User:Du Yuan

Tea Whisking

The History of Tea Whisking

Tea culture has held a vital place in Chinese history. It reached its peak during the Song Dynasty, when everyone—from imperial nobles to commoners—drank and appreciated tea. The prosperity of tea culture during this era was not only due to the royal court’s patronage, but also to the rapid increase in tea production, reasonable policies for tea farmers, and the booming tea-horse trade (Zhou, 2025). Among many forms of tea practice, dian cha (Tea Whisking) stood out as a representative art in the Song Dynasty. It was not only part of daily life for scholars but also an essential cultural activity. Literati often exchanged poetry and admired tea craftsmanship during tea gatherings, and dian cha (Tea Whisking) became a refined social ritual. The practice was also associated with self-cultivation and aesthetic enjoyment, reflecting the scholar-officials’ pursuit of elegant living. Originating in the mid-to-late Tang Dynasty, dian cha (Tea Whisking) became highly popular in the Song period, reaching its height in both technique and cultural meaning (Cheng, 2025).

The Steps of Tea Whisking

The craft of dian cha (Tea Whisking) involves several precise and interconnected steps, each of which affects the quality of the final tea. First is preparing the water—ideally fresh spring water. According to tradition, tea water is best at the “second boil,” when bubbles resemble fish or crab eyes. Water boiled beyond this point becomes “overcooked.” After the second boil, the water is removed from heat and allowed to settle quietly. Next is roasting the tea leaves (zhi cha), which removes moisture and odor. Then comes grinding (nian cha), where the roasted tea is finely ground into powder, followed by sifting (luo cha) to ensure even texture and purity (Baidu Baike). Once the powder is ready, the core stage of dian cha (Tea Whisking) begins. The tea bowl is preheated (xie zhan) by rinsing with hot water or placing it over embers to stabilize the temperature and support foam formation (Li, 2024). Two central steps—tiao gao (making the paste) and ji fu (whisking)—reflect the essence of the art. First, a small amount of boiling water is poured into the bowl to mix with the powder into a thick paste. Water must be poured smoothly and continuously. Over seven pours, the tea is rapidly whisked using a bamboo whisk (cha xian) to create fine, long-lasting white foam known as “tea flowers” (Zhuo, 2018). Whisking must be quick, even, and gentle, with consistent direction and strength. The ideal result is a bowl filled to 90% with snow-like foam that clings to the bowl edge—a sign of technical mastery (Su, 2024).Cha bai xi, or tea performance art, developed from this base. It involves creating visual patterns in the tea foam using a spoon as a brush and water as ink—also known as “divided tea” or “water painting” (Wang, 2024).

The Modern Inheritance and Development of Tea Whisking

During the Kamakura period in Japan, dian cha (Tea Whisking) was introduced through Song Dynasty monks. The monk Eisai brought both tea seeds and the method of dian cha (Tea Whisking) to Japan, and wrote Drinking Tea for Health, laying the foundation for Japanese matcha culture (Zhao & Lin, 2023). Over time, the practice became ritualized. Emperor Huizong of the Song Dynasty emphasized a tea philosophy of clarity, harmony, simplicity, and tranquility, which later evolved into Japan’s “Four Principles and Seven Rules” of the tea ceremony (Liu, 2019). Although dian cha (Tea Whisking) declined after the Ming Dynasty in favor of more convenient steeping methods, its spirit and aesthetics continue to be preserved in art and media. Recent period dramas like The Story of Minglan and A Dream of Splendor have featured scenes of Song-style tea preparation, presenting audiences with a vivid and elegant portrayal of traditional tea culture. As a representative art of Song tea culture, dian cha (Tea Whisking) reflects both technical refinement and the aesthetic ideals of the scholarly class. Its detailed process, rich visual appeal, and deep cultural significance make it a shining gem in the history of Chinese tea.

Reference

[1] Zhou Xin 周欣. (2025). 宋代点茶对茶高值化利用的推动作用探析 [Analysis of Dian Cha’s Role in Promoting High-Value Utilization of Tea]. 中国茶叶 China Tea, 47(01):91–94. [2] Cheng Minsheng 程民生. (2025). 宋代点茶兴衰与大众饮茶之崛起 [The Rise and Fall of Dian Cha and the Emergence of Popular Tea Drinking in the Song Dynasty]. 中国农史 Chinese Agricultural History, 44(02):3–13. [3] Li He 李贺. (2024). “宋韵文化之宋代点茶”讲座汉英交传口译报告 ["Song-style Culture and Dian Cha" Bilingual Interpretation Report]. 河南大学 Henan University. DOI:10.27114/d.cnki.ghnau.2024.002819. [4] Zhuo Li 卓力. (2018). 宋代点茶法的审美意蕴研究 [A Study on the Aesthetic Meaning of the Dian Cha Method in the Song Dynasty]. 四川师范大学 Sichuan Normal University. [5] Su Wen 苏文. (2024). 宋代点茶文化的传承与发展 [The Inheritance and Development of Dian Cha Culture in the Song Dynasty]. 福建茶叶 Fujian Tea, 46(09):173–175. [6] Wang Liuding 王柳丁. (2024). 宋时风雅——茶汤上的水墨丹青 [The Elegance of the Song Dynasty—Ink Paintings on Tea Foam]. 东方收藏 Eastern Collection, (04):163–165. [7] Zhao Yi, Lin Yuexiu 赵艺, 林玥秀. (2023). 海上丝绸之路视域下中国茶文化东亚传播研究——以日本为例 [Research on the Spread of Chinese Tea Culture to East Asia from the Maritime Silk Road Perspective—A Case Study of Japan]. 燕山论丛 Yanshan Forum, (02):31–39. [8] Liu Zubi 刘祖陛. (2019). 宋代建茶文化初探 [A Preliminary Study of Jian Tea Culture in the Song Dynasty]. 福建史志 Fujian Chronicles, (04):1–6+63. [9]百度百科：[1]

Terms and Expressions

点茶 - Tea Whisking

咬盏 - Clinging to the bowl

熁盏 - Warming the tea bowl

茶百戏 - Tea froth art

汤花 - Tea froth

调膏 - Mixing the paste

击拂 - Whisking

水丹青 - Water ink painting

分茶 - Patterned tea

Questions

1.In which dynasty did dian cha (Tea Whisking) reach its peak? 2.What is the cultural significance of dian cha (Tea Whisking)? 3.What are the main steps of dian cha (Tea Whisking)? 4.Why is it necessary to warm the tea bowl (xie zhan) before dian cha (Tea Whisking)? 5.What are tiao gao (making the paste) and ji fu (whisking), and what roles do they play in dian cha (Tea Whisking)? 6.How did dian cha (Tea Whisking) spread to Japan, and what influence did it have on the Japanese tea ceremony? 7.How is dian cha (Tea Whisking) portrayed in modern film and television? Give examples. 8.What are the differences between dian cha (Tea Whisking) and modern tea brewing methods?

点茶

点茶的历史

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茶文化自古以来就占据着举足轻重的地位。这种茶文化在宋代发展至顶峰，上至王朝贵族，下至平民百姓无一不饮茶、品茶。宋朝时期，茶文化的兴盛不仅得益于王公贵族对于茶文化的推崇，也得益于茶产量的大幅提升、茶农政策的合理实施以及茶马互市的蓬勃发展，其茶业发展空前繁荣（周欣，2025）。其中，点茶作为宋代茶艺的代表，点茶不仅是宋代文人日常生活中的一部分，更是他们文化生活的重要组成。文人雅士常在茶会上交流诗文，品评茶艺，点茶成为了一种文化社交的方式。点茶的过程也被赋予了修身养性、陶冶情操的内涵，体现了宋代文人追求高雅生活的态度。点茶作为传统饮茶的一种方式，起源于唐中晚期，盛行于两宋时期。在茶文化历史长河中，点茶于宋朝达到最鼎盛的时期（程民生，2025）。

点茶的步骤

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点茶的技艺流程涵盖多个细致且相互衔接的步骤，每一环节均对最终茶汤的品质产生关键影响。其首要步骤为备水，泡茶最好的水自然是新鲜的泉水。煮水的原则是：以鱼目、蟹眼连绎迸跃的二沸水为度。也就是说，当看到水面呈现鱼眼大小、蟹眼大小的沸泡时，就可停止加热了。待三沸后，水就偏老了。泡茶时，取二沸的水，置边上，等到水没有沸腾的声音，就可以用了。其后为炙茶，将所选茶叶置于茶笼中以文火烘烤，目的是去除多余水分及异杂气味，使茶叶更加干燥，便于后续碾磨。第三步为碾茶，茶人需将炙干后的茶叶置于茶碾中反复研磨，直至其成为细腻的茶末，此过程须保持耐心与均匀的力道，以确保茶末颗粒细致一致。紧接着是罗茶，即使用茶罗对碾磨后的茶末进行筛分，剔除粗粒及杂质，提升茶粉纯度和细腻度（百度百科）。 完成茶末准备后，就进入重头戏：点茶阶段。熁盏是点茶前的重要准备，即将茶盏加热，通常通过热水温盏或置于炭火之上，提升盏壁温度，有助于保持茶汤的热度及泡沫稳定性（李贺，2024）。真正体现点茶艺术水平的，是“调膏”与“击拂”两个核心步骤。茶人需先以沸水冲淋茶盏、茶筅，使器具洁净温热，然后将碾细的茶末置于茶盏中，注入少量沸水调成稠膏（此处注水必须一气呵成，忌断续），点茶总共要注水七次，同时运用竹筅快速而有节奏地击拂茶汤，使茶末与水充分融合，打出绵密持久的白色泡沫，称为“汤花”（卓力，2018）。 击拂时讲究“快而匀”“稳而柔”，方向统一，力道适中。最终茶汤九分满，盏面洁白如雪，泡沫稳定附着于盏壁，形成“咬盏”之景，古人视之为点茶技艺的极致表现（苏文，2024）。茶百戏就是在此基础上，以研膏茶为原料，用清水使茶汤变幻出图案。其又被称为“分茶”“水丹青”。它是以茶匙为“笔”蘸清水作画，以茶汤为“画布”落笔生花（王柳丁，2024）。

点茶的现代传承发展

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宋代点茶技艺通过僧人赴日传播到日本，成为“抹茶道”的源流。日本镰仓时期，南宋高僧荣西禅师将点茶法及茶籽带入日本，写成《吃茶养生记》（赵艺，林玥秀，2023）。随后，点茶逐步仪式化。宋徽宗提炼并提倡清、和、淡、静茶道精神，流传到日本，发展成日本“四规七则”的茶道（刘祖陛，2019）。 尽管点茶自明代以来逐渐退出主流茶饮方式，被更为便捷的散茶、泡茶所取代，但其技艺内核与审美精神仍在某些文艺表现中被继承与再现。如近年来热播的古装剧《知否知否应是绿肥红瘦》《梦华录》中，便出现了表现宋代茶艺的画面。视觉呈现贴近历史文献中的描述，为大众提供了直观而生动的茶艺美学体验。该剧再现古人生活场景的同时，也为人们品味这些被遗忘的传统文化提供了一个难得的机会。 点茶作为宋代茶文化的代表技艺，不仅在物质操作层面展现出高度精细与讲究，更在文化精神层面折射出士人阶层的审美理想与人格追求。其工艺流程的严密、审美效果的丰富、文化内涵的深厚，使之成为中华茶文化史上一颗璀璨明珠。

问题

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