中国文化教程Unit-23.pptVIP

Application and food were provided, and Bible studies were convened as people of various backgrounds gathered in a casual unchurchy setting. These coffee houses usually had a rather short life, about three to five years or so on average. An out-of-print book, published by the ministry of David Wilkerson, titled A Coffeehouse Manual, served as a guide for Christian coffee houses, including a list of name suggestions for coffee houses. * In the Chinese tea ceremony, there are four tenets (原则) that a tea drinker should observe, i.e., color, aroma, taste, and form. Ways of Savoring Tea First, observe the color. Different teas have different colors, such as black tea, green tea, oolong tea, white tea (leaves with fine and soft white hair), and dark tea. When making tea, people have different color requirements for these different teas. Ways of Savoring Tea Green tea should be fresh, and the best green tea is produced in spring. Tea picked either before Qingming Festival or the Grain Rain (day marking the beginning of the sixth solar term that falls on April 9, 20, or 21), is favored by people, due to the leaves’ tenderness, freshness and greenness with a touch of yellow. This type of tea presents an unforgettable transparent image in a glass of hot water. Ways of Savoring Tea Ways of Savoring Tea Oolong tea has a deep brown color giving a sense of weight and seclusion. It should be made in a teapot, and look thick and golden when poured in a teacup. Ways of Savoring Tea Ways of Savoring Tea Longjing tea Biluochun tea Qimen Black Tea Dahongpao tea Pu’er tea Jasmine tea Second, observe the aroma. Fine tea should have a special fragrance of its own. The Chinese people have three ways of enjoying the aroma of tea: smelling it with ones nose once the tea leaves are put into a teacup; tasting it with the tongue once the tea is in the mouth and the fragrance overflows; and appreciating it with the heart as the unforgettable aroma lingers in the mouth,