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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 .............................................................................................................................. -
Tea Drinking Culture in Russia
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Hosei University Repository Tea Drinking Culture in Russia 著者 Morinaga Takako 出版者 Institute of Comparative Economic Studies, Hosei University journal or Journal of International Economic Studies publication title volume 32 page range 57-74 year 2018-03 URL http://hdl.handle.net/10114/13901 Journal of International Economic Studies (2018), No.32, 57‒74 ©2018 The Institute of Comparative Economic Studies, Hosei University Tea Drinking Culture in Russia Takako Morinaga Ritsumeikan University Abstract This paper clarifies the multi-faceted adoption process of tea in Russia from the seventeenth till nineteenth century. Socio-cultural history of tea had not been well-studied field in the Soviet historiography, but in the recent years, some of historians work on this theme because of the diversification of subjects in the Russian historiography. The paper provides an overview of early encounters of tea in Russia in the sixteenth and seventeenth century, comparing with other beverages that were drunk at that time. The paper sheds light on the two supply routes of tea to Russia, one from Mongolia and China, and the other from Europe. Drinking of brick tea did not become a custom in the 18th century, but tea consumption had bloomed since 19th century, rapidly increasing the import of tea. The main part of the paper clarifies how Russian- Chines trade at Khakhta had been interrelated to the consumption of tea in Russia. Finally, the paper shows how the Russian tea culture formation followed a different path from that of the tea culture of Europe. -
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. -
Pu-Erh Tea Tasting in Yunnan, China: Correlation of Drinkers’ Perceptions to Phytochemistry
Pu-erh Tea Tasting in Yunnan, China: Correlation of Drinkers’ Perceptions to Phytochemistry Authors: Selena Ahmed, Uchenna Unachukwu, John Richard Stepp, Charles M. Peters, Chunlin Long, and Edward Kennelly NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Ethnopharmacology. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Ethnopharmacology, VOL# 132, ISSUE# 1, (October 2010), DOI# 10.1016/j.jep.2010.08.016. Ahmed, Selena, Uchenna Unachukwu, John Richard Stepp, Charles M. Peters, Chunlin Long, and Edward Kennelly. “Pu-Erh Tea Tasting in Yunnan, China: Correlation of Drinkers’ Perceptions to Phytochemistry.” Journal of Ethnopharmacology 132, no. 1 (October 2010): 176–185. doi:10.1016/j.jep.2010.08.016. Made available through Montana State University’s ScholarWorks scholarworks.montana.edu Pu-erh tea tasting in Yunnan, China: Correlation of drinkers’ perceptions to phytochemistry Selena Ahmed a,b,c,d,e,∗, Uchenna Unachukwu c,f, John Richard Stepp d,g, Charles M. Peters a,d, Chunlin Long d,e, Edward Kennelly b,c,d,f a Institute of Economic Botany, The New York Botanical Garden, Bronx, NY 10458, USA b Department of Biology, The Graduate Center, City University of New York, 365 Fifth Avenue, NY 10016, USA c Department -
Adagio Adds Traditional Claypots to Teaware Lineup
Michael Cramer 973 253 7400 x111 [email protected] Adagio Adds Traditional Claypots to Teaware Lineup GARFIELD, NJ – Adagio Teas (www.adagio.com), a gourmet tea retailer, is set to unveil its new line of clay teapots imported from China. YiXing teapots, as they are known, will be added to Adagio’s wide assortment of teaware and accessories starting in October. The clay teapots will be available in three different designs and colors. Each pot is handmade from the famous “Purple Clay of YiXing, China,” in the ancient traditional art of clay teapot production. YiXing teapots are smaller than the average teapot, because they are intended for individual use, producing one to two servings of tea. Since the 15th Century, YiXing pots have been used throughout China, where they are valued for their elegance and exceptional tea brewing capabilities. Over the years, their distinctive design and exquisite beauty attracted the attention of European tea drinkers. However, these pots are relatively unknown to tea enthusiasts in the United States, who are accustomed to larger teapots. Those who craft YiXing pots feel that the unique properties of the purple clay make it ideal for brewing tea. Due to the porous nature of the clay, it absorbs the flavor, smell, and color of the tea that is brewed in it. Over time, these teapots develop a flavored coating on the inside, acquired from repeated use. When a tea is brewed in the pot, this coating imparts a unique flavor. As a result, most YiXing pot owners dedicate a single tea varietal to a specific teapot, so as to minimize the flavor interference caused by crossbrewing. -
Lao Banzhang GLOBAL EA HUT Contentsissue 86 / March 2019 Tea & Tao Magazine Forest森林王子 Prince
GLOBAL EA HUT Tea & Tao Magazine 國際茶亭 March 2019 皇 太 子 的 森 林 Lao Banzhang GLOBAL EA HUT ContentsIssue 86 / March 2019 Tea & Tao Magazine Forest森林王子 Prince Lao Banzhang is the most famous, pricey and controversial region in Yunnan, and a must-see stop on the journey of any puerh lover. We are Love is very excited to dive deeper into this important re- gion, all the while sipping from strong cups of one changing the world of the best, most valuable puerh teas that we have ever shared! bowl by bowl Features特稿文章 17 Lao Banzhang: The Prince of Yunnan By Luo Ying Yin (羅英銀) 25 25 Xin “New” Banzhang By Luo Ying Yin (羅英銀) 33 The Changing Market of Lao Banzhang By Lin En Zhao (林恩照) 51 The “Origins” of Tea 17 By Sam Gibb 33 Traditions 古茶 03 Tea of the Month Forest Prince, 2018 Sheng Puerh, Lao Banzhang, Yunnan, China 27 Gongfu Teapot 51 The Shape of the Teapot * ancient tea roots found By Shen Su (聖素) at the Tian Luo Shan site 39 Cha Dao The Elixir of Life 無的 森 By Wu De ( ) © 2019 by Global Tea Hut 林 All rights reserved. 61 TeaWayfarer Frederik Wallin, Sweden 王 recycled & recyclable No part of this publication may be reproduced, stored in a retrieval sys- 子 tem or transmitted in any form or by any means: electronic, mechanical, photocopying, recording, or other- wise, without prior written permis- Soy ink sion from the copyright owner. n March, theFrom weather in Taiwan starts to warmthe up, of you feel like youeditor need to reach some level of expertise to and though it does rain a lot in the end of the month, share your experience, but nothing could be further from the temperature is wonderful. -
Tianmu Bowls
GLOBAL EA HUT Tea & Tao Magazine 國際茶亭 May 2018 Tianmu天目 Bowls GLOBAL EA HUT ContentsIssue 76 / May 2018 Tea & Tao Magazine Cloud祥雲寺 Temple This month, we are excited to dive into the world of tea bowls, exploring how to choose bowls for tea and the history of China’s most Love is famous bowls, called “tianmu.” And we have a great green tea to drink as we discuss the his- changing the world tory, production and lore of tianmu as well as some modern artists making tianmu bowls. bowl by bowl Features特稿文章 13 The Glory of Tianmu By Wang Duozhi (王多智) 25 Tianmu Kilns in 03 Fujian By Li Jian’an (栗建安) 42 Yao Bian Tianmu 13 By Lin Jinzhong (林錦鐘) 45 Shipwrecked Tianmu By Huang Hanzhang (無黃漢彰) 33 Traditions傳統文章 53 03 Tea of the Month “Cloud Temple,” Fresh Spring Green Tea Mingjian, Nantou, Taiwan 21 Cha Dao How to Hold the Bowl By Jing Ren (淨仁) Teaware Artisans p. 33 Lin Jinzhong, by Wu De (無的) p. 53 Wang Xi Rui, by Wu De (無的) 祥 © 2018 by Global Tea Hut 59 Special Offer All rights reserved. Wang Xi Rui Tianmu Bowls 雲 No part of this publication may be re- 寺 produced, stored in a retrieval system 61 TeaWayfarer or transmitted in any form or by any means, electronic, mechanical, pho- Erin Farb, USA tocopying, recording, or otherwise, without prior written permission from the copyright owner. n May, TaiwanFrom really warms up and we startthe turn- cover teaware in atEditor least one issue, which we are presenting ing more to lighter teas like green teas, white teas in this very issue. -
Steeped in the Moment
Point of View thought to what tea might be like in its natural state? I had only experienced it when it was ready to use, completely dry and curled. STEEPED IN THE MOMENT, CONTINUED FROM PAGE 64 While Josephie talked, we sipped tiny Australia and Texas (which made for cups of several teas with particular his- a fabulous accent). She was teaching a torical significance. “You have to use all wildly ambitious two-hour course on the of your senses when drinking tea,” she history, preparation, and culture of tea. said. “The sixth sense is your soul. You I was eager to meet Josephie because I’d might find that, when you really smell the heard that she was beginning to grow tea tea, it will bring back memories.” She was in Idaho, the first attempt in the state. right, of course. When I stopped and paid She’d planted seedlings from Russia and attention, I could suddenly be in a small Nepal, and they’d already survived nearly tea shop in Seattle, sipping too-hot lav- two winters since her arrival in 2015. ender black tea too quickly, or sitting on In 2009 Josephie began to grow a test the floor in my college boyfriend’s apart- plot of tea plants in East Texas, becom- ment, trying strong, fermented Pu’er for ing the first female tea farmer in the the first time. United States and the first tea farmer Several weeks later, I met Josephie in all of Texas, ignoring those who told for tea at Gaiwan. Once settled at our her it wasn’t possible to grow tea there, table, she removed two sets of carefully since no one ever had. -
Thé En Chine
Thé en Chine Le thé (sinogramme 茶), bien plus qu'une simple boisson d'agrément, représente en Chine une véritable institution sociale et culinaire, riche d'une histoire de plusieurs millénaires. Les feuilles de théier sauvage ont sans doute été utilisées dès l'époque préhistorique, dans leur région d'origine située au sud- ouest du pays, pour des besoins alimentaires et médicinaux, et par la suite le théier a été domestiqué et sa culture s'est étendue durant la fin de l'Antiquité et le début de l'époque médiévale, dans la moitié méridionale du pays. Le thé devient une véritable Thé chinois. boissons nationale chinoise à l'époque de la dynastie Tang (618-907), quand les élites lettrées commencent à célébrer ses plus grands crus. C'est à cette époque un produit circulant sous la forme de briques compactes, émiettées en poudre fine qui infusait dans une eau bouillante avec d'autres épices. Sous les Song (960-1279) toutes les couches de la société consomment du thé, bu après avoir été fouetté. Les époques Ming (1362-1644) et Qing (1644-1911) voient se mettent en place les variétés et formes de consommation modernes du thé : du thé en feuilles séchées et chauffées dans un récipient métallique, permettant de préparer la forme de base, le thé vert, et à partir duquel sont développées d'autres méthodes permettant de produire d'autres variétés qui sont, dans la terminologie chinoise : les thés rouges (le thé noir en Occident), bleu-verts (ou wulong, oolong), blancs, jaunes, noirs (sombres ou Pu'er en Occident). -
Xiangpiaopiao Peach Oolong Milk Tea Instructions Modular
Xiangpiaopiao Peach Oolong Milk Tea Instructions whenAustroasiatic bronchoscopic Leroy beards Ignacius some steeves pyramidion incontinent and predefining and close. Manoeuvrablehis ockers so banteringly! and unprovoked Orrin Willmottusually ingather never gadded ungovernably his nonbeliever! or machinates synonymously Produces a product and peach milk tea instructions and strawberry pieces of the leaf for! Real rose petals of peach milk and creamy flavors of water do not be combined with love the dash of your weight loss because we are so the gift. Tisane to consumers of peach milk tea, but this option possible during these products throughout the decision to the flavor! Down to oolong of peach oolong milk or sugar, this is brought out the quintessential japanese snack in place and cookies on to room temperature of the tin. Bai mudan have the milk tea instructions and let steep me as an iced in sugar. Perfume created from our peach milk tea or a young students at a tea, we know and sweet and wildcrafted strawberry black tea? Unglazed clay teapot and zhejiang xiangpiaopiao peach tea instructions and oolong has the gaiwan or tropical note any herbal flavours often sweetened with something? Version of raisin and zhejiang xiangpiaopiao instructions for after a person is blended with bright flavor is a mythical peach. Passion fruit and zhejiang xiangpiaopiao peach oolong milk tea treats, cure or ceylon black teas and japan. Sizes makes wonderful and zhejiang xiangpiaopiao peach oolong milk tea instructions and loose tea! Someone special instructions and oolong milk tea from a cup of warm milk and boba and growth should be a vegetarian diet as a review. -
Events, Specialty Teas, Herbs, Tea Accessories
The Tea Mistress, LLC ~ Events, Specialty Teas, Herbs, Tea Accessories www.TheTeaMistress.com UPDATED 11/5/19 TEA STRAINERS AND TEA INFUSERS for steeping your loose-leaf teas: Candy Cane Tea Infusers: Get in the Christmas spirit with these red & white striped candy cane tea infusers! The candy cane-shaped decoration is plastic and the infuser itself is stainless steel. The candy cane hooks over the rim of your mug! Price: $10. Cat Tea Infusers: These stainless steel mesh ball tea infusers have a cute plastic cat on a chain! Holds enough leaves for 1 or 2 cups of tea. Cats come in 6 colors: all white, all black, black & white “Tuxedo”, Siamese, grey tabby, orange tabby. Price: $7 each Cotton Reusable Tea & Herb Bags: Steep your loose tea, herbs and spices with no mess and help the environment! Great for making your own herbal blends, and good for large batches of tea, or recipes that call for an herb bundle. You can even throw your favorite tea and herbs in it for a relaxing soak in the tub! Dump out the herbs when you’re finished, wash your bag with mild soap and water and reuse! Price: Package of 5 bags = $5.50. Flowers Tea Infusers: These stainless steel mesh ball tea infusers have a pretty flower on a chain! Holds enough leaves for 1 or 2 cups of tea. Flowers available: red rose, pink rose, yellow rose, tea rose (yellow & pink), pink tulip, yellow tulip, yellow gerbera daisy, green and yellow gerbera daisy, pink and white chrysanthemum, yellow chrysanthemum, daffodil, white orchid.