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Chinese Literature
Chalu 茶錄 "Notes on Tea"


The Chalu 茶錄 is a book on tea written by the Song period 宋 (960-1279) scholar Cai Xiang 蔡襄 (1012-1067). Cai Xiang occupied several posts as a prefect in southeast China, one of the main regions of tea productions in China. He finally became academician of the Duanming Hall 端明殿. Cai Xiang was famous for his calligraphy. Besides the Chalu, he has also authored the Lizhipu 荔枝譜, a book on lychees. His collected works are called Cai Zhonghui ji 蔡忠惠集.
The 2 juan "scrolls" long book Chalu begins with a preface in which the author gives the reasons for the compilation of the book. A postface was added when the book was printed in 1604. In the first part, the book describes colours, smells and tastes of tea, how it is stored, fermented, powdered, sieved, how infusions are made and how tea is served. In the second part, he describes the tools used for all these different processes of preparing the leaves and the beverage.
The Chalu is included in the collectanea Baichuan xuehai 百川學海, Shuofu 說郛, Gezhi congshu 格致叢書, Bai mingjia shu 百名家書, Hou sihi jia xiaoshuo 後四十家小說 and Siku quanshu 四庫全書.


Source: Li Xueqin 李學勤, Lü Wenyu 呂文鬰 (1996). Siku da cidian 四庫大辭典, vol. 2, p. 1861. Changchun: Jilin daxue chubanshe.

Contents
Se Colour
Xiang Odour
Wei Taste
藏茶 Cangcha Storing tea
炙茶 Zhicha Fermenting tea
碾茶 Niancha Grinding tea
羅茶 Luocha Sieving tea
候湯 Houtang Making a broth
熁盞 Xiezhan Brewing cups
點茶 Diancha Selecting tea
茶焙 Chabei Drying tea
茶籠 Chalong Tea baskets
砧椎 Zhanzhui Pounding tools
茶鈐 Chaqin Tea chops
茶碾 Chanian Tea grindstones
茶羅 Chaluo Tea sieves
茶盞 Chazhan Tea cups
茶匙 Chashi Tea spoons
湯瓶 Tangping Brewing vases
Chinese literature according to the four-category system

June 17, 2011 © Ulrich Theobald · Mail