The Classic of Tea · Chapter VIII · The Producing Regions: Full Text

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Full text

[1] “In Shannan Circuit, Xiazhou is best, Xiangzhou and Jingzhou next, and Hengzhou lowest.”

[2] “In Huainan Circuit, Guangzhou is best, Yiyang and Shuzhou next, Shouzhou lower, and Qizhou and Huangzhou lowest.”

[3] “In Zhexi Circuit, Huzhou is best, Changzhou next, and Xuanzhou, Hangzhou, Muzhou, and Shezhou lower.”

[4] “In Zhedong Circuit, Yuezhou is best, Mingzhou and Wuzhou next, and Taizhou lower.”

[5] “In Jiannan Circuit, Pengzhou is best, Mianzhou and Shuzhou next, Qiongzhou next, and Yazhou and Luzhou lower.”

[6] “In Qianzhong, teas of Enzhou, Bozhou, Feizhou, and Yizhou are only occasionally obtained, yet their flavor is excellent.”

[7] “In Jiangnan, teas of Ezhou, Yuanzhou, and Jizhou are pungent in taste; those of Fuzhou, Jianzhou, Shaozhou, and Xiangzhou are excellent.”

[8] “In Lingnan, teas of Fuzhou, Jianzhou, Shaozhou, and Xiangzhou are occasionally obtained, and their flavor is excellent.”

Note

This chapter has 8 sections. The English text above is a working translation for discussion; the Chinese original is in the public domain. Name the edition when quoting, since Chapter One and several other chapters contain variants.

Source: Wikisource

Pinning the full text is the right move. Read the plain text first, then the annotation; do not let a second-hand explanation replace the source. This chapter has 8 sections; make a card for each.

One textual warning: both the old annotation to 其字 and the 叶/蕊/茎/蒂 phrase have variants. Name the Baichuan Xuehai or Siku edition, or a collation problem will look like a doctrinal one.

From the making side, the most neglected line is “picked out of season, made without care”. The chapter is not only about the plant; it puts quality responsibility on people, and that still holds.

Modern tea science can add mechanisms for 烂石, 砾壤 and 黄土: acidity, drainage, mycorrhizal association. But adding a mechanism does not mean Lu Yu knew it; keep experience and explanation distinct.