Learning Design Blueprint
Asian Studies / Culture
- A description of your proposed learning resource and rationale for choosing that topic
Our team will introduce and learn about Chinese tea. The book we selected will introduce the history and origin of Chinese tea. In Chinese culture, Chinese tea has been deeply integrated into the culture. The charm of Chinese tea is reflected in Chinese philosophy, religion, art, traditional customs and the influence of Chinese tea. These are mentioned in the textbooks we selected. At the same time, we will introduce the types and medicinal value of Chinese tea. For example, the substances contained in Chinese tea can help people improve their health and stay healthy. Insect tea is a special Chinese tea. It has medicinal and nutritional value.
There are many reasons why we choose Chinese tea. First of all, Chinese tea is an important part of Chinese culture. Many people want to understand Chinese culture, so understanding Chinese tea is not an indispensable part. Chinese tea has an important relationship with Chinese philosophy, religion, art and traditional customs. These will help learners better understand Chinese culture. Second, the types of Chinese tea will help learners understand the types of Chinese tea and improve the knowledge of Chinese tea. Our theme will help people learn more about Chinese tea. Finally, Chinese tea has many health and medicinal values. Chinese tea has many functions and functions that people don’t know. We believe that the culture and role of Chinese tea is very meaningful. Improving the influence of Chinese tea is also one of our purposes. We hope to let more people know about Chinese tea.
2. A concept analysis (400-500 words), including the following:
- A concise definition citing at least 2 academic sources
Chinese tea is one of the varieties of tea trees, C. sinensis var. sinensis (Meegahakumbura.M.K. et al., 2018) Chinese tea has a long history. The main types tea of Chinese are black tea, green tea and oolong tea (Cao,H., 2013). Chinese tea has a medicinal effect. They can help people fight antioxidants, fight cancer and fight diabetes.
- 1-2 examples of the concept
Example1: There are six kinds of Chinese tea, black tea, green tea, black tea, yellow tea, white tea and oolong tea. And these tea are classified according to processing technology. Green tea is one of the most important types of tea in China. It is a non-fermented tea and the process is simple: fresh leaves, killing, rolling and drying. Because of its non-fermenting properties, green tea retains more natural substances than any other tea leaf and is more beneficial to human health.
“The cardioprotective effect of flavonoids from green tea can be attributed to not only antioxidant, antithrombogenic, and anti-inflammatory properties but also improvement of coronary flow velocity reserve” (Cheng, 2006).
Example2: Similar to green tea is yellow tea. Yellow tea is a kind of tea unique to China with a long history. Mainly in the south. Yellow tea is slightly fermented and processed in a process similar to green tea, except that a “seal turning yellow” step is added before or after the drying process to make it tastier. In the article, “Yellow tea (Camellia sinensis l.), a promising Chinese tea: Processing, chemical constituents and health benefits”, it’s said, “The combined processes of thermochemical reaction and exogenous enzymes make The ingredients of yellow tea change significantly, Resulting in a fresher and mellower taste rich to other teas.” This also shows that yellow tea has high nutritional value (Xu, 2018).
- 1-2 non-examples of the concept (mis-conceptions)
Many people think that tea polyphenols have more mature teas than immature tea leaves.
“The immunostimulating activity of TPS depends on the content of total catechins in the leaf extract and the activity of TPS from immature tea leaves was higher than that of TPS from mature tea leaves .”(Cao, 2013)
- 1-3 essential features of the concept (these are features which, if absent, would make the phenomenon a non-example e.g. a triangle must have three sides)
Essential features of the Chinese tea: Chinese tea is made from the leaves of the tea tree called camellia sinensis. According to the production process and varieties of tea trees, Chinese tea is divided into five categories: white tea, green tea, oolong tea, black tea and post-fermented tea (Wikipedia).
- 1-3 accidental features of the concept (these are features, which may or may not be present in the phenomenon e.g. a triangle must have three sides of equal length)
Accidental features of the Chinese tea: other plants or insects are processed with tea leaves, and the tea leaves absorb their aroma and become scented tea. For example, insect tea is made from the faeces of edible tea worms and then fried together with tea leaves (Xu, L et al., 2013).
The tea we are talking about is non-herbal tea. The tea that can be soaked directly from the fruit or flowers is herbal tea, but not from Camellia Sinensis.
3. 2-4 learning outcomes related to your concept
Learners will be able to develop their knowledge of Chinese tea specifically and clearly.
After participating in our project, they will be able to…
- Identify meaning, history, and origin of Chinese tea directly.
- List and explain different types of Chinese tea and their medicinal and nutritional value respectively.
- Analyze how Chinese tea is related to and can be reflected to Chinese traditions, cultures, religions, and philosophy specifically.
- Evaluate the importance and influence of Chinese tea in Chinese cultures clearly.
4. A list of sub-topics that form a progression through your lesson
- The Origins of Tea
- Tea Culture in Dynastic China
- Brewing and Tasting
- Tea in Philosophy and Religion
- Teahouse Culuture
- Tea and Chinese Art
- Folk Traditions and Marriage Customs
- The Art of the Tea Ceremony
- Tea in China’s Hinterland
- Imperial Tea Culture
- The Global Appeal of Chinese Tea
- Insect Tea
5. A list of resources that your learners will need to access
No textbook is required
Xu, L., Pan, H., Lei, Q., Xiao, W., Xiao, P., & Peng, Y. (2013). Insect tea, a wonderful work in the chinese tea culture. Food Research International, 53(2), 629-635. doi:10.1016/j.foodres.2013.01.005
Sigley, G. (2015). Tea and China’s rise: Tea, nationalism and culture in the 21st century.International Communication of Chinese Culture, 2(3), 319-341. doi:10.1007/s40636-015-0037-7
Six Types of Chinese Tea. Retrieved from: https://www.chinatravel.com/facts/chinese-tea.htm
The Culture Heritage of China. Retrieved from: https://www.ibiblio.org/chineseculture/contents/food/p-food-c03s03.html
We will provide several relevant blog posts by using WordPress in order to make learners have a direct and clear learning. The guided video about using this blog will also be shown. Some learning activities or assessment will also be provided to learners so that they can assess themselves and improve their learning directly, such as short quizzes and discussion questions.
Cao, H. (2013, 11). Polysaccharides from Chinese tea: Recent advance on bioactivity and function. International Journal of Biological Macromolecules, 62, 76-79. doi:10.1016/j.ijbiomac.2013.08.033
Cheng, T. O. (2006, 04). All teas are not created equal. International Journal of Cardiology, 108(3), 301-308. doi:10.1016/j.ijcard.2005.05.038
Chinese tea. (2019, May 10). Retrieved from https://en.wikipedia.org/wiki/Chinese_tea
Meegahakumbura, M. K., Wambulwa, M. C., Li, M., Thapa, K. K., Sun, Y., Möller, M., Gao, L. (2018, 01). Domestication Origin and Breeding History of the Tea Plant (Camellia sinensis) in China and India Based on Nuclear Microsatellites and cpDNA Sequence Data. Frontiers in Plant Science, 8. doi:10.3389/fpls.2017.02270
Xu, J., Wang, M., Zhao, J., Wang, Y., Tang, Q., & Khan, I. A. (2018, 05). Yellow tea ( Camellia sinensis L . ), a promising Chinese tea: Processing, chemical constituents and health benefits. Food Research International, 107, 567-577. doi:10.1016/j.foodres.2018.01.063
Xu, L., Pan, H., Lei, Q., Xiao, W., Peng, Y., & Xiao, P. (2013, 10). Insect tea, a wonderful work in the Chinese tea culture. Food Research International, 53(2), 629-635. doi:10.1016/j.foodres.2013.01.005