The Forbidden City's Centennial Celebration: A Literary and Tea Cultural Journey
The Forbidden City's Centennial Celebration presents a series of cultural exhibitions, including the "Dream of the Red Chamber and Wuyi Rock Tea" Masterclass, an in-depth exploration blending literature, history, and tea culture. This exclusive course features Tea Culture Expert Chi Tsung-Hsien, who offers a professional analysis of the tea culture depicted in Dream of the Red Chamber and its historical connection to Wuyi Rock Tea. Through curated exhibitions and hands-on tea experiences, participants gain a comprehensive understanding of this rich cultural heritage.
The Intersection of Dream of the Red Chamber and Qing Dynasty Tea Culture
As a literary masterpiece of the Qing Dynasty, Dream of the Red Chamber not only portrays the aristocratic life of the Jia family but also meticulously records the tea-drinking customs of that era. Cao Xueqin, born into a family of high-ranking officials with ties to Jiangnan’s weaving industry, had firsthand exposure to the refined lifestyles of the Qing nobility.
This Forbidden City exhibition not only reconstructs the tea utensils and daily artifacts described in the novel but also displays correspondence between Emperor Kangxi and Cao Xueqin’s grandfather, providing solid historical context. With insights from Master Chi, these artifacts transform from mere exhibits into vivid historical narratives, bringing Qing-era tea culture to life.
Tea Culture in Dream of the Red Chamber and the Significance of Lao Jun Mei
In Chapter 41 of Dream of the Red Chamber, the scene “Granny Liu Drunkenly Sleeps in Yihong Courtyard” presents a detailed depiction of Miaoyu’s tea ceremony, where Grandmother Jia explicitly refuses Liu’an tea, prompting Miaoyu to serve Lao Jun Mei instead. This moment highlights the esteemed status of Lao Jun Mei among tea varieties, making it a focal point in this masterclass.
Through historical analysis and tasting sessions, Master Chi unravels the origins of Lao Jun Mei. According to the Qing-era Records of Fujian Products (Min Chan Lu Yi), Lao Jun Mei was originally cultivated in Wujun Mountain, Guangze, Fujian, and later became part of Wuyi Rock Tea. Its semi-fermentation process results in a rich, floral aroma with deep red liquor, aligning with the descriptions in Dream of the Red Chamber.
By referencing The Wuyi Tea Canon, Master Chi further elaborates on the evolution of Lao Jun Mei and its connections to Jiulongke and Tianxin Yongle Monastery, allowing participants to appreciate its historical and literary significance.
The History and Craftsmanship of Wuyi Rock Tea
As a hallmark of Chinese Oolong tea, Wuyi Rock Tea is distinguished by its unique terroir within the “Three Pits and Two Gullies” region. This course extends the Forbidden City exhibition’s insights, delving into the historical background and production techniques of Wuyi tea.
Historical Evolution
According to the Records of Fujian Products and Qing-era tea literature, Wuyi Tea was already a tribute tea during the Ming and Qing Dynasties, highly revered by scholars. The esteemed poet Yuan Mei, in Suiyuan Shidan, wrote: “Wuyi tea exudes a refreshing fragrance, leaving a lingering sweetness on the tongue.” This underscores its profound cultural influence.
Famous Wuyi Rock Tea Varieties
Master Chi provides a detailed analysis of the Four Famous Bushes of Wuyi Tea:
- Da Hong Pao
- Tie Luo Han
- Bai Ji Guan
- Shui Jin Gui
Each tea’s aroma and flavor profile are explained, along with the grading system and selection criteria, helping participants navigate the complex rock tea market with informed discernment.
Unique Production Techniques
Wuyi Rock Tea’s semi-fermentation process differs from other Oolong teas, emphasizing deep fermentation and heavy roasting, resulting in a robust and mellow taste. This course offers an in-depth examination of the traditional roasting techniques and their impact on tea liquor flavor.
The Role of Tea Utensils in Tea Appreciation
Tea utensils are more than just vessels; they shape the tea-drinking experience and embody cultural significance. This course extends beyond tea leaves to explore how different tea wares influence the tasting experience.
Yixing Zisha Teapots
Due to their porous structure, Yixing Zisha teapots enhance the layers of Wuyi Rock Tea, making them the preferred choice for brewing. Master Chi demonstrates various clay types and explains their effects on tea infusion.
Dehua White Porcelain Cups
Known as “Chinese White”, Dehua porcelain is thin and translucent, allowing the aroma of tea to be fully appreciated. Participants experience how different cups impact the sensory perception of tea flavors.
Silver Kettles for Boiling Water
Silver kettles, particularly those crafted during the Meiji era, are renowned for producing sweet, smooth water. This course includes a live demonstration of how different materials affect water quality in tea preparation.
By integrating these tea wares into a hands-on experience, participants gain a dynamic understanding of their historical value, transforming museum artifacts into interactive learning experiences.
Conclusion: The Fusion of Literature, History, and Tea Culture
The "Dream of the Red Chamber and Wuyi Rock Tea" Masterclass bridges literature, tea studies, history, and material culture, offering participants a holistic perspective through the Forbidden City exhibition and live tea tasting sessions.
From Miaoyu’s tea ceremony in Dream of the Red Chamber to the historical evolution of Wuyi Rock Tea and the influence of tea utensils, the course forms a cohesive cultural narrative. Through Master Chi’s expert guidance, Qing Dynasty tea culture is no longer just an academic subject but an immersive cultural experience.
This course deepens participants' tea knowledge while transforming Dream of the Red Chamber’s tea narratives into a tangible historical reality, revealing the profound interplay between literature and tea culture.
