the voice of tea by Yufei Liu

A new way to know Chinese tea culture 01

The Voice of Tea The Voice of Tea

The Voice of Tea

目录 Table of Contents First Cup Teahouse Influence

Second Cup Tea Culture: Social Activity The Voice of Tea Tea Collection

Third Cup Floor Plan Interior Design Package + Menu

Social Promotional Items

The Voice of Tea

肆章节 First cup

The Voice of Tea

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Understanding Asian tea must begin with an understanding of China.

Teahouse Influences

戏说

Understanding Asian tea must begin with an understanding of China. But that’s not as simple as it sounds.

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. Traditional teahouses served customers with red copper teapots, tin 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.

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saucers, teacups with covers made of jingdezhen porcelain, tuo-

Teahouses,

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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 southerners 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 dynasties, however, only acted as meeting places for townspeople.

Sichuan Province is rich in natural resources, and its local culture 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 08

spreading such information. The local people went to teahouses not only to drink tea, but also to exchange information. The

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most important function of the teahouses was that people could chat with each other there. Each large teahouse reflected the society in microcosm.

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, making 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 â&#x20AC;&#x153;even creamâ&#x20AC;? in tea culture, and also demonstrated beautiful rhythm and superb skill. Such as sight was a visual delight for the teahouse guests. 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 tearoom 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 The Voice of Tea

with equal aplomb.

30% for thirst quenching and

70% for tasting Itâ&#x20AC;&#x2122;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 historical 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 010

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

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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, modern day Sichuan, indicating that Sichuan had already established the custom and production of tea. Scholars seem to agree on this early date.

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Tea spread through the subsequent Han

of tea culture. Tea production was greatly

Dynasty (202 BC--AD 220) as a widely

promoted because of the development of

used medicinal herb noted for its ability

the feudal economy and the increase in

to clear the mind and cleanse the body of

social productivity. Tea as a major com-

poisons, among other things. After the Han

modity entered in the daily life of common

Dynasty broke up, China underwent 370

people. A lot of famous teas and tribute teas

years of disunity with different dynasties

appeared then. It was in this period that

ruling different regions, known as the Six

there appeared books on tea, dealing in tea

Dynasties. Chaotic, yes, but culturally it was

and taxes on tea. Tea drinking customs and

a lively period. Buddhism gained a foothold,

techniques began to take shape in the Tang

and monasteries began growing tea to aid in

Dynasty and they had great influence on the

meditation. Tea was also seen as a better way

later ages. The publication of the “Tea Clas-

to entertain guests than serving alcohol. But

sic” written by Lu Yu had an epoch-making

tea’s real history as the beverage we all know

significance on the development of Chinese

and love really takes off during the “Golden

tea culture.

Age of Tea,” the Tang Dynasty. From south west China along the

During the Tang Dynasty, tea drinking customs spread quickly in the north of

Yangtze River, tea entered the Tang Dynasty

China on the basis of development in south

when Lu Yu lived, during which time it went

China. The flourishing and influences of

through barbaric, prosperous and declining

Buddhism were important factors in pro-

stages over thousands of years.

moting tea drinking customs to spread from

The Tang Dynasty was in the middle

the South to the North of China. This was

stages of the long feudal society, where

fully reflected in the “What Feng heard and

national power was the most strong, the

saw” written by Feng Yan of Tang Dynasty.

economy the most developed and the culture

During the Kaiyuan period of Tang, a devil

the most flourishing.

subduing master from Lingyan Temple

As a great power in that world, the

of Taishan Mountain subscribed to Chan

Tang Dynasty had a developed network of

(Buddhism) in a big way. Those who studied

communication and its political and cultural

Chan or sat in meditation were required

influence was far beyond its territory.

neither to sleep nor to eat food at night, but

Historical literature reads that tea

all of them could drink tea. So tea brewing and drinking could be seen every where. It

was in vogue in the Song Dynasty. It took

gradually became a custom in the Buddhist

about 600 years from the Sui Dynasty to the

circle because of each other’s following.

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became popular in the Tang Dynasty and

Tang Dynasty; the most flourishing period

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习俗

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Chinese people flock to teahouse to chat and exchange news and gossip.

Teahouses also served as unofficial courts of law.

Local people would gather at a teahouse, and

that people could appreciate Sichuan opera,

ask the powerful security group heads, rural

qingyin ( a type of ballad-singing popular

elites or the Paoge Master (a secret society

in Sichuan Province), shuochang (,a genre

in the provinces in the southwest part of

of popular entertainment mainly including

China in the old days) to settle a dispute.

talking and singing), and traditional puppet

God knew whether the resolution was fair

shows. The teahouses served as public places

or not. However, the practice showed that

for holding folk and cultural activities. Sich-

Sichuanese regarded teahouses as fair and

uan teahouses also served as centers where

legitimate places to settle disputes. Com-

business transactions were completed. Spe-

pared with teahouses elsewhere, Sichuan

cial teahouses for businessmen in Chengdu

teahouses had more obvious political and

featured comfortable seats, where tea was

social roles.

served with light refreshments, and people

It was not true that Sichuan teahouses

could order dishes at any time. Such environments were very convenient for conduct-

of society. In fact, many scholars often went

ing business. With their political, economic

there. It is said that some Sichuan authors

and cultural functions, Sichuan teahouses

liked to write in teahouses, for there they

played an important role in society. Though

could "keep quiet in a noisy neighborhood,"

they were not necessarily learned and refined

and draw their inspiration from the energy

places, the cultural and social functions asso-

of the teahouses. On fair days, the seats of

ciated with tea were fully reflected within

a local teahouse would be placed outside so

the atmosphere of the teahouses.

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were vulgar and attracted the lower strata

Teahouse Local Effect

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Several important factors contributed to the region's significance to Chinese tea culture.

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新茶已上焙，旧架忧生醭。旋旋续新烟，呼儿劈寒木。

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. Noted for its beautiful landscapes, the lower Yangtze River valley not only has suitable natural conditions for produc-

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which created the systematic development of Chinese tea culture. The economy of the lower Yangtze

ing tea, but also possesses the aesthetic

River valley has flourished since the Sui and

environment for tasting tea. It is rich in

Tang dynasties. The Southern Song govern-

natural features known throughout China.

ment established its capital in Linâ&#x20AC;&#x2122; an, and as

The Wu-Yue Area, including Taihu Lake

a result, the local culture developed rapidly.

and the neighboring river valleys, became in

The area is greatly affected by the fresh cul-

essence, China's greatest natural "teahouse."

tural flavor of regions south of the Yangtze,

Southeastern China is center of Buddhist

and the local culture is also blended with

and Taoist activity, and people there respect

ancient customs. The ancient Chinese tea

ancient customs and local traditions. Bud-

culture has changed dramatically in modern

dhism has kept fewer of its original features

times, but its essence has been retained

in the area than in Qinghai, Tibet, and other

secretly not only in the Wu-Yue area, but

western regions. Any cultural characteristics

also in Fujian and Guangdong provinces.

have to be remolded to some degree to suit

Up to now tea markets in Zhejiang Province

local customs. In the Wu-Yue area, Chan

have been the most flourishing, and various

Buddhism is practiced. It is a completely

organizations have been established. These

remolded Buddhist school which is closer

include the Lu Yu and Jiao Ran tea groups;

to Taoist and Confucian thoughtâ&#x20AC;&#x201D;Chi-

folk tea parties in Huzhou City; the mod-

na's "original" spiritual and philosophical

ernized China Tea Research Institute; the

culture. Therefore, the famous Wu-Yue tea

tea museum in Hangzhou and the teahouses

producing region integrates Confucian,

by the West Lake.

Taoist and Buddhist thought, a combination

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伍章节 Second cup

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How Chinese tea culture ties everything together

Chinese Tea Culture

{ Social Acitivity }

{

Poetry Wine Musical Chess Calligraphy Art

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}

{

Family Communication Physical Health

}

Deeper Understanding Knowledge Self- Awarenness Life Evaluation Clam Down Healthy Behavior Getaway Healthy Behavior Tea Time Discipline Tea Beverage Work Environment Emotional Health 023

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Chinese tea culture effects on human life

Musical

{SOUL}

Chess

{LOGIC}

Book

{KNOWLEDGE}

Art

{TASTE}

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Poetry

{TEMPERAMENT}

Wine

{COMMUNICATION}

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The Voice of Tea Tea

Distributing Map

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 humidity, adequate sunshine and fertile soil. Chinese tea is 026

classified in many ways, e.g., quality, method of preparation or place of production. The main processing methods include fermentation (oxidation), heating,

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drying and addition of other ingredients like flowers, herbs or fruits. These help to develop the special flavor of the raw tea leaves.

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North

* The best area for green tea {Henan, Shanxi, Gansu, Shandong}

the north of the lower reaches of the yangtze river

South *The main area of produce tea {Zhejiang, Hunan, Jiangxi}

the south of the lower reaches of the yangtze river

Southwest * The oldest tea area

{Yunnan, Guizhou, Sichuan, and southeast of Tibet}

South China *The best area for growing up tea tree {Guangdong, Guangxi, Fujian, Taiwan, Hainan}

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The voice of tea comapny presever all of the tea 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.

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comes from China. For more information to the

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Green Tea * We served... Xihu Longjing

Huading Yunwu

Xinyang Maojian

Guzhu Zisun

Lushan Yunwu

Laozhu Dafang

Jiukeng Maojian

Wuyuan Mingmei

Anhua Songzhen

Tianmu Qingding

Xueshui Yunlu

Dongting Biluochun

Liu’an Guapian

Huangshan Maofeng

Nanjing Yuhuacha

Pingshui Zhucha

Taiping Houkui

Weishan Baimaojian

Qiangang Huibai

Gaoqiao Yinfeng

Tunlu

Putuo Focha

Jingting Luxue

Mengding Huiming

Green tea is said to be the most natural type

the leaves, the lower the temperature. Hotter

of Chinese tea. It is usually picked, naturally

water will produce a bitter taste. However,

dried and fried briefly to get rid of its grassy

this is the method used in many regions of

smell. Unlike the other types, green tea

the world, such as North Africa or Central

skipped fermentation process.

Asia, where bitter tea is appreciated. For

According to some experts, green tea

example, in Morocco, green tea is steeped in boiling water for 15 minutes. In the West

caffeine content of all Chinese tea classes.

and Far East, a milder tea is appreciated. The

The aroma of this type of Chinese type range

container in which the tea is steeped, the

from medium to high, while the flavor is

mug or teapot, is often warmed beforehand

usually light to medium. Today, about 50%

so the tea does not immediately cool down.

of China’s tea is green tea. Water for green

High-quality green and white teas can have

tea, according to regions of the world that

new water added as many as five or more

prefer mild tea, should be around 80 to 85

times, depending on variety, at increasingly

°C (176 to 185 °F); the higher the quality of

higher temperatures.

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has the most medicinal value and the least

Pu-Er Tea * We served... Bing, Beeng, Cake,

Nest

Mushroom

or Disc

Brick

Melon, or gold

Tuocha, Bowl, or

Square

melon

The final type of Chinese tea is the com-

of shapes and sold as “raw” Sheng Cha. Both

pressed tea. This class uses black tea as base

of these forms then undergo the complex

tea. It is steamed and compressed into bricks, process of gradual fermentation and matucakes, columns, and other shapes. Also, com-

ration with time. The recently developed Wo

pressed tea has all the characteristics of black

Dui process pioneered by both the Menghai

tea. It can be stored for years and decades.

and Kunming Tea Factories has created a

Pu-erh tea is a variety of fermented dark tea produced in Yunnan province,

new type of pu-erh tea of which some traditionalists dispute the legitimacy. This process

China. Fermentation is a tea production style involves an accelerated fermentation into

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in which the tea leaves undergo microbial

“ripe” Shou Cha which is then sold loose or

fermentation and oxidation after they are

pressed in various shapes. All types or pu-erh

dried and rolled.This process is a Chinese

can be stored for maturity before consump-

specialty and produces tea known as Hei

tion and that is why it has become common

Cha, commonly translated to dark, or black

for the products to be labelled with year and

tea (this type of tea is completely different

region of production.

from what in West is known as “black tea”,

Pu-erh teas require boiling water for

which in China is called “red tea”). The most

infusion. Some prefer to quickly rinse pu-erh

famous variety of this category of tea is

for several seconds with boiling water to

Pu-erh from Yunnan Province, named after

remove tea dust which accumulates from the

the trading post for dark tea during imperial

ageing process, then infuse it at the boiling

China. Pu’er traditionally begins as a raw

point (100°C or 212°F), and allow it to steep

product known as “rough” Mao Cha and can

from 30 seconds to five minutes.

be sold in this form or pressed into a number

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Oolong Tea * We served... Wuyi Yancha

Anxi Tieguanyin

Fenghuang Shuixian

Da Hongpao

Qilan

Lingtou Dancong

Shuixian

Huangjinggui

Taiwan Baozhong

Rougui

Fenghuang Dancong

Taiwan Wulong

This type of Chinese tea is halfway between

before pouring in the water. Yixing purple

green tea and black tea in a sense that it is

clay teapots are the traditional brewing-vessel

half fermented. Chinese also call it “Qing

for oolong tea. For best results, use spring

Cha” and its typical leaves are green in the

water, as the minerals in spring water tend

middle and red on the edges as a result of the to bring out more flavour in the tea. High process to soften tea leaves. Oolong tea leaves are basically with-

quality oolong can be brewed multiple times from the same leaves, and unlike green tea, it

ered and spread before undergoing a brief

improves with reuse. It is common to brew

fermentation process. Then, it is fried, rolled

the same leaves three to five times, the third

and roasted. Oolong teas should be brewed

steeping usually being the best. Customarily

around 90 to 100 °C (194 to 212 °F), and

the first brew is not drunk.

again the brewing vessel should be warmed

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Black Tea * We served... Anhua Heicha

Yunnan Pu’ercha

Puqi Laoqingcha

Yunnan Toucha

Cangwu Liubaocha

The Chinese black tea produces full-bod-

that the teapot be warmed before preparing

ied amber when brewed. Also, this type of

tea, easily done by adding a small amount

Chinese tea undergoes withering, then left

of boiling water to the pot, swirling briefly,

to ferment for a long while, and then roasted. then discarding it. In the West, black teas are

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The leaves of this variety become completely

usually brewed for about four minutes and

oxidized after processing.

are usually not allowed to steep for less than

In the West, water for black tea is

30 seconds or more than about five minutes

usually added near the boiling point of water,

(a process known as brewing or mashing in

at around 99°C (210°F). Many of the active

Britain). In many regions of the world, how-

substances in black tea do not develop at

ever, boiling water is used and the tea is often

temperatures lower than 90 °C (194 °F).

stewed. For example in India, black tea is

[citation needed] Lower temperatures

often boiled for fifteen minutes or longer as

are used for some more delicate teas. The

a strong brew is preferred for making Masala

temperature will have as large an effect on

chai. When the tea has brewed long enough

the final flavour as the type of tea used. The

to suit the tastes of the drinker, it should be

most common fault when making black tea is strained while serving. The popular varieties to use water at too low a temperature. Since

of black (red) tea include Assam tea, Nepal

boiling point drops with increasing altitude,

tea, Darjeeling tea, Nilgiri tea, Turkish tea

it is difficult to brew black tea properly in

and Ceylon tea.

mountainous areas. It is also recommended

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Flower Tea * We served... Jiuqu Hongmei

Qihong

Zhengshan Xiaozhong

Ninghong

Dianhong

Yingde Hongcha

Bailin Gongfucha

Here is a unique type of Chinese tea â&#x20AC;&#x201C; the

unfurls in a process that emulates a blooming

Flower tea. It actually subdivides into Flower

flower, while the flowers inside emerge as

Tea and Scented Tea. Well, the Flower Tea

the centerpiece. Typically they are sourced

is just based on a simple concept that dried

from the Yunnan province of China. Flowers

flowers are used, without much processing,

commonly used in flowering teas include

to make tea. The Scented Tea, on the other

globe amaranth, chrysanthemum, jasmine,

hand, uses green tea and red tea as base and

lily, hibiscus, and osmanthus.

mix with scent of flowers. Generally, this

It remains uncertain whether flowering

class has light to medium flavor and medium

tea was a modern creation or was a much

to strong aroma.

older invention of China. Flowering tea is

Flowering tea or blooming tea consist

generally served in containers made of glass,

each of a bundle of dried tea leaves wrapped

or other transparent material, so that the

around one or more dried flowers. These

flowering effect can be seen. The bundles can

are made by binding tea leaves and flowers

usually be reused two or three times without

together into a bulb and are then set to dry.

the tea becoming bitter. The Voice of Tea

When steeped, the bundle expands and

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White Tea * We served... Yinzhen Baihao Baimudan Gongmei

This type of Chinese tea is sometimes con-

White tea comes from the buds and

sidered as subclass of green tea. Perhaps it is

leaves of the Chinese Camellia sinensis plant.

for the fact that it is only withered and then

The leaves and buds are allowed to wither

roasted. Just like green tea, white tea escaped

in natural sunlight before they are lightly

fermentation process. And, it has low caffeine processed to prevent oxidation or further tea content. White tea is a lightly oxidized tea

processing. The name â&#x20AC;&#x153;white teaâ&#x20AC;? derives from

grown and harvested primarily in China,

the fine silvery-white hairs on the unopened

mostly in the Fujian province. More recently

buds of the tea plant, which gives the plant a

it is grown in Taiwan, Northern Thailand and whitish appearance.The beverage itself is not Eastern Nepal.

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white or colourless but pale yellow.

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陆章节 Third cup

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Customers can use this place increasing understanding of Chinese tea and its culture.

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Chinese poetry house Chinese chess house Chinese musical house

Chinese calligraphy and art house

Chinese exhibition house

Chinese show house

This tea house design is based upon the six different social activities: 046

â&#x20AC;&#x153;music, chess, books, art, poems and wine,â&#x20AC;? plus tea. There will be seven tea summer houses in a Chinese style garden. The largest one

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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.

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Entrance / Exit

4 person table

Wall

8 person table Center stage

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Windows

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4 person table

Hallway

Main Layout of Teahouse

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* 8 people table

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* 4 people table

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细节

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160cm

*Entrance / Exit

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180cm

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细节

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Center Stage

Center stage located in the center of show house. This is the stage could provide a place which customer could enjoy the Chinese Xiangsheng show, tea ceremony in general, Chinese traditional dance show, Chinese traditional music and more events 180cm

relate with Chinese tea and itâ&#x20AC;&#x2122;s culture. We schdeule vairous timeslot, and give more choice to our customer if they want to know more about the events and want to enjoy with it.

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细节

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Secondary Layout of Teahouse1

Include: Chinese poetry house

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Chinese chess house

Secondary Layout of Teahouse2

Include: Chinese calligraphy and art house Chinese

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细节

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* _No.1_The way to use this plant floor

Tea Ceremony house 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.

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* _No.2_The way to use this plant floor

Calligraphy & art house 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.

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Group teahouse 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 services as well, for more privacy.

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Stationery

ĺ&#x160;&#x17E; ĺ&#x2026;Ź

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stationery is comprised of letterhead, envelopes, teahouse business cards and corporate business card. The treatment of the edges of the stationery pieces reflect the colophon and classical Chinese book binding method.

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969 Bush Street #205, San Francisco, CA94109 Phone (415)671-9363 info@thevoiceoftea.com 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 experienc grand opening day.

We’re happy to announce that The Voice of Tea is coming to San Francisco, br

nese tea culture to complex world and pleasure learning traditional Chinese cu

Our staff of well-known professionals wants you to be every bit as pleased wit

ments as the thousands of customers we’ve helped throughout in China over t

We know you’re just as concerned about your pocketbook as you are about the of your experience in our teahouse. That’s why we always book the best events suitable for your schedule.

During the month of May, we’re offering an extra 10 percent off any reservatio

as our way of introducing our services to you. Simply bring this letter with you

convenient Main Street location, and we’ll show you what The Voice of Tea ca Sincerely,

076 Yufei Liu

The Voice of Tea

The Voice of Tea // Marketing Manager

_From

The Voice of Tea 969 Bush Street #205

San Francisco, CA94109

_To

Phil Hamlett Academy of Art University

79 New Montgomery Street San Francisco, CA94105

ce specials during our

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Social Promotional Items

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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.

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Advertising light box

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Package & Menu

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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.

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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!

Teahouse Table Person

Step 1

Step 2

Tea Selection

Green Tea

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$15 up

Tea Snacks

Oolong Tea

$20 up

Black Tea

$18 up Mongolian dumpling (4)

Xihu Longjing

Wuyi Yancha

Anhua Heicha

Jiukeng Maojian

Da Hongpao

Puqi Laoqingcha

Tianmu Qingding

Dongding Oolong

Yunnan Toucha

Pingshui Zhucha

Shuixian

Cangwu Liubaocha

Dongting Biluochun

Rougui

Yunnan gold needle

Weishan Baimaojian

Anxi Tieguanyin

Huangshan Maofeng

Qilan

Lushan Yunwu

Huangjinggui

Xueshui Yunlu

Fenghuang Dancong

Huangshan Maofeng

Fenghuang Shuixian

Anhua Songzhen

Lingtou Dancong

filled with lamb, cabbage, onion and garlic

Chicken dumpling (4)

filled with minced chicken, Chinese mushrooms and c

Vegetable dumpling (4)

filled with mushrooms, carrot, cabbage, vermicelli & d

Marble tea egg

boiled egg cooked with star anise, peppercorn, soy sauc

Nanjing Yuhuacha

Five spices peanuts

peanut marinated with star anise, peppercorn and soy s

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Flower Tea

$25 up

White Tea

$18 up

Pu-erh Tea

$28 up

Jiuqu Hongmei

Yinzhen Baihao

10yrs Bing

Curry beef roll

Zhengshan Xiaozhong

Baimudan

10yrs Tuocha

curry beef wrapped in puff pastry, crisply delicious

Dianhong

Gongmei

10yrs Brick

Qihong

10yrs Square

Chicken roll

Ninghong

10yrs Mushroom

a fluffy puffy pastry filled with tasty tender chicken

Yingde Hongcha

10yrs Gold melon

Bailin Gongfucha

Teahouse

Table

Person

Step 3 Tea House

Teahouse_Chinese show house The largest teahouse in our garden, it is the place combine every service together

cabbage

Teahouse_Chinese chess house The one located beside the water pool (left), enjoy the peaceful moment and play with Chinese chess.

$6 Teahouse_Chinese calligraphy and art house

dried bean curd

The one located at the center of our garden, if you like to learn how to do basic

calligraphy, this is one for you!

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ce and tealeaves

Teahouse_Chinese musical house $5

sauce

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!

$8 Teahouse_Chinese exhibition house Want to know more knowleagde during teatime? Here we go!

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Art Director

Phil Hamlett

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Designer

Camera

Yufei Liu

Nikon D3

Photographers

Lighting

Yufei Liu

Inter Fit 160

Typeface

Computer

Adobe Caslon Pro, Syntax

Mac OS X 10.6.8

Software

Cover Stock

InDesign, Lightroom, Photoshop, Illustrator

Red River 47lb Premium Matte

Printer

Text Stock

EPSON 1400

Red River 32lb Premium Matte

Copy Writers

Scanner

Yufei Liu, Li Wang & Yvette Journey

EPSON Perfection V300 Photo