Tea Arts and Lore [ 茶藝、茶道 ] , Incense Arts and Lore [ 香藝、香道 ], Classic Arts [ 古典藝術 ]

Puer Teas

2008-07-03T10:30:00.005-04:00

I love drinking it but I have avoided talking about the tea called Puer Tea, there is so much mystery/secrecy/misinformation/…There is so much confusion about defining puerh teas, and I am talking about in Asia. I plan to write a paper on puerh(puer) teas one day. But let me share with you what I feel as of today on the topic. I talked to some guys that have a puer-warehouse slightly heated with open water containers and closed environment, in upstate New York and they were saying that they were not noticing any aging effects on their green puers, chemistry-wise; it is too cold most of the time therefore slowing or halting any (oxidation and fermentation). Also I have heard from most collectors, fresh fresh air, what this means is there has to be a reasonable amount of gas exchange from the aging puers. But remember if you are aging "non-puers", oolongs for example, you don’t want or need gas exchange because there is enough oxygen in the sealed container. Because you only want oxidation not fermentation. If you do air out you aging oolongs you need to heat them again to make sure the moisture level around 3%, puers are 10% . My puers stay wrapped in calligraphy cotton paper and never mix greens with blacks, I live in a humid hot environment which they love and I don’t, but they outnumber me, heheheh…. Also you can’t make gold out of lead, so if your green puer is young and of bad quality (weak and without potential), don’t expect miracles. I usually can drink mine as an aged green puer in about three to four years and it’s nice, not great but I am happy. When you buy a new green puer, you need too try it, it should have what I call an ornery taste or spicy-bitter taste. And black puers usually don’t age well. But the green-meanies do!!!! ----icetea ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- This report from the UK Tea Council is not bad. Puerh Teas The official Chinese definition for Puerh tea is "Products fermented from green tea of big leaves picked within Yunnan province". However, even Chinese specialists cannot agree on the true definition but, in general terms, Puerh teas are teas from Yunnan that are aged for up to 50 years in humidity- and temperature-controlled conditions to produce teas that have a typically earthy, mature, smooth flavour and aroma. There are two types of Puerh tea made by two different methods of manufacture: Naturally Fermented Puerh tea (also known as Raw Tea or Sheng Tea) and Artificially Fermented Puerh tea (also known as Ripe Tea or Shou Tea). To make Naturally Fermented Puerh tea, fresh leaves from the bush are withered, de-enzymed in a large wok, twisted and rolled by hand, dried in the sun, steamed to soften them and then left loose or compressed into flat cakes or blocks of various shapes. The tea is then stored in controlled conditions to age and acquire its typically earthy character. To make Artificially Fermented Puerh tea, fresh tea leaves are withered, de-enzymed in a large wok, twisted and rolled by hand, dried in the sun and then mixed with a fixed quantity of water, piled, covered with large 'blankets' made from hide and left to ferment. The tea is stirred at intervals and the whole process takes several weeks. When the teas have fermented to a suitable level, they are steamed and then left loose or compressed in the same way as Naturally Fermented Puerh teas. The teas are then stored in damp, cool conditions to age. Naturally Fermented Puerh teas are left for at least 15 and up to 50 years; Artificially Fermented Puerh teas are aged for only a few weeks or months. When ready, each cake of Puerh tea is wrapped in tissue paper or dried bamboo leaves. The reason for manufacturing Puerh teas by artificial fermentation is to allow the tea producers to make more Puerh in a shorter time. 50 years is a long time to wait for a good Puerh so the more modern artificial method was developed to meet a growing demand for these teas. Puerh tea is named after Puerh city in Yunnan province which was once the main trading centre for teas made in the area. Compressed Teas Tuancha Tuancha, meaning 'tea balls' are made in differing sizes, the smallest is about half the size of a table tennis ball. These little balls are often made from Puerh aged tea and have an earthy flavour and aroma. Tuocha Originally from Yunnan province, Tuocha is usually a Puerh tea that has been compressed into a bird's nest shape and has a similar earthy, elemental taste. http://www.tea.co.uk/index.php?pgId=77 -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- And here is a paper. J. Agric. Food Chem., 55 (21), 8787–8792 10.1021/jf071629p Web Release Date: September 20, 2007 Copyright © 2007 American Chemical Society Effect of Microbial Fermentation on Content of Statin, GABA, and Polyphenols in Pu-Erh Tea Kee-Ching Jeng,†‡ Chin-Shuh Chen,§ Yu-Pun Fang,§ Rolis Chien-Wei Hou,∥ and Yuh-Shuen Chen*⊥ Department of Education and Research, Taichung Veterans General Hospital, and Institute of Medical Technology and Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung, Taiwan, Republic of China, Jenteh Junior College of Medicine and Nursing Management, Miaoli, Taiwan, Republic of China, and Department of Food Nutrition, HungKuang University, Taichung, Taiwan, Republic of China Received June 4, 2007 Abstract: Besides cancer prevention, the hypolipidemic effects of tea have been well studied in animals and humans. Recently, statin has been identified in Pu-erh tea extract. Clinical trials have confirmed that statin decreases the incidence of major coronary and cerebrovascular events and this may be due to its hypolipidemic and antiinflammatory effects. Since a good Pu-erh tea needs longer storage (10 years or more) of fermentation to enhance the flavor and fragrance, we screened microorganisms from two Pu-erh teas, 20 and 25 years old. Species of fungi and bacteria strains that contributed to a good taste of Pu-erh tea were isolated. The effect of fermentation was investigated by inoculating fresh tea leaves with individual strains of isolated microorganisms. Results showed that statin, total polyphenol content, and the scavenging activities of α,α-diphenyl-β-picrylhydrazyl (DPPH) radicals increased during fermentation. Tea leaves inoculated with Streptomyces bacillaris strain R9 had the highest polyphenol content (3.3 mg/100 g) and scavenging ability to DPPH radicals (92%). Streptomyces cinereus strain Y11 was equally good for polyphenol content but yielded the highest amount of statin (1012 ng/g) after 42 days of fermentation. Interestingly, the statin content of fresh tea leaves fermented with strain R9 or Y11 after 180 days was much higher (4- and 8-fold, respectively) than that of the 25-year-old Pu-erh tea (513 ng/g) as measured by the HPLC method. Similarly, these two strains also increased the content of γ-aminobutyric acid (GABA) 5.7- and 4.7-fold in tea fermented for 180 days as compared with the fresh leaves (1270 µg/g) and that were higher than that of the Pu-erh tea (4900 µg/g). Taken together, the present results indicate that tea short-term fermented with S. bacillaris or S. cinereus enhances the color and content of statin, GABA, and polyphenols. http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2007/55/i21/abs/jf071629p.html

The 10th International Tea Culture Seminar Changxing of Zhejiang

2008-06-02T05:38:00.004-04:00

Tea Olympics staged The 10th International Tea Culture Seminar was held in Changxing of Zhejiang province on Wednesday. The biennial event, dubbed the "Olympics" of the tea industry, draws more than 800 delegates from China, South Korea, Japan, Estonia, and other countries. The first forum was hosted by Hangzhou in 1990. Changxing tea festival steeps investment interest www.chinaview.cn 2008-05-27 08:43:05 BEIJING, May 27 -- A festival opens today in Changxing of Zhejiang province showing the area's long history of tea production and contributions to tea culture in China. Sponsored by the China International Tea Culture Society and Huzhou city government, and organized by Changxing county government, the first Changxing Lu Yu Tea Culture Festival will last to May 30. Rebuilt on its original site, the Tang Dynasty Imperial Tea Factory opens Today to tourists. One of the premier tourism events in Changxing, the festival also pays homage to Lu Yu, the most important figure in the history of Chinese tea culture. Lu Yu is famed throughout the nation for his monumental work Classic of Tea - or Cha Jing - the first book ever written on cultivating, making and drinking tea. After touring many parts of the country to study tea, Lu settled in Changxing in 760 during the Tang Dynasty (618-907). Living as a hermit on a mountain called Guzhu for five years, Lu concentrated all his efforts in writing the Classic of Tea. It was printed 20 years later in 780, so comprehensive and erudite it earned Lu Yu the title Sage of Tea. Changxing has since been regarded by many a birthplace of Chinese tea culture. Another contribution by Lu was a tribute to the imperial family recommending Zisun tea cultivated at the foot of Mount Guzhu. The emperor became so fond of the tea that China's first imperial tea factory was established in the county. Zisun tea was the favorite of imperial families in several dynasties over the following eight centuries. Ways to cultivate and to prepare the tea using the water of Jinsha Spring in Guzhu were all recorded in Lu's classic. Tea cultivation and production is still a pillar industry in Changxing today. In addition to spreading tea culture, the ongoing festival is also used to promote Changxing's tourism industry. Located in the north of Zhejiang, Changxing faces Taihu Lake - the third-largest freshwater lake in China - to the north and neighbors Tianmu Mountain in the west. It was the birthplace of Chen Baxian, the first emperor of the Chen Dynasty (AD 557-589), a devout Buddhist who built many temples that are still well preserved today. Changxing also has a large nature reserve for the Chinese alligator, a species rarely seen in the wild in other locales. Changxing tea festival steeps investment interest www.chinaview.cn 2008-05-27 08:43:05 Print Centuries-old ginkgo trees growing in a nature reserve in Changxing. The ginkgo is called a living fossil because the Chinese-native species can be traced back nearly 200 million years. (Photo Source: China Daily)Photo Gallery>>> Concurrent trade fair While welcoming tea enthusiasts and tourists from all over the world to participate in the festival, locals also see the event as a good opportunity to attract investors from home and abroad. The Changxing International Investment and Trade Fair is underway concurrent with the tea culture festival to showcase the county's investment environment and present its investment projects. Rapid economic growth over the past several years and a broadening of the opening-up process have made Changxing an attractive investment destination in Zhejiang province. To offer a center for investment, the county built the Changxing Economic Development Zone that meets international standards. With a planned area of 25 sq km, the zone is now composed of three parks - for hi-tech industries, private enterprises and tourism. Famous international and domestic businesses such as US-based Johnson Controls, Germany's Haniel and Qingdao-headquartered Hisense have established production facilities in the zone, making it one of the top 10 industrial zones in the province. Changxing's priority industries for investment include tourism, textiles, electronics, machinery, auto parts and new materials. Changxing now ranks 56th among China's top 100 counties for comprehensive economic strength. The county's gross domestic product reached 19.35 billion yuan last year, an increase of 15 percent over 2006. (Source: China Daily) Editor: An Lu http://news.xinhuanet.com/english/2008-05/27/content_8260180.htm · 2008長洽會開幕式 · “茶道與商道”論壇 ·大唐貢茶院落成典禮第十屆國際茶文化研討會日期時間活動內容地點 5 月27 日 8：00－16：00 媒體報到華辰大酒店 17：00－19：30 新聞媒體歡迎晚宴華辰大酒店 5 月28 日 9：00－11：00 開幕式大劇院 14：30－17：00 大唐貢茶院落成典禮顧渚山雅集、陸羽銅像揭幕、壺上留芳大唐貢茶院 15：05－16：00 參觀大唐貢茶院大唐貢茶院 15：50－17：45 古茶山尋踪：貢茶院→敘塢岕→酒店水口鄉 20：00－21：30 電影《茶戀》首映式大劇院 5 月29 日 9：00－11：30 中國國際茶文化研究會成立15週年紀念大會大劇院 13：30－16：30 拜謁陸羽墓湖州 5 月30 日 8： 30－11：30 第十屆國際茶文化研討會行政會議中心 9：00－11：30 機械電子產業投資貿易洽談會行政會議中心103 9：00－11：30 南太湖總部經濟園投資合作洽談會行政會議中心101 9：00－10：00 長興投資環境說明會暨項目簽約儀式行政會議中心301 10：00－11：30 考察經濟開發區和大唐貢茶院開發區、水口鄉 14：00－15：30 “茶道與商道”論壇大劇院 31日 8：00－12：00 媒體記者返程 http://www.zj.xinhuanet.com/tail/2008-05/20/content_13318138.htm

5/3/2008, Tea Appreciation Day 『世界奉茶日』

2008-05-17T04:52:00.005-04:00

http://photo.pchome.com.tw/wu_wotea1/04/

The Chairperson Ms. Chen Yi-Han (陳依涵) of the International Wu-Wo Tea Ceremony Association held the annual Tea Appreciation Day at the east and west side square of the National Dr. Sun Yat-sen Memorial Hall in Taipei, on May 3, 2008, Saturday, with around 4oo people brewing tea and they also served many happy spectators. It was a beautiful sunny day; but it was hot so I think everyone enjoyed the refreshing tea.

中華國際無我茶會推廣協會代表人-陳依涵理事長 5/03(六) 下午3:00-5:00 舉辦地點-台北市國父紀念館-東、西側廣場茶會方式-無我茶會, 人數-400

2008 Tea Appreciation Day 『世界奉茶日』

2008-05-08T09:45:00.011-04:00

我們想大約有100人會來。但是幾乎200人來。台北市政府安康老人自費安養中心, Steven Jones, 5/6(二), 上午9:00,安康安養中心, 茶席. 100人 We had a Tea Appreciation Day and a Wu-Wo Tea Ceremony at the Ankang Senior Center in Taipei, May 6, 2008, the eight tea brewers sitting at tables made tea Wu-Wo style (sharing tea with the other brewers and the spectators). We were expecting about 100 people, but the place was packed with over one hundred people! There were other performances, such as dancing, singing, comedy, and awards.

2008年世界奉茶日暨母親節聯歡會---「茶香念慈恩」流程日期：97年5月6日上午9：00—11：00

地點：長青樓活動中心

活動規劃：STEVEN R. JONES老師、張麗香老師

奉茶茶友：STEVEN R. JONES老師、張麗香老師、謝婉珊、林淑珍、洪祥華、黃志麗、林慶陽、

黃斯美等8人

from our friend Livio

2008-03-22T23:45:00.001-04:00

some photos taken in Rome in January, uploaded yesterday: http://www.pbase.com/aictea0108/roma

Melody of Tea Incense ( 茶香之旋律 )

2008-03-18T23:07:00.004-04:00

茶香之旋律 Melody of Tea Incense 作者: Steven R. Jones This paper, along with many other tea related papers, were collected published in a book by Lu-Yu Tea Culture Institute (2008, Taiwan) 摘要：寫這篇文章的目的，是要在這廣闊的香文化與藝術領域中，探討其中的一小部分，特別的茶之香。在遠古時代就記載著，茶之所以受到讚賞不僅是為了它的味道，而且也為了它的香味，更欣喜地稱為”芬芳，茶香或香味”。自古以來茶與其它配料混合一起可作為許多種不同的合香。在茶之香的儀式中是使用純正的茶，並且茶是注意力的焦點。 Abstract: The purpose of this writing is to explore only one small part of the many elements of Incense Culture and Arts, specifically Tea Incense. It has been recorded since ancient times that tea has been appreciated not only for its taste, but also for its odor, more pleasantly known as, “fragrance, aroma, or scent”. Through history tea has been mixed with other ingredients to make different varieties of incense. In a Tea Incense Ceremony pure tea is used as incense and the focus is purely on tea. Key words: Incense, Tea, Tea Incense, Incense Ceremony, Tea Incense Ceremony “a scent is worth 10,000 words” Preface: I am very fortunate to be in Taiwan and to have several very knowledgeable Incense and Tea Instructors; all of them are very sincere, professional, and dedicated, about their fields. I feel that I should share what I am learning with the English speaking audience; since there is not much English language writing on the classical arts subject of Incense. Fresh dry tea can be used as incense, thus “Tea Incense”. Using tea as incense to sniff is an excellent way to experience it. It’s important to understand that Tea Incense is simply pure tea of good quality, taken from the same canister, box, or teabag that has been bought for drinking tea. INTRODUCTION: By using pure tea as incense, a tea’s character can be experienced, even without taking a single sip. Just as time is forever moving, so the scent of tea continues changing. Beginning with opening the tea canister or incense box, through heating the tea incense, until the end of the incense ceremony, the scents of the tea continue to change. Also the surrounding space is purified with the released “Tea Essence”. When we burn incense, the burning vessel is called an incense burner. The vessel for incense appreciation is the “censer”, also known as an “incense burner”; by heating the tea its fragrance moves with time, effortlessly though space. TEA AND ITS HISTORIC RELATIONSHIP WITH INCENSE CULTURE Tea and Incense has been used in China, for more than 5000 years ago, and has spread throughout the world. Classical Incense Culture has been integrated with this relatively contemporary form of, Tea Scent Appreciation; we call “Tea Incense Arts”. The Study of Tea Incense Arts should not be taken lightly, but with a true devotion; also some understanding of Incense Culture and Tea Culture are a prerequisite for this special kind of Tea Experience. By having knowledge and experience the Incense Ceremony Methodology, practitioners and participants have trained their sense of smell and sniff so to sensually and mentally experience incense and further learn by discussing with the rest of the group. For the most part “Incense Ceremony” involves natural incense such as incense woods, and no artificial made substitutes. Usually in Incense Ceremony, mostly agarwood is used. In the incense ceremony the uniqueness, varieties, and complexities of agarwood make it the noblest substance worthy for the Incense Ceremony. Incense and Tea have a very long interwoven historic relation. One complimenting the other on many occasions, they seem as though they were made for each other. So in this very special exception, Tea is used as Incense in the realm of Incense Culture, and we will explore the various scents of Teas by using the Incense Ceremony. A RAINBOW OF TEAS The term tea has several definitions; but in Tea Arts or Incense Arts it is to reference the tea plant, genus Camellia, species Sinensis, and the various varieties and the many sub-varieties. Tea comes in many shapes like, long, twisted, ball, flat, natural leaf-shape, or compact. It can be heavy or light. Also the leaf color is not always green. Due to the numerous Teas that are produced around the world, the choices are endless; but we will take a look at the basic tea variety spectrum. This will give a basic foundation for further learning. TEA INCENSES The following is an appreciation description specifically of fresh tea using a heated in a censer and sniffed. Time, care, and thought were conducted into this Tea Incense Ceremony. I have attempted to describe in words what I have sniffed. We say, “a picture is worth a thousand words”, I say “a scent is worth 10,000 words”. I have taken into account and mixed together the physical scent description, imagery, metaphors, memories, and the feelings I get when experiencing (sniffing) the tea incenses: A BROAD RANGE SELECTION OF SIXTEEN TEA INCENSES (fresh quality tea) WAS USED: Dragon Well - - Fresh, mung bean, green sweet grassy scent. With the very natural way this green tea is traditionally made, whenever I sniff Dragon Well tea, I can’t help but think of the very name and the historic meaning of it. Lu Yu, “the Tea Saint or Expert”, lived in China during the Tang Dynasty, he knew all waters were not the same and it was an important element of tea brewing. The term “Dragon Well” is also written as “Longjing”, in China the area of Longjing Village in Hangzhou has always been a very good source for fresh water and this tea originates from there also. Green Spiral - - Lightly raw grassy and vegetal scents in this green tea, light notes of fresh cut flowers with a hint of the floral stocks, mild and well rounded, sweet and lightly tangy scent. Experiencing this tea’s aroma sends me to the misty hilltops, where I often go walking on the weekend mornings, away from the hustle and bustle of the city. Cool, fresh air, green and natural everywhere and if I concentrate I can see in my mind the forest’s life quietly at work. Gunpowder Tea - - The aroma is sharp, pungent yet still smoothly fresh and wakes me up. Another classic traditional green tea, this tea sends me to the early traditional Eastern Tea Trade with the West, and how colorful and bold those folks were in the naming of this tea. Light Oolong (Wen Shan area in Taiwan) - - A classic oolong also known as “Pouchoung” tea, with just the right touch of light floral notes and definitely not overpowering. Years ago, while with some friends in a tea shop, I asked them which tea is popular, they pointed to a big barrel, and told me they buy that tea. So I told them I want some too, and they told the owner wrap up a package of it. The owner took of the lid of the barrel and motioned me to take a whiff, very fresh, I was surprised they used paper and no tea canister, I said, “Hey where’s my tea canister?”, to my surprise everyone laughed and said traditional Light Oolong tea has been wrapped like this for ages and even the name pouchoung means wrapped up. This tea always reminds me of a traditional tea shop. High Mountain Oolong (Ali Mountain in Taiwan) - - Nice touch of orchid scent, famous oolong tea of Taiwan, light yet distinct, Taiwan in my mind, cool misty early mornings in the beautiful mountains, over 400 years ago, the Dutch adventurer “Jan Huygen van Linschoten” while on a Portuguese vessel proclaimed it, “Ilha Formosa”, meaning “Isle of Beauty”, today known as Taiwan. Iron Mercy Goddess Tea (Taiwanese) - - The scent of chestnuts dried apricots with notes of roasting. With its roots in China and perfected in Taiwan, I always think of the skill that goes in to the making and roasting of this spirited tea. When sniffing this tea I think of the wise, experienced, and aged, tea connoisseur…this is the goddess of teas. Finger Citron - - This oolong has a nutty and citrusy scent. I asked how they got the name for this tea, and I got many responses, so I went to a day market and bought a finger citron, and I noticed the tea did have similar aromatic qualities of the fruit’s peelings. Wuyi Cassia Tea - - Fresh, sweet, floral, and as the name portrays, spicy deep notes similar of cinnamon and an appealing sharp lingering scent. Just being near this wondrous tea sends me to China where we hiked the Wuyi Mountains and every picture I took, looked like a Chinese ink painting in color, this tea makes me feel vivid. White Tip Oolong - - Ripe fruit and honey, my first experience with Taiwan teas, also known as the fitting name “Oriental Beauty”. This tea reminiscent of kings and queens and very musical in aroma with a warm and comforting sense. I can’t help but think of the beautiful women of Asia when sniffing this tea incense, an excellent icon to represent the oriental beauties of the world. Assam Tea - - This malty fragrant and sweet tea reminds me of the rich abundant earth. A few years ago I met a man from Africa that lived in India on an Assam Tea Plantation for a brief time. He told me about how they observed the exposed tea roots searching for water and nutrients, and could tell that the plants were thriving. Ceylon Tea - - A very crisp and citrusy aroma with notes of caramel. This tea comes from Sri Lanka before called “Ceylon”. Years ago a young fellow colleague from Sri Lanka, which at the time I knew little about, gave me some Ceylon for the first time. He would tell me how beautiful his Country was, and with such magic in his bright eyes, and he was surprised I had never been there; I guess this precious place is worth seeing. One day I’ll go there and of course have some Ceylon tea. Darjeeling - - Muscat grapes, lingering fullness, a great complex scent. My grandmother was from England, refined and proper, this tea is like a fine wine and I always think of her when experiencing this tea. Puer Tea (post fermented, loose, aged) - - Plum, aged woody scent, thoughts of wisdom and age. The old-growth redwood forests of Northern California come to mind with this tea. The aged wood scent is like the ancient sequoias, the giants of the earth. In the ancient forests, being among the towering trees remind me of just how small we are. Jasmine - - Clear, blended mix of jasmine and crisp green fragrances. The busy Dim Sum restaurants of Hong Kong come to mind, with the waitresses rolling carts of fresh delicious plates of food around the tables, just smile, look, choose, and point, and it’s yours on the table, yummy. Osmanthus Oolong- - A perfect match of oolong tea fragrance and blanketed in sweet Osmanthus notes One day on a nearby hilltop in Taipei, We looking at this bush with tiny white-yellow flowers and my mother-in-law brushed at them and then dropped some of the flowers in my hand and said, “smell the flowers and put them in your pocket”. I was surprised how much fragrance these little beauties possessed. Sniffing this scented oolong is a floral delight but does not over power the oolong’s scent. Ginseng Oolong - - Very rich and full of ginseng, floral and powder, mixed and complex, distinct pleasant clean smell. A distinct oolong spiced with ginseng gives this a rich complex energizing smell. I remember the first time I got off the airplane in Korea the smell of garlic was in the air; but it was not long before I found out about the herb ginseng and its many uses. I am always amazed to see the ginseng root which sometimes resembles a person. I also feel healthy when I smell this spiced oolong tea, I don’t necessarily believe all its claims of power or healing, but just the thought is enough to stir the imagination. The following below is a summary chart of the teas used above. A little bit of fresh loose tea was heated in the censer and sniffed then discarded (Incense Teas Scents). Then some more tea was sniffed fresh out of the packaging (Dry Leaf). After that, the tea was brewed and poured into a cup and sniffed (Brewed Tea Liquid), and lastly, after several brewings the spent tea leaves were also sniffed (Brewed Leaves). The scents observed were compiled into a simple chart below. Please note that teas of the same variety may vary and this chart is just a generalization of the major scents associated to the specific tea used. The Incense Tea column is in bold chart cells.

Note: Only the last three teas have other ingredients added, the rest of the teas used have no additives and are only pure tea regardless of the tea name. Also the above chart’s English and Chinese Scent Descriptions are summarized and not exactly translated. SENSE OF SMELL AND TASTES The human tongue can distinguish seven or eight types of taste, while the human nose specifically the olfactory glands can distinguish among hundreds of scents as well as the seemingly infinite intensities of each scent. The olfactory glands have an important role of not only smelling but also in tasting. This is why, when one has a stuffy nose, causing blockage of the olfactory glands, food will have little or no flavor. And there will be little or no sense of smell at all. The olfactory glands are the key to the Incense Ceremony and it is better if one is a non-smoker and also before an Incense Ceremony it is important not to eat strong tasting foods or drink alcohol. Having some plain simple tea to drink before a Tea Incense Ceremony is perfect way to prepare physically and mentally. Teas have different scents depending on the species, variety, processing, age, quality, and the individual character of the tea, some scents are easily noticeable and some are faint. So it is vital that the olfactory glands that have not been overly stimulated prior to the ceremony. DEFINING SNIFFING Odorant characteristics of a substance can be divided into three parts, and when sniffing tea incense these parts make up a time event with similar aspects to sound. Therefore musical terminology* is borrowed and related to the descriptions for scent: Sharp notes- the first and most volatile scents, quick to dissipate. Round notes- the main body scents, dissipating in the middle. Deep notes- the finishing scents, lingering and slowest to dissipate. *Note: the above terms are also used similarly in the perfume industry. -WORD OF CAUTION- “Don’t play with matches, you could get burnt”, we all have heard this more than once. For obvious safety, it is important to have some basic knowledge of using charcoal and an incense censer. Before burning the charcoal and heating any incense, safety precautions must be taken seriously. And of course care must be taken when handling the censer. HEATING THE TEA INCENSE A good quality censer that is simple and easy to handle and without any physical defaults is a must. Also it must not get hot when in use. It is important that there is good contact between the tea and the heating chip for proper use. If the tea incense is round shape, breaking it apart will help to make contact also keep in from rolling on the heating chip. With compressed puer, pry a few leaves off and then break them into smaller convenient pieces so they fit on the heating chip. When preparing Tea Incense for use, breaking up into small pieces helps it free its aroma. Any kind of good quality tea can be used; but some varieties are better for the Tea Incense Ceremony than others. For example, leaf-tea type teas are usually more readily suitable for releasing their scents under the heat of the censer. Where as tip-tea type teas with their young and delicate character are just as special but usually have light fragrances that give off modest fragrances and too much heat can adversely affect the scents. But of course care must be taken with all tea incense not to over heat them or they all will smoke or burn. Controlling the heat can be done by positioning the depth of the odorless charcoal under the ash in the censer. In this way one can adjust the heat that reaches the heating chip and the tea. TEA, SMELL, AND MEMORY The sense of smell can trigger: memory recollections, past experienced scents, and even abstract ideas or emotions. We use our scent recognition, feeling, and the other participants’ descriptions to try to define the scents in words. Odor information is easily stored in long-term memory and has strong connections to emotional memory and our moods. This is possibly due to the olfactory system’s close physical connection to the part of the brain that is involved in emotion, long-term memory, and place memory. APPRECIATION FOR THE SPIRIT OF TEA SCENT * The participants should be in a tranquil mood with a clear mind, and to focus on the tea. * The participants should strive to interact and cooperate. * When sniffing tea, smell the pleasure of living and train one's heart to be generous. * The experiences of sniffing tea can enlighten and increase the capacity of consciousness to achieve greatness and direction, as well as noble simplicity. In conclusion, just like any experience is different due to the fact that time is ever changing and new experiences are encountered, perceived, and evaluated by past experiences, and present circumstances. Sniffing and passing the censer around a few times and sharing by describing and listening to others while trying to define the different scents as the tea releases its aroma as the odorless charcoal changes temperature due to all these factors the experience will always be different. The mood and ambience just like any Incense Ceremony is directly affected and focused around the incense used, the heating of incense purifies the space and sets a tone of the moment depending on the incense used. Glossary Agarwood - [ 沈香 ] – from heartwood from Aquilaria trees, unique, the incense wood most used in incense ceremony. Another name is Lignum aloes or Aloeswood. “This is potentially confusing, since a genus Aloe exists (unrelated), which has medicinal uses, . However, the Aloes of the Old Testament (Num. 24:6; Ps. 45:8; Prov. 7:17; and Cant. 4:14) and of the Hebrew Bible (ahalim in Hebrew) are believed to be agarwood from Aquilaria malaccensis. Agarwood.”, this reference is from: (2007, December 26). In Wikipedia, The Free Encyclopedia. Retrieved 07:58, December 27, 2007, from http://en.wikipedia.org/w/index.php?title=Agarwood&oldid=180300956 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” - [ 香 ]. Olfactory glands - [嗅腺] - the glands that are responsible for the sense of smell. Tea incense - [茶香] - pure brew-able and drinkable tea used as incense. Tip-tea type - [芽茶類] - tea consisting the young unfurled tips and leaves. * * * rough draft: 12/19/06, revised: 3/29/07,revised 12/20/07 complete: 2/02/08 Reference: * Incense Lore, Elementary Course, Author: Lin, Rai-Hsian, Published: JUN 2005 ( 香道入門 , 作者：林瑞萱 , 出版日期：2005 年 06 月 ) * Tea Culture Monthly, Progress Report, Lu-Yu Tea Culture Institute Chief Editor: Tsai Rong Tsang, (蔡榮章) (茶藝月刊, 陸羽茶藝中心工作報告) * Britannica is copyrighted 1994-2006 by Encyclopædia Britannica, Inc. * Encyclopædia Britannica® Online 2006 * Merriam-Webster’s Collegiate® Dictionary (Eleventh Edition), 2003 * United Kingdom Tea Council Ltd. 2006, Web:www.tea.co.uk * 2007.12.25 PERSONAL INFORMATION, EDUCATION & EXPERIENCE Steven R. Jones E-mail: icetea8@gmail.com Blog: http://teaarts.blogspot.com/ OBJECTIVE: Education, Translation, Document History, and Promote Tea Studies. I enjoy working with other people and teams. I also am very devoted to the Spirit of Tea and am still learning myself everyday. I am involved in the working on English Tea Terminology, and several books in progress. I am also involved with several organizations, mostly for the preservation, sharing, innovations, and expansion of: Tea Ceremony, Arts, and Culture, Tea Performances, Tea Processing, and Classical Asian Arts. *Writer and translator, "Tea Culture Monthly" of the Lu-Yu Tea Culture Institute * Leader, Herin Tea Troupe, Ten Ren Teaism Foundation * International Affairs, Tea Master Guild * Activity ,International Wu-Wo Tea Ceremony Association * Tea Master, Lu-Yu Tea Culture Institute * Instructor, International Wu-Wo Tea Ceremony Association * American English Instructor, Writer and Translator * Instructor, Tea Brewing, Ankang Senior Citizens Home, Taipei * Education & Heritage Tea Promotion Team, Taipei Tea Merchants Association * Tea Arts Society, Taipei Shihlin Community College * Jing Tzu Cha Dao, graduated both courses on Tea Ceremony by Buddhist Compassion Relief Tzu Chi Foundation. Tzu Chi University Continuing Education Center, Taiwan 個人資訊，教育 / 經驗 Steven R. Jones E-mail: icetea8@gmail.com Blog: http://teaarts.blogspot.com/ 目標：教學，翻譯，為歷史提供文獻，並促進茶學之發展。我喜愛與其他人或團體一起工作。我奉行茶的精神，每天不斷自我學習，至今未曾間斷過。我目前的工作是作茶書英文術語的翻譯，而且也有幾本書正在進行中。我也參與了其中幾個協會，主要是維護，分享，創新，並推展--茶道、藝術及文化，茶陳列，製茶的過程和亞洲古典藝術。 ◎陸羽茶藝中心茶藝月刊翻譯人 ◎天仁茶藝文化基金會和韻茶會會長 ◎泡茶師聯會國際組 ◎中華國際無我茶會推廣協會活動組 ◎陸羽茶藝中心第三十四屆泡茶師 ◎中華國際無我茶會推廣協會指導老師 ◎美語老師 / 作者 / 翻譯人 ◎台北市安康老人自費安養中心茶藝老師 ◎台北市茶商業同業公會- [大稻埕找茶趣活動推動小組 ] ◎台北市士林社區大學茶道藝術社團 ◎慈濟靜思茶道 * * * 日期 (date): Feb. 2, 2008

Lu-Yu Tea Culture Institute, in Lonely Planet

2008-03-10T20:10:00.007-04:00

learn and teach tea arts

第三十四屆泡茶師頒證典禮暨第四屆陸羽茶學研討論文發表會

2008-02-29T03:29:00.003-05:00

第三十四屆泡茶師頒證典禮暨第四屆陸羽茶學研討論文發表會 ＊ 34th Class of Tea Masters Graduation Ceremony and the 4th Lu-Yu Tea Studies Deliberation of Papers Published Journal Conference＊ (scheduled events listed below) March 1, 2003 時間： 2008年3月1日（星期六）AM 09：30～17：30 地點：天仁茶文化大樓五樓會議廳〈台北市衡陽路64號5樓〉會程安排： 09：30 與會人員報到〈茶席奉茶〉 10：00 典禮開始，主席致辭 10：10 論文發表〈一〉〈第四屆論文集共收錄40篇，現場發表24篇〉 1. 蔡榮章無我茶會精進班試題研討〈陸羽茶藝中心總經理〉 2. 曾昭旭論茶人的文化素養〈淡江大學教授〉 3. 吳德亮普洱茶之黑茶、綠茶、青茶之辯〈名作家〉 4. 林瑞萱茶道的訓練〈坐忘谷茶道中心負責人〉 5. 廖純瑜漫談茶室之花的花材應用〈泡茶師〉 6. 廖月美播種茶文化---對在台日本人茶道教學記錄〈泡茶師〉 11：10 茶敘時間〈茶席奉茶〉 11：25 論文發表〈二〉 7. 蔡瑞霖茶師之棲息遊牧的路徑〈義守大學教授〉 8. 林雨青學習日本茶道心得〈泡茶師〉 9. 粘振和當代宋人四藝說之商榷〈高雄餐旅學院副教授〉 10. 陳金好台灣社區大學的茶道教育〈泡茶師〉 11. 賴正南茶農終身學習動機探究〈行政院農委會茶改場技佐〉 12. 陳翠卿無我茶會人數與對外奉茶的掌控〈泡茶師〉 12：25 午餐〈便當、含葉茶〉 13：30 論文發表〈三〉 13. 施拓全當代台灣茶文化的重要課題—試論「茶道」一詞的普遍性涵義〈高雄餐旅學院副教授〉 14. 黃怡嘉從茶事觀點看宜興紫砂壺造型特色〈泡茶師〉 15. 陳樹榮「茶藝生活化」是推展「茶文化」的動力〈泡茶師〉 16. 黃政富禪的茶道—和、敬、清、寂與生活茶道〈泡茶師〉 17. 廖亭朝客家茶文化〈泡茶師〉 18. 蕭初惠好山好水宜蘭茶〈泡茶師〉 14：30 茶敘時間〈茶席奉茶〉 14：45 論文發表〈四〉 19. 林木連消失的名茶與茶名〈行政院農委會茶改場場長〉 20. 游美玲品茶湯之美〈泡茶師〉 21. 何月裡淺談親子茶藝〈泡茶師〉 22. 李貞慧茶禪與養生〈泡茶師〉 23. 王阿勉台北茶街─大稻埕找茶趣分享〈泡茶師〉 24. 孫億軒淺談當代兩岸茶文化之變遷與應用〈泡茶師〉 15：45下午茶〈茶席奉茶、茶點品賞〉 16：10 泡茶師誦 16：20 頒證典禮 17：30 活動結束 THE END THANK YOU

簡樸生活

2008-02-17T03:20:00.003-05:00

my taiwan friend's blog

我的台灣朋友部落格

http://blog.pixnet.net/atomu

sandalwood and agarwood

2008-01-29T23:52:00.000-05:00

Two incense woods, with sandalwood all parts of the tree's wood is incense wood and has scent of some sort, but with agarwood only the infected area of the Aquilaria trees is incense wood with scent of some sort, this is caused by a resin the tree produces as a defense against the infection. This incense wood called aloeswood, agarwood, aloes wood, agar wood, eaglewood, and more. For reasons of confusion between the plant “aloe” and the incense wood “aloeswood”, I now use the term agarwood. The original Chinese term is ( 沉水香 or 沉香, chen xiang ). You can add these words the English terms to do more searches on the subject. Below is a link to more info http://teaarts.blogspot.com/2006/03/incense-lore.html

Gingerbread Home Tea Party - 薑餅家庭茶會

2008-01-09T01:00:00.000-05:00

家庭茶會茶會主題：薑餅茶會請服裝整齊期間日期：2:00pm~4:30pm, 1月13日97年 I am sorry we could only invite twelve people but our house is medium size. One room for gingerbread activity and dicsussion and two other rooms for making tea, First Year Celebration of the Home Tea Parties In honor of the initial year of Home Tea Parties, we have invited twelve people to the “Gingerbread Home Tea Party” at our house on January 13, 2008, at 2:00 pm~ 4:30 pm. Please reply by telephone before January 13th. This is a casual dress code event. Sincerely, Steven and Lee

十二月 12/1(六) 每月第一週末專題講座

2007-11-24T09:22:00.000-05:00

無我茶會每月茶藝講座、12月1日（星期六上午十時～十二時）特邀Steven R. Jones( 瓊斯史迪芬 )為大家來談（參加國際無我茶會的英語, 西方人文化(Attending an International Wu-Wo Tea Ceremony and English)）理事長陳依涵敬邀。 (tel 02.2331.6636, ext 9). In Taipei Subject: Attending an International Wu-Wo Tea Ceremony, English, and Western Culture Lecturer: Steven R. Jones ( 瓊斯史迪芬 ) at Taipei Lu-Yu Tea Culture Institute on Dec. 1, 2007 (Sat) 10am-12pm, (2-hours) Arranged by Chairman Chen. Lecture/workshop will be in English and Chinese, to register call. Lu Yu Tea Culture Institute (tel 02.2331.6636, ext 9 3F, no. 64, Heng-Yang Road

Taiwan International Tea Expo 2007

2007-11-20T19:41:00.000-05:00

Taiwan International Tea Expo 2007 Date: 2007/11/23 - 2007/11/26 Venue: Taipei World Trade Center Hall 1 Organizer Taiwain Tea AssociationChan Chao International Co., Ltd. 2007 台灣國際茶業博覽會 Taiwan International Tea Expo 2007 展出時間： 2007/11/23 - 2007/11/26 展出地點：台北世界貿易中心展覽一館(台北市信義路五段五號) 展會介紹 1.各產茶區茶葉、茶食、茶點、茶罐裝飲料、茶葉禮盒2.茶具、茶壺、紫京雕塑、茶文化相關產品3.陶瓷藝品、石雕、木雕藝品、奇木、雅石4.紅木榢飾、傢俱及茶藝館用品、擺飾5.各縣、市農特產品6.茶與生活相關產品7.飲料、冰品系列8.糕餅烘焙系列

there will be a tea event in taipei, chinese below

2007-10-25T01:30:00.000-04:00

泡茶師聯會十月份活動通知 “茶館”，是一個最能體現常民文化的活動空間。所以，這一次我們特別為您邀請到長期致力於茶藝文化推展的范增平老師，來和大家談談『茶藝與相關藝術的應用』；並很難得地，邀請到古篤民俗戲劇團，為您做最精湛、道地的演出。絕對是今年最藝文、最輕鬆的場景氣氛，和您相約“王有記茶館”見！時間：96年10月27日(六) 下午2：00 ~ 4：30 活動內容： 13：40~14：00 報到 14：05~15：25 『茶藝與相關藝術的應用』(范增平老師演講) 15：25~15：45 中場休息 15：45~16：25 民俗說唱藝術 (相聲、黃梅調、地方小曲、京劇等) 16：25~16：30 結語/活動結束地點：王有記茶行（台北市重慶北路2段64巷26號，電話：02-25559164）費用：500元報名熱線：陸羽茶藝中心（02）2331-6636（台北市衡陽路64號3樓）會長：徐維琳0918-632-566 ；副會長：陳萬清0915-283-928 秘書長：林淑珍0939-497-588 ；活動組長：李玉萍0963-397-821 叮嚀事項： 1. 請帶著愉悅的心情前來。 2. 現場備有蓋碗、茶點招待 (蓋碗在會後贈予與會來賓) 3. 交通：公車206、9、704(延平二站)；306、288(副)、636、639、46、215、304、 518、601、302、223(民生重慶路口，朝陽公園站)；捷運中山站2號出口轉306、288(副)、636、639、46；捷運雙連站2號出口轉518。泡茶師聯會會長徐維琳敬邀

中文-speech and English-speech and at Ten Fu College

2007-10-12T08:58:00.001-04:00

天福茶学院九月份 2007年 (Tenfu Tea College) Sep 2007 Published Speech, “Wu-Wo Tea Ceremony as a Practical Way to Learn Tea Brewing”Wu-Wo Tea Ceremony, Sep 2007演講是 (無我茶會是學習泡茶的好途徑) 九月份 2007年 Wu-Wo Tea Ceremony as a Practical Way to Learn Tea Brewing ( 無我茶會是學習泡茶的好途徑 ) author and speaker by: Steven R. Jones (作者：瓊斯史迪芬), August 11，2007 (Published 2007) translation by ( 翻譯者 ) Chang Li-Hsiang ( 張麗香 ) 。Tu, Kuo-Juey ( 涂國瑞 ) 演講者、中文：Lin Yu-Ching(林雨青) ' 各位女士、先生大家好：首先，感謝天福茶學院給我這個機會發言，創辦人李總裁瑞河先生(Lee Rie-ho) 在這裡實現了他畢生的願望，我真正相信什麼是成果，希望我能有所幫忙，無論如何我期望茶學院校運昌隆，我還要感謝地方社會人士和天福集團，與天仁集團是發展這所學校關鍵之角色。當然，茶文化系系主任，蔡榮章教授 (Tsai, Rong-Tsang ), 也給予許多的協助。我的講題是 [ 無我茶會是學習泡茶的好途徑 ]，我記得第一次我和太太要去參加一個大型茶會我們要泡茶和奉茶，我毫無準備所以在無我茶會太太示範最基本的泡法給我看，之後她買一組簡便茶具，一星期後我們去了我感到非常驚訝，參加者他們來自不同國家和團體，圍繞成圈圈約三圈或四圈，令我感到非常激動和滿意的是竟然自己做得也很好，後來有一天，我告訴朋友他們，我曾去一個大型茶會有很多人來自不同國家，我朋友說：“ 茶會 ? ” 這不僅僅是一個茶會，它是第六屈國際無我茶會,在台北舉行,那樣的體驗之後我時常喝茶更專注於茶的事情。想到喝茶一詞，腦裡便會浮現很多事情，冬天時奶奶的茶是乘熱而飲，在全家笑談之間，或者優雅正式的英國茶會上，呈現莊嚴歡欣景象。但是，當我們想到茶會或大型茶會要泡一壺好茶，並觀看茶會主人那優美熟練的動作，使我們很敬畏，我從未想到能夠做到這一點；這些意想不到的經驗可以使人很驚奇，然而茶和任何事物一樣，實地練習及學習，它並不是很難或無聊，無我茶會是非常開放和簡單易行的，就算你還沒上過課也可隨同參與。我開始參加無我茶會，沒有任何正式訓練，只是有一些簡單的口頭指示和學習，我也隨同一起參加了。無我茶會參加者來自各種茶學識背景，有些是初學者，其中包括兒童，茶愛好者，而一些是行家，甚至資深的老師，這些人全部聚集在一起，參與茶會，我應該順便一提，任何泡法都可以使用的，不僅小壺茶法“功夫茶”，團體裏有各種形式的泡茶法，泡出不同的茶湯，當然，任何種類的茶都可以泡，例如，用茶筅打的日本抹茶，韓國綠茶，西式紅茶，甚至袋茶，有時，我會帶兩個小型英式茶壺，我將一個當沖泡器，一個當茶盅（茶湯倒入盅）然後分入茶杯，這樣保持每杯濃度相同的茶湯，無我茶會主要的目地是參與和把茶泡好、體驗，共享茶湯，茶藝、茶文化，在這段時間讓學生和老師都能得到平等的一起喝杯茶。無我茶會來自世界各個角落的人，它是一個國際性茶會，無我茶會可以小至一人或多如至萬人，在兩者之間，留有很大的空間，所以我們可以有大或小的聚會。學泡茶無我茶會是一個切實可行的辦法。事實上，它是一個很有樂趣的社會聚會，並不需要透過那單調的過程，演講、測驗、記憶和複雜動作的泡法，我們只是跟隨著做，如果我們忘記了，只要看一下該團體正在進行的步驟，我們很容易地跟上腳步，參與無我茶會是學習泡茶並將茶與生活結合在一起。我們在不知不覺中學會去體驗和品嚐多種茶，我們總是精益求精，無論喝到的茶太濃或太淡不是我的標準時，我從未覺得不好，我只喜歡安安靜靜地思考、享受，把它看作是一次機會，來學得經驗和品味茶，如果每杯茶的味道一樣，那會是一個多無聊世界！泡茶是一門藝術，而不是一門科學，因此，無所謂什麼是絕對的答案，泡茶是一個終身課程和終生伴侶，也只有泡者通過不斷與茶接觸才能深入茶的領域。參與無我茶會是一個進入國際茶界的一個階梯，有如打開一扇門與全球分享茶學知識和學習機會。我喜歡參與國際無我茶會，因為我能欣賞許多不同的茶具及品飲到各式樣的茶，同時我也能夠認識到許多人，看到很多不同的文化。有一句我常說的是：“茶是我們的橋樑”，茶之橋“作為我探索世界的指南，每個國家或地區都有茶葉，哪怕是很小的規模，每次口渴茶是解渴最好之飲料，但更重要的是在那無形中茶己經成為我生活的一部分，它對我的社交生活不斷產生影響，泡茶幫助我修養我的心性和無我茶會己作為修身養性一個重要的管道。以無我茶會為媒介，人們學會了什麼叫茶與生活和茶學，對謙卑和奉茶變得習以為常，“無我茶會特殊做法和七大精神”， ( The special way of Wu-Wo Tea Ceremony and its Seven Principles ), 了解它是非常有幫助的，並且全神貫注是學習泡茶的好途徑，同時上無我茶會課程是有益的，但真正學習是在於茶會的過程中，於團體律動中體悟茶會的意境。最後，讓我們記住實際體驗是最好的老師。 ----English (posted below)----- = = = 1 Wu-Wo Tea Ceremony as a Practical Way to Learn Tea Brewing ( 無我茶會是學習泡茶的好途徑 ) by Steven R. Jones ( 作者：瓊斯史迪芬 ) May 22, 2007 (revised September 11, 2007) translation by ( 翻譯者 ) Chang Li-Hsiang ( 張麗香 ) 。Tu, Kuo-Juey ( 涂國瑞 ) Good afternoon ladies and gentlemen, I would like to first thank Tenfu Tea College for letting me be a part of this event and giving me this opportunity to speak. I really believe in what the founder Chairman Lee Rie ho(李瑞河) has done here and I hope to help in anyway possible to see this Tea College prosper. I also want to thank the local community, and the Ten Fu Group including the Ten Ren Tea Company for being a key role in the development of this School. And this never could have been put together so completely without the direct academic influence of the Director of the Tea Arts Department, Professor Tsai, Rong-Tsang (蔡榮章教授). Now for my topic, “Wu-Wo Tea Ceremony as a Practical Way to Learn Tea Brewing”, I remember the first time I went to a large tea function it was with my wife and we were going to make and serve tea. I was not prepared, so she showed me the basics on brewing at a Wu-Wo Tea Ceremony, and she bought me a simple tea ware set. A week later we went to the tea function, I was amazed to see so many people from many different countries; the group was arranged in concentric circles of about three or four. I was so excited and satisfied with how the tea ceremony went and I even felt that I brewed and served the tea OK. Later, one day when talking to some friends, I told them I went to a big Tea Ceremony with many people from different countries, my friends said “Tea Ceremony!?”, that was not just a tea ceremony that was the “6th International Wu-Wo Tea Ceremony”, in Taipei. I had always drunk tea, but it was after this experience that I became more involved in tea. When one thinks of drinking tea many things can come to mind, the winters spent drinking grandma’s hot tea, while talking and laughing among family, or perhaps the elegance of a formal English Tea Party with all of its grander. But when we think of making great tea for a tea party or tea ceremony, or watching a Tea Master at work with the skill and grace that puts us in awe, and thinking I never could do that; these events can be very intimidating. Yet tea is like anything else. It takes practice to learn; but it does not have to be hard or tedious. Wu-Wo Tea Ceremony is very open and naturally simple to follow without taking classes. I began participating Wu-Wo Tea Ceremonies without any formal training. I only had some simple oral instructions and learned as I went along. Wu-Wo Tea Ceremony participants are from various tea knowledge backgrounds. Some are beginners, including children, some are tea connoisseurs, some are experienced, and even Grand Masters, all these people make up and attend the Tea Ceremonies. I should mention that any brewing method can be used, not only the small pot tea method, “Gong Fu Tea”. Also groups of all levels with different methods of making the liquid tea, and using any kind of tea; for example: Japanese whisked fine powder tea, Korean brewed green tea, Western style black tea, or even a tea bag can be used. Sometimes I will bring two small English style teapots, I will use one for brewing and then pour the brewed tea into the other teapot, and then pour the tea into the cups, and this way keeps equal tea strength for each cup of tea. The main purpose of the Wu-Wo Tea Ceremony is to brew good tea and, participate, experience, share tea, tea arts, and tea culture. It is a time for student and teacher, to be equal and just enjoy some tea. People from all corners of the world are part of the Wu-Wo Tea Ceremony as it is an international organization. A Wu-Wo Tea Ceremony can be as small as one person or as big as a million. Now that leaves a lot of room in-between, therefore, we can have large or small gatherings. Wu-Wo Tea Ceremony is a practical way to learn tea brewing. The fact that it is a social event makes it fun and takes away the drudgery of plowing through courses, lectures, tests, and without memorizing complicated movement steps for brewing. We just follow along, if we forget what to do, just a quick glance at what the group is doing, and we are back on track without hardly skipping a beat. And remember participating in a Wu-Wo Tea Ceremony is to learn tea brewing by living with tea. We unconsciously learn by exposure and acquiring tastes for many kinds of tea and we are always refining our brewing talents. I never feel bad when tasting a tea that is too light or too strong by my standards; I just enjoy it and quietly think about the tea as a chance to use my own tea experience and knowledge to taste the tea. If every cup of tea tasted the same, what a boring world it would be. Brewing tea is an art, not a science; therefore, there are no finite answers to what is a correct cup of tea. Tea brewing is a life long study and tea is a life long companion. And it is only through the constant connection with tea that the tea practitioner stays in tune with the ways of tea brewing. Taking part in Wu-Wo Tea Ceremonies is a stepping-stone to the international tea community, this invites a vast opportunity to learn and share Tea Studies with the entire world! I really like attending International Wu-Wo Tea Ceremonies, because I can see and appreciate many different kinds of tea ware and drink different varieties of tea. I also can meet many people and see many different cultures. One of my old saying is, “tea is our bridge”, and I use this “tea bridge” often as a guide to explore the world. Every country has tea to some magnitude even if it is small. Tea has quenched my thirst many times. However, more important and often without realizing it tea has become part of my life and it is a constant influence on my social life as well. Tea brewing has helped me to cultivate my heart and Wu-Wo Tea Ceremonies have been an important channel for this cultivation. Through the Wu-Wo Tea Ceremony, one learns what it means to live with tea and Tea Studies, and become humble and serve tea. It helps greatly to go over, “The special way of Wu-Wo Tea Ceremony and its Seven Principles” ( 無我茶會特殊做法及其七大精神 ). And then to immerse and learn tea brewing practically. Taking Wu-Wo Tea Ceremony classes are helpful; but the real learning is in the ceremony itself. The learning experience is in the involvement and rhythm of the ceremony. Lastly, let us remember that practical experience is the greatest teacher of all. What does “Wu-Wo” mean? The term “Wu-Wo” (無我), means; to empty the mind like an endless void and it is without anything to sense; it is just “being” with no physical or mental attachments. So there is group equality without prejudice, and with cooperation, like a flock of birds. This is our concept of “Wu-Wo”. And this is shown in the “Wu-Wo Tea Ceremony”. Usually we will make tea four times and serve the three neighbors on the left, and spectators. And receive from three neighbors on the right, and also drink our own tea. The special way of Wu-Wo Tea Ceremony and its Seven Principles 無我茶會特殊做法及其七大精神 1. Seating arrangement is chosen randomly. --- No priority to seats, no matter of social status. 座位由抽籤決定──無尊卑之分 2. Serving tea in the same direction. --- No reward is expected. 依同一方向奉茶──無報償之心 3. Accept and appreciate different teas. --- No bias. 接納、欣賞各種茶──無好惡之心 4. Brew the best you can. --- Concentrate and improve. 努力把茶泡好──求精進之心 5. No director. --- Everyone follows the public announcement. 無須指揮與司儀──遵守公共約定 6. Remain silent during brewing. --- To cooperate and appear in group rhythm and harmony. 泡茶席間不語──培養默契，體現團體律動之美 7. Not confined to any tea brewing manner. --- No distinction of school or region. 泡茶方式不拘──無流派與地域之分 International Wu-Wo Tea Ceremony Chronicle ( 歷屆國際無我茶會舉辦日期與地點 ) First conducted in Taipei, Taiwan on Dec. 18, 1990 第一屆 1990.12.18 台北市 2. Wuyi Mountain, Fujian, Oct. 17, 1991 第二屆 1991.10.17 福建省武夷山 3. Kyoto, Japan, Nov. 09, 1992 第三屆 1992.11.09 日本京都 4. Seoul and Iksan, Korea, Oct. 13, 1993 第四屆 1993.10.13 韓國首爾益山 5. Wuyi Mountain, Fujian, Oct. 27, 1995 第五屆 1995.10.27 福建省武夷山 6. Taipei, Taiwan, Nov. 22, 1997 第六屆 1997.11.22 台北市 7. Hangzhou, Zhejiang, Oct. 16, 1999 第七屆 1999.10.16 浙江省杭州市 8. Shizuoka, Japan, Oct. 07, 2001 第八屆 2001.10.07 日本靜岡 9. Singapore, Aug. 23, 2003 第九屆 2003.08.23 新加坡 10. Wuyi Mountain, Fujian Nov. 03, 2005 第十屆 2005.11.03 武夷山 11. Seoul and Iksan, Korea, Oct. 12, 2007 第十一屆 2007.10.12 韓國首爾益山 12. America, West Coast, Autumn 2009 (scheduled) 第十二屆 2009年秋天計劃在美國西海岸舉辦 Thank you all for giving me this opportunity to share my experience on “Learning Tea Brewing”. 謝謝大家給我這個機會來分享我 [ 學習泡茶的經驗 ] 。 = = = end = = = = = References: 書名 : 無我茶會180條作者 : 蔡榮章中華國際無我茶會推廣協會出版年 : 1999 The above book is written in Chinese, I translated the English equivalent of the reference information below. ( Title: Wu-Wo Tea Ceremony, 180 Steps Author: Tsai, Rong-Tsang International Wu-Wo Tea Ceremony Association Published: 1999 )

"The Book of Korean Tea",fresh new book

2007-10-11T10:54:00.000-04:00

The Book of Korean Tea A Guide to the History, Culture and Philosophy of Korean Tea and The Tea Ceremony" is a pioneering and excellent cultural guide about Korea, Korean tea and Korean tea ceremonies. The history, culture, philosophy, tea and tea ceremony are marvelously woven together to capture the true spirit of the Korean tea culture. This book details the origin and development of the Korean tea culture by referencing historical archives and documents such as the History of the Three Kingdoms, the Memorabilia of the Three Kingdoms, and the Official History of the Goryeo Dynasty. For tea enthusiasts around the world, this book features more than eighty pictures and photos of ancient Korean art works and tea utensils, which visually and authentically capture and represent the beauty, sophistication and spirit of Korea s tea culture and history. Elaborate procedures and sophistication of Korean tea ceremony are illustrated, and the influences of Buddhism, Taoism and Confucianism in shaping the unique Korean tea philosophy are thoughtfully captured. For the first time in history, the complete texts of the Korean tea classics, and are interpreted in English and included in this book. In this enjoyable reading, one can savor the beauty of Korean tea, the joy of tea drinking, and the peaceful immersion into the gentleness of the Korean tea ceremony. It is a must read for tea enthusiasts and tea practitioners around the world. The author artfully captures the beauty, philosophy and joy of Korea s tea culture and tea ceremonies. His insightful interpretation of the most important writings of the Korean tea culture and Korean tea classics makes this reading a must for understanding Korean tea, its tea culture and tea philosophy. About the AuthorMr. Yoo is a Senior Advisor to the Myung Won Cultural Foundation, and a Contributing Writer for "The World of Tea", the leading tea culture magazine in Korea. Mr. Yoo has researched, written and lectured about the Korean tea culture and tea ceremonies, and has held speaking and cultural engagements around the world. For his contribution in raising awareness of Korean tea culture and Korean tea around the world, Mr. Yoo was awarded the 2005 Hadong Grand Contribution Award for Regional Tea Industry and Cultural Development in Korea. Mr. Yoo frequently travels around the world including the United States, Korea, Hong Kong, Japan, China, and Europe Book-Korean-Tea-Yang-Seok-Fred

七大茶法-----The Seven Tea Methods

2007-10-11T09:58:00.000-04:00

第11屆Korea際無我茶會台灣團紀念特刊英文翻譯:11th Korea, International Wu-Wo Tea Ceremony,Taiwan Group Special Edition, will demonstrate several methods for making liquid tea. 七大茶法 The Seven Tea Methods ( 中文 ) - ( 英文 ) 小壺茶法 - Small Pot Tea Method 蓋碗茶法 - Cover Bowl Tea Method 抹茶法 - Whisking(Fine powder) Tea Method 含葉茶法 - Nonstrained Tea Method 大桶茶法 - Large Capacity Tea Method 濃縮茶法 - Concentrated Tea Method 旅行茶法 - Travel Tea Method Steven R. Jones ( 瓊斯史迪芬), 10/05/07

International Wu-Wo Tea Ceremony

2007-10-11T05:03:00.000-04:00

International Wu-Wo Tea Ceremony kicks off in Korea Date: October 10, 2007 International Wu-Wo Tea Ceremony, one of the world's most renowned international tea ceremonies, will take place from later this week in Korea with over 1,000 member participants from 11 countries, organizers said Wednesday (Oct. 10). The ceremony, which originated in Taiwan and is marking its 11th this year, will officially begin on Saturday at the Won-Buddhist Headquarters in Iksan, North Jeolla Province, On Friday evening, participants will attend a welcoming dinner with the Mayor of Iksan City at a Seoul hotel. Following the ceremony in Iksan, participants will move to Seoul to attend a final ceremony at the Changgyeong Palace Sunday. More than 200 people from 10 countries, including China, Japan, the U.S., Italy and Malaysia, will join over 1,000 tea-loving people from Korea in the event. Wu-Wo literally means "void or absolute emptiness of self" and serves as the cornerstone of the Wu-Wo Tea Ceremony's basic principle of nondiscrimination and equality. To cultivate this concept, seats for the event are determined randomly through a lottery, and the rules for drinking tea, as well as the variety of teas served, are not limited. Additionally, since the Wu-Wo Tea Ceremony lacks any concept of "giving and receiving," tea is served in one direction, thus encouraging the practice of offering tea in a pure and genuine manner. "Through this ceremony, the Wu-Wo Tea Ceremony's basic mentality of nondiscrimination, openness, and spontaneity will become widely known," and "it will be an opportunity to promote Korea's traditional tea as high level cultural content to the cultural tourism industry," stated an organizer from the Korean Committee of the International Wu-Wo Tea Ceremony. To commemorate the commencement of the Wu-Wo Tea Ceremony in Korea, The Iksan International Tea Culture Festival will be held at the Bae Mountain Sports Park on Saturday. This festival will feature aspects of the Korean traditional tea culture experience, such as ceramics and the use of natural dyes. Families can also make and enjoy green tea flavored Korean rice cakes traditionally served with tea. SOURCE : Korea.net

天福茶学院九月份 2007年 (Tenfu Tea College) Sep 2007

2007-09-20T10:45:00.000-04:00

Speech, “Wu-Wo Tea Ceremony as a Practical Way to Learn Tea Brewing” Wu-Wo Tea Ceremony, Sep 2007 演講是 (無我茶會是學習泡茶的好途徑) 九月份 2007年 by Steven R. Jones (作者: 瓊斯史迪芬), written, August 11, 2007 translation by (翻譯者) Chang Li-Hsiang ( 張麗香 ) 。Tu, Kuo-Juey ( 涂國瑞 )

2007年中華國際無我茶會推廣協會活動計劃表

2007-09-20T10:18:00.000-04:00

2007年中華國際無我茶會推廣協會活動計劃表一　月 1/6(六) 會員大會－台北劍潭青年活動中心二　月 2/3(六) 每月第一週末專題講座：煎茶道、賣茶真流介紹主講人：三昧茶道教室主任老師柯燕燕三　月 3/24(六) 第七屆第二次理、監事聯席會 3/25(日) 春序茶會─台北植物園百人無我茶會四　月 4/7(六) 每月第一週末專題講座：進入玫瑰人生主講人：雲山茶葉公司總經理　吳芳洲五　月 5/6(日) 2007年「世界奉茶日」－國父紀念館、中山公園二百人無我茶會六　月 6/2(六) 每月第一週末專題講座：美姿美儀PART2 主講人：無我茶會公關　胡妮芸老師七　月 7/7(六) 每月第一週末專題講座 7/14(六) 第七屆第三次理、監事聯席會八　月 8/4(六) 每月第一週末專題講座：竹雕工藝賞析主講人：泡茶師聯會前會長　楊武東 8/11(六) 第十一屆無我茶會指導老師研習營九　月 9/15－22 天福茶學院開幕與九寨溝之旅 9/29(六) 中秋夜晚無我茶會十　月 10/6(六) 第七屆第四次理監事聯席會 10/17(三) 第十一屆韓國國際無我茶會十一月 11/3(六) 每月第一週末專題講座 11/3(六) 茶與生活展活動十二月 12/1(六) 每月第一週末專題講座

颱風!!!!! 臺北陸羽茶藝中心沒有上課 9月18日2007年

2007-09-17T10:55:00.000-04:00

颱風!!!!! 臺北陸羽茶藝中心沒有上課 9月18日2007年 (Typhoon, Taipei Lu-Yu Tea Culture Institute will not have class on Sep. 18.)

無我茶會特殊做法及其七大精神 The special way of Wu-Wo Tea Ceremony and its Seven Principles

2007-09-03T11:36:00.000-04:00

無我茶會特殊做法及其七大精神 The special way of Wu-Wo Tea Ceremony and its Seven Principles Originally written in Chinese by the Wu-Wo Tea Ceremony founder Prof. Tsai, Rong-Tsang (教授蔡榮章), and translated in English by Steven R. Jones (瓊斯史迪芬). 2006 1. 座位由抽籤決定──無尊卑之分 Seating arrangement is chosen randomly. --- No priority to seats, no matter of social status. 2. 依同一方向奉茶──無報償之心 Serve tea in the same direction. --- No reward is expected. 3. 接納、欣賞各種茶──無好惡之心 Accept and appreciate different teas. --- No bias. 4. 努力把茶泡好──求精進之心 Brew the best you can. --- Concentrate and improve. 5. 無須指揮與司儀──遵守公共約定 No director. --- Everyone follows the public announcement. 6. 泡茶席間不語──培養默契，體現團體律動之美 Remain silent during brewing. --- To cooperate and appear in group rhythm and harmony. 7. 泡茶方式不拘──無流派與地域之分 Not confined to any tea brewing manner. --- No distinction of school or region.

International Wu-Wo Tea Ceremony Chronicle ( 歷屆國際無我茶會舉辦日期與地點 )

2007-07-30T21:51:00.000-04:00

第一屆 1990.12.18 台北市 First conducted in Taipei, Taiwan on Dec. 18, 1990 第二屆 1991.10.17 福建省武夷山 2. Wuyi Mountain, Fujian, Oct. 17, 1991 第三屆 1992.11.09 日本京都 3. Kyoto, Japan, Nov. 09, 1992 第四屆 1993.10.13 韓國首爾益山 4. Seoul and Iksan, Korea, Oct. 13, 1993 第五屆 1995.10.27 福建省武夷山 5. Wuyi Mountain, Fujian, Oct. 27, 1995 第六屆 1997.11.22 台北市 6. Taipei, Taiwan, Nov. 22, 1997 第七屆 1999.10.16 浙江省杭州市 7. Hangzhou, Zhejiang, Oct. 16, 1999 第八屆 2001.10.07 日本靜岡 8. Shizuoka, Japan, Oct. 07, 2001 第九屆 2003.08.23 新加坡 9. Singapore, Aug. 23, 2003 第十屆 2005.11.03 武夷山 10. Wuyi Mountain, Fujian Nov. 03, 2005 第十一屆 2007.10.12 韓國首爾益山 11. Seoul and Iksan, Korea, Oct. 12, 2007 第十一二屆秋天 2009年計劃在美國西海岸舉辦 12. America, West Coast, Autumn 2009 (scheduled) ---07/31/07 Steven R. Jones ( 瓊斯史迪芬 )----

International Wu-Wo Tea Ceremony

2007-07-24T11:04:00.000-04:00

2007 10-12-07 第11屆Korea際無我茶會台灣團紀念特刊英文翻譯:11th Korea, International Wu-Wo Tea Ceremony,Taiwan Group Special Edition 2005第十屆武夷山國際無我茶會台灣團紀念特刊英文翻譯:10th Wuyi Mountain International Wu-Wo Tea Ceremony,Taiwan Group Special Edition

泡茶師聯會七月份活動通知 (Tea Master Guild Event, Taipei)

2007-07-16T07:23:00.000-04:00

泡茶師聯會七月份活動通知茶學講座：『茶樹的誕生與傳播』主講人：吳德亮老師是畫家，也是詩人；能寫歌，還懂譜曲；不只主持節目，更能做節目企劃；收拾行囊，背起相機，搖身一變又活脫是個大冒險家，踏遍千山，譜出篇篇詳實而深具內涵的旅遊文學。這是詩人管管口中的「頑童」─吳德亮老師。除此之外，吳德亮老師更是愛茶成癡，上山下海，不畏旅途艱辛。為了找茶，走過八萬里路雲和月的吳德亮老師，這次可是為大家準備了豐富資料與考證文獻，精彩的演講內容、圖文並茂的視聽震撼，我們同時還特別邀請到李慧麗小姐作現場箏樂演奏，您絕不可錯過哦！時間：96年7月21日(六)下午2：00 ~ 4：30 活動流程： 13：40~14：00 報到 14：00~14：15 古箏演奏 (演出曲目：1.茶山問情2.採茶撲蝶) 14：15~15：15 演講開始 15：15~15：30 中場休息 15：30~16：30 演講 16：30~16：35 結語/活動結束地點：陸羽茶藝中心（台北市衡陽路64號3樓）報名：陸羽茶藝中心（02）2331-6636（台北市衡陽路64號3樓） *請茶友自備品茗杯，並準時出席。泡茶師聯會會長徐維琳敬邀

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無我茶會特殊做法及其七大精神 The special way of Wu-Wo Tea Ceremony and its Seven Principles

International Wu-Wo Tea Ceremony Chronicle ( 歷屆國際無我茶會舉辦日期與地點 )

International Wu-Wo Tea Ceremony

泡茶師聯會七月份活動通知 (Tea Master Guild Event, Taipei)

Tea Arts and Lore [ 茶藝、茶道 ] , Incense Arts and Lore [ 香藝、香道 ], Classic Arts [ 古典藝術 ]

天福茶学院九月份 2007年 (Tenfu Tea College) Sep 2007