"For the fire, charcoal is best, and sturdy firewood next. Charcoal that has been used for roasting, stained with fat and rankness, as well as resinous wood and rotten utensils, mu
"Steam it, pound it, press it, roast it, string it, seal it — and the tea is done."
"The pestle and mortar, also called dui, are best when they have long been in constant use."
"Wild tea is best; that of the garden is inferior. On sunny cliffs beneath shady woods, the purple buds are best and the green ones inferior; buds like bamboo shoots are best, slen
"In Jiangnan, teas of Ezhou, Yuanzhou, and Jizhou are pungent in taste; those of Fuzhou, Jianzhou, Shaozhou, and Xiangzhou are excellent."
"When Emperor Hui of Jin, fleeing in the dust, returned to Luoyang, the eunuch presented tea in an earthen bowl to the Son of Heaven."
"Some add scallion, ginger, jujube, tangerine peel, cornel, and mint, boiling it a hundred times, or stirring it slippery, or skimming off the froth. This is nothing but ditchwater
"Ladle it with a gourd into the bowls, so that the foam is evenly divided. The foam — the froth — is the flower of the soup."
"Some praise tea that is glossy, black, and even — that is the lowest judgment. Some praise what is wrinkled, yellow, and uneven — that is a middling judgment. But to call everythi
"The guan skewer is cut from bamboo, two and a half feet long, for stringing tea cakes to roast."