Lu Yu: Classic of Tea Chapter 5

A humble attempt at translating Chapter 5 of Lu Yu’s Classic of Tea which lays out the guidelines for the proper preparation of tea. Lu Yu talks about toasting tea before adding it to salted boiling water. The assessment of water temperature by looking at the air bubbles is also mentioned here.

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Lu Yu: Classic of Tea Chapter 4 (Part III)

A humble attempt at translating Chapter 4 of Lu Yu’s Classic of Tea. This chapter describes twenty five items used in the brewing and drinking of tea. Part 3 describes items number 10 to 25. See how modern day items like the cheese grater and coffee table may be inspired from this ancient tea classic!

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fly me to the moon

Matching tea with the various moon cakes – a delicacy of the much celebrated Mid-Autumn festival. Includes a recipe for traditional moon cakes with red bean paste. And Win a Tea Appreciation Master Class by answering 3 lantern riddles!

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fish and goat makes umami

A quick look at umami by its Chinese character components of “fish” and “goat”. Also includes a 4,300 years old recipe of cooking fish with goat and a technique which extracts umami from tea used by Chinese scholars to compete with each other’s tea.

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