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

12/29/2009

Second Maple Fall Wu-Wo Tea Ceremony 第二届 枫林之夜无我茶会

Prepared by the 2009 Specialized English for Tea class, Department of Tea Culture, Tenfu Tea College.

Nov. 22, 2009 the "Second Maple Fall Wu-Wo Tea Ceremony 第二届 枫林之夜无我茶会"
Pics


第二届“枫林之夜无我茶会”中英文解说人员名单
The Chinese and English narrators of the second“ Maple Fall Wu-Wo Tea Ceremony”
英文解说人员:
The English Narrators
中文名 英文名
The Chinese Name The English Name
孙云杰 (sun yun jie) Dracula
杨咏安 (yang yong an) Andy
中文解说人员:
The Chinese Narrators
中文名 英文名
The Chinese Name The English Name
黄燕艺 (huang yan yi) Penny
江燕萍 (jiang yan ping) Leaves

第二届“枫林之夜无我茶会”中英文解说稿写作人员名单
The Chinese and English traditional head-writer of the second“Maple Fall Wu-Wo Tea Ceremony”
英文解说稿作者:
The English Traditional Head-writer
中文名 英文名
The Chinese Name The English Name
孙云杰 (sun yun jie) Dracula
中文解说稿作者:
The Chinese Traditional Head-writer
黎敏仪 (li min yi) Mabel
Teacher: Steven R. Jones/Chang Li-hsiang


The Second "Maple Fall" Wu-wo Tea Ceremony
1. Arrange seat number marker

A. Good evening, ladies and gentlemen, this conference will hold a Wu-Wo tea ceremony of "the second Maple Fall”at 7:30. Welcome to our vistors. Brewers will serve you tea.

B. Wu-Wo Tea Ceremony is a style of tea ceremony ,developed and perfected in Taiwan. Gather to form a circle to brew tea, then everyone will serve tea. So Wu-Wo Tea Ceremony is a style for everybody brewing、serving, and drinking tea.

C. Now, the conference will arranging seat number markers. Wu-Wo Tea Ceremony will“Gather to form a circle to brew tea”, while participants with their number slip find seats. This is the first spirit“no matter to social status”about Wu-Wo Tea Ceremony. This ceremony estimates about 200 people will take part in. So the seat number marker has two circles.

D. Ladies and gentlemen, we hope everyone is happy together, so the ceremony will brew three rounds, every brew will be severed to you, please don’t leave.

2. Check-In

A.Ladies and gentlemen, the brewers arrival in succession. Wu-wo Tea Ceremony through random process to decide seating. Nobody knows who will be seated adjacent to. This is the spirit“no matter to social status ”and feel at ease under all circumstances.

B. Today, most brewers are second year students from the Tenfu Tea College, of Department of Tea Culture. And have some teacher and first year students, of Department of Tea Culture.

C.The brewers who drawing ended are putting them tea ware.

D.Ladies and gentlemen, please look out the brewers’ tea ware, the method of tea ware's carrying and package. Wu-wo tea ceremony uses simple tea ware, and we carry our own brewing water. Moreover ,please look at all the many kinds of tea ware. This means Wu-wo tea ceremony is not confined to any specific tea ware and brewing manner. This is the second spirit“no distinction of school or region” about Wu-wo tea ceremony.

E.After the tea ware is prepared, brewers can observe others tea ware, and talk about getting together. This“tea ware appreciation and friendship time”about Wu-wo tea ceremony, also can make use of this paragraph of time to take photo as a memento, after begin to brew tea, will not allow having taken photo, need to take photo, only please the people who not participating in brew tea outer the circle. When appreciating the tea ware, if host isn’t present and agree, stipulate that being to be able to not touch.

3. Brewing tea

A.“Tea ware appreciation and friendship time ”at this specified time. The brewers will go back to their seats and brew tea. The progress is written in the “public announcement”. Wu-wo tea ceremony has no director or master of ceremonies, just follow the agreed schedule and practices. This is the third spirit” follow the public rules” about Wu-wo tea ceremony. Everybody to do ceremony and no command. It can express group rhythm and harmony.

B.Begin brewing, the people must be live in the circle . Because people must break the place’s beautiful feeling. The photography must at the outer circle, too. If someone has to needs to take a picture in the circle, please as soon as possible llift.

C.Don’t talk when you're brewing tea. Brewer must be concentrate brewing tea. At time to tea serving ,tea server don’t say“please have some tea”and people that have been served don’t say “thank you”, if two brewers meet, only to bow or smile. Such quiet , can feel the ceremony’s beautiful feeling easily, and feel people and people, people and things, people and land’s interactive relationship.
This is Wu-wo tea ceremony’s another spirit is “cultivate tacit understanding”.

D.Ladies and gentlemen, now, brewers are beginning tea serving. we pour into five cups and go serve to the adjacent three neighbors on the left and you. The last cup ,we reserve and enjoy our self. This is a rule “serving tea in the same direction” about Wu-wo tea ceremony. Everyone serve tea to left, but have the tea from right, means “without intentions”. We hope everyone remember“no reward is expected”. This is one of spirits about Wu-wo tea ceremony.

E.Everyone maybe has different teas, because different people can bring tea. Wu-wo tea ceremony hopes everyone can accept and appreciate different teas, no bias. If bias is heavy, maybe exclude lucks, because you don’t like something isn’t necessarily a bad thing. “no bias”is one of the spirits about Wu-wo tea ceremony.

F.Maybe these five cups of tea are not very good, maybe one cup are bitter and astringent. By now the brewers should reflect themselves, whether brew broken the tea. “brew good tea”is the basic request on tea cultivation. If not, you must say sorry for tea. So “concentrate and improve”will become the spirit about Wu-wo tea ceremony.
G.Ladies and gentlemen, you can have many kinds of tea, please don’t throw the cup, because the second and the third tea will be serve for you.
H.the second tea, brewers take the tea pitcher and serve to the adjacent three neighbors on the left and spectators, too.

I.the serving tea is not only left side, but also right side. When public announcement makes rules, we have to follow it, if not, just start on the left side.
J. The " maple fall Wu-wo tea ceremony" was organized by teacher Steven in 2008, The Multilanguage Tea Gathering was conducted to promote international tea culture and to utilize the skills obtained by the Specialized English course. Next year we will be held the third ceremony, welcome to take part in.

K. Now, this is the third and last tea. Ladies and gentlemen, may be different people serve different tea to you. Tea ceremony has a lovely spirit:: brew tea give to others drink , even if unknown people. The spirit in Wu-wo tea ceremony is more clear .

L. Ladies and gentlemen, please have your tea slowly, wait a minute, the servers can collect your cup when pack the tea ware. We don’t cause your any trouble, also don’t cause any pollution environment.

4. Post tea drinking activity
After to drank the tea, we have three friends to singing “right here waiting”,and everyone no need for clapping.

Singing over

A. before to pack the tea ware ,and then scrub used teacup ,but just a preliminary settle, this is a tea ceremony spirit that considerate with others .

B. the packed tea ware ,and to take back the teafriend `s and visitor`s teacups.this moment still keep quiet.

C. after to packed the teacup, and put in order the tea ware, the drinking activity is over.

D. Ladies and gentlemen,there is a famous tea saying:"once in a life time",thanks everyone presented have a finger in, if you have any valuable advice, welcome to provide to us,and we hope you to brewing tea with us next time .Thank you
Every body thank you very much





第二届“枫林之夜”( Maple Fall)无我茶会
1.安置号码牌
a.各位来宾,本会场将于19时30分举办一场第二届“枫林之夜”无我茶会(Wu-wo tea ceremony),欢迎各位来宾参加。会中每位泡茶者都将奉茶给各位来宾。
b.无我茶会是由台湾发起的一种茶会方式,大家自备茶具围成一圈泡茶,泡完茶每人都要起来奉茶,因此每个人都可以喝到别人泡的茶。所以说无我茶会是人人泡茶人人奉茶,人人喝茶的一种茶会方式。
c.现在会场正在安置号码牌,无我茶会是围成一圈泡茶,等一下与会者就凭抽到的号码就坐。这是无我茶会的第一个精神<无尊卑之分>。本次无我茶会预计有两百人参加,所以号码牌要围成两圈。
d.各位来宾,为能大家同乐,本次无我茶会将泡茶三道,每道茶都会奉给参观的来宾,请大家不要离开,等一下就可以喝到参加泡茶的人自己带来的各种茶。
2.报到
a.各位来宾,现在参加泡茶的人已陆续到来。无我茶会是以抽签决定座位,谁会坐谁的旁边都不知道,这是茶道的一种精神“无尊卑之分”,而且随遇而安。
b.今天参加‘枫林之夜无我茶会’的主要是天福茶学院茶文化系大二的茶友,同时也有茶文化系各位老师和大一的同学。
c.抽完签的茶友找到座位,把茶具摆设出来。
d.各位来宾请注意他们所准备的茶器以及携带,包装的方法。无我茶会是使用简便的茶器,热水也是用保温瓶带着来。另外也请大家留意,每人准备的茶器各有不同,这表示无我茶会所用的茶器及泡茶法是不拘的,这也是无我茶会第二个精神:无地域与流派之分。
e.将茶具准备妥当后,可以起来看看别人带来的茶器,并相互问候,交谈,这是无我茶会前半段安排的<茶具观摩与联谊>的时间,也可以利用这段时间拍照留念,等开始泡茶后,就不准起来拍照了,要拍照只有请不参与泡茶的人在圈外进行。欣赏茶器时,如果不是主人在场,并征得同意,规定是不能触摸的。
3.泡茶
a.<茶器观摩与联谊>到了规定的时间,就要自动回到自己座位,开始泡茶。这个进度都写在发给参加者的<公告事项>内,无我茶会进行间是不设指挥与司仪的,一切都依事先的约定进行,这是无我茶会的第三项精神<遵守公共约定>。一群人进行茶会,没有人指挥,可以让大家体认群体律动之美。
来宾们,再过十分钟就要开始泡茶,请圈内的人离开,以免影响泡茶者泡茶。
b.开始泡茶后,在圈内的人就要离开,圈内有人会破坏会场的美感。拍照录像的人也请在圈外,非到场内抢个镜头不可时,也快快离开。
c.开始泡茶后就不可以说话了,专心泡茶,奉茶时也不必说<请喝茶>,对方也不必说<谢谢>,如果碰面了,只鞠躬,笑一笑就可以,这样宁静的气氛,才容易体会出茶会的美感,以及人与人间,人与物间,人与地间的互动关系。这是<无我茶会>另一项精神;<培养团体默契>。
d.各位来宾,您看现在泡好茶的人要出去奉茶,每人奉给左边三位茶侣和您,最后一杯留给自己。这是无我茶会<同一方向奉茶>的规矩。每个人都奉茶给左边,这是一种<无所为而为>的奉茶方式,我奉茶给左边的,但喝到的茶却来自右边。我们希望大家放淡<报偿之心>,学习无所为而为地做一件事,这<无报偿之心>也是无我茶会七大精神之一。
e.每个人喝到的四杯茶可能都是不一样的茶,因为茶由每个人自己带来。无我茶会希望每个人都以超然的心情接纳,欣赏这四杯茶,不要由好恶之心。好恶之心太重,会把很多福气排除在外的,因为你不喜欢的东西并不一定是坏东西。<无好恶之心>也是无我茶会所要推广的茶道精神之一。
f.这四杯茶也不一定都泡得很好,可能有一杯泡得又苦又涩。这时应反省自己,是不是也把茶泡坏了,<把茶泡好>是茶道修行上最起码的课程,否则对不起茶,因此<求精进之心>也成了无我茶会的第七大精神。
g.各位来宾,大家可以品尝到来自各个地方的茶,用过的杯子暂时拿在手上,第二和第三道茶还要奉给您。
h.第二道茶是持盅出去奉茶,依然是奉给左边原来的那三位及自己一杯以及各位来宾。
i.奉茶的方向不一定全是左边,也可以是右边,或是间隔的茶侣,只要事前发给大家的公告事项中说明清楚即可。
j.<枫林之夜无我茶会>由Steven老师于2008正式推出,是为了以促进国际茶文化和
利用专业英语的过程中获得的技能而举行,明年是第三届,将于十一月在天福茶学院陆羽广场举行。欢迎大家一起参加。
k.现在是第三道茶,来宾们,这次可能是不同的人奉给您不同的茶。茶道有项很可爱的精神就是泡茶给别人喝,甚至给陌生的人喝,这项精神在无我茶会中更是清楚。
l.各位来宾,您手上的茶慢慢喝,等一下收拾茶具时,刚才奉茶的人会来把杯子收掉。我们不要造成大家任何的不方便,也不要造成环境任何的污染。
4.品茗后活动
喝完茶,无我茶会往往会安排一小段音乐欣赏,让大家回忆一下茶会。这是连接在品茗后的一段空白之美。所以音乐在大家喝完最后一道茶后自然响起,没有介绍,也无需鼓掌,音乐结束时也一样。大家在音乐的余音消失后开始收拾茶具,结束茶会。本次品茗后活动是三位茶友领唱“Right here waiting”
品茗后活动结束后
a.收拾茶具之前,要先把自己用过的杯子擦拭一下,当然只是做初步的处理,免得别人收回时太不整洁。这是茶道处处为对方着想的精神。全套茶具回去后再行清洗。
b.擦拭完杯子,出去将自己的杯子收回,顺便收回参观者手上的杯子。这时依旧保持安静。
c.杯子收回后,将茶具收拾妥当,结束茶会。
d.各位来宾,本次无我茶会到此结束,感谢大家的参与,有何宝贵意见欢迎提供给我们,更希望下次您能和我们一起泡茶。谢谢。

12/01/2009

第12屆美國國際無我茶會記要

第12屆美國國際無我茶會記要

  2009年10月16日至18日,第12屆國際無我茶會於美國舊金山矽谷舉行,有來自台灣、大陸、韓國、及美國當地的茶友一百多人與會,由美國茶文化學會主辦。本屆第一次在亞洲以外的美國舉辦國際無我茶會, 實屬難能可貴。

  無我茶會於1990年在台灣發起,先在台灣本地推廣,並於1990年12月,由中、日、韓茶友舉辦了首屆台北國際無我茶會,緊接著第2屆在武夷山幔亭峰、第3屆在日本京都、第4屆在韓國漢城、第5屆在武夷山自然保護區、第6屆在台灣、第7屆在杭州、第8屆在日本靜岡、第9屆在新加坡、第10屆在武夷山國家旅遊渡假區、第11屆在韓國首爾及益山,歷屆國際無我茶會對國際茶文化之推展貢獻良多。

  本(12)屆大會會長林炯志先生是第16屆陸羽泡茶師,十多年前自台灣移民美國後,和夫人宋貞女士致力茶道教學與推廣工作,終能開枝散葉,成立了美國茶文化學會,更承擔主辦本次國際無我茶會的重任。籌備工作是萬分辛苦的,在此由衷地感謝主辦單位和義工們的辛勞,並希望無我茶會的精神傳播至世界各地。

第12屆美國國際無我茶會會程如后:

10月16日
  歡迎晚宴、領隊會議。領隊會議決議,第13屆國際無我茶會由台灣接辦。

10月17日
  第一場國際無我茶會於庫博蒂諾紀念公園舉行,約150位茶友參加。

10月18日
  第二場國際無我茶會於佛斯特市公園舉行,約130位茶友與會。各地茶道表演閉幕典禮、惜別晚宴。

10月19日
  各團離境或自訂行程


各地茶道表演節目如后:(表演主題/演出者)
  1. 茶之饗宴─美國茶文化學會
  2. 人生何處無茶香─中華國際無我茶會推廣協會
  3. 韓國茶禮─韓國茶文化學會
  4. 金秋茶禮─杭州青藤茶館有限公司
  5. 西湖茶禮─浙江省茶葉學會
  6. 東方美人頌─天仁茶藝文化基金會、天福茶博物院

  最後一天的惜別晚宴在飯店舉行,美國茶文化學會的會員、義工們與各地代表約三百餘位茶友歡聚一堂。舉行授旗儀式時,當林炯志會長將無我茶會會旗移交給台灣代表李瑞賢團長、王春樹領隊時,現場響起了熱烈的掌聲,“2011年台灣國際無我茶會見!”的歡呼聲此起彼落,台灣團的茶友們也誠心表達了歡迎之意。


十月十六日至十八日:2009  
「第十二屆國際無我茶會」
在美國舊金山舉行,由美國茶文化學會主辦。

11/14/2009

Tenfu Tea Museum 天福茶博物院

Tenfu Tea Museum天福茶博物院
Tenfu Tea Museum was constructed at the beginning of 2000, finished all facilities at 2002. The completed Tenfu Tea Museum encompass a total area of 13 acres, it is the largest Tea Museum in the world now.Tenfu Tea Museum has five leading presentation facilities:
( 1 ) Main Exhibition Hall: mainly focus on historical documentary of tea events and national tea productions.
( 2 )Chinese Tea Art Classroom: the first floor of this facility contains professional tea art performance and a Tea Tasting Pavilion surround with moderate tea aroma. On the second floor, it has a International Conference Room with up-to-date equipments.
( 3 ) Japanese Tea House ( Fu Hui An ): it is an imitation of Japanese style teahouse with three different design of tearooms representing different historical time in Japan.
( 4 ) Adopting the traditional style of tea house in South Korean, South Korean Tea House is built with fir.
( 5 ) Tenfu Calligraphy and Chinese Painting Hall: this calligraphy and Chinese painting hall includes a showroom holds special exhibitions regularly, a main calligraphy and Chinese painting room which gather unique and distinguished collections, and finally a Rare Stone Showroom displays distinctive stones and handicrafts from different places.Within the Museum, distinct Chinese landscaping had specially designed to reveal prominent Chinese culture and the affection from its creator, Chairman Lee Rieho. The landscaping includes Han-Ting Pavilion, Mountain-Tang, Song-Bridge, Yuan-Pond, Ming-Lake, Qing-Pool, Historical Mausoleum of Heroes from Ming Dynasty, Flowing water at Lan Ting Pavilion, and finally a Demonstrative Tea Garden illustrates varieties of tea. Tenfu Tea Museum is not only combined of academic, educational, cultural and recreational values together as a whole, yet it is a place convene with the love and enthusiasm for tea, helps visitors to understand and acquire knowledge of tea. In addition to show different tea making techniques, and enhearten tea culture.
English http://museum.tenfu.com/museum/en/
Chinese: http://museum.tenfu.com/museum/index.htm

Tenfu Tea Museum 天福茶博物院
Tel:0596-3822198
Fax:0596-3822363
Email:tenfu@mail.tenfu.com
 
Dr. Su
http://www.sukaing.net/

紐約文化沙龍主辦的「四序茶會」

茶中見人心 「 四序茶會」宏揚中華茶藝
額外連結
【大紀元 11 月 9 日訊】 (大紀元記者王靜紐約報導) 2009.11.09 13:03:56 pm
紐約文化沙龍會長劉愛倫(左三)、天仁茗茶董事長李明星(左四)、天仁茶藝文化基金會秘書長蔡榮章(左五)
(王靜/大紀元攝影者)
為宏揚中華茶藝,介紹茶道文化,紐約文化沙龍主辦的「四序茶會」昨天(11月8日)下午在法拉盛喜來登大酒店舉辦活動,台灣茶博士蔡榮章先生受邀作題為「茶道的精神與內涵作用」的演講, 並由台灣數位茶人現場展示茶藝。
容納400人的會場座無虛席,會場右側懸掛著巨幅王羲之的「蘭亭序」書畫;前台正中是由繪有四季花草樹木作背景的「春、夏、秋、冬」四個大字;而中間則擺放四張桌子,上面擺放著代表四季的茶具和茶。在幽雅的音樂聲中,四位茶人通過焚香、插花、製茶、品茶的程序展示茶道。
蔡榮章先生從事茶藝專業有30年的時間,據他介紹,茶道有助於促進人倫的關係,在泡茶、喝茶和奉茶的過程中達到修養的高境界。
蔡榮章先生提到不同的場合,茶道表演的茶具選擇也不一樣﹕在結婚的典禮上,適合選用彩色的茶具,以表現熱鬧的氣氛﹔而在朋友告別的時候,應選用顏色暗沈的紫砂壺。
在茶藝的演示中,泡茶的時間掌握很重要,精確到用秒計算。稍微的差別就會使泡茶的濃淡不一樣。所以學習茶藝必須有嚴謹敬重之心,不然就不能昇華到高層的藝術境界。
中國在唐朝就有陸羽的茶經,在李白、杜甫等詩人的作品中,都能找到文人品茶的字句。但是在近代,日本把茶道發揚光大,400年間出來幾位大師級的人物,建立了嚴謹的理論體系,從而在國際上成為茶道的代表。
對於現代忙碌的工作人士,沒有時間享受茶道。蔡榮章先生建議控制茶葉的用量入手,一般採用茶葉用量(克)約等於開水體積(cc)乘以1.5%。用開水沖入後,過10分鐘飲用,濃度和溫度恰好。
http://www.epochtimes.com.tw/253970.html
(http://www.dajiyuan.com)

11/02/2009

四序茶會 Four Season Tea Ceremony

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紐約四序茶會表演用語英譯
New York Four Season Tea Ceremony Performance, English Translation
“Four Season Tea Ceremony”
written by/作者 Steven R. Jones
Taipei, Jun. 2005 (revised 12 Oct. 05) (revised 8 Nov. 09)
photos 照片
Based on the five Chinese elements and the five colors associated with them. Also each of four tea masters or tea breares are that are linked in sequence according to the season assigned. The Chinese term "四序茶會" has two parts, the last part "茶會", means Tea Ceremony, the first part "四序", means four sequences or four steps that are linked together. Each represents a season of the year and one of the "五行" five phases or elements and also a color, the element "earth" is represented in the center of the ceremony along with incense burners and flowers. Each one of the tea brewers with a tea corresponding to a seasons revolving around this center “earth” or ”"heaven and earth", with no end or beginning, therefore the Tea Ceremony is perennial. The “Five Chinese Elements” (Chinese: 五行WuXing, Jap: Gogyou), are like the “Western Four Elements” in many ways, though consisting of five elements rather than four. The five elements are: 木 wood, 火 fire, 土 earth, 金 metal, and 水 water. A Red
Chinese --- "四序茶會" English -- “Four Season Tea Ceremony” is a Tea Ceremony of
the cultivation of man with nature and harmony , 四序 -four sequences,
perennial, lasting an indefinitely long time; suggesting self-renewal; "perennial
happiness" 四 -four, 4 序 -preface: initial: order: sequence: foreword:
茶會 –tea ceremony 四季 -four season
財團法人 天仁茶藝文化基金會 秘書長 林易山先生所創制的「四序茶會」
Ten Ren Tea Arts and Culture Foundation, Group, Co., LTD, Taiwan,
Former Secretary-General, Lin Easu, and Founder of "Four Season or Perennial Tea Ceremony"
...
The five elements五元素, 五行,
司儀解說:司花/flower bearer:司香incense bearer:司茶tea bearer:
春夏秋冬/four seasons
金 metal 西 west 白 white 秋 autumn
木 wood 東 east 青 green 春 spring
水 water 北 north 黑 black 冬 winter
火 fire 南 south 赤 red 夏 summer
土 earth 中 center 黃 yellow 天地 heaven/up and earth/down
...
There are spring tea, summer tea, autumn tea and winter tea.
The tea ceremony includes four themes:
春風(Spring Breeze),夏露(Summer Dew), 秋籟(Fall Sounds), and冬
陽(Winter Sun).
Each tea setting (茶席) and tea bearer (司茶) represents the six directions
(east, south, west,north, up/heaven, and down/earth). The different seasonal flowers are put on each
tea setting table. Six chairs are arranged to be put between the
tea feasts, making the circular formation which symbolizes the 24 solar
terms and represents that nature is perinnial.
Each tea master is in charge of making the season tea.
Spring tea is refreshing and vigorous.
Summer tea tastes strong and passionate.
Autumn tea brings a feeling of little desolation but still charm.
Winter tea, mainly black tea, represents the quiet land in winter.
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紐約文化沙龍為把中華飲茶文化帶進法拉盛社區,將於11月8日(周日)假法拉盛喜來登大飯店2樓舉辦「四序茶會」,利用茶的特性來讚揚四季之美,現場將有茶道專題演講以及品茶活動,歡迎愛茶人士屆時踴躍前往。
Four Season Tea Ceremony at New York on Nov. 8, 2009.

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由紐約文化沙龍為推廣品茗文化,將在11月8日假法拉盛喜來登大飯店舉行四序茶會,包括主辦、協辦單位以及社區人士30日呼籲民眾屆時踴躍參加。 記者傅家槿∕攝影slideshow
紐約文化沙龍為把中華飲茶文化帶進法拉盛社區,將於11月8日(周日)假法拉盛喜來登大飯店2樓舉辦「四序茶會」,利用茶的特性來讚揚四季之美,現場將有茶道專題演講以及品茶活動,歡迎愛茶人士屆時踴躍前往。
紐約文化沙龍秘書長麥鳳娟說,台灣在近30年來十分盛行品茶,同時也逐漸受到各國人士的喜愛,這次的茶會將邀請六位來自台灣的茶師為現場民眾介紹精緻的茶文化。
茶藝家劉艾倫說,這場茶會旨在讚頌大自然節奏之美,也是心靈休憩的一場茶會,在茶會的茶席上,將藉著不同香氣、滋味、質感的茶湯,依據中國五行依序為「點香、掛畫、插花、品茗」四項傳統生活藝術而設計。
她說當天將有四項不同的茶種代表四季,春季以綠色茶器沖泡文山包種茶,此茶種散發自然、活潑、清揚的花香氣,湯色黃中代綠,就像春臨大地時百花齊放的蓬勃生機;夏季則用紅色茶器沖泡紅玉紅茶,此種茶湯呈現如紅琥珀般的顏色,恰如夏天熱情如火的艷陽。
而秋季以白色茶器沖泡桂花金萱茶,桂花在秋天的時候香氣最好,以桂花薰製金萱烏龍茶的茶湯中有濃郁的桂花香氣,茶湯顏色呈現如秋天黃葉的金黃色;冬季則以黑色茶器沖泡人參烏龍茶,此茶種是一種重焙火茶,滋味甘醇濃郁,深褐色的茶湯可描述成冬天的黑水。
除此之外,茶會還將用不同茶種介紹八種茶席,讓民眾見到飲茶文化也隨著時代變遷與生活方式的變更呈現多元化。
活動協辦與贊助單位包括中華民國僑務委員會、外交部、文建會、經文處、徐氏集團等。地址:法拉盛39大道135-20號Ballroom,詳情可電天仁茗茶:(718)461-9305。

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紐約文化沙龍8日舉辦「四序茶會」,會長劉艾倫(後排右一)邀請24位嘉賓品茗。 記者許振輝∕攝影

為宣傳台灣精緻文化之美,紐約文化沙龍8日在法拉盛喜來登大飯店舉行「四序茶會」,展現台灣近30年來非常流行的品茶文化,也利用茶的特性來讚揚四季之美。活動吸引了數百民眾參加,大家在茶的香氣和泡茶意境中靜靜體驗傳統文化之美。
在悠揚舒緩的音樂中,四位特別從台灣請來的專業泡茶師依照程序,一絲不苟的暖壺、暖杯、泡茶,不僅用綠、紅、白、黑四色茶具沖泡不同的茶,而且現場還用牡丹、荷花、菊花和梅花來布置,表現四季不同的特色。就連茶席都是配合東、西、南、北四方,與金、木、水、火、土五行來安置。
主辦單位還邀請了各界24位嘉賓品茶,代表一年的24個節氣,嘉賓包括駐紐約台北經濟文化辦事處處長高振群、紐約華僑文教服務中心主任呂元榮、州參議員史塔文斯基(Toby Stavisky)、州眾議員孟昭文、世界日報副董事長馬克任和北美世界日報執行董事李德怡,以及難得露面的名導演李安的太太林惠嘉。
在優雅的氣氛中,數百人安靜地觀賞泡茶師以嚴謹的態度泡茶,品茗的嘉賓們也都帶著尊重的心情接下茶水,細細品味,整個過程就像一場精緻的藝術饗宴。
嘉賓都對這場茶會展示讚不絕口。高振群說通過茶會,對大自然的美有了更深的認識。馬克任則感嘆經過專業人士泡出來的茶,果然與平時品嚐的大不相同。
紐約文化沙龍會長劉艾倫希望通過四序茶會活動,不僅讓大家體會到台灣精緻文化之美,更可以激發對傳統茶道中蘊涵的人生哲理的熱愛。她表示將於明年春天在中央公園舉辦「無我茶會」,宣揚拋棄好惡之心、廣結善緣,大家坐在一起,不分地位高低,互相奉茶。有興趣參加的民眾需要進行培訓,報名可致電天仁茗茶(718)461-9305。
http://ny.worldjournal.com/pages/full_nynews/push?article-%E5%9B%9B%E5%BA%8F%E8%8C%B6%E6%9C%83+%E8%97%9D%E8%A1%93%E9%A5%97%E5%AE%B4%E9%A6%99%E9%86%87%20&id=4389973
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http://www.eglobalcommunity.com/zh/view/48563/%E2%80%9C%E5%9B%9B%E5%BA%8F%E8%8C%B6%E6%9C%83%E2%80%9D%E5%B0%87%E8%87%A8%E7%B4%90%E7%B4%84%E5%B1%95%E4%B8%AD%E8%8F%AF%E8%8C%B6%E9%81%93%E5%92%8C%E7%9D%A6%E4%B9%8B%E9%A2%A8

http://ny.worldjournal.com/pages/full_nynews/push?article-%E5%9B%9B%E5%BA%8F%E8%8C%B6%E6%9C%83+%E6%B3%95%E6%8B%89%E7%9B%9B%E5%93%81%E8%8C%97%20&id=4230657-%E5%9B%9B%E5%BA%8F%E8%8C%B6%E6%9C%83+%E6%B3%95%E6%8B%89%E7%9B%9B%E5%93%81%E8%8C%97&instance=nynews


紐約文化沙龍8日假法拉盛喜來登大飯店2樓舉辦「四序茶會」,利用茶的特性來讚揚四季之美,現場有茶道專題演講以及品茶活動。
除此之外,茶會還將用不同茶種介紹八種茶席,讓民眾見到飲茶文化也隨著時代變遷與生活方式的變更呈現多元化。在茶會的茶席上,藉著不同香氣、滋味、質感的茶湯,依據中國五行依序為「點香、掛畫、插花、品茗」四項傳統生活藝術而設計

專業英語

2009年10月起,Steven老師擔任08級茶文化系的專業英語課程。 、各班總授時34節,一周四節專業英語,其中又分成2節大班和2節小班。上大班時,Steven老師教授大家新的單詞,上小班時,Steven老師會讓我們進行口試練習,讓每個同學都有機會上台演講,豐富茶文化專業英語口語技巧。 steven老師 課間,Steven老師用他詼諧幽默的話語讓大家記住許多茶文化知識,拓展了同學們的眼界。 他總是用俏皮的身體語言,將我們逗笑,讓我們茶文化系的每一個同學都喜歡他,都沉醉在他的課堂中。 茶文化系團委學生會 楊蘊怡,魏虹燕(報導) 2009年11月1日
http://cwh.tftc.edu.cn/refershow.asp?id=264

11/01/2009

中英文"茶学术语" Chinese-English Tea Studies Terminology 2009




中英文"茶学术语" Chinese-English Tea Studies Terminology



《中英文"茶學術語"》( 天福茶學院,2009,控制號:zyk0030030 )
“Chinese-English Tea Studies Terminology”, (2009),Tenfu Tea College, Ctrl No: zyk0030030
蔡荣章*琼斯史迪芬 编译 Tsai, Rong-Tsang and Steven R. Jones, Translators and Editors (Sep. 22, 2009)



目录Table of Contents
第一章 茶树裁培、采青、初制 Chapter One Tea Cultivation, Tea Harvesting, and Tea
Primary Processing
第二章 茶叶精制、加工、包装 Chapter Two Tea Refining, Added Processing, and Packaging
第三章 茶之分类与识别 Chapter Three Classification and Recognition of Tea
第四章 泡茶原理 Chapter Four Tea Brewing Principles
第五章 十大泡茶法 Chapter Five The Ten Tea Methods
第六章 陶瓷艺术 Chapter Six Ceramics
第七章 茶具名称与功能 Chapter Seven Kinds of Tea Ware and Functionality
第八章 茶会 Chapter Eight Tea Functions
第九章 中国茶史 Chapter Nine Chinese Tea History
第十章 日韩英茶文化 Chapter Ten Japanese, Korean, and British Tea Culture
第十一章 茶诗与健康 Chapter Eleven Tea Poetry and Health
第十二章 茶学综论 Chapter Twelve Tea Studies Review

10/31/2009

The Lost Teapot 迷失的茶壶

The Lost Teapot 迷失的茶壶
http://cwh.tftc.edu.cn/refershow.asp?id=113
http://cwh.tftc.edu.cn/refershow.asp?id=142
http://www.tftc.edu.cn/ReferShow.asp?id=398
茶文化系第一届茶之专业英语话剧《迷失的茶壶》演出台词 发布日期:2008-12-8 8:33:22  浏览次数:839 The Lost Teapot Act 1 The Museum Written by :Chessy , Wishes and Jarol Chessy(朱淑芬),Wishes(吴桂雪) Jarol(黄静) Characters : Brother-1, Sister-1, Lu Yu-1, Museum Curator-1, Tang-1, Song-1, Ming-3(M1, M2, M3), Princess-1
Narrator:Good evening ladies and gentlemen! It’s our honor to invite Mr. Lee Rieho, School President Mr Liu and distinguished honored guests, and... And welcome everyone for coming tonight. This is the “First Class of Specialized English for Tea”. A play of three acts and will be performed by the Department of Tea Arts. Let’s now see what happens.(bows and play starts)
(Scene1: Once upon a time not so far in the past, there was the small Lee family brother and sister were on their way.)
Brother: Look! What is that over there? Sister: Oh, It’s so dusty and dirty. I wonder what it is. Brother: I have never seen anything like it before.
(After a moment, a man comes to them)
Lu Yu(Points to the pot): What’s that in your hand? It looks familiar. Let me see…Oh, I remember. I’ve seen it in a tea museum. Sister: Really? Maybe we can go to the museum... Brother: I think so. Could you tell us the way to that museum? Lu Yu: Of course. Go along this road and turn left, you’ll see the museum in front of you. Brother and Sister: Thank you!
(They arrived at the museum)
Museum curator: Welcome for coming. I am the curator of the Tea Museum...It’s my pleasure to be your guide today. Please follow me.
(Looking at the first exhibit)
Brother: What are you doing now? And do you know what this pot for? Tang tea Master: I come from Tang Dynasty and I am boiling tea. But I don’t know what this pot is. Sister : Look over there .What’s that in the bowl? Song tea Master :I’m whisking tea with a tea whisk... It’s the Whisking Tea Method of the Song Dynasty. (They heard….) Ming 1: Please have some tea! (Speaking in Minnan language) Ming2: Tastes good. What’s this tea? Ming 3: It’s Iron Goddess. It’s a good tea! Brother: Oh, I know what the pot is. It’s a teapot for tea brewing like that.
Sister : Hello. You must be Princess Catherine. We are from the Lee family. Princess: Oh, your teapot is dirty. Let me clean it. You need to nurture it. Brother: It’s much more beautiful, now! Thanks. Princess: Here is a poem about tea, written by Gladstone. Sister : Oh, let me have a look. It reads: If you are cold, tea will warm you; if you are too heated, it will cool you; if you are depressed, it will cheer you; if you are exhausted, it will calm you…..
Brother: Graceful poem! I think tea drinking will be popular all over the world.
===end of Act I===
===Act II=== 林夕 MC: If you are cold, tea will warm you; if you are too heated, it will cold you; if you are depressed, it will cheer you; if you are exhausted, it will warm you. Ten year ago, Lee family brother and sister doubt if tea is really that wonderful. And after catching a glimpse of Chinese tea history, appreciating the moving tea poetry, and looking around the tea museum with the help of museum curator, let us sit around the table of the Lee family Tea Room, and watch them brewing and appreciating tea, and find out the mystery of brewing a cup of good tea.
Actor [tea brewer, tea assistant. guests, Grandpa Tea, tea grower, tea producer.] [李家中,一准备好的茶席,背景是一幅山水画,焚香炉,除了主泡者居中,大家分坐茶席两侧.] Tea brewer:” It is a nice day, isn’t it? We are all here and having an interesting tea gathering." GuestA\B:"Yes, a fascinating gathering I long for! Guest C:"Oh, what a wonderful teapot you have." Tea brewer: “Thanks, it sure has an attracting shape and is convenient to brew, but, huh, what can I do to improve my skills to brew tea so that I can make full use of this teapot?" Grandpa Tea:” You are lucky to have a nice teapot there, It looks familiar to the one I had once before, but I lost it.【拿出一把较旧的茶壶】 If you give me that teapot, I will give you this old teapot and inside is the answers for brewing good tea.【茶爷爷的下方有了which are called the 3-Ts: Tea Time Temperature的字样】and that is what you really need, right?" Tea brewer:"【略微沉思,随即点头】Ok, it’s a deal!" GuestD: "It is well known that Grandpa Tea has a good knowledge of tea." Guest E: "And so it is." Tea brewer:” I would like to make tea with you if it is convenient?" Grandpa Tea: "Sure, I’d like to." Tea brewer: “It is my honor; we must make many great teas in the future." 【一种茶农和一制茶农穿着拖鞋突然的跑进来了】 Tea grower and producer: “We heard there is a nice tea site today, which we had never seen, shall we join you?" Tea brewer: “Of course. I had a good idea. Is it OK if we five work together to make tea and to brew tea. It must be a perfect team; we should be called the fantastic five." Grandpa Tea: “Why not? Let’s try." Tea grower and tea producer: "Wonderful, we can’t wait another day!"
===the end of Act II===
==== ActIII==== Act III Act III Writer Hensim 陈秀云 Tea shop Place: Tea shop Roles: Tea brewer assistance3, Salesperson1, Connoisseur poets 2, Grandpa Tea 1, Princess 1,Customer 3.
Scene: Ten years past, and the fantastic five worked together to grow tea bushes, and make loose tea, and to brew tea liquid. The Lee family brother and sister open a tea shop. Friends all over come to ask about tea and they explain about it. Grandpa tea comes to the tea shop and gives back the teapot, and gives the 3-Tea scroll to the princess. The princess will share it with the world.
(Shorts: Ass=Assistance; Cus=Customer; Sal=Salesperson; Con=Connaisseurs; Gra=GrandpaTea; Pri=Princess> Scene One) (Assistance 3:Although I’m the employee now, I believe I’ll become a successful tea person one day.)
Ass2: Come here, please. Could you help me to serve the tea? Ass3: Ok. Ass3:Please have some tea. Cus2:Thank you. Cus1: (Nodding the head)Wow, wonderful. What kind of tea is this? Ass2: Yellow Mountain Fuzz Tip, a spring tea, and is on sale now. Cus1: Is it a yellow tea? Ass2: No, it’s a green tea from Yellow Mountain. The color of yellow tea liquid is yellowish; its special process is sweltering. Cus1: Oh, I see. Cus2: I like the green teas, but I can’t brew well, can you teach me how to brew it better? Ass1: My pleasure, low water temperature, fresh water, and the infusion time should not be too long. Cus2:Ok.Thank you very much!
Scene Two
Cus3: Is this teapot made of purple sandy clay? Sal: Yes, it is made in Yixing .Yixing is famous for its special sandy clay. Cus3: Uhm…Yixing has the longest tradition and creates beautiful works of art. Sal: The Tea Ware here is of very good quality .You can choose what you like.
Scene Three Con1: Welcome to the Lee’s family tea shop. Gra: Wow, what’s that? Con1: It’s a scroll of tea poetry. Gra: Could you read the poetry for me? Con1: Certainly. <> “No wine for callers, but tea is the cold night blessing. The coals are starting to glow, the water answers by bubbling on the bamboo stove. The same moon in the window, but it is different just to have the plum blossoms. --Du, Xiaoshan(Song.~1249) Gra: Grand and graceful. Con1: This way, please, and have some tea! Gra: Do you recognize me? Ass1,2: Yes. We are the masters of this tea shop, now. Gra: Congratulations! Ass2: Please have some tea! Gra: Thank you.
Scene Four Ass1: Hello! Princess Catherine, long time, no see. Pri: Long time no see, my friends. Ass2: Please have some tea. Pri: Thank you! Wow. It’s wonderful . How do you brew it well? Ass2: The 3-Ts are the heart of my brewing. Pri: What? I didn’t understand what you said. Con2: 3-Ts are tea, time, and temperature. Look this scroll, please! The feeling likes Lu Tong’s Seven Bowls of Tea. The first bowl moistens my lips and throat; The second bowl breaks my loneliness; The third bowl searches my barren entrails but to find therein some five thousand scrolls… Gra: You two have understood the meaning of the 3-T scroll. So I want to give back the teapot you once gave me, and can you return the 3-T scroll? I want to give it to the princess, so the princess will know how to brew the tea well. Ass1,2: Good idea! Gra: Hello. Princess Catherine , this 3-T scroll is for you, so you can brew good tea. Pri: Thank you very much! I think I will brew good tea with the 3-T scroll, and I promise to share it with world.
===end ActIII=== ---THE END---
====ActI(Chinese)==== 第一幕 遗失的茶壶 作者 :Chessy(朱淑芬),Wishes(吴桂雪) Jarol(黄静) 主持人: (张天朋) 人物 :哥哥,妹妹,陆羽,博物馆管理员,唐朝煮茶者,宋朝点茶者,明朝三个泡茶者,公主 以下是对话: 哥哥:看!那是什么? 妹妹:哦,那么脏,布满了灰尘。我很好奇那是什么。 哥哥:我从来没见过像这样的东西 (过了一会,一个人向他们走了过来) 陆羽:(指着壶)你拿的是什么?好像很眼熟,让我想想。。。。噢,我记得了,我在一个茶博物院里见过。 妹妹:真的吗?也许我们可以到那个博物院去 哥哥:我也这样认为。 (对陆羽说)你能告诉我们怎么去那里吗? 陆羽:当然!你们沿着这条路往前走然后向左转,你们就可以看到茶博物院了 哥哥和妹妹:谢谢! (他们到了博物院) 博物院管理员:欢迎你们的到来。我是茶博物院的管理员,很高兴能成为你们的向导, 请跟我来! (到了展示厅) 哥哥:你在做什么?你知道这个壶的用处吗? 唐朝煮茶者:我是来自唐朝的,我正在煮茶。但我不知道这个壶有啥用。 妹妹:看那儿,在那个碗里的是什么? 宋朝点茶者:我正用茶筅点茶,这是宋朝的点茶法 明朝泡茶者1:来来来,喝杯茶吧,(用闽南语言说) 明朝 2:蛮好喝的,这是什么茶? 明朝 3:应该是铁观音吧。嗯,好茶,好茶。 哥哥:噢,我知道了,这个壶是一个用来泡茶的茶壶,就像那样泡茶 妹妹:你好!你一定是凯瑟琳公主吧。我们是来自李氏家族的兄妹。 公主:哦,你的茶壶很脏,让我来擦一下吧。你要把它保持他的原状 哥哥:茶壶变得更加漂亮了。谢谢你! 公主:这边有一首关于茶的诗,作者是格林斯顿 妹妹:让我看一下:“当你寒冷时,茶会温暖你。。。。。。。” 哥哥:多优雅的一首诗啊,我想饮茶将会盛行于全世界。
====end ActI(Chinese)==== ====ActII(Chinese)====
【落幕】 翻译: 主持人:如果你感到寒冷,茶将会温暖你;如果你太急躁,茶将使你冷静;如果你失落,茶将让你振奋;如果你无助,茶将给你力量。10年前,李家的兄妹怀疑 茶是否真的有那么美好,通过我们一览中国茶文化史,欣赏了感人的茶诗,在导游的带领下参观了一遍茶博物院,现在,让我们围坐在李家茶室里,观看了他们赏 茶、泡茶,一起去寻找泡一杯好茶的奥秘吧。 演员:泡茶者、助泡者、客人、茶爷爷、种茶农、制茶者 【李家中,一准备好的茶席,北京市一幅山水画,焚香炉,除了主泡者坐居中,大家分坐两侧。】 泡茶者:“是个美好的一天啊,不是吗?我们可以坐在一起,还有个有趣的茶会。” 客人甲乙:是啊,一个我们向往已久的茶会哦! 客人丙:噢,你有个漂亮的茶壶呢。 主泡者:谢谢!它的外形的确很吸引人,而且也很实用,但是,呃,我怎样才能提高我的泡茶技艺来更好的使用这把茶壶呢? 茶爷爷:有把心仪的茶壶是一件很幸运的事呢,它看起来很像一把我曾经用过的茶壶,但是,我把它丢失了。【拿出一把较旧的茶壶】如果你愿意赠我这把茶壶, 我将把这把旧的送给你,里面是泡好茶的秘诀。【茶爷爷的下方有了一张所谓的3T:茶量、时间、温度的字样】这正是你所需要的,不是吗? 主泡者:【略微沉思,随即点头应允】好吧,就这么办。 客人丁:众所周知,茶爷爷可是茶界的泰斗。 客人丙:名不虚传啊。 主泡者:如果方便的话,我想和您一起制茶,如何? 茶爷爷:当然,我非常愿意。 主泡者:真是荣幸之至。将来我们会制作出更好的茶。 【一种茶农和一制茶农穿着拖鞋突然跑进茶室】 俩茶农:我们听说这里今天有一个我们见所未见的好茶席,我们可以加入进来吗? 主泡者:欢迎欢迎!我有一个不错的想法,我们合作来制茶、泡茶如何?应该是个完美的组合,我们可以叫做~“完美四人组”。 茶爷爷:好啊,与君共勉。 俩茶农:太好了,我们已经等不及那天了! ====end ActII(Chinese)==== ==== ActIII(Chinese)====
茶文化一班:陈秀云(Hensim)
茶叶店 地点:茶叶店 角色:助手3, 销售员 , 茶人 2, 茶爷爷 , 公主, 顾客 3. 情景:十年后,哥哥与妹妹开了一家茶叶店.各个地方的朋友都来他们店里探讨怎么泡好茶.茶爷爷将茶壶归还给他们并将挂轴送给凯瑟琳公主.公主承诺她将与 世界分享它.
第一幕 (助手3:虽然我现在还是一位工人,但我相信终有一天我会成为一位成功的茶人.) 助手2: 你能不能过来帮忙奉茶? 助手3:来了. 助手3:请喝茶. 顾客2:谢谢. 顾客1:(点点头)哇,很好喝.这是什么茶? 助手2:黄山毛峰,刚上市的春茶. 顾客1:是黄茶吗? 助手2:不是.它是产自黄山的绿茶.黄茶的汤色比较黄,闷黄是它的特殊的制作工序. 顾客1:我明白了. 顾客2:我喜欢绿茶,但我泡不好.你能教我怎么泡好它吗? 助手1:当然了.水温要低,水要新鲜,而且不能泡太长时间. 顾客2:非常感谢.
第二幕 顾客3:这是紫砂壶吗? 销售员:是的.它产自宜兴.宜兴因紫砂而声名远播. 顾客3:嗯.宜兴有很悠久的制造精美艺术品的传统. 销售员:这里的茶具质量都很好.你可以挑选你喜欢的茶具. 第三幕 茶人1:欢迎光临. 茶爷爷:哇,那是什么? 茶人1:那是一幅茶诗的挂轴. 茶爷爷:你可以读给我听吗? 茶人1:当然了 <<寒夜>> 杜小山 寒夜客来茶当酒,竹炉汤沸火初红. 寻常一夜窗前月,才有梅花便不同.
茶爷爷:好优雅. 茶人1:请这边走.请喝茶. 茶爷爷:你们记得我吗? 助手1,2:当然了.我们现在是这家茶叶店的主人了. 助手2:请喝茶. 茶爷爷:谢谢.泡得不错.
第四幕
助手1:你好.凯瑟琳公主,好久不见了. 公主:好久不见.我的朋友们 助手2:请喝茶. 公主:谢谢.哇.很好喝.你是怎么泡的? 助手2: 我心里已经铭记3-T的诀窍. 公主:什么?我不明白你的意思. 茶人2:3-T是茶量,时间,水温. 请看这幅挂轴,这种感觉就像是卢仝的七碗茶歌. 一碗喉吻润; 两碗破孤闷; 三碗搜枯肠,惟有文字五千卷… 茶爷爷:你们两已经理解了3-T的含义.我想把茶壶还给你们.你们可以把3-T还给我吗?我想把3-T送给公主.这样她就会把茶泡好. 助手1,2:好主意. 茶爷爷:你好.凯瑟琳公主,这个3-T挂轴送给你.这样你就会泡好茶. 公主:非常感谢.我想我会用3-T泡好茶,并承诺将与世界分享它. 结束
===end ActIII(Chinese)=== ---THE END---
The Lost Teapot——迷失的茶壶 发布日期:2008-11-3  浏览次数:129 International Conference Hall 国际会议厅 Drama in three acts 三幕话剧 Director Steven R. Jones
Assistant Director Chang, Li-Hsiang张丽香
Nov.30,2008 Peformed by Tenfu Tea College Department of Tea Arts天福茶学院茶文化系
The Lost Teapot Act I: Introduction and Around Town.(at Changpu Tea Museum)
Scene 1, 5 minutes: The Pot Scene 2, 10 minutes: The Tea Museum (discussing history and poetry of tea) Intermission, 5 minutes. Act II:The Tea Room (Tea room at home)
Scene 1,15 minutes Brewing and appreciating tea, tea brewers, tea assistances, and guests. Intermission 5 minutes Act III: Act III Lee’s Tea Shop 10
Scene 1, 10 minutes: The Tea Shop (buying and selling tea, salespeople and customers) Scene 2, 5 minutes: Conclusion festival more people come in until everyone is there and happy.
导演 Director :Steven R. Jones 助理导演Assistant Director:Chang, Li-Hsiang张丽香 演员 Actor Act I Changpu Tea Museum 10 Brother 1 Sister 1 Lu Yu 1 Museum curator 1 Exhibits: Tang-1 Song-1 Ming-3 Princess 1
Act II Tea room at home 10 Lee family: Tea brewers 1 Tea assistance 2 Visitors Neighbors 4 Grandpa Tea 1 Tea Producers flip-flops Tea growers 1 Tea makers 1
Act III Lee’s Tea Shop 10 Lee family Tea masters assistance 2 Salesperson 1 Connoisseurs read poetry 2 Grandpa Tea 1 Princess 1 Customer 3 编辑 Editor Head Writer Writer Writer Writer

枫林之夜无我茶会 Autumn Maple Forest Wu-Wo Tea Ceremony

NAME CHANGE 枫林之夜无我茶会 Autumn Maple Forest Wu-Wo Tea Ceremony
to 枫林之夜无我茶会 Maple Fall Wu-Wo Tea Ceremony

枫林之夜无我茶会 Maple Fall Wu-Wo Tea Ceremony
第二次枫林之夜无我茶会时间 2008年11月22日7:00-7:45pm晚地点天福茶学院陆羽广场
What: Second Maple Fall 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

http://groups.google.com/group/teaarts
"Tenfu Tea College 天福茶学院", "Tea Culture 茶文化", "Incense Arts 香艺", "Classic Arts 古典艺术", Dedicated to Asian Classical Arts, Education, Translation, Promote Tea Studies, preservation, and the innovations. 陸羽茶藝中心 天福茶博物院
*Contact Steven, icetea8@gmail.com , QQ571980597
(CC), Copyright © ,All rights reserved. -

10/30/2009

第12屆美國國際無我茶會記要 12th International Wu-Wo Tea Ceremony

  2009年10月16日至18日,第12屆國際無我茶會於美國舊金山矽谷舉行,有來自台灣、大陸、韓國、及美國當地的茶友一百多人與會,由美國茶文化學會主辦。本屆第一次在亞洲以外的美國舉辦國際無我茶會, 實屬難能可貴。

  無我茶會於1990年在台灣發起,先在台灣本地推廣,並於1990年12月,由中、日、韓茶友舉辦了首屆台北國際無我茶會,緊接著第2屆在武夷山幔亭峰、第3屆在日本京都、第4屆在韓國漢城、第5屆在武夷山自然保護區、第6屆在台灣、第7屆在杭州、第8屆在日本靜岡、第9屆在新加坡、第10屆在武夷山國家旅遊渡假區、第11屆在韓國首爾及益山,歷屆國際無我茶會對國際茶文化之推展貢獻良多。

  本(12)屆大會會長林炯志先生是第16屆陸羽泡茶師,十多年前自台灣移民美國後,和夫人宋貞女士致力茶道教學與推廣工作,終能開枝散葉,成立了美國茶文化學會,更承擔主辦本次國際無我茶會的重任。籌備工作是萬分辛苦的,在此由衷地感謝主辦單位和義工們的辛勞,並希望無我茶會的精神傳播至世界各地。

第12屆美國國際無我茶會會程如后:

10月16日
  歡迎晚宴、領隊會議。領隊會議決議,第13屆國際無我茶會由台灣接辦。

10月17日
  第一場國際無我茶會於庫博蒂諾紀念公園舉行,約150位茶友參加。

10月18日
  第二場國際無我茶會於佛斯特市公園舉行,約130位茶友與會。各地茶道表演閉幕典禮、惜別晚宴。

10月19日
  各團離境或自訂行程


各地茶道表演節目如后:(表演主題/演出者)
  1. 茶之饗宴─美國茶文化學會
  2. 人生何處無茶香─中華國際無我茶會推廣協會
  3. 韓國茶禮─韓國茶文化學會
  4. 金秋茶禮─杭州青藤茶館有限公司
  5. 西湖茶禮─浙江省茶葉學會
  6. 東方美人頌─天仁茶藝文化基金會、天福茶博物院

  最後一天的惜別晚宴在飯店舉行,美國茶文化學會的會員、義工們與各地代表約三百餘位茶友歡聚一堂。舉行授旗儀式時,當林炯志會長將無我茶會會旗移交給台灣代表李瑞賢團長、王春樹領隊時,現場響起了熱烈的掌聲,“2011年台灣國際無我茶會見!”的歡呼聲此起彼落,台灣團的茶友們也誠心表達了歡迎之意。

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第十二屆美國舊金山世界國際無我茶會

8/25/2009

2009 First Class of Specialized English for Tea, in Taipei

Date: Aug. 24, 2009
Last Day


Photos照片

陸羽茶學研討會「茶之專業英語」研討
Specialized English for Tea

茶之專業英語口述訓練(題目自選,每人3分鐘)
Oral English Training (independently choose topic, speak for three minutes per student)
Tea Terminology Speech

練習小考
Practice Quiz
Multiple Choice (circle the correct answer or answers for each question)


1. Which are non-fermented teas?
(a) oolong tea (b) green tea (c) puerh tea (d) yellow tea

2. Which ceramic tea ware types are usually glazed?
(a) sandy clay (b) stoneware (c) porcelain (d) silver

3. What are some of the famous Wuyi Mountain teas?
(a) Robe tea (b) Alpine Oolong (c) Dragon Well (d) Wuyi Rock tea

4. What happens during tea fermentation?
(a) leaves change color (b) leaves loss much water (c) oxidation (d) piling

5. Which are parts of a teapot?
(a) knob (b) handle (c) spout (d) mouth

Answers:
1. (b) (d)
2. (c)
3. (a) (d)
4. (a) (c)
5. (a) (b) (c) (d)

8/12/2009

世界國際無我茶會將在舊金山灣區舉辦

美國茶文化學會American Tea Culture Associationwww.atcasf.org (408)343-01492009世界國際無我茶會將在舊金山灣區舉辦邀請您來觀賞世界國際的茶道表演無我茶會是台北陸羽茶藝中心研創的一個茶會形式,1990年正式推出,1994年8月 7日正式成立「中華國際無我茶會推廣協會」,。現己發展為中、日、韓、新馬、美國、義大利等地重要茶文化活動,且每兩年輪流由一個國家或地區主辦大型國際性無我茶會。無我茶會宗旨為發揚茶道精神,促進國際茶文化交流,推動茶業發展,增進家庭倫理關係,促進社會和諧美好。無我茶會從「無」的思想中出發,大家無分國籍、種族、宗教、男女、老少…席地圍坐一圈,人人泡茶,人人奉茶,人人喝茶。它提供我們一塊清新的「茶道」草原─讓大家徜徉其中,忘掉名利,放下煩勞,享受一場自在、豊盈與美好的茶會時光!由於茶是每個人自行準備,所以每人喝到的可能都是不一樣的茶。不要因為某種茶平時不常喝而排斥,應以超然的心情接納,欣賞各類茶,這是茶道「無好惡之心」的精神。每杯茶也不一定都泡的很好,遇到泡壞了的,除以包容的心接納外,更要提醒自己把茶泡好,這是茶道「求精進之心」的精神。參加者帶怎樣的茶具,用什麼方式泡茶,都不受拘束,但泡好茶與大家分享則是共同的要求。所以說無我茶會是「無流派與地域之分」的茶會。

行事曆 -觀看詳情-
事件名
2009年10月16~18日 世界國際無我茶會將在舊金山灣區舉辦
開始日時
2009年 10月 16日 星期五 9:00 (GMT-08:00)
結束日時
2009年 10月 16日 星期五 17:00 (GMT-08:00)
相關場所
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詳細內容
美國茶文化學會American Tea Culture Associationwww.atcasf.org (408)343-0149美國茶文化學會成立於2002年,是一非營利的組織。由一群喜愛喝茶的朋友所組成的,大家定期聚會研討品茗、文化、歷史與茶道藝術,並且參與國際間茶藝交流,為〝國際無我茶會〞美國地區代表。學會成立之目的是將中國固有的茶文化推廣於美國,把喝茶的好處,茶道之美,介紹給大家,讓愛茶人都能享受一杯好茶‧我們有入門的〝茶文化講座〞(中、英文班),進階的〝泡茶研習班〞,和〝專題研討〞。上課的地點目前設於灣區的Cupertino 及Fremont。歡迎愛喝茶的朋友報名參加。聯絡電話:林炯志 (408)343-0149或請留言。2009年10月16~18日世界國際無我茶會將在舊金山灣區舉辦邀請您來參加並分享我們的品茶活動無我茶會是台北陸羽茶藝中心研創的一個茶會形式,1990年正式推出,1994年8月 7日正式成立「中華國際無我茶會推廣協會」,。現己發展為中、日、韓、新馬、美國、義大利等地重要茶文化活動,且每兩年輪流由一個國家或地區主辦大型國際性無我茶會。無我茶會宗旨為發揚茶道精神,促進國際茶文化交流,推動茶業發展,增進家庭倫理關係,促進社會和諧美好。無我茶會從「無」的思想中出發,大家無分國籍、種族、宗教、男女、老少…席地圍坐一圈,人人泡茶,人人奉茶,人人喝茶。它提供我們一塊清新的「茶道」草原─讓大家徜徉其中,忘掉名利,放下煩勞,享受一場自在、豊盈與美好的茶會時光!由於茶是每個人自行準備,所以每人喝到的可能都是不一樣的茶。不要因為某種茶平時不常喝而排斥,應以超然的心情接納,欣賞各類茶,這是茶道「無好惡之心」的精神。每杯茶也不一定都泡的很好,遇到泡壞了的,除以包容的心接納外,更要提醒自己把茶泡好,這是茶道「求精進之心」的精神。與會者帶怎樣的茶具,用什麼方式泡茶,都不受拘束,但泡好茶與大家分享則是共同的要求。所以說無我茶會是「無流派與地域之分」的茶會。
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janicesung
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公開事件
重複選項
最後更新日
2009年 8月 12日 星期三

7/11/2009

Taiwan creates a Napa Valley of teas

Taiwan creates a Napa Valley of teas
By John Boudreau
jboudreau@mercurynews.com
Tel: 408-278-3496
Posted: 07/10/2009 08:00:00 AM PDT
Updated: 07/10/2009 08:47:17 AM PDT
http://www.taiwantea.org.tw/DOC/%E5%8D%B3%E6%99%82%E8%A8%8A%E6%81%AF980717-No010.pdf

http://www.mercurynews.com/ci_12805166
TAIPEI, Taiwan — Taiwan, which has earned an international reputation as a tech design center, is quietly reinventing an ancient industry — tea.
The island of just 23 million supplies the world with semiconductors to power cell phones and computers, and oversees the production of iPhones, laptops and GPS systems. But tea-loving Taiwanese have also applied their industrious minds to the refinement of the centuries-old drink, blending tradition with newly developed methods of cultivation.
In doing so, Taiwan has created its own equivalent of Napa Valley for specific varieties of tea. While its overall share of the world's tea production is small — in 2004, it produced just 21 tons of tea,
Video: Taiwan Tea Culture compared with 835,000 tons grown in mainland China — its quality has few rivals.
"They take their tea-making seriously,"' said Joe Simrany, president of the Tea Association of the U.S.A. "Their oolongs are rated among the best in the world. It's one of the finest-tasting teas out there."
One reason Taiwan's tea expertise has not drawn more international attention is because producers here have more than enough business from local tea connoisseurs eager to pay hundreds of dollars for small batches of the local produce. Local yearly consumption has soared — from just under a pound in 1980 to 31/2 pounds in 2007.
"Every day you get up and drink tea," said Mark Lee, chairman of Taiwan's largest tea company,
TenRen, founded 56 years ago. "At lunch, you drink tea. When friends visit, you drink the best-label tea. And before you sleep, you drink tea."
Lee, who splits time between Taiwan and the United States, has spent decades promoting the tea culture in the United States. Family-owned TenRen is one of the few Taiwan tea companies selling high-end brew in the United States. It has dozens of stores in North America, including in Cupertino, Fremont, San Francisco and New York City.
TenRen's growth in the United States reflects the fact that Americans are drinking more tea from Asia. Some believe it has health benefits; others simply like the flavors and more soothing caffeine experience compared to coffee's jolt. In the past two decades, tea has grown from a $2 billion industry in the United States to about $7 billion today, according to Simrany. Sales of specialty teas, including those from Asia, have jumped from about $250 million a year to more than $1 billion.
Educating tea drinkers
That growth is due in part to the nearly missionary zeal of merchants like Lee. During the early 1980s, he would travel to different Bay Area supermarkets, set up a table with two chairs and brew tea for shoppers. He would patiently explain to Westerners unaccustomed to Asian tea that their brew, full of complex flavors, does not need milk and sugar.
"We emphasize the aroma, the taste," said Chen Hsuan, deputy director of Taiwan's Tea Research and Extension Station in Yangmei, while sipping high-mountain oolong, the signature Taiwan tea.
The government facility, which employs some 60 researchers, contains tasting rooms, labs and small patches of land lined with neat rows of knee-high tea plants. In addition to providing the latest research on tea cultivation, government scientists are continually developing new strains of the crop.
More than 16,000 Taiwan family farms grow tea, and the average plot size is no more than 21/2 acres. Tea farms in other countries typically are at least 10 times larger, Chen said.
Taiwanese were not always so high-minded about commercial tea production, which dates back hundreds of years to the early Qing Dynasty's rule over the island. During the 1970s and '80s, Taiwan transformed itself from an agricultural society to an industrial one.
Despite the shift to a high-tech economy, the government began promoting competitions to boost interest in the local produce and spur farmers to create quality tea. The tea industry, which struggled to compete with cheap teas from countries like Vietnam and Indonesia, invested in costly cultivation processes to grow crops that catered to the newly affluent citizens. Today, the more expensive oolong and paochong teas are picked and processed by hand.
"There was a tea renaissance," said Steven Jones, a Californian who relocated to Taipei years ago and is now a tea arts instructor at the LuYu Tea Culture Institute, which offers a certificate in master tea brewing that is honored around the globe.
Taiwanese drink tea much like Californians sip wine. They sniff for aroma, slurp for taste and carefully eye the color.
"Tea is the spirit of Taiwan," said Gina Chen, a 30-something professional who was buying $200 worth of tea gifts for friends one recent weekday at a chichi East Taipei tea store.
An upscale experience
Cha Cha The, which Taiwanese fashion designer Shiatzy Chen recently opened, resembles a lounge bar. Customers show up for pricey afternoon tea meals and buy designer tea ware and other expensively packaged gifts. "We see this as a huge market," said store manager Jack Wang, who plans to open similar shops in Beverly Hills, New York City and London.
In China, meanwhile, the Cultural Revolution quashed high-end tea development and interest. "China has very good tea, but it doesn't yet have the technique and experience," Wang said. "The Cultural Revolution slowed down everything, including knowledge in how to make tea."
Just as Taiwanese have invested in China's technology industry, they are now looking too improve its tea production. TenRen, which now operates in China, has set up a tea institute in Fujian Province.
The invasion of coffeehouses on the island in recent years — led by Starbucks — has stirred worries that Taiwan's rich tea heritage could be diluted by the gulp-and-go coffee culture. The new cafes offer Wi-Fi, pop music and cakes — the perfect place for students and young professionals to park their laptops.
"It's foreign. It's trendy," said Jones, who has a tea blog, teaarts.blogspot.com. "In Taiwan, they like to follow the West."
It appears unlikely, though, that residents of the densely packed island will fall out of love with tea. Taiwanese teens line up at colorful tea bars on virtually every corner. Workers use cocktail shakers to make zhen zhu nai-cha — known as pearl milk tea in California — a tea concoction with dollops of tapioca. The ever-expanding menu for adventurous tea fans includes green jelly tea, tea-infused pudding and ice cream drinks. There's even wheat germ milk tea. They all sell for about $1 each.
Convenience stores
The ubiquitous 7-Elevens and other convenience stores offer an array of chilled tea drinks, from oolong in a bottle to cartons of sugared green and black teas. Young Taiwanese drink them on trains heading to and from school every day. Restaurants serve fried tea leave snacks, beef noodle tea dishes and cakes made with tea. There are tea arts shows on television.
On any Sunday, when Taiwanese hit the streets with friends and families, tea stores are full of young people sitting on stools and sampling teas — with no pressure to buy. "When people come here, they are not like customers. They are friends," said Sheng-Ru Wang, whose family operates the venerable Wang's Tea, which processes its own tea in its shop.
Jack Wang at Taipei's Cha Cha The says those new to tea should not be confused by the array of choices — that good tea is easy to identify.
"It's what you feel is good," he said. "You have to decide what is the best tea for you. It's like life.".
Brewing a Taiwanese cup of tea
Amount of tea: About a teaspoon of oolong, green or black tea. For puffy teas, use about three teaspoonfuls.Process: Drop tea into a mug. Then add about eight ounces of fresh filtered boiling water.For green tea: First pour hot water into another mug before pouring it into drinking mug so as to cool it slightly and ease the tea"s bitterness.Brewing: Allow about five minutes for the tea to brew. Then pour it through a strainer into another mug.
12th International Wu-Wo Tea Ceremony
Master brewers from around the world will gather at Stanford University on Oct. 18 and prepare tea using different techniques and teas.The event, which runs from 10 a.m. to 2 p.m., is free. Details will be announced later.
For information, visit teaarts.blogspot.com.

茶葉代表了台灣精神2009/07/12 10:20( 星島日報記者江智慧2009/07/11聖荷西報道 )
台灣採茶婦人的照片登上主流報紙聖荷西信使報(San Jose Mercury
News)頭版!該報昨(10日)在頭版及內頁以大篇幅及多張照片,詳盡介紹台
灣茶産業及台灣人飲茶習慣,標題「T是科技不,T是茶葉」(T for Tech?
No: T for Tea)更點出「茶」的新時代意義。
使讀者進一步認識台灣
綠油油的茶園以及兩位頭戴斗笠彎腰低頭採茶的婦女,這幅照片佔據聖
荷西信使報頭版大版面,十足吸引目光,副標題寫著,杯中文化,台灣創造那柏(Napa)型態的環境,精煉傳統飲品。文
中詳述台灣人製茶産業蛻變提升的過程,將台灣優質茶産業及喝茶文化介紹給灣區讀者。
駐舊金山經濟文化辦事處新聞組表示,欣見灣區大報以頭版顯著篇幅刊登專題報道。台灣在發展高科技産業的同時,正
致力將傳統制茶業重新打造為精緻産業,台灣茶品質無與倫比。
「聖荷西水星報」記者卜喬(John Boudreau)久聞台灣製茶産業的盛名,特地於5月間自費長期在台採訪,返美後採訪
台美若幹制茶、品茗專家,發表這篇長篇報道。
全文對台灣製茶産業的復興運動(tea renaissance)成果斐然盛讚有加,「茶葉代表了台灣精神」,相信藉由該報道,
讀者將更認識台灣。
美國民衆愈來愈多喝茶
文中指出,台灣以高科技産業舉世知名,現正重新打造精緻傳統茶藝,建立類似美國加州Napa葡萄酒製造園區的制茶
産業。台灣2008年産茶量僅1.7萬噸(中國産量116萬噸),然而台灣茶葉品質傲視全球。近年來愈來愈多美國民衆喝茶,
一是養身,二是茶有咖啡因味道卻無刺激性。台灣民衆愛茶,因此品茗、茶餐、茶具禮品、珍珠奶茶、茶葉冷飲等産品應運
而生,甚受歡迎。
文中也提到中國有許多優良茶種,但卻無台灣的製茶技術及經驗。
這篇報道的確讓人驚喜,因為台灣茶葉品質好、製茶技術優良、茶業改良場不斷求新求變,例如歐美人士喜愛的紅茶,
台灣台東茶農的紅茶於二年前拿下全世界冠軍,顯現台灣優質茶的競爭力。近來飲茶益成風氣,該報導相信有助於灣區讀者
認識台灣茶。(引用自星島日報)

http://www.taiwantea.org.tw/DOC/%E5%8D%B3%E6%99%82%E8%A8%8A%E6%81%AF980717-No010.pdf

7/04/2009

2009年世界奉茶日各地場次統計表

人人泡茶、人人奉茶、人人喝茶
成都陸羽舉辦「世界奉茶日無我茶會」記實  2009年5月9日,成都陸羽在四川省成都市新津縣舉辦了「2009年世界奉茶日無我茶會」。茶會的緣起係應左世麗茶友的熱情安排,我們才有此機會在風景秀麗的新津舉辦茶會,並邀約了當地著名茶人──碧潭飄雪創始人徐金華先生及其家人一同參加無我茶會。大家都懷著一顆感恩的心,認真擺設茶道具,發現茶友們都很用心地準備,較之以往精進許多。大家有默契地依照公告流程,忘我地進行著茶會,品茗後活動還特別邀請鮮春豔茶友朗誦了詩歌,整個茶會在融融的情誼中圓滿結束。   雖然這次茶會的人數不是那麼多,但卻是在成都陸羽舉辦了第一次無我茶會指導老師考試以後的無我茶會,參加今天茶會的幾位茶友已經通過了考試,這次無我茶會也算是實驗性質的一次茶會吧。心中企盼無我茶會的種子能夠在這片土壤上生根發芽,茁壯成長。

北京陸羽茶藝中心舉辦世界奉茶日2009年5月10日下午2時至4時,北京陸羽茶藝中心在琉璃廠東街舉辦「世界奉茶日」,動員了20位茶道教室師生參加奉茶,奉茶給經過的路人,不分長幼、無論國籍都恭敬地奉上一杯茶,場面溫馨和樂。5月12日於琉璃廠天福茗茶門市也舉辦了一場紀念5.12大地震遇難同胞一周年的無我茶會,透過奉茶以表達追思之意。

2009 世 界 奉 茶 日 各 地 場 次 統 計 表
編號
舉辦單位
代表人
舉辦時間
舉辦地點
茶會方式
人數
1
新世紀文化藝術協會
林資庸
王阿勉
4/26(日)
12:00~14:00
蛇窯
無我茶會
150

2
玉桃茶道教室
張玉桃
4/29(三)
14:00~16:00
金歐女中
茶席、大桶茶
450

3
晨濤茶道教室
廖亭朝
4/29(三)
19:00~21:00
文化大學大思館
無我茶會
40

4
大安社區大學茶藝社
楊武東
4/30(四)
20:00~21:30
大安社大
茶席
100

5
天景茶道工作室
林映君
5/1(五)
14:00~16:00
新光基金會
茶席
100

6
松山社區大學茶藝社
陳樹榮
5/1(五)
19:00~21:30
松山社大
茶席
300

7
宜蘭空中大學茶藝社
黃政富
李汪見
5/2(六)
14:00~16:00
冬山鄉仁山苗埔
無我茶會
100

8
中華國際無我茶會推廣協會
陳文慶
5/2(六)
15:00~17:00
台北市國父紀念館 東-西兩側廣場
無我茶會
300

9
洪淑雯、林玉葉
洪淑雯
林玉葉
5/3(日)
10:00~12:00
泰山鄉立圖書館
茶席、無我茶會
100

10
宜蘭縣無我茶會
張素玉
5/3(日)
14:00~17:00
宜蘭文化中心
無我茶會
100

11
許淑貞
許淑貞
5/6(三)
09:30~12:30
花蓮太魯閣遊客中心
茶與畫對話茶會
110

12
台北市政府社會局老人自費安養中心
Steven.R.jones
5/8(五)
14:00~16:00
台北市政府社會局老人自費安養中心
茶席
100

13
士林社區大學茶道藝術班
涂國瑞
5/8(五)
19:00~21:00
士林社大
茶席
200

14
成都陸羽茶藝中心
蒲巧敏
5/9(六)
14:00~16:00
四川省成都市新津縣
無我茶會
30
15
許淑貞、黃意珠
許淑貞
黃意珠
5/9(六)
14:00~17:00
花蓮吉安慶修院
思母心茶會
150

16
許淑貞、黃意珠
許淑貞
黃意珠
5/10(日)
10:00~12:00
花蓮吉安慶修院
思母心茶會
120

17
國際獅子會茶藝社
王春樹
5/10(日)
13:00~15:00
台北教會
無我茶會
400

18
北京陸羽茶藝中心
馬玉玲
5/10(日)
14:00~16:00
北京市琉璃廠東街
路邊奉茶
200

19
林月珠、陳文英
林月珠
陳文英
5/15(五)
10:00~12:00
三峽媽祖廟
茶席
20

20
水返腳茶道教室
王春樹
5/16(六)
15:00~17:00
坪林親水公園
無我茶會
200

21
台南科技大學
陳麗安
5/20(三)
15:00~17:00
台南科技大學校園內
茶席
100

22
天景茶道工作室
林映君
5/22(五)
13:00~15:00
三義茶園
無我茶會
100

23
忠孝303藝文中心
王春樹
5/23(六)
13:00~15:00
汐止金龍社區
無我茶會
200

24
士林社區大學茶道藝術社
陳國良
5/24(日)
10:00~12:00
陽明山前山公園
無我茶會
100

25
自在軒茶飲文化
伊倩
5/26(二)
15:00~17:00
桃園縣八德市八德國小
無我茶會
100

26
茶話人文館
謝明素
5/30(六)
09:00~12:00
嘉義市耐斯百貨公司前廣場
茶席
100

27
玉桃茶道教室
張玉桃
5/30(六)
15:00~17:00
花蓮社區活動
茶席
100

28
八德藝文協會
伊倩
6/6(六)
10:00~17:00
桃園縣八德市綜合大樓
茶席
200
合計
4270人

士林社區大學茶道藝術社

士林社區大學茶道藝術社
July Final Tea Arts Display
Photos照片

6/23/2009

6/20/2009

天福茶学院茶文化系



Tenfu Tea College
http://cwh.tftc.edu.cn/
八、咨询及联系方式
咨询电话: 0596—3184049 3184464
传 真: 0596—3184412 3184051
网 址: http://www.tftc.edu.cn/
电子邮箱: tfstudent@126.com tfzsb@vip.qq.com
邮 编: 363202
通信地址: 福建漳州市漳浦县盘陀镇 天福茶学院招生办公室
天福茶职业技术学院 地址:中国福建省漳州市漳浦县盘陀镇 文号:闽IPC[2005]147号电话:+86(596) 3184886 邮编:363202 邮箱:tfttc@mail.tenfu.com

中華國際無我茶會推廣協會2009~2011 年

中華國際無我茶會推廣協會2009~2011 年
洽詢電話:
陸羽茶藝中心櫃台 (02)2331-6636#211 or 212
理事長 陳文慶 (02) 2268-8780 或 0937-938-007
秘書長 王春樹 (02)26547938 或 0925-041-029
活動組長 石美足 (02) 2361-9696 或 0933-122-540

6/15/2009

活動預告:

陸羽茶藝中心
------
專題講座---主講人
pics
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六月十三日至十四日:  
第三十九屆泡茶師檢定考試於台北陸羽茶藝中心舉行
pics

5/23/2009

茶藝大事記

三月二十日至四月十八日:  台北故宮博物院主辦「故宮文創系列活動─故宮茶事展演」,於該館圖書文獻大樓1F(第二展覽館)舉行。
三月二十一日:  泡茶師聯會邀請故宮文物策展人蔡和璧教授於陸羽茶藝中心專題演講「中國瓷器」。
三月二十九日至三十日:  中華國際無我茶會推廣協會舉辦「2009年迎春無我茶會」,假台中及日月潭舉行。
四月八日至十一日:  「2009中華茶祖節暨世界茶人祭炎帝神農茶祖大典」於湖南省炎陵縣舉行,由中國國際茶文化研究會等主辦。
四月十五日至十八日:  「2009杭州國際茶文化創意交流活動─海峽兩岸茶文化創意高峰論壇暨首屆中外茶席設計大賽展」,假杭州樹人大學舉行,由浙江樹人大學等主辦。
四月十八日:  泡茶師聯會邀請吳智和教授專題演講「明代文人書齋飲茶文化」假台北陸羽茶藝中心舉行。
五月二日:  「世界奉茶日無我茶會」假國父紀念館中山公園東西側廣場舉行,「世界奉茶日」係由中華國際無我茶會推廣協會發起,每年五月的第一個週末或鄰近的日子,在世界各地同步舉行。
四月二十六日:  第三十七屆泡茶師檢定考試於成都陸羽茶藝中心舉行。
五月二十日至二十四日:  第三十八屆泡茶師檢定暨高級茶藝師技能鑒定考試於漳州天福茶學院舉行。
六月十三日至十四日:  第三十九屆泡茶師檢定考試於台北陸羽茶藝中心舉行。
六月十四日至二十一日:  中華茶藝聯合促進會台北會舉辦「福建茶鄉深度知性之旅」。
十月十六日至十八日:  「第十二屆國際無我茶會」在美國舊金山舉行,由美國茶文化學會主辦。

5/19/2009

Taiwan Tea Research and Extension Station TRES 行政院農業委員會茶業改良場

Taiwan Tea Research and Extension Station (TRES)
行政院農業委員會茶業改良場

History:
Established in 1903, and formerly named Tea Manufacture Experiment Station under the Production Bureau of the Formosa Governor-General’s Office, . In order to develop and promote Taiwan tea, it was reorganized in 1968 as Taiwan Tea Experiment Station and to which were added Wunshan, Yuchih, Taitun and Tunding branches. Meanwhile, it was reorganized in 1999 as Taiwan Tea Experiment Station (TTES), Council of Agriculture, Executive Yuan. In 2003, the station had new English name, Tea Research and Extension Station (TRES). It has been involved in many tea cultivars developed in Taiwan.

本場創立於民國前九年(1903),原稱為「臺灣總督府殖產局附屬製茶試驗場」。其後迭經改制及改隸,民國五十七年為加強茶業研究及輔導事權,促進臺灣茶業發展,奉令改組為「台灣省茶業改良場」,隸屬台灣省政府農林廳,並先後設立文山、魚池、台東三分場及凍頂工作站,民國八十八年七月一日改隸中央為「行政院農業委員會茶業改良場」。

Tea Research and Extension Station.2004 TRES,
All Rights Reserved.NO. 324, Chung-Hsing Rd., YANGMEI,
TAOYUAN, TAIWAN, R.O.C.
Tel:03-4822059 Fax:03-4824716 E-mail:mailto:teaa8982@ms7.hinet.net
行政院農業委員會茶業改良場 2003 TRES,
326 桃園縣楊梅鎮埔心中興路324號

For information on Taiwan Teas TTES台茶

5/17/2009

Taiwan Teas TTES (台茶)

台茶

 (TTES #1-21)
Taiwan Tea Experiment Station No.1 to 21
茶樹品種介紹(台茶1號~台茶21號)

品種名稱俗稱父系母系命名年樹勢適製性
台茶1號N/A印度大葉種Kyang青心大冇1969極強橫張紅茶、眉茶
台茶2號N/A印度大葉種Jaipuri大葉烏龍1969強橫張紅茶、眉茶
台茶3號N/A印度大葉種Manipuri紅心大冇1969強稍直立紅茶、眉茶
台茶4號N/A印度大葉種Manipuri紅心大冇1969中稍直立紅茶、眉茶
台茶5號N/A福州系天然雜交1973中橫張綠茶、烏龍茶、白毫烏龍
台茶6號N/A青心烏龍系天然雜交1973強稍直立綠茶、紅茶、白毫烏龍
台茶7號N/A泰國大葉種Shan單株選拔1973極強橫張紅茶
台茶8號N/A印度大葉種Jaipuri單株選拔1973強直立紅茶
台茶9號N/A印度大葉種Kyang紅心大冇1975極強橫張綠茶、紅茶
台茶10號N/A印度大葉種Jaipuri黃柑1975強橫張綠茶、紅茶
台茶11號N/A印度大葉種Jaipuri大葉烏龍1975強稍直立綠茶、紅茶
台茶12號金萱27仔硬枝紅心台農8號1981強橫張包種茶、烏龍茶、紅茶等
台茶13號翠玉29仔台農80號硬枝紅心1981中直立包種茶、烏龍茶、紅茶等
台茶14號白文白毛猴台農983號1983中上橫張包種茶
台茶15號白燕白毛猴台農983號1983中上橫張白毫烏龍、白茶
台茶16號白鶴台農1958號台農335號1983強直立龍井、包種、花胚
台茶17號白鷺台農1958號台農335號1983強直立、分枝疏白毫烏龍、壽眉
台茶18號紅玉台灣野生茶樹(B-607)緬甸大葉種Burma(B-729)1999強直立紅茶
台茶19號碧玉青心烏龍台茶12號2004包種茶
台茶20號迎香2022品系台茶12號2004包種茶
台茶21號紅韻祁門Kimen印度Kyang2008強直立紅茶







Tea cultivars developed in Taiwan.
Taiwan Tea Experiment Station No.12 to 21
茶樹品種介紹(台茶12號~台茶21號) (TTES #12-21)



台茶12號 金萱 TTES #12 Jinxuan
台茶13號 翠玉 TTES #13 Cuiyu
台茶14號 白文 TTES #14 Baiwen

台茶15 白燕 TTES #15 Baiyian
台茶16 白鶴 TTES #16 Baihe
台茶17 白鷺 TTES #17 Bailu
台茶18號 紅玉 TTES #18 Hongyu
台茶19號 碧玉 TTES #19 Biyu
台茶20號 迎香 TTES #20 Yingxiang
台茶21號 紅韻 TTES #21 Hongyun

Other Taiwanese teas:
凍頂茶 Dongding tea
文山包種茶 Wensan Pouchong tea or Light oolong
東方美人茶 Oriental Beauty or White Tip Oolong,  Baihao Oolong or Ponfeng
青茶 Light Oolong or Ching Tea
阿里山茶 Ali Mountain Oolong
台灣高山茶 Taiwan Alpine (High Mountain Oolong),  Kaosan Oolong
日月潭紅茶 Sun Moon Lake Black Tea
鐵觀音 Iron Goddess
龍井茶 Dragon Well
龍泉茶 Longquan Tea

松柏長青茶 Pine Oolong
四季春 Four Season Tea, Sijichun Tea

梨山烏龍 Pear Mountain Oolong, Li Mountain Oolong
玉山烏龍  Jade Mountain Oolong, Yu Mountain Oolong

History:
Established in 1903, and formerly named Tea Manufacture Experiment Station under the Production Bureau of the Formosa Governor-General’s Office, . In order to develop and promote Taiwan tea, it was reorganized in 1968 as Taiwan Tea Experiment Station and to which were added Wunshan, Yuchih, Taitun and Tunding branches. Meanwhile, it was reorganized in 1999 as Taiwan Tea Experiment Station (TTES), Council of Agriculture, Executive Yuan. In 2003, the station had new English name, Tea Research and Extension Station (TRES).  It has been involved with many tea cultivars developed in Taiwan.

本場創立於民國前九年(1903),原稱為「臺灣總督府殖產局附屬製茶試驗場」。其後迭經改制及改隸,民國五十七年為加強茶業研究及輔導事權,促進臺灣茶業發展,奉令改組為「台灣省茶業改良場」,隸屬台灣省政府農林廳,並先後設立文山、魚池、台東三分場及凍頂工作站,民國八十八年七月一日改隸中央為「行政院農業委員會茶業改良場」。
= = =
Tea Research and Extension Station.2004 TRES,
All Rights Reserved.NO. 324, Chung-Hsing Rd., YANGMEI,
TAOYUAN, TAIWAN, R.O.C.
Tel:03-4822059 Fax:03-4824716 E-mail:mailto:teaa8982@ms7.hinet.net
行政院農業委員會茶業改良場 2003 TRES,
326 桃園縣楊梅鎮埔心中興路324號

Taiwan Tea Research and Extension Station TRES 行政院農業委員會茶業改良場 http://teaarts.blogspot.com/2009/05/taiwan-tea-research-and-extension.html

5/16/2009

士林社區大學茶道藝術社

學習日本茶道文化 - Learning Japan Tea Culture
點茶法 – Whisking Tea Method
Photos照片

5/15/2009

第十屆泡茶師茶藝展

泡茶師聯會(Tea Master Guild)
第十屆泡茶師茶藝展 2009年02月 Feb, 2009
Photos照片

5/08/2009

2009 Tea Appreciation Day 『世界奉茶日』臺北市士林社區大學


5/8/09, 晚上7:00~9:00,茶道藝術社團,士林社區大學, 茶席.
The 2009 Tea Appreciation Day at Tea Arts Society, Shihlin C. College, in Taipei,May 8, 2009, at 7:00pm-9:00pm.

5/07/2009

臺北市士林社區大學


Shrlin Chiu 士林區 臺北市士林社區大學
Shilin Community College, Taipei City

2009 Tea Appreciation Day 『世界奉茶日』台北市政府安養中心





Photos照片

2009 Tea Appreciation Day 『世界奉茶日』
台北市政府安康老人自費安養中心,
5/8/09, 下午2:00~4:30,安康安養中心, 茶席.
The 2009 Tea Appreciation Day at Ankang Senior Center in Taipei,
May 8, 2009, at 2:00pm-4:00pm.

5/03/2009

第十二屆國際無我茶會,2009

On October 16-18, 2009 the "12th International Wu-Wo Tea Ceremony" convention will be held in San Francisco, and hosted by the American Tea Culture Assoication.
---

The 12th International Wu-Wo Tea Convention in USA

Group Registration:

It is mandatory that participating groups complete the following tasks so we can better prepare for the event:

1. Provide a list of the members' names (including English names).
2. Provide a list of the attendees passport numbers.
3. Registration can be done through email or fax before July 31 , 2009 .
4. Assigned hotel room arrangement for the members. (one per room/two per room)
5. Please indicate the time of arrival, name of the airline, and its flight number so we can pick up the attendees on time.

Registration Information:

Event Fee: $450
Fees include hotel (3 nights), local transportation, paid meals, and other service charges. Please pay by bank to bank transfer to the following bank account before July 31, 2009.

Pay to: American Tea Culture Association
Address: 22519 Alcalde Road, Cupertino, CA 95014 U.S.A
Tel: ( 408 ) 343 - 0149
Bank Name: Cathay Bank
Account No. 12014591
Bank Swift : CATHUS6L
Bank Address: 10480 S. De Anza Blvd. Cupertino, CA 95014 U.S.A
Bank Tel : ( 408 ) 257- 8855 or ( 408 ) 255- 8300

Room Assignment:

Everyone will stay in the same hotel, so we can organize activities more efficiently. Generally there will be two persons per room. If, however, a member prefers to stay by himself or herself, please be sure to inform us of your preference at the time of registration (price may vary).

Room Assignment Contact :

The 12th International Wu-Wo Tea Convention Organization.
Address: 22519 Alcalde Road, Cupertino, CA 95014 U.S.A
E-mail :chiungclin@hotmail.com
Phone/Fax : (408) 343-0149
Contact: 林炯志 Chiung Chih Lin / 宋 貞 Janice Sung

Wu-Wo Tea Convention:

This year's Wu-Wo Tea Convention will conduct two performances. Each member must bring his/her own tea set and other equipment required to make tea. It is highly recommended that each group wear apparel representative of their individual countries while performing in the Ceremony in order to reflect each country’s distinctive culture during the event.

Meeting for the Group Leader:

A meeting for the Group Leaders will be held on September 25, 2009. The mandatory meeting will be held for each groups' officers regarding specific information for the event. The meeting will start exactly at 9:00 PM. Each group should make sure to appoint at least one to three representatives to attend the meeting (translator can be included).

The Farewell Party:

Please wear your traditional costume at the farewell party and prepare a 10 minute performance.

Schedule:

10 / 16 / 2009
Arriving San Francisco International Airport (SFO)
17:00 Check in hotel.
19:00 Welcome dinner.
21:00 Group officers meeting.

10 /17 / 2009
7:00 Breakfast.
9:00 12th International Wu-Wo Tea opening ceremony.
12:00 Lunch.
13:00 Tour Golden Gate Bridge, Palace of Fine Arts,
Fisherman's Wharf.
19:00 Dinner

10/18 / 2009
7:00 Breakfast.
8:00 12th International Wu-Wo Tea Ceremony second day.
10:00 Visit Stanford University.
12:00 Lunch
14:00 Multicultural tea performance.
19:00 Dinner and Closing Ceremony.

10 /19 / 2009
7:00 Breakfast and Farewell.
---
Steven R. Jones

for more information please contact:
The 12th International Wu-Wo Tea Convention Organization.
Address: 22519 Alcalde Road, Cupertino, CA 95014
U.S.AE-mail :chiungclin@hotmail.com
Phone/Fax : (408) 343-0149
Contact: 林炯志 Chiung Chih Lin / 宋 貞 Janice Sung

5/02/2009

茶之專業英語

台北陸羽茶藝中心
(週一晚上) 07月 06日98年 第1期「茶之專業英語」 歡迎報名參加  
茶之專業英語
編號 :ba-o
詢價說明 :請洽陸羽門市
聯絡人姓名1 :陸羽茶藝中心門市
地址:10045台北市衡陽路64號3樓
聯絡人電話1 :02-2331-6636 分機211
聯絡人傳真1 :02-2389-7786
E-Mail:luyutea@ms59.hinet.net
說明
茶學研討會-茶之專業英語

陸羽茶學研討會
「茶之專業英語Specialized English for Tea」研討

□ 宗旨:本課程教授茶之基礎課程與技藝課程之專業英語,使學習者具備於國際場合中應對與推廣中華茶文化之素養。
□ 研討課題Syllabus:

1.茶樹裁培、茶青、初制等術語之應用---Tea Cultivation, Tea Harvesting, and Tea Primary Processing茶葉精製、加工、包裝等術語之應用Tea Refining, Added Processing, and Packaging

2.綠茶、鳥龍茶之種類與識別術語之應用Recognizing Green Teas and Oolong Teas

3.普洱茶、紅茶、熏花茶、調味茶之種類與識別術語之應用
Recognizing Puerh Teas, Black Teas, Scented Teas, and Spiced Teas

4.泡茶五要素之術語應用Five Essential Factors of Tea Brewing小壺茶法術語之應Small Teapot Method

5.陶藝用語之應用Ceramics茶具名稱、功能等術語之應用Kinds of Tea Ware and Functionality

6.無我茶會基本用語之英譯Wu-Wo Tea Ceremony Primary Language

7.中國茶史有關術語之應用Chinese Tea History

8.日韓茶文化有關術語之應用Japanese and Korean Tea Culture英國茶文化有關術語之應用British Tea Culture茶詩英譯Tea Poetry

□ 報名:預告上課時間,確實排定後再以電話通知。
□ 用品:上課所使用之茶具、茶葉由主辦單位提供。
□ 費用:酌收材料費
□ 沿革:本研討會乃延續陸羽茶藝中心1980年起之茶學講座,除本「茶之專業英語研討」外,另安排有「茶藝基礎課題研討」、「茶法與茶會研討」、「評茶與賞茶研討」、「茶器與壺藝研討」、「泡茶精進研討」、「茶文藝研討」「香道基礎課題研討」等活動,每年五月並舉辦泡茶師檢定考試。
陸羽茶藝中心協辦 地址:10045台北市衡陽路64號3樓
電話:(02)2331-6636 分機211 傳真:(02)2389-7786 E-Mail:luyutea@ms59.hinet.net

4/30/2009

Singapore Wu-Wo Tea Member

新店@清茶居A new shop, same old friendly faces, starting November 2007 @ Teacastle on 38 Mosque Street (Chinatown), Singapore 059516Tel : (65) 62205620
拝啓 平素は格別のお引き立てをいただき、厚く御礼申し上げます。さて この度私共「清茶居」は11月1日より移転し業務を行なうことになりました。なにとぞご高承のうえ 一層のお引立を賜わりますようお願い申し上げますまずは略儀ながらご通知かたがたご挨拶申し上げます  敬具
To get to the new location...To South bridge Rd (Sri Mariamman Temple) Bus no. 166, 197, 61, Funvee To Eu Tong Sen st (People's Park Complex) Bus no. 2, 12, 33, 63, 80, 143, 197, 61, 961, 970, CT-8, CT18, CT28 Or take the MRT and alight at the Chinatown station!
here is their blog
http://www.teacastle-qingchaju.blogspot.com/

4/23/2009

Italian Association for Tea Culture

意大利茶文化協會致力於在國內外促進茶文化研究和普及。為所有從事茶文化研究的學者、茶界從業者、茶愛好者以及所有有志於探究茶文化之人士架起一座溝通橋梁。
本協會活動包括學術研究、中國茶藝和日本茶道講座、茶葉審評專題講座、普及性講座、茶藝展示會、品茗會、茶葉產地的參觀以及各種與茶有關的文化活動。

意大利茶文化協會的優勢在於其創始人和會員們積累的寶貴經驗。通過二十餘年不輟之研習,在意大利撰寫并編譯了最主要的專著和專業文章,舉辦了次數甚多的各類茶文化活動。
http://www.aictea.it/_zh/index.html
http://www.aictea.it/

地址(Address):
Associazione Italiana Cultura del Tè Via Luigi Rizzo 1 - 36100 Vicenza- Italy 意大利
電子郵箱: aictea@gmail.com
聯係人(中文):
Livio Zanini 查立偉 先生 - 會長電子郵箱: livio.zanini@unive.it電話: +39 347 2585338
Marco Ceresa 馬克 教授 - 名譽會長電子郵箱: ceresa@unive.it電話: +39 041 2349507
Map:
http://www.aictea.it/contatti/mappasede.html
all contacts
Livio Zanini, presidenteE-mail: livio.zanini@unive.it Cellulare: +39 347 2585338
Marco Ceresa, presidente onorario E-mail: ceresa@unive.it Telefono: + 39 041 2349507
Barbara SIghieri, consigliere E-mail: bsighier@yahoo.com Cellulare: +39 347 5749119
Daniele Fajner, consigliere E-mail: dafajner@gmail.com Cellulare: +39 347 0916836
Guido Cattolica, consigliereE-mail: guido.cattolica@hotmail.it Telefono: +39 0586 501920
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Carissimi amici e soci,
il tè da sempre è simbolo di amicizia e ospitalità.
Nel primo fine settimana di maggio e nei giorni vicini a queste date ogni anno in tutto il mondo si celebra la Giornata Mondiale del Tè.
Un momento per ritrovarsi con gli amici, per conoscerne di nuovi e per preparare e gustare assieme questa magnifica bevanda.
Anche quest'anno l'Associazione Italiana Cultura del Tè assieme all'Associazione Internazionale per la Cerimonia del Tè Wu-Wo patrocina la Giornata Mondiale del Tè nel nostro paese.
Vi invitiamo a celebrare tutti questo giorno speciale e vi segnaliamo alcune interessanti attività organizzate in Italia. Potrete trovare la lista aggiornata sulla homepage del nostro sito .
Scarica la locandina .
Lucca Cerimonia del tè Wu-Wo sulle mura della cittàDomenica 3 maggio, ore 11.00 Ritrovo presso "La Signora del Tè", Piazza Cittadella 6Per prenotazioni e informazioni: 347 3727093
Milano Degustazione gratuita del primo tè prodotto in Italia Sabato 2 e lunedì 4 maggio, 14.00-19-00 Presso "La teiera eclettica", piazza Bacone 2Tel: 02 29419101
Roma Degustazione gratuita di tè oolong taiwanesi pregiati Sabato 2 e domenica 3 maggio, ore 11.00-20.00Presso "Tè e Teiere", Via del Pellegrino 85Tel: 06 6868824
S. Andrea di Compito (LU) Visita alla piantagione e degustazione del primo tè prodotto in Italia Sabato 2 e domenica 3 maggio, ore 9.30-17.00Presso "Antica Chiusa Borrini", Via della TorrePer prenotazioni e informazioni: 333 5835426
Vicenza Cerimonia del tè Wu-Wo al parco delle fornaci Domenica 3 maggio, ore 15.00 Ritrovo presso sede Associazione Italiana Cultura del Tè, Via Rizzo 1Per prenotazioni e informazioni: 347 2585338

4/16/2009

2009 Tea Appreciation Day 『世界奉茶日』

In Taipei, at :National Dr. Sun Yat-sen Memorial Hall.
On May 2, 2009 3:00pm to 5:00pm, will be the
2009 Tea Appreciation Day 『世界奉茶日』,
conducted by the International Wu-Wo Tea Association, Taiwan Chapter.
http://teaarts.blogspot.com/2006/03/tea-appreciation-day.html

中華國際無我茶會推廣協會舉辦世界奉茶日地點5/02(六)下午3:00-5:00台北市國父紀念館廣場, 2009
Photos1照片
Photos2照片
2009世界奉茶日國父紀念館無我茶會

4/10/2009

tea before, during, and after the Tea Sage Lu Yu

Most of the information here was gathered from the internet, and I have added some notes of my thoughts, again they are only my opinions, so I do not write this as a debate but as writing with different ideas and theories.
Discover & Using Tea
  (1)Its Etymological Review
In the prehistoric time, nothing ever invented that could be recognized by the later mankind as words. For intercommunication, vocal utterance was used only. The thing tea made its premier appearance as recorded in the first book of words, Er Ya, wherein it gave a definition: “Jia, a bitter plant.” The alleged author of Er Ya made this definition on circa 1115 B.C. This was more than three thousand years ago. The word in Chinese Han language is 价, Pronounced JIA.
China did not have unified characters and dialects before Qin Dynasty had unified the entire territory. Therefore the words representing this commodity were many. Many forms in calligraphy also contributed to the confusion. According to the Tea Classic, even later in Tang Dynasty there were many names representing “tea”. There were , 其名一曰茶(荼Cha2,tu2)二曰槚(jia3)三曰蔎(she4)四曰茗(ming2)五曰荈(chuan3)in addition to the one given in Er Ya, the 价,But the sound was fortunate than written form to have been simplified, thanks to the marketing activities, In the daily transactions through a long period the name of tea gradually drifted into a uniformed sound — cha. The written form followed suit was simplified to 荼, but before c. 750 A .D., this word荼contained more than one meaning — is mean at the same time three plants: a. tea as a beverage b. bitter vegetable c. the white flower from a kind of weed. As to its pronouncing, it had another sound, te, beside the generally acknowledged sound “cha” .Down to the time of the Three Kingdoms(c. 220 A.D.),the sound cha established its due position. In Tea Classic, the author presented that for easy writing, one small bar (horizontal stroke) was omitted from the original double bar form 荼. It stabilized to the form as we know tit now. This one-bar-minus form was first formed in “Kai Yuan Dictionary of Pronunciation and Meaning”, a dictionary published 1300 years ago. To analyze, all Han characters are hieroglyphic in origin. The word 茶 composed of ten strokes, is a combination of three parts. The two crosses on the top represent leaves. The arrow head (circumflex) represent the crown of a tree. The remaining 木 represents the trunk, indicating woody plant. Tea has many other name beside茶(cha).Many ethnic peoples have their own names for this stuff with apparently different pronunciations. Even Han people, though using the same written form, may call it differently with their native tongues. In the literature sector, tea is given many fancy names.(2)How is It Called in Foreign Lands The sound given to the name of the plant tea by ancient Chinese had been carried through culture exchanges to many foreign lands. The name of the tea in many countries sounds alike, evidencing the transmigration of the name from one origin to other places. Generally speaking; the sounds for the name of the tea can be classified into two language groups. One is the present Putonghua or popular mandarin. In this group, Tea is called CHA. The other group is the provincial tongues which, to be exact, is the Fujian-Xiamen dialect tea is called TEY. During the Han, Tang, Song and Yuan dynasties, tea as a commodity was introduced to the outside world through culture interchange via the sea route of silk. The name accompanying this new commodity trade was CHA. It had been accepted by the Japanese people. Meanwhile, the western spreading which made tea staying in Persia, its name had been defected from CHA to SHAI. In Turkey, it became CHAY and in Portugal CHA. In Russia, it was CHA-1. The neighbors to the south of China, India, Ceylon, Pakistan and Bangladesh called tea CHA in Singhalese language. The approximate date of the transmission of the name TEY was in a later period—during the middle of Ming and Qing when the accidental overseas fleet began its oriental business trip. In 1664, the East India Company set up an office in Xiamen, then known as Amoy by its native tongue. The native tongue gave a sound of TUI or TEY to call the thing. The occidental merchants spelled the sound as TEE, then Latinized into THEE. This came out in English as Tea. This beverage leaf is in many countries. In France, it is THE. In Germany, TEE and in Spain it is TE. All these are derivatives from the Amoy tongue of TEY.
http://www.world-tea.com/english/history/index.htm
NOTE:
*I do want to note the Amoy/Taiwanese way of pronouncing Tey is day as in Monday, but like many translations from pronunciation to spelling in a foreign alphabet "English's a,b,c..". What was called the Orient back then was as foreign as the moon, I have a hard time reading old English writings because of the spelling they use, but it is still easier than reading old Chinese. Also being a translator mostly tea relative writings, Chinese to English, we are trying to make a standard while still respecting some of the old translations, a good one is we always call in Chinese they say "red tea"; but in English we continue to promote the translation of it as "black tea"
---Steven R. Jones 4/10/09
also thank you under the comment section someone "Anonymous", noticed the errors.
其名一曰茶(荼Cha2,tu2)二曰槚(jia3)三曰蔎(she4)四曰茗(ming2)五曰荈(chuan3)
===
Where did Lu Yu come from?
Lu Yu was an orphan adopted by the famed Tang Dynasty Buddhist Zen Master Zhiji of Longgai Monastery. A native of Jingling city which is now Tianmen in Hubei province, he was found one morning at the crack of dawn by Master Zhiji near the lakeside of Xihu or West Lake of Jingling at the age of 3. The name Lu Yu was given to him by Master Zhiji after consulting the Yi Jing also known as "the ancient Book of Change".
The young Lu Yu received his early education in Jingling Longgai Monastery from Master Zhiji. As a young child Lu Yu showed great interest in tea and acquired and mastered the skill of tea making from Master Zhiji who himself was a zealous tea master.
When Master Zhiji found out that Lu Yu was reading non Buddhist literature and admired Zhang Heng's writing style, he feared that Lu Yu might drift further apart from him and the monastery. He restricted Lu Yu from going anywhere outside the monastery and put him in custody within the Monastery, watched over by some senior monks.
Lu Yu unhappy over the whole episode secretly plotted his own plan. One day every monk was either busy performing Chan Meditation/(Japan learn from the Chinese and called it Zen) or engaging in chores. Lu Yu, seeing no one was watching over him, quickly seized the opportunity, grabbed his belongings and ran away from the monastery at age 12.
For six years Lu Yu stayed in Houmen Mountain studying under the guidance of Master Zou Fuzi. During this period Lu Yu often brewed tea for his teacher. He also took care of fellow students' health with his remarkable knowledge in tea and herbs that he learned while at the Longgai Monastery.
http://a2tea.com/luyu/
===
Lu Yu and His Tea Classic
   Lu Yu (728-804), otherwise Lu Hongjian, Lu Ji or Lu Jici, was born in Tianmen County of Hubei Province in the Tang Dynasty. His childhood was spent in a Buddhist monastery. In the reign of Emperor Li Longji (712-755) the governor of Lu’s native province discovered his talent and helped him to go to school. A talent he really was, he studied strenuously and was known to the society very quickly and was given an official post of literary instructor to the heir apparent. He was soon promoted to the chief governor of royal ritual services which he had not taken office.
Lu Yu declined the idea of marching into officialdom. He lived a literal life yet he liked to study, research and communicate with well-known figures and scholars. He showed intense interest in tea. Through researches he knew well in the art of planting, growing and processing, especially tasting tea. He lived a hermitical life in Huzhou of Zhejiang Province and wrote the book Tea Classic, reputed as the first expertise book on tea in the world. There are ten sections in the book. The gist is as follows:
The origin: The origin of tea, characteristics in its biology, relations between circumstances and quality and the effect of tea-drinking on health.
The utensils: The 15 different utensils and their usage in plucking and processing of tea.
Manufacturing: The best way of plucking and technological requirements in processing.
Tea Sets: The 25 utensils in boiling and drinking tea, the correct way of tea-drinking.
Boiling: The directions for boiling of brewing tea, stipulating standard of quality control of tea.
Drinking: Introducing the art of preparation and drinking, pointing out nine important key points of tea processing.
History: Relating the history about tea and stories of tea-loving men, with therapeutic effects of tea.
Regions: Laying down the regions of tea production (in Tang Dynasty) and comments on the different species from different regions.
Simplification: Preparing tea in a simplified way when it is done in rare occasions such as at a monastery in secluded hills.
Illustration: To illustrate all procedures about tea with drawings and then hang the painting on wall of the study to keep it always in view.
The book is really a classic written on the activities about tea, and is a condensed conclusion of the knowledge and facts about tea in Tang Dynasty and the pre-Tang times. It bestowed splendor to the tea culture of olden times.
People in the hometown of Lu Yu established a 32 meter bronze statue in a sitting position, tasting a cup of tea, in the newly built memorial hall of Lu Yu in acknowledgement of his historical merit in contribution on tea.
http://www.world-tea.com/english/history/classic.htm
===
Lu Yu; the Saint of Tea and Cha Jing
18. Lu Yu; the Tea Saint
During his lifetime Lu Yu was well known as a literary man, a well respected multi-talented person who did not care for position or status. He spent most of his time travelling, exploring, researching on tea and writing books. Lu Yu had written many books, essays and treatise that covered a vast range of subjects.
Unfortunately almost all of Lu Yu's writing was lost; many of these excellent books could only be found now mentioned in historical records, in ancient books and reviews. Historians who studied Lu Yu believed that his autobiography was also lost and the current copy of Lu Yu's autobiography is just a cloned copy reconstructed by an unknown but skilful and crafty writer. Some minor discrepancies in writing style and some questionable events and mismatch were found in the present autobiography.
Out of all the countless books that Lu Yu had written there were a total of eleven on the subject of tea and water. It's a pity that all of these books were lost and only Cha Jing survived. There was just too much attention and emphasis focused on Cha Jing and as a result all of his other books were neglected and eventually lost over the years. As time passed by less and less people remembered Lu Yu's other talents and him as a literary man. After the Tang Dynasty he was remembered only for his contribution on tea and his Cha Jing.
During the early 80s historians and universities in the People's Republic of China conducted an in depth study on Lu Yu and concluded that Lu Yu was not just a tea man. At the end of their research and studies the team pronounced Lu Yu a poet, writer, explorer, agronomist, historian, geographer, calligrapher, playwright and actor.
The honorific title of "The Saint of Tea" never happened during Lu Yu's lifetime. It happened many years after that. In the later part of the Tang era Lu Yu's contributions and merits on tea were widely recognized. Cha Jing had proven its worth and a valuable resource to the tea industries. Only then he was bestowed as "The Tea Saint".
In 799 Lu Yu at 66 years of age, returned from Tiger Hill to his "Qingtang Bieye" home in Huzhou. Lu Yu at last settled down after 5 decades of travelling and exploring. He finally stayed put in Huzhou relaxing with tea and meditating in his "Qingtang Bieye" home. It was believed that he started on his autobiography during that time. Lu Yu enjoyed his winter of life with friends in Huzhou and passed away at age 71 in 804.
http://a2tea.com/luyu/luyu18.php
===


Tea sage Lu Yu and his masterpiece of Cha Jing
chinaculture.org

It’s often said that China boasts a sophisticated tea culture: tea was first discovered and drunk in China several thousand years ago and drinking tea has become a daily habit of the Chinese people.


Over time a complicated tea ceremony has developed and when we talk about Chinese tea culture today, we shouldn’t miss an important figure in Chinese history—Lu Yu, often referred to as a “Tea Sage” for his contribution to Chinese tea culture.

Lu Yu is best known for his monumental work titled Classic of Tea - or Cha Jing - the first book on cultivating, making and drinking tea.



Born in 733 AD in the Tang Dynasty (618-907AD), Lu Yu was an orphan adopted by a monk in modern day Hubei Province. At that time, drinking tea was a nationwide tradition. Though originally tea drinking appeared in Southern China, during the mid-Tang Dynasty it started to gain favor with Northern Chinese.

The widespread distribution of tea can be attributed to the extensive practice of Zen Buddhism throughout the whole country. Because sleeping and eating were strictly prohibited for Buddhists practicing meditation, they could only drink tea. Many monks thus became tea connoisseurs.






The monk who adopted Lu Yu was a tea lover and Lu Yu prepared tea for him from childhood. As the years passed, Lu Yu’s skill at preparing tea improved and he developed a great interest in the brew. In his later years, Lu Yu withdrew from the outside world and concentrated on research into tea. The fruits of his research were written down in his masterpiece—the Classic of Tea.

The Masterpiece Cha Jing or the Classic of Tea

In the book, Lu Yu tried to comprehensively present all known information about Chinese tea culture. It is divided into three sections. The first one has three chapters, discussing tea and its production. The second one has one chapter, listing utensils for production. And the last one has six chapters, covering subjects from tea appraisal to old records.






Perhaps of most historical value is the seventh chapter, entitled “Tea events” and records incidents concerning tea over thousands of years, from legendary times to the Tang Dynasty.

After the Tang Dynasty Cha Jing was bound into a single book and the three volumes version was no longer available.

In the ten chapters of Cha Jing written over a thousand years ago, it covers a series of subjects ranging from tea culture, tea art, tea history, botany, biology, agriculture, medicine, geography, hydrology, pottery, tea farming machinery to tea production.

The text in Cha Jing is surprisingly sparse containing about 55 pages and just over 7000 Chinese characters. This is because Cha Jing was written in a traditional classic literary language called Wen Yan Wen, a highly condensed, refined and poetic styled written Chinese often used by scholars and poets. Unfortunately today there are not many people who fully understand or appreciate this beautiful classic literary language.






Tea in Lu's writing refers to powdered tea, an ancient tea which gave way to loose tea leaves in the 13th century. (The ancient Chinese molded steamed leaves into cakes. To make a brew, the cake was crunched into powder and then boiled.) The book may seem of little practical value to a modern reader, for almost all the listed processes are abandoned in modern green tea production, but owing to Lu's writing - tea has become an independent subject in Chinese culture ever since.

Below is a quick run-down on the contents of each of the 10 chapters in Cha Jing;

Chapter 1. Source of tea.






• The ancient giant tea tree in Bashan Xiachuan area.

• Features and characteristics of tea tree.

• The Chinese character CHA and five other Chinese characters that also mean tea.

• Features and characteristics of quality tea leaves.

• Soil and topography versus tea quality.

• Benefits of good tea and tea to avoid.

• The influence of geographical region, plucking seasons and cultivation methods in relation to tea quality.

Chapter 2. Tools for tea.

•This chapter describes 15 tools and various equipment for cultivation, harvesting, production and processing of tea.

•Tools for making compressed tea brick, construction and recommended materials, specifications and instructions for these tools.

Chapter 3. Tea processes.

• The right time of the day, season and climate for plucking tea leaves.

• Drying and storing of collected tea.

• Texture and features of quality tea brick.

• Understanding process methods and how to identify quality tea brick.

Chapter 4. Tea-ware and Utensils.






• This chapter is a user manual on 25 utensils for brewing tea including specifications and instructions, construction and recommended materials.

• The effect of these utensils to tea brew.

Chapter 5. Tea making.

• Methods and steps for baking tea brick before brewing, storage of baked tea brick.

• Types of water and water quality, things to look out for and timing of boiling water.

• Steps and methods in preparing tea. (the brewing methods are designed for tea of the Tang period.)

Chapter 6. Tea drinking.

• Reasons for drinking tea, how or when tea drinking started and its progress through the Tang Dynasty.

• Various types of tea and their drinking methods.

• Tea should be drunk pure without adding any ingredients to it, good tea brew should begin with careful preparation from cultivation to brewing.

• Methods of sharing tea with acquaintance.

Chapter 7. Tea records.

• Begin with an index list of influential individuals related to tea before the Tang period.

• A collection of literature and historical records on tea legends and famous people, folklore and customs, tea poems and tea stories, health benefits of tea in recorded medical books, tea as medical herb and tea cure formula, tea usage in cooking and tea recipes.

Chapter 8. Tea producing areas.

• Tea producing areas in Tang China, grading and comparison of tea quality from these areas.

Chapter 9. Handy methods for tea.

• Tools and methods that can be excluded in cultivation and processing under abnormal conditions.

• Tea utensils and brewing methods that can be simplified or improvised under various outdoor and unusual habitat environments.

Chapter 10. Illustrating Cha Jing on Placard.

• How to transfer Cha Jing onto placards or large scrolls for hanging on the wall for quick references.

===
The Start of Tea as a Philosophical Concept
In China, Tea was first introduced to common people as a medicine, and then a food spices, and later a new material for drinking. Tea was later introduced to royal family, and then the Buddhist monasteries.
When tea entered into common people's daily life, it became a part of Chinese traditional Daoism; when tea entered into royal family's life, the royal family branded it with Confucianism; when tea entered into the Buddhist circle to help Buddhist monks meditate, Buddhists dissolved Buddhism into tea pots.
So, for Chinese, tea is not just tea, it is a combination of Chinese Daoism, Confucianism, and Buddhism.
http://www.apotoftea.com/philosophy.html

NOTE:
*I do not agree totally with the sentence above that the Chinese concept of tea is this. Remember the word Daoism is made of two parts Dao-ism, let us take a look at the easier term to clarify a English meaning "ism", which means religion/philosophy/a way of living or all, when we talk about the Chinese thinking of tea I use the word "Lore" for the Chinese word Dao or Tao, in English sometimes called Way. Therefore for "Cha Dao or The Way of Tea", I call it "Tea Lore", when I use the term lore I use the meaning that include history, arts, and culture. I do not mean the nonfactual or mythical meaning of lore. This is just one definition of lore, and this is not the most common or accepted definition.
---Steven R. Jones 4/10/09(revised 1/25/11)