Cha Jing
HomeTagsSearch
HomeTagsSearchArchiveLog in
English中文
Log in
1081Origins & Regions

Chapter I · The Origin: Text and editions — Its tree resembles the gualu; its leaves the gardenia; its…

"Its tree resembles the gualu; its leaves the gardenia; its flowers the white rose; its fruit the palm-nut; its stem the clove; its root the walnut."

HHouyue Tea Studio·Nov 26, 2023Read →
1082Origins & Regions

Chapter VIII · The Producing Regions: One-page summary — In Jiangnan, teas of Ezhou, Yuanzhou, and Jizhou are pungent…

"In Jiangnan, teas of Ezhou, Yuanzhou, and Jizhou are pungent in taste; those of Fuzhou, Jianzhou, Shaozhou, and Xiangzhou are excellent."

HHouyue Tea Studio·Nov 25, 2023Read →
1083Origins & Regions

Chapter VII · The History: Making — In the Jin, Lu Na, governor of Wuxing, when Xie…

"In the Jin, Lu Na, governor of Wuxing, when Xie An came to call, set out only tea and fruit."

HHouyue Tea Studio·Nov 24, 2023Read →
1084Brewing & Tasting

Chapter VI · The Drinking: Plain reading — Alas! Heaven nurtures all things, and each has its utmost…

"Alas! Heaven nurtures all things, and each has its utmost subtlety. Yet what men labor at is only the shallow and easy. They dwell in houses, and houses are refined to the utmost;

HHouyue Tea Studio·Nov 23, 2023Read →
1085Brewing & Tasting

Chapter V · The Brewing: Taste and body — 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·Nov 22, 2023Read →
1086Making & Vessels

Chapter III · The Making: Commentary — 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·Nov 21, 2023Read →
1087Making & Vessels

Chapter II · The Implements: Practice today — 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·Nov 20, 2023Read →
1088Origins & Regions

Chapter I · The Origin: Terroir — 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·Nov 19, 2023Read →
‹1…108109

About

Houyue Tea Studio

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

Search

Ctrl K

Categories

  • Origins & Regions409
  • Making & Vessels438
  • Brewing & Tasting241

Latest

  • 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

Tags

Classic of TeaChapter I · The OriginChapter II · The ImplementsChapter III · The MakingChapter IV · The VesselsChapter VII · The HistoryChapter V · The BrewingChapter VI · The DrinkingChapter VIII · The Producing RegionsClose readingCommentaryHistoryMakingMisreadingsModern tea scienceOne-page summaryPlain readingPractice today

Archive

  • 11/2026 10
  • 10/2026 31
  • 09/2026 30
  • 08/2026 31
  • 07/2026 31
  • 06/2026 30
  • 05/2026 31
  • 04/2026 30
  • 03/2026 31
  • 02/2026 28
  • 01/2026 31
  • 12/2025 31
HomeTagsCategoriesArchiveLinksAboutPrivacy

© 2026 Cha Jing · RSS · Powered by MyBlog