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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. -
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. -
Masterpiece Era Puerh GLOBAL EA HUT Contentsissue 83 / December 2018 Tea & Tao Magazine Blue藍印 Mark
GL BAL EA HUT Tea & Tao Magazine 國際茶亭 December 2018 紅 印 藍 印印 級 Masterpiece Era Puerh GLOBAL EA HUT ContentsIssue 83 / December 2018 Tea & Tao Magazine Blue藍印 Mark To conclude this amazing year, we will be explor- ing the Masterpiece Era of puerh tea, from 1949 to 1972. Like all history, understanding the eras Love is of puerh provides context for today’s puerh pro- duction. These are the cakes producers hope to changing the world create. And we are, in fact, going to drink a com- memorative cake as we learn! bowl by bowl Features特稿文章 37 A Brief History of Puerh Tea Yang Kai (楊凱) 03 43 Masterpiece Era: Red Mark Chen Zhitong (陳智同) 53 Masterpiece Era: Blue Mark Chen Zhitong (陳智同) 37 31 Traditions傳統文章 03 Tea of the Month “Blue Mark,” 2000 Sheng Puerh, Yunnan, China 31 Gongfu Teapot Getting Started in Gongfu Tea By Shen Su (聖素) 53 61 TeaWayfarer Gordon Arkenberg, USA © 2018 by Global Tea Hut 藍 All rights reserved. No part of this publication may be re- produced, stored in a retrieval system 印 or transmitted in any form or by any means: electronic, mechanical, pho- tocopying, recording, or otherwise, without prior written permission from the copyright owner. n December,From the weather is much cooler in Taiwan.the We This is an excitingeditor issue for me. I have always wanted to are drinking Five Element blends, shou puerh and aged find a way to take us on a tour of the eras of puerh. Puerh sheng. Occasionally, we spice things up with an aged from before 1949 is known as the “Antique Era (號級茶時 oolong or a Cliff Tea. -
A Required Taste
Tea Classics A Required Taste Tea Culture Among 16th Century Literary Circles as Seen Through the Paintings of Wen Zhengming 一 個 茶人: Michelle Huang 必 修 Some of the authors we are translating in this issue are very 品 well known to Chinese scholars and laymen alike. And even 味 if these specific authors weren’t known to a Chinese reader, 文 they at least would have studied enough Chinese history to contextualize these works in the Ming Dynasty: its culture, 徵 art and politics. Also, we only got to read parts of Wen’s 明 “Superfluous Things,” those having to do with tea, so this -ar 的 ticle on his life and times by our local Chinese art historian, Michelle, who has contributed to many past issues of Global 畫 Tea Hut, can help us all to construct a bit of Ming China in our imaginations and thereby enrich our reading of the texts. en Zhengming 文徵明 tivity for literary figures since the dawn most other gentlemen to work on his W (1470–1559) was a of civilization, the booming economy art and tea-related research. He wrote a famous artist in the late and the increasing availability of pub- systematic commentary on an existing Ming Dynasty in Suzhou, which was lic transportation since the 15th centu- work, the Record of Tea by Cai Xiang a hot spot for literary figures. He came ry in China made it easier for people (1012–1067),3 which was titled Com- from a family of generations of officials to travel longer distances. -
Tea-Picking Women in Imperial China
Beyond the Paradigm: Tea-Picking Women in Imperial China Lu, Weijing. Journal of Women's History, Volume 15, Number 4, Winter 2004, pp. 19-46 (Article) Published by The Johns Hopkins University Press DOI: 10.1353/jowh.2004.0015 For additional information about this article http://muse.jhu.edu/journals/jowh/summary/v015/15.4lu.html Access provided by Scarsdale High School (3 Apr 2013 11:11 GMT) 2004 WEIJING LU 19 BEYOND THE PARADIGM Tea-picking Women in Imperial China Weijing Lu This article explores the tension between women’s labor and tea-pick- ing through the Confucian norm of “womanly work.” Using local gaz- etteer and poetry as major sources, it examines the economic roles and the lives of women tea-pickers over the course of China’s imperial his- tory. It argues that women’s work in imperial China took on different meanings as ecological settings, economic resources, and social class shifted. The very commodity—tea—that these women produced also shaped portrayals of their labor, turning them into romantic objects and targets of gossip. But women tea-pickers also appeared as good women with moral dignity, suggesting the fundamental importance of industry and diligence as female virtues in imperial China. n imperial China, “men plow and women weave” (nangeng nüzhi) stood I as a canonical gender division of labor. Under this model, a man’s work place was in the fields: he cultivated the land and tended the crops, grow- ing food; a woman labored at home, where she sat at her spindle and loom, making cloth. -
The Manufacturing and Drinking Arts in the Song Dynasty. the Manufacturing and Drinking Arts in the Song Dynasty
The manufacturing and drinking arts in the Song dynasty. Shen Dongmei The Institute of History, Chinese Academy of Social Sciences 5 Jiannei Road, Beijin 100732, P.R. of China Summary Crumby-cake tea was the main form of tea production in the Song period, and it was steamed green tea. It had mainly six working procedures: plucking, picking, steaming, grinding, compressing, and baking. The various particular standards in each procedure formed the character of tea in the Song period, which was obviously different from tea in the Tang period. Corresponding to the shape of dust tea, the leading style of tea drinking in the Song period was called pointing tea, which had five steps, such as compressed tea grinding, sieving tea, optimizing the tea brewing, warming cup by fife, and pointing tea. Each of the five steps requires special utensils. It is only all the steps did its best can the tea infusion be fme. Fencha (tea game) and Doucha (tea competition) was the artistic, emulative form of pointing tea, all of which correlated to the leisurely and elegant lives of literati in Song China. In the course of tea culture history, pointing tea, the drinking art of the Song period, formed a connecting link between boiling tea of the Tang period and brewing tea of the Ming and Qing periods. Pointing tea 'was spread to Japan and other countries and areas from China in the Song period, making its particular contribution to the tea culture of the world. Keywords dust tea, manufacturing, drinking arts, the Song dynasty Under the joint affection of the change of tea manufacturing style and social spiritual value orientation, compared with the Tang dynasty, the tea art of the Song dynasty had made fairly development on some procedure of tea manufacturing, style of tea shape, art of pointing tea, tea utensils, the standard of appreciation etc., far more delicate than the later, which made the Song dynasty the special historic period with distinct style in Chinese tea culture history. -
I. Introduction
I. INTRODUCTION 1.1. GENERAL INTRODUCTION TO THE IIISTORY OF CN¿OÔ This work is a study of philosophy and aesthetics on the notion of waåi in the Japanese Way of Tea, chadô.In the following, in order to understand the histori- cal background and context of this study, a sr¡mmary of the history of Tea is intro- duced.r This historical overview as an introduction, focuses on the Mwomachi- Momoyama (1393-1602) period, the period of the Great Tea Masters Shukô, Jô-ô and Rikyû. To consider, in any detail, the historical development of the aesthetics of Tea beyond the limie of this period would broaden the scope of investigation far beyond my purpose. However, in order to explain the subject of this study, the philosophical and aesthetic aspects of wabi in the Way of Tea, some later sources (dated after 1602) have been seen as essential to the study. People had been drinking tea long before 772 when the 8th-centur¡' Chinese sage, Rilcu'u (E ¡¡), wrote the Classic of Tea, Chakyô (* #3F which contains information on the origins of tea' the tea utensils and on the etiquette of drinking, preparing and senring tea. According to Chaþô, tea came from Southern coun- tries, and belongs to the camellia family. The first references to tea-drinking in Japanese records date to the early Heian period (794-1185) when Saichô (767- 822), Kûkai (774-835) and other Buddhist monks went to China to study. The priest Eichfi (743-816), who studied Sanron (Mâdhyamilca) Buddhism in China and lived there for more than thirty years, brought tea back to Japan. -
Research on the Origin and Evolution of the Tea Eating Culture of Ethnic Minorities in the Three-Gorges Area of China
Research on the origin and evolution of the tea eating culture ofethnic minorities in the three-gorges area ofChina. Jiashun Gong1,Rongbo Xu2,Dongmei Qjl and Qinjin Liu1 1:Tea Science Institute ofSouthwest Agricultural University,Beibei,Chongqing,400716,P.R.China 2: Wha sha teas Trading,646B Upper Serangoon Road,Singapore Summary The Three-Gorges area, as mentioned in a famous Chinese classic work in Tang Dynasty, refers to the present mountainous areas of Dabashan, Wulingshan and Daloushan. It is one of the important regions in southwestern China where ancient trees oftea species (Camellia sinensis) are discovered and represents the native place ofthe Chinese tea-drinking culture. On-the-spot investigations and documentation study ofthe ancient tea trees, unearthed tea-related relics (including tea sets), and the history of tea drinking and the present tea-eating customs of the local ethnic groups have cast a new light on the origin and evolution of the tea-eating customs of the ethnic groups there, traced the development of the tea-eating customs of the ancient Ba people to the current tea customs ofthe local ethnic groups, and revealed their relationship with the tea-drinking culture of the Hans. Investigations of the ingredients of Dayou Cha (or fried tea) in the Three-Gorges area and its preparation methods and analysis of its main nutritional and functional components were made to lay a scientific foundation for the commercialization of"tea foods". Key words The Three-Gorges area, Ethnic group, Tea-eating culture, Origin and evolution, Dayou Cha (fried tea) Introduction The southwestern region of China is the native place of tea (Camellia sinensis), and its eastern border, called "Bashan Xiachuan"(now it refers to the Three-Gorges area) in Tea Classics, represents one of the oldest tea-producing areas in China and the original place of tea-drinking culture in ancient China. -
Global Tea Breeding Achievements, Challenges and Perspectives
ADVANCED TOPICS IN SCIENCE AND TECHNOLOGY IN CHINA Liang Chen • Zeno Apostolides Zong-Mao Chen Editors Global Tea Breeding Achievements, Challenges and Perspectives 123 ADVANCED TOPICS IN SCIENCE AND TECHNOLOGY IN CHINA ADVANCED TOPICS IN SCIENCE AND TECHNOLOGY IN CHINA Zhejiang University is one of the leading universities in China. In Advanced Topics in Science and Technology in China, Zhejiang University Press and Springer jointly publish monographs by Chinese scholars and professors, as well as invited authors and editors from abroad who are outstanding experts and scholars in their fields. This series will be of interest to researchers, lecturers, and graduate students alike. Advanced Topics in Science and Technology in China aims to present the latest and most cutting-edge theories, techniques, and methodologies in various research areas in China. It covers all disciplines in the fields of natural science and technology, including but not limited to, computer science, materials science, life sciences, engineering, environmental sciences, mathematics, and physics. Liang Chen Zeno Apostolides Zong-Mao Chen Global Tea Breeding Achievements, Challenges and Perspectives With 87 figures Editors Prof. Liang Chen Prof. Zeno Apostolides Tea Research Institute of the Chinese Department of Biochemistry Academy of Agricultural Sciences University of Pretoria National Center for Tea Improvement Pretoria 0002, South Africa Hangzhou 310008, China E-mail: [email protected] E-mail: [email protected] Prof. Zong-Mao Chen Tea Research -
Nutraceuticals and Fundamental Foods
NUTRACEUTICALS AND FUNDAMENTAL FOODS - Chemistry And Health Promoting Properties Of Tea Polyphenols For Life Supporting Systems - Babasaheb Bhaskarrao Borse,Lingamallu JaganMohan Rao CHEMISTRY AND HEALTH PROMOTING PROPERTIES OF TEA POLYPHENOLS FOR LIFE SUPPORTING SYSTEMS Babasaheb Bhaskarrao Borse and Lingamallu Jagan Mohan Rao CSIR-Central Food Technological Research Institute, Mysore-570020, India Keywords: Tea, Green, Black, Camellia sinensis, Theaceae, history, chemical composition, biological activities, Antioxidant activity, Antimutagenic activity, Anticancer activity, Antiinflammatory, Antiviral and antiarthritic activity, health promoting properties. Contents 1. Introduction 2. Health-Promoting Properties of Tea Polyphenols for Life Supporting Systems-In Vitro and In Vivo Studies 3. Studies on Human Models 4. Conclusions and Future Scope Glossary Bibliography Biographical Sketches Summary Chinese legend claimed that the tea consumption dates goes back to 2737 B.C. Tea, processed and prepared in variety forms is the most widely consumed ancient beverage in the world and tea polyphenols including green and black tea are reportedly attributed with many health-promoting properties to the subjects. In addition to increased availability of wide varieties of tea, improved brewing methods, focused research on tea polyphenols for health promotion and life supporting systems had changed the way people perceive tea. It acts as an effective natural antioxidant owing to its free radical scavenging and metal chelating ability. Due to which tea and its polyphenols are reported to be active against oxidative stress, aging, obesity, inflammation, clastogenesis and several types of cancer with mechanisms involved. Through antioxidant function, tea blocks activation pathways of mutagens, suppressing transcription of enzymes involved, caused by oxidative stress or presence of pro- mutagens thereby reducing DNA damage and mutagenesis. -
The Crossroad of Tea and Martial Arts
身体儀礼文化フォーラム The Crossroad of Tea and Martial Arts Eric-Messersmith （Florida International University） The title of my presentation, Japan; The Crossroads of Tea and Martial Arts may not at first glance appear to have any connection, but as I progress, I hope you will come to realize there was a reason why these two pursuits came together. It is my contention that it was Zen that infused both and allowed them to compliment each other despite the seemingly disparate activities associated with them. It is generally accepted that Zen and tea are native to China, both having flourished at the Shorinji. The primary aim of Zen Buddhsim is personal enlightenment, and according to Daruma, enlightenment cannot be found in books or sutras or in performing rituals. Rather, it is to be found within the self through meditation. Daruma taught that within each of us is the Buddha, and that meditation can help us remember our Buddha nature. By clearing our minds of distracting thoughts, by striving for a mental state free of material concerns, we will rediscover our lost but true Buddha nature. The practice of Zen involves long sessions of zazen, or seated meditation, to clear the mind of distractions and to gain penetrating insight. Zen's assimilation into Japanese culture was accompanied by the introduction of green tea, which was used to ward off drowsiness during the lengthy zazen sessions. One Daruma legend says that Daruma brought green tea plants with him when he traveled to China; another says that Daruma plucked off his eyelids in a rage after dozing off during meditation -- the eyelids fell to the ground and sprouted as China's first green tea plants!! To this day an early form of the tea ceremony is carried out in some Zen monasteries in Japan in honor of Daruma. -
An Extended Acount of the History of Tea
Tea in Early and Later Joseon Brother Anthony of Taizé This paper was published in Transactions, Royal Asiatic Society Korea Branch, Vol. 86 (2011) pages 119-142. Anyone who begins to explore the history of tea-drinking in Korea soon encounters a few names of writers from earlier centuries who have left their mark on the Korean Way of Tea, either by something they wrote or by their example. The life-stories of these men, who were either scholars or monks, serve to illustrate vividly some of the challenges facing the political elite in the Joseon dynasty; exile and execution are frequently recurring events. In what follows, one aim is to try to sense something of the human reality underlying dry historical facts, including the love of tea shared by each of those evoked. The first set of stories concerns a little- known scholar, Yi Mok, who composed the earliest known Korean treatise about tea shortly before his execution at the early age of twenty-eight, in the closing years of the fifteenth century. The second section begins with the life of the scholar widely known as Dasan, Jeong Yak-yong, together with some mention of his brothers, and ends with the death of the Venerable Cho-ui in 1866, covering the first half of the nineteenth century. 1. Tea and Death in Early Joseon The Joseon Dynasty began in 1392, at the end of Goryeo, with a change in the royal family from the Wang of Goryeo to the Yi of Joseon. In the decades following, there was strong tension between aristocratic men who had been faithful servants of the Goryeo kings and had retired to the countryside rather than serve the new regime, and the “turncoats” who had accepted the new royal line and devoted themselves to serving the good of the state.