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81Brewing & Tasting

Chapter V · The Brewing: Plain 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·Sep 13, 2024Read →
82Brewing & Tasting

Chapter V · The Brewing: Commentary — 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·Sep 06, 2024Read →
83Brewing & Tasting

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."

HHouyue Tea Studio·Aug 22, 2024Read →
84Brewing & Tasting

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."

HHouyue Tea Studio·Aug 15, 2024Read →
85Brewing & Tasting

Chapter V · The Brewing: Words and things — 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·Aug 07, 2024Read →
86Brewing & Tasting

Chapter V · The Brewing: Modern tea science — 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·Jul 31, 2024Read →
87Brewing & Tasting

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

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

HHouyue Tea Studio·Jul 16, 2024Read →
88Brewing & Tasting

Chapter V · The Brewing: Making — 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·Jul 09, 2024Read →
89Brewing & Tasting

Chapter V · The Brewing: Text and editions — 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·Jul 01, 2024Read →
90Brewing & Tasting

Chapter V · The Brewing: Terroir — 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·Jun 24, 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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