Chapter I · The Origin: a close reading of the whole chapter
A close reading of Chapter I · The Origin
A close reading of Chapter I · The Origin
"In Shannan Circuit, Xiazhou is best, Xiangzhou and Jingzhou next, and Hengzhou lowest."
"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,
"When roasting the tea, beware of roasting over a windy ash-fire, where leaping flames make the heat uneven. Hold it near the fire and turn it again and again, until bumps rise lik
"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 Jiannan Circuit, Pengzhou is best, Mianzhou and Shuzhou next, Qiongzhou next, and Yazhou and Luzhou lower."
"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