"When it first boils, with fish-eye bubbles and a faint sound, that is the first boil; when the rim seethes like linked pearls, the second; when it surges like waves, the third. Be
HHouyue Tea Studio·Mar 07, 2026Read → "The buds that sprout from dense thickets, with three, four, or five shoots, are picked by selecting those that rise most boldly."
HHouyue Tea Studio·Mar 06, 2026Read → "The cheng base, also called tai or zhen, is made of stone; otherwise of locust or mulberry wood, half-buried in the ground so that it will not rock."
HHouyue Tea Studio·Mar 05, 2026Read → "The good and ill of tea rest in the transmitted oral formula."
HHouyue Tea Studio·Feb 27, 2026Read → "The chuan string is made in Jiangdong and Huainan from split bamboo, and in Bashan and the gorges from twisted mulberry-bark. In Jiangdong one jin is a large string, half a jin a
HHouyue Tea Studio·Feb 26, 2026Read → "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."
HHouyue Tea Studio·Feb 20, 2026Read → "On rainy days do not pick; on clear days with clouds do not pick; only on perfectly clear days pick."
HHouyue Tea Studio·Feb 19, 2026Read → "The pestle and mortar, also called dui, are best when they have long been in constant use."
HHouyue Tea Studio·Feb 18, 2026Read → "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."
HHouyue Tea Studio·Feb 13, 2026Read → "From picking to sealing there are seven processes; from barbarian boots to frosted lotus there are eight grades."
HHouyue Tea Studio·Feb 12, 2026Read →