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When its flavor is at its coldest nature, it is most suitable as a drink. If one is generally moderate but is feeling hot or warm, given to melancholia, suffering from aching of the brain, smarting of the eyes, troubled in the four limbs, or afflicted in the hundred joints, he may take tea four or five times. Its liquor is like the sweetest dew of Heaven. One must guard against plucking tea out of season, manufacturing that does not catch its essence, or adulterating it with other plants or herbs.

Ju tanzhua huojia fu woven of bamboo and wisteria vine; a charcoal container a charcoal splitter shaped like a mallet or an ax fire chopsticks, also called jin a kettle The Advent of Lu Yu and The Classic of Tea jiaochuang jia zhinang nian luo and he ze shuifang lusuinang piao zhujia cuogui shuyu 21 a wooden stand for the kettle made in the shape of a cross pincers of green bamboo for use in roasting the tea a paper sack for storing roasted tea to seal in its fragrance a tea mortar sieve and lidded container a tea scoop a water supply jar a common water filter a water ladle bamboo chopsticks saltcellar (from this we see that they salted the brick tea) cooling basin for boiled water 46 After describing each of these utensils in turn, he came to the tea bowl itself, and his description reached its most vivid level.

In general, moreover, he stressed its medicinal efficacy. In the second section, dealing with tools, Lu Yu took up each of the devices used to produce tea. ” “To make the tea, place the cover over the holder and then place the shaper over the cover. 33 In other words, Lu Yu’s description of tea processing all referred to the making of tea bricks, which were steamed and then dried into cakes or bricks for storage. The list of tools continued: bili qi pu a screen woven of bamboo like a gardener’s earth sifter; used for grading and drying the tea also called zhui, an awl for making holes in tea bricks also called bian, a bamboo whip run through the holes in the tea bricks to separate them Brick tea.

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