Chapter 29 Chapter 4 Tea Saint Lu Yuxia-1

Lu Yu's contribution to tea science and Chinese tea culture is nothing more than his three-volume "Tea Classic".So, how did this social outcast who had been a child monk for ten years and joined a small theater troupe as an "actor" write the first novel in China and even in the world, which has had a huge impact in ancient and modern China and abroad? What about "The Classic of Tea"?This may be a question that the majority of tea drinkers are quite interested in. 1. The creation process of "The Classic of Tea" The writing process of Lu Yu's great scientific work handed down from generation to generation took about 30 years and was completed in four stages.

First, the enlightenment period of learning tea. Although Lu Yu suffered unbearable torture and mental shock during his ten-year life as a child monk at Longgai Temple in Jingling, Fuzhou, his hometown, the most meaningful thing was that he learned the skill of making tea. In the Vatican palaces of monasteries in the Tang Dynasty, monks doze off to sit in meditation, and drinking tea has become a custom.Fan Wenlan said in the chapter "Cultural Overview of the Tang and Five Dynasties" in "Compendium of General History of China": ① It is said that during the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, there was a demon master Daxing in Lingyan Temple of Mount Tai who taught Zen. The main method of learning Zen was not to sleep and not to eat dinner, but only to drink tea.Since then, drinking tea has become a custom. "" According to legend, Lu Yu wrote "The Classic of Tea" and pioneered the method of frying tea.According to "Wen Jian Ji", tea drinking was popular among Zen monks in Kaiyuan. The aristocratic way of drinking tea reflects the leisurely life of Zen monks who live in peace. "

This statement by Fan Wenlan just illustrates the living environment in which Lu Yu lived after he was born, which coincided with the era when monks in monasteries enjoyed tea drinking. During the period when Lu Yu was a child monk, tea drinking was in the ascendant in monasteries, and Zen master Zhiji was even more addicted to drinking tea, so he was naturally a master of tea drinking.Lu Yu served tea for him since he was a child, which enabled him to learn how to make good tea, and he was even better at cooking tea.Zhiji only likes to drink tea cooked by Lu Yu.According to legend, after Lu Yu left Longgai Temple, Zhiji refused to drink tea cooked by others for many years.

Lu Yu's childhood life experience gave him the opportunity to get in touch with tea regularly - buying tea, roasting tea, grinding tea, Luo tea, cooking tea and drinking tea.He initially learned some knowledge of tea science and tea cooking skills, which aroused his strong interest in tea science.However, due to the objective conditions of the Buddhist world and the limitations of his own cultural knowledge, of course it is impossible for him to display any ambitions.This may be one of Lu Yu's motivations for "leaving the master". Second, the initial stage of appreciating springs and tasting tea.

When Lu Yu was searching hard on the bumpy journey of life, Li Qiwu, the prefect of Jingling, who knew the insight and talent, "went out to see the differences, grasped his hands, and taught the collection of poems in person. Later, he undertook the book in Zou Master Zou's villa in Huomen Mountain" to cultivate study further.This was a turning point in Lu Yu's life, and it was also an opportunity for him to enter an official career and become a famous talent in the Tang Dynasty.This laid a solid foundation for Lu Yu to engage in the study of tea, and then study Confucianism and Buddhism, and write books and theory.

During the five or six years between the tenth year of Tianbao (751) and the fifteenth year (756) of Tianbao, Lu Yu started his tea research in his hometown of Jingchu, along the Han River, Yangtze River, and Huai River. Jianquan tea tasting activity. He has visited Xiazhou, Xiangzhou, Jingzhou, Hengzhou, Jinzhou, Shangzhou, Tangzhou, and Guizhou in the east and west of Shannan; Tea gardens and tea farms have carried out a relatively comprehensive investigation and research on the ecological environment of tea trees, the cultivation and management of tea gardens, the picking and roasting techniques of tea, and the types and specifications of tea making tools.

During this period, the second historical figure who helped Lu Yu in his tea learning activities was Cui Guofu.According to "Biography of Talented Scholars of Tang Dynasty Cui Guofu Biography", Cui Guofu, the servant of the Ministry of Rites, was demoted to Jingling Sima in the eleventh year of Tianbao in 752 because of the case of close relatives. Also, phase, comparison, determination, tea, water, and product".In Tianmen City, Hubei Province, Lu Yu's hometown, there is still a "Lu Wenxuequan" historic site. This should be the spring for Lu Yu to taste tea and draw water when he was in Jingling in the middle and late Tianbao period.

The above-mentioned documents and historical sites objectively prove that Lu Yu had indeed started the practical activities of studying tea science at this stage, and made preliminary preparations for writing "The Classic of Tea". The third is the stage of investigation in the south of the Yangtze River and writing books behind closed doors. In the second year of the "Anshi Rebellion", that is, from Tang Suzong to Deyuan Zai 756, Lu Yu crossed the Yangtze River to avoid the chaos.Going east along the south bank of the Yangtze River, field investigations were conducted in tea-producing areas such as Changzhou, Huzhou, and Yuezhou.He also went to Qixia Mountain in Nanjing City to collect wild tea leaves and conduct roasting experiments.When Lu Yu first arrived in the south of the Yangtze River, he had a deep friendship with Huangfu Ran, who was then Wuxi Captain.Relying on Huangfu Ran's residence, Lu Yu went to tea gardens and tea mountains in the surrounding areas to conduct on-the-spot investigations.Huang Furan once wrote "Send Lu Hongjian to Pick Tea at Qixia Temple":

Picking tea is not picking seal characters, far away from the upper cliff. The cloth leaves are warm in spring, and the baskets are full and the sun is slanting. On the old Zhishan Temple Road, when I stayed at the barbarian's house. May I ask Wang Suncao, when will the bowl be filled with flowers? Huangfu Ran’s younger brother, Huangfu, also wrote the poem “Encounter with Lu Hongjian in Picking Tea”: Thousands of mountains are waiting for guests, and the fragrance is like clusters. Knowing the depths of tea picking, haze is envious of walking alone. The remote mountain temple is far away, and the picnic stone spring is clear.

In the silent night of the lamp, there is a chime of lovesickness. The two poems of the Huangfu brothers fully reflect the vivid scenes of Lu Yu going to the tea area in the deep mountains, climbing the cliffs, obtaining first-hand information for picking and processing wild tea, eating and sleeping in the open air, and going through hardships and dangers in the practice of tea science.These two sincere, euphemistic and moving poems at the same time illustrate that Lu Yu's tea science career has received the kind care and help from the Huangfu brothers, as well as the profound friendship formed between them.

Lu Yu came to Tiaoxi to write a book behind closed doors in the second year of the Yuan Dynasty, the autumn of 761, and wrote his "Autobiography" in the first half of his life-"Autobiography of Lu Literature".In the "Autobiography", the author published a list of the contents of the first sixty-three books in the five years since the "Anshi Rebellion".Particularly notable is the inclusion of his monograph on tea science, the three-volume The Classic of Tea.Although it cannot be deduced from this that Lu Yu's "The Classic of Tea" had been finalized at this time and was about to be published, it at least shows that Lu Yu had completed the first draft of "The Classic of Tea" at this time.This provides a convincing basis for exploring when Lu Yu's "The Classic of Tea" was finally written. Fourth, the stage of revising, enriching and writing a book. This stage was around AD 762-774, about ten to twelve or three years.After Lu Yu lived in Tiaoxi in seclusion at the beginning of the Yuan Dynasty, he and Jiaoran became "Zisu Wangnian friends".At the same time, it has established a relatively extensive social connection and communication with eminent monks, celebrities and local governors in Huzhou, so that its tea practice activities are supported by all aspects of society.During this period, Lu Yu carried out tea learning activities centered on Huzhou and worked on the following three aspects for the finalization of "The Classic of Tea": First, the two main tea-producing areas in the east and west of the south of the Yangtze River, Huzhou, Changzhou, Suzhou, Hangzhou, Yuezhou, Runzhou, Mingzhou, Wuzhou, Xuanzhou and other counties, including the tea areas he had initially inspected Made extensive and in-depth on-the-spot investigation and understanding, and planted tea gardens in important tea areas, such as Changcheng County, now Guzhu Mountain, Changxing County, Zhejiang Province, and Yixing County, now Tanggong Mountain, Yixing County, Jiangsu Province. scientific experiments.Guzhu purple bamboo shoots written in the "Tea Classic", Kuaiji Xianming is today's Rizhuxueya, Hangzhou Lingyin, Tianzhu's tea is today's West Lake Longjing and Yixing Yangxian tea and other famous teas of the Tang Dynasty. Probably all of them were added to the "Tea Classic" by Lu Yu after field investigation, research and tasting during this period. In order to write "The Classic of Tea", Lu Yu devoted most of his life to the history and development of tea production in eight provinces, forty-three prefectures, and forty-four counties in the Tang Dynasty, directly or indirectly. Painstaking research.In The Classic of Tea, Lu Yu discussed the history and development of tea production in my country before the mid-Tang Dynasty, the origin of tea trees, ecological environment, cultivation experience, production technology, use of utensils, tea cooking methods, water quality selection, tea drinking customs, and tea efficacy. As well as evaluation knowledge, etc. have been systematically and comprehensively summarized, improved and promoted. The second is that Lu Yu and Jiaoran cooperated tacitly and vigorously advocated and promoted the "Lu Yu Fried Tea Method", or tea ceremony and tea ceremony activities called "Lu's Tea" and "Scholar's Tea". The corresponding series of tea utensils and tea sets. Some of the 24 tea utensils and tea sets listed in "The Book of Tea: The Four Wares" were selected and made during this period.For example, among the large-scale tea utensils, there is a Sencha stove designed and manufactured by Lu Yu himself.This stove has three legs and two ears, and its shape is like an ancient tripod. It is not only exquisitely designed, but also has profound inscriptions and pattern images engraved on it.From the inscription on the third foot of the blast stove: "Sheng Tang Mie Hu Nianzhi" inscription, we can judge the casting time of this blast stove. "Holy Tang exterminated Hu" refers to the final pacification of the "Anshi Rebellion" in 763, the first year of Zong Guangde of the Tang Dynasty.In the first month of that year, Shi Chaoyi, the son of Shi Siming, committed suicide at the end of his life, thus ending the seven-year "Anshi Rebellion".Based on this, it is speculated that this furnace should have been cast in 764, the second year of Guangde. The third is to enrich and revise some manuscripts of "The Book of Tea Seven Things".For example, the story of Sun Hao, the fourth king of Wu during the Three Kingdoms period, and Wei Yao, a minister who secretly bestowed the power to drink, used tea instead of wine in the banquet; The widow of Chen Wu of the county made a devout sacrifice to the ancient tombs in the courtyard and received good rewards; Yu Hong, a native of Yuyao, met Danqiuzi when he went to the mountains to pick tea. These folk tales may have been collected during tea visits in areas such as Wuxing and Kuaiji during this period, or they may have been obtained during the Dali period when Yan Zhenqing, the governor of Huzhou, participated in the compilation and compilation of "Yunhai Jingyuan" by the head school. Documentary materials, but added to the "Tea Classic".Lu Yu later wrote the stories of Chen Wu's wife laying tea at the ancient tomb and Yu Hong picking tea to meet the gods in his local customs chronicle "Guzhu Mountain Records" according to "Taiping Guangji". In recent years, some TV dramas that have been written as biographies of Lu Yu wrote that Lu Yu finally completed the "Tea Classic" when he was dying, which is very different from historical facts.Here is a convincing example: Tang Dezong Zhenyuan three to eight years 787-792 Lu Yu went to Lingnan Jiedu envoy Li Fu's shogunate as an "engagement".The seat of the shogunate is now Guangzhou.In the Tang Dynasty, Jianzhou and Shaozhou in the south of Lingnan were all tea-producing areas.However, in the chapter of Lu Yu's "The Classic of Tea: Eight Outcomes", Jianzhou, Shaozhou, Xiangzhou and other prefectures were included in the tea areas that had not been visited on the spot.Among them, Shaozhou is now Shaoguan, which is close to Guangzhou.We can imagine that Lu Yu, who spent his whole life poor in tea, could he not go to Shaozhou tea area for inspection during the Li Fu shogunate in Guangzhou?But why did Lu Yu include the above-mentioned tea areas in the "Tea Classic" that he did not directly investigate?This has clearly shown that before Lu Yu went to Guangzhou, his three volumes of "The Classic of Tea" had already been published.Some scholars presume that the writing time of the "Tea Classic" is 770-780, that is, the fifth year of Zongdali of Tang Dynasty to the first year of Jianzhong of Tang Dezong, which is more realistic.That is to say, "The Classic of Tea" was completed between the ages of 37 and 47 when Lu Yu was at the peak of his life. [Notes] ① "Feng Shi Hearing and Seeing Records": In the Tang Dynasty, Feng Yan was born in Jingxian County, Hebei Province.The first six volumes record laws, cultural relics and customs; the seventh and eighth two volumes record historical sites and legends; the last two volumes record anecdotes about scholar-bureaucrats.The anecdotes of the Tang people mentioned above can make up for the insufficiency of Tang history. 2. "The Classic of Tea" is an epoch-making milestone The publication of Lu Yu's "The Classic of Tea" is a glorious milestone in the development of tea production and tea science in China and the world, and has epoch-making significance.It is no exaggeration to say that Lu Yu devoted most of his energy and effort to tea science and tea culture, creating a new era of tea science research and rich and profound tea culture activities in the history of human civilization. Pi Rixiu, a poet of the Tang Dynasty, commented on Lu Yu’s achievements, saying: “Ji Zhen, Jinglingzi, said in detail about the tea affair. Ji Zhen began to compose the three volumes of the “Classic”, and divided its origins, made its utensils, taught it to make, and designed it. Its utensils, order it to cook. It is also beneficial, how small it is to people!" Geng Yan, a poet of the Tang Dynasty and one of the ten talents in Dali, praised Lu Yu in the couplet: "I have been a scholar all my life, and I have been a tea fairy for several generations. I don't want to be forbidden to hear the dawn leak, but I only like Gu Zhu to enter the morning smoke." Song Dynasty poet Mei Yaochen wrote in a tea poem: "Since Lu Yu was born in the world, the world has learned from spring tea. At that time, the picking was not very prosperous, and there may be some high-ranking scholars who burned bamboo and boiled springs to praise the world." The above only cites the comments on Lu Yu’s historical achievements of tea science by Pi Rixiu and Mei Yaochen, who were proficient in tea science and enthusiastic about tea ceremony in the Tang and Song Dynasties. The expansion, the improvement of tea-making technology, the further popularization of tea-drinking customs in social life, especially the accompanying literary and artistic works with the theme of tea-including tea-chanting poems, words, songs, etc. , Fu, Lianyu, painting, etc. - the development and prosperity of tea science and technology books, tea pottery culture, and national tea culture have all produced positive, far-reaching and extensive influences. Lu Yu's "The Classic of Tea", along with China's famous tea, has crossed the border since the Tang Dynasty, and has been translated into languages ​​of various countries and spread to dozens of countries and regions in the world. As early as the beginning of the ninth century AD, Tang Xianzong The period is the era of Emperor Saga of Japan, and it was spread to Japan.The Wen-style tea created by Lu Yu is hailed as "the tea-sencha method of tea ceremony genius Lu Yu" by the Japanese tea scholars.The completion and publication of Lu Yu's "Tea Classic" is comparable to Japan's first tea book written in Japanese Chinese characters in 1192 in the third year of Guangzong Shaoxi in the Southern Song Dynasty after returning from studying in China by the Japanese monk Eisai-"Eating Tea and Preserving Health". "was more than four hundred years earlier.However, Rongxi's book was published in Kyoto in woodblock edition in 1694, the thirty-third year of Emperor Kangxi of the Qing Dynasty, five hundred years later.For details, please refer to the section of "Mingshi Allusion·Master Jianzhen and Monk Eisai" in this book.Child name Tanaka Yoshiro.On February 28th, the 19th year of Tianzheng, he was ordered by Regent Toyotomi Hideyoshi to commit suicide by caesarean section. The "Lu's Tea Cooking and Drinking Method" created during the Qing Dynasty was about 800 years later. American scholar William Ux said in "The Complete Book of Tea": "The Classic of Tea" is "the first book completely about tea written by Chinese scholar Lu Yu, so at that time, Chinese farmers and people related to the world benefited from it." " "So no one can deny Lu Yu's lofty status." "Tea Complete Book" includes the full text of Lu Yu's "The Classic of Tea" in English translation. When the "Encyclopedia Britannica" was revised in 1928, the full text of "The Classic of Tea" was included.Lu Yu naturally became a well-deserved world celebrity and scientist. Today, on the 1260th anniversary of the birth of Lu Yu, the sage of tea, later generations of scholars are still studying Lu Yu's life and performance, discussing the historical significance of "The Classic of Tea" and its influence on ancient and modern Chinese and foreign tea cultures. Do you understand Lu Yu's lofty status in the history of tea science in the world and the profound and huge influence of the tea science career he initiated on the process of human civilization? 3. Lu's tea cooking and drinking method What are the similarities and differences between Lu Yu's tea cooking and drinking method and other types of tea drinking methods in the mid-Tang Dynasty society?Before discussing this issue, it is very meaningful to first understand the various ways of drinking tea in the Tang Dynasty, some of which have continued to this day.Lu Yu said in "The Classic of Tea Six Drinks" that the teas he drank at that time included crude tea, loose tea, powdered tea, and cake tea. The drinking methods generally fell into the following categories: 1.Um tea, also known as tea porridge.This method of drinking tea is to pour the powdered tea into a bottle or a thin-mouthed container, and brew it with boiling water. Some ingredients such as green onion, ginger, jujube, orange peel, dogwood, mint, etc. are also boiled in the same container with the tea. into tea porridge.Lu Yu was quite disapproving of this way of drinking tea. He said that tea soup like this is like "abandoned water ears in ditches, but the custom is endless."According to Lu Yu, the tea porridge should be poured into the ditch like waste water. According to legend, it originated from the local folks between Sichuan and Hubei. During the Six Dynasties, some old women in Sichuan sold tea porridge.To this day, folks in Hubei still drink tea together with ginger, jujube, orange peel, and mint, and some also make it into granular beverages in bags. 2.Tea fruit, that is, combining tea with snacks and candies.It is widely seen in general local customs and etiquette activities.All kinds of tea parties up to now have not got rid of the prototype of ancient tea fruit.It's just that there are many types of fruits and pastries, the quality is high, and various modern beverages are mixed, which is far better than that of the ancients. 3.Sharing tea is a tea feast.The combination of tea meal, tea fruit and tea tasting is the most orthodox way of tea banquet in ancient times.The tea banquet began in the Han Dynasty, and was more popular in the Tang Dynasty. It was the most popular in the Song, Yuan, Ming and Qing Dynasties. Especially Emperor Qianlong, often held a tea banquet in the Chonghua Palace on the day of the beginning of spring every year. The clan relatives bestowed Sanqing with pine nuts, plum blossoms, and bergamot as Sanqing, tea and fruit, and wrote poems and couplets. In addition, re-engraved Chunhua Pavilion law stickers, precious picture scrolls in the palace collection, and the Four Treasures of the Study are often awarded to the officials, which has become an eternal love story in the Qing palace. 4.Clear drinking means pure tea tasting.This way of tea drinking does not add any tea meal, tea food and fruit, but is very particular about tea products, water products, tea utensils, guest names and the environment for drinking tea.It is combined with appreciating flowers, playing with the moon, playing the piano and reciting poems.This way of drinking tea can truly appreciate the natural characteristics of tea and create an elegant and elegant artistic conception of tea. Pi Rixiu, a poet of the Tang Dynasty who was proficient in tea ceremony, commented that before Lu Yu, "those who drink tea must cook it thoroughly, just like those who sip greens and vegetables."This means that drinking tea in the past was like drinking tea and vegetable soup.Lu Yu spent about four chapters in the "Tea Classic" to discuss the methods and requirements of making tea and drinking tea, and created Lu Yu's method of frying tea in the practice of tea art and tea ceremony, which was called "Lu's Tea". ".And Lu Yu's "The Classic of Tea" After it was introduced to Japan shortly after it came out, it was called "the genius Lu Yu's method of sencha" by the Japanese tea scholars.It can be said that the "sencha method" created and vigorously promoted by Lu Yu includes the design and production of 24 kinds of utensils for cooking and drinking tea. It is an epoch-making innovation in the method of drinking tea in the history of Chinese tea. It occupies an extremely important position in the history of tea culture in China and even in the world. The procedure of Lu Yu Sencha method is roughly as follows: 1.Tea preparation: The tea drunk in the Tang Dynasty is quite different from the tea drunk today.As stated in Lu Yu's "The Classic of Tea", tea in the Tang Dynasty was generally divided into four types: coarse, loose, powder, and cake.At the end of the Tang Dynasty, in the court tribute tea category, the production of finer paste tea began.Due to the characteristics of tea categories in the Tang Dynasty, there were several processes in the preparation of tea, including roasted tea, milled tea and Luo tea.Before drinking cake tea, it must be baked on a simmering fire without peculiar smell, and pay attention to controlling the heat, turning it frequently so that it is evenly heated, and when the tea cake is baked, it has a small protrusion like the back of a toad. The pimples no longer emit moisture and emit a delicate fragrance.Then put the baked tea cake into a special container to prevent its aroma from escaping, and start grinding the tea after cooling.Then pass the ground tea into powder to make it finer, remove the unground thick stems and fragments, and then put it into a bamboo box for later use. 2.Prepare water: the ancients were superior and more particular about the choice of water when drinking tea than modern people. Mountain spring water is the top for sencha, clear river water is the middle, and well water is the bottom.And mountain spring water is dominated by milk springs.And the water taken is filtered and clarified with a water filter bag to remove mud and impurities, put it in the water cube, and put a ladle or ladle on it. 3.Make a fire and boil water: smash the charcoal or other dry and dry branches that are suitable for frying tea with a charcoal small wooden hammer, put them into the stove and ignite the boiling water.Prior to this, the bed support was placed to fix the catkin large mouth pot, and water was poured into the catkin. 4.Salt adjustment: When the water boils like fish eyes and there is a slight sound, it is the first boiling. At this time, take a little salt from the salt box and put it into the boiling water.The purpose of adding salt is to reconcile the taste of tea. 5.Throwing tea: When the side of the catkin is like a spring flowing with beads, it is for the second boiling. At this time, a ladle of water should be taken from the catkin to prepare for the third boiling. Put cold water on the soup to stop boiling, and at the same time use bamboo clips to stir around the center of the boiling water to make the temperature of the boiling water more balanced.And timely put the prepared end tea into boiling water in proportion to the amount of water. 6.Yuhua: When the water boils for the third time, the momentum is like rushing waves, and the froth of the tea in the catkin overflows. You should always pour some tea soup with the second boiling water to stop the boiling and keep the essence of the tea on the water. It is also called "Camellia". "Don't be splashed, but the black foam floating on the water should be removed to keep the fragrance of the fried tea soup.When the water is boiled again, the foam of tea gradually grows on the surface of the water, like snow and flowers, and the fragrance of tea fills the room. 7.Divide the tea: The precious, fresh, and strongly fragrant part of the tea soup is the first three bowls boiled in the catkin, and the most divided into five bowls.If there are five guests, you can share three bowls, and when there are seven guests, you can share five bowls. Six people are also counted as five bowls.Don't worry about the guests who didn't drink in the first round, just make up for it with a pot of delicious tea. Pay attention when dividing the tea, the foam in each bowl should be even, because the foam is the essence of tea. What is Mobo?The thin ones are called foam, the thick ones are called pastry, and the thin and light ones are called flowers.Lu Yu made a wonderful description of this in the "Fan Jue" section of "The Book of Tea Five Zhizhu": Flowers are like jujube flowers floating on a circular water surface, or turning around in a deep pool, or like jujube flowers floating in a small lake. The green weeds just emerging from the flowing water on the edge of the state are beautiful floating clouds like fish scales floating in the clear sky; the foam is like green money grass floating on the water's edge, and like chrysanthemum petals, scattered on the water. Among the cups and plates; the cake is the residue of the first boiled tea, and when the water boils, there will be many flowers and foam piled up, and the white flowers are like snow. The scene written by Du Yu of the Jin Dynasty in "Fu" is "bright as winter snow, shining like spring flower clusters", there is indeed a scene. 8.Drinking tea: Lu Yu emphasized in the chapter of "The Classic of Tea Six Drinks" that tea must be drunk when it is freshly cooked and "fresh and fragrant".Only when it is hot can you taste the fresh, mellow and very strong aroma of the tea. 9.Cleaning utensils: Wash and clean the used tea utensils in time, and store them in special baskets for reuse. Although the operation procedure of Lu Yu's sencha method is complicated, it is well organized.Special emphasis is placed on the choice of water when tasting tea, and the control of fire when roasting and boiling tea, which shows that water and heat are very important to trigger the true fragrance of tea, and only by cleaning the utensils can the full effect be completed. Lu Yu, the tea sage, advocated and promoted "Lu's Tea" more than 1,200 years ago, also known as "Scholar's Tea". Sublate.This way of drinking tea, like any other new things, has been resisted by the society, and Lu Yu has also been coldly received, but soon after it came out, it has become more and more popular among all walks of life, especially the scholar-bureaucrat class, literati and tea lovers. their appreciation and emulation.Because of this way of tea drinking, the drinker will appreciate the natural characteristics of tea carefully; in the tea drinking, it is combined with light, flower viewing, moon playing, playing the piano, reciting poems, and couplets, aiming to create a refreshing and refined feeling. , Noble and elegant tea tasting mood. The birth of Lu's tea not only brought about profound changes in the way of drinking tea in social life, but also brought the tea cultural activities and tea literature creation after the mid-Tang Dynasty into an unprecedented prosperous period, and influenced Chinese tea since the Tang and Song Dynasties. The development of culture has had a profound and long-lasting impact. Although the "Lu's tea" created by Lu Yu was different from the way we drink tea in modern life, the spirit of tea culture advocated by Lu Yu is still influencing the development of tea drinking culture in China. He wrote in "The Classic of Tea" Advocating the choice of tea and water when drinking tea, mastering the heat when frying tea, paying attention to tea etiquette and tea ceremony, and paying attention to cleaning utensils before and after drinking tea, these still have positive guiding significance.Even if tea drinkers living in modern big cities are limited by environmental conditions when choosing water, they should pay attention to the appropriate water temperature and the amount of tea in the pot according to different teas such as green tea, scented tea, black tea or oolong tea, etc. How much, pay attention to the cleanliness of tea utensils and tea sets, and pay attention to etiquette when drinking tea, whether drinking tea in family life or drinking tea when entertaining guests, you should pay full attention.