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1011Brewing & Tasting

Chapter V · The Brewing: Making — For water: mountain spring is best, river water next, and…

"For water: mountain spring is best, river water next, and well water lowest."

HHouyue Tea Studio·Feb 04, 2024Read →
1012Making & Vessels

Chapter III · The Making: Words and things — The good and ill of tea rest in the transmitted…

"The good and ill of tea rest in the transmitted oral formula."

HHouyue Tea Studio·Feb 03, 2024Read →
1013Making & Vessels

Chapter II · The Implements: History — The guan skewer is cut from bamboo, two and a…

"The guan skewer is cut from bamboo, two and a half feet long, for stringing tea cakes to roast."

HHouyue Tea Studio·Feb 02, 2024Read →
1014Origins & Regions

Chapter I · The Origin: Commentary — The finest ginseng grows in Shangdang, middling in Baekje and…

"The finest ginseng grows in Shangdang, middling in Baekje and Silla, and inferior in Goguryeo. That grown in Zezhou, Yizhou, Youzhou, and Tanzhou is useless as medicine — let alon

HHouyue Tea Studio·Feb 01, 2024Read →
1015Brewing & Tasting

Chapter X · The Illustration: Practice today — Write it out on silk, in four or six panels…

"Write it out on silk, in four or six panels, and place them by your seat — then the Origin, the Implements, the Making, the Vessels, the Brewing, the Drinking, the History, the Pr

HHouyue Tea Studio·Jan 31, 2024Read →
1016Origins & Regions

Chapter VIII · The Producing Regions: Making — In Shannan Circuit, Xiazhou is best, Xiangzhou and Jingzhou next…

"In Shannan Circuit, Xiazhou is best, Xiangzhou and Jingzhou next, and Hengzhou lowest."

HHouyue Tea Studio·Jan 30, 2024Read →
1017Brewing & Tasting

Chapter VI · The Drinking: Words and things — For tea of rare freshness and rich fragrance, pour but…

"For tea of rare freshness and rich fragrance, pour but three bowls; for that of the second grade, five. With five guests, serve three bowls; with seven, five. With fewer than six,

HHouyue Tea Studio·Jan 29, 2024Read →
1018Brewing & Tasting

Chapter V · The Brewing: History — When roasting the tea, beware of roasting over a windy…

"When roasting the tea, beware of roasting over a windy ash-fire, where leaping flames make the heat uneven. Hold it near the fire and turn it again and again, until bumps rise lik

HHouyue Tea Studio·Jan 28, 2024Read →
1019Making & Vessels

Chapter IV · The Vessels: Commentary — For one sheng of boiling water, use one fangcun-spoon of…

"For one sheng of boiling water, use one fangcun-spoon of tea powder. If you like it thin, reduce it; if you crave strength, increase it."

HHouyue Tea Studio·Jan 27, 2024Read →
1020Making & Vessels

Chapter III · The Making: Practice today — The bamboo-shoot-like buds, growing in rich rocky soil, reach four…

"The bamboo-shoot-like buds, growing in rich rocky soil, reach four or five inches, like young ferns just unfolding; they are picked while the morning dew is still on them."

HHouyue Tea Studio·Jan 26, 2024Read →
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Houyue Tea Studio

Tea notes from the Houyue tea room: classical texts, tasting, and the work of making tea.

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  • Chapter I · The Origin: a close reading of the whole chapterNov 10, 2026
  • Chapter VIII · The Producing Regions: Taste and body — In Shannan Circuit, Xiazhou is best, Xiangzhou and Jingzhou next…Nov 09, 2026
  • Chapter VI · The Drinking: Commentary — For tea of rare freshness and rich fragrance, pour but…Nov 08, 2026
  • Chapter V · The Brewing: Practice today — When roasting the tea, beware of roasting over a windy…Nov 07, 2026
  • Chapter IV · The Vessels: Terroir — For one sheng of boiling water, use one fangcun-spoon of…Nov 06, 2026
  • Chapter III · The Making: Close reading — On rainy days do not pick; on clear days with…Nov 05, 2026
  • Chapter II · The Implements: Vessels and fire — The zeng steamer is made of wood or earthenware, narrowed…Nov 04, 2026
  • Chapter I · The Origin: Words and things — Those planted without firm rooting rarely flourish. The method is…Nov 03, 2026

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