All the Tea in China: History, Methods and Musings

By Tony Blishen and Jian Wang

Wood, rice, oil, salt, soy sauce, vinegar and tea—otherwise known as "the seven things that open the door"—are the basic kitchen necessities Chinese people cannot do without in their daily lives. Among them, tea holds a very special place. It is not only a beverage, but also an integral part of people's hearts and minds, thus shaping a unique tea culture in China.In All the Tea in China, you will learn everything about Chinese tea for practical uses, as well as for meditation. Discover the origin of tea, its different species, production method and drinking etiquette. Also, through the vivid illustrations, readers will gain information about what tea is and how to identify a good quality kind. At the same time, the quotations, poems, sayings, and stories in the book are presented chronologically so that readers can appreciate what tea has inspired and why it continues to delight the Chinese people. A joy to read, All the Tea in China will be sure to enhance your tea experience.

• Language: English
• Publisher: Shanghai Press
• Release date: Nov 15, 2021
• ISBN: 9781938368783

Book preview

Front Cover of All the Tea in ChinaThere is a kind of contentment called “leisure” and a kind of happiness known as “savoring.”What is the flavor of life? Look back on all its twists and turns and it is without incident.Book Title of All the Tea in China

Copyright © 2013 Shanghai Press and Publishing Development Co., Ltd.

All rights reserved. Unauthorized reproduction, in any manner, is prohibited.

This book is edited and designed by the Editorial Committee of Cultural China series.

Managing Directors: Wang Youbu, Xu Naiqing

Editorial Director: Wu Ying

Editors: Zhang Yicong, Yang Xiaohe

Compiled by Wang Jian

Translated by Tony Blishen

Paintings by Zhang Lifeng

Photographs by Wang Jian, Getty Images, Quanjing

Designer: Wang Wei

Cover Image: Getty Images

ISBN: 978-1-60220-137-8

Address any comments about All the Tea in China: History, Methods and Musings to:

Better Link Press

99 Park Ave

New York, NY 10016

USA

or

Shanghai Press and Publishing Development Co., Ltd.

F 7 Donghu Road, Shanghai, China (200031)

Email: [e-mail]

Printed in China by Shenzhen Donnelley Printing Co., Ltd.

3 5 7 9 10 8 6 4 2

On page 1

There is a kind of contentment called leisure and a kind of happiness known as savoring.

On page 2

What is the flavor of life? Look back on all its twists and turns and it is without incident.

Contents

Preface

Pre-Qin Period

Qin and Han Period

Wei, Jin and Northern-Southern Period

Sui and Tang Period

Song and Yuan Period

Ming Dynasty

Qing Dynasty

Modern

Contemporary

Dates of the Chinese Dynasties

Preface

Tea not only quenches thirst and cleanses the palate, it also raises the spirits, clears the mind and keeps the body fit. It is the world’s most welcome beverage as well a unique cultural vehicle.

China has a long history of tea drinking. In the beginning, because of its detoxicant and thirst-quenching properties it occupied a major place in the physical world of Chinese food and drink; later it combined with poetry and art and tea tasting gradually permeated the spiritual and cultural world, forming and developing a unique Chinese tea culture.

Today, tea is still a major and indispensable factor of Chinese life.

Consequently we have produced this book in the hope that we can share the fascination of tea and bring the reader to a fuller understanding, greater intimacy and love of tea.

In this book we quote proverbs, poetry and stories about tea from both past and present, dynasty by dynasty and period by period. Through this the reader will be able to experience the spiritual appreciation and joy that tea has brought to the Chinese people at different places and times and thus realize the spiritual context that tea has come to acquire.

Do not envy the full fruit of others, take one’s ease beneath one’s own trellis.

At the same time, the book’s illustrations and text present the origins, varieties, manufacturing processes and etiquette of tea drinking so that the reader can gain practical information about what tea is, how it is drunk and tasted and understand how the tea culture came about.

It should