茶經 By: Yu Lu (733-804)
I recently finished reading a fascinating book called 茶經 by Yu Lu. This book delves deep into the history and cultural significance of tea in China, providing a comprehensive overview of its cultivation, preparation, and consumption. One of the things that I appreciated most about this book was its rich historical context. The author does an excellent job of tracing the origins of tea in China, exploring how it has evolved over the centuries to become an integral part of Chinese culture. Furthermore, the book also delves into the various types of tea and their unique characteristics, providing readers with a nuanced understanding of the different flavors and aromas that can be found in a cup of tea. I also found the practical tips and advice on tea preparation to be incredibly helpful. The author provides detailed instructions on how to properly brew different types of tea, including the optimal water temperature and brewing time for each variety. This information has been invaluable in helping me to enhance my own tea-drinking experience. Overall, I highly recommend this book to anyone who is interested in learning more about the rich history and cultural significance of tea in China. Whether you are a seasoned tea enthusiast or just beginning to explore the world of tea, 茶經 is sure to provide you with a wealth of knowledge and insights that will deepen your appreciation for this beloved beverage. First Page: 茶經陸羽撰一之源茶者，南方之嘉木也，一尺二尺，乃至數十尺。其巴山峽川有兩人合抱者，伐而掇之，其樹如瓜蘆，葉如梔子，花如白薔薇，實如栟櫚，葉如丁香，根如胡桃。其字或從草，或從木，或草木並。其名一曰茶，二曰檟，三曰<艸設>，四曰茗，五曰荈。其地：上者生爛石，中者生櫟壤，下者生黃土。凡藝而不實，植而罕茂，法如種瓜，三歲可采。野者上，園者次；陽崖陰林紫者上，綠者次；筍者上，牙者次；葉卷上，葉舒次。陰山坡穀者不堪采掇，性凝滯，結瘕疾。茶之用，味至寒，飲最宜精行儉德之人，若熱渴、凝悶、腦疼、目澀、四支煩、百節不舒，聊四五啜，與醍醐、甘露抗衡也。采不時，造不精，雜以卉，莽飲之成疾，茶累也。亦猶人參，上者生上黨，中者生百濟、新羅，下者生高麗。有生澤州、易州、幽州、檀州者，藥無效，況非此者！設服薺<艸尼>，使六疾不瘳。知人參累，則茶累盡矣。二之具，一曰籃，一曰籠，一曰筥。以竹織之，受五升，或一鬥、二鬥、三鬥者，茶人負以采茶也。無用<穴犮>者，釜用唇口者。甑，或木或瓦，匪腰而泥... Continue reading book >>

茶經 By: Yu Lu (733-804)

I recently finished reading a fascinating book called 茶經 by Yu Lu. This book delves deep into the history and cultural significance of tea in China, providing a comprehensive overview of its cultivation, preparation, and consumption.

One of the things that I appreciated most about this book was its rich historical context. The author does an excellent job of tracing the origins of tea in China, exploring how it has evolved over the centuries to become an integral part of Chinese culture. Furthermore, the book also delves into the various types of tea and their unique characteristics, providing readers with a nuanced understanding of the different flavors and aromas that can be found in a cup of tea.

I also found the practical tips and advice on tea preparation to be incredibly helpful. The author provides detailed instructions on how to properly brew different types of tea, including the optimal water temperature and brewing time for each variety. This information has been invaluable in helping me to enhance my own tea-drinking experience.

Overall, I highly recommend this book to anyone who is interested in learning more about the rich history and cultural significance of tea in China. Whether you are a seasoned tea enthusiast or just beginning to explore the world of tea, 茶經 is sure to provide you with a wealth of knowledge and insights that will deepen your appreciation for this beloved beverage.

First Page:

茶經陸羽撰

一之源茶者，南方之嘉木也，一尺二尺，乃至數十尺。其巴山峽川有兩人合抱者，伐而掇之，其樹如瓜蘆，葉如梔子，花如白薔薇，實如栟櫚，葉如丁香，根如胡桃。其字或從草，或從木，或草木並。其名一曰茶，二曰檟，三曰<艸設>，四曰茗，五曰荈。其地：上者生爛石，中者生櫟壤，下者生黃土。凡藝而不實，植而罕茂，法如種瓜，三歲可采。野者上，園者次；陽崖陰林紫者上，綠者次；筍者上，牙者次；葉卷上，葉舒次。陰山坡穀者不堪采掇，性凝滯，結瘕疾。茶之用，味至寒，飲最宜精行儉德之人，若熱渴、凝悶、腦疼、目澀、四支煩、百節不舒，聊四五啜，與醍醐、甘露抗衡也。采不時，造不精，雜以卉，莽飲之成疾，茶累也。亦猶人參，上者生上黨，中者生百濟、新羅，下者生高麗。有生澤州、易州、幽州、檀州者，藥無效，況非此者！設服薺<艸尼>，使六疾不瘳。知人參累，則茶累盡矣。

二之具，一曰籃，一曰籠，一曰筥。以竹織之，受五升，或一鬥、二鬥、三鬥者，茶人負以采茶也。無用<穴犮>者，釜用唇口者。甑，或木或瓦，匪腰而泥... Continue reading book >>

Genres for this book
History
Non-fiction

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Wikipedia – Yu Lu
Wikipedia – 茶經

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