The appearance of the “Chaking” must have created considerable sensation at the time. Luwuh was befriended by the Emperor Taisung (763–779), and his fame attracted many followers. Some exquisites were said to have been able to detect the tea made by Luwuh from that of his disciples. One mandarin has his name immortalised by his failure to appreciate the tea of this great master.
《茶经》的出世在当时引起了巨大的轰动。陆羽凭借此书为唐代宗所识，并以其名气影响了当时的许多士人。据陆羽的追随者们记录，只有一些性情高尚优雅的名士才有资格能够欣赏到陆羽所烹的茶。有趣的是，一位当时的官员竟因为不能欣赏这位大师所烹的茶而“青史留名”！
In the Sung dynasty the whipped tea came into fashion and created the second school of Tea. The leaves were ground to fine powder in a small stone mill, and the preparation was whipped in hot water by a delicate whisk made of split bamboo. The new process led to some change in the tea-equipage of Luwuh, as well as in the choice of leaves. Salt was discarded forever. The enthusiasm of the Sung people for tea knew no bounds. Epicures vied with each other in discovering new varieties, and regular tournaments were held to decide their superiority. The Emperor Kiasung (1101-1124), who was too great an artist to be a well-behaved monarch, lavished his treasures on the attainment of rare species. He himself wrote a dissertation on the twenty kinds of tea, among which he prizes the “white tea” as of the rarest and finest quality.
到了宋代，抹茶逐渐成为一种时尚，并形成了茶的第二种流派。茶叶被放在小石碾里碾成细末，然后放入热水用一种由竹条制成的工具（茶筅）搅打。这一新的工序直接导致了陆羽之后的茶器茶具和茶叶挑选标准的变革。由此之后，盐被彻底排除在原料之外。宋人对茶的热爱是不分阶级的。美食家们争相发明新种类的茶方，甚至举办定期的比赛来选出当时最优秀的茶的种类。宋徽宗(1101-1124)，这位因其艺术天份而难以胜任皇帝职务的君主，不吝于广散珍宝来求取珍惜的茶类。他甚至自己写了一篇关于当时最为珍贵的二十种茶的文章，而其中被誉为“白茶”的一类则是最珍贵、最优质的茶种。
徐艺珈
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