User:Du Yuan
Tea Whisking
The History of Tea Whisking
Tea culture has held a pivotal position since ancient times. This culture reached its zenith during the Song Dynasty, where everyone from the imperial nobility to commoners engaged in drinking and savoring tea. The flourishing of tea culture in the Song Dynasty was not only due to the aristocracy's reverence for it but also benefited from the significant increase in tea production, the rational implementation of policies for tea farmers, and the thriving tea-horse trade, leading to unprecedented prosperity in the tea industry (Zhou Xin, 2025). Among the various tea arts, Tea Whisking stands out as a representative practice of the Song era. It was not merely part of the literati's daily life but also a vital component of their cultural activities. Scholars often gathered at tea gatherings to exchange poetry, critique tea art, and socialize, making Tea Whisking a medium of cultural interaction. The process itself was imbued with connotations of self-cultivation and refinement, reflecting the Song literati's pursuit of an elegant lifestyle. As a traditional method of tea preparation, Tea Whisking originated in the mid-to-late Tang Dynasty and became widespread during the Northern and Southern Song periods. In the long history of tea culture, Tea Whisking reached its peak during the Song Dynasty (Cheng Minsheng, 2025).
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The Steps of Tea Whisking
The technique of Tea Whisking involves multiple meticulous steps, each crucial to the final quality of the tea.
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The first step is water preparation—ideally, fresh spring water. The principle for heating water is to stop at the "second boil," when bubbles the size of fish eyes and crab eyes appear consecutively. If heated to the "third boil," the water becomes over-boiled and loses its ideal properties. For brewing, the water is set aside after reaching the second boil and used once the bubbling subsides.
The next step is roasting tea, where selected tea leaves are gently roasted over low heat in a tea basket to remove excess moisture and any undesirable odors, ensuring the leaves are sufficiently dry for grinding. The third step is grinding tea, where the roasted leaves are repeatedly ground in a tea mill until they become a fine powder. This requires patience and even pressure to achieve uniform consistency. Following this is sifting tea, where the ground powder is sieved through a tea sieve to remove coarse particles and impurities, enhancing its purity and fineness (Baidu Baike).
Once the tea powder is prepared, the main event—Tea Whisking—begins. Warming the tea bowl is a crucial preparatory step, where the bowl is heated, either by rinsing it with hot water or placing it over charcoal, to maintain the tea's warmth and stabilize the foam (Li He, 2024). The true artistry of Tea Whisking lies in two core techniques: mixing the paste and whisking. The tea master first rinses the bowl and bamboo whisk with boiling water to warm and clean them. A small amount of tea powder is then placed in the bowl, and a little boiling water is added to form a thick paste (this must be done in one continuous pour). Over seven rounds of water addition, the tea is swiftly and rhythmically whisked with the bamboo whisk, blending the powder and water thoroughly to create a dense, long-lasting white foam called tea froth (Zhuo Li, 2018).
The whisking technique emphasizes speed and evenness, stability and gentleness, with consistent direction and moderate force. The ideal result is a bowl filled to nine-tenths, its surface as white as snow, with foam clinging steadily to the sides—a phenomenon called clinging to the bowl, regarded as the pinnacle of Tea Whisking artistry (Su Wen, 2024). Tea froth art, also known as water tea-ink painting, builds upon this foundation. Using refined paste tea as the medium, clear water is employed to create intricate patterns on the tea's surface. A tea spoon serves as a "brush," painting on the "canvas" of the tea froth (Wang Liuding, 2024).
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The Modern Inheritance and Development of Tea Whisking
The Tea Whisking technique was introduced to Japan by traveling monks, becoming the origin of the Japanese tea ceremony. During Japan's Kamakura period, the Southern Song monk Eisai brought Tea Whisking methods and tea seeds to Japan, later composing Kissa Yōjōki (Drinking Tea for Health) (Zhao Yi, Lin Yuexiu, 2023). Over time, Tea Whisking evolved into a ritualized practice. Emperor Huizong of Song distilled and promoted the tea spirit of clarity, harmony, subtlety, and tranquility, which later influenced Japan's "Four Principles and Seven Rules" of tea ceremony (Liu Zubi, 2019).
Although Tea Whisking gradually declined after the Ming Dynasty, replaced by more convenient loose-leaf brewing methods, its core techniques and aesthetic spirit have been preserved and revived in certain cultural expressions. For instance, recent popular period dramas like The Story of Minglan and A Dream of Splendor have featured scenes depicting Song-era tea art. These visual representations, closely aligned with historical records, offer audiences an intuitive and vivid experience of tea aesthetics. By recreating ancient lifestyles, such works provide a rare opportunity for modern audiences to appreciate these forgotten traditions.
As a quintessential skill of Song Dynasty tea culture, Tea Whisking not only demonstrates meticulous craftsmanship but also reflects the literati's aesthetic ideals and personal aspirations. Its rigorous process, rich aesthetic effects, and profound cultural significance make it a shining gem in the history of Chinese tea culture.
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.[4]
[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.[5]
[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.[6]
[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.[7]
[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.[8]
[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.[9]
[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.[10]
[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.[11]
[9]Encyclopedia：[12]
Terms and Expressions
Tea Whisking - 点茶
Clinging to the bowl - 咬盏
Warming the tea bowl - 熁盏
Tea froth art - 茶百戏
Tea froth - 汤花
Mixing the paste - 调膏
Whisking - 击拂
Water tea-ink painting - 水丹青
Four Principles and Seven Rules - 四规七则
Questions
1.In which dynasty did Tea Whisking reach its peak?
2.What is the cultural significance of Tea Whisking?
3.What are the main steps of Tea Whisking?
4.Why is it necessary to warm the tea bowl before Tea Whisking?
5.What are making the paste and whisking, and what roles do they play in Tea Whisking?
6.How did Tea Whisking spread to Japan, and what influence did it have on the Japanese tea ceremony?
Answers
点茶
点茶的历史
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）。
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点茶的步骤
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）。
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点茶的现代传承发展
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。
参考文献
[1] 周欣. 宋代点茶对茶高值化利用的推动作用探析[J]. 中国茶叶, 2025, 47(01): 91-94.
[2] 程民生. 宋代点茶兴衰与大众饮茶之崛起[J]. 中国农史, 2025, 44(02): 3-13.
[3] 李贺. “宋韵文化之宋代点茶”讲座汉英交传口译报告[D]. 河南大学, 2024. DOI:10.27114/d.cnki.ghnau.2024.002819.
[4] 卓力. 宋代点茶法的审美意蕴研究[D]. 四川师范大学, 2018.
[5] 苏文. 宋代点茶文化的传承与发展[J]. 福建茶叶, 2024, 46(09): 173-175.
[6] 王柳丁. 宋时风雅——茶汤上的水墨丹青[J]. 东方收藏, 2024, (04): 163-165.
[7] 赵艺, 林玥秀. 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[J]. 燕山论丛, 2023, (02): 31-39.
[8] 刘祖陛. 宋代建茶文化初探[J]. 福建史志, 2019, (04): 1-6+63.
[9] 百度百科：[16]
生词表
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
四规七则 - Four Principles and Seven Rules
问题
1.点茶在哪个朝代达到鼎盛时期？
2.点茶的文化意义是什么？
3.点茶的主要步骤有哪些？
4.为什么在点茶前需要“熁盏”？
5.什么是“调膏”和“击拂”？它们在点茶中的作用是什么？
6.点茶是如何传播到日本的？对日本茶道产生了什么影响？
回答
1.点茶在宋代达到巅峰。
2.点茶是文人文化互动的媒介，体现了宋代文人对雅致生活的追求，蕴含修身养性的内涵。
3.主要步骤包括备水、烤茶、碾茶、筛茶、温碗、调膏、击拂。
4.温碗是为了保持茶的温度并稳定泡沫。
5.调膏是在碗中用少量沸水将茶粉调成浓稠茶膏；击拂是分七次加水后用茶筅有节奏地搅拌，形成浓密泡沫。二者是让茶粉与水充分混合、达成理想茶沫的核心步骤。
6.南宋僧人荣西等在日本镰仓时期将点茶传入日本，成为日本茶道的起源，并影响其 “四规七则”。