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Thesis
Section 7 is not really about “自采至于封七经目自胡靴至于霜荷八等”; it is about how Lu Yu turns tea from a local product into an object of argument.
Text
“From picking to sealing there are seven processes; from barbarian boots to frosted lotus there are eight grades.”
Context
七经目：从采到封共经七道工序。八等：茶形分八等。
Evidence
- Collation: 各本一致。吴觉农注："七经目"指采、蒸、捣、拍、焙、穿、封七工序；"八等"为下文茶形八品。
- Existing readings: 吴觉农指出：陆羽以"七经目八等"建立唐代饼茶的工艺与品级体系，为后世茶叶分级制度（如宋代"龙团凤饼"分级）奠定基础。
Analysis
Formally, the section gives a judgment, adds material detail, then returns to human practice. 七经目：从采到封共经七道工序。八等：茶形分八等。 That is why the Classic of Tea reads as an argued book rather than a miscellany.
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 7; the original is in the public domain.
Get the character right before the taste.