Treatise on Tea
http://dbpedia.org/resource/Treatise_on_Tea an entity of type: Artifact100021939
《大观茶论》宋徽宗赵佶著于大观年间（1107年—1110年）。《大观茶论》对宋代的茶叶生产过程宋代茶具和宋代“斗茶”艺术多有详细叙述，是一部重要的茶学专著，也是世界上唯一的由在位帝王撰写的茶学专著，全书共二十章。 宋徽宗在大观茶论中介绍的泡茶法是點茶。文中说的点茶就是用茶筅搅拌茶水。因为明太祖严禁奢侈，把抹茶给禁了，抹茶在中国失传，关联的器物，抹茶碗，茶筅等也随之被遗忘。日本虽然保留了抹茶，抹茶茶道，和关联道具，但是日本的抹茶生产加工，和宋代比起来可能已经有很大不同，不能把日本抹茶和宋代的抹茶等量齐观。举个例子，比如点茶，今天的日本抹茶以热水加茶筅搅拌就可，但是大观茶论所介绍的分数次冲泡，似乎所用之茶的品种和今天日本的并不相同。
rdf:langString
The Treatise on Tea (simplified Chinese: 大观茶论; traditional Chinese: 大觀茶論; pinyin: Dàguān Chá Lùn) is a book written by the Chinese Emperor Huizong of the Song dynasty in 1107. Emperor Huizong was a great connoisseur of tea, with masterful skill in the art of tea ceremony. He often engaged in tea tasting and tea competitions with his subordinates at the Song imperial court. Emperor Huizong's favourite was Anji Bai Cha. (He wrote that what he loved was "Bai Cha." This should not be confused with the tea currently known as "White Tea," but was rather "a Green Tea which had the color of white jade".) In the Treatise on Tea, Emperor Huizong provided the most detailed, vivid and masterful description of the Song dynasty technique of tea spotting. The Emperor also laid down seven criteria for Tea
rdf:langString
rdf:langString
Treatise on Tea
rdf:langString
大观茶论
xsd:integer
5153373
xsd:integer
1092709435
rdf:langString
Dàguān Chá Lùn
rdf:langString
大观茶论
rdf:langString
大觀茶論
rdf:langString
The Treatise on Tea (simplified Chinese: 大观茶论; traditional Chinese: 大觀茶論; pinyin: Dàguān Chá Lùn) is a book written by the Chinese Emperor Huizong of the Song dynasty in 1107. Emperor Huizong was a great connoisseur of tea, with masterful skill in the art of tea ceremony. He often engaged in tea tasting and tea competitions with his subordinates at the Song imperial court. Emperor Huizong's favourite was Anji Bai Cha. (He wrote that what he loved was "Bai Cha." This should not be confused with the tea currently known as "White Tea," but was rather "a Green Tea which had the color of white jade".) In the Treatise on Tea, Emperor Huizong provided the most detailed, vivid and masterful description of the Song dynasty technique of tea spotting. The Emperor also laid down seven criteria for Tea Competitions (Doucha 闘茶). The Treatise on Tea is a key document for understanding the most sophisticated tea ceremony in Chinese history. It stands as the monumental treatise on tea after Lu Yu's The Classic of Tea (c. 760–780).
rdf:langString
《大观茶论》宋徽宗赵佶著于大观年间（1107年—1110年）。《大观茶论》对宋代的茶叶生产过程宋代茶具和宋代“斗茶”艺术多有详细叙述，是一部重要的茶学专著，也是世界上唯一的由在位帝王撰写的茶学专著，全书共二十章。 宋徽宗在大观茶论中介绍的泡茶法是點茶。文中说的点茶就是用茶筅搅拌茶水。因为明太祖严禁奢侈，把抹茶给禁了，抹茶在中国失传，关联的器物，抹茶碗，茶筅等也随之被遗忘。日本虽然保留了抹茶，抹茶茶道，和关联道具，但是日本的抹茶生产加工，和宋代比起来可能已经有很大不同，不能把日本抹茶和宋代的抹茶等量齐观。举个例子，比如点茶，今天的日本抹茶以热水加茶筅搅拌就可，但是大观茶论所介绍的分数次冲泡，似乎所用之茶的品种和今天日本的并不相同。
xsd:nonNegativeInteger
2484