By tf-lawyer.com **Interview: The Significance of Translating “The Classic of Tea”**
**By Xu Jing, China News Service**
On September 26, a notable event took place in Shanghai to unveil the first segmented translation of “The Classic of Tea” (Cha Jing), presented in classical Chinese, modern Chinese, and English. This translation is a key contribution to understanding and appreciating Chinese tea culture, particularly among non-Chinese speakers. To delve into the enduring cultural significance of “The Classic of Tea” and what this translation means for cultural exchange, we spoke with Qiu Guixi, the Dean of the Open Education College at Shanghai University of International Business and Economics.
**China News Service:** Can you share how you first connected with “The Classic of Tea” and what motivated you to translate it into English?
**Qiu Guixi:** In November 2022, when “Traditional Chinese Tea-Making Techniques and Related Customs” was designated as a UNESCO Intangible Cultural Heritage, it was a proud moment for the tea community in China. Growing up in Jiangxi, I have cherished tea from a young age, which created a deep emotional connection for me. After nearly a decade serving as the Dean of the International Exchange College, where I visited about sixty countries, I observed that many foreign friends preferred teas from places like Sri Lanka and were largely unaware of Chinese tea or “The Classic of Tea.” This realization fueled my desire to undertake this translation.
I see “The Classic of Tea” as more than just a text for studying traditional Chinese culture; it’s a valuable key to appreciating Eastern wisdom and the art of living. In 2020, I chose the Southern Song Dynasty version in the National Library of China as my primary source, comparing it with several Ming Dynasty editions. I relied on a translation by Researcher Shen Dongmei for the modern language version. After nearly four years of effort, I completed this edition, hoping it would bridge cultural understanding between the East and West.
**China News Service:** What challenges did you encounter while translating “The Classic of Tea” into English?
**Qiu Guixi:** The text is divided into three volumes and ten chapters, featuring beautifully concise language and rich content. A significant challenge was my unfamiliarity with many specialized topics, such as concepts from the “I Ching” and botany. I had to consult experts to fully understand these themes before accurately translating the text.
While there have been previous translations of “The Classic of Tea,” they often only cover excerpts. For instance, William Ukers’s “All About Tea,” published in 1935, includes parts of “The Classic of Tea,” but his treatment is quite superficial. There are many cultural nuances in Chinese that lack direct English equivalents—like the different types of “pond” referenced in the text. Plus, old Chinese measurements in “The Classic of Tea” cannot be effectively converted to international units without losing essential cultural context, which was a significant challenge and responsibility for me.
To enhance readability for non-Chinese speakers, I opted to eliminate footnotes and provide clarifications directly within the text instead.
**China News Service:** What makes “The Classic of Tea” a unique part of the history of tea exchange between China and other nations?
**Qiu Guixi:** China was the first country to cultivate tea extensively and develop a unique culture around it. The Tang Dynasty marked a peak in Chinese economic, political, and cultural life, and it was during this period that tea culture flourished, leading to the creation of “The Classic of Tea.”
Not only is this work a priceless treasure of Chinese civilization, but it’s also a classic of global tea culture. With just 9,042 original Chinese characters, it serves as an encyclopedia of tea knowledge, encompassing fields such as botany, history, literature, and pharmacology, which laid the groundwork for Chinese tea studies.
“The Classic of Tea” initially spread through Korea, Japan, and Vietnam, evolving into local adaptations. Its introduction to Europe occurred later, but it has since been translated into various Western languages, with Marco Ceresa’s Italian version in 1991 standing out as one of the most thorough Western translations.
Motivations for translation have shifted over time, evolving from merely conveying information about tea utensils and cultivation to focusing on sharing the richness of traditional Chinese culture.
**China News Service:** How do you think translating “The Classic of Tea” can enhance cultural exchange between East and West?
**Qiu Guixi:** With nearly five thousand years of history, Chinese tea culture is far more than just about drinking tea; it represents a way of life and an artistic philosophy. While both East and West enjoy beverages beyond water, tea holds deep cultural significance in China, encapsulating core values and everyday practices.
In recent international dialogues, tea has become emblematic of Chinese hospitality and cultural identity, with tea ceremonies serving as vibrant expressions of our culture.
Through this translation, I aim to communicate the essence of Chinese tea culture to an international audience, showcasing the existence of this monumental work. I believe this segmented version of “The Classic of Tea” will offer foreign friends a fresh perspective on Chinese tea culture. For instance, when two scholars from Oxford visited my university in April, I invited them to enjoy some tea and gave them a copy of the translation. Their enthusiastic feedback—describing it as “amazing” and “gorgeous”—suggested they gained a deeper appreciation for Chinese tea.
**China News Service:** What specific initiatives could further promote Chinese tea culture on a global scale?
**Qiu Guixi:** Today, around 3 billion people in 160 countries and regions enjoy tea, and the global spread of Chinese tea is accompanied by its cultural dissemination.
The translation of “The Classic of Tea” stimulates research interests in tea, helping to integrate it into everyday life elsewhere. For instance, since Chinese tea made its way to Europe, the British have experimented with adding milk, sugar, and rose petals to black tea, along with a growing interest in pure tea. This blending of cultures signifies an increasing acceptance of traditional Chinese culture in Europe, and I believe Western recognition of Eastern culture will continue to grow.
To effectively promote Chinese tea culture internationally, a multi-faceted approach is necessary. Businesses should provide bilingual labels on tea products to clearly communicate their identity and preparation methods. Scholars need to narrate the story of Chinese tea in both languages. Universities can establish bilingual courses on Chinese tea culture and philosophy, preparing students to share this rich cultural heritage globally.
At my university, we launched a bilingual tea ceremony CEO program in 2020, combining bilingual instruction with tea ceremony practice. The third iteration of this program began in June, along with a youth version that received excellent feedback. We have plans for more initiatives, including programs for diplomats and professionals, to invite greater engagement with the “Chinese International Bilingual Tea Culture” project.
Lu Yu emphasizes in “The Classic of Tea” the core values of the tea path: “refined, frugal, and virtuous.” Through our bilingual initiatives, we aim to connect with global audiences, sharing the essence of Chinese tea culture while celebrating our rich traditions.
