Chapter III · The Making · Section 5: At a contemporary tea table — reading “茶之芽者发于丛薄之上有三枝四枝五枝者选其中枝”

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Thesis

“茶之芽者发于丛薄之上有三枝四枝五枝者选其中枝” still has operational value at a contemporary tea table, provided Tang conditions are not silently universalised.

Text

“The buds that sprout from dense thickets, with three, four, or five shoots, are picked by selecting those that rise most boldly.”

Context

芽者：细弱的芽叶。丛薄：草木丛生的低矮处。颖拔：突出、挺拔。

Evidence

• Collation: 各本一致。吴觉农注：此句承上文"笋者上芽者次"，讲细芽如何择优而采。
• Existing readings: 吴觉农指出：陆羽对"笋者"与"芽者"分而述之，说明唐代采茶已按芽叶老嫩分级采摘——"选其中枝颖拔者"即是"挑芽"工艺的雏形。

Analysis

To repeat this section today is not to copy a Tang utensil list. It is to keep its order of judgment: leaf first, then water and fire, then the table.

Conclusion

The section does not give a universal rule. It demonstrates a method: read the text, the annotation and the Tang context together before making a modern claim.

Source: The Classic of Tea, Chapter III · The Making, section 5; the original is in the public domain.

As a new reader, I first took “茶之芽者发于丛薄之上有三枝四枝五枝者选其中枝” as a conclusion. Reading the annotation to section 5 again, it is clearly a judgment with conditions attached.

Textually, 各本一致。吴觉农注：此句承上文"笋者上芽者次"，讲细芽如何择优而采。. The point is that “the original” is not a single stable text; name the edition before making a strong claim.

The vessel is not background. 芽者：细弱的芽叶。丛薄：草木丛生的低矮处。颖拔：突出、挺拔。 The same leaf in a different bowl, grinder or sieve changes aroma and texture; vessel and tea are defined together.