The Art and Alchemy of Chinese Tea - Literature review Example

ARTS By Name Course Instructor Institution City/State Date Development of Chinese Tea Art from the Tang Dynasty until Recent Times Introduction Tea is a crucial element of Chinese tradition, and while Chinese society progressed as well as developed, production of tea has played a part in steering economic development whilst consumption of tea is still a day after day life practice. The tea culture practice according to Lee (1999) can draw in the wisdom as well as spirit of the people to a highest orbit. Undoubtedly, tea has an exceptionally close link to Chinese culture, as well as its research covers a broad field and possess content that is extremely rich. Tea as per Wang (2013) does not just personify the civilization spirit, but as well the ideological spirit form. Besides that, tea has undoubtedly been of assistance in improving social achievements of people as well as art appreciation. Chinese tea art has experienced a number of developments from the Tang Dynasty until today. Tea according to China Internet Information Center (2013) was previously prepared in China during Qin and Han Dynasties, but any ceramics accessible then was used to prepare tea since there were no pots or bowls allocated solely to tea. All the same, it was a crucial epoch wherein the production of pottery flourished and presented a platform to future developments in Chinese tea art.  The essay seeks to discuss the development of Chinese tea art from the Tang dynasty until recent times in China or overseas. Discussion History of Chinese Tea According to Liu (2011, p.114), the history of Chinese tea is a lengthy and progressive tale of elegance, wherein generations of producers as well as growers have perfected the way Chinese manufacture their tea, as well as its numerous matchless regional variations. In this regard, the primary thought is accredited to the celebrated Emperor Shennong, who according to China Internet Information Centet (2013) lived fifty centuries ago. His telepathic acts needed, amongst other things that every drinking water must be boiled as a safety measure. The tale goes that, Emperor Shennong whilst on a trip to far-away part of his kingdom, he together with the court stopped to take a break. In keeping his edict, the Emperor’s servants started boiling water for Shennong and his court, and suddenly dried leaves from a close by bush fell into the water that was being boiled, and a the water was infused by a brown substance. Being a scientist, Shennong became interested in the new-fangled brown liquid, and so he drank some, and established it was extremely energizing; therefore, tea originated in 2737 BC. Tang Dynasty (618-907 A.D.) During Tang Dynasty also acknowledged as Classical Period the drinking of tea developed into a form of an art. As an element of Chinese culture, tea was typified by Lu Yu’s book Tea Classic or Ch’a Ching written in 780 A.D. According to Reid (2011, p.48), everything associated with tea from the appropriate methods to cultivating tea plants to preparing tea was covered in this three volume book. Additionally, there was a comprehensive explanation of an official tea ceremony using 27 pieces of accessories. Owing to the intricacy as well as the enormous number of accessories required for the tea ceremony, just the wealthy connoisseurs could pay for all the needed servants and equipment to brew the tea. The connoisseurs consisted of officials, scholars, as well as the royal court members who examined the Confucius teachings. Consequently, the tea culture had a prosaic aura, and during the Tang Dynasty, tea was sold in a form of brick. In this regard, the tea leaves were steamed, compressed, burned, and compacted into a brick. Therefore, tea was prepared by breaking a small part from this brick and boiling it together with water. According to Wang (2013), the Tang Dynasty offered enormous circumstances for the tea art development, as drinking of tea spread across the entire China It is also during the Tang Dynasty when the first suitable tea-specific accessories for preparation as well as serving emerged, as illustrated in “The Classic of Tea” by Ju Yu. Wang (2013) posit that the materials utilised to produce tea bowls played a crucial role in ascertaining the tea ware quality. The most distinguished as well as characteristic tea ware during the Tang Dynasty was Yueh ware which was foremost created during Qin and Han Dynasties. Even though Yueh ware was created by then, it attained its climax during the Tang Dynasty, wherein it turned out to be the most utilised ceramics.  Yueh ware that were of highest quality (recognized as mi-se) were chosen as an acknowledgment to the imperial family as well as esteemed to a great extent by connoisseurs and even poets who could pay tribute to the ceramics in their poems.  Sung Dynasty (690-1279 A.D) During the Sung Dynasty also acknowledged as Romantic Period, all tea aspects was additionally advance, and tea leaves harvests turned out to be a cautiously regulated affairs. Prior to the start of harvest, sacrifices were carried out to mountain gods. Subsequent to that, a certain day was selected for leaves harvesting at their peak, whereby leaves were picked by the tea pickers to the rhythm of a cymbal or drum. In this case, young girls were used for tea picking, and they were needed to maintain their fingernails to a particular length so as to pick the tea leaves devoid of touching their skin (China Internet Information Center, 2013). During this period, the tea leaves that were freshly harvested were sorted by grades, and the finest grades were offered to the royal leader (emperor) as acknowledgment. Lee (1999) asserts that a tea brick of high grade was worth some pieces of gold whilst the tea brick with highest grade was beyond price. Tea houses as well as rooms were constructed so as to take pleasure in tea at a spiritual and social level. Besides that, there were even contests in the midst of tea enthusiasts who were assessed based on the manner they carried out their ceremony as well as on the quality of the brewed tea. Furthermore, the art of creating ceramic tea accessories was greatly developed during the Sung Dynasty. Tea bowls during this period turned out to be wider and deeper in helping in the whipping during tea preparation. Given that the brewed tea had an extremely light green imbue, deep blue as well as black shiny finishes were utilised on the ceramic bowls to improve the colour of tea. Furthermore, the Zen philosophy dictated the Sung Dynasty and preparation of tea turned out to be less sophisticated and calmer. Importantly, the Japanese tea art roots as per Liu (2011, p.119) are from this era. During this period two essential tea ware styles were developed: the in style Yingqing ware (Qingbai ware) as well as the Jian ware. The Yingqing ware was created in Jiangxi and regularly, incised lines were used to decorate it. This ware was by and large esteemed amongst the upper and middle class as well as a number of overseas markets. Afterwards Jian ware replaced nearly all the white tea ceramics, and this is because Jian wares had a rich black colour that could underline and bring to the surface the colour of then well-liked powdered tea and generated a pleasant distinction. Both the Qingbai ware and the Jian ware were used to promote admiration and knowledge of the tea liquor colour. Aside from the practical usefulness, tea ware turned out to be objects of need in Song Dynasty (China Internet Information Center, 2013). Ming and Ching Dynasties (1368-1911 A.D.) During Ming and Ching Dynasties also acknowledged as Naturalistic Period, tea turned out to be a drink that was liked by all and sundry, poor and rich, Europeans and Chinese themselves. The first shipment of Chinese tea to the rest of the world took place in 1606, and was made possible by the Dutch East India Company. In this regard, consumption of tea spread to the rest of Asia, across Europe and Africa. In 1773, as per Reid (2011, p.56) a number of U.S. colonists protested against tea taxation by Great Britain, and so they got on the Dutch East India Company ship and unloaded its tea consignment. This occasion acknowledged as the Boston Tea Party is the explanation why tea is not exposed to import taxes these days in the US. During Ming and Ching Dynasties, tea was prepared from loose leaves plunged in a boiling water, but importantly diverse techniques for tea processing surfaced during this era, which consequently resulted in diverse tea types like black, oolong, and green teas. Based on tea preparation and serving equipments, these two dynasties concentrated on traditional as well as uncomplicated designs. In this regard, Shufu ware was developed at Jingdezhen during the Yuan dynasty, and it was the first-acknowledged pottery ordered by officials of the imperial family and at times it had the characters shufu connoting central palace. Enthused by Qingbai pottery, Lee (1999) posit that the Meiping ware surfaced during this era. In addition, Meiping ware had a transparent shiny surface, prior to applying cover, but still it was painted with blue ornaments and decoration. Given that in this period the powdered tea is substituted by loose leaf tea, Liu (2011, p.122) posit that the white inside of the pottery were intended to emphasize the distinct shades of green as well as yellow in tea liquor. Most importantly, Yixing ware are the tea ware that was widely use during Ming period, particularly Yixing tea pots which according to China Internet Information Center (2013) are still extremely well-liked these days. Yixing ware is time and again labelled as Purple clay ware or Zisha clay ware for the reason that they are created by unglazed, sand clay that is purple in colour from Yixing city. Yixing ware was widely acknowledged as the best ware for tea preparation and drinking because the clay used to make it not only had an effect on and enhanced the tea taste, but as well could conserve tea temperature as well as aroma better. The oils of the tea are soaked up into the pot’s absorbent surface, hence improving and changing the taste relying on the type of tea prepared in the pot. Scholars consider Yixing pots as the foremost tea pots, which offered encouragement to making diverse styles and utilising distinct materials soon after. Present Day These days, tea is the world’s most extensively consumed drink in the world subsequent to water. Furthermore, in early 1950s, TenRen was instituted in Taiwan, and the main objective was to educate and preserve the Chinese tea art. In other countries like the US, tea has continued to experience remarkable growth, with TenRen being introduced in US as well as Canada in the early 80s with the aim of bringing in the Chinese tea art to a fresh audience. Furthermore, Taiwan-based Lu Yu Tea Institute was instituted by TenRen in 70s with the objective of refining as well as developing Chinese tea art (China Internet Information Center, 2013). The institute has been used to educate scores in Korea, Japan, and Taiwan as well as in different European and American countries the appropriate techniques and methods of Chinese tea art. In addition, in contemporary China, tea is an imperative social instrument, whereby tea houses are used by tea enthusiasts not just for drinking tea, but as well to meet new people. Conclusion In conclusion, it has been argued that since the Tang Dynasty tea has had a crucial impact on the development of Chinese art. Many scholars believe that tea is a foundation in Chinese arts, literature, beliefs and as well religion. During the Tang Dynasty, tea drinking was seen as a fundamental element of personal cultivation, and was also the start of tea ceremony. From then, the form of Chinese tea art spread to nearby countries, which includes Korea and Japan. Different from the world-famous Japanese tea ceremony, the Chinese tea ceremony stresses on the tea instead of the ceremony, such as the flavour of the tea as well as the distinction between different bowls. References China Internet Information Center, C., 2013. Tea Drinking in the Palace. [Online] Available at: http://www.china.org.cn/english/imperial/26116.htm [Accessed 23 May 2014]. Lee, M., 1999. Chinese tea drinking is art form focused on taste. [Online] Available at: https://www.peonyts.com/what-is-the-art-of-tea/ [Accessed 23 May 2014]. Liu, J.C.Y., 2011. You have full text access to this content. The Journal of Popular Culture, vol. 44, no. 1, pp.114–33. Reid, D., 2011. The Art and Alchemy of Chinese Tea. Sydney: Singing Dragon. Wang, L., 2013. Tea Ware is One of Ancient China’s Greatest Inventions. [Online] Available at: http://www.chinagaze.com/2013/05/13/ancient-china-and-inventions/ [Accessed 23 May 2014]. Read More

Consequently, the tea culture had a prosaic aura, and during the Tang Dynasty, tea was sold in a form of brick. In this regard, the tea leaves were steamed, compressed, burned, and compacted into a brick. Therefore, tea was prepared by breaking a small part from this brick and boiling it together with water. According to Wang (2013), the Tang Dynasty offered enormous circumstances for the tea art development, as drinking of tea spread across the entire China It is also during the Tang Dynasty when the first suitable tea-specific accessories for preparation as well as serving emerged, as illustrated in “The Classic of Tea” by Ju Yu.

Wang (2013) posit that the materials utilised to produce tea bowls played a crucial role in ascertaining the tea ware quality. The most distinguished as well as characteristic tea ware during the Tang Dynasty was Yueh ware which was foremost created during Qin and Han Dynasties. Even though Yueh ware was created by then, it attained its climax during the Tang Dynasty, wherein it turned out to be the most utilised ceramics.  Yueh ware that were of highest quality (recognized as mi-se) were chosen as an acknowledgment to the imperial family as well as esteemed to a great extent by connoisseurs and even poets who could pay tribute to the ceramics in their poems.

  Sung Dynasty (690-1279 A.D) During the Sung Dynasty also acknowledged as Romantic Period, all tea aspects was additionally advance, and tea leaves harvests turned out to be a cautiously regulated affairs. Prior to the start of harvest, sacrifices were carried out to mountain gods. Subsequent to that, a certain day was selected for leaves harvesting at their peak, whereby leaves were picked by the tea pickers to the rhythm of a cymbal or drum. In this case, young girls were used for tea picking, and they were needed to maintain their fingernails to a particular length so as to pick the tea leaves devoid of touching their skin (China Internet Information Center, 2013).

During this period, the tea leaves that were freshly harvested were sorted by grades, and the finest grades were offered to the royal leader (emperor) as acknowledgment. Lee (1999) asserts that a tea brick of high grade was worth some pieces of gold whilst the tea brick with highest grade was beyond price. Tea houses as well as rooms were constructed so as to take pleasure in tea at a spiritual and social level. Besides that, there were even contests in the midst of tea enthusiasts who were assessed based on the manner they carried out their ceremony as well as on the quality of the brewed tea.

Furthermore, the art of creating ceramic tea accessories was greatly developed during the Sung Dynasty. Tea bowls during this period turned out to be wider and deeper in helping in the whipping during tea preparation. Given that the brewed tea had an extremely light green imbue, deep blue as well as black shiny finishes were utilised on the ceramic bowls to improve the colour of tea. Furthermore, the Zen philosophy dictated the Sung Dynasty and preparation of tea turned out to be less sophisticated and calmer.

Importantly, the Japanese tea art roots as per Liu (2011, p.119) are from this era. During this period two essential tea ware styles were developed: the in style Yingqing ware (Qingbai ware) as well as the Jian ware. The Yingqing ware was created in Jiangxi and regularly, incised lines were used to decorate it. This ware was by and large esteemed amongst the upper and middle class as well as a number of overseas markets. Afterwards Jian ware replaced nearly all the white tea ceramics, and this is because Jian wares had a rich black colour that could underline and bring to the surface the colour of then well-liked powdered tea and generated a pleasant distinction.

Both the Qingbai ware and the Jian ware were used to promote admiration and knowledge of the tea liquor colour. Aside from the practical usefulness, tea ware turned out to be objects of need in Song Dynasty (China Internet Information Center, 2013).

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