Tea Arts 茶藝

Primary Tea Processes 茶葉初制 green tea綠茶: fixation殺青 > rolling揉捻 > hot air drying 烘乾 yellow tea黃茶: fixation殺青 > rolling揉捻 > sweltering悶黃 > cool drying涼乾 white tea白茶: withering萎凋(includes fermentation進行發酵) > rolling揉捻 > hot air drying 烘乾 oolong tea烏龍茶: withering萎凋 > laying 作青(includes setting靜置and tossing攪拌浪青three times) > fermentation發酵 >setting靜置(18-20’C) > fixation殺青 > rolling揉捻 > hot air drying 烘乾 black tea紅茶: withering萎凋 > rolling揉捻 >fermentation發酵 > hot air drying 烘乾 green Puer青普: sun fixation曬青 > rolling揉捻 > sun drying曬乾 dark Puer熟普: rolling揉捻 > sun fixation曬青 > piling渥堆(about 45日days )> indoor cool drying室內涼乾 dark tea黑茶: rolling揉捻 > sun fixation曬青 > swelter piling悶堆>indoor cool drying室內涼乾 > 打砖compress (steven Jun 2010, revision: Sep 13, 2010)

茶文化专业英语  Specialized English for Tea,  Department of Tea Culture 进阶茶文化专业英语 Advanced Specialized English for Tea, Department of Tea Culture 专业英语  Specialized English for Tea

Major Eras of Korean Tea Culture韓國茶文化 The Three Kingdoms Period三國時代   -Silla,(57BC–935AD)新羅   -Goguryeo,(37BC–668AD)高句麗   -Baekje,(18BC–660AD)百濟 Goryeo Kingdom,(936–1392)高麗時代 Joseon Dynasty(also Choson, Chosun), (1392–1897)朝鮮時代 Modern, (beginning after 1900)現代 Korean green tea types classified by the time the tea leaves were picked: U-jeon (우전) , Se-jak (세작), Jung-jak (중작) , and Dae-jak (대작).

陸羽茶藝中心 明年(2011)開始 茶之專業英語 Specialized English for Tea 進階茶之專業英語Advanced Specialized English for Tea http://teaarts.blogspot.com/2009/01/lu-yu-website.html