Steeped with over 6000 years of history, tea is a drink like no other. It has been both a traditional folk medicine and an everyday beverage, an elixir for emperors, and an aid to monks in meditation. In "History in a Bowl of Tea", we trace tea from its mythic origins through to the many forms it’s taken over the ages up to what we recognize tea to be today. Through this lecture and interactive tasting workshop, we learn about period-specific production styles and taste the many variations tea has taken, from the boiled tea of the Han dynasty, to the early literati forms of the Tang and later Song periods, followed by the steeped teas prepared in the style of the Ming and Qing. Each tasting is conducted using antique and period-appropriate teawares, giving a rare opportunity to experience and drink tea as would have been done millennia ago.
Teas brewed and featured in this workshop are as follows:
1st Tea: Pre-Tang-style tea, Yunnan "rough" máochá 毛茶 lightly roasted and boiled prior to serving
2nd Tea: Tang-style tea, using a lightly re-roasted and hand-ground 떡차 tteok cha from Jirisan, Korea, lightly boiled in a large pot in the style described by Tang tea sage Lu Yu in the 茶經 Chá Jīng "Tea Classic" (760-762 CE)
3rd Tea: Song-style tea, using hand-ground powdered 白牡丹 bái mǔdān "White Peony" from Fujian, China, whisked in the style described by Song Huizhong in the 大觀茶論 Dà Guān Chá Lùn "Treatise on Tea" (1107)
4th Tea: Fresh-ground matcha from Uji, Japan, brewed in a manner informed by 茶の湯 chanoyu, Japanese way of tea
5th Tea: 大紅袍 Dà Hóng Páo mutation named 九龍袍 Jiǔ Lóng Páo "Nine Dragon Robe" from Wuishan, Fujian, China, brewed in a replica Ming-period style Yixing gaiwan
6th Tea: Traditionally-oxidized and roasted 鐵觀音 Tiě Guān Yīn "Iron Goddess of Mercy" from Anxi, Fujian, China, brewed in a Qing-style Yixing clay 思亭壶 Sī tíng hú "Si Ting" teapot
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