FoodBanter.com - View Single Post - Ming dynasty author Wen Zhen Heng's book: Chang Wu Zhi (Record of Material Things)

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wrote:
> Tea Cup
>
>
> Emperor Xuan Zhong reign [1] tea cups with pointed footings are of
> superior quality and style, solid and not easily
> cool off, they are as white as jade, great for check out the color of
> tea. This is number one tea cup
>
> Emperor Shi Zhong reign [2] altar cups made for tea, fruit juice
> and wine, the one with inscription "Gold Charm Ceremony
> Altar " is fine as well.
>
> White Ding Kiln[3] tea cups are collectibles not for day to day
> use. Due to the fact that a cup for steeping tea
> ought to be warmed up in order to creat milky foams on the surface
of
> tea, porcelain ware from ancient kiln may be
> damaged by heating, this is something one ought to bear in mind.
>
> There are also pots made by Old Man Chui's Kiln, somewhat larger,
> can be used as container for
> fruit and nuts; the fruits must be limitd to those which do not take
> away aroma such as filbert seeds, pine seeds,
> fresh bamboo shoots, chicken peas and lotus seeds; tangerine, orange
> and jasmine are positively out.
>
> [1] Emperor Xuan Zhong reign : 1426-1449
> [2] Emperor Shi Zhong reign 1523-1565
> [3] Ding Kiln was founded in Tang dynasty, it became one of the most
> famous kilns in North Song Dynasty.

Choice of Charcoal

Water for steeping tea abhors smoke, therefore things like falling
leaves, tree twigs, pine cones, even though
fashionable to talk about, but actually can not be used.

Furthermore, cracking charcoal and smoking charcoal may fill a
room with dense smoke, they are the worst enemy
of tea.
Charcoal from the Chang Xin tea mountain, known as "golden
charcoal" is the right size, when kindled with cinder, it
is the best friend for preparing water for steeping tea.

Translated from Wen Zhen Heng: Zhang Wu Zhi (On Superfluous Things)
Chapter 12, by Martin Tai