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/

6/27/2010

第(四十一,,四十二)屆陸羽泡茶師檢定考試學科試題

第四十一屆陸羽泡茶師檢定考試學科試題

泡茶師檢定考試學科試題 (34-42) practice
1.請選出宋代茶書:

(A)蔡襄《茶錄》 (B)趙汝礪《北苑別錄》

(C)審安老人《茶具圖贊》 (D)許次紓《茶疏》

2.選出下列各組茶具中兩者功能相同者:

(A)金法曹與碾(B)胡員外與瓢(C)陶寶文與碗(D)羅樞密與羅合

3. “伊公羹、陸氏茶”這六個字是鑄刻在《茶經•四之器》中的哪個器具上?

(A)碾(B)具列(C)都籃(D)風爐

4.對中國的飲茶風尚傳播到日本起到推動作用的人有哪些?

(A)陸廷燦(B)空海(C)榮西(D)最澄

5. “煥如積雪、燁若春敷”出自:

(A)左思《嬌女詩》 (B)杜育《荈賦》

(C)鮑令暉《香茗賦》 (D)陶弘景《雜錄》

6.下列觀點出自陸羽《茶經》的有哪些?

(A)其水,用山水上,江水中,井水下。

(B)為飲,最宜精行儉德之人。

(C)其地,上者生爛石,中者生櫟壤,下者生黃土。

(D)茶之為飲,發乎神農氏,聞於魯周公。

7.陸羽的出生地在:

(A)浙江湖州(B)江西上饒(C)湖北天門(D)浙江安吉

8. 《六羨歌》表達了陸羽對師傅的思念之情,陸羽的師傅是:

(A)皎然(B)智積(C)李齊物(D)懷素

9.據《後魏錄》記載,王肅把茶稱作什麼?

(A)荈(B)荼(C)酪奴(D)茗

10.最能體現器以載道思想的兩部茶書有:

(A)審安老人《茶具圖贊》 (B)陸羽《茶經》

(C)張源《茶錄》 (D)榮西《喫茶養生記》

11.早春採摘政和大白茶品種的單芽為原料,按殺青、理條、烘乾工序製成的茶為?

(A)綠茶(B)不發酵茶(C)白茶(D)部分發酵茶

12.在製茶過程中有以“曬”作為乾燥工序的茶有哪些?

(A)武夷岩茶(B)曬青綠茶(C)存放普洱(D)渥堆普洱

13.請將下列各選項按原料成熟度由高降低的順序排列

(A)湖北老青磚(B)太平猴魁(C)竹葉青(D)安溪鐵觀音

14.就以製茶過程中可採用“曬青萎凋”工序的包括哪些?

(A)白牡丹(B)白毫烏龍(C)紅茶(D)碧螺春

15.下列哪些茶的第一道製作工序為萎凋?

(A)白牡丹(B)白毫烏龍(C)金駿眉(D)恩施玉露

16.下列鮮葉原料在栽培過程中經覆蓋遮陽處理的包括:

(A)龍井(B)煎茶(C)抹茶(D)玉露

17.下列屬於綠茶殺青技術要點的是?

(A)高溫殺青,先高後低(B)拋悶結合,多拋少悶

(C)老葉嫩殺(D)嫩葉老殺

18.請將下列各項按“發酵”程度由重至輕排序:

(A)閩北肉桂(B)黃山毛峰(C)文山包種(D)正山小種

19.鐵觀音精製產生的茶角,經球磨機研磨200目以下的產品可稱為抹茶否?

(A)可(B)否

20.請選出以高溫蒸汽殺青的茶:

(A)碾茶(B)抹茶(C)玉露(D)煎茶

21.外形品質要求白毫顯露的包括:

(A)龍井(B)蒙頂甘露(C)碧螺春(D)滇紅工夫。

22.品嚐茶湯滋味的最適溫度為:

(A)20℃左右(B)30℃左右(C)45-55℃ (D)55℃以上。

23.請選出屬於白茶類的茶。

(A)壽眉(B)貢眉(C)貢熙(D)白毫銀針

24.請選出兩種與白毫烏龍湯色相近的茶

(A)重發酵鐵觀音(B)十年的陳放普洱

(C)白牡丹(D)白毫銀針

25.哪些茶以白毫顯露為品質佳的特徵?

(A)龍井(B)白牡丹(C)君山銀針(D)瓜片

26.安吉白茶是屬於哪一類茶?

(A)綠茶類(B)白茶類(C)不發酵茶(D)部分發酵茶

27.哪項工序能夠讓普洱茶的茶湯呈現陳香風格?

(A)乾燥(B)存放(C)後發酵(D)渥堆

28.選出茶湯香氣屬“花香型”的茶:

(A)閩北水仙(B)閩南八仙(C)安溪鐵觀音(D)普洱茶

29. “捲曲”對下列哪些茶來說是貶義的?

(A)龍井(B)南京雨花茶(C)蒙頂甘露(D)碧螺春

30.帶有鬆煙味對下列哪些茶為品質缺點?

(A)正山小種(B)廣西六堡(C)英德紅茶(D)祁紅工夫

31.會前準備含葉茶:使用蓋碗(八分滿150 CC ),置入2g的凍頂烏龍,衝上半杯的95℃開水。 十分鐘後客人抵達時,再加半杯開水奉茶:

(A)濃度適宜可立即飲用(B)須等5分鐘後方達飲用濃度

32.請選出泡茶時會影響置茶量判斷的因素:

(A)擬沖泡次數(B)外形揉捻的緊結度(C)外形完整或細碎(D)茶葉的老嫩

33.簡便的旅行茶具應具備那些功能?

(A)斷水(B)濾渣(C)名貴(D)造形獨特

34.泡好茶的意義,下列何者為是?

(A)把茶泡好,以建立茶道的基礎(B)茶湯是有標準的,而標準有一個範圍,希望泡到最好(C)表現茶的色香味及風格之美(D)不同泡法會有不同風格,表現好的風格

35.哪種茶可用冷泡法飲用? (單選)

(A)綠茶(B)烏龍茶(C)紅茶(D)沒有限定

36.衝第一泡茶時,於茶湯表面形成泡沫的原因為何?

(A)皂素(B)果膠質(C)乾茶之間的空氣

37.影響泡茶時間的內在因素(即茶葉本身的因素)有哪些?

(A)茶之水可溶解物的多寡(B)茶之水可溶物的溶解速度(C)泡茶用具之散熱速度(D)泡茶環境之溫、濕度

38.請選出良好泡茶用水的條件 :

(A)含氧量多(B)礦物質含量豐富(C)含菌量少(D)軟水

39.一壺茶之數道茶湯的一致性是指:

(A)茶湯品質的一致(B)茶湯顏色的一致

(C)口腔感受的強度大約一致(D)茶湯香氣的一致

40.泡茶時決定用水溫度的因素有哪些?

(A)茶青的成熟度(B)發酵程度(C)有無渥堆(D)焙火程度

41.現代可用於紫砂壺成型工藝的有 (A)擋坯石膏模成型(B)注漿成型(C)拍身筒成型(D)鑲身筒成型

42.紫砂泥料可分為 (A)紫泥(B)黑泥(C)朱泥(D)本山綠泥

43.享有中國工藝美術大師稱號的紫砂藝人有

(A)吳雲根(B)顧景舟(C)裴石民(D)蔣蓉

44.以下屬於釉下彩裝飾的有

(A)青花(B)粉彩(C)鬥彩(D)琺瑯彩

45.以下紫砂作品屬於方器造型的有

(A)半菊壺(B)僧帽壺(C)井欄壺(D)方鐘壺

46.造型上會影響紫砂壺出水流暢的部位有 (A)水孔(B)壺流(C)壺口(D)氣孔

47.紫砂壺的裝飾技法有 (A)陶刻(B)泥胎裝飾(C)印花(D)泥繪

48.在瓷器製作上由前到後的順序為 (A)上釉(B)修坯(C)燒製(D)揉泥

49.陶藝手工成型的基本方法有 (A)泥條成型(B)泥板成型(C)拉坯成型(D)注漿成型

50.窯爐按使用的燃料種類可分為

(A)柴窯(B)煤窯(C)氣窯(D)電窯




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第四十二屆陸羽泡茶師檢定考試學科試題


1. 不發酵茶的製造無需哪項過程?

  (A)日光萎凋  (B)發酵  (C)殺青  (D)乾燥。

2. 下列哪些茶屬綠茶類

  (A)碧螺春  (B)玉露  (C)安吉白茶  (D)毛峰

3. 下列哪些因素會影響茶之品質?

  (A)地理環境  (B)茶樹年齡  (C)茶園施肥情形  (D)氣候

4. 茶樹經「遮蔭」處理後所製成的茶,對茶湯滋味的影響:

  (A)苦澀味降低  (B)苦澀味增加  (C)甘醇度增加  (D)甘醇度降低

5. 請選出於製茶過程中,「揉捻」在「發酵」之前的茶類:

  (A)綠茶  (B)普洱茶  (C)烏龍茶  (D)紅茶

6. 請將下列各茶就發酵程度的輕重依序排列之(輕→重):

  (A)文山包種茶  (B)安溪鐵觀音(傳統製法)

  (C)大紅袍   (D)正山小種

7. 下列哪項茶葉的揉捻最重?:

  (A)牡丹繡球  (B)凍頂烏龍  (C)熟火鐵觀音  (D)碎形紅茶

8. 「梅納反應」產生於哪一項製茶過程?

  (A)發酵  (B)焙火  (C)薰花  (D)萎凋

9. 「綠葉鑲金邊」的金邊是那項製茶過程形成:

  (A)焙火  (B)殺青  (C)發酵  (D)揉捻

10. 請選出以重萎凋、輕發酵製作的茶:

  (A)白毫銀針  (B)君山銀針  (C)白牡丹  (D)文山包種茶

11. 「金駿眉」是屬下列哪一類茶?

  (A)綠茶  (B)紅茶  (C)烏龍茶  (D)普洱茶

12. 老田寮茶(台灣早期名茶)是指台灣哪一個地方所產的茶:

  (A)新竹峨嵋  (B)苗栗頭屋  (C)桃園龍潭  (D)北縣石門

13. 請選出茶香帶“毫香”的茶:

  (A)煎茶  (B)洞庭碧螺春  (C)白毫銀針  (D)君山銀針

14. 請選出適合以開面葉為主要原料的茶:

  (A)文山包種茶  (B)岩茶  (C)鐵觀音  (D)普洱茶

15. 微生物參與發酵過程的茶有:

  (A)渥堆普洱  (B)紅茶類  (C)黑茶類

16. 芽愈多愈嫩表示品質愈好的茶有哪些:

  (A)碧螺春  (B)六安瓜片  (C)白毫烏龍  (D)滇紅

17. 南京雨花茶的外形是:

  (A)劍片形  (B)條形(似針)  (C)鬆捲形  (D)芽葉原形

18. 與日本茶道源起有關的歷史名茶是:

  (A)徑山茶  (B)紫筍茶  (C)陽羨茶  (D)岕茶

19. 「雀舌」是形容何種茶的外形?

  (A)高級綠茶  (B)高級紅茶  (C)高級烏龍茶  (D)高級普洱茶

20. 下列哪種茶產於台灣最南端?

  (A)海山茶  (B)龍泉茶  (C)鹿野茶  (D)港口茶

21. 泡茶用水最好是:

  (A)純水  (B)軟淨之水  (C)富含礦物質的水  (D)只要煮開的水

22. 請選一項「濃縮茶」未稀釋前的正確存放法(限半天內飲用):

  (A)以保溫桶存放  (B)將其降至常溫  (C)以小火保溫

23. 請選出小壺泡茶時,最適合以中溫(80℃~90℃)沖泡的兩種茶葉:

  (A)蒙頂黃芽  (B)白牡丹  (C)白毫烏龍  (D)太平猴魁

24. 緊壓茶的沖泡過程中須注意:(選一個答案)

  (A)有無渥堆  (B)解塊(剝碎)程度

  (C)沖泡後茶葉鬆開程度  (D)以上皆是

25. 茶葉浸泡10分鐘後可得標準濃度,如繼續浸泡也不至更濃,其茶、水比例(g/c.c.)應為:

  (A)0.5:100  (B)1.5:100  (C)2:100  (D)3:100

26. 調製泡沫紅茶、冰紅茶時,茶湯濃度應比標準濃度:

  (A)增加  (B)減少  (C)不變

27. 煮茶法常應用於:

  (A)西藏酥油茶  (B)蒙古鹹奶茶  (C)鐵觀音  (D)香片

28. 於人數眾多的場合,請選出二種簡易供茶法:

  (A)小壺茶法  (B)蓋碗茶法  (C)大桶茶法  (D)濃縮茶法

29. 薰花茶類的泡茶水溫應如何判斷?

  (A)用茶胚應有的泡茶溫度  (B)用花胚應有的適用水溫

30. 品茗時,茶湯於何種溫度時較易感受其香氣的特質

  (A)90℃  (B)45℃  (C)20℃

31. 在陶、炻、瓷三分法的情況下,高燒結度的紫砂壺應歸於哪一類?

  (A)陶  (B)炻  (C)瓷  (D)都可以

32. 以本山綠泥(紫砂泥料的一種)製壺,燒成後的壺類名稱為:

  (A)紫砂  (B)朱泥  (C)緞泥

33. 賞壺時,應注意的禮節為:

  (A)傳遞茶壺時勿於空中交接  (B)應貼著桌面或地板觀賞

  (C)不宜敲壺,壺蓋輕取輕放  (D)不主動批評

34. 茶壺對泡茶的影響,主要與下列哪一項相關:(選一個答案)

  (A)燒結程度  (B)有無上釉  (C)泥料顏色  (D)器形

35. 鑑定杯組的審茶杯150c.c.,審茶碗的容量(全容積)為:

  (A)150cc  (B)200cc  (C)350cc  (D)500c.c.

36. 影響杯中茶湯顏色的因素有哪些?

  (A)杯內釉色  (B)杯形  (C)茶湯濃淡  (D)茶湯水位高低

37. 請選出一位清代的製壺名家:

  (A)時大彬  (B)徐友泉  (C)陳遠(陳鳴遠)  (D)顧景舟

38. 瓷器陰乾後即上釉,一次高溫燒成,是哪種燒成法?

  (A)素燒  (B)本燒

39. 茶葉中哪項成份對預防心血管疾病最有助益:(選一個答案)

  (A)茶多酚  (B)咖啡因  (C)氨基酸  (D)類胡蘿蔔素

40. 《苦筍帖》為下列哪位書法大家的茶帖?

  (A)蘇東坡  (B)懷素  (C)米芾  (D)蔡襄

41. 陸羽和顏真卿創立了茶史上第一個茶屋「三癸亭」建於何處:

  (A)湖北天門  (B)浙江湖州  (C)江西上饒  (D)江蘇蘇州

42. 陸羽設製二十四器,透過下列哪二項器物顯現其思想:

  (A)風爐  (B)鍑  (C)盌  (D)鹺簋

43. 敘述古代鬥茶最具代表性的茶詩《和章岷從事鬥茶歌》的作者是

  (A)范仲淹  (B)蘇東坡  (C)蔡襄  (D)皎然

44. 「黃金碾畔綠塵飛,碧玉甌中翠濤起」的詩句是形容

  (A)煮茶  (B)點茶  (C)泡茶

45. 宋代審安老人著《茶具圖贊》一書中,用以研磨茶粉的器物為:

  (A)木待制  (B)羅樞密  (C)石轉運  (D)陶寶文

46. 日本茶道傳承為世襲制,一個流派的領導者其名稱為:

  (A)宗家  (B)家元  (C)宗匠  (D)會首

47. 日本茶道用以盛裝廢棄的水的器物名為:

  (A)水指  (B)水方  (C)滌方  (D)建水

48. 草衣禪師於大興寺的茶屋是:

  (A)無庵  (B)今日庵  (C)不審庵  (D)一枝庵

49. 韓國加工茶葉以哪一種茶類為主?

  (A)紅茶  (B)綠茶  (C)烏龍茶  (D)普洱茶

50. 目前風行於世界的下午茶文化,其發祥地是下列哪一個國家?

  (A)中國  (B)日本  (C)韓國  (D)英國

6/26/2010

california tea

Beginnings of a Tea Farm in California,
Roy Fong Starts Cali Tea Farm
Tuesday, 23 March 2010
by Heidi Kyser

On Monday, Imperial Tea Court owner Roy Fong closed escrow on a 23-acre farm in Esparto, Calif., where he plans to grow approximately 10 acres of Camellia sinensis.

"It's taken every single skill I've learned in my entire professional life to do this," said a relieved Fong. "We had to be very creative to make this happen."

He was referring to the lending process, run by banks which he described as being extremely reluctant to loan money, despite the fact that he had enough cash for 50 percent of the down payment on the property. Fong said he tried six different banks before finding one that would finance the deal, which did not involve any outside investment, only his personal capital and loans from friends, family and the bank.

"Our offer was accepted Dec. 8, and we finally just closed escrow yesterday (Monday, March 22.)," he added. "Now, I'm completely broke, but happy."

Fong believes the house on the property was too small to create much value, and land was priced higher than it would have been had it been used to grow alfalfa or another similar crop. Still, he believes it was a steal relative to what it would have cost a couple years ago.

The farm is about 20 minutes from Davis, Calif., and about an hour and a half northeast of San Francisco, where Fong lives in the suburb of Lafayette. Fong said it was important to him that he be within an hour's driving distance of the farm, in case of emergencies.

Other criteria for the farm included pleasant scenery that would be welcoming to visitors; sufficient water; and affordability.

Fong said the farm's former owners of 10 years put a great deal of work into it, including landscaping that makes it a "pretty spot." It also has two wells and access to an aqueduct 1,200 feet from the property. He hopes to irrigate mainly with water from the aqueduct, in order to avoid pumping the wells dry.

With the lending process behind him, Fong can now begin the real labor: getting the land ready to grow tea.

He said he was leaving on a trip to China the weekend of March 27 (coincidentally to look at another tea farm he's hoping to buy in the northwest part of that country), and while he was gone, his staff would begin the process of amending the soil.

Fong explained: "We have tested the soil and the water. It's within a range where we can grow tea, but I don’t want to put the tea in an environment and hope it gets used to it. I want to put the tea in an ideal environment for it to flourish. We’ll put in cover crops – mustard, alfalfa, beans – and natural humates that drive down the acidity of the soil. We want to do it with microbes instead of chemicals. It’s a probiotic approach. You encourage the kind of microbes you want in the soil."

He hopes that correct soil management and irrigation will lead to harvesting viable crops within three years. He'll plant the first seedlings this fall, but the crop will be a wash; the second year will be an experiment with different varietals; and the third year will involve planting those varietals that have shown the most promise.

According to Fong, tea farms typically grow 9,000 plants per acre. At that rate, his yield could be as high as 700 kilos per harvest, but until he knows what type of tea he'll be growing, he can't say how often he'll be harvesting.

"You harvest green teas only two or three times per year," he explained, "but oolongs yield all year long. I have a feeling we'll be growing a lot of oolongs, assamica varietals – we'll see. We'll just have to play with it."

http://www.worldteanews.com/index.php/20100323906/Business-/-Financial/Roy-Fong-Starts-Cali-Tea-Farm.html
More information about the farm can be found at Imperial Tea Court's blog, Camellia Sinensis.
http://camelliasinensisblog.blogspot.com

6/14/2010

中國古代茶書Chinese Classic Tea Books

中國古代茶書
陸 羽 茶經
裴 汶 茶述
張又新 煎茶水記
蘇 廈 十六湯品
溫庭筠 采茶錄
王 敷 茶酒論
毛文錫 茶譜
陶 谷 茗莢錄
丁 謂 北苑茶錄
周 絳 補茶經
葉清臣 述煮茶泉品
劉 異 北苑拾遺
蔡 襄 茶錄
宋子安 東溪試茶錄
黃 儒 品茶要錄
沈 括 本朝茶法
趙 佶 大觀茶論
唐 庚 斗茶記
熊 蕃 宣和北苑貢茶錄
桑 莊 續茶譜
趙汝礪 北苑別錄
審安老人 茶具圖贊
楊維楨 煮茶夢記
朱 權 茶譜
錢椿年 茶譜
吳 旦 水辨
吳 旦 茶經外集
田藝蘅 煮泉小品
徐獻忠 水晶
陸樹聲 茶寮記
孫大綬 茶譜外集
屠 隆 茶說
陳 師 茶考
張 源 茶錄
陳繼儒 茶話
張謙德 茶經
許次紓 茶疏
屠本峻 茗笈
徐 蚴 蔡端明別紀
熊明遇 羅芥茶記
馮寸可 茶錄
羅 廩 茶解
夏樹芳 茶董
龍 膺 蒙史
陳繼儒 茶董補
喻 政 茶集
喻 政 茶書全集
徐 蚴 茗譚
黃龍德 茶說
程百二 品茶要錄補
萬邦寧 茗史
聞 龍 茶箋
周高起 陽羨茗壺系
周高起 洞山芥茶系
程用賓 茶錄
馮可賓
劉源長 茶史
余懷 茶史補
冒襄 ?
程作舟 茶社便覽
陸廷燦 續茶經
程雨亭 整飭皖茶文牘
程清 龍井訪茶記
存目茶書
後記

6/12/2010

blog template

do not attempt to adjust the picture.
blogger has new templates, and this one is called "simple",
it looks a little too simple, glad i saved the old template...

6/11/2010

Tea Terms 2010 中英文茶術語

=- =- =- = Tea Terms 2010 中英文茶術語 = -= -= -=
A list of terminology for tea worked on since 2004 and first put on internet Jun 2010.
Traditional Chinese, pinyin spelling without tones, and Unicode (UTF-8) encoding used.

Steven R. Jones, 2010 (revisions:  2011.10.05; 2010.08; 2010.06.11  )

 
Terms used for describing fresh tea leaves (see below links*):
Fresh Leaf Type茶青類:
tip-tea type芽茶類:
  all-tip全芽心
  one-tip two-leaf一心二葉
leaf-tea type 葉茶類:
  terminal facing-leaf* 對口葉
  terminal facing three-leaf對口三葉

Note:  terminal facing-leaf對口葉 is also called (banjhi leaf) in India.

Black Tea Leaf Grading (only used for black tea, in India and nearby.) (see below links*):

  Flowery Orange Pekoe 花橙白毫
  Orange Pekoe 橙白毫
  Pekoe 白毫
  Souchong 小種
  Pekoe Souchong 白毫小種
  Congou 工夫
  Bohea 武夷


Fresh Tea Leaf Classification (for all teas, not just black tea.) (see links*):

  Tip
  First Leaf 第一葉
  Second Leaf 第二葉
  Third Leaf 第三葉
  Fourth Leaf 第四葉
  Fifth Leaf 第五葉
  Sixth Leaf 第六葉



*Figures and links for figures and explanation:



*Links for figures and explanation:
http://1.bp.blogspot.com/-qqdwOV1NtPQ/Tahf46kk6MI/AAAAAAAAMwE/X3y9fI1vpgY/s1600/essay2010_5.jpg




http://4.bp.blogspot.com/-BUo-d0MRRbw/TfsPsMQyAVI/AAAAAAAAOjM/6Pr23F89YO0/s1600/essay2010_4%255B1%255D.jpg


Pioneering English Translation of Chinese Tea Studies Terminology首創如此英譯的中文茶學術語
5th Lu-Yu Tea Studies Deliberation of Papers Published Journal Conference, Steven R. Jones,
(published by Lu-Yu Tea Culture Institute)2010.04ISBN 978-986-84204-1-0
《中英文茶學術語》( 陸羽茶藝股份有限公司 , 2010, ISBN 978-957-9690-06-5 )

Primary Processing初製:
tea plant 茶樹
tea harvesting 采青
two leaf 兩葉


withering 萎凋
sun withering 日光萎凋
indoor withering 室內萎凋
laying 作青(includes setting and tossing)
setting 靜置
tossing 攪拌浪青

enzymatic oxidation酶促氧化
fermentation 發酵
oxidation 氧化

fixation 殺青
steaming 蒸青
stir fixation 炒青
hot air fixation 烘青
sun fixation 曬青

rolling 揉捻
light rolling 輕揉
heavy rolling 重揉
cloth rolling 布揉

drying 乾燥
pan firing 炒乾
hot air drying 烘乾
sun drying 曬乾
sweltering悶黃
piling 渥堆

refining 精製
screening 篩分
cutting 剪切
de-stemming 拔梗 
shaping 整形
winnowing 風選
blending 拼配
compressing 緊壓
re-drying覆火
aging 陳放 (by storing)

added processing 加工
roasting 焙火
scenting 熏花
spicing調味
tea beverage 飲料茶 

packaging包裝
vacuum packaging真空包裝
nitrogen packaging 充氮包裝
shredded-tea bag 碎形小袋茶
whole-leave tea bag 原片小袋茶


Classification分類:

The four classifications of tea according to fermentation再把這四大分類細分:
According to the degree of: fermentation, rolling, baking and tea leaf maturity根據製造時發酵,揉捻焙火與採摘時原料成熟度來分類

  non-fermented tea :不發酵茶,即綠茶:
  post–fermented後發酵茶 即普洱茶,即黑茶:
  partially fermented tea 部分發酵茶,半發酵茶,即烏龍茶
  completely fermented tea全發酵茶,即紅茶

In this table below we have the tea leaves types and the relationship to the kind of tea with the fermentation levels.

Tip or Leaf Type*分成而與或葉茶類芽茶類
Classification of Tea
茶之分類 
Degree of Fermentation
發酵程度
leaf-tea type
葉茶類   
oolong tea      
烏龍茶 
partial fermentation          
部分發酵(半發酵茶)                                                    
tip-tea type 
芽茶類   
white tea
白茶        
partial fermentation           
部分發酵 (半發酵茶)                         
tip-tea type 
芽茶類   
green tea , yellow tea 
綠茶、黃茶     
no fermentation               
不發酵
tip-tea type 
芽茶類   
black tea         
紅茶                    
complete fermentation
全發酵              
tip-tea type 
芽茶類  
Puer tea, dark tea
普洱茶    黑茶
post-fermentation
後發酵


*Exceptions:  White Tip Oolong is a “ 芽茶類 tip-tea type”  and Liuan Leaf green tea is a “ 葉茶類 leaf-tea type”, also some of the “ 芽茶類  tip-tea type” teas are actually   全芽心 all-tip”.


Green Tea Types綠茶分為:
  steamed green tea蒸青綠茶
  powered green tea 粉末綠茶
  silver needle green tea 銀針綠茶
  lightly rubbed green tea 原形綠茶
  curled green tea 松卷綠茶
  sword shaped green tea劍片綠茶
  twisted green tea 條形綠茶
  pearled green tea 圓珠綠茶

Puer Tea Types普洱茶分為 :
  Age-puer 陳放普洱
  pile-fermented puer渥堆普洱

Oolong Tea Types烏龍茶分為:
  white oolong:白茶烏龍
  twisted oolong:條形烏龍
  pelleted oolong 球形烏龍
  roasted oolong熟火烏龍
  white tipped oolong:白毫烏龍

Black Tea Types紅茶分為:
unshredded black tea:功夫紅茶
shredded black tea:碎形紅茶


Scented Tea Types熏花茶可分為:
Any type of tea can be scented.
任何種類的茶都可以熏花。


  scented green tea 熏花綠茶
  scented puer tea熏花普洱
  scented oolong tea 熏花烏龍
  scented black tea熏花紅茶
  jasmine scented green tea熏花茉莉


Spiced Tea Types調味茶分為:
Any type of tea can be spiced.
任何種類的茶都可加以調味。

  spiced green tea 調味綠茶
  spiced Puer tea調味普洱
  spiced oolong tea調味烏龍
  spiced black tea調味紅茶


There are different ways to classify tea, such as the degree of withering or fermentation, type of fresh tea leaf like tips and/or leaves, general color of finished tea leaf, like black tea or green tea.  The following is degree of fermentation based.

Explanation of some tea making processes:
Chinese six major tea types中國六大基本茶類: green, yellow, white, oolong, black, and dark tea.
Any type of tea can be spiced.任何種類的茶都可加以調味。
Spiced Tea 調味茶
Any type of tea can be scented任何種類的茶都可以熏花。.
Scented Tea 熏花茶

oxidation氧化 (enzymatic):  a natural chemical change in the tea leaf that begins after harvesting and accelerates if leaf cells are broken and exposed to oxygen.
withering萎凋:  water loss by respiration and evaporation and leaf becomes more pliable, dryness and heat aid in this process.
fermentation發酵:  actually enzymatic oxidation, noticeable change chemical composition and leaf becomes darker, moisture and heat aid in this process.
fixation殺青:  to rapidly stop the fermentation through water loss caused by heat.
rolling揉捻:  breaking the leaf cell walls exposing sap to leaf substrate and air, and shaping.
drying乾燥:  making the leaves ready for storage.

laying 作青: includes setting and tossing, this step is during the withering/fermentation stage
setting 靜置: letting the fresh leaves rest
tossing 攪拌浪青:  also called shaking (but this is not rolling)

Two different methods of making black tea (in India, Sri Lanka for example):
There are two methods used to rupture the leaf cells prior to fermentation.
orthodox method: the traditional way of making black tea, a batch of leaves go through the  roller and are   macerated and twisted.
CTC(crush-tear-cut) 切碎-撕裂-捲曲method:  leaves are continuously fed through the machine and are rolled and goes through sharp teeth.
切碎-撕裂-捲曲 crush-tear-curl CTC
Using tea jargon fermentation/oxidation, microbe fermentation is called piling, and oxidation is called fermentation.

Key processing factors influencing the variety of tea and developing different tea character:

Green Puer: large leaf variety,  can be aged but it still is green Puer, the thing that makes a Puer is it has to be sun fixed, the aging is an added process, yes it should be aged but it does not have to be it is still a Green Puer at this point, can be compress into cakes, comes from Puer, China.  Regular green tea doesn’t have sun fixation.

Dark tea: sun fixation, piling process, small leaf variety processing similar to dark Puer, also usually aged.

Dark Puer: sun fixation, piling process, large leaf variety, comes from Puer, China.

White tea:  lightly oxidation, but white tea is not high heat fixated it is withered then rolled lightly then dried, many come from in Fuding, China.

Oolong tea:   the degree of laying作青 and fermentation affects the tea character developed, many oolongs are made with indoor withering an example cool long time withering like anshi iron goddess.

Green tea:  fixation is usually pan fixation in China and Taiwan and steam fixation in Japan.

Yellow tea: similar to green tea but has a added swealtering process no added heat the tea is piled up after fixation and rolling for short-time only made in the spring.

Black tea: (key point for all black teas is first rolled/ctc/rupture cell walls then fermentation)

Roasting is an added process/加工, literally any tea can be roasted but it will not change tea type: for example if a green tea is roasted it still is a green tea like the japanese tea (Hojicha/ほうじ茶/番茶). oolongs can be roasted but not necessary, same is for scenting and spicing. see below.

Problems of translating: Taiwan and many parts of China use 初製and 加工:
added processing 加工:  re-drying覆火, aging 陳放 (by storing), roasting 焙火, scenting熏花, spicing調味Added after the tea is one of the main varieties and can’t be changed, for example once it is a green tea it won’t change into a black tea.

Primary processing creates the major tea types, green tea, green puer, dark puer, oolong tea, white tea, dark tea, black tea:

Primary Processing初製from fresh leaves 茶青not all are used: withering萎凋, fermentation發酵, fixation殺青,rolling揉捻,drying乾燥, 渥堆 piling, this is the process that make a tea black or white or other variety.

Main tea processing steps to create different types of tea:
The only ingredient for primary processing is “fresh leaves(tea) 茶青”.    Any other ingredients are used during the added processing of scenting and spicing

fresh leaves 茶青: fixation殺青 > rolling揉捻 > drying乾燥    : green tea綠茶 
fresh leaves 茶青:  fixation殺青 > rolling揉捻 > sweltering悶黃 > drying乾燥   :yellow tea黃茶 
fresh leaves 茶青:  sun fixation曬青 > rolling揉捻 > sun drying曬乾> (usually aged)   : green Puer青普
fresh leaves 茶青:  sun fixation曬青 > rolling揉捻 > piling 渥堆  > sun drying曬乾   : dark tea黑茶and dark Puer熟普
fresh leaves 茶青:  withering (fermentation) 萎凋  > rolling揉捻 > drying乾燥     : white tea白茶 
fresh leaves 茶青:  withering萎凋 > fermentation發酵 > fixation殺青 > rolling揉捻 > drying乾燥:oolong tea烏龍茶 
fresh leaves 茶青:  withering萎凋 > rolling揉捻 > fermentation發酵 > drying乾燥  : black  tea紅茶      

*to be called Puer tea it must go through sun fixation曬青 and sun drying曬乾 .
*black tea rolling can be  twisting, orthodox or CTC
non fermentation:
     tea harvesting-  fixation -rolling-shaping- drying
            
partial fermentation:
      tea  harvesting -withering (indoors and outdoors)- fermentation- fixing - rolling-   
      drying-(optional roasting)

full fermentation:
    tea harvest- withering -rolling (twisting, orthodox, CTC)-  fermentation- drying

post fermentation:
 piled> tea harvesting- sun fixation -sun drying-  rolling - piling- compress(shaping or loose)- sun drying -(can age)
 aged>  tea harvesting- fixation - rolling - compressing –sun drying


Chart of Major Tea Processes:







This is the flow chart of the primary tea processing of what determines green tea, yellow tea, oolong tea, tea white, tea black, dark tea, green Puer, and dark Puer. This does not include any additional processes such as roasting, scenting and flavoring; since these can be done to any tea:


Added processing 加工:  re-drying覆火, aging 陳放 (by storing), roasting 焙火, scenting熏花, spicing調味Added after the tea is one of the main varieties and can’t be changed, for example once it is a green tea it won’t change into a black tea.

Possible Added Processes

green tea綠茶 :   roasting 焙火; scenting熏花; spicing調味
yellow tea黃茶:  scenting熏花; spicing調味
green Puer青普:  aging 陳放;  spicing調味
dark tea黑茶and dark Puer熟普:   aging 陳放 ; spicing調味
white tea白茶: scenting熏花; spicing調味
oolong tea烏龍茶:   re-drying覆火; aging 陳放; roasting 焙火; scenting熏花; spicing調味
black  tea紅茶: aging 陳放; scenting熏花; spicing調味



Names of Tea常見茶名:

Green Blade 煎茶
Yellow Mountain Fuzz Tip 黃山毛峰
Dragon Well 龍井
Green Spiral 碧螺春
Gunpower Tea 珠茶
Jasmine Tea 茉莉花茶
Rose Bulb 玫瑰繡球
Liuan Leaf 六安瓜片

Tea Powder 茶粉
Fine Powder Tea 抹茶 (matcha)

Jun Mountain Silver Needle 君山銀針
White tip silver needle 銀針白毫
White peony 白牡丹
Long Brow 壽眉
Brow Tea 眉茶
Jade Dew 玉露

White Tip Oolong 白毫烏龍

Wuyi Rock 武夷岩茶
  Red Robe tea 大紅袍
  White Comb白鷄冠
  Gold Turtle水金龜
  Iron Monk鐵羅漢
  Cassia tea 肉桂 (武夷)

Narcissus 水仙
Finger Citron 佛手
Iron Goddess (TGY) 鐵觀音
Osmanthus Oolong桂花烏龍
Roast Oolong 熟火烏龍
Light Oolong 清茶
Pouchong Tea 包種茶
Dongding Oolong 凍頂
Anji White Leaf 安吉白茶
Fenghuang Unique Bush 鳳凰單從
Ginseng Oolong 人參烏龍茶
Cinnamon Tea肉桂茶

Gongfu Black 工夫紅茶
Smoke Black 煙熏紅茶

Dark Tea黑茶
Age Bowl Puer 青沱
Age Cake Puer青餅
Pile Cake Puer  熟餅

Tea Ware  茶具:

tea cart 茶車
water heater煮水器
water kettle 水壺
tea basin 水盂
tea caddy (canister) 茶罐

tea boat 茶船
teapot 茶壺
cover bowl 蓋碗
tea pad 壺墊
tea pitcher茶盅
lid saucer蓋置

towel tray茶巾盤
tea towel 茶巾
tea holder茶荷
tea brush 茶拂
timer 定時器
tea spoon 茶匙

serving tray奉茶盤
teacup 茶杯
cup saucer杯托

seat cushion座墊
cup cover 杯套
packing wrap包壺巾
tea ware bag 茶具袋
ground pad 地衣
strainer cup 同心杯
personal tea set 個人品茗組(茶具)
brewing vessel 沖泡盅
tea ware 茶器
thermos 熱水瓶
tea urn / jar 茶甕
tea table 茶桌
side table側櫃

tea bowl 茶碗
spout bowl 有流茶碗
heating base煮水器底坐

Tea Brewing 泡茶:
The Three Ts 泡茶三要素
3-Ts = tea, temperature, and time
  tea amount 茶量
  water temperature 水溫
  steeping time 浸泡時間


The Three Ts 泡茶三要素
tea amount
茶量
water temperature
水温
steeping time
浸泡時間










Difference of “gong” and “kung
Kungfu 功夫 (use this one for martial arts武術)
Gongfu 工夫 (use this one tea terminology茶術語)

Lu-Yu Small Pot Tea Laws: (24 Rules) 陸羽小壺茶法24則:
1.    prepare tea ware備具
2.     from still to ready position從靜態到動態
3.     prepare water備水
4.     warm pot溫壺
5.     prepare tea備茶
6.     recognize tea識茶
7.     appreciate tea賞茶
8.     warm pitcher溫盅
9.     put in tea置茶
10.   smell fragrance聞香
11.   first infusion沖第一道茶
12.   timing計時
13.   warm cups 燙杯
14.   pour tea 倒茶
15.   prepare cups 備杯
16.   divide tea 分茶
17.   serve tea by cups 端杯奉茶
18.   second infusion 沖第二道茶
19.   serve tea by pitcher 持盅奉茶
19a. supply snacks or water (not necessary) 茶食供應或品泉
20.   take out brewed leaves 去渣
20a. appreciate leaves (not necessary) 賞葉底
21.   rinse pot 涮壺
22.   return to seat 歸位
23.   rinse pitcher 清盅
24.  collect cups收杯
--    conclude 結束

History歷史:
Lu Yu 陸羽  (Tang Dynasty唐代)
 “Tea Classic” 《茶經》
Three Scrolls Ten Chapters三卷十章
Tea Classic’s ten chapters茶經的10

The "Tea Classic" is made of "Three Scrolls Ten Chapters三卷十章", each chapter is briefly explained below:
One: Origin一之源
This chapter explains  origin legends of tea in China. It also contains a horticultural description of the tea plant and its proper planting as well as some etymological speculation.
Two: Tools二之具
This chapter describes fifteen tools for picking, steaming, pressing, drying and storage of tea leaves and cake.
Three: Making三之造
This chapter details the recommended procedures for the production of tea cake.
Four: Utensils四之器
This chapter describes twenty eight items used in the brewing and drinking of tea.
Five: Boiling五之煮
This chapter enumerates the guidelines for the proper preparation of tea.
Six: Drinking六之飲
This chapter describes the various properties of tea, the history of tea drinking and the various types of tea known in 5th century China.
Seven: History七之事
This chapter gives various anecdotes about the history of tea in Chinese records, from Shennong through the Tang dynasty.
Eight: Growing Regions八之出
This chapter ranks the eight tea producing regions in China.
Nine: Simplify九之略
This chapter lists those procedures that may be omitted and under what circumstances.
Ten: Pictorialize十之圖
This chapter consists of four silk scrolls that provide an abbreviated version of the previous nine chapters.

Lu Yu’s Tea Ware陸羽的茶具:
crushing block 砧椎
brazier 風爐
charcoal basket 炭筥
charcoal mallet 炭檛
fire chopsticks火筴
cauldron
cauldron stand 交床
tea tongs
paper wallet 紙囊
crushing roller
sieve box 羅合
tea holder
water vessel 水方
water filter bag 漉水囊
gourd scooper
bamboo tongs 竹夾
salt container 鹺簋
boiled water vessel 熟盂
bowl
bowl basket
brush
water basin 滌方
spent tea basin 滓方
tea cloth
utensil table 具列
utensil basket都籃

Old Man Shenan 審安老人 (Shen'an) (Song Dynasty宋代)
 “Tea Ware Drawings and Praises” 《茶具圖贊》
Some of the tea wares of Shenan and Lu Yu, have the same Chinese names, because some of the tea wares from tang dynasty were also used in the song dynasty, although Shenan does give them special names, these special names follow pinyin spelling without tones.

Old Man Shenan’s 12 Tea Ware審安老人的12茶具:
brazier 風爐 (hong lu韋鴻臚)
crushing block砧椎 (mu dai zhi木待制)
crushing roller (jin fa cao金法曹)
stone mill*石磨 (shi zhuan yun石轉運  )
gourd scooper (hu yuan wai胡員外)
sieve box羅合 (luo shu mi羅樞密)
brush (zong cong shi宗從事)
bowl basket (qi diao mi ge漆雕秘閣)
bowl (tao bao wen陶寶文)
water vessel水方 (tang ti dian湯提點)
tea whisk*茶筅 (zhu fu shi竺副師)
tea cloth (si zhi fang司職方)

*Note: The above tea wares were also mentioned by Lu Yu except for (stone mill石磨) and  (tea whisk茶筅).

Emperor Song Huizong 宋徽宗(Song Dynasty宋代)
 “Da Guan Tea Treaties” 《大觀茶論》
 “Literary Gathering” 《文會圖》

Zhu Yuanzhang朱元璋 (. 1328~1398) (Ming. 1328-1398)
First Ming Dynasty emperor, when he became emperor, to combat corruption in the tea trade, ordered the production stop of the compressed tribute tea貢茶 1391 AD. It was decreed that tea take a simpler and also a less currency-ready form. The coming of loose leaf tea was a vital development for the further innovation in tea arts and culture. His 17th son was "Zhu Quan朱权" that wrote the "Tea Manual茶谱".

“Tea Manual, 1440” Zhu Quan (Ming. 1378-1448) Imperial Prince
《茶譜》朱權  (. 1378~1448)
Total of 16 chapters, content below also includes ten tea wares:
Preface

Selecting Tea品茶
Storing Tea收茶
Whisking Tea點茶
Scenting Tea Method熏香茶法

Tea Ware 器具
  Tea Brazier茶爐
  Tea Stove茶竈
  Tea Mill茶磨
  Crushing Roller茶碾
  Tea Sieve茶羅
  Tea Stand茶架
  Tea Spoon茶匙
  Tea Whisk茶筅
  Tea Cup茶甌
  Tea Pitcher茶瓶
Heating Water Method煎湯法
Classifying Water品水

Tao Gu 陶穀
"Record on Plantation Tea"《苑茗錄》

Cai Xiang 蔡襄
"Record on Tea"《茶錄》

The three popular methods for drinking tea:
boiling tea     煮茶  (Tang Dynasty唐代)
whisking tea  點茶  (Song Dynasty宋代)
brewing tea   泡茶  (Ming Dynasty明代)

Sen no Rikyu (千利休, 1522 - April 21, 1591)

Sen no Rikyu seven rules for the tea ceremony as follows:
1. Make a pleasing bowl of tea
2. Lay the charcoal so that the water boils efficiently
3. Provide a sense of coolness in the summer and warmth in the winter
4. Arrange the flowers as though they were in the field
5. Be ready ahead of time
6. Be prepared in case it should rain
7. Act with utmost consideration toward your guests

( 利休七則:茶のよきように,炭くように,花にあるように,夏しくかに 刻限めに,降らずとも用意,相客せよ)

傳稱由利休創立的茶道的七條法則如下:
(利休七則: 茶要泡得好,火要能沸水,花似野外生,夏涼而冬暖,準備要提前,雨具要備妥,對陪客貼心。)

Southern Record《南方錄Nanboroku Sen no Rikyu
  First Scroll: Memorandum 卷一覚書(jap. Oboegaki)
  Second Scroll: Gatherings卷二會(jap. , Kai)
  Third Scroll: Shelves卷三 (jap. , Tana)
  Fourth Scroll: Academy卷四書院(jap. Shoin)
  Fifth Scroll: Layout卷五 台子 (jap. Daisu) 
  Sixth Scroll: Abridgment卷六墨引(jap. Sumihiki) 
  Seventh Scroll: Memoirs卷七滅後(jap. Metsugo) 

This book is considered the most important book by Rikyu on tea.  Consisting of: Memorandum, Gatherings, Shelves, Schools, Tables, Citations, and Memoirs.  Some say there are two more chapters, together to be a total of nine chapters.  Details of the book's total chapters are not conclusive.
該書被視為了解利休居士的茶的最重要的秘傳書。由名為“覺書”、“會”、“棚”、“書院”、“台子”、“墨引”、“滅後”7卷構成。也有人將“秘傳”、“追加”合在一起稱,共為9卷。關於成書的詳細情況的研究,尚沒有定論。

Principles of Japanese Tea Ceremony
Wa: Harmony - with nature as a whole
Kei: Respect - for each other
Sei: Purity- of utensils and mind
Jaku: Tranquility - with nature and mind

Wabi Sabi
Wabi: cultivation of simplicity, quietude, and absence of ornament
Sabi: celebration of old, faded, and imperfect

1。抹茶與和果子的基本知識,參加茶會的準備
2。茶室禮儀
3。利休七則
4。茶道四規“和敬清寂”
5。立禮
6。利休道歌
7。座禮
8。一期一會(ichi-go ichi-e) one time, one meeting; once in a lifetime

Items of Cha-no-yu
kettle
風炉(コンロ) brazier
敷板 board for the brazier
茶碗 teabowl
container for powdered thin tea
茶杓 teascoop
柄杓 ladle
蓋置(竹) lid rest (bamboo)
茶筅 tea whisk
茶巾 linen cloth
帛紗(白地) silk cloth (white)
懐紙 packet of paper
畳(正方形) mat
屏風(大) screen (tall)
屏風(小) screen (short)
毛氈 carpet
畳カバー cover for mat
茶筅の癖直し fixing for teascoop
水指 fresh-water container
建水 waste-water receptacle
香合 incense container
茶巾 linen cloth
古帛紗 square of classic-patterned fabric
懐紙 packet of paper
道具箱 utensils box

Incense Terminology:
Incense Arts香道 , Kodo
Agarwood 沈香from heartwood from Aquilaria trees, unique, the incense wood most used in incense ceremony, other names are: lignum aloes or aloeswood, gaharu, jinko, or oud
Censer香爐usually small, and used for heating incense not burning
Censer and incense burner, the terms are sometimes interchangeable
Charcoal木炭 only the odorless kind is used
Incense burner香爐usually larger than a censer, and used for burning incense
Incense woods香木a naturally fragrant resinous wood
Leaf-tea type葉茶類tea consisting of the leaves, no tips
Musical terminology borrowed and related to scent:
Sharp notes高頻the first and most volatile scents, quick to dissipate
Round notes中頻the main body scents, dissipating in the middle
Deep notes低頻the finishing scents, lingering and slowest to dissipate
Note: the above musical terms are also used similarly in the perfume industry
Odor - more pleasantly known as, “fragrance, aroma, or scent
Olfactory glands嗅腺the glands that are responsible for the sense of smell
Tea incense茶香dry-leaf, pure brew-able and drinkable tea used as incense
Tip-tea type芽茶類tea consisting the young unfurled tips and leaves

香十徳
1. 感格鬼神 感は鬼神に格(いた)る - 感覚が鬼や神のように研ぎ澄まされる
2. 清淨心身 心身を清浄にす - 心身を清く浄化する
3. 能除汚穢 よく汚穢(おわい)を除く - 穢(けが)れをとりのぞく
4. 能覺睡眠 よく睡眠を覚ます - 眠気を覚ます
5. 静中成友 静中に友と成る - 孤独感を拭う
6. 塵裏偸閑 塵裏に閑(ひま)をぬすむ - 忙しいときも和ませる
7. 多而不厭 多くして厭(いと)わず - 多くあっても邪魔にならない
8. 寡而為足 少なくて足れりと為す - 少なくても十分香りを放つ
9. 久蔵不朽 久しく蔵(たくわ)えて朽ちず - 長い間保存しても朽ちない
10. 常用無障 常に用いて障(さわり)無し - 常用しても無害

The Ten Virtues of Incense
It brings communication with the transcendent
It refreshes mind and body
It removes impurity
It brings alertness
It is a companion in solitude
In the midst of busy affairs, it brings a moment of peace
When it is plentiful, one never tires of it
When there is little, still one is satisfied
Age does not change its efficacy
Used everyday, it does no harm


Reference出版著作:


*Comprehensive Introduction to Tea Studies (including Chinese-English Tea Terminology); Proceedings of the 13th International Wu-Wo Tea Ceremony and Tea Culture Festival; Pub.:  Ten Ren Tea Arts and Culture Foundation; Date:  2011.05; ISBN:  978-986-84204-2-7
綜合研論茶學 (中英文茶之術語) ,第十三屆國際無我茶會 , 國際茶文化節 , 論文集
天仁茶藝文化基金會, 2011.05, ISBN:  978-986-84204-2-7

*“Chinese-English Tea Studies Terminology”, (2010), Lu-Yu Tea Culture Institute, Co., Ltd., ISBN 978-957-9690-06-5
◎《中英文茶學術語》( 陸羽茶藝股份有限公司 , 2010, ISBN 978-957-9690-06-5 )

* Pioneering English Translation of Chinese Tea Studies Terminology首創如此英譯的中文茶學術語;
5th Lu-Yu Tea Studies Deliberation of Papers Published Journal Conference 李瑞河(published by Lu-Yu Tea Culture Institute) 2010.04 ISBN 978-986-84204-1-0

*“Chinese-English Tea Studies Terminology”, (2009),Tenfu Tea College, Ctrl No: zyk0030030
◎《中英文"茶學術語"( 天福茶學院,2009,控制號:zyk0030030 )


*“Specialized English for Tea”, (2008),Tenfu Tea College,Ctrl No: zyk0014462
◎《茶文化系專業英語》( 天福茶學院,2008,控制號:zyk0014462)



Steven R. Jones, 2010 (revisions:  2011.10.05; 2010.08; 2010.06.11  )
 

A list of terminology for tea worked on since 2004 and first put on internet Jun 2010.
Traditional Chinese, pinyin spelling without tones, and Unicode (UTF-8) encoding used.


=- =- =- = end of Tea Terms 2010 中英文茶術語 = -= -= -=