Tag Archives: tea classics

Fabulous scene in John Woo’s film Red Cliff (Part II) where the beautiful Xiao Qiao uses the tea ritual to entice the evil Cao Cao to delay his attack ships.

A humble attempt at translating Chapter 5 of Lu Yu’s Classic of Tea which lays out the guidelines for the proper preparation of tea. Lu Yu talks about toasting tea before adding it to salted boiling water. The assessment of water temperature by looking at the air bubbles is also mentioned here.

A humble attempt at translating Chapter 4 of Lu Yu’s Classic of Tea. This chapter describes twenty five items used in the brewing and drinking of tea. Part 3 describes items number 10 to 25. See how modern day items like the cheese grater and coffee table may be inspired from this ancient tea classic!

A humble attempt at translating Chapter 4 of Lu Yu’s Classic of Tea. This chapter describes twenty five items used in the brewing and drinking of tea. Part 2 describes items number 2 to 9. It is in this chapter that we learnt about how tea was being boiled. This is the era of “boilded tea”.

A humble attempt at translating Chapter 4 of Lu Yu’s Classic of Tea. This chapter describes twenty five items used in the brewing and drinking of tea. Part 1 describes in detail the first item.

A humble translation of Chapter 3 of Classic of tea by Lu Yu (760 – 780AD). This chapter details the recommended procedures for the production of tea cake and expels some myths about tea assessing that still exist today!

A humble translation of Chapter 2 of Classic of tea by Lu Yu (760 – 780AD). This is the second of a 2-part blog post detailing tea making tools number 9 – 16.

A humble translation of Chapter 2 of Classic of tea by Lu Yu (760 – 780AD). This is the first of a 2-part blog post detailing tea making tools number 1 – 8.