Brew a cup of tea and watch the tender leaves unfurl and rise and fall in the cup, enjoying a moment of quiet amid the swirling tea steam. Drinking tea can make the mind clearer and more serene, the home more tranquil and elegant, and friendships more detached from worldly concerns and untainted by vulgarity. Cha Qu, compiled by Shu Huiguo and others, introduces tea history, tea leaves, the tea ceremony, tea culture, teahouses, and teaware. Life is like tea, with sweetness hidden in its bitterness. The first infusion is strong, the second mellow, and the third grows light. Only by calmly savoring tea and tasting life’s many flavors can we find a contented and carefree state of mind.
Cha Qu covers tea history, tea leaves, the tea ceremony, tea culture, teahouses, and teaware, offering a comprehensive guide to tea culture and knowledge from every angle. The chapter on tea history explores the origins of China’s tea plants, ancient methods of brewing tea, a brief history of tea production, and the spread of tea. The chapter on tea leaves examines classifications, famous historical teas, tea-making techniques, tea tasting, how to distinguish genuine tea from counterfeits, and storage methods. The chapter on the tea ceremony introduces brewing and tasting techniques from China, Japan, and Korea, along with the varied tea-drinking customs of countries around the world. The chapter on tea culture explores local tea-drinking customs across China, past and present methods of drinking tea, gongfu tea, folk tea culture, tea performances, and more. The chapter on teahouses introduces distinctive teahouses in different parts of China, while the chapter on teaware traces the development of Chinese teaware and introduces the materials used to make it. After reading this book, you’ll find this everyday drink more vivid and tempting, and you’ll be unable to resist having a cup of tea.
Shu Huiguo graduated from Zhejiang Agricultural University and has spent many years working in agricultural production and research. He is a senior agronomist, a member of the Standing Committee of the 10th National People’s Congress, vice chairman of the Agriculture and Rural Affairs Committee, vice president of the Chinese Society of Agronomy, deputy director of the China Agricultural Experts Advisory Group, an advisor to the National Food and Nutrition Advisory Committee, a specially invited researcher at the Rural Development Institute of the Chinese Academy of Social Sciences, and an adjunct professor at the Graduate School of the Chinese Academy of Agricultural Sciences, Southwest University, and Shandong Agricultural University.
This book covers all aspects of tea history, culture, tasting, etc., With rich and comprehensive content. Through reading, I learned about different types of tea and their characteristics, and also learned some techniques for making and tasting tea. The text in the book is concise and clear, making it easy to read, just like chatting with friends. I especially like the part about tea ceremony and tea art in the book. It makes me feel the art and fun of drinking tea. All in all, this is a good book worth reading, especially recommended for those who like tea culture.