Learning tea, like any subject, has a progressive sequence. This article is based on the guidance from my various tea masters, compiled and dedicated to all true tea lovers.

If you are starting from zero, learning tea can generally be divided into the following stages:

One: Understand the Six Major Tea Categories Classified by Processing Technique

 

 

In the 1970s, Professor Chen Chuan wrote "Tea Classification and Theory Practice," explaining the principles of tea classification from a scientific perspective and proposing a classification method. The six major tea types we refer to today are classified based on the degree of fermentation in the tea processing.

At this stage, you need to understand what the six major tea types are, their leaf forms, tea liquor colors, and flavors, and taste them one by one for comparison and understanding. You should be able to judge which category a tea belongs to by looking at the dry leaves, smelling the aroma, tasting the flavor, and examining the brewed leaves.

This stage is the foundation of入门 (getting started), but it doesn't really mean you have started truly learning tea yet.

Two: Enter the "Knowledge" Level – Read Extensively

 

 

There are many典籍 (classics) on tea, but this stage of extensive reading mostly refers to modern and contemporary academic publications. The reason is that these books and periodicals mostly discuss the material principles of tea from the perspective of tea as an agricultural product. Everything in the world is based on its material attributes, with its spiritual attributes developing from there. Laying a good foundation means that even if you venture into the realm of "tea ceremony" in the future, you can remain true to your original intention and remember its true nature.

Publications involved:

History of Chinese Tea, Modern World Tea History (General History of Tea); Tea Cultivation Science (Tea Agronomy); Tea Manufacturing Science (Tea Processing Technology Theory and Tea Machinery); Tea Pharmacology; Tea Inspection Science; Tea Commodity Science, Tea Marketing, Tea Trade, Tea Economics, etc.

 

 

At this stage, while reading extensively, gradually细分 (subdivide) the six major tea categories. For example, the difference between Jiangsu and Zhejiang green tea and Anhui green tea, the difference between Guangdong oolong and Fujian oolong, the difference between floral black tea and fruity black tea, being able to distinguish between Shui Xian and Rou Gui, the difference between famous premium teas and non-famous premium teas, etc.

In short, while reading extensively, you also need to drink tea continuously. At this stage, you can细分 (differentiate) the various differences in tea liquor due to variations in cultivar, origin, and processing techniques. There's no need to急于追求 (rush to pursue) the grade level of the tea.

Three: Enter the "Action" Level – Visit Tea Mountains

 

 

After you have acquired some theoretical knowledge, go to the tea mountains and see what the leaf described in the books actually looks like.

You can make a plan and visit different regions during each year's harvesting season. Visiting tea mountains mainly involves looking at several aspects: the mountain field environment of the tea trees, the growth state of the tea leaves (this shows the tea farmers' cultivation and maintenance management); after harvesting, you can observe the complete processing techniques at the factory (here you can carefully compare the differences between practical techniques and book theory); good tea needs good water to brew, don't forget to taste the local water (if you carry instruments, you can also test the water properties to better understand the local environment).

 

 

Engage in practical learning and communicate more with tea farmers. At this time, if you find differences between theory and practice, avoid轻易判断 (easily judging) whether the theory is wrong or the practice is wrong; instead, think more about the reasons for these differences. Tea is itself a life, every leaf is different.多感悟 (Contemplate more) the variables within constancy and the eternity within impermanence. All things in the world无非 (are nothing more than) the two words movement and stillness. Thinking about change leads to understanding, and you will suddenly understand many principles.

At this stage, you begin to differentiate the grade levels in tea tasting. For example, the differences in tea liquor from the same Rou Gui cultivar due to different mountain field environments and subtle differences in processing techniques. You move from drinking tea to the realm of品茶 (savoring tea), from taste to body feeling, from the senses to the heart, slowly comprehending the concept of "tea energy" (茶气).

Four: "Unity of Knowledge and Action" – Brew a Good Cup of Tea in Hand

 

 

By this time, you can finally understand what it means to brew a good cup of tea, what taste indicates it wasn't brewed well, and where the problem lies. Your "understanding" is related to the沉淀 (accumulation) from the previous stages. The fruit of time can verify all causes planted before.

At this stage, you can read some ancient texts to understand the mindset of the ancients when tasting tea. The tea ceremony (and indeed any art form) will open a door to time for you, allowing you to often commune with the spirit of the ancients. At this point, you will realize that "tea is a companion for a lifetime," and even if you spend your whole life on it, there will never be a day when you reach the end.

Suggestions

 

 

Yihu居士 (Hermit One Pot) once offered six suggestions to fellow tea learners:

一、Read tea books

二、Drink and taste more famous teas (those with deep roots, straight seedlings, and clear history)

三、Visit more tea producing areas (including tea factories) for field investigations

四、When your慧眼 (discerning eye) is not yet open,少接触 (have less contact with) all sorts of so-called "cultural people" prefixed with the word tea

五、When your法眼 (dharma eye) is not yet open, have less contact with miscellaneous "tea merchants"

六、Seek guidance from true tea masters in the tea world as your明师 (enlightened teachers)

Learning tea is about more内省 (introspection), less外求 (external seeking), working more on your own understanding, and avoiding四处攀缘 (seeking connections everywhere). Read and contemplate the classics more, drink and savor more tea, gain more experience in tea matters, and turn external seeking inward into introspection.

Text/Xiao Yin Tang (Little Hermitage)