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/


2012 茶文化模擬展銷會&第一屆鳳凰舞夏無我茶會2012 Tea Culture and Tea Trial Marketing Exhibition & First Phoenix Summer Wu-Wo Tea Ceremony

Today’s event at was a wonderful exchange of English/Chinese we had people from Lithuania, Canada, Australia, America, and of course Taiwan. Many of the tea sites had a mixture of Japanese, Chinese, and Taiwanese tea ware.  Our foreign friends (non-Taiwanese) were tea site judges, including the tea master’s English ability.

2012 茶文化模擬展銷會&第一屆鳳凰舞夏無我茶會
2012.6.08 Tea Culture and Tea Trial Marketing Exhibition & First Phoenix Summer Wu-Wo Tea Ceremony

大同技術學院, 茶文化與事業經營學位學程( 系) Tatung Institute of Commerce and Technology, Tea Culture and Department of Business Management

June 8, 2012, at 9:50 am~ 12:10 pm


2012 茶文化模擬展銷會

2012 茶文化模擬展銷會


2012 茶文化模擬展銷會

2012 茶文化模擬展銷會

2012 茶文化模擬展銷會


 第一屆鳳凰舞夏無我茶會 First Phoenix Summer Wu-Wo Tea Ceremony

Dear friends:
In honor of the initial year of the Phoenix Summer Wu-Wo Tea Ceremony, you are cordially invited to the “Tea Culture and Tea Trial Marketing Exhibition & First Phoenix Summer Wu-Wo Tea Ceremony ” at our school on June 8, 2012, at 9:50 am~ 12:10 pm. This is a casual dress code event.

The Chair of Tea Culture Department
Ting-Ting Fang

Date:9:50~12:10, Jun 8, 2012
Location: Tatung Institute of Commerce and Technology
Address:Mituo Road, Chiayi City 253

Schedule of Events

Time Events Comprehensive Teaching Building
9:50               Welcome Ceremony E806
10:00-11:00 Tea Culture and Tea Trial Marketing Exhibition
11:00-11:20 Introducing Wu-Wo Tea Ceremony

11:30-12:00 Phoenix Summer Wu-Wo Tea Ceremony 1st Floor
12:10            Group Photo 1st Floor
12:10-13:00 Lunch 8th Floor

      Wu-Wo Tea Ceremony Public Announcement

茶會名稱Particular Name of the Wu-Wo Tea Ceremony
First Phoenix SummerWu-Wo Tea Ceremony
時間和日期Date and Time
201268日上午11:20am Jun. 8, 2012
大同技術學院茶樹栽培區Tatung Institute of Commerce and Technology, Tea Cultivation Area
雨天地點Rainy day Location
大同技術學院綜合教學大樓Tatung Institute of Commerce and Technology Comprehensive Teaching Building
泡茶種類Kinds Of Tea
不拘Not Confined
泡幾杯Number Of Teacups
每茶泡幾道Number Of Brews
奉茶方法Serving Style
第一、三道奉給左鄰三位茶友及自己。第二、四道持紙杯茶盅奉給圍觀者。First and third brew serve three neighbors on the left, and our self. Second and fourth brew use tea pitcher and disposable cups and serve spectators.
其它約定Other Appointments
自備護照Bring Passport
品茗後活動Post Drinking Activity 
全體合唱《Delta Dawn》,Steven老師帶唱"Delta Dawn" sung by Teacher  Steven, and all can join in
會後活動Post Tea Ceremony Activity
全體朗诵茶诗Recite Tea Poetry
茶會程序Ceremony Schedule
工作分配Task Distribution
Task Members Begin Arranging the Site
主辦單位 Hosting Sponsor
大同技術學院茶文化學程()      Tatung Institute of Commerce   and Technology Tea culture and career business degree program
與會人員開始報到入席   Participants Began To Check In and Then  Find Seats
召集人   Convener
Mr. Steven R. Jones老師、張麗香老師 Ms.Chang Li-Hsiang
隨後   After
開始茶具觀摩與聯誼 Tea Ware Appreciation and Friendship Time
場地組   Site    Arrangement Team
冠麟Lin、宥賢、郁凱Kai   炫嘉、加仲John、瑞楠Ryan     云安Maryann
Begin Brewing
報到組Check-in Team
喝完最後一道茶 After Last Brew
Begin Post Tea Drinking Activity
抽籤組Drawing Team
隨後   After
收拾茶具  Collect Cups
12:10隨後   After
會後活動Post Tea Ceremony Activity
記錄組&記者團Recording Team And Reporting Team
拍照留念 Ending Group Photo
負責人  Person In Charge
方婷婷主任 Director Fang
Contact Tel:      


Wu-Wo Tea Ceremony style can be used for Tea Appreciation Day
Wu-Wo Tea Ceremony is a simple way to brew, serve, and drink tea, it can be done together or alone. Make tea more than just a drink, make it an event t enrich life.

What is needed:
1. hot water in a thermos four times larger than your cover bowl or teapot
2. teapot or cover bowl
3. tea pitcher
4. four teacups
5. tea tray
6. cloth wraps for tea ware and basket, backpack, or bag
7. watch or timer for brewing
8. small cloth
9. mat or stool or cushion
10. tarp, cloth, or towel to setup on

Wu-Wo Tea Ceremony Brief
1. “Wu-Wo” is a style of tea ceremony. People bring simple tea ware and enjoy tea together in a circle. When there are many people, we can make two or more circles.

2. Seats are determined by chosen randomly, to see who will sit next to each other and who will serve tea to one another, no one knows before. There will be no class distinction and everybody just accommodates oneself to the circumstances.

3. After setting up the tea ware, we can appreciate other’s tea ware, and get to know one another. This session is called “tea ware appreciation and friendship time”.

4. When it’s “brewing time”, everybody goes back to their seats to make tea. There is no director at a Wu-Wo Tea Ceremony; everything is based on the “public announcement”. The aim of this is to develop participants to follow some conventions.

5. After the first brew, participants take their cups to serve the tea. If, the “public announcement” states to “make four cups of tea, serve the three participants on the adjacent left and keep one teacup for oneself”, please follow the public announcement. At a Wu-Wo Tea Ceremony, tea is served in one direction, with the aim of to let participants serve without waiting for compensation; this is part of the Wu-Wo principles “no reward is expected".

6. If the recipient is sitting when you serve tea to him, please bow to one another without speaking. Participants remain silent at a Wu-Wo Tea Ceremony, when the brewing begins. This will give the cooperation and appearance of group rhythm and harmony.

7. One may begin to enjoy the tea when one has received all. All participants must prepare the tea by themselves; therefore, everyone may have the chance to taste different kinds of tea and appreciates the different teas, this is the “no bias” principle of tea ceremony. When a cup is unpleasant, still accept it, as a reminder to brew good tea, this is the “concentrate and improve” principle of tea ceremony.

8. Start brewing the second brew when everybody has finished the first round. Pour the second brew into four disposable cups and serve four spectators then return to your seat. For the third brew, pour tea into the tea pitcher and pour in the same cups from the first brew; then return to your seat and give yourself some tea.

9. If it is in a public place, you can arrange a narrator to tell the public who are watching in order to let them understand what is going on. Also there can be an arrangement to serve the public for the second brew using disposable cups and forth brew using disposable cups or serving by pitcher.

10. There is no restriction on the tea ware and the brewing methods. However, to make good tea for everybody is the basic principle. Therefore, Wu-Wo Tea Ceremony is a style of tea ceremony with “no distinction of school or region”.

11. Setting up on the ground is for convenience. There are not any seats that would separate us. But there are no definite restrictions on sitting; one can even bring a small seat.

12. The tea ceremony can be held in the evening. Participants should bring themselves a personal light. An evening tea ceremony is an occasion for people to appreciate the beauty of the evening.
13. After the last cup, we can arrange some music or mediation for about 3 to 5 minutes. This is an opportunity to recollect on the tea ceremony, this session is called the “post tea drinking activity”.

14. “Post tea drinking activity” then, everybody should clean the cups and collect back one’s own cups. After everything is packed, the tea ceremony is over.

15. Wu-Wo Tea Ceremony reminds people of the significance of “emptiness”. Nothingness is not what we are pursuing, but the “having” then “emptiness”. Just like pure light which is formed by all the colors of the rainbow.

16. Wu-Wo Tea Ceremony began in Taiwan in 1990. It shortly became an international tea cultural activity. And, a large International Wu-Wo Tea Ceremony is held every two years in one country or region.
17. To promote Wu-Wo Tea Ceremony, the International Wu-Wo Tea Ceremony Association recruits “Tea Instructors” and “Tea Ceremony Instructors” and establishes “Tea Ceremony Classrooms” to promote tea arts and tea ceremony and provide training for participants of Wu-Wo Tea Ceremony through a 3-level education program.

2012 茶文化模擬展銷會&第一屆鳳凰舞夏無我茶會
2012.6.08 Tea Culture and Tea Trial Marketing Exhibition & First Phoenix Summer Wu-Wo Tea Ceremony

大同技術學院, 茶文化與事業經營學位學程( 系) Tatung Institute of Commerce and Technology, Tea Culture and Department of Business Management


卡提撒克股份有限公司 Cutty Sark Tea, English Tea Culture

Who would think in the middle of Taiwan we have traditional English tea time, tea is very popular in Asia, and learning other cultures is a growing trend.  Cutty Sark Tea has a wonderful teatime with atmosphere, service, and teas that will make you feel, somewhere back in time, when tea was of high social status. 

卡提撒克股份有限公司 Cutty Sark Tea
營業時間:星期一至星期六 AM11:00~PM6:00

Kelly老師(楊 玉琴)

Photos: https://plus.google.com/photos/109664194301660133153/albums/5744186227481821409

英式紅茶文化 English Style Black Tea Culture

卡提撒克號運茶船 (Cutty Sark Clipper Ship)
卡提撒克號 首航於1869年,是當時最快速的一艘帆船,載運過無數的中國茶到英國,代表著昔日運茶帆船史的黃金時代,它神聖莊嚴的英姿,依然留給世人無限的懷念。

1. 將新鮮的水煮開。如何擇水見《茶之沏泡——擇水篇》。2. 預熱茶壺和茶杯。紅茶誘人的香氣主要是藉著熱氣散發出來的,煮沸的水若直接注入冰冷的茶壺,泡好後再倒入冰冷的茶杯,熱度會因此大為降低,香味即不能很好的發揮出來。故在沖泡前應先將茶壺以熱水燙過,並在茶杯中盛以熱水,當茶葉在茶壺中快沖泡好時,將杯中的水倒掉,再注入泡好的茶湯。3. 取適量紅茶置入茶壺。茶葉量原則上是一個茶杯3克茶葉,例如:用2杯組茶具,則在茶壺中放入6克左右的茶葉。4. 將煮沸的熱水注入茶壺,沸水入壺後燜約3~4分鐘。5. 在茶杯口放置茶濾,以過濾茶葉渣,把泡好的紅茶注入茶杯后即可飲用了。

熱紅茶適合於在寒冷的冬季飲用,同時它又是各種花式紅茶的基礎。如著名的皇家紅茶就是在此基礎上發展來的,其沖泡步驟如下: 1. 先泡好一杯熱紅茶,在杯上擺放一支小匙,然後在小匙上放一顆方糖。2. 將白蘭地酒澆在方糖上,使之充分吸收。3. 在方糖上點火,使白蘭地徐徐燃燒,讓方糖溶解,待白蘭地的酒精完全揮發之後,將小匙放入茶杯內攪拌均勻。



2012 世界奉茶日 Tea Appreciation Day

Come see taiwanese tea culture. Free tea and fun, English and Chinese exchange.
Tea Appreciation Day 2012 at Daan Park, Taipei, on May 26, Saturday at one pm (12 to 3pm). International Wu-Wo Tea Ceremony
中華國際無我茶會 " 世界奉茶日來了 ~ 5月26日(六)中午12:00~15:00點 於台北市大安森林公園(理事長:王春樹) (靠建國南路), 邀請大家來喝茶..來看看台灣的茶文化
報到:12:30 開始泡茶:13:00



會辦理 時 間:中華民國一○一年五月二十六日


天 雨 地點:同上


主 辦 單 位:中華國際無我茶會推廣協會

協 辦 單 位:泡茶師聯會、陸羽茶藝中心等
參 加 人 員: 1.無我茶會之會員(親子)及眷屬。

聯絡召集人:王春樹(理事長) 、楊武東(副理事長)


Tea Appreciation Day
Written by Steven R. Jones
Spring of 2005, Taipei Taiwan

Spirit of offering to extend Wu-Wo Tea Ceremony originally came from a celebration on Mother's Day called “Family Tea Ceremony” (officially held around 500 people and their Family Wu-Wo Tea Ceremony which began May 12, 1991 at Taipei Music Hall Square, has had 14 years of history), and now has expanded for all people, It is held one day during the first weekend of May (or close to it) every year from 2005. People and organizations can gather together to make and serve tea with the attending individuals and passing strangers alike. This activity is healthy, and now in 2005 the universal activity peacefully chooses the name "Tea Appreciation Day". Any person of: an organization, a group, an association, a family, a community, a school, can organize, and unite on this day with individual, at some pre-planned place like perhaps in a public square, and conduct any kind of tea party for the invited people, and even the strangers which might pass by. The activity could even include, lectures or the conversation, and its content should include tea culture related curriculum. Activity leaders must follow local laws and regulations. There is no need to register with any organization (including The International Wu-Wo Tea Ceremony Association), Any written material or announcements including a bulletin board, is just for conveying and promoting the association for people to enter or be informed. In order to promote The International Wu-Wo Tea Ceremony Association, the Association will print a poster every year to make public. If any organization or individual would like a poster they must make a request from The International Wu-Wo Tea Ceremony Association.

1. 主旨:奉一杯茶給親人、朋友及陌生的人,增進社會祥和之氣。這是茶文化很重要的一項內涵與作為,我們以每年一個全民「奉茶日」來發揚光大之。
2. 時間:每年五月的第一個週末,從週末前後延伸的一個星期。
3. 方式:有志於此項活動的單位或個人,以自己認為最適當的方式,舉辦一次茶會,奉茶給參觀的人、應邀與會的人、或是您的鄰居、親友。
4. 話題:活動期間談論的主題僅限與茶直接有關的事物。如對茶的認識、泡法、茶器、茶史、茶藝、茶道理念、茶與健康等。
5. 聯絡方法:所有舉辦奉茶日活動的單位或個人即是此項活動的聯絡、諮詢對象,有志於此項活動,並擬公開舉辦者,得透過任何方式將奉茶時間、地點、方式公告之。
6. 擬舉辦之單位或個人:(大家相約舉辦,登記僅為顯示推廣狀況,非屬必要。)
Poster reads:
All over the world every year, the first weekend or close to it in May places are chosen to celebrate Tea Appreciation Day. People gather together to make and serve tea with close relatives, friends, and strangers alike.

Please contact:
International Wu-Wo Tea Ceremony Association
3F, #64, Heng-Yang Rd.,
Taipei, Taiwan, 10003
Tel: +886-2-2331-6636
FAX: +886-2-2331-0660
E-mail: luyutea@ms59.hinet.net
(spring 2005, revised May 2009 added Chinese)



dt DISCOVER TAIPEI 發現台北: Introducing Westerners to the Art of Tea

dt DISCOVER TAIPEI 發現台北20125.6月份
Discover Taipei Bimonthly Issue 89 May - June 2012; DTB 89; (p.44-45)
Source: Department of Information and Tourism

Steven Jones:
Introducing Westerners to the Art of Tea

Place of Origin: U.S.A.
Living in Taiwan 21 years
Tea Master Certification (泡茶師檢定合格證書) from Lu-Yu Tea Culture Institute and Tea Ceremony Teacher Certification (茶道老師證書) from International Wu-Wo Tea Ceremony Association (中華國際無我茶會推廣協會)
Co-author, Chinese-English Tea Studies Terminology
Tea ceremony instructor, with lessons each Fri 19:00-21:00 at Lu-Yu Tea Culture Institute and each Tues 09:00-11:00 at Ankang Senior Center (安康安養中心) in Muzha
Blog: teaarts.blogspot.com

Many foreign visitos or residents of Taiwan enjoy drinking good gongfu tea (功夫茶), but those who have mastered the art of brewing it are rare. On Taipei's Hengyang Road (衡陽路) is the Lu-Yu Tea Culture Institute (陸羽茶藝中心), and here also is American Steven R. Jones, a certified master in the way of tea. Steven is well aware how easy it is for foreigners to get lost in the complicated world of Taiwan's teas and tea arts, and has developed a set of easy-to-grasp analogies and terms that help them understand Taiwan's many tea varieties and how to brew tea properly. He has also published a bilingual book and writes a blog on the tea arts. His goal is simple– to help fellow foreigners fall in love with Taiwan's tea culture, just as he has.

Steven was born and raised in the US. His grandmother, from England, loved a cup of English tea, and Steven grew up loving the aroma. In 1997, his sixth year in Taiwan, he sat down to his first cup of Oriental Beauty tea (東方美人). The famous honey finish delighted him, his love affair with local tea began, and he threw himself with a passion into the study of the tea arts.

Though he studied diligently, he found the specialized terminology of the tea arts hard to grasp, so he had his Taiwanese wife study first, and then explain everything to him. In this way the couple together earned their certifications as tea masters. From this experience Steven learned that translations of the terminology associated with the tea arts almost inevitably leave foreigners at a loss, and after five years of research and writing (with his wife, Chang Lishang's (張麗香) assistance); he co-published the book Chinese-English Tea Studies Terminology (中英文茶學術語) as a bridge helping foreigners to enter the rich world of Taiwan's tea culture.

"Europeans do not like their tea to be too hot,"he says,"and their hands are bigger and thicker, making it more difficult to hold small teapots."He recommends that foreigners use Oriental Beauty as their introductory leaf, because the degree of fermentation is close to that for the black teas popular in the West. For the French, who have a liking for chrysanthemum tea, he recommends chrysanthemum Pu'er tea (菊普茶), and for the Germans he recommends green tea.

In addition, Westerners often have trouble distinguishing the names used for Taiwan's teas. He recommends first learning a system with just three categories: green tea, Oolong tea, and black tea. Green tea is not fermented, is green and tender, has a light and refreshing mouthfeel, and has a fragrance with a hint of fresh grassy vegetable and dried laver. Oolong tea is half-fermented, has a taste between green tea and black tea, and possesses a hint of floral fragrance. Black tea is fully fermented, possesses warmth, and has a hint of sweetness and honey in its aroma. He also uses the metaphor of childhood, adolescence, and adulthood to describe the difference in character between the three types of tea.

Steven has a special fondness for the brisk and refreshing taste of Taipei's Wenshan Pouchong and for the nutty aroma of Muzha Iron Goddess. "Drinking tea leaves me feeling calm and refreshed," he says. He recommends that travelers to Taiwan go home with plenty of quality local tea, because Taiwan's prices are so reasonable. Owners of local tea shops are usually happy to treat customers to a cup of fine brew, and this friendly, intimate introduction to the fine art of tea culture is something that many foreign travelers remember with affection long after returning home.

1. Steven R. Jones, holder of formal Tea Master Certification, is expert at the art of brewing.
2. At every Taipei tea shop, tea is formally presented to customers.
3. Steven uses a teaching approach that allows foreigners relaxed exploration of Taiwan's teas.
4. Every two years the Lu-Yu Tea Culture Institute stages the International Wu-Wo Tea Ceremony and Tea Culture Festival at locations around the world.

dt DISCOVER TAIPEI 發現台北20125.6月份
Discover Taipei Bimonthly Issue 89 May - June 2012; DTB 89; (p.44-45)

Taipei Folk, In Their Own Words