南宁荷韵翻译公司

在中华民族1万年的文化史和5000多年的文明史中，茶的发现和使用几乎可以与中国古代的四大发明相比肩。每 当我们看到“柴米油盐酱醋茶”“琴棋书画诗酒茶”“茶和世界、禅茶一味”“中国茶，世界香”等表述时，我们知道中国茶不仅是一款饮品，更是承载了深厚中国文化底蕴的文化产品。饮茶是一种生活方式，茶道更是一门深邃的哲学。

In the  10000-year  culture history  and the  over  5000-year  civilization history of the Chinese nation,the discovery and use of tea can almost be compared to the four ancient Chinese inventions.  Every   time   we   see   the   phrases   like    "fuel,rice,oil,salt,soy,  vinegar,tea”“guqin(古琴，a seven-stringed instrument),chess, calligraphy,painting,poetry,rice   wine,tea”“tea    for   the  harmonious  world,Zen  and  tea,a  tacit  understanding”“Chinese  tea,being  fragrant  around  the  world”,we  realize  that  Chinese  tea is not only a beverage,but also a cultural product bearing the profound Chinese cultural heritage.Drinking tea is a lifestyle,and  the teaism is a profound philosophy.

唐代陆羽撰写了世界上第一部茶学专著《茶经》,这是中华文明的瑰宝，也是世界的茶文化经典。《茶经》是一部茶学的百科全书，原文虽然只有9042字，但内容非常丰富， 涉及植物学、史学、文学、药理学等学科。《茶经》不仅是一个研究和理解中国传统文化的重要窗口，更是一把品味东方智慧、体验生活艺术的珍贵钥匙。然而，对于非中文读者来说，通过这扇窗口，探索并理解这部茶学经典却显得困难重重。虽然，之前有国外学者尝试翻译过《茶经》,但都不是全译本。今天，我高兴地看到上海对外经贸大学邱贵溪先生历时3年，独自一人完成了这部巨著的英文翻译工作。邱贵溪先生有较深厚的英文语言专业功底，曾经主编过《英汉 双向法律词典》,从事国际交流工作近10年，出访过近60个 国家和地区，对中西方文化差异以及目标读者如何理解《茶经》有比较清晰的把握。邱贵溪先生查阅了大量文献资料，对原文每个字反复推敲，可谓精雕细琢。这一点，我们从 《茶经》的英文书名、《茶经》10章的目录标题以及大量排比句的翻译可见一斑。

Lu Yu of the Tang Dynasty wrote the first tea monograph in the world,The  Classic  on  Tea  is  a  treasure  of the  Chinese civilization,and  also  a  classic  in  the  world  tea  culture.The Classic on Tea is an encyclopedia of the tea science.Although the original text has only 9042 Chinese characters,the content is   very   rich,covering   botany,history,literature,pharmacology and other disciplines.The Classic on Tea is not only a significant window for studying and understanding the Chinese traditional culture,but also a precious key to taste the Oriental wisdom andexperience  the  art  of  life.However,for  non-Chinese  readers, it's  challenging  to  explore  and  understand  this  tea  classic. Previously,foreign scholars tried to translate The Classic on Tea, but all were incomplete versions.Today,I am delighted to  see that  Mr.Qiu  Guixi  from  Shanghai  University  of International Business and Economics has completed the English translation of this  masterpiece  in  three  years  all  by  himself.Mr.Qiu  has strong  background  knowledge  of  English   and  is  the  chief compiler  of English-Chinese  and  Chinese-English  Dictionary
of Law.He has been engaged in the international exchanges for nearly  10  years,visited  nearly   60  countries  and  regions,and has  a  clear understanding  of the  cultural  differences between China and the West and how the target readers would understand The  Classic  on  Tea.Mr.Qiu  has  consulted  a  large  amount  of literature,carefully examined every character in the original text, epitomized in the translation of the English title of The Classic on  Tea,the  titles  of  the  ten  chapters,and  a  huge  number  of parallel sentences.

《茶经》译著的出版可以让非中文读者感受到这部经典 著作的魅力。读者能够通过字里行间触摸到《茶经》的灵 魂，深入理解其中的精神内涵，就像品味一杯香茗，让我们 从喧器的世界里品味到生活的宁静、人生的深度和广度。

The publication of the translated version can let the non- Chinese readers feel the charm of this classic work.Readers can touch the soul of The Classic on Tea through the lines;deeply understand  its  spiritual  connotation,just  like  tasting  a  cup  of aromatic tea,giving us a taste of peace in life,and the depth and breadth of life in this bustling world.

愿这部译著能在东西方之间搭建起桥梁，促进文化融 通，促进民心相通。

I  hope  this  translation  of  The  Classic  on  Tea  can  build  a bridge  between  the  East   and  the   West,promoting  the   cultural integration,and the mutual understanding among people.

中国唐代陆羽(733—804年)著的《茶经》是世界上最早的茶叶专著。今年是陆羽诞辰1290年，所以今年出版陆羽《茶经》汉英对照版有特别的历史意义。

The Classic on Tea written by Lu Yu(733A.D.-804A.D.)of
Tang Dynasty(618A.D.-907A.D.)is the world's  earliest treatise on  tea.This year marks the  1290th anniversary of Lu Yu's birth, making the publication of the English translation of his book The Classic on Tea particularly significant.

2022年11月，“中国传统制茶技艺及相关习俗”被正式列入联合国教科文组织非物质文化遗产保护名录，这是令中国茶界非常骄傲的事情。

In November 2022,"Traditional Tea Processing Techniques and   Associated    Social    Practices    in    China"was    officially inscribed on the Representative List of the Intangible Cultural Heritage of Humanity of the UNESCO,which is a proud event for the Chinese tea industry.

本人是喝大碗茶长大的，对茶有着挥之不去的情感。后来到上海对外经贸大学担任国际交流学院院长近10年，出访过近60个国家和地区。在对外交往中，茶自然是交流的重要载体，但我发现外国友人喝斯里兰卡等国家茶的人较多，喝中国茶的人甚少，知道《茶经》的更是寥寥无几，于是萌发了要把这部巨著翻译成英文的想法，以便外国友人能准确理解中国茶和茶文化。

Having  grown up by  drinking tea with  a big bowl  from a  young  age,I  have  a  deep  emotional  connection  to  tea.After serving as Dean of School of International  Studies at Shanghai University of International Business and Economics for nearly ten years,and visiting nearly sixty countries and regions,I have found that  foreign  friends  drink  more  tea  from  countries  like Sri  Lanka  and  drink  little  Chinese  tea.Moreover,few  of  them know about The Classic on Tea.This inspired me to translate this masterpiece into English,so that foreign friends can accurately understand the Chinese tea and its tea culture.

国外也有人翻译过《茶经》,但不是全译本，只是摘要翻译，如美国作者威廉·哈里森·阿克斯(WilliamHarrisonUkers)在AllAboutTea(《茶叶全书》)中，对《茶经》四之器“风炉”一节，仅用了一句就带过了：“A stove is made of brass,iron,or mud in the shape of an ancient tripod.”国内先前也有人翻译过《茶经》,但存在多个名称译名不准确的情况，如“风炉”译为"brazier"(烤火的火盘),“釜”译为"wok" (炒菜的锅),或是对“唐煮”“宋点”“明泡”不了 解，对唐代的煮茶却用了“brew”(泡)一 词。

There  have  been  several  translations  of  The  Classic  on  Tea abroad,but  they  are  not  the  translations  of  the   full  text  of  the original    version,only    the   partial    ones.For    example,American author  William  H.Ukers,in  his  book  All  About  Tea,only  used one sentence to translate the section of the "stove"in Chapter IV Tea  Utensils,saying,"A  stove  is  made  of  brass,iron,or   mud  in  the shape of an ancient tripod."The previous translations in China
also  had   some  inaccuracies  in  the  translated  names   of  various items.For instance,the“风炉”(stove)was translated as "brazier" ( 烤 火 盘 ，a metal container that holds a fire and is used to keep people  warm  outside),and  the“釜”(cauldron)was    translated    as “wok”(炒锅，a wide pan shaped like a bowl,used in Chinese cooking). In  addition,the  translators  did  not  understand  terms  such  as“唐 煮”("boiling  tea  in  Tang  Dynasty”)、“宋点”(“tea     foaming and drawing art in Song Dynasty”)、“明泡”(“brewing tea in Ming Dynasty”),and mistakenly used "brewing tea"to describe the method of"boiling tea"in Tang dynasty.

由于中外文化的差异，我们中国文化的语境是区分“汤”和“羹”的，英文却没有。有时候我们中文的一个词，如《茶经》文中的“池”,英文就有“pond”和“pool”之分，到底是用“pond”还是“pool”均有讲究。另外，《茶经》有诸多唐代计量单位的名称，在翻译时不可以直接转换成国际计量单位，否则就是对中国传统计量单位的重大缺失，这些都是对译者的巨大考量。

Due to the cultural differences between China and the West,    our Chinese language context has a distinction between “汤” and“羹”,while the English language does not have such    one.In  addition,The  Classic  on  Tea  has  many  units  of    measurement  in  Tang  dynasty,which  cannot  be  directly converted  into  international  units  of  measurement  during  the translation.Otherwise,it  would   result  in  a  significant  loss  to traditional  Chinese  measurement  units.These  have  been  the major considerations for the translator.

本书原文以中国国家图书馆馆藏的南宋咸淳刊百川学海本《茶经》为底本，参校明以来多种版本，白话文采用沈冬梅研究员的译文，在此表示感谢。翻译《茶经》的过程中，得到了同事黄佳怡(文字输入)以及朱昌言(绘制插图)的大力支持，最后，美国麻省文理学院的本·亚伯拉罕·卡恩(BenAbrahamKahn)教授对英文译文进行了校阅，在此一并致谢。

The original text of The  Classic  on  Tea  is  based  on  the
edition of the Baichuan Xuehai in the period of Xianchun of the Southern Song Dynasty,which is now being held in the National Library  of China,referring  to the various versions  from  Ming Dynasty.The modern Chinese version is based on the translation  by  Ms   Shen   Dongmei,researcher   of  Chinese   Academy   of Social  Sciences,to  whom   I  express  my   gratitude.During  the translation of The Classic on Tea,I received strong support from my  colleague Ms Huang  Jiayi  for the text  input,and  Ms Zhu Changyan   for   the   drawing   of   illustrations.Finally,professor Ben Abraham Kahn from Massachusetts College of Liberal Arts did the proofreading for the English translation.I would like to express my thanks to them as well.

茶，是南方地区一种美好的木本植物，树高一尺、二尺以至数十尺。在巴山峡川一带(今重庆东部、湖北西部地区),有树围达两人才能合抱的大茶树，将枝条砍削下来才能采摘茶叶。茶树的树形像瓜芦木，叶子像栀子叶，花像白蔷薇花，种子像棕榈子，蒂像丁香蒂，根像胡桃树根。瓜芦木产于广州一带，叶子和茶相似，味道非常苦涩。拼榈属蒲葵类植物，种子与茶子相似。胡桃树与茶树树根都往地下生长很深，碰到硬土层时，苗木开始向上萌发生长。

The tea is the fine plant in the south.It's one chi (one chi equals 33.33 cm),two chi and even dozens of chi in height. In the regions of Bashan &Xiachuan (now the east of Chongqing Municipality &the west of Hubei Province),there are huge tea plants with two armfuls of their trunk,their leaves can only be plucked by chopping their branches.The shape of the tea plant is like that of Kuding(Latin:camellia sinensis),the leaf of the tea plant is like that of the gardenia,the flower of the tea plant is like that of the white rose,the seed of the tea plant is like that of the palm,the base of the tea seed is like that of the lilac,the root of tea plant is like that of the walnut.The Kuding trce grows in Guangzhou hereabouts,its leaf is like that of the tea plant,with a very bitter and astringent taste.The palm tree is of the family of Chinese fan palm(Latin:livistona chinensis),with the seed like that of the tea plant.The roots of both the walnut tree and the tea plant spread deep downwards until they reach the gravelly hard soil layer and then the tender plants shoot up.

茶字，从字形、部首上来说，有属草部的， 有属木部的，有并属草、木两部的。属草部的，应当写作“茶”, 在《开元文字音义》中有收录；属木部的，应当写作“搽”,此字见于 《本草》;并属草、木两部的，写作“茶”,此字见于《尔雅》。

In terms of the Chinese character of“茶”(tea),it has the radical of“ 艹 ”or the radical of"木 " ,or the combination of both radicals.If the character  has the radical of“ 艹 ” ,it shall be written as“茶”,which is listed in Kaiyuan Characters of Pronunciation and Meaning; if the character has the radical of“木”,it shall be written as“搽”,which can be found in The Compendium of Material Medico;if the character has the combination of both radicals of“ 艹 ”and“木”, it shall be written as“荼”, which can be found in Erya(the first character book in China).

茶的名称，一是茶，二是横，三是设，四是 茗，五是葬。周公说：“横，就是苦茶。”扬雄说：“四川西南人称茶为设。”郭璞说：“早采的称为茶，晚采的称为茗，也有的称为葬。”

In terms of the name of tea,one is called cha(茶), the second is called jia(横); the third is called she(设),the fourth is called ming( 茗 ) , the fifth is called chuan( 葬 ) .Zhou Gong(of Zhou Dynasty with the name of Ji Dan,from Kingdom Lu,finishing Li Yue,the feudal ethical code)said,“Jia( 惯 )is the tu with a bitter taste(苦茶) . ” Yang Xiong(litterateur,philosopher and linguist of Western Han Dynasty)said, "Cha ( 茶 ) is called she( 设 ) by the people from the southwest of Sichuan." Guo Pu(litterateur and annotator of Erya,of Eastern Jin Dynasty)said,"Tea leaves plucked in early season are called tu( 茶 ) ,and those plucked in late season are called ming( 茗 )or chuan(葬) . ”

茶树生长的土壤，上等茶生在山石间积聚的土壤上，中等茶生在砂壤土中，下等茶生在黄泥土中。大凡种茶时，如果用种子播植却不踩踏结实，或是用移栽的方法栽种，很少能生长得茂盛。应该用种瓜法种茶，一般种植三年后，就可以采摘。野生茶叶的品质好，园圃里人工种植的较次。向阳山坡有林木遮阴的茶树，茶叶紫色的好，绿色的差；芽叶肥壮如笋的好，新芽展开如牙板的差；芽叶边缘反卷的好，叶缘完全平展的差。生长在背阴的山坡或谷地的茶树，不可以采摘。因为它的性质凝滞，喝了会使人生腹中结块的病。

In terms of the soil where tea grows,the top-quality tea grows in the soil with mashed stones,the medium tea grows in the soil with more sand than soil,the inferior tea grows in the loess.If planting tea by seeding,the soil is not be treaded solidly, or if transplanting the tea,the tea is rarely luxuriant.Planting the tea as we plant the gourd,it takes three years to pluck its leaves. The top-quality tea is the wild one,the secondary tea is the plantation one.Where the tea grows in the mountain shape being exposed to the sun and with woods of thick foliage,the purple leaves are the top ones,while the green leaves are secondary; the leaves with the shape of bamboo shoot are the top ones, while the leaves with the shape of tooth are secondary one;the leaves with curled edges are the top ones,while the leaves with unfolded edges are the secondary ones.Where the tea grows in the shady mountain shape or valley,the leaves can't be plucked. As the nature of such tea is stagnant,one may get a stomach- ache with calculus in the belly if one drinks such tea.

茶的功用，性味寒凉，作为饮料，最适宜品 行端正、有俭约谦逊美德的人。人们如果发热口渴、胸闷， 头疼、眼涩，四肢疲劳、关节不畅，只要喝上四五口茶，其效果与最好的饮品醍醐、甘露相当。

The tea,for the medical use,has the nature of chilly taste,and as a beverage,is most suitable for the frugal and hardworking person with lofty moral character.In case of illness such as fever,thirst,chest stuffiness,headache,eyestrain,body fatigue,joints stiffness,just take four or five mouthfuls of tea,its effect can match that of the finest cream and the sweet dew.

如果茶叶采摘不合时节，制造不够精细，夹 杂着野草败叶，喝了就会生病。茶可能对人造成的妨害，如同人参。上等的人参出产在上党，中等的出产在百济、新罗，下等的出产在高丽。泽州、易州、幽州、檀州出产的人参，作药用没有疗效，更何况那些比它们还不如的人参呢? 倘若误把荠花当人参服用，将会使各种疾病不得痊愈。明白了人参对人的妨害，茶对人的妨害，也就可以明白了。

If the tea leaves are neither plucked in season nor processed elaborately,and mingled with wild weeds and withered leaves,one will get sick if one drinks such tea.The hazard of tea to health is the same as that of ginseng.The top quality ginseng grows in Shangdang(now the southern part of Shanxi),the medium ginseng grows in Baiji(now southwest of Korean Peninsula)and Xinluo(now the southern part of Korean Peninsula),the inferior ginseng grows in Gaoli(now the northern part of Korea).The ginseng growing in Zezhou(now Jinchang of Shanxi),Yizhou(now Yixian of Hebei),Youzhou(now Beijing and neighboring regions)and Tanzhou (now Miyun of Beijing), has no medical effect,let alone the ginseng growing in other than the above regions.If one takes Diseng(herb name,similar to Ginseng)by mistake for ginseng,one cannot have a full recovery from these kinds of diseases.Only one understands the hazard of ginseng to health can one fully understand the hazard of tea to health.

篇加追反，又叫篮，又叫笼，又叫管，用竹编 织，容积五升，或一斗、二斗、三斗，是茶人背着采茶用的。篇，《汉书》音盈，有“黄金满篇，不如一经”的说法。颜师古注： “篇，是一种竹器，容量四升。”

Ying( 篇 ，bamboo chest),also called lan( 篮 ， basket),or long( 笼 ，trunk),or ju( 笤 ，round bamboo basket),is woven from bamboo with the volume of five sheng(one sheng in Tang Dynasty equals 0.6 liter today),or with the volume of one dou(unit of dry measure for grain,equals 10 liters),or two dou, or three dou,which the tea man carries on his back for plucking the tea leaves.Ying,in the Book of Former Han Dynasty has such saying of “A classic in hand is better than a fullying of gold".Yan Shigu says,"Ying,a utensil made of bamboo,has a capacity of four sheng."

灶，不要用有烟囱的(这样可以使火力集中 于锅底)。釜，要用锅口向外翻出有唇边的。

The stove shall be the one with no chimney so that the fire can be concentrated on the bottom of the cauldron. The cauldron shall be the one with edges.

甑，木制或陶制。腰部不要突出，用泥封抹。 甑内放竹篮作隔水器，并用竹篾系着，以方便将竹篮放入及提出甑内。开始蒸的时候，将茶叶放到竹篮内；等到蒸熟了，将茶叶从竹篮中倒出。锅里的水快煮干时，从甑中加水进去。甑，腰部不要绑绕而用泥封抹。还要用三杈的穀木制成叉 状器，抖散蒸后的嫩芽叶，以免茶汁流失。

Zeng( 甑 ，an ancient earthen utensil for steaming food,with many small holes at the bottom,like rice steamer nowadays),is made of wood or pottery.Zeng's waist should be straight and zeng should be wiped with mud.Put the bamboo basket in zeng and tie the basket with thin bamboo strips so that the basket can be put in and taken out easily.When one starts to steam the tea,one should put the tea into the basket,and pour out the tea when it is done.When the water in the cauldron is boiled dry,refill some water from Zeng.Zeng's waist should not be tied up and should be wiped with mud.Scatter the cooked tender tea with the pitchfork made of paper mulberry to avoid the losing of tea juice.

杵臼，又名碓，以经常使用的为好。

For the pestle and mortar,also called dui( 碓 ，a stone mortar),it is better that such tools are frequently used.

规，又叫模，又叫楼，用铁制成，有圆形， 有方形，有花形。

Gui( 规 ，device for forming circles),also called mo ( 模 ，mould),or called quan( 楼 ，drinking vessel made of bended wood),is made of iron,with round shape,or square shape,or flower shape.

承，又叫台，又叫砧，用石制成。不然，用 槐树、桑树半截埋在土中，使它不能摇动。

Cheng ( 承 ，a piece of equipment for holding things),also   called   tai( 台 ，stand),or    zhen( 砧 ，hammering  block),is made  of stone,otherwise use  a piece  of pagoda tree or mulberry to serve as a stand and half of such wood should be buried in the ground to avoid being shaken.

檐，又叫衣，可用油绢或穿坏了的雨衣、单 衣来做。把檐放在承上，再把规放在檐上，就可以压制茶饼了。压制成饼后，可以很方便地拿起来，再做另外一个。

Yan( 檐 ，a piece of cloth),also called yi(衣， coating),is made of oil fine hard wearing  silk,or worn-out  raincoat or unlined coat.Put the cloth on the stand and then put tea mould on the cloth,then the tea cake can be made by pressing.When one tea cake is done and can be taken out easily, another tea cake can be made.

芘莉音杷离，又名篇子，又名第食。用两根三尺长的小竹竿，制成身长二尺五寸、手柄长五寸、宽二尺的工具，用竹篾织成方眼状的竹匾，就像种菜人用的土罗，用来放置刚制成的茶饼。

Bili (芘莉，a  kind  of bamboo  equipment),also called yingzi ( 篇 子 )or  panglang ( 第 管 ) ,is made of two three-chi long bamboo strips,with two chi and five cun (unit of length,one cun equals 3.333 cm)in length,and two chi in width and with a handle of five cun.The bamboo plaque is woven with square holes and for placing finished tea cakes,which is like the rustic sifter used by the vegetable growers.

梁，又叫锥刀。用坚实的木料做柄，用来给 茶饼穿孔。

Qi (柴),also called zhuidao ( 锥 刀 ) ,is an awl with a hardwood handle used for boring holes for the tea-cakes.

扑，又叫鞭。用竹条做成，用来把茶饼穿成 串，以便搬运。

Pu (扑),also called bian ( 鞭 ) ,is a code made of bamboo strips to string the tea-cakes together for carrying easily.

焙，地上挖坑深二尺，宽二尺五寸，长一丈。 上砌矮墙，高二尺，用泥涂抹。

Bei( 焙 )is a subterranean fire place with two chi deep,two chi and five cun wide,one zhang(a unit of length,one zhang equals ten chi)long.A low wall with two chi high is built above the fire place and daubed with clay.

贯，用竹子削成，长二尺五寸，用来焙茶时 贯串茶饼。

Guan ( 贯 )is a whittled bamboo stick with two chi and five cun long,used to string the tea cakes for baking.

棚，又叫栈。用木做成架子，放在焙上，分 为两层，层高一尺，用来烘焙茶饼。茶饼半干时，放到下 层；全干时，升到上层。

Peng (棚),also called zhan( 栈 ) ,is a wooden rack,with two stories and one chi space apart between the two, placed on the fire place bei.The half-dried tea cake is put on the lower story.When it is baked thoroughly dry,it will be moved to the upper story.

穿音钏，江东、淮南剖分竹子制作。巴川、峡山地区用榖树皮制作。江东把一串一斤的茶称为上穿，半斤的称为中穿，四两、五两的(十六两制)称为小穿。峡中地区则称一百二十斤为上穿，八十斤为中穿，五十斤为小穿。“穿”字，原先作钗钏的“钏”字，或作贯串。现在则不同，像磨、扇、弹、钻、缝五字一样，写在文章中是平声(作动词),表示名词的意思则要读去声，字意也按读去声的来讲，字形就写“穿”。

Chuan ( 穿 ，a tea cake rigging used as a weight unit)is made of the bamboo strips in Jiangdong(now the region of south  of Jiangsu,Shanghai,Zhejiang,Fujian  and  east part  of Anhui)and Huainan(now the region to the south of Huaihe River and to the north of Yangtze River and to the north of Hubei), and made of the bark of paper mulberry in Bachuan and Xiashan areas(now the region of eastern part of Chongqing Municipality and western part of Hubei).In Jiangdong,a rigging of one jin (one jin equals to 800 g)is called a large chuan,and half jin is called a medium chuan and four or five liang(one liang equals to 80 g)is called a small chuan.In Xiazhong  area(now the region of Three Gorges areas in Chongqing Municipality and Hubei Province),a rigging of 120 jin is called a large chuan,80 jin is called a medium chuan,50 jin is called a small chuan.The Chinese  character“ 穿 ”(chuan)originally  written  as“ 钏 ” (bracelet)or means "run through".And now it is used  differently.When it is used as verb,it is read in level tone in writings,like the other five characters 磨(mo,means to grind ), 扇(shan,means to fan),弹 (tan,means to play with fingers), 钻 (zuan,means  to  drill),缝(feng,means to sew),and when it is used as noun,it is read in falling tone and the meaning shall be interpreted as a rigging according to the falling tone,and it shall  be written as“穿 ”instead of“钏”

育，用木制作，用竹篾编织，再用纸裱糊。 中间有福档，上有盖，下有底盘，旁边有门，掩着一扇门。中间放一器皿，里面盛着热灰火，这样的火火势微弱，没有火焰。江南梅雨季节时，烧火除湿。育，因为对茶有保藏养益作用而定名。

Yu(育),a case is made of wood with the sides woven with bamboo  strips and pasted with paper.There is  a partition between the cover and the bottom bed and there are doors on one side with one door kept shut.A container with hot gentle ash fire and no flame is placed in the center of the bottom bed to dehumidifying the tea cake placed in the partition during the rainy season in the south when the red bayberry is ripening.Such case is named yu as it has the functions of storing and maintaining the tea cakes.

茶叶采摘， 一般都在农历二月、三月、四月之间。

The tea leaves are normally plucked in February, March and April according to the traditional Chinese lunar calendar.

肥壮如春笋紧裹的芽叶，生长在有风化碎石的肥沃土壤里，长四五寸，当它们刚刚抽芽像薇、蕨嫩叶一样时，带着露水采摘。次一等的茶叶生长在丛生的茶树枝条上，有同时抽生三枝、四枝、五枝的，选择其中长得挺拔的采摘。当天有雨不采茶，晴天有云也不采。在天晴无云时，采摘茶叶，放入甑中蒸熟，后用杵臼捣烂，再放到楼模中拍压成饼，接着焙干，最后穿成串，包装好，茶叶就制造完成了。

The tea buds with the shape of bamboo shoot grow in the fertile soil with mashed stones,four or five cun (unit of length,one cun equals 3.333 cm)in length,sprouting like the buds of common vetch and fern,shall be plucked with dew on the buds. The second grade tea leaves grow in the tea plants in cluster,some growing in three buds,some in four or five buds,one can choose those long and straight buds and pluck them.In case of rain,the tea leaves shouldn't be plucked;in  case of cloudy day,the tea leaves shouldn't be plucked,either.In a fine cloudless day,the tea leaves  shall  be  plucked,steamed,pounded,tapped,baked,strung and packed,and then the processing of the tea is completed.

茶饼外观千姿百态，粗略地说，有的像胡人的靴子，皮面皱缩像京锥的纹样；有的像辇牛的胸部，有起伏的褶皱；有的像浮云出山，曲折盘旋；有的像轻风拂水，微波涟漪；有的像陶匠箩筛陶土，再用水淘洗出的泥膏那么细腻；有的又像新平整的土地，被暴雨急流冲刷过后那么平滑。这些都是精美上等的茶。有的茶叶老得像笋壳，枝梗坚硬，很难蒸捣，以之制成的茶饼像簏從音离师——箩筛一样坑坑洼洼；有的茶叶像经历秋霜的荷叶，茎叶凋零萎败，已经变形，以之制成的茶饼外貌枯槁。这些都是粗老不好的茶。

Tea cakes vary in their shapes,roughly speaking, some are like the boots worn by the Tartars(refer to ethnic minorities inhabiting the northern and western part of China), the crumpled surface is like the venison of the arrowhead;some are like the chest of buffalo with fluctuating wrinkles,some are like the floating clouds drifting and circling around the mountains,some are like the breeze blowing the water,rippling gently,some are like the fine and smooth clay pastes,sieved and washed by the potter,and some are like the newly levelled ground which is so smooth as if washed by the rainstorm.These are fine and top- quality tea.Some tea leaves are like the crusts of the bamboo shoots,with hard stems difficult to steam and pound,the tea cake made of such tea leaves is like bamboo sieve with hard and rough surface.Some tea leaves are like the withered lotus leaves damaged by frost with the wilted and deformed stalks.The tea cake made of such tea leaves has a withered shape.These are coarse and inferior tea.

从采摘到封装，经过七道工序，从类似靴子的皱缩状到类似经霜荷叶的萎败状，共八个等级。有人把黑亮、平整作为好茶的标志，这是下等的鉴别方法；从皱缩、黄色、凹凸等方面特征来鉴别好茶，这是次等的鉴别方法；若能从总体指出茶的好处，又能从总体道出不好处，才是最好的鉴别方法。为什么呢?因为压出了茶汁的就光亮，含有茶汁的就皱缩；隔夜制成的色黑，当天制成的色黄；蒸后压得紧的就平整，任其自然不紧压的就凹凸不平。这是茶和草木叶共同的情况。茶叶品质好坏的鉴别，存有口诀。

There are seven process procedures from plucking the tea leaves to packing the tea cakes and eight grades from the crumped shape of boats-like tea cakes to the withered shape of frost-damaged lotus leaf.It is the inferior discrimination in tea if someone takes the tea cake with glossy black smooth shape as the good one;it is the secondary discrimination in tea if judging by the characteristics of crumpled shape,yellow color and even or uneven surface of the tea cake and etc.;and it is the best discrimination in tea if we can tell the merits and demerits of the tea cake on the whole.Why?The tea cakes look shining if the tea juice is squeezed out and looks crumpled because of the tea juice;the tea cake looks black if it is processed overnight, looks yellow if it is processed on that very day,looks smooth if pressed tightly after being steamed and looks uneven if pressed arbitrarily.The  leaves  of  tea  and  other  plants  share  the  same characteristics.There  exists  the  pithy  mnemonic  formula  for discrimination the good tea from the bad one.

风炉，用铜或铁铸成，形状像古鼎，壁厚三分，炉口边缘宽九分，向炉腔内空出六分，抹满泥土。炉有三足，上面用上古文字字体写有二十一个字。一足上写“坎上巽下离于中”,一足上写“体均五行去百疾”,一足上写“圣唐灭胡明年铸”。在三足之间开三个窗口。炉底部一个窗口，用来通风漏灰。三个窗口上书写六个古体文字，一个窗口上写“伊公”二字，一个窗口上写“羹陆”二字，一个窗口上写“氏茶”二字，连起来就是“伊公羹，陆氏茶”。炉腔内设置放燃料的炉算子，分为三格：一格上有翟，翟是火禽，刻画一个离卦；一格上有彪，彪是风兽，刻画一巽卦；一格上有鱼，鱼是水虫，刻画一坎卦。巽表示风，离表示火，坎表示水。风能使火烧旺，火能把水煮开，所以要有这三个卦。炉身用花卉、藤草、流水、方形花纹等图案来装饰。风炉也有打铁锻造的，也有揉泥做的。灰承是有三只脚的铁盘，用来承接炉灰。

The stove,is made of copper or iron,like the shape of tripod,with its wall three fen (unit of length,one fen equals 0.3333 cm)thick and its rim nine fen wide,and with six fen stretching inward to form a chamber,which is plastered with a layer of clay.The stove has three legs on which twenty-one ancient Chinese characters are written.On one leg it reads:“Kan ( 坎 )above,xun ( 巽 )below,and li ( 离 ) between”(kan,xun and li represents water,wind and fire respectively in the Eight Trigrams,a set of symbolic signs created in ancient China,eight combinations of three lines— all solid,all broken,or a combination of solid and broken lines—form the Eight Trigrams,and each trigram represents a certain kind of matter),on the second leg it reads:"Balancing Five Elements to cure all diseases"(Five Elements of metal, wood,water,fire and earth,ancient Chinese thinkers tried to use these five substances to explain the origin of all things in the world.Traditional Chinese medicinal practitioners use the Five Elements to explain the physiological and pathological phenomena.Superstitious people use the principles of the Five Elements producing and overcoming each other to tell the fate of a person),on the third leg it reads:“Cast in the year after Tang Eliminated Hu in 763 A.D.”(here Hu refers the eight- year An Shi Rebellion initiated by generals An Lushan and Shi Siming).There are three holes between every two legs and at the bottom of the stove,there is a hole for ventilating and leaking out ashes.Six ancient Chinese characters are written above the three holes which read“Yi Gong”“Soup Lu”and “Yu Tea"respectively,meaning"Yi Gong's Soup and Lu Yu's Tea”(Yi Gong,the prime minister of Shang Dynasty,was said to be good at boiling the thick soup).A grate with three frames is put inside the chamber of the stove to store the firewood. One frame is carved with the pattern of pheasant,meaning the bird of fire and li trigram;the second frame is carved with the pattern of tiger,meaning the beast of wind and xun trigram; the third frame is carved with the pattern of fish,meaning the insect of water and kan trigram.Xun represents the wind,li represents the fire and kan represents the water,the wind boosts the fire and the fire in turn boils the water,that is why the three trigrams are carved.The stove exterior is decorated with engraved flowers,vines,winding stream,checked patterns and etc.The stove is made of either the wrought iron or the clay. The ash holder is the three-legged iron plate to hold the stove ash.

筥，用竹子编制，高一尺二寸，直径七寸。或者用藤在像笤形的木架子上编织而成，编织时要编出六角形的洞眼。管的底和盖就像竹箱子的口部，磨削光滑。

The  round  basket,also  called ju(笤),is woven with the bamboo strips,with one chi and two cun in height  and  seven  cun  in  diameter. It  may  also  be  woven  with  rattan on the basket-shaped wooden framework  with  hexagonal  holes.The  bottom  and  the  lid  of  such basket  is  like  that  of  a  bamboo chest,and being polished smoothly.

炭檛，用六棱形的铁棒制作，长一尺，头部尖，中间 粗，在握把细的那头拴上一个小银作为装饰，好像现在河州、陇州地区的军人所使用的木棒。有的也做成锤形，或者做成斧形，各随其便。

The charcoal poker is made of six-sided,prism-shaped iron  bar with one chi long,and with a  sharp pointed end,a chubby middle part and a thin handle tied with a circlet as an ornament looking like the wooden cudgel used by the army men in Hezhou (now Linxia of Gansu Province)and Longzhou (now Longxian County of Shaanxi Province).The poker is cast in the shape of either a hammer or an axe,according to the user's preference.

火荚，又叫筋，和平常用的一样，形状圆而直， 长一尺三寸，顶端平齐，没有葱台勾锁之类的装饰， 用铁或熟铜制作。

The fire poker,also called zhu(筯) ,as is used in daily life, is straight and cylinder-shaped with one chi and three cun long, with both ends cut even,and is made of iron or wrought copper without any strand or hook as an ornament.

鍑音辅，或作釜，或作鬴。

cauldron (鍑，is pronounced fu,also written as “釜”or “鬴”。)

鍑，用生铁制作。生铁是现在炼铁人所说的急铁。将用坏了的铁质农具炼铸成铁，以之制造茶锅。铸锅时，内模用土质，外模用沙质。土质内模，使锅内壁光滑，容易擦洗； 沙质外模，使锅外壁粗糙，容易吸收火焰热量。锅耳做成方形，能让锅放置端正。锅口缘要宽，使火焰能够伸展。锅底 中心脐部要突出些，使火力能够集中在锅底。锅底脐部略突 出，水就会在锅中心沸腾；水在中心沸腾，茶末就容易沸扬；茶末易于沸扬，茶汤的滋味就淳美。洪州用瓷做锅，莱 州用石做锅。瓷锅和石锅都雅致好看，但不坚固，很难长期 使用。用银做锅，非常清洁，但未免涉及奢侈华丽。雅致固然雅致，清洁固然清洁，但从经久耐用的角度来说，终归还 是用银制的好。

The cauldron is made of cast iron.The cast iron is termed “pig iron”by the present iron makers.The tea cauldron can be made of the melted iron from the worn farming colters or hoes. While molding the cauldron,the internal part of the mold is made of fine clay,and external part of the mold is made of sandy soil so that the inner part of the cauldron is smooth and easy to wash, and rough outer surface can easily absorb the heat of the flame. The ears of the cauldron should be square so that the cauldron can be put in an upright position.The rim of the cauldron should be wide so that the flame can extend outward.The navel part of the cauldron bottom should be protruding which can increase the centripetal boiling of the water.The centripetal boiling accelerates the tea powder to bubble up,which in turn promotes the tea taste to be pure and fine.In Hongzhou(now Nanchang of Jiangxi Province),the cauldron is made of porcelain,while in Laizhou(now Laizhou of Shandong Province)it is made of stone. Both porcelain and stone cauldrons look elegant and fine,but they are not firm enough and will not wear long.The cauldron made of silver is very clean and tide but a bit luxurious.The porcelain and stone cauldrons are elegant and fine on one hand, the silver cauldron is clean and tidy on the other,however,from the perspective of durability,the silver cauldron remains the best one.

交床，用十字交叉的木架， 将搁板的中间挖空，用来放置茶锅 。

The cauldron trestle consists of two pairs of intersecting sloping legs and a flat board with central part cut empty.Such trestle is used for the cauldron to rest on.

夹，用小青竹制成，长一尺二寸。选一头一寸处有竹节的，自节以上剖开，用来夹着 茶饼烤炙。这样的小青竹在火上烤炙时表面会渗出清香纯洁 的竹液和香气，能够增加茶的香味。但若不在山林间炙茶，恐怕难以弄到这种小青竹。也有用精铁或熟铜之类的材料来 制作茶夹，取其经久耐用。

The tongs are made of the small green bamboo with one chi and two cun long.Choose a bamboo with one end with a joint one cun from the end and split it beneath the joint to create the tongs which is used to broil the tea cake.The sap and fragrance will ooze from the tongs while the tea cake is broiled over the fire,thus adding flavor and fragrance to the tea.If the tea cake is not broiled in the mountain forest,it is hard to get such small green bamboo.Refined iron and wrought copper are also used to make the tongs for its durability.

纸囊，以两层又白又厚的 剡藤纸缝制而成。用来贮放烤好的茶，使香气不致散失。

The paper bag is sewed with double-layered white thick rattan paper with the rattan from Shanxi(now Shengzhou of Zhejiang Province).Such paper bag is perfect for preserving the fragrant flavor of the broiled tea.

茶碾，用橘木制作，其次用梨木、桑木、桐木、柘木制作。碾内圆外方，内圆便于运转，外方能防止倾倒。碾槽内放碾轮，不留空隙。堕是木碾轮，形状像车轮，只是没有车辐，中心直接安轴。轴长九寸，宽一寸七分。碾轮直径三寸八分，中间厚一寸，边缘厚半寸。轴中间是方的，手握处是圆的。拂末，用鸟的羽毛制作。

The tea roller is preferably made of the wood of tangerine, or made of pear tree,mulberry,paulownia or cudranin as optional choices.The interior of the roller is a round trough for the roller wheel to crush the tea smoothly and exterior of the roller is square to keep the roller from being fallen over.The rolling wheel just fit the trough without any gap.The wheel- shaped rolling wheel is made of wood without spokes,but with an axle plugged through its center.The axle is nine cun long,one cun and seven fen wide.The rolling wheel is three cun and eight fen in diameter,one cun thick in the central part and 1/2 cun thick at the rim.The middle part of the axle is square and the two handles are cylindrical.The brush is made of the bird feathers.

用茶罗筛好茶末，放在盒中盖好存放，把量具则放在盒中。茶罗，用大竹剖开弯曲成圆形，罗底蒙上纱绢。盒用竹子有节的部分制作，或用杉木片弯曲成圆形油漆而成。盒高三寸， 盖高一寸，底盒高二寸，直径四寸。

The tea power,having been sifted, is stored in the tea box together with a measuring spoon called“ze”(则) . The tea sifter is made of a big mature bamboo by splitting it and curving it into a circular frame covered with a piece of silk gauze.The tea box is made of a section of bamboo with a joint or a strip of China fir by curving it into a circular frame which should be lacquered. The tea box is three cun in height,four cun in diameter,with the lid of one cun high and the base of two cun high.

则，用蛎蛤之类的海贝贝壳，或者用铜、铁、竹做的匕、策之类。则是计量的标准、依据。一般说来，煮一升的水，用一寸正方匙匕量的茶末。如果喜欢淡茶，就减少茶末用量；喜欢浓茶，就增加茶末用量，所以称之为“则”。

The spoon,also called“ze”(则),is made of the shell of clam or oyster,or like a type of ancient spoon or slip which is made of copper,iron or bamboo.The term“ze”literally means measurement,standard or dimension.Generally speaking,one cubic cun of tea powder is used to match one sheng of water to boil the tea.The amount of the tea powder can be reduced or increased according to one's preference of having weaker tea or stronger tea,therefore the tea spoon called“ze” .

水方，用稠、槐、楸、梓等木料制作，里面和外面的缝 都加涂油漆，容量一斗。

The water tank is made of the wood of beech,pagoda tree or Chinese catalpa(Catalpa bungei), Chinese catalpa (Catalpa ovata). The chinks inside and outside of the water tank should be pasted with lacquer.Such tank has a capacity of one dou of water.

漉水囊，同常用的一样，它的圈架用生铜铸造，生铜被水打湿后不会产生污垢而使水有腥涩味道，因为用熟铜易生铜绿污垢，用铁易生铁锈，会使水味腥涩。在林谷间隐居的人，也有用竹或木制作的。但竹木制品都不耐久用，又不便携带远行，所以用生铜制作。滤水的袋子，用青篾丝编织成圆筒形，再裁剪碧绿的丝绢缝制，纽缀上翠钿作装饰。再用防水的绿油绢做一只袋子贮放漉水囊。漉水囊圆径五寸，柄长一寸五分。

As is used daily,the circular frame of the filtering pouch is made of pig copper which will not collect verdigris or stain and the filtering water will not give an unpleasant verdigris smell even being exposed to water from time to time.If it is made of wrought copper,it will easily collect verdigris or stein,and if it is made of iron,it will collect rust and the water will have an unpleasant rust smell.For the hermits living in the mountain, they use the bamboo or wood to make the frame,however,such frames are not durable and not convenient to carry if we travel afar,so it is better to use the pig copper.The mesh of the filtering pouch is woven from the cyan thin bamboo strips and sewn into the circular frame with dark green silk thread,finally,the filtering pouch is studded with kingfisher feather as an ornament.A water-proof oilskin fabric bag is prepared to store the filtering pouch which is five cun in diameter with the handle one and half cun long.

瓢，又叫牺勺。把瓠瓜剖开制成，或是用木头凿刻而成。晋中书舍人杜育《葬赋》说：“酌之以匏。”匏，就是葫芦瓢。口阔，瓢身薄，柄短。晋永嘉年间，余姚人虞洪到瀑布山采茶，遇见一位道士，对他说：“我是丹丘子，哪天你的杯勺中有多余的茶，希望能送点给我喝。”牺，就是木勺。现在常用的木勺多以梨木制成。

The ladle,also called suoshao(牺勺),is made of a gourd by cutting it vertically into two equal halves,or made of wood by carving it.Ode to Tea by Du Yu of Western Jin Dynasty,an officer in charge of the imperial court affairs,says:"Sipping tea with a gourd".Here"gourd”means gourd ladle,with the characteristics of wide mouth,thin body and short handle.One legend says, during the period of Yongjia in Jin Dynasty,a native of Yuyao (now Yuyao of Zhejiang Province)named Yu Hong plucked tea in Pubu(waterfall)Mountain,he came across a Taoist priest who said to him:"I am Danqiuzi,could you please give me some to drink if you have spare tea in your cup or scoop?”Here “suo”( 牺 )means the wooden scoop.Now the daily-used wooden scoops are mostly made the wood of pear tree.

竹荚，有用桃木、柳木、蒲葵木做的，也有用柿心木制成。 长一尺，用银包裹两头。

竹笑(bamboo poker) The bamboo poker is either made of the wood of peach,willow and liviatona chinensis (one species of Palmae)or made of the wood of persimmon.Such poker is one chi long,with both ends inlaid with silver.

鹾篮，用瓷制作。圆径四寸， 一般是盒形，也有作瓶形、壶形，盛贮盐花用。揭，用竹制成，长四寸一分，宽九分。揭，是取盐用的片状工具。

The salt cruet is made of porcelain with four cun in diameter.It normally takes the shape of a case,a bottle or a pot and is used to hold the refined salt.The spatula,also called jie(揭),is made of bamboo, with four cun and one fen long and nine fen wide.The spatula is the piece of bamboo chip used to take salt from the cruet.

熟盂，用来盛贮开水，或瓷制，或陶制，容量二升。

The water jar is made of either porcelain or pottery and is used for holding boiled water with the capacity of two sheng.

碗，越州产的最好，鼎州、婺州、岳州次好，寿州、洪州的次些。有人认为邢州产的比越州的好，完全不是这样。如果说邢瓷像银，越瓷就像玉，这是邢瓷不如越瓷的第一点；如果说邢瓷像雪，越瓷就像冰，这是邢瓷不如越瓷的第二点；邢瓷白，使茶汤呈红色，越瓷青，使茶汤呈绿色，这是邢瓷不如越瓷的第三点。晋代杜育《葬赋》说：“挑拣陶瓷器皿，好的出自东瓯”。瓯作为地名，就是越州。瓯也是器物名，越州窑的最好，口唇不卷边，碗底浅而稍卷边，容量不到半升。越州瓷、岳州瓷都是青色，青色能增益茶的汤色。一般茶汤为白红色。邢州瓷白，使茶汤色红；寿州瓷黄，使茶汤色紫；洪州瓷褐，使茶汤色黑；都不适宜用来盛茶。

In terms of bowl,the bowl from Yuezhou (now Shaoxing of Zhejiang Province)Kiln is the best one,the bowl from Dingzhou (now Jingyang of Shaanxi Province)Kiln,Wuzhou (now Jinhua of Zhejiang Province)Kiln and Yuezhou (now Yueyang of Hunan Province)Kiln is the next best one,the bowl from Shouzhou(now Shouxian of Anhui Province)Kiln and Hongzhou (now Nanchang of Jiangxi Province)is sub-standard one.Someone thinks that the bowl from Xingzhou(now Xingtai of Hebei Province)Kiln is better than that from Yuezhou(now Shaoxing of Zhejiang Province)Kiln,this is not totally the case.If Xingzhou porcelain is compared to silver,then Yuezhou porcelain should be compared to jade,this is the first point that Yuezhou porcelain surpasses Xingzhou porcelain;if Xingzhou porcelain looks snowy white,then the Yuezhou porcelain should be crystal clear,this is the second point that Yuezhou porcelain surpasses Xingzhou porcelain;the white Xingzhou porcelain makes the tea infusion look pinkish,while the light blue Yuezhou porcelain makes the tea infusion look greenish,this is the third point that Yuezhou porcelain surpasses Xingzhou porcelain.An excerpt from Ode to Tea by Du Yu of Western Jin Dynasty says:"To select the porcelain utensils,the best one is from Dong'ou." Dong'ou is a place name of Yuezhou."Ou"also carries the name for bowl,the best one is from Yuezhou Kiln(in Zhejiang Province),with no beaded edge of the upper rim and shallow and rolled bowl base,with the capacity of less than half sheng. The porcelains from Yuezhou Kiln( 越 州 窑 ，in Zhejiang Province)and Yuezhou Kiln(岳州窑，in Hunan Province)both have a light blue glaze which increase the greenish tint to the tea infusion.Generally speaking,the tea infusion looks white pinkish,the white Xingzhou porcelain makes the tea infusion look pinkish,the yellowish Shouzhou porcelain makes the tea infusion look purple,the brownish Hongzhou porcelain makes the tea infusion look dark,all the porcelain from the above three kilns are not suitable for holding tea.

畚，草笼，用白蒲草编成圆筒形，可贮放十只碗。也有用竹管当作畚用的。纸吧，用两层剡纸，夹缝成方形，也可以贮放十只碗。

This kind of basket,also called ben (畚), is woven with white cattail in the shape of cylinder with the capacity of holding ten bowls.The round basket called ju (筥) can be used as the substitute.The  paper  kerchiefs,made  of two-layered  Shangxi (now Shengzhou of Zhejiang Province)paper with square crack can also hold ten bowls.

札，将棕榈皮分拆搓捻成线，用茱萸木夹住捆紧而成，或者截一段竹子像笔管一样绑束而成，形状像支大毛笔。

The brush,also called zha(札),is made of the twisted thread of the palm bark by tying it up between two pieces of dogwood with string or inserting it into a section of bamboo tube and tying it up.Such brush looks like a big writing brush.

涤方，盛放洗涤后的水，用楸木制成盒状，制法 和水方一样，容量八升。

The slop tank is made of the wood of Chinese catalpa in the shape of box,with the same making method of the water tank.Such tank is for holding the waste water with the capacity of eight sheng of water.

滓方，用来盛放各种渣滓，制法如涤方，容量五升。

The dregs tank is used to hold all kinds of dregs and residues with the capacity of five sheng.The making of the dregs tank is like that of the slop tank.

巾，用粗绸制作，长二尺， 做两块，交替使用，以清洁各种茶具。

The towel is made of crude silk fabric with two chi long.Normally two towels are prepared for cleaning all kinds of tea utensils alternatively.

具列，做成床形或架形，或纯用木制，或纯用竹制，也可木竹兼用，漆成黄黑色，有门可关。长三尺，宽二尺，高六寸。其所以名为具列，是因为可以贮放陈列各种器物。

The utensil cabinet,also called julie(具列)is made of wood or bamboo,or a combination of both in the shape of a bed or a stand.The cabinet is normally painted in dark yellow with a door to be shut and opened and it is three chi long,two chi wide and six cun high.The reason why the utensil cabinet is called julie is that it can hold and display all kinds of utensils.

都篮，因能装下所有器具而得名。用竹篾编成，里面编成三角形或方形的眼，外面用两道宽篾作经线，用一道细篾作纬线，交替编压住作经线的两道宽篾，编成方眼，使它精巧玲珑。都篮高一尺五寸，底宽一尺、高二寸，长二尺四寸，宽二尺。

The all-in-one basket carries the name of dulan(都篮) because it can hold all the utensils.It is woven with bamboo with the interior being woven into triangle or square pattern;with the exterior woven with two wide bamboo strips vertically and entwined with one thin bamboo strip horizontally and the two wide strips are woven alternatively to form the square pattern so that it looks exquisite and delicate.Such basket is one and half chi high,two chi and four cun long and two chi wide,with the base one chi wide and two cun high.

烤炙茶饼，注意不要在通风的余火上烤，因 为风吹会使火苗迸飞飘忽不定像钻子，使茶饼各部分受热不 均匀。烤茶时要夹着茶饼靠近火，常常翻动，等到茶饼表面 被烤出像虾蟆背上的小疙瘩一样的突起时，然后离火五寸。 等到卷曲突起的茶饼表面又舒展开来，再按先前的办法烤一次。如果制茶时是用火烘干的，以烤到有香气为度；如果是 晒干的，以烤到柔软为好。

Whenever one roasts the tea cake,one shall not roast it over the airy ember of the fire,as the air makes the flame flicker like the drill and the tea cake cannot receive the even heat. One shall hold the tea cake close to the fire and turn upside down frequently until the bulges of the tea cake appear like that of the toad back and then keep the tea cake five cun away from the fire.When the curled-up tea cake smooths out,repeat the above procedure.If the tea cake is dried with fire,the roasting is done when the fragrance is smelled;if the tea cake is dried in the sun, the roasting is done when the tea cake softens.

开始制茶的时候，对于很柔嫩的茶叶，蒸茶 后乘热舂捣，叶子捣烂了，而芽头还存在。如果只用蛮力， 用千斤重杵也无法将芽头捣烂。这就如同涂漆的圆珠子，轻 而圆滑，力大之人反而拿不住它一样。捣好的茶叶好像一条茎梗也没有。这样的茶饼经过烤炙，就会柔软得像婴儿的手臂。烤好的茶饼要趁热用纸袋装起来，使它的香气不致散失，等冷却了再碾成末。上等的茶末，其碎屑如细米。下等的茶末， 其碎屑如菱角状。

When we start to process the tea cake,for the tender tea leaves,they should be pounded as soon as they are steamed hot,the leaves are mashed with only the tea stems left.If you just have masculine strength,you can't pound the tea stems into the mashed tea even with a pestle of hundreds of kilograms,just like the painted round beads,light and smooth, those who only have sheer muscle can't hold them.There shall be no  stem  left  when  the  pounding  work  is  finished,such  tea cakes are as soft as the arms of babies after having been roasted. The roasted tea cake should be packed with paper bag while it is hot to prevent the emission of the fragrance and be ground into powder while it is cool.The best tea powder is like the powder of fire rice while the inferior tea powder is like the shape of the water chestnut.

烤茶煮茶的燃料，最好用木炭，其次用火力强劲的木柴。如桑、槐、桐、枥之类的木柴。曾经烤过肉、染上了腥膻油腻气味的木炭，以及有油脂的木柴如柏、桂、桧等之类，朽坏的木器如曾被涂抹以及破败的木器，都不能用。古人说用不适宜的木柴烧煮食物会有怪味，所谓劳薪之味，确实如此。

In terms of firewood,it is best to use charcoal to boil the tea,the secondary firewood is the sturdy wood,such as mulberry,pagoda tree,paulownia and oak.The charcoal having been used to broil the meat and having a greasy smell,the resinous wood such as cypress,cassia-bark tree and juniper and the rotten woodwork like the daubed and broken furniture cannot be used to boil the tea.As the ancient people say,the food will have the putrid smell of rotten wood if we use such wood to cook the food.It is true indeed.

煮茶用水，以山水为最好，其次是江河水，井水最差。如同《葬赋》所言：“水要汲取岷江流淌的清水。”山水，最好选取甘美的泉水、石池中缓慢流动的水；急流奔涌翻腾回旋的水不要饮用，长期喝这种水会使人颈部生病。此外，还有一些停蓄于山谷的水泽，水虽清澈，但不流动。从炎热的夏天到秋天霜降之前，也许有虫蛇潜伏其中，污染水质。要喝这种水，应先挖开缺口，让污秽有毒的水流走，使新的泉水涓涓而流，然后再汲取饮用。江河里的水，要到远离人烟的地方去取，井水则要从经常汲用的井中汲取。

In terms of the water to boil the tea,the spring from the mountain is the best one,the water from the river is the next best one,and the water from the well is inferior one. Ode to Tea(by Du Yu of Western Jin Dynasty)says:"It is better to draw the clean water flowing in Minjiang River (in Sichuan Province).”As for the mountain spring,choose the top one that drips down from the stalactite and trickles sluggishly into the rock pool.As for the raging torrent,don't drink such water,for drinking it for long may make one get the neck disease.What's more,there are some swamps in the valley with limpid and still water.From summer to Frost's Descent (from June to October according to Gregorian Calendar),the snakes may sneak into the swamp and pollute the water.Those who want to drink such water must first dig a breach to let the dirty,venomous water flow away and then drink it when the fresh spring trickles out.As for the water from the river,fetch it from the desolate and uninhabited region.As for the water from the well,draw it where the water is frequently drawn.

煮水时，当水沸腾冒出像鱼眼般的水泡，有轻微的响声，就是一沸。锅边缘四周的水泡像连珠般涌动时，称作二沸。当水像波浪般翻滚奔腾时，已经是三沸。三沸以上的水若继续煮，水就过老不宜饮用了。水刚开始沸腾时，按照水量放入适当的盐以调味，把尝剩下的那点水泼掉。吸是品尝的意思，音市税反，又市悦反。切莫因为水无味而只喜欢盐这一种味道。幽音古暂反，蓝音吐滥反，幽蓝意为无味。第二沸时，舀出一瓢水，用竹笑在沸水中心转圈搅动，用则量取茶末从漩涡中心倒入。一会儿，锅中波涛翻滚，水沫飞溅，就把刚才舀出的水倒入，减轻水的沸腾，以保养表面生成的汤花。

In terms of the water temperature,when the bubbles with the shape of fish eyes appear on the surface of water and with a faint sound,it is the first boiling point(85℃);when the bubbles on all sides of cauldron toss up and down in rapid succession like a chain of pearls,it is the second boiling point (90℃);when the water leaps up like white breakers,it is the third boiling point(95℃).If the water is to be boiled continuously after the third boiling point,such water is not drinkable for it is over boiled.When the water is boiling to the first boiling point, put appropriate salt into the water in proportion to the water volume,pour off any excess water which has been sipped.Sipping means tasting.Never just only like the taste of salt because the water is tasteless.When the water is boiling to the second boiling point,ladle out a ladle of water,use the bamboo poker to stir the boiling water about in the center,take a spoon of tea power and pour it off into the center of the whirlpool.Instantly,there are roaring waves in the cauldron and the foams splash around,pour off the water that was just ladled out to ease the boiling of water and keep the mass of bubbles on the surface.

将茶分盛到碗里喝时，要让“沫饽”均匀地 舀分到每只碗里。《字书》并《本草》说：饽是茶沫，音蒲笏反。沫 饽，就是茶汤的汤花。汤花薄的叫沫，厚的叫饽，细轻的叫 花。汤花，有的像枣花在圆形的池塘上漂然浮动；有的像回环的潭水、曲折的洲渚间新生的浮萍；有的则像晴朗天空 中的鳞状浮云。茶沫，好似青苔浮在水边，又如菊花飘落杯碗之中。茶饽，是烹煮茶滓沸腾后茶汤表面形成的层层汤花茶沫，白白的像积雪一般。《葬赋》中讲汤花“明亮像积雪， 灿烂如春花”,确实是这样。

If you want to drink tea,you would better pour the tea into the bowls and ladle out the foam equally into each bowl.Both Character Book and Material Medico say:bo(饽)means the tea froth.The foam is the "infusion bubble"of the tea infusion, the thin one is called“foam”(沫),the thick one is called "froth” ( 饽 )and the light one is called"bubble"(花).The "infusion bubble",sometimes looks like date flower floating above the round pool,sometimes looks like the duck weed newly growing in the winding deep pool and islet;sometimes looks like the mackerel sky.The tea foam,looks like the moss floating on the water,or the chrysanthemum falling slowly into the bowl.The tea froth,is layer of foam formed on the surface of the infusion bubble after the tea dregs are being boiled and looks like the accumulated snow.An excerpt from Ode to Tea says the infusion bubble is "as bright as the accumulated snow and as splendid as the spring flowers".It is true indeed.

水刚煮开时，把水面上的水沫去掉，因为水 沫上有一层像黑云母样的膜状物，饮用的话味道不好。此后，从锅里舀出的第一瓢水，味美味长，称为隽永，隽音徐 县反、全县反。最美的味道称为隽永。隽，味也；永，长也。味长就是隽永。《汉书》中说蒯通著《隽永》二十篇。通常贮放在熟盂里，以备 减轻沸腾、养育汤华时用。以下第一、第二、第三碗的水，味道略差些。第四、第五碗以后的，要不是渴得太厉害，就 不要喝了。 一般煮水一 升，分作五碗。碗数最少三碗，最多五碗。如果饮茶人数多到十个，就加煮两炉。喝茶要趁热连着喝完， 因为重浊不清的物质凝聚在下，精华飘浮在上。如果茶冷了，精华就会随热气散失消竭，即使连着喝也一样。

 When the water starts to boil,remove the bubbles on the surface of water,for there is a membrane of black mica in the bubbles.If you drink this,you will have a bad taste. After that,ladle out a ladle of water from the cauldron which is taste-provoking known as “juanyong”(隽永) .The perfect taste is called juanyong,juan( 隽 )means taste,and yong(永)means lingering, juanyong also means lingering taste.Twenty articles on Juanyong by Kuai Tong(an eloquent person in early Han Dynasty)were included in in History of Han.This first ladle of water is normally stored in the water jar in preparation for easing the boiling of water and keeping the mass of bubbles,then the taste of the first,second and third bowl of water is a bit bad.Don't drink but the fourth and the fifth bowl of tea unless one is thirsty enough.Normally one sheng of water is the proper amount of water to be boiled and to be served for five bowls.It's recommended that three bowls at least and five bowls at most are needed,if ten people come to drink tea,then one extra stove is needed.Do drink tea continuously while it is hot,as the turbid substances sink at the bottom of the bowl and the essence floats on the top. If the tea cools down,the essence will evaporate together with the heat.It is useless even if one drinks tea continuously.

茶性俭约，水不宜多，水多就味道淡薄。就 像一满碗茶，喝到一半味道就觉得淡了些，更何况水加多了呢!茶汤的颜色浅黄，味道香美。最香美的味道称为致，致音使。 味道甘甜的是横，不甜而苦的是葬，入口时苦咽下味甘的是茶。《本草》说：味道苦而不甜的是横，甜而不苦的是葬。

As the tea is of a thrifty nature,one can't pour too much water to boil the tea,otherwise the taste is weak.If one takes a full bowl of tea,the taste is a bit weak when he finishes half bowl of tea,let alone filling too much water to boil the tea. It's good tea with an amber infusion,a fragrant smell and a mellow taste.The most fragrant and mellow taste is called shi(致) .If the taste is sweet,it is jia(横);if the taste is bitter,it is chuan(葬); if the taste is bitter when sipping and sweet when swallowing,it is cha(茶). Material Medica says:it is jia,if the taste is bitter;it is chuan,if the taste is sweet.

禽鸟有翅而飞，兽类身披皮毛善于奔跑，人 类开口能言。三者都生存于天地之间，依靠喝水、吃食物来 维持生命，可见饮的时间漫长，意义深远。为了解渴，则要 饮浆；为了消愁解闷，则要喝酒；为了提神解除瞌睡，则要喝茶 。

Birds can fly with wings,beasts can run with fur skin,human can speak with mouth.These three creatures co- exist in the sun,living on their lives by drinking water and eating food.It's of great significance that drinking beverages has a long history.To quench one's thirst,one must drink sunup;to dispel gloom from one's mind,one must drink liquor;and to refresh oneself,one must drink tea.

茶作为饮料，开始于神农氏，周公作了文字 记载而为世人所知。春秋时齐国的晏婴，汉代的扬雄、司马相如，三国时吴国的韦曜，晋代的刘琨、张载、陆纳、谢安、左思等人都爱喝茶。后来流传日广，逐渐形成风气，到 了唐朝，饮茶之风非常盛行，在西安、洛阳东西两个都城和荆渝等地，更是家家户户饮茶。

Tea,as a beverage,was first discovered by Shennong (Divine Peasant,also known as Yandi,legendary ruler of China in remote antiquity)and was known to all for the written record by Ji Dan,alias Zhou Gong of Kingdom Lu(the son of King Wen of Kingdom Lu,finishing Li Yue,feudal ethical code in Zhou Dynasty,1100 B.C.).The eminent people like Yan Ying from Kingdom Qi(the prime minister in Zhou Dynasty, 578-500 B.C.);Yang Xiong and Sima Xiangru (both were good at prose and poetry,in Han Dynasty,206 B.C.-220A.D.),Wei Yao from Kingdom Wu(high official and advisor of the King Wu in Three Kingdoms,220A.D.-280A.D.);Liu Kun(poet),Zhang Zaiyuan(writer),Lu Na (army general),Xie An(army general) and Zuo Si(writer)in Jin Dynasty all were fond of tea. Later, drinking tea spread widely and gradually became popular in society and was prevalent in Tang Dynasty,tea became the daily beverage in the two capital cities of Xi'an(now in Shaanxi Province)and Luoyang(now  in  Henan  Province),Jin  zhou(now in Hubei Province),Chongqing Municipality and so forth.

饮用的茶，有粗茶、散茶、末茶、饼茶。这 些茶都经过伐枝采叶、蒸熬、烤炙、碾磨，放到瓶缶中，用开水冲泡，这叫作浸泡的茶。或加入葱、姜、枣、橘皮、茱萸、薄荷之类的东西，煮沸很长时间，或者把茶汤扬起 使之变得柔滑，或者在煮的时候把茶汤上的沫去掉。这样的茶汤无异于沟渠里的废水，可是这样的习俗至今都延续 不 变 。

The types of tea include crude tea,loose tea,dust tea and cake tea.These tea leaves have been plucked,steamed, roasted,and milled,then put into bottles and brewed with boiling water,which is called steeped tea.Or add onions,ginger,jujube, orange peels,medicinal cornel,mint and the like into the tea and boil for a long time,then scoop the tea up to make it silky or remove the“foam”from the tea while cooking.This kind of tea infusion is no different from the waste water in the ditches,but such habit is still unchanged up to now.

呜呼!天生万物，都有它最精妙之处，人们所擅长的，都只是那些浅显易做的。住的是房屋，房屋构造精致极了；穿的是衣服，衣服做得精美极了；填饱肚子的是饮食，食物和酒都精美极了。而茶要做到精致则有九大难点：一是制造，二是识别，三是器具，四是用火，五是择水，六是烤炙，七是研末，八是烹煮，九是品饮。阴天采摘和夜间焙制，是制造不当；口嚼辨味，鼻闻辨香，是鉴别不当；沾染了膻腥气的锅碗，是器具不当；用有油烟的和烤过肉的柴炭，是燃料不当；用急流奔涌或停滞不流的水，是用水不当；烤得外熟内生，是烤炙不当；把茶研磨成太细的青白色的粉末，是研末不当；操作不熟练或搅动太急，是烹煮不当；夏天喝而冬天不喝，是饮用不当。

Alas!The heaven fosters everything and everything has its own exquisite aspects.What people are good at is the easy thing to do.For the houses we live,they can be exquisite;for the clothes we wear,they can be exquisite;for the food and drink that feeds us,they can be exquisite.However,there are nine difficult points in making the exquisite tea:the first is to process the tea,the second is to identify the tea,the third is to choose the tea utensils,the fourth is to choose the fire wood,the fifth is to choose the right water,the sixth is to roast the tea,the seventh is to grind the tea into powder,the eighth is to boil the tea,the ninth is to drink the tea.It's not proper to process the tea if one plucks the tea in a cloudy day and bakes it at night;it's not proper to identify the tea if one tells the taste by chewing and tells the fragrance by smelling;it's not proper to use the tea utensils if one uses the greasy cauldron and bowls;it is not proper to use the fire wood if one uses the charcoal having been used to broil the meat and having a greasy smell;it is not proper to use the right water if one uses the water of raging torrent or still water;it's not proper to roast the tea if one roasts it with cooked surface and raw inner part;it's not proper to grind the tea if one grinds the tea into the bluish white fine powder;it's not proper to boil the tea if one turns the tea cake too swiftly and unskillfully;it's not proper to drink the tea if one drinks the tea only in summer but not in winter.

精美新鲜芳香浓烈的茶， 一炉只有三碗。其次是一炉煮五碗。假若座上客人达到五人，就分舀三碗；达 到七人，就以五碗匀分；假若是六人以下(六人或当为十 人),就不必估量碗数，只要按少一个人计算，用“隽永” 那瓢水来补充所少算的一份。

In terms of tasting the fine fresh tea with high aroma,only three bowls of tea can be served with one fire stove, next,one fire stove serves five bowls of tea.If the number of guests is five,serve three bowls of tea;if the number of guests is seven,serve five bowls of tea;if the number of guests is less than six(according to context,here"six"should be“ten”), don't count the number of bowls of tea,just serve the tea with one person short,and serve that person short with the ladle of the most tasteful tea.

三皇炎帝神农氏

Three Wise Kings(?-30th century B.C.),legendary Chinese rulers of remote antiquity,refer to Fuxi,Suiren and Shennong according to one version of the legend,or the King of Heaven,the King of Earth and the King of Man according to another.Yandi,is also known as Shennong.

周鲁国周公姬旦，齐国国相晏婴

Zhou Dynasty(1046 B.C.-256 B.C.)Zhou Gong with the name of Ji Dan,from Kingdom Lu (the writer of Li Yue,the feudal ethical code),Yan Ying,the prime minister from Kingdom Qi.

汉仙人丹丘子，黄山君，孝文园令司马相 如，执戟郎扬雄

Han Dynasty(206 B.C.-220 A.D.)The two celestial beings like Dan Qiuzi and Huang Shanjun;Sima Xiangru,the cemetery officer and Yang Xiong,the poet,the military officer,litterateur,philosopher and linguist.

吴归命侯孙皓，太傅韦曜

Kingdom of Wu(222 A.D.-280 A.D.)of Three Kingdoms(220 A.D.-280 A.D.)Sun Hao,the monarch of a fallen Kingdom and Wei Yao,the Great Preceptor of the monarch.

晋惠帝司马衷，司空刘琨，琨侄兖州刺史刘 演，黄门侍郎张载，司隶校尉傅咸，太子洗马江统，参军孙 楚，记室左思，吴兴陆纳，纳侄会稽内史陆假，冠军谢安， 弘农太守郭璞，扬州牧桓温，中书舍人杜育，武康小山寺释 法瑶，沛国夏侯恺，余姚虞洪，北地傅巽，丹阳弘君举，乐安任瞻，宣城秦精，敦煌单道开，剡县陈务妻，广陵老姥， 河内山谦之

Jin Dynasty (265 A.D.-420 A.D.)Sima Zhong, Emperor Hui,the second emperor of Western Jin Dynasty;Liu Kun,statesman,litterateur and strategist;Liu Kun's nephew Liu Yan,prefecture chief of Yanzhou(now in Shandong Province); Zhang Zai,vice-minister in charge of the imperial court affairs; Fu Xian,a military officer;Jiang Tong,the prince's aide;Sun Chu,litterateur,prefecture chief and military counselor;Zuo Si,litterateur and the officer in charge of historical documents; Lu Na,prefecture chief of Wuxing(now Huzhou of Zhejiang Province);Lu Na's nephew Lu Chu,a minor civil officer in Kuaiji(now Shaoxing of Zhejiang Province);Xie An,head of the military army;Guo Pu,litterateur,exegesis master, earliest ancestor of geomancy (fengshui)and prefecture chief of Hongnong(now Lingbao of Henan Province);Huan Wen, prefecture chief of Yangzhou(now in Jiangsu Province);Du Yu, officer in charge of the imperial court affairs;Fa Yao,a famous abbot of Xiaoshan Temple in Wukang(now Deqing of Zhejiang Province);Xiahou Kai from Peiguo(now Peixian of Jiangsu Province);Yu Hong from Yuyao(now in Zhejiang Province);Fu Xun from Beidi(now Yaoxian of Shaanxi Province);Hong Junju from Danyang(now in Jiangsu Province);Ren Zhan(also named Yu Chang)from Le'an(now Zouping of Shandong Province); Qin Jing from Xuancheng(now in Anhui Province);Shan Daokai,Taoist priest from Dunhuang(now in Gansu Province); Chen Wu's wife from Shanxian (now Shengzhou of Zhejiang Province);a legendary old woman for Guangling(now Yangzhou of Jiangsu Province);Shan Qianzhi from Henei(now Qinyang of Henan Province ).

后魏琅琊王肃

Northem Wei Dynasty(384A.D.-557A.D.)Wang Su (who laid down the rite,protocol and the music for imperial court of Wei)from Langya(now Linyi of Shandong Province).

宋新安王子鸾，鸾兄豫章王子尚，鲍照妹令 晖，八公山沙门昙济

Song Dynasty(420 A.D.-479 A.D.),the Ist dynasty of the Southern Dynasties (420 A.D.-479 A.D.)Liu Ziluan,King of Xin'an,and his elder brother Liu Zishang,King of Yuzhang,Bao Linghui,the famous poet Bao Zhao's younger sister,and Tan Ji,a Buddhist monk at the Mount Bagongshan.

齐世祖武帝萧赜

Qi Dynasty (479 A.D.-502 A.D.),the 2nd dynasty of the Southern and Northern Dynasties(420 A.D.-589 A.D.) Xiao Ze,Emperor Wu.

梁廷尉刘孝绰，贞白先生陶弘景

Liang Dynasty(502A.D.-557A.D.),the 3rd dynasty of the Southern and Northern Dynasties(420 A.D.-589 A.D.) Liu Xiaochuo,a military officer with the title of Tingwei,Tao Hongjing,a great thinker of Taoist,with the honorary title of Mr:Zhenbai.

唐英国公徐勋

Tang Dynasty(618A.D.-907 A.D.)Xu Ji,a famous army general and stateman with the honorary title of Yingguogong.

《神农食经》记载：“长期饮茶，使人精力饱满、心情愉悦。”

An excerpt from Shennong Food Recipe:"Drinking tea for long will make one feel energetic and be in good mood."

周公《尔雅》记载：“槚，就是苦茶。”

An excerpt from Er Ya by Zhou Gong of Zhou Dynasty:“Jia ( 槚 )is the tu(荼)with a bitter taste(苦茶). ”

《广雅》记载：“荆州、巴州一带，采摘茶叶制 成茶饼，叶子老的，做茶饼时，要加用米糊才能制成。想煮茶饮用时，先烤炙茶饼至呈现红色，捣成碎末放置瓷器中， 冲入沸水浸泡，或放些葱、姜、橘子拌和着浸泡。喝了它可以醒酒，使人兴奋不想睡。”

An excerpt from Guang Ya(A dictionary by Zhang Ji of Three Kingdoms):"In the areas around Jinzhou(now in Hubei Province)and Bazhou (now in Sichuan Province),the tea leaves are plucked to make into tea cakes.If the leaves are too tough,they must be mixed with the rice paste when the tea cakes are molded.To boil the tea as a drink,the tea cake should first be broiled until its color turns brown reddish,ground into powder and then put into a porcelain pot.Pour boiling water into the pot or add spring onion,ginger and tangerine peel to be mixed with the powder and be infused.A drink of this will make one feel sober from intoxication and keep one awake."

《晏子春秋》记载：“晏婴担任齐景公的国相 时，吃的是糙米饭和三五样禽鸟禽蛋，茶和蔬菜而已。”

An excerpt from The Spring and Fall Annals of Yan Ying:"When Yan Ying served as the prime minister for Emperor Jing Gong of Kingdom Qi,what he had daily was no more than the unpolished rice,some dishes of poultry and eggs, vegetables and tea."

汉司马相如《凡将篇》在药物类中记载：“乌 喙、桔梗、芫华、款冬、贝母、木蘖、蒌、芩草、芍药、 桂、漏芦、蜚廉、藿菌、葬诧、白敛、白芷、菖蒲、芒硝、 莞椒、茱萸。”

An excerpt from the Medicine Volume of Fanjiang (a book on character)by Sima Xiangru of Han Dynansty:"Root of aconite,root of balloon flower,lilac daphne,coltsfoot,the bulb of fritillary,phellodendron amurense,beach wormwood, fuling,Chinese herbaceous peony,cinnamon bark,globethistle root,thistles,reed rhizome,late-season tea,radix ampelopsis, radix angelicae,calamus,mirabilite,Chinese prickly ash and medicinal cornel."

汉扬雄《方言》记载：“蜀西南人把茶称为设。”

An excerpt from Fangyan(by Yang Xiong, litterateur,philosopher and linguist of Western Han Dynasty): “Cha(tea)is called she( 设 )by the people from the southwest of Shu(now in Sichuan Province).”

《三国志·吴书·韦曜传》记载：“孙皓每次设宴，坐客人人要饮酒七升，即使不全部喝下去，也都要浇灌完毕。韦曜酒量不超过二升。孙皓当初非常尊重他，暗地里赐茶以代酒。”

An excerpt from Biography of Wei Yao·Volume of Kingdom Wu·Records of Three Kingdoms:“Every time Sun Hao(King of Kingdom Wu)held a banquet,each guest invited should drink at least seven sheng of liquor,even if some guests couldn't drink them all,they were forced to drink by pouring the liquor into their mouths.Wei Yao(the Great Preceptor of the King)could only drink less than two sheng of liquor.Sun Hao respected Wei Yao highly then and secretly granted tea to Wei Yao instead of liquor."

《晋中兴书》记载：“陆纳任吴兴太守时，卫将 军谢安常想拜访陆纳。《晋书》说：陆纳为吏部尚书。陆纳的侄子 陆假奇怪他没什么准备，但又不敢询问，便私自准备了十多 人的菜肴。谢安来后，陆纳仅仅用茶和果品招待。陆椒于是 摆上丰盛的菜肴，各种精美的食物都有。等到谢安走后，陆 纳打了陆假四十棍，说：‘你既然不能给叔父增光，为什么还 要玷污我清白的操守呢?'"

A n excerpt from the Jin History of Zhongxing:"Lu Na once served as the prefecture chief of Wuxing(now Huzhou of Zhcjiang Province).Xie An,the senior army general, wanted to visit LuNa frequently.It is recorded in Jin History that LuNa was then the minister of Personnel Affairs.Lu Na's nephew Lu Chu was curious that his uncle has prepared nothing and he dared not to ask for the reason,so he secretly prepared an extravagant feast that could be served for a dozen persons.When Xie An arrived, Lu Na served him just with tea and fruits,then Lu Chu beckoned the servants to lay out a rich array of splendid dishes with every exotic food included.When Xie An left,Lu Na punished his nephew with forty whips of rod and railed at him,'If you cannot bring glory to me,how can you bring disgrace on my reputation of being clean and thrifty?'"

《晋书》记载：“桓温任扬州牧时，性好节俭， 每次请客宴会，只设七盘茶果而已。”

An excerpt from History ofJin Dynasty:"When Huan Wen served as the prefecture chief of Yangzhou (now in Jiangsu Province),he was known to all for being quite thrifty. Each time he treated the guests to a banquet,he only offered seven plates of fruits accompanied with tea."

《搜神记》记载：“夏侯恺因病去世。同族人苟 奴能够看见鬼神。他看见夏侯恺来取马匹，使他的妻子也生了病。苟奴看见他戴着平顶头巾，穿着单衣，进屋坐到生前常坐的靠西墙的大床上，向人要茶喝。”

An excerpt from the Anecdotes of Divinity:“Afier Xiahou Kai died of illness,one of his clan named Gou Nu,who had the supernatural power to see ghosts,caught sight of Xiahou Kai's spirit returning home to fetch his horse,and thus causing his wife to get sick.Xiahou Kai was seen by Gou Nu being dressed in an unlined garment and a head-covering,sitting on the queen-size bed by the wall on the west as he used to be,asking for tea."

刘琨在《与兄子南兖州刺史演书》中写道： “先前收到你寄来的安州干姜一斤、桂一斤、黄芩一斤，都是我所需要的。我身体不适心情烦闷时，常常仰靠好茶来提 神解闷，你可以多置办一些。”

Liu Kun's(statesman,litterateur and strategist of Jin Dynasty)Afamily Letter to My Nephew Liu Yan,Prefecture Chief of Yanzhou(now in Shandong Province),saying:“Some days ago,I received one jin of dried ginger,one jin of cassia bark and one jin of radix scutellariae produced in Anzhou(now Anlu of Hubei Province)you posted to me,which is all what I need. When I was troubled and depressed,only tea can refresh me,you can buy more of these things for me."

傅咸《司隶教》中说：“听说南市有四川老妇 煮茶粥售卖，廉事把她的器皿打破，之后她又在市中卖饼。禁卖茶粥为难四川老妇，这究竟是为什么呢?”

An excerpt from the Directions of Sili(officer's title)by Fu Xian:"I was told that there was an old woman from Sichuan selling tea porridge in the southern market,Lianshi(a minor officer)broke her pots and bowls.Later,she sold cakes instead.What on earth should they do so by prohibiting the old woman of Sichuan from selling tea porridge?"

《神异记》记载：“余姚人虞洪进山采茶，遇见一位道士，牵着三头青牛。道士领着虞洪来到瀑布山，说‘我是丹丘子，听说你善于煮茶饮，常想请你送些给我品尝。 山中有大茶，可以供你采摘。希望你日后有喝不完的茶时，能送些给我喝。’虞洪于是以茶作祭品进行祭祀，后来经常叫家人进山，果然采到大茶。”

An excerpt from The Notes of Gods and Spiris“Yu Hong,a native of Yuyao(now in Zhejiang Province)went into the mountain to pluck the tea and he came across a Taoist leading three black bulls.The Taoist showed Yu Hong to the Pubushan(waterfall)Mountain,saying,'I am Danqiuzi.I have got to know that you are good at broiling tea,and I often wonder if you could give me some tea to taste.There are big leaf tea plants in the mountain and they are all at your disposal.I hope that you give me some tea when you have numerous tea in the future.'Yu Hong then offered sacrifices to gods and spirits with tea as the sacrificial offerings.Later,he often sent his folks to the mountain and finally they did find the big leaf tea."

左思《娇女诗》云：我家有娇女，肤色很白净。 小妹叫纨素，口齿很伶俐。 姐姐叫蕙芳，眉目美如画。 跑跳园林中，未熟就摘果。 爱花风雨中，顷刻百进出。 心急欲饮茶，对炉直吹气。

Coddled Daughters Zuo Si(Jin Dynasty)I have two coddled daughters,Both are fair and clear;Younger sister called Wan Su,Who speaks eloquently and fluently;Elder sister called Hui Fang,With bright eyes and graceful eyebrows; Capering and frisking around the orchard,Plucking fruits while not ripe;Loving flowers on windy &rainy days, Dozens of entries in a brace of shakes;Brooking no delay in drinking tea, Blowing hard to the stove only thee.

张孟阳《登成都楼》诗下半首云：“请问扬雄的故居在何处?司马相如的故居是哪般模样? 程郑、卓王孙两大豪门积累巨富，骄横奢侈可比王侯之家。他们的门前经常有连骑而来的贵客，镶嵌翠玉的腰带上 佩挂名贵的刀剑。家中钟鸣鼎食，各种各样时新的美味精妙无比。秋季走进林中采摘柑橘，春天可在江边把竿垂钓。黑子的美味胜过龙肉酱，瓜果做的菜肴鲜美胜过蟹酱。芳香的茶茗胜过各种饮料，美味盛誉传遍全天下。如果寻求人生的安乐，成都这块乐土还是能够让人们尽 享欢乐的。”

Ascending Chengdu Tower Zhang Mengyang(Jin Dynasty)Where is the Yangxiong's former house?How about the Sima Xiangru's old home?The huge treasures of the Chen'and Zhuo's,Can be matched those of the dignitaries.Guests coming along with a stray of horses,Belts inlaying jade and waist hanging swords.Delicious meals accompanied with music,Abundant and rare foods anytime to make.Autumn tangerine dangling in woods, Leisure anglers lining vernal brooks.Tasty fish up to the dragon meat paste,Melon-made dish match the jam of crabs.Fragrant tea tops the six drinks indeed,Fine taste be known to the Divine land.So sweet and peaceful,as the life here,No finer may be reaped,far and near.

傅巽《七诲》记载：“山西的桃子，河南的苹果，齐地的柿子，燕地的板栗，恒阳的黄梨，巫山的红橘， 南中的茶子，西极的石蜜。”

An excerpt from Seven Pieces of Advice by Fu Xun:“Shanxi's peaches,Henan's apples,Qidi's(now Shandong Province)persimmons,Yandi's(now Hebei Province) chestnuts,Hengyang's (now Quyang of Hebei Province)yellow pears,Mount Wushan's(now in Chongqing Municipality) red tangerines,Nanzhong's(now Yunnan Province and the neighboring areas)tea,and the honey from the West are superb local specialties."

弘君举《食檄》说：“见面寒暄应酬之后，应 该先喝沫白如霜的好茶；酒过三巡，应该再陈上甘蔗、木瓜、元李、杨梅、五味、橄榄、悬豹、葵羹各一杯。”

An excerpt from Food Book by Hong Junju:“The superb tea with snowy white foam should be served after greeting each other,and after three vessels of liquor has been finished,the juice of sugar cane,pawpaw,plum,waxberry, Schisandra chinensis,olive,raspberry,mallow should be served, each one with just a cup."

孙楚《歌》云：“茱萸出佳木顶，鲤鱼产在洛 水泉。白盐出产于河东，美豉出于鲁地湖泽。姜、桂、茶葬出产于巴蜀，椒、橘、木兰出产在高山。蓼苏生长在沟渠，精米出产于田中。”

A Record from Songfor Local Specialties by Sun Chu:“The fruit of medicinal cornel grows on the fine treetops; the good carps are produced from Luohe River.The white salt is from Hedong(now south-west of Shanxi Province),the delicious fermented soya beans are produced in the lakes and marshes of Ludi(now in Shandong Province).The ginger,cinnamon bark and tea are produced in Bashu(now in Sichuan Province), the pepper,tangerine and magnolia grow in the highlands.The knotweed and perilla grows in the ditches,the fine rice grows in the paddy fields."

华佗《食论》说：“长期饮茶，能增益思维 能力。”

An excerpt from Food Recipe by Hua Tuo(a famous doctor in Han Dynasty):"Drinking tea for long is conducive to thinking deeply."

壶居士《食忌》说：“长期饮茶，能使人飘飘 欲仙；茶与韭菜同时吃，会使人体重增加。”

An excerpt from Dietetics by Taoist Hu(a Taoist priest of Han Dynasty):"Drinking tea for long may make one feel light on one's feet;drinking tea together with Chinese Chives may make one put on weight."

郭璞《尔雅注》说：“茶树小如栀子，冬季叶 不凋零，所生叶可煮类汤饮用。现在把早采的叫作茶，晚采的叫作茗，或者叫作葬，蜀地的人称之为苦茶。”

An excerpt from Commendatory on Er Ya by Guo Pu(a famous scholar of Jin Dynasty):“The tea plant is as small as the gardenia,and won't wither in winter,its leaves can be boiled for drinking.Now we call the tea plucked in early season cha (茶),plucked in late season ming( 茗 )or chuan(荈),the people in Sichuan call the bitter tea kutu(苦荼)."

《世说》记载：“任瞻，字育长，年少时有美好的声誉，自从过江南渡有点恍恍惚惚失去神智。 一次饮茶的时候，他问人说：‘这是茶，还是茗?'当看到别人奇怪不解 的神情时，便自己辩解说：‘刚才问的是茶是热还是冷。'"

An excerpt from the Anecdotes(written by Liu Yiqing of Song Dynasty in the Southern Dynasties):"Ren Zhan styled himself Yu Chang,enjoyed a good reputation when he was young.However,he was at a haze and unconscious when he moved to the south of the Yangtze River.One day,he was served with tea,he asked unconsciously:'Is it cha( 茶 )or ming( 茗 ) (both cha and ming are tea)?'When he saw the puzzled facial expression of the people around him,then he explained himself by saying:'I was just wondering if the tea is hot or cold.'”

《续搜神记》记载：“晋武帝时，宣城人秦精，经常进入武昌山采茶。遇见一个毛人， 一丈多高，领他到山下，把茶树丛指给他看后离开。过了一会儿又回来，从怀中拿出橘子送给秦精。秦精很害怕，赶紧背着茶叶返回。”

An excerpt from The Sequel to Anecdotes of Divinity:"In the reign of Emperor Wu of Jin Dynasty,a native of Xuancheng named Qing Jing often went to Mount Wuchangshan to pluck tea.One day,he came across a hairy man with more than one zhang(a unit of length,one zhang equals ten chi or 3.3333m) high who led him to the foot of the mountain to see the tea thicket and disappeared.After a while,the hairy man came back and took out some oranges from his chest to Qing Jing.Qing Jing was so frightened that fled home promptly with the tea on his back.”

《晋四王起事》记载：“(赵王之乱时)惠帝逃难到外面，再回到洛阳时，黄门用粗陶碗盛着茶献给他喝。”

An excerpt from the Armed Siruggle by Four Princes of Jin Dynasty:"When Emperor Hui returned to Luoyang(the capital of Jin Dynasty)after being driven away and put under house arrest,the eunuch of the imperial court welcomed the Emperor with tea in a coarse bowl."

《异苑》记载：“剡县陈务的妻子，年轻时就带着两个儿子守寡，喜欢饮茶。因为住处有一古墓，每次饮茶时总先奉祭它。两个儿子对此感到很厌烦，说：‘古墓知道什么?这么做真是白花力气。’想把古墓挖掉。母亲苦苦相劝，得以制止。当夜，母亲梦见一人说：‘我住在这墓里三百多年了，你的两个儿子总要毁掉它，幸亏你保护，又让我享用好茶，我虽然是地下的朽骨，但不会忘记你的恩情不报。'天亮后，在院子里得到了十万铜钱，看起来像是埋在地下很久，只有穿钱的绳子是新的。母亲把这件事告诉两个儿子，他们都感到很惭愧，从此更加诚心地以茶祭祷。”

An excerpt from The Collections of Uncanny Srories and Anecdotes (written by Liu Jingshu of the Southern Dynasties):“A native of Shanxian County(now Shengzhou of Zhejiang Province)named Chen Wu died young,leaving his wife as a widow and two sons.The widow was fond of tea and each time she drank tea,she would first offer a bowl of tea as offering to the ancient tomb in her courtyard.The two sons were tired of what their mother had been doing,saying:'How does the ancient tomb know your sacrifice?You are just making a futile effort in doing so!'One day,the two sons wanted to excavate the ancient tomb to stop their mother's sacrifice.With great efforts,the widow dissuaded her two sons from doing so.On that night,the widow dreamed about a man,saying:'I have been living in the tomb for over three hundred years,and thanks to your protection,my resting place is not destroyed by your sons who are always planning to do so.Furthermore,you always offer me good tea.Though I am a dead man in the earth,I will never forget your loving-kindness.' When day broke the next morning,100000 copper coins were found by the widow in the courtyard which seemed to have been buried long in the earth,only the string used to string the coins together is new.After hearing the story,the two sons felt very shameful.From then on,the two sons joined their mother in offering tea as the sacrifice to the tomb with a growing sincerity."

《广陵耆老传》记载：“晋元帝时，有一老妇人，每天早晨独自提着一器皿的茶，到市上去卖，市里的人争着买她的茶。从早到晚，器皿中的茶不减少。她把赚得的钱分送给路旁的孤儿、穷人和乞丐。有人对她的行为感到不可思议。州的官吏把她捆送监狱。到了夜晚，老妇人手提卖茶的器皿，从监狱窗口飞了出去。”

An excerpt from the Story of an Old Woman in Guangling:"In the reign of Emperor Yuan of Eastern Jin Dynasty,there lived an old woman who would take a pot of tea to the market to sell by herself every morning.The people in the market were eager to buy her tea.Curiously enough,the pot never seemed to run out of tea from dawn to dusk.The old woman shared the money she earned to the orphans,the poor and the beggars.Thinking this unbelievable,someone reported this to the local authorities and then the old woman was put into the prison.When night fell,the old woman was seen flying out of the window of the prison with tea pot in her hand."

《晋书·艺术传》记载：“敦煌人单道开，不怕严寒和酷暑，经常服食小石子。所服药有松、桂、蜜的香气，所饮用的只是茶饮和紫苏而已。”

An excerpt from The Art Volume of Jin Book (by Fang Xuanling):“A native of Dunhuang named Shan Daokai had an amazing ability of cold tolerance and heat tolerance and he often took the small alchemical stones.The elixir he took was just the smell of pine,cinnamon and honey,and the beverage he drank was just the tea and perilla."

释道说《续名僧传》记载：“南朝宋时的和尚法瑶，本姓杨，河东人。元嘉年间过江，遇见了沈演之，请沈演之到武康小山寺。这时法瑶已年近七十，拿饮茶当饭。大明年间，南朝宋孝武帝诏令吴兴官吏将法瑶礼送进京，那时他年纪为七十九。”

An excerpt from The Sequel to Biographies of Renowned Monks by Buddhist Dao Yue:"The renowned monk Fa Yao in Song Dynasty of the Southern Dynasties(420 A.D.- 479 A.D.)was actually a native of Hedong(now south-west of Shanxi Province)with the family name of Yang.He came to the area to the south of the Yangtze River during Yuanjia Period (424 A.D.-454 A.D.)and came across Shen Yanzhi(a county magistrate)who was invited to Xiaoshan Temple in Wukang(now Deqing of Zhejiang Province).Fa Yao was already in his late sixties then and he took tea as his daily meal.During Daming reign of Song Dynasty of Southern Dynasties(457A.D.-465A.D.), he was escorted to the capital,under the imperial edict issued by Emperor Xiaowu,by the official from Wuxing(now Huzhou of Zhejiang Province)at the age of seventy-nine."

宋《江氏家传》记载：“江统，字应元。升任 愍怀太子洗马，经常上疏。曾经劝谏道：‘现在西园里面卖 醋、面、蓝子、菜、茶之类的东西，有损国家体统。'”

An excerpt from The Biographies of the Jiangs by Jiang Rao of Song Dynasty of the Southen Dynasties(420 A.D.- 479 A.D.):“Jiang Tong,styled himself Yingyuan,was promoted to the crown prince Minhuai's aide.He often presented a memorial to the emperor and once he spoke bluntly:'Now that the prince is selling vinegar,flour,cornus kousa,vegetables, tea and the sort of things in the western garden,and this will do harm to the state's decorum.'”

《宋录》记载：“新安王刘子鸾、豫章王刘子尚 到八公山拜访昙济道人，昙济设茶招待。子尚品尝后说：‘这是甘露啊，怎么能说是茶呢?'”

An excerpt from Records of Song Dynasty of the Southern Dynasties:"Liu Ziluan,King Xin'an and Liu Zishang, King Yuzhang went to Mount Bagongshan to pay a visit to Tan Ji,the Buddist disciple,who treated the two kings with tea.After having a taste,Liu Zishang said:'This is sweet dew,how can we just call it tea?'”

 王微《杂诗》云：“静静地关上楼阁的门，孤单一人守着空空的大屋子。等着你最终却不回来，只能失望地去饮茶。”

The Random Poem by Wang Wei of Song Dynasty of the Southern Dynasties(420 A.D.-589 A.D.)reads as follows:Random Poem Wang Wei Closing the door of my boudoir silently, Keeping watch the deserted mansion lonely, Waiting for my beloved who never turns up, Having no choice but to drink tea depressingly.

鲍照的妹妹鲍令晖写了篇《香茗赋》。

Bao Linghui,Bao Zhao's(a litterateur of the Southern Dynasties)younger sister,indited a poem titled Ode to the Fragrant Tea.

南齐世祖武皇帝的遗诏曰：“我的灵座上一定 不要杀牲作祭品，只须供上饼果、茶饮、干饭、酒脯就可以了。”

Emperor Wu of Qi Dynasty (479 A.D.-502 A.D.) of the Southern Dynasties declared in his testamentary edict: "Be sure not to butcher any animals as offerings on my sacrificial table,only cake,fruit,tea,rice,liquor and preserved fruit is enough.”

梁刘孝绰《谢晋安王饷米等启》呈文中说：“传诏李孟孙宣布了您的告谕，赏赐给我米、酒、瓜、笋、道、脯、酢、茗等八种食品。新城的米非常芳香，香高入云。水边初生的竹笋，鲜美胜过香菖蒲、荇菜。田里摘来最好的瓜，加倍的美味。肉脯虽然不是白茅包扎的獐鹿肉，却是包裹精美雪白的干肉脯。腌鱼比陶瓶里装的黄河鲤鱼更加美味，馈赠的大米像琼玉一样晶莹。茶和精米一样的好，馈赠的醋像看着柑橘就感到酸味一样的好。您赏赐的这八种食物如此丰富，使我好长时间都不必自己去筹措收集了。我记着您的恩惠，您的大德我永远难忘。”

“The Thanks-giving Petition to Xiao Gang,King Jin'an for his Eight Bestowed Foods”by Liu Xiaochuo of Liang Dynasty (502 A.D.-557 A.D.)of the Southern Dynasties reads: "Li Mengsun has issued the imperial edict to me,together with the eight kinds of foods such as rice,liquor,melon,bamboo shoots,pickled vegetables,dried meat,vinegar and tea.The rice from Xincheng(now Fuyang of Zhejiang Province)is so fragrant that the birds in the sky can smell it.The tender bamboo shoots collected by the mountain stream are more succulent than the aromatic calamus and floating heart (Latin:Nymphiodes peltatum).The melons plucked from the fields are super delicious. Though the cogon grass-wrapped up venison is good,it cannot match the delicate snow-white dried meat bestowed by your Majesty.The pickled fish is more delicious than the carp from the Yellow River preserved in the pottery.The polished rice shines like the jade,and the tea is as good as the rice.The appetizing vinegar tastes like the sour oranges.The eight kinds of foods bestowed me by your Majesty are so abundant that I will not collect anything for a long time.Your favor will be highly appreciated and your great kindness will never be forgotten in my life."

陶弘景《杂录》说：“苦茶能使人轻身换骨， 从前丹丘子、黄山君都饮用它。”

An excerpt from Miscellany by Tao Hongjing(a famous Taoist,pharmacist and writer of the Southern Dynasties): "Drinking bitter tea can make one walk at a brisk pace as if treading on air,the ancient Taoists like Dan Qiuzi and Huang Shanjun (both from Han Dynasty)drunk it,too."

《后魏录》记载：“琅琊人王肃在南朝做官时， 喜欢饮茶，喝莼菜羹。等到回到北方，又喜欢吃羊肉，喝羊奶。有人问他：‘茶比奶酪怎么样?'王肃说：‘茶无法和奶酪 相比，只配给奶酪做奴仆。'”

An excerpt from The Records of Northern Wei Dynasty of the Northern Dynasties:“Wang Su,a native of Langya(now Linyi of Shandong Province)once served as the imperial official in the Southern Dynasties,was fond of tea and thick soup of water shield.Later,when he returned to the northern area,he grew fond of mutton and buttermilk.When someone asked Wang Su the question'What do you think of tea compared with buttermilk?',he replied:'Tea can never match the buttermilk,it can only deserve to be the maid of buttermilk.'”

《桐君录》记载：“西阳、武昌、庐江、晋陵等地人都喜欢饮茶，有客人来时主人会用清茶招待。茶有汤花浮沫，喝了对人有益。凡是可作饮料的植物，大都是采用它的叶子。而天门冬、拔楔却是用其根，都对人有益。此外，巴东地区另有一种真正的好茶，煮饮后能使人不睡。另有一种习俗是把檀木叶和大皂李叶煎煮当茶饮，两者都很清凉爽口。还有南方的瓜芦树，也很像茶，味道非常苦涩，采来加工成末当茶一样煎煮了喝，也可以使人整夜不睡。煮盐的人全靠喝这种茶饮，而交州和广州一带最重视这种茶饮，客人来了都先用它来招待，还会在其中添加各种芳香佐料。”

An excerpt from The Records of Tongjun(a book on the herbal medicines):"The natives of Xiyang(now in Henan Province),Wuchang(now in Hubei Province),Lujiang(now in Anhui Province),and Jinling(now in Jiangsu Province)are very fond of tea and they always treat the guests with tea.There is foam atop the tea which does good to one's health.Whatever plant is used to make the beverage,its leaves are often plucked; while in the case of the asparagine and smilax,its root is often used,which also does good to one's health.In Badong region (now it refers to the areas of Wanzhou,Kaixian,Yunyang and Wuxi of Chongqing Municipality),there is a truly good tea,the drink of which will keep people sober and awake.Another local custom is to boil the leaves of wingceltis and acacia to make a beverage,both are quite refreshing.The plant of Kuding(Latin: camellia sinensis)grows in the south,with its shape resembling that of tea,its taste being bitter and astringent.The leaves of Kuding can be processed into fine powder which can be boiled to make a beverage and taking of such a drink will keep one sober and awake all night.Because of this effect,it is welcomed by the workers who extract salt from boiling sea water on a night shift.This beverage is highly regarded by the natives of Jiaozhou (now referring to the areas covering Qinzhou of Guangxi Zhuang Autonomous Region,Leizhou Peninsula of Guangdong Province and the central and northern parts of Vietnam)and Guangzhou, and guests are first treated with this beverage,mixed with some fragrant seasonings."

《坤元录》记载：“辰州淑浦县西北三百五十里，有无射山，当地土人风俗，每逢吉庆的时日，亲族都到山上集会歌舞。山上有很多茶树。”

An excerpt from The Records of Kunyuan(a topography with pictorials):“Three hundred and fifty li(one li equals to 500 m)to the northwest of Xupu County of Chenzhou (now in Hunan Province),there stands Mount Wusheshan inhabited by the original inhabitants who keep the local customs of celebrating their festivals by singing and dancing in the mountain among their family members.The mountain abounds with the tea plants."

《括地图》记载：“临蒸县东面一百四十里处， 有茶溪。”

An excerpt from The Topography with Pictorials of Kuodi:“One hundred and forty li to the east of Linzheng County(now Hengyang of Hunan Province),there stands a mountain stream with tea growing on both sides."

山谦之《吴兴记》记载：“乌程县西二十里有温山，出产上贡的御茶。”

An excerpt from The Records of Wuxing by Shan Qianzhi(a scholar of Jin Dynasty):"Mount Wenshan,twenty li to the west of Wucheng County(now in Huzhou of Zhejiang Province),produces tea offered as the tribute."

《夷陵图经》记载：“黄牛、荆门、女观、望州 等山，都出产茶叶。”

An excerpt from The Topography with Pictorials of Yiling(now Yichang of Hubei Province):“The Mountains like Huangniu,Jingmen,Nvguan and Wangzhou and the like all produce tea."

《永嘉图经》记载：“永嘉县以东三百里有白 茶山。”

An excerpt from The Topography with Pictorials of Yongjia:“Three hundred li to the east of Yongjia County(now Wenzhou ofZhejiang Province),there stands a white tea mountain."

《淮阴图经》记载：“山阳县以南二十里有茶坡。”

An excerpt from The Topography with Pictorials of Huaniyin(now Huai'an of Jiangsu Province):"Twenty li to the south of Shanyang County(now Huai'an of Jiangsu Province),there stands a tea slope."

《茶陵图经》说：“茶陵，就是陵谷中生长着茶 的意思。”

An excerpt from The Topography with Pictorials of Chaling(now Chaling County of Hunan Province ):"The Chinese characters of‘茶陵'(chaling)is literally so named because the tea grows in the mountains and valleys there."

《本草·木部》记载：“茗，就是苦茶。味甘苦，性微寒，无毒。主治瘘疮，利尿，去痰，解渴，散热，使人少睡。秋天采摘的味苦，能通气，助消化。”原注说：“春天采茶。”

An excerpt from Materia Medica·Plant Volume: “Ming( 茗 )is the bitter tea with sweet and bitter taste,it is a little chilly and not poisonous.It mainly cures human of fistula and ulceration,it can promote diuresis,reduce phlegm, quench thirst,relieve heat and make one have less sleep.The tea plucked in autumn is bitter,doing good to vital energy and digestion."The original annotation says:"It's better to pluck tea in spring."

《本草·菜部》记载：“苦菜，又叫茶，又叫选，又叫游冬，生长在益州的河谷、山陵或道路旁，寒冬也不会冻死。三月三日采摘，制干。”陶弘景注：“可能这就是现今所称的茶，又叫茶，喝了使人不睡。”《本草》注云：“按《诗经》中所说‘谁谓茶苦’‘堇茶如饴’的‘茶',指的都是苦菜。陶弘景所言称苦荼，是木本植物，不是菜类。茗，春季采摘，称为苦搽音途遐反。”

An excerpt from Materia Medica·Vegetation Volume:“Sowthistle,also called tu (茶),xuan (选)or youdong(游冬)(a bitter greens),grows in valleys,hills or by the roadsides in Yizhou (now Chengdu of Sichuan Province),it remains green in the cold winter and it is normally plucked on March 3rd(according to the traditional Chinese lunar calendar)and processed to be dry."According to Tao Hongjing's note to Materia Medica:"the sowthistle is likely to be present tea,also called tu,which makes one have less sleep if taking a drink.” According to notes to Materia Medica (the Version of Tang Dynasty):"By saying 'who tells that tu is bitter?'and 'violet and tu is like maltose'in the Book of Songs,here both tu refers to the sowthistle.The bitter tu in Tao Hongjing's note refers to the plant,not the vegetation.Ming(茗),plucked in spring,is called bitter tu".

《枕中方》记载：“治疗多年的瘘疾，用苦茶和 蜈蚣一同烤炙，等到烤熟发出香味，分成相等的两份，捣碎筛末，一份加甘草煮水擦洗，一份直接以末外敷。”

An excerpt from The Prescriptions for Diseases and Staying Healtly(written by Sun Simiao who lived through the Southern Dynasties,Sui Dynasty and Tang Dynasty):"The remedy for the chronic fistula is as follows:broil the bitter tea leaves together with the centipedes until it is well done and the fragrance is smelled,then pound and sift out the mixture,and divide the fine powder into two equal halves,one half is to be decocted with the licorice for external wash and the other half is to be applied externally."

《孺子方》记载：“治疗小儿不明原因的惊厥， 用苦茶和葱须一起煎水服用。”

An excerpt from The Prescriptions for Children: "To cure the child of the unknown panic-stricken convulsion, one can boil the bitter tea together with fistulous onion fibrous roots and let the child take it."

山南，以峡州所产的茶为最好，峡州茶出产于远安、宜都、夷陵三县的山谷。襄州、荆州所产的茶为次好，襄州茶产于南漳县山谷，荆州茶产于江陵县山谷。衡州所产的茶差些，产于衡山、茶陵二县山谷。金州、梁州茶又差一些。金州茶产于西城、安康二县山谷，梁州茶产于褒城、金牛二县山谷。

In Shannan(one of the ten administrative regions in Tang Dynasty,equivalent to the present-day province,now the area to the north of Yangtze River between Chongqing Municipality and Yueyang of Hunan Province),the top grade tea grows in Xiazhou(now Yichang of Hubei Province),to be specific, in the valleys of the three counties of Yuan'an,Yidu and Yiling.The second- class tea grows in Xiangzhou(now Xiangfan of Hubei Province) and Jingzhou(now in Hubei Province),to be specific,in the valley of Nanzhang County of Xiangzhou and in the valley of Jiangling County of Jingzhou.The low grade tea grows in Hengzhou (now Hengyang of Hunan Province),to be specific,in the valleys of the two counties of Hengshan Mountain and Chaling(now in Hunan Province);the undergrade tea grows in Jinzhou(now Xikang of Shaanxi Province)and Liangzhou(now Hanzhong of Shaanxi Province),to be specific,in the valleys of the two counties of Xicheng and Ankang of Jinzhou and in the valleys of the two counties of Baocheng and Jinniu of Liangzhou.

淮南，以光州所产的茶为最好，光州光山县黄头港的茶，与峡州茶品质相同。义阳郡、舒州所产的茶为次好，申州义阳县钟山所产的茶与襄州茶同，舒州太湖县潜山所产的茶与荆州茶同。寿州所产的茶差些，寿州盛唐县霍山茶与衡山茶同。蕲州、黄州茶又差一些。蕲州茶产于黄梅县山谷，黄州茶产于麻城县山谷，均与金州、梁州茶相同。

In Huainan(one of the ten administrative regions in Tang Dynasty,equivalent to the present-day province,now the area to the south of Huaihe River,to the north of Yangtze River and to the east of Hubei Province),the top grade tea grows in Guangzhou(now Guangshan County of Henan Province),the tea produced in Huangtougang of Guangshan County is the same as that in Xiazhou.The second-class tea grows in Yiyang Prefecture(now Nanyang of Henan Province)and Shuzhou (now Qianshan of Anhui Province),the tea produced in Zhongshan Mountain of Yiyang County in Shenzhou is the same as that in Xiangzhou,the tea produced in Qianshan Mountain of Taihu County in Shuzhou is the same as that in Jingzhou The low grade tea grows in Shouzhou(now Shouxian of Anhui Province),the tea produced in Huoshan Mountain of Shengtang County(now Lu'an of Anhui Province)is the same as that in Hengshan Mountain.The undergrade tea grows in Qizhou(now Qichun of Hubei Province) and Huangzhou (now Xinzhou of Hubei Province),to be specific, in the valley of Huangmei County of Qizhou,and in the valley of Macheng County of Huangzhou,in quality,the tea in the two counties is the same as that in Jingzhou and Liangzhou.

浙西，以湖州所产的茶为最好，湖州出产于长城县顾渚山谷的茶，与峡州、光州茶同；产于山桑、儒师二坞，白茅山、悬脚岭的茶，与襄州、荆州、义阳郡茶同；产于凤亭山、伏翼阁，飞云、曲水二寺，啄木岭的茶，与寿州、衡州茶同；产于安吉、武康二县山谷的茶，与金州、梁州茶同。常州所产的茶为次好，常州出产于义兴县君山悬脚岭北峰下的茶，与荆州、义阳郡茶同；产于圈岭善权寺、石亭山的茶，与舒州茶同。宣州、杭州、睦州、歙州所产的茶差些，宣州宣城县雅山茶，与蕲州茶同；太平县上睦、临睦出产的茶，与黄州茶同；杭州临安、於潜二县天目山所产的茶，与舒州茶同；钱塘县天竺、灵隐二寺的茶，睦州桐庐县山谷所产的茶，歙州婺源山谷所产的茶，与衡州茶同。润州、苏州所产的茶又差一些。润州江宁县傲山所产的茶，苏州长洲县洞庭山所产的茶，与金州、蕲州、梁州茶同。

In Zhexi(now the area to the south of the Yangtze River of Anhui Province and Jiangsu Province,to the north-west of Fuchunjiang River of Zhejiang Province and to the north-east of Boyang Lake of Jiangxi Province),the top grade tea grows in Huzhou(now Huzhou of Zhejiang Province),to be specific,the tea produced in the valley of Guzhu Mountain of Changcheng County(now Changxing County of Zhejiang Province)is the same as that in Xiazhou and Guangzhou,the tea produced in the cols of Shansang and Rushi and in Baimaoshan Mountain and Xuanjiao Ridge is the same as that in Xiangzhou, Jinzhou and Yiyang Prefecture,the tea produced in Fengtingshan Mountain, Fuyi Pavilion,the two temples of Feiyun and Qushui and Zhuomu Ridge is the same as that in Shouzhou and Hengzhou,the tea produced in the valley of the two counties of Anji(now Anji of Zhejiang Province)and Wukang(now Deqing of Zhejiang Province)is the same as that in Jinzhou and Liangzhou. The second-class tea grows in Changzhou(now Changzhou of Jiangsu Province),to be specific,the tea produced by the foot of the north peak of Xuanjiao Ridge of Junshan Mountain is the same as that in Jinzhou and Yiyang Prefecture,the tea produced in Shanquan Temple of Quan Ridge and Shitingshan Mountain is the same as that in Shuzhou.The low grade tea grows in Xuanzhou (now Xuancheng of Anhui Province), Hangzhou(now Hangzhou of Zhejiang Province),Muzhou(now Jiande of Zhejiang Province)and Shezhou(now Shexian of Anhui Province),to be specific,the tea produced in Yashan Mountain of Xuancheng County of Xuanzhou is the same as that in Qizhou,the tea produced in Shangmu and Linmu of Taiping County(now Taiping of Anhui Province)is the same as that in Huangzhou,the tea produced in Tianmushan Mountain in the two counties of Lin'an and Yuqian,Hangzhou is the same as that in Shuzhou, the tea produced in the two temples of Tianzhu and Lingying of Qiantang County,in the valley of Tonglu County of Muzhou and in the valley of Wuyuan County(now Wuyuan of Jiangxi Province)of Shezhou is the same as that in Hengzhou.The undergrade tea grows in Runzhou(now Zhenjiang of Jiangsu Province)and Suzhou(now in Jiangsu Province),to be specific,the tea produced in Aoshan Mountain of Jiangning County(now Jiangning of Jiangsu Province)of Runzhou and in Dongtingshan Mountain of Changzhou County(now Wujiang of Jiangsu Province)of Suzhou is the same as that in Jinzhou,Qizhou and Liangzhou.

剑南，以彭州所产的茶为最好，九陇县马鞍 山、至德寺、棚口所产的茶，与襄州茶同。绵州、蜀州所产的茶为次好，绵州龙安县松岭关所产的茶，与荆州茶同；而西昌、昌明、神泉县西山所产的茶一样的好，过了松岭关的茶就不值得采制了。蜀州青城县丈人山所产的茶，与绵州茶同。青城县有散茶、木茶。邛州产茶次好，雅州、泸州所产的茶差些 ，雅州百丈山、名山所产的茶，泸州泸川所产的茶，与金州茶同。眉州、汉州所产的茶又差一些。眉州丹棱县铁山所产的茶，汉州绵竹县竹山所产的茶，与润州茶同。

In Jiannan(one of the ten administrative regions in Tang Dynasty,equivalent to the present-day province,now the areas covering most parts of Sichuan Province,some parts of Yunnan,Guizhou and Gansu Province),the top grade tea grows in Pengzhou(now in Sichuan Province),to be specific,the tea produced in Ma'anshan Mountain,Zhide temple and Pengkou of Jiulong County is the same as that in Xiangzhou.The second-class tea grows in Mianzhou (now in Sichuan Province)and Shuzhou (now in Sichuan Province),to be specific,the tea produced in Songling Pass of Long'an County of Mianzhou is the same as that in Jinzhou,the tea produced in Xichang,Changming(southwest of Yanyuan)and Xishan Mountain of Shenquan County is of the same good quality,the tea grown across Songling Pass is not worth plucking.The tea produced in Zhangrenshan Mountain of Qingcheng County of Shuzhou is the same as that in Mianzhou,both loose tea and matcha are produced in Qingcheng County.The second-class tea also grows in Qiongzhou(now in Sichuan Province).The low grade tea grows in Yazhou(now in Sichuan Province)and Luzhou(now in Sichuan Province),to be specific,the tea produced in Baizhangshan Mountain and Mingshan Mountain of Yazhou and in the Luchuan County of Luzhou is the same as that in Jinzhou.The undergrade tea grows in Meizhou and Hanzhou(now in Sichuan Province),to be specific,the tea produced in Tieshan Mountain of Danling County of Meizhou and in the Zhushan Mountain of Mianzhu County of Hanzhou is of the same quality as that in Runzhou.

浙东，以越州所产的茶为最好，余姚县出产的瀑布泉岭茶称为仙茗，大叶茶非常特殊，小叶茶与襄州茶同。明州、婺州所产的 茶为次好，明州邻县榆英村所产的茶，婺州东阳县东白山所产的茶，与荆州茶同。台州所产的茶差些。台州始丰县生赤城山所产的茶，与歙州茶同。

In Zhedong(now the area to the east of Qujiang River and Puyangjiang River of Zhejiang Province),the top grade tea grows in Yuezhou(now Shaoxing of Zhejiang Province),to be specific,the tea produced in Pubuquan Mountain of Yuyao County(now in Zhejiang Province)is known as Fairy Tea,the large leaf tea there is quite rare,while the small leaf tea is the same as that in Xiangzhou. The second-class tea grows in Mingzhou(now in Zhejiang Province)and Wuzhou (now Jinhua of Zhejiang Province),to be specific,the tea produced at Yujia Village in Maoxian County of Mingzhou and in Dongbaishan Mountain of Dongyang County of Wuzhou is the same as that in Jingzhou.The low grade tea grows in Taizhou (now in Zhejiang Province),to be specific,the tea produced in Chichengshan Mountain of Shifeng County is the same as that in Shezhou.

黔中，茶出产于思州、播州、费州、夷州。

In Qiangzhong(one of the fifteen administrative areas,during Kaiyuan periods of Tang Dynasty,equivalent to the present-day province,now the areas covering north-east part of Guizhou Province,some parts of Chongqing Municipality and Guangxi Zhuang Autonomous Region),tea grows in Sizhou (now Yanhe,Wuchuan,Yingjiang of Guizhou Province and Youyang of Chongqing Municipality),Bozhou(now Zunyi of Guizhou Province),Feizhou(now Dejiang and Sinan of Guizhou Province)and Yizhou (now Fenggang,Suiyang and Meitan of Guizhou Province).

江南，茶出产于鄂州、袁州、吉州。

In Jiangnan(one of the ten administrative regions during Zhenguan periods of the Tang Dynasty,equivalent to the present-day province,now the areas covering majority part of Jiangxi Province,some parts of Hubei Province,Hunan Province, Fujian Province,Zhejiang Province and Anhui Province ),the tea grows in Ezhou(now Xianning and its neighboring area of Hubei Province),Yuanzhou(now Yichun,Pingxiang and Xinyu of Jiangxi Province)and Jizhou(now Ji'an of Jiangxi Province).

岭南，茶出产于福州、建州、韶州、象州。福州茶出产于闽县方山的北面。

In Lingnan(one of the ten administrative regions, during Zhenguan periods of Tang Dynasty,equivalent to the present-day province,now the areas covering Guangdong Province,Guangxi Zhuang Autonomous Region,Hainan Province, the area to the south of Nanpanjiang River of Yunnan Province and the northern part of Vietnam),the tea grows in Fuzhou(now Fuzhou and its neighboring area of Fujian Province),Jianzhou (now Jian'ou and Nanping of Fujian Province),Shaozhou(now Shaoguang of Guangdong Province)and Xiangzhou(now Laibin of Guangxi Zhuang Autonomous Region).Fuzhou Tea grows in the shady mountain slope of Fangshan Mountain of Minxian County.

对于上述思、播、费、夷、鄂、袁、吉、福、 建、韶、象这十一州所产的茶，具体情况还不太清楚，常常 能够得到一些，品尝一下，觉得味道非常之好。

Not much information on tea is available about the above-mentioned eleven prefectures like Sizhou,Bozhou, Feizhou,Yizhou,Ezhou,Yuanzhou,Jizhou,Fuzhou,Jianzhou, Shaozhou and Xiangzhou.However,I have frequent chance to get the tea there and their taste proves to be extremely flavorsome.

关于造茶工具，如果正当春季清明前后寒食 禁火之时，在野外寺庙或山间茶园，大家一齐动手采摘，当 即就地蒸茶，舂捣，用火烘烤干，那么,槃、扑、焙、贯、 棚、穿、育等七种制茶工具都可以省略。

In term of the tools for tea processing,if it is just during Cold Food Festival (beginning on the day before Qingming Festival/Pure Brightness Festival,usually on April 5 or 6,when only cold food was served for three days in ancient times),in the temple of an open country or the mountainous tea plantation,everyone should pluck the tea leaves together and steam,pound,tap and roast the tea right there and then,in that way,the seven tea tools like awl,cord,subterranean fire place,whittled bamboo stick,wooden rack,tea-cake rigging and wooden-framed case can all be omitted.

关于煮茶器具，如果在松林之间，有石可以 放置茶具，那么具列可以不用。如果用干柴枯叶及鼎锈之 类的锅来烧水，那么风炉、灰承、炭树、火笑、交床等器具 都可以弃置不用。若是在泉旁溪边煮茶，水方、涤方、漉水 囊也可以省略。如果只有五个以下的人喝茶，茶又可碾成细末，就不必用罗合了。如果攀附藤蔓登上山岩，或拉着粗绳 进入山洞，先在山口把茶烤好研细，或用纸包或盒子装好， 那么,碾、拂末也可以不用。如果瓢、碗、竹笑、札、熟 盂、槎篮都可以盛放在一只竹管中，那么都篮也可以省去。

In terms of the tea utensils,if in the pine forest and the tea utensils can be put on the stone,then the utensil stand can be omitted.If the dried wood and withered leaves can be used to make fire and the similar tripod cauldron can be used to boil water,then the fire stove,ash stand,iron stick,fire poker,cauldron trestle etc.can be omitted.If boiling the tea near the spring pool or by the mountain stream,then the water cube, cube for dregs,filtering bag can be omitted.If less than five people drink tea and the tea cake can be ground into fine power, then the bamboo-made tea sifter and tea box can be omitted. If clambering up the mountain rock by holding the vines and entering the cave by holding the rope,first the tea cake may be roasted and ground into fine power,be packed with paper or be put into box,then the grinder and power brush can be omitted.If the gourd ladle,bowl,bamboo chopsticks,brush,water jar and round salt vessel can all be put into a round bamboo basket,then the all-purpose basket can be omitted.

但是，在城市之中，王公贵族之家，二十四 种煮茶器具如果缺少一样，就算不上是真正的饮茶了。茶道就不存在了。

However,in the city and in the homes of the aristocracy,it's not the genuine way of drinking tea if one utensil is missing from the whole set of twenty-four tea utensils.

用四幅或六幅素色丝绢，把上述内容全部抄 写出来，张挂在座位旁边。这样，茶的起源、采制工具、制 茶方法、煮饮器具、煮饮方法、茶事历史、产地以及茶具省 略方法等内容，就可以随时看到，这样，《茶经》所有内容就真正完备了。

To copy out all the above contents on the plain silk with the size of four fu(one fiu equals 60 cm in width)or six fu and hang the silk up beside the seats.So,one can easily take a look at the origin of tea,the tools for tea,the processing of tea, the tea utensils,the boiling of tea,the drinking of tea,the legends of tea,the plantation regions of tea,the omission of the tea tools and utensils and etc.,only in this way can one have a complete picture of The Classic on Tea.