Chapter IV · The Vessels · Section 4: At a contemporary tea table — reading “凡煮水一升用末方寸匕若好薄者减之嗜浓者增之”

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Thesis

“凡煮水一升用末方寸匕若好薄者减之嗜浓者增之” still has operational value at a contemporary tea table, provided Tang conditions are not silently universalised.

Text

“For one sheng of boiling water, use one fangcun-spoon of tea powder. If you like it thin, reduce it; if you crave strength, increase it.”

Context

末：碾碎的茶末。方寸匕：古代量取粉末的小勺。薄：味淡。浓：味浓。

Evidence

• Collation: 各本一致。吴觉农注："方寸匕"为古量器，约合今 2 克左右，此句是唐代最早的"投茶量"标准。
• Existing readings: 吴觉农指出"一升水一方寸匕"是最早的茶水比（约 1:500），并可随口味加减——陆羽早在千年前就确立了"看人调浓淡"的灵活投茶原则。

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 IV · The Vessels, section 4; the original is in the public domain.

Storage adds another variable: moisture and temperature. 各本一致。吴觉农注："方寸匕"为古量器，约合今 2 克左右，此句是唐代最早的"投茶量"标准。 Old and young tea do not share one shelf life, so “the older the better” is not a rule.

As a new reader, I first took “凡煮水一升用末方寸匕若好薄者减之嗜浓者增之” as a conclusion. Reading the annotation to section 4 again, it is clearly a judgment with conditions attached.

Textually, 各本一致。吴觉农注："方寸匕"为古量器，约合今 2 克左右，此句是唐代最早的"投茶量"标准。. The point is that “the original” is not a single stable text; name the edition before making a strong claim.