中英雙語話中國民風民俗 第10期:中國茶

Wherever Chinese go，the custom of drinking tea follows. Tea was first discovered by the Chinese. Tea is an indispensable part of the life of a Chinese. A Chinese saying identifies the seven basic daily necessities oil，salt, soy sauce，vinegar, and tea. The custom of drinking tea as fuelrice has been ingrained in the Chinese for over a thousand years. In Tang Dynasty，a man named Lu Yu created the first compendium in the world on tea，Book of Tea work helped to popularize the art of tea drinking all across China.

無論中國人走到哪裏，都不會改掉喝茶的習慣。茶最先由中國人發現，它是中國人生活中不可或缺的組成部分。有一句中國諺語將基本的日常必需品稱爲柴、米、油、鹽、醬、醋、茶。一千多年以來，飲茶的習俗已經在中國人心中根深蒂固。唐朝時，一個名叫陸羽的人寫了世界上第一部關於茶的著作—《茶經》，這部書有助於在中國推廣飲茶藝術。

Tea is made from the young，tender leaves of the tea tree. The differences among the many kinds of tea available are based mainly on the roasting and fermentation of the tea leaves. Through fermentation，the originally deep green leaves become reddish-brown in color. The longer the fermentation，the darker the color. Depending on the length of the roasting and degree of fermentation，the fragrance can range from floral to fruity to many.

茶是用茶樹的幼嫩葉子做成的。現有的許多茶葉種類之間的區別主要在於對茶葉的烘烤和發酵的方法。通過發酵，原先深綠色的葉子顏色就變成紅褐色。發酵的時間越長，顏色就越暗。根據烘烤時向和發酵的程度，香味也會有花香、果香以及麥香之分。

Tea is China's national drink. It contains vitamins，chlorophyll，essential oils, and fluoride. It is a diuretic capable of improving the eyesight and increasing alertness，so Chinese believe that frequent tea drinkers enjoy a longer life span. Its medical properties and benefits to the human body have actually been scientiflcal1y proven，and tea has come to be generally recognized as a natural health food.

茶是中國的民族飲品。茶葉中含有維生素、葉綠素、精油以及氟化物。它具有利尿、明目、提神的功用，因此中國人認爲經常喝茶的人能夠長壽。茶葉的藥用功能及其對人體的好處實際上已經得到了科學的證明，同時茶葉已經被公認爲天然的健康食品。

Tea drinking customs

飲茶的習俗

There are several special circumstances in which tea is prepared and show 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 on formal occasions，however.

在許多特殊場合上要進行泡茶和飲茶，作爲一種禮貌的表示，在中國社會中，晚輩經常通過敬茶來表示對長輩的尊敬。在節假日裏，邀請長輩到餐館喝茶併爲其埋單則是傳統的活動。過去，級別較低的人要向級別較高的人上茶。如今由於中國社會變得更加自由，因此有時父母在家中可能會爲子女倒茶，甚至老闆在飯店裏也可能爲下屬倒茶。但是在正式的場合中，級別較低的人不應指望級別較高的人爲自己倒茶。

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 fami份gatherings. Every Sunday, Chinese restaurants are crowded，especially when people celebrate festivals. This phenomenon reflects Chinese family values.

用於家庭團聚:當子女離家工作或結婚之後，他們可能很少見到自己的父母，父母也可能很少見到自己的孫子孫女。因此，去餐館喝茶便成爲家庭團聚的一種重要活動。中國的餐館在每個週日都十分擁擠，尤其是當人們慶祝節日的時候。這種現象反映出中國人重視家庭的價值觀。

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

表示歉意：在中國文化中，人們常通過爲別人倒茶來表示鄭重的歉意。這是道歉和順從的一種表示。

To express thanks to your elders on one's wedding day:At 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 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.

在成親之日表示對長輩的謝意:在傳統的中國婚禮儀式中，新娘和新郎都要跪在自己的父母面前爲他們敬茶。在自己的父母面前，一對新人通常說:“感謝你們的養育之恩。現在我們已經成親了，這全都要感謝你們啊。”父母則通常要飲一小口茶，然後再給這對新人紅包，這象徵着好運。

Expressing gratitude for tea

對上茶表示感謝

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 praciced in other parfis of China.

當別人給你的杯子倒了茶之後，你可以將食指和中指彎曲敲一敲桌子，以表示對七茶人的謝意。雖然這個習俗在諸如中國南方的廣東等地區十分普遍，但是中國的其他地區通常並不承認或流傳這種習俗。

This custom is said to have originated in the Qing Dynasty when Emperor Qianlong 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 to knock on the table to express his gratitude and respect to the emperor.

這個習俗據說起源於清朝。當時乾隆皇帝要在全國微服出訪，他告訴自己的僕人不得透露自己的身份。乾隆皇帝有一天在餐館裏給自己倒了一杯茶之後，又給僕人倒了一杯茶。對於這位僕人來說，皇帝爲他倒茶是極大的榮幸。他條件反射地要跪下來表示感謝。由於這會暴露皇帝的身份，因此他不能跪下來向皇帝叩頭，於是他彎起手指在桌上敲了幾個，以表示自己對皇帝的謝意和敬意。

Tea Wares

茶具

Though not as strict as the tea ceremony in Japan，certain rules govern the Chinese understanding of tea. Take tea wares as an n tea goes with white porcelain or celadon without a cover; scented tea with celadon or blue and white porcelain with a cover; black tea goes well with purple clay ware with white inside glaze，or with white porcelain or warm colored wares or coffee wares; and Oolong tea is also excellent in purple clay ware. In a word，the harmonious combination of function，material，and color of tea ware is essential to brewing excellent tea.

雖然不像日本的茶道儀式那麼嚴格，但還是有些規定主宰着中國人對茶的理解。以茶具爲例，綠茶要放在沒有蓋子的白瓷或青瓷中泡;花茶則要用帶蓋子的青瓷或藍白色瓷器中泡;紅茶則以裏面爲白釉的紫砂茶具泡製爲宜，或是採用白瓷、暖色調的茶具，或是泡咖啡的器皿;烏龍茶也適合用紫砂茶具泡製。簡而言之，茶具的功能、材料以及顏色的和諧統一對於泡出好茶來至關重要。

Tea wares consist of ovens，teapots，cups，tea bowls, and trays and so days with the development of tea procedure，we can make。cup of tea wit with a single porcelain cup. In the following paragraphs，we will focus on the most essential tea ware-tea cups and teapots.

茶具分爲茶爐、茶壺、茶杯、茶碗以及茶盤。如今隨着泡茶過程的發展，我們可以只用一個瓷碗來泡茶。在下面的章節中，我們將關注最重要的茶具—茶碗和壺。

The custom of drinking tea propelled the development of the porcelain industry. Tang scholars preferred green porcelain from Shaoxing，Zhejiang kind of green porcelain was like crystal or jade with elegant design and exquisite decoration. Since the true color of tea was set off beautifully in this dainty cup(ou in Chinese )，it was number one in Lu Yu's Book of Tea to function，the size and design of the cup best suited to the tea drinking habit of that time allowed for cooking tea powder with green onion，ginger, dates，tangerine peels and mint, Then drinking the whole soup.

飲茶的習俗推動了瓷器業發展。唐朝的士大夫喜歡浙江省紹興的青瓷。這種青瓷宛如帶有精緻圖案和精美裝飾的水晶或翡翠一般。由於茶的本色在這種玲瓏的杯子(販)中得到映襯，因此它在陸羽《茶經》中排名第一。杯子的功能、大小以及設計都適合當時飲茶的習慣，並且能夠將茶葉粉末與綠色的洋蔥、姜、棗、陳皮以及薄荷一起熬製，然後飲用所有的湯汁。

The preference for green porcelain or white porcelain was suddenly changed to black glazed teacups in the Song Dynasty. Scholars emphasized the white foam that formed when boiled water was added to the teacup. The most desirable foam was white，best presented in black tea ware. Black glazed tea ware from Fujian was dominant, while purple clay tea wares emerged in Yixing，Jiangsu.

到了宋代，人們對青瓷或白瓷的偏愛突然轉到了黑釉茶杯上。士大夫們注重把開水加入茶杯中要形成白色的泡沫。最理想的泡沫顏色是白色，而且最好用黑色的茶具來盛放。產自福建的黑釉茶具則成了主流，而紫砂茶具在江蘇宜興出現了。

In the beginning of the Ming Dynasty，tea was made by pouring boiled water onto loose tea leaves. The tea liquor turned yellowish white，so snow-white teacups replaced the black-glazed tea ware of the Song Dynasty. In the middle of the Ming，with the advent of purple clay tea ware，focus was not limited to the color contrast of tea liquor and tea ware，but switched to the fragrance and taste of tea. The production of various teapots came to its pinnacle at the time.

到了明朝初年，茶是用沸水倒進散茶葉中泡成的。茶的汁水變成黃白色，因此雪白的茶杯便取代了宋代的黑釉茶具。在明朝中期，隨着紫砂茶具的出現，人們的注意力就不侷限於茶水和茶具之間的顏色對比了，而是轉移到茶的芬芳與口感了。各種茶壺的生產在當時達到了巔峯。

Tea wares made for the royal family in Jingdezhen，Jiangxi，shone brilliantly among numerous tea wares. New designs of teapots and cups increased continually with the development of tea types.

在無數茶具中，江西景德鎮進貢給皇室的茶具發出了璀璨的光彩。隨着茶的種類的發展，新的茶壺和茶杯的款式也不斷增加。

Brewing Chinese tea

泡中國茶

There are many different ways of brewing Chinese tea depending on variables like the formality of the occasion the means of the people preparing it and the kind of tea For example, green teas are more delicate than oolong teas or water as a result. being brewed. black teas and should be brewed cooler.

根據場合的正式程度、人們泡茶的途徑以.及所泡茶的種類等要素，有許多種不同的泡中國茶的方式。例如，綠茶要比烏龍茶或紅茶更嬌嫩，因此不要用開水來泡。

Chaou brewing

茶顧

The chaou is a three piece teaware consisting of a lid，cup/ bowl，and a saucer，which can be used on its own or with tasting cups on the side. Chaou brewing is usually employed in tea tasting situations，such as when buying tea，where neutrality in taste and ease of access to brewing leaves for viewing and sniffing is important. This method of serving is often used in informal situations，though it can also be used in slightly more formal occasions. Chaou brewing can be used for all forms of teas though lightly oxidized teas benefit most from this brewing method.

茶販是一套三件的茶具，由蓋子、杯子/碗以及茶碟組成，既可以單獨使用，也可以使用旁邊的品茶杯。通常在品茶的時候使用茶C}}L泡茶，例如購買茶葉之時，選擇口味適中、泡出的茶葉易於觀察和聞，這是十分重要的。這種上茶的方法經常用於非正式的場合，但它也可以用於比較正式的場合。各種類型的茶都可以用茶匝泡茶，但是這種泡茶方式最有利於泡略受氧化的茶葉。

1. Boil water，or heat to specified temperature for tea，which is 800C for Oolong tea.

1. 將水燒開或是煮到特定的溫度來泡茶，烏龍茶要煮到80度;

2. Heat chaou with boiling water.

2. 用開水加熱茶販;

3. Add leaves to line bottom of chaou.

3. 將茶葉加人到茶的底線;

4. Rinse tea leaves and drain.

4. 將茶葉漂淨並把水倒幹;

5. Slip water along the side while pouring into cup to 2/3 full

5. 將水倒入杯中至三分之二深處並同時用水把邊上測一下;

6. Wait for 30 seconds，pour the tea.

6. 等待30秒後倒茶;

7. Serve.

7. 上茶。

Teapot brewing

茶壺泡茶

This is a tradition of the Minnan people and Chaozhou or Chaoshan people have made this Kungfu cha famous. Kungfu cha teapot brewing uses small Yixing purple clay teapot to“round out" the taste of the tea being brewed. Yixing teapot brewing sides towards the formal，and is used for private enjoyment of the tea as well as for welcoming guests. The following steps are one popular way to brew tea in a form widely accepted to be a kind of art. This procedure is mostly applicable to Oolong teas only.

這是閩南人的傳統，而潮州或潮汕人則讓這種功夫茶名聲大噪。泡功夫茶使用的是宜興紫砂茶壺來使泡出來的茶味道更加“圓潤”。用宜興茶壺泡茶比較正式，而且也可以用於私人品茶和迎客。下面就是常用的泡茶方法，這種泡茶形式被公認爲是一門藝術。這一過程大多數情況下只適用於烏龍茶。

1. Boil water.

1. 將水燒開;

2. Rinse the teapot with hot water.

2. 用熱水將茶壺洗淨;

3. Fill the teapot with tea leaves up to one third of the height of the pot.

3. 將茶葉加人茶壺中並一直滿到茶壺的三分之一高度;

4. Rinse the tea leaves by filling the pot with hot water up to half full and draining the water immediately leaving only tea leaves behind.(This step, and all sub- sequent steps involving pouring water, should be performed in a large bowl to catch any overflow.

4. 用熱水倒進茶壺中一半高的位置，然後立刻將水倒掉並只留下茶葉在裏面(這個步驟和下面的所有步驟都需要在大碗中倒水，以防止有水濺出。

5. Pour more hot water into the teapot and pour water over the teapot in thelarge bowl. Bubbles should not be permitted to be formed in the teapot. The infusion should not be steeped for too long:30 seconds is an appropriate maximum.

5. 將更多的熱水倒進茶壺並將水從茶壺中倒人一個大碗，茶壺中不允許出現泡沫。泡茶的時間不能太長，合適的時間最多爲30秒;

6. Pour the first infusion into small serving cups within a minute by continuously moving the teapot around same flavor and colour. over the cups. Each cup of tea is expected to have the same flavor and colour.

6. 通過不斷移動茶壺給各個杯子倒茶，在一分鐘之內將第一遍衝的茶倒進上茶的小杯子中。每一杯茶都要有同樣的香味和色澤;

7. Pour excess tea from the first infusion，and all tea from further infusions,into a second teapot after steeping. It is possible to draw five or six good infusions from a single pot of tea，but subsequent infusions must be extended in duration to extract maximum flavour:the second infusion extended by approximately ten seconds to 40 seconds，the third extended to 45.

7. 在浸泡之後，將第一遍衝的多餘的茶和之後所衝的茶都倒進第二個茶壺中。一壺茶可以衝五六遍，但是之後所泡的茶時間必須延長，以便最大限度地泡出香味。第二遍泡茶時間大約要延長10秒，這樣就要泡40秒，而第三遍則要泡45秒。

This form of the art of brewing and drinking tea is deeply appreciated by many people，including non-Chinese. Many people are enthusiastic about the art;they enjoy not only the taste of Chinese tea，but also the process of brewing it. The tea culture involved is attractive besides the relaxation it generates，allowing them to purportedly forget all the trouble in their life during the process of brewing，serving and drinking tea. Some people enjoy serving others with a cup of tea not just because they want to share their excellent tea but also their peace of mind with others.

這種泡茶和飲茶的藝術形式深受人們的欣賞，這其中還包括外國人。許多人對這門藝術充滿熱情;他們不僅喜歡品嚐中國茶，而且還喜歡泡茶的過程。此外，其中的茶文化還十分吸引人，因爲據說它能夠讓人在泡茶、上茶、飲茶的過程中忘卻生活中的一切煩惱，從而使人輕鬆。有些人喜歡給別人上一杯茶，這不僅是因爲他們希望分享美茶，而且還想和別人分享自己的平和心態。