1. 论唐朝茶文化的三重性 ——基于茶之味的哲学分析.
- Author
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郭毓玮
- Subjects
- *
CULTURE diffusion , *AESTHETICS , *ECONOMIC development , *TEA , *COFFEE drinking , *SOCIAL norms ,TANG dynasty, China, 618-907 - Abstract
All-round development of the Tang Dynasty society provided an objective background for the formation of tea culture. This paper points out that the composition and diffusion of tea culture at that time reproduced the triple attributes contained in the taste of tea. The first is the overt attribute, the physical attribute of the tea taste in tea drinking, embodied in the functional value of the tea. The second is the implicit attribute, also the spiritual attribute of tea, which endows tea with spiritual connotation in tea-tasting practice. In tasting tea, people can appreciate tea’s aesthetic value, cultivate their character and have connection with nature through the medium of tea. The third is the social attribute. Different groups developed different tea-tasting manners according to their own needs, which formed the grouping characteristic and market norms, reflecting the social connotation of the nationality, class and economic development of the Tang Dynasty. [ABSTRACT FROM AUTHOR]
- Published
- 2023