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11Making & Vessels

Chapter III · The Making: Words and things — Tea is gathered in the second, third, and fourth months…

"Tea is gathered in the second, third, and fourth months."

HHouyue Tea Studio·Jul 02, 2026Read →
12Making & Vessels

Chapter II · The Implements: Words and things — The chuan string is made in Jiangdong and Huainan from…

"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

HHouyue Tea Studio·Jun 17, 2026Read →
13Brewing & Tasting

Chapter V · The Brewing: Words and things — The finest powder is fine as rice-grains; the inferior is…

"The finest powder is fine as rice-grains; the inferior is coarse as water-chestnuts."

HHouyue Tea Studio·Jun 12, 2026Read →
14Origins & Regions

Chapter VIII · The Producing Regions: Words and things — In Qianzhong, teas of Enzhou, Bozhou, Feizhou, and Yizhou are…

"In Qianzhong, teas of Enzhou, Bozhou, Feizhou, and Yizhou are only occasionally obtained, yet their flavor is excellent."

HHouyue Tea Studio·Jun 07, 2026Read →
15Making & Vessels

Chapter II · The Implements: Words and things — The bei drying-pit is dug two feet deep, two and…

"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."

HHouyue Tea Studio·Apr 26, 2026Read →
16Brewing & Tasting

Chapter V · The Brewing: Words and things — Ladle it with a gourd dipper into the bowls. The…

"Ladle it with a gourd dipper into the bowls. The finest essence — from one sheng of boiling water, it is divided among five bowls."

HHouyue Tea Studio·Apr 21, 2026Read →
17Origins & Regions

Chapter VIII · The Producing Regions: Words and things — In Zhedong Circuit, Yuezhou is best, Mingzhou and Wuzhou next…

"In Zhedong Circuit, Yuezhou is best, Mingzhou and Wuzhou next, and Taizhou lower."

HHouyue Tea Studio·Apr 16, 2026Read →
18Making & Vessels

Chapter II · The Implements: Words and things — The cheng base, also called tai or zhen, is made…

"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."

HHouyue Tea Studio·Mar 05, 2026Read →
19Brewing & Tasting

Chapter V · The Brewing: Words and things — When the water first boils — with bubbles like fish…

"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

HHouyue Tea Studio·Feb 28, 2026Read →
20Origins & Regions

Chapter VIII · The Producing Regions: Words and things — In Huainan Circuit, Guangzhou is best, Yiyang and Shuzhou next…

"In Huainan Circuit, Guangzhou is best, Yiyang and Shuzhou next, Shouzhou lower, and Qizhou and Huangzhou lowest."

HHouyue Tea Studio·Feb 23, 2026Read →
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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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