Chinese tea is often considered one of the earliest beverages enjoyed by the Chinese people, dating back to ancient times. According to historical records, it began during the Shen Nong era, heard of during the Zhou Dynasty, flourished in the Tang Dynasty, and reached its zenith during the Song Dynasty. Chinese tea has been an integral part of Chinese culture for millennia. In this narrative, we will explore the individuals who played pivotal roles in the invention and development of Chinese tea.
The First Discoverer of Tea: Shen Nong
Shen Nong, also known as the “Divine Farmer,” is regarded as one of the “Three Sovereigns and Five Emperors,” who were ancestral figures in Chinese history. Shen Nong lived over 2700 years ago and was revered for his agricultural contributions. According to the “Shen Nong Ben Cao Jing,” a classic Chinese herbal text, it is written that “Shen Nong tasted hundreds of herbs and encountered seventy-two poisons. He found tea and used it to counteract them.” This “tea,” referred to as “tú,” is believed to be the precursor of Chinese tea. In ancient times, humanity relied on foraging for wild fruits and hunting for sustenance. The earth was covered in a variety of plants, some of which were toxic. Shen Nong was determined to personally explore the properties of these plants, even at the risk of poisoning himself.
Legend has it that one day, Shen Nong accidentally ingested a poisonous plant, which left him with a dry mouth, numbness, dizziness, and blurred vision. Just then, a gust of wind blew some fallen leaves his way, and he instinctively picked them up and chewed on them. To his surprise, he suddenly felt invigorated, and his discomfort from the poisoning vanished. He meticulously studied these leaves and named them “tú,” which became a medicinal herb used to counteract poison. Shen Nong is honored as the progenitor of Chinese tea because he was the first to discover its potential. While these ancient tales may not be treated as historical facts, they do emphasize that the benefits of tea were known to people during Shen Nong’s time. The collective knowledge and wisdom of our ancient ancestors gradually led to the discovery and understanding of tea, a narrative often condensed into the romantic legend of Shen Nong.
The First Author of a Tea Treatise: Lu Yu
Lu Yu was initially an abandoned orphan, found by the monk Zhi Ji at the Longgai Monastery on the shores of West Lake in Jingling County, present-day Tianmen City, Hubei Province. He was given the name Lu Yu. During his time at Longgai Monastery, Lu Yu not only studied Buddhist scriptures but also developed a keen interest in the art of tea preparation. Despite his monastic upbringing, he had no inclination towards Buddhism and, at the age of twelve, he escaped from the monastery to join a traveling theater troupe.
In the fifth year of the Tianbao era (746 AD), Li Qiwu, the magistrate of Jingling County, happened to witness Lu Yu’s exceptional performance and was deeply impressed. He wrote a recommendation for Lu Yu to study the “Classics” and “Histories” under the guidance of Zou Fuzi, a recluse living on Huomenshan Mountain. Lu Yu spent seven years as Zou Fuzi’s disciple and, at the age of nineteen, he left the mountain with a determination to explore and study the culture of tea. During his travels, he formed a deep friendship with Cui Guofu, the magistrate of Jingling County at that time.
In the fifteenth year of the Tianbao era, Lu Yu decided to embark on a comprehensive study of tea, traveling to the tea-growing regions of Bashan, Shanzhou, and Chuan. Cui Guofu provided him with a white donkey, a black ox, and a satchel of books for his journey. Lu Yu collected information about the cultivation and preparation of tea as he traveled, picking tea leaves in the mountains, tasting spring water from streams, and recording his findings along the way. In 756 AD, the An Shi Rebellion erupted, and Lu Yu, along with the refugees from Guanzhong, fled south of the Yangtze River. He extensively explored the regions along the middle and lower reaches of the Yangtze River and the Huai River basin, collecting data on the cultivation and preparation of tea. In 760 AD, Lu Yu arrived at Tiaoxi, present-day Wuxing in Zhejiang Province, where he chose to settle in seclusion in the mountains and write the “Cha Jing” (The Classic of Tea). He completed this work in 775 AD.
The “Cha Jing” consists of ten chapters that provide a systematic and comprehensive introduction to the development of tea in China, covering its origins, picking and processing methods, and regional variations. It is considered the world’s first comprehensive treatise on tea and is recognized as the seminal work that laid the foundation for the Chinese tea tradition. Due to his significant contributions, Lu Yu is honored as the “Tea Saint.”
The First Cultivator of Tea: Wu Lizhen
Wu Lizhen, also known as “Ganlu Daoren” (Daoist of Sweet Dew), was a notable figure in the Daoist tradition from Yan Dao in the Western Han Dynasty. He is credited with the first recorded act of cultivating tea. In 53 BC, while on Mingshan Mountain in Yan Dao, he discovered the medicinal properties of wild tea leaves. As a result, he transplanted seven tea plants into a small depression among the five peaks of Mingshan Mountain, marking the beginning of human cultivation of tea. This act earned him the title of the “Founding Ancestor of Tea Cultivation.”
The “Mingshan Que She Tea,” which Wu Lizhen personally cultivated, was known to be “eternal, neither withering nor growing for two thousand years.” The tea leaves were fine and long, with a sweet and clear taste, and they exhibited a yellowish-green color. It was said that the fragrance of this tea enveloped the cup, forming a lasting, aromatic cloud. As a result, it was called “Immortal Tea.” From the Tang Dynasty to the Qing Dynasty, this tea was exclusively used by the imperial court for offerings to deities and ancestors, leaving behind the famous line, “Water from the Yangtze River, tea from the peaks of Mingshan.”
In recognition of Wu Lizhen’s contributions, in the third year of the Shaoxi era (1192), during the Song Dynasty, a “Shi Wu Feng Si” (Shrine of Stone Residence) was built on Mingshan, accompanied by a stone tablet depicting his image and deeds, known as the “Ganlu Ancestral Master Image and Biography.” In 1984, the renowned tea scholar Chen Chuan, in his work “General History of the Tea Industry,” declared, “The cultivation of tea on Mingshan is the earliest documented evidence of tea cultivation in China. The temple formerly known as the Zong Monastery erected a monument in the sixth year of the Yongzheng era (1728), briefly recording the history of tea cultivation. The stone tablet still exists today and serves as the earliest proof of tea cultivation in China.”
Conclusion
In conclusion, Chinese tea has a rich and intricate history, deeply intertwined with the legends and contributions of individuals like Shen Nong, Lu Yu, and Wu Lizhen. These figures, among others, have shaped the development of Chinese tea, from its discovery and cultivation to the intricate art of preparation and the creation of treatises that continue to influence tea culture to this day. Chinese tea’s enduring legacy is a testament to the creativity, wisdom, and dedication of the people who invented and celebrated this beloved beverage.
