ACS Students' Contributions

Acupuncture
By: Cao Ye, Wong Ri Dong, Lin Chia Te and Szeto Chak Hin (1.1 Mathew 1999)

On 3 August 1999, a group of Secondary 1 pupils visited the Alexandra Hospital and learnt about acupuncture as part of the Chinese Cultural Enrichment Programme. Professor Yang, a well-known Chinese doctor from the Fudan University of Shanghai, explained the theories of acupuncture.

Acupuncture was discovered 2000 years ago by the Chinese. At that time, western medicine was not yet well developed. Illnesses and wounds could be cured by acupuncture. It seemed that if a hole was made in the skin by a sharp object, certain diseases could be cured, but the hold had to be made in the correct position and be of correct depth.

There are different forms of acupuncture, ranging from cupping and inserting needles to using burning moxa (powdered mogwort tinder, applied at selected acupuncture points). The insertion of needles carries slight pain, which is often not felt immediately. The patient may feel numb or sore after the treatment. There are two types of cups used in cupping: bamboo and glass. It is believed that the glass cup is more effective. The doctor will first heat up the inside of the cup and, because of the pressure of the surrounding air, the cup will suck up the patient's flesh. This is supposed to create better blood circulation in the affected area.

The Art of Brewing Chinese Tea
By: Mr Ying Yoke Kong (Co-ordinator, Enrichment Programme)

On 22 September 1999, a group of 20 students attended a tea ceremony session as part of the Enrichment Programme for Secondary One. The session was held at Tea Chapter at Neil Road. Our students learnt the art of brewing Chinese tea. The procedure is as follows:

1. Pour hot water first into the small teapot, and then from the small teapot into the tall cup and small teacup to rinse them. Then, place both cups onto the small plate with the small cup on the right.

2. Use the bamboo receptacle to fill a third of the pot with tea leaves. Shake the tea leaves in the pot before pouring hot water into the teapot.

3. Almost immediately, pour the tea into the larger white pot, and fill the small teapot with hot water.

4. Meanwhile, pour the faintly coloured tea from the larger pot onto the small teapot to further warm teapot from the outside.

5. After 30 seconds, pour the tea into the larger pot to blend the tea before pouring it into the taller cups.

6. Smell the aroma of the tea from the tall cup before pouring the tea into the small cup. Then, sip the tea, focusing on the aroma of the tea in your mouth.

Note:
Time taken to brew the tea

1st round: 30 seconds
2nd round: 35 seconds
3rd round: 40 seconds
4th round: 45 seconds