Tea Book - Chasho

Japanese: 茶書 - ちゃしょ

A general term for books that describe the types of tea, their preparation methods, and how to drink them. In China, the most excellent is Lu Yu's "Cha Jing" from the Tang Dynasty, which has had a great influence on later generations. There are several tea books from the Tang Dynasty through to the Ming and Qing Dynasties, which allow us to learn about the tastes and preferences for tea in each era. During the Song Dynasty, when solid cake tea and buncha were the drinks of the upper class, there are Huizong's "Daguan Cha Lun" and Xiong Fan's "Xuanhe Beiyuan Gong Cha Lu," and during the Ming Dynasty, when sencha tea became popular, there are well-known works such as Qian Zhuannian's "New Record of Tea Preparation" and Xu Zhixiao's "Cha Su". Many of these works have been translated into Japanese.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

茶の種類，製法，喫茶法などを記載した書物の総称。中国では唐の陸羽の《茶経》が最もすぐれ，後世に与えた影響も大きい。唐から明･清時代までいくつかの茶書が存在し，各時代の茶に対する好尚を知ることができる。固型の餅茶，団茶が上流階級の飲物であった宋代には，徽宗の《大観茶論》，熊蕃《宣和北苑貢茶録》があり，煎茶が普及した明代では銭椿年（せんちんねん）の《製茶新譜》や許次紓（きよじしよ）《茶疏》などが知られ，多く日本語訳されている。

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