Zhang Yuan And The Tea Records

Ming Dynasty published the most number of tea books in China. The most famous and representative of these tea books is Zhang Yuan's Tea Records. The book contains more than 1,500 words. The content touched on picking tea, distinguishing tea, storing tea, identifying the temperature of the water, methods of brewing, methods of adding tea leaves, the color, fragrance and taste of tea, choosing quality spring or well water, storing water, tea sets, etc. It is notable for proposing new views on brewing tea. Zhang Yuan believed that dried green tea should be boiled with boiling water in order to achieve the true flavor of the tea. He also proposed that the teapot should be warmed before adding tea leaves. He was very particular about adding tea leaves. Zhang Yuan also proposed that when appreciating tea, the less the number of people present the better. The spirit of tea is best appreciated alone. These were all ideas not previously seen in the Classic of Tea.
Kangxi and Qianlong (Qing Dynasty) left behind many tea poems. Qianlong alone wrote more than 200 tea poems. In addition, he left 18 royally planted tea plants. He also named Beijing's Jade Springs as the top spring of the world.

Tencha Technique

Tencha brewing was very common in the Song Dynasty. The popular brewing method was usually tencha. The Japanese monks who came to China to study during the Song Dynasty took back to Japan the tencha brewing method, still in use today. The Japanese art of matcha was born from the Song Dynasty's tencha. Tencha is directly brewed in heated water and not simmered or cooked over charcoal fire. One method is to whisk directly in the tea cup. The other method is to whisk the tea in the tea bowl before ladling the tea into the individual cups.
When brewing tencha, one must first bake the tea disk. If the disc has been produced in the current year, grind immediately after baking. If it is an aged tea disc, first soak in boiling water. Scrape off one or two layers of the oil on the surface before picking it with tea tongs and baking it over a low fire to remove the aged scent. Wrap in paper and beat it before grinding it into powder form. Then pass through a sieve to ensure that the tea is as fine as possible.
Next, boil water. The water must be light, clear, sweet and from a running source. Before brewing tencha, listen for the first boil, the second boil and the third boil... The water temperature after the third boil is most suitable because it is the temperature where the tea is most soluble. Warm the tea cup before adding the tea. Add the sieved tea powder, and add a small amount of water. Make a paste before adding heated water. Whisk the mixture repeatedly until froth appears. The tea liquid should be pure white.
Another method is whisking the tea in a tea bowl. When whisking, use a light the hand to whisk strongly. In the first round of water, add only a small amount. Swirl the water into the cup and do not pour directly.
Make a paste. In the second round, directly pour the water.
In the third round, pour the water while whisking, so that it froths at the surface. In the fourth round, add a little water.
In the fifth round, the amount of water depends on the amount of froth, in the sixth round, add the water while slowly stirring the tea with the whisk. In the seventh round, the tencha is completed. Distribute the tea into the tea cups evenly so that each cup has a balanced amount of froth. Do not add salt as the tea should maintain its original flavor.

Sui And Tang Dynasty Tea Customs

Though the Sui Dynasty did not rule for a long time, Emperor Yang built the Grand Canal, making it possible for the southern tea leaves to be shipped to the north. The economic development during the Tang Dynasty led the production and sale of tea leaves to reach unparalleled heights. The distribution center of tea leaves moved to the Jiangzhe area. During this period both tea and the social culture of China developed rapidly.

Pre-Sui And Tang Dynasty Tea Customs

China first discovered, grew and used tea leaves. The growth of tea and the related customs in other countries came directly or indirectly from China. Even the pronunciation of the word "tea" originated from Chinese dialects.