茶艺英语课件：Oolong Tea

OolongTeaOolongTeaI.FocusonthetopicII.VocabularystudyIIII.ReadingoneIV.Task-drivenpractice

V.Readingtwo

Part1Focusonthetopic1.Haveyoueverdrunkoolongtea?2.Whatisthedegreeoffermentationforoolongtea?3.Whatarethemainproducingareasofoolongtea?4.Tomakethebestflavour,whatarethemainbrewingelements?5.Whyistherescentofflowerorfruitfromoolongtea?

FunFactsThenameoolongteacameintoEnglishfromtheChinesenameoolong(乌龙茶),meaning“blackdragontea”.InChinese,oolongteasareknownasqingcha(青茶)or“darkgreenteas”.PairWork:Discussthefollowingquestionswithyourpartner.

Part2VocabularystudyMatchthewordswiththedefinitionsintherightcolumn.AB(1)withera.theplantbeingbredelaborately(2)oxidationb.aspecialprocessthroughwhichtheteawouldbemadebypouringhotwaterovertealeaves.(3)curlc.theshapeoftheleafbeingnotstraight(4)brewd.thestrongandfantasticscent(5)cultivare.thetasteexperiencewhenasavourycondimentistakenintothemouth(6)varietyf.spreadoutunderdesirabletemperatureandhumidity(7)flavourg.soakinthedesiredwater(8)aromah.chemicalreactionthatproducefreeradical(9)steepi.theplacebeingverifiedforproducing(10)originj.stylesdifferentfromeachotherincharacterandnature

Part2VocabularystudyFillintheblankswiththewordslearnedabove.Changetheirformsifnecessary.(1)HuangjinGuiissimilartoTieguanyinwithaveryfragrantaroma.

(2)Dancongteasarenotedfortheirabilitytonaturallyimitatetheflavourandfragrancesofvarious

offlowersandfruits,suchasorangeblossom,orchid,grapefruit,almond,gingerflower,etc.(3)Thedifferentweatherpatterns,temperatures,altitudesandsoilultimatelyresultinthedifferencesinappearance,withering

andflavouroftheteagrowninTaiwan.(4)Insomemountainousareas,teashavebeencultivated

ateverhigherelevationstoproduceauniquesweettastethatfetchesapremiumprice.(5)Thereisonlyashortperiodduringthegrowingseasonwhenthesunisstrongwhichresultsinasweeterandlessastringentflavour.(6)Traditionalmilkoolongshavenoactualmilkinthem,butsomecompaniesareaddingthingslikemilkpowderorsteamingtheleavesovermilktomakeacounterfeitwhichoriginatesfromTaiwan.

(7)Steeping

isamostvitalprocessingtechniqueforformattingthecolourandfragranceofoolongteas.(8)Oolongteahasbeenclassifiedintovarietiesbydifferentdegreeofoxidation.(9)Togainthebesttaste,weneedtomastertheprecisebrew

methodincludingprocedure,temperature,time,etc.(10)Mostofteasaremanufacturedintogeneralstyles,theshapeofwhichappearsflat,spherical,curl,aciculiform.

Part2Vocabularystudy

Part2VocabularystudyCompletethefollowingsentencesbasedonthegivenChinese.(1)Oolongteagenerallycontainscaffeinealthoughthecontentinteawillvarybasedonterritorywhentheleafispluckedandtheproducingprocess(程序).(2)Cloudsandmistcultivated

(养育)thetendergreenbudleavesinthemountains.(3)Taiwan'sunique(独一无二)islandgeography,withhighhumidityandnaturalprecipitation,makesitamostsuitableenvironmentforgrowingtea.(4)Theteaisfoldedtobruisetheleafforoxidation(氧化)andisthentransferredtoanothertraytofermentandwitherforeighthours.(5)Thetasteofteadependontype,brandandbrew(冲泡)method.(6)In1855,LinFeng-chi(林凤池)broughttheCingshinoolong(青心乌龙)plantsfromWuyimountainsofFujiantoTaiwanandplantedtheminDongdingvillagewhichissaidtobetheorigin(起源)ofTung-tingtea.(7)Accordingtothe1997versionoftheToyofCooking,Taiwaneseoolongsareconsideredthefinestbysometeaexpatriates(鉴赏家).(8)Pouchongoolong,alsocalledlightoolong,isalightlyoxidized(发酵)tea,twistshape,withfloralnotes,andusuallynotroasted.(9)TaiwanMuzhairongoddesstea,alsoknownastieguanyin,isatraditionaloolongwhichisbaked(焙火)andhasastrongertasteandaroastnuttycharacter.(10)AmongtheoolongsgrownonAlimountain,teamerchantstendtostressthespecialqualitiesofgoldlily(金萱)teawhichhasaparticularmilkyflavour(风味).(11)Teawasanimportantcropduringthesongdynasty,includingexpensivetribute(进贡)teawhichwasteafromZhejiangandFujianprovincesthatwasexportedtoSouthestAsianandArabcountries.(12)SinglebushDancongteaisproducedontopofthephoenixmountainshighlytreasuredbypeopleduetoitseaseinbrewingandintensearoma(香气).(13)Oolongistypicallycomposedof3—4leaves,sometimesincludingabud,pickedbyhandormachine.Afterwards,theteaundergoesawither(萎凋)process,eitheroutside,insideoracombinationofboth.(14)Afinalroasting(火烤)setstheoxidationtypicallysomewherebetween15%—30%oxidation,sometimeorcharcoal,givingtheteaatoasty,woodyflavour.(15)ThecolouroftheHuangMeigui'ssteeping(浸泡)leavesisaverylightgreen,muchgreenerthanotherWuyiteas.

Part2Vocabularystudy

Part3ReadingoneOolongTea

OolongisatraditionalChinesetea(Camelliasinensis)producedthroughauniqueprocessincludingwitheringtheplantunderstrongsunandoxidationbeforecurlingandtwisting.Mostoolongteas,especiallythoseoffinequality,involveuniqueteaplantcultivarsthatareexclusivelyusedforparticularvarieties.Thedegreeofoxidationcanrangefrom8%to85%,dependingonthevarietyandproductionstyle.OolongisespeciallypopularwithteaconnoisseursofsouthChinaandChineseexpatriatesinSoutheastAsia,asistheFujianpreparationprocessknownastheGongfuteaceremony.Differentstylesofoolongteacanvarywidelyinflavour.Theycanbesweetandfruitywithhoneyaromas,orwoodyandthickwithroastedaromas,orgreenandfreshwithbouquetaromas,alldependingonthehorticultureandstyleofproduction.Differentvarietiesofoolongareprocesseddifferently,buttheleavesareusuallyformedintooneoftwodistincttraditionalstyles.Somearerolledintolongcurlyleaves,whileothersare“wrap-curled”intosmallbeads,eachwithatail.Themanufactureofoolongteaisintricatebecausesomeofthebasicstepsinvolvedinitsmakingarerepeatedmanytimesbeforethedesiredamountofbruisingandbrowningoftheleavesisachieved.Withering,rolling,shaping,andfiringaresimilartoblacktea,butmuchmoreattentiontotimingandtemperatureisnecessary.Onelaststep,bakingorroasting,isexclusivetooolongteaandisreferredtoastherealartinmakingthistea.Generally,percupshouldbeusedwith93—95centigradewaterandsteepedfor3minutes.Highqualityoolongcanbesteepedseveraltimesandunlikeotherteas,itimproveswithrebrewing.TherearethreewidelyacceptedexplanationsoftheoriginoftheChinesename.Accordingtothe“tributetea”theory,oolongteacamedirectlyfromDragon-PhoenixTeaCaketributetea.Thetermoolongteareplacedtheoldtermwhenlooseteacameintofashion.Sinceitwasdark,long,andcurly,itwascalledBlackDragontea.Anothertwostoriesmainlyrefertotheoriginationwhichstillisthemostprosperousteaproducingarearespectivelybeing“Wuyi”mountainand“Anxi”county.ForoolongteastherearetenkindsofvarietieswhicharefromfourmajorhistoricalproducingcentersnamelyWuyimountainsofFujian,AnxicountyofFujian,Guangdong,andTaiwan.

Part3Readingone

Part3ReadingoneSpeakingofWuyimountainstherearehighlyprizedteaSiDaMingCongteaincludingDaHongPao(“BigRedRobe”),ShuiJinGui(“GoldenWaterTurtle”),Tieluohan(“IronArhat”),BaiJiguan(“WhiteCockscomb”),andotherRougui(“Cassia”),ShuiXian(“Narcissus”)whichisstillusuallyaccreditedasbeingorganic.AnxicountyTieguanyin(“IronGoddessofMercy”)andHuangjinGui(“GoldenCassia”)differfromWuyimountainsoolonginfermentationdegree.TalkingaboutGuangdongithasreputationforSingleBush(Dancong)whichisafamilyofstrip-styleoolongteasbeingnotedfortheirabilitytonaturallyimitatetheflavoursandfragrancesofvariousflowersandfruits.ThelastonesaredevelopedfromTaiwancoveringPouchongandDongfangMeiren(“OrientalBeauty”).Theformermaybelightestandmostfloraloolong,onthecontrary,thelatteristippy(theleavesfrequentlyhavewhiteorgoldentips)withnaturalfruityaromas,abrightredappearance,andasweettasteforthepossibleheaviestfermentation.Furthermore,thereareothervarietiescomingfromforeignarealikeDarjeelingoolong,Assamsmokedoolong,VietnameseoolongandZealongTeawhicharemadeaccordingtoChinesemethods.(584words)

ReadForMainIdeasCirclethetwocorrectanswersforthefollowingtwoquestions.(1)Whichonesarethemainproducingoriginationforoolongtea?A,CA.HuangjinGuiinAnxicountyofFujian.B.Taiwan.C.WuyimountainsofFujian.D.FoshancityofGuangdong.(2)Whatmanufacturemethodsdistinguishoolongteafromotherteas?A,D

A.Roasting.B.Curling.C.Withering.D.Baking.

ReadForMainIdeasCompletethesentenceswiththewordsyougetfromthereading.(1)Teaplant

isoneoftheimportantindustrialcropsandexportagricultureproductsinChina.(2)Thearomasandflavourofteahasmostlybeenaffectedbythe

withdifferentsun,soil,weather,etc.(3)Teapolyphenoliseasytobe

whichistheprimecausemakingtheteasoupbrown.(4)TheSingleBush(Dancong)hasbeentestifiedastriumphant

beingwelcomedbyquantityofpeoplewhopreferoolongtea.(5)DahongPaoteapartlyreflectstheprosperousteaculturebeingattachedimportancemainlyamong

inthesouthernareaofchina.

MakingReferencesWorkwithapartner.Readeachsentence.WriteT(true)orF(false).Thenshareyouranswerwiththeclass.(1)Themanufactureprocessofoolongteaincludeswithering,rolling,shapingandfiringsimilartotheblacktea.□T(2)OolongteasaremostpopularinsouthChinaintheGongfuteaceremony.□F(3)Thegradeofoolongtealiesinnotonlytheproducingmethodbutalsotheoriginatingcultivars.□T(4)Oolongteasaresplendidandfascinatedduetotheirsweet,freshandfruityflavoursandaromas.□T(5)ThePoucongteainFujianisfamousforitsuniquelightestfermentationandfloralfragrance.□T

ExpressingOpinionsCheck(√)youranswer.Thenchooseareasonoraddyourideas.Shareyouranswerswithyourpartner.(1)—Itissurprisethattheleafindifferentshapecouldbeverifiedsameoolongtea.—C

Yes,itisquitecomprehensive.A.Oolongteasarerolledintolongcurlyleaves.B.Oolongteasare“wrap-curled”intosmallbeads,eachwithatail.C.Oolongteasarerolledintolongcurlyleavesor“wrap-curled”intosmallbeads,eachwithatail.D.Thereshouldbemanyotherstylesmorethanabovetwo.

ExpressingOpinions(2)—Thereshouldbemanyotherstylesmorethanabovetwo.—C

Yes,itisalsothemaincausetoformmanyoolongcategories.A.Oolongteathroughdifferentprocessandvarietiescauseoxidationdegreetwo-tone.B.Moreoxidizedoolongteamorecurledtheteaform.C.Thesoil,thehorizonlevel,theweatherandthehumidityaltogetheraffecttheoxidationdegreeofoolongtea.D.Moreoxidizedoolongteamoresweetittastesandmoreheavyitappears.

Part4Task-drivenpracticeListening

Task1:Fillin

theblankswiththewordsyouhearfromtheclip.Brown:Goodmorning,MissMa!My(1)hasbeendecorated.TodayI’llinviteyoutoenjoythetea,freetoday?MissMa:Fine.Goodmorning.Iamlookingforwardtoit.Brown:Pleasecomeinandsitdown.Youknowkeepingstandingisconsidered(2)accordingtotraditionalteaculture.MissMa:Oh,really!Igotit.Wow!Itisafantasticplace,totallyoutofmyimagination.Thesurroundingsarepeacefulandconductivetorelaxationwith(3),flowers,andlow,soft,traditionalmusicwhichwouldaddtothe(4).

Part4Task-drivenpracticeBrown:Yes,theancientChinesescholarsusedtheteahouseasaplaceofsharingideaswhereonlythepoliticalallegiancesandsocialranksexisted.Ofcoursewiththeincreasedliberalizationofsociety,thisruleanditsconnotationhasbeenblurred.Teawouldbepreparedintheteahouseforfamilygathering,showinggratitude,invitingfriends,andsoon.MissMa:Sowecanenjoytheteawithleisure.Brown:Definitely!MissMa:Whatkindofteawillyoutraitmetoday?Andwhyaretheresomanytoolsthatlookcomplicated?Brown:Goodquestion!Today,Iwillserveyoudeliciousteawithflowerandfruity(5).Itiscalledoolongtea,withthecharacteristicsofbothgreenteaandblacktea.

Part4Task-drivenpracticeMissMa:Soyouwill(6)theteawiththeteasetwhichishelpfulforthebettertaste?Brown:Yes!Therearethreemostimportantelementsinvolvingtemperatureof(7),soakingtimeandquantitiesoftea.Foroolongtea,waterwithhightemperatureover95℃cancontributetoaroma.Generally,over5(8)ofoolongteaneeds150mlofboiledwaterandsoakingforlessthan5seconds.MissMa:Youmeanmorethanoneelementwouldaffecttheteatasteexceptbrewingskill.Moreover,whydoyouhavetomaketeawithspringwater?Brown:Thedistilledorextremelysoftwaterwillnegativelyresultinflattasteandthehigh(9)waterwillcausebitter.

Part4Task-drivenpracticeMissMa:Itisinterestingasatechnique.Sopleaseintroducetheteaware.Brown:Thebrewingvessel,especiallyYiXingclayteapot,fitsforoolongtea.Theteapitcherisfor(10).Thehotwaterkettleisusedforheating.Theteaholderisforholdingteaandappreciatingappearance.Thetea(11)isforlayingdowntheteasetandpreventing(12).TheteacupnamedPinmingcuptosipteaandthescentcuptosmelltea.Thetweezeristobeusedclippingallthecups.MissMa:Realshocking!Iwouldliketolearnfromyou!

Part4Task-drivenpracticeTask2:Listentotheclipforthesecondtimeandanswerthefollowingquestionsbasedontheinformationyouget.(1)WhatistheteahouseusedforinancientChina?(2)Whatthingscanhelpcreattheambiencefortraditionalteahouse?(3)Whatcoulddeterminethebesttastefortea?(4)Whatkindofwaterfitsforbrewingtea?(5)Couldyoupleaseenumeratetheteatoolscultivatedinbrewingtea?

Part4Task-drivenpracticeTask3:Decidewhetherthestatementsareture(T)orfalse(F)accordingtotheinformation.(1)Teahouseisusuallyusedforformaloccasion.□(2)Mr.BrownisthemasterofMissMa.□(3)Beinginvitedtoateahousetheguestscanenjoythemselveswhilelookingandwalkingaround.□(4)Hightemperaturewatercanbehelpfultobetterscentofoolongtea.□(5)Mr.Johnsondoesn’thavediabetes.□

Part4Task-drivenpracticeSpeakingItOutTask1:Youworkasateamasterintheteahouse.ManyforeignfriendshavebeeninvitedtovisitandstudyChineseteaculture.Youaretodemonstratehowtobrewteawhileexplainingthecausesandmethodsineachstep.Gongfutea,meaning“makingteawitheffort”,isapopularmethodofpreparingteainChina.ItmakesuseofsmallYixingteapotsorGaiwanteapotsholding100—150ml,thesizebeingthoughttoenhancetheaestheticsandto“roundout”thetasteoftheteabeingbrewed.Theprocedureismostlyapplicabletooolongteasfirst.Lateritisusedtomakeotherfermentedteas.

Part4Task-drivenpracticeStep1:“warmingthepotandheatingthecups”(温壶烫杯).Atthispoint,thepotandcupsarelaidonthetable.Theyarethenwarmedandsterilizedwithhotwater,theexcessisthenpouredaway.Step2:“appreciateingexcellenttea”(鉴赏佳茗).Atthispoint,theguestexamineandappreciateitsappearances,smell,andothercharacteristics.Step3:“theblackdragonenteringpalace”(乌龙入宫).Atthispoint,theteapotisfilledwithtea,generally,over5gramsoolongteaper150mlwater.However,dependingonthesizeofthepotandthestrengthofthetea,thepotmaybefilledbetween1/2or2/3full.Step4:“thewaterpouringfromsomeheightabovethepot”(悬壶高冲).Atthispoint,theleafswouldberinsedbythedesiredwateronappropriatetemperatureuntilhalfofthepot.

Part4Task-drivenpracticeByrinsing,theteawouldbecleanedandwarmedagain.Therefore,theteaisnottodrink.Step5:literally“addingmorehotwateronthesurfaceofthepot”(壶外追温).Atthispoint,wekeepthehightemperaturebothinsideandoutsideofthepottoplayapartinawakeningtea.Step6:“refillinghotwaterintothepotuntilthewaterreachesthemouthofit”(重新仙颜).Itmeansmakingteaforsipping.Duringthisprocess,thereisanoteworthyprincipleinthebrewing:“hightorinse,lowtopour.(高冲低斟)”,becauseinrinsingthetea,usingtheforceofwaterpouredfromaheightmakesthetearolledandsoakedcompletely.Meanwhile,waterispouredclosingtotheleavesinordertokeeptheflavourfromtheleaveslonger.

Part4Task-drivenpracticeStep7:“thespringwindbrushingtheface”(春风拂面).Itmeansthedebrisorbubbleswhichformonthesurfacearethenscoopedawaygentlytokeeptheteafromaroundthemouthofthepotwhichisthenclosedwiththelid.Step8:“driftingcloudsandflowingwater”(行云流水).InmostChineseGongfuceremony,theteaadvisedtimeaftersteepingislessthan5seconds,whichmeansitshouldimmediatelybepouredintothescentcups(inTaiwanesestylethearomaoftheteaisenjoyedaswellasitstaste)inacircularmanneraroundtheguests.InTaiwanesestyleceremony,however,oftentheteaisfirstemptiedintotheteapitcherbeforebeingservedtotheguests.Step9:“thedragonandphoenixbeinginauspiciousunion”(龙凤呈祥).

Part4Task-drivenpracticeThedrinkingcupisplacedupsidedownoverthetopofthescentcupandbalancedthere.Thisisaritualizedaction,andisviewedbysomeasaformofprayerfortheprosperity,well-being,andhappinessoftheguests.Step10:“thecarpturningover”(鲤鱼翻身).Thetwoinvertedsothatthescentcupisupsidedowninthedrinkingcup.Step11:“respectfullyreceivingthefragranttea”(敬奉佳茗).Itoccurswhenthescentcupisliftedandtheteaisreleasedintothedrinkingcup.Thentheguestcanenjoythearomaoftheteafromthescentcupbeforeconsumingtheteafromhisdrinkingcup.Ingoodetiquette,thedrinkerwilldrinkyourteainthreesips,noless:thefirstasmallone,thesecondthemainone,andthelastanafter-taste.

Part4Task-drivenpracticeSuggestedWordsandExpressions

①ritualizedpreparationandpresentation②teaconnoisseurs③noteworthyprinciple④hightorinse,lowtopour⑤thedragonandphoenixinauspiciousunion⑥upsidedownover

Part4Task-drivenpracticeTask2:Supposeyouaregoingtoobtaintheteaartspecialistcertificate.However,therearesomehardpartsyoufeelvaguewhichmainlyfocusonthechemicalandphysicalnaturehelpingtodistinguishthequalityofoolongtea.Therefore,youareconsultingfromMissLi.Thenexplaininyourownwords.Robin:Excuseme,butcouldyoutellmehowIcandistinguishoolongteafromthechemistryandphysicsnature?MissLi:Ofcourse.Referringtoappearance,youneedexaminecolourandlustre,thedegreeoftightness,thedegreeofbrokenandneatness.Definitely,themoretight,pare,integrity,lustre,thebetteroolongteais.Robin:Itmeanstheappearancealsoreflectsthequalityofteaandtheleveloftheprocessingtechnique.

Part4Task-drivenpracticeMissLi:Yes,youareright!Talkingaboutthecolourandlustreofoolongtea,youhavetounderstandthedegreeoffermentation.10%—80%oolongteacombinestheprocessingtechniqueofgreenteaandblacktea.Hence,thebestcolourofoolongteamustbethegreenleafwithblackedge.Robin:Sowonderful!Igotit.MissLi:Furthermore,coveringtheinneressenceoftheteayouneedtograspfourvitalaspectsincludingfragrance,taste,liquorcolourandinfusedleaf.Robin:Thenwhatisthebeststandardofthefourelements?

Part4Task-drivenpracticeMissLi:Becausetheoxidationdegreeofoolongteaisirregular.Theflavourwouldbesweetandfruitywithhoneyaromas,orwoodyandthickwithroastedaromas,orgreenandfreshwithbouquetaromas,alldependingonthehorticultureandstylesofproduction.Robin:Oolongteavariessowidelythatitisdifficulttodistinguish.MissLi:Inbriefthefragranceistheuniquetraitofoolongwhichcancontributetoidentification.Andthecolouralsoistwo-tonefrombrightyellowtoyellowish-brownbuteachliquormustbebrightalthoughvariouscolour.Robin:Wow!Igotsomuchtoday.Greatthanks,MissLi.MissLi:Youarewelcome!

Part4Task-drivenpracticeSuggestedWordsandExpressions

①chemistryandphysicsnature②themoretight,pure,integrity,lustre③greenleafwithblackedge④inneressence⑤fragrance,taste,liquorcolourandinfusedleaf

Part5ReadingtwoTheOriginandApplicationofGongfuTeaCeremony

TheGongfuteaceremonyorkungfuteaceremony(功夫茶)isakindofChineseteaceremony,involvingtheritualizedpreparationandpresentationoftea.Theteamliterallymeans“makingteawithskills”.Today,theapproachisusedpopularlybyteapotscarryingteaofChineseoriginsandbyteaconnoisseursasawaytomaximizethetasteofateaselection.AttentiontoteamakingqualityhasbeenaclassicChinesetradition.Allteas,loosetea,coarsetea,andpowderedteahavelongcoexistedwiththe“imperiallyappointedcompressedform”.Bytheendofthe14thcentury,themorenaturalistic“looseleaf”formhadbecomeapopularhouseholdproductandbytheMingera,looseteawasputtoimperialuse.

Part5ReadingtwoInJapan,teaproductionbeganinthe12thcenturyfollowingChinesemodels,andeventuallyevolvedintotheJapaneseteaceremony,meanttobeexclusivetopoliticalandmilitaryelites.Therelatedteawarethatistheteapotandlaterthegaiwan(盖碗)wereevolved.ItisbelievedthattheGongfuteapreparationapproachbeganonlyinaroundthe18thcentury.SomescholarsthinkthatitbeganinWuyiinFujian,wheretheproductionofoolongteaforexportbegan;othersbelievethatitwasthepeopleinChaozhouintheChaoshanareainGuangdongstartedthisparticularpartoftheteaculture.Oralhistoryfromthe1940sstillreferredtoGongfuteaas“ChaoshanGongfuCha”.Itislikelythatregardlessoftheearliestincidenceoftheapproach,theplacethatfirstsuccessfullyintegrateditintodailylifewasChaoshanarea.Chaozhouisrecognizedbysomeasthe“Capital”ofGongfutea.

Part5ReadingtwoAsmentionedabovetheprimaryoolongteaoriginatesfromFujian,GuangdongandTaiwan.Generally,ithasbeenadominatedviewthatGongfuteaceremonyisbornofoolongtea.Oolongtearepresentstheinner,orspiritual,experiencesofChineseteaculture.Whentheteaceremonyisunderstoodandpractisedtofosterharmonyinhumanity,promoteharmonywithnature,disciplinethemind,quiettheheart,andattainthepurityofenlightenment,theartofteabecomes“teaism”.Theterm“chadao”hastwowords,thefirstbeing“tea”andthesecondtheChineseloanwordtao/dao/nativesuffix-ism(alsoJapanese:主義),andcouldthusbereadas“teaism”.Another,moreliteralreadingofthewordisthe“wayoftea”(茶teaand道way),comparablewithforexample弓道,thewayofthebow.Thetermcanbeusedtodescribeteaceremonyastheinterestsinteacultureandstudiesandpursuedcanbeusedtodescribeteaceremonyastheinterestsinteacultureandstudiesandpursuedovertimewithself-cultivation.Teaismismostlyasimplisticmodeofaesthetics,buttherearesubtleinsightsintoethics,andevenmetaphysics.Teaismisrelatedtoteamind.Asenseoffocusandconcentrationwhileundertheinfluenceofgreattastingtea.Teaistisapersonwhoperformsorenjoystheartofteaandteaism.InChineseandJapanese,aswellasKoreantraditionalculture,therearewell-developedteaisms.

Part5Readingtwo

Part5ReadingtwoFocusonWriting1.Completethefollowingsentencesaccordingtothetext.(1)Teaceremonywouldbeheldinsomeformalprocedureandwithsomeprofessionalmethodforitusedtobe

andimperialinancientChinese.(2)Gongfuteacouldbeexaminedwhethertheteaisendowedgoodtasteornotby

butsimplemethodusedinordinarylife.(3)Chaozhouisrecognizedas“capital”ofGongfuteabecauseoolongteahasbeen

intotheirdailylife.(4)Teaismembodiedfromtheteaceremonymainlyadvocate

inhumanityandnature,disciplinethemind,quiettheheartandattainthepurityofenlightenment.(5)Duringtheteaceremony,theChineseteaculturefusessomuchelementslike

,

and

,etc.

Part5Readingtwo2.Fillintheblanksaccordingtowhatyoureadfromthepassage.Trytointroduceinyourownwords.TopicsDescriptionsWhichteacoexistedinChinabefore14thcentury?WhichareadidGongfuteaoriginatefrominChina?Whatconnotationofteaismshouldbeadmiredandeulogized?

Part5Readingtwo3.Createyourteaartafterreadingthepassagefollowed.Theprecisemeaningofartreflectedhereistheartofbrewingtea.TaoGuanecdotallyrecordsthatinpouringandwhiskingabowlofpowderedtea,bothmasteranddisciplineskillfullyproducesuchexquisiteartinwhite-jadefroththattheytrulyaregodsoftea.Thesepassagesexemplifytheartistryofteainancienttimes.Abilitytoconjureshapesonthetea’ssurfacewithateawhiskwasconsiderednotonlygreatskill,butalsofineart.Atthesameti