ties aristocrats, who describe it as a "slaves' drink", inferior to yogurt.[25][26] It became widely popular during the Tang dynasty, when it was spread to Korea, Japan, and Vietnam. The Classic of Tea, a treatise on tea and its preparations, was written by the 8th century Chinese writer, Lu Yu. He was known to have influenced tea drinking on a large part in China.[14]Developments[සංස්කරණය]Tea with ingredients, ChinaThrough the centuries, a variety of techniques for processing tea, and a number of different forms of tea, were developed. During the Tang dynasty, tea was steamed, then pounded and shaped into cake form,[27] while in the Song dynasty, loose-leaf tea was developed and became popular. During the Yuan and Ming dynasties, unoxidized tea leaves were first stirred in a hot dry pan, then rolled and air-dried, a process that stops the oxidation process that would have turned the leaves dark, thereby allowing tea to remain green. In the 15th century, oolong tea, in which the le