Field of Life and Death, Zhang Dai's Reminiscences of Tao'an, Yuan Mei's Recipes from the Sui Garden and Hong Yingming's Caigentan, as well as foreign classics such as Ryunosuke Akutagawa's Rashomon. Among its translator resources is Wen Jieruo, whose translations provide reliable support for bringing foreign literary works into the Chinese-speaking world. While organizing traditional texts and reissuing classics, the press pays attention to readability and accessibility of editions, enabling ancient prose, notes and philosophical works to reach contemporary readers. Public information is limited; the above is only a brief account of the publishing directions reflected in the books held in the database.

Contents

1. 版权信息
2. 总序 我们一起来读这些书
3. 译者序 与茶结缘
4. 卷上
5. 一 之源
6. 二 之具
7. 三 之造
8. 卷中
9. 四 之器
10. 卷下
11. 五 之煮
12. 六 之饮
13. 七 之事
14. 八 之出
15. 九 之略
16. 十 之图
17. 原文及注释
18. 卷上
19. 卷中
20. 卷下

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About the author

Lu Yu, courtesy name Hongjian, was a native of Jingling in Fuzhou (present-day Tianmen, Hubei) during the Tang dynasty; his dates are sometimes given as 733–804, though the available materials are limited and many details of his life cannot be firmly established. A lifelong tea enthusiast and a connoisseur of tea matters, he wrote The Classic of Tea, the world's first monograph on tea, which systematically discusses places of origin, picking and processing, brewing and drinking, and tea utensils. He is honored by later generations as the "Sage of Tea" and made outstanding contributions to the development of the tea industry in China and beyond. This site holds sixteen related works, mostly different editions and annotated translations of The Classic of Tea, along with selections touching on classical learning and tea culture. His writing is plain and practical, grounded in experience and clearly organized, resembling both cultural essays and a guide to daily life. Classified under Eastern philosophy, culture, literary appreciation, home life, miscellaneous prose, and food, his work remains an important introduction to Chinese tea culture.

Xi Ze is an author about whom very limited public information is available: no confirmed details have been found regarding their real name, nationality, dates of birth and death, or English name, and the main verifiable clue comes from the signed work The Classic of Tea. In terms of subject matter, The Classic of Tea belongs to the field of food and tea culture and is categorized as food writing on relevant book sites, suggesting that the author's focus is not on fictional narrative but on informative writing about tea, food and drink, and the flavors of daily life. Works of this kind usually require close observation of tea varieties, brewing methods, utensils, and customs, and call for clear organization and plain language, so that ordinary readers can follow practical guidance while tea-culture enthusiasts gain a reference work to browse. Since only one title by this author is held in the collection, other aspects of their writing, academic background, and creative development remain difficult to assess and must await further material. On the available evidence, Xi Ze is an author known to readers through a single book on tea culture.