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In 2015, Shearer published T2: the book, which discusses the company's history, profiles different types of tea and recommends tea cups and brewing techniques. Kristen Droesch's February 2016 book review in Library Journal highlights the artistic details of T2's design, stating that it is "more than just an advertisement for T2". [74]
The institute was founded in Taipei, Taiwan, in 1980. [2] It now has schools in Beijing, [2] Chengdu [3] and Shanghai. It is named for Lu Yu, the 8th-century "sage of tea". While most students are Chinese speakers, others come from Japan, South Korea and there are also classes and tea studies certification in English. [4]
Tea leaf processing methods for the six most common types of tea. Tea processing is the method in which the leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo.
A chapter in the New Book of Tang is Lu Yu's biography. The book recorded Lu Yu's obsession with tea, and he wrote a three-volume book Ch'a Ching about details of tea's origin, the method of cultivating and drinking tea, and the tools of tea drinking. The tea sellers of that time would make pottery statues of Lu Yu and worship him as the "tea ...
Strainers, tea balls, tea presses, filtered teapots, and infusion bags prevent loose leaves from floating in the tea and over-brewing. A traditional method uses a three-piece lidded teacup called a gaiwan , the lid of which is tilted to decant the tea into a different cup for consumption.
Gongfu tea (Teochew: gang1 hu1 dê5) or kung fu tea (Chinese: 工夫茶 or 功夫茶; both gōngfū chá), literally "making tea with skill", [1] is a traditional Chinese tea preparation method sometimes called a "tea ceremony". [2] [3] It is probably based on the tea preparation approaches originating in Fujian [4] and the Chaoshan area of ...
Okakura Kakuzō (岡倉 覚三): The Book of Tea (originally written in English by Okakura), 1906. A Nice Cup of Tea essay by George Orwell, 1946. [1] [2] ISO 3103 specifying a standardized method for brewing tea, by the International Organization for Standardization (commonly referred to as ISO), 1980 revised 2019. [3]
The Book of Tea described 24 different tea tools and methods of preparing tea. [2] Where the tea is taken is also a part of the fine tea experience. Tea is considered special if served on hills with mist or cool breezes and in the moonlight.
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