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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which influenced the change in the tea drinking tradition”, I did literature research from ancient tea classics and historical documents to summarize the development history of Chinese tea culture, and used two month to do fieldwork on teahouses in Xi’an so that I could have a clear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. -
House Specials : Original Blend Teas
House Specials : Original House Specials : Original Blend Teas <Black> Blend Teas <Green > Lavegrey: Jasmine Honey: Our unique Creamy Earl Grey + relaxing Lavender. Jasmine green tea + honey. One of the most popular Hint of vanilla adds a gorgeous note to the blend. ways to drink jasmine tea in Asia. Enjoy this sweet joyful moment. Jasmine Mango: London Mist Jasmine + Blue Mango green tea. Each tea is tasty in Classic style tea: English Breakfast w/ cream + their own way and so is their combination! honey. Vanilla added to sweeten your morning. Strawberry Mango: Lady’s Afternoon Blue Mango with a dash of Strawberry fusion. Great Another way to enjoy our favorite Earl Grey. Hints combination of sweetness and tartness that you can of Strawberry and lemon make this blend a perfect imagine. afternoon tea! Green Concussion: Irish Cream Cherry Dark Gun Powder Green + Matcha + Peppermint Sweet cherry joyfully added to creamy yet stunning give you a little kick of caffeine. This is a crisp blend Irish Breakfast tea. High caffeine morning tea. of rare compounds with a hidden tropical fruit. Majes Tea On Green: Natural Raspberry black tea with a squeeze of lime Ginger green tea + fresh ginger and a dash of honey to add tanginess after taste. to burn you calories. Pomeberry I M Tea: Pomegranate black tea with your choice of adding Special blend for Cold & Flu prevention. Sencha, Blackberry or Strawberry flavoring. Lemon Balm and Spearmint mix help you build up your immunity. Minty Mint Mint black tea with Peppermint. A great refreshing Mango Passion: drink for a hot summer day. -
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. -
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. -
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 -
The 9Th Round of Approved Products Funded Products Name of Product
New Tour Product Development Scheme – The 9th Round of Approved Products Funded Products Name of Product Name of Agent Product Description Romancing Hong Kong Creative China This photography tour showcases the living cultures and Holiday Tour history of 1980s Hong Kong. Begin at Mei Lok Studio with Limited photo sets that recreate the look of ’80s Hong Kong. Then, take a nostalgic ride on the Coral Sea ferry from Kwun Tong to Sai Wan Ho. The tour ends at Soho East. Geo Sites Day Trip Creative China Tailor-made for the Japan market, this green tour begins with Holiday Tour the Lions Nature Education Centre at Tsiu Hang. A boat ride Limited to Sharp Island at Sai Kung Pier allows visitors to explore its beautiful natural sand levee (tombolo). Head back to the pier for a seafood lunch, then visit the East Dam and its spectacular hexagonal rock columns. Sham Shui Po Dream Tour (HK) Targeting Korea market, this walking tour explores the Sham Community Ltd Shui Po district’s local culture. From the Heritage of Mei Ho Development House Museum, the tour passes the Garden Bakery Factory Experiential Tour and Head Office, then shops at the Golden Computer Arcade and strolls down Toy Street and Apliu Street. Vegetarian Food & Hong Kong This foodie tour focuses on vegetarian food and culture. Try Cultural Tour Greeters Ltd vegetarian dim sum in Wong Tai Sin and explore how religion and culture interact at the Wong Tai Sin Temple. Visit the nearby Nan Lian Garden for vegan (dairy-, egg- and gluten- free) ice-cream. -
Afternoon Tea Fine Teas Vintage Afternoon Tea
AFTERNOON TEA FINE TEAS VINTAGE AFTERNOON TEA SENCHA FUKUJYU TRADITIONAL AFTERNOON TEA The large flat leaves of this Japanese green tea give a silky, sweet and grassy taste. Adult £34 Child (Ages 5 – 11. No charge for children under 5) £18 DRAGON PEARL JASMINE CHAMPAGNE AFTERNOON TEA Beautiful hand-rolled pearls of green tea infused with jasmine flowers. Please be advised that a £2 supplement applies to this tea. Served with a glass of Laurent-Perrier La Cuvée, France, NV £46 Served with a glass of Laurent-Perrier Rosé Cuvée, France, NV £53 SILVER NEEDLES YIN ZHEN A rare Chinese white tea picked only two days a year – sweet and delicate, with hints of melon. SANDWICHES Please be advised that a £3 supplement applies to this tea. Smoked chicken with sweetcorn on onion bread Cucumber with cream cheese on caraway bread Poached and smoked salmon with lemon on basil bread Egg mayonnaise with watercress on wholemeal bread FRESHLY BAKED SCONES Strawberry preserve, seasonal compote and clotted cream PASTRIES Gateau St. Honoré Yorkshire rhubarb and yoghurt tart Coworth Park Black Forest gateaux Orange marmalade cake with cardamom cream Our menu contains allergens. If you suffer from an allergy or intolerance, please let a member of the Drawing Room team know upon placing your order. A discretionary service charge of 12.5% will be added to the bill. BRITISH HERITAGE TEAS WINTER WARMERS THE COWORTH PARK AFTERNOON BLEND CINNAMON WINTER SPICE A unique blend of muscatel Darjeeling, peach Formosa Oolong, a hint of Lapsang A rich blend of black teas, three types of cinnamon, orange peel, and sweet cloves. -
Look Book 2020 01 02 03
LOOK BOOK 2020 01 02 03 History Milestones in tea culture Finest World Tea Master 04 05 07 1000 Years Master Tea Yeh Tea Spirit Luxury Tea Gifts and Boxes 09 11 13 Luxury Tea Blends Green Tea Powder Matcha Kenyan and White Tea 15 17 21 Black Tea Herbal Tea Herb Tea 25 Green Tea -05 CRAFTMANSHIP AND INNOVATION Yeh Tea - A succes Story At the beginning of the sixtees, Shih Shun Yeh moved to the West to build up a new and bet- ter life wihlst introducing Chinese food and Chinese tea to the Dutch audience. His daughter Hsiu-Li followed his footsteps and continued her journy for the search of the perfect cup of MILESTONES IN tea. As result Yeh Tea was born - presenting the best of the best teas of the World! Yeh Tea - A Promise TEA MASTERS There’s something about nostalgia that makes us feel grounded. It’s the time we take to look back and reminisce that gives us the foundation to move forward with crystal clear direction and commitment. We are not a cultivator purely focused on innovation, we are refined craftsmen who achieve excellence by honoring the tradition of growers that came before us. Cultivating Tea with the utmost Integrity Our harvest is the result of this dedication to perfection and will forever honor the originals. Far away in the beautiful land of Amsterdam, a seed was planted. It was this seed, sown into the Earth, that breathed life into this tradition of tea that we honor in every Yeh Tea harvest. -
The Journey of a Tea Merchant
Summer, 2018 Upton Tea Quarterly Page 1 Vol 27 No. 3 Holliston, Massachusetts Summer, 2018 THE JOURNEY OF A TEA MERCHANT ith a lifelong passion for the world’s finest teas, Roy Fong, owner of the Imperial Tea Court in San Francisco, has been importing premium tea to the United States for more than thirty years. WHe has journeyed to China countless times in the pursuit of happiness to be found in a cup of tea. “Tea chose me. Looking back, there was no other path but tea.” I recently had the pleasure of sitting down with him at the Imperial Tea Court. Over many cups of tea, he shared his story. PLEASE TURN TO PAGE 51. ' (800) 234-8327 www.uptontea.com Copyright© 2018 2018 Upton Upton Tea Tea Imports. Imports. All rights All rights reserved. reserved. PagePage 2 2 UptonUpton Tea Tea Quarterly Quarterly Summer,Summer, 2018 2018 Summer,Summer, 2018 2018 UptonUpton Tea Tea Quarterly Quarterly PagePage 3 3 NOTEWORTHY...NOTEWORTHY... TABLETABLE OF OF CONTENTS CONTENTS MayMay 12, 12, 2018 2018 OverOver twenty twenty new new teas teas have have been been introduced introduced AA Note Note to to our our Valued Valued Customers Customers ................................. .................................3 3 inin this this issue issue of of our our newsletter newsletter, including, including spring- spring- CurrentCurrent Tea Tea Offerings Offerings AA Note Note to to our our Valued Valued Customers: Customers: harvestharvest first first flush flush Darjeelings Darjeelings (page (page 9) 9) and and a afirst first AfricaAfrica..............................................................................................................................................3131 -
Traditional Jasmine Tea from Fujianprovince, China: Ethereal Cups of Sublime Tea Drinking Pleasure
Traditional Jasmine Tea from FujianProvince, China: Ethereal Cups of Sublime Tea Drinking Pleasure . By Mary Lou Heiss PROFILE Mary Lou Heiss is the co-owner of Cooks Shop Here in Northampton, Ma (www.CooksShopHere.com) a unique tea and specialty foods store established in 1974. She is the aUthor of Green Tea: Hot Drinks, Cool Quenchers and Sweet and Savory Dishes, and co-aUthor with Robert J. Heiss of The Story of Tea: A Cultural History and Drinking Guide. or me, there is no more splendid aroma carries the lingering aroma of these blossoms than the rich, luxurious fragrance of great distances. F jasmine blossoms (family: Oleaceae, China's long and impressive list of genus: Jasminum). On a recent trip to a exceptional teas is comprised of thousands botanical garden I discovered that I had of variations of leaf styles in six classes of tea arrived at the perfect time. The various -black, green, oolong, puerh, white and species of resident jasmine vines were in full yellow. Flower scented teas such as jasmine bloom, and I was thrilled to be surrounded by have been enjoyed in China for centuries, such a concentration of this heady and and delicious examples of these seductive exotic aroma. I closed my eyes, inhaled teas can be found in several of these deeply, and let the transcendent fragrance different classes of tea. conjure up dreamy images of exotic places Historically, different classes of tea and warm sultry nights. became associated with specific tea As I left the garden drunk on these producing regions, and within each class of exhilarating aromas, I began to mentally tea many special teas developed. -
Classification of Tea in the World
Classification of Tea in the World Classification ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddcedddddddd ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddcedddddddd ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddce ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddce dddddddd dddddddd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Chinese system Japanese system dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Non-fermented Tea dd dd dd dd dd dd dd dd dd dd Green Tea dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Rolling ―――――→ Drying ――――――――――――――――→ dd dd dd dd → Steaming ――――→ dd dd dd dd dd dd dd dd dd -
An Exploration Into the Elegant Tastes of Chinese Tea Culture
Asian Culture and History; Vol. 5, No. 2; 2013 ISSN 1916-9655 E-ISSN 1916-9663 Published by Canadian Center of Science and Education An Exploration into the Elegant Tastes of Chinese Tea Culture Hongliang Du1 1 Foreign Language Department, Zhengzhou University of Light Industry, Zhengzhou, China Correspondence: Hongliang Du, Zhengzhou University of Light Industry, 5 Dongfeng Road, Jinshui District, Zhengzhou 450002, China. Tel: 86-138-380-659-16. E-mail: [email protected] Received: January 13, 2013 Accepted: February 19, 2013 Online Published: March 8, 2013 doi:10.5539/ach.v5n2p44 URL: http://dx.doi.org/10.5539/ach.v5n2p44 This research is funded by Ministry of Education of the People’s Republic of China (11YJA751011). Abstract China was the first to produce tea and consumed the largest quantities and its craftsmanship was the finest. During the development of Chinese history, Chinese Tea culture came into being. In ancient China, drinking tea is not only a very common phenomenon but also an elegant taste for men of letters and officials. Chinese tea culture is extensive and profound and it is necessary for foreigners to understand Chinese tea culture for the purpose of smooth and deepen the communication with the Chinese people. Keywords: tea culture, elegant taste, cultural communication 1. Introduction Chinese tea culture is a unique phenomenon about the production and drinking of tea. There is an old Chinese saying which goes, “daily necessaries are fuel, rice, oil, salt, soy sauce, vinegar and tea” (Zhu, 1984: 106). Drinking tea was very common in ancient China. Chinese tea culture is of a long history, profound and extensive.