"Every Tea hour must become a masterpiece to serve as a distillation of all tea hours, as if were the first and with no other to follow..." —Tang Dynasty (618–907 AD.)
A moment translated a thousand years later. A uniquely Mandarin's attitude.
Tuesday, June 15, 2010
The Classic of Tea
Started reading the first Chapter of Lu Yu's thoughts on Chinese tea:
"Every Tea hour must become a masterpiece to serve as a distillation of all tea hours, as if were the first and with no other to follow..." —Tang Dynasty (618–907 AD.)
A moment translated a thousand years later. A uniquely Mandarin's attitude.
"Every Tea hour must become a masterpiece to serve as a distillation of all tea hours, as if were the first and with no other to follow..." —Tang Dynasty (618–907 AD.)
A moment translated a thousand years later. A uniquely Mandarin's attitude.
Someone just needs to make a translation available online :(
ReplyDeleteTim, is that bai mu dan? Whatever it is, it looks excellent.
ReplyDeleteABx ~ I have to say, I am truly enjoying the translated version by Francis Ross Carpenter.
ReplyDeleteAnd Yes, Trent : ) The white peony looks and smell fine, just very different then last couple of years, due to the unusual weather in China.
Cheers ~ T
Nice quote ... the essential and the universal of gongfu cha!
ReplyDeleteI have been reading The Classic of Tea as well. I have found that Carpenter's language if strange, some points I was quite at a loss if his spelling was deliberate or by mistake.
ReplyDeleteOther wise worth the read. Need to find a copy for my own collection, getting it from the library is not enough.
Very nice citation, but where did you find it?
ReplyDelete