this is the ppt i presented at the International Conference on Chinese Dietary Culture in Yunnan in October 2013.

1. Innovations,
Globalization and
Localization of
Taiwanese Tea Houses
YI-CHIEH JESSICA LIN Ph.D
Assistant Professor
NCHU, Taiwan

4. • Low-carbon footprints “green” food menu
• Assam tea rice, mushrooms stew, vegetables
and bamboo shoots salads, French-style coconut
pumpkin soup, Chinese herb-base soup, tea jelly
紅茶飯、桑椹醬佐生菜、鐵板香椿腐皮捲、
佰菇燴、涼拌芝麻辣太極、義式涼拌巨竹筍
、綠燙茭白筍、法式椰香南瓜湯、養生藥膳
湯、雙色茶凍等季節性之無農藥或者安全栽
培的低運送哩程蔬果

7. • Tradition
al Tea
House
(Taipei,
Mucha)

8. Innovative tea house
(Chunshuitang)
“I would rather expand business slowly, but I
would like to see that these tea houses will
sustain forever,” said founder of Chunshuitang

9. Chunshuitang 春水堂

10. 日出茶太 Chatime
• (
http://www.youtube.com/watch?v=jhDMS6sctyY
• Using too much sugar in drinks is causing
diabetes and obesity from children to adults
(about 30-40 percents obesity rate )

21. Night-market inspired works

34. Maybe some animation?

37. Tea cakes/pastries festival

40. 「興大睿茶平臺」發展大事記
2013 年
40

41. 開課網頁 / 上課照片
41

42. 校外專家學者茶文化表
演
42

43. 學生課堂報告
43

44. 校外參訪 (1/5)
3/17 嘉義東石鄉
瞭解社區文化產業化所面臨的限制性與發展潛力。
44

45. 校外參訪 (2/5)
5/5 東峰紅茶 & 埔里湯園
東峰紅茶：瞭解紅茶文化和製造過程；
湯園：體驗精緻台灣烏龍茶文化。
45

46. 校外參訪 (3/5)
5/18 聖芳茶葉公司 & 鴻興茶苗培育行
藉由老師與技師講解、實地參觀操作，結合理論
與實務，更加瞭解茶業產製銷過程。
46

47. 校外參訪 (4/5)
5/19 嘉義梅山鄉
透過實務達到社區文化資產保存再利用與誘發文化創意。
47

48. 校外參訪 (5/5)
6/18 茶業改良場魚池分場
深入瞭解臺灣茶的栽培、生產利用與產業文化發展。
48

49. 6/30 茶藝課程
「興大創意茶會成果發
表」
讓茶藝課同學實際佈置茶席及泡茶展現學習成
49

50. 協助辦理茶產業推廣課程
4/20 普洱壺藝與人生
50

51. 協助辦理茶產業推廣課程
6/1 如何慎選好茶壺 - 才能泡出耐人尋味
51

52. 6/5 協助辦理
2013 農業科技產業好點子
競賽
52

53. 6/11 暑期實習聯合說明
會
53

54. 暑期實習 - 講茶茶業集團
(1/3)
7/20 「茶業 100 問」問卷調查
• 藉問卷瞭解民眾對茶業疑問，並找尋專家
學者進行解答，整理成「茶業 100 問」，
54

55. 暑期實習 - 講茶茶業集團
(2/3)
7/26 不老茶會 - 弘道老人福利基
金會
• 學生創意構想：以四個不同節慶 ( 新年、端午、中秋、
聖誕 ) ，用茶為媒介，拉近與爺爺奶奶的距離。
55

56. Renovation of Miyahara eye clinic
(1930)

59. Bubble tea with creativity
• 1920s Art
Deco style
posters
• Tea menu
innovation
: nostalgic
popular
songs like
羅大佑 跟
往事乾杯
etc

64. The case study of Miyahara Eye
Clinic
• The owners are low-profile.
• Travel bloggers spread the words on the
Internet to make it a new trend of cultural
tourism of tea.
• The owner uses local, authentic ingredients
and creative design.
• These are the secrets of its success in
revitalization of a devastated downtown.

65. A Tentative Conclusion
• More collaborators with local artists to create
cultural clusters.
• Also, food businesses could collaborate with
the high-tech talents in Taiwan and provide
more digital maps and information about tea
culture with different languages (e.g. Korean,
Japanese, English, Spanish versions).
• Using tea to develop Low carbon footprint
tour route in Taiwan to visit farmers,
distributors and tea houses.

66. Thank you for your listening!