My copy of 'The Classic of Tea' arrived today 8-))

....so the weekend is looking up for me this week

(sorry, had to share with someone who actually gives a toss).

Cheers
Mal
Oz

Been trying to get a copy, but it's available nowhere so far.
Where did you get yours from, Mal?

Phyll

On Apr 18, 8:33 pm, "Mal from Oz" wrote:
My copy of 'The Classic of Tea' arrived today 8-))

...so the weekend is looking up for me this week

(sorry, had to share with someone who actually gives a toss).

Cheers
Mal
Oz

Got it second hand from a chap in Huntington Beach in CA via Amazon.

I just sent you a link to your hotmail address...

Mal

"Phyll" wrote in message
ups.com...
Been trying to get a copy, but it's available nowhere so far.
Where did you get yours from, Mal?

Phyll

On Apr 18, 8:33 pm, "Mal from Oz" wrote:
My copy of 'The Classic of Tea' arrived today 8-))

...so the weekend is looking up for me this week

(sorry, had to share with someone who actually gives a toss).

Cheers
Mal
Oz

In article ,
Mal from Oz wrote:
My copy of 'The Classic of Tea' arrived today 8-))

...so the weekend is looking up for me this week

(sorry, had to share with someone who actually gives a toss).

Oh, cool. While you read it, please consider my question: Lu Yu says that
salt is an essential part of the brewing process, but doesn't say how much.
How much do you think? Enough to make it briny? Just a grain to soften
the water?

Best,

Rick.

I will find out and report back...

"Richard Chappell" wrote in message
...
In article ,
Mal from Oz wrote:
My copy of 'The Classic of Tea' arrived today 8-))

...so the weekend is looking up for me this week

(sorry, had to share with someone who actually gives a toss).

Oh, cool. While you read it, please consider my question: Lu Yu says that
salt is an essential part of the brewing process, but doesn't say how
much.
How much do you think? Enough to make it briny? Just a grain to soften
the water?

Best,

Rick.

"Richard Chappell" wrote in message
...


Oh, cool. While you read it, please consider my question: Lu Yu says that
salt is an essential part of the brewing process, but doesn't say how
much.
How much do you think? Enough to make it briny? Just a grain to soften
the water?


In Part 3, The Brewing of the Tea, Lu Yu quotes "When the boiling of the
water is in its first stage, you may add a measure of salt in accordance
with the amount of water. You can tell when to stop by sampling it."

He refers to 3 stages, the second of which the water "...when at the edges
it chatters like a bubbling spring and looks like pearls innumerable strung
together, it has reached it's second stage."

Third stage is full rolling boil.

He doesn't explain clearly the reason for adding the salt - perhaps it is to
condition the water, perhaps to enhance the taste in some fashion. In the
paragraphs before this he discusses the issues of water taken from various
sources and the tastes and health issues imparted by them. Perhaps he felt
that adding some level of salt would nullify any impurities.

I suppose one could always experiment...
--
Cheers
Mal
Oz
http://maloz.bigblog.com.au/index.do