Brief introduction of tea classics

This is the first special book on tea in China. Written by Lu Yu in Tang Dynasty. The contents of the book are divided into 10 doors, that is, the source of the first door, the tools of the second door, the creation of the third door, the tools of the fourth door, the cooking of the fifth door, the drinking of the sixth door, the things of the seventh door, the things of the eighth door, the outline of the ninth door and the pictures of the tenth door. One source points out that tea originated in the south of China, and discusses the ecological environment, characteristics and seed selection of tea trees.

Second, describe the utensils used in tea picking; "Three innovations", describing the processing process and method of tea; "Eight out", remember the origin of all kinds of tea. These all belong to the agricultural category. The book introduces the cooking and drinking methods of tea, tea sets and even anecdotes about drinking tea. Although it is too brief, it is more comprehensive and systematic.

Lu Yu, a legend in the book of the New Tang Dynasty, said in the Book of Tea that "the world will benefit from knowing how to drink tea by preparing the sources, methods and utensils of tea". This book is widely circulated, printed in a wide variety, even in Japan, and has been included in various series since the Ming Dynasty. Before Lu Yu's "Tea Classic" became popular, some people praised Lu Yu as the "tea god". Since then, there have been more than 100 kinds of tea books.

The Origin and Processing of Tea

The origin of tea:

Tea is an excellent tree in the south of China. It's a foot or two high. Some even reach tens of feet. In Bashan and Xia Chuan areas, there are enough trunks for two people to hug. You must cut off the branches before you can pick the young leaves. The tea tree is shaped like a melon reed. The leaves are shaped like gardenias. Flowers are like white roses and seeds are like palms. The fruit stems are like cloves and the roots are like walnuts.

The structure of tea characters comes from grass (writing tea), wood (writing tea) and vegetation. Tea has five names: tea, tea, tea, tea, tea, tea, tea, tea.

Tea harvest:

Tea picking takes place in February, March and April. The leaves are as fat as bamboo shoots, growing on the soil of weathered fossil fragments, up to four or five inches long, just like the tender stems of Wei and fern that have just broken out of the ground, picking with dew in the morning. Inferior bud leaves (short and thin) appear on tea branches mixed with vegetation.

If there are three, four or five branches on an old branch, choose the one that grows tall and straight. It didn't rain that day, nor did it collect clouds on sunny days. It can only be collected on sunny days. The picked bud leaves are steamed, mashed with a mortar, put into a model and pressed into a certain shape by hand, then baked, and finally packaged in strings, so that the tea leaves can be kept dry.