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Teahouses and the Tea Art: a Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by NORA - Norwegian Open Research Archives Teahouses and the Tea Art: A Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition LI Jie Master's Thesis in East Asian Culture and History (EAST4591 – 60 Credits – Autumn 2015) Department of Culture Studies and Oriental Languages Faculty of Humanities UNIVERSITY OF OSLO 24 November, 2015 © LI Jie 2015 Teahouses and the Tea Art: A Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition LI Jie http://www.duo.uio.no Print: University Print Center, University of Oslo II Summary The subject of this thesis is tradition and the current trend of tea culture in China. In order to answer the following three questions “ whether the current tea culture phenomena can be called “tradition” or not; what are the changes in tea cultural tradition and what are the new features of the current trend of tea culture; what are the endogenous and exogenous factors which influenced the change in the tea drinking tradition”, I did literature research from ancient tea classics and historical documents to summarize the development history of Chinese tea culture, and used two month to do fieldwork on teahouses in Xi’an so that I could have a clear understanding on the current trend of tea culture. It is found that the current tea culture is inherited from tradition and changed with social development. Tea drinking traditions have become more and more popular with diverse forms. -
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Notes on the History of Tea
Notes on the History of Tea It is surprising how incomplete our knowledge is. We are all aware that we import coffee from tropical America. But where do we obtain our tea? What is tea? From what plant does it come? How long have we been drinking it? All these questions passed through my mind as I read the manuscript of the pre- ceding article. To answer some of my questions, and yours, I gathered together the following notes. The tea of commerce consists of the more or less fermented, rolled and dried immature leaves of Camellia sinensis. There are two botanical varieties of the tea plant. One, var. sinensis, the original chinese tea, is a shrub up to 20 feet tall, native in southern and western Yunnan, spread by cultivation through- out southern and central China, and introduced by cultivation throughout the warm temperate regions of the world. The other, var. assamica, the Assam tea, is a forest tree, 60 feet or more tall, native in the area between Assam and southern China. Var. sinensis is apparently about as hardy as Camellia japonica (the common Camellia). The flowers are white, nodding, fra- grant, and produced variously from June to January, but usually in October. The name is derived from the chinese Te. An alter- nate chinese name seems to be cha, which passed into Hindi and Arabic as chha, anglicized at an early date as Chaw. The United States consumes about 115 million pounds of tea annually. The major tea exporting countries are India, Ceylon, Japan, Indonesia, and the countries of eastern Africa. -
Japanese Tea Ceremony: How It Became a Unique Symbol of the Japanese Culture and Shaped the Japanese Aesthetic Views
International J. Soc. Sci. & Education 2021 Vol.11 Issue 1, ISSN: 2223-4934 E and 2227-393X Print Japanese Tea Ceremony: How it became a unique symbol of the Japanese culture and shaped the Japanese aesthetic views Yixiao Zhang Hangzhou No.2 High School of Zhejiang Province, CHINA. [email protected] ABSTRACT In the process of globalization and cultural exchange, Japan has realized a host of astonishing achievements. With its unique cultural identity and aesthetic views, Japan has formed a glamorous yet mysterious image on the world stage. To have a comprehensive understanding of Japanese culture, the study of Japanese tea ceremony could be of great significance. Based on the historical background of Azuchi-Momoyama period, the paper analyzes the approaches Sen no Rikyu used to have the impact. As a result, the impact was not only on the Japanese tea ceremony itself, but also on Japanese culture and society during that period and after.Research shows that Tea-drinking was brought to Japan early in the Nara era, but it was not integrated into Japanese culture until its revival and promotion in the late medieval periods under the impetus of the new social and religious realities of that age. During the Azuchi-momoyama era, the most significant reform took place; 'Wabicha' was perfected by Takeno Jouo and his disciple Sen no Rikyu. From environmental settings to tea sets used in the ritual to the spirit conveyed, Rikyu reregulated almost all aspects of the tea ceremony. He removed the entertaining content of the tea ceremony, and changed a rooted aesthetic view of Japanese people. -
Empire of Tea
Empire of Tea Empire of Tea The Asian Leaf that Conquered the Wor ld Markman Ellis, Richard Coulton, Matthew Mauger reaktion books For Ceri, Bey, Chelle Published by Reaktion Books Ltd 33 Great Sutton Street London ec1v 0dx, uk www.reaktionbooks.co.uk First published 2015 Copyright © Markman Ellis, Richard Coulton, Matthew Mauger 2015 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Printed and bound in China by 1010 Printing International Ltd A catalogue record for this book is available from the British Library isbn 978 1 78023 440 3 Contents Introduction 7 one: Early European Encounters with Tea 14 two: Establishing the Taste for Tea in Britain 31 three: The Tea Trade with China 53 four: The Elevation of Tea 73 five: The Natural Philosophy of Tea 93 six: The Market for Tea in Britain 115 seven: The British Way of Tea 139 eight: Smuggling and Taxation 161 nine: The Democratization of Tea Drinking 179 ten: Tea in the Politics of Empire 202 eleven: The National Drink of Victorian Britain 221 twelve: Twentieth-century Tea 247 Epilogue: Global Tea 267 References 277 Bibliography 307 Acknowledgements 315 Photo Acknowledgements 317 Index 319 ‘A Sort of Tea from China’, c. 1700, a material survival of Britain’s encounter with tea in the late seventeenth century. e specimen was acquired by James Cuninghame, a physician and ship’s surgeon who visited Amoy (Xiamen) in 1698–9 and Chusan (Zhoushan) in 1700–1703. -
English Translation of Chinese Tea Terminology from the Perspective of Translation Ethics
Open Journal of Modern Linguistics, 2019, 9, 179-190 http://www.scirp.org/journal/ojml ISSN Online: 2164-2834 ISSN Print: 2164-2818 English Translation of Chinese Tea Terminology from the Perspective of Translation Ethics Peiying Guo, Mei Yang School of Arts and Sciences, Shaanxi University of Science and Technology (SUST), Xi’an, China How to cite this paper: Guo, P. Y., & Abstract Yang, M. (2019). English Translation of Chinese Tea Terminology from the Pers- The English translation of Chinese tea terminology not only facilitates tea pective of Translation Ethics. Open Journal export but also functions as a bridge for the international communication of of Modern Linguistics, 9, 179-190. tea culture. However, the lack of translation norms for tea terminology in https://doi.org/10.4236/ojml.2019.93017 China leads to various translation problems, resulting in the failure of inter- Received: May 7, 2019 national tea communication. Translation, as an important means of intercul- Accepted: June 1, 2019 tural communication, requires the constraints of ethics. Based on five models Published: June 4, 2019 of Chesterman’s translation ethics, in combination with the different transla- Copyright © 2019 by author(s) and tion tasks, this paper divided tea terminology into five corresponding catego- Scientific Research Publishing Inc. ries and analyzed how Chesterman’s five translation ethics were applied in tea This work is licensed under the Creative terminology translation. The results show that Chesterman’s translation eth- Commons Attribution International License (CC BY 4.0). ics is applicable to improving the quality of tea terminology translation. http://creativecommons.org/licenses/by/4.0/ Open Access Keywords Tea Terminology Translation, Chesterman’s Translation Ethics, Classification of Tea Terminology 1. -
Multielemental Analysis Associated with Chemometric Techniques for Geographical Origin Discrimination of Tea Leaves (Camelia Sinensis) in Guizhou Province, SW China
molecules Article Multielemental Analysis Associated with Chemometric Techniques for Geographical Origin Discrimination of Tea Leaves (Camelia sinensis) in Guizhou Province, SW China Jian Zhang 1 , Ruidong Yang 1,*, Rong Chen 2, Yuncong C. Li 3, Yishu Peng 1 and Chunlin Liu 1 1 College of Resource and Environmental Engineering, Guizhou University, Guiyang 550025, China; [email protected] (J.Z.); [email protected] (Y.P.); [email protected] (C.L.) 2 College of Mining, Guizhou University, Guiyang 550025, China; [email protected] 3 Department of Soil and Water Sciences, Tropical Research and Education Center, IFAS, University of Florida, Homestead, FL 33031, USA; yunli@ufl.edu * Correspondence: [email protected]; Tel.: +86-0851-8362-0551 Academic Editors: Giuseppe Scarponi, Silvia Illuminati, Anna Annibaldi and Cristina Truzzi Received: 3 November 2018; Accepted: 15 November 2018; Published: 18 November 2018 Abstract: This study aimed to construct objective and accurate geographical discriminant models for tea leaves based on multielement concentrations in combination with chemometrics tools. Forty mineral elements in 87 tea samples from three growing regions in Guizhou Province (China), namely Meitan and Fenggang (MTFG), Anshun (AS) and Leishan (LS) were analyzed. Chemometrics evaluations were conducted using a one-way analysis of variance (ANOVA), principal component analysis (PCA), linear discriminant analysis (LDA), and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that the concentrations of the 28 elements were significantly different among the three regions (p < 0.05). The correct classification rates for the 87 tea samples were 98.9% for LDA and 100% for OPLS-DA. The variable importance in the projection (VIP) values ranged between 1.01–1.73 for 11 elements (Sb, Pb, K, As, S, Bi, U, P, Ca, Na, and Cr), which can be used as important indicators for geographical origin identification of tea samples. -
A Nation of Tea Drinkers Barbers Pole, Read The
SpTHE MAGAZINEo OF HILTONt SMYTHElighWINTER 2017t A NATION OF TEA DRINKERS Where did it all start? BARBERS POLE, READ THE HISTORY A legacy of a long gone era DO YOU KNOW YOUR ONIONS? Is fruit and veg your bag? CONTENTS WELCOME TO READ ON... 04 A nation of tea drinkers 12 History of the barber pole 13 Hairdressing, barbering and beauty facts Spotlight 18 Something to think about when selling a business 20 Is fruit and veg your bag AS WE APPROACH THE CHRISTMAS PERIOD, WE ARE SET TO TAKE 2018 BY 26 Why use a business broker STORM. In our bid to be a destination for buyers and sellers of small, high street 32 What makes a guest house worth buying businesses, we will be stepping up our efforts to attract both buyers and sellers in a bid to create a ‘small business for sale’ marketplace. 35 Fair and transparent selling model for Scotland We are excited for the launch of our new look and innovative website in the new 4 year, as well as being able to report the implementation of our new back office system designed to bring buyer and seller together seamlessly and with unrivalled accuracy. We will also be launching Hilton Smythe Finance in the New Year which will assist buyers in their search for funds when buying their dream business. We have yet another feature packed Spotlight for you to read and of course, a sample of our businesses which could be yours! WISHING ALL OF OUR SPOTLIGHT READERS AND CLIENTS A WONDERFUL FESTIVE PERIOD AND PROSPEROUS NEW YEAR. -
UC Riverside UC Riverside Electronic Theses and Dissertations
UC Riverside UC Riverside Electronic Theses and Dissertations Title Foreign Infusion: Overseas Foods and Drugs in Seventeenth Century England Permalink https://escholarship.org/uc/item/1sg758sd Author Azevedo, Jillian Michelle Publication Date 2014 Peer reviewed|Thesis/dissertation eScholarship.org Powered by the California Digital Library University of California UNIVERSITY OF CALIFORNIA RIVERSIDE Foreign Infusion: Overseas Foods and Drugs in Seventeenth Century England A Dissertation submitted in partial satisfaction of the requirements for the degree of Doctor of Philosophy in History by Jillian Michelle Azevedo June 2014 Dissertation Committee: Dr. Thomas Cogswell, Chairperson Dr. Jonathan Eacott Dr. Christine Gailey Copyright by Jillian Michelle Azevedo 2014 This Dissertation of Jillian Michelle Azevedo is approved: __________________________________________ __________________________________________ __________________________________________ Committee Chairperson University of California, Riverside Dedication To my Parents and Grandparents iv ABSTRACT OF THE DISSERTATION Foreign Infusion: Overseas Foods and Drugs in Seventeenth Century England by Jillian Michelle Azevedo Doctor of Philosophy, Graduate Program in History University of California, Riverside, June 2014 Dr. Thomas Cogswell, Chairperson During the seventeenth century, the English were integrating foreign foods into their lives at an unprecedented, and previously unacknowledged, rate. This is apparent in both English homes and popular culture, as foreign foods were featured in contemporary recipe books, medical manuals, treatises, travel narratives, and even in plays performed during the period. Their inclusion in the English home and in popular culture is important; it illustrates that there was a general fascination with these foods that went beyond just eating them. When written about in travel narratives or incorporated into plays, the English were able to mentally consume such products. -
Teaching Design of Chinese Tea Culture in English Class Based on ADDIE Model
International Education Studies; Vol. 12, No. 11; 2019 ISSN 1913-9020 E-ISSN 1913-9039 Published by Canadian Center of Science and Education The Loss and Return of Chinese Culture in English Teaching: Teaching Design of Chinese Tea Culture in English Class Based on ADDIE Model Liu Yang1 & Yang Congzhou1 1 English Department, North China Electric Power University, Baoding, China Correspondence: Yang Congzhou, English Department, North China Electric Power University, 071000 Hebei, China. Received: July 8, 2019 Accepted: September 26, 2019 Online Published: October 28, 2019 doi:10.5539/ies.v12n11p187 URL: https://doi.org/10.5539/ies.v12n11p187 Abstract Since the 21st century, China has put forward the “going out strategy of Chinese culture” which aims at realizing the awakening, reviving, integrating and spreading of Chinese culture. China emphasizes strengthening and improving the spreading of Chinese culture in order to enhance the soft power of national culture. China needs to cultivate intercultural communicative talents that can display Chinese culture to the world through an appropriate path with profound intercultural communication awareness and excellent intercultural communicative competence. Being representative of Chinese traditional culture, tea culture carries a long history of China. This paper takes the tea culture as an example for teaching design from the aspects of analysis, design, development, implementation, and evaluation based on the ADDIE model, aiming at optimizing the teaching design of Chinese culture into English teaching and cultivating students’ intercultural communicative ability. Keywords: ADDIE model, Chinese culture, teaching design, tea culture, intercultural communicative competence 1. Introduction Different eras require different talents and the target of education changes accordingly. -
The Valiant Steed Tethered to the Thatched Hut
LOBAL EA UT G Tea & TaoH Magazine 國際茶亭 June 2017 Gongfu Red Tea Qimen History, Lore & Processing GLOBAL EA HUT ContentsIssue 65 / June 2017 Tea & Tao Magazine Red 紅太陽升起Sun Rising On our recent trip to China we learned a lot about Qimen red tea. This is the perfect oppor- tunity to learn more about rare gongfu red tea as Love is a genre, as well as about the history of this rich tea-growing region. Of course, we’ll be sipping as changing the world we read; this time it’s a rare Qimen red tea, deli- cate and bold as an early red sunrise. bowl by bowl 特稿文章 Features 紅 15 A Journey Through 太 Qimen Culture By Luo Yingyin 陽 21 Qimen: One Leaf, 37 Three Teas By Luo Yingyin 37 Qimen Tea: From the Past to the Future By Deng Zengyong 03 15 Traditions傳統文章 03 Tea of the Month “Red Sun Rising,” 2016 Gongfu Red Tea Qimen, Anhui, China 27 Gongfu Teapot “Tea-Aware,” By Wu De 33 Expansion Pack III Gongfu Red Tea 21 45 Chaxi Chronicles “A Valiant Steed Tethered to a Thatched Hut,” By Shen Su 紅 太 53 Voices of the Hut © 2017 by Global Tea Hut 陽 All rights reserved. “Art of the Month,” 升 No part of this publication may be By Lee Ann Hilbrich reproduced, stored in a retrieval sys- 起 tem or transmitted in any form or by any means, electronic, mechanical, 57 TeaWayfarer photocopying, recording, or other- Lee Ann Hilbrich, USA wise, without prior written permis- sion from the copyright owner. -
The Journey of a Tea Merchant
Summer, 2018 Upton Tea Quarterly Page 1 Vol 27 No. 3 Holliston, Massachusetts Summer, 2018 THE JOURNEY OF A TEA MERCHANT ith a lifelong passion for the world’s finest teas, Roy Fong, owner of the Imperial Tea Court in San Francisco, has been importing premium tea to the United States for more than thirty years. WHe has journeyed to China countless times in the pursuit of happiness to be found in a cup of tea. “Tea chose me. Looking back, there was no other path but tea.” I recently had the pleasure of sitting down with him at the Imperial Tea Court. Over many cups of tea, he shared his story. PLEASE TURN TO PAGE 51. ' (800) 234-8327 www.uptontea.com Copyright© 2018 2018 Upton Upton Tea Tea Imports. Imports. All rights All rights reserved. reserved. PagePage 2 2 UptonUpton Tea Tea Quarterly Quarterly Summer,Summer, 2018 2018 Summer,Summer, 2018 2018 UptonUpton Tea Tea Quarterly Quarterly PagePage 3 3 NOTEWORTHY...NOTEWORTHY... TABLETABLE OF OF CONTENTS CONTENTS MayMay 12, 12, 2018 2018 OverOver twenty twenty new new teas teas have have been been introduced introduced AA Note Note to to our our Valued Valued Customers Customers ................................. .................................3 3 inin this this issue issue of of our our newsletter newsletter, including, including spring- spring- CurrentCurrent Tea Tea Offerings Offerings AA Note Note to to our our Valued Valued Customers: Customers: harvestharvest first first flush flush Darjeelings Darjeelings (page (page 9) 9) and and a afirst first AfricaAfrica..............................................................................................................................................3131