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Tea sage Lu Yu and his masterpiece of Cha Jing | Updated: 2009-06-11 16:33

Chapter 5. Tea making.

• Methods and steps for baking tea brick before brewing, storage of baked tea brick.

• Types of water and water quality, things to look out for and timing of boiling water.

• Steps and methods in preparing tea. (the brewing methods are designed for tea of the Tang period.)

Chapter 6. Tea drinking.

• Reasons for drinking tea, how or when tea drinking started and its progress through the Tang Dynasty.

• Various types of tea and their drinking methods.

• Tea should be drunk pure without adding any ingredients to it, good tea brew should begin with careful preparation from cultivation to brewing.

• Methods of sharing tea with acquaintance.

Chapter 7. Tea records.

• Begin with an index list of influential individuals related to tea before the Tang period.

• A collection of literature and historical records on tea legends and famous people, folklore and customs, tea poems and tea stories, health benefits of tea in recorded medical books, tea as medical herb and tea cure formula, tea usage in cooking and tea recipes.

Chapter 8. Tea producing areas.

• Tea producing areas in Tang China, grading and comparison of tea quality from these areas.

Chapter 9. Handy methods for tea.

• Tools and methods that can be excluded in cultivation and processing under abnormal conditions.

• Tea utensils and brewing methods that can be simplified or improvised under various outdoor and unusual habitat environments.

Chapter 10. Illustrating Cha Jing on Placard.

• How to transfer Cha Jing onto placards or large scrolls for hanging on the wall for quick references.

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