"Fen Cha," Tea Art

"Fen Cha" is also known as the "theater of tea." It is a game that began among the people of the northern Song Dynasty. In this, one has to first grind the tea into powder, then pour it into the tea cup. Next, add water, whisk and form an image on the surface of the liquid. This is known as “water calligraphy." It is said that a master tea artist, a monk named Fuquan, could whisk four cups of tea at the same time and produce tea with images of poetry, landscape paintings, floral and animal paintings. Sadly, this art has long since been lost.
The culture of drinking tea began in the Tang Dynasty and gained popularity in the Song Dynasty. This reflects the prosperity of that era. Tea is not merely an important item of life. The emperors" love for tea resulted in the inclusion of tea in court. The scholars’ love of tea resulted in a legacy of many tea poems, tea paintings and tea books. Teahouses filled the streets, providing entertainment venues for the people. Many tea-related customs were created as well.
Steamed Oolong loose leaf tea was sold in the market, and became an alternative simpler way of brewing tea. Tea disks were replaced by loose leaf tea.

Tea Competition

Tea competition is the ability to distinguish the quality of the tea. It began in the Tang Dynasty and became a social game of comparing tea quality and competing tea techniques. In a tea competition, the first item on the agenda is the quality of tea disks. The tea disks must be made from tender fresh leaves and finely produced. The quality of the tea disks directly affect the color of the tea liquid. The liquid should be pure white. In order to protect the tea disk from absorbing other scents or dampness, a layer of oil is applied to the surface and it is wrapped in bamboo paper before being put in a tea basket.
Next is the tencha technique. This includes the choosing and boiling of water. Spring water is the best. The most difficult part of boiling the water is distinguishing the temperature through listening to the sound of boiling water. Alternatively, the quality of the tea leaves can also be used to determine the temperature of the water. Tender tea leaves are brewed with young water. The froth on the tea is also an important factor. It should be pure white in color, lasting, slender and balanced. The longer the liquid is hidden under the froth, the better the quality of the tea. The finer the tea, the easier it is for the tea to dissolve in the water and form froth. In order to highlight the pure white color of the tea, use a black teacup. The teacup should be deep and with a large width. The best tea cups is the rabbit-hair tea cups from Jian’an kiln of that era. The cup is heavy and keeps the tea warm. In addition, when whisking the tea, use a strong whisk or teaspoon. Use a small kettle to boil the water. The spout should be long with a tiny mouth. This makes it easier to tell the temperature.

10 Virtues Of Tea Drinking

To dispel depression, to dispel sleepiness, to increase vitality, to dispel illnesses, to encourage compassion, to show respect, to taste flavors by Asian tea sets, to improve health, tea can touch the heart, tea can uphold morals - Tang. Liu Zhenliang.
Toward the end of the Tang Dynasty and early Song Dynasty, the technique of tea production improved. The way of drinking tea turned from roasting to whisking, also known as tencha.

Lu Yu And The Classic Of Tea

During the mid-Tang Dynasty, there were numerous tea poems, tea paintings and tea books, the most famous of which was Lu Yu's Classic of Tea. The Classic of Tea consists of three volumes and ten chapters with approximately seven thousand words. The first chapter is dedicated to the origins of tea-the names of tea and its effects. The second records the equipments used n tea production. The third chapter is on tea production-the suitable time for harvesting tea, ways of harvesting and producing tea. as well as the different varieties and qualities of tea. The fourth chapter is on tea sets in detail. The fifth chapter is on brewing tea. It records methods of baking and roasting tea as well as choosing the most suitable water to brew tea. The sixth chapter is about drinking tea-the history and customs of tea drinking. The seventh chapter talks about the stories of tea and its medicinal virtues. The eighth chapter talks about the famous production areas of tea in the Tang Dynasty The ninth chapter describes the equipments used in picking, making and drinking tea. It discusses which equipments are necessary and which are unnecessary. The tenth chapter is a painting of the content of the Classic of Tea on a silk cloth that can be hung in the living room for easy reference. The Classic of Tea is the first book on tea in the world and has a deep influence on the future tea culture.

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.