Chapter III · The Making: Misreadings — 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."
"Steam it, pound it, press it, roast it, string it, seal it — and the tea is done."
"The gui mold, also called mo or quan, is made of iron, in round, square, or floral shapes."
"Wild tea is best; that of the garden is inferior. On sunny cliffs beneath shady woods, the purple buds are best and the green ones inferior; buds like bamboo shoots are best, slen
"In Jiangnan, teas of Ezhou, Yuanzhou, and Jizhou are pungent in taste; those of Fuzhou, Jianzhou, Shaozhou, and Xiangzhou are excellent."
"In the Jin, Lu Na, governor of Wuxing, when Xie An came to call, set out only tea and fruit."
"Some add scallion, ginger, jujube, tangerine peel, cornel, and mint, boiling it a hundred times, or stirring it slippery, or skimming off the froth. This is nothing but ditchwater
"For water: mountain spring is best, river water next, and well water lowest."
"The good and ill of tea rest in the transmitted oral formula."
"The guan skewer is cut from bamboo, two and a half feet long, for stringing tea cakes to roast."
"The finest ginseng grows in Shangdang, middling in Baekje and Silla, and inferior in Goguryeo. That grown in Zezhou, Yizhou, Youzhou, and Tanzhou is useless as medicine — let alon