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/


Liuan leaf or Lu'an guapian 六安瓜片

In Chinese the character "六" (six) is usually pronounced "Liù", but in the case of Lu'an City  it is pronounced as "Lù" on account of the local dialect. Many Chinese speaking people call the tea 六安瓜片 by using the liu, Liuan (Chinese: 六安; pinyin: Liù ān).

Liuan leaf is a leaf type green tea with natural twist shape.

Other spellings: Liuan; Luan; Liu'an; Lu'an; melon leaf; guapian.

Note: Lu'an 六安 City, is a city located in Anhui, China, and not to be confused with Luan 灤縣 County, which is a county of Hebei, China.



士林社區大學茶道藝術社 (6月25日2011年)
10th Anniversary Tea Arts Society, Shihlin Community College

photos 照片

茶席;表演;年鑑;樂趣  tea sites; performances; yearbook; fun

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士林社區大學茶道藝術社 Tea Arts Society, Shihlin Community College


茶席主題 洛可可茶宴     Tea Site Theme:  Rococo Tea Party
張麗香 ; 林淑珍 史迪芬  Chang Lihsiang; Lin Susan; Steven
茶品︰正山小種        Tea Name:  Lapsang Souchong


2011 世界奉茶日 Tea Appreciation Day


中華國際無我茶會推廣協會活動通知,2011世界奉茶日、於4月30日 (15:00~17:00 ) 在國父紀念館舉行。
International Wu-Wo Tea Ceremony Association activities: 2011 Tea Appreciation Day, April 30, (3-5pm)at the Sun Yat-sen Memorial Hall.

National Dr. Sun Yat-sen Memorial Hall Address: No.505, Sec.4, Ren-ai Rd., Taipei, 110
E-mail: sun@yatsen.yatsen.gov.tw
Tel:886-02-27588008 Fax:886-02-27584847


慈濟大學茶道社 Tzu Chi University Tea Ceremony Club

靜思茶道 Jing Si Tea Ceremony (Still Thought Tea Ceremony)

慈濟大學茶道社 Tzu Chi University Tea Ceremony Club

電話 : 03-8565301
Chung-Yan Road Section 3, Hualien, 970, Taiwan
Tel : 886-3-856-5301

Tea Ceremony Club office, 9F, Basic medicine building, Chung-Yan Road Section 3, Hualien, 970, Taiwan

慈濟Tzu Chi Glossary



Tea Tasting Evaluation

Tea Tasting

Tea tasting evaluation is determined by the:  aroma, taste identification, acidity, leaf appearance, texture, and overall character of the tea. Usually the ratio of 3 grams (or 2.5) tea leaf to 150ml, with boiling water and steeped for 3 to 5 minutes, depending on the type of tea. Tea tasting involves: evaluate the tea quality, detect and specify the aromas and flavors of the tea, determine the special tea characteristics, and come to a general summary of the sensory experience.

Material needed:
  • Tea leaf
  • Clean filtered water
  • Tea tasting brewing equipment: cup, lid, bowl, and sometimes saucer
  • Weighing scale
  • Water kettle, electric  
  • Teacups
  • Teaspoon, ceramic or stainless steel
  • Digital timer
  • Pen and paper
  • Proper white light and clean environment