Presented by : Koik Pei Yi & Khoo Chee Mei Tea for two Korean tea culture

1. The general concept of our model is by knitting. In reality we will plan to use the material of rope as our main building material. It blends in the natural environment nicely. Our site had selected somewhere on the hill where there is a water stream flowing down. The fresh water is compatible to our tea culture where they always have their own spring for their tea house. Presented by : Koik Pei Yi & KhooChee Mei Tea for two Korean tea culture The Korean tea ceremony was traditionally used to revere the spirit of revered persons or ancestors. Summer tea equipment includes shallow bowls called katade that were 5 cm tall and 12 cm wide. The dimensions exposed a maximum surface area to aid in cooling boiled water. Hot water would be poured into the bowls, allowed to cool a bit, and then poured into a teapot. In summer, tea would be taken cool. Autumn and winter tea equipment consists of taller and narrower bowls called irabo. These bowls are typically spiral in shape with a high rim. They are designed to contain and maintain heat. In winter, tea would be taken hot. The tea used in the Korean tea ceremony can vary. Historically, Pu-erh tea (an aged tea from China) was used in the Korean tea ceremony. In modern times, green tea is most often served. Other teas such asChrysanthemum tea or Persimmon leaf tea may be served at different times of the year. Water from a local source is generally preferred, and some tea houses had their own springs. Most korean teas are consumed as fresh as possible