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The Classic of Tea: Origins & Rituals, by Lu Y�
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Written in the eighth century, this fascinating book looks at the intricacies involved in brewing tea, describing precisely how the perfect tea should be made: from the size of the water gatherer to the height from which water is boiled above the fire. Beautiful line drawings show the various components that go into the making of perfect tea.
- Sales Rank: #1132109 in Books
- Brand: Brand: Ecco Press
- Published on: 1995-10
- Original language: English
- Number of items: 1
- Dimensions: 7.75" h x 5.25" w x .75" l,
- Binding: Hardcover
- 188 pages
- Used Book in Good Condition
Most helpful customer reviews
1 of 1 people found the following review helpful.
The book is great, however the author should have paid greater attention to the illustrations.
By kigawa
Most of the implements and utensils listed by Lu Yu are not illustrated and it is hard to picture them. The ones that are illustrated are not labelled. At least one of the illustrated implements is not listed by Lu Yu, because it wasn’t in use during his time.
2 of 6 people found the following review helpful.
The classic of tea
By Cheng P. Yeh
A book showing the history of tea in china, just a translation from chinese. good to read and learn basic of chinese tea !!
11 of 11 people found the following review helpful.
"Its goodness is a decision for the mouth to make."
By Margaret P.
There were dozens if not hundreds of works about tea written in ancient China but very little information about them is readily available in English so this book is quite interesting to read. Lu Yü, the author of The Classic of Tea, lived during the T'ang Dynasty and died in 804. It is very comforting to be the recipient of a gift passed down for more than a millennium.
This is a very straightforward translation by Francis Ross Carpenter first published in 1974 with reproductions of old illustrations of tea manufacture and transport plus delightful modern illustrations by Demi Hitz. The charm of the original work has been preserved, particularly in descriptions: "when the shape [of the brick of tea] begins to hump like the back of a toad" or "[The frothy patches] should suggest eddying pools, twisting islets or floating duckweed at the time of the world's creation."
I was surprised and pleased that the work included so much information on growing and processing tea. The myriad instructions, cautions, and details of the tools used in processing and preparing tea are fascinating. In the chapter Notations on Tea, there are dozens of short anecdotes that Lu Yü deemed worth preserving and in these stories especially, the Buddhist and Taoist philosophy that was prevalent provides a foundation for the writing.
If you are interested in this book, you are not likely to be disappointed with it.
Since it is not readily available, here is the Table of Contents:
Preface
Introduction--The Story of Tea East and West
Tea: A Mirror of China's Soul
Tea Until Lu Yü's Time: The Evidence of Language
Tea from the T'ang to the Ming: Its Botany, Culture and Manufacture
The West Comes to Tea
The Life and Times of Lu Yü
The Classic of Tea--Part One
The Beginnings of Tea
The Tools of Tea
The Manufacture of Tea
The Classic of Tea--Part Two
The Équipage
The Classic of Tea--Part Three
The Brewing of Tea
Drinking the Tea
Notations on Tea
Tea-Producing Areas
Generalities
Plan of the Book
Notes
Translator's Acknowledgments and Notes
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