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961Making & Vessels

Chapter II · The Implements: History — 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

HHouyue Tea Studio·Mar 25, 2024Read →
962Making & Vessels

Chapter II · The Implements: Text and editions — The ying — also called lan, long, or ju —…

"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."

HHouyue Tea Studio·Mar 24, 2024Read →
963Origins & Regions

Chapter I · The Origin: Misreadings — 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."

HHouyue Tea Studio·Mar 23, 2024Read →
964Origins & Regions

Chapter VIII · The Producing Regions: Making — 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."

HHouyue Tea Studio·Mar 22, 2024Read →
965Origins & Regions

Chapter VII · The History: Plain reading — 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.'"

HHouyue Tea Studio·Mar 21, 2024Read →
966Brewing & Tasting

Chapter V · The Brewing: History — 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."

HHouyue Tea Studio·Mar 20, 2024Read →
967Making & Vessels

Chapter IV · The Vessels: Commentary — 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."

HHouyue Tea Studio·Mar 19, 2024Read →
968Making & Vessels

Chapter III · The Making: Practice today — 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."

HHouyue Tea Studio·Mar 18, 2024Read →
969Making & Vessels

Chapter II · The Implements: Terroir — The gui mold, also called mo or quan, is made…

"The gui mold, also called mo or quan, is made of iron, in round, square, or floral shapes."

HHouyue Tea Studio·Mar 17, 2024Read →
970Origins & Regions

Chapter I · The Origin: Close reading — Its tree resembles the gualu; its leaves the gardenia; its…

"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."

HHouyue Tea Studio·Mar 16, 2024Read →
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  • 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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