Another significant character and quality difference in tea is the shape, which should also be included when considering tea classification, as the difference in shape also indicates the difference in the process. Moverover, the history of tea can also take into consideration as different tea types emerged in different times.
Professor Chen Chuan also took time to answer the question/doubt raised by another scholar Mr. Zhuang Wanfang.
This blog post is the synopsis and reading notes of the article Tea Classification in Theory and Practice by Professor Chen Chuan, translated by Michael Salt, librarian, East Asian History of Science Library, Cambridge (Journal d’agriculture traditionnelle et de botanique appliquée Année 1981 28-3-4 pp. 329-344).
Watch the Youtube video for the full walkthrough.
The link to the translated article is in the description box on Youtube.
P.334, para.4. “In Chinese teas” should be “in Chinese green teas”
P.334, para.4. “Split Pearl, Eyebrow, Slice, Point” are tea names. It mind be better not to translate word for word, or include tea in the name for clarity. Zhu Cha (Pearl Tea), Mei Cha (Eyebrow Tea), Pian Cha (Slice Tea), Jian Cha (Point Tea).
P.334, para.4. “The historical priority in which teas were developed should also be taken into consideration”. The original has a softer tone of suggestion, more like “could be”.
P334, para.6. “variety/varieties” are often mentioned in this session. The more familiar words we use now are tea varietal or cultivar.
P334, para.8. “with no needless complexity”, the original means to save time, there’s no need to repeat the reasons.