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  • 1. Knowledge of
    China Tea
  • 2. Classification
  • Green Tea
    Unfermented tea, made with the new shoots of approptirate tea leaves as raw materials, by applying the typical techniques of inactivation, rolling and drying.
  • 9. Benefits of drinking green rea
    Helps with anti-ageing
    Helps to keep slim
    Prevents computer radiation
    Helps to get rid of bad breath or smell
  • 10. Most famous Green Tea
    Xihulongjing西湖龙井West Lake Dragon Well Tea in Hangzhou, Zhejiang Province.
    Xinyangmaojian信阳毛尖XinyangMaojian in Xinyang, Henan Province.
    Biluochun碧螺春Biluochun Tea in Lake Tongting,Suzhou province.
  • 11. Red tea- Black tea
    Fermented tea, made by wilting, rolling, fremertation and drying.
    Benefits of drinking red tea
    warms the stomache
    Helfs digestion
    suitable in cold seasons
    Most famous red tea
    滇红茶Dianhong,such as 普洱Puer tea inYunnan
    宜兴红茶Yixing red tea in Jiangsu
    祁门红茶Qimen red tea in Anhui
  • 12. Oolong tea
    Also Blue tea,unfermented tea, a blend of green tea and red tea
    Has pleasant fragrance of green tea
    it decomposes fat
    helps people lose weight.
    Most famous oolong tea
    武夷岩茶Wuyiyan tea
    安溪铁观音Tieguanyin in Anxi, Fujiang province.
    洞顶乌龙茶Dongding in Taiwan
  • 13. Yellow tea
    Refresh the mind
    Helps to clear away heat and toxic materials in body
    Most famous yellow tea:
  • 14. Flower tea
    Rose, jasmin…..etc flowers
  • 15. History of Chinese Tea Culture
    1. Gestation Period (Before 618 A.D.)
    Chinese Legend has it that Shennong Shi神农氏was the first person who had discovered and drunk tea.
    In this period, tea was mostly consumed for medicinal purposes to treat digestive and nervous conditions, not to drink for pleasure.
  • 16. From 350 to 600 A.D., the demand for tea dramatically increased and outstripped the supply of wild tea trees.
    Farmers began to grow tea plants in the Sichuan province, but soon tea cultivation had spread throughout China. So Sichuan is the cradle of Chinese tea culture.
  • 17. 2. Forming period (618-907 A.D., Tang Dynasty)
    During this time, tea drinking evolved into an art form. Tea as part of the Chinese culture was epitomized by the book “Tea Scripture” by Lu Yu in 780 A.D.
  • 18. Due to the complexity and the great number of accessories needed for the tea ceremony, only the affluent connoisseurs could afford all the equipment and the servants needed to prepare the tea.
  • 19. The leaves were steamed, crushed, fired, and crushed into a brick. Tea was made by breaking a piece from this brick and boiling it in water.
  • 20. 3. Prosperous period(907-1279 A.D., Sung Dynasty)
    During this period, every aspect of tea was further refined. Tea rooms and houses were built in order to enjoy tea at a social and spiritual level.
  • 21. There were even competitions among tea connoisseurs and on the quality of the tea leaves, water.
    The art of making ceramic tea equipment was developed a great deal.
    Tea preparation became less complicated and more peaceful.
  • 22. 4. Widespread period(1368-1911 A.D. Ming & Qing Dynasties)
    During this era, tea became a beverage to be enjoyed by everyone, rich and poor.
    Different methods to process tea originated during this period, which as a result led to different types of tea such as green, oolong, and black teas.
    The ways of making tea became various. Brewing tea first appeared in the period.
    Poems, books and paintings on tea were numerous.
  • 23. The art of tea
    The art of tea including the tea ceremony, the technique of brewing tea, the process of tasting tea, tea set, tea paintings, etc.
  • 24. 1st stage: prepare the surroundings
    The ceremony should be carried out in an appropriate space. A table large enough to hold the tea-making utensils, the drip tray, and the water is the minimum necessary. Ideally the surroundings should be peaceful and conducive to relaxation and socialization. Incense, flowers, and low, soft, traditional music will all add to the ambience, as will songbirds.
  • 25. 2nd stage: warm the pot and heat the cups
    At this point the cups and pot are laid on the table. They are then warmed and sterilized with hot water, the excess is then poured away. when pouring from the cups in the Taiwanese style, the wooden tweezers may be used instead of bare hands.
  • 26. 3rd stage:appreciate excellent tea
    At this point those who would partake of the tea during the ceremony examine and appreciate its appearance, smell, and its other characteristics.
  • 27. 4th stage: put the tea leaves into the pot
    The teapot is filled with tea. For a 150 ml tea pot at least 15 grams of tea leaves are used, however depending on the size of the pot and the strength of the tea the pot may be filled between 1/2 and 2/3 full.
  • 28. 5th stage: brew the tea
    Rinse the leaves by using hot waterand then pour out the water.行云流水
    Refill the pot with hot water poured from some height above the pot.悬壶高冲
    The bubbles which may have formed on the surface are removed using the lid, and pour hot water on surface of the teapot. 刮沫淋盖
    Wait for tea aroma and serve the tea to the guests.高冲低斟
  • 29.
  • 30. 6th stage:aroma appreciation
    Aroma appreciation consists of four steps: smelling, looking, tasting and relishing. Like meditation, aroma appreciation requires an inward-turned mind in a peaceful world.
  • 31. 7th stage: compliment
    The ceremony ends with the used tea leaves being put into a clean bowl for the guests to appreciate the tea in its used form. Good etiquette dictates that the guests should make appropriate compliments regarding the choice of tea.
  • 32. 8th Final stage: cleaning up
    Brewed tea and tea leaves should not remain in the teapot after the tea-savoring. It must be cleaned up thoroughly and rinsed with hot tea.
    Utensils must be sterilized with boiling water.
    The tea pot should be rinsed with hot tea and the outside of the pot should be rubbed / polished with a good linen cloth.
    A teapot should never be rinsed with water, nor washed with detergents or soaps.
    Allow the tea pot to dry naturally.
    Let the utensils and serving cups air dry on a tea tray.
  • 33. Characteristics of Chinese Tea Culture
    Elegant in atmosphere
    Tea-drinking, or rather, tea-savoring is not only to get out of thirst, but also to enjoy the pleasure, to reflect upon oneself, to think about life. It leads to the peace in mind.
  • 34. Characteristics of Chinese Tea Culture
    Various in forms
    Chinese tea culture is expressed in forms of poetry, painting, proverb, objects (tea leaves, tea service, etc), cultural activities, restaurants, gifts, process of tea-making and tea-savoring, etc.
  • 35. The spirit of tea
    Profound in thoughts, as well as the most important part.
    Chinese tea culture is based on the Confucianism and integrates the distillation of Taoism and Buddhism.
    It emphasizes the harmony with nature, soul and mind.
  • 36. Spiritual Content
    Harmony “和” is the core value of Chinese tea culture.
    1. Harmony is the common thought in Confucianism(“大和”, “中庸之道”), Taoism (天人合一)and Buddhism (禅茶一味).
    2. In Tea Scripture, it is illustrated by the design of the wind stove, an instrument used to make tea. The wind stove is made of iron(金), put on the floor(土), to boil(火) the tea water(水) with charcoal(木).
    Thus, the process of making tea is actually the harmony or balance among the five elements of metal, wood, water, fire and earth.
  • 37. Spiritual Content
    Harmony “和” is the core value of Chinese tea culture.
    3. In steeping tea, it is expressed in the harmony of the tastes. “酸甜苦涩调太和,掌握迟速量适中”
    In serving the guests, it is expressed in courtesy. “奉茶为礼尊长者,备茶浓意表浓情”
    In drinking the tea, it is expressed in the compliment. “饮罢佳茗方知深,赞叹此乃草中英”
    In the surroundings and mind, it is expressed in the virtue. “普事故雅去虚华,宁静致远隐沉毅”
  • 38. Spiritual Content
    Tranquility “静” is the road one must follow to cultivate oneself.
    Tranquility not only refers to the peaceful environment but also the calm mind. When the savor of the tea is unconsciously absorbed into every corner of your body, you may feel kind of empty, or relaxed, your spirit may be purified. In this way, you reflect upon yourself and achieve the harmony with nature.
  • 39. Spiritual Content
    Tranquility “静” is the road one must follow to cultivate oneself.
    This idea is profoundly illustrated in some Chinese poems.
  • 40. Spiritual Content
    Happiness “怡” is the enjoyment both in body and mind.
    Tea-savoring is the happiness that can be enjoyed by everyone, rich or poor, educated or illiterate. Different kinds of people may pursue it in different ways, so it proves the idea of Taoism that to enjoy yourself for your needs. “自恣以适己”
  • 41. Spiritual Content
    Happiness “怡” is the enjoyment both in body and mind.
    In the process of tea-savoring,
    Poets enjoy themselves by placing their feelings on objects, composing a poem, and making friends.
    Buddhists delight themselves by appreciating the spirit of Chan 禅, understanding the truth of life.
    Taoists please themselves by maintaining good health, hoping to be immortal.
    Common people become happy by relaxing and enjoying life.
  • 42. Spiritual Content
    Truth “真” is the ultimate pursuit of tea-savoring.
    The pursuit of Truth includes three points:
    1.truth in spirit道之真: in tea-savoring, the goal is to cultivate yourself.
    2.truth in passion情之真:through savoring tea, the friendship should be enhanced.
    3.truth in nature性之真: in tea-savoring, completely relax yourself and free your mind.
  • 43. Conclusion
    China is the homeland of tea.
    Chinese tea culture covers all realms of life.
    The study of Chinese tea culture is of great significance in that it is closely related with Chinese traditional culture.
    Today, tea has been consumed as a beverage in all over the world.