DOCSLIB.ORG

Wuyi Mt. Cliff Tea 武 夷 山

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

GLOBAL EA HUT Tea & Tao Magazine 國際茶亭 September 2019 武 夷 神 山仙 之 岩地 茶 Wuyi Mt. Cliff Tea Extended Edition GLOBAL EA HUT ContentsIssue 92 / September 2019 Tea & Tao Magazine Rou肉桂 Gui Wuyi Mountain is a must-see pilgrimage for all tea lovers. It is one of the most ideal places on Earth to grow tea. It is also one of the most gorgeous places Love is on Earth. Travel there with us, as we explore the ge- ography, history, folklore and tea processing of this changing the world powerful place together in greater depth than be- fore, drinking a great Cliff Tea along the way. bowl by bowl Features特稿文章 19 Wuyi Cliff Tea: 53 Legends of Cliff Tea: Geography & Terroir Shui Jin Gui (水金龜) By Wu De (無的) 55 Wuyi Cliff Tea: 29 The Majesty of Wuyi Mt. Traditional Hand-Processing By Huang Xian Geng (黃賢庚) By Huang Xian Geng (黃賢庚) 35 Legends of Cliff Tea: 77 Legends of Cliff Tea: 大紅袍 Da Hong Pao ( ) Bai Ji Guan (白雞冠) 武 37 The Garden Grades of 79 Rock Bones & 肉夷 Cliff Tea Floral Fragrance 正 By Wu De (無的) By Tsai Yizhe (蔡奕哲) 岩 43 Legends of Cliff Tea: 83 Special Offer: Tie Luo Han (鐵羅漢) Four Great Names 45 The Poetic Names of 桂 85 The Inscriptions of Cliff Tea Wuyi Mountain By Wu De (無的) By Huang Xian Geng (黃賢庚) 傳統文章 Traditions 特別加長版 03 Tea of the Month “Rou Gui,” Traditional Cliff Tea, Wuyi Mountain, China 91 Voices from the Hut “Life-Changing in Wuyi,” © 2019 by Global Tea Hut By Kristina Clark All rights reserved. 95 A Call to Action recycled & recyclable No part of this publication may be Help us to build the best Tea Center the world reproduced, stored in a retrieval sys- tem or transmitted in any form or by has ever known. Help us spread the word! any means: electronic, mechanical, photocopying, recording, or other- 97 TeaWayfarer wise, without prior written permis- Liva Olina, Latvia Soy ink sion from the copyright owner. n September,From the weather begins to cool downthe and Back in the day, iteditor was my first tea love: the tea that inspired we can sometimes drink tea outdoors. Most of our me to forget whatever busywork I was up to and sit down 2019 fundraiser teas have arrived, and we can start for another kettle. It called me to explore and learn more, digging into this year’s amazing offerings. We have to research, read and travel. The first time I went to Wuyi, Isome incredible tea this year, including one of the best teas I was blown away… we have ever offered in any Light Meets Life fundraiser. We There are no words in all the tongues of men or gods also start drinking more traditionally processed oolongs, to describe the glory of Wuyi Mountain. It is more than aged oolongs and Cliff Tea around this time, which is per- just a beauty of the eyes; it touches the heart. Entering the fect for this month’s Extended Edition. It is, of course, way park changes the way you breathe, walk and feel. It is a better when we all drink tea together. pilgrimage for tea lovers, and for more than twenty years I There are a tremendous number of stunning teas on our have made it a priority to travel there at least once a year (I site for the fundraiser this year! Also, as many of you no have only missed one year, as I was busy serving tea to you). doubt know, I have recently published a book called Fallen I have long hoped that we could collect all our writings Leaves. A signed hardbound version can be purchased on on Wuyi, translate some parts of amazing books and invite the “teaware” section of our website and a paperback from some authors who also love Wuyi, like Master Tsai Yizhe Amazon. All proceeds will help us build your Center, Light (蔡奕哲), and gather it all in an Extended Edition. This Meets Life. is one of the most comprehensive publications on Wuyi As we continue to move forward towards a new Center Mountain and Cliff Tea in the English language. It is also for all of you, I wanted to take the opportunity to thank one of the issues of Global Tea Hut that I am the proudest all of you for so much love, tolerance and support all these of in all the many issues we have made so far. I hope the years. You who have come to the events we have hosted reading of it inspires you as much as the creation of it did around the world, I bow to you. Thank you so much for all for us. Aside from a trip to Wuyi, this issue will be the next the kindness, support, smiles and love. It has touched me best thing to help you cultivate a real understanding of this so deeply how far some of you traveled to come have tea magnificent place and tea. But I do hope that you all get with me when I was abroad. And those of you who have the chance to visit one day. It is a must-see for a tea lover. sacrificed to come here to Taiwan and take ten-day courses, (Maybe a Global Tea Hut Annual Trip?) May you all stand filling this Center, Tea Sage Hut, with purpose and inspi- beneath these magnificent cliffs, cup of amazing Cliff Tea in ration, reason and life. I also would like to honor all of you one hand, the other on your heart, transcended and uplift- who have subscribed to this magazine and contributed your ed, inspired to walk further down this Dao of Cha… resources to continue this project. I also know there are all kinds of unseen help and support, like spreading the word about Global Tea Hut or Light Meets Life, as well as those who have carried teaware about town, offered space for cer- emonies or done any number of other awesome good deeds to help keep the tea flowing. Finally, I would like to own Wu De any and all mistakes made in these magazines, at our events or at our Center and bow deeply once more for your toler- ance and patience throughout this tea life we have shared together. I love you all more than words can tell. And no matter what, even if I end up back in a small hut with only a single cracked bowl and some rice, I would share it with you. I pray we have the chance to share many more bowls of tea. And if we don’t, I wish you a thousand, thousand bowls, each one the Morning Dew! –Further Reading– These Extended Editions are the highlight of my year as an author and editor, as they offer a chance to break our backs in service of greater depth. It is always a deep and last- This month, we recommend re-reading the June ing source of joy, pride and inspiration to explore the topics 2015 issue, which was all about one of our Annu- we all know and love in a much more thorough way. And al Global Tea Hut trips, which we took to Wuyi. there is no topic that I am as inspired by as Wuyi Cliff Tea. All of our past issues are on our website for free. For me, Cliff Tea was my first passion. In college, I took Share them with your friends as well when they the train quite some distance to get tins of Wuyi Cliff Tea. come over for tea! 2 of the ver the course of this month, we have the great around the courtyard for their outdoor withering, we see pleasure to drink one of the most valuable and bug bites all through many of the leaves. The old Master, high-quality teas we have ever shared in this mag- Huang Xian Yi (黃賢義), says that “this is a good year, azine. Wuyi tea has recently grown in fame, resulting in you see.” The bites ensure that the ecology was healthy, full very exorbitant prices. Fine Cliff Tea is amongst the best, and rich, which means the tea will be great. Master Huang most subtle and purest teas on Earth. And as the demand knows that Nature makes fine tea, and before humans get for fine tea has grown exponentially, so has the renown of involved and start using skill to dry the leaf, one needs Wuyi, and fine, well-made teas like our Tea of the Month. high-quality raw material. This is why master chefs do their It is therefore only through the generosity of our dear own shopping. They know that high-quality ingredients are friends, the Huangs, whom we will discuss in more detail in half the dish. Having a healthy, balanced ecology is just the the Deeper Session article coming up, that we could share start of fine tea. It also takes the perfect weather. Heaven this tea with all of you. Through a love of tea and a spirit and Earth must therefore come together to make fine tea. of sharing, they have generously donated this month’s tea The bug bites also mean oxidation. When a bug bites a in its entirety to all of you. Raise a bowl to their kindness! leaf, the rim around the hole turns red, as the leaf has start- Rou Gui (肉桂) is one of the most famous varietals of ed to oxidize in that location.
Recommended publications
  • University at Buffalo, Chemical and Biological Engineering February 2, 2021

    University at Buffalo, Chemical and Biological Engineering February 2, 2021

    University at Buffalo, Chemical and Biological Engineering February 2, 2021 CURRICULUM VITAE Gang Wu, Ph. D., Professor Department of Chemical and Biological Engineering University at Buffalo (UB), The State University of New York (SUNY), Buffalo, New York, USA E-mail: [email protected]; Phone: 716-645-8618 (office) ; 803-338-4924 (cell) Web: www.cbe.buffalo.edu/wu Education • 2004. Ph.D.: Environmental Engineering, Harbin Institute of Technology, Harbin, China. • 1999. M.S.: Applied Chemistry, Harbin Institute of Technology, Harbin, China. • 1997. B.S: Electrochemical Engineering, Harbin Institute of Technology, Harbin, China. Employment History • Aug 2020- present, Professor, University at Buffalo, SUNY, USA • Aug 2018-Aug 2020, Associate Professor, University at Buffalo, SUNY, USA • Aug 2014-Aug 2018, Assistant Professor, University at Buffalo, SUNY, USA • May 2010-Aug 2014, Staff Scientist, Los Alamos National Laboratory (LANL), USA • Jan 2008-May 2010, Postdoc, Los Alamos National Laboratory, USA • Feb 2006-Jan 2008, Postdoc, University of South Carolina, USA • Jan 2004-Jan 2006, Postdoc, Tsinghua University, Beijing, China Major Research Interest • Electrochemical Science and Engineering for Energy Technologies; • Electrocatalysis and photocatalysis for clean energy conversion: fuel cells, electrolyzers, CO2 reduction; electrosynthesis; • Electrochemical energy power sources for energy storage: batteries and supercapacitors; • Renewable fuel: NH3 (electrosynthesis, oxidation, and carking for H2 generation). Key Achievements and Recognition • Dr. Wu is internationally recognized as the leading researcher in the field of fuel cells and other sustainable electrochemical energy technologies. • Awarded more than $5.0 M in grant funding from federal agencies (DOE and NSF) since joining UB in August 2014. Those 14 projects (3 NSF and 11 DOE) focus on the development of advanced materials for electrochemical energy conversion and storage technologies such as fuel cells, water splitting, batteries, and renewable fuel (e.g., NH3).
  • A4 Nutrition-Pdf.Pdf

    A4 Nutrition-Pdf.Pdf

    Code NAME Energy Value (kcal) Protein (g) Carbohydrate (g) Tot.Sugar (g) Fat (g) Sat.fats (g) Dietary Fibre (g) Salt (g) NIBBLES Per Dish Per 100g Per Dish Per 100g Per Dish Per 100g Per Dish Per 100g Per Dish Per 100g Per Dish Per 100g Per Dish Per 100g Per Dish Per 100g 224 prawn crackers gf 122.5 266.4 0.3 0.6 21.3 46.3 5.7 12.4 4 8.7 0.3 0.6 0 0 0.49 1.05 264 edamame with celery sea salt gf, vg 179.8 119.8 17.7 11.8 13.2 8.8 3.2 2.2 7.7 5.1 0.9 0.6 7.7 5.1 1.5 1 62 kimchi gf 43.8 35.0 2.6 2.1 9.0 7.2 1.9 1.5 0.1 0.1 0 0 1.3 1.0 2.3 1.8 SIDES / SALADS 270 stir-fried cauliflower v 298.4 99.5 6.8 2.3 15.6 5.2 12 4 23.5 7.8 3.1 1 5.1 1.7 0.4 1.2 287 long steamed broccoli v 52.6 40.1 3.8 2.9 5 3.8 1.7 1.3 2 1.5 0.4 0.3 2.8 2.1 1.1 0.8 83 spicy seaweed salad vg 69.6 47.7 2.0 1.4 9.4 6.4 3.3 2.3 2.7 1.9 0.1 0.1 0.5 0.3 0.8 0.6 85 ping pong salad vg 218 65.9 5.8 1.8 21.5 6.5 13 3.9 11 3.3 0.9 0.3 3.6 1.1 1.9 0.6 SOUPS 123 beef brisket noodle soup 464 75 32 5.2 52 8.5 4.9 0.8 13 2.1 1.5 0.2 1.9 0.3 1.4 0.2 122 tofu and miso noodle soup vg 667.5 99.8 34.8 5.2 95.4 14.3 4.5 0.7 13.9 2.1 0.3 0 1.1 0.2 2 0.3 RICE 69 honeyed chilli chicken and mushroom rice pot gf 329.5 118.9 16.7 5.1 61.4 18.6 9.6 2.9 9.8 3 1.7 0.5 3.4 1 3.7 1.1 39 prawn and scallop sticky rice gf 181.8 129.9 3.8 5.4 9.1 13 1.9 2.7 4.4 6.2 0.7 1 0.4 0.5 0.79 1.13 38 vegetable sticky rice vg, gf 154.6 110.4 0.9 1.3 8.8 12.6 2.8 4 4.3 6.1 0.7 0.9 0.5 0.7 0.56 0.79 2 plain rice vg, gf 226 133 3.9 2.3 52 31 0 0 0.7 0.4 0.2 0.1 n/a n/a 0.02 0.01 SHARING 243 chilli prawn bao 1164.6 232

  • Dumpling Trail Dumpling Trail

    DUMPLING TRAIL DUMPLING TRAIL Grab your chopsticks, some extra napkins, and get ready for a taste explosion. While it isn’t a literal trail of dumplings–as deliciously amazing as that would be—the Dumpling Trail is a collection of 20 restaurants serving up some of the most delectable dumplings this side of the Pacific. They’re crispy, they’re chewy, and they’re stuffed with everything from soup to meat. From the very first bite, they’ll have you craving more. TIPS TO MAKE THE MOST OF YOUR DUMPLING TRAIL EXPERIENCE • Best enjoyed in a group—dumplings can be filling if you are visiting multiple restaurants, and you may be enticed to try other menu items as well. • Stops on the trail range from high-end restaurants to unassuming food court stalls, each offering a different experience. • Be prepared—some restaurants only accept cash. WHERE TO EAT WHAT For every bite on the trail, we’ve indicated our recommended restaurants. Use the numbers under each dumpling description to find your way to the restaurants. Flip this brochure to find a map on the back that will show you where you need to eat. Dumpling Trail restaurants are subject to change. For the most up-to-date information and itinerary ideas, visit DumplingTrail.com PA RK DR M A R Iona Island IN Regional Park E T D T S S T R T S T R R S S S T T E R W E S S E I H R N I A K B E G D I A L R M T T Y A F N M S I S A K G R C K E R L O A A L T I O C T V I S N Marine Drive V T A T Everett Crowley McDonald R D O G I R Park Beach Park L L D L E A 70TH AVE WEST N O Fraser River D RINE DR SE C Park MA M FERGUSON RD M ARINE WA W Y S DR E IN AR M OAK ST BRIDGE DUMPLING TRAIL RESTAURANTS R RIVER RD VO - Vegetarian options availableIVE | C - Cash only | D - Debit only R R D D R R 1 VE The Jade Seafood Restaurant RI T S 208, 2811 No 3 Rd, Richmond BC | PH: 604 249 0082 | VO .
  • Is Shuma the Chinese Analog of Soma/Haoma? a Study of Early Contacts Between Indo-Iranians and Chinese

    Is Shuma the Chinese Analog of Soma/Haoma? a Study of Early Contacts Between Indo-Iranians and Chinese

    SINO-PLATONIC PAPERS Number 216 October, 2011 Is Shuma the Chinese Analog of Soma/Haoma? A Study of Early Contacts between Indo-Iranians and Chinese by ZHANG He Victor H. Mair, Editor Sino-Platonic Papers Department of East Asian Languages and Civilizations University of Pennsylvania Philadelphia, PA 19104-6305 USA [email protected] www.sino-platonic.org SINO-PLATONIC PAPERS FOUNDED 1986 Editor-in-Chief VICTOR H. MAIR Associate Editors PAULA ROBERTS MARK SWOFFORD ISSN 2157-9679 (print) 2157-9687 (online) SINO-PLATONIC PAPERS is an occasional series dedicated to making available to specialists and the interested public the results of research that, because of its unconventional or controversial nature, might otherwise go unpublished. The editor-in-chief actively encourages younger, not yet well established, scholars and independent authors to submit manuscripts for consideration. Contributions in any of the major scholarly languages of the world, including romanized modern standard Mandarin (MSM) and Japanese, are acceptable. In special circumstances, papers written in one of the Sinitic topolects (fangyan) may be considered for publication. Although the chief focus of Sino-Platonic Papers is on the intercultural relations of China with other peoples, challenging and creative studies on a wide variety of philological subjects will be entertained. This series is not the place for safe, sober, and stodgy presentations. Sino- Platonic Papers prefers lively work that, while taking reasonable risks to advance the field, capitalizes on brilliant new insights into the development of civilization. Submissions are regularly sent out to be refereed, and extensive editorial suggestions for revision may be offered. Sino-Platonic Papers emphasizes substance over form.
  • GUO WU 伍国 362 Benson Ave Meadville, PA 16335 Phone :(814) 547-3621 Email: Gwu@Allegheny.Edu

    GUO WU 伍国 362 Benson Ave Meadville, PA 16335 Phone :(814) 547-3621 Email: [email protected]

    Curriculum Vitae GUO WU 伍国 362 Benson Ave Meadville, PA 16335 Phone :(814) 547-3621 Email: [email protected] EDUCATION: Ph.D. State University of New York at Albany, History Department, August 2006 M.A. Georgia State University, History Department, May 2002 B.A. Beijing Language and Culture University, English Department, June 1995 ACADEMIC APPOINTMENTS: 2018 Visiting Scholar at the Institute of History and Philology, Academia Sinica, Taiwan 2017-present Affiliate Faculty Member in the Women’s, Gender, and Sexuality Studies (WGSS) Program, Allegheny College 2014 Visiting Scholar at the College of History and Culture of Southwest University, Chongqing, China 2013 Visiting Research Fellow at the Center for Advanced Humanistic Studies, Fudan University, Shanghai, China 2007-present Coordinator of Asian Studies Program at Allegheny College 2013-present Associate Professor of History at Allegheny College 2006-2013 Assistant Professor of History at Allegheny College 2002-2006 Instructor and Teaching Assistant, History Department, SUNY Albany PUBLICATIONS: Books: Narrating Southern Chinese Minority Nationalities: Politics, Disciplines, and Public History (Singapore: Palgrave McMillan, 2019) Zheng Guanying, Merchant Reformer in Late Qing China and His Influence on Economics, Politics, and Society (New York: Cambria Press, 2010) Book Chapters “Context and Text: Historicizing Xuanzang and the Da Tang Xiyu Ji,” in Shi Ciguang et al eds., From Chang’an to Nālandā: The Life and Legacy of the Chinese Buddhist Monk Xuanzang (602?– 664) (Singapore: World Scholastic, 2020), 311-328. Its Chinese translation by another scholar appears in the Chinese version of the book published by the same press in Singapore. “Big Family of Fifty-Six Nationalities: The Chinese Communist Conceptualization of minzu (1921- 1951),” in Words of Power, the Power of Words: The Twentieth-Century Communist Discourse in an International Perspective (Trieste University Press, Italy, 2019), 359-380.
  • UNIT 1 味道怎么样？ [Wèi-Dào Zěn-Me Yàng?] How Is the Taste?

    UNIT 1 味道怎么样？ [Wèi-Dào Zěn-Me Yàng?] How Is the Taste?

    1 UNIT 1 味道怎么样？ [wèi-dào zěn-me yàng?] How is the taste? The following is a conversation between the waitress at 好好茶餐廳 and a customer whom just arrived at the restaurant. : 你好，请问⼏位？(nǐ*-hǎo, qǐng-wèn jǐ wèi?) 你好，请问⼏位？(nei5-hou2, cing2-man6 gei2-wai2?) Hi, How many people please? : 两位，谢谢。(liǎng-wèi, xiè-xie) 两位，唔该。 (loeng5-wai2, m4-goi1) Two people, please. 我们已经订位了。(wǒ-men yǐ-jīng dìng-wèi le) 我哋已经订咗位。(ngo5-dei6 ji5-ging1 deng6 zo2 wai2) We already made a reservation. : 好的。请问你叫什么名字？(hǎo-de. qǐng-wèn nǐ jiào shén-me míng-zì?) 好。请问你叫咩名呀？(hou2. cing2-man6 nei5 giu3 me1 meng2 aa3?) Okay. What is your name, please? : 我姓叶。(wǒ xìng yè) 我姓叶。(ngo5 sing3 jip6) My last name is Yip. : 我找到了，两位请跟我来。(wǒ* zhǎo dào le, liǎng wèi qǐng gēn wǒ lái) 我搵到喇。两位请跟我嚟。(ngo5 wan2 dou2 laa3. loeng5-wai2 cing2 gan1 ngo5 lei4) Original material under copyright, 2020 Jade Jia Ying Wu 2 I found it, please come follow me. : 请问两位想喝什么? (qǐng-wèn liǎng-wèi xiǎng hē shén-me?) 请问两位想饮咩呀？(cing2-man6 loeng5-wai2 soeng2 jam2 me1 aa3?) What would you two like to drink? : 我想要⼀杯港式奶茶。(wǒ* xiǎng yào yì-bēi gǎng shì nǎi-chá) 我想要⼀杯港式奶茶。(ngo5 soeng2 jiu3 jat1-bui1 gong2-sik1 naai5-caa4) I would like a Hong Kong-style milk tea. : 我要⽔就⾏了。(wǒ yào shuǐ jiù xíng le) 我要⽔就得喇。(ngo5 jiu3 seoi2 zau6 dak1 laa3) Water is fine for me. : 你们想吃什么？(nǐ-men xiǎng chī shén-me?) 你哋想⾷咩呀？(nei5-dei6 soeng2 sik6 me1 aa3?) What would you like to eat? : 我想要⼀个鲜虾馄饨⾯。(wǒ xiǎng* yào yí-gè xiān xiā hún-tūn miàn) 我想要⼀個鲜虾馄饨⾯。(ngo5 soeng2 jiu3 jat1-go3 sin1 haa1 wan4-tan1 min6) I would like a shrimp wonton noodle soup.
  • Some Tips About Drinking Tea

    Some Tips About Drinking Tea

    Some tips about drinking tea (Zhu Li) Tea is the most popular drink in the world. Tea itself is the balance of Yin and Yang. First of all, how to categorize tea? Tea can be grouped into Yin Tea and Yang Tea. Yin Tea includes white tea, dark tea and yellow tea. Yang Tea includes green tea, black tea and qing (blue) tea. So, in total there are 6 categories of tea, 3 kinds of Yin Tea and 3 kinds of Yang Tea. Secondly, how to prepare tea? The preparation of tea follows the Yin Yang balance rule. When preparing the Yin Tea, we use the ‘Yang’ way, boiling is the easiest and best way. Comparatively, when preparing the Yang Tea, we need to choose the ‘Yin’ way, and never boil any Yang Tea, otherwise it may cause potential health problems. Boiling the Yang Tea will produce anthraquinone in green tea, cyanogenic glycosides in qing tea, and acrylamide in black tea, and all these chemical components may cause cancer in long run. So, using the clay pot to prepare black tea will not only helps us to get best taste but also a cup of healthy tea. As to Qing tea, it’s easy to use French press to prepare it. Grand Yang tea, green tea needs a special treat, which is to drop the 1 boiled water into the cup with green tea leaves. By doing this way, the green tea will taste fresh and have sweet ending. Thirdly, when to drink tea? The time consideration of tea drinking actually is related with the best time of acupuncture method, which is called ‘Zi Wu Liu Zhu’ in Traditional Chinese Medicine (TCM).
  • Dissertation Section 1

    Dissertation Section 1

    Elegies for Empire The Poetics of Memory in the Late Work of Du Fu (712-770) Gregory M. Patterson Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the Graduate School of Arts and Sciences COLUMBIA UNIVERSITY 2013 ! 2013 Gregory M. Patterson All rights reserved ABSTRACT Elegies for Empire: The Poetics of Memory in the Late Work of Du Fu (712-770) Gregory M. Patterson This dissertation explores highly influential constructions of the past at a key turning point in Chinese history by mapping out what I term a poetics of memory in the more than four hundred poems written by Du Fu !" (712-770) during his two-year stay in the remote town of Kuizhou (modern Fengjie County #$%). A survivor of the catastrophic An Lushan rebellion (756-763), which transformed Tang Dynasty (618-906) politics and culture, Du Fu was among the first to write in the twilight of the Chinese medieval period. His most prescient anticipation of mid-Tang concerns was his restless preoccupation with memory and its mediations, which drove his prolific output in Kuizhou. For Du Fu, memory held the promise of salvaging and creatively reimagining personal, social, and cultural identities under conditions of displacement and sweeping social change. The poetics of his late work is characterized by an acute attentiveness to the material supports—monuments, rituals, images, and texts—that enabled and structured connections to the past. The organization of the study attempts to capture the range of Du Fu’s engagement with memory’s frameworks and media. It begins by examining commemorative poems that read Kuizhou’s historical memory in local landmarks, decoding and rhetorically emulating great deeds of classical exemplars.
  • Download the Enrolment Form from the HKIE Website and Return to ACI

    Download the Enrolment Form from the HKIE Website and Return to ACI

    Publisher: Peter Tung CONTENTS Associate Publisher: Selina Tung Sub-editor: K B Chiu Contributors: Hong Kong Economic Times, the Environment Bureau and the Electrical and Mechanical Services Department, the HKSAR Government, Arup and Ir Billy Cheung Creative Director: Peter Tung Graphic Designer: Dennis Hui Marketing Director: Selina Tung Marketing Executive: Peggy Chiu Cover design: Headman & Partners Ltd Journal Editorial Committee Chairman: Ir David C H Chang Members: Ir Derrick H K Leung, Ir Ambrose H T Chen, Ir C M Choi, Ir Prof Ken Ho, Ir Ben B Wong, Ir C K Hon, Sandy So, Selina Tung Editorial Columns: Should you wish to contribute articles for publication of editorial columns in the Journal, please send your emails and relevant information to [email protected]. VOL Hong Kong Engineer welcomes editorial contributions from readers. Paper submissions should not exceed 2,000 words in length. They should be provided in Word or Rich Text format, with images supplied in good quality JPEG format. Detailed guidelines may be obtained from the Institution. Submissions to the Letter to the Editor column should not exceed 400 words in length. No image should be submitted for this column. The Journal Editorial Committee 49 reserves the right to accept or reject any contribution and the decision is final. NO 04 Advertising and Subscription Office: APR 21 Unit 401-5 Paramount Building 12 Ka Yip Street Chaiwan Hong Kong Tel: 2562 6138 Fax: 2558 7216 Advertising email: [email protected] Subscription email: [email protected] 02 THE DRAGON & THE BEAVER Advertising options include display advertisements and mail 05 UPDATE insertion.
  • Guo G, Effects of the Development of Tourism in Wuyi Mountain Scenic

    Guo G, Effects of the Development of Tourism in Wuyi Mountain Scenic

    CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY journal homepage: http://chimie-biologie.ubm.ro/carpathian_journal/index.html EFFECTS OF THE DEVELOPMENT OF TOURISM IN WUYI MOUNTAIN SCENIC SPOT ON LOCAL TEA INDUSTRY AND THEIR CORRELATION Guirong Guo* Qingdao Vocational and Technical College of Hotel Management, Qingdao, Shandong, 266100, China; *[email protected] Article history: ABSTRACT Received: The rapidly developing Chinese tourism which has increasingly larger 4 January 2016 influence has significantly motivated the development of other industries. Accepted in revised form: Tea industrial chain includes planting, processing, packaging, 31 January 2016 transportation, sales and brand marketing. The development of tourism can Keywords: produce influence on tea industrial chain. There are a lot of successful Tourism; cases of tea tourism in China; however, few researches concern about the Tea industry; influence of tourism on tea industry. The deep understanding of the effect Wuyi Mountain; of tourism on tea industry is of great significance to the tea industry in the Rock tea areas which focus on tea tourism. On account of this, we analyzed the influence of tourism on tea industry in the perspective of industry chain and industry integration, taking the future direction of improvement of tea industry in Wuyi Mountain as an example. This work aims to further promote the development of tea industry and the optimization of industrial structure based on the influence of tourism on tea industry. Based on theoretical analysis model which is constructed with influence indexes, we discussed over the effect of tourism in Wuyi Mountain which is a typical case of tea tourism on tea industry in perspectives of planting, processing, sales and new operating mode.
  • Ancient-Style Prose Anthologies in Ming Dynasty (1368-1644) China

    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.
  • A Guide to Wuyi Mountain Cliff Tea

    A Guide to Wuyi Mountain Cliff Tea

    A Guide to Wuyi Mountain Cliff Tea Wuyi Cliff Tea was my first romance, and much of why I fell in love with the Leaf. I have traveled to Wuyi every year since, and written and spoken extensively on the subject. Here in this guide I have gathered together interviews, translations and excerpts from several articles friends, as well as experts and I myself have written over the years. Together it forms a nice collage of Wuyi and its famous Cliff Tea. I’d like to thank all of those interviewed as well as the authors that allowed their writing to be translated and/or reprinted herein. -Wu De or hundreds of years tea lovers have followed tradition of holiness and the smell of antiquity to the a journey leading into the northern wilderness of area. And yet, more often than that, you turn a cor- Fujian province, where cliffs and rivers touch the sky F ner and find yourself between two tall cliffs, the sun’s with a dancing grace that is otherworldly. The rocks rays visible strokes that gently end on the greenery here are covered in calligraphy, carved to commemo- and crystal waters—and then you realize that it is not rate dignitaries who came to pay respect to this land the temples which have made this place sacred, but above the clouds, poems written by famous scholars rather a mystical and mysterious charm which drew and unknown travelers—each compelled beyond the wandering ascetics here in the first place. constraint, overflowing with the emotions such beau- I have always felt a kinship to Wuyi teas.