In a true tea lover, the pleasure of handling all the paraphernalia is such that it is enjoyed for its own sake,

 

凡真正爱茶者，单是摇摩茶具，已经自有其乐趣。

as in the case of Ts'ai Hsiang, who in his old age was not able to drink, but kept on enjoying the preparation of tea as a daily habit.

蔡襄年老时已不能饮茶，但他每天必烹茶以自娱，即其一例。

 

There was also another scholar, by the name of Chou Wenfu, who prepared and drank tea six times daily at definite hours from dawn to evening, and who loved his pot so much that he had it buried with him when he died.

 

又有一个文士名叫周文甫，他每天自早至晚，必在规定的时刻自烹自饮六次。他极宝爱他的茶壶，死时甚至以壶为殉。

The art and technique of tea enjoyment, then, consists of the following:

因此，茶的享受技术包括下列各节：

first, tea, being most susceptible to contamination of flavors, must be handled throughout with the utmost cleanliness and kept apart from wine, incense, and other smelly substances and people handling such substances.

第一，茶味娇嫩，茶易败坏，所以整治时，须十分清洁，须远离酒类香类一切有强味的物事，和身带这类气息的人；

Second, it must be kept in a cool, dry place, and during moist seasons, a reasonable quantity for use must be kept in special small pots, best made of pewterfoil, while the reserve in the big pots is not opened except when necessary, and if a collection gets moldy, it should be submitted to a gentle roasting over a slow fire, uncovered and constantly fanned, so as to prevent the leaves from turning yellow or becoming discolored.

第二，茶叶需贮藏于冷燥之处，在潮湿的季节中，备用的茶叶须贮于小锡罐中，其余则另贮大罐，封固藏好，不取用时不可开启，如若发霉，则须在文火上微烘，一面用扇子轻轻挥煽，以免茶叶变黄或变色。