Understanding All Trades and Industries* Tea Art and Craftsmanship - From Tea Tasting to Career Exploration

         This activity is conducted in Chinese.

        (本活動係外籍生課程，待有名額後再開放一般生報名，不便之處請多多包涵~~)

      一、課程目標  (Course Objectives)           

            本課程將透過理論與實作相結合的方式，引領同學進入茶的世界，從「心」體驗品茗之道。

                     另從茶藝師、茶文化推廣者等百工角色出發，引導學生思考「如何將興趣轉化為專業」，探索多元職涯可能。

           This course combines theory and hands-on practice to guide students into the world of tea, experiencing the way of tea tasting from the heart.

           Through exploring roles  such as tea masters and tea culture promoters, students will be encouraged to reflect on

           "how to transform passion into profession" and explore diverse career possibilities in the field.

 二、課程大綱  (Course Content)           

              單元一：走進茶的世界--茶文化與百工百業

          Unit 1: Entering the World of Tea – Tea Culture and Diverse Professions

           • 茶的起源與發展(Origins and development of tea)

           • 茶藝師的角色與工作樣貌(The role and work characteristics of tea masters)

           • 茶文化在現代生活中的轉化與應用(Transformation and application of tea culture in modern life)

            單元二：茶藝匠心--從選茶到備器

         Unit 2: Tea Art Craftsmanship – From Selecting Tea to Preparing Utensils

          • 常見茶類介紹（綠茶、烏龍茶、紅茶等）( Introduction to common tea types (green tea, oolong tea, black tea, etc.))

          • 茶葉外觀、香氣與風味的辨識(Identifying tea leaf appearance, aroma, and flavor)

          • 基本茶具認識與使用禮儀(Basic knowledge of tea utensils and etiquette of use)

          單元三：品茗之道--五感覺察的練習

        Unit 3: The Way of Tea Tasting – Practicing the Five Senses

           • 泡茶流程示範與實作(Demonstration and hands-on practice of the tea brewing process)

           • 觀湯色、聞茶香、品茶韻(Observing tea liquor color, smelling tea aroma, and tasting tea essence)

           • 從品茗中培養專注與內在安定(Cultivating focus and inner tranquility through tea tasting)

          單元四：從心開始--茶與生活美學

        Unit 4: Beginning from the Heart – Tea and Aesthetics of Life

          • 茶席美學與空間氛圍( Tea ceremony aesthetics and spatial atmosphere)

          • 茶與情緒調節、生活節奏的關係(The relationship between tea, emotional regulation, and life rhythm)

         • 茶藝如何成為自我日常(How tea art becomes part of daily life)

    三、教學方法 (Teaching Methods)       

          實體教學(In-person instruction with theory and practice combined)

     四、上課時間(Class time)

            115.3.06 (五)   18：00至21：00

     五、上課地點(Class location)

            惠蓀堂3樓  樂學BAR  (Huisun Hall 3rd Floor Lexue BAR)

     六、備註:   (Remark:)

           講  師：杜蒼林  老師