Who is the tea sheng in our country and what are the writings

Tea saint Lu Yu. Writings: The Book of Tea.

It is recorded in the New Tang Dynasty Book of Lu Yu in the Tang Dynasty.

The ancient tea expert known as the tea saint of my country is Lu Yu.

Lu Yu (733-804), the word Hongchuan, a disease, the word Ji defect, the number Jinglingzi, Mulberry Weng, Donggangzi, Tang Fuzhou Jingling (now Tianmen, Hubei) people, known as the "tea fairy", played as the "sage", worshiped as the "God of Tea". He also worked in poetry, but not many people passed it on.

Lu Yu is witty by nature, and has a good relationship with the poetess Li Jilan and the poet and monk. In the early years of the Tang Dynasty (760), Lu Yu lived in seclusion in Tiaoxi (now Huzhou, Zhejiang), and wrote three volumes of the Book of Tea, which discussed the characteristics of tea, the quality of the products, the place of origin, planting, harvesting, cooking, utensils, etc., and became the world's first tea monograph, making outstanding contributions to the development of China's tea industry and the world's tea industry.

The impact of the advent of Lu Yu's "Book of Tea".

Lu Yu's "Book of Tea" is a systematic summary of the scientific knowledge and practical experience related to tea in the Tang Dynasty and before the Tang Dynasty; It is the crystallization of Lu Yu's practice, tireless practice, obtaining first-hand information on tea production and production, and reading books all over the world, and collecting and collecting tea collection experience.

As soon as the "Book of Tea" came out, it was loved by all generations and praised him for his pioneering work in the tea industry. Song Chen Shidao wrote a preface to the "Book of Tea": "The book of Fu Tea begins with Yu. It has been used in the world since the beginning of the feather. Yu Cheng has a lot of credit for the tea people! ”

In addition to Lu Yu's comprehensive description of the distribution of tea areas and the evaluation of the high quality of tea in the "Book of Tea", there are many famous teas that were first discovered by him. For example, the Guzhu purple bamboo shoot tea of the Great Wall of Zhejiang (now Changxing County) was rated as the top grade by Lu Yu, and was later listed as tribute tea; The Yangxian tea in Yixing County (now Yixing, Jiangsu) was directly recommended by Lu Yu to pay tribute.

Yixing County Rebuilt Tea House Record" contains: "The imperial historian Li Qiyun is a state, there are people who offer good tea in the mountain customs, and the guests will taste it quietly, and the savage Lu Yu thinks that the tea is sweet and spicy, and the crown is in other realms, and it can be recommended on it." Qi Yun from it, starting with 10,000 taels, this is also indiscriminate. ”

The above content refers to China**Net-Tea Saint Lu Yu.

Known as the ancient tea master of our country's tea cultivation expert, I remember that there was once the relevant information to record this ancient tea saint of Chinese Senchen, the name should be called Lu Yu this Zen! Yes, it's his name, and that's right.

He is famous for his first tea monograph - "The Book of Tea", and has made outstanding contributions to the development of China's tea industry and the world's tea industry.

Lu Yu is known as the ancient tea expert of China's tea saint, and is the author of "The Book of Tea", which is known as the encyclopedia of tea.

Ant Zhuang Dou Dayuan Small Class Topic: Who is the ancient tea expert who is known as the "tea saint" in my country? Options:

A, Lu Yu, B, Du Kang. The popularization of tea drinking is inseparable from the advent of the monograph "The Book of Tea", which introduces tea, and Lu Yu, the author of the "Book of Tea", is also known as the "tea saint" who accompanies China

What is the name, author, and dynasty of China's first tea monograph? China's first monograph on tea was the Book of Tea, known as the encyclopedia of tea, by Lu Yu in the Tang Dynasty.

written. In the process of spreading tea culture, we need to find the representative and core, and the tea classic is the most worthy of our in-depth study and research. The Book of Tea is the first monograph on tea in the history of our country, and it is also a collection of all descriptions of tea.

It is the earliest, most complete and most comprehensive tea monograph in China and even in the world. Known as the encyclopedia of tea, it was written by Lu Yu in the Tang Dynasty.

The history of tea cultivation and tasting in China can be traced back to Shennong. It can be seen from the record of Lu Yu in the Book of Tea that China has formed an in-depth study of tea and tea culture for a long time. The reason why the "Book of Tea" appeared in the Tang Dynasty was because the Tang Dynasty was a prosperous era in Chinese history, and the stable social environment provided the foundation and space for the development of tea and tea culture.

On the other hand, it is mainly because during this period, tea drinking gradually developed from an aristocratic life to a popular living habit, and tea culture gradually merged with people's living habits and became a social phenomenon.

The first monograph on tea in Chinese history was the Book of Tea written by Lu Yu. The first draft of the book was completed in the 8th century, by the Emperor of the Tang Dynasty.

The first year of Yongtai (765). The book is divided into three volumes, ten chapters, and more than 7,000 words. It reads:

The source of one, the tool of two, the creation of three, the vessel of four, the boiling of five, the drink of six, the thing of seven, the coming out of eight, the strategy of nine, and the figure of ten. Lu Yu's "Book of Tea" systematically describes the name, text, morphology, growth habits, ecological environment, and planting points of tea. The physiological and pharmacological effects of tea on the human body are described.

This article discusses how tea is picked, prepared, cooked, and drunk, the instruments used, and the identification of tea types and qualities. It collects ancient Chinese records about tea affairs; This paper points out the origin and quality of Chinese tea in the Middle and Tang dynasties, which is the first tea encyclopedia in Chinese history and the first tea monograph in the world.

Lu Yu (733-804), the word Hongchuan, a disease, the word Ji defect, the number Jingling.

Son, mulberry and ramie.

Higashiokako, or Yunzi Prince Literature Migration Taichang Temple Taizhu.

Fuzhou (now Tianmen, Hubei.

Jingling people, a lifelong love of tea, good at tea ceremony, famous for the world's first tea monograph - "The Book of Tea", has made outstanding contributions to the development of China's tea industry and the world's tea industry. He is known as the "Tea Fairy" and "Tea Saint".

and "God of Tea. He has a strong interest in tea, has conducted long-term investigation and research, is familiar with tea cultivation, breeding and processing technology, and is good at tea tasting.

At the beginning of the Tang Dynasty (760 AD), Lu Yu lived in seclusion in Tiaoxi, Huzhou, Zhejiang, and wrote 3 volumes of "The Book of Tea". This paper systematically summarizes the experience of tea cultivation in China before the Tang Dynasty, expounds the author's personal experience, and discusses the origin, types, characteristics, production methods, cooking, tea utensils, water products, drinking customs, famous tea origins, allusions and prescriptions of tea. This is the first tea monograph in China and the first tea monograph in the world.

China's tea culture has a long history, and China's first book on tea culture was "The Book of Tea", which was formed during the Tang Dynasty and was built by the well-known writer Lu Yu.

This work is the "Book of Tea", the author of this work is Lu Yu of the Tang Dynasty, and this work is known as the earliest and most complete monograph on tea in the world.

The Book of Tea, written by Lu Yu. He was a native of the Tang Dynasty. He was very fond of tea and was very proficient in the tea ceremony, and finally wrote this book.

It is the Book of Tea, the author is Lu Yu, and the specific dynasty is the Tang Dynasty, mainly to spread tea culture, and this work also developed the tea industry.

It is green tea, which has a history of more than 3,000 years from now, and the taste is generally considered to be delicious, mainly in the area of Zhejiang.

Green tea is the earliest type of tea in history. Ancient humans collected wild tea buds and leaves to dry and collect, which can be regarded as the beginning of green tea processing, which has a history of at least 3,000 years. Drinking green tea often can prevent cancer, lower lipids and **, and can also reduce the nicotine damage suffered by smokers.

In China, green tea is the earliest type of tea that appeared, originating around 3000 years. Tea was discovered by Shennong after tasting all the herbs, and the earliest effect of tea was detoxification.

China's first tea monograph book is the Book of Tea, the author of the Book of Tea is Lu Yu of the Tang Dynasty, and he wrote this book to create a very good history for China's tea culture.

The Book of Tea, which already existed in the Tang Dynasty, was written by Lu Yu and is a very comprehensive encyclopedia of tea.

The Book of Tea, written by Lu Yu in the Tang Dynasty, is the earliest, most complete and most comprehensive monograph on tea in China and even in the world.

The Book of Tea is the earliest, most complete and most comprehensive monograph on tea in China and even in the world, written by Lu Yu of the Tang Dynasty.

Anxi Tieguanyin, Yunnan White Tea, West Lake Longjing, Wuyi Mountain's Dahongpao, etc.

West Lake Longjing, Pu'er, Tieguanyin.

There are 6 types of Chinese tea:

1. Green tea: Fresh leaves are killed, rolled and dried through three basic processes, and the activity of enzymes is destroyed by high temperature, which inhibits the oxidation of polyphenol oxidase and maintains the quality characteristics of green leaf soup.

2. Yellow tea: The basic process is the same as that of green tea, but the dull yellow treatment is added to promote the slight browning reaction of polyphenols and form the quality characteristics of yellow soup leaves.

3. Black tea: fresh leaves are processed by killing, rolling, gripping, drying and other processes. Through the joint action of high temperature and humidity and microorganisms, the enzymatic browning reaction of polyphenols is promoted, and the black-brown oily dry tea color and yellow-red soup color are formed.

4. White tea: fresh leaves are withered and dried in two processes. Under natural conditions, polyphenols undergo slow auto-oxidation, forming the quality characteristics of hair disclosure, color soup apricot yellow and bright.

5. Oolong tea (green tea): fresh leaves are withered, greened, killed, rolled, dried and other processes. In the process of making green, the enzymes of polyphenols are oxidized to a certain extent, and then the activity of the enzymes is purified at high temperature to form tea leaves with the quality characteristics of black tea and green tea.

6. Black tea: fresh leaves are withered, rolled, haired, dried and other processes. The hair process is the main process to promote the enzymatic oxidation of polyphenols and form the quality characteristics of red leaves in red soup.

It is generally believed to be green tea, which is commonly referred to as oolong tea, and some people believe that it is black tea.

There are six major types of tea in China. Among them, green tea appeared the earliest, followed by black tea (recorded in the Ming Dynasty's imperial history Chen Jiaoshu - 1524), white tea (recorded in Tian Yixuan's "Boiling Spring Sketch" in the Ming Dynasty - 1524), and yellow tea (recorded in Xu Cishu's "Tea Shu" in the Ming Dynasty - 1597). Black tea originated in the 16th century and first appeared in Fujian.

As for the origin of green tea, there is a debate in the academic circles, some say that it was in the Northern Song Dynasty, and some people say that in the Xianfeng period of the Qing Dynasty, from the perspective of its technology, because it is between green tea and black tea, it is more credible that it originated after black tea.

Pu'er's ripe tea process was born in the 70s of the last century.

In recent years, it has been dark tea, and organic tea.

The six major types of tea in Chinese history.

The questions asked were vague and unclear.