"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
"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
"In Shannan Circuit, Xiazhou is best, Xiangzhou and Jingzhou next, and Hengzhou lowest."
"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,
"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
"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."
"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."
"The zeng steamer is made of wood or earthenware, narrowed at the waist and sealed with clay. A bamboo tray serves as the grate, tied with bamboo strips. When steaming begins, the
"Those planted without firm rooting rarely flourish. The method is like growing melons: after three years the leaves may be gathered."
"In Jiannan Circuit, Pengzhou is best, Mianzhou and Shuzhou next, Qiongzhou next, and Yazhou and Luzhou lower."