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331Making & Vessels

Chapter III · The Making: One-page summary — The good and ill of tea rest in the transmitted…

"The good and ill of tea rest in the transmitted oral formula."

HHouyue Tea Studio·Dec 15, 2025Read →
332Making & Vessels

Chapter II · The Implements: Making — The chuan string is made in Jiangdong and Huainan from…

"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·Dec 14, 2025Read →
333Origins & Regions

Chapter I · The Origin: Plain reading — If one takes qini in place of ginseng, none of…

"If one takes qini in place of ginseng, none of the six ailments will be cured. Understand how ginseng may mislead, and the pitfalls of tea become clear."

HHouyue Tea Studio·Dec 13, 2025Read →
334Origins & Regions

Chapter I · The Origin: Vessels and fire — Tea is a fine and noble tree of the South…

"Tea is a fine and noble tree of the South. It may stand one or two feet tall, or reach many dozens of feet. In the mountain gorges of Bashan, there are trees so thick that two men

HHouyue Tea Studio·Dec 12, 2025Read →
335Origins & Regions

Chapter VIII · The Producing Regions: Commentary — In Huainan Circuit, Guangzhou is best, Yiyang and Shuzhou next…

"In Huainan Circuit, Guangzhou is best, Yiyang and Shuzhou next, Shouzhou lower, and Qizhou and Huangzhou lowest."

HHouyue Tea Studio·Dec 11, 2025Read →
336Brewing & Tasting

Chapter VI · The Drinking: One-page summary — 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,

HHouyue Tea Studio·Dec 10, 2025Read →
337Brewing & Tasting

Chapter V · The Brewing: Making — The finest powder is fine as rice-grains; the inferior is…

"The finest powder is fine as rice-grains; the inferior is coarse as water-chestnuts."

HHouyue Tea Studio·Dec 09, 2025Read →
338Making & Vessels

Chapter IV · The Vessels: Plain reading — For the fire, charcoal is best, and sturdy firewood next…

"For the fire, charcoal is best, and sturdy firewood next. Charcoal that has been used for roasting, stained with fat and rankness, as well as resinous wood and rotten utensils, mu

HHouyue Tea Studio·Dec 08, 2025Read →
339Making & Vessels

Chapter III · The Making: Taste and body — On rainy days do not pick; on clear days with…

"On rainy days do not pick; on clear days with clouds do not pick; only on perfectly clear days pick."

HHouyue Tea Studio·Dec 07, 2025Read →
340Making & Vessels

Chapter II · The Implements: Text and editions — The pestle and mortar, also called dui, are best when…

"The pestle and mortar, also called dui, are best when they have long been in constant use."

HHouyue Tea Studio·Dec 06, 2025Read →
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Latest

  • Chapter I · The Origin: a close reading of the whole chapterNov 10, 2026
  • Chapter VIII · The Producing Regions: Taste and body — In Shannan Circuit, Xiazhou is best, Xiangzhou and Jingzhou next…Nov 09, 2026
  • Chapter VI · The Drinking: Commentary — For tea of rare freshness and rich fragrance, pour but…Nov 08, 2026
  • Chapter V · The Brewing: Practice today — When roasting the tea, beware of roasting over a windy…Nov 07, 2026
  • Chapter IV · The Vessels: Terroir — For one sheng of boiling water, use one fangcun-spoon of…Nov 06, 2026
  • Chapter III · The Making: Close reading — On rainy days do not pick; on clear days with…Nov 05, 2026
  • Chapter II · The Implements: Vessels and fire — The zeng steamer is made of wood or earthenware, narrowed…Nov 04, 2026
  • Chapter I · The Origin: Words and things — Those planted without firm rooting rarely flourish. The method is…Nov 03, 2026

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Classic of TeaChapter I · The OriginChapter II · The ImplementsChapter III · The MakingChapter IV · The VesselsChapter VII · The HistoryChapter V · The BrewingChapter VI · The DrinkingChapter VIII · The Producing RegionsClose readingCommentaryHistoryMakingMisreadingsModern tea scienceOne-page summaryPlain readingPractice today
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