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Classic of Tea1088 Chapter I · The Origin169 Chapter II · The Implements155 Chapter III · The Making127 Chapter IV · The Vessels127 Chapter VII · The History127 Chapter V · The Brewing113 Chapter VI · The Drinking113 Chapter VIII · The Producing Regions113 Close reading77 Commentary77 History77 Making77 Misreadings77 Modern tea science77 One-page summary77 Plain reading77 Practice today77 Taste and body77 Terroir77 Text and editions77 Vessels and fire77 Words and things77 Chapter IX · The Omissions29 Chapter X · The Illustration15

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Origins & Regions409
Making & Vessels438
Brewing & Tasting241

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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 Tea Chapter I · The Origin Chapter II · The Implements Chapter III · The Making Chapter IV · The Vessels Chapter VII · The History Chapter V · The Brewing Chapter VI · The Drinking Chapter VIII · The Producing Regions Close reading Commentary History Making Misreadings Modern tea science One-page summary Plain reading Practice today

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