茶艺英语课件：Yellow Tea

YellowTeaYellowTeaV.ReadingtwoI.FocusonthetopicII.VocabularystudyIIII.ReadingoneIV.Task-drivenpractice

Part1FocusonthetopicPairWork:Discussthefollowingquestionswithyourpartner.

1.Haveyoueverdrunkyellowtea?2.Doyouknowthedifferencebetweengreenteaandyellowtea?3.Whatarethecharacteristicsofyellowtea?4.Howtoclassifyyellowteaaccordingtothetendernessandsizeoftheleaves?FunFactsYellowtea,calledhuángchá(黄茶)inChineseandhwangcha(황차)inKorean,isarareandexpensivevarietyoftea.Itisproducedsimilarlytogreentea,butwithanaddedstepofbeingsteamedunderadampclothafteroxidation,givingtheleavesaslightlyyellowcolouring.Thisprocessalsoimpartsamellowerandlessgrassytastethangreenteas.

Part2VocabularystudyMatchthewordswiththedefinitionsintherightcolumn.AB(1)dampa.closedwithalid,coveretc.sothatnothingcangetinorout(2)sealedb.theflavourthatispleasant,smooth,andrich(3)polyphenolc.productionoffoodbypreparingthelandtogrowcrops(4)catechind.productionofacertainamount(5)mellowe.thepersonaloutfitofabride(6)tendernessf.slightandextraneouswetness(7)budg.atannicacidthatisextractedfromblackcatechuasawhitecrystallinesubstance(8)cultivationh.softordelicateinsubstance(9)trousseaui.aswellingonaplantstemconsistingofoverlappingimmatureleavesorpetals(10)yieldj.agenerictermfortheseveralthousandofplant-basedmoleculesthathaveantioxidantproperties

Part2VocabularystudyFillintheblankswiththewordslearnedabove.Changetheirformsifnecessary.(1)Scientistsanalyzedthepolyphenols

ingreenteatoseehowtheyaffectthebodyoncedigested.(2)Theoxidationprocessforyellowteaisveryspecifictoitself,whichenablesittodeveloptheuniquemellow.(3)ThemainvarietiesofChineseteaareclassifiedasgreentea,redtea(blacktea),Wulongtea,whitetea,yellowtea,andreprocessedtea.(4)Theleavesarefirstfried,asisthecaseinmostgreenteas,butthentheleavesarewrappedinsomekindofmaterial,thickpaperinthecaseofYinZhen,andclothinthecaseoftheothertwo.(5)Althoughthereisalonghistoryintheseregionsofproducinggreentea,it’sspeculatedthatyellowteaonlybegantoberecognizedintheearlyQingDynasty.(6)Growingoutofanelaborationofgreenteatechniques,theprocessformakingyellowteaistimeconsuminganddifficult.(7)Bothwhiteandyellowteashaveniceappearance,aromaandtaste.(8)Apartialactionoftheenzymesinprocessingyieldsayellowtea,astillgreateractionyieldsredoroolongtea.(9)TeaisoriginatedfromChina,butdifferentnationsdevelopsdifferentteacultures,whichreflectssomeofthenationalcharacteristics.(10)Teacultureincludingteatastingtechniques,artappreciation,operationmeansabetterenvironmentforthetasteofthetea.

Part2Vocabularystudy

Part2VocabularystudyCompletethefollowingsentencesbasedonthegivenChinese.(1)Huoshanyellowbudteaisproducedinthehinterland(腹地)ofDabieMountaininHuoshan,Anhuiprovince,andconsideredasnumberoneteathroughoutthelocalhistory.(2)Generallyaccepteduseoftea,rangesfrommedicine(药用)todrinking,anddrinkingisderivedfromaseriesofteaculturephenomenon.(3)Thisteacultureplacesemphasisonthetasteandcolouroftheteaaswellasonthepresentationoftheteaset(茶具).(4)Teapolyphenol(多酚)isthemajorphysiologicalactivecomponentintea,anditisgenerallymanufacturedbyliquid-liquidextractiontechnology,usingethylacetateassolventfromwaterextractoftea.(5)Teaisthecombinationofteaandspirit,andthroughtheteaart(茶艺)performancespirit.(6)Foreignersareoftenconfused(迷惑)astowhysuchaminimalisteventcanrequireyearsoftraining.(7)Teaoriginated(起源于)inChina,andalllevelsofChineseculturehasacloserelationship.

Part2Vocabularystudy(8)TeaPoetry(诗歌)couldservetolettheworldknowprofoundChineseteaculture.(9)Theunique(独特的)qualityofteacomesfromessentialoilsthatleachflavourandcaffeineintoacupofhotwater.(10)Agoodboccaro(紫砂)teapotisthecombinationofperfectformandproficientskill.(11)Teaartshaveahighdegreeofartistictaste,andhasgraduallyformedauniquenational(民族)style.(12)Thefairmug(公道杯)ensuresthateveryguestcandrinktheteawithsameconcentration,samearomaandsamecolour.Soitisfairtoeverybody.(13)Buildings,gardens,ornamentsandteasetsaretheelementsthatformtheambiencefordrinking(品味)tea.(14)ShenNongShi,theGodofagculture(农业),wasbelievedtobethefirsttodiscovertea.InhisBookofHerbs(《神农本草经》),itsaysthat“ShenNongshipersonallytastedhundredsofspeciesofherbsandhewashitby72poisonsinasingleday.(15)Yellowteahasanoriginalsmelllikethatofblackteaiftheteaiscuredwithotherherbs(香草),butitstasteismostsimilartogreenandwhiteteas.

Part3ReadingoneYellowTeaYellowteaisararetypeoftea,whichisslowlygainingrecognitioninWesterncountries.ItisproducedonlyinChinaandhasalonghistoryofuse.Yellowteausuallyimpliesaspecialteaprocessedsimilarlytogreentea,however,ithasaslowerdryingphase,wherethedamptealeavesareallowedtositandbecomeyellow.Thiscolourisacquiredbyaddinganextrastepduringproduction,called“sealedyellowing”,whichisaslowoxidationprocessofteapolyphenols,includingcatechin.Thisuniquestepcausestheteatomellowandbecomebrightyellowincolour,withoutthegrassytasteofgreentea.Accordingtothedegreeoftendernessandthesizeoffreshleaves,yellowteaisclassifiedintoyellowbudtea,yellowlittleteaandyellowlargetea.ThemostfamousandfinestyellowbudteaincludesthesilverneedleteaoftheJunshanMountain,theyellowbudteaoftheMengdingMountainandtheyellowbudteaofHuoshanMountain.RepresentativesofyellowlittleteaareBeigangMaojianteaandWeishanMaojianteathatbothfromHunanprovince,PingyangMaojianteafromZhejiangprovinceandWanxiyellowlittleteafromAnhuiprovince.

Part3ReadingoneTheyieldofyellowlargeteaishigherthantheothertwotypes.Therearetwomaintypesofyellowlargetea,HuoshanyellowlargeteafromAnhuiprovinceandGuangdonglargeleafteafromGuangdongprovince.JunshanYinzhen(SilverNeedleoftheJunshanMountain,StandardChinesepronunciation)isoneofthetenChineseFamousTeas.ThisJunshanYinzhenleafhasverylongsilvery,downytips.Mostoftheflowershavebeenremoved.Ithasawonderfulbouquet,whichshowsrepeatedscenting,andproducesaliquorthatistrulydelicious.Itwassaidlongagotherewasanancientkingheoncedrunktheteaandfeelrefreshedandeasy.Otherofficialtoldhimbecauseofthespecialwaterandtealeaf.Thenthekingwassogladthathemadeitasroyaltea.AlthoughthesamekindofteatreesarealsoplantedaroundDongtingLake,whereJunshanIslandislocated,thoseteasshouldnotbecalledJunshanYinzhen.ThetearesemblesthewhiteteaYinzhenknownasBaiHaoYinzhen.JunshanYinzhen,allegedlythepreferredteaofChairmanMaoZedong,isarareteasometimessoldasWhitetea.JunshanIslandissurrounded

Part3ReadingonebywatersofDongtingLake,withfertilesandysoil,warmclimate(theaverageannualtemperatureof16—17℃),andplentifulrainfallinMarchtillSeptember,thusfavorthecultivationoftea.JunshanYinzhenteacantraceitshistorybacktoTangDynasty.PrincessWenchengselecteditasanimportantpartofhertrousseauwhenshemarriedSongtsenGampinTibet.JunshanYinzhenbecamethetributetoemperorsinQingDynasty.In1956,JunshanYinzhenteawontheGoldPrizeattheLeipzigExpo,andwaswidelyrecognizedandadmiredbytheteaexperts.In1972,WhenChinaresumeditslegitimateseatintheUnitedNation,JunshanYinzhenistheonlyteathatservedthePrimeMinistersandDiplomaticEnvoysfromvariouscountries.In2006,JunshanYinzhenwasselectedastheNationalGiftTeatoRussiaPresidentVladimirPutinbytheChinaCommercialAffairsDepartmentandForeignAffairsMinistry.(540words)

ReadForMainIdeasCirclethetwocorrectanswerstothefollowingquestions.(1)Whatisthecharacteristicsofyellowtea?A,BA.Retainsmostofthenaturalmaterialscontainedinthefreshtea.B.Theliquorappearstobeapricotyelloworlightyellow.C.Afterbrewed,thecolourofthetealiquorisclosetodarkred.D.Thetealeaveshowyellowincolour.(2)Whatmanufacturemethodsdistinguishyellowteafromotherteas?A,DA.Sealedyellowing.B.Thedegreeoffermentation.C.Rotating.D.Sunwithering.

ReadingforDetailsCompletethesentenceswiththewordsyougetfromthereading.(1)Yellowteaisveryfamiliar

toGreenTeasexceptwithanadditionalstepthatresultsinthefinishedtealeaveshavinganaturallightyellowcolour.(2)Teaisanaromaticbeveragemadebysteepingthedriedleaves,buds,andtwigsoftheevergreenplant(teaplant)inhotorboilingwater.(3)Therearesixbasictypesofteawhichhasdistinctflavoursandqualitiesdeterminedbythedegreeofconcentration

ofthepolyphenol.(4)Teahasbeenusedasaherb

formedicinalvalue,about5,000yearsago.(5)JunshanSilverNeedleTeaisoneofthetenmostfamousteasinChina,cultivated

atQingluoIslandonDongtingLake.

MakingReferencesWorkwithapartner.Readeachsentence.WriteT(true)orF(false).Thenshareyouranswerwiththeclass.(1)Theyellowteareferstoateasimilartogreentea,butmadeoftealeavesthatwerepartiallyfermentedandturnedyellowduringthedryingprocess.□T(2)Thereareonlyfourkindsofyellowteathatsurvivetoday.□T(3)PingyangMaojiantea,akindofhistoricfamousteainHubeiprovince,isofyellowtea.□F(4)JunshanIslandinChina'sHunanProvinceisdedicatedtoproducingJunshanYinzhentea,arareandpreciousteainChina,andcrownedasthekingofyellowteas.□T(5)Comparedtogreentea,theyieldsofyellowteaisverylow.□TCheck(√)youranswer.Thenchooseareasonoraddyourideas.Shareyouranswerswithyourpartner.

ExpressingOpinions(1)Whiteteaisnotaspopularasgreenteaandblackteabutisofspecialofficinaleffect.AA.Whiteteaisanaturalkillerofbacteriaandviruses.Theantioxidantssoabundantinwhiteteatonetheentireimmunesystem,providingprotectionagainstavarietyofinvadersandawiderangeofdiseases.B.Whiteteacontainssmallamountsoffluorideandothernutrientswhichkeepstheteethstrongandhealthy.C.Whiteteamayreducebloodsugarandhelppreventandalleviatethesymptomsofdiabetes.D.Thereshouldbemanyotherstylesmorethanabovetwo.

ExpressingOpinions(2)Thereisaspecialtechnologyinmanufactureofwhitetea.CItisalsothemaincausetoformmanycategoriesofwhitetea.A.Whiteteaisnotrolled,andonlyslightlyoxidized.B.Whiteteaistheleastprocessedtea.C.Climate,altitude,andsoilaltogetheraffectwhitetea.D.Whiteteacanonlybepickedforashorttimeeachyear,makingitrareandprecious.

Part4Task-drivenpracticeListening

Task1:Fillin

theblankswiththewordsyouhearfromtheclip.ShopAssistant:Goodmorning,madam.CanIhelpyou?Customer:Goodmorning.I’m(1)sometea.ShopAssistant:Certainly,Madam,Whatkindofteawouldyoulike?Customer:Whathaveyougot?ShopAssistant:Well,wehaveLongjingTea,BiluochunTea,OolongTea,QimenBlackTea,HuangshanMaofengTea,and(2)Tea...Customer:Goodnessme!Whata(3)!Howaretheydifferentfromeachother?ShopAssistant:They(4)differentlybecausetheyaremadedifferently.(5)teais(6)andgreenteaislight.So,wouldyoupleasetellmewhichkindofteayou(7)?

Part4Task-drivenpracticeCustomer:Couldyouexplainitinmore(8)?ShopAssistant:Asyouknow,Chinaisthe(9)oftea.Therearesixbasictypesofteawhichhasdistinct(10)andqualitiesdeterminedbythedegreeof(11)ofthepolyphenol:Greentea,Blacktea,Yellowtea,Whitetea,Oolongtea,YellowteaandBrewingDarktea.Customer:IhavefoundthatChinesepeoplereallyenjoydrinkingtea.ShopAssistant:Yeah,teaisreallyimportantpartofChineseculture.Thescentscomefromseveralaromaticsubstancesoftealeavesandvarywithgrowingareaandtypeofplant,pickingseasonoftea(12)andprocessingmethods.Blackteasmellssweetfragrant,greenteasmellsfreshfragrant,andoolongteaalwayshasfruityfragrance.Brewedhighqualitytealeaveshavehighandpure,orstrong,orfreshorcleararoma,iftheysmellodd,harshorcoarseandheavy,whichmeansthetealeavesareinlowqualitygrades.Thetasteisthevalueofteawhichhashundredofvariousflavours.Teahassubstancesofsweet,sour,bitter,freshandastringent.

Part4Task-drivenpracticeDifferenttypeofteahasitsown(13)standard.Normallygoodgreenteatastes(14)andcleanfresh,goodblackteatastesstrongandfresh,goodoolongteatastesheavymellowandlastslong.Customer:Thankyou.IthinkI’llhavesomeofgreentea,please.Howmuchdoesitcost?ShopAssistant:PeopleallsayLongjingteaisthebestgreentea.Itisfamousforits(15)andtaste.Wouldyoulikesome?Thepriceis1,000yuanperkilo.Customer:Well,I'veheardaboutLongjingtea.IthinkI’lltakeit.ShopAssistant:Onekilo?Customer:Oh,that’stoomuch,justhalfkilo,thanks.ShopAssistant:Well,500yuanintotal.Wouldyoulikeanythingelse?Customer:That’sall.Thankyou.ShopAssistant:Thanksforcoming.Hopetoseeyouagain.

Part4Task-drivenpracticeTask2:Listentotheclipforthesecondtimeandanswerthefollowingquestionsbasedontheinformationyouget.(1)Whereisthebirthplaceoftea?(2)HowmanykindsofteaarethereinChina?(3)Whatdeterminesthescentsoftea?(4)Couldyoupleasedescribethetasteofgoodgreentea?(5)Howtodistinguishthegradesoftea?

Part4Task-drivenpracticeTask3:Decidewhetherthestatementsareture(T)orfalse(F)accordingtotheinformation.(1)Yellowteaisheavyandgreenteaislight.□(2)Finally,thecustomerboughtsomeoolongtea.□(3)TeaisthefavoritedrinkofChinese.□(4)Differenttypeofteahasitsownflavourstandard.□

Part4Task-drivenpracticeSpeakingItOutTask1:Youareteateacherforthechildren,youshoulddemonstratehowbrewyellowteawhileexplainingthecauseandmethodineachstep.MengdingHuangYa(蒙顶黄芽)isafamousyellowteavarietyfromtheregionaroundMengdingMountaininYa’anCity,SichuanProvince.Thenameoftheteameans“MengdingYellowBuds”.Itisproducedsimilarlytogreentea,withsomeadditionalsteps.ProcesseddryMengdingYellowBudsareflatandstraight.Thebudsshouldbeeven.Whencomparedtogreentea,theircolourshowsadistinctanduniqueyellowness.ThetasteofMendingHuangYaissubtleandrefined,withbothnuttyandfruitynotes.Appreciatingtealeaves:ScoopoutsomeMengdingYellowBudstealeavesintotheteaholderforappreciatingandsmelling.Warmingandwashingthecups:Addhotwaterintotheglasscups.Warmandwashtheglasscupsbyrepeatedlyturningthemaround.Addingtealeaves:Putthetealeavesintotheglasscupswithateaspoonfromtheteaholder.Theamountoftealeavestakenoutisabout3g.Addingwater:Addhotwaterwiththetemperatureabout80℃intotheglasscups.Theamountofwaterinjectedis70%oftheglasscups.Appreciatingtea:Gentlysupporttheglasscupbottomonanopenpalmandholdtheexteriorcupmouthwiththeotherhandwhileappreciatingthecolour,smellingthefragranceandtastingflavour.

Part4Task-drivenpracticeSuggestedWords①subtleandrefined②flatandstraight③scoopout④Teaspoon⑤repeatedlyturningthemaround

Part4Task-drivenpracticeTask2:Youaregoingtobuysomefamousyellowteaforyourfriend,butyoudon’tknowhowtodistinguishit.SoyouaskMr.Liforsomeadvice.Thenyoucangeneralizetheclassificationofyellowteainyourwords.Robin:Hello,teacher,I’veheardthatyellowteaisaspeciallyteaandonlymadeinChina.So,Couldyoutellmeaboutthespecialofyellowtea?TeacherLi:Ofcourse.Yellowteaisatapeoflightfermentedtea,whichismadeinasimilarwaywithgreentea.Butithasonemorestepthangreentea,namely“sealedyellowing”.The“sealedyellowing”isconductedafterthetealeaveshaveundergonethestepsoffixingandrolling.Thetealeavesarethenwrapupinpaper,andtheywillbesealedfortensofminutestoseveralhours.Robin:Thatistosay,thedifferencebetweenyellowteaandgreenteaisnotbig.Oh,howcanIidentifythem?

Part4Task-drivenpracticeTeacherLi:Itisthestepof“sealedyellowing”thatgivesyellowteathefeatureofyellowleavesandyellowliquor.Thisisthebiggestdifferencefromgreentea.Robin:Thankyou,Igotit!Canyoushowmesomeyellowtea?TeacherLi:Ofcourse.Letmesee,wehavesomeHuoshanyellowbudtea,whichisproducedinhinterlandofDabiemountaininHuoshan,Anhuiprovince.ItistheimperialtributeteaanditdatesbacktotheMingDynasty.ThedrytealeaveshaveashinyappearanceandareverysimilartoHuangShanMaoFengtea.Whensteeped,theteahasaverypepperyandfreshtasteaswellasanunusualgreen-yellowcolour.Aswithmostbudteas,thecolourandfragranceareslight.Robin:Oh,that’scool.CanIsamplesomeofit?TeacherLi:Certainly.Robin:That'sverykindofyou,TeacherLi.Ihopeyoudon'tmindmyinterruptions.TeacherLi:No,ofcoursenot.Let’sgetsometobrew.Inordertoappreciatetheappearanceofyellowtea,we'dbetterchooseglassteasetstobrew.Robin:Igotit,thanks,TeacherLi.TeacherLi:Youarewelcome!Now,let'sstartbrewing.

Part4Task-drivenpracticeSuggestedWords①atapeoflightfermentedtea②sealedyellowing③fixingandrolling④wrapup⑤thefeatureofyellowleavesandyellowliquor

Part5ReadingtwoTheClassicofTea

TheClassicofTeaorTeaClassicisthefirstknownmonographonteaintheworld,byChinesewriterLuYubetween760CEand762CE,duringtheTangDynasty.Thebookisnotlarge.Ithasabout7,000ChinesecharactersintheliterarylanguageoftheTangDynasty—acondensed,refinedandpoeticstyleofChinese.Itiscomposedof“ThreeScrollsTenChapters”.One:Origin

ThischaptercoversthemythologicaloriginsofteainChina.Italsocontainsahorticulturaldescriptionoftheteaplantanditsproperplantingaswellassomeetymologicalspeculation,featuresandcharacteristicsofteatrees,thecharacteristicsofqualitytealeaves,andsoilsandtopographycomparedtoteaquality,benefitsofgoodteasandbadteas,thegeographicalregion,harvestseasonsandgrowingmethodsinrelationtoteaquality.Two:Tools

Thischapterdescribesfifteentoolsforpicking,steaming,pressing,dryingandstoringtealeavesandcakes,

Part5Readingtwoaswellastoolsformakingcompressedteabrick,constructionandrecommendedmaterials,specificationsandinstructionsforthesetools.Three:Making

Thischapterrecommendsmethodsfortheproductionofteacake,includingtherighttimeoftheday,seasonandclimateforplucking,dryingandstoringofcollectedtea,textureandfeaturesofqualitybricktea,understandingprocessmethodsandhowtoidentifyqualitybricktea.Four:UtensilsThischapterdescribestwenty-eightitemsusedinthebrewinganddrinkingoftea,includingspecificationsandinstructions,constructionandrecommendedmaterials.Five:Boiling

Thischaptergivesguidelinesfortheproperpreparationoftea,includingmethodsandstepsforbakingteabrickbeforebrewing,storageofbakedteabrick,typesofwaterandwaterquality,thingstolookoutforandtimingofboilingwater,stepsandmethodsinpreparingtea,thebrewingmethodsaredesignedforteaoftheTangDynasty.Six:DrinkingThischapterdiscussestheactualconsumptionoftea,someofitsproperties,thehistoryofteadrinking,andthevarioustypesofteaknownin8thcenturyChina.Italsoincludesreasonsfordrinkingtea,howorwhenteadrinkingstartedanditsprogressthroughtheTangDynasty,varioustypesofteaandtheirdrinkingmethodsthatteashouldbedrunkpurewithoutaddinganyingredientstoit,andgoodteabrewshouldbeginwithcarefulpreparationfromcultivationtobrewing,methodsofsharingteawithacquaintance.Seven:History

ThischaptergivesvariousanecdotesaboutthehistoryofteainChineserecords,fromShennongthroughtheTangDynasty,beginningwithanindexlistofinfluentialindividualsrelatedtoteabeforetheTangDynastywithacollectionofliteratureandhistoricalrecordsontealegendsandfamouspeople,folkloreandcustoms,teapoemsandteastories,healthbenefitsofteainrecordedmedicalbooks,teaasmedicalherbandteacureformula,teausageincookingandtearecipes.incookingandtearecipes.

Part5Readingtwo

Part5ReadingtwoEight:GrowingRegions

ThischaptercomparesandrankseightteaproducingregionsinChinaatitstime.Nine:Simplifying

Thischapterlistsproceduresthatmaybeomittedandunderwhatcircumstances,toolsandmethodsthatcanbeexcludedincultivationandprocessingunderabnormalconditions,teautensilsandbrewingmethodsthatcanbesimplifiedorimprovisedundervariousoutdoorandunusualhabitatenvironments.Ten:Pictorializing

Thischapterconsistsofhowtotransferthecontentsontoplacardsorlargescrollsforhangingonthewallforquickreferencesandthesilkscrollsthatprovideanabbreviatedversionofthepreviousninechapters.(562words)

Part5ReadingtwoFocusonWriting1.Completethefollowingsentencesaccordingtothetext.(1)TeaClassic

iswhattealoversshouldnotmiss,asitisconsideredtobetheencyclopediaoftheChineseteaculture.(2)ForLuYu,teasymbolizedtheharmonyandmysteriousunityoftheuniverse.(3)ThefirstchaptercoversthemythologicaloriginsofteainChina.(4)Thefourchapterdescribestwentyeightitemsusedinthebrewinganddrinkingoftea,includingspecificationsandinstructions,constructionandrecommendedmaterials.(5)InLuYu'shometown,Tianmen,thereisanancientstyledtowernamedaccordingtotheclassicinhonourofthegreatwriter.

Part5Readingtwo2.Fillintheblanksaccordingtowhatyoureadfromthepassage.Trytointroduceinyourownwords.TopicsDescriptionsWhat’stheearliesttreatiseontea?Howmanychaptersin“TheClassicofTea”?CanyougiveabriefintroductiontoLuYu’sgreatwork?

Part5Readingtwo3.Createyourteaartafterreadingthepassagefollowed.Teaplaysanimportantroleinsomecountries.Itiscommonlyconsumedatsocialevents,andmanycultureshavecreatedintricateformalceremoniesfortheseevents.AfternoonteaisaBritishcustomwithwidespreadappeal.Teaceremonies,withtheirrootsintheChineseteaculture,differamongAsiancountries,suchastheJapaneseorKoreanversions.Teamaydifferwidelyinpreparation,suchasinTibet,wherethebeverageiscommonlybrewedwithsaltandbutter.Teamaybedrunkinsmallprivategatherings(teaparties)orinpublic(teahousesdesignedforsocialinteraction).Background:Thesixelementsofteaartaretealeaves,water,utensil,people,skillandenvironment.Agoodcombinationofthissixelementscouldbeperfecte