#tip:茶

[vegehana-food]

✿ 中国茶の種類 ・茶葉の種類には、「緑茶」、「白茶」、「青茶」、「黄茶」、「花茶」、「紅茶」、「黒茶」とさまざまな種類に分けられます。この茶葉の分類は「茶葉の発酵具合」と「茶葉の製法」によるところが大きく影響します。 ・中国茶といえばウーロン茶を思い出しますが、��外なことに中国でもっとも飲まれているのは「緑茶」��のです。中でも緑茶に香りをつけた花茶が一番好まれています。中国茶は、同じ品種でも産地、味、香りによって、普段使いのものから超高級茶葉まで本当に様々に分けられています。

[yamacyan]

今日もジムでワークアウト！

筋肉おつかれ！

[roundtripjp]

盛夏時節，這夏沁涼一下，感受日本夏季風物詩的夏日美饌:茶冰、甜點，好吃、好美、好拍、期間限定的「2024京王百貨・茶冰&夏日甜點節」!

[utsuroyihon]

(TIP&TIF 公式さんはTwitterを使っています: 「この後11:00～⏰ SKY STAGEでは...🎤 シャニムニ＝パレードがパフォーマンス🌟 登場前の姿をパシャリ📸 チケットはコチラ👇 https://t.co/FulySbq93W オンライン配信(見逃し配信あり)はコチラ👇 https://t.co/O8u3yr07qi #シャニパレ #TIF2023 @ShanimuniParade https://t.co/SFNC9yuixq」 / Xから)

[atlaculture]

Hi! Do you have any thoughts on tea ceremonies in the Avatar universe or do you have any resources about tea ceremonies? It’s a massive rabbit hole and I can’t find a concise video on the social meanings (and admittedly long history) or an audiobook. (Is it silly that most of my info comes from anime and analysis of the Tale of Genji?)

Tea ceremony is definitely a field of study that is both expansive and deep. Unfortunately, it's not something I'm very knowledgeable about. I guess you could say it's not my cup of tea.

The best I can do is give you some general guidelines and details regarding tea ceremony:

Firstly, lets establish what tea ceremony is and isn't. We'll go with Wikipedia's definition: "Tea ceremony is a ritualized practice of making and serving tea (茶 cha) in East Asia practiced in the Sinosphere."

Other cultures (Mongolia, Tibet, etc.) also have very rich tea cultures as well, but it seems the emphasis in those cultures is on the context and ritual behind the serving of tea to someone, rather than the tea making process itself. I would distinguish these rituals as being more like tea rites. For the record, I just coined the term tea rite off the top of my head, and am making this distinction to narrow the research that needs to be done here. ^_^;;;

To clarify further, I would also say that wedding tea ceremony is really more an example of a tea rite than a tea ceremony, despite the name. Wedding tea ceremonies place emphasis on showing respect towards the parents, with tea-serving being the ritual that shows this appreciation. The focus is not so much on the brewing of the tea.

Tea ceremony traditions vary by nation and region. I would advise to pick a specific area's tea ceremony when integrating these practices into your story.

Chinese tea ceremony is known as gongfu cha (功夫茶) or "skillfully making tea". It's a sophisticated way of brewing and appreciating tea. This Wikipedia article details the steps of Chinese tea ceremony really well. It even details what materials should be used for all the tea accessories.

The Japanese tea ceremony Wikipedia article is also quite detailed. Compared to Chinese tea ceremony, Japanese tea ceremony seems to have a stronger religious/spiritual connotation, as it's very influenced by Zen Buddhism and Shintoism. There's more emphasis on what type of clothing should be worn and where the ceremony should be performed. Japanese tea ceremony is also unique for its use of "thick tea", powdered tea leaves brewed with a low ratio of water (matcha tea).

Last but not least, the Korean tea ceremony Wiki article. It doesn't seem to be as formal as Japanese tea ceremony, but it does seem to have a stronger religious connotation than Chinese gongfu cha, as many of the traditions developed in the Korean temples.

This video and its YouTube channel are great insights into the world of Chinese tea culture.

Also! Teapets are common in Chinese tea ceremony and they're really cute! You're supposed to pour tea over them for good luck ("feeding them") and they can be used to test the temperature of the tea.

As for how it could relate to ATLA, you could have the Earth Kingdom practice Chinese-style tea ceremony and the Fire Nation practice Japanese-style or Korean-style.

Air Nomads don't have tea ceremonies, per se, but Tibetan "tea rites" as I defined above.

The Water Tribe views tea more pragmatically, treating it as an herbal remedy.

So this is just my very surface-level, cursory knowledge of East Asian tea ceremony. I hope this post provides a bit more direction in your research journey. ^_^;

Like what I’m doing? Tips always appreciated, never expected. ^_^

https://ko-fi.com/atlaculture

[kennak]

すこし前に筋トレYoutuberの嘘栄養学についての投稿がホッテントリに上がっていたが、女性向けのダイエット・筋トレ動画はそれに輪をかけてヒドい。ためしにYouTubeをシークレットモードにして「女性　ダイエット　筋トレ」で検索してみてくれ、3分間で浮き輪肉がごっそり取れるだの、2週間で二の腕痩せだの、やりたい放題。しかもそれらは数百万、場合によっちゃ数千万回も再生されてるんだぜ。ウォッチしてたら腹が立ってきたので俺が正解を書く。俺？ただの通りすがりの野良マッチョだ。命令口調でところどころ口うるさいかもしれんが、デタラメな事は言わないからまあ聞いてくれ。■継続続けることが最重要だ。最低でも3ヶ月、できれば半年取り組んでほしい。2ヶ月で10kg落としたいとか無謀なことは考えるな。それはボディビルダーのようなダイエットのプロがやる減量だ。あんたは月に2kg、攻めても3kgと考えてくれ。目先の数字に一喜一憂するな。体重なんて1kg〜2kgは簡単に増減する。ただし身体に関する情報を記録しろ。ノートを用意して体重・食事やトレーニング内容、思い当たることを書き記せ。身体の写真も月イチくらいで撮っとけ。足跡は後々あんたの財産になる。一度の食った、サボったは気にするな。女性の一時的な食欲増加は生理現象だ。というか週に一度はしっかり食え。あんたが頑張った一週間は一度の暴食よりはるかに尊い。一週間、一ヶ月間単位の総量で考えるんだ。2日止まっても3日目にまた走り出せば大したことはない。いいか、継続だ。■カロリー収支結局のところダイエットの本質はこれだ。消費カロリーが摂取カロリーを上回るように食事をコントロールすること、これがダイエット。〇〇食べて痩せ、白湯、一旦無視でいい。まずは自分の一日の総消費カロリー（基礎代謝+活動代謝）を計算する。年齢身長体重でだいたい分かるから検索しろ。これを基にして必要な栄養価の目安を算出する。P=タンパク質、F=脂質、C=炭水化物（糖質）の三大栄養素、これらをどのような内訳で摂取するか、これがPFCバランスだ。総摂取量を10として本稿ではP2:F2:C6を勧める。Fは意識していても摂り過ぎるからだ。Cは無理のない範囲で削ってok。1日の総消費カロリーから-300kcal〜-500kcalに設定できれば上出来だ。自炊ベースで食事管理するのが王道だが、忙しくて自炊なんて出来ない奴もいるよな。出来合いを食べるなら成分表に目を通せ。食べたもの、これから食べる食材の栄養価をチェックするなら江崎グリコの栄養成分ナビがオススメだ。何を食ってどれだけ摂取したか、数値で確認しろ。食事をカロリーベースで考える習慣がつくと、1日の中で上手に調整できるようになってくる。サプリ？要らない。食べ物の形をしたものを食べて消化器を動かせ。野菜もモリモリ食え。ただしプロテインパウダーは使い勝手がいいから常備しとけ。低カロリーで栄養効率がいいからな。栄養については書ききれないからググってくれ。そして大事なことが2点。・しっかり食べること。これは後述する。・脂肪が落ちるということは筋肉も落ちるということ。従ってあんたのダイエットの目標が「いい身体になること」であれば筋トレは必須となる。■筋トレ全身やれ。胸・肩・腕・背中・お腹・前腿・ハムストリングス・尻、ぎりぎり10回できる強度のトレーニングを3セット、これが原則だ。「5分で腹痩せ腹筋運動」じゃない。あれ系で腹が引き締まった気がするのは普段動かしていない筋肉が刺激され、腹筋の活動が活発になり、垂れ下がっていた内臓がリフトアップされるからだ。嘘ではないが本質的ではない。部分痩せ？無い。運動習慣のないあんたは全身の筋肉量が足りない。どの筋肉をどう収縮し、どう伸ばしたらどういう刺激があるのか、自分の身体を点検しろ。膝つき腕立て、パイクプレス、ベンチディップス、レッグレイズ、ブルガリアンスクワット、ヒップリフト、まずはこのあたりからだ。最初は自体重の種目でいい。ここで朗報だ。筋トレ初心者のあんたは腕立て伏せ10回も満足にできないだろう。3セットやると翌日には脇の下あたりが強烈な筋肉痛に見舞われるはずだ。これはあんたの筋肉が発達する福音だ。おめでとう！急な刺激を受けて肉体は突貫工事を始める。なにしろ身体にとって緊急事態だからな、アンダーカロリーだろうが疲れていようがお構い無しだ。あんたの身体は筋トレをやった直後から発達し始める。初心者に限っては「除脂肪と筋肥大」という相反する要素が両立する。我々はこれを初心者ボーナスと呼んでいる。1ヶ月も続ければ自重では不足に感じ始めるはずだ。特に背中は難しい。できればジムに行ってほしいのだが、様々な事情で通えない人もいるよな。自宅でトレーニングする場合はダンベルとベンチがあれば多くのことが出来る。ダンベルは20kgまで可変可能なアジャスタブルタイプのものが望ましい。もし男性なら30kgは欲しい。そんな重量は自分には不要と思うかもしれないが、なあに1年後には物足りなくなるさ。そのくらい初心者の発達は目覚ましい。あんたには伸び代しかない。■具体的tipsとはいえ何から始めればいいか分からないよな。そこで手軽に取り組める具体案をいくつか挙げるから今日から取り組んでくれ。・飲み物でカロリーを摂らないジュースをお茶に、ビールなら糖質offのものにしろ。100ccにつき40kcalのジュースならペットボトル一本で200kcal減だ。簡単だろ？・よく咀嚼すること見落としがちだがマジで重要だ。普段の2〜3倍噛むよう心がけてくれ。噛むことでインスリンの分泌が促され満腹中枢が刺激される。なるべく生野菜やカロリーの低いものから食べ始めること。噛むことで顔の筋肉が使われて小顔効果もある。・しっかり食べること一見するとカロリー制限と真逆のことのように感じるかもしれないが、ジュース一本とバナナ二本を考えてくれ。どちらが腹持ちがいいかは言うまでもないだろ？女性にありがちなのが普段から少食なのに痩せないパターン。これは最悪だ。身体には恒常性といって生体の状態を一定に保とうとする機能がある。海藻サラダにパンひと切れでも痩せないのは、あんたの身体が省エネモードになっているからだ。要するに代謝が落ちている。まずはバナナ一本でいいから朝飯を食べろ。「私はこれから食べて運動して燃やして生きていきます」と身体に宣言するんだ。それで1kg増えたってどうってことはない。あんたが最終的に得られるリターンははるかに大きいのだから。・歩けひと駅余分に歩け。階段を使え。徒歩は最強の有酸素運動だ。歩くことで全身に血が巡り代謝が上がる。HIIT？ラン？必要ない。毎日歩け。良いことしかない。水分は摂れよ。適当な事ばかり言ってるYouTuberをこき下ろすはずが、書いてみたら地味で真っ当な事ばかりだった。俺は別に「YouTubeで一緒にやろう系」を悪いとは思っちゃいない。ああいうものをきっかけに運動習慣がつくならそれは良い事だ。ただ一撃必殺！脂肪撃退！なんてものはなく、変化は日々の継続の先にしかない。画面の向こうの教える側はもれ���く泥臭い努力をしてきた事はどうか理解してほしい。あいつらは時にそれを言わないから。この投稿が何かしらのきっかけになれば幸いである。ナイスマッスル！

女性向けダイエットの情弱ビジネスがヒドすぎるから正解書く

[najia-cooks]

星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

[littleeyesofpallas]

can you do Bleach Name game for ichigo's friends in Karakura Town?

Ya know it's weird that i haven't done it already... I kinda thought I had, honestly. Yeah, let me resurrect this long dead series of posts...

Inoue Orihime[井上 織姫] read most literally as something like "Well+Top"(as in the top of a well(for water)) and "Weaving+Princess" but of course the name Orihime is just taken directly from the mythological figure behind the tanabata festival. It's possible the name Inoue in that context could be used to reference the Well Mansion, one of 28 categories of constellations in Chinese astronomy. Although in Tanabata Orihime refers to the star Vega, which as far as I can tell is not part of the Well Mansion.

In any case, the myth of Orihime and Hikoboshi was the basis of Kubo's original Bleach one-shot, which itself got reworked into the plot with her brother Sora, the hollow Acidwire. Ichigo lost prettymuch all of his associated hikoboshi themes in the transition from the one-shot to the serial title, so her name is kind of vestigial. The one lingering detail that was never built on was how her rejection powers were said to verge on the territory of god, and in the tanabata myth Orihime is the daughter of Tantei[天帝]:"Heaven Emperor" one of several epithets for the Jade Emperor, a figure hailed as a human ascended to immortal, the First God, and a supreme ruler over other gods. But despite that very slight thematic alignment, she was never given any divine origins.

Her bother, Inoue Sora[井上昊] reads, "Well+Top" and "Sky/Heaven," where Sora[昊] is a synonym with Ten/Ama[天]: "Sky/heaven" and both a synonym and homonym with sora[空]: "sky/heaven/void." (And it's a bit of a tangent, but that last one is the same word Kubo uses in the name Kuukaku[空鶴], Karakura town[空座町], and when Aizen says, Ten no za no kuuhaku[天の座の空白]: "The Throne of Heaven is Empty.") He was a rewritten from what was originally Orihime's late grandfather in the one-shot, which aligned more obviously with the father Heaven King role of myth.

Sado Yasutora[茶渡 泰虎] I think I've mentioned before, reads "Tea+Ferry" and "Peaceful+Tiger" which just seems to literally describe him as an immigrant(traded over on a boat, like tea) and as a gentlegiant type. It's also very possible Kubo just wanted to nickname him "Chad" and found a name he could squeeze into that, rather than worry about the meaning of the name first.

Arisawa Tatsuki[有沢 竜貴] I don't really know how to parse part of her surname here, "Posession/Existence+Swamp" seems to be the literal breakdown? It's also just an actual surname people have, as is Inoue --Sado by comparison however, is not. In any case, her personal name is "Dragon+Noble/<indicator of high rank or status>." This is why she and Orihime get a paired Princess and Dragon motif.

Asano Keigo[浅野 啓吾] reads "Superficial+Rustic/Unsophisiticated" and "Disclose+Me" basically just calling him surface level, simple, and open. He's exactly what it says on the label. Can be read like an open book. Then there's his sister...

Asano Mizuho[浅野 みづ穂] and her name is the phonetic MIDZU+"the ear of a plant/head of a spear/tip of a brush." There are kanji that could go with that but for one, I'm not just gonna take blind stabs, and besides if Kubo had wanted to ascribe obvious meaning to it, he'd have done so. No idea what to make of that one. Considering she's extremely minor and secondary to an already minor character at that, I'm willing to bet he just picked it to be aesthetically pleasing.

Kojima Mizuiro[小島 水色]: "Little+Island" "Water+Color," that is of course as in "Color (of) Water" and not to "water color paints," those have a different name entirely in Japanese. I don't know that his name really says much about him, but considering a lot of weird little details of his fairly minimal appearances across the series, I have my own crackpot theories about Mizuiro, but this isn't the time or place...

Honshou Chizuru[本匠 千鶴]: "Book+Artisan" and "1,000+Crane(s)" the association of paper craft and cranes points pretty obviously to origami, and 1,000 origami cranes (senbazura[千羽鶴]) which evokes a meaning of longevity and recovery from illness. Also the Bookishness vibe seems to be evoked in her general glasses girl design.

Kunieda Ryou[国枝 鈴]: "Country+Branch" and "(Small)Bell." "County" like a "nation/kingdom," not like "rural" as in Asano's name. The small bell evokes a clear but subtle ring, which is kind of reflected in her quiet and intelligent demeanor.

Ogawa Michiru[小川みちる] "MICHIRU" is phonetic so no attributed meaning, but her surname just means "brook/stream" (lit."Small+River") a very on the nose nod to her diminutive size. I never noticed until now but she always has different sheet music notation hairpins.

Natsui Mahana[夏井 真花]: "Summer+Well" (again, like with Inou, the structure you fish water out of, not the adverb) and "Pure/Genuine+Flower." She's an extremely minor character so I don't see there really being much overt meaning to this. Summer seems to evoke her tan*, and Flower beauty, and she's a busty tan girl. (*you know I said that on reflex, but now that i think about it, I don't know that Kubo himself ever actually drew her in color... that may have been an anime thing.)

Ochi Misato[越智美諭]: "Surpass+Wisdom" and "Beauty+Admonish" which I guess I've never looked at before now. It's not that she isn't a cute character design(and I've got a thing for kind of homely teacher characters anyway...) but I didn't realize Kubo was trying for, like, a "hot teacher" thing with her?

And those are basically all the important ones, and frankly a couple not so important ones... I'm not getting into any of Kubo's little inbetween doodles, or god forbid that ridiculous number of random Karakura High students he dumped into Burn the Witch.

(sorry i got lazy and didn't finish digging up pics for everyone, but I at least made sure to have reference for the obscure characters that some people might not remember)

[drlei-tw]

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[yamacyan]

さて、今日もジムでワークアウト！

風呂も入って筋肉おつかれ～

[yamacyan]

今日もジムでワークアウトです～

筋肉おつかれ～