Luwuh

Luwuh wrote the Chaking, the classic treatise that turned tea-drinking into an art, and his fame was such that exquisites claimed to detect his tea from that of his disciples. A Taoist to the bone, he chose blue cups because they lent the brew an added greenness, and he ranked water by its source—mountain spring first, river and spring water after. His meticulous rules for roasting cake-tea, judging the three stages of boiling, and salting the first boil gave later tea masters both a scripture and a standard to argue with.