Chapter Six: On Infusion

Tea infusion determines the quality of the tea. Therefore, brewing tea infusion requires a lot of skills and experience. When the tea infusion is not completely boiled, the tea leaves will float on top. It is called “Infant Infusion”, its fragrance has not been released. When soup is over boiled, the tea leaves drop to the bottom. It is called “Longevity Infusion”, its taste is often sluggish. Those whom are good in preparing tea liquid will use a fan in order to create a big flame, which will cause the tea infusion to be perfect. With milky bubbles appearing at the surface and with a sound resembling that of wind blowing through the woods. My friend Wu Runqing lives as a recluse in the Qinhuai region. He is fond of tea and has discovered unique springs. He grasps the essence of tea preparation from Luyu and definitely deserves the title of contemporary tea master.

Chapter Seven: On Tea wares

Exquisite and clean tea wares will add more charm to tea. Even though golden and silver tea wares are very luxurious, yet it is usually not affordable for people with less wealth. There are tin-cast tea wares made in Gusu, purple sand tea pots made by Shi Dabin, tea infusion containers made in Bianliang, tea stoves made of the Xiangfei bamboo and tea cups made in the Yicheng Kiln. All these tea wares are treasured by brilliant people, poets and scholars. Tea wares have never been as delicate and elegant as in the Tang and Song Dynasty.