Lu Yu's Cha jing was the earliest treatise on tea in the world. The Ch'a Ching is divided into the following 10 chapters:
This chapter expounds the mythological origins of tea in China. It also contains a horticultural description of the tea plant and its proper planting as well as some etymological speculation.
This chapter describes fifteen tools for picking, steaming, pressing, drying and storage of tea leaves and cake.
This chapter details the recommended procedures for the production of tea cake.
This chapter describes twenty eight items used in the brewing and drinking of tea.
This chapter enumerates the guidelines for the proper preparation of tea.
This chapter describes the various properties of tea, the history of tea drinking and the various types of tea known in 5th century China.
This chapter gives various anecdotes about the history of tea in Chinese records, from Shennong through the Tang dynasty.
This chapter ranks the eight tea producing regions in China.
This chapter lists those procedures that may be omitted and under what circumstances.
This chapter consists of four silk scrolls that provide an abbreviated version of the previous nine chapters.
The Classic of Tea
By Explore Cultural China
Hi, I did a youtube video where I quote an excerpt from Lu Yu's Cha Jing on the "best quality tea." You can watch it here if you are interested: http://youtu.be/_iH3n7xpmzoReplyDelete
Thank you for posting this. Would be very interested if you can post other translations of interesting quotes from the book. Thank you.