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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. -
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. -
Gold and Silver Wares on the Belitung Shipwreck
220 Gold and Silver Wares on the Belitung Shipwreck Qi Dongfang Late in the eighth century, during the Tang dynasty (618–907), an official named Liu Zhan started a rebellion in Yangzhou, a city on China’s southeastern coast. It eventually was quelled by General Tian Shengong, whose troops wantonly looted the assets of merchants and civilians and brutally massacred thousands of Arab traders. Tian Shengong then went to the capital city of Chang’an (Xi’an), where he gave in tribute his stolen gold and silver treasures to the emperor.1 His bloody acts did not result from a deeper strategic purpose or xenophobic intolerance but instead demonstrate the widespread lust for wealth that flourished in Yangzhou. The late eighth-century period, the location in Yangzhou, the Arab traders, and the gold and silver wares have subtle connections to the mysterious sunken boat discovered in 1998 off the coast of Belitung, Indonesia. A large quantity of ceramic, gold, silver, and bronze objects, as well as other artifacts, was salvaged from the wreck. Of these amazing treasures, a number of the bronze mirrors and especially the gold and silver artifacts almost certainly were produced in Yangzhou during the Tang dynasty. The decoration on the gold and silver objects discovered in the wreck was prevalent during the late eighth century, when the area around Yangzhou was known as the Zhexi and was the center for manufacturing, collecting, and distributing such wares. The discovery of the shipwreck demonstrates for the first time that gold and silver ware production in Yangzhou was dedicated not only to serving the imperial family but also to creating items to export overseas. -
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. -
Tea Culture Lives at Hangzhou Expo
24 hangzhouspecial FRIDAY, MARCH 30, 2012 CHINA DAILY GU YIMIN / FOR CHINA DAILY Lunch at a tea-growing village near Hangzhou. City still capital of China’s national drink By ZHUANG TI [email protected] The 2012 China Hangzhou West Lake International Tea Culture Expo will take place from March 30 to June 10 in Hangzhou, home to Longjing tea, also known by the English name dragon well tea. More than 20 events will be held during the expo, with the aim of integrating Hangzhou’s tea-themed tourism resources and promoting Longjing tea culture as a world cultural heritage. Under the theme of a joyous and healthy tea tour, this year’s expo will convey Hangzhou’s easy lifestyle and its profound tea culture to visitors from home and abroad. The expo this year is also part of an effort to develop Hangzhou into a famous tea city with prosperous tea industries and tourism, and to shore up Hangzhou’s position as China’s “Tea Capital” dur- ing the 12th Five-Year Plan period (2011-2015). The upcoming expo will emphasize local characteristics by holding many tea cultural activities. The expo is expected to become an umbrella event for a number PHOTOS PROVIDED TO CHINA DAILY of special activities in Hangzhou, including a teahouse managers ‘The Venice of the Orient’, as Hangzhou is sometimes called, has plenty of water resources and favorable weather for growing tea trees. conference, a tea-stirring contest, a tea cultural experience festival, tea feast and tea fair. There is also a tour package combining a universal tea experience tour, a high-end special tour and a rural leisure tour. -
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. -
Product Catalogue 2020
BREWING WELLNESS From the garden to your cup OUR PHILOSOPHY Every journey decides its adventures, much like every tea unravels its unique flavor, aroma, and texture. A combined affinity for these three qualities is the inspiration behind Karma Kettle. Karma Kettle is a specialty tea company, that prides itself on being one of India's finest tea blenders, offering an expansive selection of thoughtfully crafted teas and tisanes that evoke elegance, timeless quality and an unforgettable finish. Deeply rooted in our company's DNA is "Karma" which roughly translates to what goes around comes around. We believe that tea is a healthy beverage and that in blending tea with the purest botanics, we transform tea to a salubrious infusion that positively impacts your body, mind, and spirit. VOYAGES IN A TEACUP Unleash your inner wanderlust with a selection of teas that take inspiration from travels across the globe. Each blend is carefully curated to reflect the flavors and spices unique to that place. SANTORINI Herbal Tisane Ingredients: Rosemary, Thyme, Oregano, Peppermint & Sweet Basil BIG BEN ISTANBUL Earl Grey tea Turkish Apple tea Ingredients: Black tea, Ingredients: Bergamot & Green tea,Rose, Rose Hibiscus, Apple & Berries TABLE MARRAKECH MOUNTAIN Moroccan Mint tea Herbal Tisane Ingredients: Rooibos, Licorice, Sage & Vanilla Ingredients: Green tea, spearmint, nona mint & lemon peel MAYA Black tea with chocolate & cranberries Ingredients: Black tea, white & brown choco chips, cranberries & coffee SEVILLE Oolong tea, orangeOolong & teaspices with orange & spices Ingredients: Oolong tea, orange peel, cloves & cardamom MOUNT FUJI GREAT WALL Genmaicha Tea Longjing tea with oriental fruit and herbs Ingredients: Ingredients: Sencha green tea, Longjing tea, roasted red and musk melon, white rice, roasted lychee, pandan, corn lemongrass, melon FORMOSA CANTON Oolong Tea Lapsang Souchang Tea Ingredients: Whole Leaf tea DISCOVER INDIA IN A TEACUP Discover India series draws inspiration from the rich and diverse cultures in India- this is best exemplified through its varied cuisines. -
Xianglin [Xianglin Sao] and New Directions in Modern Huai Opera Yuxi Zhao Louisiana State University and Agricultural and Mechanical College, [email protected]
Louisiana State University LSU Digital Commons LSU Master's Theses Graduate School 2016 Zhenfang Zhao’s Widow Xianglin [xianglin sao] and New Directions in Modern Huai Opera Yuxi Zhao Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_theses Part of the Music Commons Recommended Citation Zhao, Yuxi, "Zhenfang Zhao’s Widow Xianglin [xianglin sao] and New Directions in Modern Huai Opera" (2016). LSU Master's Theses. 2180. https://digitalcommons.lsu.edu/gradschool_theses/2180 This Thesis is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Master's Theses by an authorized graduate school editor of LSU Digital Commons. For more information, please contact [email protected]. ZHENFANG ZHAO’S WIDOW XIANGLIN [XIANGLIN SAO] AND NEW DIRECTIONS IN MODERN HUAI OPERA A Thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Master of Music in The School of Music by Yuxi Zhao B.A., Shanghai University, 2013 August 2016 TABLE OF CONTENTS ABSTRACT...................................................................................................................................iii CHAPTER I: INTRODUCTION.....................................................................................................1 CHAPTER II: THE CONVENTIONS OF MODERN HUAI OPERA...........................................5