Page 82 - @ccess 2 Reader´s Book

of the pot so that the boiling water begins to swirl like a
whirlpool. Next, use the measuring spoon to add tea powder
in the appropriate amount to the eye of the vortex. Shortly
after the tea turns and churns, mixing in, the water will
come to the third boil, roaring like tumbling waves. This is
the time to return the hot water you took out at the second
boil to the cauldron. This prevents the tea from over-boiling,
splattering out and, more importantly, alchemizes the
essence of the tea, the hua. 9

At this time, the tea is ready to serve. One should let the
froth settle and spread evenly in the bowls. A thin froth is
called “mo”, while a thick froth is named “bo”. The former
is like a bright-green algae floating near the river’s edge
or chrysanthemum blossoms falling into a bronze vessel
used to brew medicine. The thicker kind of froth is created
by over-boiling the tea. The longer it boils, the heavier the
essence becomes, and the froth accumulates. This is not
unlike the layers of snow that grow on the ground over the
10
course of winter. The light and frail froth is termed “hua”,
not unlike date flowers drifting across the surface of a pond,

9 “Flower” or “essence”, both meanings are profound.
10 This one is just “flower”, but may contain esoteric meanings.

Reader's Book 81