"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,
"The finest powder is fine as rice-grains; the inferior is coarse as water-chestnuts."
"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."
"On rainy days do not pick; on clear days with clouds do not pick; only on perfectly clear days pick."
"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 Qianzhong, teas of Enzhou, Bozhou, Feizhou, and Yizhou are only occasionally obtained, yet their flavor is excellent."
"Sima Xiangru's Fanyang pian lists among drugs wu-hui, jiegeng, yuanhua, kuandong, beimu, mubo, lou, qincao, shaoyao, gui, loulu, feilian, chuan-cha, bailian, baizhi, changpu, mang
"As a beverage, tea began with Shennong, the Divine Farmer, and became known through the Duke of Zhou of Lu."
"When the water first boils, skim off the film that rises on the surface, like black mica; drinking it spoils the flavor."