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Term

Tang-dynasty tea

To no cha

Tang-dynasty tea culture is the period in which the systematisation of tea advanced through Lu Yu's *Chajing*. The dominant method was boiling: compressed tea was broken up and simmered, a practice distinct from the later Song whisking.

Composition

Lu Yu (733?–804) wrote the *Chajing* in three volumes, systematising the origins, cultivation, utensils, and preparation of tea. This is the starting point of East Asian tea culture as a documented subject.

Relation to Japanese practice

The Tang boiling method is not used in modern Japanese gatherings, but Lu Yu's name and the *Chajing* are referred to repeatedly in talks. The phrase seiko kentoku — diligent conduct and frugal virtue — comes from this source.

About this article

Edited by the operator of Chaen (a one-person operation) / Last updated:

Tea ceremony descriptions can vary by school and source. Where interpretations differ, this glossary avoids definitive claims and focuses on broadly shared understandings. If you notice an error, please let us know viaContact. To learn about our organization, seeAbout Chaen.

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