Tea performing arts, tea terminology and translation, promote tea studies and innovations. *Contact ,icetea8@gmail.com, Trad. and Simp. Chinese used. Blog since 6/23/2005
Name: Steven R. Jones; Link: http://teaarts.blogspot.com/
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名字:瓊斯史迪芬Steven R. Jones, 網址: http://teaarts.blogspot.com/

1/22/2009

2nd- “Sounds Wu-Wo Tea Ceremony” 静韵無我茶會

照片 pictures here

無我茶會公告事項
Wu-Wo Tea Ceremony Public Announcement
Introduction discussion on Wu-Wo and a demonstration of the Tea Ceremony and then we will have a Wu-Wo Tea Ceremony.

茶會名稱 --- 第二次静韵無我茶會
Tea Gathering Name: This is the 2nd, “Sounds Wu-Wo Tea Ceremony”
Date: (Sunday), Jan 18, 2009
Time: 11:00am ~12:00, Lecture and demonstration
Time: 12:00 ~1:00pm, Tea Ceremony
Location: San Diego, California, Yoga Center, 432 E. Dougherty Street, Fallbrook, CA 92028
Organizers: Steven R. Jones & Chang Li-Hsiang (Lee)
Assistant Organizers: Frederick & Ariel Rasp of BlissSville Tea Co., , Holly Steele

This Tea Gathering was conducted to promote international tea culture and to utilize the skills to always improve our tea brewing. The Wu-Wo Tea Ceremony was conducted in English and Steven R. Jones explained Wu-Wo and ceremony while, Chang, Li-Hsiang demonstrated Wu-Wo Tea Ceremony to accomplish instruction needed for new participants. Banners and announcements were posted.

Post Tea Drinking Activity- Ariel started singing single resonating level tones with high and low pitch, and we all one by one chimed in and the harmony of all our sounds, were not rehearsed, we would just listen, relax, and harmoniously join in. With Ariel’s wonderful ability of toning, I think made the tone circle a “music of sounds”, beautiful.
We used the name Sounds Wu-Wo Tea Ceremony, to explain these kinds of music tones we used the Chinese term 静韵.

Wu-Wo Tea Ceremony Founded and first conducted in Taiwan on Dec. 18, 1990

Wu-Wo Tea Ceremony Chronicle for “Sounds Wu-Wo Tea Ceremony”
First one conducted in Fallbrook, California (Northern San Diego area)
Date: Feb 25, 2007, at 11:00am ~ 1:00pm
Location: In the San Diego area, 121 & 125 E. Hawthorne, at "BlissSville's" and “Fallbrook Holistic Health Center",

2. Fallbrook, California
Date: (Sunday), Jan 18, 2009, 11:00am~1:00pm
Location: San Diego, California area, 432 E. Dougherty Street, Fallbrook, CA 92028, at the “Yoga Center”.

1/20/2009

天仁茶藝文化基金會 Ten Ren Tea Arts and Culture Foundation

天仁茶藝文化基金會
Ten Ren Tea Arts and Culture Foundation


Teacher Ms. Janace
4F, #64, Heng-Yang Rd.,
Taipei, Taiwan, 10003
Tel: +886-2-2381-0108
FAX: +866-2-2371-3612
E-mail: trf@tenren.com.tw

劉淑娟老師
地址:台北市衡陽路62號4樓
電話:+886-2-2381-0108
傳真:+866-2-2371-3612
E-mail:trf@tenren.com.tw


Map Location of Taipei:
http://teaarts.blogspot.com/2005/06/ten-fu-group-building.html


Link:
http://www.wu-wotea.com.tw/new_page_16.htm

1/19/2009

陸羽茶藝中心網站 Lu-Yu Website

Please contact:
Lu-Yu Tea Culture Institute Website
Ms. Tu, Director
3F, #64, Heng-Yang Rd.,
Taipei, Taiwan, 10003
Tel: +886-2-2331-6636
FAX: +886-2-2331-0660
E-mail: luyutea@ms59.hinet.net (for Chinese, for English info use my email located at top of blog)

陸羽茶藝中心
*涂國瑞老師
地址:100台北市衡陽路64號3樓,
報名專線(02)2331-6636轉212
傳真:(02)2389-7786
Official Site 網址:http://www.luyutea1980.com/

Map Location of Taipei School:
http://teaarts.blogspot.com/2005/06/ten-fu-group-building.html

Article on Taipei school:
http://teaarts.blogspot.com/2009/01/since-1980.html


Tea travel in Taipei:
http://teaarts.blogspot.com/2007/03/coming-to-taiwan.html

Classes in Taipei:
http://teaarts.blogspot.com/p/page2.html

also on the fourth floor
天仁茶藝文化基金會Ten Ren Tea Arts and Culture Foundation
地址:台北市衡陽路62號4樓
電話:+886-2-2381-0108
傳真:+866-2-2371-3612劉淑娟老師,
English contact - 英文: top of blog

1/04/2009

Since 1980

Lu-Yu Tea Culture Institute




Before heading to Taiwan, I had contacted Steven R. Jones (瓊斯史迪芬), who writes online as Sherdwen. Steven is a Tea Master at the Lu Yu Tea Culture Institute (tel 02.2331.6636, ext 9). Steven, an affable American expat, has embraced Asian tea culture with an enthusiasm that I surmise he invests in all his projects. When I let him know that I would be in Taiwan, and was interested in learning more about the work of the Institute, he issued me a very warm welcome and arranged to show me about the place. I took a taxi one afternoon, when I had a three-hour chink in my long daily schedule, to the address Steven had given me (3F, no. 64, Heng-Yang Road), and -- to my surprise -- found myself at the doors of Ten Ren. Imagine a department store five stories high, all devoted to tea, tea-ware, and tea culture in general: this is the Taipei Ten Ren. The first floor is Ten Ren proper; the second floor houses 'Cha for Tea,' intended to provide a livelier, hipper 'tea bar' atmosphere (targeting a younger market?). The third floor is for the Lu-Yu Institute. The fourth floor houses the Ten Ren Teaism Foundation and some offices (on which see below). On the fifth floor is a large meeting-hall for conferences, performances, and stockholder meetings.



Of course I didn't know any of that when I first arrived. The personnel on the ground floor sent me to the third floor, via elevator. Here I found the capacious quarters of the Lu-Yu Tea Culture Institute (陸羽茶藝中心).



The Institute was founded in 1980 in Taipei, with an emphasis on education in various aspects of cha dao, not excluding innovation in the design and production of tea-ware. As well as in Taiwan, it has established branches on the mainland of China -- in Beijing, Shanghai, and Chengdu -- and plans are also being laid to open a branch in or near Los Angeles, California.



The day on which I arrived was a special one for the Institute, in that examinations were being administered -- the 陸羽泡茶師檢定辦法 (Lu-Yu Tea Master examination). The examination is quite rigorous; it includes both a skills test and a written test. In the written portion, for which a grade of 70% or better is considered passing, one must demonstrate a comprehensive knowledge of teas, tea-ware, and tea lore. In the skills test, which has a nerve-wracking twelve parts, one must demonstrate to the examination board one's ability to brew a variety of teas, in small and large quantity; to identify 'made' teas by color, aroma, and flavor; and to use various kinds of tea-ware as supplied by the examiners. Upon successful completion of the entire examination, the candidate is certified by the Institute as a Tea Master.



As I toured the Institute, students were being put through their paces in the skills test. When I passed through the examination area, one of the candidates stopped what she was doing to exclaim, 'I saw you on television last night!' This came as something of a surprise to me, although it is not entirely impossible that our delegation had been filmed for the nightly news.





Steven is a very busy man at Lu-Yu. And in addition to his work as a Tea Master, he is (among other things) Leader of the Ten Ren Teaism Foundation's Herin Tea Troupe; a Tea Instructor for the International Wu-Wo Tea Ceremony Association; and a writer/translator for the Lu Yu Institute's Tea Culture Monthly. I was grateful that he was able to carve out some time for me amid what was clearly a taxing schedule. While he was doing so, I had some time to browse the shelves of books and tea-ware that were for sale. I found some wonderful things, including a Chinese-language edition of Lu-Yu's Cha Jing that was bound together with the (Qing-era) Continuation of the Cha Jing.



Eventually Steven was able to to sit down, take a deep breath, and brew some tea. We had a good long chat, covering many topics. Steven told me about his 2005 visit to Wu Yi Shan, on the mainland, and how at that time he came to devise the proverb 茶是我们的桥梁 -- 'Tea Is Our Bridge.' This is a topic that matters a great deal to me: the healing and communicative powers of sharing tea. Certainly tea and cha dao cover some of the profoundest areas of common interest between Taiwan and the mainland of China.



Steven showed me around the building, explaining a bit about the Ten Ren empire and its history. I was able to shake hands with Professor Tsai Rong-Tsang, the founder and General Manager of the Lu Yu Institute. Tsai is Professor and Chairman of the Tea Arts Department at Ten Fu Tea College, and Secretary-General of Ten Ren Teaism Foundation. A prolific publisher, Tsai has been editing Tea Culture Monthly since the 1980s, and has authored several books. When we reached the fourth floor, I saw a hive of workers, busy at the work of the company. This floor also includes the offices of Lee Rie-Ho, the man who founded the company in 1953 and has chaired it since its inception. (Lee went on to establish the Ten Fu Group in 1993, as a way of bringing Taiwanese tea expertise back to the Chinese mainland. Ten Fu now has over 1000 retails stores across China "as of 2010".)



Steven sent me on my way with good cheer and warm wishes. Equally warmly, I commend his blog, TEA ARTS, to you, and the good educational work he is doing in the world of cha dao in Taiwan.

Written by CORAX John T. Kirby,  from  CHA DAO,  post TREASURE ISLAND: A Voyage to Taiwan [iv], June 25, 2007
(reviesed 2010, the 650 retail stores to 1000 retail stores, icetea8)


陸羽茶藝中心 Lu-Yu Tea Culture Institute
http://teaarts.blogspot.com/2009/01/lu-yu-website.html

tea and food if you must

When I drink tea, I prefer to enjoy the tea experience exclusively (usually no foods). but let's discuss the topic of teas and foods, the tea needs to be brewed (tea brewer or tea master) and sometimes a tea server will work together with the tea drinking/serving/brewing. If the tea is to be served with a meal, a tea master should make a standard set of flexible suggestions teas/foods and then passed on to the tea servers, "tea stewards". Usually when arranging a tea/foods menu I will suggest sweeter foods or fish with green teas, pork or salty foods with oolongs , and steak or sour foods with black teas. Or the time of day can also be used to determine what type of tea to serve. An example starting in the morning, green tea, mid-day oolong, afternoon, black tea, evening, puerh, also an after dinner tea can be a scented/flower tea. But like any thing there is no strict laws, we can only suggest, the real choice is up to the guest or customer.