描述
开 本: 16开纸 张: 胶版纸包 装: 精装是否套装: 否国际标准书号ISBN: 9787508837215
中国是茶的故乡，茶是中国的国饮。中国人种茶、采茶、制茶、喝茶、品茶，并把茶叶传向海内外，茶已经成为中国*代表性的文化符号之一。茶有独特的保健功效，是招待客人、增进友谊的纽带。
《鉴赏中国茶（中英文限量铂金典藏版）》用中英文双语，用通俗易懂的文字、精美漂亮的图片讲述了茶的发展、制作、冲泡，延伸至茶道、茶文化的内涵，教您轻松学会鉴茶、泡茶、品茶，是您收藏、馈赠的佳品。
第1章 走进茶的前世今生
神农遇茶的传说
“茶”字的由来和历史演变
中国是茶的故乡
茶源自何处
客来敬茶是中国的传统
一壶香茗遍天下:茶在世界的传播
茶马古道
茶文化在世界的传播
茶之趣事
以茶代酒的故事
禅门公案:吃茶去
宋徽宗与《大观茶论》
茶的生长条件
四大茶区
茶叶的制作过程
采摘
晾青与萎凋
杀青
揉捻
发酵
渥堆与陈放
干燥
紧压
茶叶的分类方法
六大茶类和再加工茶
茶叶的选购
茶叶的保存方法
专题 烹茶方法的演变
专题 陆羽和《茶经》
专题 茶叶的保健功效
第2章 水如茶之母,器如茶之父
泉从石出更清冽
古人寻泉评水
好水四标准
宜茶美水
科学煮茗
专题 各地名泉汇集
茶具大观
茶盘
茶叶罐
随手泡
茶壶
盖碗
品茗杯
闻香杯
公道杯
过滤网和过滤架
茶巾
杯垫
盖置
茶荷
水盂
养壶笔
普洱茶针
茶道六用
茶宠
专题 宜兴紫砂壶为壶中翘楚
专题 饮茶器具如何选购
第3章 赏茶知味,轻松泡茶分外香
泡茶的正确礼仪
泡茶的礼仪
奉茶的礼仪
品茶的礼仪
泡茶的方法
绿茶的冲泡
乌龙茶的冲泡
红茶的冲泡
黑茶的冲泡
白茶的冲泡
黄茶的冲泡
花茶的冲泡
专题 花草茶和造型花茶赏析
专题 不同场合的泡茶法
专题 残茶物尽其用
专题 茶与点心的完美结合
专题 一天乐饮
第4章 香叶嫩芽,洁性涤尘
绿茶——自古佳茗似佳人
西湖龙井
碧螺春
黄山毛峰
太平猴魁
六安瓜片
信阳毛尖
蒙顶甘露
金奖惠明
安吉白茶
乌龙茶——紫砂七泡有余香
安溪铁观音
冻顶乌龙
武夷大红袍
武夷肉桂
武夷水仙
黄金桂
凤凰单枞
阿里山乌龙
永春佛手
红茶——香高味浓独树一帜
祁门红茶
正山小种
滇红茶
红碎茶
金骏眉
黑茶——品味能入口的古董
普洱生茶
普洱熟茶
六堡茶
茯砖茶
安化黑茶
沱茶
雅安藏茶
白茶——北苑灵芽天下精
白毫银针
白牡丹
贡眉
新工艺白茶
黄茶——金镶玉色尘心去
君山银针
霍山黄芽
广东大叶青
蒙顶黄芽
花茶——闻花香,品茶韵
茉莉花茶
玫瑰花茶
黄山贡菊
第5章 清心悠然悟茶道
“茶”颜观色闻香品味
三看三闻三品三回味
在清幽中慢慢品味
茶宜静品
将茶香寄情于山水间
自古药食同源生
中国的茶道
佛、儒、道对茶道的影响
四字真谛
品茶之“三乐”“四妙”
我国各地茶俗
汉族清饮法
维吾尔族的奶茶与香茶
藏族酥油茶
蒙古族咸奶茶
纳西族的龙虎斗
傣族、拉祜族的竹筒香茶
白族三道茶
土家族擂茶
回族罐罐茶
世界各地的茶俗
日本的茶道
茶入文化
茶与诗词
茶与歌舞
茶与书画
茶与戏曲
附录
名优绿茶品质特征与品评要素评分表
乌龙茶品质特征与品评要素评分表
工夫红茶品质特征与品评要素评分表
黑茶品质特征与品评要素评分表
白茶品质特征与品评要素评分表
黄茶品质特征与品评要素评分表
花茶品质特征与品评要素评分表
英文目录
Chapter 1 Walk into the long history and current situation of tea
The past and present of tea
Name story and evolution of the character of tea
China is the home to tea
Origins of tea
A Chinese tradition:a tea for a newly-arrived guest
The spreading of tea in the world
Tea-Horse Road
The global spreading of tea culture
Interesting story about tea
Drinking tea instead of wine
A well-known story about Buddhism:go and drink some tea
Huizong and Treatise on Tea
Growing conditions of tea
Four major areas producing tea
Tea producing process
Picking
Airing and withering
Fixation
Rolling
Fermentation
Pile-fermentation and long-term storage
Drying
Pressing
Classification of tea
Six basic teas and re-processing tea
Selection of tea
Tea storage methods
TOPIC Evolution of tea cooking methods
TOPIC Lu Yu and his Tea Sutra
TOPIC Health benefits of tea
Chapter 2 Water and tea sets are essential to tea
More chilly spring out from the stone
Find the spring and assess
Four standards for good water
Nice water
Brew tea
TOPIC Springs around the country
Tea sets
Tea tray
Tea caddy
Electric teapot
Teapot
Tureen
Tea cup
Smelling cup
Fair cup
Filter and filter holder
Tea towel
Coaster
Lid set
Tea holder
Tea basin
Pot kept pen
Pu?er tea needle
Tea props
Tea pet
TOPIC Yixing purples and teapotis outstanding
TOPIC How to buy tea sets
Chapter 3 Art of Tea-making
Tea-making etiquette
Tea-making etiquette
Tea-serving etiquette
Tea-tasting etiquette
Tea-making method
Infusion of green tea
Infusion of Oolong tea
Infusion of black tea
Infusion of dark tea
Infusion of white tea
Infusion of yellow tea
Infusion of scented tea
TOPIC Appreciation of herbal tea and modeling scented tea
TOPIC-Different brewing methods on different occasions
TOPIC Make the best use of tea residual
TOPIC Tea served with snacks
TOPIC Time of drinking tea
Chapter 4 Fragrant tender buds with fresh quality
Green tea good tea as pretty lady
West Lake Longjing
Biluochun
Huangshan Maofeng
Taiping Houkui
Liu?an Guapian
Xinyang Maojian
Mengding Ganlu
Gold Medal Huiming
Anji White tea
Oolong tea lingering fragrance in the purple sand teapot after seven infusions
Anxi Tie Kwan-yin
Dongding Oolong
Wuyi Dahongpao
Wuyi Rougui
Wuyi Narcissus
Huangjin Gui
Phoenix Dancong
Alishan Oolong
Yongchun Bergamot
Black tea with fragrant aroma and thick taste
Keemun black tea
Lapsang Souchong
Yunnan black tea
Broken black tea
Jin Junmei
Dark tea the longer, the mellower
Unfermented Pu?er tea
Fermented Pu?er tea
Liupu tea
tea
Anhua Dark tea
Tuo tea
Ya?an Tibetan tea
White tea Ingenious tea on the earth
White Pekoe Silver Needle
White Peony
Gongmei
New craft white tea
Yellow tea gold-laid in jade attracts heart
Junshan Silver Needle
Huoshan Yellow bud tea
Guangdong Dayeqing
Mengding Yellow bud tea
Scented tea combining flower scent and tea essence
Jasmine tea
Rose tea
Huangshan Tribute Chrysanthemum
Chapter 5 The Realization of sado
The standard of tasting tea
Observe, smell, taste, and savor
Taste in the quiet moment
Tea needs to be drunk quietly
Feel tea aroma as heaven essence
Let tea be your medicine
Chinese sado
The impacts of Buddhism, Confucianism and Taoism on sado
True meanings
?Three pleasures? and ?four charms? of tea tasting
Tea customs in various parts of China
Han: pure drinking
Uyghur:milk tea and scented tea
Tibet:ghee tea
Mongolia:salt milk tea
Naxi:white spirt tea
Dai and Lahu:scented tea in bamboo tube
Bai:three course tea
Tujia:mashed tea
Hui:pot tea
Tea customs around the world
Japanese sado
Tea and culture
Tea and poetry
Tea and dance
Tea and painting
Tea and Chinese Opera
APPENDIX
Characteristics of high-quality green tea and mark sheet of elements for evaluation
Characteristics of Oolong tea and mark sheet of elements for evaluation
Characteristics of Gongfu tea and mark sheet of elements for evaluation
Characteristics of dark tea and mark sheet of elements for evaluation
Characteristics of white tea and mark sheet of elements for evaluation
Characteristics of yellow tea and mark sheet of elements for evaluation
Characteristics of scented tea and mark sheet of elements for evaluation
神农遇茶的传说
神农遇毒，得荼乃解
茶，源于中国，至今已有数千年的历史。中国是茶的故乡，是世界上最早发现与利用茶的国家。茶圣陆羽在《茶经》中有“茶之为饮，发乎神农氏，闻于鲁周公”的记载。因此，神农一直被奉为历史上第一个品尝到茶水的人，也是第一个发现茶树的人。关于茶的发现，我国第一部药物学专著《神农本草》中有这样的记载：“神农尝百草，日遇七十二毒，得荼（即茶）而解之。”
据说有一次，神农在品尝百草的时候中了毒，口干舌麻、全身乏力，晕倒在山脚下。不知过了多久，神农醒来时，发现身边有一棵小树，树叶翠绿并带有淡淡的清香，神农信手采下一片放入口中咀嚼起来。虽然味道有些苦涩，但顿觉舌根生津，神清气爽，他连吃了几片，几个小时后，身上的剧毒竟然解了。
神农采摘了很多绿叶带回去。通过多次煎服，神农发现了汤汁有生津、解渴、利尿等很多功效。因为神农第一次品尝茶汤时，看到汁液在肚内到处流动，好像在“查来查去”，把肠胃洗得十分干净，于是将其命名为“茶”。
从此，茶正式登上了人类社会的舞台。
栽时不畏云和雾，长时不怕风雨来。
茶树本是神农栽，朵朵白花叶间开。
嫩叶做茶解百毒，每家每户都喜爱。
――对神农崇敬和思念的歌谣
12
The past and present of tea
The legend of Shennong
Tea, dating from China, has experienced several thousand years. Tea Sage, Lu Yu wrote in hisTea Sutra, tea as a drink, starts from Shennong and becomes well-known by King Luzhou .SoShennong was honored the first person to drink tea and discover tea tree.Speaking of the discovery of tea, it was written in the first pharmacology book Shennong’s Herbal: Shennong tasted various herbals, and suffered from 72 poisons one day. Fortunately,he was cured after he took tea. The story goes like this:“ Once Shennong got poisoned whiletasting a herbal, feeling dump, tired and collapsed at the foot of a mountain. Finally, heregained consciousness, found a small tree nearby with light green leaves smelling a faintfragrance, so Shennong picked several pieces, put them in the mouth, and began to chew.Though a little bitter, immediately he felt not thirsty and refreshed. He did that repeatedly, andseveral hours later, he was free of poisons.Shennong picked a lot of green leaves and took them home. He got to know the soup was goodfor thirst-quenching and peeing. In the first time of tasting the soup, Shennong felt the soupflowing in the stomach, searching here and there, as if cleaning it up. So, he named it “cha”.After that, tea is commonly known.
Here is the ballad to admire and memorize Shennong:
In planting and growing, tea is resistant to harsh environment.Tea was discovered by Shennong, white flowers of tea blossoming among the leaves.Tender leaves are poison-repellent and loved by all.
第1 章走进茶的前世今生
Chapter 1 WALK INTO THE LONG HISTORY AND CURRENT SITUATION OF TEA
“茶”字的由来和历史演变
“茶”字的由来
“茶”字的读音，说来还有这样一个小故事。据说神农生来就有一个像水晶一样透明的肚子，任何东西吃进肚子中都能看得一清二楚。神农在咀嚼信手采来的树叶时，看到叶子的汁液在他的肚子中像巡逻兵一样上下游走，查来查去，将肠胃清洗得干干净净，因此神农形象地将其称之为“查”，后来慢慢演变为“茶”字。
“茶”字的历史演变
甲骨文→大篆→小篆→印篆→隶书→楷书
Name story and evolution of the character of tea
The name story of tea
Shennong is said to be born with a stomach as transparent as crystal, therefore anything in his stomach can be seen .After drinking some tea soup, he could see the liquid flowing in his stomach, up and down, as if guards searching here and there to clean up the stomach. So he named it “cha”. Later, the name gradually became “tea”.
Evolution of the character of tea
oracle →large seal script →the script →printed script →official script →regular script
中国是茶的故乡
中国是世界茶树的起源地，也是茶文化的发祥地，有最早的茶叶种植及饮用史，世界其他各地茶叶的种植、采制等技术都是直接或间接从中国传过去的；世界各国“茶”的发音，也是由中国各地不同的方言演变而来的。中国作为茶的故乡，茶资源十分丰富，产茶区遍及全国20 多个省和区。
茶源自何处
中国是世界上最早种茶、制茶和利用茶的国家，但关于茶树的具体起源地却争议颇多。目前，学者们通过对史料的研究和对野生大茶树的考察，认定中国西南地区包括云南、贵州、四川为世界茶树的原产中心。
客来敬茶是中国的传统
俗话说：“开门七件事：柴米油盐酱醋茶。”茶自被大众熟知开始就已成为人们生活的必需品，客来敬茶、以茶待客、以茶会友的习俗也逐渐形成，并一直延续下来。
如今的茶艺馆，为以茶会友创造了良好的氛围，朋友见面与聚会，一杯清茶堪比千言万语。如果是在工作单位或家中接待客人，洁净而富于艺术性的茶具、淡雅的茶香以及整洁舒适的环境，都能使客人精神舒畅。
“十里不同风，百里不同俗”，历史延续至今，中国各民族饮茶习俗不同，但客来敬茶、以茶待客的精神是一致的。比如驰名中外的白族三道茶，就是云南白族招待贵宾的一种
China is the home to tea
China is the source of tea tree planting and tea drinking. Tea trees and skills on tea collecting and making are directly or indirectly introduced from China. The pronunciations of tea in different cultures are all from Chinese local dialects. China is rich in tea sources. There are more than 20 provinces and districts producing tea all over China.
Origins of tea
It is certain that China is the earliest country to plant, make and use tea in the world, but where the origin of tea tree was caused hot argument. Recently, after the study of tea history and wild tea trees, scholars made an agreement that Southeast of China including Yunnan, Guizhou, Sichuan Provinces are the origins of the world tea trees.
A Chinese tradition: a tea for a newly-arrived guest
There is a saying: every family has seven items to focus on: firewood, rice, oil, salt, sauce, vinegar, and tea. Tea has become a necessity. A tea to welcome guest, to treat guest, talking with a friend over a tea has become a custom. Now tea house has created a nice environment for friends gathering. A nice tea is more eloquent than words. The clean and artistic tea sets, and faint tea fragrance in a comfort office or home can help the guest feel more comfortable. Different customs prevail in different places. But a tea for a newly-arrived guest is the same. For example, the famous three teas of Bai people is their way to serve the important guests. The first infusion, bitter, the second, sweet, and the third, memorable. It has become a hospitality manner for Bai people early in the Ming dynasty. Besides, Tibetan butter tea and salty Mongolian tea are not only daily beverage for local people, but also the best honorable to entertain guests. These customs on tea drinking are the product of history, and Chinese tea was introduced into other nations through Silk Road by sea, by land or by monks, scholars. Japanese sado and British afternoon tea evolve from Chinese tea.
一壶香茗遍天下：
茶在世界的传播
中国是最早种茶、制茶、喝茶的国家，被世界各国尊称为“茶的祖国”。茶叶同时也是中国与世界文明融合的媒介之一，世界各国的茶叶都是从中国传播出去的。据统计：当今世界有58 个国家产茶。
茶马古道
在中国大西南的崇山峻岭间，蜿蜒着一条由人和骡马踩踏而成的古道，千百年来，成群结队的马帮从这里走过，将茶叶销往各兄弟民族，留下了缕缕茶香。这就是神秘的茶马古道。
“茶马古道”起源于唐宋时期的“茶马互市”。“茶马互市”是当时汉族和藏族等少数民族间以茶易马或以马换茶的贸易往来。藏区和川、滇边地气候寒冷，海拔很高，那里的人们主要以奶、肉为食，需要茶解油腻、分解脂肪，可是那里却不产茶。汉族地区茶的产量很高，但由于民间役使和军队征战的需要，对马匹的需求源源不断。于是，汉藏之间开展了茶、马互换的交易，并且逐渐形成了一条贸易之路，这就是“茶马古道”。
茶马古道是一个庞大的交通网络，主要的线路有两条，一条是从云南的思茅、普洱等地出发，向北经大理、丽江、中甸、德钦到西藏的邦达、昌都、洛隆、林芝、拉萨，再经由江孜、亚东分别到缅甸、尼泊尔、印度；另一条是从四川的雅安出发，向西经泸定、康定、巴塘、昌都到拉萨，再到尼泊尔、印度。它们的起点都是盛产茶叶的地方，主线的沿途还会延伸出无数支线，像一张巨大的网把滇藏川大三角区域紧密地连接在一起。
因此，茶马古道不仅在各族人民之间的经济文化交流方面发挥了巨大的作用，也是人类勇气的象征。
茶文化在世界的传播
1606 年，荷兰人从中国澳门贩茶到印度尼西亚。第二年，荷兰人直接从中国运茶回国。此后，英、法等国开始饮茶。1650 年，荷兰人从中国贩运茶叶至北美。从19 世纪初到19 世纪后期，中国一直是世界各国茶叶的供应者，茶的传播遍及全球。
鉴赏中国茶
The spreading of tea in the world
China was honored as “home country of tea” by the world. Tea was one of mediums to integrate China civilization and other civilizations, as tea is introduced from China into other nations. According to statistics: at present 58 countries produce tea.
Tea-Horse Road
An old trail winds among the mountains in southwest China, which was stamped by mule and human. For thousands of years, the caravan passed here in droves,selling tea to other peoples. That is the mysterious Tea-Horse Road. Tea-Horse Road dating from Tang and Song Dynasty “Market of Tea and Horse”, where Han people and other minorities traded horses and tea. The minorities live in the cold places, where people mainly fed on milk and meat,so they needed tea to help digest the fat. There tea could not be planted, meanwhile, Han people needed horses for work and war, so the trade developed quickly, and a trade route for people to transport tea and horses gradually came into being. Tea-Horse Road was a large transportation network, and there are two main lines. The first line was from Yunnan’s Simao, Pu’er and other places of departure,to the north by Dali, Lijiang, Zhongdian, Deqin to Tibet Banda, Qamdo, Lhorong, Nyingchi, Lhasa and then throrgh Gyantse, Yadong to Myanmar, Nepal, India; the second line was from Sichuan Ya’an starting from the west by Luding, Kangding, Batang, Qamdo to Lhasa, and then to Nepal, India. Their starting points were places rich in tea, and along the main line numerous branches extended a huge network closely linking Yunnan-Sichuan Tibet Triangle region. Therefore, the Tea-Horse Road not only has played a huge role in economic and cultural exchanges among different peoples, but also a symbol of human courage.
The global spreading of tea culture
Dutch traded tea from Macao China to Indonesia in 1606.The next year, they bought tea directly from China. Since then, people in Britain and French began to drink tea. Dutch sold tea to the North America in 1650. In the whole 19th century, China had been a tea provider to the world. Tea spread throughout the world.
Ways of transmission
The first is to send envoys to other countries, with tea as gifts.The second is through monks studying Buddhism, and the envoys of Tang Dynasty to othercountries, taking tea to them.
第1 章走进茶的前世今生
Chapter 1 WALK INTO THE LONG HISTORY AND CURRENT SITUATION OF TEA
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