Chapter III · The Making: a close reading of the whole chapter
A close reading of Chapter III · The Making
A close reading of Chapter III · The Making
"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."
"It has five names: cha, jia, she, ming, and chuan."
"In Zhexi Circuit, Huzhou is best, Changzhou next, and Xuanzhou, Hangzhou, Muzhou, and Shezhou lower."
"Shennong's Classic of Food says: 'Long use of cha and ming makes a person strong and gladens the spirit.'"
"Tea is frugal by nature; it should not be used too lavishly, for overuse dims its flavor."
"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."
"The buds that sprout from dense thickets, with three, four, or five shoots, are picked by selecting those that rise most boldly."
"The gui mold, also called mo or quan, is made of iron, in round, square, or floral shapes."
"Its tree resembles the gualu; its leaves the gardenia; its flowers the white rose; its fruit the palm-nut; its stem the clove; its root the walnut."