紐約四序茶會 New York Four Season Tea Ceremony
icetea
茶中見人心 「 四序茶會」宏揚中華茶藝
額外連結
【大紀元 11 月 9 日訊】 （大紀元記者王靜紐約報導） 2009.11.09 13:03:56 pm
紐約文化沙龍會長劉愛倫(左三)、天仁茗茶董事長李明星(左四)、天仁茶藝文化基金會秘書長蔡榮章(左五)
(王靜／大紀元攝影者)
為宏揚中華茶藝，介紹茶道文化，紐約文化沙龍主辦的「四序茶會」昨天(11月8日)下午在法拉盛喜來登大酒店舉辦活動，台灣茶博士蔡榮章先生受邀作題為
「茶道的精神與內涵作用」的演講，
並由台灣數位茶人現場展示茶藝。
容納400人的會場座無虛席，會場右側懸掛著巨幅王羲之的「蘭亭序」書畫；前台正中是由繪有四季花草樹木作背景的「春、夏、秋、冬」四個大字；而中間則
擺放四張桌子，上面擺放著代表四季的茶具和茶。在幽雅的音樂聲中，四位茶人通過焚香、插花、製茶、品茶的程序展示茶道。
蔡榮章先生從事茶藝專業有30年的時間，據他介紹，茶道有助於促進人倫的關係，在泡茶、喝茶和奉茶的過程中達到修養的高境界。
蔡榮章先生提到不同的場合，茶道表演的茶具選擇也不一樣﹕在結婚的典禮上，適合選用彩色的茶具，以表現熱鬧的氣氛﹔而在朋友告別的時候，應選用顏色暗沈
的紫砂壺。
在茶藝的演示中，泡茶的時間掌握很重要，精確到用秒計算。稍微的差別就會使泡茶的濃淡不一樣。所以學習茶藝必須有嚴謹敬重之心，不然就不能昇華到高層的
藝術境界。
中國在唐朝就有陸羽的茶經，在李白、杜甫等詩人的作品中，都能找到文人品茶的字句。但是在近代，日本把茶道發揚光大，400年間出來幾位大師級的人物，
建立了嚴謹的理論體系，從而在國際上成為茶道的代表。
對於現代忙碌的工作人士，沒有時間享受茶道。蔡榮章先生建議控制茶葉的用量入手，一般採用茶葉用量(克)約等於開水體積(cc)乘以1.5%。用開水沖
入後，過10分鐘飲用，濃度和溫度恰好。
http://www.epochtimes.com.tw/253970.html
(http://www.dajiyuan.com)
Posted by icetea8 at 11/14/2009 0 comments Links to this post
11/12/2009
Flushing ceremony reveals China’s tea legacy
By Connor Adams SheetsThursday, November 12, 2009 9:14 AM EST
Flushing played a part in the continuing narrative of Chinese tea
ceremonies when the Sheraton LaGuardia East Hotel hosted an event
which educated residents about the history, importance and traditions
of the beloved drink while offering an opportunity to view a ceremony
and taste the country’s delicate teas.
Steve Jones, an instructor at TenFu Tea College in China, said he
believes tea brings people together through its artistry, flavor and
ability to facilitate cross-cultural and intercultural bonding.
“I have a saying that tea is a bridge and we can use tea as a bridge
for communicating,” he said. “For example, if you were sitting down
and you had a teapot in front of you, and I sat down next to you, I
think you would offer me a cup of tea.”
The event began with a reception and a speech by Rong-Tsang Tsai,
director of the Ten Ren Tea Arts and Culture Foundation, followed by
the main event, the tea ceremony demonstration during which 24 special
guests participated in a tea tasting. They had the opportunity to try
a wide range of teas, from Relation with Gentle Green Waves, a fine
powder tea, to Heritage Iron Goddess Tea.
They also experienced a variety of traditional settings in which the
various teas are served. Wedding tea called Assam Black Tea is served
on the day of a couple’s engagement, a process whose intricacies tea
company representative Julia Chang explained.
“The bride comes to the groom’s house with an older woman from her
family,” she said. “She has to serve the tea to the groom’s family,
especially the in-laws. It’s a sign of respect.”
Not simply a hot drink to fill a mug on a cold winter evening, tea is,
as Flushing residents learned Sunday, a treasured sacrament of sorts
for the Chinese, served as an accent to all of life’s important
moments from birth to marriage to death.
Tea was first served as a beverage in China during the T’ang dynasty
in the seventh century. For hundreds of years, tea drinking was a
privilege reserved for royalty, until the 15th-century Ming dynasty,
when it became widely popular as the emperor promoted it among the
people.
Posted by icetea8 at 11/12/2009 0 comments Links to this post
11/02/2009
四序茶會 Four Season Tea Ceremony
=====
紐約四序茶會表演用語英譯
New York Four Season Tea Ceremony Performance, English Translation
“Four Season Tea Ceremony”
written by/作者 Steven R. Jones
Taipei, Jun. 2005 (revised 12 Oct. 05) (revised 8 Nov. 09)
photos 照片
Based on the five Chinese elements and the five colors associated with
them. Also each of four tea masters or tea breares are that are linked
in sequence according to the season assigned. The Chinese term "四序茶會"
has two parts, the last part "茶會", means Tea Ceremony, the first part
"四序", means four sequences or four steps that are linked together.
Each represents a season of the year and one of the "五行" five phases
or elements and also a color, the element "earth" is represented in
the center of the ceremony along with incense burners and flowers.
Each one of the tea brewers with a tea corresponding to a seasons
revolving around this center “earth” or ”"heaven and earth", with no
end or beginning, therefore the Tea Ceremony is perennial. The “Five
Chinese Elements” (Chinese: 五行WuXing, Jap: Gogyou), are like the
“Western Four Elements” in many ways, though consisting of five
elements rather than four. The five elements are: 木 wood, 火 fire, 土
earth, 金 metal, and 水 water. A Red
Chinese --- "四序茶會" English -- “Four Season Tea Ceremony” is a Tea
Ceremony of
the cultivation of man with nature and harmony , 四序 -four sequences,
perennial, lasting an indefinitely long time; suggesting self-renewal;
"perennial
happiness" 四 -four, 4 序 -preface: initial: order: sequence: foreword:
茶會 –tea ceremony 四季 -four season
財團法人 天仁茶藝文化基金會 秘書長 林易山先生所創制的「四序茶會」
Ten Ren Tea Arts and Culture Foundation, Group, Co., LTD, Taiwan,
Former Secretary-General, Lin Easu, and Founder of "Four Season or
Perennial Tea Ceremony"
...
The five elements五元素, 五行,
司儀解說：司花/flower bearer：司香incense bearer：司茶tea bearer：
春夏秋冬/four seasons
金 metal 西 west 白 white 秋 autumn
木 wood 東 east 青 green 春 spring
水 water 北 north 黑 black 冬 winter
火 fire 南 south 赤 red 夏 summer
土 earth 中 center 黃 yellow 天地 heaven/up and earth/down
...
There are spring tea, summer tea, autumn tea and winter tea.
The tea ceremony includes four themes:
春風(Spring Breeze),夏露(Summer Dew), 秋籟(Fall Sounds), and冬
陽(Winter Sun).
Each tea setting (茶席) and tea bearer (司茶) represents the six
directions
(east, south, west,north, up/heaven, and down/earth). The different
seasonal flowers are put on each
tea setting table. Six chairs are arranged to be put between the
tea feasts, making the circular formation which symbolizes the 24
solar
terms and represents that nature is perinnial.
Each tea master is in charge of making the season tea.
Spring tea is refreshing and vigorous.
Summer tea tastes strong and passionate.
Autumn tea brings a feeling of little desolation but still charm.
Winter tea, mainly black tea, represents the quiet land in winter.
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紐約文化沙龍為把中華飲茶文化帶進法拉盛社區，將於11月8日(周日)假法拉盛喜來登大飯店2樓舉辦「四序茶會」，利用茶的特性來讚揚四季之美，現場將
有茶道專題演講以及品茶活動，歡迎愛茶人士屆時踴躍前往。
Four Season Tea Ceremony at New York on Nov. 8, 2009.
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由紐約文化沙龍為推廣品茗文化，將在11月8日假法拉盛喜來登大飯店舉行四序茶會，包括主辦、協辦單位以及社區人士30日呼籲民眾屆時踴躍參加。
記者傅家槿∕攝影slideshow
紐約文化沙龍為把中華飲茶文化帶進法拉盛社區，將於11月8日(周日)假法拉盛喜來登大飯店2樓舉辦「四序茶會」，利用茶的特性來讚揚四季之美，現場將
有茶道專題演講以及品茶活動，歡迎愛茶人士屆時踴躍前往。
紐約文化沙龍秘書長麥鳳娟說，台灣在近30年來十分盛行品茶，同時也逐漸受到各國人士的喜愛，這次的茶會將邀請六位來自台灣的茶師為現場民眾介紹精緻的
茶文化。
茶藝家劉艾倫說，這場茶會旨在讚頌大自然節奏之美，也是心靈休憩的一場茶會，在茶會的茶席上，將藉著不同香氣、滋味、質感的茶湯，依據中國五行依序為
「點香、掛畫、插花、品茗」四項傳統生活藝術而設計。
她說當天將有四項不同的茶種代表四季，春季以綠色茶器沖泡文山包種茶，此茶種散發自然、活潑、清揚的花香氣，湯色黃中代綠，就像春臨大地時百花齊放的蓬
勃生機；夏季則用紅色茶器沖泡紅玉紅茶，此種茶湯呈現如紅琥珀般的顏色，恰如夏天熱情如火的艷陽。
而秋季以白色茶器沖泡桂花金萱茶，桂花在秋天的時候香氣最好，以桂花薰製金萱烏龍茶的茶湯中有濃郁的桂花香氣，茶湯顏色呈現如秋天黃葉的金黃色；冬季則
以黑色茶器沖泡人參烏龍茶，此茶種是一種重焙火茶，滋味甘醇濃郁，深褐色的茶湯可描述成冬天的黑水。
除此之外，茶會還將用不同茶種介紹八種茶席，讓民眾見到飲茶文化也隨著時代變遷與生活方式的變更呈現多元化。
活動協辦與贊助單位包括中華民國僑務委員會、外交部、文建會、經文處、徐氏集團等。地址：法拉盛39大道135-20號Ballroom，詳情可電天仁
茗茶：(718)461-9305。
===
紐約文化沙龍8日舉辦「四序茶會」，會長劉艾倫（後排右一）邀請24位嘉賓品茗。 記者許振輝∕攝影
為宣傳台灣精緻文化之美，紐約文化沙龍8日在法拉盛喜來登大飯店舉行「四序茶會」，展現台灣近30年來非常流行的品茶文化，也利用茶的特性來讚揚四季之
美。活動吸引了數百民眾參加，大家在茶的香氣和泡茶意境中靜靜體驗傳統文化之美。
在悠揚舒緩的音樂中，四位特別從台灣請來的專業泡茶師依照程序，一絲不苟的暖壺、暖杯、泡茶，不僅用綠、紅、白、黑四色茶具沖泡不同的茶，而且現場還用
牡丹、荷花、菊花和梅花來布置，表現四季不同的特色。就連茶席都是配合東、西、南、北四方，與金、木、水、火、土五行來安置。
主辦單位還邀請了各界24位嘉賓品茶，代表一年的24個節氣，嘉賓包括駐紐約台北經濟文化辦事處處長高振群、紐約華僑文教服務中心主任呂元榮、州參議員
史塔文斯基（Toby
Stavisky）、州眾議員孟昭文、世界日報副董事長馬克任和北美世界日報執行董事李德怡，以及難得露面的名導演李安的太太林惠嘉。
在優雅的氣氛中，數百人安靜地觀賞泡茶師以嚴謹的態度泡茶，品茗的嘉賓們也都帶著尊重的心情接下茶水，細細品味，整個過程就像一場精緻的藝術饗宴。
嘉賓都對這場茶會展示讚不絕口。高振群說通過茶會，對大自然的美有了更深的認識。馬克任則感嘆經過專業人士泡出來的茶，果然與平時品嚐的大不相同。
紐約文化沙龍會長劉艾倫希望通過四序茶會活動，不僅讓大家體會到台灣精緻文化之美，更可以激發對傳統茶道中蘊涵的人生哲理的熱愛。她表示將於明年春天在
中央公園舉辦「無我茶會」，宣揚拋棄好惡之心、廣結善緣，大家坐在一起，不分地位高低，互相奉茶。有興趣參加的民眾需要進行培訓，報名可致電天仁茗茶
(718)461-9305。
http://ny.worldjournal.com/pages/full_nynews/push?article-%E5%9B%9B%E5%BA%8F%E8%8C%B6%E6%9C%83+%E8%97%9D%E8%A1%93%E9%A5%97%E5%AE%B4%E9%A6%99%E9%86%87%20&id=4389973
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http://www.eglobalcommunity.com/zh/view/48563/%E2%80%9C%E5%9B%9B%E5%BA%8F%E8%8C%B6%E6%9C%83%E2%80%9D%E5%B0%87%E8%87%A8%E7%B4%90%E7%B4%84%E5%B1%95%E4%B8%AD%E8%8F%AF%E8%8C%B6%E9%81%93%E5%92%8C%E7%9D%A6%E4%B9%8B%E9%A2%A8
紐約文化沙龍8日假法拉盛喜來登大飯店2樓舉辦「四序茶會」，利用茶的特性來讚揚四季之美，現場有茶道專題演講以及品茶活動。
除此之外，茶會還將用不同茶種介紹八種茶席，讓民眾見到飲茶文化也隨著時代變遷與生活方式的變更呈現多元化。在茶會的茶席上，藉著不同香氣、滋味、質感
的茶湯，依據中國五行依序為「點香、掛畫、插花、品茗」四項傳統生活藝術而設計