Cha Pu
The Cha Pu (Chinese: 茶谱; pinyin: Chápǔ; lit. 'Tea Manual') is a short work written in 1440 by Zhu Quan, the Prince of Ning,[1] the 17th son of the Hongwu Emperor of the Ming dynasty, and relates the methods of tea preparation and degustation. It is considered by some to be a milestone in Chinese tea culture.
Following the Hongwu Emperor's ban[citation needed] on manufacturing of tea cake, Zhu Quan advocated a simpler way of steeping loose tea, a radical departure from the involved tea cake preparation methods of the Tang and Song dynasties, thus pioneered a new era in Chinese tea culture. There is also a short discussion of tea wares.
Content
[edit]The Tea Manual includes a preface and sixteen chapters:[1][2]
- Preface
- Selecting Tea (品茶)
- Storing Tea (收茶)
- Whisking Tea (點茶)
- Scenting Tea Method (熏香茶法)
- Tea Brazier (茶爐 )
- Tea Stove (茶竈)
- Tea Mill (茶磨)
- Crushing Roller (茶碾)
- Tea Sieve (茶羅)
- Tea Stand (茶架)
- Tea Spoon (茶匙)
- Tea Whisk (茶筅)
- Tea Cup (茶甌)
- Tea Pitcher (茶瓶)
- Water Heating Method (煎湯法 )
- Selecting Water (品水)
Tea wares of the Ming dynasty
[edit]Some of the tea wares can be derived from the tea wares of the Tang dynasty (The Classic of Tea by Lu Yu) and Song dynasty (Old Man Shen-an).
See also
[edit]- The Classic of Tea (Tang dynasty)
- Pictorial of Tea Ware (Song dynasty)
References
[edit]
Ming Dynasty Tea Arts and Culture (Chinese)
- Brief Archived 2019-07-12 at the Wayback Machine
- Chinese Wiki
- Tea Terms 2010 中英文茶術語
- Brief
- ^ a b 朱, 权 (1440), 茶谱, archived from the original on September 21, 2011, retrieved August 3, 2011
- ^ "Comprehensive Introduction to Tea Studies". Retrieved August 3, 2011.