Chapter V · The Brewing: Text and editions — Beyond this, the water is old and cannot be drunk…
"Beyond this, the water is old and cannot be drunk."
Chapter IV · The Vessels: Misreadings — The wind stove is cast of copper or iron, shaped…
"The wind stove is cast of copper or iron, shaped like an ancient tripod."
Chapter II · The Implements: Terroir — The yu storage cabinet is made of wood, woven of…
"The yu storage cabinet is made of wood, woven of bamboo, and pasted with paper. It has a shelf inside, a cover above, a base below, and a door at the side, with one panel shut. Wi
Chapter II · The Implements: a close reading of the whole chapter
A close reading of Chapter II · The Implements
Chapter I · The Origin: Making — As for the character, it is sometimes written with the…
"As for the character, it is sometimes written with the grass radical, sometimes with the tree radical, and sometimes with both."
Chapter VIII · The Producing Regions: Text and editions — 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: Misreadings — Among the Three Sovereigns, Shennong the Fiery Emperor; of the…
"Among the Three Sovereigns, Shennong the Fiery Emperor; of the Zhou, the Duke of Zhou Dan of Lu; Yan Ying, prime minister of Qi; and of the Han, the immortals Dan Qiu-zi and Huang
Chapter V · The Brewing: Terroir — For each sheng of water, divide it into five bowls…
"For each sheng of water, divide it into five bowls and drink while hot, in succession. The heavy and muddy settles below; the essence and fineness floats above."
Chapter IV · The Vessels: Close reading — For water, mountain spring is best, river next, well lowest…
"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."
Chapter III · The Making: Vessels and fire — Steam it, pound it, press it, roast it, string it…
"Steam it, pound it, press it, roast it, string it, seal it — and the tea is done."