Report on Water for Brewing Tea
| Report on Water for Brewing Tea | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 《煎茶水記》 | ||||||||
| Simplified Chinese | 《煎茶水记》 | ||||||||
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Report on Water for Brewing Tea or Jianchashui Ji is tea monograph written by the late Tang-era author Zhang Youxin (t 張又新, s 张又新, p Zhāng Yòuxīn) in AD 814.[1] This book is the earliest monograph wholly devoted to the quality of water for brewing tea.[citation needed] It was compiled alongside several other texts on tea from the same period into the 13th-century Baichuan Xuehai (百川學海).[2]
Content
[edit]The primary content of the work was a pair of lists of water sources and the quality of these sources. Parts included:
- A short list of water sources from seven locations, ranked from best to worst:
- Nanling on the lower Yangtze River
- Huishan Spring near Wuxi in Jiangsu
- Spring at Tiger Hill Temple near Suzhou in Jiangsu
- Spring at Guanyin Temple in Danyang in Jiangsu
- Pingshan Spring at Daming Temple in Yangzhou in Jiangsu
- Wusong River, now Suzhou Creek in Jiangsu and Shanghai
- Huai River
- An anecdote about Lu Yu's marvellous ability as water connoisseur.
- A longer list of water quality ranking from twenty locations, with water from melting snow placed last.[3]
References
[edit]
Chinese Wikisource has original text related to this article:
- ^ Yu, Chen; Xiaoqin, D. U. (2024-09-15). "Cultural Connotation of Literati Tea in the Tang and Song Dynasties and Its Forming Process". Frontiers of History in China. 19 (3): 287–311. doi:10.3868/s020-013-024-0013-4. ISSN 1673-3401.
- ^ Zanini, Livio (2017-02-13). "Chinese Writings on Tea: Classifications and Compilations". Ming Qing Yanjiu. 21 (1): 44–57. doi:10.1163/24684791-12340013. ISSN 2468-4791.
- ^ Sen, Sōshitsu (2010). The Japanese way of tea: from its origins in China to Sen Rikyū. Honolulu: University of Hawai'i Press. ISBN 978-0-8248-1990-3.