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ReadingB;ExcerptsfromTheClassicofTea
LuYu(TranslatedbyLinYutang);Para.2aAmongtheutensilsusedaredifferentkindsofbasketsforpicking,caldronsanddoubleboilers[forfryingandsteaming],mortarsandpestles[forpoundingandgrindingintopowder],moldsandfixturesandrollers[formakingbricksdiscardedinMingtimes],andvariousbamboosieves—three;Para.2bWhentheleavesarehalfdry,theyareplacedonthelowerdeck,andwhencompletelydry,ontheupperdeck.[Speakingofteabricks]abig“string”[putthroughwithaholeinit]weighsonecatty,amiddleonehalfacatty[oreightChineseounces],andasmallonefourounces.Adryingapparatusconsistsofaboxwithwoodenframeandbamboo;Para.3TeaispickedinMarch,April,andMay[Westerncalendar].Thebudtypegrowsonthesurfaceofrocksandisfourorfiveinchestall,pickedwhenthetinybudsarebeginningtounfoldintheearlymorning.Thesprouttype;Para.4Springwaterisbest[formakingtea],nextriverwater,andnextwellwater.Amongspringwaters,thosethatcomeinswift,clearcurrentsoverrockscanbeused.Riverwatermustbetakenfromplacesfarremovedfromclosehumanhabitation.Inwellwater,wellsthatareconstantlybeingdrawnfromarepreferred.;Para.5Inboilingwatertomaketea,thestagewhentinybubblesbegintoformwithalittlesingingnoiseiscalledthe“firstboil”.Thesecondstageiswhenaseriesofbiggerbubblesbegintoformaroundtheedge[ofthecontainer],andthethirdstageiswhenthewaterformsbillows.Itmustbetakenoffthefireatonce,orthewaterbecomestoo“old”andtheteaisspoiled.;TheClassicofTea?or?TeaClassics?isthefirstknown?monograph?on?tea?intheworld,by?Chinese?writer?LuYu?intheeighthcentury,duringthe?TangDynasty.?LuYu’soriginalworkislost;theearliesteditionsavailabledatetothe?MingDynasty.ForLuYu,teasymbolizedtheharmonyandmysteriousunityoftheuniv
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