“Filling a tea cup 70% full, Filling a wine cup 80% full” is a folk saying in Xiamen province, China which refers to when serving tea or wine to your guests, you should not fill the cup all the way to the rim.

The reason is that if your guests did not hold the cups well, the tea or wine might accidentally spill out from the fill to the rim cup. Not only is it wasteful, but it might also scalds the guests’ hands or splashes them on their clothing, which is embarrassing. Therefore, pouring tea or wine is good at seventy or eighty percent points, too much or too little will be considered ignorant of etiquette.

When serving tea for the guests, you should pour the tea first to the elders and then to the juniors, and to the guests first and then to yourself in the order. After pouring the tea, the teapot should be placed on the dining table and the spout should not be facing the guests. It’s better to pour tea at seventy percent full. As the saying goes: “Teacup is full, is signify as bully your guests.” First it will make your guests feel unhappy, and the second is that the cup is full of water, so it is not easy to serve it.

The story of filling a tea cup 70% full, wine cup 80% full is as follows

The famous thinker of the Northern Song Dynasty-Wang Anshi wrote a poem on chrysanthemum: The west wind makes it way through the garden last night, blowing down the yellow flowers like gold all over the ground, halfway through the writing, Wang Anshi had a visitor so he went to meet the visitor. It happened that Su Dongpo, a famous calligrapher in the Northern Song Dynasty, also came to visit Wang Anshi at the same time. After reading these two lines of poems, he continued: chrysanthemum is hardy, it will not be blown off by the wind like spring flowers, Poet, please recite carefully.

Because of this incident, Su Dongbo was banish to Huangzhou, Hubei for three years. Before he left, Wang Anshi ask Su Dongpo to bring some water from the middle gorge of the Yangtze River when he returned to the capital the next time. In the autumn of the first year in Huangzhou, and there were strong winds for several days. after the wind ceased, Su Dongpo goes to the garden to look at chrysanthemum. He saw the chrysanthemums petals covering the floor like gold. At this moment, he suddenly remembered the continuation of the poem to Wang Anshi a year ago, and he couldn’t help being dumbfounded, unable to speak for a long time, repenting that he was wrong.

Three years later, when Su Dongpo was on the way returning to the capital, he deliberately went to the Three Gorges to fetch water, but he was preoccupy viewing the scenery on both sides of the strait. After the boat passed the middle gorge, he remembered about fetching the water. So he wanted to let the boatman goes back, but the boatman said that the water in the Yangtze is very turbulent and cannot turned back. The water from the bottom stream of the Yangtze River also come from the middle stream so it should be the same water. Su Dongbo took the water from the down stream and went back to the capital.

When Su Dongpo gave the water to Wang Anshi, Wang Anshi was very happy, inviting Su Dongpo to drink tea together, Wang Anshi took out the Mengding tea bestowed by the emperor and brewed it with water from the Yangtze River. While waiting, Su Dongpo start talking about his experience in Huangzhou, saying that he finally understood Wang Anshi’s poem profound meaning.

After the tea was brewed, Wang Anshi poured himself and Su Dongbo a cup each, only 70% full, Su Dongpo thought in his heart, this person is so stingy that he would not fill the cup of tea to the rim.

Wang Anshi picked up his teacup, took a sip, frowned and said: Your water is Yangtze river water, but it is not from the middle stream. Su Dongpo was taken aback, and quickly explained the real situation.

Wang Anshi said: The water in the Three Gorges is pure and lively, and it is good for making tea, but the upper Gorge is frivolous, while the lower Gorge is turbid, only the water in the middle Gorge is light and vigorous, and it is the best for making tea.

Su Dongpo suddenly realised his mistake. Wang Anshi said again; you see that I only fill seventy percent when pouring tea, you must think why am I so stingy. Su Dongpo was dumbfounded that Wang Anshi is able to read what he had in mind, but he still politely said he didn’t dare.

Wang Anshi continue saying: This Yangtze River water is not easy to come by, and this Mengding tea is a tribute tea, bestowed by the emperor. Pouring the tea up to seventy percent of the cup, is to means the preciousness of the tea, and also the respect for the gift-giver;

Pour a full cup for you to drink, would you cherish it? For wine we could be a little more bit more generous, so it’s only eighty percent full. Su Dongbo did not dare to respond a word. Since then, it has been handed down fill a tea cup 70% full and filling a wine cup eighty percent full.

七分茶、八分酒

“七分茶、八分酒”是厦门民间的一句俗语,指给客人斟茶，斟酒时不可以斟满杯子。

原因是客人不好拿杯子,茶水酒水也容易溢出来, 不但浪费,也会烫着客人的手或撤泼到衣服上面,令人尴尬 。因此,斟茶斟酒以七八分为佳,太多或太少都会被认为不识礼数。

在替客人斟茶时，应该先斟茶给长辈然后才给小辈，先给客人然后才给自己的顺序。斟完茶后，茶壶应该放在餐桌上，壶嘴不可对着客人。茶水斟倒以七八分满为佳。俗话说：“茶满欺客”，如果茶水斟满，第一是会使客人感到心中不悦，第二是杯满水烫，不易端杯品尝。　

七分茶八分酒的故事典故如下。北宋著名的思想家 – 王安石一次写了一首咏菊诗：西风作夜过园林，吹落黄花满地金，写到一半时，他有客人来访，他便见客去了，刚 好北宋著名的书法家苏东坡也来找王安石，看了这两句诗, 提笔续道 : 秋英不比春花落，说与诗人仔细吟。.因此事, 苏东波被贬去湖北黄州。临走时，王安石交待苏东坡说，让他回京城时，带一些长江中峡水回来。到黄州的第一年秋天，苏东波终于明白黄州的菊花是不落花瓣,算是长了一智。

三年后，苏东坡回京城时,特意到三峡取水，可是他只顾贪看两岸景色，船过了中峡，才想起取水的事，于是他要让船夫回头，船夫却说，三峡水流如此湍急，回头取水不容易，三峡水一流而下，下峡水也是从中峡来的呀。苏东波便取了下峡水回京城去了。

苏东坡把水送给王安石时，王安石很高兴，留下苏东坡一起喝新茶，王安石取出皇上御赐的蒙顶茶，用扬子江中水冲泡。苏东坡不待王安石问，便先说起他在黄州的经历，说他明白王安石的深意。菊花确实有不落瓣的。茶泡好，王安石给自己和苏东波各倒了一杯，只有七分满，苏东坡在心里想，此人如此吝惜，一杯茶也不肯倒满。王安石端起茶杯,喝了一口，便皱起眉头说道 : 你这水是三峡水，可希不是中峡水。苏东坡吓了一跳，赶快把真实情况说明。王安石款款说道；三峡水性甘纯活泼, 泡茶皆佳，唯上峡失之轻浮，下峡失之凝浊，只有中峡水中正轻灵，用来泡茶最好。苏东坡突然醒悟。王安石又说；你见我斟茶只有七分，心中一定想我的不是。苏东坡被说中他的心中所想之事，忙说不敢。王安石又说：这长江水来之不易，你自己知晓，这蒙顶茶贡茶，一年正贡365叶，陪茶20斤，皇上钦赐. 斟茶七分，表示茶叶的珍贵，也是表示对送礼人的尊敬；斟满杯让你牛饮, 你会珍惜吗? 好酒稍为宽裕，也就八分吧。苏东波一句也不敢回应。从此流传下来七分茶八分酒。

The tea plant’s journey is reflected in its name, Camellia Sinensis. Camellia indicates that tea is a woody plant, closely related to the ornamental bushes and their flowers, and Sinensis signifies its Chinese origins of small leaf.

Although the tea plant is most often referred to as being an evergreen shrub, when left in the wild undisturbed it grows into a tree with a bowl-shaped canopy. The bark is rough and typically grey. The tea plant branches with alternate elliptical leaves that are leathery in texture.

How to grow a tea tree

Step 1 : Purchase the tea tree seeds

There are two main types of tea plants. Camellia Sinensis is recommended because it is hardy. You can purchase the seeds from the local nursery or order them online. Camellia Assamica is another type of tea plant. It’s not recommended to grow this type of tea plant unless you live in a tropical climate. Also, this is a “large tree” plant, so it requires more space once it begins to grow. Always make sure there is sufficient room for the plants to breathe and for them to become bushy.

Steps 2 : Soak the seeds in water

Put your seeds into a bowl of water. Make sure that the seeds are completely submerged in water. Let the seeds soak for at least 24 hours or more. Soaking the seeds helps the seeds to absorb more water, which in turn speeds up the process of germination.

Steps 3 : Put the seeds into small containers with vermiculites

Take the seeds out of the water, and place 2 to 3 seeds each into separate small containers. Place the small containers in a warm and sunny location. Spray the seeds to dampen them. Then, cover the seeds with 2.5 cm of coarse vermiculite —a brown mineral soil that helps the seeds retain moisture. Let the seeds germinate for 6 to 8 weeks.

Step 4 : Keep the vermiculite moist at all times

During the 6 to 8 weeks, check the vermiculite on a daily basis to see whether it is moist or dry. If the vermiculite is too dry, water the seeds using a spray bottle. The soil should stay moist at all times.

Step 5 : Ensure the seeds have fully germinated

After 6 to 8 weeks, check to see if the seeds have fully germinated. Germinated seeds will have small roots and a couple of sprouts. Seeds will often germinate at different speed, so wait until all of the seeds have germinated before planting them into flower pots.

Step 6 : Separate and plant the tea tree into flower pot

The seeds should begin to sprout a few seedlings after 6 to 8 weeks of germination. You should have about 3 or 4 leaves. Put each seedling into a separate pot Tea trees likes well-drained and sandy soil that is on the acidic side.

Move the pots to a warm and partially shaded place. Spray the soil regularly to keep it moist.

Step 7 : Repot the plant or plant them outdoor 

You will need to move the tea plants once they reach about 20 cm in height. If you put them in new pots, make sure the pots will be big enough for plenty of root growth. If you plant them outdoor, plant them at least 0.9 m apart so they have space to grow. Plant the tea plant in a partly sunny and partly shady location. This means that the tea plant should get about 6 hours of sunlight daily.

Step 8 : Water the plant every day

Tea plants are hardy and rarely need to be fertilized. However, they need to be watered on a regular basis. The soil should be damp to the touch but not soaked in water to maintain the right acidity.

Step 9 : Wait a few years for the plant to mature

It will take about three years before the tea plants reach maturity. This means that you won’t be able to harvest leaves during this time. Once the plant reaches about 1 meter, it should be ready for harvest.

茶是一种芳香的饮品，通常是将热水倒在原产于东亚的茶树品种（Camellia sinensis）一种常绿灌木的新鲜叶子制制作而成的。 它的起源可能于缅甸北部和中国西南部的边境地区。

茶树的拉丁文名称（Camellia Sinensis）属于山茶科。山茶科属于灌木或小乔木，Camellia指的是山茶花而 Sinensis则表示其起源于中国的小叶种。

尽管茶树通常被称为常绿灌木，但在野外的茶树不受到外界的干扰时，它就会长成带有碗形树冠的树木。 树皮是粗糙的，通常是灰色。 茶树的枝头互生着椭圆形的叶子，质感如皮革。

如何种茶树

步骤1：购买茶树种子

茶树主要有两种。 推荐Camellia Sinensis 种，因为它耐寒。 您可以从当地的苗圃购买种子，也可以在线订购。 Camellia Assamica 是另一种茶树。 除非您生活在热带气候下，否则不建议您种植这种茶树。 因为它一棵“大树”种植物，因此一旦开始生长，就需要更多空间。 须要有足够的空间让茶树呼吸并变得茂密。

步骤2：将种子浸于水中

将种子放入一碗水中。 要确保种子完全浸没在水中。 让种子浸泡至少24小时或更长时间。 浸泡种子有助于种子吸收足够的水分，从而加快发芽的过程。

步骤3：将种子放入装有培养土的小容器中

将种子从水中取出，然后将2到3粒种子分别放入单独的小容器中。 将小容器放在温暖，阳光充足的地方。 浇一点点水使种子保持其湿润。 然后，用2.5厘米的培养土（一种棕色的矿物土壤，帮助种子保持水分）覆盖种子。 让种子发芽6至8周。

步骤4：确保营养土保持湿润

在6至8周内，每天检查培养土，看培养土湿润还是干燥。 如果培养土太干燥，请使用喷雾瓶给种子和培养土浇水。 培养土应保持湿润。

步骤5：确保种子已完全发芽

6至8周后，检查种子是否已完全发芽。 发芽的种子将有小根和几根芽。 种子通常会以不同的速度发芽，因此请等到所有种子都发芽后再将它们种植到花盆中。

步骤6：将茶树载种到花盆中

种子在发芽6至8周后开始长出一些幼苗。 茶树的幼苗有大约3或4片叶子。将每棵幼苗放到一个单独的花盆中。茶树喜欢排水良好的酸性沙质土壤。

将花盆移至温暖且有遮阳的地方。 定期确保土壤保持湿润。

步骤7：将茶树植入较大的花盆或将其种植在室外

一旦茶树高长到大约20厘米，就需要将茶树移动入新的花盆中。请确保花盆足够宽大，以方便茶树生根和成长。 如果将茶树种植在室外，则应至少有0.9 m间隔，以便它们有成长空间。 应该在阳光充裕并且阴凉处种植茶树。 茶树每天应获得约6个小时的阳光照射。

步骤8：每天给茶树浇水

茶树耐寒，几乎不需要施肥。 但是，茶树需要定期浇水。 土壤应该摸起来湿润，但不能浸在水中，以保持适当的土壤酸度。

步骤9：等待几年，让茶树成熟

茶树要成熟大约需要三年时间。 这意味着您将无法在这段时间内采摘茶叶。 一旦茶树长到约1米，就可以准备采摘了。

Lu Yu was born AD 733 in Tianmen town, Hubei province, Central China. At age of three years old, he was abandoned by his parents near the Longgai monastery and was adopted by the abbot of the monastery. The abbot was knowledgeable in the culture of tea and taught Lu Yu all the secrets of the art of tea.

The original version of The Classic of Tea consisted of 3 books totaling 10 chapters: Book 1 consisted of the first 3 chapters; Book 2 consisted of chapter 4 only while Book 3 consisted of chapters 5 to 10. After the Tang Dynasty, all three books were compile into a single volume, and the original three volumes version no longer exists.

Chapter One: Origin (一之源)

This chapter covers the mythological origins of tea in China. It also contains a horticultural description of the tea plant and its proper planting as well as some etymological speculation, features and characteristics of tea trees. The characteristics of quality tea leaves, and soils and topography compared to tea quality. Benefits of good teas and bad teas. The geographical region, harvest seasons and growing methods in relation to tea quality.

Chapter Two: Tools (二之具)

This chapter describes fifteen tools for picking, steaming, pressing, drying and storing tea leaves and cakes.

Chapter Three: Making (三之造)

This chapter recommends methods for the production of tea cake.

Chapter Four: Utensils (四之器)

This chapter describes twenty eight items used in the brewing and drinking of tea.

Chapter Five: Boiling (五之煮)

This chapter covers guidelines for the proper preparation of tea. 

Chapter Six: Drinking (六之飲)

This chapter discusses the actual consumption of tea, some of its properties, the history of tea drinking, and the various types of tea known in 8th century China.

Chapter Seven: History (七之事)

This chapter gives various anecdotes about the history of tea in Chinese records, from Shen Nong through the Tang Dynasty. It begins with an index list of influential individuals related to tea before the Tang Dynasty. Further topics include a collection of literature and historical records on tea legends and famous people, folklore and customs, tea poems and tea stories, health benefits of tea in recorded medical books, tea as medical herb and tea cure formula, tea usage in cooking and tea recipes.

Chapter Eight: Growing Regions (八之出)

This chapter compares and ranks eight tea producing regions in China at its time.

Chapter Nine: Simplify (九之略)

This chapter lists procedures that may be omitted and under what circumstances, tools and methods that can be excluded in cultivation and processing under abnormal conditions, and tea utensils and brewing methods that can be simplified or improvised under various outdoor and unusual habitat environments.

Chapter Ten: Pictorialize (十之圖)

This chapter consists of how to transfer the contents onto placards or large scrolls for hanging on the wall for quick references. The silk scrolls that provide an abbreviated version of the previous nine chapters.

陆羽（公元733年 – 公元804年）是一位非常受人尊敬的中国茶艺大师，他生活在唐朝。 他因对中国茶文化做出的巨大贡献而在茶艺界也被称为“茶圣”。 他也是一位作家，他以他的经典著作《茶经》而闻名，这是第一本有关茶的栽培，制作和饮用的综合书籍。

陆羽，公元733年出生于中国中部的湖北省天门市。 三岁的时候，他被父母遗弃在隆盖寺附近，被寺院的住持收养。 方丈本身对茶文化的知识渊博，并向陆羽教授了茶艺的所有奥秘。

《茶经》的原始版本包括三卷，共十章：上卷由前三章组成； 中卷仅由第四章组成，而下卷由第五至十章组成。唐朝以后，所有三卷都被汇编成一册，原来的三卷版本就不再存在了。

第一章：一之源

茶树的植物学特征，茶的字形和名称，茶树的种植与生长环境，鲜茶叶品质的鉴别，茶饮的功用。

第二章：二之具

采茶和制茶的工具。

第三章：三之造

采茶和制茶的工艺，根据成品茶叶外形来鉴别其品质的方法。

第四章：四之器

煮茶和饮茶的工具。

第五章：五之煮

煮茶的程序和技巧（包括煮茶前的茶叶炙烤，以及用水的选择）。

第六章：六之飲

饮茶的作用、历史和方法，影响品茶质量的九个主要问题（“九难”）。

第七章：七之事

从上古至唐朝的与茶有关的历史资料，包括医药、诗词、轶事等。

第八章：八之出

唐朝的茶叶产区，各地茶叶的品质。

第九章：九之略

在山野等特定情境下品茶时，可以予以省略的采、制、煮茶工具。

第十章：十之圖

主张将《茶经》写在绢布上张挂，以便记忆。

A tea tree cannot be transplanted from another adult tea tree; it only can be grow from a tea seed. Therefore, the Chinese people took tea to symbolize love, loyalty and the expectation of a happy married life.

It is difficult to trace backwhen tea actually became an important item in the Chinese dowries. The earliest written record of tea ceremonies is from the Tang Dynasty (618-907 AD). When the Tang princess Wencheng married the Tibetan emperor, Songtsän Gampo, in 641 AD, tea leaves was part of her dowry items.

During the Song Dynasty (960-1279 AD), the Chinese tea-ceremony has been an indispensable part of the marriage process. Tea has been one of the essential item in the numerous betrothal gifts that the bride groom give to the bride family, be it weather you are rich or poor. Tea was also served to the guests on the wedding day as a beverage.

Since tea symbolizes people’s wishes for the love, loyal and a happy marriage, it continued to play a part in the institution of marriage during the Yuan Dynasty (1271–1368 AD), Ming Dynasty (1368–1644 AD), and Qing (1644–1912 AD) Dynasty.

Till today the tradition of the tea ceremonies at Chinese weddings still remained, and is still highly valued.

The tea ceremony is one of the most significant events at the Chinese wedding. It’s called jing cha in Chinese, literally meaning, ‘to respectfully offer the tea’. It incorporates a very formal introduction of the bride and groom, and expresses respect to their families.

在华人的中式婚礼中，茶起着重要的作用。

要载种新的茶树不能从另一棵成年茶树接枝。 它只能从茶种子中慢慢的生长出来。 因此，中国人把茶的生长象征着爱情，忠诚和对幸福婚姻生活的期望。

如果要追溯茶何时真正成为中国嫁妆中的重要物品，最早的记录来自唐朝（公元618-907年）。 唐朝文成公主在公元641年与西藏皇帝宋赞·甘波（SongtsänGampo）结婚时，茶叶是她嫁妆的一部分。

在宋代（公元960-1279年），敬茶仪式一直是婚姻过程中不可或缺的一部分。 茶已成为新郎送给女方家庭的订婚礼品中不可缺少的物品之一，无论你是富贵还是贫穷。 婚礼当天主人还为客人提供茶作为饮料。

由于茶象征着人们对爱情，忠诚和幸福婚姻的渴望，它在元朝（公元1271–1368年），明朝（公元1368-1644年）和清朝（1644-1912年）的婚姻中扮演着重要的角色之一。

直到今天，在中式婚礼上的敬仪式统仍然被保留着，并且受到高度重视。

敬茶是中式婚礼上最重要的活动之一。 它的意义包含着新娘和新郎正式以夫妻的身份介绍给所有的亲朋戚友，并表达他们两人对家庭的长辈的尊重。