Excerpt of Lu Yu’s “Cha Ching – The Classic of Tea”
Excerpt of Lu Yu’s “Cha Ching – The Classic of Tea”
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- SIAM TEABLOID
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- Lesson 1 : What Is Tea? – The Tea Plant, Camellia Sinensis
- Lesson 2 : (What Makes) The Tea in Your Cup
- Lesson 3 : Origin – What does it tell about your tea?
- Lesson 4 : Tea and Terroir
- Lesson 5 : (Your) Tea and (Its) Cultivar
- Lesson 6 : (Styles of) Tea Cultivation
- Lesson 7 – (Parameters of) Tea Plucking
- Lesson 8/1 – History of Tea Processing
- Lesson 8/2 – (Parameters of) Tea Processing
- Lesson 8/3 : Green Tea Processing
- Lesson 8/4 : Oolong Tea Processing
- Lesson 8/5 : Black Tea Processing
- Lesson 8/6 : White Tea Processing
- Lesson 8/7 : Yellow Tea Processing
- Lesson 8/8 : Dark Tea / Pu Erh Tea Processing
- Lesson 9/1 : Tea Preparation (1) – Parameters of Tea Preparation
- Lesson 9/2 : Tea Preparation (2) – Contexts and Purposes of Tea Preparation
- Lesson 9/3 : Tea Preparation (3) – Standards of Tea Preparation
- Lesson 10/1 : Tea Cultures of the World (1) – Spread of the Tea Plant in China and South East Asia
- Lesson 10/2 : Tea Cultures of the World (2) – Development of the Chinese Tea Culture
- Lesson 10/3 : Tea Cultures of the World (3) – Spread of the Tea Culture in Asia
- Lesson 10/4 : Tea Cultures of the World (4) – Ancient Trade Routes of Tea from China to Europe, Russia and Middle East
- Lesson 10/5 : Tea Cultures of the World (5) – History of Tea Culture in Japan
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Excerpt of Lu Yu’s “Cha Ching – The Classic of Tea”
