Chapter II · The Implements · Section 8: At a contemporary tea table — reading “焙凿地深二尺阔二尺五寸长一丈上作短墙高二尺泥”

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Thesis

“焙凿地深二尺阔二尺五寸长一丈上作短墙高二尺泥” still has operational value at a contemporary tea table, provided Tang conditions are not silently universalised.

Text

“The bei drying-pit is dug two feet deep, two and a half feet wide, and one zhang long. Above it a low wall two feet high is built and plastered with clay.”

Context

焙：焙茶的地炉。挖地深二尺、宽二尺五寸、长一丈，上砌二尺高的矮墙，用泥抹平。

Evidence

• Collation: 各本一致。吴觉农注：焙为地炉式烘干设施，与今云南烤茶、武夷炭焙异曲同工。
• Existing readings: 吴觉农指出唐代"焙"是炭火地炉，用于初焙茶饼；"凿地深二尺"保温聚热，是古代"焙茶房"的雏形，后世烘青、焙火皆源于此。

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 II · The Implements, section 8; the original is in the public domain.

Water and fire magnify the difference. The same leaf at a higher temperature or a longer steep changes the sweet-bitter balance; the text only becomes operational at the brewing stage.

In Tang context, 吴觉农指出唐代"焙"是炭火地炉，用于初焙茶饼；"凿地深二尺"保温聚热，是古代"焙茶房"的雏形，后世烘青、焙火皆源于此。. Tea was tribute, medicine and monastery drink at once, not a standalone commodity; the conclusion cannot be transferred without that context.

Modern tea science would split the sentence into cultivar, soil, light and plucking variables. 吴觉农指出唐代"焙"是炭火地炉，用于初焙茶饼；"凿地深二尺"保温聚热，是古代"焙茶房"的雏形，后世烘青、焙火皆源于此。 The variables remain useful, but none of them alone explains the cup.