This article examines sensorial place-making through analysing the taste and other sensory experiences of forest Puer tea in its consumption among the urban middle class in mainland China. In the process of creating the 'terroir' of forest Puer tea, sensorial experience has been frequently linked to its place of origin. I argue that ethnic minorities who cultivate the tea play a vital part in the imagination of the tea's terroir. Trips by consumers to the mountains where the tea is cultivated, which aim at facilitating a 'full experience' of the tea and its culture, have generated a special pattern of interactions between the urban middle class who consume the tea and the ethnic minorities who cultivate it. The consumption of Puer tea, which brings about social imaginary and transcendent economic value, has become a driving force for producing the locality of ethnic minority areas.
Huafeng mine 1141 roadway (the 5th) that the buried depth is nearly 1000m, the angel of roadway is larger, the physical and mechanical characteristics of surrounding rock are poor, belongs to typical large inclined angle soft rock deep roadway. Using the reasonable supporting way is very important to control the deformation of the surrounding rock in roadways. The strata control observation shows that the roadway deformation is in a predictable range, could effectively ensure the stability and service life of 1141 roadway (the 5th) by using combined support of anchor, bolting with band and net, composite U shape shed. It can provide reference function to the supporting way of similar deep roadway.
The rising importance of the tea business among the Bulang people of Yunnan province, Southwest China, is intimately linked to Theravada Buddhist ideologies and practices. Non-reciprocal merit-making provides a sense of control, and this is particularly important in an increasingly uncertain economic environment. More and more people were ready to engage in high-risk trading, and new rituals emerged precisely at a time when profit margins increased rapidly. The reinvention of local rituals helped people to control risk-taking and to morally legitimize ambiguous market behavior. The result is strong synergies between the ways uncertainty and risk are being addressed in the tea economy and in local religious practice: economic processes are changing religious practices just as much as religious practices are making a difference in economic behavior.
This article analyses how Han buyers’ perception of and desire for the qualia—sensuous qualities—of Pu’er tea affects how ethnic minority producers perceive and make the tea. As a defining aspect of the consumers' experiences with ancient Pu’er tea, these qualia were invented and emphasised as part of the elite Chinese tea culture by Han traders and consumers. While the Bulang people's traditional way of making and using Pu’er tea related more to its economic and symbolic values than to its perceived effects on the body, in response to China's rapid marketisation they had to learn to sense the qualia rooted in a Han lexicon and philosophy and then acquire new skills to produce them. The paper argues that sensorial experience as a cultural dimension of tea has created new layers within Bulang people's encounters with the modern market.
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