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71Brewing & Tasting

Chapter V · The Brewing: Close reading — Beyond this, the water is old and cannot be drunk…

"Beyond this, the water is old and cannot be drunk."

HHouyue Tea Studio·Dec 11, 2024Read →
72Brewing & Tasting

Chapter V · The Brewing: Text and editions — 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·Dec 04, 2024Read →
73Brewing & Tasting

Chapter V · The Brewing: a close reading of the whole chapter

A close reading of Chapter V · The Brewing

HHouyue Tea Studio·Nov 26, 2024Read →
74Brewing & Tasting

Chapter V · The Brewing: Words and things — When roasting the tea, beware of roasting over a windy…

"When roasting the tea, beware of roasting over a windy ash-fire, where leaping flames make the heat uneven. Hold it near the fire and turn it again and again, until bumps rise lik

HHouyue Tea Studio·Nov 19, 2024Read →
75Brewing & Tasting

Chapter V · The Brewing: Plain reading — Beyond this, the water is old and cannot be drunk…

"Beyond this, the water is old and cannot be drunk."

HHouyue Tea Studio·Nov 04, 2024Read →
76Brewing & Tasting

Chapter V · The Brewing: Commentary — 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·Oct 28, 2024Read →
77Brewing & Tasting

Chapter V · The Brewing: Close reading — For water: mountain spring is best, river water next, and…

"For water: mountain spring is best, river water next, and well water lowest."

HHouyue Tea Studio·Oct 20, 2024Read →
78Brewing & Tasting

Chapter V · The Brewing: Text and editions — When roasting the tea, beware of roasting over a windy…

"When roasting the tea, beware of roasting over a windy ash-fire, where leaping flames make the heat uneven. Hold it near the fire and turn it again and again, until bumps rise lik

HHouyue Tea Studio·Oct 13, 2024Read →
79Brewing & Tasting

Chapter V · The Brewing: Words and things — Beyond this, the water is old and cannot be drunk…

"Beyond this, the water is old and cannot be drunk."

HHouyue Tea Studio·Sep 28, 2024Read →
80Brewing & Tasting

Chapter V · The Brewing: Modern tea science — 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·Sep 21, 2024Read →
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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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