Chapter III · The Making: History — Tea is gathered in the second, third, and fourth months…
"Tea is gathered in the second, third, and fourth months."
"Tea is gathered in the second, third, and fourth months."
"The chuan string is made in Jiangdong and Huainan from split bamboo, and in Bashan and the gorges from twisted mulberry-bark. In Jiangdong one jin is a large string, half a jin a
"The finest powder is fine as rice-grains; the inferior is coarse as water-chestnuts."
"In Qianzhong, teas of Enzhou, Bozhou, Feizhou, and Yizhou are only occasionally obtained, yet their flavor is excellent."
"The bei drying-pit is dug two feet deep, two and a half feet wide, and one zhang long. Above it a low wall two feet high is built and plastered with clay."
"Ladle it with a gourd dipper into the bowls. The finest essence — from one sheng of boiling water, it is divided among five bowls."
"In Zhedong Circuit, Yuezhou is best, Mingzhou and Wuzhou next, and Taizhou lower."
"The cheng base, also called tai or zhen, is made of stone; otherwise of locust or mulberry wood, half-buried in the ground so that it will not rock."
"When the water first boils — with bubbles like fish eyes and a faint sound — that is the first boil. When bubbles rise along the rim like a linked string of spring pearls, that is
"In Huainan Circuit, Guangzhou is best, Yiyang and Shuzhou next, Shouzhou lower, and Qizhou and Huangzhou lowest."