Third, half of the art of making tea lies in getting good water with a keen edge; mountain spring water comes first, river water second, and well water third; water from the tap, if coming from dams,
In a true tea lover, the pleasure of handling all the paraphernalia is such that it is enjoyed for its own sake, 凡真正爱茶者，单是摇摩茶具，已经自有其乐趣。 as in the case of Ts'ai Hsiang, who in his old age was not able
Ten, the flavor expected of the best tea is the delicate flavor of "baby's flesh." 第十，茶味最上者，应如婴孩身上一般的带着"奶花香"。 In accordance with the Chinese practice of prescribing the proper moment and surrounding f
