The Development of Chinese Tea Art - Report Example

Student Name: Tutor: Title: Chinese Tea Art Course: The development of Chinese tea art from the Tang dynasty until recent times in China or overseas Introduction The development of tea art in China is complex and long. The Chinese have had tea for thousands of years. Scholars praised the brew for curing a variety of sicknesses; common people relished its flavor, and nobility considered the drinking of tea as a mark of social status. Tea was first discovered in China by the inventor Shennong in 2737 BC. The King always wanted his drinking water boiled to ensure it was clean and the servant observed this diligently. One day while on a trip to a distant region, his army and the emperor stopped to rest (Adshead, 2004). A servant embarked on boiling water for him. In the process a dead leaf from a wild tea bush accidentally fell into the water. It resulted into a brownish color but it went unnoticed and the water presented to the emperor. The emperor found the water very refreshing and tea was born. Discussion China is regarded as having the earliest records of tea drinking. The use of tea as a beverage consumed for pleasure on social occasions can be traced to the Tang Dynasty and earlier. Tea was also used as a detoxification substance usually chewed as gum. Later it was boiled into soup or usually stir-fried in woks. It is during the Tang Dynasty that the Chinese culture reached its peak. This was the time of new ideas in music, literature, agriculture and art. Tang China was on the forefront to encourage trade and played hosts to numerous travelers, traders and the ideas and religions that came with it (Owyoung, 2009). The influence of China of her neighbors grew. Tang China spread into Tibet and both Korea and Japan adopted the Chinese language, as well as the Buddhist religion. In the course of the earlier Northern and Southern Dynasties (420-589), and even earlier, tea drinking evolved to be popular in Southern China. Tea was perceived as a beverage having tasteful pleasure and having pharmacological functions as well. In the course of the Tang dynasty tea was liked with anything sophisticated in the society. Lu Tong (790-835), a Tang poet dedicated plenty of his poetry work to the love of tea. Lu Yu who was an 8th Century author wrote a treatise devoted to the art of tea drinking known as Classic of Tea. Lu Yu is the founder of Chinese Tea Dao. Lu Yu being a perfectionist usually wanted to reach the pinnacle of tea art. The Tang dynasty is the prime time in which the evolvement of the Chinese feudal society in which there was popularization and of tea drinking (Hohenegger, 2009). Owing to the cultural and economic prosperity of the Tang dynasty during this time, tea tasting and drinking become widely an indispensable habit in day to day life in everyone’s life regardless of social status, and the culture spread to other foreign cultures as well where Japan features prominently. Tea production regions expanded far North-West Xichuan eastward along the Yangtze River. Drinking of tea in the palace began from the Jin, Wei, Northern and Southern dynasties, and the demand for tea escalated during the Tang dynasty. Tribute tea comprised of Mengding Tea and Huzhou Zisun Tea in province of Sichuan. For the sake of reinforcing the supervision of processing of tribute tea, the Tang dynasty established ‘Gongcha-yuan’ and sheriffs in 770 to oversee tribute tea production. This was an event that was unprecedented. The emperor also called on the local officials to go into the mountains by the day of Lichun and supervise tea preparation and collection prior to transporting it into the capital before the day of Guyan. The first shipment of tribute tea had to arrive at the capital chang’an ten days before Pure Brightness (Qingming) Festival in order to be utilized as a sacrificial offering. This adequately demonstrated the significance of tea in the palace. Until 4c AD more educated class were transformed to be tea lovers and eventually makers of tea (Graham, 1998). Three major schools of Chinese philosophy emerged in the course of Tea Artistry. Taoism focuses on the importance of humbleness as well as emptiness of the mind for the purpose of embracing change. Confucian embraces triple reflection in tranquility every day. Finally, Zen Buddhism focuses on isolation and loneliness for the sake of getting enlightenment. The Chinese tea is classified into 6 major categories. These categories include black, green, yellow, oolong, white, and dark tea. Black tea consists of main varieties as Congou black tea, divided into further nine main origins, black broken tea having standard grades for leaf and Souchong black tea divided into Smokey Souchong and Lapsang (Andrew et al, 2000). Green tea represents 60% of tea production in China. It major varieties are fried green tea having ten sub-varieties: sun-dried and pan-fried; steamed green tea; having two sub varieties and origin green teas having fourteen authentic origins. Oolong tea contains about one hundred different species from the Oolong family. Its famous origins include Tieguan Yin, as well as Rock Teas (Abramson, 2008). White tea is slightly fermented. It is a special product in China largely produced in the province of Fujian. It is further classified into silver needle, Flowey Pekoe, White Peony, Shou-mee and Kung Mee. Yellow tea refers to unfermented tea mainly produced for domestic consumption. The famous type is Junshan Yinzhen. Dark tea refers to compressed teas also referred to as Tea Bricks. The ancient way of making tea is through compressing it into form of moulds. The emperors granted tea to beloved scholar-officials and ministers apart from enjoying tribute tea themselves. The grant of tribute tea from the emperor translated to tremendous glory and gave them a chance to taste the rare and precious tea. Tea drinking was widespread among the upper class. Bai Juyi, who was once a Minister for Justice, compared the drinking of Mengshan Tea to listening to Lushui Music in his poem; this illustrated that his graceful enjoyment of both the tea and the art. During this time offering of tea as a gift was widespread in the Tang dynasty. Tea became a trading and taxable product after mid-Tang dynasty with more than one hundred and fifty species from fifteen cities and provinces. Presently people can enjoy their tea anywhere and it has become a crucial export product (Cotterell, 2007). In the prime time of the famous Tang dynasty the widespread and highly respected Chan Buddhism permitted monks to take tea. Under the guise of developing their temperament and cultivating their moral character, the monks made tea drinking an enjoyable habit in their life while serving in the temples. Since Buddhism as widely spread in the Tang dynasty and the secular society had great respect to the Buddhism, many people emulated the monks in the habit of drinking tea hence accelerating the popularization and spread of tea drinking in the Chinese society. During the Tang dynasty tea became a crucial commodity in the social life of people just like salt and rice. Tea drinking was not only in within the upper class but also popular among common people. In the course of Tang dynasty, many people were being send to China to study by Japan hence the culture of tea drinking in the Tang society had a great impact on them. Many Japan citizens who came to China during that era learnt to drink tea in China and perpetuated the habit in Japan. Historical records show that in 895 a dignitary who returned to Japan from China carried with him tea seeds and planted them beside Hie Jinja Shrines that later transformed to be an ancient tea garden in Japan. The Japan diet was influenced when tea drinking entered into the country. During this time tea drinking was precious and nobly and only reserved to the royal family, high ranking monks and other noble people (Andrew et al, 2000). Drinking of Chinese tea became the most elegant creation. The spread of tea overseas was considered as a kind of culture and elegant custom and not an exotic new trend. This marks the spread of Chinese tea culture to the rest of the world. Tea got into the everyday life of people from all classes in a more profound and popular way in the abundant and stable Tang society. Tea drinking translated into a kind of hobby in the entire society and spread as an elegant convention. The art of drinking tea plays an integral cultural role in China. It is an inspiration for songs and poetry. Mutual love for tea results into lifelong friendships. For many years the art of serving and preparing tea has occupied a special place in the minds of the Chinese court officials, poets, aristocracy, and intellectuals (Abramson, 2008). The Chinese tea ceremony focused on the tea as opposed to the ceremony. It involved the smell of tea, taste of tea, or successive drinking rounds. Ceremony did not translate to every server conducting the ritual in the same way; it is not close to religion. Every step is means to be sensory appreciation and exploration. The development of Chinese Tea Ceremony shows the development of tea culture within China (Watt, 1990). Initially tea was used as herbal medicines particularly in the temples. Monks utilized tea to demonstrate respect for nature, humility, as well as the general sense of calm and peace. Monks felt that they exhibited philosophical concepts using tea service. It is for this purpose that underlying philosophies of Taoism, Buddhism and Confucianism came into being in the Chinese Tea Ceremony. People came to appreciate the health significance of tea and its general enjoyment. Tea ceremonies were observed in both ordinary people’s lives and in imperial celebrations. The earliest historical records concerning tea ceremonies came up in the course of Tang dynasty over one thousand two-hundred years ago. It was referred to as Cha Dao or the way of tea. Important aspects to be considered during Chinese tea ceremony include attitude, tea selection, water selection, teaware selection, ambience, technique, and ambience. The person in charge of the ceremony has to behave in elegant and confident demeanor. Tea aroma, taste and shape are considered during tea selection. Light, clean and pure water is preferred to realize complex flavor profile. It is crucial to select teaware for the purpose of brewing tea leaves (Cotterell, 2007). Calm and peaceful environment has to be created in a room that is quiet, comfortable and clean. The basic skills for tea brewing are required besides graceful manner being reflected through facial expressions, clothing, and hand movements. Japanese monks coming to China during this time learnt the art of tea and tea culture. Japanese tea ceremonies evolved. Conclusion The art of tea drinking and preparation in Chinese represents an important part of the culture of the Chinese people. The prominence of tea developed during Tang dynasty and it has spread to other parts of the world beginning with Asia. Tea ceremonies are regarded as important in the Chinese culture. Successive regimes have seen the spread of the use and love for tea. Despite the social status of a person, tea brewing in China is a way of life hence the team Cha Dao. Japanese monks were the earliest people to adopt the art of tea brewing and lead to development of Japanese tea ceremonies. References Abramson, M.S. 2008, Ethnic Identity in Tang China, University of Pennsylvania Press, Philadelphia. Adshead, S. A. M. 2004, T'ang China: The Rise of the East in World History, Palgrave Macmillan, New York. Andrew, Anita N.; Rapp, & John A. 2000, Autocracy and China's Rebel Founding Emperors: Comparing Chairman Mao and Ming Taizu, Rowman & Littlefield, Lanham. Cotterell, A. 2007, The Imperial Capitals of China: An Inside View of the Celestial Empire, Pimlico, London. Graham, P.J. 1998, Tea of the Sages: The Art of Sencha, University of Hawai‘i Press, Honolulu. Hohenegger, B. ed. 2009, Steeped in History: The Art of Tea, Fowler Museum at UCLA, Los Angeles. Owyoung, S.D. 2009, Tea in China: from its Mythological Origins to the Qing Dynasty In Steeped in History: The Art of Tea by Beatrice Hohenegger, Fowler Museum at UCLA, Los Angeles. Watt, J.C.Y. 1990, The Arts of Ancient China, The Metropolitan Museum of Art Bulletin, 48 (1). Read More

Lu Yu is the founder of Chinese Tea Dao. Lu Yu being a perfectionist usually wanted to reach the pinnacle of tea art. The Tang dynasty is the prime time in which the evolvement of the Chinese feudal society in which there was popularization and of tea drinking (Hohenegger, 2009). Owing to the cultural and economic prosperity of the Tang dynasty during this time, tea tasting and drinking become widely an indispensable habit in day to day life in everyone’s life regardless of social status, and the culture spread to other foreign cultures as well where Japan features prominently.

Tea production regions expanded far North-West Xichuan eastward along the Yangtze River. Drinking of tea in the palace began from the Jin, Wei, Northern and Southern dynasties, and the demand for tea escalated during the Tang dynasty. Tribute tea comprised of Mengding Tea and Huzhou Zisun Tea in province of Sichuan. For the sake of reinforcing the supervision of processing of tribute tea, the Tang dynasty established ‘Gongcha-yuan’ and sheriffs in 770 to oversee tribute tea production. This was an event that was unprecedented.

The emperor also called on the local officials to go into the mountains by the day of Lichun and supervise tea preparation and collection prior to transporting it into the capital before the day of Guyan. The first shipment of tribute tea had to arrive at the capital chang’an ten days before Pure Brightness (Qingming) Festival in order to be utilized as a sacrificial offering. This adequately demonstrated the significance of tea in the palace. Until 4c AD more educated class were transformed to be tea lovers and eventually makers of tea (Graham, 1998).

Three major schools of Chinese philosophy emerged in the course of Tea Artistry. Taoism focuses on the importance of humbleness as well as emptiness of the mind for the purpose of embracing change. Confucian embraces triple reflection in tranquility every day. Finally, Zen Buddhism focuses on isolation and loneliness for the sake of getting enlightenment. The Chinese tea is classified into 6 major categories. These categories include black, green, yellow, oolong, white, and dark tea. Black tea consists of main varieties as Congou black tea, divided into further nine main origins, black broken tea having standard grades for leaf and Souchong black tea divided into Smokey Souchong and Lapsang (Andrew et al, 2000).

Green tea represents 60% of tea production in China. It major varieties are fried green tea having ten sub-varieties: sun-dried and pan-fried; steamed green tea; having two sub varieties and origin green teas having fourteen authentic origins. Oolong tea contains about one hundred different species from the Oolong family. Its famous origins include Tieguan Yin, as well as Rock Teas (Abramson, 2008). White tea is slightly fermented. It is a special product in China largely produced in the province of Fujian.

It is further classified into silver needle, Flowey Pekoe, White Peony, Shou-mee and Kung Mee. Yellow tea refers to unfermented tea mainly produced for domestic consumption. The famous type is Junshan Yinzhen. Dark tea refers to compressed teas also referred to as Tea Bricks. The ancient way of making tea is through compressing it into form of moulds. The emperors granted tea to beloved scholar-officials and ministers apart from enjoying tribute tea themselves. The grant of tribute tea from the emperor translated to tremendous glory and gave them a chance to taste the rare and precious tea.

Tea drinking was widespread among the upper class. Bai Juyi, who was once a Minister for Justice, compared the drinking of Mengshan Tea to listening to Lushui Music in his poem; this illustrated that his graceful enjoyment of both the tea and the art. During this time offering of tea as a gift was widespread in the Tang dynasty. Tea became a trading and taxable product after mid-Tang dynasty with more than one hundred and fifty species from fifteen cities and provinces. Presently people can enjoy their tea anywhere and it has become a crucial export product (Cotterell, 2007).

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