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/
===
名字:瓊斯史迪芬Steven R. Jones, 網址: http://teaarts.blogspot.com/

11/24/2007

十二月 12/1(六) 每月第一週末專題講座

無我茶會每月茶藝講座、12月1日(星期六上午十時~十二時)特邀Steven R. Jones( 瓊斯史迪芬 )為大家來談(參加國際無我茶會的英語, 西方人文化(Attending an International Wu-Wo Tea Ceremony and English))理事長陳依涵敬邀。
(tel 02.2331.6636, ext 9).


In Taipei
Subject: Attending an International Wu-Wo Tea Ceremony, English, and Western Culture
Lecturer: Steven R. Jones ( 瓊斯史迪芬 )
at Taipei Lu-Yu Tea Culture Institute on Dec. 1, 2007 (Sat) 10am-12pm, (2-hours)
Arranged by Chairman Chen.
Lecture/workshop will be in English and Chinese, to register call. Lu Yu Tea Culture Institute (tel 02.2331.6636, ext 9
3F, no. 64, Heng-Yang Road

11/20/2007

Taiwan International Tea Expo 2007

Taiwan International Tea Expo 2007
Date: 2007/11/23 - 2007/11/26
Venue: Taipei World Trade Center Hall 1
Organizer
Taiwain Tea AssociationChan Chao International Co., Ltd.

2007 台灣國際茶業博覽會
Taiwan International Tea Expo 2007
展出時間: 2007/11/23 - 2007/11/26
展出地點:台北世界貿易中心展覽一館(台北市信義路五段五號)
展會介紹
1.各產茶區茶葉、茶食、茶點、茶罐裝飲料、茶葉禮盒2.茶具、茶壺、紫京雕塑、茶文化相關產品3.陶瓷藝品、石雕、木雕藝品、奇木、雅石4.紅木榢飾、傢俱及茶藝館用品、擺飾5.各縣、市農特產品6.茶與生活相關產品7.飲料、冰品系列8.糕餅烘焙系列

10/25/2007

there will be a tea event in taipei, chinese below

泡 茶 師 聯 會 十 月 份 活 動 通 知

“茶館”,是一個最能體現常民文化的活動空間。
所以,這一次我們特別為您邀請到長期致力於茶藝文化推展的范增平老師,來和大家談談『茶藝與相關藝術的應用』;並很難得地,邀請到古篤民俗戲劇團,為您做最精湛、道地的演出。
絕對是今年最藝文、最輕鬆的場景氣氛,和您相約“王有記茶館”見!

時間:96年10月27日(六) 下午2:00 ~ 4:30
活動內容:
13:40~14:00 報到
14:05~15:25 『茶藝與相關藝術的應用』(范增平老師演講)
15:25~15:45 中場休息
15:45~16:25 民俗說唱藝術 (相聲、黃梅調、地方小曲、京劇等)
16:25~16:30 結語/活動結束
地點:王有記茶行 (台北市重慶北路2段64巷26號,電話:02-25559164)
費用:500元
報名熱線:陸羽茶藝中心(02)2331-6636(台北市衡陽路64號3樓)
會 長:徐維琳0918-632-566 ;副 會 長:陳萬清0915-283-928
秘書長:林淑珍0939-497-588 ;活動組長:李玉萍0963-397-821
叮嚀事項:
1. 請帶著愉悅的心情前來。
2. 現場備有蓋碗、茶點招待 (蓋碗在會後贈予與會來賓)
3. 交通:公車206、9、704(延平二站);306、288(副)、636、639、46、215、304、
518、601、302、223(民生重慶路口,朝陽公園站);捷運中山站2號出
口轉306、288(副)、636、639、46;捷運雙連站2號出口轉518。
泡茶師聯會會長 徐維琳 敬邀

10/12/2007

Essay and 中文-English speech at Ten Fu College

天福茶学院 九月份 2007年 (Tenfu Tea College) Sep 2007 Published
Speech, “Wu-Wo Tea Ceremony as a Practical Way to Learn Tea Brewing”Wu-Wo Tea Ceremony, Sep 2007演講是 (無我茶會是學習泡茶的好途徑) 九月份 2007年

Wu-Wo Tea Ceremony
as a Practical Way to Learn Tea Brewing
( 無我茶會是學習泡茶的好途徑 )
author and speaker
by: Steven R. Jones (作者: 瓊斯史迪芬), August 11,2007 (Published 2007)
translation by ( 翻譯者 )
Chang Li-Hsiang ( 張麗香 ) 。Tu, Kuo-Juey ( 涂國瑞 )
演講者、中文:Lin Yu-Ching(林雨青)
'
各位女士、先生大家好:
首先,感謝天福茶學院給我這個機會發言,創辦人李總裁瑞河先生(Lee Rie-ho) 在這裡實現了他畢生的願望,我真正相信什麼是成果,希望我能有所幫忙,無論如何我期望茶學院校運昌隆,我還要感謝地方社會人士和天福集團,與天仁集團是發展這所學校關鍵之角色。當然,茶文化系系主任,蔡榮章教授 (Tsai, Rong-Tsang ), 也給予許多的協助。
我的講題是 [ 無我茶會是學習泡茶的好途徑 ],我記得第一次我和太太要去參加一個大型茶會我們要泡茶和奉茶,我毫無準備所以在無我茶會太太示範最基本的泡法給我看,之後她買一組簡便茶具,一星期後我們去了我感到非常驚訝,參加者他們來自不同國家和團體,圍繞成圈圈約三圈或四圈,令我感到非常激動和滿意的是竟然自己做得也很好,後來有一天,我告訴朋友他們,我曾去一個大型茶會有很多人來自不同國家,我朋友說:“ 茶會 ? ” 這不僅僅是一個茶會,它是第六屈國際無我茶會,在台北舉行,那樣的體驗之後我時常喝茶更專注於茶的事情。


想到喝茶一詞,腦裡便會浮現很多事情,冬天時奶奶的茶是乘熱而飲,在全家笑談之間,或者優雅正式的英國茶會上,呈現莊嚴歡欣景象。但是,當我們想到茶會或大型茶會要泡一壺好茶,並觀看茶會主人那優美熟練的動作,使我們很敬畏,我從未想到能夠做到這一點;這些意想不到的經驗可以使人很驚奇,然而茶和任何事物一樣,實地練習及學習,它並不是很難或無聊,無我茶會是非常開放和簡單易行的,就算你還沒上過課也可隨同參與。我開始參加無我茶會,沒有任何正式訓練,只是有一些簡單的口頭指示和學習,我也隨同一起參加了。
無我茶會參加者來自各種茶學識背景,有些是初學者,其中包括兒童,茶愛好者,而一些是行家,甚至資深的老師,這些人全部聚集在一起,參與茶會,我應該順便一提,任何泡法都可以使用的,不僅小壺茶法“功夫茶”,團體裏有各種形式的泡茶法,泡出不同的茶湯,當然,任何種類的茶都可以泡,例如,用茶筅打的日本抹茶,韓國綠茶,西式紅茶,甚至袋茶,有時,我會帶兩個小型英式茶壺,我將一個當沖泡器,一個當茶盅(茶湯倒入盅)然後分入茶杯,這樣保持每杯濃度相同的茶湯,無我茶會主要的目地是參與和把茶泡好、體驗,共享茶湯,茶藝、茶文化,在這段時間讓學生和老師都能得到平等的一起喝杯茶。
無我茶會來自世界各個角落的人,它是一個國際性茶會,無我茶會可以小至一人或多如至萬人,在兩者之間,留有很大的空間,所以我們可以有大或小的聚會。學泡茶無我茶會是一個切實可行的辦法。事實上,它是一個很有樂趣的社會聚會,並不需要透過那單調的過程,演講、測驗、記憶和複雜動作的泡法,我們只是跟隨著做,如果我們忘記了,只要看一下該團體正在進行的步驟,我們很容易地跟上腳步,參與無我茶會是學習泡茶並將茶與生活結合在一起。


我們在不知不覺中學會去體驗和品嚐多種茶,我們總是精益求精,無論喝到的茶太濃或太淡不是我的標準時,我從未覺得不好,我只喜歡安安靜靜地思考、享受,把它看作是一次機會,來學得經驗和品味茶,如果每杯茶的味道一樣,那會是一個多無聊世界!泡茶是一門藝術,而不是一門科學,因此,無所謂什麼是絕對的答案,泡茶是一個終身課程和終生伴侶,也只有泡者通過不斷與茶接觸才能深入茶的領域。
參與無我茶會是一個進入國際茶界的一個階梯,有如打開一扇門與全球分享茶學知識和學習機會。我喜歡參與國際無我茶會,因為我能欣賞許多不同的茶具及品飲到各式樣的茶,同時我也能夠認識到許多人,看到很多不同的文化。有一句我常說的是:“茶是我們的橋樑”,茶之橋“作為我探索世界的指南,每個國家或地區都有茶葉,哪怕是很小的規模,每次口渴茶是解渴最好之飲料,但更重要的是在那無形中茶己經成為我生活的一部分,它對我的社交生活不斷產生影響,泡茶幫助我修養我的心性和無我茶會己作為修身養性一個重要的管道。
以無我茶會為媒介,人們學會了什麼叫茶與生活和茶學,對謙卑和奉茶變得習以為常,“無我茶會特殊做法和七大精神”, ( The special way of Wu-Wo Tea Ceremony and its Seven Principles ), 了解它是非常有幫助的,並且全神貫注是學習泡茶的好途徑,同時上無我茶會課程是有益的,但真正學習是在於茶會的過程中,於團體律動中體悟茶會的意境。最後,讓我們記住實際體驗是最好的老師。

----English (posted below)-----
= = = 1
Wu-Wo Tea Ceremony
as a Practical Way to Learn Tea Brewing
( 無我茶會是學習泡茶的好途徑 )
by
Steven R. Jones ( 作者:瓊斯史迪芬 )
May 22, 2007 (revised September 11, 2007)
translation by ( 翻譯者 )
Chang Li-Hsiang ( 張麗香 ) 。Tu, Kuo-Juey ( 涂國瑞 )

Good afternoon ladies and gentlemen,
I would like to first thank Tenfu Tea College for letting me be a part of this event and giving me this opportunity to speak. I really believe in what the founder Chairman Lee Rie ho(李瑞河) has done here and I hope to help in anyway possible to see this Tea College prosper. I also want to thank the local community, and the Ten Fu Group including the Ten Ren Tea Company for being a key role in the development of this School. And this never could have been put together so completely without the direct academic influence of the Director of the Tea Arts Department, Professor Tsai, Rong-Tsang (蔡榮章教授).

Now for my topic, “Wu-Wo Tea Ceremony as a Practical Way to Learn Tea Brewing”, I remember the first time I went to a large tea function it was with my wife and we were going to make and serve tea. I was not prepared, so she showed me the basics on brewing at a Wu-Wo Tea Ceremony, and she bought me a simple tea ware set. A week later we went to the tea function, I was amazed to see so many people from many different countries; the group was arranged in concentric circles of about three or four. I was so excited and satisfied with how the tea ceremony went and I even felt that I brewed and served the tea OK. Later, one day when talking to some friends, I told them I went to a big Tea Ceremony with many people from different countries, my friends said “Tea Ceremony!?”, that was not just a tea ceremony that was the “6th International Wu-Wo Tea Ceremony”, in Taipei. I had always drunk tea, but it was after this experience that I became more involved in tea.

When one thinks of drinking tea many things can come to mind, the winters spent drinking grandma’s hot tea, while talking and laughing among family, or perhaps the elegance of a formal English Tea Party with all of its grander. But when we think of making great tea for a tea party or tea ceremony, or watching a Tea Master at work with the skill and grace that puts us in awe, and thinking I never could do that; these events can be very intimidating. Yet tea is like anything else. It takes practice to learn; but it does not have to be hard or tedious. Wu-Wo Tea Ceremony is very open and naturally simple to follow without taking classes. I began participating Wu-Wo Tea Ceremonies without any formal training. I only had some simple oral instructions and learned as I went along.

Wu-Wo Tea Ceremony participants are from various tea knowledge backgrounds. Some are beginners, including children, some are tea connoisseurs, some are experienced, and even Grand Masters, all these people make up and attend the Tea Ceremonies. I should mention that any brewing method can be used, not only the small pot tea method, “Gong Fu Tea”. Also groups of all levels with different methods of making the liquid tea, and using any kind of tea; for example: Japanese whisked fine powder tea, Korean brewed green tea, Western style black tea, or even a tea bag can be used. Sometimes I will bring two small English style teapots, I will use one for brewing and then pour the brewed tea into the other teapot, and then pour the tea into the cups, and this way keeps equal tea strength for each cup of tea. The main purpose of the Wu-Wo Tea Ceremony is to brew good tea and, participate, experience, share tea, tea arts, and tea culture. It is a time for student and teacher, to be equal and just enjoy some tea.

People from all corners of the world are part of the Wu-Wo Tea Ceremony as it is an international organization. A Wu-Wo Tea Ceremony can be as small as one person or as big as a million. Now that leaves a lot of room in-between, therefore, we can have large or small gatherings. Wu-Wo Tea Ceremony is a practical way to learn tea brewing. The fact that it is a social event makes it fun and takes away the drudgery of plowing through courses, lectures, tests, and without memorizing complicated movement steps for brewing. We just follow along, if we forget what to do, just a quick glance at what the group is doing, and we are back on track without hardly skipping a beat. And remember participating in a Wu-Wo Tea Ceremony is to learn tea brewing by living with tea.

We unconsciously learn by exposure and acquiring tastes for many kinds of tea and we are always refining our brewing talents. I never feel bad when tasting a tea that is too light or too strong by my standards; I just enjoy it and quietly think about the tea as a chance to use my own tea experience and knowledge to taste the tea. If every cup of tea tasted the same, what a boring world it would be. Brewing tea is an art, not a science; therefore, there are no finite answers to what is a correct cup of tea. Tea brewing is a life long study and tea is a life long companion. And it is only through the constant connection with tea that the tea practitioner stays in tune with the ways of tea brewing.

Taking part in Wu-Wo Tea Ceremonies is a stepping-stone to the international tea community, this invites a vast opportunity to learn and share Tea Studies with the entire world! I really like attending International Wu-Wo Tea Ceremonies, because I can see and appreciate many different kinds of tea ware and drink different varieties of tea. I also can meet many people and see many different cultures. One of my old saying is, “tea is our bridge”, and I use this “tea bridge” often as a guide to explore the world. Every country has tea to some magnitude even if it is small. Tea has quenched my thirst many times. However, more important and often without realizing it tea has become part of my life and it is a constant influence on my social life as well. Tea brewing has helped me to cultivate my heart and Wu-Wo Tea Ceremonies have been an important channel for this cultivation.

Through the Wu-Wo Tea Ceremony, one learns what it means to live with tea and Tea Studies, and become humble and serve tea. It helps greatly to go over, “The special way of Wu-Wo Tea Ceremony and its Seven Principles” ( 無我茶會特殊做法及其七大精神 ). And then to immerse and learn tea brewing practically. Taking Wu-Wo Tea Ceremony classes are helpful; but the real learning is in the ceremony itself. The learning experience is in the involvement and rhythm of the ceremony. Lastly, let us remember that practical experience is the greatest teacher of all.

What does “Wu-Wo” mean?
The term “Wu-Wo” (無我), means; to empty the mind like an endless void and it is without anything to sense; it is just “being” with no physical or mental attachments. So there is group equality without prejudice, and with cooperation, like a flock of birds. This is our concept of “Wu-Wo”. And this is shown in the “Wu-Wo Tea Ceremony”.




Usually we will make tea four times and serve the three neighbors on the left, and spectators.

And receive from three neighbors on the right, and also drink our own tea.

The special way of Wu-Wo Tea Ceremony and its Seven Principles
無我茶會特殊做法及其七大精神

1. Seating arrangement is chosen randomly. --- No priority to seats, no matter of social status.
座位由抽籤決定──無尊卑之分

2. Serving tea in the same direction. --- No reward is expected.
依同一方向奉茶──無報償之心

3. Accept and appreciate different teas. --- No bias.
接納、欣賞各種茶──無好惡之心

4. Brew the best you can. --- Concentrate and improve.
努力把茶泡好──求精進之心

5. No director. --- Everyone follows the public announcement.
無須指揮與司儀──遵守公共約定

6. Remain silent during brewing. --- To cooperate and appear in group rhythm and harmony.
泡茶席間不語──培養默契,體現團體律動之美

7. Not confined to any tea brewing manner. --- No distinction of school or region.
泡茶方式不拘──無流派與地域之分

International Wu-Wo Tea Ceremony Chronicle
( 歷屆國際無我茶會舉辦日期與地點 )

First conducted in Taipei, Taiwan on Dec. 18, 1990 第一屆 1990.12.18
台北市
2. Wuyi Mountain, Fujian, Oct. 17, 1991 第二屆 1991.10.17
福建省武夷山
3. Kyoto, Japan, Nov. 09, 1992 第三屆 1992.11.09
日本京都
4. Seoul and Iksan, Korea, Oct. 13, 1993 第四屆 1993.10.13
韓國首爾 益山
5. Wuyi Mountain, Fujian, Oct. 27, 1995 第五屆 1995.10.27
福建省武夷山
6. Taipei, Taiwan, Nov. 22, 1997 第六屆 1997.11.22
台北市
7. Hangzhou, Zhejiang, Oct. 16, 1999 第七屆 1999.10.16
浙江省杭州市
8. Shizuoka, Japan, Oct. 07, 2001 第八屆 2001.10.07
日本靜岡
9. Singapore, Aug. 23, 2003 第九屆 2003.08.23
新加坡
10. Wuyi Mountain, Fujian Nov. 03, 2005 第十屆 2005.11.03
武夷山
11. Seoul and Iksan, Korea, Oct. 12, 2007 第十一屆 2007.10.12
韓國首爾 益山
12. America, West Coast, Autumn 2009 (scheduled) 第十二屆
2009年 秋天 計劃在美國西海岸舉辦

Thank you all for giving me this opportunity to share my experience on “Learning Tea Brewing”.
謝謝大家給我這個機會來分享我 [ 學習泡茶的經驗 ] 。

= = = end = = = = =

References:
書名 : 無我茶會180條
作者 : 蔡榮章
中華國際無我茶會推廣協會
出版年 : 1999


( Title: Wu-Wo Tea Ceremony, 180 Steps
Author: Tsai, Rong-Tsang
International Wu-Wo Tea Ceremony Association
Published: 1999 )

10/11/2007

"The Book of Korean Tea",fresh new book

The Book of Korean Tea A Guide to the History, Culture and Philosophy of Korean Tea and The Tea Ceremony" is a pioneering and excellent cultural guide about Korea, Korean tea and Korean tea ceremonies. The history, culture, philosophy, tea and tea ceremony are marvelously woven together to capture the true spirit of the Korean tea culture. This book details the origin and development of the Korean tea culture by referencing historical archives and documents such as the History of the Three Kingdoms, the Memorabilia of the Three Kingdoms, and the Official History of the Goryeo Dynasty. For tea enthusiasts around the world, this book features more than eighty pictures and photos of ancient Korean art works and tea utensils, which visually and authentically capture and represent the beauty, sophistication and spirit of Korea s tea culture and history. Elaborate procedures and sophistication of Korean tea ceremony are illustrated, and the influences of Buddhism, Taoism and Confucianism in shaping the unique Korean tea philosophy are thoughtfully captured. For the first time in history, the complete texts of the Korean tea classics, and are interpreted in English and included in this book. In this enjoyable reading, one can savor the beauty of Korean tea, the joy of tea drinking, and the peaceful immersion into the gentleness of the Korean tea ceremony. It is a must read for tea enthusiasts and tea practitioners around the world. The author artfully captures the beauty, philosophy and joy of Korea s tea culture and tea ceremonies. His insightful interpretation of the most important writings of the Korean tea culture and Korean tea classics makes this reading a must for understanding Korean tea, its tea culture and tea philosophy. About the AuthorMr. Yoo is a Senior Advisor to the Myung Won Cultural Foundation, and a Contributing Writer for "The World of Tea", the leading tea culture magazine in Korea. Mr. Yoo has researched, written and lectured about the Korean tea culture and tea ceremonies, and has held speaking and cultural engagements around the world. For his contribution in raising awareness of Korean tea culture and Korean tea around the world, Mr. Yoo was awarded the 2005 Hadong Grand Contribution Award for Regional Tea Industry and Cultural Development in Korea. Mr. Yoo frequently travels around the world including the United States, Korea, Hong Kong, Japan, China, and Europe
Book-Korean-Tea-Yang-Seok-Fred

十大茶法-----The Ten Tea Methods

十大茶法
The Ten Tea Methods

( 中文 ) - ( 英文 )

小壺茶法 - Small Pot Tea Method

蓋碗茶法 - Cover Bowl Tea Method

抹茶法 - Whisking(Fine powder) Tea Method

含葉茶法 - Nonstrained Tea Method

大桶茶法 - Large Capacity Tea Method

濃縮茶法 - Concentrated Tea Method

旅行茶法 - Travel Tea Method

煮茶法 - Boiling Tea Method

冷泡茶法 - Cold Brewing Tea Method

泡沫茶法 -Foam Tea Method

NOTE: 第11屆Korea際無我茶會台灣團紀念特刊英文翻譯:11th Korea, International Wu-Wo Tea Ceremony,Taiwan Group Special Edition, will demonstrate several methods for making liquid tea. (we only demonstated 7 tea methods)

Steven R. Jones (10/05/07, revised 4/10/09)

International Wu-Wo Tea Ceremony

International Wu-Wo Tea Ceremony kicks off in Korea
Date: October 10, 2007
International Wu-Wo Tea Ceremony, one of the world's most renowned international tea ceremonies, will take place from later this week in Korea with over 1,000 member participants from 11 countries, organizers said Wednesday (Oct. 10). The ceremony, which originated in Taiwan and is marking its 11th this year, will officially begin on Saturday at the Won-Buddhist Headquarters in Iksan, North Jeolla Province, On Friday evening, participants will attend a welcoming dinner with the Mayor of Iksan City at a Seoul hotel. Following the ceremony in Iksan, participants will move to Seoul to attend a final ceremony at the Changgyeong Palace Sunday. More than 200 people from 10 countries, including China, Japan, the U.S., Italy and Malaysia, will join over 1,000 tea-loving people from Korea in the event. Wu-Wo literally means "void or absolute emptiness of self" and serves as the cornerstone of the Wu-Wo Tea Ceremony's basic principle of nondiscrimination and equality. To cultivate this concept, seats for the event are determined randomly through a lottery, and the rules for drinking tea, as well as the variety of teas served, are not limited. Additionally, since the Wu-Wo Tea Ceremony lacks any concept of "giving and receiving," tea is served in one direction, thus encouraging the practice of offering tea in a pure and genuine manner. "Through this ceremony, the Wu-Wo Tea Ceremony's basic mentality of nondiscrimination, openness, and spontaneity will become widely known," and "it will be an opportunity to promote Korea's traditional tea as high level cultural content to the cultural tourism industry," stated an organizer from the Korean Committee of the International Wu-Wo Tea Ceremony. To commemorate the commencement of the Wu-Wo Tea Ceremony in Korea, The Iksan International Tea Culture Festival will be held at the Bae Mountain Sports Park on Saturday. This festival will feature aspects of the Korean traditional tea culture experience, such as ceramics and the use of natural dyes. Families can also make and enjoy green tea flavored Korean rice cakes traditionally served with tea.
SOURCE : Korea.net

9/20/2007

天福茶学院 九月份 2007年 (Tenfu Tea College) Sep 2007

Speech, “Wu-Wo Tea Ceremony as a Practical Way to Learn Tea Brewing”
Wu-Wo Tea Ceremony, Sep 2007
演講是 (無我茶會是學習泡茶的好途徑) 九月份 2007年
by
Steven R. Jones (作者: 瓊斯史迪芬), written, August 11, 2007
translation by (翻譯者)
Chang Li-Hsiang ( 張麗香 ) 。Tu, Kuo-Juey ( 涂國瑞 )

2007年中華國際無我茶會推廣協會活動計劃表

2007年中華國際無我茶會推廣協會活動計劃表

一 月
1/6(六)
會員大會-台北劍潭青年活動中心
二 月
2/3(六)
每月第一週末專題講座:煎茶道、賣茶真流介紹
主講人:三昧茶道教室主任老師 柯燕燕
三 月
3/24(六)
第七屆第二次理、監事聯席會

3/25(日)
春序茶會─台北植物園百人無我茶會
四 月
4/7(六)
每月第一週末專題講座:進入玫瑰人生
主講人:雲山茶葉公司總經理 吳芳洲
五 月
5/6(日)
2007年「世界奉茶日」-國父紀念館、中山公園二百人無我茶會
六 月
6/2(六)
每月第一週末專題講座:美姿美儀PART2
主講人:無我茶會公關 胡妮芸老師
七 月
7/7(六)
每月第一週末專題講座

7/14(六)
第七屆第三次理、監事聯席會
八 月
8/4(六)
每月第一週末專題講座:竹雕工藝賞析
主講人:泡茶師聯會前會長 楊武東

8/11(六)
第十一屆無我茶會指導老師研習營
九 月
9/15-22
天福茶學院開幕與九寨溝之旅

9/29(六)
中秋夜晚無我茶會
十 月
10/6(六)
第七屆第四次理監事聯席會

10/17(三)
第十一屆韓國國際無我茶會
十一月
11/3(六)
每月第一週末專題講座

11/3(六)
茶與生活展活動
十二月
12/1(六)
每月第一週末專題講座

9/17/2007

颱風!!!!! 臺北陸羽茶藝中心沒有上課 9月18日2007年

颱風!!!!! 臺北陸羽茶藝中心沒有上課 9月18日2007年
(Typhoon, Taipei Lu-Yu Tea Culture Institute will not have class on Sep. 18.)

9/03/2007

無我茶會特殊做法及其七大精神 The special way of Wu-Wo Tea Ceremony and its Seven Principles

無我茶會特殊做法及其七大精神
The special way of Wu-Wo Tea Ceremony and its Seven Principles
Originally written in Chinese by the Wu-Wo Tea Ceremony founder Prof. Tsai, Rong-Tsang (教授蔡榮章), and translated in English by Steven R. Jones (瓊斯史迪芬). 2006
1. 座位由抽籤決定──無尊卑之分
Seating arrangement is chosen randomly. --- No priority to seats, no matter of social status.
2. 依同一方向奉茶──無報償之心
Serve tea in the same direction. --- No reward is expected.
3. 接納、欣賞各種茶──無好惡之心
Accept and appreciate different teas. --- No bias.
4. 努力把茶泡好──求精進之心
Brew the best you can. --- Concentrate and improve.
5. 無須指揮與司儀──遵守公共約定
No director. --- Everyone follows the public announcement.
6. 泡茶席間不語──培養默契,體現團體律動之美
Remain silent during brewing. --- To cooperate and appear in group rhythm and harmony.
7. 泡茶方式不拘──無流派與地域之分
Not confined to any tea brewing manner. --- No distinction of school or region.

7/30/2007

International Wu-Wo Tea Ceremony Chronicle ( 歷屆國際無我茶會舉辦日期與地點 )

第一屆 1990.12.18 台北市
First conducted in Taipei, Taiwan on Dec. 18, 1990

第二屆 1991.10.17 福建省武夷山
2. Wuyi Mountain, Fujian, Oct. 17, 1991

第三屆 1992.11.09 日本京都
3. Kyoto, Japan, Nov. 09, 1992

第四屆 1993.10.13 韓國首爾 益山
4. Seoul and Iksan, Korea, Oct. 13, 1993

第五屆 1995.10.27 福建省武夷山
5. Wuyi Mountain, Fujian, Oct. 27, 1995

第六屆 1997.11.22 台北市
6. Taipei, Taiwan, Nov. 22, 1997

第七屆 1999.10.16 浙江省杭州市
7. Hangzhou, Zhejiang, Oct. 16, 1999

第八屆 2001.10.07 日本靜岡
8. Shizuoka, Japan, Oct. 07, 2001

第九屆 2003.08.23 新加坡
9. Singapore, Aug. 23, 2003

第十屆 2005.11.03 武夷山
10. Wuyi Mountain, Fujian Nov. 03, 2005

第十一屆 2007.10.12 韓國首爾 益山
11. Seoul and Iksan, Korea, Oct. 12, 2007

第十一二屆2009.10.16~19 美國舊金山舉行
12. San Francisco, America,Oct.16~19,2009

第十一三屆 2011.05.28~05.31 台北市, 日月潭
13. Taipei and Sun Moon Lake, Taiwan, May 28~31, 2011

第十四屆 2013夏天 韓國
14. Korea, Summer 2013(scheduled)

第十五屆 2015夏天  杭州
15. Hangzhou, Summer 2015(scheduled)


---07/31/07 Steven R. Jones----
( revised 01/2011, added-13.taipei)
( revised 09/2011, added-14.korea/hangzhou)

7/24/2007

International Wu-Wo Tea Ceremony

2007 11-12-07 第11屆Korea際無我茶會台灣團紀念特刊英文翻譯:11th Korea, International Wu-Wo Tea Ceremony,Taiwan Group Special Edition

2005第十屆武夷山國際無我茶會台灣團紀念特刊英文翻譯:10th Wuyi Mountain International Wu-Wo Tea Ceremony,Taiwan Group Special Edition

7/16/2007

泡茶師聯會七月份活動通知 (Tea Master Guild Event, Taipei)

泡 茶 師 聯 會 七 月 份 活 動 通 知

茶學講座:『茶樹的誕生與傳播』
主講人:吳德亮 老師
是畫家,也是詩人;能寫歌,還懂譜曲;不只主持節目,更能做節目
企劃;收拾行囊,背起相機,搖身一變又活脫是個大冒險家,踏遍千山,譜出篇篇詳實而深具內涵的旅遊文學。這是詩人管管口中的「頑童」─吳德亮老師。
除此之外,吳德亮老師更是愛茶成癡,上山下海,不畏旅途艱辛。
為了找茶,走過八萬里路雲和月的吳德亮老師,這次可是為大家準備了豐富資料與考證文獻,精彩的演講內容、圖文並茂的視聽震撼,我們同時還特別邀請到李慧麗小姐作現場箏樂演奏,您絕不可錯過哦!
時間:96年7月21日(六)下午2:00 ~ 4:30
活動流程:
13:40~14:00 報到
14:00~14:15 古箏演奏 (演出曲目:1.茶山問情2.採茶撲蝶)
14:15~15:15 演講開始
15:15~15:30 中場休息
15:30~16:30 演講
16:30~16:35 結語/活動結束
地點:陸羽茶藝中心(台北市衡陽路64號3樓)

報名:陸羽茶藝中心(02)2331-6636(台北市衡陽路64號3樓)
*請茶友自備品茗杯,並準時出席。
泡茶師聯會會長 徐維琳 敬邀

7/03/2007

A true Renaissance man

My friend Dr. John T. Kirby, on the Internet know also as, Corax is a longtime aficionado of tea, and the editor of CHA DAO (http://chadao.blogspot.com/), one of the 'go-to' resources for information online about the teas of Pacific Asia. Kirby is currently on research leave from Purdue University, where he is Professor of Classics and Comparative Literature. His publications include five books and numerous articles on a wide variety of topics in classical literature. A popular public speaker in the community, Kirby has also won the most prestigious teaching awards Purdue can bestow.

6/28/2007

天福茶学院 Tenfu Tea College





Tenfu Tea College天福茶学院
The Tenfu Tea College is the world's first professional college based on the "Chinese Tea Industry, Science, and Technology". This will have a far reaching impact on cultural development. The college offers specialization in basic theory tea,and also an emphasis on improving of tea cultivation, processing, and production technologies. Also modern tea management techniques,improving of mechanization processes, tea and related product development, and marketing, will be part of the curriculum. Graduating students will have a solid theoretical foundation and practical expertise and to be able to apply them for many flexible applications. The College has five professional fields of study.

History
The college, endowed by the TenFu Group, opened in autumn 2007, with an enrollment of around 300 full-time students, while the long-term goalis reaching enrollment of around 3000 full-time students. Courses are taught in Chinese, but with a global perspective and the teaching of English tea terminology. The college provides education in tea science and cultivation, tea arts and culture, tea drinking promotion, as well as preparing people in the field of tea marketing.          


Professional fields of study
* Tea Production and Processing Technology 茶叶生产加工技术
* Marketing and Market Development 市场开发与营销
* Food Processing and Technology 食品加工技术
* Tea Culture 茶文化
* Tourism Management 旅游管理

Tenfu Tea College 天福茶学院
Address: Pantuo, Zhangpu, Zhangzhou City, Fujian, China
Zip code: 363202
E-MAIL:tfttc@mail.tenfu.com
TEL: +86(596) 3184047  FAX: +86(596) 3184051
Official site: http://www.tftc.edu.cn/  (Chinese)


格物致知一叶入魂——漳州天福茶职业技术学院招生简章漳州天福茶职业技术学院(简称天福茶学院),2007年2月经福建省人民政府闽政文[2007]44号文批准建校, 是全国第一所民办茶学全日制普通高等专科职业学校。其办学宗旨在于:培养适应世界茶业经济和社会发展急需的,德、智、体、美全面发展的, 语言沟通能力强、综合素质高,具有创新精神和实践能力的应用型高级专门人才。学制三年,在校生规模为3,000人。著名茶学家、博士生导师刘勤晋教授任天福茶学院首届校长。中国工程院陈宗懋院士任名誉校长。天福茶学院由天福集团投资人民币2亿元创办, 校址位于海峡西岸经济区核心地带福建省漳浦县盘陀镇, 外在上海至深圳高速铁路和厦(门)汕(头)高速公路的交汇点上,交通便捷,环境优美。学院占地1,200亩,校园建筑面积13.5万平方米。校区依山傍水,景色秀丽;设施现代一流,实验设备先进;建筑风格典雅,形成一个集教育、 科研和观光旅游于一体的新概念高校园区。天福茶学院依靠天福集团海内外强大市场及中国驰名商标巨大影响力,依靠从国内、 海外著名高校聘来的专任和兼任教师,把专业教学与实习、实训紧密结合, 利用现有的校办工厂和实验茶园,实行“双师”、“两证”的办学模式, 力求闯出一条独具特色的高等职业教育创新之路。学院以“格物致知,一叶入魂”,作为校训鼓励学生热爱专业,奋发有为。 2007 年秋季,按福建省教育厅下达计划, 招收参加高考成绩合格的学历教育学生400名, 其中茶叶生产加工技术专业招收50人、市场开发与营销专业招收100人、 食品加工技术专业招收70人、茶文化专业招收100人、旅游管理专业招收80人。要求学生无 色盲,身体健康。学生每年每人学费:茶叶生产加工技术专业6,000元,食品加工技术专业、 市场开发与营销、茶文化专业、旅游管理专业各为6,500元。住宿费(学生公寓,4人一间)1,200元/生/年。书籍费400元/生/年(代收费,多退少补)。学生注册缴费后,因故不能继续学习者,按教育部有关规定办理退款。学业成绩合格者,发给国家承认、教育部统一制定、 学院独立颁发的天福茶职业技术学院大专学历毕业证书。优秀学生工作优先录用,品学兼优、外语表达能力强者, 推荐天福集团M獠枰斗止揪鸵怠? 为了让经济困难的学生得以安心上学, 学院特设助学金。凡高考成绩上本科线、 自愿投报本校的学生,入学后给予一次性助学金5,000元, 还可视情况减免学费, 提供勤工俭学机会。优秀学生次年起可参加学年度奖学金评定,一等奖颁发证书, 奖励人民币5,000元。天福茶学院筹建以来,得到党和国家各级领导的亲切关怀与大力支持。中共中央政治局委员、国务院副总理吴仪、回良玉,福建省省委书记卢展工、 省长黄小晶等都到茶学院视察工作,给予指导。学院还得到中国茶业界多位著名专家的鼎力相助,中国工程院陈宗懋院士、 浙江大学博士生导师刘祖生教授、安徽农大王镇恒教授、厦门大学博士生导师郑学檬教授、 湖南农大博士生导师施兆鹏教授、福建农大詹梓金教授等担任校务委员。天福茶学院决心秉承以德治校,崇尚一流之宗旨,努力培养品德高尚、学业精良的学子, 把中国茶送往五洲四海,让东方神韵赐福世界和平。

学院地址:福建省漳州市漳浦县盘陀拷
电话:+86(596)3184047
传真:+86(596)3184051
邮编:363202
电子信箱:tfttc@mail.tenfu.com
网址:http://www.tftc.edu.cn/


Also see: 
Link: http://wanderlustandlipstick.com/all-the-tea-in-china/  
Edited by Steven R. Jones, (April 5, 2007)

6/12/2007

another tea baby 又個茶嬰



This is a tea dance with music and words.(don't laugh too hard at me)
It has four parts: born, young, old, death and reborn.
We are just like teas. Teas are like us.
This dance is a story of tea, people, and life.

http://video.google.com/videoplay?docid=5577661598685370324

http://www.wu-wotea.com.tw/New_Folder18/292-8.jpg

Another Tea Baby

Born from the water, with five senses ready for the world;
the world is big and chasing tea is bigger.
Dancing in the fire, Tea is fun;
playing Tea is wild.
Walking together on air, yes together;
Tea has become an old friend.
Returning to the earth once again, so soon;
yet Tea will be there for the next generations to come.

Steven R. Jones
03/31/07 Taipei
Revised 05/06/07

又個茶嬰
從水裡來,長成五官迎向世界;
世界之大,要追求的茶世界更大。
活蹦亂跳,茶事極為美妙;
泡茶的世界狂野不拘。
逍遙漂浮……,確實與茶為伍;
與茶變成老友。
回到大地,不多時又回到大地;
世代交替,茶仍活躍在這塊土地上。
作者/ Steven R. Jones
譯註/ 涂國瑞
(revision june 28, we have also coordinated 協調 the poem into a Tea Arts Performance 茶文藝表演; 2009 Tenfu Tea College, drama; 2011 International Wu-Wo Tea Ceremony, Taipei, dance)

6/07/2007

book: Tea and Ceremony

"Tea and Ceremony" by Diana Saltoon.

This is a very good book on tea by a Westerner, the reason I state this is because I am happy to see The West, not only interested but sincerely learning about the Asian Cultures and Asian Classics. Diana Saltoon has actually "lived tea", meaning she has studied and experienced tea from the heart and soul, this can be seen in her writing. I have read much on tea and some things get lost in the translations, not only the translations of language, but the translation of understanding, comprehending, and experiencing, then being able to write for the reader. It is not easy to immerse yourself in Tea Culture and write about tea...you have to live tea. I like that she has looked and tea from different angles and she has done her home...she write of Lu Yu the Tea Saint and also tea's roots from China. She also delves into the relationship with tea and Zen/Chan. Great job Ms. Diana Saltoon!



About the author:

Tea and Ceremony: Experiencing Tranquility
Diana Saltoon began practicing Zen in 1981 and was introduced to Chado - The Way of Tea, at the Green Gulch Zen Center near San Francisco, California. She received a certificate of Chamei from the Urasenke School in Kyoto, Japan, and is a teacher at the Portland Wakai Tea Association in Oregon.
A member of the Zen Community of Oregon, she gives presentations and workshops on the Zen Art of Tea.
Ms. Saltoon is the author of Tea and Ceremony (2004), The Common Book of Consciousness (1990), and Four Hands: Green Gulch Poems (1987).



For more information on the book, can be found here.




Tea and Zen
A clean and well put together website, that discusses tea and man's relationship with tea and the world around (nature, or the the natural order of things).very educational.they also have a book worth looking at.

4/04/2007

Taipei Tea Culture Expo

One Hundred Years of Tea
Walking along the Chinese arcades infused with the smoky fragrance of jasmine tea, it was as if I were treading a carpet of wondrous and beautiful things.
I recall how we would make castles out of meter-square tea crates as building blocks, Hiding inside from the “enemy” beyond the walls in our play war.” Taipei-ologist Chuang Yung-ming, “Nostalgia for the Lanes of Taipei”



(The photos from《引領台北走向世界舞台的茶文化特刊》)

The words above refer to Kuiteh Street, an important trade area due to its proximity to the port, with its old, high-ceilinged arcades built against the perpetual flooding of the Tanshui River. The air was always full of the fragrance of jasmine, as this was the early 20th century, when jasmine tea and paochung tea were being exported. Prior to this, the English businessman John Dodd had started, in 1869, to ship Formosa Oolong tea to New York, the first chapter in the hundred-year history of Taiwanese tea exports that saw, in its most prosperous period, tea shipped to more than 80 countries, including Great Britain, Canada, Australia, Russia, Turkey, and Japan.



(Collected by Taiwan Storyland)
Great ExpectationsIn 1889, the governor of Taiwan, Liu Ming-chuan, asked businessmen to form the Cha Chiao Yung-he Hsing, an organisation that was to be the precursor to the Taipei Tea Merchants Association. The Chinese word chiao had the meaning or “to associate with” or “to trade with.” Liu had a lot of faith in the quality of Taiwanese tea, and wrote to merchants exhorting them to “work together, and do not seek only to benefit yourself.” The directors of the Tea Merchants Association made a succession of contributions to the industry, such as when Chen Tien-lai negotiated the abolishment of the tax on producing tea with the Japanese colonial governor, or when Chen Chao-chun led a contingent from the association to the 1900 World’s Fair in Paris, where Taiwanese oolong tea was awarded first prize.

The History of Chinese Tea

Prior to Lu Yu of the Tang dynasty, tea was used as a condiment together with salt for meals such as rice congee. In the High Tang, when emphasis was placed on the taste of food and drink, complex methods for steaming tea were developed. The Sung dynasty was a period in which art flourished, and powdered tea was whisked to produce a frothy beverage, with people even vying with each other in making the most attractive bowl of tea in an activity known as toucha, or the “tea competition.” During the Ming this pomp was put aside in favor of having tea as an everyday drink, and people now started using a small pot from which to pour tea into a small cup.

Tea, then, was originally seen as a very practical addition to food, but then the intricacies of its flavor were discovered and developed until it became almost decorative,before finally returning to being used in a simpler, more natural way.

Drinking tea with a peaceful mind, you can taste the words of Lu Yu, “tea is, by nature,frugal,not expansive”,or Emperor Hui-tsung’s profound words “tea has a true fragrance.” Tea can be seen as a drink, or the embodiment of a form of culture.

Tea Culture in Life

After the all the history and geography of tea have been discussed, there’s still more to learn from this little cup of amber nectar – its role in our daily lives. Tea encapsulates so many things, as leading character, or simply in a supporting role. The appreciation of tea is intertwined with flower arrangement, drinking vessels, art, literature, music… and the human heart.
Tea paraphernalia used in everyday life began with the tea jars found on farms, the ceramic utensils of the Japanese colonial era, and glass cups used to drink jasmine tea on trains in the 1970s. Then, with increasing prosperity, tastes became more refined, leading to items such as modern Taiwanese teapots, teapots made by contemporary Chinese masters, tenmoku bowls... affording ever more elegant ways to savor tea.A booming economy then saw large numbers of young Taiwanese going abroad and bringing back tea vessels from other countries. At the same time, Taiwan made a reputation for itself with brand names such as Franz Porcelain and Lin’s Ceramics Studio. In the end, beauty lies in our actions, and it is up to us to create a “New Age of Tea” together. (Written by He Jian何健)

Taiwanese Tea Utensils
This is the first time that such a comprehensive collection of Taiwanese tea utensils, jars and leaves has been put on display.Tea utensils can tell us a lot about tea’s role in history.



Rustic pottery jars once held tea for quenching thirst while working in the fields. They did not resemble the refined porcelain that came from the official kilns of the Song and Ming dynasties, but rather adopted the firing techniques of Taiwan’s Japanese colonizers. In the 20th century, black tea became popular, as did larger teapots and cups. New immigrants from mainland China were more used to drinking green tea, and they accommodated to the environments of offices and trains by drinking out of glass cups. In leisure time, sitting in the shade of a tree, or at a stand outside a temple, people would sit and chat while they prepared tea with a small teapot and drank it out of small cups in the traditional manner known as gongfucha. Tea has always been a perennial presence in life, and as the economy went from strength to strength, people began to contemplate their relationships with nature, with things and with other people, trying to find a state of harmony, and an aesthetic of tranquility. This was all reflected in the paraphernalia of the rites of tea. (Written by He Jian何健)

Nothing like a White Cup It might have been simply from fatigue! I have looked around for cups, bought them, collected them, exchanged them day in and day out for over ten years now, I’ve seen all types, countless numbers of them: popular brands, designs by masters, eye-catching shapes, interesting colors, but these no longer draw my attention. Now, I am

Designed by Yeh Yi-landrawn to the most basic, purest white. There’s more room to breathe, greater depths to ponder beyond the realm of color. Though perhaps less ostentatious, it has an alluring appearance deriving from the curves and angles, which have their own rhythm. Also, whether it is holding coffee, tea, herb tea or buckwheat tea, it sets off the flavor well. What’s more, the very act of drinking requires you to slowly stretch – pure bliss in this frantic world of ours. (Written by Yeh Yi-lan)

The Way of Tea in Modern Times
In the Ming dynasty it was forbidden to drink tea in large groups, and from this time people started brewing tea privately. The purple clay teapots of Yixing gained favor, small pots that would retain both the heat and aroma of the tea, and that would develop a patina with a lustrous quality, likened to jade, after prolonged use. These qualities proved very popular.Yixing ceramics come in a wide range of hues – chestnut, blue, black, green, pear, cinnabar purple, crabapple red... With well-crafted spouts, lids, and straight-lined handles, they pour beautifully, adorned with verse and the potter’s seal stamp, which add value to the pot. Continuing the legacy of Yixing firing techniques, modern pots are even more accomplished, and eminently collectible.

Tenmoku Bowls
Even today many people drink their tea from tenmoku bowls, a practice that originated in the Song dynasty, when powdered tea was whisked into a froth: the green liquid and white froth were perfectly complimented by the deep black of the tenmoku bowl. However, these bowls are also made with golden, red, yellow-brown or white glazes. Tenmoku bowls were originally produced in the Jian kilns near Jian’an in China’s Fujian Province, and strictly speaking they should be called “Jian bowls.” Tenmoku is actually the Japanese word for them. One story goes that a Japanese monk, having studied for a time at a Chinese temple called Tianmu (“Tenmoku” in Japanese), took one of the bowls back to Japan. According to a different theory, the name derives from the markings in the glaze that come out during the firing process, which look like constellations in the night sky.
Tianmu in Chinese, and tenmoku in Japanese, literally mean “the eyes of Heaven.” The latter story highlights one of the aesthetic aspects of tenmoku bowls: the patterns that appear in their glaze, resembling brush marks, leaves, turtle shells, calligraphy or chrysanthemum flowers.



Tea around the World

Tea, cha in Chinese, is known as cha in Japanese, chaya in India, and boeja in Tibet; in Iran it is known as tzai, in Russia as tchai and in Israel as tae; the English word is tea, the French the, the German tee, the Danish te, and the Dutch thee. In Fukien dialect it is pronounced te.

The original pronunciations cha or te were transmitted either along the land route or the sea route: cha went via Japan through Eastern Europe and into Russia; te went the sea route, hitting the shores of Europe after the British East India company purchased 143 lbs of Chinese tea in 1669.

Tea was also a kind of cultural blueprint that could be exported to other countries: Japanese chado, meaning The Way of Tea, also known as the tea ceremony,has its origins in the

Sung dynasty temple tea ceremony, the practice of steaming tea is derived from the Ming dynasty literati, the Korean tea ceremony, dado, takes its form from the Tang dynasty, and afternoon tea in Europe originated in the fact that the aristocracy viewed tea as a rare luxury from the Orient, with all the cultural implications that that entailed.




Discover tea, indulge your senses with the nuances of wood, fruit, flowers, cinnamon and milk to be found in tea, as you would with the finest wines.
The more you discover tea you will see that from the completely unfermented green tea to the completely fermented black tea, Taiwan has an accomplished understanding of how to produce tea, second to none in the world. The Tea Research and Extension Station is busy developing new types of tea, adding to the legend of Taiwanese tea in the Chinese-speaking world.

Discover tea! Rediscover the joy of drinking tea! There are 21,500 hectares of tea plantations in Taiwan, and these are taking on a new appearance, with biotech and organic plantations. A little oriental culture is now being sent out into the world as tins of tealeaves, a new vision of tea worth discovering.


http://tea.culture.gov.tw/tw/01cluture/01-06-02.php
臺北老茶街
幽幽茶香,悉悉嗦嗦說百年茶業…
「我踩著「亭仔腳」(騎樓)鋪滿薰製花茶的茉莉花,那宛如是花團錦簇的地毯。」 我們曾用近百公分立方的包裝茶箱當積木,疊成城堡,躲在裡面和外面當『敵人』的玩伴做攻防遊戲。」
臺北學學者莊永明《戀戀臺北,情繫港町》
文中描述的是貴德街,古早騎樓做得高,是因為臨淡水河易淹水,又因鄰港口,所以成為貿易重鎮,空氣裡的茉莉茶香,氛圍是20世紀初包種茶香片外銷的時代,在這之前,1869年英商約翰‧杜德(John Dodd)將Formosa Oolong Tea烏龍茶運往紐約,開啟臺灣茶外銷百年史頁,極盛時輸出到英國、加拿大、澳洲、俄國、土耳其、日本等多達80餘國。
茶郊永和興的期許 1889年臺灣巡撫劉銘傳命業者組「茶郊永和興」,即「茶商公會」(台北市茶商業同業公會)的前身,郊有結交及交易的意思,劉銘傳對臺灣茶的品質寄於厚望,著文期許業者同心共濟,杜絕私利。爾後「茶商公會」歷任會長果然諸多頗有建樹,如陳天來與日治總督協商廢製茶稅,陳朝駿則於1900年率團至巴黎參加萬國博覽會,臺灣烏龍茶因此得了金牌。

茶郊媽祖的祝禱
在茶葉殊盛的年代,每年需要一兩萬名茶工,從福建安溪渡過黑水溝來台灣採茶製茶,春來冬返,有些落腳定居,成就一頁台灣移民史;唯臨行前,總要到媽祖廟膜拜祝禱平安,信仰的力量讓媽祖分了香火,在台灣奉為「茶郊媽祖」,每年農曆九月二十二,相傳茶神陸羽生日那天,茶人們會祭祀「茶郊媽祖」。
臺灣茶國際化的推手

19世紀英商約翰‧杜德(John Dodd)的「寶順洋行」(Dodd & Co)向美國促銷台灣烏龍茶,李春生為買辦居中穿梭,是台灣茶國際化的啟始頁。至今大稻埕仍留有李春生捐建的禮拜堂,及後人建的「李春生紀念堂」供憑弔。

台灣最早外銷烏龍茶 福爾摩沙烏龍茶打前鋒銷往世界,主要市場有美國、英國、加拿大、澳洲及香港等地,那時還沒有小包裝的茶葉。 包種茶後起之秀 1896年時,大稻埕境內的茶商多達253家,開始有琳琅滿目的小包裝,同時包種茶繼烏龍茶掘起,初以東南亞華僑為主要市場,包括印尼爪哇、香港、泰國、新加坡及越南等。 茉莉香片換金披鍊 包種茶有薰花的香片和未薰花的,香片帶動萬華茉莉花經濟作物,盛況時期有言「加蚋仔的金披鍊比大安的牛索還要多」。紅茶外銷達80餘國 日治時代為避免台灣烏龍茶影響日本綠茶外銷,遂開發紅茶,因而讓福爾摩莎更遠達世界各角落,從早期的土耳其、俄國,進一步擴展到美、日、智利、英、荷蘭、德國及巴基斯坦等達八十餘國。

悠遊時光河流,繼續喝茶……
‧註1869年英商杜德運送到美的茶葉總重量,至今在史料上未見統一數字。 ‧資料來源:茶商公會統計數字、農林廳檢驗局合格出口數字、《茶、糖、樟腦與台灣之社會經濟變遷1800~1895》、《台灣 包種茶的製造與發展》、陳渙堂著作《台灣茶》、茗心坊等。
http://tea.culture.gov.tw/en/02preface/index.php
http://tea.culture.gov.tw/en/02preface/index.php
臺北市政府版權所有 本站內容禁止未經授權之轉載或節錄
Copyright©Taipei City Government.

3/14/2007

Tea Route

In 2007, the 350th anniversary of tea's introduction to Britain, the Tracing Tea team will journey from the famous Indian tea port of Kolkata to London through the world's great tea-drinking nations.

Tea Tracing Project

3/09/2007

Cultural Heritage of China

This cultural exploration is extensive in the detailed descriptions of its content.
http://www.ibiblio.org/chineseculture/index.html
However, it is also limited in its representation of Chinese culture. Included is a small portion of that culture. There are an infinite number of ways in an infinite number of combinations that the culture of this area could be represented through description. This is one of them.
Cultural Heritage of China has gone into the public domain!
Beginning in January of 2007, Cultural Heritage of China will offer into the public domain much of our collection. There are only a few exceptions, such as copyrighted works contributed by friends of CHC and republished texts. The other major exception is the Special Reports. None of those will be available under any of our new licenses. What this means, simply, is that anyone visiting our website is free to republish, redistribute or rework any of the text on this website, provided that the resulting work and destination are likewise put into the public domain. Also, it is required that a citation be present on any republication, redistribution or rework.
For further details of our new licenses, please see the following:
Creative Commons Attribution-NonCommercial-ShareAlike 2.5 License
GNU Free Documentation License

3/06/2007

Taipei Tea Heritage Walking Tour and Taiwan's Tea Attractions

The information below is on the Taipei Tea Heritage Walking Tour including historic points of interest, all locations are closeby and a little north of downtown and the main train station. This can easily be a one day self-guided walking tour provided one takes the maps. Tawainese people are very friendly and asking for help is easy along the way.



The  link for tea shops map (Chinese) here
The link for tea shops map (English) here

You should bring both.
Off The Tourist Beat
These are some great things to see if you like seeing what the locals do, these places are in the older Taipei area, lots of culture stuff in a very close area.
If the links don't work use material from this blog.
I am a certified docent and I do the English tours, for the Taipei Tea Promotion and Taipei Culture Promotion.  For more info Tel--(02)2555-7598 or (02)2555-2962. (Chinese spoken)  They offer walks through historical Taipei, emphasizing the various cultural achievements, social progression and the history. The walk will take you to places of interest such as temples, herbal shops, tea shops, food markets, and architectural and historical points of interest.
The link for points of interest  (English) here

NOTE: you can read the info here below, this is from the link "point of interest":

DaDaoCheng Wharf Riverside Park
DaDaoCheng Wharf was one of international ports as Danshui、Mengjia in the past. There are seats locate in the bank of Danshui River, where now becomes the departure place of the Blue Highway to Danshui Fisherman's Wharf. The beautiful park is good for seeing the sunset and the bicycle way is where you can have a walk with your pets. The beautiful Junk in the park was made as it was in 19th century and was used as the trademark on packing for tea in Japanese ruling period.
Address: In the end of Huanhe North Road、MinSheng West Road

Tian-Peng Art Village Association
As its' name, Art Village Association is indeed in the roof of a mansion. It was given this name because in 2000, the famous painter, Fu Yin-ping, offered her unused space in the roof to set up a workshop for people who love art. Until now, students in the association can exhibit their works overseas also more and more people come to learn painting here. Besides, Tian-Peng is working on the wall prettification activity of the riverside park recently. It holds various kinds of exhibitions and discussions often and then becomes an Art Village indeed.
Address: No.111 Sec.1HuanheNorth Road Taipei City
TEL:(02)2558-5789
Website:www.skyart.org.tw
Opening Hour
Painting Class: Friday、Saturday 14:00~17:00
Gallery: Tuesday to Saturday 11:00~17:00(Sunday、Monday Closed)

DaDaoCheng Art Gallery
Managed by both artists and residents in local community, it is a local art gallery where painting, photography, sculpture, textile design exhibits are regularly hold and discussions give visitors chances to have direct conversations with creators. The president, Liou Siou-mei, has promoted 「 Citizen Art」 for years with the goal to make people who have never painted before can started to try and finally become creative. 10 years ago, she started to teach women in DaDaoCheng painting, creation and now earned the impressive result of art. Students' delicate works can be bought inside the gallery.
Address: No.79-3 Xining North Road Taipei City
TEL:(02)2555-2518
Opening Hour:14:00~18:00( Monday Closed)

DaDaoCheng Puppet Centre
DaDaoCheng Puppet Centre collets many precious traditional and foreign puppets. It holds various kinds of puppet shows often and is invited to give performances in Eroupe, America and South-east Asia, therefore indeed plays an important role in promoting Taiwan traditional puppet show and culture. DaDaoCheng Puppet Centre plans to move to Xining North Road in the middle of November, where has bigger space to offer people who love traditional puppet show. more.
Address: 1F No.66 Minle Street Taipei City
TEL:(02)2552-8344
Website:www.taiyuan.org.tw
Opening Hour:Tuesday to Saturday 10:00~17:00
(Monday、Sunday Closed)

Harry Cat Art Workshop
Although it locates in a small alley, the stylish window setting would attract people who occasionally passed by. It sells handicrafts, pottery, and carpentry. Since every work is handmade, each of them is a unique one in the world. Interestingly, domestic customers like pottery and carpentry most, and Japanese customers like to buy those products, such as cell phone basket, card basket or stamp basket, which made by textile and full of Chinese atmosphere.
Address: No.6 Alley 233 NanJing West Road Taipei City
TEL:(02)2556-8571
Opening Hour:Monday to Saturday 10:30~19:00;
Monday 10:30~17:00(Open through the year)

Taipei Tea Merchants Association
Established in 1889, it is the oldest association in Taiwan that witnessed the wonderful time of Taiwan tea exports and was devoted to promote tea culture. The association possesses many precious historical documents of Taiwan tea, such as, the award won in 1900 for export、 Taiwan Oolong tea packing papers and the commercial posters. It also has 「Cha Jiao Ma Zu」 from FuJian, which is the only one in Taiwan, to be the guardian angel of tea merchants.
Address: 6F No.24 Gangu Street Taipei City
TEL:(02)2555-7598
Opening Hour:Every second and fourth Saturdays 9:00~12:00

Bolero Restaurant
Established in1934, it is the oldest western restaurant in Taipei where businessmen liked to discuss their business and men and women liked to have blind dates. The founder gave this name because he likes Maurice Revel's music very much. He not only used an audio facility that cost 1 million Taiwan dollars but also invited the painter, Yan Yun-lian, (aged 83 now) who graduated in Spain to do the whole decoration. Different art styles are well balanced in this decoration and it's still surprising until now.
Address: No.314 MinSheng West Road Taipei City
TEL:2555-0521
Opening Hour:11:00~21:30

Jyu-yuan Japanese Restaurant
Jyu-yuan is an old Japanese restaurant that has been established for more than 30 years. Businessmen in DaDaoCheng who used 15 million Taiwan dollars to set it up and there was a famous teashop in the same place. Jyu-yuan had the Japanese style dishes in a set 20 years ago for the first time, and restaurants all over Taiwan started to copy it. It also has personal meal set, meal boxes, especially its special $199 beef, raw fishes lunch sets are welcomed by people who works in the neighborhood. Jyu-yuan has the capacity of about 500 persons and many private rooms.
Address: 3~4F No.300 MinSheng West Road Taipei City
TEL:(02)2555-7565
Opening Hour:11:00~14:30n 17:00~21:30

First Chemical
It sounds like a factory which sells chemical machines or materials, however, it actually is the most popular place for cosmetics DIY. Lasted for more than 40 years, First Chemical had sold chemical materials in the early years until the second generation took it over, it started to sell foundational materials of cosmetics, natural extracted oil and dyes. Recommended by the famous master of make up, Niouer, it suddenly became very popular. You can buy any kinds of cosmetic materials in cheap price and enjoy the pleasure of DIY. Besides, various brands of lotions, cleansers, toners and masks are also provided, and Bulgaria Rose Water is No.1 of them.
Address: No.43 Tianshui Road Taipei City
TEL:(02)2550-1101
Opening Hour:8:00~18:00 (Saturday until 17:00、Sunday and Holidays closed)\

Jin Chun Fa Beef Restaurant
Established in 1897, more than 100 years-old Jin Chun Fa Beef Restaurant uses high class Taiwan beef to offer various kinds of dishes, such as, soup, noodle. The most popular ones are cattle brain, tomato beef, cattle marrow and beef stirred noodle.
Address: No.20 Tianshui Road Taipei City
TEL:(02)2558-9835
Opening Hour:11:00~21:30(Monday Closed)

Li Jia Siang Milkfish
As long as you walk into Ningxia Road Night Market, you can see oyster pancake, oyster noodle, pig liver soup everywhere and 「Li Jia Siang」 milkfish is one that you can't miss. From being the stand to a proper store,「Li Jia Siang」 milkfish has been famous for more than 20 years. Customers don't have to worry about fish bones when enjoying milkfish soups here and the soup goes very well with pork stew rice. Only milkfish freshly taken from ports would be used in Li Jia Siang. Besides soup, they also provide stew, fried fish that you can't miss.
Address: No.60 Ningxia Road Taipei City
TEL:(02)2559-6604
Opening Hour:11:00am~4:00 am

Chaoiang Tealeaf Park
Chaoiang Tealeaf Park was a warehouse for tea in DaDaoCheng where tea businessmen to put all those raw teas they just bought. City re-establishment in 2003, here became the first tea industry theme park in Taipei city. The marble pathways in the park are carved tea-producing flows. The whole park is in a beautiful environment also it has a parking lot in the basement and many teashops in both sides.
Address: Between Lane 64and 70 Sec. 2 ChongQing North Road Taipei City

Tea in Taiwan
With a reputation of being a tea empire, Taiwan's topography and climate are perfect for growing tea plants. There are many varieties of tea available in Taiwan; among these, Wenshan Baozhong Tea, Dongding Oolong Tea, Pekoe Oolong Tea, and Tie Guanyin are the four mainstream teas.

You can pick up virtually any type of teapot in department stores or tea stores. If you want to buy a piece of porcelain culture aside from having a teapot to boil tea in, go to Yingge, the ceramics capital of Taiwan. Yingge's Jianshanpu Rd. is a newly designed pedestrian area, and the whole shopping area emphasizes various types of porcelain products. This is the best place to buy your teapot and have a look around.

Major department stores and supermarkets have special stalls that sell tea, which makes this national beverage readily available. Beside, there is also the tea bag, a simple and convenient way to enjoy a cup of tea.



The Art of Tea

A History of Tea in Taiwan

Qing dynasty (1796-1895)
Two wild, indigenous tea subspecies, Taiwan Mountain Tea and Red Sprout Mountain Tea, were discovered in Taiwan as early as the 17th century. However, they had little economic value and were not widely used due to their bitter taste and thin, brittle leaves.
During the Qing dynasty, different tea varieties were imported from the Fujian area and cultivated in northern Taiwan. During his 1865 visit to observe Taiwan’s camphor industry, British merchant John Dodd discovered the Taiwanese tea market. The tea he exported to New York became a surprise hit, making Taiwanese tea famous internationally and attracting other exporters to Taiwan. Thus began the prosperity of Taiwan’s tea industry and its role as a major industry in northern Taiwan.
Japanese Colonial Period (1895-1945)
During their occupation of Taiwan, the Japanese expanded Taiwanese tea farms and encouraged the cultivation of local varieties including the four main varieties: Qingxin Oolong (green-hearted oolong), Qingxin Damo, Daye Oolong (big-leaf oolong), Ying Zhi Hongxin (“hard-stemmed red-hearted”). In addition, a tea research institute was established to advance the cultivation and production of black tea.
In 1926, the Japanese introduced the Assam variety to Taiwan and experimented with its cultivation in Yuchih Township, Nantou County. The successful results gave birth to the now renowned specialty tea of Sun Moon Lake.
Retrocession to the Present (After 1945)
In the 1980s, the tea-drinking population and tea consumption rose sharply in Taiwan as its economy advanced. Coupled with the active promotion of tea culture, consumers began to place more emphasis on the art of tea and became selective about its quality. Consequently, the tea industry in Taiwan shifted its focus from export to internal consumption.
In recent years, bottled tea drinks and “bubble tea” shops have gained wide popularity, new tea products have been brought in from other countries, and convenient tea bags and related products are booming due to market demand. The Taiwanese tea culture is become more and more specialized and refined.
The beauty of Taiwan tea resides in the hardworking spirit of past generations to pioneer the golden age of Taiwan tea. The beauty of Taiwan tea resides in the consolidated wisdom of the present generation to jointly demonstrate the unprecedented elegance of Taiwan tea.

I. The History of Taiwan Tea

The tea consumed by the Taiwanese was first imported from mainland China—primarily from the provinces of southern Jiangsu and Fujian—during the Ming and Ching dynasties. At that time, the majority of Taiwan’s tea drinkers were people with wealth, power, or scholarly backgrounds. During the Japanese occupation, Uji tea began to be imported from Japan, adding influential and wealthy Japanese to the list of tea consumers in Taiwan. After Taiwan’s retrocession to the Republic of China, mainland teas were available on the market, making it a drink for the masses. However, during the early stages, local Taiwan teas were produced mainly for export purposes, and it was not until the 1970s that the tea market slowly began to be turned inward to meet local demand.

Local Taiwan teas originated from plants growing in the wild. There were two main types whose primary difference lay in the color of their sprouts: Taiwan mountain tea, which had greenish or light-purple sprouts, and purplish-red sprout mountain tea, which had fuchsia sprouts. Taiwan teas held little commercial value at first, but this changed after improvements were made to Taiwan Tea No. 18, which was suitable for making black tea.

After the Treaties of Tianjin were ratified in 1860 and the port of Danshui was opened for trade, British tea merchant John Dodd began working with tea merchants and farmers to promote Taiwan tea, slowly developing it as an export item. Before long, tea ranked first among Taiwan’s top-three exports, ahead of sugar and camphor. The earliest teas exported during the Ching dynasty were oolong and baozhong tea, which began to be sold abroad in 1865 and 1881, respectively.

In 1906, during the Japanese occupation, black tea began to be exported alongside oolong and baozhong tea. At the same time, the Taiwan Governor’s Office began to assist private organizations, such as the Taiwan Tea Business-men’s Association, to introduce the beauty of Taiwan tea to the rest of the world through the establishment of teashops at international fairs. With the beautifully designed posters advertising Taiwan tea at those fairs, the elegant packaging of Taiwan tea products, and the refined and professional serving techniques of the salespeople, the global image of Taiwan tea was quickly elevated.
After Taiwan’s retrocession to the ROC, Tang Jishan introduced green teas to Taiwan’s existing exports of oolong, baozhong, and black teas. This included the introduction of fried green teas, such as zhu tea and mei tea, in 1949. In 1963, steamed green tea, or Sen tea, began to be exported to Japan, and by the time Taiwan tea exports had reached its peak in 1973, the largest export product was Sen tea. During this period, the government established the interministerial Taiwan Tea Improvement Organization to assist private tea enterprises. At the same time, the private sector was using the Taiwan Tea Manufacturers’ Association and the Taiwan Tea Exporters Association as its backbone for promoting Taiwan tea.

At the height of Taiwan’s tea exports, the private sector began to realize the importance of the domestic market. In 1973, the Taiwan Tea Promotion Team headed by Lin Fuquan began to advertise teas for domestic consumption, and the following year, the Taiwan Provincial Government’s Department of Agriculture and Forestry sponsored a provincial tea exhibition in Xindian. Through the collaboration of county governments in tea-producing areas, farmers’ associations, and the mass media, a stable foundation was created for promoting tea on the domestic market. On August 14, 1977, the Chinese Kung Fu Teahouse, the forerunner of Taiwan’s modern teahouses, was established. Before long, teahouses were sprouting up everywhere like bamboo shoots after a spring rain shower, and throughout the 1980s, these local teahouses slowly organized into associations devoted to the promotion of tea culture.
Under the joined efforts of the government, tea farmers’ associations, tea manufacturers’ associations, teahouse associations, teahouses, and tea scholars, domestic tea consumption was gradually transformed into a contemporary and flourishing artistic tea culture. On ordinary days, these organizations and individuals worked hard at their own respective jobs. However, when it came time to host a cultural activity on tea, they would divide the labor, cooperate with each other, and work together to portray an image of the art of Taiwan tea that fully demonstrated its elegance.

II. The Beauty of Taiwan Tea
All aspects of the art of Taiwan tea—whether it’s the tea-flavor, tea water, tea sets, tea-serving techniques, tea connoisseurs, teahouses, tea refreshments, or tea feasts—have been developed to a consummate level in Taiwan. Thus, whether focusing on aesthetical theory or practice, every aspect of Taiwan tea can serve as a paradigm for both life and art.

The beauty of Taiwan tea resides in the tea flavor, with aesthetic standards set by the clearness of its coloring, the purity of its taste, and the elegance of its aroma. Whether it’s baozhong tea, dongding tea, pengfeng tea, tieguanyin tea, dragon well tea, or black tea, each type has its own unique characteristics. Taiwan teas vary greatly in flavor, ranging from soft to charming and refined to strong. The most representative of Taiwan teas is the mildly fragrant oolong tea, a clear and odorous tea made from hemispherically shaped leaves. With its sweet scent and rich flavor, this tea embodies the essence of Taiwan’s mountains and rivers and is a condensation of fragrance and dew. It is a soothing tea unparalleled in this world.

The beauty of Taiwan tea resides in the tea water from which it is made. Since ancient times, Taiwan has been known for its natural spring water. The aesthetic standard for good tea water is that it must be sweet, fragrant, clear, and chilled. Clear implies clarity in color and is for satisfying the sense of sight; chilled means it is refreshingly cool and pleasing to the sense of touch; and sweet and fragrant refer to the senses of taste and smell, respectively. Lastly, the swish of roaring mountain streams and the bubbling of boiling tea water fulfill the sense of sound. Thus, Taiwan tea water is beautifully satisfying to all five senses.
The beauty of Taiwan tea resides in the tea sets used to serve it. Taiwan tea sets are refined, elegant, and colored in mild and tender hues; come in a countless variety of shapes and forms; are beautifully artistic and meticulously crafted; have many functions and uses; and are convenient and easy to handle. The skill required to make tea sets has already advanced to such a degree that it is no longer considered a craft, but rather, has been elevated into an art form.

The beauty of Taiwan tea resides in the tea-serving techniques. Tea-serving techniques possess charming poises and regal bearing; soft, graceful, and restrained gestures; traditional techniques; a dignified and solemn manner; and a warm and genial temperament. Depending on the situation or occasion, tea-serving techniques come in a variety of styles.

The beauty of Taiwan tea resides in the island’s tea connoisseurs. The typical tea connoisseur in Taiwan is affable and respectful, unassuming and modest, courteous and reverent, gentle and warm, and amiable and easy to approach. Whether the magnate of a tea enterprise, a venerable tea art expert, a tea specialist, or a competent authority in tea-related affairs, Taiwanese tea connoisseurs never put on airs and are always willing to help others.

The beauty of Taiwan tea resides in the setting of its teahouses. Private tea parlors in Taiwan have elaborate designs that cater to many different tastes. In general, most tea-houses are meticulously decorated in a clear and distinct style. Outdoor teahouses emphasize the drinking of tea in a natural setting, combining mountains and rivers with tea drinking while lingering amongst nature. Park and garden teahouses, with their winding paths and corridors, are like stepping into a painting of a southern-style Chinese garden. Modern literati-style teahouses, serving as hidden retreats in large cities, deliver stillness and silence to those wishing to temporarily escape from the hustle and bustle of city life. British-style teahouses, which are warm, fragrant, clear, and attractive, capture the local flavor of the British countryside. Folk teahouses, passing on the cultural and historical relics of Taiwan, re-mold the memories of Taiwanese traditions. Modern teahouses, which are simple, clean, elegant, and refined, are in harmony with the pulse of the industrial economy. Educational teahouses consider tea education to be a long-term task and enthusiastically instruct tea drinkers without weariness. Agritourism teahouses transport people deep into the hilly tea fields to experience the true charm of Taiwan tea. Folk art tea-houses, with their beautiful, fine-featured music and dance performances, emphasize the passing on of folk arts and culture. Salon teahouses, serving as gathering places for literary circles, host theoretical talks by elegant and refined cliques. In addition to these many types of teahouses, there are also temporary tea stations, which provide tea for the convenience of passers-by, and traditional tea tables, such as elders’ teashops. The diversity of teahouses in Taiwan has taken the culture of modern leisure and adorned it even further, making it more joyous, exuberant, colorful, and magnificent.

The beauty of Taiwan tea resides in the tea refreshments that accompany it. A wide variety of delicious delicacies are designed to be served with tea, even for large parties. Many dishes even use tea as the primary ingredient in their recipes, thereby expanding the use of tea leaves, such as tea moon cakes, tea wines, tea noodles, and other tea products. Taiwan’s culture of eating snacks with tea, after undergoing much meticulous research, has allowed Taiwan’s tea refreshments to step into the aesthetic world of food and drink.

The beauty of Taiwan tea resides in its tea feasts, whose spread and popularization can be attributed to its assimilation of many other different forms of art, such as literary art, the art of living, handicrafts, and the fine art of dining. Participants of such tea feasts, whether attending in the capacity of guest or host, can thoroughly enjoy tea drinking to its fullest, intoxicating themselves with tea and absorbing its implicit virtues. This use of “ancient knowledge for present day applications” allows modern day people to attain entry into the grand and treasured art of living.

CULTURAL TAIWAN, Government Information Office


Pinglin Tea Museum
Located beside the Beishi River in Pinglin, Taipei County, Pinglin Tea Museum presents the Chinese tea culture and is worth visiting for tea lovers. Pinglin Tea Museum has an abundant collection of materials on tea culture. Within the museum are theme exhibition areas and seasonal theme exhibitions. The exhibitions include physical aspects and cultural aspects, presenting all information concerning tea drinking in Taiwan. The museum is made up of the Exhibition Hall, Theme Hall, Multimedia Hall, Tea Art Hall and the Promotion Center. The Exhibition Hall has 3 exhibition areas: tea history, tea making and tea leaves, introducing how tea culture has developed in the Chinese history, rituals of tea making and commercial development of tea. We believe the visitors will have a better understanding of tea history after visiting the museum.




The Exhibition Hall has 3 exhibition areas: tea history, tea making and tea leaves. Tea History Area introduces how tea has developed in the Chinese history, tea making, rituals of drinking tea, tea culture and commercial development of tea. On the east side of the museum is a well-designed garden of Southern Chinese style. Inside the garden, there are 2 traditional Chinese buildings, corridors, rockery, pavilion and bamboos.




(Traffic information is subject to change. Please check with the transportation station before departure.)
Tel +886-2-2665-6035
Address No.19-1, Shuisongqikeng, Shuide Village, Pinglin Township, Taupei County

Transportation Drive northward along Prov. Hwy 9 to Pinglin or drive southward along Beiyi Highway and get off by Shiding Interchange.

Public THSR:
Take the THSR to Taipei Station, transfer to the bus. TaipeiStation Tourist Attractions
Bus:
Take Kuo-Kuang or Zhongxing Bus heading for Longdon or Su-ao and get off at Pinglin.; take Xindian Bus at Gongbao Building and get off at Pinglin.


Maokong Tea Garden
Maokong is located in the southwest of Getou Mountain in Wenshan District of Taipei outskirts. It is facing the shield of more than 500 meters high. It is said that tea farmers from southern China came her to open teahouses. Later, the teahouses declined and customers no long came. The domesticated cats ran away and thus the place was called "Maokong". However, Maokong has developed its unique sightseeing and tea tasting industry because students of nearby Chengchi University frequently hold activities here and the students' nightlife brings about prosperity in the region.

The tea farms here are famous for Bochon tea and Taiguan Ing. There are many teahouses with diversified styles. They are good places to visit no matter during day or night. In the daytime, there are tea trees and hills forming green scenery. Many citizens visit the place by taking the mountain tracks. After dusk, Maokong is like an enchanting, mysterious lady. Colorful light bulbs are lit in front of every building. Visitors taste tea, chat with each other and admire the nightfall. Sometimes groups of young people have parties and the laughter brings a touch of vigor to Maokong.
The tea farms (open for sightseeing) are scattered around Lane 34, 38, 40 of Zhinan Road, Sec. 3, and the former half of Zhinan Road, Sec. 3. Most tea farms provide tea tasting or meals. Recently, the sightseeing industry blooms here. Many residents develop other means of livelihood other than tea farming. For example, they raise mountain chickens or provide country cuisine. Visitors coming here may also want to try the delicious dishes.

Taipei Tea Promotion Center for Tie Guanyin Tea and Baozhong Tea:
What, actually, do the famous Tie Guanyin and Baozhong teas of Muzha look like? How are they grown? In what manner should one brew the teas to bring out their optimal flavor? All the answers can be found at the Promotion Center currently managed by the Liu-Kung Agricultural Foundation.
The Promotion Center includes a display area, an instructional area, an ecological pond and so on. The display area includes information regarding the tea manufacturing process, the proper way to brew it and the way to store it. The center also provides information concerning the distribution of Taiwanese teas and lectures on the art of tea for the tea novice. While appreciating the diverse variety of plants and flowers cultivated in the outdoor instructional area, one also acquires an understanding of the importance of land and water preservation.

(Traffic information is subject to change. Please check with the transportation station before departure.)

Tel +886-2-2720-8889
Address Sec. 3, Zhinan Rd., Wenshan District, Taipei City

Transportation 1. Nat'l Hwy 1 → Exit at the Yuanshan Interchange → Jianguo Hwy Bridge → Exit at the Xinhai Rd. → Sec. 2 to Sec. 3, Xinhai Rd. → Nat'l Hwy 3A → Exit at the Wangfang Interchange → Sec. 4, Muzha Rd. → Sec. 1, Muxin Rd. → Daonan Bridge → Sec. 2 to Sec. 3, Zhinan Rd.

2. Nat'l Hwy 3 → Exit at the Muzha Interchange → Sec. 3 to Sec. 2, Xinguang Rd. → Wanfu Bridge → Sec. 5 to Sec. 4, Muzha Rd. → Sec. 1, Muxin Rd. → Daonan Bridge → Sec. 2 to Sec. 3, Zhinan Rd.

Public 1. THSR Taipei Station (or TRA Taipei Station) → MRT Wangfang Community Station → Taipei City Bus (No. Small 10) → Maokong

2. THSR Taipei Station (or TRA Taipei Station) → MRT Taipei Zoo Station → Maokong Gondola → Maokong


Nangang Tea Processing Demonstration Center


The representative tea in the Nangang District is the "Baozhong Tea." 150 years ago, a Fujian man, Xi Cheng Wang, produced Baozhong Tea into Anxi Tea in accordance to the production method of Wuyiyan Tea. After it was produced, the tea leaves were folded into rectangular shapes and packages with the corresponding rectangular Fujian bamboo writing paper, both on the inside and outside. The name of the tea and the store seal were stamped on the outside of the package, which was how the name "Baozhong" came to place. The Nangang Baozhong Tea is half fermented. The tea leaves are blackish green, and the fragrance is relatively pleasing.

Sec. 2 of the Jiuzhuang Street has clear labels to indicate the tea farm. In order to further enhance the standard of Nangang Baozhong Tea production, the department of economic development of Taipei City has mapped out the Nangang Tea Processing Demonstration Center in Jiuzhuang area ever since 1991. The factory, covering 2.9 hectares, was officially opened in 2002. The facilities within the factory consist of the tea leaf production mechanical instrument showcase section, the tea appreciation section, and a brief presentation room, and the outdoor facilities consist of observation platforms for the surrounding beautiful scenery.

(Traffic information is subject to change. Please check with the transportation station before departure.)

Tel +886-2-2786-8374
Address No.336, Sec. 2, Jiuzhuang St., Nangang District , Taipei City

Public THSR:
Take the THSR to Taipei Station, transfer to the MRT or bus. TaipeiStation Tourist Attractions
Bus:
Take Bus Small 5 from the opposite corner of the Kunyang MRT Station and then get off at Nangang Tea Processing Demonstration Center.



Tea Travel in Taiwan

Muzha Maokong Tea District
Main variety:
Tieguanyin, Pouchong tea
Description:
Maokong was originally a quiet valley east of Muzha’s Wenshan tea district, but has become synonymous with leisure tea farms in recent years. Ascending from National Chengchi University (NCCU), the steep roadways are dotted with numerous teahouses, from simple, understated al fresco decks to magnificent, elaborately landscaped gardens. Sipping a cup of fragrant tea while enjoying the splendid mountain scenery in this surprisingly accessible urban oasis is a delight for Taipei’s city dwellers.
The rise of Maokong as a popular tourist attraction began roughly ten years ago, when the district, with its long-standing tea-growing traditions, started actively promoting its tea tourism in view of people’s increasing emphasis on recreation
Scenic Attraction:
Muzha Leisure Tea Farm, Taipei City Center of Research and Promotion for Tie Guan Yin and Pouchong Tea
Transportation:
(1) Take Lian Ying buses #236, 237, 282 or 611 or Zhinan Keyun buses #1, 2, 3 or 6, and get off at the Zheng-Da (NCCU) stop. Transfer to minibus #10.
(2) Take the MRT Brown line and get off at the Wanfang Community station. Transfer to minibus #10.
Sanxia Tea District
Main variety:
Longjing tea, Bi Luo Chun
Description:
In the early days, the streets of Sanxia witnessed bustling trading action over unprocessed tea leaves between the February spring harvest and the October autumn harvest. As the quality of raw leaves directly affects that of the final product, both the buyer and the seller would painstakingly compare the quality and measure the quantity, making for busy scenes in this usually quiet mountainous area. As the younger generation flocked to Taipei for jobs instead of carrying on the family tea plantations, the energetic street scenes during spring tea harvest season have unfortunately become a thing of the past. Nevertheless, the district’s tea farms are still well worth a visit. Why not roll up your sleeves and try your hands at picking, processing and tasting your own tea at the “green tea experience camp” organized by the Sanxia farmer’s association?
Sanxia’s green tea can be divided into two categories, Longjing and Bi Luo Chun, both made from the local specialty variety of Qingxin Ganzai using “one bud two leaves” young shoots. The optimum production seasons are March to May and October to December, with an annual turnover of approximately 200 tons. The exceptional quality and limited quantity means the green tea produced here enjoys great acclaim.
Attraction:
Taiwan Tea Corporation Hsiungkong Leisure Farm
Transportation:
From north of Xindian (Highway No.3 southbound)
Take Highway No.3 southbound and take the Ankeng exit →head towards Ankeng (via Ankang Rd→Ankeng Rd→Chengfu Rd) →turn left at Taiwan U+ gas station onto Zhulun Rd →drive by Taiwan Tea Corporation’s northern plant→continue to roughly the 10km mark.
From south of Sanxia (Highway No.3 northbound)
Take Highway No.3 northbound and take the Sanxia exit→head towards Sanxia (via Fuxing Rd→Jieshou Rd Sec. 1) →turn right at the Hengxi 3-way juncture onto Sidong Rd → connect to Zhulun Rd→drive by Taiwan Tea Corporation’s northern plant →continue to roughly the 10km mark.

Hsinchu Tea District

Main variety:
Baihao Oolong tea
Description:
The production and sales of Penghong tea (“bragger’s tea”) has become an important cultural industry export of Beipu Township in recent years, as well as a vital source of income. The Beipu Penghong Tea Museum has been built to develop this local specialty and integrate the surrounding leisure tea farms, fruit farms, historical sites and waterside recreational facilities. The aim of the museum is not only to become a recreational focus in Beipu, but also to attract domestic and international tourists.
Accordingly to a senior Beipu tea master, Penghong tea is produced yearly around the Dragon Boat Festival, falling on the fifth day of the fifth lunar month). “One bud two leaves” are exclusively hand picked, and the thicker the tiny white hair covering the leaves, the better price they will fetch. Since the unique feature of this variety is that the buds must be fed on by tiny leafhoppers, one can be assured that no pesticide has been used in its cultivation. In mid-July of every year, the Beipu town office holds the “Penghong Tea Industry and Culture Festival”, drawing masses of Oriental Beauty tea fans to purchase this select variety.
The Beipu Tourism Association and Hakka Cultural Publishing have co-organized a day-trip itinerary in Beipu. A professional guide will take you on an in-depth interpretive tour, suitable for young and old, of the town’s Hakka culture and cuisine.
Attraction:
Beipu Penghong Tea Museum
Transportation:
Highway No.1→Hsinchu Exit→E-W Expressway towards Zhudong→change onto Provincial Highway No. 3 Road → Beipu Penghong Tea Museum

Lugu Tea District, Nantou County
Main variety:
Dong Ding Oolong tea
Description:
Known for its tea, Lugu is a township boasting rich culture, scenic beauty and abundant products. The picture-perfect area is surrounded by mountains and dotted with charming tea farms, not to mention famous attractions such as Chilin Lake, Hsitou Forest Recreation Park and the scenic Hsiaobantien area, making it a prime tourist destination.
Strolling on the streets of Lugu, which are infused with the alluring aroma of tea wafting from tea farms and teahouses, one can sip a cup of delicious Oolong tea or savor the local specialty of bamboo shoots. Those who prefer natural scenery also have endless choices such as visiting Dong Ding Mountain, Chilin Lake, Hsitou or strolling in a bamboo forest, tea garden or ancient temple.
During the tea harvest seasons in spring, autumn and winter, the quaint tea plantations of Lugu lined with tea-pickers are truly a sight to behold.
Attraction:
Lugu Tea Industry and Culture Museum, Mountaintop Pingding Tea Farm
Transportation:
Highway No.3→Jhushan Exit→ Drive towards Hsitou & Lugu→County Road No.151→Chuhsiang Township→Lugu area
Yuchih Tea District, Nantou County
Main variety:
black tea
Description:
The allure of Yuchih Township, Nantou County, stems from the beautiful Sun Moon Lake, rich culture and abundant agricultural products. With the help of government agencies in recent years, Yuchih has gained significant exposure in Taiwan. Its “three treasures” have become the township’s lifeline.
The three treasures of Yuchih are black tea, shitake mushroom and orchids. Many local businesses have joined forces to form a group under the common theme of “Sun Moon Lake and the three treasures” to integrate their resources and promote the beauty of Yuchih.
The three treasures of Yuchih:
(1) Black tea—The Assam tea variety has a long-standing history in Yuchih. Thanks to the hard work of the Tea Research and Extension Station, there are many cultivars available now, with Assam and Taiwan Tea No. 18 being the most popular. 
(2) Shitake—Yuchih has extensive shitake farms where the mushroom is cultivated using grow bags, taking only half a year to start growing after bagging, sterilization and inoculation. This method produces a large quantity of select mushrooms in a clean, easy-to-manage environment. It also offers high educational and recreational added value by enabling visitors to observe mushrooms growing from a close distance.
(3) Orchids—Yuchih’s climate is ideal for growing orchids. Currently, the main variety grown here is the Cymbidium (boat orchids), and most locally grown plants are exported or shipped directly to flower markets.
Among the three treasures, black tea is the most credited to the area’s climatic advantages. Specifically, Assam and Taiwan Tea No.18 are the most noteworthy Yuchih agricultural products for their smooth taste and sweet finish.
Attraction:
Sun Moon Tea Factory
Transportation:
Northbound from southern Taiwan
Highway No.2 South →Zhushan Exit→Mingjian→Jiji Taihsin 16 Road →Shuili→Sun Moon Lake
Highway No.1→Dounan Exit→Douliu (Tai 3 Road) →Zhushan→ Taixin 16 Road to Jiji→Shuili→Change to Tai 21 Road →Yuchih→ Sun Moon Lake
Southbound from northern Taiwan
Highway No.1《 Highway No.2 North 》→Wangtian《Wurih》Exit→ Tai 14 Road via Caotun→Puli→ change to Tai 21 Road to Yuchih→ Sun Moon Lake
Highway No.2 Central → Caotun Exit→ Caotun → Tai 14 Road →Puli→ Yuchih→ Sun Moon Lake
Highway No.2 Central → Mingjian Exit → Mingjian → Jiji Tai 16 Road→Shuili→change to Tai 21 Road → Sun Moon Lake
Alishan Tea District, Chiayi County
Main variety:
High Mountain tea
Description:
Located in Chiayi County, Alishan is not actually a mountain, but is more appropriately referred to as the Alishan area. In addition to its scenery, this area is also celebrated for producing tea representative of Taiwan’s High Mountain teas.
Alishan’s high-mountain climate means cool temperatures, and cloud and fog cover the area throughout the day reducing the hours of daylight—factors that reduce the bitterness in tea buds and enhance their sweetness. Furthermore, the high temperature difference between day and night results in slow-growing plants with distinctive characteristics such as tender buds, plump leaves and high pectin content. Finally, plants are irrigated using mountain spring water, producing a delicious world-class brew delivering the brisk, full-bodied taste found only in top high mountain teas.
The Alishan tea district produces the best high mountain tea in Taiwan and is therefore extremely sought after on the market. Prize-winning Alishan teas are usually sold out soon after the announcement of the winners, at a starting price of NT$6,000. It takes no less than good luck to get a hold of Alishan’s prize-winning teas!
Attraction:
Alishan Mountain Recreational Agricultural Area
Transportation:
Southbound: From Highway No.1, take the Dounan Exit; drive through Yongguang, Meishan to Taiping to connect onto first Chiayi County Road No.154 then Chiayi County Road No.122.
Northbound: From Highway No.2 South, take the Chuchi Exit; then follow Chiayi County Road No.122.
Take the train to Chiayi Station→then ride the Alishan Forest Railway to Alishan.
Pinglin Tea District

Main variety:
Wenshan Pouchong tea
Description:
Wenshan Pouchong tea is grown and manufactured all over this “township of tea”, where the tea industry is the main source of income. 90% of the township residents are tea farmers, cultivating nearly 1,000 hectares of farmland. Not only does Pinglin produce unique tea, it also has great recreational resources and potential for developing tourism. Visitors here can select from a wide spectrum of activities besides tea tasting, including mountain climbing, hiking, cycling or checking out Taiwan’s “living fossil”, the Cow-tail Fir.
The Pinglin Tea Industry Museum is another attraction not to be missed when visiting Pinglin. Devoted to promoting tea culture, industry and tourism and showcasing the township’s distinct allure, the museum is a strong proponent in helping establish Pinglin as a top destination to enjoy the mountains and drink tea.
Pinglin occupies an important place in Taiwanese tea history, with its superior cultivation and processing techniques and as a distribution center of Pouchong tea. In fact, a large percentage of the town's population is still engaged in various tea-related activities, including its growing, processing and marketing. With this unique background, it is little wonder that the only specialized museum for the tea industry in Taiwan and the second such museum in the world can be found in Pinglin township.
Attraction:
Pinglin Tea Industry Museum
Transportation:
Take the MRT Red line and get off at Xindian Station. Transfer to Xindian Keyun’s Taipei-Pinglin bus and get off at the Pinglin terminus.






Links:
Taiwan Travel
The Art of Tea
Taiwan Tea Culture

(updated 2010.08)

2/26/2007

Wu-Wo Tea Ceremony, (I)




Feb 25, 2007, at 11:00am the first "Wu-Wo Tea Ceremony", in the San Diego area, Fallbrook.121 & 125 E. Hawthorne, at "BlissSville's" and"Fallbrook Holistic Health Center", was held and it was great ! Thanks to Holly's yoga center, the place was made for having tea ceremonies. Many of the brewers had never heard of Wu-Wo Tea Ceremony and none had ever participated in one. I was personally impressed at the enthusiasm of the brewers and how smooth things went. At the end of the ceremony we did something that Ariel does often and teaches, called "tone circles", we all chanted in a very resonating level it was a perfect finish. Everyone including myself can't wait to do this again.
NOTE:--(revised Sep 2007, Jan 5, 2009"removed International from Wu-Wo Tea Ceremony") It's just a word, it is my fault, the International Wu-Wo Tea Ceremony is reserved for the international event held every two years. At the bottom of the page I have listed them. First I would like to say that all Wu-Wo Tea Ceremonies follow the same basic rules as below.

All are welcome to come. Usually we will make tea four times and serve the three neighbors on the left, and spectators. And receive from three neighbors on the right, and also drink our own tea.
The special way of Wu-Wo Tea Ceremony and its Seven Principles
1. Seating arrangement is chosen randomly. --- No priority to seats, no matter of social status.
2. Serving tea in the same direction. --- No reward is expected.
3. Accept and appreciate different teas. --- No bias.
4. Brew the best you can. --- Concentrate and improve.
5. No director. --- Everyone follows the public announcement.
6. Remain silent during brewing. --- To cooperate and appear in group rhythm and harmony.
7. Not confined to any tea brewing manner. --- No distinction of school or region.


International Wu-Wo Tea Ceremony Chronicle
First conducted in Taipei, Taiwan on Dec. 18, 1990
2. Wuyi Mountain, Fujian, Oct. 17, 1991
3. Kyoto, Japan, Nov. 09, 1992
4. Seoul and Iksan, Korea, Oct. 13, 1993
5. Wuyi Mountain, Fujian, Oct. 27, 1995
6. Taipei, Taiwan, Nov. 22, 1997
7. Hangzhou, Zhejiang, Oct. 16, 1999
8. Shizuoka, Japan, Oct. 07, 2001
9. Singapore, Aug. 23, 2003
10. Wuyi Mountain, Fujian Nov. 03, 2005
11. Seoul and Iksan, Korea, Oct. 12, 2007
12. America, West Coast, Sep. 25, 26, 27, 2009 (scheduled)
13.??? Not determined. They are determined by the International Wu-Wo Tea Ceremony Association, that is made up of many leaders from many cities from many Countries. All are welcome to attend.