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A tea stove is a specialized type of Chinese brazier or stove designed to boil water. [1]
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A tea stove is a specialized type of Chinese brazier or stove designed to boil water. [1]
The basic brazier (Chinese :風爐) has been made of different materials and shapes throughout Chinese history. Lu Yu had a special brazier designed just for heating water for tea, [1] which is described in The Classic of Tea . [2] The Pictorial of Tea Ware (Chinese:茶具图赞), compiled by The Old Man Shenan (Chinese:审安老人) c. 1269, is the earliest picture book on tea ware, and it depicts several types of tea stoves.
The bamboo stove also became very popular. One example of a type of bamboo stove is kujiejun (Chinese:苦節(节)君). These were popular during the Song dynasty and Tang dynasty and could include a bamboo windscreen which would fit on top of the brazier.
Chinese tea culture includes all facets of tea, both physical and spiritual, that have significantly influenced Chinese culture throughout history. Physically, it consists of the history of tea cultivation, brewing, serving techniques, methods of consumption, arts, and the tea ceremony. Tea culture is to take tea as a carrier, and through this carrier to spread various arts. Tea culture is an integral part of traditional Chinese culture. Tea culture is the organic fusion of tea and culture, which contains and embodies the manifestation of a certain period of material and spiritual civilization. Tea culture is the combination of tea art and spirit, and the expression of tea art through Spirituality. It emerged in China in the Tang dynasty, flourished in the Song and Ming dynasties, and declined in the Qing dynasty.
Lu Yu or Lu Ji (陆疾), courtesy name Jici (季疵) was a Chinese tea master and writer. He is respected as the Sage of Tea for his contribution to Chinese tea culture. He is best known for his monumental book The Classic of Tea, also known as Ch'a Ching, the first definitive work on cultivating, making and drinking tea.
Teaware is a broad international spectrum of equipment used in the brewing and consumption of tea. Many components make up that spectrum, and vary greatly based upon the type of tea being prepared, and the cultural setting in which it is being prepared. This is often referred to as the tea ceremony, and holds much significance in many cultures, particularly in northwestern Europe and in eastern Asia. A complete, cohesive collection of tea ware makes up a tea set.
Tea as a drink was first consumed in China and the earliest extant mention of tea in literature is the Classic of Poetry, although the ideogram used (荼) in these texts can also designate a variety of plants, such as sowthistle and thrush.
The history of tea in China is long and complex, for the Chinese have enjoyed tea for millennia. Scholars hailed the brew as a cure for a variety of ailments; the nobility considered the consumption of good tea as a mark of their status, and the common people simply enjoyed its flavour. In 2016, the discovery of the earliest known physical evidence of tea from the mausoleum of Emperor Jing of Han in Xi'an was announced, indicating that tea from the genus Camellia was drunk by Han dynasty emperors as early as the 2nd century BCE. Tea then became a popular drink in the Tang (618–907) and Song (960–1279) dynasties.
The history of tea in Japan began as early as the 8th century, when the first known references were made in Japanese records. Tea became a drink of the religious classes in Japan when Japanese priests and envoys sent to China to learn about its culture brought tea to Japan. The Buddhist monks Kūkai and Saichō may have been the first to bring tea seeds to Japan. The first form of tea brought from China was probably brick tea. Tea became a drink of the royal classes when Emperor Saga encouraged the growth of tea plants. Seeds were imported from China, and cultivation in Japan began.
Tea utensils are the tools and utensils used in chadō, the art of Japanese tea.
The Classic of Tea or Tea Classic is the first known monograph on tea in the world, by Chinese writer Lu Yu between 760 CE and 762 CE, during the Tang dynasty. Lu Yu's original manuscript is lost; the earliest editions available date to the Ming dynasty.
The Record of Tea, also known as the Tea Note is a Chinese tea classic by Cai Xiang written in 1049–1053 CE.
The Treatise on Tea is a book written by the Chinese Emperor Huizong of the Song dynasty in 1107.
Tea Ware Pictorial (茶具圖贊/茶具图赞) is a book by Shenan compiled in 1269 and is the earliest picture book on tea ware used in preparation of Song dynasty tea cakes for drinking.
The Cha Pu is a short work written in 1440 by Zhu Quan, the Prince of Ning, the 17th son of the Hongwu Emperor of the Ming dynasty, and relates the methods of tea preparation and degustation. It is considered by some to be a milestone in Chinese tea culture.
Korean tea is a beverage consisting of boiled water infused with leaves, roots, flowers, fruits, grains, edible mushrooms, or seaweed. It may or may not contain tea leaves.
Fermented tea is a class of tea that has undergone microbial fermentation, from several months to many years. The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation and exo-oxidation. The tea leaves and the liquor made from them become darker with oxidation. Thus, the various kinds of fermented teas produced across China are also referred to as dark tea, not be confused with black tea. The most famous fermented tea is pu'er produced in Yunnan province.
Matcha (抹茶) ; is a finely ground powder of specially grown and processed green tea leaves that originated in China and developed in Japan. It is mostly produced in Japan today. In the 12th century at the latest, Chinese compressed tea, the raw material for matcha, was introduced to Japan. When the production of compressed tea was banned in China in 1391, matcha was abandoned in China and developed in Japan thereafter.
Kujiejun is a type of bamboo stove and is also a special term for "tea stove".
Cloud tea is a Chinese green tea that originally comes from Nanyue Mountain. It is named for the clouds of Le Mountain where it is produced. In ancient times, it was called Le tea. During the Tang dynasty, it was used as tribute to the emperor. Cloud tea grows in the area of Guangji Temple, Tiefu Temple and Huagai Peak at an altitude of 800 to 1,100 metres with a mild and wet climate. Meanwhile, rich organic matter in the soil is extremely suitable for the tea's growth. The Chinese great tea master, Lu Yu in the Tang dynasty, once mentioned it in The Classic of Tea, which provides for the reputation of cloud tea in Le Mountain. In general, it is famous not only for its thin leaf and beauty, but also the fresh colour, cool taste and attractive smell. It has won an outstanding reputation in both Hunan Province and abroad.
Jiaoran, also known by his courtesy name Qingzhou, was a Tang dynasty Chinese poet and Buddhist monk. Jiaoran wrote more than 470 poems and was one of the three major Tang dynasty poet-monks (诗僧), along with Guanxiu (832–912) and Qiji (863–937). He was the 12th generation grandson of Xie An (320–385), a Jin dynasty (266–420) statesman who, despite his lack of military ability, led Jin through a major crisis—attacks by Former Qin (351–394). His friend, Lu Yu, is venerated as the Sage of Tea for his contribution to Chinese tea culture and the writer of The Classic of Tea.
Xing ware or Xingyao is a type of Chinese ceramics produced in Hebei province in north China, most notably during the Tang dynasty. Xing ware typically has a white body covered with a clear glaze. It was named after Xingzhou in southern Hebei where it was made; kilns sites have been identified in Neiqiu County as well as in Lincheng although Lincheng was not part of Xingzhou during the Tang dynasty. Some Xing wares were fired at a high enough temperature to be considered porcelain by Western definition, therefore Xing ware may be considered the world's first true porcelain. Xing ware was produced from the Northern Qi to the Song dynasty, and its production reached it peak during the Tang dynasty. It was supplanted by Ding ware during the Song dynasty
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