Chapter 9 Tea Culture-1. Tea and Culture-1

Tea culture is an important part of Chinese traditional culture.With the development and progress of society, tea has not only played a good role in the economy and become a necessity of people's life, but also gradually formed a splendid tea culture and become a pearl of social spiritual civilization. The emergence of tea culture has brought human spirit and wisdom to a higher level. Tea has a deep relationship with culture, involving a wide range of subjects and rich content.Here is not only the embodiment of spiritual civilization, but also the extension of ideology.Undoubtedly, it is beneficial to improve people's cultural accomplishment and art appreciation level.

my country's long history of tea industry has created tea industry science and technology for mankind, and also accumulated the most abundant tea industry historical documents for the world.Among the vast cultural classics, there are not only books dedicated to tea, but also a large number of records about tea affairs, tea history, tea methods and tea production techniques in historical books, local chronicles, notes, miscellaneous examinations, and ancient books such as calligraphy. content.According to Lu Yu's "Tea Classics" in the Tang Dynasty, there have been many tea industry documents in my country before the Tang Dynasty.After the publication of Lu Yu's "The Classic of Tea" in the Tang Dynasty, monographs on the tea industry continued to appear, and until modern times, there were no less than 200 kinds.Among them, from the Tang Dynasty to the end of the Qing Dynasty, more than 100 books on tea industry have been discovered, including comprehensive ones such as "Tea Classic", "Tea Spectrum", "Grand View Tea Theory", etc. There are also monographs that discuss one or more of the contents of tea, such as "Jiancha Mizuji" about the water used for cooking tea, and "Tea Set Illustrated" about tea making and tea drinking utensils. etc.; there is also a kind of local tea books that specifically discuss the history, production conditions and tea characteristics of a certain region, a certain famous tea, such as "Dongxi Tea Test Record", which specifically records Fujian Jian'an tea, and specifically introduces tea. "Luo Ye Tea Records", "Ye Tea Notes" and so on.

Many tea books recorded in history have been lost. For example, there are 7 monographs on tea industry in the Tang Dynasty, but now only 2 books, "The Classic of Tea" and "Jiancha Shuiji", are relatively complete. According to the order of the writing time, the selected tea books of the past dynasties are introduced as follows: "The Classic of Tea" was written by Lu Yu of the Tang Dynasty and was completed around 758 AD.The content is divided into 3 volumes and 10 sections.Section 3 of the first volume: "The source of one", discusses the origin, name, and quality of tea, introduces the morphological characteristics of tea trees, the relationship between tea quality and soil environment, and points out the soil suitable for tea, the location of tea land, topography, varieties and fresh leaves The relationship between quality, as well as cultivation methods, and the physiological health function of drinking tea on the human body.There is also mention of large tea trees found in Padang, Hubei and southeast Sichuan. "Erzhiu" talks about the utensils for picking and processing tea.

Introduce in detail the names, specifications and usage methods of 19 kinds of tools needed to make cake tea. "Sanzhizao" talks about the types of tea leaves and the methods of picking them.Point out the importance of tea-picking and the requirements of tea-picking 551 tea culture, and put forward the theory of timely tea-picking.Describes the six processes of making cake tea: Steamed, crushed, pressed into molds, baked, stringed, packaged, and the cake tea is divided into 8 grades according to the uniform shape and color.Volume 1, Section 1: "The Four Weapons" Write about the utensils for making tea and drinking tea.Describes in detail the names, shapes, materials, specifications, production methods, uses of 28 kinds of tea making and drinking utensils, and the influence of utensils on the quality of tea soup. It also discusses the quality and usage rules of tea utensils in various places.Section 6 of the second volume:

"Five Cooking" describes the method of cooking tea and the quality of water in various places, describes the preparation of cake tea and tea soup, and focuses on the method of roasting tea, fuel for roasting and boiling tea, water for making tea and the temperature of boiling tea, boiling degree and method Effect on the color and aroma of tea soup.It is proposed that the white and thick foam of the tea soup is its elite. "Six Drinks" talks about tea drinking customs, describes the origin, spread and tea drinking customs of tea drinking customs, and proposes ways and means of tea drinking. "Seven Things" narrates the stories, places of origin and medicinal effects of tea in ancient and modern times.It describes the historical materials, legends, anecdotes, poems, essays, and prescriptions related to tea before the Tang Dynasty. "Eight out" evaluates the pros and cons of tea produced in various places.Describe the origin and quality of tea in the Tang Dynasty, divide the national tea production area in the Tang Dynasty into eight major tea regions, and the tea produced in each tea region is divided into four grades: upper, middle, lower, and lower according to quality. "Nine Briefs" talks about which tea sets and utensils can be omitted, and under what circumstances which tea-making process, tools, or utensils for making and drinking tea can be omitted.For example, if you go to a remote mountain tea area to pick and process tea, you can simplify seven tools as you pick and process. "Ten Zhitu" proposes to write the content of the "Tea Classic" on plain silk and hang it beside the seat, so that the content of the "Tea Classic" can be seen at a glance.

"The Classic of Tea" is the first comprehensive tea book in China that systematically summarizes the tea affairs in the Tang Dynasty and before the Tang Dynasty, and it is also the first tea book in the world.The author collects the historical materials of tea in the past dynasties in detail, records the experience of personal investigation and practice, and expounds the history, origin, efficacy, cultivation, picking, decoction and drinking knowledge and technology of tea in Tang Dynasty and before Tang Dynasty. The most complete book on tea has provided a relatively complete scientific basis for tea production and played a certain role in promoting the development of tea production.

In addition to the earliest writing of "The Classic of Tea" by Lu Yu in the Tang Dynasty, Xu Wei (around 1575 AD), Zhang Qiande (around 1596 AD) and Huang Qin (around 1635 AD) in the Ming Dynasty also wrote "The Classic of Tea".In addition, Zhou Jiang in the Song Dynasty wrote a volume of "Bucha Jing" around 1012.In 1588, Sun Dashou of the Ming Dynasty compiled two books, "The Classic of Tea" and "The Collection of Tea Classics".In 1734, Lu Tingcan of the Qing Dynasty wrote 3 volumes of "Continued Tea Classics" and 1 volume of appendix (see below).Pan Siqi wrote 20 volumes of "Continued Tea Classics".

"Jianchashuiji" written by Tang Zhang Youxin, published around 825 AD, 1 volume. "Taiping Guangji" was originally called "Shui Jing", but later changed it to "Jiancha Shui Ji" for fear of being confused with "Shui Jing Zhu" written by Li Daoyuan of the Northern Wei Dynasty.The whole book is about 900 characters, with 7 grades of suitable teas evaluated by Liu Bochu in the front row, and 20 grades of suitable teas evaluated by Lu Yu in the second place.It mainly describes the relationship between the quality of tea soup and the water suitable for tea, focusing on tasting water.The author believes that the different properties of mountains, rivers, rivers, and wells will affect the color, aroma, and taste of tea soup. Zeng personally took a boat to draw water for comparison. Zero water (first-class water) in the south of the Yangtze River is good.He also thinks that Lu Yu's saying that the water used to make tea from mountains and rivers is the best, while the water from rivers and wells is inferior is not enough.The authors re-evaluated each water on a 20 scale.He also believes that it is good to cook tea with the water from the tea producing area. The quality of tea soup is not completely affected by the water. It is also important to cook well and clean the utensils.

"Picking Tea Records" was written by Tang Wen Tingyun around 860 A.D., and it was lost in the Northern Song Dynasty. There are only six categories of identification, addiction, easyness, bitterness, and cause, and the records are less than 400 words. Discrimination: Describe Lu Yu's identification of Nanling water; Addiction: Talk about Lu Guimeng's love of tea, and write a tea poem; Yi: Tell Liu Yuxi and Bai Letian Yicha sober up; Bitterness: Describe the scholar-bureaucrat Ku 751 Tea Culture Chapter Yu Wangmeng Please drink tea; : Liu Kun and his disciples asked for real tea.One: When talking about frying tea, you need to use a live fire (fire with flames), and there are three boiling times for cooking tea, the beginning, middle, and end of boiling, with different sounds.

"Sixteen Soups" was written by Tang Suzhen. The exact date of completion of the book is unknown, about 900 or so.The original text is lost, and it is quoted from the fourth volume of "Qing Yi Lu".The original book is "Sixteen Ways of Making Soup" in the ninth volume of "The Legend of Xianya", which was specially written by later generations with a separate title. According to the book, the time for frying the tea soup should be moderate, and it can be divided into 3 grades according to the boiling water; there are also 3 grades according to the speed of pouring the tea soup. Slow is better.According to the different types of containers for storing tea soup, it can be divided into five grades. The quality of tea soup is related to the container. Gold and silver are used as containers, although they are good, they cannot be widely used; copper, iron, lead, and tin containers are bitter and astringent; magnetic bottles are the best containers. .There are 5 grades of tea cooking fuel, clean charcoal is the best, and smoky fuel has a bad tea taste.There are 16 products in total, and all of them are given a good name, for example, the first product is called "De Yi Tang"; "Sixteen Soups" and "Jiancha Shuiji" were quite popular in Tang and Song Dynasties.Judging from the text of the whole book, it looks like a game text, but it still has a certain reference value for the evaluation of tea cooking methods, tea sets, and tea soup.

"Tea Record" was written by Cai Xiang of the Song Dynasty and was compiled in 1051.Cai Xiang's preface: Because Lu Yu's "Tea Classic" did not record the tea in Jian'an, Fujian, Ding Wei's "Tea Picture" only discussed the matter of harvesting and processing. As for the cooking test of tea, he had never heard of it, so he wrote "Tea Record".Divided into two parts, the whole book is less than 800 words.The first part is about tea: 10 articles about the color, aroma, and taste of tea, how to store tea, how to roast, grind, and sieve tea, how to increase or decrease soup, how to warm tea cups, and how to order tea.Discussing the quality of tea soup and cooking methods, it is believed that the color of tea is more expensive than white, and green and white are better than yellow and white;The next part discusses tea utensils: tea baking, tea cage, anvil vertebra (for making table and mallet), tea ring (for holding tea), tea mill, tea Luo, tea cup, teaspoon, soup bottle and other nine items.Discuss the utensils used for cooking tea. In order to maintain the unique color, aroma and taste of tea, we are very particular about roasted tea and tea tasting utensils. There are still 4 ancient tea books with the title of "Tea Record", all of which were written in the Ming Dynasty.Zhang Yuan wrote it around 1595; Cheng Yongbin wrote it around 1600; Cheng Yongbin wrote it around 1604; Feng Shike wrote it around 1609.Among them, "Tea Records" written by Cheng Yongbin has more detailed content and is divided into four episodes.The first episode, with 12 pieces, is an imitation of the "Pictures of Tea Sets" written by the old man Shen'an in the Song Dynasty.There are 14 chapters in the main collection, which are divided into original species, harvesting, selection, sealing, drinking springs, accumulating water, utensils, dividing, cooking soup, potting, cleaning cups, delivering, rewarding, tasting, etc., about 1500 Character.The final collection contains 12 chapters, which are intended to illustrate tea sets, and there are 11 pictures.The appendix contains 7 songs including Lu Yu's "Six Envy Songs" and Lu Tong's "Tea Song". "Dongxi Tea Test Record" was written by Song Zian, and it was written around 1064.The author wrote this book because Ding Wei and Cai Xiang had yet to finish the Jian'an Tea Story.The whole book is about 3000 words, the first is the preface, and the second is the general description, roasting name, tea disease and other 8 items.Dongxi is a place name in Jian'an, Fujian.The book first gives a general overview of the tea garden and its historical evolution, and gives a detailed introduction to the geographical location, natural environmental conditions and characteristics of the tea gardens such as Beiyuan and Shaxi, as well as the quality of the tea produced.Secondly, the origin, characters and differences of seven tea varieties are introduced.It also discusses the relationship between the requirements of picking and making tea and the quality, and puts forward the time and method of picking leaves.It is expounded that the tea-picking time should be determined according to the climate conditions.Finally, it discusses the tea defects caused by improper harvesting, such as scales and fish leaves brought by fresh leaves, which will make the tea taste bitter and astringent, and the color will be yellow and black;The book not only describes the characteristics and classification standards of tea tree varieties, but also introduces the formation and evolution process of varieties, and points out that even if the varieties are good, they will deteriorate if the cultivation conditions are poor, emphasizing the importance of cultivation conditions. "Tea Tasting Yaolu" was written by Huang Ru of the Song Dynasty and was completed around 1075. The 951 tea culture chapter of the whole book is about 1900 words.The author puts forward ten ideas about the influence of improper picking and processing on the quality of tea and how to identify and evaluate the quality of tea: one is that the color of tea soup is not bright and white, and the water foot is reddish. The second is Baihe stealing leaves, scales and fish leaves are added to the tea, which makes the tea taste astringent; the third is miscellaneous, how to identify other leaves mixed in; the fourth to ninth are the importance of timely harvesting and the inappropriate time for making cake tea. Disadvantages and how to evaluate and identify them; ten points of discussion, Tanheyuan and Shaxi two tea gardens, although they are only separated by one ridge and countless miles apart, the quality of tea leaves is very different, which shows that the natural environment has a great influence on the quality of tea. Impact.Finally, it is pointed out that the tea from the sandy land of Yangshan is the best tea with buds as thin as wheat and unopened scales.This book carefully studies the influence of tea picking and processing on the quality, and puts forward the standards for tea appreciation and identification, which still has certain reference value for reviewing tea. "Grand View Tea Theory" written by Zhao Ji, Emperor Huizong of the Song Dynasty, was completed in 1107.Daguan is Huizong's year name. In the early years of Daguan, Huizong wrote "Tea Theory", and later generations named it "Daguan Tea Theory".The book is about 3,000 words, including the planting method of tea trees, the time and method of picking tea, steaming tea, tea pressing, tea making methods, and methods of identifying tea products. And discuss in detail.The first part is the introduction, talking about tea drinking in the peaceful and prosperous times at that time. The dragon and phoenix cakes were famous all over the world.The latter is divided into 20 chapters, discussing the need to pay attention to the natural ecological environment when growing tea.Listed that although Waijiu tea is produced with exquisite workmanship and its appearance is similar to that of Zhengbai Beiyuan tea, although its shape is the same but has no style, although its taste is heavy but lacks the beauty of fragrance, it is always inferior to the tea produced by Zhengbai (Beiyuan tea garden). The importance of conditions on tea quality.It is suggested that tea should be picked and processed in time according to the weather conditions in order to increase production and improve quality, and emphasized the influence of tea making technology on quality.In addition, the evaluation and identification of tea, tea preparation and drinking, and water utensils are also described in detail. "Xuanhe Beiyuan Tribute Tea Record" written by Song Xiong Fan, was completed in 1121-1125.Xuanhe is the reign title of Song Huizong, which indicates the period when this book was written.Xiong Ke, the son of Xiong Fan, added it in 1158.The main text is about 1,700 characters, and the old notes are about 1,000 characters. There are more than 2,000 characters in Wang Jihao's commentary in the Qing Dynasty.Beiyuan is the name of a royal tea garden at the foot of Fenghuang Mountain in the east of Jian'an County, Fujian Province.This book introduces the history of the tea gardens used by the emperors of the Northern Song Dynasty, the outline of tea production, and the tribute process.In the Song Dynasty, Tuancha was made in Beiyuan in early 976 to distinguish it from folk tea. Longfeng tea started here.Dragon tea is offered to the emperor, and the rest is distributed according to the ranks of the emperor's relatives, relatives and courtiers.Later, white tea, Longyuan Shengxue and so on were created.At the end of the book, 10 tea-picking songs and 38 pictures are attached.The size of the tribute tea is attached to the picture.The shapes and structures of various tribute teas at that time can be examined, which is of great reference value for the study of tribute teas. "Beiyuan Bielu" was written by Song Zhao Ruli in 1186, and the book has about 2,800 characters.In the Qing Dynasty, Wang Jihao added an annotation (about 1800) with about 2,000 characters.The author wrote this book to supplement Xiong Fan's "Xuanhe Beiyuan Tribute Tea Record".The first part is about various treatises: an overview of the situation in Beiyuan, and then it is divided into 12 items, namely, royal garden, roasting, tea picking, tea picking, steaming tea, tea pressing, tea research, tea making, yellowing (drying process), class ( The name of the sequence of each delivery of tribute tea), Kaishe (tea garden management), Waibai (tea garden affiliated to Beiyuan). Describes the locations and names of 46 imperial gardens in detail, and then introduces the method of tea picking. Picking must be completed before the sun rises to 8:00 am to make the tea soup bright.The picked buds and leaves are sorted and then processed, and the tea cakes made are wrapped in Ruo leaves and put into small boxes made of silk and transported to the palace.Until July, we will carry out work such as soil cultivation and management of tea gardens.This book gives a detailed and essential introduction to the types, quantities, harvesting, packaging and transportation of tribute tea, as well as the management of tea gardens. "Tea Set Illustrated" was written in 1269 by the old man Shen'an of the Song Dynasty.This book records the size, shape and dimensions of 12 kinds of tea sets in the Song Dynasty with pictures.For the 12 kinds of tea sets and 161 tea culture chapters, they are also named with official titles.It can be used as a reference for studying the shape and structure of ancient tea sets. "Tea Spectrum" was compiled by Zhu Quan in Ming Dynasty and was completed around 1440.The book is about 2,000 words, and the content focuses on tea evaluation and tea making utensils.The preface describes that tea has the effects of waking up and eliminating alcohol, benefiting the large intestine, and reducing phlegm.There are five names for tea: tea, tea, tea, tea and tea.It is also believed that mixing tea with various fragrances will lose the true taste of tea.It is in favor of its natural nature, and it is opposed to powdered tuancha, and it is proposed to cook and drink with leaf tea.The book is divided into 16 chapters: tasting tea, collecting tea (storage), ordering tea, incense tea method, tea stove, tea stove, tea mill, tea mill, tea bag, tea stand, teaspoon, tea whisk, tea pot, tea bottle, decoction Law, tasting water. Introduce the cooking method of steamed green leaf tea in detail, and create the original method of cooking and drinking with leaf tea. Among the ancient tea books named after "Tea Spectrum", there is also "Tea Spectrum" compiled by Shu Mao Wenxi in the Five Dynasties around 935 AD, which has been lost.Judging from the "Tea Spectrum" quoted in the local annals of various provinces and autonomous regions, this book discusses the tea tree varieties and tea quality in various places at that time, and some of its contents are very detailed and can be used for reference.There is also the "Tea Book" compiled by Wang Duanli of the Song Dynasty in 1100, and the "Tea Book" compiled by Zhu Youbin around 1529; "Tea Spectrum" compiled around 1592 by Rong Rong.In addition, there are "Tea Book Legacy" compiled by Cai Zongyan (before 1150) in Song Dynasty, "Continued Tea Book" written by Zhuang Ruzhi before 1223; Sun Dashou's "Tea Spectrum Outer Collection" in 1588, etc. "Tea Lao Ji" was written by Lu Shusheng in the Ming Dynasty around 1570.The book is about 500 words.There is an introduction-like rambling before, which is divided into 7 items, including character, spring tasting, cooking, tasting tea, tea waiting, tea companion, and tea honor, collectively referred to as "seven categories of sencha".The book mainly describes the method of cooking tea, the character and interest of drinking tea. "Tea Lao Ji" has 6 editions in total, among which the "A Collection of Ancient and Modern Books" is different from the other editions in the above content.It contains Lu Shusheng's "Tea Lao Ji" with a general narration at the beginning, and the same text as "Ran Ji", which is divided into 16 articles, each of which is a number of words. "Tea Shu" was written by Ming Xu Cishu in 1597.The book is about 4700 words, divided into 36 chapters.It is a comprehensive tea book written by the author based on his own experience.There are in-depth discussions on picking, frying, storing, cooking, and watering of tea, and put forward appropriate picking periods for several kinds of tea, and point out that the quality of autumn tea is very good, and it can be picked again in July and August .There are two methods for discussing green tea. It is proposed that coarse tea should be steamed and fine tea should be fried. The method of frying green tea was first recorded and discussed.Oppose tea leaves to be mixed with spices, so as not to lose the true taste of tea.In the "Yijie" article, it is pointed out: "Tea should be drunk for a long time, not too much. Drinking regularly will cool the heart and lungs, and release depression immediately; drinking too much will slightly damage the spleen and kidney, or cause diarrhea or coldness."Discuss the relationship between tea drinking and human health. "Tea Shu" is one of the more famous tea books in Ming Dynasty. "Luoye Tea Story" was written by Ming Xiong Mingyu around 1608.Luoye tea is produced in Luoye Mountain in today's Changxing County, Zhejiang Province, hence the name.Luojie Mountain is 80-90 kilometers away from Yixing.Luoye tea is also known as ye tea.The full text consists of 7 about 500 words, describing the quality of Luoye tea and how to pick and store it.It is believed that the quality of Gua tea is related to the place of origin and picking.He also pointed out that tea with heavy color, strong taste and strong aroma is not the top grade.The discussion is quite realistic. Among the tea books written with the content of ge tea, there is "Dongshan ye tea series" written by Zhou Gaoqi in the Ming Dynasty in 1640. discussion.The "Jiao Tea Notes" written by Feng Kebin in the Ming Dynasty around 1642 has about 1,000 characters and is divided into 12 chapters.In addition, there is also the "Yu Cha Huichao" written by Maoxiang in the Qing Dynasty around 1683, which describes the origin, harvesting, identification, cooking and drinking of Ye tea, and stories.Among them, about half of the 361 chapters on tea culture were copied from "Tea Shu", "Luojie Tea Records", and "Jiecha Notes". "Tea Solution" was written by Luo Lin in Ming Dynasty in 1609. This book is written based on the author's personal experience and practical experience.The whole book is about 3,000 words, the first is a general introduction, and the next is divided into 10 items: origin (origin), product (color and aroma of tea), art (cultivation method), harvesting, processing, storage, cooking, water (water for drinking tea), Prohibition (taboo items for picking and processing tea), utensils.There are discussions on tea planting, seed picking, seed selection, tea garden management, and tea picking and processing.It is considered that the south direction of the tea field is better, and the interplanting with osmanthus, plum, pine, etc. can be covered with frost to cover the autumn sun.It shows that the direction of tea garden and intercropping have influence on the quality of tea.It is proposed that the tea storage device should not be used for other purposes, and that it should be clean when picking and processing tea, and should not come into contact with smelly things, which shows that tea has the characteristic of absorbing peculiar smell. The Complete Works of Tea Books was compiled by Ming Yuzheng in 1613.It is a series of tea books based on ancient Chinese tea books. The bibliography of "Complete Works of Tea Books" is as follows: "Tea Book" written by Tang Jingling Lu Yuhongjian "Tea Record" written by Tang Jingling Lu Yuhongjian "Tea Record" written by Song Puyang Cai Xiangjunmo "Dongxi Test Tea Record" Song Jian'an Song Zian wrote "Xuanhe Beiyuan Tribute Tea Record" Song Jianyang Xiongfan Shumao "Beiyuan Bielu" Song Zhao Ruli wrote "Tea Tasting Yaolu" Song Jianan Huang Rudao Father Yibu "Tea Spectrum" Ming Wujun Gu Yuanqing Compiled "Tea Set Picture Praise" Song Shen'an wrote "Tea Lao Ji" Ming Huating Lu Shusheng "荈茶录" Song Binguo Tao Gu Qingchen wrote "Jiancha Water Record" Tang Jiangzhou Governor Zhang Youxin wrote "Shui Pin" Ming Yunjian Xu Xianzhong wrote "Soup" Tang Suzhen and Yuan Ming wrote "Tea Talk" Ming Yunjian Chen Jiru wrote the Ministry of Rites "Ming Ji" , Xiaming Yongdong Tu Bengansou "Ming Ji Pin Zao" (Wang Si, Fan Ruzi, Chen Kai, Tu Yuheng) "Boiling Spring Essays" Ming Qiantang Tian Yiheng wrote Zhibu "Tea Records" Ming Baoshan Zhang Yuanboyuan wrote "Tea Test" "Tea Talk" written by Chen Shisizhen in Qiantang of Ming Dynasty "Tea Shu" written by Tu Long in Ming Dynasty Author of "Don't Remember" Ming Sanshan Xu Xinggong's collection "Ming Tan" Ming Donghai Xu Xinggong's letter department "Tea Collection" Ming Nanchang Yuzheng Selected Collection "Cooking Tea Atlas" "Huqiu Tea Classic Notes and Supplements" was written by Chen Jian in Qing Dynasty in 1655.This book is specially written for Huqiu tea. The book is about 3600 words and is divided into 10 chapters in imitation of Lu Yu's "The Classic of Tea".Excerpts from the relevant original texts of the "Tea Classics" in each chapter, under which the Huqiu tea events are added, those that are similar in nature but beyond the scope of the original texts of the "Tea Classics" are used as supplements, and continue after the original texts related to 561 tea culture chapters in the "Tea Classics" . "History of Tea" was written by Qing Liu Yuanchang around 1669.The book is about 33,000 words, divided into 2 volumes and 30 items.The first part contains the deeds of the writers and Lu Yu and Lu Tong.The first volume is divided into the origin of tea, the famous production of tea, the production and recent varieties of tea, the origin of Lu Yu's tea tasting, tea tasting by famous masters in Tang and Song Dynasties, Yuan Hongdao's "Longjing Ji", tea picking, processing and storage.The second volume is divided into water tasting, famous springs, ancient and modern masters tasting water, Ouyang Xiu's "Da Ming Shui Ji", "Fucha Shanshui Ji", Ye Qingchen's "Tea Brewing Essences", storing water and waiting soup, "Sixteen Soups", Tea sets, tea affairs, tea appreciation and discrimination, tea effects, tea chants and miscellaneous records of famous masters, etc., mostly refer to the contents of predecessors' works, which are numerous and miscellaneous. "Continued Tea Classic" written by Lu Tingcan of Qing Dynasty in 1734.The book is divided into three volumes, with an appendix of one volume, about 70,000 words.According to the structure of Lu Yu's "Tea Classic", it is also divided into 10 orders.In addition, the tea laws of the past dynasties are used as an "appendix".The author extracts information about tea from various ancient books, and enters them according to the abstract.From the Tang Dynasty to the Qing Dynasty, the origin of tea, the method of picking, cooking and drinking, and its utensils have been quite different from what Lu Yu said in "The Classic of Tea". The content is rich and practical, and it is easy to gather and watch. "Tea Plant Diseases and Insects Control" edited by Tea Research Institute of Chinese Academy of Agricultural Sciences, published in 1974, 100 thousand words. This book introduces the main types of tea plant diseases and insect pests in my country's tea areas and their control methods in the form of pictures and texts.The book introduces the morphological characteristics, living habits and main control techniques of 49 major tea plant pests, the symptoms, pathogenic bacteria, disease process, disease conditions and main control techniques of 16 major tea tree pests, as well as 27 common pesticides, and uses appendices to introduce relevant information. .There are 65 color pictures of diseases and insect pests in the book.It is an earlier and comprehensive work on tea tree pests and diseases in my country. "Tea Tree Cultivation" edited by Zhejiang Agricultural University, published in 1979, 276 thousand words. This book is one of the teaching materials for tea majors in agricultural colleges and universities across the country.In addition to the introduction, the book is divided into 12 chapters. Chapters 1 and 2 explain the brief history of tea cultivation in China and the current production areas and status quo; Chapter 3 focuses on the description of the biological characteristics of tea trees, so that students can master the basic characteristics of tea trees. ;Chapter 4 to Chapter 10 mainly discuss the key technologies and theories of cultivation management (including reproduction, pruning, fertilization, soil, water, cultivation, protection, picking, etc.); Chapter 11 discusses the comprehensive factors of high-yield and high-quality tea The analysis of the above-mentioned chapters summarizes the relationship between the above chapters, and strengthens the students' analytical ability; Chapter 12 is the construction of the tea production base, including the technical issues of the development and transformation of the tea gardens in the base. "Tea Evaluation and Inspection" edited by Hunan Agricultural College, published in 1979, 275 thousand words. It is one of the teaching materials for tea majors in agricultural colleges and universities across the country.The book consists of 8 chapters in addition to the introduction, including the basic knowledge of tea evaluation, the discussion of tea quality formation and quality characteristics, the formulation method of tea standard samples and the content of tea inspection standards; Items, tea inspection methods and tea physical and chemical evaluation methods, etc. "Tea Making Science", edited by Anhui Agricultural College, published in 1979, 532 thousand words. It is one of the teaching materials for tea majors in agricultural colleges and universities across the country.In addition to the introduction, the book is divided into 14 chapters.The introduction discusses the significance of developing the tea industry, the general situation of the development of tea technology in my country, and the task and content of tea science.Chapter 1 is the basis and method of tea classification; Chapter 2 is an overview of tea production and sales; Chapter 3 discusses the main chemical components, quality and adaptability of fresh leaves; The technical theory of processing, Chapter 6 to Chapter 14, respectively discusses the production methods of green, yellow, black, white, green, red, scented tea and extracted tea. "Tea Biochemistry", edited by Anhui Agricultural College, published in 1980, 387,761 tea culture articles thousand words. It is one of the teaching materials for tea majors in agricultural colleges and universities across the country.In addition to the introduction, the book is divided into 9 chapters. The first chapter discusses the material metabolism of tea tree, which summarizes the main chemical components of tea and the relationship between the main material metabolism; Metabolism of phenolic substances, amino acids, purine bases, aromatic substances, and pigments; Chapters 7 and 8 discuss the biochemical changes in the manufacture of black tea and green tea respectively; Chapter 9 summarizes the pharmacological functions of the main components of tea. "Tea Tree Breeding" edited by Hunan Agricultural College, published in 1980, 352 thousand words. It is one of the teaching materials for tea majors in agricultural colleges and universities across the country.In addition to the introduction, the book is divided into 10 chapters, and is accompanied by the experimental guidance of tea tree breeding.Firstly, it introduces the function, task and goal of tea tree breeding, the achievements and experience of tea tree breeding at home and abroad, tea tree genetics, variation and breeding, as well as tea tree variety resources, classification and utilization; secondly, it focuses on systematic seed selection, introduction, hybrid breeding and multiples Sports breeding and radiation breeding, as well as new technologies such as laser breeding and high-light-efficiency breeding; the last is tea tree breeding and tea tree breeding procedures. "Tea Tree Pests and Diseases", edited by Anhui Agricultural College, published in 1980, 480 thousand words. It is one of the teaching materials for tea majors in agricultural colleges and universities across the country.In addition to the introduction, the book is divided into 6 chapters.Chapters 1 and 2 are the basic knowledge of entomology and plant pathology respectively, expounding the necessary theoretical knowledge of diseases and insects; Chapter 3 is the principles and methods of pest control, comprehensively expounding the common theory and application of pest control Technology; Chapter 4 and Chapter 5 are tea tree pests and tea tree diseases respectively, discussing the identification, occurrence regularity and control methods of major domestic tea tree pests and diseases. Chapter 6 is scientific experiment methods, including collection and treatment of pest specimens, breeding of insects, isolation, cultivation and inoculation of pathogenic bacteria, and pesticide efficacy tests and other methods. "Basics of Tea Machinery" edited by Zhejiang Agricultural University, published in 1982, 389 thousand words. It is one of the teaching materials for tea majors in agricultural colleges and universities across the country.The book mainly expounds the basic theory, combined with the characteristics of mechanization of tea production, it makes a proper description of some basic mechanical working principles and design methods.The book is divided into three parts with 12 chapters in total.The first part is the part of mechanical drawing, with 5 chapters in total, including views, common methods of expressing mechanical parts, part drawings, assembly drawings and unfolded drawings, etc.; the second part is the part of materials, with 3 chapters in total, including mechanical properties of materials, Metal materials, non-metal materials, etc.; the third chapter is common mechanisms and parts, a total of 4 chapters, including common mechanisms, connections, transmission, shafts, bearings, etc. Each chapter has an appendix at the end, introducing relevant standards, parameters, etc. "Tea Tree Physiology and Tea Biochemical Experiment Manual", edited by Tea Research Institute of Chinese Academy of Agricultural Sciences, published in 1983, 188,000 words. According to the differences in research and determination methods and properties of tea tree physiology and tea biochemistry, the book collects 6 basic methods of tea tree physiology research, 6 basic methods of tea biochemical research, and 9 tea routine analysis methods in a classified arrangement. And 7 tea physical and chemical evaluation techniques.There is also an appendix chapter, including 9 items including the specifications of commonly used reagents, the expression methods and calculations of various concentrations, and the preparation methods of special reagents.This handbook is a common reference book for the study of tea physiology and biochemistry. "Chinese Tea Tree Cultivation", edited by the Tea Research Institute of the Chinese Academy of Agricultural Sciences, published in 1986, 706 thousand words. The book is divided into 14 chapters in addition to the introduction. The content focuses on summarizing the traditional Chinese tea tree cultivation experience, introducing various research results in tea tree cultivation since the 1950s, as well as the division of suitable areas for Chinese tea tree cultivation, anther cultivation of tea 961 tea Recent research progress of cultural articles tree plants and so on.In addition to describing in detail various cultivation techniques, the book also uses electron microscopy to describe the anatomical results of tea tree organs, emphasizing the biological basis of cultivation.At the same time, it also conducts a comprehensive analysis of high-quality and high-yield technologies, and discusses the economic benefits of various technical measures.And introduced the world development level of tea tree cultivation. "Encyclopedia of Chinese Agriculture (Tea Industry Volume)" edited by Wang Zenong, published in 1988, 900 thousand words. There are 728 entries and 409 pictures in this book, including 184 color pictures.From 10 aspects, it introduces the history of Chinese tea industry, the status of modern Chinese tea industry, tea industry scientists, education and scientific research institutions, tea tree biology, tea tree cultivation, tea tree breeding, tea tree plant diseases and insect pests, tea biochemistry, tea production, tea review and evaluation. Inspection, tea industry machinery, tea industry economics and trade and other knowledge.It also lists the main tea tree varieties in the world's tea-producing countries, the production, sales and consumption of tea in various countries in the world, etc.In order to facilitate retrieval, the entries are arranged in phonetic order, each article is self-contained, and there are classification directories and Chinese character stroke indexes, as well as English indexes and content indexes, so that you can find the desired entries from different angles.It is a large-scale reference book introducing the scientific and technological knowledge of modern Chinese tea industry. (Meng Qingen, Yu Liangzi) Tea periodicals refer to continuous tea professional publications with fixed names, numbered in volume, issue or year and month order, and volumes.According to incomplete statistics, there are 22 kinds of Chinese tea periodicals after rectification, and the number is unmatched by other tea-producing countries. These tea periodicals can be roughly divided into two categories: one is official tea periodicals, that is, periodicals that have been reviewed and approved by the press and publication administrative department, go through registration procedures, receive a "newspaper and periodical registration certificate", and be compiled into a "domestic unified serial number".This kind of tea periodicals include: "Tea Science", "Chinese Tea", "Tea Digest", "Tea", "Fujian Tea", "Tea Science Briefing", "Tea Newsletter", "Guangxi Tea", "Sericulture Tea Newsletter (comprehensive periodical), Tea Industry Bulletin, Guangdong Tea, as well as "Tea News" and "Tea Art Monthly" published by Taiwan Province, a total of 13 kinds.The other type is informal tea periodicals, which hold "internal newspapers and periodicals approval certificates" and are used in the system and the unit to guide work, exchange experience, exchange information, and exchange information and non-commodity internal publications within the industry. periodicals.This kind of tea journals include: "China Tea Processing" (internal newspaper approval certificate: Zhezi No. 01-055), "Yunnan Tea" (internal newspaper approval certificate: Yunkanzi No. 138), "Guizhou Tea" (Internal Press Approval Certificate: Qianzi No. 01-K154), "Tea Science and Technology" (Internal Press Approval Certificate: Chongqing No. 260), "Anhui Tea Science and Technology" (Anhui Internal Press Approval No. 172), " Tea Machinery" (Anhui Internal Press Approval Certificate No. 114), "Tea Machine Design and Research" (Internal Press Approval Certificate: Zhejiang No. Zi No. 01-104), "Tea News" (Shanghai Internal Newspaper Approval Certificate: Shanghai Period Zi No. 171), a total of 9 kinds. Official tea periodicals can be divided into two types: "public issue" and "internal issue" according to their distribution scope.Publicly issued official tea periodicals, such as "Tea Science", "Chinese Tea" and "Tea Digest", can be subscribed and sold at home and abroad; while internally issued official tea periodicals, such as "Tea Industry Bulletin" and "Guangdong "Tea Tea" can only be subscribed and distributed within the designated scope in the country, and it is not allowed to be publicly subscribed, displayed and sold in the society, and it is prohibited to distribute abroad.至于一些非正式茶刊，则不编入“国内统一刊号”，不得公开发行、陈列，不准销售，不得１７１茶文化篇进行任何经营活动。 现将我国公开发行的正式茶刊简介于后。 1. 《茶叶科学》 主办单位：中国茶叶学会、中国农业科学院茶叶研究所主编：程启坤国内统一刊号：ＣＮ３３—１１１５国际标准连续出版物号：ＩＳＳＮ１０００—３６９Ｘ开本：１６开刊期：半年刊发行范围：公开发行地址：杭州市云栖路１号中国农业科学院茶叶研究所（邮政编码：３１０００８）《茶叶科学》属学术性刊物，于１９６４年８月创刊，１９６６年７月停刊，１９８４年１２月正式复刊，现已出版１０卷共２０期。每期原为６４页，现因增加英文版面，增至８０页以上。该刊的宗旨是，针对我国茶业现代化建设中当前急需解决和今后必须解决的问题，开展学术交流和学术争鸣，以促进茶叶科学技术的进步，推动茶叶生产的发展。该刊着重刊载有关茶树栽培、育种、保护、生理生化和茶叶制造、机械、经营管理等方面的学术论文、研究报告、科研简报和学术动态等。 学术性强，理论水平高，属一次性文献，反映我国茶叶科学技术研究的最高水平。适合高中级科技人员和高等院校教师及研究生阅读。该刊于１９８８年获得加拿大国际发展研究中心的赞助，实行中英文联版，并先后与１２个国家建立了文献交换、订阅关系，受到了国外读者的欢迎。 2. 《中国茶叶》 主办单位：中国农业科学院茶叶研究所主编：俞永明国内统一刊号：ＣＮ３３—１１１７国际标准连续出版物号：ＩＳＳＮ１０００—３１５０广告营业许可证：杭工商广字００６６号开本：１６开刊期：双月刊发行范围：公开发行地址：杭州市云栖路１号中国农科院茶叶研究所（邮政编码：３１０００８）《中国茶叶》属技术性刊物，于１９７９年５月创刊，现已出版６７期，每期４０页。该刊以“普及与提高相结合，讲究服务效果”为办刊方针，专业性、技术性、实用性强，与实际结合紧密，且版面活泼，图文并茂。该刊设有固定栏目，即栽培与制茶、遗传育种、生理生化、茶树保护、茶叶机械、茶叶史话和茶事消息等。除文字报道外，还登载与茶有关的各种广告。每期重要文章都附有英文篇名，以利国外读者查阅。 该刊自创办以来一直受到全国各种层次读者的欢迎，是我国众多茶叶期刊中发行量最大的一种。 3. 《茶叶文摘》 主办单位：中国农业科学院茶叶研究所主编：陈宗懋国内统一刊号：ＣＮ３３—１１１６国际标准连续出版物号：ＩＳＳＮ１００１—３６５２３７１茶文化篇开本：１６开刊期：双月刊发行范围：公开发行地址：杭州市云栖路１号中国农业科学院茶叶研究所（邮政编码：３１０００８）《茶叶文摘》属检索类刊物，于１９８７年２月创刊，现已出版４卷共２２期，每期４８页左右。该刊以“文献覆盖面广，报道准确、及时和方便读者查找”为宗旨，设有比较齐全的栏目，即一般性问题，生理、生化及生态，栽培及采摘，品种、育种及繁育，病虫害和其他灾害及其防治，制茶物理学及化学，加工、包装及贮藏，机械、机具及能源，经济、贸易及检验，综合利用等。其一次文献主要来源于５００余种国内外茶叶期刊和综合性期刊，２０余种检索工具，以及会议录、汇编、科技报告、专着、专利等连续性和非连续性出版物。年报道量１０００条文摘、５篇综述性文献，最后一期编制出版年度主题索引。该刊报道的文献类型全，涉及的学科面广。检索方便，且多数为报道性文摘，因此既可起检索作用，又具有报道功能。１９８８年该刊获得加拿大国际发展研究中心的赞助，除面向全国服务外，还为国外一些读者提供文献服务。 4. 《茶叶》 主办单位：浙江省茶叶学会主编：刘祖生国内统一刊号：ＣＮ３３—１０９６开本：１６开刊期：季刊发行范围：公开发行地址：杭州市华家池浙江农业大学茶学系（邮政编码：３１００２９）浙江《茶叶》属技术性刊物，１９５７年２月创刊，１９６０年６月并入《浙江农业科学》，１９７９年２月复刊，现已出版１６卷共６１期，每期５６页左右。在《茶叶》复刊之前的１９７５年３月至１９７８年１０月，杭州茶叶试验场和浙江农业大学茶学系联合创办了《茶叶季刊》，它的创办为《茶叶》复刊提供了必要的条件。该刊本着“普及与提高相结合”的选题原则，着重介绍有关茶树栽培、育种、植保、加工、机械、生理生化、经济贸易、品质检验，以及茶叶历史、文化和保健等方面的先进经验、实用技术和研究成果，同时还承接茶叶广告。该刊面向全省读者，兼顾全国读者，是全国办得比较好的几个省级茶叶刊物之一。