"The ying — also called lan, long, or ju — is woven of bamboo. It holds five sheng, or one, two, three dou; the tea picker carries it on the back when gathering leaves."
"As for the character, it is sometimes written with the grass radical, sometimes with the tree radical, and sometimes with both."
"In Zhexi Circuit, Huzhou is best, Changzhou next, and Xuanzhou, Hangzhou, Muzhou, and Shezhou lower."
"Among the Three Sovereigns, Shennong the Fiery Emperor; of the Zhou, the Duke of Zhou Dan of Lu; Yan Ying, prime minister of Qi; and of the Han, the immortals Dan Qiu-zi and Huang
"For each sheng of water, divide it into five bowls and drink while hot, in succession. The heavy and muddy settles below; the essence and fineness floats above."
"For water, mountain spring is best, river next, well lowest. Of mountain springs, choose the milky fountains that seep from rocky pools; avoid rushing, churning torrents."
"Steam it, pound it, press it, roast it, string it, seal it — and the tea is done."
"The gui mold, also called mo or quan, is made of iron, in round, square, or floral shapes."
"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."