I seem to be one of the few people who has access to this book, so I will inform the rest of the world about its contents.
My copy is borrowed from the library at the University of Colorado at Colorado Springs. The Library of Congress designation is TX415.L813. My copy was translated by Francis Ross Carpenter, illustrated by Demi Hitz, and published by Little, Brown and Company, Copyright 1974. The company gives permission to reviewers to quote brief passages, so I will do that here. The ISBN number is 0-316-53450-1. This copy begins with a long preface by the translator that discusses China, Lu Yu's time, and the history of tea.
The book opens with a chapter entitled 'The Beginnings of Tea.' Lu Yu describes the tea plant, and where it grows best. Lu Yu comments that tea picked in the shade is not worth drinking. Lu Yu also writes: "One must guard against plucking tea out of season, manfacturing that does not catch its essence or adulterating it with other plants and herbs. Drinking tea under those conditions can only lead to illness."
The second chapter is 'The Tools of Tea.' Lu Yu describes 15 implements used for making and transporting tea bricks, such as the basket (for plucking), the furnace and cauldron, the drying shed, and storage containers.
Next is a chapter titled 'The Manufacture of Tea.' Lu Yu describes which tea leaves should be chosen while plucking. "Tea has a myriad of shapes. If I may speak vulgarly and rashly, tea may shrink and crinkle like a Mongol's boots. Or it may look like the dewlap of a wild ox, some sharp, some curling as the eaves of a house." Lu Yu says that these are the best of teas. At the end of the chapter, Lu Yu criticizes would-be connoisseurs who judge tea only by its shape and texture. Lu Yu explains why some textures and colors appear, and ends the chapter with "Its goodness is a decision for the mouth to make."
The next chapter is 'The Equipage' (this translator uses French whereever possible). Lu Yu describes 24 implements for brewing tea in detail. Sometimes Lu Yu describes his own personal equipment, even telling us about the markings on his Brazier. Lu Yu describes instruments such as 'Fire Tongs' (for stoking the fire), the stand to hold the cauldron of water, the water filter, tea bowls (cups), a container for dregs, and various containers for carrying the equipment. Lu Yu even describes how to make a proper carryall and water strainer. Among his descriptions, Lu Yu discusses which metals are best for the various pieces of equipment, and where the best bowls (cups) are made.
Next is a chapter on 'The Brewing of Tea'. Lu Yu describes the steps for making powdered tea from tea bricks, what kind of firewood to use, where to get water, how to boil the water, and when to add the tea. "At every brewing, one pint of water should be used for five cups of tea. Take the tea cups one after the other so that the heavy impurities will remain at the bottom and the choicest froths float across the top like patches of thin ice."
Next is a chapter called 'drinking the tea.' Lu Yu begins by explaining "Born to this earth are three kinds of creatures. Some are winged and fly. Some are furred and run. Still others stretch thier mouths and talk. All of them must eat and drink to survive." Lu Yu discusses the virtues of tea and where it is most frequently drunk. It is in this chapter that Lu Yu credits Shen Nung with the discovery of tea. Lu Yu says that there are no shortcuts to making tea, and that each process must be completed with attention and skill.
Next is a lengthy chapter called 'Notations on Tea'. In this chapter Lu Yu lists important people who had something to do with tea, quotes references to tea throughout chinese literature, records poems that mention tea, health benefits of tea and various anecdotes which mention tea. Often times, the anecdotes have nothing to do with tea, but mention tea in a list or in comparison to something else. The anecdotes, which make up the majority of the chapter, are often vague, and seem to be intended for those who were familiar with people and politics before or during the time Lu Yu was writing. Two examples: "From the Biographies of the Elderly of Kuang Ling: During the time of Yuan Ti of the Chin Dynasty, there was an old woman who each morning filled a vessel with tea and took it to market. Customers jostled and quarreled with one another to buy it. But although she sold from it all day long, the container remained full. The money that the old woman recieved she scattered along the roadsides for orphans, poor people and beggars. Many of the people in her neighborhood began to take fright at such marvels and so the Justice in the Prefecture had her incarcerated. That evening the old woman flew out the window of the jail on the vessel from which she sold her tea." The following passage is far more vague: "Shan Tao-k'ai of Tun Huang in the Chronicles of the Arts: Do not fear the hot or cold, but take small stones regularly. The medicines taken by the Master included the essence of pine, cassia, or honey. As for the rest, he took only thyme or tea."
Next, Lu Yu lists 'Tea-Producing Areas'. This list is ordered by area, and contains listings of best, second, and lowest quality by prefecture and district, and also lists areas of comparable teas.
Next is a short chapter on 'Generalities.' Here Lu Yu lists possible reasons to dispense with some of the tea implements. "Should one be lucky enough to discover a clear spring or happen upon a fast-running stream, he need not use the water dispenser, the scouring box, or the water filter." Lu Yu ends this short chapter with: "However, when in the walled city at the gate of a Prince or Duke, if the Twenty-Four Implements find their number diminished by only one, then it is best to dispense with the tea."
The last part of the book is a page where Lu Yu says that the preceding chapters should be written on white silk strips in the order they have been listed here, and hung where they can be seen while drinking tea, and retained in memory. "With that, from first to last will have been completed this treatise on tea."
This book is incredibly interesting, despite the fact that tea was taken differently than it is today. Some of Lu Yu's opinions mirror my own, and it is an interesting thought that I can agree with someone who lived over 1,000 years ago. If you haven't read the Cha Ching, I would highly recommend that you find a copy somewhere.