56. Do you know about "Dou Cha" (Tea Competition) in the Song Dynasty?
"Dou Cha," also known as "Ming Zhan" (Tea Battle), was prevalent in the Song Dynasty. In these competitions, the novelty of the tea was highly valued, and the water used was prized for its "liveliness." Modern tea appraisal contests are an evolution and development of this ancient practice of tea competitions.
57. What is a "Tea Doctor"?
Historically, this term referred to the waiters in tea houses who expertly prepared and served tea, often possessing remarkable skills. Because they interacted with all social strata and were widely knowledgeable, they were called "Tea Doctors." Nowadays, it also refers to professionals who have earned doctoral degrees specializing in tea cultivation, representing the modern meaning of the term.
58. When did the covered bowl (Gaiwan) originate?
The Gaiwan is a tea set consisting of a lid, a saucer, and a bowl. It is also called the "Three Talents Bowl," symbolizing the lid as heaven, the saucer as earth, and the bowl as humanity. The "tea saucer" is also known as the "tea boat." Legend attributes its creation to the daughter of Tang Dynasty military governor Cui Ning of Sichuan. The Gaiwan became very popular in the Qing Dynasty capital (Beijing), favored by noble families, the imperial court, and elegant tea houses. Because it helps keep tea warm, it later became popular everywhere.
59. How did Lu Yu discuss water in "The Classic of Tea"?
When discussing water for brewing tea in "The Classic of Tea," Lu Yu pointed out: "For water, use mountain spring water as the best, river water as average, and well water as the least desirable."
60. What are the Five Famous Springs of China?
First Spring: Zhongling Spring, also named Nanling (Ling) Water, located west of Jinshan Mountain in Zhenjiang, Jiangxi, originally in the center of the Yangtze River (now on the south bank).
Second Spring: Hui Spring (Huishan Spring), located within Jichang Garden in Baishiwu, Huishan, on the outskirts of Wuxi, Jiangsu.
Third Spring: Guanyin Spring (Goddess of Mercy Spring), located behind the Guanyin Hall at Huqiu (Tiger Hill) in Suzhou, Jiangsu.
Fourth Spring: Hupao Spring (Running Tiger Spring), located in front of Dicui Cliff on Hupao Hill in Hangzhou, Zhejiang.
Fifth Spring: Baotu Spring, located in Jinan, Shandong.
61. Where is the "Number One Spring under Heaven" in Beijing?
The "Yuquan" (Jade Spring) in Beijing's Yuquan Hill was designated as the "Number One Spring under Heaven" by Emperor Qianlong of the Qing Dynasty.
62. Do you know Gong Chun, the originator of purple clay teapots?
The first recorded maker of purple clay teapots was a monk from Jinsha Temple in Yixing, whose name is lost. The first master potter known by name is Gong Chun (also spelled Gong Chun), who lived during the Ming Dynasty. He was originally a servant of the official Wu Yishan. While attending his master studying at Jinsha Temple in Yixing, he observed an old monk constantly refining clay and making teapots. Over time, he secretly learned the potter's exceptional skills and later took up teapot making as his profession. The teapots he made were elegant, generous, thin-walled yet sturdy, earning the praise: "A Gong Chun teapot is better than beautiful jade."
63. Do you know Shi Dabin, the master potter?
Famous master potters of the Ming Dynasty include Shi Dabin, Li Zhongfang (Da Zhongfang), and Xu Youquan (Da Youquan), collectively known as the "Three Da's." Among them, Shi Dabin was the most renowned. Shi Dabin, also known as Shaoshan, was from Yixing. Contemporary verses praised him: "Countless wondrous shapes come effortlessly from his hand," and "The court enthusiastically speaks of Dabin's teapots." His famous works include the Monk's Cap Teapot, Mallow Petal Teapot, and Sand-mixed Overhead Handle Teapot.
64. What is a Mansheng Teapot?
A Mansheng Teapot is a type of purple clay teapot inscribed by literati. The earliest were made by Yang Pengnian during the Qing Dynasty, with poems and inscriptions carved by Chen Hongshou. Their collaborative works are called "Mansheng Teapots."
65. What are Mengchen Teapot and Ruochen Cup?
They are specialized tea utensils used for brewing Gongfu tea. The "Mengchen Teapot" was made by the Ming Dynasty Yixing potter Hui Mengchen; it is small, exquisite, and bears his name. The "Ruochen Cup" also derives from a person's name, but details about who or when are unknown.
(Edited and compiled: Mao Xianxian)