Tea performing arts, tea terminology and translation, promote tea studies and innovations. *Contact ,icetea8@gmail.com, Trad. and Simp. Chinese used. Blog since 6/23/2005
Name: Steven R. Jones; Link: http://teaarts.blogspot.com/
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名字:瓊斯史迪芬Steven R. Jones, 網址: http://teaarts.blogspot.com/

7/19/2005

Tea Culture Monthly #271 part 1

Tea Culture Monthly (茶藝月刊) #271, part 1
* Lu-Yu Small Pot Tea Laws















7/18/2005

Tea Culture Monthly #271 part 2

Tea Culture Monthly (茶藝月刊) #271, part 2



Demonstration: Lu-Yu Tea Culture Institute (陸羽茶藝中心工作報告)
Tea Instructor "Peggy" Lee, Pei-Fang (李佩芳)











7/17/2005

Tea Culture Monthly #270, part 1

Tea Culture Monthly (茶藝月刊) #270, part 1


Demonstration: Lu-Yu Tea Culture Institute (陸羽茶藝中心工作報告)
Tea Instructor "Peggy" Lee, Pei-Fang (李佩芳)























7/07/2005

Pouring all tea


To ensure good tasting tea, the control of the brewing time is essential. The tea leaves and tea should not be allowed to stay together longer then the brewing time.



After the brewing time, it is important to pour the tea out of the brewing vessel 沖泡盅,



Here we can see that the tea brewer is pouring at about 90 degrees and waiting until the last drops fall into the tea pitcher. If some tea is left in the teapot, it might still continue to brew and this will affect the next brew, possibly causing it to be strong or even bitter!

Time is for Tea


For each infusion "time", is a very important factor to brewing tea. Usually the second brew time is less than the first. And the following brews are usually progressively longer.

Here the tea brewer can accurately keep track of the time with a timer.