Lu Yu and Cha Jing,The Classic of Tea (also called the Cha Ching)

"Tea may be the oldest, as it is surely the most constantly congenial, reminder of the West's debt to the East" -Francis Ross Carpenter, introduction to The Classic of Tea-Origins and Rituals by Lu Yu

Lu Yu(733~804) is referred to as a tea sage and the saint of tea.  Lu Yu devoted his life to research and studies of tea and the essence of his works has delivered the world's first definitive book on making and drinking tea. Before the Cha J The Cha Jing consists of 10 Chapters.

Born in 733 AD in the Tang Dynasty (618-907AD), Lu Yu was an orphan adopted by a monk who was the Abbot of Dragon Cloud, a Taoist monastery in modern day Hubei Province. The widespread distribution of tea can be attributed to the extensive practice of Zen Buddhism in the whole country. Because sleeping and eating were strictly prohibited for Buddhists practicing meditation, they could only drink tea. Many monks were tea connoisseurs at the same time. One of Lu's jobs was to growing, processing and preparing tea. He became very adept at these practices. By the time Lu left the monastery, drinking tea was a common occurrence in Chinese holds as well as monasteries. Tea was cultivated and processed throughout China but the methods were taught in person and orally.
 

It's believed that Lu Yu received a contract to write an authoritative book on tea. Perhaps this came from a fan or from tea growers or merchants eager to spread the use of tea.

In the book, Lu Yu tried to comprehensively present all known information about Chinese tea culture. It is divided into three sections and ten chapters, including the origin of tea, tea tools, tea picking, tea cooking, tea ceremony and famous tea producing areas. Perhaps of most historical value is the seventh chapter, entitled “ Tea events” and records incidents concerning tea over thousands of years, from legendary times to the Tang Dynasty. The 10 chapters are*:

This chapter expounds on the origins of tea in China. It also contains a  description of the tea plant and its proper planting.

This chapter describes fifteen tools for picking, steaming, pressing, drying and storage of tea leaves and cake.

This chapter details the recommended procedures for the production of tea cake.

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

This chapter enumerates the guidelines for the proper preparation of tea.

This chapter describes the various properties of tea, the history of tea drinking and the various types of tea known in 5th century China.

This chapter gives various anecdotes about the history of tea in Chinese records, from Shennong through the Tang dynasty.

This chapter ranks the eight tea producing regions in China.

This chapter lists those procedures that may be omitted and under what circumstances.

This chapter consists of four silk scrolls that provide an abbreviated version of the previous nine chapters.

*Reproduced from Wikipedia.org