Chapter VIII · The Producing Regions: History — 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."
Chapter VII · The History: Commentary — 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."
Chapter VI · The Drinking: Practice today — Some add scallion, ginger, jujube, tangerine peel, cornel, and mint…
"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
Chapter V · The Brewing: Terroir — For water: mountain spring is best, river water next, and…
"For water: mountain spring is best, river water next, and well water lowest."
Chapter III · The Making: Plain reading — The good and ill of tea rest in the transmitted…
"The good and ill of tea rest in the transmitted oral formula."
Chapter II · The Implements: Taste and body — 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."
Chapter I · The Origin: Text and editions — 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
Chapter X · The Illustration: Misreadings — Write it out on silk, in four or six panels…
"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
Chapter VIII · The Producing Regions: Terroir — In Shannan Circuit, Xiazhou is best, Xiangzhou and Jingzhou next…
"In Shannan Circuit, Xiazhou is best, Xiangzhou and Jingzhou next, and Hengzhou lowest."
Chapter VI · The Drinking: Plain reading — For tea of rare freshness and rich fragrance, pour but…
"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,