Lu Yu and The Classic of Tea (Chajing)
Written by Dian VAULTIER·Published
In Brief
- Written in the eighth century during the Tang dynasty, Lu Yu’s Chajing is the first systematic treatise devoted to the cultivation, preparation and tasting of tea.
- An orphan raised in a Buddhist monastery, Lu Yu developed a rare sensitivity to tea preparation from an early age, at a time when it was considered a rustic practice.
- HOLLIN sommelier expertise: Lu Yu and the Classic of Tea (Chajing), decoded by a purist Maison of pure tea, based in Sartrouville (Île-de-France) and shipping its finest teas worldwide.
Written in the eighth century during the Tang dynasty, Lu Yu’s Chajing is the first systematic treatise devoted to the cultivation, preparation and tasting of tea. Its author, known as the Saint of Tea, codifies an aesteathetic still visible in contemporary practices. This article traces the historical and technical significance of this seminal work.
Who was Lu Yu
An orphan raised in a Buddhist monastery, Lu Yu developed a rare sensitivity to tea preparation from an early age, at a time when it was considered a rustic practice. He then spent several decades travelling across China to study its different terroirs and processing methods.
His work, completed around 780, goes beyond a simple technical manual to become a philosophical reflection on the harmony between man, water, fire and leaf.
The structure of the Chajing
The treatise is divided into ten chapters, successively addressing the botanical origin of the tea plant, production tools, the preparation of compressed tea cakes, water and tasting utensils. Its comprehensive nature makes it a valuable source for understanding the practices of the Tang dynasty.
Lu Yu notably details water quality criteria according to its source, a concern directly echoed in contemporary practices of'time according to the mineral content of the water used.
The aesthetic legacy of Cha Dao
Cha Dao, or the way of tea, directly inherits Lu Yu’s sensitivity to simplicity, precision of movement and attention to every detail of the preparation ritual.
The enduring influence on tea culture
The Chajing directly inspired the development of the Japanese tea ceremony, notably through Buddhist exchanges between China and Japan over the following centuries. The principles of respect, purity and tranquillity that structure Japanese Chado have their roots in this initial reflection.
Even today, serious tea houses uphold this same demand for documented rigour, from selecting the garden to choosing the water for'time.
The purist selection of HOLLIN
The counter HOLLIN du Goût, located at 22 avenue de la République in Sartrouville, is open Monday to Saturday from 10h to 20h. This historical rigour directly informs our approach to selecting the teas and utensils presented in the boutique.
Visitors curious about the history of tea will find a warm welcome and guidance placing each reference in its cultural context, from its terroir of origin to the preparation gestures passed down through the centuries.
Frequently Asked Questions (FAQ)
- Why is Lu Yu known as the Saint of Tea?
- This honorary title was bestowed upon him because of his seminal treatise, the Chajing, which systematised knowledge of tea cultivation, processing and tasting for the first time, exerting a lasting influence on Chinese and later Japanese culture.
- Is the Chajing still relevant today?
- Although processing techniques have evolved, the fundamental principles discussed by Lu Yu, such as the importance of water, the freshness of the leaf and precision of movement, remain pillars of contemporary tea tasting.
- What is the connection between the Chajing and the Japanese tea ceremony?
- The Buddhist monks who introduced tea to Japan passed on the aesthetic and ritual principles described by Lu Yu. Japanese Chado directly inherits them, notably in its emphasis on simplicity and attention to the present moment.