Talk:Chinese tea culture

message: "In Chinese culture, people make serious apologies to others by pouring tea on them." Pouring tea ON them? That sounds like a vandalism to me (but I'm unsure.) Anyone? 67.160.86.119 11:34, 10 July 2007 (UTC)
thread_title:  Old talk 1 

message: Just a note about the "Thank You" section:  I lived in northern China for a year, and was told all about the custom of tapping the finger to give thanks for someone else pouring my tea.  This also logically follows, as the tradition originated in Beijing.  Do you suppose the contributor confused north and south when writing that section? Sun da sheng 01:34, 31 October 2006 (UTC)
thread_title:  Old talk 7 

message: Can someone knowledgeable add something about the use of sweeteners (rock sugar or other sweeteners) and lemon in Chinese traditional tea culture?  Badagnani 03:37, 17 May 2007 (UTC)
thread_title:  Sweetener/lemon 

message: By the way, what is the meaning of these words in the section "Etymology"?
 thay also eat dogs thay also eat monkeys thay also eat cow poop
It seems they are such kind of vandalizing and they have nothing to do with the article about chinese tea. Citra28 17:02, 2 June 2007 (UTC)
thread_title:  Etymology 

message: I saw this when I was reading through the article:
Kungfu cha is drunk in Chaoshan because it is part of the Chaoshan culture. They have a term for it and cannot be translated to another Chinese language. In Chaoshan hua [using Guangdong PinYin for Chaoshan hua], it is Ain7goin1 Bhung7Huê3 閒間文化[閒间文化]. It is when friends and family get together in a room to drink Kungfu cha and chat. During such occasions, tradition and culture are passed on to the younger generation.
"Kungfu cha" and "Ain8goin1 Bhung7Huê3"... right.
I suggest that this page be retyped, especially due to the lack (absence) of sources. MastaFighta 04:22, 10 August 2007 (UTC)
thread_title:  Possibly Some Vandalism 

message: I added a unreferenced tag to the page since no there are no source citations. MastaFighta 01:23, 13 August 2007 (UTC)
thread_title:  No source citations 

message: most the above discussion sections should either be deleted or archived.
icetea (talk) 07:29, 26 August 2010 (UTC)
thread_title: deleted or archived

message: This is an informative article, I have included a few new sections, feel free to edit. On my wiki user page I have some tea culture and ceremony information.
On the article Japanese tea ceremony/chado the term 茶道 should have a redirect choice or going the the Chinese tea culture article until a Chinese tea ceremony/chadao is created. 
:Added a choice from 茶道 The Way of Tea, to Japanese tea ceremony, Chinese tea ceremony.
icetea (talk) 10:59, 26 August 2010 (UTC)
thread_title: tea terminology

message: Which is ambiguous.  No discussion of the greater Zen Tea Ceremony is here.  Perhaps some further article subdivision or better cross-referencing is required.
203.161.144.190 (talk) 05:16, 4 February 2011 (UTC)
thread_title: Tea Ceremony redirects here

message: I reverted back to chadao, in Chinese, Japanese and Korean, they all have the term chadao茶道.  
icetea8 (talk) 14:56, 6 February 2011 (UTC)
thread_title: chayi and chadao

message: This needed citation since 2010.6 and was removed; I will put here for reference.
− ====Brewing tea using a Gaiwan====   
− #Boil water, or heat to specified temperature for tea   
− #Heat the teaware with boiling water   
− #Add leaves to line bottom of the cup   
− #Rinse tea leaves and drain   
− #Slip water along the side while pouring into the Chaou   
− #Fill to ~2/3 full   
− #Wait for 30 seconds, Serve 
− ====A Gongfu Tea(Cha) method====   
− # Boil water.   
− # Rinse the teapot with hot water.   
− # Fill the teapot with tea leaves up to one third of the height of the pot.   
− # Rinse the tea leaves by filling the pot with hot water up to half full and draining the water immediately leaving only tea leaves behind. (This step, and all subsequent steps involving pouring water, should be performed in a large bowl to catch any overflow.)   
− # Pour more hot water into the teapot and pour water over the teapot in the large bowl. Bubbles should not be permitted to be formed in the teapot. The infusion should not be steeped for too long: 30 seconds is an appropriate maximum.   
− # Pour the first infusion into small serving cups within a minute by continuously moving the teapot around over the cups. Each cup of tea is expected to have the same flavour, aroma and colour. The nature of this procedure almost mandates the use of some form of drip tray to catch further spillage.   
− # Pour excess tea from the first infusion, and all tea from further infusions, into a second teapot after steeping. It is possible to draw five or six good infusions from a single pot of tea, but subsequent infusions must be extended somewhat in duration to extract maximum flavour: the second infusion extended by approximately ten seconds to 40 seconds, the third extended to 45, etc.  icetea8 (talk) 16:39, 14 March 2012 (UTC)
thread_title: Reference: coverbowl(gaiwan) and teapot

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thread_title:  External links modified 

message: I think the definition of Chinese tea culture given in this page
 Chinese tea culture refers to how tea is prepared as well as the occasions when people consume tea in China.
is too reductive and covers only a portion of what the term "Chinese tea culture" actually means. Accordingly, the content of the page is also mainly limited to tea drinking habits.
I would suggest considering the definition given in the Chinese version (zh:中国茶文化) or that given in the page Tea Culture:
 Tea culture is defined by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking. It includes aspects of tea production, tea brewing, tea arts and ceremony, society, history, health, ethics, education, and communication and media issues.
Aside from some questionable aspects, I think that the contents of the Chinese version can offer some inspiration for enhancing this page, adding sections about Tea Books (Chajing and its followers), Tea and the Arts, Tea in Religion, etc.
--Wen Ming Zhai (talk) 19:26, 10 July 2018 (UTC)
replies: text: I don't think you should change the lead based off the Tea Culture article which concerns tea culture all around the world (it may be different in China). However, feel free to translate the contents of the Chinese version to expand this article; provided the article has cited reliable sources and you remember to provide attribution. ~ Araratic | talk 07:10, 11 July 2018 (UTC)
thread_title:  Definition and contents 

message: I wonder where the Chinese tea culture most expands within China. Maw39 (talk) 23:10, 17 January 2020 (UTC)
thread_title:  Thanks for sharing the Chinese tea culture. 

message: An article like this one should be based on scientific - i.e. in this case historical, sociological and anthropological - research. The bibliography and the content contains non of those. I would be grateful if those could be provided.  — Preceding unsigned comment added by Pwjohnson (talk • contribs) 10:12, 25 April 2020 (UTC)
thread_title:  No anthropological or social scientific perspective or reference 

message: Hi Wikipedians,
As a part of a college assignment, I have modified the existing wiki page on Chinese Tea culture. I added information to the article and have provided external sources. Modifications were as followed: Separated Chinese tea culture from Chinese tea ceremony, expanded tea ceremony section by including more detail regarding the ceremony, and expanded tea drinking customs. 
Added the follow sections: Tea culture history to cover the changes through the dynasties in the 20th and 21st centuries, Tea competition, and tea arts. 
I also found scholarly sources to improve the quality of its information. I hope my contributions were helpful and I am open to any suggestions.  — Preceding unsigned comment added by Handrew2depaul (talk • contribs) 16:54, 1 June 2022 (UTC)
thread_title:  Modified Article