Tea Culture and Tea Ceremony Art: Fourth Edition ("Twelfth Five-Year" Vocational Education National Planning Textbook

ID: GDZPS9685

Title: Tea Culture and Tea Ceremony Art: Fourth Edition (Textbook for the National Planning of Vocational Education in the Twelfth Five-Year Plan)

Edition: China Agriculture Press

Authors: Gong Yongxin, editor-in-chief, Chen Xuelin, Cai Liewei, deputy editor-in-chief, Liang Yuerong

书号：ISBN 9787109284326

Pricing: 45.00

Publication date: 202110

Introduction

Tea culture is the process of human understanding of tea, as well as its application and creation on this basis, and tea ceremony is an important spiritual connotation of tea culture. The combination of tea ceremony and art has become the most characteristic core content of the tea culture system. This textbook uses the theories and methods of anthropology, folklore, sociology, agriculture, economics, etc., to explain the charm of tea ceremony art from the aspects of tea culture and tea ceremony history, tea and health knowledge, tea brewing and tasting art, tea drinking customs and development trends, tea and literature and art, and the development of tea culture, in order to cultivate people's knowledge and speaking skills of tea culture, tea tasting, evaluation and appreciation skills, so as to lay a good foundation for promoting the development of tea ceremony art. From the perspective of the development of tea culture, this textbook also puts forward and discusses the industrialization of tea culture, the tea culture industry and the industrial model, and provides theoretical and practical guidance for the innovation and development of today's tea culture. This textbook can be used by students majoring in tourism management, tea art and tea culture, tea production and processing technology in higher vocational colleges, and can also be used as a reference book for cultural and artistic and tourism managers and related researchers.

directory

Preface to the fourth edition

Preface to the first edition

prolegomenon

First, the connotation of tea culture

2. Tea culture and the art of tea ceremony

3. The study of tea culture and the art of tea ceremony

【Expand knowledge】 The social function of tea culture

Module 1 Tea Culture and History of Tea Ceremony

Project 1 The origin of tea culture

Task 1: The Origin and Spread of Tea

1. Tea planting

Second, the type of tea

3. The spread of tea

Task 2: A Brief History of Tea Culture

1. Pre-Qin tea drinking

Second, the prosperity of tea drinking

3. The evolution of tea drinking methods

Task 3: Tea and Religion

1. Tea and Buddhism

2. Tea and Confucianism

3. Tea and Taoism

Project 2 Tea Ceremony Grand View

Task 1: The formation and development of the tea ceremony

1. The concept of tea ceremony

Second, the formation of the tea ceremony

3. The foundation of the spirit of the tea ceremony

Task 2: Chinese Tea Ceremony

1. The history of the Chinese tea ceremony

2. Classification of tea ceremony

3. Taiwan tea art

Task 3: Foreign Tea Ceremony

1. Japan tea ceremony

Second, the Korea tea ceremony

3. Other countries drink tea

【Skills Training】 Six basic tea identification

【Expand knowledge】 The difference and connection between tea ceremony, tea morality, and tea art

Module 2 Tea and Health Fundamentals

Task 1: Understand the chemical composition of tea

1. Proteins and amino acids

2. Alkaloids

3. Tea polyphenols

4. Sugars

5. Lipids

6. Vitamins

7. Pigments in tea

8. Aromatic substances

9. Minerals

Task 2: Tea and health in life

1. Health and sub-health

Second, the main health care role of tea

3. Tea and daily life

Fourth, ancient and modern tea therapy

Task 3: Drink tea scientifically

1. Choose tea according to the person and time

2. Reasonable amount of tea

3. Reasonable tea drinking temperature

Fourth, people who should not drink tea

5. Tea drinking during the period of tea prohibition or medication

【Skills Training】 Market research of tea health products and tea foods

【Expand Knowledge】 The beauty of tea efficacy, the medicine of all diseases, and the longevity of all sentient beings

Module 3: The Art of Brewing and Tasting Tea

Project 1: The art of tea brewing

Task 1 Equipment

1. The history of tea sets

Second, the selection of tea sets

3. Application and maintenance of purple sand tea sets

Task 2: Choose tea and water

First, the relationship between tea and water

2. Choose tea

3. Water selection

Task 3: Tea making skills

First, the evolution of tea brewing methods

2. Tea making etiquette

3. Brewing skills

【Skill Training】 Tea brewing utensils selection and brewing step design

Project 2: The Art of Drinking Tea

Task 1: Tea appreciation

1. Appreciation of the appearance of tea

Second, the intrinsic taste of tea

3. Appreciation of cultural tea

Task 2 Drinking environment

1. The ancients talked about the environment of tea tasting

Second, the tea room environment

Task 3 Tea tasting taboo

【Skill Training】 Tea appreciation

【Expand Knowledge】 The selection and treatment of water for daily tea brewing

Module 4 Tea Drinking Customs and Development Trends

Project 1 Tea drinking customs

Task 1: Tea banquet and tea party

1. Guests come to serve tea

2. Tea banquet

3. Tea party

Task 2 National tea customs

1. Han tea customs

2. Ethnic minorities drink tea

3. Selfless tea party

Task 3: Tea and Marriage and Sacrifices

1. Tea and marriage

2. Tea and sacrifices

【Skills Training】 Investigation of local tea customs

Project 2 New Trends in Tea Drinking

Task 1: Convenient tea

1. Tea drinks

2. Instant tea

3. Tea bags

Fourth, new tea

Task 2 Substitute tea

1. Types of substitute teas

2. Substitute tea as an example

Mission 3: Teahouse and Tea House

1. The origin of the teahouse

Second, the rise of tea houses

3. Teahouse style around the world

【Skills Training】 Investigation of substitute tea products

【Expand Knowledge】 Types of instant tea products

Module 5 Tea and Literature and Art

Task 1: Tea and Literature

1. Tea and poetry

2. Tea and Novels

3. Tea proverbs, tea riddles, and tea associations

Task 2: Tea and Art

1. Tea and singing and dancing

2. Tea and painting

3. Tea and opera

Task 3 Tea drinking allusions

1. The legend of tea

Second, tea drinking allusions

3. Celebrities and tea

【Skills Training】 Collection, creation and exchange of tea literary works

【Expand Knowledge】 The influence of new media on the inheritance of tea culture

Module 6 Development of Tea Culture

Task 1: Tea culture and life

1. Tea and Communication

2. Tea and fashion

3. Tea and tourism

Task 2: Tea Culture and Industry

1. Tea culture and brand

2. Tea culture and industrial publicity

3. Tea culture and industrial upgrading

Fourth, tea culture and product added value

Task 3: Industrialization of tea culture

First, the trend of industrialization of tea culture

Second, the status quo of tea culture industrialization

Third, the development of the tea culture industry

【Skills Training】 Investigation and analysis of the current situation of the tea culture industry

【Expand knowledge】 Promote tea and the world

Primary references

Gong Yongxin, born in 1955, Han nationality, native of Xingshan, Hubei, university culture, master's degree. He joined the work in 1978 and is currently the vice president of Yichang Vocational and Technical College, and also serves as the vice president of Yichang Vocational Education Association, the executive director of the Higher Education Association of Three Gorges University, the executive vice president of Yichang Specialty Society, and the president of Yichang Three Gorges Tea Culture Research Association. He has edited and published "Theory and Practice of Secondary School Teaching", "Tea Cultivation and Production", "Hubei Tea Processing", participated in the compilation of the 21st Century Higher Vocational College Planning Textbook "Agricultural Extension" of the Ministry of Agriculture, and served as the deputy editor-in-chief. In the past two years, he has written "The Cultivation of Higher Vocational Talents from the Perspective of Private Owners". He has published many papers such as "Research on the Tea Culture of the Three Gorges", "On the Three Gorges is the Birthplace of Tea Culture", "On the Classification of Tea Culture Stages in the Mainland", "Opportunities and Countermeasures for the Development of Tea Industry in the Three Gorges Reservoir Area", "Research on the Influence of Stuffy Heaps on the Taste of Yellow Tea", and has undertaken three provincial and municipal scientific research projects.

Chen Xuelin is a professor and director of the Institute of Higher Vocational Education, College of Tea and Food Science and Technology, Jiangsu Agriculture and Forestry Vocational and Technical College.

Cai Liewei, a native of Qianjiang, Hubei, born in October 1968, is a professor, a first-class tea evaluator, a referee of the National Vocational (Tea Art) Skills Competition, and a senior evaluator of the national tea appraiser and tea artist's professional qualification. He is the first outstanding teacher of Chinese tea culture, a famous teacher in colleges and universities in Fujian Province, a professional leader of tea culture and tea production and processing technology in Fujian Province, a member of the National Vocational Education Steering Committee for Supply and Marketing Cooperation, and a member of the Fujian Tea Industry Standardization Technical Committee. Director of China Tea Society, Director of National Tea Industry Technology Innovation Strategic Alliance, Vice President of Zhangzhou Vocational College of Science and Technology. He is currently at Ningde Normal University.

Liang Yuerong, male, born in Rongxian County, Guangxi Province in 1957, graduated from Zhejiang Agricultural University in 1981 with a major in tea science, and received a doctorate degree in agronomy from Zhejiang University in 1999, under the supervision of Professor Liu Zusheng, a famous tea expert. He used to be the vice president of the College of Agriculture and Biotechnology, the director of the Tea Research Institute and the director of the Department of Tea Science of Zhejiang University. Professor and doctoral supervisor of Zhejiang University, director of horticulture discipline, member of the degree committee of the Department of Agriculture, Health and Environmental Sciences, and head of the tea science discipline. Director of the Seedling Laboratory of the National Tea Industry Technology System. His main research interests are tea biotechnology and its resource utilization. He has published 5 monographs such as "Tea Art of Tea in Mingshuizhan Juhua", editor-in-chief of 5 monographs such as "Top Guide to Green Food Tea Production", "Zhejiang Tea", "Modern Tea Industry", and 6 monographs such as "Chinese Tea Ceremony".

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