Photo by melle_the. 2ème édition de la fête du Thé à Darjeeling. Les meilleurs thés d'arbres uniques 2012 de Wuliang Shan et Ailao Shan. Photo by melle_the. Envouthe. Inde : Augmentation de la demande nationale de thé en Inde. Resistance by Yuval Ron. Augmentation de la production de thés biologiques indiens. #nowreading. Lu Yu: The Sage of Tea. Lu Yu, the Sage of Tea.
(Catherine Chang/The Epoch Times) When speaking of tea, Lu Yu is an important person to give thanks to. For his achievements, he has for centuries been recognized in Chinese history as the Sage of Tea. #nowreading. The Discovery of Tea. By David WuEpoch Times Staff Created: May 21, 2012 Last Updated: September 6, 2012 Tealeaves have evolved with the Chinese civilization to become an important emblem of Chinese culture.
(Lilly Wang/The Epoch Times) According to the book The Classic of Tea, written by a tea master named Lu Yu from China’s Tang Dynasty, the custom of drinking tea is derived from the legendary cultural hero Shennong after he tried thousands of varieties of herbs. A legend said Shennong, the “Divine Farmer,” tried various herbs and encountered 72 kinds of toxic substances every day. But he survived the toxins by chewing on tea leaves. Lu Yu. Lu Yu, a Tang Dynasty figure whose authorship of the Cha Ching (the Classic of Tea) has earned him the status as the “god” of tea, is a fascinating figure who has given us an historical insight into the growing, manufacture and brewing of tea.
I do not want to attempt to relate all about him as this has already been done, probably most thoroughly in The Japanese Way of Tea (University of Hawaii Press 1998), by the aforementioned Sen Soshitsu XV, the now retired Grand Teamaster of the Urasenke tradition of the Way of Tea, though there are some interesting illustrations provided in the True History of Tea (Thames and Hudson 2009). What captured my attention recently was a reference to Lu Yu as a purist, an accusation often levelled at me. The context was his disapproval of various additions to tea which included ginger, spring onion, jujube, tangerine peel, dogwood berries, peppermint, etc. Rapport Greenpeace sur les pesticides dans les thés chinois. Le Guide des thes du Japon - Présentation du Guide à Lille le 20 février.
Extraire son thé d une galette de puerh... (Re)emballer sa galette de puerh... Choosing Green Puer Cakes. In this episode we visit Austin at the Seven Cups Warehouse to talk about choosing green puer cakes.
Learn the basics for evaluating a cake in relation to the quality of the mao cha and whether it is made from an old tree. Austin shows how the color changes over time, gives tasting notes and information on appropriate storage. Check out our online catalog of green puer cakes in our teashop. Today’s topic: Choosing Green Puer Cakes Thank you all for your comments regarding our podcasts. Un thé noir incroyable du Japon. How to purify the water of your cup of tea. « We're having Tea in the City. Water is something we take so much for granted.
We buy it in plastic bottles, we take endless showers, or just let it run for much longer than needed while we wash our dishes, or tea-ware. Everyone heard (or saw that video on youtube) of the Japanese Dr. Masaru‘s research on water, and his theory that human consciousness has an effect on the molecular structure of water. There is also a documentary on water called “Water, The Great Mystery” pretty interesting.
Since water and tea go together, I could not skip this major element. The essentials: 5. Do things ahead of time. The ancient tea master, Rikyu once said “Do things ahead of time”.
This is one of the seven essentials of The Way of Tea, which I introduced on the previous entry. If there is a party, what time would you like to get there? Would you be there earlier than it starts, just on time, or after it started? I guess that this custom may vary in different countries. Youmans:Tea for Two（ふたりでお茶を） DUO Hojo & Sosa. Ok, voici ma petite chérie du moment @LihuaNancy @Melle_The @ The essentials: 3. Arrange the flowers as if they were in the fields. The ancient tea master, Rikyu said “Arrange the flowers as if they were in the fields”.
This is one of the seven essentials of The Way of Tea, which I introduced on the previous entry. In a tea ceremony, flowers are displayed at the tokonoma alcove in the tea room. They are usually seasonal flowers and simply arranged, never gaudy. Tea Brewing Basics. In this episode Zhuping talks about tea brewing basics for scented, black, puer and wulong tea.
Check out the tea brewed in this podcast-Bai Long Zhu (Silver Dragon Pearls) Scented Tea, Sheng Tai Chen Xiang (Premium) Loose Leaf Puer,and Ma Liu Mi (Monkey Picked) Anxi Wulong Today’s topic: Tea Brewing Basics Thank you all for your comments regarding our podcasts. We would like to create future podcasts on topics you all are interested in, so please contact us with ideas. The essentials: 2. Place the charcoal appropriately to boil the water. An ancient tea master, Rikyu said “place the charcoal appropriately to boil the water”.
This is one of the seven essentials of The Way of Tea, which I introduced on the previous entry. People have different interpretations for the essentials. In tea ceremonies, the host heats up the kettle ussing charcoals. He uses different types of charcoals and each of them has specific shape and size. There are proper procedures and manners for placing them in the hearth or brazier. The seven: 1. Prepare the tea just right. An ancient tea master, Rikyu said “prepare the tea just right”.
This is one of the seven essentials of The Way of Tea, which I introduced on the previous entry. People have different interpretations of the essentials. How do you interpret “prepare the tea just right”? Do you think there is an absolute way of preparing tea? The essentials of The Way of Tea. What are the essentials of The Way of Tea? One day, a disciple asked his master. The master was Rikyu, an ancient tea master who perfected The Way of Tea. He answered it with the seven theorems, which are well-known as the essentials of The Way of Tea. I think they seem too common, and also vague. The seven essentials of The Way of Tea by Rikyu. Lin Jian Hong, potier à Lugu, Nantou (Taiwan) Maison de thé CAMELLIA SINENSIS. Lydia Gautier. Le Blog de Terre des Thés. ...la lune sur le fleuve Hsiang.