英语讲解茶道

Chinese tea culture refers to the methods of preparation of tea, the equipment used to make tea and the occasions in which tea is consumed in China

Folding the napkin in tea ceremonies is a traditional action and is done to keep away bad Qi energy in China as tea was regarded as one of the seven daily necessities, the others being firewood, rice, oil, salt, soy sauce, and vinegar（柴,米,油,盐,酱,醋,茶） Tea culture in China differs from that of Europe, Britain or Japan in such things as preparation methods, tasting methods and the occasions for which it is consumed Even now, in both casual and formal Chinese occasions, tea is consumed regularly In addition to being a drink, Chinese tea is used in traditional Chinese medicine and in Chinese cuisine

Plant (茶树/茶树, pinyin: cháshù) However prior to the 8th century BC, the tea was known collectively under the term "荼" (pinyin: tú) along with a great number of other bitter plants The great similarity of the two characters are notable with the exception of an additional horizontal stroke in 荼 The character is made up of the "艸" (pinyin: cǎo) radical in its reduced form of "艹" and the word "余" which gives the phonetic cue The plant later more distinctly indentified and was called "檟苦荼" (pinyin: jiǎkǔtú, literally "'evergreen shrub' of bitter 'bitter plant'"), or in simplified forms "苦荼" (pinyin: kǔtú) or "荈" (pinyin: chuǎn)

The word "茗" (pinyin: míng), which was possibly derived from the Burmese word, was later used to indicate tea where its popularity spread and became more common in Ancient China This word is still used in modern tea communities in Taiwan and China to denote tea By the end of the 8th century BC, the character "荼", yu was finally simplified to "茶" Táng Lùyǔ (唐陆羽/唐陆羽), wrote in the his crowing work, The tea classic or Chájīng (茶经/茶经), on the origins of the character for tea as well as the numerous words used to denote tea In the first chapter of Chájīng, "The origins" (卷上, 一之源) he wrote:

“ 其字：或从草，或从木，或草木并。 ”

“ "qí zì : huò cóng cǎo, huò cóng mù, huò cǎo mù bìng" ”

which means: "Its character: may come from herb/grass (茶 chá from 文字音义 Wénzì yīnyì in 736 AD), or from tree/wood (梌 tú from 本草经 Běncǎojīng, an ancient medical text), or the combination of the two (荼 tú from the 尔雅 Ěryǎ, atreatise on lexicography from the Han dynasty)"

“ 其名：一曰茶，二曰檟，三曰蔎，四曰茗，五曰荈。 ”

“ qí míng: yī yuē chá, èr yuē jiǎ, sān yuē shè, sì yuē míng, wǔ yuē chuǎn ”

which means: "Its names: first it is called 茶 chá, then 檟 jiǎ, thirdly 蔎 shè, fourthly 茗 míng, fifthly 荈 chuǎn" Where:

檟 jiǎ: according to the author Yang Xiong of Han dynasty, the term was used by Zhoūgōng (周公), the duke of Zhou dynasty to indicate the 苦荼 (kǔtú)

蔎 shè: the term by which natives of present day Sìchuān used to indicated 荼 (tú)

茶,蔎,茗,荈 chá, shè, míng and chuǎn: in legends, Guōhóngnóng (郭弘农), specified that first tea harvest is known as chá, followed by míng, then shè, and finally chuǎn

There are several special circumstances in which tea is prepared and consumed

As a sign of respect: In Chinese society, the younger generation always shows its respect to the older generation by offering a cup of tea Inviting and paying for their elders to go to restaurants for tea is a traditional activity on holidays In the past, people of lower rank served tea to higher ranking people Today, as Chinese society becomes more liberal, sometimes at home parents may pour a cup of tea for their children, or a boss may even pour tea for subordinates at restaurants The lower ranking person should not expect the higher rank person to serve him or her tea in formal occasions, however

For a family gathering: When sons and daughters leave home to work and get married, they may seldom visit their parents As a result, parents may seldom meet their grandchildren Going to restaurants and drinking tea, therefore, becomes an important activity for family gatherings Every Sunday, Chinese restaurants are crowded, especially when people celebrate festivals This phenomenon reflects Chinese family values

To apologize: In Chinese culture, people make serious apologies to others by pouring them tea That is a sign of regret and submission

To express thanks to your elders on one's wedding day: In the traditional Chinese marriage ceremony, both the bride and groom kneel in front of their parents and serve them tea That is a way to express their gratitude In front of their parents, it is a practice for the married couple to say, "Thanks for bringing us up Now we are getting married We owe it all to you" The parents will usually drink a small portion of the tea and then give them a red envelope, which symbolizes good luck

To connect large families on wedding days: The tea ceremony during weddings also serves as a means for both parties in the wedding to meet with members of the other family As Chinese families can be rather extended, it is entirely possible during a courtship to not have been introduced to someone This was particularly true in older generations where the patriarch may have had more than one wife and not all family members were always on good terms As such, during the tea ceremony, the couple would serve tea to all family members and call them by their official title Drinking the tea symbolized acceptance into the family Refusal to drink would symbolize opposition to the wedding and is quite unheard of since it would result in a loss of "face" Older relations so introduced would give a red envelope to the matrimonial couple while the couple would be expected to give a red envelope to younger, unmarried relations

To pass on the tradition: Kungfu cha is drunk in Chaoshan because it is part of the Chaoshan culture They have a term for it and cannot be translated to another Chinese language In Chaoshan hua [using Guangdong PinYin for Chaoshan hua], it is Ain7goin1 Bhung7Huê3 闲间文化[闲间文化] It is when friends and family get together in a room to drink Kungfu cha and chat During such occasions, tradition and culture are passed on to the younger generation

After a person's cup is filled, that person may knock their bent index and middle fingers (or some similar variety of finger tapping) on the table to express gratitude to the person who served the tea Although this custom is common in southern Chinese culture such as the Cantonese, it is generally not recognised nor practiced in other parts of China

This custom is said to have originated in the Qing Dynasty when Emperor Qian Long would travel in disguise through the empire Servants were told not to reveal their master's identity One day in a restaurant, the emperor, after pouring himself a cup of tea, filled a servant's cup as well To that servant it was a huge honour to have the emperor pour him a cup of tea Out of reflex he wanted to kneel and express his thanks He could not kneel and kowtow to the emperor since that would reveal the emperor's identity so he bent his fingers on the table to express his gratitude and respect to the emperor

作为开门七件事（柴米油盐酱醋茶）之一，饮茶在古代中国是非常普遍的。中国的茶文化与欧美或日本的茶文化的分别很大。中华茶文化、源远流长，博大精深，不但包含物质文化层面，还包含深厚的精神文明层次。唐代茶圣陆羽的茶经在历史上吹响了中华茶文化的号角。从此茶的精神渗透了宫廷和社会，深入中国的诗词、绘画、书法、宗教、医学。几千年来中国不但积累了大量关于茶叶种植、生产的物质文化、更积累了丰富的有关茶的精神文化，这就是中国特有的茶文化，属于文化学范畴。

中国茶文化的内容主要是茶在中国精神文化中的体现，这比“茶风俗”、“茶道”的范畴深广的多，也是中国茶文化之所以与欧美或日本的茶文化的分别很大的原因。

中国茶文化的内容包括：

中国的茶书

中国各地区(包括少数民族)的茶俗

茶在中国文学艺术中的体现。

茶具艺术

名茶典故

不包括茶叶种植、科技等。

中国学者近年来在中国茶文化的研究上有不少成绩，《中国茶文化丛书》1-8册，二千余页内容丰富，是近年可喜的成果。

自古以来，种茶、制茶、泡茶、品茶均被认为需要高度技艺。当代，由中国人开始，将有关的技艺称为茶艺。同时，历朝历代也涌现出大量与茶有关的各种艺术作品。

茶之为物,产自崇高的山,吸收天地的灵气,还必须配上清洁的流泉。所谓仁者爱山，智者爱水；古人的一杯茶包含中国文人、哲人深爱的天、地、山、水，仁、智。

茶诗 中国关于茶的文学作品汗牛充栋，仅古诗词一项，总数在2000首以上

现在能看到最早的关于茶的文学作品是杜育的《荈赋》。

唐代著名诗人白居易的2800部诗歌作品中，与茶有关的有60首。而他本人也是品茶行家，一天到晚茶不离口。

唐代诗人卢仝所作《走笔谢孟谏议寄新茶》脍炙人口，历久不衰

“一碗喉吻润，二碗破孤闷。三碗搜枯肠，惟有文字五千卷。四碗发轻汗，平生不平事，尽向毛孔散。五碗肌骨清，六碗通仙灵。 七碗吃不得也，唯觉两腋习习清风生。”

北宋范仲淹作《斗茶歌》描绘了茶文化在当时的盛行。

北宋·苏轼《汲江煎茶》描写诗人在月明之夜亲自用大瓢汲取活江水烹茶的情景：

“活水还须活水烹，自临钓石汲深清；大瓢贮月归春瓮，小杓分江入夜瓶。

雪乳已翻煎处脚，松风忽作泻时声；枯肠未易禁三椀，卧听山城长短更。”

当一个人的茶杯倒满以后，他可以弯曲手指轻敲桌面来表达他对斟茶者的感谢。

这个习俗起源于清朝，大概三四百年前。那时，乾隆皇帝经常微服私访，巡游各地，要求随从不能揭示他皇上的身份。

有天在一家旅店，皇上为自己倒了杯茶之后，又给他的随从斟了一杯。这对随从来讲可是极大的恩宠。出于条件反射，随从马上想磕头谢恩。但是，这样一来就会泄漏皇帝的身份，所以他就弯了弯手指表示对皇上的感谢与尊敬。

今天，这种敲打的致谢方式仍然存在于中国以及受中华文化影响的地区。

茶道是以修行得道为宗旨的饮茶艺术，包含茶礼、礼法、环境、修行四大要素。茶艺是茶道的基础，是茶道的必要条件，茶艺可以独立于茶道而存在。茶道以茶艺为载体，依存于茶艺。茶艺重点在"艺"，重在习茶艺术，以获得审美享受；茶道的重点在道"，旨在通过茶艺修心养性、参悟大道。茶艺的内涵小于茶道，茶道的内涵包容茶艺。茶艺的外延大于茶道，其外延介于茶道和茶文化之间。

　茶道的内涵大于茶艺，茶艺的外延大于茶道。我们这里所说的‘艺'，是指制茶、烹茶、品茶等艺茶之术；我们这里所说的‘道'，是指艺茶过程中所贯彻的精神。有道而无艺，那是空洞的理论；有艺而无道，艺则无精、无神。茶艺，有名，有形，是茶文化的外在表现形式；茶道，就是精神、道理、规律、本源与本质，它经常是看不见、摸不着的，但你却完全可以通过心灵去体会。茶艺与茶道结合，艺中有道，道中有艺，是物质与精神高度统一的结果。茶艺、茶道的内涵、外延均不相同，应严格区别二者，不要使之混同。

　　喝茶、品茶、茶艺与最高境界--茶道喝茶：将茶当饮料解渴。

　　品茶：注重茶的色香味，讲究水质茶具，喝的时候又能细细品味。

　　茶艺：讲究环境、气氛、音乐、冲泡技巧及人际关系等。

　　最高境界--茶道：在茶事活动中融入哲理、伦理、道德，通过品茗来修身养性、品味人生，达到精神上的享受。

　　The sado is take leads a pious life obtains enlightenment drinks the tea art as the objective, contains the betrothal gift, the etiquette, the environment, to lead a pious life four big essential factors The tea art is the sado foundation, is the sado essential condition, the tea art may the independence exist in the sado The sado take the tea art as a carrier, depends on each other in the tea art Tea art key in "skill", in the custom tea art, obtains again enjoys esthetically; The sado key point is saying ", is for the purpose of cultivating the mind through the tea art grows the soul, perceives through meditation the main road The tea art connotation is smaller than the sado, the sado connotation containing tea art The tea art extension is bigger than the sado, its extension is situated between the sado and the tea culture

　　the sado's connotation is bigger than the tea art, the tea art extension is bigger than the sado Here said the `skill ', is refers to the system tea, to make tea, to judge tea and so on techniques of the skill tea; Here said `', refers to the spirit which in the skill tea process implements Is correct but the without standard, that is the empty theory; Has the skill, but is wicked, the skill not fine, does not have the god Tea art, famous, visible, is the tea culture external manifestation; The sado, is the spirit, the truth, the rule, the source and the essence, it is frequently cannot see, not to feel, but you actually definitely may realize through the mind The tea art and the sado unify, in the skill is correct, in the road has the skill, is material and the spiritual highly unified result The tea art, the sado connotation, the extension are not same, should distinguish the two strictly, do not cause it to confuse

　　drinks tea, judges tea, the tea art and highest boundary - - sado drinks tea: Tea, when the drink relieves thirst

　　judges tea: Pays great attention the tea the color fragrance, is fastidious about the water quality tea set, drinks time can savor carefully

　　tea art: Is fastidious about the environment, the atmosphere, music, to swell skillful and the interpersonal relationship and so on

　　highest boundary - - sado: Integrates the philosophy, ethics, the morals in the tea matter activity, through drinks tea practices moral culture grows the soul, savors the life, achieves in the spiritual enjoyment

We have classes about traditional Chinese culture this term．I think it is necessary to have these classes because we can get to know more about Chinese culture．高分句型一（为什么有必要开这门课）In the classes，we've learned a lot．The teachers show us how to make tea and tell us the history of tea．We also learn paper cutting and I can cut some beautiful paper flowers now．Making traditional Chinese food is my favorite．We are trying to make dumplings and zongzis．（在课上你通常做什么）It's really interesting．By having these classes，we not only have fun but also learn a lot．高分句型二And I am proud of being a Chinese．（你的感受）

茶叶的英语是Tea

拓展：茶叶是一种非常广泛流行的饮品，不仅拥有浓郁的口感和香气，同时也因其丰富的营养成分而备受人们青睐。茶叶的历史可追溯到公元前500年，它被认为是一种医学用品，随着时间的推移，它早已成为人们理想的养生佳品。

茶叶是一种含咖啡因的草药，由茶树叶的干燥叶子制成。茶叶是由不同的成分组成的，包括茶多酚、咖啡因、氨基酸、维生素、矿物质和酶等等，这些成分能够起到不同的作用。茶多酚是茶叶最具有营养和保健功能的成分之一，能够消除自由基、减轻压力、抗氧化和抑制致癌因素等等。同时，茶叶中的咖啡因可以帮助人们保持清醒和提高注意力。

同时，茶叶也有许多种类和品种，不同的种类和品种拥有不同的风味和营养成分。例如，绿茶、乌龙茶、红茶以及白茶等等都是常见的茶叶种类。其中，绿茶和乌龙茶比较清淡，喝起来口感更为柔和；红茶口味较为浓郁，适合需要提高注意力和精力的人；白茶口感较为清爽，更受女性消费者的欢迎。每一种茶叶都有其独特的韵味和风味，因此人们可以根据自己的喜好和需求进行选择。

在中国，茶文化历史悠久，拥有着浓郁的文化特色。中国人尤其擅长把茶叶做到极致，精制出众多的茶品，拥有茶艺和品茶文化，成为中国传统文化中不可或缺的一部分。现在，茶叶作为一种时尚的饮品，也成为了许多国家的文化交流和友好合作的纽带。

凤凰三点头 Phoenix three noddle

龙出海 oolong go to sea

品茗杯 sample tea cup

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

茶：tea

绿茶：green tea

红茶：black tea

白茶：white tea

花茶：scented tea

普洱茶：Pu \'er tea；Pu Erh tea；Puu Eel tea

黄茶：yellow tea

黑茶：dark tea

新茶：sincha

雨前茶：Yü-chien tea

袋泡茶：teabag

大麦茶：Mugi-cha

花草茶：Herbal tea

茉莉花茶：Jasmine tea

菊花茶：Chrysanthemum tea

普洱（砖）：Block Puerh tea

陈年普洱：Aged Pu \'er Tea

乌龙茶：Oolong Tea；Oulung Tea

武夷茶：Bohea Tea

熙春茶：Hyson Tea

功夫茶：Congou Tea ；Gongou Tea

屯溪茶：Twankay Tea

祁门茶：Keemun Tea

龙井茶：Loungjing tea ；Longjing tea ；Lung Ching tea； Dragon Well Tea 注：“Dragon Well”是对“龙井”这一名词的非正规翻译，不建议使用。

铁观音：Tieh-Kuan-Yin ；TieGuanYin Tea

云雾茶：Cloud mist

白毫：Pekoe 注：该单词又指印度，斯里兰卡的高级红茶。

牛舌：Cowslip

高末儿：Gunpowder

绿茶油：Camellia Oleifera

茶匙：teaspoon

茶馆：teahouse

茶壶：teapot

茶具：tea set；tea service

茶漏：tea strainer

茶点：tea biscuit 注：tea cake是指西人茶后餐点，不是指中国的配茶小点。

茶盘：tea tray；teaboard

茶罐：tea canister；caddy

紫砂： purple granulated； purple sand；terra-cotta

紫砂壶：purple clay teapot； purple sand teapot

茶油：tea oil

茶籽油：teaseed oil

茶道：sado；tea-making 注：“茶道”一词来自日语，所以英语采用了日语的音译“sado”，还有人将茶道译作“tea way”，显然很不正规。

茶艺：tea ceremony

品茶：tea-tasting

A: first, live for religious static cook oasis

For religious static breath, is lit by the incense, to create peace, solemn and incomparable warm atmosphere

Hope this refreshing, make you relaxed, also hope you can with the leisurely

Leisurely and sublimation of cigarette magic to decorous and border Boil water, plug wood-pile live to boil

The mountain

The second way: peacock train, YeJia airlines

Peacock train is to display their companions, we with feathers this program, to guests

Our workmanship of kung fu tea

"YeJia" is the name of tea, su YeJia airlines, please appreciate oolong tea appearance shape

The third way: DaBin mu, oolong enter the palace

DaBin is made of the Ming dynasty, it's generation pot made by people in tea pot for view

Stop, as his treasure, so all the descendants of rare DaBin pot called Rain is DaBin mu

Water pouring hot pot, its purpose is to wash pot and improve the pot

We put the pot called oolong tea in the palace

Fourth: mountain spring, green

Prepare oolong tea cultured "high flush, low ZhenCha" XuanHu namely high mountain, with water

Momentum carry tea in the teapot with water waves reached within XiCha purpose

"Spring breeze stroke" means with lid gently away when the flush of white foam, make the pot

The tea is more clear clean inside

The fifth way: the goal, redo fairy yan

Product oolong tea cultured juice, tea "head, three bubble, four bubble is essence" Tea soup us a head

A drink, but to scald cup,

We injected the rest of the sea, because the tea tea tea show amber, from the sea like Jiao hukou flow tea

The dragon, so called the goal

"Respecs fairy yan" second This flush with water after the rain pouring outside, so the pot

The internal and external heat will benefit

Sixth: way his poems did back again, note nectar Pot

The pot of tea cup and reasonable injection called "way his poems did back then honeydew note,

Seventh: cheung LongHang rain, phoenix nod

The tea cup will be fair WenXiangBei steamy into fast evenly, called "auspicious LongHang rain", take its

"Auspicious" dew of subjects

When justice cups of tea instead of a remnant shall be poured some of image, called"

Phoenix nod to salute to the guests, "salute

8: ChengXiang dragon, carp emancipated

In PinMingBei will attend WenXiangBei, called ChengXiang dragon Put the cup over closely, called

Carp emancipated

Chinese ancient myth and legend: the longmen can turn over the carp ascended and go Dragon, We used it

Program wishing everyone, harmonious family, career rocketing!

Ninth: 01 worthy of the kingdom Chinese tea

This program is to stick by heart of tea more close, emotional closer and more intimate

Double tenth, appreciation, GaoXiang smell

In light of the WenXiangBei will spin gently, hands on sniff cup Xi smell smell head GaoXiang refers to the bubble

At first, this will GaoXinRui tea soup is sweet and odorless

Appreciation is the tea soup PinMingBei ornamental whether clear and bright, pale yellow

10 a: three dragon's armor, early Ming taste

Using your thumb and forefinger and middle finger clamp cup, this cup bottom hold steady and a cup of both tasteful 3 for three metaphor

Dragon, teacup, dubbed called three dragon armor Lady LanHuaZhi can hold cup

Early Ming is tasted the tea's first vegetable expanded Don't immediately after the entrance tea, but swallow inspiratory,

Make tea in mouth, tea and tumbling flow tongue, tongue, tongue, lingual taste buds are filling

Contact points, so PinWu can more accurately the wonderful smell of tea

Early Ming's main product is the fire of tea, see whether "fire" or "life

18: to offer tea cup of tea, all thanks

Mr Lu xun once said: "good tea drink tea, is a kind of QingFu" Finally, to offer tea

Wish you longevity, often drink, let us to continually for tea, ChaYuan forever

Question 13:2 added the wateriness and leave the throat

"The second wateriness namely the minister of tea Two product is mainly tea soup flavor, watching over larynx is fresh tea

Bright, smooth, or crude and peaceful

14:3 and magnific replenished stone

Three steamy stone milk tea refers to the ladle "The stone breast" is a kind of yuan dynasty, then used figuratively tributing tea udinese

Dragon tea The third is magnific sniff,

The first two different but by and by sucking in mouth, then will like smoked cigarettes, from nose

Cavity exhale, so can make straight irrigation forehead, will

Wholeheartedly will feel, so called them "image

15: HanYingJuHua, comprehend the tea

"HanYingJuHua" namely rawalpindi when three-course tea This tea called bite tea Qing yuan mei in big talented

Tea wareat once said: "HanYingJuHua should chew and thoughtfulness and slowly"

One is the meaning HuaDou and flowers, so when the mouth should be like tea contains the same chew slowly floret

Fine aftertaste

16: the gentleman, clear water

"A wall between presenves love", and the light of the finished product taste like three strong, then to drink

Cups of water In his mouth water will not nasty swallow,

And shall HanYingJuHua like that slowly ponder Swallow mouth water, after breath, then

You will feel full, or sweet,

Extremely comfortable This is "at this point, the tea - have tea" feeling This program reflects the life philosophy

True dull: