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Lu Yu

Lu Yu (733–804) was a Tang dynasty scholar, poet, and writer in China, renowned as the "Sage of Tea" for authoring The Classic of Tea (Cha Jing), the world's first comprehensive treatise on tea, which detailed its origins, cultivation, processing, tools, and ceremonial preparation, transforming tea from a medicinal remedy into a refined cultural and social practice.^[1]^[2] Orphaned as an infant in Tianmen, Hubei province, Lu Yu was adopted and raised by the abbot of a Buddhist monastery, where he received an education in literature, Buddhist scriptures, and early exposure to tea brewing traditions that shaped his expertise.^[3]^[4] Despite his monastic upbringing, he did not enter the clergy but pursued a secular career as a scholar-official, playwright, and calligrapher, while rebelling against formal constraints to focus on his passions.^[3] Throughout his life, Lu Yu traveled extensively across China, sampling teas from different regions and evaluating water sources for their suitability in brewing, which informed the authoritative structure of The Classic of Tea, completed around 760 CE during the early years of the Tang emperor's reign.^[5]^[2] His work, divided into ten chapters, not only standardized tea practices but also influenced East Asian tea culture for centuries, promoting tea as a symbol of harmony, simplicity, and intellectual refinement. Lu Yu spent his later years in seclusion near Lake Tai, continuing his scholarly pursuits until his death in 804.^[1]

Life

Early Life

Lu Yu, revered as the Sage of Tea, was born around 733 CE in Jingling (modern-day Tianmen, Hubei Province) during the Tang dynasty (618–907 CE). Abandoned as an infant, he was discovered as a foundling near the Dragon Cloud Monastery and rescued by the abbot, who raised him as a novice in the cloistered environment of the friary. This early upbringing immersed him in monastic life from childhood, where he received the name Lu Yu through divination, signifying "land" and "feathers," symbolizing his grounded yet aspiring nature.^[6] Trained rigorously in Buddhist scriptures and monastic routines, Lu Yu developed a disciplined foundation but grew dissatisfied with the limitations of religious education alone. At a young age, he petitioned the abbot to study secular texts, particularly the Confucian canon, but was denied, prompting him to flee the monastery and join an itinerant troupe of performers. There, he cultivated talents in farce, satire, and performance, entertaining audiences across regions and gaining exposure to diverse aspects of Tang society. This period of wandering marked a rebellious phase, reflecting his restless spirit and desire for broader knowledge.^[6] Upon returning to the monastery, Lu Yu attracted the attention of local officials who recognized his potential. Mentored by figures such as the scholar Zou Fuzi, with whom he studied for six years on Huomen Mountain, he delved into poetry, classical scholarship, and the emerging practice of tea cultivation and preparation. By age 18, influenced by his adoptive guardian Zhiji, a monk fond of tea, Lu Yu began systematically sampling and documenting tea varieties. At 21, he undertook a formative journey to Sichuan, a key tea-producing region, to observe production methods firsthand, laying the groundwork for his lifelong dedication to the beverage.^[6]

Career

Lu Yu's career began after he left the Dragon Cloud Monastery around 760 CE, during the height of the Tang Dynasty, when he was in his late twenties. Rejecting monastic life, he joined a traveling theatrical troupe, performing as a clown and contributing as a playwright, which allowed him to hone his literary skills and gain exposure to diverse regions and people. This period marked his transition from novice to independent scholar, as he wandered through central China, absorbing cultural influences that later informed his writings on tea.^[7]^[8] His scholarly pursuits advanced significantly through patronage from Li Qiwu, the governor of Jingzhou (modern Jingmen, Hubei), who recognized Lu Yu's talent around age 14 but supported him more substantially in adulthood by granting access to his private library and recommending further study at Mount Huomen. Under this mentorship, Lu Yu immersed himself in classical texts, poetry, and agronomy, befriending prominent literati such as the calligrapher Yan Zhenqing and poet Huangfu Zheng, whose circles elevated his status among Tang intellectuals. These connections facilitated his growing expertise in tea, as he began systematically researching its cultivation, processing, and cultural significance.^[8]^[7] The An Lushan Rebellion (755–763 CE) disrupted the dynasty and influenced Lu Yu's path; he joined refugees fleeing northward from Chengdu, serving in administrative roles, possibly as a secretary, amid the chaos. Post-rebellion, Lu Yu undertook extensive travels across southern China's tea-producing regions, including the Yangtze River basin and Zhejiang, documenting farming techniques, water sources, and preparation methods from farmers, monks, and officials. This fieldwork culminated in his seminal work, The Classic of Tea (Cha Jing), composed between 760 and 780 CE, which systematized tea knowledge into ten chapters covering production, tools, and history, establishing him as the era's foremost authority on the beverage.^[9]^[10]^[11] In the late 770s, Lu Yu's reputation reached imperial circles through encounters like his meeting with Li Jiqing, the censor-in-chief and prefect of Huzhou, during an official tour of Jiangnan. Li Jiqing, impressed by Lu Yu's elegant tea preparation aboard his boat, spread word of his skills, leading to imperial appointments as Imperial Instructor to the Heir Apparent and Great Supplicator at the Court of Imperial Sacrifices. However, Lu Yu declined these honors, preferring scholarly independence over court life. He settled in seclusion along the Tiaoxi Stream in Huzhou (modern Zhejiang), adopting the pseudonym "Old Man Mulberry" and dedicating his remaining years to meditation, poetry, and tea cultivation until his death in 804 CE.^[8]^[11]^[7]

Later Years and Death

In his later years, Lu Yu withdrew from official duties and embraced a reclusive lifestyle in Wuxing (modern Huzhou, Zhejiang Province), where he continued his scholarly pursuits and deepened his associations with Buddhist and literary figures. Around 799, he returned to Wuxing, reportedly to spend time with his close friend, the monk-poet Jiaoran (730–799), who was nearing the end of his life.^[3] This period reflected Lu Yu's longstanding ties to Buddhist circles, influenced by his upbringing in a monastery and ongoing interactions with monks like Jiaoran and the calligrapher Huaisu (737–799).^[11] He maintained a modest existence, focusing on writing and tea cultivation, as evoked in contemporary poems that depict his hermitage amid rustic landscapes.^[12] Jiaoran passed away in 799, leaving Lu Yu to continue his work in relative seclusion for the remaining years.^[3] Lu Yu himself died in 804 at the age of 71, in Wuxing, after a life dedicated to elevating tea as both a cultural and spiritual practice.^[11] He was buried beside Jiaoran's stupa, a site later commemorated in poetry by contemporaries such as Bai Juyi, underscoring their enduring friendship and Lu Yu's integration into Buddhist commemorative traditions.^[13]

Works

The Classic of Tea

The Classic of Tea (Chinese: 茶經; pinyin: Chájīng), authored by Lu Yu during the Tang dynasty in the late 8th century, represents the world's first known monograph dedicated entirely to tea, elevating it from a medicinal herb to a refined cultural and aesthetic practice. Written around 760 CE after years of research, the text synthesizes historical knowledge, practical instructions, and philosophical reflections on tea, drawing from earlier literary references and personal observations. Lu Yu, often called the "Sage of Tea," structured the work to guide readers through every facet of tea's lifecycle and consumption, emphasizing harmony, purity, and mindfulness in its preparation. The book's influence extended beyond China, shaping tea traditions in Japan and Korea by standardizing practices that integrated tea into daily rituals and social etiquette.^[14] Organized into ten chapters across three volumes, The Classic of Tea systematically addresses tea's origins, production, tools, and appreciation, reflecting Tang-era innovations in agriculture and aesthetics. The first chapter explores tea's mythological and historical roots, attributing its discovery to the legendary emperor Shennong around 2737 BCE and detailing the plant's botanical characteristics, such as its evergreen nature and preference for misty mountain environments. Subsequent chapters focus on practical elements: the second outlines essential tools for processing, including kettles, stoves, and grinders crafted from materials like iron and bamboo; the third describes manufacturing techniques, such as hand-picking young leaves, steaming to prevent oxidation, pressing into cakes, and sun-drying for storage. The fourth chapter specifies serving utensils, advocating for simple, unglazed earthenware to preserve tea's natural flavors without metallic interference.^[15] The text continues with guidance on preparation and enjoyment in chapters five and six, where Lu Yu details the "three boils" method for water—initial bubbling like a crab's eyes, then fish eyes, and finally a roaring surge—using spring water from mountain sources for optimal purity and taste. He describes brewing by grinding tea cakes into powder, whisking with salted water, and serving in small bowls to appreciate the froth, aroma, and subtle bitterness that "tempers the spirit and harmonizes the mind." Chapter seven compiles anecdotes from ancient texts, tracing tea's evolution from a southern medicinal tonic to a Tang staple consumed by scholars and monks for clarity and health benefits, such as dispelling fatigue and aiding digestion. The eighth ranks eight premier tea-producing regions, praising areas like the Yangtze River basin for their fertile soils and cool climates that yield superior leaves.^[15] Chapter nine offers a simplified protocol for those without full resources, omitting elaborate tools while upholding core principles, and the tenth provides schematic illustrations of the processes for visual reference. Beyond its technical depth, The Classic of Tea embeds philosophical undertones rooted in Daoist and Buddhist ideals, portraying tea as a conduit for tranquility and self-cultivation. Lu Yu warns against overcomplication, advocating moderation to avoid excess that could lead to "tea drunkenness," and critiques inferior practices like using impure water or ornate vessels that detract from tea's essence. The work's rigorous categorization—evaluating water qualities from mountain streams (best) to well water (worst)—establishes standards that influenced subsequent tea literature and connoisseurship. Scholarly analyses highlight how Cha Jing transformed tea into a symbol of refined living, with its emphasis on seasonal harvesting and ethical sourcing reflecting broader Tang cultural sophistication.^[14] By codifying these elements, Lu Yu's treatise not only preserved indigenous knowledge but also fostered tea's role in social bonding and spiritual reflection, enduring as a cornerstone of East Asian heritage.

Poetry and Other Writings

Lu Yu's literary output encompassed a wide range of genres beyond The Classic of Tea, including scholarly treatises and personal writings, though the vast majority of his works have been lost to history. Historical records attribute more than sixty titles to him, covering topics such as biographies, genealogies, local histories, lexicography, and dream divination. These reflect his self-taught erudition and interests in cultural and occult subjects.^[11] One of the few surviving works is his autobiography, Lu Wenxue zizhuan (Autobiography of Lu Wenxue), composed in 761 CE when Lu Yu was approximately 28 years old. Written in the third person as a handscroll, it chronicles his origins as an abandoned child raised in a Buddhist monastery, his youthful involvement with a traveling theater troupe, and his eventual pursuit of scholarship. The text emphasizes his reclusive nature, physical peculiarities, and disdain for officialdom, providing valuable context for his later achievements. It was anthologized in Song dynasty collections and remains a rare example of early Chinese autobiographical literature.^[16] Lu Yu also authored a collection of jokes and humorous anecdotes titled Xuetan (Joking Talk), alternatively recorded as Huixie or Tanxiao in later sources. This work, compiled during his early career as a performer, highlights his comedic talents and was mentioned in his autobiography as well as Tang biographical compilations. Although the text itself is lost, it underscores Lu Yu's multifaceted background before his focus on tea scholarship.^[3] While Lu Yu composed poetry—particularly verses expressing loyalty to the Tang court and themes of nature and seclusion—few examples have survived, and they are not prominently featured in major Tang anthologies. References to his poetic efforts appear in contemporary accounts, such as those linking him to tea-themed verses in Tang collections, but these remain fragmentary and secondary to his prose legacy.^[17]

Legacy

Influence on Tea Culture

Lu Yu's The Classic of Tea (Chajing), composed around 760–780 CE during the Tang dynasty, fundamentally standardized tea production, processing, and consumption practices in China, transforming tea from a primarily medicinal herb into a central element of daily and elite culture. By detailing methods for plucking, steaming, rolling, and brewing tea leaves, Lu elevated the beverage to an aesthetic and philosophical pursuit, emphasizing harmony, tranquility, and moral refinement in its preparation and enjoyment. This codification influenced subsequent generations, inspiring over 97 tea-related texts by the Qing dynasty and embedding tea rituals into Chinese literature, poetry, and social customs.^[18]^[19] His work bridged classical and popular spheres, making tea accessible to commoners through practical guidelines while appealing to literati by associating it with Buddhist principles of mindfulness and simplicity. In Tang society, tea houses proliferated, and Lu's emphasis on pure, unadulterated brewing—using specific utensils like bamboo whisks and clay pots—fostered a nationwide culture of tea appreciation that integrated with festivals, scholarly gatherings, and even taxation systems favoring tea as tribute. This popularization extended tea's role beyond medicine to a symbol of hospitality and social bonding, shaping enduring customs like gongfu tea ceremonies.^[18]^[20] Beyond China, Lu Yu's treatise catalyzed the global dissemination of tea culture via the Silk Road and maritime routes, reaching Japan by the early 9th century when monk Saicho imported tea seeds in 805 CE, directly inspired by Chajing. In Japan, Lu's ritualistic approach influenced the evolution of chanoyu (tea ceremony), with later masters like Murata Jukō (1423–1502) adapting his ideals of a dedicated tea space and harmonious aesthetics into wabi-sabi philosophy, promoting equality and spiritual introspection among participants. This transmission extended to Korea and Southeast Asia, where Lu's standardization informed local adaptations, while in Europe, post-17th-century trade routes carried echoes of his methods, contributing to tea's integration into British and Dutch social rituals.^[20]^[21]^[19] Lu's legacy endures in modern tea practices, underscoring its role in preserving cultural heritage and influencing contemporary global tea industries valued at billions annually. His emphasis on sustainability in sourcing and ethical consumption continues to resonate in eco-conscious tea movements worldwide.^[19]^[14]

Historical Recognition

Lu Yu's scholarly contributions to tea were acknowledged during his lifetime and in the official histories of the Tang dynasty. The New Book of Tang, compiled in the Song dynasty but drawing on Tang records, includes a biography of Lu Yu, listing him among the recluses (yishi) and highlighting his authorship of The Classic of Tea as a key cultural achievement.^[22] This entry underscores his status as a respected literatus who elevated tea from a medicinal herb to a refined cultural practice, influencing imperial and elite circles.^[23] By the Song dynasty, Lu Yu's legacy had evolved into veneration, with tea merchants and producers offering incense and prayers to his image in shops and production sites, treating him as a patron deity of tea.^[24] His text served as the authoritative reference for tea cultivation, processing, and connoisseurship, inspiring commentaries and expansions by later scholars. Memorials and statues dedicated to him appeared in tea-growing regions, such as those near his residences in Hubei and Zhejiang provinces, symbolizing his enduring role in agricultural and cultural heritage.^[25] In the Ming dynasty, Lu Yu's influence permeated literati arts, where poets and painters invoked his name to legitimize tea's aesthetic and philosophical dimensions. For instance, the artist Wen Zhengming composed verses and created works like Brewing Tea by a Tall Tree that directly referenced Lu Yu's principles, integrating tea ritual into the broader canon of Chinese literati culture.^[23] This period solidified his title as the "Sage of Tea," a moniker that reflected not only his foundational scholarship but also his deified status in popular and elite traditions across East Asia.

References

[1]
<i>The Rise of Tea Culture in China: The Invention ... - Project MUSE
Jan 8, 2018 · Although the Classic of Tea 茶經 by Lu Yu 陸羽 (733–804)—a work that, more than any other, established tea as a respected beverage ...
[2]
1. The Advent of Lu Yu and the Classic of Tea
### Biography of Lu Yu
[3]
The Patron Saint of Tea: Religious Aspects of the Life and Work of ...
Abstract. This chapter introduces the life and works of Lu Yu, author of the world's first book devoted to tea, the Classic of Tea (Chajing).
[4]
Lu Yu, Image of the First Page of "The Classic of Tea", 760 CE
Lu was raised by Buddhist monks. This is where he acquired his knowledge of tea traditions, cultures, ingredients, and tools. This monograph includes his ...Missing: biography | Show results with:biography
[5]
Sinographs for "tea" - Language Log
Jan 10, 2019 · ... Lu Yu (733-804) wrote his groundbreaking Classic of Tea (ca. 760-762) describing and legitimizing the infusion. Since people in the Chinese ...Missing: biography | Show results with:biography<|control11|><|separator|>
[6]
The Autobiography of Imperial Instructor Lu - Tsiosophy
Jan 31, 2025 · Lu Yu 陸羽 (circa 733–804) was a scholar who lived during the eighth century in Tang dynasty China. He was renowned as the author of the Chajing ...
[7]
September 2015 Issue - Lu Yu - The Tea Sage
Lu Yu was the most important scholar to ever write a detailed treatise on tea. His Cha Jing (茶經), the Tea Sutra, is the definitive book on the cultivation, ...
[8]
Biographies of Lu Yü: Translations and Texts – Tsiosophy.com
Lu Yu, Sage of Tea Tang dynasty, 9th-10th c. porcelain with. Lu Yu, Sage of Tea Tang dynasty, 9th-10th c. ... Li Jiqing made an imperial tour of inspection of ...
[9]
Tea sage Lu Yu and his masterpiece of Cha Jing - China Daily
Jun 11, 2009 · Born in 733 AD in the Tang Dynasty (618-907AD), Lu Yu was an orphan adopted by a monk in modern day Hubei Province. At that time, drinking ...Missing: career | Show results with:career
[10]
Tea Classic - Loongese
Apr 11, 2020 · Lu Yu ran away and joined the circus as a clown. At age 14, Lu Yu was discovered by the local governor Li Qiwu, who offered Lu Yu the use of ...Missing: biography career
[11]
5. The Patron Saint of Tea: Religious Aspects of the Life and Work of Lu Yu
### Summary of Lu Yu's Later Years
[12]
1. The Advent of Lu Yu and the Classic of Tea
### Summary of Lu Yu's Later Years, Retirement, Activities, Relationships, and Death
[13]
Chinese Tea: Religion & Culture | PDF - Scribd
Rating 5.0 (1) Lu Yu's Autobiography of Instructor Lu has been translated in full by Vic- ... Other accounts, such as the Xin Tang shu biography, say that Lu Yu divined ...
[14]
Recent Scientific Studies of a Traditional Chinese Medicine, Tea, on ...
In the Cha Jing (Tea Bible) by Lu Yu of Tang Dynastya, the production of tea, the water and utensils used in the preparation of the tea beverage, and the ...
[15]
https://vtechworks.lib.vt.edu/bitstream/handle/10919/44893/cp2.pdf?sequence=6&isAllowed=y
[16]
(PDF) Chinese Writings on Tea: Classifications and Compilations
Lu Yu's Chajing is the first comprehensive treatise on tea, influencing subsequent tea literature. Tea literature became an independent genre in 1612 with the ...
[17]
Medieval Chinese Autobiographical Writing - Ying Wang, 2015
Nov 9, 2015 · Lu Yu 陆羽. 1991. 'Autobiography of Lu Wenxue' (Lu Wenxue zizhuan 陆文学自传), in Zhou Qicheng 周启成(ed.), Gudai wenren zizhuan jinghua ...
[18]
Chajing waiji 茶經外集, Chajing shuibian 茶經水辨, Chapu waiji 茶譜 ...
It assembles six tea-related poems from the Tang period 唐(618-907) by poets such as Lu Yu 陸羽(733–804), Huangfu Zeng 皇甫曾(d. 785), Huangfu Ran 皇甫冉(d ...
[19]
The Book of Tea and the Popularization of Tea-Drinking Culture in ...
Aug 7, 2025 · To study the content, context and influence of the Book of Tea is to probe into two central issues of modern popular culture studies.
[20]
Tea and tea drinking: China’s outstanding contributions to the mankind - Chinese Medicine
Summary of each segment:
[21]
Chinese Tea in World History - Association for Asian Studies
Manuals were devoted to its production and use, the earliest being The Classic of Tea written by Lu Yu between 760 and 780. A Buddhist adept, Saicho, is ...
[22]
An Anthropological Perspective on the Japanese Tea Ceremony
Sep 16, 2018 · ... Tea as a politically and socially beneficial ritual began early in Japanese history. ... Lu Yu, for example, saw in Tea a ritual of social ...
[23]
陸羽
: Biography Lu Yu in New Book of Tang. Biography ... The new imperial supervisor Li Jiqing (李季卿) supervised the southeastern region of the Tang dynasty.
[24]
[PDF] Tea and the Literati in the Ming Dynasty
Jan 15, 2023 · Tea became an important cultural beverage in China in the Tang dynasty. (618-907) with Lu Yu's Book of Tea (Cha Jing), and Tang poets such as ...<|control11|><|separator|>
[25]
[PDF] THE THE CHA JING - Global Tea Hut Archive
An orphan raised in a Zen mon- astery where he obviously did chores in the tea garden, Lu Yu recognized over a thousand years ago that tea— like wine—is one of ...
[26]
https://zhejiang.chinadaily.com.cn/2018-04/25/c_223321.htm