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21,757 次观看 • 5 个月前 •via X (Twitter)

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At the Shenzhen cultural fair, I met many museum professionals from across China, including the director and deputy director of the Tribute Tea Museum of the Tang Dynasty (618-907), based in Huzhou of China's coastal province of Zhejiang. 1,200 years ago, the legendary tea sage Lu Yu (陆羽) lived in Huzhou and wrote The Classic of Tea (茶经), the world's first monograph on tea. This region is rightly considered a major birthplace of global tea culture. One local variety, Zisun Tea (Purple Bamboo Shoot tea), was named for its tender buds that resemble tiny purple shoots. It was once the imperial tribute tea of the Tang emperors, presented every early April for grand imperial spring tea banquets in the capital. Lu Yu held tea in the highest regard and to him, brewing tea was a ritual. In The Classic of Tea, he described in detail how to select water, grind tea, and even add salt, influences still visible today in places like Japan and mid-Asia. Of course, the world has moved on. Today, we steep loose leaves or tea bags, a long way from the Tea Sage's ideal cup. I asked the deputy director if she could demonstrate for my global friends on X how tea was prepared in the Tang dynasty. She happily agreed, and to my delight, she also dressed in full traditional Tang attire for the occasion. Elegant, precise, timeless. In that moment, 1,200 years felt just a sip away. Would you like to host your own Tang Dynasty tea ceremony at home, just like Lu Yu and she have done?

Zhai Xiang

14,406 次观看 • 1 年前