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The ''Cha Pu'' () is a short work written in 1440 by Zhu Quan, the Prince of Ning, the 17th son of the Hongwu Emperor of the Ming dynasty, and relates the methods of tea preparation and degustation. It is considered by some to be a milestone in Chinese tea culture. Following the Hongwu Emperor's ban on manufacturing of tea cake, Zhu Quan advocated a simpler way of steeping loose tea, a radical departure from the involved tea cake preparation methods of the Tang and Song dynasties, thus pioneered a new era in Chinese tea culture. The content also provides a small on discussions tea wares. ==Content== The “Tea Manual” includes a preface and sixteen chapters:〔〔(【引用サイトリンク】 title=Comprehensive Introduction to Tea Studies )〕 *Preface #Selecting Tea (品茶) #Storing Tea (收茶) #Whisking Tea (點茶) #Scenting Tea Method (熏香茶法) #Tea Brazier (茶爐 ) #Tea Stove (茶竈) #Tea Mill (茶磨) #Crushing Roller (茶碾) #Tea Sieve (茶羅) #Tea Stand (茶架) #Tea Spoon (茶匙) #Tea Whisk (茶筅) #Tea Cup (茶甌) #Tea Pitcher (茶瓶) #Water Heating Method (煎湯法 ) #Selecting Water (品水) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cha Pu」の詳細全文を読む スポンサード リンク
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