茶艺英语课件：Basic Knowledge of Chinese Tea

BasicKnowledgeofChineseTea

BasicKnowledgeofChineseTeaI.FocusonthetopicII.VocabularystudyIIII.ReadingoneIV.Task-drivenpractice

V.Readingtwo

Part1Focusonthetopic

PairWork:Discussthefollowingquestionswithyourpartner.

1.DoyouknowthecommonsayingofseventhingsinChinesehouse(开门七件事)?

2.HaveyoueverdrunkChinesetea?3.Whodiscoveredteafirstaccordingtolegend?

4.Whatisthefirstknownmonographonteaintheworld?

5.HowmanytypesofteaarethereinChina?

Part1Focusonthetopic

FunFactsTeaisanimportantpartofChinesetradition.AsChinesesocietydevelopedandprogressed,teaproductionhasplayedaroleindrivingeconomicdevelopmentwhileteaconsumptionhasremainedapracticeofdailylife.

Part2VocabularystudyMatchthewordswiththedefinitionsintherightcolumn.AB(1)beveragea.makingyoufeellesstired(2)substituteb.amedicineortherapythatcuresdiseaseorrelievespain(3)brew(n.)c.aparticularkindoftea(4)cured.aprocessinwhichachemicalchangetakesplacesothatalcoholisproduced(5)refreshinge.toobtainitfromsomethingelsebyusingindustrialorchemicalprocesses(6)necessityf.anytypeofdrinkexceptwater(7)extractg.toenteracombinationwithoxygenorbecomeconvertedintoanoxide(8)fermentationh.athingthatyouuseorhaveinsteadoftheoneyounormallyuseorhave(9)oxidizei.asubstance,producedbyalllivingthings,whichhelpsachemicalchangehappenorhappenmorequickly,withoutbeingchangeditself(10)enzymej.somethingthatyoumusthaveinordertoliveproperly

Part2VocabularystudyFillintheblankswiththewordslearnedabove.Changetheirformsifnecessary.(1)Teaisabasic

necessityformostChinesepeople.(2)Thekeytotea’seffectsof

curingseemstolieinchemicalsfoundinteawhichpreventaprocessthatleadstothegrowthofcancers.(3)Theprocess,inwhichtheteadevelopsitscharacteristicastringency,isknownasfermentation.(4)Whatcanbemorerelaxingand

refreshing

thanreturninghomeafteratiringdayandhavingacupofgreentea?(5)Teaisagood

substituteforcigarettetorefreshyourself.(6)Afterthat,theteaisfriedagainandre-wrappedtocooland

oxidizeslightly.(7)Teaisa

beverageoftheremotesttimeinChina.(8)This

enzymewouldmaketeaoxidizequickly.(9)Inordertorelievestressandtension,Isuggestdrinkingacupofstrong

tea

.(10)Manyskincareproductsdesignedforoilyskinincorporategreentea

extract.

Part2VocabularystudyCompletethefollowingsentencesbasedonthegivenChinese.(1)Thischangeisconsideredtobeduetodenaturationofthe

enzyme(酶).(2)Sunburncanmaketearapidlyoxidize(氧化)andproducesomeunpleasantchemicals.(3)Peoplekeeptheoriginalcolourofthetealeaveswithoutfermentation(发酵)duringprocessing.(4)Peoplearetakinggreenteaextract(提取物)asanaidtoweightloss.(5)Teaisthe

necessity(必需品)whenChineseentertainfriendsandguests.(6)Teahavebeenusedforcenturiestomakerefreshing(提神)drinks.(7)ThereisalegendthatoneChineseemperorfoundtea5,000yearsagoanduseditto

cure(治疗)illnesses.(8)Sheswallowedamouthfulofthehotstrong

tea

(浓茶),andwipedhereyes.(9)Greenteaisanexcellentcoffeesubstitute(替代品),andit’sdecaf.(10)Itwasnottakenteaasa

beverage(饮品)untilthethirdcenturyCE.(11)It’sasimpleteatechniqueusedformillennium(千年).(12)Youshouldconsultaherbalist(草药医生)beforeyoutryaherbalcure.(13)Thisisthekindofteawhichiscompressed(压缩的)andhardenedintoacertainshape.Itisgoodfortransportandstorage.(14)Theteapotshouldbemadeofchinaorpottery(陶器).(15)Onlythroughthecareful

chewing(咀嚼)canwetastetherealflavourofacupofoolongtea.

Part3ReadingoneChineseTeaChineseteaisabeveragemadefromtheleavesofteaplantsandboiledwater.TealeavesareprocessedusingtraditionalChinesemethods.Chineseteaisconsumedthroughouttheday,includingduringmeals,asasubstituteforplainwater,forhealth,orforsimplepleasure.ThepracticeofdrinkingteahasalonghistoryinChina.ThehistoryofteainChinaislongandcomplex,fortheChinesehaveenjoyedteaformillennia.Scholarshailedthebrewasacureforavarietyofailments;thenobilityconsideredtheconsumptionofgoodteaasamarkoftheirstatus,andthecommonpeoplesimplyenjoyeditsflavour.

Part3ReadingoneAccordingtolegend,teawasfirstdiscoveredbythelegendaryChineseemperorandherbalist,Shennong,in2737BCE.Itissaidthattheemperorlikedhisdrinkingwaterboiledbeforehedrankitsoitwouldbeclean.Oneday,onatriptoadistantregion,heandhisarmystoppedtorest.Aservantbeganboilingwaterforhimtodrink,andadeadleaffromthewildteabushfellintothewater.Itturnedabrownishcolour,butitwasunnoticedandpresentedtotheemperoranyway.Theemperordrankitandfounditveryrefreshing,andcha(tea)cameintobeing.Chinaisconsideredtohavetheearliestrecordsofteadrinking,withrecordedteauseinitshistorydatingbacktothefirstmillenniumBCE.TheHanDynasty(206BCE—220CE)usedteaasmedicine.TheuseofteaasabeveragedrunkforpleasureonsocialoccasionsdatesfromtheTangDynasty(618—907CE)orearlier.

Part3ReadingoneTheClassicofTeabytheTangDynastywriterLuYu(733—804)isanearlyworkonthesubject.AccordingtoChaJingwriting,aroundCE760,teadrinkingwaswidespread.Thebookdescribeshowteaplantsweregrown,theleavesprocessed,andteapreparedasabeverage.Italsodescribeshowteawasevaluated.Thebookalsodiscusseswherethebesttealeaveswereproduced.Atthistimeintea’shistory,thenatureofthebeverageandstyleofteapreparationwerequitedifferentfromthewayweexperienceteatoday.Tealeaveswereprocessedintocompressedcakesform,generallycalleddriedteacakeorbricktea.Hotwaterwasaddedtothepowderedteacake,orthepowderedteacakewasboiledinearthenwarekettlesthenconsumedasahotbeverage.

Part3ReadingoneThebeverageisconsideredoneofthesevennecessitiesofChineselife,alongwithfirewood,rice,oil,salt,soysauceandvinegar.Around771BCE—476BCEtheChineseteawasusedformedicinalpurposes.Thisperiod,alsoknownasthe“SpringandAutumnPeriod”,iswhenChinesepeoplefirstenjoyedthejuiceextractedfromthetealeavesthattheychewed.Chineseteacanbeclassifiedintosixdistinctivecategories:green,black,oolong,white,yellowanddark.GreenteaisthemostpopulartypeofteaconsumedinChina.Thelargestfactorinthewidevariationscomesfromdifferencesinteaprocessingafterthetealeavesareharvested.Whiteandgreenteasareheat-treatedsoonafterpickingtopreventoxidization,oftencalledfermentation,causedbynaturalenzymesintheleaves.Oolongteasarepartiallyoxidized.Blackteasarefullyoxidized.Otherdifferencescomefromvariationsintheprocessingsteps.(552words)

ReadForMainIdeasChoosethebestanswertothefollowingquestions.

(1)WhichbeverageisasubstituteforplainwatertoChinese(C)?A.Beer.B.Juice.C.TeaD.Wine.(2)HowlongisthehistoryofChinesetea(D)?A.2,000years.B.3,000years.C.4,000years.D.5,000years.

ReadForDetailsCompletethesentenceswiththewordsyougetfromthereading.(1)ItisthefirsttimeChinesepeopleenjoyedthejuice

exteracted

fromthetealeavesduringSpringandAutumnPeriod.(2)Around600CEinTangDynasty,Chinesepeoplebegantouseteaasa

beveragedrunk

forpleasure.(3)Chineseteacanbedividedintogreen,black,oolong,white,yellowanddarktea.Eachofthemisoneofthesixdistinctive

catergories

.(4)Theprocessof

fermentation

istoheat-treatwhiteandgreenteaverysoonafterpicking.(5)Thedifferencebetweenoolongandblackteaisthedegreeofoxidized.

MakingReferencesWorkwithapartner.Readeachsentence.WriteT(true)orF(false).Thenshareyouranswerwiththeclass.(1)DifferentpeopledrinkteafordifferentpurposesinancientChina.□T(2)Accordingtohistoricalresearch,Chineseemperorandherbalist,Shennongwasthefirstonewhodiscoveredtea.□T(3)ChaJingisthefirstknownmonographonteaintheworld.□F(4)Chineseteacanbeclassifiedintosixdistinctivecategories:green,black,oolong,white,yellowanddark.□T(5)ThestandardofclassifyingChineseteaisbecauseofthecolourofthetea.□F

ExpressingOpinionsCheck(√)youranswer.Thenchooseareasonoraddyourideas.Shareyouranswerswithyourpartner.(1)Itislikedifficulttodistinguishthetea'scategory.

B

,whichisquitecomprehensive.A.Chineseteaaredividedintosixcategoriesbecauseofitscolour.B.Chineseteaaredividedintosixcategoriesbecauseofthedegreeoffermentation.C.Chineseteaaredividedintosixcategoriesbecauseofthedegreeofoxidization.D.ThereasonsofclassifyingChineseteaarebasedonteaprocessingtechnology,methodsandsteps.(2)Ihaveanideathatthedifferentfermentationdegreecausetodifferentcolourbetweenoolongteaandblacktea.

D

Itisalsothemaincausetodistinguishoolongteafromblacktea.A.Oolongteasaretotallyoxidized.B.Blackteasarepartiallyoxidized.C.Bothoolongteasandblackteasarecompletelyoxidized.D.Oolongteasarepartiallyoxidizedwhileblackteasarefullyoxidized.

Part4Task-drivenpracticeListening

Task1Fillin

theblankswiththewordsyouhearfromtheclip.MissLi:Hi,Michael.Ihaven'tseenyouforsuchalongtime.Where'veyoubeenhidingyourself?Michael:Oh,I’vebeenbusy.I'vebeenstudyingChinese.MissLi:Haveyou?Goodforyou!Tolearnaforeignlanguageistolearnitsculture.Michael:Youbet.That’swhyI’mheretoaskyousomethingaboutthehistoryofChinesetea.MissLi:ThehistoryofChineseteaisalongandgradualstoryof(1).GenerationsofgrowersandproducershaveperfectedtheChinesewayof(2)tea,anditsmanyuniqueregionalvariations.Michael:Whendiditoriginate?MissLi:Theoriginalideaiscreditedtothe(3)EmperorShennong,whoissaidtohavelived5,000yearsago.Astorygoesthat,onesummerday,whilevisitingadistantpartofhisrealm,heandthecourtstoppedtorest.(4)hisruling,theservantsbegantoboilwaterforthecourttodrink.Driedleavesfromanearbybushfellintothe(5)water,andabrownsubstancewasinfusedintothewater.Asascientist,theEmperorwasinterestedinthenewliquid,dranksome,andfounditveryrefreshing.Andso,accordingtolegend,teawascreatedin2737BCE.Michael:Wow,that’sveryinteresting.Andcouldyoualsotellmesomethingabouttheteaculture?MissLi:The(6)ofteaculturecanbringthespiritandwisdomofhumanbeingstoahigherorbit.TeahasanextremelycloserelationshiptoChineseculture,anditsstudycoversawidefieldandhasveryrichcontent.

Part4Task-drivenpracticeMichael:That’strue.Itnotonlyembodiesthespiritof(7),butalsothespiritofideologicalform.Therecanbenodoubtthatithasbeenbeneficialinenhancingpeople’ssocialaccomplishmentsand(8)ofart.MissLi:That’saverythoughtfulopinionaboutChineseteaculture.Butsometimes,tastingteaisakindofart.Itincludesnotonlytheteaitself,butalsoenvironment,(9),music,infusingtechniquesandinterpersonalrelationships.Michael:IhearditfromabookaboutChineseteaculture.Itsaysthatphilosophy,ethicsandmoralityareblendedintoteaactivity.Peoplecultivatetheirmoralityandmind,and(10)lifethroughtastingtea,therebyattainingjoyofspirit.MissLi:Exactly.Chinesetealorehasthousandsofyearshistory.Itplacesanemphasisonspiritandmakeslightofform.Tealorehasdifferent(11)atdifferenthistoricalperiods.Teasarealsovarious,butallembodytheteaspiritof“clearness,respect,joyand(12)”.Michael:Therearesomanythingswaitingformetolearnandexplore.

Part4Task-drivenpractice

Part4Task-drivenpracticeTask2Listentotheclipforthesecondtimeandanswerthefollowingquestionsbasedontheinformationyouget.(1)HowdidtheEmperorShennongdiscovertea?(2)Whatarethebenefitsofdrinkingtea?(3)Whydopeoplealwayssaythattastingteaisakindofart?(4)Whatkindofmentalactivitiesmakeupteaactivity?(5)Whatisthespiritoftea?Task3Decidewhetherthestatementsareture(T)orfalse(F)accordingtotheinformation.(1)AllChineseteashavesamefeatures.□(2)ThereisaverycloserelationshipbetweenChineseteaandChineseculture.□(3)Tastingteaisnotjustdrinking,butappreciatingenvironmentandmusic,aswellasthinkingaboutlife.□(4)Youmaygetthejoyofspiritwhiletastingtea.□(5)Chinesetealorehaslonghistory,soithascommonprototypes.□

Part4Task-drivenpractice

Part4Task-drivenpracticeSpeakingItOutTask1Youworkasateamasterintheteahouse.ManyforeignfriendshavebeeninvitedtovisitandstudyChineseteaculture.YouaregoingtointroduceChineseteatothemandtellthemthemaintypesofChinesetea.TeaisthenationaldrinkinChina.InadditiontoitsprominenceinChineseculture,teaalsoclaimsmanyhealthbenefits,makingitapopulardrinkworldwide.ThereareseveraltypesofChinesetea,whichvaryindegreeoffermentationandprocessing.ThemainclassesofChineseteadiscussedbelowaregreentea,yellowtea,whitetea,oolongtea,blacktea,darkteaorfermentedteaandPu'ertea.GreenTea

Chinesegreenteaistheoldestandmostpopulartypeoftea;ithasbeenenjoyedinChinaforseveralthousandyears.Greenteaismadefromthenewshootsoftheteaplant,andthetealeavesaredriedandprocessedaccordingtothetypeofteadesired.Thetechniquesforprocessinggreenteaaresub-dividedintothreecategories:waterremoving,rollinganddrying.Traditionalgreenteahasapalecolourandasharp,astringentflavour.ItisproducedprimarilyintheprovincesofJiangxi,Anhui,andZhejiang.ThemostfamousgreenteaisWestLakeDragonWellTea,whichisproducedinHangzhou.YellowTeaYellowteaisproducedbyallowingdamptealeavestodrynaturally.Ithasadistinctivearoma,similartoredtea,butitsflavourisclosertogreenandwhiteteas.Yellowteaisalsousedtodescribethehigh-qualityteathatwasservedtotheemperors,asyellowwasthetraditionalimperialcolour.JunshanYinzhenisproducedinChina’sHunanProvinceandisthecountry’smostpopularyellowtea.WhiteTea

Whiteteaisunfermented,uncuredgreenteathathasbeenquicklydried.ItisindigenoustoFujianProvince,andislighterincolourthanothertypesofteawithasubtle,delicateflavour.WhiteteagotitsnamefromthetraditionofpoorChinesepeopleofferingplainboiledwatertoguests,iftheyhadnotea,andcallingit“whitetea”.PopularbrandsofwhiteteaareWhitePeonyandSilverNeedle.OolongTeaOolongtea,alsoknownasbluetea,isunfermentedteawithuniquecharacteristics.Madefromablendofgreenandredteas,oolongteaboaststhebestflavoursandaromaticqualitiesofboth.Sometimescalled“greenleaveswitharededge”,oolongteaisthoughttoaidinfatdecompositionandiswidelyregardedasaweightlossaidandabeautyenhancer.

Part4Task-drivenpracticeWenshanBaozhongTeaandDongdingOolongTeaaretwoexemplarybrandsofthispopulartea.BlackTeaBlackteaisthesecondlargestcategoryofChinesetea.Itismadefromthenewshootsoftealeaves,whicharewilted,rolled,fermented,anddried.Theresultinginfusionyieldsalovelyredcolourandasubtlearomaticfragrance.Keemunisthemostpopularbrandofblacktea.DarkTeaDarkteaisakindofpost-fermentedtea,whichundergoesanactualfermentationprocessaidedbybacteria.Thewholeprocesscomprisessixsteps:waterremoving,first-timerolling,heaping,secondrolling,bakinganddrying.Itisgenerallyacknowledgedthatdarkteaoriginatedinthe16thcenturyinAnhuaCity,HunanProvince.ThemostcommondarkteabrandsareAnhuaDarkTea,HubeiLaobianTea,SichuanTibetantea,andGuangxiLiubaoTea.DarkteaisverypopularinHongKong,Macao,SoutheastAsiaandJapan.

Part4Task-drivenpracticePu’erTea

Pu’erteaisactuallyadarktea,butdeservesacategoryonitsownbecauseofitsdistinguishingfeatures.Pu’ertea,originatingfromYunnanProvince,hasanancienthistoryoverof2,000years.AccordingtoYunnangovernment’sdefinition,Pu’erteamustbeteathatismadefromalarge-leafvarietyofaplantgrowinginadefinedarea,whichisthenprocessedintocompressedteaorbrickteawithaspecifiedtechnology.Pu’erteawaslistedasageographicalindicationproduct.TheteaonlyproducedinYunnan’s639townsin11prefecturesandcities,includingPu’erandDali,canbecalledPu’ertea.TherearetwodistincttypesofPu’ertea:shengPu’er(theraworgreenPu’er)andshuPu’er(theripenedorblackPu’er).

Part4Task-drivenpracticeSuggestedExpressions①degreeoffermentationandprocessing②waterremoving,rolling,anddrying③unfermentedanduncured④aromaticqualities⑤anactualfermentationprocessaidedbybacteria⑥compressedteaorbricktea

Part4Task-drivenpracticeSpeakingItOutTask2Youaregoingtousethesuggestedwordstocompletetheabovepassage.Afterthat,usingyourownwordstodescribesometipsofeffectivedrinkingChineseteatoforeignguests.Drinkingteaoffersnumerousbenefits.Itrefreshesthemind,clearsheatwithinthehumanbodyandhelpspeopleloseweight.Asyouaddacupofteatoyourdailyroutine,pleasecheckthefollowingtipswhichhelpyoureapthemaximumhealthbenefits.(1).Teaoxidizesquicklyafterbrewing,anditsnutrientsdiminishovertime.Itissuggestedthatyoudrinkithottogetthebestoutoftea.(2).Itislikelytoupsetyourstomachandcauseinsomniaifyoumaketheteatoostrong.Usuallyyoucanmix4grams(0.13ounce)oftealeaveswith250milliliters(0.44pint)tomakeacupoftea.Anoverallamountof12—15grams(0.4—0.5ounces)oftealeavesissuitablefordailyconsumption.

(3).Donotdrinkteasoonafterorbeforemeals.Otherwiseitmayquenchappetitewhenyourstomachisempty,orcauseindigestionwhenyourstomachisfull.(4).TeacontainslargeamountofTannin,whichwillreactwithcertainelementsinthemedicine,thusreducemedicaleffects.Youcandrinkteaacoupleofhoursafteryoutakemedicine.(5).Greenteacontainscatechinsthathelppreventcomputerradiationandsupplementmoisturecontentofthehumanbody.

Part4Task-drivenpracticeSuggestedExpressions①Donotdrinktoomuchstrongtea.②Greenteaisthebestoptionforofficeworkers.③Donotdrinkwithmedication.④Drinkithot.⑤Thebesttimetodrinkisbetweenmeals.（1）（2）（3）（4）（5）④①⑤③②

Part5ReadingtwoChineseTeaCultureChinaisthehomecountryoftea.BeforetheTangDynasty,Chineseteawasexportedbylandandsea,firsttoJapanandKorea,thentoIndiaandCentralAsiaand,intheMingandQingdynasties,totheArabianPeninsula.Intheearlyperiodofthe17thcentury,ChineseteawasexportedtoEurope,wheretheupperclassadoptedthefashionofdrinkingtea.Chinesetea—likeChinesesilkandchina—hasbecomesynonymousworldwidewithrefinedculture.ChinatracesthedevelopmentofteaasanartformtoLuYu,knownas“theSaintofTea”(茶圣)inChinesehistory,wholivedduringtheTangDynastyandwhowroteTheBookofTea,thefirstevertreatiseonteaandteaculture.ThespiritofteapermeatesChineseculture,andthroughoutthecountrytherearemanykindsofteas,teahouses,tealegends,teaartifactsandteacustoms.Better-knownplacestoenjoyagoodcupofteainChinaincludeBeijingnotedforitsvarietyofteahouses;FujianandGuangdongprovincesandotherplacesinthesoutheastofChinathatservegongfutea,aformalservingofteaintinycups;theWestLakeinHangzhou,alsothehomeoftheTeaConnoisseursAssociation,notedforitsexcellentgreentea;andprovincesinsouthwestChinalikeYunnanwheretheethnicgroupslessaffectedbyforeignculturesretainteaceremoniesandcustomsinoriginaltea-growingareas.

Part5ReadingtwoTheChinesepeople,intheirdrinkingoftea,placemuchsignificanceontheactof“savoring”.“Savoringtea”(品茶)isnotonlyawaytodiscerngoodteafrommediocretea,butalsohowpeopletakedelightintheirreverieandintea-drinkingitself.Snatchingabitofleisurefromabusyschedule,makingakettleofstrongtea,securingaserenespace,andservinganddrinkingteabyyourselfcanhelpbanishfatigueandfrustration,improveyourthinkingandinspireyouwithenthusiasm.Youmayalsoimbibeitslowlyinsmallsipstoappreciatethesubtleallureoftea-drinking,untilyourspiritssoarupandupintoasublimeaestheticrealm.Buildings,gardens,ornamentsandteasetsaretheelementsthatformtheambienceforsavoringtea.Atranquil,refreshing,comfortableandneatlocaleiscertainlydesirablefordrinkingtea.ChinesegardensarewellknownintheworldandbeautifulChineselandscapesaretoonumeroustocount.Teahousestuckedawayingardensandnestledbesidelandscapesaretoonumeroustocount.Teahousestuckedawayingardensandnestledbesidethenaturalbeautyofmountainsandriversareenchantingplacesofreposeforpeopletorestandrecreatethemselves.Chinaisacountrywithatime-honoredcivilizationandalandofceremonyanddecorum.Wheneverguestsvisit,itisnecessarytomakeandserveteatothem.Beforeservingtea,youmayaskthemfortheirpreferencesastowhatkindofteatheyfancyandservethemtheteainthemostappropriateteacups.Whenyoudrinkacupoftea,youmayenjoythesceneryaroundyourself,andyouwillfindtheworldinfactisverybeautifulandtheworldisdifferentbeforewhatyouthought.(511words)

Part5ReadingtwoFocusonWriting1.Completethefollowingsentencesaccordingtothetext.(1)Chineseteahasahistoryof5,000years;itwasexportedtosomanycountriesfromtheTangDynastytoMingandQingDynasties,suchas

Japan,

Korea,

India,

CentralAsiaand

ArabianPeninsula.(2)LuYu,whowroteTheBookofTea,wascalled

“theSaintofTea”

inChinesehistory.(3)Theprocessof

savoring

meanscomprehendingthequalityofteaandappreciatingthetasteandtemperamentoftea.(4)Theideallocationofdrinkingteashouldmeettherequirementsoftranquil,refreshing,comfortableandneat

.

(5)Thetipofservingteatotheguestsistoasktheirpreferencesfirst,sothatyoumaygivethemthemostsuitableteaandteacups.

Part5Readingtwo2.Fillintheblanksaccordingtowhatyoureadfromthepassage.Trytointroduceitinyourownwords.TopicsDescriptionsCouldyoulistsomebetter-knownplacestoenjoyagoodcupofteainChina?Howtosavortea?Whataretheelementsconsistoftheambienceofsavoringtea?3.Designyourteahouseafterreadingthepassagefollowed.

Part5ReadingtwoTeahouseCreationandDecorationTeahousedesignmeansthecreationanddecorationoftheentireteaspace,ratherthanasinglelayoutofthetearoom.Theso-calledteahousedesigntakesteaasthesoulandtakesteasetasthemainbody,combiningwithotherformsofartinparticularteaspace.Asaresult,alltheseelementsformanindependentthemeoftheteaart.Thereareninebasicelementstobedesignedinateahouseingeneral.Tea

Teaisthesoulandtheideologicalbasisoftheteahousedesign.Becauseoftea,thereisateahouseand