双语有声阅读：茶和交友(16)

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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 essentially¹ mountain water and satisfactory.

 

第三，烹茶的艺术一半在于择水，山泉为上，河水次之，井水更次，水槽之水如来自堤堰， 因为本属山泉，所以很可用得；

Fourth, for the appreciation² of rare cups, one must have quiet friends and not too many of them at one time.

第四，客不可多，且须文雅之人，方能鉴赏杯壶之美；

 

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 peppermint³, or anything to cover up its awful sharp taste.

 

第五，茶的正色清中带微黄，过浓的红茶即不能不另加牛奶、拧橡、薄荷或他物以调和其苦味；

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 salivary⁴ glands⁵.

第六，好茶必有回味，大概在饮茶半分钟后，当其化学成分和津液发生作用时，即能觉出；

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 infusion⁶ has gone too far.

第七，茶须现泡现饮，泡在壶中稍稍过候，即会失味；

Eight, it must be made with water just brought up to a boil.

第八，泡茶必须用刚沸之水；

Nine, all adulterants are taboo⁷, although individual differences may be allowed for people who prefer a slight mixture of some foreign flavor (e.g., jasmine, or cassia).

第九，一切可以混杂真味的香料，须一概摒除，至多只可略加些桂皮或玳玳花，以合有些爱好者的口味而已；

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