110年第2學期-2735 Tea: Science, Society, and Sustainability 課程資訊

教育目標

By the end of the semester, students should be able to: 1.Describe key botanical and agronomic characteristics of the tea plant (Camellia sinensis) and its major cultivated forms. 2.Explain the steps in tea manufacture, the types of tea produced, and regional variations. 3.Evaluate and describe the color, flavor, and aroma of tea. 4.Describe major periods in tea cultivation in East and South Asia, and how it was prepared, marketed, and transported in economic networks. 5.Describe the historical and contemporary cultural roles of tea in several Asian and Western settings, including Taiwan’s contributions to tea industry and culture. 6.Discuss tea's health-related properties according to traditional beliefs and biomedical sources. 7.Explain the relationships between tea cultivation and the natural environment, organic and conventional production, labor and human development, and how tea growing is affected by (and adapting to) climate change.

基本資料

選修課，學分數：0-3
上課時間：三/1,2[M103] 二/1,2,四/1,2[M107] 一/1,2[M146] 五/1,2[M222]
修課班級：國際學院1-4
修課年級：年級以上
選課備註：密集授課 2022/05/23-2022/06/24，限人工加選。

參考書目

Provided readings will consist of excerpts from sources including:
•The Classic of Tea by Lu Yu, a Tang-era (circa 8th century) guide to tea preparation.
•The Grand Materia Medica by Li Shizhen, a Ming-era (circa 16th century) book of herbal medicines.
•A Record of Drinking Tea and Nourishing Life by Myōan Eisai, a 12th century Zen priest who is credited with introducing tea to Japan.
•The Book of Tea by Okakura Kakuzō, a study of tea aesthetics by a Japanese arts scholar residing in early 20th century Boston.
•For all the Tea in China by Sarah Rose (2010: Penguin), an account of Britain’s acquisition (theft) of tea from Qing-era China for cultivation in its South Asian colonies.
•The Rise of Tea Culture in China by Bret Hinsch (2016: Rowman & Littlefield), a detailed and robust chronicle of tea in Tang-dynasty era literary, political, and religious life.
•The Tale of Tea: A Comprehensive History of Tea from Prehistoric Times to the Present Day by George van Driem (2019: Brill), a linguist’s account of tea’s cultivation and dissemination across East and Southeast Asia, and encounters with the West.
•The Darjeeling Distinction: Labor and Justice on Fair-Trade Tea Plantations in India by Sarah Besky (2013: California), who spotlights human rights and sustainability concerns in the tea industy.
•Scholarly literature of the 20th and 21st century dealing with the biomedical properties of tea and its chemical constituents, sociocultural analyses, and environmental-ecological studies.