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


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"

The Chinese and English narrators of the second“ Maple Fall Wu-Wo Tea Ceremony”
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
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

The Chinese and English traditional head-writer of the second“Maple Fall Wu-Wo Tea Ceremony”
The English Traditional Head-writer
中文名 英文名
The Chinese Name The English Name
孙云杰 (sun yun jie) Dracula
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
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。
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”




  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。








  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




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
Dr. Su


茶中見人心 「 四序茶會」宏揚中華茶藝
【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
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。


四序茶會 Four Season Tea Ceremony

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.
Four Season Tea Ceremony at New York on Nov. 8, 2009.


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

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。




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


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


The Lost Teapot 迷失的茶壶

The Lost Teapot 迷失的茶壶
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.
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

"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. -


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。








  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


thanks for more pics



2009 First Class of Specialized English for Tea, in Taipei

Date: Aug. 24, 2009
Last Day


Specialized English for Tea

Oral English Training (independently choose topic, speak for three minutes per student)
Tea Terminology Speech

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

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



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-
2009年10月16~18日 世界國際無我茶會將在舊金山灣區舉辦
2009年 10月 16日 星期五 9:00 (GMT-08:00)
2009年 10月 16日 星期五 17:00 (GMT-08:00)
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。
2009年 8月 12日 星期三


Taiwan creates a Napa Valley of teas

Taiwan creates a Napa Valley of teas
By John Boudreau
Tel: 408-278-3496
Posted: 07/10/2009 08:00:00 AM PDT
Updated: 07/10/2009 08:47:17 AM PDT

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
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。
「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
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,




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。


2009 世 界 奉 茶 日 各 地 場 次 統 計 表







台北市國父紀念館 東-西兩側廣場





















July Final Tea Arts Display




Tenfu Tea College
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
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






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。


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)

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.


Tea Research and Extension Station.2004 TRES,
All Rights Reserved.NO. 324, Chung-Hsing Rd., YANGMEI,
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


Taiwan Teas TTES (台茶)


 (TTES #1-21)
Taiwan Tea Experiment Station No.1 to 21


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

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.

= = =
Tea Research and Extension Station.2004 TRES,
All Rights Reserved.NO. 324, Chung-Hsing Rd., YANGMEI,
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



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



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



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


2009 Tea Appreciation Day 『世界奉茶日』
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.



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.


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



(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  
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
聯絡人電話1 :02-2331-6636 分機211
聯絡人傳真1 :02-2389-7786

「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

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


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


Italian Association for Tea Culture



Associazione Italiana Cultura del Tè Via Luigi Rizzo 1 - 36100 Vicenza- Italy 意大利
電子郵箱: aictea@gmail.com
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
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

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


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.

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


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.
*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.
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.
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.
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.

Tea sage Lu Yu and his masterpiece of Cha Jing

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.

*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)