Tea Culture Lives at Hangzhou Expo
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TEATIPSBRIEF100 100 Pieces of Info to Use in Tea Stories Issue 1
Olga Nikandrova. Denis Shumakov TEATIPSBRIEF100 100 pieces of info to use in tea stories Issue 1. 2017 www.facebook.com/teatipsbrief/ www.teatips.ru Table of content Tea micro-trends .............................................................................................................................................. 5 Micro-trend. Tea and wine experiments ................................................................................................................... 5 One more time on tea machines. Teforia Leaf ........................................................................................................ 5 Micro-trend. Nitro Tea ..................................................................................................................................................... 6 Nano-trend. Teafe in Raipur and Bangalore ............................................................................................................ 7 Micro-Trend. Cheese tea. 40 degrees and 15 minutes ......................................................................................... 7 Micro-trend: kombuchading kombucha at topical bars ........................................................................................ 8 Ambient Brew: Tea and Food Pairing ......................................................................................................................... 9 Micro-trend: Albino tea cultivars .............................................................................................................................. -
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. -
Temporal Changes in Aroma Release of Longjing Tea Infusion: Interaction of Volatile and Nonvolatile Tea Components and Formation of 2-Butyl-2-Octenal Upon Aging
2160 J. Agric. Food Chem. 2008, 56, 2160–2169 Temporal Changes in Aroma Release of Longjing Tea Infusion: Interaction of Volatile and Nonvolatile Tea Components and Formation of 2-Butyl-2-octenal upon Aging †,‡ † † ,† YONG CHENG, TUONG HUYNH-BA, IMRE BLANK, AND FABIEN ROBERT* Department of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China and Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland The temporal change in the headspace composition of an aroma model mimicking Longjing green tea aroma was studied in the presence of nonvolatile Longjing green tea constituents. Upon storage at 50 °C, the formation of 2-butyl-2-octenal was found, which increased with time. This enal was generated by crotonization of hexanal as demonstrated in model experiments. The formation of 2-butyl- 2-octenal was also detected in Longjing tea infusions and Longjing tea leaves upon storage at 50 °C. The presence of nonvolatiles induced a strong decrease in aroma release. These effects were mainly due to catechins, major constituents of green tea infusion. Free amino acids, that is, glycine, contributed only to significantly decrease R,-unsaturated carbonyl aroma compounds, that is, 1-octen-3-one and geranial. Model reaction containing a mixture of 1-octen-3-one and glycine indicated on the basis of NMR and MS data the formation of the tentatively identified N-1-(3-oxo- octyl)glycine resulting from a 1,4-addition. The perceived aroma of green tea infusion is very likely to be affected by the formation of new aroma compounds and the changes in aroma release affected by interactions with tea nonvolatile components. -
World Bank Document
Document of The World Bank FOR OFFICIAL USE ONLY Public Disclosure Authorized Report No: PAD2392 INTERNATIONAL BANK FOR RECONSTRUCTION AND DEVELOPMENT PROJECT APPRAISAL DOCUMENT ON A PROPOSED LOAN IN THE AMOUNT OF US$150 MILLION Public Disclosure Authorized TO THE PEOPLE'S REPUBLIC OF CHINA FOR A ZHEJIANG QIANDAO LAKE AND XIN'AN RIVER BASIN WATER RESOURCES AND ECOLOGICAL ENVIRONMENT PROTECTION PROJECT May 15, 2018 Public Disclosure Authorized Environment and Natural Resources Global Practice East Asia And Pacific Region Public Disclosure Authorized This document has a restricted distribution and may be used by recipients only in the performance of their official duties. Its contents may not otherwise be disclosed without World Bank authorization. CURRENCY EQUIVALENTS Exchange Rate Effective December 31, 2017 Currency Unit = Chinese Yuan(CNY) CNY1.00 = US$0.15 US$1.00 = CNY 6.70 FISCAL YEAR January 1 - December 31 ABBREVIATIONS AND ACRONYMS ADB Asia Development Bank CA Conservation Agriculture CFB Chun’an Finance Bureau CO2 Carbon Dioxide CPMO County Project Management Office CQS Selection Based on the Consultants’ Qualifications CSA Climate Smart Agriculture DA Designated Account EA Environmental Assessment EIA Environmental Impact Assessment ESMP Environmental and Social Management Plan FBS Selection under a Fixed Budget FM Financial Management FMM Financial Management Manual GHG Greenhouse Gases GoC Government of China GoZ Government of Zhejiang GRS Grievance Redress Service IC Individual Consultant Selection Procedure ICB International -
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. -
Report on the State of the Environment in China 2016
2016 The 2016 Report on the State of the Environment in China is hereby announced in accordance with the Environmental Protection Law of the People ’s Republic of China. Minister of Ministry of Environmental Protection, the People’s Republic of China May 31, 2017 2016 Summary.................................................................................................1 Atmospheric Environment....................................................................7 Freshwater Environment....................................................................17 Marine Environment...........................................................................31 Land Environment...............................................................................35 Natural and Ecological Environment.................................................36 Acoustic Environment.........................................................................41 Radiation Environment.......................................................................43 Transport and Energy.........................................................................46 Climate and Natural Disasters............................................................48 Data Sources and Explanations for Assessment ...............................52 2016 On January 18, 2016, the seminar for the studying of the spirit of the Sixth Plenary Session of the Eighteenth CPC Central Committee was opened in Party School of the CPC Central Committee, and it was oriented for leaders and cadres at provincial and ministerial -
Anhui Huangshan Xin'an River Ecological Protection and Green
Anhui Huangshan Xin’an River Ecological Protection and Green Development Project (RRP PRC 52026) SECTOR ASSESSMENT (SUMMARY): WATER AND OTHER URBAN INFRASTRUCTURE AND SERVICES; AND AGRICULTURE, NATURAL RESOURCES, AND RURAL DEVELOPMENT1 A. Sector Road Map 1. Sector Performance, Problems, and Opportunities 1. The People’s Republic of China (PRC) has experienced unprecedented economic growth in the last 30 years, becoming the second largest economy in the world and accomplishing significant poverty reduction. However, it faces serious environmental problems and a widening economic disparity between urban and rural areas. Accounting for about 45% of the PRC’s gross domestic product (GDP), the Yangtze River Economic Belt (YREB) is an economic growth engine, but a combination of rapid economic development, urbanization, intensive agriculture production, and tourism growth has increased both environmental and ecological pressures across the Yangtze River Basin. While the Government of the PRC continuously promotes the economic development of the YREB, it still faces significant development challenges as a result of increasing pollution, slow transition into green development, and weak institutional coordination for strategic planning. To manage these challenges, the government formulated the YREB Development Plan, 2016–2030, which stipulates the prioritization of ecological protection and the promotion of green development as the guiding principle for the YREB’s future growth.2 In this context, the Asian Development Bank (ADB) and the government have agreed to adopt a framework approach to address these challenges.3 2. The Xin’an River is located within the YREB, originating in Huangshan municipality and passing through Hangzhou, the capital city of Zhejiang province, before entering the sea. -
Evaluation of Tourism Developing Level of Yangtze Delta Cities Basing on Analytic Hierarchy Process Analysis and Clustering Analysis
Current Urban Studies, 2021, 9, 31-39 https://www.scirp.org/journal/cus ISSN Online: 2328-4919 ISSN Print: 2328-4900 Evaluation of Tourism Developing Level of Yangtze Delta Cities Basing on Analytic Hierarchy Process Analysis and Clustering Analysis Lin Ma1,2, Chaoqun Yu3, Yuan Li1,2, Bo Liu1,2, Bing Liu1,2* 1Shandong Provincial Research Center of Landscape Demonstration Engineering Technology for Urban and Rural, Tai’an, China 2College of Forestry, Shandong Agricultural University, Tai’an, China 3Shandong Urban Construction Vocational College, Jinan, China How to cite this paper: Ma, L., Yu, C. Q., Abstract Li, Y., Liu, B., & Liu, B. (2021). Evaluation of Tourism Developing Level of Yangtze Tourism data of 26 cities in the Yangtze River Delta of 2017 are summarized Delta Cities Basing on Analytic Hierarchy and counted. Method of Analytic Hierarchy Process is used to construct a Process Analysis and Clustering Analysis. three-level indicator system, including three secondary indicators such as Current Urban Studies, 9, 31-39. https://doi.org/10.4236/cus.2021.91003 scale of the tourism industry, number of tourists and tourism income and a number of three-level indicators. And then weight of each indicator is deter- Received: December 8, 2020 mined, the original data are standardized, and tourism development level Accepted: February 5, 2021 Published: February 8, 2021 score of each city is calculated. Finally, 26 cities are divided into 5 types by cluster analysis and characteristics of each type of cities are analyzed and Copyright © 2021 by author(s) and evaluated. Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International Keywords License (CC BY 4.0). -
Recent Advances in Volatiles of Teas
molecules Review Recent Advances in Volatiles of Teas Xin-Qiang Zheng 1, Qing-Sheng Li 1, Li-Ping Xiang 2 and Yue-Rong Liang 1,* 1 Tea Research Institute, Zhejiang University, # 866 Yuhangtang Road, Hangzhou 310058, China; [email protected] (X.Q.Z.); [email protected] (Q.S.L.) 2 Guizhou Tea and Tea Products Quality Supervision and Inspection Center, Zunyi 563100, China; [email protected] * Correspondence: [email protected]; Tel.: +86-571-88982704 Academic Editor: Luca Forti Received: 6 February 2016 ; Accepted: 4 March 2016 ; Published: 11 March 2016 Abstract: Volatile compounds are important components of tea aroma, a key attribute of sensory quality. The present review examines the formation of aromatic volatiles of various kinds of teas and factors influencing the formation of tea volatiles, including tea cultivar, growing environment and agronomic practices, processing method and storage of tea. The determination of tea volatiles and the relationship of active-aroma volatiles with the sensory qualities of tea are also discussed in the present paper. Keywords: Camellia sinensis; aroma; sensory quality; green tea; oolong tea; black tea; white tea 1. Introduction Tea quality is defined by the appearance of dry tea, as well as the color, aroma and taste of tea liquor. Aroma, consisting of a group of volatile compounds, is an essential factor determining the quality of tea. Sensory properties in tea aromas were statistically correlated to the levels of volatile flavor components. Tea researchers paid great attention to tea volatile compounds to understand the aroma characteristics of various kinds of teas. More than 600 volatile compounds have been identified in tea aroma, so far [1]. -
Determination of the Chemical Composition of Tea by Chromatographic Methods: a Review
Journal of Food Research; Vol. 4, No. 3; 2015 ISSN 1927-0887 E-ISSN 1927-0895 Published by Canadian Center of Science and Education Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review Alexandr Ya Yashin1, Boris V. Nemzer2,3, Emilie Combet4 & Yakov I. Yashin1 1 Inter Lab Research Center, 129226 Moscow, Russia 2 VDF FutureCeuticals, Inc., 2692 North State Rt. 1-17, Momence, IL 60954, USA 3 Department of Food Science and Human Nutrition, University Illinois at Urbana Champaign, Urbana, IL, USA 4 College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, University Avenue G12 8QQ, UK Correspondence: Boris V. Nemzer, FutureCeuticals, Inc., 2692 N. State Rt. 1-17, Momence, IL, 60954, USA. Tel: 1-812-507-1427. E-mail: [email protected] Received: February 24, 2015 Accepted: March 11, 2015 Online Published: March 14, 2015 doi:10.5539/jfr.v4n3p56 URL: http://dx.doi.org/10.5539/jfr.v4n3p56 Abstract Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods. This review summarizes the latest information regarding the chemical composition of different tea grades by different chromatographic methods, which has not previously been reviewed in the same scope. Over the last 40 years, the qualitative and quantitative analyses of high volatile compounds were determined by GC and GC/MS. The main components responsible for aroma of green and black tea were revealed, and the low volatile compounds basically were determined by HPLC and LC/MS methods. -
The Chinese Experience in Montana
East Meets West: The Chinese Experience in Montana East West User Guide Provided by The Montana Historical Society Education Office (406) 444-4789 www.montanahistoricalsociety.org Funded by a Grant from the E.L. Wiegand Foundation ©2002 The Montana Historical Society East Meets West: The Chinese Experience in Montana East West Table of Contents I. Introduction Inventory . .2 Footlocker Use – Some Advice for Instructors . .6 Evaluation Form . .7 MHS Educational Resources . .9 Primary Sources and How to Use Them . .13 Standards and Skills for East Meets West: The Chinese Experience in Montana . .20 II. Background Information Historical Narrative for Fourth Graders . .22 Historical Narrative for Instructors . .24 Outline for Classroom Presentation . .26 Amazing Montanans . .28 Vocabulary List . .30 III. Lessons Lesson 1: What Would You Bring? . .31 Lesson 2: A Long Way to Travel . .33 Lesson 3: Chinese Contributions . .36 Lesson 4: Letters Home . .38 Lesson 5: Boycotts and Racism . .39 Lesson 6: Chinese Food . .41 Lesson 7: The Chinese Tea Ceremony . .43 Lesson 8: A New Way to Count . .49 Lesson 9: Bound Feet . .55 IV. Resources and Reference Materials A. Worksheets and Independent Work . .58 B. Bibliography . .74 — 1 — East Meets West: The Chinese Experience in Montana East West Inventory Borrower: ___________________________________________ Booking Period: ____________________ The borrower is responsible for the safe use of the footlocker and all its contents during the designated booking period. Replacement and/or repair for any lost items and/or damage (other than normal wear and tear) to the footlocker and its contents while in the borrower’s care will be charged to the borrower’s school.