（中央社記者黃彥瑜新竹縣三十日電）新竹縣「膨 風節產業文化活動」將於八月二、三日在北埔鄉人文活動廣場舉行。副縣長彭光政今天在記者會上表示，台灣最環保的茶葉就是膨風茶（東方美人茶），因為它在栽 種過程中遠離農藥，非常適合消費大眾飲用。活動當天有靜態與動態演出，也邀請影歌星表演，內容精彩豐富。
北埔鄉長陳興照表示，膨風茶（東方美人茶）是北埔與峨眉兩鄉的特產，目前正是盛產季節。八月二日上午是開幕典禮與茶道表演，下午社團表演與趣味競賽，晚會則由陳盈潔、彭莉等藝人演出。三日上午社區與學校歌舞表演、下午歌舞表演及模範父親表揚。
另外、「DIY製茶體驗營」則是當場從分發茶菁開始，由參加學員在茶師指導下親自製茶，最後還有成果評鑑，是體驗製茶過程最好的實地教學活動，也是北埔膨風節的特色。體驗營過去已辦過數次，民眾反應和評價極高，今年有很多外地遊客紛紛來電打聽報名訊息，參與情形非常踴躍。
他說，在膨風茶評鑑方面，今年也吸引眾多茶農報名參加，因為得到特等獎或頭等獎名次，將可為膨風茶帶來極高的價錢。此外，膨風茶評鑑可讓茶農互相觀摩學習，提升茶農的製茶技術水準，更可達到行銷目的，是茶農們每年期待的盛事。
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| Rutles編輯部《桌上的建築》 積木出版／提供 |
書名：桌上的建築
作者：Rutles編輯部
出版社：積木出版
新書內容搶先看：
Jun Aoki青木 淳 Tea for two
經典電影「窈窕淑女」（My Fair Lady）中，Henry Higgins教授和Pickering上校站在書房喝紅茶的場景，左手捧著茶碟，右手輕扶著茶杯的把手，遠遠看來就像一幅美麗的圖畫啊！我心想。
因為想喝中國茶，所以我買了白瓷的中國茶杯，果然泡起茶來味道就是不同。熱水的味道和白茶隱約的香味協調得剛剛好。平日喝茶，是不會感受到這種微妙的熱水味道，而嘴唇和茶水碰觸之際，若口感不夠柔和，也無法體會到協調的感覺。
我設計的這組茶杯邊緣非常薄，末端還向外開展形成圓弧狀。這個圓弧形狀若有似無，隱約到讓人感受不到。薄茶杯拿起來很輕，茶水好似懸在空中，而不碰觸杯面，茶水中，茶的靈魂就像漂浮在宇宙般。輕輕提起把手，就像以手和手指捉住有點飛離的茶靈魂。好一幅人與茶的景色。
另外，將紅茶注入薄茶杯後，不一會時間茶就冷卻了。我想，如果可以多留點餘溫該有多好。茶壺有專屬的茶壺保溫套，而茶杯有茶碟附著。我將茶碟的中央設計成凹狀，讓茶碟從下方包覆著茶杯，這樣一來彷彿以手掌心捧茶，溫度就不會散失。
從桌上端起這組茶具，碟的邊緣看來就像土星般有土星環圍繞。放在桌上的杯&碟，就像一幅失去地心引力而漂浮的庭園風景。
| 瀹ㄩㄝˋ | ||
 | 浸漬。說文解字：「瀹，漬也。」儀禮˙既夕禮：「菅筲三，其實皆瀹。」賈公彥˙疏：「筲用菅草，黍稷皆淹而漬之。」 | |
 | 煮。玉篇˙水部：「瀹，煮也，內菜湯中而出也。」 唐˙李洞˙和曹監春晴見寄詩：「蘭臺架列排書目，顧洘香浮瀹茗花。」 宋˙蘇軾˙超然臺記：「擷園蔬，取池魚，釀秫酒，瀹脫粟而食之曰：『樂哉遊乎！』」 | |
 | 疏濬、疏通。孟子˙滕文公上：「禹疏九河，瀹濟漯而注諸海。」 明史˙卷八十五˙河渠志三：「淮、揚諸水所匯，徐、兗河流所經，疏瀹決排，繄人力是繫，故閘、河、湖於轉漕尤急。」 | |
 （又音）｜ㄠˋ ｙ ｏ（10859） | ||
When I tried red espresso, a relatively new product from South Africa, I was put in mind of a bit that comedian Lewis Black does on candy corn: "It's corn that tastes like candy…candy that looks like corn."
Red espresso, which is sold at Whole Foods (WFMI) and similar stores, is Rooibos tea, which is made from a member of the legume family and grown only in South Africa. It is noncaffeinated, full of antioxidants, and ground to brew in coffeemakers, especially espresso pots and makers. What it isn't…is espresso.
The advertising line that accompanies red espresso is, "the café revolution: who would have thought a tea could play by coffee's rules." And yet, I pay homage to Lewis Black: It's tea that looks like espresso; espresso that's made from tea.
It doesn't taste like espresso. I brewed it, as instructed, in a stove-top espresso pot. It was dark, rich, and strong, and had a crema on top. I poured it into an espresso cup, took a deep breath, and…. Well, nah.
Okay, let's be fair. This is good tea—quite good, in fact. What it isn't, as I said, is espresso. It is to espresso what, say, Postum is, or was, to coffee. Postum, conjured up in the late 19th century by Post as a noncaffeine replacement for coffee and adopted during wartime food shortages, was recently discontinued by Kraft (KFT).
Now, I'd like to step back a second. One's taste in food and drink is highly subjective. I like cabernet sauvignon. But merlot? Also, I prefer microbrews to Budweiser or Miller. Who, I asked myself, might like red espresso? If you are a tea drinker, and you do not drink coffee because you don't care for the taste, red espresso may appeal to you. I drink a lot of tea and a considerable amount of espresso. I have no objection to coffee or caffeine. Indeed, I'd go so far as to say I need a cup of coffee a day. So, for me, red espresso brewed to take the place of espresso joins that list of stuff that doesn't hit my taste buds well, such as Postum, lite mayonnaise, Diet Coke, NutraSweet, Lactaid Milk, nonalcoholic beer, and "yogurt" made from tofu.
My wife tried it, too. She drinks espresso and does not like tea unless it's iced. As iced tea, she liked red espresso fine. But she raised a question I was silently thinking: Why wouldn't people who don't drink coffee, and prefer tea, simply have a cup of tea brewed the conventional way?
Oddly, red espresso earned Best New Product in the specialty beverage category at the Coffee Association of America's Conference & Exhibition last May. That's a little like New York Giants quarterback Eli Manning getting voted Most Valuable Player by Major League Baseball.
One reason tea drinkers might like red espresso—an idea mentioned to me by the company and spelled out on a PowerPoint presentation somewhere, I presume—is that red espresso enables tea drinkers to partake more of the café culture. Call me crazy, but I don't think tea drinkers at Starbuck's (SBUX) sitting with coffee drinkers are experiencing an inferiority complex. Do they feel they need to sit at another table from their friends?
The Web site, www.redespresso.com, says that inventor Carl Pretorius was moved to develop the brew when he became "addicted" to six shots of espresso a day. Oprah Winfrey's O Magazine wrote that it was a hit with the magazine's staff. The price of red espresso is $12.99 for an 8.8 ounce pouch, or $25.99 for a 2.2 lb. package.
But let's take another step back and examine red espresso for what it is: good tea. I took the leftover tea in the espresso pot and made iced tea. It was terrific. I then mixed it with ice and water and tossed in an ounce of apple juice. Also very nice. In another glass, I added muddled mint leaves to both the iced tea and the apple tea. Superb. Now we're on to something, I thought.
Red espresso is now on my shelf with the dozen or so boxes of tea I keep (along with glass jars of tea botanicals from my own garden). One of the tins on my shelf is, in fact, Rooibos tea, much like red espresso. Pretorius' whole point, it seems to me, is to get the product off the crowded tea shelf and make me think of it as an alternative to just one other product in my pantry—espresso coffee.
That's not happening. For the remainder of the summer, though, when I have guests, I'll ask if anyone wants to try red espresso. That is, unless I blow through the two big pouches the company sent me making pitchers of delicious iced tea first.
Kiley is a senior correspondent in BusinessWeek's Detroit bureau.
The movie was filmed in Salzburg, Austria, which is also where the real von Trapp family lived. It's estimated nearly half of all tourists who visit the city do so because of the film - and more often than not, the tourists also take part in sing-a-long tours that visit the former von Trapp family home. The home is now being converted into a hotel - but not everyone is singing its praises - especially Salzburg locals.
Report: Alexander Musik / Eric Heath
