Bai Juyi - “Bie Cha Ren” (The Distinct Tea Person)

Bai Juyi lived during the Tang Dynasty (618-907), a golden age for Chinese tea culture. This was when tea transitioned from a medicinal drink to a refined pastime among the elite and literati. Bai Juyi’s affinity for tea wasn’t just a personal quirk—it mirrored the broader trend of his time. He experienced a rollercoaster career, rising to prominence as a poet and official, but also facing political exile and setbacks. Tea became a constant companion, especially in his later years when he retired to a simpler life in Luoyang and at Mount Xiangshan. There, he styled himself “Xiangshan Jushi” (Layman of Xiangshan) and indulged in tea as a way to find peace amid life’s storms.

His nickname “Bie Cha Ren” (The Distinct Tea Person) might also hint at how he saw himself as different from casual tea drinkers. For Bai Juyi, tea wasn’t just refreshment—it was a ritual, a muse, and a bridge to nature and introspection. He often paired tea with solitude or small gatherings of like-minded friends, contrasting with the lavish banquets of the aristocracy.

Bai Juyi’s poems about tea are vivid and sensory, showcasing his appreciation for its taste, preparation, and ambiance. Beyond the examples already mentioned, here’s another gem: in “Two Poems on Tea Drinking,” he writes:

"新茶已上焙，旧架忧生尘。

晚酌一杯酒，春煎数盏新。"

("The new tea has been roasted, the old shelf fears gathering dust. In the evening, I sip a cup of wine, in spring, I brew several pots of fresh tea.")

This reflects his attention to the seasonality of tea and the care he took in its preparation. He often described the process—fetching spring water, brewing over a fire, watching the leaves unfurl—which shows tea as an art form for him, not just a drink.

Another poem, “Thanking Li Sixth for Sending New Tea” reveals how tea connected him to others:

"红纸一封书后信，绿芽十片火前春。

汤添勺水煎鱼眼，末下刀圭攪玉尘。"

("A letter sealed in red paper brings news, ten green buds herald spring before the fire.Adding a spoonful of water, I brew fish-eye bubbles, stirring the jade dust with a pinch.")

Here, tea is a gift, a token of friendship, and a poetic inspiration all at once. The “fish-eye bubbles” refer to the small, pearl-like bubbles that form when water is just right for brewing—a detail that shows his connoisseurship.

Bai Juyi’s love for tea also tied into his philosophical leanings. Influenced by Confucianism, Daoism, and Buddhism, he sought harmony and simplicity, which tea embodied. In Tang society, tea-drinking was often a meditative act, aligning with Daoist ideals of aligning oneself with nature. His retreat to Mount Xiangshan and his tea-drinking habits echoed the Buddhist practice of mindfulness—savoring the moment, free from worldly distractions.

Unlike Lu Yu, the “Tea Sage” who wrote the Classic of Tea (Cha Jing) and focused on the technical mastery of tea, Bai Juyi’s approach was more emotional and poetic. While Lu Yu codified tea culture, Bai Juyi humanized it, making it a lens for personal reflection and connection.

Tea also played a social role in Bai Juyi’s life. He exchanged tea with friends and wrote poems to thank them, as seen in his correspondence with figures like Li Sixth. These exchanges weren’t just polite gestures—they were a way to sustain relationships across distances, especially during his periods of exile. In a way, tea became a stand-in for the companionship he missed.

Bai Juyi’s tea obsession left a mark beyond his lifetime. His poems helped popularize tea among later generations of poets and scholars, cementing its place in Chinese literary tradition. His approachable, relatable style—unlike the more ornate works of some peers—made tea feel accessible, not just elite.