Chapter I · The Origin: a close reading of the whole chapter
A close reading of Chapter I · The Origin
Chapter VIII · The Producing Regions: Taste and body — In Shannan Circuit, Xiazhou is best, Xiangzhou and Jingzhou next…
"In Shannan Circuit, Xiazhou is best, Xiangzhou and Jingzhou next, and Hengzhou lowest."
Chapter I · The Origin: Words and things — Those planted without firm rooting rarely flourish. The method is…
"Those planted without firm rooting rarely flourish. The method is like growing melons: after three years the leaves may be gathered."
Chapter VIII · The Producing Regions: Practice today — In Jiannan Circuit, Pengzhou is best, Mianzhou and Shuzhou next…
"In Jiannan Circuit, Pengzhou is best, Mianzhou and Shuzhou next, Qiongzhou next, and Yazhou and Luzhou lower."
Chapter VII · The History: Terroir — Sima Xiangru's Fanyang pian lists among drugs wu-hui, jiegeng, yuanhua…
"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
Chapter I · The Origin: Modern tea science — For heat and thirst, congested chest, headache, smarting eyes, restless…
"For heat and thirst, congested chest, headache, smarting eyes, restless limbs, or discomfort in all the joints — a few sips of tea rival the finest cream and nectar."
Chapter VII · The History: Taste and body — Wang Meng of Jin loved tea, and pressed it on…
"Wang Meng of Jin loved tea, and pressed it on every visitor; the officials dreaded it, and whenever they meant to call they would say, 'Today we must suffer the water-calamity.'"
Chapter I · The Origin: Plain reading — It has five names: cha, jia, she, ming, and chuan…
"It has five names: cha, jia, she, ming, and chuan."
Chapter VIII · The Producing Regions: Misreadings — In Zhexi Circuit, Huzhou is best, Changzhou next, and Xuanzhou…
"In Zhexi Circuit, Huzhou is best, Changzhou next, and Xuanzhou, Hangzhou, Muzhou, and Shezhou lower."
Chapter VII · The History: Modern tea science — Shennong's Classic of Food says: 'Long use of cha and…
"Shennong's Classic of Food says: 'Long use of cha and ming makes a person strong and gladens the spirit.'"