評(píng)論
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Third, half of the art of making tea lies in getting good water with a keen edge; mountain spring water comes first, river water second, and well water third; water from the tap, if coming from dams, being essentially mountain water and satisfactory.
第三，烹茶的藝術(shù)一半在于擇水，山泉為上，河水次之，井水更次，水槽之水如來自堤堰， 因?yàn)楸緦偕饺?，所以很可用得?/div>
Fourth, for the appreciation of rare cups, one must have quiet friends and not too many of them at one time.
第四，客不可多，且須文雅之人，方能鑒賞杯壺之美；
Fifth, the proper color of tea in general is a pale golden yellow, and all dark red tea must be taken with milk or lemon or peppermint, or anything to cover up its awful sharp taste.
第五，茶的正色清中帶微黃，過濃的紅茶即不能不另加牛奶、擰橡、薄荷或他物以調(diào)和其苦味；
Sixth, the best tea has a "return flavor" (hueiwei), which is felt about half a minute after drinking and after its chemical elements have had time to act on the salivary glands.
第六，好茶必有回味，大概在飲茶半分鐘后，當(dāng)其化學(xué)成分和津液發(fā)生作用時(shí)，即能覺出；
Seven, tea must be freshly made and drunk immediately, and if good tea is expected, it should not be allowed to stand in the pot for too long, when the infusion has gone too far.
第七，茶須現(xiàn)泡現(xiàn)飲，泡在壺中稍稍過候，即會(huì)失味；
Eight, it must be made with water just brought up to a boil.
第八，泡茶必須用剛沸之水；
Nine, all adulterants are taboo, although individual differences may be allowed for people who prefer a slight mixture of some foreign flavor (e.g., jasmine, or cassia).
第九，一切可以混雜真味的香料，須一概摒除，至多只可略加些桂皮或玳玳花，以合有些愛好者的口味而已；
