Longjing tea of a finer Longjing is achieved only by using a genuine, slightly porous, Yixing clay teapot, which since the beginning, was popular exactly for preparing green tea well. The tea can be very expensive, and the prices depend on the varieties, of which there are many. Longjing is divided into six grades: "Superior" and then 1 down to 5. Infused leaves are a good indicator of quality, which is characterized by maturity and uniformity of the shoots harvested for processing. High quality Longjing teas produce tender, whole leaves that are uniform in appearance. Lower quality varieties may vary in color
The Chinese Language: Fact and Fantasy if the introduction, tables, and end notes are not included. Part I is "Rethinking The Chinese Language." Parts II and III, "Rethinking Chinese Characters" and "Demythifying Chinese Characters," deal with hanzi. Part IV is "Chinese Language Reform," including DeFrancis's opinions what would happen if the misconceptions about Chinese continue. A. Ronald Walton of the University of Maryland, College Park wrote that the titles indicate that the book uses the approach of presenting facts as "counterfacts" to misconceptions about Chinese. About 201 of the pages, about 80% of the book, deal with Chinese writing. Part II, Part III, and much of