Tea and Life - International English
Technology and Science Institute of Northern Taiwan, TSINT,
Lecture Brief : Origins of tea and why people have been so close to tea, tea has been a fad through different periods of history, but never completely faded a way, also tea as a special function on culture, arts, and even our daily lives, this is the golden age of tea and you will be part of it, great or small... the spirit of tea and the spirit or life of today's people.
by Steven R. Jones
Dec. 10, 2008
About the school:
Technology and Science Institute of Northern Taiwan
No.2 , Xueyuan Rd., Beitou , Taipei, Taiwan, R.O.C.
Established in 1971. Upgraded in 2000. Renamed in 2004, 2006
Established in 1971. Upgraded in 2000. Renamed in 2004, 2006
The Technology and Science Institute of Northern Taiwan is located on the Kuan Tu plain at the foot of Ta Tun Mountain.
First Class of Specialized English for Tea,
see you all next year.
thanks to all the photographers and Estella.
谢谢Estella ,or little star, (Huang Yixing) 黄艺星,小星星
发布日期：2008-12-8 8:33:56 浏览次数:95
茶文化系学生会 , 林小燕报道 , 2008年11月23日
繪畫 , 書法照片
Two Tea Art Culture groups get together.
A Tea Culture Taipei exchange group of many teachers came to Hwaan. Together with a Hwaan Tea Culture exchange group they wrote and painted many works of calligraphy and water painting arts. What a beautiful day it was. One painting was created by a Taipei and a Hwaan artist, in harmony and beauty.
What: Second Autumn Maple Forest Wu-Wo Tea Ceremony When: Nov. 22, 2009 7:00-7:45pm Place: Lu-Yu Square, Ten Fu Tea College
第一屆 2008.11.16 日晚地点天福茶学院陆羽广场 1. Lu-Yu Square, Tenfu Tea College, Nov. 16, 2008 7:00-7:45pm
第二屆 2009.11.22 日晚地点天福茶学院陆羽广场, 2. Lu-Yu Square, Tenfu Tea College, Nov. 22, 2009 7:00-7:45pm
First English Tea Ceremony at the College!!!
Nov. 16, 2008 7:00-7:45pm, the "First Autumn Maple Forest Wu-Wo Tea Ceremony", (第一次枫林之夜无我茶会) was organized by Steven R. Jones, of the Tenfu Tea College, Department of Tea Arts. The Multilanguage Tea Gathering was conducted to promote international tea culture and to utilize the skills obtained by the Specialized English course and to There were around 130 participants(130人) mostly from the Specialized English for Tea course. The Wu-Wo Tea Ceremony was conducted in English and Chinese, we prepared seven narrators to accomplish the task of English and Chinese instruction. Task members were prepared for English and Chinese. Banners and announcements were written in both languages to some degree. Every year we will organize an “Autumn Maple Forest Wu-Wo Tea Ceremony"(枫林之夜无我茶会), with both English and Chinese instruction and translations. The term (autumn maple leaves) is from the text book, [ 专业英语 Specialized English for Tea , Written by Steven R. Jones Oct. 2, 2008 ] .
Steven R. Jones created a specific English Language Tea Course and writer of its text book, [ 专业英语 Specialized English for Tea , Written by Steven R. Jones Oct. 2, 2008 ]. The Course is designed for setting a standard for tea terminology and to meet the demands of the Tenfu Tea College students’ future role in the international society.
First Autumn Maple Forest Wu-Wo Tea Ceremony
Tenfu Tea College
Department of Tea Arts
First Class of Specialized English for Tea
Wu-Wo Tea Ceremony Public Announcement
First Autumn Maple Forest Wu-Wo Tea Ceremony
天福茶学院陆羽广场 Ten Fu Tea College Lu-Yu Square
Mr. Steven R. Jones
Ms. Chang Li-Hsiang
class since 2008
Tenfu Tea College(天福茶學院)located in Fujian Zhangzhou, the first College devoted to the study of tea. http://www.tftc.edu.cn/ Internatianal students are welcome, (but keep in mind classes are taught in Chinese).
I am currently teaching a "Specialized English for Tea", English language tea terminology and Chinese language terminology , as well as translating methods and reasoning. The course is gear for the Chinese speaking student experienced or educated in Tea Studies as well as a grasp of Chinese and English language.
On June 7th, 2007 at 6:15 pm, http://wanderlustandlipstick.com/all-the-tea-in-china/ I wrote on behalf of Ten Ren Teaism Foundation. I have tried my best to translate into English about the event we will be attending. And we welcome you and others to come and see the TENFU TEA COLLEGE. The Tenfu Tea College, founded by the Tenfu Group 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 school will open this autumn 2007, with an enrollment of around 300 full-time students, while the present goal is reaching an enrollment of around 3000 full-time students(future maybe more). The College has five professional fields of study: * Tea Production and Processing Technology, * Marketing and Market Development, * Food Processing and Technology, * Tea Culture, * Tourism Management. TENFU TEA COLLEGE China, Fujian, Zhangpu County, Zhangzhou CityZip code : 363202E-MAIL：email@example.com (Chinese/English)TEL：0596-3822198 FAX：0596-3821142
TFTC (09) Tea Culture Dept. pictures
09茶文化系 this years pictures.!!!2010
Specialized English for Tea
Written by Steven R. Jones (Oct. 2, 2008)
Tea Cultivation, Tea Harvesting, and Tea Primary Processing
Tea Refining, Added Processing, and Packaging
Recognizing Green Teas and Oolong Teas
Recognizing Puerh Teas, Black Teas, Scented Teas, and Spiced Teas
Five Essential Factors of Tea Brewing
Small Teapot Method
Kinds of Tea Ware and Functionality
Wu-Wo Tea Ceremony Primary Language
Chinese Tea History
Japanese and Korean Tea Culture
British Tea Culture
Tenfu Tea College
Department of Tea Arts
Specialized English for Tea (fall2008)
课目：专业英语 学期别：三（1/1） 周时数：2-0
NTNU will have a Wu-Wo Tea Ceremony( 無我茶會 ) on Friday, SEP 19, 2008
Mandarin Training Center- 162 Hoping East Road, Sec. 1, Taipei, Taiwan 104
A great idea, and a great site. They are bring tea information to the English speaking community. Excellent English translations(as best they can possible) of Chinese tea jargon.
Free Edition * Environmentally Friendly * Reader Interactive
The most the articles and magazine is viewable in PDF format.
The Leaf Tea Magazine
Two traditions that began in ancient China, and still continue today, are
ancestor worship and divination. Ancestor worship means worshiping and
praying to family members who lived before you, but are now dead.
Ancestor worship was based on five main ideas:
1. The world is divided into three levels: heaven, earth, and the underworld.
All of these levels are connected to each other.
2. A person is not only connected to a father and mother, but all the relatives
from the distant past .
3. The human body has two souls. One soul, called the hun, rises when a
person dies. The other, called the po, becomes a ghost.
4. A person needs to offer gifts to their ancestors in heaven, to show respect.
Most of these gifts include wine and meat. The gifts could be placed out in
nature, perhaps at the bottom of a mountain or along a river. It was very
important for the king to give these gifts, to ensure a good year ahead. They
believed that not giving these gifts could lead to natural disasters, like floods
Ancestor worship was practiced in the village and in the family. In the
village, both in the past and today, it was common to find temples built for
ancestors. Villagers could go to these places to worship their ancestors. In
most homes, there was an altar to hold wood or paper which had the names of
dead relatives written on them.
(adapted from Visible Traces: Teacher’s Guide, Asia Society 2000)
5. In my own view which is more toward the modern world as opposed to the ancient world of how they tried to deal with the certain ideas. "5" deals with how people relate to the physical world and the nonphysical world through Tradition, Buddhism, Taoism, and Folklore Belief to some degree
The original text may be found here.
漢英部分Chinese-English (拼音排序In Pinyin Order )
陶瓷原料 Ceramic Material
瓷泥petunse, petuntse, petuntze
瓷漆enamel paint, enamel
高嶺土kaolin, china clay
泥果,坯體clay body 泥釉slip
石灰,生石灰,氧化鈣lime, calcium oxide, CaO
半透明 translucence, translucency, translucent
高白 high white, Gaobai
鬼工，鬼爺神工 demon’s work, kuei kung
建白材料 construction/building material
景德鎮 Jingdexhen, Ching-te-chen
琉璃瓦 glazed tile 模型、模特 model
漆器 lacquer work
秦始皇陵兵馬俑life-size terra-cotta soldiers and horses in Chin tomb
青銅器 bronze work
手印，指印 finger mark
首飾盒 jewel case
絲網印刷 silk screen printing
瓦 tile 碗 bowl
衛生潔具 sanitary ware
何朝宗He Chaozhong（1522-1620） Chinese ceramist in Ming Dynasty,中國明代陶瓷藝術家
希臘古甕頌'Ode on a Crecian Urn'英國詩人濟慈Keats（1795-1821）的名詩，驚嘆古希臘陶器彩繪之精美
陶瓷類型 Types of Pottery
薄胎瓷 thin china
陳設瓷,擺設瓷 display china
瓷porcelain, china (China '中國'來自'Chin''秦',在英文中'中國'和'瓷'同一單詞)
赤陶 terracotta, terracotta, red earthenware
德化陶瓷 Te-hua porcelain, Dehua pottery
高溫陶瓷 refractory china
工業陶瓷 industrial ceramics
工藝瓷,美術瓷,藝術瓷art porcelain, art and craft china, art pottery, artistic china 骨瓷bone china
官瓷 mandarin porcelain
裂變瓷 crackled porcelain
裂紋瓷 crazed china
青花瓷 bule and white porcelain
輕質瓷、輕瓷 light china
日用瓷 household china, table ware
軟瓷 soft porcelain
殺菌陶瓷 antiseptic pottery
繩紋陶器 Jomon pottery
素彩瓷 plain porcelain
無釉陶、陶瓷素燒坯biscuit, unglazed ware
細瓷 fine china
硬瓷 hard porcelain
赭色粘土陶器 terra sigillata
紫砂purple granulated, purple sand, terra-cotta
瓷土加工 clay processing
矽氧鍵 silicon-oxygen bond
技藝 technique, craft
間斷窯 intermittent kiln
連續窯 continuous kiln
拋光 burnishing, polishing
陶輪 potter’s wheel
貼花、嵌花 appliqué, decal
釉上彩 overglazed color figure
釉下彩 underglazed color figure
預加工pre-processing 粘性，粘滯性viscosity, stiffness
轉模片 jiggered piece
轉印 transfer print
裝飾 décor, decoration
Long Jing Dragon Well Xi Hu (Zhe Jiang)
Bi Luo Chun Spring Snail Tai Hu (Jiang Su)
Tie Guan Yin Iron Goddess An Xi (Fu Jian)
Mao Feng Fur Peak Huang Shan (An Hui)
Yin Jan Silver Needle Jun Shan (Hu Nan)
Qi Men Hung Qi Men Red Qi Men (An Hui)
Da Hung Pao Big Red Robe Wu Yi Shan (Fu Jian)
Gua Pien Mellon Seed Liu An (An Hui)
Bai Hao Yin Jan White Fur Silver Needle Fu Ding (Fu Jian)
Puer Puer Si Mao (Yun Nan)
Wu Lung Oolong Nan Tou (Taiwan)
Yun Wu Cloud & Fog Lu Shan (Jiang Xi)
Mao Jian Fur Tip Sin Yang (Hu Nan)
Gan Lu Sweet Dew Ming Ding (Si Chuan)
Mao Jian Fur Tip Du Yun (Gui Zhou)
Muo Li Hua Jasmine Su Zhou (Jiang Su)
Yu Lu Jade Dew En Si (Hu Bei)
Zhu Cha Pearl Tea Ping Shui (Zhe Jiang)
Hou Kui Monkey King Tai Ping (An Hui)
I love drinking it but I have avoided writing about the tea called Puer Tea, there is so much misinformation…There is so much confusion about defining and even spelling of it in English, as well as Chinese... Many people are now calling a “puer tea” any post fermented tea that comes not only from Puer city but all of Yunnan as well. I have had to revise this simple little article(now larger) because much of my info/resources were writing --pu'er pu-er and pu er Pu'Er and PuEr puer... so I decide to keep with the translating logic we have agreed on which is tries to make it readable in REAL English, in this case it was easy writing an I say majority rules (or at least you can keep more people happy) "puer puer pu'er pu er pu-er pu-erh puer puEr ,,,,,,enough I think you get the point.. this spelling frenzy causes problems for non-Chinese readers when doing searchers for information about @@PUER TEA@@, and I am also talking about in Asia there are discrepancy in classification and terms also, . We need a standard in English for terms(puer)I plan to write a paper on puer teas one day. But let me share with you what I feel as of today on the topic. I talked to some guys that have a puer aging warehouse slightly heated with open water containers and closed environment, in upstate New York and they were saying that they were not noticing any aging effects on their green puers, chemistry-wise; it is too cold most of the time therefore slowing or halting any (oxidation and fermentation). Also I have heard from most collectors, the importance of circulating of fresh air, what this means is there has to be a reasonable amount of gas exchange from the aging puers. But remember if you are aging "non-puers", oolongs for example, you don’t want external gas exchange because there is enough oxygen in the sealed container. Because you only want oxidation not microbe fermentation. If you do air out your aging oolongs you need to lightly heat them again to make sure the moisture level stays around 3% and then sealed and put away, in average home living temperatures, no air and no light. Now puers are another classification of tea and the moisture optimal is around 12% . Most of my puers stay wrapped in calligraphy cotton paper and never for aging ...keep green puers with dark puers because the teas are different in composition dark puers are piled (1week to over a month) again depending on the macro and micro environments the length the pile is kept under 60 degree Celsius (°C) degrees [140'F]by rotating and churning the pile which is about a meter high and long as the room or piling room, leaves need some added water (sprinkle not flood) and after the entire dark puer processing then are packaged and can be sold. When you buy and take the dark puers home and want to store/age them in an area, remember to keep the darks from the greens ...... green puers which are non-piled puers both can be aged so you can have young dark puer and aged dark puer, and the same logic follows for the greens, young green puer can be kept with aged green puer. Ideally only the same age/type/quality/variety should be kept together; but that’s too complicated. For the average collector just have two places one for greens and one for darks. I live in a humid(sub-tropical) hot environment which they love and I don’t, but they outnumber me, heheheh…Remember Puers like some humidity but if stored in tropical areas of 80 to 90's RH, there is the possibility of molds and bacteria that will adversely alter the Puers over time, the goal of aging is to let the puers oxidize not harvest mold. Also you can’t make gold out of lead, so if your green puer is young and of bad leaf quality (weak and without potential raw material being the Yunnan puer fresh leaves), don’t expect miracles. Some of my young aged green puer stock I can sample in about three to four years and it’s nice, not great "yet" but I am happy with the amber/light red color. But green puers should age at least 10 years, 20 is better, and 30 is great. When you buy a new green puer, you need too try it, it should have what I call an ornery taste or spicy-sharp taste. And dark puers don’t change much in character from aging, but I have had some with tea flavor notes of ginseng(no added or scented ginseng). But the green-meanies do change, I should say the potential might be there,, again remember you get what you paid for, and take good care of them!!!!
Classification and primary process of the two main types of Puerh
As of 2008 only large-leaf variety from Yunnan can be called a Puerh. Specific primary processes required: Puerh needs sun fixation and sun drying.
Green Puer青普: sun fixation曬青 > rolling揉捻 > sun drying曬乾
Dark Puer熟普: sun fixation曬青 > rolling揉捻 > piling 渥堆 > sun drying曬乾
Added processes: green Puer and dark Puerh can be compress into cakes and aged.
Recipe number of puer teas "xxxx", Factory numbers (fourth digit in recipe):
1.Kunming Tea Factory
2.Menghai Tea Factory
3.Xiaguan Tea Factory
4.Lan Cang Tea Factory or Feng Qing Tea Factory
5.Pu'er Tea Factory (now Pu'er Tea group Co.Ltd )
6.Six Famous Tea Mountain Factory
7.unknown / not specified
8.Haiwan Tea Factory and Long Sheng Tea Factory
future topics to cover are--arbor, wild, ancient, old, plantation--according bush or tree state, and propagation of single leaf cuttings method vs. natural propagation of indigenous wild tea trees and slight variations due to slight mutations.
----steven --(revisions sep27,'08; feb,'09; apr2010,2010.8)-----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------