DOCSLIB.ORG

Understanding-Of-Chinese-Tea-Culture

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Understanding-Of-Chinese-Tea-Culture 1/Cultural Consultant of Xuzhou Tea Culture Research Association 2/Consultant of Tea Ceremony Research Center of Pengcheng Academy 3/General Manager of Runsi Qihong Xuzhou Company 漫谈中国茶文化：informal discussion On Chinese Tea Culture 之认识中国茶 Understanding Chinese Tea To taste life, and decipher the world, the Chinese get their inspiration from tea, Xi Jinping 一、茶的起源与历史 Origin and History of Tea 1、什么是茶？What is tea? • 茶者，南方之嘉木也……Tea, Jiamu in the South • 发于神农，闻于鲁周公，兴于唐，盛于宋 • Originated in Shennong, heard in Lu and Zhou Gong, flourished in Tang Dynasty and Song Dynasty. 2、饮茶的四个阶段 Four stages of tea drinking • 第一个阶段是生吃药用；The first stage is taking it as medicinal herbs. • 第二个阶段是熟吃当菜；The second stage is usage as cooked food. • 第三个阶段是烹煮饮用；The third stage is for cooking and drinking. • 第四个阶段是冲泡饮用; The fourth stage is brewing and drinking. 二、认识中国茶 2. Understanding Chinese Tea 1、茶叶的分类:1. Classification of Tea • 以季节划分（春茶、夏茶、秋茶、冬茶）: • Classification by season (spring tea, summer tea, autumn tea, winter tea) • 以产地划分（徽茶、川茶、滇茶、闽茶等） • Distribution by origin (Hui tea, Sichuan tea, Yunnan tea, Fujian tea, etc.) • 以生长环境划分（高山茶和平地茶） • Dividing by growing environment (Alpine/high mountain Tea and level land Tea) • 以发酵程度划分（绿白黄青红黑） • Dividing by fermentation degree (green, white, yellow, light greeen,black and dark) 2、中国十大名茶: Top Ten Famous Teas in China 西湖龙井：West Lake Longjing Tea 洞庭碧螺春：Dongting Biluochun 祁门红茶：Keemun Black Tea 君山银针：Junshan Silver Needle Tea 黄山毛峰：Huangshan Mao Feng 武夷岩茶（大红袍）：Wuyi Rock Tea (Dahongpao) 安溪铁观音：Anxi Tieguanyin Tea 信阳毛尖：Xinyang Maojian Tea 都匀毛尖：duyun maojian tea 六安瓜片：Liuan Leaf Tea 3、中国茶区分类：Classification of Chinese Tea Groups • 江南茶区：Jiangnan Tea District: • 江北茶区：Jiangbei Tea District: • 西南茶区：Southwest Tea District: • 华南茶区：South China Tea District 三、茶叶的成分及功效 Composition and efficacy of tea 茶叶中含有300多种对人体有益的化学成分，其中 所含的蛋白质、氨基酸、脂肪、碳水化合物及各种 维生素和矿物质等，基本上都是人体所必需的成分 。另外茶叶中还含有多种功能的药用成分，如茶多 酚、咖啡碱、脂多糖等。茶叶中含量最多的是茶多 酚，具有杀菌、消炎、抗氧化、防辐射、抗癌、降 血脂等作用，可以去除促使人体老化的自由基，以 延缓人的衰老。 Tea contains more than 300 kinds of beneficial chemical constituents, including protein, amino acid, fat, carbohydrate and various vitamins and minerals, which are essential ingredients for the human body. In addition, tea also contains a variety of functional medicinal ingredients, such as tea polyphenols, caffeine, lipopolysaccharide and so on. Tea polyphenols are the most abundant in tea. They have the functions of sterilization, anti-inflammation, anti- oxidation, radiation protection, anti-cancer, blood lipid lowering and so on. They can remove the free radicals that promote human aging and delay human aging. 四、饮茶宜忌与注意事项 4. Taboos and precautions for tea drinking • 按照季节饮茶：Drink tea according to the season • 根据体质选茶： Tea Selection Based on Physical Constitution • 妇女适量饮茶: Women drink tea in moderation • 儿童宜饮淡茶: Children should drink light tea: • 新茶饮用并非越快越好:New tea drinking is not the sooner the better • 饮茶之忌（高浓度、高温度、冲泡次数过多、不冲洗、饭前饭后、隔夜茶 ）:Avoid drinking tea (high concentration, high temperature, too many times of brewing, not washing, before and after meals, overnight tea) • 预防“醉茶”:Prevention of "drunken tea" • 冠心病患者需酌情饮茶: • Patients with coronary heart disease should drink tea as appropriate • 神经衰弱者晚上不宜饮茶: • People with neurasthenia should not drink tea at night • 部分患者不宜饮茶（胃病、发烧、贫血、便秘等） • Some patients should not drink tea (stomach disease, fever, anemia, constipation, etc.) 五、茶具的选用:Selection of tea sets: 茶具，古代亦称茶器或茗器:Tea set, also known as tea wares or tea in ancient times. 是指茶杯、茶壶、茶碗、茶盘等饮茶用具。 It refers to tea cups, teapots, bowls, trays and other tea drinking utensils. 按制作材料和产地不同可分为陶土茶具、 瓷器茶具、玻璃茶具、金属茶具、 竹木茶具、玉石茶具等。 It can be divided into pottery tea sets according to the material and origin. Porcelain tea sets, glass tea sets, metal tea sets, Bamboo and wood tea sets, jade tea sets, etc. 六、用什么水泡茶更合适 What water is more suitable for making tea? • “茶者水之神；水者茶之体” • 水为茶之母 ——张源《茶录》 • 其水，用山水上，江水中，井水下 ——陆羽《茶经》 “Tea is the God of water; water is the body of tea "Water is the Mother of Tea- Zhang Yuan's Tea Records Its water is used in mountains, rivers and wells.—— Lu Yu's Tea Classic 古人好水的标准 The Standard of Ancient Good Water • 清 清澈透明、无杂物：Clear, transparent and free of debris • 轻 软水： Light soft water • 活 水贵在鲜活： Life ;Water is precious in its freshness • 冽 寒、冷。以雪水佳， It's cold and iced. With snow water • 硬水 含较多量的钙镁离子的水称硬水。 （主要有泉水、江河水、地下水、自来水 ） Hard water ; water which contains more calcium and magnesium ions is called hard water.(Mainly spring water, River water, groundwater, tap water) • 软水 不含或含少量钙镁离子的水称软水 （天然雨水、雪水，古为天水，也称天泉） Soft water without or containing a small amount of calcium and magnesium ions(Natural rainwater, snow water, ancient sky water, also known as sky springs) 最好是所品茶产地的山泉水 It's better to have the mountain springs where the tea is produced. 。 名泉佳水：Famous spring water • 天下第一泉 济南趵突泉：Jinan Baotu Spring, the First Spring in the World • 天下第二泉 无锡惠山泉：The Second Spring in the World Wuxi Huishan Spring • 天下第三泉 苏州的虎丘石泉：Huqiu Shiquan, Suzhou, the third spring in the world • 天下第四泉 虎跑泉（杭州西湖：The Fourth Spring in the World, Tiger Running Spring (West Lake, Hangzhou) 大慈山下，“龙井茶”、“虎跑泉” 西湖双绝） Under Daci Mountain, "Longjing Tea" and "Tiger Running Spring"West Lake traditionally paired 天下第五泉 扬州大明寺泉 • The Fifth Spring in the World Yangzhou Daming Temple Spring 七、如何泡茶 How to Make Tea 1、备器 2、煮水 3、备茶 4、温杯 5、投茶 6、冲泡 7、倒茶 8、分茶 9、奉茶 10、品茶 11、洗器 1.Equipment 2, Boil Water 3, Make the Tea 4, Warm the Cup 5. Throw some Tea 6, brew the tea 7, pour the tea 8, share the tea 9. Serve the tea 10, Taste the Tea 11, Wash the equipment 茶道六君子：Six gentlemen of tea ceremony 八、茶艺展示 Tea Art Show （古琴伴奏） Accompanied by Guqin 九、茶道文化 Tea ceremony culture 1、何谓茶道？What is tea ceremony? • 茶道，是在茶事活动中融入哲理、伦理、道德，通过 品茗来修身养性、品味人生，达到精神上的享受。修 行是茶道的根本，是茶道的宗旨，茶人通过茶事活动 怡情悦性、陶冶情操、修心悟道。中国茶道的修行是 “性命双修”。 • Tea ceremony is to integrate philosophy, ethics and morality into tea activities, promote self-cultivation and taste life through tea tasting, and achieve spiritual enjoyment. Practice is the basis and purpose of tea ceremony. Tea people enjoy tea activities, cultivate their sentiments and cultivate their minds. The practice of Chinese tea ceremony is "double cultivation of life and nature". • 茶道就是品赏茶的美感之道； • 是烹茶饮茶的艺术，是一种以茶为媒的生活礼仪 ，也是一种修身养性之道。增进友谊，美心修德 ，学习礼法。 • 茶道精神是茶文化的核心，是茶文化的灵魂。 • 唐代陆羽是中国茶道的创始人。 • Tea ceremony is the aesthetic way to appreciate tea.It is the art of cooking and drinking tea, a kind of life etiquette with tea as the medium, and also a way of self-cultivation. Enhance friendship, cultivate virtue and learn etiquette.The spirit of tea ceremony is the core of tea culture and the soul of tea culture.Lu Yu in Tang Dynasty was the founder of Chinese tea ceremony. 2、茶道法则：Tea ceremony rule • 宋代为“三点”与“三不点”品茶， “三点 ”为新茶，甘泉，洁器为一， 天气好为一，风流倜谠，气味 相投的佳客为一 ；反之， 是为“三不点”。 The Song Dynasty tasted tea for "three points" and "three non points". "Three Points" are that new tea is clean, and like sweet spring, 2.The weather is good, windy and fragrant. 3. The like guests are one; on the contrary,It's for "three non points". 3、中国茶道的表现形式 The manifestation of Chinese tea ceremony • 煎茶，就是把茶叶投入壶中和水一块煎煮。唐代的煎茶 是茶最早的艺术品尝形式。 • 斗茶，最早是以游艺的形式 在文人雅士之间流传。 • 工夫茶，是唐宋品茶艺术的流风余韵，福建、广东潮州 盛行。 *Frying tea means putting tea into a pot and boiling it with water. Fried tea in Tang Dynasty was the earliest form of artistic taste of tea. *Tea fight was first spread among literati and refined scholars in the form of entertainment. *Gongfu tea is the lingering charm of tea tasting art in Tang and Song Dynasties. Prevalent in Chaozhou, Fujian and Guangdong. 4、品茶的三种境界：Three realms of tea tasting 一是喝茶，将茶当饮料解渴。 One is to drink tea to quench thirst. 二是品茶，注重茶的色香味韵形，讲究水质、茶具、环境、气氛，喝时细 细品味。 The second is to taste tea, pay attention to the color, fragrance and rhyme of tea, pay attention to water quality, tea sets, environment, atmosphere, and taste carefully when drinking. 三是得道，在茶事活动中融入哲理、 Thirdly, we should integrate philosophy into tea activities. 伦理、道德，通过品茗来品味人生、 修心养性。 Ethics and morality, tasting life through tea,Cultivate one's original nature. 5、中国茶文化的意义 The Significance of Chinese Tea Culture • 增进人际关系:Enhancing interpersonal relationships • 促进家庭和谐:Promoting family harmony • 有益身心健康:Good for physical and mental health • 能够修心养性：Ability to cultivate one's mind 6、茶道与茶艺的关系 The relationship between tea ceremony and tea art • 茶道是以修行得道为宗旨的饮茶艺术，它是 茶艺与精神的结合，并通过茶艺表现精神。 Tea ceremony is the art of drinking tea with the aim of practicing Taoism. It is the art of drinking tea. It combines tea art with vitality and expresses vitality through tea art. • 茶艺是茶道的基础和载体，茶道 离不开茶艺，茶艺可以独立于茶 道存在。重“艺”，重“表演” Tea art is the basis and carrier of tea ceremony.Tea ceremony can't be separated from tea art. Tea art can exist without tea ceremony. We Emphasize "art" and "performance". 7、茶道与儒释道的关系 The relationship between tea ceremony and Confucianism, Buddhism and Taoism • 千载儒释道 万古山水茶 • Thousand Years of Confucianism, Buddhism and Taoism • 儒以修德 道以修身 佛以修心 • Confucianism cultivates morality and Buddhism cultivates the way of life, Buddhism and mind • 禅茶一味 正清和雅 八正道 • Zen Tea is blindly pure and elegant （正见 正思维 正语 正业 正精进 正命 正念 正定） (Orthodox thinking, Orthodox language, Orthodox business, Orthodox life, Orthodox determination) • 道法自然 天人合一 一期一会 • Daoism, Law, Nature and Man in One Phase and One Session 8、茶道与艺术 Tea ceremony and art 琴棋书画 Fancies of men of letters 诗酒花茶 Poem wine flower tea 茶诗 Tea Poetry 茶诗 Tea Poetry 9、茶道与生活 Tea ceremony and life 茶道即商道 Tea ceremony is a commercial road 商道即天道 Business Road is the Way of Paradise 谢谢大家！ 扫一扫.
Load more

Recommended publications
  • 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 ..............................................................................................................................
    [Show full text]
  • 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.
    [Show full text]
  • Download Article
    Advances in Social Science, Education and Humanities Research (ASSEHR), volume 152 International Conference on Social science, Education and Humanities Research (ICSEHR 2017) Research on Chinese Tea Culture Teaching from the Perspective of International Education of Chinese Language Jie Bai Xi’an Peihua University, Humanities School Xi’an, China e-mail: [email protected] Abstract—This paper discusses the current situation of Chinese tea culture in teaching Chinese as a foreign language (TCFL) B. Chinese Tea Culture Teaching and points out that it is of great significance to introduce tea In May 2014, the Office of Chinese Language Council culture teaching under the background of global "Chinese International (Hanban) has promulgated the "International Popular", and finally puts forward some teaching strategies to Curriculum for Chinese Language Education (Revised bring inspiration for Chinese tea culture teaching. Edition)" (hereinafter referred to as the "Syllabus"), which refers to the "cultural awareness": "language has a rich Keywords-International Education of Chinese Language； cultural connotation. Teachers should gradually expand the Chinese Tea Culture；Teaching Strategies content and scope of culture and knowledge according to the students' age characteristics and cognitive ability, and help students to broaden their horizons so that learners can I. INTRODUCTION understand the status of Chinese culture in world With the rapid development of globalization, China's multiculturalism and its contribution to world culture. "[1] In language and culture has got more and more attention from addition, the "Syllabus" has also made a specific request on the world. More and more foreign students come to China to themes and tasks of cultural teaching, among which the learn Chinese and learn about Chinese culture and history, Chinese tea culture is one of the important themes.
    [Show full text]
  • Notes on the History of Tea
    Notes on the History of Tea It is surprising how incomplete our knowledge is. We are all aware that we import coffee from tropical America. But where do we obtain our tea? What is tea? From what plant does it come? How long have we been drinking it? All these questions passed through my mind as I read the manuscript of the pre- ceding article. To answer some of my questions, and yours, I gathered together the following notes. The tea of commerce consists of the more or less fermented, rolled and dried immature leaves of Camellia sinensis. There are two botanical varieties of the tea plant. One, var. sinensis, the original chinese tea, is a shrub up to 20 feet tall, native in southern and western Yunnan, spread by cultivation through- out southern and central China, and introduced by cultivation throughout the warm temperate regions of the world. The other, var. assamica, the Assam tea, is a forest tree, 60 feet or more tall, native in the area between Assam and southern China. Var. sinensis is apparently about as hardy as Camellia japonica (the common Camellia). The flowers are white, nodding, fra- grant, and produced variously from June to January, but usually in October. The name is derived from the chinese Te. An alter- nate chinese name seems to be cha, which passed into Hindi and Arabic as chha, anglicized at an early date as Chaw. The United States consumes about 115 million pounds of tea annually. The major tea exporting countries are India, Ceylon, Japan, Indonesia, and the countries of eastern Africa.
    [Show full text]
  • Japanese Tea Ceremony: How It Became a Unique Symbol of the Japanese Culture and Shaped the Japanese Aesthetic Views
    International J. Soc. Sci. & Education 2021 Vol.11 Issue 1, ISSN: 2223-4934 E and 2227-393X Print Japanese Tea Ceremony: How it became a unique symbol of the Japanese culture and shaped the Japanese aesthetic views Yixiao Zhang Hangzhou No.2 High School of Zhejiang Province, CHINA. [email protected] ABSTRACT In the process of globalization and cultural exchange, Japan has realized a host of astonishing achievements. With its unique cultural identity and aesthetic views, Japan has formed a glamorous yet mysterious image on the world stage. To have a comprehensive understanding of Japanese culture, the study of Japanese tea ceremony could be of great significance. Based on the historical background of Azuchi-Momoyama period, the paper analyzes the approaches Sen no Rikyu used to have the impact. As a result, the impact was not only on the Japanese tea ceremony itself, but also on Japanese culture and society during that period and after.Research shows that Tea-drinking was brought to Japan early in the Nara era, but it was not integrated into Japanese culture until its revival and promotion in the late medieval periods under the impetus of the new social and religious realities of that age. During the Azuchi-momoyama era, the most significant reform took place; 'Wabicha' was perfected by Takeno Jouo and his disciple Sen no Rikyu. From environmental settings to tea sets used in the ritual to the spirit conveyed, Rikyu reregulated almost all aspects of the tea ceremony. He removed the entertaining content of the tea ceremony, and changed a rooted aesthetic view of Japanese people.
    [Show full text]
  • Empire of Tea
    Empire of Tea Empire of Tea The Asian Leaf that Conquered the Wor ld Markman Ellis, Richard Coulton, Matthew Mauger reaktion books For Ceri, Bey, Chelle Published by Reaktion Books Ltd 33 Great Sutton Street London ec1v 0dx, uk www.reaktionbooks.co.uk First published 2015 Copyright © Markman Ellis, Richard Coulton, Matthew Mauger 2015 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Printed and bound in China by 1010 Printing International Ltd A catalogue record for this book is available from the British Library isbn 978 1 78023 440 3 Contents Introduction 7 one: Early European Encounters with Tea 14 two: Establishing the Taste for Tea in Britain 31 three: The Tea Trade with China 53 four: The Elevation of Tea 73 five: The Natural Philosophy of Tea 93 six: The Market for Tea in Britain 115 seven: The British Way of Tea 139 eight: Smuggling and Taxation 161 nine: The Democratization of Tea Drinking 179 ten: Tea in the Politics of Empire 202 eleven: The National Drink of Victorian Britain 221 twelve: Twentieth-century Tea 247 Epilogue: Global Tea 267 References 277 Bibliography 307 Acknowledgements 315 Photo Acknowledgements 317 Index 319 ‘A Sort of Tea from China’, c. 1700, a material survival of Britain’s encounter with tea in the late seventeenth century. e specimen was acquired by James Cuninghame, a physician and ship’s surgeon who visited Amoy (Xiamen) in 1698–9 and Chusan (Zhoushan) in 1700–1703.
    [Show full text]
  • Tea Culture Tea Overview Tea Preparation
    Tea Overview Tea-a beverage made by steeping processed leaves, buds, or twigs of the tea bush (Camellia sinensis) in hot water for a few minutes Tea is the most widely-consumed beverage after water. It has a cooling, slightly bitter, astringent #avour. The !ve types of tea most commonly found on the market are black tea, oolong tea, green tea, white tea, and pu-erh tea. Tea Culture Tea culture is de!ned by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking. Tea is commonly drunk at social events, and many cultures have created intricate formal ceremonies for these events. Western examples of these are afternoon tea and the tea party. In the east, tea ceremonies di"er among countries, Japan's complex, formal and serene one being the most known. Other examples are the Korean tea ceremony or some traditional ways of brewing tea in Chinese tea culture. Unique customs also exist in Tibet, where tea is commonly brewed with salt and butter, or in the Middle East and Africa where tea plays an important role in many countries. The British empire spread its own interpretation of tea to its colonies, including places like Hong Kong, or Pakistan which had existing tea customs. Di"erent regions also favor di"erent varieties of tea, black, green, or oolong, and use di"erent #avourings, such as milk, sugar or herbs. The temperature and strength of the tea likewise varies widely. Tea Preparation The traditional method of making a cup of tea is to place loose tea leaves, either directly, or in a tea infuser, into a tea pot or teacup and pour hot water over the leaves.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • A Nation of Tea Drinkers Barbers Pole, Read The
    SpTHE MAGAZINEo OF HILTONt SMYTHElighWINTER 2017t A NATION OF TEA DRINKERS Where did it all start? BARBERS POLE, READ THE HISTORY A legacy of a long gone era DO YOU KNOW YOUR ONIONS? Is fruit and veg your bag? CONTENTS WELCOME TO READ ON... 04 A nation of tea drinkers 12 History of the barber pole 13 Hairdressing, barbering and beauty facts Spotlight 18 Something to think about when selling a business 20 Is fruit and veg your bag AS WE APPROACH THE CHRISTMAS PERIOD, WE ARE SET TO TAKE 2018 BY 26 Why use a business broker STORM. In our bid to be a destination for buyers and sellers of small, high street 32 What makes a guest house worth buying businesses, we will be stepping up our efforts to attract both buyers and sellers in a bid to create a ‘small business for sale’ marketplace. 35 Fair and transparent selling model for Scotland We are excited for the launch of our new look and innovative website in the new 4 year, as well as being able to report the implementation of our new back office system designed to bring buyer and seller together seamlessly and with unrivalled accuracy. We will also be launching Hilton Smythe Finance in the New Year which will assist buyers in their search for funds when buying their dream business. We have yet another feature packed Spotlight for you to read and of course, a sample of our businesses which could be yours! WISHING ALL OF OUR SPOTLIGHT READERS AND CLIENTS A WONDERFUL FESTIVE PERIOD AND PROSPEROUS NEW YEAR.
    [Show full text]
  • 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.
    [Show full text]
  • Chinese Tea and Gongfu Tea Ceremony
    Chinese Tea and GOngfu Tea CergmOny ShinzO ShiratOri Chinese tea has alwγ s reSOnated w⒒ h Ime since a yOung chⅡ d9⒛d me grOⅥ泛ng up with the temple,I wOuld always gO see the mOnks tO haⅤ e tea w⒒h them。 They wOuld brew up h tea ca11ed Pu Erh,which there盯e twO types;ε md the One they wOuld brew would a1wE∷ 3厂 s be th0 ripe kind。 This,I assume because the taste of ripened Pu Erh is qu⒒ e sknⅡar tO the taste Of Tibetan yak butter tea,which is piping hOt strong r1pened Pu Erh Or Hei Cha blended w⒒h churn。 d thick yak butter。 This tea is incredib1y salty and is nOt rny免 ⅤOr⒒ e9but⒒ surely dOes its jOb in the¨ 40degree Imountains in Tibet!-ALs early as65]BC,the Ancient Tea HOrse R`Oad was taking place between China and Tibet, Bengal md Myaασ泛r。 It was Ⅴital,as rnany Of the ancient I3uddhist traditions were brOught back from Tbet⒛ d My汕 1mar。 The tea was c盯r忆 d in sh::l∷ )eS of l[∶ bricks, and were traded Off fOr Tibetan hOrses tO be used ih different wεrs。 SO therefore9the Imain st。 ple for the Tibetans were Chin0se Pu Erh tea mi)λ1ed with y。 k butter to w泛、1rm the bO(i圩 ⒗ also g缸n immense ,厂 ,盯 mount of calories。 As grOv注 ng up as a Tibe⒈ Ⅱ1buddhis1I see the inter- cOnnection Of China and Tibet,and hOw One needed⒛ Other tO surⅤ iVe。 Pu¨ Erh tea,ImiXed with hot butter was the deal for the cOld,hOweⅤ er,the hOt刁reas in China alsO reⅡ ed On teas tO cOOl dOWn。 The Chinese uses tea in a ⅤI〕1If忆ty Of ways,and prOduces η 。ny types tO s证 t the needs Of different indiⅤiduals。 In⒛cient China9peOple wOuld use hot and cOld as a Imeasurement Of how w泛〕1Ifming
    [Show full text]