Chapter 2. Tools for tea.

•This chapter describes 15 tools and various equipment for cultivation, harvesting, production and processing of tea.

•Tools for making compressed tea brick, construction and recommended materials, specifications and instructions for these tools.

Chapter 3. Tea processes.

• The right time of the day, season and climate for plucking tea leaves.

• Drying and storing of collected tea.

• Texture and features of quality tea brick.

• Understanding process methods and how to identify quality tea brick.

Chapter 4. Tea-ware and Utensils.

• This chapter is a user manual on 25 utensils for brewing tea including specifications and instructions, construction and recommended materials.

• The effect of these utensils to tea brew.

Chapter 5. Tea making.

• Methods and steps for baking tea brick before brewing, storage of baked tea brick.

• Types of water and water quality, things to look out for and timing of boiling water.

• Steps and methods in preparing tea. (the brewing methods are designed for tea of the Tang period.)

Chapter 6. Tea drinking.

• Reasons for drinking tea, how or when tea drinking started and its progress through the Tang Dynasty.

• Various types of tea and their drinking methods.

• Tea should be drunk pure without adding any ingredients to it, good tea brew should begin with careful preparation from cultivation to brewing.

• Methods of sharing tea with acquaintance.