我想，交流主要是用英文向他们介绍中国的茶文化或者茶艺，下面是wikipedia有关茶艺的内容，供参考。
The Gong Fu or Kung Fu Tea Ceremony (Chinese: 工夫茶) is a Chinese Chaozhou and MinNan way of preparing tea with great skill.
Contents
* 1 Origin
* 2 Chemistry and Physics behind Gongfu cha
* 3 Tools/equipment/utensils
o 3.1 Boiling water
* 4 Ceremony procedures
o 4.1 Surroundings
o 4.2 Preparation
o 4.3 Brewing
o 4.4 Serving
o 4.5 End of ceremony
o 4.6 Clean up is an important step of the ritual
Origin
The first known treatise on the subject of Gongfu cha was first mentioned in Lu Yu's The Classic of Tea and has been popular since the Qing Dynasty. In Gong Fu Tea (literally meaning great skill tea) rather than focusing on symbolic hand gestures such as that of the Japanese tea ceremony, the taste of the tea is paramount. Although Gongfu cha brewing method does have uncompromising steps, it is important to note that the various Asian tea consuming cultures have added local styles and equipment; adding to the richness of the Asian tea culture.
Chemistry and Physics behind Gongfu cha
In essence, what is desired in Gongfu cha is a brew that tastes great and is satisfying to the soul. Tea Masters in China and other Asian tea cultures will study for years perfecting this method in order to do so. However, method alone will not determine whether a great cup of tea will be produced. It has been suggested that the chemistry and physics behind Gong fu cha is what makes this method far more superior than any other when brewing Chinese teas. Gongfu Chemistry and Physics can be broken down into 2 groups: Chemistry, and Temperature.
Water
Water should be given careful consideration when conducting Gongfu Cha. Water which tastes and/or smells bad will adversely affect the brew as tea is 99.99% water. However, distilled or extremely soft water should never be utilized as they are deficient in crucial minerals and so can result in a "flat" tasting liquor. For these reasons, most tea masters will use a good clean local source of spring water. If this natural spring water is not available, bottled spring water will suffice. Hard water should be avoided at all cost, even after it has been filtered.
Temperature
During the Gongfu cha process, the skilled master will first determine what is the appropriate temperature for the tea being used in order to extract the essential oil of tea.
an optimal temperature must be reached and maintained
195 degrees Fahrenheit/85 degrees Celsius for Oolong tea 200 degrees Fahrenheit/98 degrees Celsius for compressed tea such as Pu-erh tea
Tools/equipment/utensils
1. A small Yixing clay teapot, around 150 ml in volume (maximum) called a Cha hu (茶壶)
2. Three cups, each 30 ml, called cha bei (茶杯)
3. Fresh water. Tap water should be filtered, hard water should be avoided.
4. Kettle (clay or glass is preferable, in order to determine the temperature of the boiling water).
5. Stove or a hob to boil water
6. A pail or container to dispense water called a cha gang (茶缸)
7. A water dispensing tray or a bowl for tea pot during water pouring called a cha pan (茶盘)
8. Table
9. Seat for guests
10. A clean cotton cloth to wipe off any excess water on the table
There are several extra utensils required in the refined Taiwan style Gongfu tea ceremony:
1. A wooden tea spoon to measure the amount of tea leaves required called a cha chi (茶匙)
2. A tea pitcher (to make flavor between cups consistent.)(Taiwan style Gongfu Tea ceremony)
3. Tea strainer called a lou dou (漏斗)
4. An aroma pitcher (a Taiwan style Gongfu tea ceremony)
5. Tweezer called a giab (挟) in both Chaozhou and MinNan hua
Boiling water
The boiling water temperature depends on the type of tea used.
* 95 degrees Celsius for Oolong tea
* boiling - 100 degrees Celsius for compressed tea such as Pu-erh tea
* Gongfu tea ceremony is usually not prepared with green tea.
The temperature of the water can be determined by timing the size and the sizzling sound of the air bubbles.
* 75 to 85 degrees Celsius. Known as "crab eyes," ~ 3 mm in diameter, with rapid and loud sizzling sounds.
* 90 to 95 degrees Celsius. Known as "Fish eyes," ~ 8 mm in diameter, less frequent sizzling sounds and the sizzling pitch lower.
* Boiling, no air bubbles, no sizzling sounds.
The above rules cannot be applied in highlands as the water will boil at lower temperatures in higher altitudes.
Ceremony procedures
Surroundings
A suitable space must be provided. A table large enough to hold the tea-making utensils, the drip tray, and the water is the minimum necessary. Ideally the surroundings should be peaceful and conducive to relaxation and socialization. Incense, flowers, and low, soft, traditional music will all add to the ambiance, as will songbirds.
This culture of having Gongfu tea is so important to the Chaozhou people and they give a name to the ceremony, namely Oin7goin1 Bhung7Huê3 闲间文化 [闲间文化]. This concept cannot be translated into Standard Chinese![citation needed] It means having a relaxing and conducive environment for passing on one's culture. People of all ages will be in the vicinity of this Gongfu cha ceremony, including young children. History, culture and tradition are then passed on to the children while drinking Gongfu cha [and in Chaozhou hua - we say eat gongfu cha] and having conversation. This art of conversation is so important and we have a special way of saying it, namely puêh uê 詖话 [诐话] .
Preparation
1. Lay the serving cups on the table. Warm and sterilize the cups with hot water. Pour away excess water.
2. Fill up the teapot with tea. For the 150 ml tea pot, you will need at least 15 grams of tea leaves.
3. Put the teapot into a water tray or a bowl.
4. Boil the water to preferable temperature as described above in the Boiling water section.
5. Fill up the teapot with water until it overflows.
6. Scoop away any bubbles or debris floating on top of the teapot and close the lid.
7. Pour and drain the water from the teapot as soon as possible into all the serving cups. (Taiwan style: fill up the pitcher as well)
8. Pour away the water from the cups. (You may use wooden tweezers instead of bare hand)
Brewing
1. In Chinese it's called (高冲低斟 [高冲低斟]) gao1 chong1 di1 zhen1.
2. Fill up the teapot again with boiling water until it covers the top. Replace the teapot lid.
3. Pour hot water, or use the water from the serving cups from the preparation process, on the surface of the teapot.
Serving
1. In Chinese it's called (关公巡成 [关公巡成]) Guan1 gong1 xun2 cheng2
2. Wait for 20 to 50 seconds, depending on the type and quantity of the tea used.
3. Boiling water should be poured into the tea pot, until it is overflowing, and then the lid is used to remove the froth. Replace the lid on the pot and pour boiling water over the tea pot. This process is called in Chinese (刮沫淋盖 [刮沫淋盖]) gua1 mo4 lin4 gai4.
4. Pour the tea in the serving cups in a circulating form evenly. (Taiwan style : Pour all the liquor into the pitcher before serving)
5. Serve the guests.
6. The second brewing is the most delicious tea. It should have a beautiful scent / aroma and a wonderful bittersweet taste.
7. A quality oolong tea is good for anywhere from 4 to 8 brewings. Each subsequent pot follows the same procedure, but requires a slightly longer infusion time.
Taiwan style serving - Sometimes, a tall slender cup will be used as the aroma cup. The tea is poured into this vessel and then poured into the shorter, wider drinking vessel. The drinker can then smell the aroma of the tea by bringing the aroma cup up to the nose and not risk spilling any tea on themselves. The tea is then drunk from the smaller, wider vessel.
End of ceremony
1. Put the used tea leaves in a clean bowl for your guests to appreciate the tea you have used. They will smell the tea leaves and compliment you on your choice of excellent tea.
Clean up is an important step of the ritual
1. Brewed tea and tea leaves should not remain in the teapot after the ritual. It must be cleaned up thoroughly and rinsed with hot tea.
2. Utensils must be sterilized with boiling water.
3. The tea pot should be rinsed with hot tea and the outside of the pot should be rubbed / polished with a good linen cloth; never rinsed with water. Allow the tea pot to dry naturally.
4. Let the utensils and serving cups air dry on a tea tray.
茶是世界三大饮料之一，世界上许多饮茶国家都与茶文化有着千丝万缕的联系。全球性的文化交流，使茶文化传播世界，同各国人民的生活方式、风土人情，以至宗教意识相融合，呈现出五彩缤纷的世界各民族饮茶习俗。
在英国，茶被视为美容、养颜的饮料，形成了喝早茶、午后茶的时尚习俗，称茶为：“健康之液，灵魂之饮。”
品饮红茶是英国独有的文化，也是他们待客的礼节，在英国红茶无所不在。英国赋予红茶优雅的形象及丰硕华美的饮用方式，长期以来并形成内涵丰富的红茶文化，藉由宣传深入世人心中。
英国人喝下午茶与东方人品茶最大的不同在于，他们不是随意地吃些点心，而通常是搭配成套，包括一壶茶及一份点心，点心有三明治、奶油松饼或是小蛋糕，各家餐厅点心的搭配有点不同，好一点的餐厅还会依时令变化糕点。茶的方面，有伯爵茶、大吉岭茶、锡兰茶等，最受欢迎的是伯爵茶。下午茶一般都是私人或家庭式的，这是他们休息身心的方式，能够减少生活或者工作中带来的种种压力。
而在我国，茶被誉为“国饮”。“文人七件宝，琴棋书画诗酒茶，”茶通六艺，是我国传统文化艺术的载体。
茶被人们视为生活的享受，健康的良药，提神的饮料，友谊的纽带，文明的象征。
中国人品茶讲究审茶、观茶、品茶三道程序。
审茶是指泡茶前要先审看茶叶，内行人一眼就能分出绿茶、红茶、花茶、青茶（乌龙茶）、 黄茶、白茶、黑茶等不同的种类来。更讲究的还可以分出“明前”、“ 雨前”、“龙井”、“雀舌”等。
什么茶用多高温度的水，沏、冲、泡、煮方法各不相同。观茶是看茶叶的形与色。茶叶一经冲泡后，形状就会发生很大的变化，几乎会恢复茶叶原来的自然状态，特别是一些名茶，嫩度高，芽叶成朵，在茶水中亭亭玉立，婀娜多姿；有的则是芽头肥壮，芽叶在茶水中上下沉浮，犹如旗枪林立。茶汤此时也会随着茶叶的运动而徐徐展色，逐渐由浅入深，由于茶的种类不同而形成绿色、**、红色……此时此刻观茶形赏茶色甚为赏心悦目。
第三步才是品茶，品茶既要品汤味还要嗅茶香。嗅茶香先是干嗅，即嗅未经冲泡的干茶叶。茶香可分为甜香、焦香、清香等，茶叶一经冲泡之后，其香味便会随之从水中散溢出来，此时便可以闻香了。品茶的茶具包括茶壶、茶海、茶盘、 茶托、茶荷、茶针、茶匙、茶拨、茶夹、茶漏、过滤网、养壶笔、品茗杯、闻香杯等20余种，其中的闻香杯乃专供闻香用的。闻香之后，用拇指和食指握住品茗杯的杯沿，中指托着杯底，分三次将茶水细细品啜，这便是“品茗”了。
