Why does my master recommend that I learn traditional Tai Chi?

Which is more suitable for me: traditional Taiji or modern Taiji? Why does my master recommend that I learn traditional Taiji?

After hundreds of years of transmission and development, Taijiquan (Taiji boxing) today can be broadly categorized into two main types: traditional Taiji and modern Taiji.

Traditional Taiji refers to the styles of Taiji that have been passed down through generations, often with long-standing lineage and distinctive characteristics. These styles have been inherited continuously without interruption, producing many famous masters and a variety of schools. The main traditional schools include Chen, Yang, Wu, Wu (Hao), Sun, and He-style Taiji.

Modern Taiji, on the other hand, emerged in the 20th century—especially after the founding of the People's Republic of China—through adaptation and modification of traditional Taiji. It includes standardized routines created by national sports authorities for mass promotion, competition routines, customized routines following the same style, and newly choreographed forms by individuals from the public.

Today's national standardized Taiji is a product of applying Western scientific analytical methods to transform traditional Taiji, which is rich in Eastern cultural elements. Perhaps when Mr. Li Tianji first created the 24-form Taiji, it was still authentic traditional Taiji. However, over time it gradually evolved into what we see today. No wonder Li Tianji once lamented in deep sorrow:"You have ruined my Taiji!"

In modern national standardized Taiji competitions, everything must be uniform and identical: movements are synchronized, expressions are standardized and regulated, time is measured down to the second, and turning angles are accurate to the degree. Everything follows the official instructional DVDs published by the government. Even someone with no foundational knowledge of Taiji could learn from these DVDs for a month or two and then start teaching in the park. If there’s any question, just go home and watch the DVD! This method makes mass training and rapid production of instructors possible. If we promote this model globally, it will certainly be fast and efficient—much like KFC or McDonald's, which offer the same taste worldwide: easy to replicate and quick to scale.

In contrast, traditional Taiji, as a brilliant representative of Eastern culture, is more like Sichuan cuisine: it values color, aroma, taste, and presentation, especially the "taste", which is the most essential. The key lies in mastering the "timing and heat" of the cooking process—something that's nearly impossible to standardize. No chef uses a scale next to the stove to measure exactly how many grams of salt or how many ounces of ginger to use.