Tea Ceremony Is As Has Always Enjoyed Tea of Every Kind, Much About Enjoying Good Tea As It I Was Riveted
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Wikipedia, the Free Encyclopedia 03-11-09 12:04
Tea - Wikipedia, the free encyclopedia 03-11-09 12:04 Tea From Wikipedia, the free encyclopedia Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water,[1] and is the common name for the Camellia sinensis plant itself. After water, tea is the most widely-consumed beverage in the world.[2] It has a cooling, slightly bitter, astringent flavour which many enjoy.[3] The four types of tea most commonly found on the market are black tea, oolong tea, green tea and white tea,[4] all of which can be made from the same bushes, processed differently, and in the case of fine white tea grown differently. Pu-erh tea, a post-fermented tea, is also often classified as amongst the most popular types of tea.[5] Green Tea leaves in a Chinese The term "herbal tea" usually refers to an infusion or tisane of gaiwan. leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis.[6] The term "red tea" either refers to an infusion made from the South African rooibos plant, also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other East Asian languages, refers to black tea. Contents 1 Traditional Chinese Tea Cultivation and Technologies 2 Processing and classification A tea bush. 3 Blending and additives 4 Content 5 Origin and history 5.1 Origin myths 5.2 China 5.3 Japan 5.4 Korea 5.5 Taiwan 5.6 Thailand 5.7 Vietnam 5.8 Tea spreads to the world 5.9 United Kingdom Plantation workers picking tea in 5.10 United States of America Tanzania. -
Scarica La Carta Dei Te
Le proposte di namasTèy Carta dei Tè puri Stagione 2018-2019 namasTèy – Via della Palombella 26 – 00186 Roma – 06 68135660 – www.namastey.it Le proposte di namasTèy Premessa Per gli appassionati dei tè puri, abbiamo pensato di raccogliere in un unico elenco sia le referenze che abitualmente trovate da namasTèy, che la preziosa selezione che con dovizia, ed infiniti assaggi, faccio regolarmente durante le mie trasferte nel lontano Oriente: un labirinto infinito di tentazioni e prelibatezze, dove perdersi è facilissimo, ma è anche un vero piacere! Le mie esplorazioni sono cominciate in Cina (ormai già diversi anni fa); la mia dichiarata passione per i tè cinesi mi porta ogni anno a ripercorrere e a scoprire nuove vie: è per questo che la selezione dei tè più pregiati non può essere garantita da una stagione all’altra, e anche nell’ambito della stessa stagione non posso assicurare un approvvigionamento costante. Recentemente ho esteso i miei orizzonti valicando anche le porte dell’impero del Sol Levante… questa preziosa carta si è così arricchita di selezionatissimi e freschissimi raccolti di tè giapponesi. ------- ° ------- Note sulla Preparazione Tutti i tè proposti in questa carta necessitano di un po’ di attenzione, in special modo quelli selezionati in loco, visto anche l’impegno, la cura e l’amore riposti nel procurarli e farli giungere intatti qui per i nostri momenti più speciali della giornata. La prima cosa da sapere è che si tratta di tè che possono essere infusi ripetutamente, anzi è in questa pratica che esprimono il massimo del loro potenziale e della loro curva aromatica. -
Winter 2013 FREE! the Tea Issue
ComplementaryComplementary HealthHealth && ExerciseExercise Winter 2013 FREE! The Tea Issue The Quarterly Magazine bringing you news and programs on complementary methods of healthcare and exercise. Holistic Complementary Health & Exercise Ceremonies Winter 2013 Editor & publisher - John Robertson Created just for you 630 229 4434 [email protected] www.7StarsMA.com Weddings, vow renewals, blessings, commitment ceremonies & more © Copyright 2013 Seven Stars We can assist you in creating a ceremony that truly Martial Arts reflects and expresses your beliefs and commitments to one another. Traditional, civil, unity sand & candle, Disclaimer hand-fasting and Celtic ceremonies are available. We can legally preside over your wedding ceremony after Seven Stars Martial Arts, as publishers, do not endorse and you have obtained a valid license from the county. make no representation, warranty or guarantee concerning Naming ceremonies & blessings the safety or effectiveness of either the products and services advertised in this magazine or the martial arts or other tech- Honoring a new or change of name is an important niques discussed or illustrated in this magazine. moment in our lives; a time to present the new individ- ual to the community; ensuring that they are a part of The publisher expressly disclaims any and all liability relat- something greater, placing them under the protection ing to the manufacture, sale or use of such products and ser- of those present. vices and the application of the techniques discussed or illus- trated in this magazine. House clearings & blessings We can cleanse your dwelling, room or possessions of The purchase or use of some of the products, services or negative or stagnant energies and dedicate them to techniques advertised or discussed in this magazine may be your own spiritual needs, creating a sacred space illegal in some areas of the United States or other countries. -
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. -
Mass Production of Happiness Phenomenal Wood Pneumatics’ Touch Ji Jian Wu Design Probes吉简物
Mass Production of Happiness Phenomenal Wood Pneumatics’ Touch Ji Jian Wu Design Probes吉简物 Rewind 10 Dec 2020 – 07 Jan 2021 Canvas National Design Centre Visions of the Future: Design in a Pandemic State of Mind 1 Executive Director’s Message MARK WEE DESIGNSINGAPORE COUNCIL We are proud to present Visions of the Future, an exhibition featuring eight promising emerging design talents addressing the theme of future living, particularly a future in which global pandemics might be the norm. This exhibition has been a long time in the making. From the open call for emerging Singapore designers held in 2019, to planning the previous incarnation to be presented at Milan Design Week 2020, to its current manifestation at the National Design Centre and online at visionsofthefuture.sg—it has shifted and transformed and adapted to the vicissitudes of 2020. The designers have been mentored throughout the process by the established design duo Wendy Chua & Gustavo Maggio, and have adapted admirably in developing products that respond to the new pandemic world that we find ourselves in. In this booklet, you will get to understand more about each project and the designer who worked on it. These design solutions help answer the question, “how might design help us to thrive despite the challenges of the moment and reimagine hope in such dire times?” The designers’ resilience and innovation in envisioning a response to create hope in an uncertain future through design, is reflective of the bright future of Singapore design. The DesignSingapore Council supports and recognises good design and designers who create impactful work that will improve our daily lives and elevate the Singapore design brand. -
Chinese Tea and Gongfu Tea Ceremony
Chinese Tea and GOngfu Tea CergmOny ShinzO ShiratOri Chinese tea has alwγ s reSOnated w⒒ h Ime since a yOung chⅡ d9⒛d me grOⅥ泛ng up with the temple,I wOuld always gO see the mOnks tO haⅤ e tea w⒒h them。 They wOuld brew up h tea ca11ed Pu Erh,which there盯e twO types;ε md the One they wOuld brew would a1wE∷ 3厂 s be th0 ripe kind。 This,I assume because the taste of ripened Pu Erh is qu⒒ e sknⅡar tO the taste Of Tibetan yak butter tea,which is piping hOt strong r1pened Pu Erh Or Hei Cha blended w⒒h churn。 d thick yak butter。 This tea is incredib1y salty and is nOt rny免 ⅤOr⒒ e9but⒒ surely dOes its jOb in the¨ 40degree Imountains in Tibet!-ALs early as65]BC,the Ancient Tea HOrse R`Oad was taking place between China and Tibet, Bengal md Myaασ泛r。 It was Ⅴital,as rnany Of the ancient I3uddhist traditions were brOught back from Tbet⒛ d My汕 1mar。 The tea was c盯r忆 d in sh::l∷ )eS of l[∶ bricks, and were traded Off fOr Tibetan hOrses tO be used ih different wεrs。 SO therefore9the Imain st。 ple for the Tibetans were Chin0se Pu Erh tea mi)λ1ed with y。 k butter to w泛、1rm the bO(i圩 ⒗ also g缸n immense ,厂 ,盯 mount of calories。 As grOv注 ng up as a Tibe⒈ Ⅱ1buddhis1I see the inter- cOnnection Of China and Tibet,and hOw One needed⒛ Other tO surⅤ iVe。 Pu¨ Erh tea,ImiXed with hot butter was the deal for the cOld,hOweⅤ er,the hOt刁reas in China alsO reⅡ ed On teas tO cOOl dOWn。 The Chinese uses tea in a ⅤI〕1If忆ty Of ways,and prOduces η 。ny types tO s证 t the needs Of different indiⅤiduals。 In⒛cient China9peOple wOuld use hot and cOld as a Imeasurement Of how w泛〕1Ifming -
Ancient-Style Prose Anthologies in Ming Dynasty (1368-1644) China
University of Pennsylvania ScholarlyCommons Publicly Accessible Penn Dissertations 2017 In The Eye Of The Selector: Ancient-Style Prose Anthologies In Ming Dynasty (1368-1644) China Timothy Robert Clifford University of Pennsylvania, [email protected] Follow this and additional works at: https://repository.upenn.edu/edissertations Part of the Asian History Commons, and the Asian Studies Commons Recommended Citation Clifford, Timothy Robert, "In The Eye Of The Selector: Ancient-Style Prose Anthologies In Ming Dynasty (1368-1644) China" (2017). Publicly Accessible Penn Dissertations. 2234. https://repository.upenn.edu/edissertations/2234 This paper is posted at ScholarlyCommons. https://repository.upenn.edu/edissertations/2234 For more information, please contact [email protected]. In The Eye Of The Selector: Ancient-Style Prose Anthologies In Ming Dynasty (1368-1644) China Abstract The rapid growth of woodblock printing in sixteenth-century China not only transformed wenzhang (“literature”) as a category of knowledge, it also transformed the communities in which knowledge of wenzhang circulated. Twentieth-century scholarship described this event as an expansion of the non-elite reading public coinciding with the ascent of vernacular fiction and performance literature over stagnant classical forms. Because this narrative was designed to serve as a native genealogy for the New Literature Movement, it overlooked the crucial role of guwen (“ancient-style prose,” a term which denoted the everyday style of classical prose used in both preparing for the civil service examinations as well as the social exchange of letters, gravestone inscriptions, and other occasional prose forms among the literati) in early modern literary culture. This dissertation revises that narrative by showing how a diverse range of social actors used anthologies of ancient-style prose to build new forms of literary knowledge and shape new literary publics. -
China Kitchen Dinner a La Carte
前菜 Appetizer Daily Hokkaido 麺 飯 Noodles & Rice くらげの冷菜 2,400 Seafood Special 四川担々麺 2,200 Jelly Fish, Cucumber, Onion (2,640) Dan Dan Noodles, Minced Pork (2,420) Red Chili, Soy Sauce, Vinegar オホーツクのタラバ蟹 500g Chili, Peanuts Okhotsk King Crab 500g 北寄貝 筍 辛味和え 2,200 牛肉中国味噌煮 香港麺 2,500 Crispy Bamboo Shoots (2,420) クリスピーフライ Hong Kong Style Braised Beef (2,750) Hokki Clam, Chili Oil Wok-Fried, Garlic, Breadcrumbs, Dried Chili Brisket Noodle Soup 黒胡椒炒め 胡瓜のにんにく和え 1,200 Wok-Fried, Black Pepper Sauce 北京ジャージャー麺 2,200 9,800 Beijing Signature Noodles (2,420) Marinated Local Cucumber (1,320) (10,780) Garlic, Chili Pork Sauce ピータンと豆腐の和え物 1,600 ワンタン麺 2,500 Century Egg, Tofu (1,760) 北海道深海鮮魚 Wonton Noodle Soup (2,750) Hokkaido Fish 北海道産チェリートマトの 1,200 タラバ蟹 雲丹 卵白チャーハン 3,200 大蒜 葱 石焼仕立て 金木犀シロップ漬け (1,320) Stone Pot Braised, Leek, Garlic Fried Rice, Egg White, King Crab (3,520) Hokkaido Cherry Tomato 4,800 Sea Urchin Marinated Osmanthus (5,280) 毛蟹入り水餃子 3,200 Boiled Dumpling, Pork, Vegetable (3,520) Kegani Crab 広東バーベキュー Cantonese 焼き餃子 2,200 BBQ 肉料理 Meat & Poultry Grilled Dumpling, Pork, Vegetable (2,420) 広東酢豚 3,000 真狩ポーク窯焼きチャーシュー 3,200 大滝産きのこの春巻き 1,200 Roasted Makkari Pork "Char Siu" (3,520) Cantonese Sweet and Sour Pork (3,300) Deep-Fried (1,320) 和牛の黒胡椒炒め 7,500 Otaki Mushroom Spring Roll クリスピーポーク 3,200 Crispy Pork Belly (3,520) Wok-Fried Wagyu Beef (8,250) 蘭越米のご飯 300 Black Pepper Sauce Hokkaido Rice (330) クリスピーローストチキン 3,200 Crispy Roasted Chicken (3,520) 鶏 肉 ピーナッツ 唐辛子炒め 3,600 Wok-Fried Chicken, Peanuts (3,960) ロ ーストダック プラムソース 3,200 Crispy Roasted Duck, Plum Sauce -
Urban Demolition and the Aesthetics of Recent Ruins In
Urban Demolition and the Aesthetics of Recent Ruins in Experimental Photography from China Xavier Ortells-Nicolau Directors de tesi: Dr. Carles Prado-Fonts i Dr. Joaquín Beltrán Antolín Doctorat en Traducció i Estudis Interculturals Departament de Traducció, Interpretació i d’Estudis de l’Àsia Oriental Universitat Autònoma de Barcelona 2015 ii 工地不知道从哪天起,我们居住的城市 变成了一片名副其实的大工地 这变形记的场京仿佛一场 反复上演的噩梦,时时光顾失眠着 走到睡乡之前的一刻 就好像门面上悬着一快褪色的招牌 “欢迎光临”,太熟识了 以到于她也真的适应了这种的生活 No sé desde cuándo, la ciudad donde vivimos 比起那些在工地中忙碌的人群 se convirtió en un enorme sitio de obras, digno de ese 她就像一只蜂后,在一间屋子里 nombre, 孵化不知道是什么的后代 este paisaJe metamorfoseado se asemeja a una 哦,写作,生育,繁衍,结果,死去 pesadilla presentada una y otra vez, visitando a menudo el insomnio 但是工地还在运转着,这浩大的工程 de un momento antes de llegar hasta el país del sueño, 简直没有停止的一天,今人绝望 como el descolorido letrero que cuelga en la fachada de 她不得不设想,这能是新一轮 una tienda, 通天塔建造工程:设计师躲在 “honrados por su preferencia”, demasiado familiar, 安全的地下室里,就像卡夫卡的鼹鼠, de modo que para ella también resulta cómodo este modo 或锡安城的心脏,谁在乎呢? de vida, 多少人满怀信心,一致于信心成了目标 en contraste con la multitud aJetreada que se afana en la 工程质量,完成日期倒成了次要的 obra, 我们这个时代,也许只有偶然性突发性 ella parece una abeja reina, en su cuarto propio, incubando quién sabe qué descendencia. 能够结束一切,不会是“哗”的一声。 Ah, escribir, procrear, multipicarse, dar fruto, morir, pero el sitio de obras sigue operando, este vasto proyecto 周瓒 parece casi no tener fecha de entrega, desesperante, ella debe imaginar, esto es un nuevo proyecto, construir una torre de Babel: los ingenieros escondidos en el sótano de seguridad, como el topo de Kafka o el corazón de Sión, a quién le importa cuánta gente se llenó de confianza, de modo que esa confianza se volvió el fin, la calidad y la fecha de entrega, cosas de importancia secundaria. -
Copyright by Shaohua Guo 2012
Copyright by Shaohua Guo 2012 The Dissertation Committee for Shaohua Guo Certifies that this is the approved version of the following dissertation: THE EYES OF THE INTERNET: EMERGING TRENDS IN CONTEMPORARY CHINESE CULTURE Committee: Sung-Sheng Yvonne Chang, Supervisor Janet Staiger Madhavi Mallapragada Huaiyin Li Kirsten Cather THE EYES OF THE INTERNET: EMERGING TRENDS IN CONTEMPORARY CHINESE CULTURE by Shaohua Guo, B.A.; M.A. Dissertation Presented to the Faculty of the Graduate School of The University of Texas at Austin in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy The University of Texas at Austin August 2012 Dedication To my grandparents, Guo Yimin and Zhang Huijun with love Acknowledgements During the outbreak of Severe Acute Respiratory Syndrome (SARS) in China in 2003, I, like many students in Beijing, was completely segregated from the outside world and confined on college campus for a couple of months. All activities on university campuses were called off. Students were assigned to designated dining halls, and were required to go to these places at scheduled times, to avoid all possible contagion of the disease. Surfing the Web, for the first time, became a legitimate “full-time job” for students. As was later acknowledged in the Chinese media, SARS cultivated a special emotional attachment to the Internet for a large number of the Chinese people, and I was one of them. Nine years later, my emotional ties to the Chinese Internet were fully developed into a dissertation, for which I am deeply indebted to my advisor Dr. Sung- Sheng Yvonne Chang. -
The Current Trends of the Contemporary Chinese Tea Industry and Their Development Through Taiwanese Influence and Historical Reforms
Master’s Degree in Languages, Economics, and Institutions of Asia and North Africa Final Thesis The Current Trends of the Contemporary Chinese Tea Industry and Their Development Through Taiwanese Influence and Historical Reforms Supervisor: Ch. Prof. Livio Zanini Assistant Supervisor: Ch. Prof. Marco Ceresa Graduand: Taylor Catterina Bilardello Matriculation number: 876839 Academic Year: 2019/2020 2 TABLE OF CONTENTS ABSTRACT ....................................................................................................................... 4 ENGLISH ......................................................................................................................... 4 ITALIAN ......................................................................................................................... 4 MANDARIN ...................................................................................................................... 5 INTRODUCTION ............................................................................................................. 6 ACKNOWLEDGEMENTS ............................................................................................... 6 Interest in Tea .............................................................................................................. 6 Thanks .......................................................................................................................... 7 Method and Limitations .............................................................................................. -
The Finest Teas?
CAN WE TEMPT YOU WITH THE FINEST TEAS? PRESTIGE TEAS GONGFU TEA CEREMONY The world’s finest teas deserve more than a little pomp and ceremony. GongFu Tea Ceremony工夫茶 or 功夫茶 (Tea with Great Skill) is the traditional Chinese method of tea making that involves controlling all the variables with a high degree of precision and consistency. This ensures that the best flavour is consistently achieved across the maximum number of brews. At G&Tea, the 21 Step GongFu Ceremony will be performed by our highly experienced in-house Tea Master using the highest quality premium tea leaves. GONGFU CEREMONY STEPS Step 1: Burn incense Step 2: Present the tea leaves Step 3: Warm the teapot Step 4: Add tea leaves to teapot Step 5: Add water to teapot Step 6: Scrape away the bubbles Step 7: Rinse the teacups Step 8: Add water to teapot again Step 9: Pour the infusion into the fairness pitcher Step 10: Pour the infusion into the fragrant-smelling cups Step 11: Drop-by-drop pouring Step 12: Cover every fragrant- smelling cup Step 13: Transfer the tea into teacups Step 14: Serve the tea Step 15: Enjoy the aroma from the fragrant-smelling cup Step 16: Teacup holding gesture Step 17: Observe the liquor colour Step 18: Taste the liquor Step 19: Enjoy the aftertaste and the aroma Step 20: Taste the tea for the second round Step 21: Traditional thanking of guests The Star practises the responsible service of alcohol. DA HONG PAO PRESTIGE One of the most precious teas of China, this rare Oolong is har vested according to ancestral rites on the rocky slopes of the legendary Wu Yi Mountain.