A Study On The Point Of View To Drinking Tea Showed In Lu Yu's Tea Classic

"Tea Classic" written by Lu Yu was the first book on tea in the world and has been greatly influencing on tea studies and tea industry development since it became available. " Tea Classic" summarized the affairs regarding tea before and after the Tang Dynasty, and it contains general information not only in natural science but in humanities as well that it has value and implication. Lu Yu, through "Tea Classic" , established and systemized the theory and the practice of tea that it contributed to form the tea culture of the Tang Dynasty, and it had the role to provide information on tea to the generations to follow.The purpose of this study is to contemplate comprehensively for the tea culture appeared on "Tea Classic" of Lu Yu in a way for systematizing many issues on tea not established before the Tang Dynasty of Lu Yu, and what Lu Yu pursued in "tea-brewing method" and "tea-drinking method" that he advocated and completed through "Tea Classic" , and what the principles of tea spirit that he inspired. In this study, what Lu Yu emphasized the most is to drink the "tea liquor full of froth", however, it does not mention the details on why Lu Yu praised the froth as the core and essence. Through the contemporary scientific experiment, the purpose is to reveal the chemical composition of froth and its difference to tea liquor. Through the experiment, the detail temperatures of yi fei, er fei, and san fei were determined. Lastly, the factors influencing the quality of tea was discussed.There were four types of tea products during the Tang Dynasty including " coarse tea" , " loose tea", " cake tea " , and " powder tea", and the tea consumption was the most popular. For tea drinking method at the time of Lu Yu, there were methods of tea-brewing tea that he advocated and other methods of preparing teas, such as "coarse tea" , "loose tea" , "cake tea" and "powder tea" . During preparation of "yan cha", the powder of tea was dipped in a jar and boiling water infused, while "mixed tea" , in which healthy values was emphasized(tea, green oinion, ginger, jujubee, tangerine peel, peppermint and others are boiled together). The key of the tea drinking method emphasized by Lu Yu was to drink the real taste and true scent out of the tea, and was the " Way of tasting pure tea served without refreshments " .By Standardizing the necessary tools required in making tea and drinking tea, Lu Yu put forward the tea making method and drinking tea method, and as the result, the development of tea industry and tea drinking culture was accelerated.The temperature of 'san fei' was determined and comparison of 'froth' and 'tea liquor' was carried. The temperature of 3-stage boiling of "san fei" described in "Tea Classic" was made determined to be 90°C in yi fei, 94°C in er fei, and 98°C in san fei. The result indicated that when the temperature was 94"C, i.e. er fei, the tea liquor brewed with tea powder had a higher concentration of amino acid and caffeine than those of yi fei and san fei, and taste of the tea liquor was the best of all. Boiling of tea powder for er fei by Lu Yu was consistent to result of the present experiment. And, as the result of comparing the chemical composition between froth and tea liquor, there was a difference in catechin components between froth and tea liquor, and, the tea leaf saponin concentration of the froth was conspicuously higher than that of tea liquor. Saponin has the property forming foam with bitter sour, spicy and stimulating taste. "Essence of tea, froth" described in "Tea Classic" does not indicate the essence of tea taste, but it seemed to imply the beauty of harmony for the white color of froth and dark yellow color of tea liquor.Lu Yu considered the factors influencing tea quality including in illumination, humidity, temperature, soil, moisture, type and color of tea leaves, collection time of tea leaves, and for the tea making process systems in "7 items".Besides, Lu Yu advocated a right human being ethics during tea-drinking which was late summarized as the tea spirit of clean behavior and thrifty virtue by grafting the daily tea cultureinto the spirit world, and this became the basis of spirit of tea ceremony of Tang period.After "Tea Classic" was published, people of all classes had came to learn the newrecognition on teas. Through "Tea Classic" , Lu Yu systematize the general issueses of tea comprehensively, and influenced greatly not only in the tea culture but also the food culture as well.