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01
The Voice of Tea
A new way to know Chinese tea culture
The Voice of Tea
02
The
Voic
e of
Tea
03
The Voice of Tea
Teahouse Influence
Floor Plan
Interior Design
Package + Menu
Social Promotional Items
Table of Contents
First Cup
Tea Culture: Social Activity
The Voice of Tea
Tea Collection
Second Cup
Third Cup
目录
04
The
Voic
e of
Tea
05
The Voice of Tea
章节
肆First cup
04
06
The
Voic
e of
Tea
Understanding Asian tea must begin with an understanding of China.
品茶
07
The Voice of Tea
Considerable progress was made in the colorful teahouse culture
from the Ming and Qing dynasties, when teahouse culture was
integrated with regional culture and left an unmistakable imprint
on Chinese society.
Ba-Shu is one of China’s earliest famous tea producing
areas. The local people have kept up the hobby of drinking tea
until the present day. A familiar proverb goes, “there are few clear
days, but many teahouses.” The largest of teahouses could seat
hundreds, while the smaller shops offered a more intimate setting.
The teahouses stressed good service, elegant style, and above
all, excellent tea, tea sets, and, of course, atmosphere—a special
environment conducive to both tea drinking and socializing. Tra-
ditional teahouses served customers with red copper teapots, tin
saucers, teacups with covers made of jingdezhen porcelain, tuo-
cha—bowl-shaped compressed tea leaves— and tearoom keepers
expert in all aspects of tea. The teahouses not only attracted
people’s attention with their great numbers and excellent service,
but also with their social functions.
Understanding Asian tea must begin with an understanding of China. But that’s not as simple as it sounds.
戏说
Teahouse Influences
08
The
Voic
e of
Tea
Sichuan Province is rich in natural resources, and its local cul-
ture flourished in ancient times. During the Three Kingdoms
Period, Zhuge Liang helped Liu Bei establish the State of Shu
in Sichuan, which played an important role in the development
of Ba-Shu culture, and Sichuanese preserved the tradition of
concerning themselves with state affairs. Because of its location,
access into Sichuan was often difficult, and it was hard for
local people to get information about the goings on in various
parts of the country. The teahouses played an important role in
spreading such information. The local people went to teahouses
not only to drink tea, but also to exchange information. The
most important function of the teahouses was that people
could chat with each other there. Each large teahouse reflected
the society in microcosm.
茶馆
those public places in cities and
towns where people gathered to drink tea,
took shape during the Tang Dynasty and
flourished during the Song Dynasty. They
were popular in South China, for south-
erners loved drinking tea, and they could
also be found everywhere in North China.
There were various types of teahouses.
Many varieties of tea were served in
teahouses, including ordinary tea, ginger
tea with seasoning, peppermint tea, and
plum tea. In terms of their social function,
the teahouses of the Tang and Song dynas-
ties, however, only acted as meeting places
for townspeople.
Teahouses,
09
The Voice of Tea
Sichuanese enjoyed drinking tuocha, the bowl-shaped compressed mass of
tea leaves with a strong taste and delicate fragrance, especially when they
talked for a long time, as the qualities of tuocha were very long-lasting.
Some people would drink from early morning until noon, and ask the tea-
room keeper to keep their teacups at the ready so that they could continue
to drink after lunch. Quick-witted, and skilled in all manner of conversation
and debates, the Sichuanese could talk with old friends or make new ones
with equal aplomb.
Teahouses could be found everywhere in Chongqing, Chengdu, and other
large and small cities and towns throughout Sichuan Province. In the old
days, many Chinese people liked to linger in teahouses. They would go
there immediately after they woke up, and some of them even washed
their faces there to refresh themselves before settling down with a pot
of tea. They would drink tea and have breakfast, and then chat with each
other. Though simply furnished, teahouses were elegant yet informal, mak-
ing people feel immediately at home. Customers could sit at tables or lie
on bamboo deck chairs while drinking tea. Whenever a customer entered a
teahouse, and sat in a chair, the waiter would greet him warmly, and make
tea for him. The tearoom keeper would take off the cover of the teacup
with his left hand, while making tea with the right hand. His two hands
worked in unison, and dozens of cups would be filled with tea in an instant
without a single drop being spilled. The maneuver reflected the tradition
of “even cream” in tea culture, and also demonstrated beautiful rhythm and
superb skill. Such as sight was a visual delight for the teahouse guests.
010
The
Voic
e of
Tea
30% for thirst
quenching
and
70% for tasting
It’s interesting to note that with all the attention given today to the
health benefits of tea, this wonderful plant began in China not as a
beverage, but as a medicinal herb. Have we come full circle? Early his-
torical accounts of tea are unclear, for the Chinese character for tea had
not been standardized, and several other Chinese characters appear in
books referring very likely to the same plant, Camellia Sinensis, what
we now call tea. Nearly every Chinese language book about tea begins
with the story that it was the Emperor Shen Nong (probably mythical),
who discovered the medicinal benefits of tea around 2700 BC. He is
also credited with inventing agriculture and discovering many plants
used for food or medicine.
But are there clear records of the earliest use of tea? The scholar
Gu Yanwu (1613-1681) noted that the use of tea in China began when
the Qin Dynasty (221-206 BC) conquered the region of Ba Shu, mod-
ern day Sichuan, indicating that Sichuan had already established the
custom and production of tea. Scholars seem to agree on this early date.
011
The Voice of Tea
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The
Voic
e of
Tea
013
The Voice of Tea
Tea spread through the subsequent Han
Dynasty (202 BC--AD 220) as a widely
used medicinal herb noted for its ability
to clear the mind and cleanse the body of
poisons, among other things. After the Han
Dynasty broke up, China underwent 370
years of disunity with different dynasties
ruling different regions, known as the Six
Dynasties. Chaotic, yes, but culturally it was
a lively period. Buddhism gained a foothold,
and monasteries began growing tea to aid in
meditation. Tea was also seen as a better way
to entertain guests than serving alcohol. But
tea’s real history as the beverage we all know
and love really takes off during the “Golden
Age of Tea,” the Tang Dynasty.
From south west China along the
Yangtze River, tea entered the Tang Dynasty
when Lu Yu lived, during which time it went
through barbaric, prosperous and declining
stages over thousands of years.
The Tang Dynasty was in the middle
stages of the long feudal society, where
national power was the most strong, the
economy the most developed and the culture
the most flourishing.
As a great power in that world, the
Tang Dynasty had a developed network of
communication and its political and cultural
influence was far beyond its territory.
Historical literature reads that tea
became popular in the Tang Dynasty and
was in vogue in the Song Dynasty. It took
about 600 years from the Sui Dynasty to the
Tang Dynasty; the most flourishing period
of tea culture. Tea production was greatly
promoted because of the development of
the feudal economy and the increase in
social productivity. Tea as a major com-
modity entered in the daily life of common
people. A lot of famous teas and tribute teas
appeared then. It was in this period that
there appeared books on tea, dealing in tea
and taxes on tea. Tea drinking customs and
techniques began to take shape in the Tang
Dynasty and they had great influence on the
later ages. The publication of the “Tea Clas-
sic” written by Lu Yu had an epoch-making
significance on the development of Chinese
tea culture.
During the Tang Dynasty, tea drinking
customs spread quickly in the north of
China on the basis of development in south
China. The flourishing and influences of
Buddhism were important factors in pro-
moting tea drinking customs to spread from
the South to the North of China. This was
fully reflected in the “What Feng heard and
saw” written by Feng Yan of Tang Dynasty.
During the Kaiyuan period of Tang, a devil
subduing master from Lingyan Temple
of Taishan Mountain subscribed to Chan
(Buddhism) in a big way. Those who studied
Chan or sat in meditation were required
neither to sleep nor to eat food at night, but
all of them could drink tea. So tea brewing
and drinking could be seen every where. It
gradually became a custom in the Buddhist
circle because of each other’s following.
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The
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Tea
Chinese people flock to teahouse to chat and exchange news and gossip.
习俗
015
The Voice of Tea
Local people would gather at a teahouse, and
ask the powerful security group heads, rural
elites or the Paoge Master (a secret society
in the provinces in the southwest part of
China in the old days) to settle a dispute.
God knew whether the resolution was fair
or not. However, the practice showed that
Sichuanese regarded teahouses as fair and
legitimate places to settle disputes. Com-
pared with teahouses elsewhere, Sichuan
teahouses had more obvious political and
social roles.
It was not true that Sichuan teahouses
were vulgar and attracted the lower strata
of society. In fact, many scholars often went
there. It is said that some Sichuan authors
liked to write in teahouses, for there they
could "keep quiet in a noisy neighborhood,"
and draw their inspiration from the energy
of the teahouses. On fair days, the seats of
a local teahouse would be placed outside so
that people could appreciate Sichuan opera,
qingyin ( a type of ballad-singing popular
in Sichuan Province), shuochang (,a genre
of popular entertainment mainly including
talking and singing), and traditional puppet
shows. The teahouses served as public places
for holding folk and cultural activities. Sich-
uan teahouses also served as centers where
business transactions were completed. Spe-
cial teahouses for businessmen in Chengdu
featured comfortable seats, where tea was
served with light refreshments, and people
could order dishes at any time. Such envi-
ronments were very convenient for conduct-
ing business. With their political, economic
and cultural functions, Sichuan teahouses
played an important role in society. Though
they were not necessarily learned and refined
places, the cultural and social functions asso-
ciated with tea were fully reflected within
the atmosphere of the teahouses.
Teahouses also served as unofficial courts of law.
016
The
Voic
e of
Tea
Several
important
factors
contributed
to the
region's
significance
to Chinese
tea culture.
Teahouse Local Effect
017
The Voice of Tea新茶已上焙，旧架忧生醭。 旋旋续新烟，呼儿劈寒木。
018
The
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e of
Tea
Noted for its beautiful landscapes,
the lower Yangtze River valley not only has
suitable natural conditions for produc-
ing tea, but also possesses the aesthetic
environment for tasting tea. It is rich in
natural features known throughout China.
The Wu-Yue Area, including Taihu Lake
and the neighboring river valleys, became in
essence, China's greatest natural "teahouse."
Southeastern China is center of Buddhist
and Taoist activity, and people there respect
ancient customs and local traditions. Bud-
dhism has kept fewer of its original features
in the area than in Qinghai, Tibet, and other
western regions. Any cultural characteristics
have to be remolded to some degree to suit
local customs. In the Wu-Yue area, Chan
Buddhism is practiced. It is a completely
remolded Buddhist school which is closer
to Taoist and Confucian thought—Chi-
na's "original" spiritual and philosophical
culture. Therefore, the famous Wu-Yue tea
producing region integrates Confucian,
Taoist and Buddhist thought, a combination
which created the systematic development of
Chinese tea culture.
The economy of the lower Yangtze
River valley has flourished since the Sui and
Tang dynasties. The Southern Song govern-
ment established its capital in Lin’ an, and as
a result, the local culture developed rapidly.
The area is greatly affected by the fresh cul-
tural flavor of regions south of the Yangtze,
and the local culture is also blended with
ancient customs. The ancient Chinese tea
culture has changed dramatically in modern
times, but its essence has been retained
secretly not only in the Wu-Yue area, but
also in Fujian and Guangdong provinces.
Up to now tea markets in Zhejiang Province
have been the most flourishing, and various
organizations have been established. These
include the Lu Yu and Jiao Ran tea groups;
folk tea parties in Huzhou City; the mod-
ernized China Tea Research Institute; the
tea museum in Hangzhou and the teahouses
by the West Lake.
Situated in a remote area far from the national political center, the lower
Yangtze River valley retained the cultural features that formed the unique style
and characteristics of the ancient culture of the states of Wu and Yue (hereafter
referred to as Wu-Yue Culture). The area was long inhabited by the ancient
tribes in the east. It is one of China's famous tea-producing areas and the
birthplace of Chinese tea culture, for green tea produced in Zhejiang Province
played a major role in the history of tea. Several important factors contributed
to the region's significance to Chinese tea culture.
019
The Voice of Tea
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The
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Tea
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The Voice of Tea
伍Second cup
05
章节
022
The
Voic
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Tea
Chinese Tea Culture Poetry
Wine
Musical
Chess
Calligraphy
Art
{Social Acitivity{ } }
How Chinese tea culture ties everything together
023
The Voice of Tea
Tea Time
Work Environment
Healthy Behavior
Healthy Behavior
Deeper Understanding
Discipline
Life Evaluation
Getaway
Emotional Health
Clam Down
Family Communication
Tea Beverage
Self- Awarenness
Physical Health Knowledge}{
024
The
Voic
e of
Tea
Musical
Book
Poetry
Chess
Art
Wine
{SOUL}
{LOGIC}
{KNOWLEDGE}
{TASTE}
{TEMPERAMENT}
{COMMUNICATION}
Chinese tea culture effects on human life
024
The
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Tea
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The Voice of Tea
025
The Voice of Tea
026
The
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Tea
We Serve The Most Famous Chinese Teas
There are actually thousand of Chinese tea varieties.
These are usually classified by procedure, quality, and
preparation methods and so on. However, if we will
consider tea in terms of quality, there are actually eight
classes of Chinese tea. These include green tea, oolong,
black, red, white, yellow, flower, and compressed tea.
Tea is produced in over 20 Chinese provinces. Chinese
tea bushes (Camellia sinensis) are cultivated in the
mountain areas of tropical and subtropical regions or
whereever there is proper climate, sufficient humid-
ity, adequate sunshine and fertile soil. Chinese tea is
classified in many ways, e.g., quality, method of prepa-
ration or place of production. The main processing
methods include fermentation (oxidation), heating,
drying and addition of other ingredients like flowers,
herbs or fruits. These help to develop the special flavor
of the raw tea leaves.
Distributing Map
027
The Voice of Tea
028
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Tea
029
The Voice of Tea
South China
Southwest
North
South
the south of the lower reaches of the yangtze river
{Yunnan, Guizhou, Sichuan, and southeast of Tibet}
{Guangdong, Guangxi, Fujian, Taiwan, Hainan}
{Henan, Shanxi, Gansu, Shandong}
{Zhejiang, Hunan, Jiangxi}
the north of the lower reaches of the yangtze river
* The oldest tea area
*The best area for growing up tea tree
* The best area for green tea
*The main area of produce tea
The voice of tea comapny presever all of the tea
comes from China. For more information to the
people who do not really understand Chinese tea,
here is the tea grow area distributing map, in the
easy way to let audiences know where the best tea
comes from, and which area is the best location
for them.
030
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Tea
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The Voice of Tea
Green tea is said to be the most natural type
of Chinese tea. It is usually picked, naturally
dried and fried briefly to get rid of its grassy
smell. Unlike the other types, green tea
skipped fermentation process.
According to some experts, green tea
has the most medicinal value and the least
caffeine content of all Chinese tea classes.
The aroma of this type of Chinese type range
from medium to high, while the flavor is
usually light to medium. Today, about 50%
of China’s tea is green tea. Water for green
tea, according to regions of the world that
prefer mild tea, should be around 80 to 85
°C (176 to 185 °F); the higher the quality of
the leaves, the lower the temperature. Hotter
water will produce a bitter taste. However,
this is the method used in many regions of
the world, such as North Africa or Central
Asia, where bitter tea is appreciated. For
example, in Morocco, green tea is steeped in
boiling water for 15 minutes. In the West
and Far East, a milder tea is appreciated. The
container in which the tea is steeped, the
mug or teapot, is often warmed beforehand
so the tea does not immediately cool down.
High-quality green and white teas can have
new water added as many as five or more
times, depending on variety, at increasingly
higher temperatures.
Green Tea
Xihu LongjingGuzhu ZisunJiukeng MaojianTianmu QingdingLiu’an GuapianPingshui ZhuchaQiangang HuibaiPutuo Focha
Huading YunwuLushan YunwuWuyuan MingmeiXueshui YunluHuangshan MaofengTaiping HoukuiGaoqiao YinfengJingting Luxue
Xinyang MaojianLaozhu DafangAnhua SongzhenDongting BiluochunNanjing YuhuachaWeishan BaimaojianTunluMengding Huiming
* We served...
032
The
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Tea
The final type of Chinese tea is the com-
pressed tea. This class uses black tea as base
tea. It is steamed and compressed into bricks,
cakes, columns, and other shapes. Also, com-
pressed tea has all the characteristics of black
tea. It can be stored for years and decades.
Pu-erh tea is a variety of fermented
dark tea produced in Yunnan province,
China. Fermentation is a tea production style
in which the tea leaves undergo microbial
fermentation and oxidation after they are
dried and rolled.This process is a Chinese
specialty and produces tea known as Hei
Cha, commonly translated to dark, or black
tea (this type of tea is completely different
from what in West is known as “black tea”,
which in China is called “red tea”). The most
famous variety of this category of tea is
Pu-erh from Yunnan Province, named after
the trading post for dark tea during imperial
China. Pu’er traditionally begins as a raw
product known as “rough” Mao Cha and can
be sold in this form or pressed into a number
of shapes and sold as “raw” Sheng Cha. Both
of these forms then undergo the complex
process of gradual fermentation and matu-
ration with time. The recently developed Wo
Dui process pioneered by both the Menghai
and Kunming Tea Factories has created a
new type of pu-erh tea of which some tradi-
tionalists dispute the legitimacy. This process
involves an accelerated fermentation into
“ripe” Shou Cha which is then sold loose or
pressed in various shapes. All types or pu-erh
can be stored for maturity before consump-
tion and that is why it has become common
for the products to be labelled with year and
region of production.
Pu-erh teas require boiling water for
infusion. Some prefer to quickly rinse pu-erh
for several seconds with boiling water to
remove tea dust which accumulates from the
ageing process, then infuse it at the boiling
point (100°C or 212°F), and allow it to steep
from 30 seconds to five minutes.
Pu-Er Tea
Bing, Beeng, Cake,
or Disc
Tuocha, Bowl, or
Nest
Brick
Square
Mushroom
Melon, or gold
melon
* We served...
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The Voice of Tea
This type of Chinese tea is halfway between
green tea and black tea in a sense that it is
half fermented. Chinese also call it “Qing
Cha” and its typical leaves are green in the
middle and red on the edges as a result of the
process to soften tea leaves.
Oolong tea leaves are basically with-
ered and spread before undergoing a brief
fermentation process. Then, it is fried, rolled
and roasted. Oolong teas should be brewed
around 90 to 100 °C (194 to 212 °F), and
again the brewing vessel should be warmed
before pouring in the water. Yixing purple
clay teapots are the traditional brewing-vessel
for oolong tea. For best results, use spring
water, as the minerals in spring water tend
to bring out more flavour in the tea. High
quality oolong can be brewed multiple times
from the same leaves, and unlike green tea, it
improves with reuse. It is common to brew
the same leaves three to five times, the third
steeping usually being the best. Customarily
the first brew is not drunk.
Oolong Tea
Wuyi Yancha
Da Hongpao
Shuixian
Rougui
Anxi Tieguanyin
Qilan
Huangjinggui
Fenghuang Dancong
Fenghuang Shuixian
Lingtou Dancong
Taiwan Baozhong
Taiwan Wulong
* We served...
036
The
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Tea
The Chinese black tea produces full-bod-
ied amber when brewed. Also, this type of
Chinese tea undergoes withering, then left
to ferment for a long while, and then roasted.
The leaves of this variety become completely
oxidized after processing.
In the West, water for black tea is
usually added near the boiling point of water,
at around 99°C (210°F). Many of the active
substances in black tea do not develop at
temperatures lower than 90 °C (194 °F).
[citation needed] Lower temperatures
are used for some more delicate teas. The
temperature will have as large an effect on
the final flavour as the type of tea used. The
most common fault when making black tea is
to use water at too low a temperature. Since
boiling point drops with increasing altitude,
it is difficult to brew black tea properly in
mountainous areas. It is also recommended
that the teapot be warmed before preparing
tea, easily done by adding a small amount
of boiling water to the pot, swirling briefly,
then discarding it. In the West, black teas are
usually brewed for about four minutes and
are usually not allowed to steep for less than
30 seconds or more than about five minutes
(a process known as brewing or mashing in
Britain). In many regions of the world, how-
ever, boiling water is used and the tea is often
stewed. For example in India, black tea is
often boiled for fifteen minutes or longer as
a strong brew is preferred for making Masala
chai. When the tea has brewed long enough
to suit the tastes of the drinker, it should be
strained while serving. The popular varieties
of black (red) tea include Assam tea, Nepal
tea, Darjeeling tea, Nilgiri tea, Turkish tea
and Ceylon tea.
Black Tea
Anhua Heicha
Puqi Laoqingcha
Yunnan Pu’ercha
Yunnan Toucha
Cangwu Liubaocha
* We served...
037
The Voice of Tea
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039
The Voice of Tea
Here is a unique type of Chinese tea – the
Flower tea. It actually subdivides into Flower
Tea and Scented Tea. Well, the Flower Tea
is just based on a simple concept that dried
flowers are used, without much processing,
to make tea. The Scented Tea, on the other
hand, uses green tea and red tea as base and
mix with scent of flowers. Generally, this
class has light to medium flavor and medium
to strong aroma.
Flowering tea or blooming tea consist
each of a bundle of dried tea leaves wrapped
around one or more dried flowers. These
are made by binding tea leaves and flowers
together into a bulb and are then set to dry.
When steeped, the bundle expands and
unfurls in a process that emulates a blooming
flower, while the flowers inside emerge as
the centerpiece. Typically they are sourced
from the Yunnan province of China. Flowers
commonly used in flowering teas include
globe amaranth, chrysanthemum, jasmine,
lily, hibiscus, and osmanthus.
It remains uncertain whether flowering
tea was a modern creation or was a much
older invention of China. Flowering tea is
generally served in containers made of glass,
or other transparent material, so that the
flowering effect can be seen. The bundles can
usually be reused two or three times without
the tea becoming bitter.
Flower Tea
Jiuqu Hongmei
Zhengshan Xiaozhong
Dianhong
Qihong
Ninghong
Yingde Hongcha
Bailin Gongfucha
* We served...
040
The
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This type of Chinese tea is sometimes con-
sidered as subclass of green tea. Perhaps it is
for the fact that it is only withered and then
roasted. Just like green tea, white tea escaped
fermentation process. And, it has low caffeine
content. White tea is a lightly oxidized tea
grown and harvested primarily in China,
mostly in the Fujian province. More recently
it is grown in Taiwan, Northern Thailand and
Eastern Nepal.
White tea comes from the buds and
leaves of the Chinese Camellia sinensis plant.
The leaves and buds are allowed to wither
in natural sunlight before they are lightly
processed to prevent oxidation or further tea
processing. The name “white tea” derives from
the fine silvery-white hairs on the unopened
buds of the tea plant, which gives the plant a
whitish appearance.The beverage itself is not
white or colourless but pale yellow.
White Tea
Yinzhen Baihao
Baimudan
Gongmei
* We served...
041
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The Voice of Tea
陆Third cup
06
章节
044
The
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Tea
Customers can use this place increasing understanding of Chinese tea and its culture.
045
The Voice of Tea
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The
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This tea house design is based upon the six different social activities:
“music, chess, books, art, poems and wine,” plus tea. There will be
seven tea summer houses in a Chinese style garden. The largest one
will be the main tea house, and it will include a four-person table, an
eight-person table, and a center stage for use in the tea ceremonies
and to present the Chinese-style live shows. The smaller tea houses
will represent the other six elements. These will provide different
themes for customers to choose from, including calligraphy, group
events, music, Chinese chess and an exhibition theme, with one
extra room to be used as a tea storeroom and work room.
Chinese show house
Chinese chess house
Chinese calligraphy and art house
Chinese musical house
Chinese poetry house
Chinese exhibition house
047
The Voice of Tea
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Entrance / Exit
4 person table
Wall
8 person table
Center stage
Windows
4 person table
Hallway
049
The Voice of Tea
Main Layout of Teahouse
050
The
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* 8 people table
051
The Voice of Tea
* 4 people table
052
The
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Tea
细节
053
The Voice of Tea
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The
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160cm
*Entrance / Exit
055
The Voice of Tea
180cm
056
The
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细节
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The Voice of Tea
180cm
Center Stage
Center stage located in the center of show house.
This is the stage could provide a place which cus-
tomer could enjoy the Chinese Xiangsheng show,
tea ceremony in general, Chinese traditional dance
show, Chinese traditional music and more events
relate with Chinese tea and it’s culture. We schdeule
vairous timeslot, and give more choice to our cus-
tomer if they want to know more about the events
and want to enjoy with it.
062
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细节
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Secondary Layout of Teahouse1
Include:
Chinese poetry house
Chinese chess house
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Secondary Layout of Teahouse2
Include:
Chinese calligraphy and art house
Chinese
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细节
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The tea ceremony show house
in the first floor plan will
provide a space for customers
to see a traditional Chinese tea
ceremony before enjoying their
tea. At the same time, they can
learn how to drink and brew
tea professionally.
Tea Ceremony house
* _No.1_The way to use this plant floor
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The Calligraphy show house
in the second floor plan will
display traditional art while
people enjoy their tea. A show
time will be set up providing
customers with a chance to
see how to create calligraphy
art. A timeslot will also be
provided for customers who
would like to try their hand at
the art.
Calligraphy & art house
* _No.2_The way to use this plant floor
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The third floor plan is a group
tea house. This will be more
spacious, allotting more seats
for customers who come
with family, friends and other
groups of people. This tea
house will provide outside ser-
vices as well, for more privacy.
Group teahouse
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stationery is comprised of letterhead, envelopes,
teahouse business cards and corporate business card. The treat-
ment of the edges of the stationery pieces reflect the colophon
and classical Chinese book binding method.
办公
Stationery
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969 Bush Street #205,
San Francisco, CA94109
Phone (415)671-9363
www.thevoiceoftea.com
GENERAL OFFICES
79 New Montgomery Street
San Francisco, California 94105
Phone (402) 476-2100
Fax (402) 476-2966
Dear Phil:
Grand opening The Voice of Tea!
Here’s your chance to get to know us, and our chance to offer you an experience specials during our
grand opening day.
We’re happy to announce that The Voice of Tea is coming to San Francisco, bringing traditional Chi-
nese tea culture to complex world and pleasure learning traditional Chinese culture through a cup of tea.
Our staff of well-known professionals wants you to be every bit as pleased with your tea time arrange-
ments as the thousands of customers we’ve helped throughout in China over the past 5 years.
We know you’re just as concerned about your pocketbook as you are about the comfort and convenience
of your experience in our teahouse. That’s why we always book the best events at the best day that
suitable for your schedule.
During the month of May, we’re offering an extra 10 percent off any reservation you book with us,
as our way of introducing our services to you. Simply bring this letter with you when you stop by our
convenient Main Street location, and we’ll show you what The Voice of Tea can do for you.
Sincerely,
Yufei Liu
The Voice of Tea // Marketing Manager
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The Voice of Tea
GENERAL OFFICES
79 New Montgomery Street
San Francisco, California 94105
Phone (402) 476-2100
Fax (402) 476-2966
Dear Phil:
Grand opening The Voice of Tea!
Here’s your chance to get to know us, and our chance to offer you an experience specials during our
grand opening day.
We’re happy to announce that The Voice of Tea is coming to San Francisco, bringing traditional Chi-
nese tea culture to complex world and pleasure learning traditional Chinese culture through a cup of tea.
Our staff of well-known professionals wants you to be every bit as pleased with your tea time arrange-
ments as the thousands of customers we’ve helped throughout in China over the past 5 years.
We know you’re just as concerned about your pocketbook as you are about the comfort and convenience
of your experience in our teahouse. That’s why we always book the best events at the best day that
suitable for your schedule.
During the month of May, we’re offering an extra 10 percent off any reservation you book with us,
as our way of introducing our services to you. Simply bring this letter with you when you stop by our
convenient Main Street location, and we’ll show you what The Voice of Tea can do for you.
Sincerely,
Yufei Liu
The Voice of Tea // Marketing Manager
_From
The Voice of Tea
969 Bush Street #205San Francisco, CA94109
_To
Phil Hamlett
Academy of Art University
79 New Montgomery StreetSan Francisco, CA94105
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As with publications, the primary device that will be used to
establish consistency across Web sites is the pattern
graphic. The offical website and smart phone app could help
customers to know us more before they come. At the same time,
we also did the outside promotional items for public events. From
giant banner to small postcard.
外宣
Social Promotional Items
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Advertising light box
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package design based on the graphic element
which the brand will use into all of the printing material. We
provide our package box in-store and online store. For our menu
sheet, we set 3 steps for help customers choice the exactly tea
type, tea snack and teahouse which they want to enjoy with.
包装
Package & Menu
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Tea Selection
Step 1
Xihu Longjing
Jiukeng Maojian
Tianmu Qingding
Pingshui Zhucha
Dongting Biluochun
Weishan Baimaojian
Huangshan Maofeng
Lushan Yunwu
Xueshui Yunlu
Huangshan Maofeng
Anhua Songzhen
Nanjing Yuhuacha
Teahouse
Table
Person
Wuyi Yancha
Da Hongpao
Dongding Oolong
Shuixian
Rougui
Anxi Tieguanyin
Qilan
Huangjinggui
Fenghuang Dancong
Fenghuang Shuixian
Lingtou Dancong
Anhua Heicha
Puqi Laoqingcha
Yunnan Toucha
Cangwu Liubaocha
Yunnan gold needle
Jiuqu Hongmei
Zhengshan Xiaozhong
Dianhong
Qihong
Ninghong
Yingde Hongcha
Bailin Gongfucha
Yinzhen Baihao
Baimudan
Gongmei
10yrs Bing
10yrs Tuocha
10yrs Brick
10yrs Square
10yrs Mushroom
10yrs Gold melon
Green Tea
Flower Tea
Oolong Tea
White Tea
Black Tea
Pu-erh Tea
$15 up $20 up $18 up
$25 up $18 up $28 up
Tea Snacks
Step 2
Mongolian dumpling (4)
filled with lamb, cabbage, onion and garlic
Chicken dumpling (4)
filled with minced chicken, Chinese mushrooms and cabbage
Vegetable dumpling (4)
filled with mushrooms, carrot, cabbage, vermicelli & dried bean curd
Marble tea egg
boiled egg cooked with star anise, peppercorn, soy sauce and tealeaves
Five spices peanuts
peanut marinated with star anise, peppercorn and soy sauce
Curry beef roll
curry beef wrapped in puff pastry, crisply delicious
Chicken roll
a fluffy puffy pastry filled with tasty tender chicken
Menu
Our menu separate as 3 steps for our customer. We
suggestion our customer choice their favorite tea
selection first, and then add extra tea snacks with
tea. In the end, the customer can choice a teahouse
from our six different theme teahouse. Make the
teatime experience more exciting!
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Tea House
Step 3
Teahouse_Chinese show house
The largest teahouse in our garden, it is the place combine every service together
Teahouse_Chinese chess house
The one located beside the water pool (left), enjoy the peaceful moment and
play with Chinese chess.
Teahouse_Chinese calligraphy and art house
The one located at the center of our garden, if you like to learn how to do basic
calligraphy, this is one for you!
Teahouse_Chinese musical house
The one located beside the water pool (right), enijoy your teatime with Chinese
style musical.
Teahouse_Chinese poetry house
The one located at the back of our garden, if you are a funs of Chinese poem,
this is the one just for you!
Teahouse_Chinese exhibition house
Want to know more knowleagde during teatime? Here we go!
Teahouse
Table
Person
Mongolian dumpling (4)
filled with lamb, cabbage, onion and garlic
Chicken dumpling (4)
filled with minced chicken, Chinese mushrooms and cabbage
Vegetable dumpling (4)
filled with mushrooms, carrot, cabbage, vermicelli & dried bean curd
Marble tea egg
boiled egg cooked with star anise, peppercorn, soy sauce and tealeaves
Five spices peanuts
peanut marinated with star anise, peppercorn and soy sauce
Curry beef roll
curry beef wrapped in puff pastry, crisply delicious
Chicken roll
a fluffy puffy pastry filled with tasty tender chicken
Teahouse
Table
Person
$6
$6
$6
$1
$5
$7
$8
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Tea Software
InDesign, Lightroom, Photoshop, Illustrator
Photographers
Yufei Liu
Designer
Yufei Liu
Typeface
Adobe Caslon Pro, Syntax
Printer
EPSON 1400
Copy Writers
Yufei Liu, Li Wang & Yvette Journey
Camera
Nikon D3
Lighting
Inter Fit 160
Computer
Mac OS X 10.6.8
Cover Stock
Red River 47lb Premium Matte
Text Stock
Red River 32lb Premium Matte
Scanner
EPSON Perfection V300 Photo
Art Director
Phil Hamlett
