The appearance of the “Chaking” must have created considerable sensation at the time. Luwuh was befriended by the Emperor Taisung (763–779), and his fame attracted many followers. Some exquisites were said to have been able to detect the tea made by Luwuh from that of his disciples. One mandarin has his name immortalised by his failure to appreciate the tea of this great master.
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?《茶經》的出世在當時引起了巨大的轟動。陸羽憑借此書為唐代宗所識，并以其名氣影響了當時的許多士人。據陸羽的追隨者們記錄，只有一些性情高尚優雅的名士才有資格能夠欣賞到陸羽所烹的茶。有趣的是，一位當時的官員竟因為不能欣賞這位大師所烹的茶而“青史留名”！
In the Sung dynasty the whipped tea came into fashion and created the second school of Tea. The leaves were ground to fine powder in a small stone mill, and the preparation was whipped in hot water by a delicate whisk made of split bamboo. The new process led to some change in the tea-equipage of Luwuh, as well as in the choice of leaves. Salt was discarded forever. The enthusiasm of the Sung people for tea knew no bounds. Epicures vied with each other in discovering new varieties, and regular tournaments were held to decide their superiority. The Emperor Kiasung (1101-1124), who was too great an artist to be a well-behaved monarch, lavished his treasures on the attainment of rare species. He himself wrote a dissertation on the twenty kinds of tea, among which he prizes the “white tea” as of the rarest and finest quality.
到了宋代，抹茶逐漸成為一種時尚，并形成了茶的第二種流派。茶葉被放在小石碾里碾成細末，然后放入熱水用一種由竹條制成的工具（茶筅）攪打。這一新的工序直接導致了陸羽之后的茶器茶具和茶葉挑選標準的變革。由此之后，鹽被徹底排除在原料之外。宋人對茶的熱愛是不分階級的。美食家們爭相發明新種類的茶方，甚至舉辦定期的比賽來選出當時最優秀的茶的種類。宋徽宗(1101-1124)，這位因其藝術天份而難以勝任皇帝職務的君主，不吝于廣散珍寶來求取珍惜的茶類。他甚至自己寫了一篇關于當時最為珍貴的二十種茶的文章，而其中被譽為“白茶”的一類則是最珍貴、最優質的茶種。
徐藝珈
