Category Archives: N-中外文对照类Chinese-Foreign Languages

N-中外文对照类Chinese-Foreign Languages

论茶道的规则性与风格差异-蔡荣章

Leave a reply

论茶道的规则性与风格差异 Regularities and Stylistic Difference of the Way of Tea

蔡荣章-Rong-tsang Tsai

(2000,05 《茶艺》月刊社论The Editorial of “Tea Culture Monthly”)

举凡任何事物都有「不变」与「变」的部分，不变都是原则性的道理，变者是因客观条件及风格之需要所做的改变。有的学派强调「不立文字」，唯恐思想固着于即有的说法与成规之上，但不立文字又无法传递既有的发现与不立文字的理念，所以最佳的方法就是纪录之而不受记录的局限、了解原则性道理而不受规则的束缚。

规则性含有「规律」与「整齐」的意思。制茶上、茶叶质量的优劣上都有一定的规则，例如良好的萎凋1与发酵2是制作好茶的基本条件，但如何从事萎凋、如何进行发酵、什么状况之下应该进行杀青3，可就不能列出一张明细表了。有规律可循，但不是整齐划一的。

泡茶也是如此，不论功能性或美学的追求上。功能性是把茶泡出该壶茶最好的茶汤状况，这有一定的规则：包括茶器质地、水质、水温、茶量与浸泡时间；但每次都会有不同的情况，所以也无法列出统一的标准。美学追求上藉泡茶、品饮的过程，表现或获取内心想要的感觉与境界，这也有一般人对美丑悲喜的常态性规律，但呈现与取得的方式与方法就海阔天空了。

茶器的应用也可分成理性与感性的部分，理性是「使用上的方便性功能」与「表现茶性的适当质地」；感性是造型、土色、釉彩、质感在美学上的效果。不论理性与感性，都有大家认同的原则，但是良好使用功能如何在壶、盅上表现，情绪上的效果如何在这些器物上达到，就没有一定的方法了。有人说茶道的美学特质是不可一致性，传承上不能依老师的教条，器物上也要使用变形的碗。如果把这样的话归在「规则」的范围，那不就把「规则」解释为「一致」了吗？这将扼杀了茶道自由活泼的多样性。

老师在茶道教学上所传授的「原则」要有理论根据，但「方法」与「美学」上所介绍的应该只是「例子」，受教者不要受其限制。当然每位老师有其性格的差异，所举之「例子」会有一定风格的走向，这也就是「流派」的形成。

以下为文內之编码Coding in the text:

萎凋1 withering 1

发酵2 fermentation 2

杀青3 fixation 3

说明：茶的“美”、茶的“性” 、茶的“境”是认识茶、享受茶的重要途径，但这部分不容易表述。有关茶道思想方面的文章,无论那种语文，都颇缺乏，现在我们试着用华文描述，再请专人译成 英文，使我们想要表达的尽量以其原始面貌呈现，让各地的读者能一起共享喝茶的乐趣。我们也认为这是当代很重要的茶文化推广工作。本茶道术语翻译及审定工作 始于2010.01月，一直持续进行中。英文翻译：Katharine Yip。(文內之编码系方便中英对照之茶道术语)

 

  (1993)

Regularities and Stylistic Difference of the Way of Tea-Rong-tsang Tsai

Leave a reply

论茶道的规则性与风格差异 Regularities and Stylistic Difference of the Way of Tea

蔡荣章-Rong-tsang Tsai

(2000,05 《茶艺》月刊社论The Editorial of “Tea Culture Monthly”)

Everything has its variable and invariable components – the invariable elements are predominantly a matter of principle, while the variable elements are often changes required out of objective conditions and stylistic requirements.  True, there are ‘schools’ of thoughts that swear by the non-written approach, for fear that their ideas be confined to existing opinions and pinned down to prevailing rules.  And yet, without the benefits of words, it would be impossible to communicate the ideas that have been discovered but not documented. The best way, therefore, is to record it without being restricted by the records; and to understand the principles without being chained to the rules.

Regularities imply rules and uniformity. In tea making and quality assessment, there are certain rules. For example, it requires good withering 1 and fermentation 2 for the making of premium tea; and yet, how to handle withering and fermentation, and under what circumstances one should proceed with fixation 3 are among issues that could not simply be compiled into a checklist. Rules are essential as a guide, but uniformity may not be practical.

The same goes with tea brewing, for both its functional and aesthetic pursuit.  Functionally, brewing the best infusion requires rules pertaining to the materials the tea ware is made of, condition of the water, water temperature, quantity and brewing time. The reality is, the condition with each brewing is different, making it impossible to spell out the uniform standards.  Aesthetically, the experience of brewing and drinking helps evoke the state of mind one aspires to –rules are not unusual in the process, as we experience what is beautiful, ugly, sad or joyous. And yet, the ways in which this is presented, and obtained, see no boundaries.

以下为文內之编码Coding in the text:

萎凋1 withering 1

发酵2 fermentation 2

杀青3 fixation 3

 Introduction：The aesthetics, character and the state of mind created are not to be undermined in the understanding and enjoyment of tea; and yet, they are the hardest to express.  Writings on the thoughts pertaining to tea, regardless of languages used, remain scarce.   We have attempted to express them in Chinese, with accompanying English translation(Translator:Katherine Yip.2010.01), to elaborate our thoughts as they are. What we want is to share the knowledge of tea alongside tea drinking.  This is, in our opinion, an important contemporary task in promoting the tea culture (Coding in the text is for cross-referencing of the academic terms of tea).

 

  (1841)

Are they Rowers or Wave Frolickers?-Rong-tsang Tsai

Leave a reply

 

是「撑船汉」还是「弄潮人」 Are they Rowers or Wave Frolickers?1

蔡荣章Rong-tsang Tsai

(2001.07《茶艺》月刊社论The Editorial of “Tea Culture Monthly”)

 

People question the need of an examination for learners of the Way of Tea. They argue that this could scare tea drinkers and turn them away. Come to think about this, if not for the examination, many of them will not have brewed a pot themselves even after they have completed the studies and graduated. Worst still; they may not have warmed up to tea drinking at all. Now, do you think this makes great sense teaching the Way of Tea? Such a way to tea learning will not forge a good enough relationship with tea in terms of time and intensity. It is highly likely that they will turn to some other interests, say flower arrangement, soon after.

During the lessons, we keep harping on the importance of brewing, drinking and cherishing tea, instead of just learning about it. What’s the good of mastering the knowledge without a passion for a cuppa? Some shy away from drinking tea because they are worried they can’t sleep. Some don’t feel like making tea; they just wait to be served because they think it is a chore of the servants. On the other hand, some take tea to prevent cancer, to slim down and shape up, to be trendy or just out of business needs. These are examples of tea drinking in a very superficial manner – it is no lasting affection, but short-lived preoccupation. The attention will be directed to some other interests in no time. For genuine tea gurus, it is nothing short of a love affair with tea. When tea becomes a part of life, the brewing and cleaning is no cause of dismay but a source of delight. Don’t get this wrong – it is not infatuation that stems from greed, but the feeling of mutual dependence developed over time. This applies to drinking tea, appreciating tea and enjoying tea; and this goes with researching into the history of tea, the ways tea is made, the art of tea and the thoughts surrounding tea. These are two sides of the coin essential to the attainment of the aforementioned realm.

Zen Master Fori from Hangzhou was quite an impetuous soul when he was young. He challenged fellow Zen believers wherever he went, and said once, “Whoever surpasses the level of Zen wisdom I have attained will be my teacher.” Fori took the opportunity to show off his knowledge during his visit to Zen Master Jiashan. His intention was as clear as bright daylight to the senior monk, who nonetheless recognized Fori’s potential. And yet, Jiashan thought that what Fori had demonstrated was knowledge of but not passion and enjoyment in Zen, and commented, “To me, you are more of a rower than a wave frolicker.” In the pursuit of the Way of Tea, we have a lot of such examples. These people soak up knowledge single-mindedly in order to flaunt in front of the others and for self-indulgence. Taking and making tea will then become a means without any affection and feeling. Such approach is no different from that of a boatman of rowboat shuttling between two jetties – he may literally be surrounded by water all the time; and yet, he feels nothing for it. He is only a rower and doesn’t really take a dip. Should he do, he will become a wave-frolicker and enjoy the water.

 

以下为文內之编码Coding in the text:
是「撑船汉」还是「弄潮人」?1 Are they Rowers or Wave Frolickers?1
Introduction：
The aesthetics, character and the state of mind created are not to be undermined in the understanding and enjoyment of tea; and yet, they are the hardest to express. Writings on thoughts pertaining to tea, regardless of the languages used, remain scarce. We have attempted to express them in Chinese, with accompanying English translation(Translator:Katherine Yip.2010.01), to elaborate our thoughts as they are. What we want is to share with fellow tea drinkers something more than just the drinking of it. This is, in our opinion, an important contemporary task in promoting the tea culture (Coding in the text is for cross-referencing of academic tea term.)

 

  (2093)

是「撑船汉」还是「弄潮人」-蔡荣章

Leave a reply

是「撑船汉」还是「弄潮人」1 Are they Rowers or Wave Frolickers?

蔡荣章Rong-tsang Tsai

(2001.07《茶艺》月刊社论The Editorial of “Tea Culture Monthly”)

很多人质疑：为什么初学茶道就要考试，害得茶友紧张兮兮，甚至于望而怯步？但是如果不以泡茶考试逼大家，很多同学毕业后仍然不曾私下泡茶，甚至于还不太敢喝茶。如果是这样，你说茶道教学有何意思？这样的学茶方式，与茶为伍的时间与质量都不会太好的，过一阵子见面，他又学插花去了。
茶道教室上，我们经常提醒茶友们要「泡茶」、要「喝茶」、要「爱茶」，不能只「学茶」，若学了一肚子的茶知识，但不敢喝茶，喝了茶就睡不着觉；或不喜欢泡茶，只待别人奉茶过来，甚至认为泡茶乃仆人的工作；或喝茶只为防癌、只为瘦身、只为时尚、只为生意，并不是喜爱它。这样的喝茶态度是肤浅的，是短暂的，哪天念头一转，又把学茶的心事丢了。真正的茶人是要与茶谈恋爱，要与茶生活在一起的，这时的泡茶、洗壶、洗杯不但不觉辛苦，还甘之如饴呢！这里所说的不是对茶的贪婪，而是与之产生感情后，相互依存的那种感觉。喝茶、欣赏茶、享用茶是如此，研究茶的历史，研究茶的制造、艺术、思想亦复如此，而且这两个领域是一体的两面，缺一都达不到上述的境界。
杭州佛日禅师年轻时气盛，到处寻法挑战，曾经说过：「如有人夺得我机者，即吾师矣。」有次参谒夹山和尚，声东击西，总要显露自己一些才气，夹山亦体悟到他的可造，但总觉得是「知之」，而非「好之」、「乐之」的境界，于是说了一句：「看君只是撑船汉，终归不是弄潮人。」茶道界也经常见到这样的例子，将充实茶道知识当作唯一目标，作为向别人显耀与自我陶醉的项目，喝茶、泡茶也只是手段而已，这样缺乏喜爱、缺乏感情的「学茶」就如同渡口上的船夫，虽然天天与水为伍，但不见得喜欢水，只堪被称为「撑船汉」，但如果这位船夫在撑完船后还会经常下水玩一玩，那就可以从撑船汉变为「弄潮人」了。

以下为文內之编码Coding in the text:
是「撑船汉」还是「弄潮人」1Are they Rowers or Wave Frolickers?1

说明：
茶的“美”、茶的“性” 、茶的“境”是认识茶、享受茶的重要途径，但这部分不容易表述。有关茶道思想方面的文章,无论那种语文，都颇缺乏，现在我们试着用华文描述，再请专人译成 英文，使我们想要表达的尽量以其原始面貌呈现，让各地的读者能一起共享喝茶的乐趣。我们也认为这是当代很重要的茶文化推广工作。本茶道术语翻译及审定工作 始于2010.01月，一直持续进行中。英文翻译：Katharine Yip。(文內之编码系方便中英对照之茶道术语)

(2099)

The Land of Nothingness in the World of Tea -Rong-tsang Tsai

Leave a reply

茶道里的无何有之乡 The Land of Nothingness in the World of Tea

蔡荣章Rong-tsang Tsai

(2003.12《茶艺》月刊社论The Editorial of “Tea Culture Monthly”)

Over the long course of history, the Way of Tea has incorporated ideas and teachings of Confucianism, Buddhism and Taoism, among others. Once incorporated, it is hard to distinguish where these ideas have particular influence upon. At the most, we can talk about some kind of reference or do a simple comparison, under a certain situation. At this juncture, I would like to illustrate how the idea of ‘Land of Nothingness’1., brought up by the sage Chuang Tzu when he soared to beyond the cloud for a glimpse of the Universe, exists in the microcosm of a teapot and a tea cup.

I came across the phrase ‘Land of Nothingness’ while I was copying the text of ‘Chuang Tzu’. I pondered upon this: where would this fit in the domain of the Way of Tea?

The ‘water shack’2. came to my mind, as it is where water for tea brewing is prepared. Having undergone special treatment to minimize minerals, impurities and odour, the water is ‘free’ from ‘interference’ to ‘express’ its unique characteristics. Such an environment for tea brewing may be described as the ‘Land of Nothingness’.

How about displaying the phrase ‘Land of Nothingness’ at the cupboard where teapots are displayed? Indeed, good teapots can be likened to the land of nothingness when the Way of Tea is concerned. By ‘good’ teapots, I mean pots that have no off-putting odour, and are free from both toxic and non-toxic impurities. For clay and ceramic teapots, they must have a high degree of sintering 3. for fast heat dissipation 4. and low water absorption 5.. This way, tea brewing is given the space to ‘freely express’ itself without ‘interference’. Isn’t this another ‘Land of Nothingness’ for a good brew?

As I passed by the Practice Area for Tea Brewing, I saw several fellow tea drinkers concentrating in their preparation for the tea brewing masters Accreditation Examination 6. and the practical examination of the Tea Art Seminar. Without disturbing them, I pasted the writing: ‘Land of Nothingness’ on the wall. One of them took a glance of the paper, pondered upon it, and then continued to sample 7. the tea he has brewed. True, practicing brewing is all about appreciating a good cup of tea, and to experience the Way of Tea. Whether it is to get ready for the Tea brewing masters accreditation, or to sit for the practical examination of Tea Art Seminar, the process sharpens one’s ability in navigating the amazing world of tea, and in enjoying the tranquility and enrichment embodied by the Way of Tea. Any interference from an intention to outdo others or excel in the business world will turn tea brewing practice into painstaking chore. I wish this reminder of ‘Land of Nothingness’ will dispel any unnecessary ‘interference’ in the practice area.

The great eagle traverses the boundless sky which is its ‘Land of Nothingness’. The ocean provides it with food, the mountain its habitat, and the rain and storm cleanse and maintain the ecological balance of its environment. To stay free and easy in the ‘Land of Nothingness’, the giant bird must not indulge in the ocean, become lost in the dense mountainous forest and be threatened by the gale and downpour.

以下为文内之编码Coding in the text:
1.‘Land of Nothingness’「无何有之乡」
2.‘water shack’「水屋」
3. degree of sintering 烧结程度
4. heat dissipation 散热
5. water absorption 吸水率
6. Tea brewing masters Accreditation Examination 泡茶师检定考试
7. sample试饮

Introduction：
The aesthetics, character and the state of mind created are not to be undermined in the understanding and enjoyment of tea; and yet, they are the hardest to express. Writings on the thoughts pertaining to tea, regardless of languages used, remain scarce. We have attempted to express them in Chinese, with accompanying English translation(Translator:Katherine Yip.2010.01), to elaborate our thoughts as they are. What we want is to share the knowledge of tea alongside tea drinking. This is, in our opinion, an important contemporary task in promoting the tea culture (Coding in the text is for cross-referencing of the academic terms of tea).

 

  (2288)

茶道里的无何有之乡-蔡荣章

Leave a reply

茶道里的无何有之乡 The Land of Nothingness in the World of Tea

蔡荣章Rong-tsang Tsai

(2003.12《茶艺》月刊社论The Editorial of “Tea Culture Monthly”)

茶道在历史的长河中融合了儒释道等各种思想学说，但融入后就不好分析了，只能在遇到某些状况时，说说彼此的相关性，做做比较罢了。现在说说庄子在跳脱到云层外，看宇宙时提出的「无何有之乡」1.的境界，在一壶一杯的小世界里可以得到印证。

练习写字时从《庄子》一书中抄下了「无何有之乡」的句子，端详、思虑了许久，应该把它安在茶道园地的哪个区块才好呢？

首先想到的是称为「水屋」2.的地方，那里是提供泡茶用水的处所，水都经过降低矿物质、杂质与异味的处理，让茶有个无干扰，可以自由发展的释出空间，对茶而言，这样的环境正可说是茶的无何有之乡了。

接着把「无何有之乡」试着挂在陈放茶壶的壁橱前，想了一想，好的茶壶不也是茶道上的无何有之乡？这里所说的「好」是指壶身无异味、不释出有毒或无毒的杂质，而且如果是陶瓷器的话，烧结程度3.要高，如此散热4.速度快，吸水率5.低，提供了泡茶又一个「无干扰，可以自由发展的释出空间」，不也正是茶的另一处无何有之乡？

走到泡茶练习区，几位茶友正在为泡茶师检定考试6.与茶艺讲座的术科考试勤练泡茶，大家聚精会神。在不惊扰大家的情况下将「无何有之乡」的字条浮贴墙角，一位茶友放下茶壶望了一眼，思虑片刻后继续低下头去试饮7.他泡出来的茶汤。是的，练习泡茶不就是为了欣赏一杯好茶，并从中体会茶道的境界？考泡茶师也好，通过茶艺讲座的术科考试也罢，不外都是在磨练自己更有能力悠游于林林总总的茶界，享受茶道的清净与丰盛，如果有了「争奇斗艳」、「逐鹿商场」的干扰，泡茶演练或是茶道修习都将变成劳累的苦差事，所以就将这张「无何有之乡」的字条作为驱除干扰的符咒，贴在茶道练习场吧。

大鹏鸟翱翔于宽阔的天际，那是无何有之乡，另有大海让它觅食，高山让它栖息，暴风雨则用以清除腐朽、维持生态平衡。要悠游于无何有之乡，就必须不沉溺于大海，迷失于丛林，不畏狂风暴雨所袭击。

以下为文内之编码Coding in the text:
1.「无何有之乡」‘Land of Nothingness’
2.「水屋」‘water shack’
3. 烧结程度degree of sintering
4. 散热heat dissipation
5. 吸水率water absorption
6. 泡茶师检定考试Tea brewing masters Accreditation Examination
7. 试饮sample

说明：
茶的“美”、茶的“性” 、茶的“境”是认识茶、享受茶的重要途径，但这部分不容易表述。有关茶道思想方面的文章,无论那种语文，都颇缺乏，现在我们试着用华文描述，再请专人译成 英文，使我们想要表达的尽量以其原始面貌呈现，让各地的读者能一起共享喝茶的乐趣。我们也认为这是当代很重要的茶文化推广工作。本茶道术语翻译及审定工作始于2010.01月，一直持续进行中。英文翻译：Katharine Yip。(文内之编码系方便中英对照之茶道术语)

 

  (2378)

Sans Self Tea Gathering: The Basic Model – Rong-tsang Tsai

Leave a reply

2012春，无我茶会英译更名为“Sans Self Tea Gathering”

蔡荣章Rong-tsang Tsai

无我茶会于1990初创建。茶会的意义着重于对“无”的体悟，无我应被解释为“懂得无的我”。在未发现适当用语之时，暂时英译为“Wu-Wo Tea Ceremony”。

2012年春，我们决定将无我茶会的英译定为“Sans Self Tea Gathering”。sans 一词取自于莎士比亚剧作《皆大欢喜》，原为法文，是“无”的意思，gathering取其聚会之意，这样比较接近创建者对“无我茶会”的诠释。

Changing of Name in English (Spring, 2012)
Wu-Wo Tea Ceremony is now ‘Sans Self Tea Gathering’
When the concept and format was established in 1990, it was temporarily called the Wu-Wo Tea Ceremony in English, given the fact that it was organized to celebrate the realization of ‘Wu’, literally ‘no’, ‘the absence of’ or ‘void’. ‘Wo’, on the other hand, is ‘I’, ‘me’ or ‘self’. ‘Wu-Wo’ is thus best understood as ‘I who understand the idea of nothingness’. The term has been used ever since, before a more appropriate one comes along.
In spring, 2012, we coined the term “Sans Self Tea Gathering” which we thought is closer to the intention of the founders of this activity. Sans, an archaic French word meaning ‘without’, has been made popular by some of the greatest literary works through the ages, including William Shakespeare’s comedy “As You Like It”. To call it a tea gathering, instead of a tea ceremony, is to better reflect its nature. (English Translator : Katherine Yip英语翻译：叶德明)

无我茶会基本架构 Sans Self Tea Gathering: The Basic Model
蔡荣章 Rong-tsang Tsai
（《无我茶会180条》1999.9第一版，2010.9第二版)
(“Sans Self Tea Gathering 180,” First edition: 1999.9, Second edition: 2010.9)
Sans Self Tea Gathering 1 is a form of tea gathering that requires participants to bring along their own tea wares. Sitting in a circle, each participant is to brew four cups of tea, three of which will be offered to fellow tea drinkers on the right or left, saving the remaining to oneself. As such, each person will be drinking four cups of tea. After the agreed rounds of brewing, everyone will pack up – this is when the ceremony comes to an end.
Seats will be determined by random drawing upon arrival. Each participant would have known the procedure and the way the ceremony is to be conducted, having received notification 2 from the organizer beforehand. There is no event director or master of ceremonies during the congregation – everything will follow the pre-agreed arrangement. Quietly, each participant brews tea; there is no restriction as to the school or regional practices imposed on the style of the equipage and brewing technique.
After the last round of tea is taken, the organizer has the option of arranging a 5-minute session of music appreciation, to let the flavor settle in, or induce reflection on the tea ceremony. Other activities can also be arranged when the tea ceremony is over.
Such is the basic model of a Sans Self Tea Gathering. Here is a summary of the above:
1. Sitting in circle, everyone brews, serves and drinks tea.
2. Seats are determined by random drawing.
3. Tea is to be served to the person sitting next to you (on the left or right, in one direction).
4. Tea wares, tea leaves and water for brewing are to be brought along by the participants.
5. Number of cups and brewing, and the way to serve tea is agreed upon beforehand; the event flow is also pre-determined.
6. No talking is allowed throughout the ceremony.
Why is Sans Self Tea Gathering conducted in such an unusual way? In essence, it represents the seven principles 3 the ceremony embraces:
A. Seats determined by random drawing – an absence of hierarchy 4
Before the ceremony begins, participants will have to take a seat. Each of them has to draw a number and be seated accordingly. There is no pre-determined seating; no one knows whom will they be seating next to, and serving tea to, until they are seated. There is no hierarchical differentiation and no difficulty in finding a seat – just the way we were born. Don’t you think things will be made difficult if we can choose the family to born into?
The same goes with tea gatherings for parents and their children. The nature of random drawing is as such that children may not be serving tea to their own parents, and parents may not be offering tea to their own children. This is perhaps the perfect picture of the famous saying: “Respect the elderly as you would your parents, care for the young as you would your children”.
B. Tea offered in one direction–no action of reciprocity is expected5
When the tea is brewed, it is offered to the next person(s) in the same direction. If the number of cups agreed for the day is four, and three of them will be offered to fellow tea drinkers on the left and the last one for oneself, it will be done exactly that way.
Tea is offered in cups during the first round; whereas, tea brewed during the second round will be poured into tea pitcher 6, which will then be poured into the cups you have offered. This means that person(s) being offered will be able to enjoy several rounds of your brew.
Alternative arrangements can be made. For example, one may be serving tea to the second, fourth and sixth fellow tea drinkers on the right, or the fifth, tenth and fifteenth fellow tea drinkers on the left, as long as the arrangement is made known before the ceremony begins. In sizable tea gatherings, the reach of tea serving can be extended.
A uni-directional flow of tea serving realizes the spirit of “expecting no reciprocity” – to put it simply, it is the appreciation of “doing something for nothing”, when a person doesn’t expect to be offered tea in return when he offers his. “Serving tea” is a laudable act in the Way of Tea 7. The experience is made even purer if we don’t have to worry about reciprocating.
For the sight-challenged, a person may serve tea to a fellow drinker on each side, while reserving one himself – this will save them the inconvenience of moving around to offer tea. In this circumstance, the spirit of mutual-help takes the place of reciprocity.
C. Accepting and appreciating tea of all kinds – setting aside personal preferences 8
Each attendant of the Sans Self Tea Gathering will have to bring along their own tea. As highlighted in the notification, any type of tea is welcome. This way, a participant may get to sample a different tea in each cup offered. As advocated by the Way of Tea, a person is to accept and appreciate tea without letting personal preferences get in the way. As it goes, preference rules out things you don’t like, which could be something intrinsically wonderful. By rejecting, we could be depriving ourselves of the blessings in life. What Sans Self Tea Gathering reminds us is exactly this – we have to set aside personal likes and dislikes in order to develop amicable relationships and cultivate goodwill, wherever we go.
From green tea, oolong tea to black tea, each has its unique color, aroma and taste. As tea drinkers, it is important for us to brew, present and enjoy each accordingly.
D. Making an effort to brew well–it is about getting better each time 9
There is no guarantee that each cup is masterfully brewed – chances are that a person will be served tea that is downright bitter and astringent, or bland and tasteless. When this is the case, there could be two types of emotional response: “Who made this? It is awful.” Or “I’ve messed up. Got to be careful.” As far as the Way of Tea goes, the latter attitude is encouraged, for the simple fact that “brewing a good pot”10 is basic. What is there to be explored if we can’t even brew our tea well? This is not unlike the study of music and art. It is pointless to talk about a certain realm induced by music when a person can’t even play the piano well; likewise, a person can’t possibly be elaborating on the use of lines and colours in bringing out a certain artistic mood if he hasn’t mastered the use of brushes. This is why no one is allowed to talk once the Sans Self Tea Gathering begins; there is only one mission – to brew a good pot.
When serving tea at the Sans Self Tea Gathering, we always reserve one for ourselves. This will enable us to assess the brewing, and make quick adjustment to improve during the next round. A bad brew is a disgrace to ourselves, disservice to the others, and yes, to the tea brewed. Just as our seniors keep reminding us, doing one’s task well is the single most important element in a person’s self-cultivation.
E. There is no event director or master of ceremonies – everything goes as agreed 11
The Sans Self Tea Gathering goes by pre-determined schedule and pre-agreed arrangement; there is no event director at the venue. If according to the schedule, venue set-up begins at 8.30, participants responsible for placing the seat number tag would be there on the dot. Participants responsible for drawing would have prepared the lots for fellow drinkers who begin arriving at 9, as scheduled. Seats will be taken according to the drawn lots. Participants will then lay out their tea wares, and socialize with fellow tea drinkers and admire others’ equipage. Brewing begins at 9.30, and that’s when everyone goes back to their seats, including those who were busy with drawing for seats a while ago. Tea will be served according to the agreed way after the first round of brewing. When a person has been offered the agreed number of cups, he may begin drinking. Tea from the second brewing will be served with a tea pitcher, followed by drinking, and so on. When the agreed rounds of serving and drinking have been made, participants may stay in their original places to enjoy music (if it has been arranged), while relishing the unique tea experience. At the end of the music session, participants will wipe clean the tea cups they have used with tea towel 12 or paper towel, and bring along a tea tray 13 to collect their own cups. Participants are not expected to dispose of tea residue. The Tea Ceremony is over when all tea wares have been packed. There is nobody directing or conducting the event flow – nevertheless, it goes like clockwork.
When everything is pre-arranged and pre-agreed, what’s the point of having someone there directing? For regular participants of the Sans Self Tea Gathering, following agreed rules is like second nature.
F. Observing silence during the Ceremony – appreciating mutual-understanding and the beauty of collective rhythm 14
When the “Tea ware appreciation and Socialization” 15time is up, everyone will stop talking and concentrate on brewing. In the course of brewing, participants will calm down, feel their own existence in this space, and appreciate their oneness with the world around. When tea is served, it is done in peace and silence. As participants offer tea to each other, they seem to have been strung by an invisible silk ribbon that moves rhythmically along with the gentle act of tea serving. In moments like these, words would be superfluous. There is no need for verbal expressions like “thank you” and “have some tea, please” – a slight bow, and a smile, will suffice.
The ideas of “silence” and “mutual-understanding” described here, as well as “the absence of directing” elaborated in the previous section, are pivotal to the success of a Sans Self Tea Gathering – only by keeping intervention to the minimum will it happen in as natural a way as the system of the universe, and the cycle of seasons.
G. To each his own – there is no restriction as to the school or regional practice in brewing 16
At a Sans Self Tea Gathering, the method of brewing is subject to no restriction, and this applies to differences in tea ware and tea leaves preferred by tea drinkers as influenced by certain schools, styles or regional background. The choice between teapots and lidded cups 17, preference with tea leaves 18or powdered tea 19, and that of the method and style of brewing are not matters of concern.
Regardless of such differences as in equipage, tea leaves, attire, language and places of origin, the Tea Ceremony calls for an effort in brewing a good pot and sharing it with fellow drinkers, be they new or old acquaintances, as determined by random drawing.
You may wonder, if there is no restriction whatsoever as to the tea ware and brewing method, and participants are required to accept and appreciate teas that come their way, does it mean that brewing will become a matter of chance? Make no mistake; Sans Self Tea Gathering does observe the principle of “Making an effort to brew well”. Once you have decided on the tea presentation setting and brewing method, you will have to come up with the best possible setting and brew at the time of the congregation.
Meanwhile, it is true that there is no special requirement as to the attire and protocol; and yet, with the same principle of “getting better each time”, they should be appropriate for the occasion.
以下是中英茶学术语对照：
无我茶会 1 Sans Self Tea Gathering 1
「公告事项」2 notification 2
七大精神 3 seven principles 3
无尊卑之分 4 an absence of hierarchy 4
无报偿之心 5 no action of reciprocity is expected 5
茶盅 6 tea pitcher 6
茶道 7 Way of Tea 7
无好恶之心 8 setting aside personal preferences 8
求精进之心 9 it is about getting better each time 9
「泡好茶」10 brewing a good pot10
遵守公共约定 11 everything goes as agreed 11
茶巾 12 tea towel 12
奉茶盘 13 tea tray 13
培养默契，体现群体律动之美 14 appreciating mutual-understanding and the beauty of collective rhythm 14
茶具观摩与联谊15 Tea ware appreciation and Socialization 15
无流派与地域之分 16 there is no restriction as to the school or regional practice in brewing 16
盖碗 17 lidded cups 17
叶形茶 18 tea leaves 18
粉末茶 19 powdered tea 19

Introduction：
The aesthetics, character and the state of mind created are not to be undermined in the understanding and enjoyment of tea; and yet, they are the hardest to express. Writings on the thoughts pertaining to tea, regardless of languages used, remain scarce. We have attempted to express them in Chinese, with accompanying English translation(Translator:Katherine Yip.2010.01), to elaborate our thoughts as they are. What we want is to share the knowledge of tea alongside tea drinking. This is, in our opinion, an important contemporary task in promoting the tea culture (Coding in the text is for cross-referencing of the academic terms of tea).

  (2110)

第十二章 茶学综论-Chapter TwelveTea Studies Synthesis-蔡荣章Rong-tsang Tsai 编著Editor

Leave a reply

中英文”茶学术语”Chinese-English Tea Studies Terminology

蔡荣章Rong-tsang Tsai   编著 Editor

（2010.02台北陆羽茶艺股份有限公司 ISBN978-957-9690-06-5）

第十二章 茶学综论-Chapter TwelveTea  Studies Synthesis

一.茶道内涵图解Tea Lore Connotation Diagram

12.1.茶道内涵Tea Lore Connotation

12.2.第1圈：茶道载体 1st Circle:Tea Lore Medium

12.3.茶Tea

00.0.茶汤Tea Liquid

00.0.泡茶Tea Brewing

00.0.茶器Tea Utensils

12.4.奉茶Tea Serving

00.0.品饮Tea Savoring

12.5.茶食Tea Cuisine

12.6.环境Environment

12.7.第2圈：茶道平台 2nd Circle: Tea Lore Platform

12.8.茶法Brewing Methodology

12.9.茶会Tea Functions

12.10.第3圈：茶道内涵 3rd Circle :Tea Lore Connotation

12.11.美感Beauty Notion

12.12.艺术The Arts

12.13.思想Ideology

12.14.道德Morality

12.15.第4圈：茶道特质 4th Circle :Tea Lore Characteristics

12.16.审美Beauty Appreciation

12.17.创新Creativity

12.18.空寂Quiet and Desolate

12.19.精俭Simple and Exquisite

12.20.无Emptiness

12.21.清和Purification

12.22.利他Benefits

12.23.和谐Harmony

12.24.健康Health

12.25.第5圈：茶道素养  5th Circle :Tea Lore Accomplishments

12.26.美学Aesthetics

12.27.绘画Painting

12.28.音乐Music

12.29.书法Calligraphy

12.30.篆刻Engraving

12.31.雕塑Sculpture

12.32.文学Literature

12.33.陶艺Ceramics

12.34.哲学、宗教   Philosophy, Religion

12.35.修身Cultivation

12.36.伦理Ethics

12.37.医药Medicine

12.38.舞蹈Dance

12.39.戏剧Drama

12.40.香道 Incense Lore

12.41.建筑Architecture

12.42.花道Flower Arrangement

12.43.识茶Tea Recognizing

12.44.制茶Tea Making

二.茶叶沖泡与茶汤内涵Tea Infusion and Tea Liquid Connotation Diagram

12.45.第1圈：茶汤色香味的内涵

1st Circle: Tea liquid Color-Scent-Taste  Connotation

00.00.茶 汤 Tea Liquid

12.46.色相 Hue

12.47.明度  Brightness

12.48.彩度Saturation

12.49.清澈度Clarity

12.50.香型 Scent Type

12.51.强度 Strength Degree

12.52.持续度 Flavor Endurance

12.53.香性 Scent Character

00.00.茶性 Tea Character

12.54.调和度 Harmonious Degree

00.00.稠度 Richness

00.00.强度  Strength

12.55.第2圈：泡茶五要素5-Keys of Brewing

00.00.水温 Temperature

00.00.茶水比例Tea to Water Ratio

00.00.时间Time

12.56.冲泡器Tea Brewing Vessel

12.57.水质 Water Quality

12.58.第3圈：影响茶叶浸泡时间的因素  Factors Affecting Tea Steeping Time

12.59.水可溶物溶出速度(内在因素之一)

Water substances soluble speed(one of the Inner Factors)

00.00.茶叶完整度  Tea Leaf Integrity Degree

00.00.枝叶连理情形 Stem and Leaf Joint Condition

00.00.叶形大小 Leaf Shape Size

00.00.芽型或叶型Tip Type or Leaf Type

00.00.茶青成熟度Tea Harvest Maturity Degree

00.00.外形紧结度Tea Shape Tightness

00.00.条索紧结度Leaf Twist-Tightness

00.00.发酵程度Fermentation Degree

00.00.萎凋程度 Withering Degree

00.00.揉捻程度 Rolling Degree

00.00.焙火程度Roasting Degree

12.60.陈放年份 Storing Time

12.61.渥堆情形 Piling Condition

00.00.虫咬情形 Insect Bitten Condition

12.62.水可溶物多寡(内在因素 之二)

Water substances  amount(another Inner Factors)

00.00.焙火程度Roasting Degree

00.00.发酵程度 Fermentation Degree

12.63.茶青质量Fresh Leaf Quality

12.64.外在因素Outer Factors

00.00.茶量 Tea Amount

00.00.水温Temperature

12.65.水质 Water Quality

12.66.冲泡器材质Brew Vessel Material

00.00.倒干程度 Drain Drying Degree

00.00.每泡间隔时间 Every Brew Interim Time

12.67.前一泡的浓度Previous Brew Strength

三.茶法与茶会类型图解Tea Methodology and Tea Functions Diagram

00.00.第1圈：十大泡茶法1st Circle: The Ten Tea Methods

12.68.泡茶法Tea Brewing Methodology

00.00.小壶茶法Small Pot Tea Method

00.00.盖碗茶法Cover Bowl Tea Method

00.00.大桶茶法Large Capacity Tea Method

00.00.浓缩茶法Concentrated Tea Method

00.00.含叶茶法Nonstrained Tea Method

00.00.旅行茶法Travel Tea Method

00.00.抹茶法Whisking Tea Method

00.00.煮茶法Boiling Tea Method

00.00.冷泡茶法Cold Tea Method

00.00.泡沫茶法Foam Tea Method

12.69.第2圈、3圈：因形式而分的茶会类型与举例

2nd and 3rd Circle: Classified by the Tea Function Style, and Examples

12.70.茶会类型 Tea Function Type

12.71.茶席式 Tea Site Style

12.72.桌上茶席 Table Tea Site

12.73.席地茶席 Ground Tea Site

12.74.榻榻米茶席Tatami Tea Site

12.75.宴会式 Banquet Tea Style

12.76.茶席个别供茶式 Tea Site Supplying Tea Individually

12.77.统一供茶式 Supplying Tea Centralized

12.78.流觞式Floating Cup Style

12.79.曲水茶宴 Winding Creek Tea Gathering

12.80.环列式 Circle Tea Style

00.00.无我茶会Wu-Wo Tea Ceremony

12.81.礼仪式Etiquette Style

12.82.四序茶会Perennial Tea Ceremony

12.83.献茶礼Offer Tea Ritual

12.84.寺院茶礼 Temple Tea Ceremony

12.85.第4圈：因目的而分的茶会类型

4th Circle: Classified by the Tea Function Purpose

12.86.为茶道  For Teaism

12.87.为庆祝 For Celebrating

12.88.为追思 For Remembrance

12.89.为游兴 For Leisure

12.90.为社交 For Socializing

12.91.为仪轨For Rites

四.无我茶会要义图解Wu-Wo Tea Ceremony Connotation Diagram

12.92.第1圈：茶会队形 1st Circle: Tea Function Formation

12.93.围成圆圈泡茶gather to form a circle to brew tea

00.00.第2圈：特殊做法 2nd Circle: The special way

00.00.抽签决定座次Drawing Lots for Seating

00.00.茶具自备泡法不拘prepare tea ware and not confined to any brewing manner

00.00.单边奉茶same direction tea serving

00.00.茶叶自备种类不拘 Prepare tea leaf of any kind

00.00.品饮自己与别人的茶汤 Drink one’s own and others tea liquid

00.00.依公告事项行事无需指挥 Follow Public Announcement no need for

a  director

00.00.泡茶席间不语Remain silent during brewing

00.00.第3圈：七大精神 3rd Circle: The Seven Principles

00.00.无尊卑之分No matter to social status

00.00.无流派与地域之分No distinction of school or region

00.00.无报偿之心No reward is expected

00.00.无好恶之心No bias

00.00.求精进之心Concentrate and  improve

00.00.遵守公共约定Everyone follows the public announcement

00.00.体现群体律动之美Express group rhythm and harmony

12.94.第4圈：衍生意义 4th Circle: Derivative Significance

00.00.随遇而安Feel at ease under all circumstances

12.95.信任 Trust

00.00.无所为而为Actions without intentions

12.96.不排斥新事物Don’t rule out new things

12.97.反求诸己Self-examination

12.98.清和 Pure and peace

00.00.培养默契cultivate tacit understanding

12.99.第5圈：积极作为 5th Circle: Positive Action

12.100.〝茶席设置〞、〝与会心情〞以精简为原则

“Tea Site Setup”,   “Participation  Mood”use simple and exquisite principles

12.101.将选定的茶席与泡法做得是自己当时的最好Tea site and tea method once

selected do it best

12.102.有人围观时行〝对外奉茶〞If there are spectators have “spectator serving”

12.103.携带乐与大家分享的茶具与茶叶 Bring tea ware and tea that others

will enjoy

12.104.茶会名称不涉广告  Tea function name can not involve advertising

12.105.会后不交换茶具以为纪念 After tea function exchanging tea ware is

not    expectable

12.106.不要因自己的表现令与会者感到不悦 Do not let participants become

displeased because of one’s behavior

12.107.理解无中生有、有无交替的意义 Comprehending ‘being’ comes

from  ’emptiness’, and being and emptiness is circulation

五.茶文化与茶学图解Tea Culture and Tea Studies Diagram

六.茶文化与茶学图解Tea Culture and Tea Studies Diagram

12.108.茶文化 Tea Culture

12.109.茶學 Tea Studies

12.110.茶道Tea Lore

12.111.茶道載体Tea Lore Medium

12.112.茶道平台   Tea Platform

12.113.茶道內涵Tea Lore Connotation

12.114.茶道特質Tea Lore Characteristics

12.115.茶道素养Tea Lore Accomplishments

12.116.茶歷史Tea History

12.117.產業史Industrial History

12.118.生活史Life History

12.119.茶藝史Tea Arts History

12.120.思想史Ideology History

12.121.茶生活 Tea and Life

12.122.民生 Life

12.123.禮俗 Customs

12.124.醫藥 Medicine

12.125.茶推廣 Tea Promotion

12.126.語文 Languages

12.127.廣告 Advertising

12.128.宣傳 Publicity

12.129.教育Education

12.130.茶產業Tea Industry

12.131.栽培Cultivation

12.132.制造Manufacturing

12.133.行銷   Marketing

12.134.政經 Politics

12.135.茶文化乃偏重内涵而言 Tea Culture emphasizes its connotation

12.136.茶学乃偏重课程而言Tea Studies emphasizes learning

七.茶学书库分类索引Tea Studies Library Classification and Index

首阶编码1st Order Code 首阶分类1st Order Classification 2阶编码与分类2nd Order Code and Classification 注Remark
B 茶思想Tea Ideology B1. 茶思综述Tea Ideology Synthesis 含文集Including collection of works
B2. 茶哲Tea Philosophy 含道德. 思维Including morality and thinking
B3. 茶与宗教Religious studies
B4. 茶美学Tea Aesthetics
D 茶政策Tea Policies D1. 茶政经军Tea Politics , Economy, and Military 如茶马政策、榷茶法Such as tea-horse Policy, tea taxes
D2. 茶法规Tea Laws and Regulations 现今Presently
F 茶经济Tea Economics F1. 茶经济综述Tea Economics Synthesis
F2. 茶行销Tea Marketing 含通路Including sales route
F3. 茶餐饮Tea Restaurant
F4. 茶广告Tea Advertising
F5. 茶包装Tea Packaging 含茶叶茶具Including tea leaf and tea utensils
G 茶文化Tea Culture G1. 茶文化学Tea Culture Studies 另有Z1.茶学综述And other “Z.1.Tea Studies Synthesis ”
G2. 茶文化比较Tea Culture Comparison 含品项、地域之比较.各国泡茶法归’L2.泡茶’Including  kind and region comparison,  Country’s Tea brewing methods belong  to ‘L2.Tea Brewing’
G3. 文化茶集Tea Culture Collection of Works 即茶文化类之文集Present tea culture classification and collected works
G4. 文化茶址Region of  Tea Culture
G5. 茶教育Tea Studies Education 含推广Including promotion
H 茶译文Tea Translation H1. 茶英译Tea English Translation 仅茶术语之译,译著归其所属类别Only tea terminology translation, translated version belong s to their order
H2. 茶日译Tea Japanese Translation
H3. 他语茶译Other Language Tea Translation
I 茶文学Tea Literature I1.茶文综述Tea Literature Synthesis
I2.茶诗Tea Poetry
I3.其他茶文Other Tea Literature 含非茶作品including tea related works
J 茶艺术Tea Arts J1.茶美术Tea and Fine Arts 含音乐、陶艺including music, and ceramics
J2.品茗Tea Savoring 含识茶、饮食、相关作物Including tea recognition, food and beverage, and related foods
J3.品茗环境Tea Ambience
J4.茶花石等Floral Arrangement and Stone Appreciation 插花、石艺、挂物floral arranging, stone appreciation, hanging Art
J5.香道Incense Lore
K 茶史地Tea History and Geographical Characteristics K1.茶史茶事Tea History and Matters 含单位志including organization history
K2.茶产地Tea Growing Region
K3.茶书茶人Tea Books and Tea Man
K4.茶俗Tea Customs
K5.茶史期刊Tea History Periodicals
L 泡茶法Tea Brewing Method L1.泡茶综述Tea Brewing Synthesis
L2.泡茶Tea Brewing 含水including water
L3.茶调饮Tea Beverage 含咖啡等非茶类including coffee and non-teas
M 茶会Tea Function M1.茶会综述Tea Function Synthesis
M2.茶会Tea Ceremony
O 茶化学Tea Chemistry O1. 茶化学Tea Chemistry
R 茶保健Tea and Health R1.茶健综述Tea Health Synthesis
R2.茶保健Tea Health Care 含民俗药方including folk prescriptions
R3.茶医药Tea Medicine
R4.茶保健期刊Tea Health  Periodicals
S 茶农业Tea Agriculture S1.茶作综述Tea Production  Synthesis
S2.茶品种Tea Varieties
S3.茶耕作Tea Cultivation 含土壤肥料、病虫害,相关作物Including soil fertilizer, plant diseases and insect pests, and related crops
S4.茶园机械Tea Plantation Machinery
S5茶园永续Tea Plantation Sustainable Agriculture 如有机茶(含加工)、生态保育,such as organic tea(including added processing), and ecology,
S6.茶叶期刊Tea  Periodicals 以茶作、茶造为主者primarily for tea growing and making,
T 茶工业Tea Industry T1.茶造综述Tea Making Synthesis 与‘茶作’ 同述时归’S1.茶作综述’.if including tea growing, belongs to ‘S1.tea production  synthesis’
T2.茶初加工Tea Primary Processing 含广义茶饮including non-teas
T3.茶厂机械Tea Factory Machinery
T4.茶审检Tea Inspection 含审评、检验、标准including tasting, inspecting, and Standardizing
T5.茶深加工Tea Advance Added Processing 含茶多元应用including tea multiple application
W 茶器Tea Utensils W1.茶具、饰物Tea Utensils Decorative Items 含赏including admirations
W2.茶陶等制作Tea Pottery Manufacturing 含史including history
W3.茶器期刊Tea Utensils Periodicals
Y 茶食Tea Foods Y1.茶食综述Tea Foods Synthesis
Y2.茶点心Tea Snacks
Y3.茶肴Tea Cuisine
Y4.茶食期刊Tea Foods Periodicals
Z 茶综合Including Review Z1.茶学综述Tea Studies Synthesis 仅局部综述者、归入所属类别.含茶百科 part of synthesis will belong to their orders.  Including tea wikipedia
Z2.茶学文集Tea Studies Collection of  Works
Z3.茶词典Tea Dictionaries 含综合与专题Including general and special subjects
Z4. 茶综合期刊Tea Comprehensive Periodicals

(3242)

How much is Tea Culture worth-Rong-tsang Tsai

Leave a reply

茶的文化性值多少钱 How much is Tea Culture worth

蔡荣章-Rong-tsang Tsai

(2002.04《茶艺》月刊社论Published in “Tea Art”monthly magazine)

Unlike paintings and music, tea is where its cultural value rests. With paintings and music, the cultural value lies not in the materials, but in the final products. To put it simply, while the worth of tea incorporates its cultural value; paint brushes, colours, and musical instruments and the like, don’t. This concept is what we will be exploring in this chapter.

In the foreword of the Souvenir Programme of the Inaugural Conference on the Study of Tea and the 25th Tea Brewing Masters Certificate Presentation Ceremony, President of the Ten Ren and Tianfu Tea Group, Mr Lee Rie-ho brought up the idea of a 20% value  –  that for tea, the cultural elements account for some 20% of the price of the merchandize. The significance of this is not so much the percentage but rather directing our attention to this issue using a concrete number.

Among the many agricultural products, tea is high on its cultural and artistic content. Its flavor4, aroma2, taste3, appearance1 and appeal is refined5, rich and diversified6 while the brewing (in the wider definition of the term) and enjoyment of tea easily gives rise to a second, and a third layer of sensory, aesthetic and creative stimulation. With the former, it is the tea itself, including the tea trees, soil, climate and production method; whereas in the latter, it is the brewing technique, the environment, the experience of drinking and the interaction.

Some people think that in the case of the ‘latter’, those are added values derived from the merchandize; and hence, should not be taken into consideration when it comes to pricing.  However, we must be mindful that what brings about these benefits is generations of tea gurus7 praising tea itself as superior to man’s work on it. Paintings, for instance, are more of man’s creativity rather than the brushes, the colours and the equipment – in this case, man’s input is thousands of times more in terms of value. What’s more, man’s tribute paid to tea has ‘continuously enriched’ and ‘successfully popularized’ the flavor, aroma, taste, appearance and appeal, which incorporate such elements as the tea trees, soil, climate and production methods. For the two benefits of ‘continuous enrichment’ and ‘successful popularization’ alone, ‘Tea’, or ‘its Masters’, will have to pay the price – as 20%, or even 30%, of the cost.

The above derivative costs have to be borne by the producers and consumers, and be reflected in the prices, the same way as the cost of planting, fertilizing and employment of good tea makers are paid for. The fact is. the tea market can hardly be supported by the compliment of tea gurus/consumers alone.

以下为文內之编码Coding in the text:

色1 appearance1

香2 aroma2

味3 taste3

风味4 flavor4

细致5 refined5

丰富与多样化6 rich and diversified6

茶人7 tea gurus7

Introduction：

The aesthetics, character and the state of mind created are not to be undermined in the understanding and enjoyment of tea; and yet, they are the hardest to express.  Writings on thoughts pertaining to tea, regardless of the languages used, remain scarce.   We have attempted to express them in Chinese, with accompanying English translation(Translator:Katherine Yip.2010.01), to elaborate our thoughts as they are. What we want is to share with fellow tea drinkers something more than just the drinking of it. This is, in our opinion, an important contemporary task in promoting the tea culture (Coding in the text is for cross-referencing of academic tea terms). (1941)

茶的文化性值多少钱-蔡荣章

Leave a reply

茶的文化性值多少钱How much is Tea Culture worth

蔡荣章Rong-tsang Tsai

(2002.04《茶艺》月刊社论Published in “Tea Art”monthly magazine)

茶的文化性值多少钱

茶的文化性价值挂靠在「成品茶」的身上，但绘画与音乐的文化性价值挂靠在「作品」上，这是两者不同的地方。所以成品茶的价格包含了文化价值的部分，而绘画原料与乐器并没有包含其完成后的绘画作品与音乐作品的文化价值。这个观念是我们在此所要讨论的。

由于茶叶的价格包含了茶道艺术的部分，也就是包含了泡茶、奉茶、品茗的部分，所以我们试图提出一个数字来表达这个观念。我们认为中档茶价，其文化性价值占有茶价的百分之二十，而高档茶价，其文化性价值可以占到茶价的百分之五十。这个具体数字的意义不在于「占比」的多少，而是让大家正视这个问题，而且以数字化来说明。

茶在农产品中是属于文化、艺术性较强的一种，这显现在它的色1、香2、味3、形、风味4上之细致5、丰富与多样化6，而且在冲泡（含广义之调理）与享用时足以再产生第二次、第三次的意境、美感、思想性创作与价值。前者是茶制品的本身，包括茶树、地理、气候与制造技术，后者是冲泡技术、周遭环境、品饮体悟与人际互动产生的文化与艺术。

有人认为「后者」是商品以外衍生出来的附加价值，不能加价于商品的本身，但我们必须正视：茶之所以能达到后半段的效益，是历代茶人7歌颂「茶」胜于「人」的结果，不像绘画、音乐等，人们关注的是作者的艺术性，而且胜于颜料、器材本身数千倍，甚至数千万倍。再进一步说，人们对茶的歌颂，也促使融合茶树、地理、气候、技术在内的色、香、味、形、风格等因素的「日益丰盛」与「广为人知」，仅为了达到这些商品内涵的市场价值，茶的生产与营销者就理应支付这百分之二十或百分之五十的成本。

上述说的这些衍生性成本必须由产、销双方支付，从现在茶的已有产销状况下，是要从茶制造的卫生安全上、从茶叶营销员的素质上、从营销地点的选择上、从茶文化活动的推动上来着手，最后才可以让这些成本合理地显现在茶价上。如果只依赖末端消费者（喝茶人）的自然饮后赞叹，只依赖茶文化工作者的呐喊，支持文化性〝茶〞商品的市场力度是不够的。（2012.12.23修订）

以下为文内之编码Coding in the text:

色1 appearance

香2 aroma

味3 taste

风味4 flavor

细致5 refined

丰富与多样化6 rich and diversified

茶人7 tea gurus

说明：

茶的“美”、茶的“性”、茶的“境”是认识茶、享受茶的重要途径，但这部分不容易表述。有关茶道思想方面的文章,无论那种语文，都颇缺乏，现在我们试着用华文描述，再请专人译成英文，使我们想要表达的尽量以其原始面貌呈现，让各地的读者能一起共享喝茶的乐趣。我们也认为这是当代很重要的茶文化推广工作。本茶道术语翻译及审定工作始于2010.01月，一直持续进行中。英文翻译：Katharine Yip。(文内之编码系方便中英对照之茶道术语)

 

  (1942)

茶道术语3篇-The academic terms of the Way of Tea 蔡荣章-Rong-tsang Tsai

Leave a reply

茶道术语-The academic terms of the Way of Tea

蔡荣章-Rong-tsang Tsai编著Editor

说明：将茶道专用术语整理、翻译及审定，是当前在学校或国际间推动茶文化工作时很重要的茶学材料。我们只是逐步完成初学茶道者所应用的部分，尚需继续完备。本茶道术语翻译及审定工作始于2010.01月，一直持续进行中。英文翻译：Katherine Yip

第1篇（20110412）

1. 茶人

Tea Gurus

2. 茶师

Tea Masters

3. 茶文化工作者

Facilitators of Tea Culture

4. 茶文化护主

Patrons of Tea Culture

5. 茶艺师

Tea Art Masters

6. 泡茶师

Tea Brewing Masters

7. 制茶师

Master Tea Maker

8. 评茶师

Tea Appraisers

9. 茶商

Tea Merchants

10. 茶农

Tea Farmers

11. 茶友

Tea Drinkers

12. 茶者 、好茶之人

Tea Aficionados

13. 品茗家

Tea Connoisseurs

14. 茶专家

Tea Experts

15. 爱茶人

Tea Lovers

16. 大茶人

Great Tea Guru

17. 茶道师

Master of the Way of Tea

18. 茶道大师

Great Master of the Way of Tea

19. 喝茶

Tea Drinking

20. 赏茶

Tea Appreciation

21. 评茶

Tea Appraisal

22. 品茶

Tea Savouring

第2篇（2011.05月-07月）

23. 泡好茶

brew a good pot

24. 茶汤

tea infusion、tea liquor

25. 茶道之美、茶道之境

the beauty and realm of the Way of Tea

26. 纯品茗的抽象之美

Pure Abstract Aestheticism in Tea Drinking

27. 纯茶道

the‘Pure’Way of Tea

28. 空寂之美

beauty in emptiness and solitude

29. 甘

mellow sweetness

30. 草庵茶席

‘thatched-hut tea ceremony setting’

31. 茶禅一味

‘oneness of Zen and Tea’

32. 精俭

conviction and simplicity, modesty and self-restraint

33. 空寂

emptiness and solitude

34. 清和

purity and harmony

35. 泡茶师箴言

Tea Brewing Masters’ Motto

36. 泡好茶是茶人体能之训练，茶道追求之途径，茶境感悟之本体。

Brewing a good pot is the physical training of a Tea Brewing Master, the pursuit of the Way of Tea, and the essence to experiencing the World of Tea.

37. 茶道

the Way of Tea

38. 道是方法.道是路.道是境界.道是目的.道是新生命的起点

The word‘Way’may refer to a method, a path, a state of being, a goal, and the starting point of a new life

第3篇（2011.07月-12月）

39. 泡茶

tea brewing

40. 茶会

tea gatherings

41. 流派

schools

42. 公告事项」

notification

43. 七大精神

seven principles

44. 无尊卑之分

an absence of hierarchy

45. 无报偿之心

no action of reciprocity is expected

46. 无好恶之心

setting aside personal preferences

47. 求精进之心

it is about getting better each time

48.「泡好茶」

brewing a good pot

48. 遵守公共约定

everything goes as agreed

49. 培养默契，体现群体律动之美

appreciating mutual-understanding and the beauty of collective rhythm

50. 茶具观摩与联谊

Tea ware appreciation and Socialization

51. 无流派与地域之分

there is no restriction as to the school or regional practice in brewing

52. 盖碗

lidded cups

53. 叶形茶

tea leaves

54. 粉末茶

powdered tea

55. 茶席

Tea Presentation Setting

56. 插花

flower arrangement

57. 焚香

burning of incense

58. 挂画

hanging scrolls

59. 点茶

tea brewing

60. 四艺

four arts of living

61.「把茶泡好」

Brewing a good pot

62.泡茶者

Tea Brewers

(2503)

第八章-茶会Chapter Eight-Tea Functions蔡荣章Rong-tsang Tsai

Leave a reply

中英文“茶学术语”Chinese-English Tea Studies Terminology

蔡荣章Rong-tsang Tsai 编著Editor

（2010.02台北陆羽茶艺股份有限公司 ISBN978-957-9690-06-5）

8.1.无我茶会特殊做法及其七大精神

The special way of Wu-Wo Tea Ceremony and its Seven Principles

 

以下七条是无我茶会特殊做法及其七大精神 The special way of Wu-Wo Tea Ceremony and its Seven Principles

8.2.座位由抽签决定──无尊卑之分 Seating arrangement is chosen randomly ──

No matter to social status

8.3.随遇而安feel at ease under all circumstances

 

参加无我茶会，是由”抽签决定座位，无尊卑之分 seating arrangement is chosen randomly、 no matter of social status “，且”随遇而安 feel at ease under all circumstances “。

 

 

8.4.依同一方向奉茶──无报偿之心 Serving tea in the same direction ── No reward is expected

8.5.单边奉茶 same direction tea serving

8.6.无所为而为的奉茶方式the style of serving is without intentions

 

无我茶会的奉茶方式是”依同一方向奉茶，无报偿之心 serve tea in the same direction、 no reward is expected “。这种”单边奉茶 same direction tea serving “的奉茶方向tea serving direction是种”无所为而为的奉茶方式 the style of serving is without intentions “。

 

8.7.接纳欣赏各种茶──无好恶之心

Accept and appreciate different teas ── No bias

 

参加无我茶会的茶叶自备，而且种类不拘。希望大家”接纳、欣赏各种茶，无好恶之心 accept and appreciate different teas、 no bias “。

 

8.8.努力把茶泡好──求精进之心 Brew the best one can ── Concentrate and  improve

 

每人从左或从右单边奉出约定的杯数，也留一杯给自己，这样每人就可以喝到自己与别人的茶。把茶泡坏了，是对不起自己、对不起别人、对不起茶的。无我茶会希望大家”努力把茶泡好，求精进之心 brew the best one can、 concentrate and improve “。

 

8.9.无须指挥与司仪──遵守公共约定 No director ──Everyone follows the public announcement

 

无我茶会是”依事先排定的程序与约定进行 follow the agreed schedule and practices “，”无需指挥与司仪 no director or master of ceremonies “，希望大家”遵守公共约定 follows the public rules “。

 

8.10.泡茶席间不语──培养默契、体现团体律动之美 Remain silent during brewing ─To cooperate and appear in group rhythm and harmony

无我茶会在开始泡茶后即”席间不语 remain silent during brewing time “，一方面”培养默契 cultivate tacit understanding “，一方面”体现团体律动之美 express group rhythm and harmony “。

 

8.11.泡茶方式不拘──无流派与地域之分 Not confined to any tea brewing manner ──No distinction of school or region

 

无我茶会的茶具由与会者自行携带，且”泡茶方式不拘，无流派与地域之分”  not confined to any brewing manner、 no distinction of school or region. “。

 

8.12.围成圈圈泡茶gather to form a circle to brew tea

 

无我茶会的基本形式是大家”围成圈圈泡茶 gather to form a circle to brew tea “。

 

8.13.视为接续regard as connected

 

大家围成圈圈泡茶的”圈圈”是只要头尾相接即可，不论是圆形、方形，还是不规则的形状。即使中间被一颗大树或小桥隔开，也可以”视为接续 regard as connected “。

 

8.14.席地而坐sit on the ground

 

无我茶会泡茶时，喜欢大家”席地而坐 sit on the ground “，这样不但方便，而且人与人之间没有桌椅的阻挡，更形亲密。

 

 

8.15.精俭simple and exquisite

8.16.茶具力求简便strive for simplified tea ware

8.17.行政工作力求简便strive for simplified administration affairs

8.18.参加无我茶会的目的力求简单strive for simplified participation goals of Wu-Wo Tea Ceremony

 

无我茶会遵守”精俭原则 simple and exquisite “：所带的”茶具力求简便 strive for simplified tea ware “、举办茶会的”行政工作力求简便 strive for simplified administration affairs “、个人”参加无我茶会的目的力求简单 strive for simplified participation goals of Wu-Wo Tea Ceremony “。

 

8.19.有了以后的无full and then empty

 

8.20.一人独饮sole drinking

8.21.两人对饮couple drinking

8.22.一人到千万人的无我茶会one to ten million people Wu-Wo Tea Ceremony

 

无我茶会不拘人数多寡，从”一人独饮 solely drinking “、”两人对饮 couple drinking “到千万人都可以举行，所以说是”一人到千万人的无我茶会 one to ten million people Wu-Wo Tea Ceremony “。

 

8..无我茶会的工作人员Wu-Wo Tea Ceremony staff

 

“无我茶会的工作人员 Wu-Wo Tea Ceremony staff “最好都是由参与无我茶会泡茶的人兼任，但负责摄录像的人员比较不容易做到。

 

8.23.会前准备事项preparations before the Wu-Wo Tea Ceremony

8.24.无我茶会名称Particular Name of the Wu-Wo Tea Ceremony

8.25.茶会进行程序Ceremony Schedule

8.26.工作人员开始布置会场task members begin arranging the site

8.27.与会人员开始报到入座participants began to check in and then find seats

8.28.开始泡茶begin brewing

8.29.会后活动开始begin the post Ceremony Post Activity

 

每次举办无我茶会的”会前准备事项preparations before the Wu-Wo Tea Ceremony ”

包括订定该次”无我茶会名称 name of the “Wu-Wo Tea Ceremony” “，接着排定”茶会进行程序 Ceremony Schedule “，例如何时”工作人员开始布置会场 task members begin arranging the site”、何时”与会人员开始报到入座 participants began to check in and then find seats “、何时”开始泡茶 begin brewing “、何时”会后活动开始 begin the post Ceremony Post Activity “等。

 

8.30.茶会名称标示tea ceremony name sign

8.31.内圈中心点inner circle’s center point

 

会场上要标示出该次无我茶会的名称，最重要的”茶会名称标示 tea ceremony name sign “应在于泡茶队伍的”内圈中心点 inner circle’s center  point “，而且相对的二面都要有标示。

 

8.32.工作分配task distribution

8.33.场地组site arrangement team

8.34.会务组administration team

8.35.纪录组recording team

8.36.主办单位hosting sponsor

8.37.召集人convener

8.38.公告事项Public Announcement

 

会前的准备期间还要从事”工作分配 task distribution “，例如”场地组 site arrangement team “、”会务组 administration team “、”纪录组 recording team “等等。然后将会程、工作分配，以及”主办单位 hosting sponsor “、”召集人 convener “等资料汇整成”公告事项 Public Announcement “，分发给与会人员。

 

8.39.会前说明会Proceeding Instruction Meeting

 

为使第一次参加无我茶会的人知道茶会是如何进行的？其精神何在？应该为他们举办”会前说明会 Proceeding  Instruction  Meeting “。

 

8.40.无我茶会茶具Wu-Wo Tea Ceremony tea ware

8.41.旅行茶具travel tea ware

8.42.不带珍贵茶具do not bring valuable tea ware

 

与会者参加无我茶会所携带的茶具称为”无我茶会茶具 Wu-Wo Tea Ceremony tea ware “，是种”旅行茶具 travel tea ware “，以精俭为原则，且”不带珍贵茶具 do not bring valuable tea ware “。

 

8.43.无我茶会基本道具Wu-Wo Tea Ceremony basic ware

8.44.坐垫seat cushion

8.45.泡茶器tea brewing utensil

8.46.茶盅tea pitcher

8.47.茶杯teacup

8.48.奉茶盘tea serving tray

8.49.旅行用保温瓶travel thermos

8.50.定时器timer

8.51.茶巾tea towel

8.52.有流茶碗spout bowl

8.53.抹茶罐powder tea canister

8.54.茶杓tea scoop

8.55.茶筅tea whisk

 

“无我茶会基本道具 Wu-Wo Tea Ceremony basic ware “包括：方便席地而坐的”坐垫 seat cushion “、用以泡茶的”泡茶器 tea brewing utensil “、用以盛装茶汤的”茶盅 tea pitcher “、用以奉茶的”茶杯 teacup “、方便端杯或端盅奉茶的”奉茶盘 tea serving tray “、携带泡茶用水的”旅行用保温瓶 travel thermos “、计算茶叶浸泡时间的”计时器 timer “、吸干水滴擦拭茶杯的”茶巾 tea towel “。如果泡的是抹茶，则泡茶器改为”有流茶碗 spout bowl “，另备装抹茶的”抹茶罐 powder tea canister “、舀抹茶的”茶杓 tea scoop “、搅击抹茶的”茶筅 tea whisk “。

 

8.56.茶具的携带tea ware carrying

8..57包壶巾packing wrap

8.58.杯套cup covers

8.59.泡茶巾brewing cloth

8.60.包壶巾packing wrap

8.61.茶具袋tea ware bag

 

因为无我茶会茶具是旅行茶具，所以”茶具的携带 tea ware carrying “变得很重要。茶壶要有”包壶巾 packing wrap “包裹，茶杯要有”杯套 cup covers “保护，”泡茶巾brewing cloth”可用”包壶巾 packing wrap ” 代替。然后将这些茶具都放入”茶具袋 tea ware bag “内携带。

 

8.62.夜晚无我茶会Night Wu-Wo Tea Ceremony

8.63.夜晚无我茶会灯Night Wu-Wo Tea Ceremony lamp

 

于夜晚举办的无我茶会称为”夜晚无我茶会 Night Wu-Wo Tea Ceremony “，目的在提醒人们注意夜色之美。参加夜晚无我茶会时要另备”夜晚无我茶会灯 Night Wu-Wo Tea Ceremony  lamp “。

 

8.64.防潮垫布waterproof pad

8.65.地衣ground shawl

 

为防地面潮湿或有尘土，可备一条”防潮垫布 waterproof pad “，一般称作”地衣 ground shawl “。然后才将坐垫、茶具摆在上面。

 

8.66.茶的携带tea carrying

 

“茶的携带 tea carrying “是于出门前将茶放入壶内，这样就不必再多备茶叶罐了。

 

8.67.泡茶用水的准备brewing water preparation

 

“泡茶用水的准备 brewing water preparation  “也是在出门前将所需温度的热水装入保温瓶内携带。从装水到使用的期间不要超过半天，下午要用的热水，中午出门前才装。

 

8.68.滤渣功能strain

8.69.断水功能non-drip

 

无我茶会是使用简便的旅行用茶具，所以茶具的使用功能要好，如茶壶的”滤渣功能 strain “、”断水功能 non-drip “。

 

8.70.泡两种茶的规划brew two kinds of tea planning

 

无我茶会如果是”泡两种茶的规划 brew two kinds of tea planning “，可将第二种茶用另一把壶装妥，以另一条包壶巾包裹。泡完第一种茶后，将泡第一种茶的壶用包壶巾包扎起来，换上新的壶包。

 

8.71.供应茶食的规划supply snacks planning

 

无我茶会如果有”供应茶食的规划 supply  snacks planning “，就要备一张餐巾纸或茶食盘放在自己茶席的被奉茶区上，让别人前来奉茶食。

 

8.72.穿脱方便的鞋子convenient shoes to wear and take off

 

参加无我茶会时，要穿一双”穿脱方便的鞋子 convenient  shoes to wear and take off “，以便脱掉鞋子坐在坐垫上。

 

8.73.工作检查表task check list

 

茶会前的各项准备工作，最好设计成”工作检查表 task check list “，逐项检查之。

 

8.74.场地可容纳人数site capacity

8.75.场地规划图site planning chart

8.76.茶会队形tea ceremony formation

 

选定场地时，首先要计算出”场地可容纳人数 site capacity “，接着要画出”场地规划图 site planning chart “；这时”茶会队形 tea ceremony  formation “就会产生。

 

8.77.号码牌的方向 seat numbering direction

8.78.就坐方向seating direction

8.79.向心坐concentric circles

 

茶会队形不论是围成几圈，每圈的人都要面向圆心就坐，因此摆设号码牌时要留意”号码牌的方向 seat numbering direction “对”就坐方向 seating direction “的引导作用。一般人会依号码牌上的数字或文字方向就座。无我茶会是围成一圈或数圈泡茶，每一圈的茶友都要”向心坐 seat facing center “，也就是向着圆心的方向就坐。

 

8.80.座号排列方向seat numbering direction

 

“座号排列方向 seat numbering direction “要依”奉茶方向 tea serving direction “而定,若此次无我茶会是向左奉茶,则号码牌要依顺时钟方向排列,若向右奉茶,则依逆时钟方向排列。因为一般人有依号码次序行动的习惯。

 

8.81.安排座位 arrange seats

 

“安排座位 arrange seats “的工作包括上述的”号码牌制作”、”座位的区段划分”、”就坐方向的引导”、”座号排列方向”的订定,以及实际指挥工作人员在半小时以内将号码牌摆设完毕。

 

8.82.席地泡茶时的一人空间individual’s space for brewing on the

 

无我茶会”席地泡茶时的一人空间 individual’s space for  brewing on the ground “需要左右80cm、前后160cm。

 

8.83.相邻两人间的走道two neighbors path

 

“相邻两人间的走道 two neighbors path “最少要40cm。

 

8.84.座位前方的奉茶空间serving space for others in front of one’s site

 

“座位前方的奉茶空间serving space for others in front of one’s site “要有80cm。如果正对面就是泡茶队伍的另一边，对方的奉茶空间也要有80cm，否则无法同时让两个人奉茶给相对的两个人。

 

8.85.报到处位置check-in location

8.86.座号的起点beginning seat number

 

“报到处位置 check-in location “最好设于与会者最先到达的地方，最好也处于”座号的起点 beginning seat number “。

 

8.87.音响主机与喇叭位置audio equipment and speaker locations

8.88.解说员位置narrator location

8.89.表演者位置performer location

 

勘查地形时要就电源所在地与风向、地形决定”音响主机与喇叭位置 audio equipment and speaker locations “，随后再决定”解说员位置 narrator location “与”表演者位置 performer location “，因为他们都会应用到音响设备。

 

8.90.公共走道public path

8.91.会场范围标示ceremony area markers

 

在公共场所举行无我茶会时，要在适当的位置留出”公共走道 public path “，而且以适当的方法做”会场范围标示 ceremony area markers “。

 

8.92.可供使用的厕所available restrooms

8.93.临时性厕所temporary toilet

8.94.野外厕所outdoor latrine

 

举办无我茶会的地方要有”可供使用的厕所 available restrooms “，否则除租用”临时性厕所 temporary toilet “外，就是自行构筑”野外厕所 outdoor latrine “。

 

8.95.下雨时的第二方案substitute plan for rain

 

找寻场地时，还要考虑”下雨时的第二方案 substitute plan for rain “。

 

8.96.号码牌seat number marker

 

座位”号码牌 seat number marker “可以使用纸片放在地上、也可以使用竹片钉在草地上、也可以把准备送给与会者的纪念品当做号码牌。

 

8.97.座位的区段划分seat section dividing

 

“座位的区段划分 seat section dividing “是让多位工作人员可同时摆设号码牌的有效方法。

 

8.98.与会人员开始报到入座participants began to check in and then find seats

8.99.签条drawing ticket

8.100.号码条number slip

8.101.签名条sign slip

8.102.签袋drawing bag

8.103.签名条回收袋signed slip return bag

 

为了与会者的报到，主办单位事先必须准备抽”座位号码”的”签条 drawing ticket “。签条包括”号码条 number slip “与”签名条 sign slip ” 二部分。还要有个”签袋 drawing bag “放置签条、有个”签名条回收袋signed slip return bag “回收签名条。

 

8.104.母子签family ticket

 

如果大人带有尚未能自行安全操作的小朋友参加无我茶会，抽签的时候可以准备”母子签 family ticket “供他们抽取，以便他们的茶席能在一起。

 

8.105.座位标示图seat chart

 

如果这是一场数百人的无我茶会，为方便大家寻找座位，可备一张”座位标示图 seat chart “放在”报到处 check-in area”。

 

8.106.报到处check-in area

8.107.报到处停止作业时间the closing time of check-in procedure

8.108.报到处人员the check-in staff

 

个人茶席设置完成后就是”茶具观摩与联谊时间 Tea Ware Appreciation and Friendship time “，到了这个时间的后半段，就是”报到处停止作业时间 the closing time of check-in procedure “，”报到处人员 the check-in staff “赶紧抽签入座设席。

 

8.109.行动不便者的座位安排disabled seat arrangement

 

对”行动不便者的座位安排 disabled seat arrangement “，可保留较为方便的座位签条让他们抽取。

 

8.110.人数与座位数的控制handling the amount of participants and seats

 

“人数与座位数的控制 handling the amount of participants and seats “是指实际出席的人数与座位数的配合。应机动性地增减签条与座位数以配合报到的人数。

 

8.111.报到手续check-in procedure

8.112.注册registration

8.113.识别identification

8.114.对时synchronize watches

8.115.抽签drawing

8.116.分发向围观者奉茶的杯子distributing spectator cups

 

“报到手续 check-in procedure “包括”注册 registration  “，核对是否已报过名、缴过费；”识别 identification “，发给尚未有识别证的人员；”对时 synchronize watches “，请大家核对手表上的时间；”抽签 drawing “，抽取”设席位置”的号码；”分发向围观者奉茶的杯子 distributing spectator cups “，如果安排有向外奉茶。

 

8.117.事先报名register in advance

8.118.现场报名register at site

 

参加无我茶会分为”事先报名 register in advance “与”现场报名 register at site “。我们鼓励事先报名，这样比较容易掌握人数，也简化报到处的工作。

 

8.119.未带茶具的与会者participants without tea ware

 

未带茶具的与会者 participants without tea ware “包括未能一起泡茶的”品茗后活动 post tea drinking activity “表演者与临时和与会者到场的亲人或朋友。在未安排对外奉茶时，后者可以与前者一起参与抽签就座，但要避免这些不泡茶者二人以上集中在一起。他们可以在座位上接受奉茶，只是他们左边或右边”的茶友少掉一杯或两杯”被奉的茶而已。但如果是已报名或拟现场报名的”未带茶具者”就不可以参加抽签入座了。

 

8.120.茶席设置tea site setup

8.121.选定的茶席与泡茶方式ceremony site and brewing style decided

 

无我茶会先是报到,抽完签后找自己的座位,然后从事自己的”茶席设置 tea site setup “。茶具与泡茶方式都无限制,但要把您”选定的茶席与泡茶方式ceremony site and  brewing style decided “做得您当时所能的最好。

 

8.122.开始泡茶时间time to begin tea brewing

8.123.缺席者的号码牌empty seat number marker

 

到了快”开始泡茶时间 time to begin tea brewing”,场地组的人要将”缺席者的号码牌 empty seat number marker “收掉。

 

8.124.就坐方式sitting style

8.125.跪坐kneel sitting

无我茶会喜欢席地泡茶,但”就坐方式 sitting style “不拘,如果身体允许,最好采取”跪坐 kneel sitting “的方式。

 

8.126.坐垫前缘中心点the middle of the front side of the seat cushion

 

如何让每个茶席能依场地规划时所希望的泡茶队形来设置呢？要领就是将”坐垫前缘中心点 the middle of the front side of the seat cushion “对准号码牌。

 

8.127.别人前来奉茶的奉茶区cup place for others to serve

 

设席时要将自己”泡茶区”的前端空出来,作为”别人前来奉茶的奉茶区 cup place for others to serve “。

 

8.128.茶具观摩与联谊时间Tea Ware Appreciation and Friendship Time

8.129.联谊人员friendship staff

 

自己的茶席设置完成后,就是”茶具观摩与联谊时间Tea Ware Appreciation and Friendship Time   “。若与会者是来自不熟识的团体,可设置”联谊人员 friendship staff “帮助大家的相识。

 

8.130.向围观者奉茶spectator tea serving

8.131.解说员narrator

8.132.对外解说narration for spectators

 

如果这次无我茶会决定要向围观者奉茶spectator tea serving   “,就要设置”解说员 narrator “”对外解说 narration for spectators “,让围观者知道这群人在做什么。

 

 

8.133.一次性纸杯disposable cups

8.134.纪念性杯子commemorative cups

 

如果这次茶会安排有向围观者奉茶,就要准备”一次性纸杯 disposable cups “或让他们带回去做纪念的”纪念性杯子 commemorative cups “。

 

 

8.135.简便泡茶法Simplified Tea Method

8.136.奉茶不一定得依前后次序no need to keep sequence for tea serving

 

无我茶会希望大家使用”简便泡茶法 Simplified Tea Method “。”奉茶不一定得依前后次序 no need to keep sequence for tea serving “,收杯时也是一样。

 

8.137.空位empty seat

8.138.不泡茶的与会者non tea brewing participants

 

奉茶时遇到”空位 empty seat “,不要将它算做是一个奉茶的对象；但遇到”不泡茶的与会者 non tea brewing participants “,就要将它算做奉茶的对象了。

 

8.139.杯位放置规则cup placing rule

8.140.杯位次序cup placing sequence

8.141.从奉茶者的右边算起count from the server’s right side

 

奉茶时”杯位放置规则 cup placing rule “是：奉给第一位客人时、放在他的”被奉茶区”的第一个位置；奉给第二位客人时,放在他的被奉茶区的第二个位置；奉给第三位客人时,放在他的被奉茶区的第三个位置,自己的一杯,放在自己的被奉茶区的第四个位置。”杯位次序 cup placing sequence “是”从奉茶者的右边算起 count from the server’s right side “。

 

8.142.泡茶杯数与泡茶次数number of teacups and number of brews

 

该次茶会的”泡茶杯数与泡茶次数 number of teacups and number of brews “会载明于公告事项上,与会者依此携带所需的杯子与相应大小的茶壶、保温瓶,且备相应份量的茶叶或抹茶。

 

8.143.奉茶间的礼节etiquette during the tea serving

8.144.奉茶者tea server

8.145.被奉茶者people that have been served

 

“奉茶间的礼节etiquette during the tea serving “是指”奉茶者 tea server “与”被奉茶者 people that have been served “间应有的礼貌。

 

8.146.何时开始喝茶 When to begin drinking

8.147.从哪一杯开始喝起 Which cup to begin drinking

 

“何时开始喝茶 When to begin drinking “呢？自己被奉的茶到齐后就可以开始喝茶。”从哪一杯开始喝起which cup to begin drinking “呢？都可以。

 

8.148.全体向特定对象奉茶everyone serves tea to the same designation

8.149.一饮同心drinking in one mind

 

某些纪念性无我茶会是”全体向特定对象奉茶 everyone serves tea to the same designation “,而且只奉第一道。待收杯时,将这一杯收回,若这一杯尚未被喝掉,回座位后将之喝掉。这是体会”一饮同心 drinking in one mind “的做法。

 

8.150.茶汤的补救措施tea liquid adjustment

8.151.爱茶love tea

 

如果自己的茶泡坏了,可以从事”茶汤的补救措施 tea liquid adjustment “；如果别人奉来的茶太浓了,可以调一些水再喝。这都是茶人”爱茶 love tea “的心情。

 

8.152.静坐tranquil sitting

8.153.品茗后的空白之美white space beauty of post tea drinking

8.154.播放式的音乐欣赏broadcast music

8.155.现场音乐表演live music

 

喝完最后一道茶,无我茶会常会安排一段”品茗后活动”。大家静坐原位,或聆听一段音乐,或单纯”静坐 tranquil sitting “二、三分钟,回味一下刚才茶会的情境,也让茶味在口腔内回荡,这是”品茗后的空白之美 white space beauty of post tea drinking “。聆听的音乐可以是”播放式的音乐欣赏 broadcast music “,也可以是”现场音乐表演 live music”。

 

8.156.泡茶的队伍里in the brewers’ formation

 

品茗后活动如果是现场音乐表演,表演者的位置最好是在”泡茶的队伍里 in the brewers’ formation “,而且表演者最好就是参加无我茶会的人。

 

8.157.擦拭自己用过的杯子wipe used cups

 

“品茗后活动”后,大家”擦拭自己用过的杯子 wipe used cups “,出去收回自己的杯子。

 

8.158.最外圈的泡茶者后面behind the brewers of most outer circle

 

解说员的位置应设置于泡茶队伍”最外圈的泡茶者后面 behind the brewers of most outer circle “。

 

8.159.其中哪几道奉给围观者which brews for the spectator servings

8.160.奉给围观者的茶泡妥后after spectator tea has been brewed

8.161.每道加奉一人给围观者every brew add one serving for one spectator

8.162.向围观者奉茶spectator tea serving

8.163.圈内奉茶neighbor tea serving

 

这次茶会所泡的茶,”其中哪几道奉给围观者 which brews for the spectator servings “会事先载明于公告事项上。若这道茶是以杯子奉茶给围观者,当”奉给围观者的茶泡妥后 after spectator tea has been brewed “,才从茶具袋内取出杯子,分茶而后奉茶。若这次对围观者奉茶的方式是”每道加奉一人给围观者 every brew add one serving for one spectator “,则是第一道在奉圈内茶友的杯子外另加一个奉给围观者的杯子,第二道以后则是在持盅奉完圈内茶友的茶后再倒一杯茶给围观者。

如果此次茶会安排”向围观者奉茶 spectator tea serving “,可约定大家泡四道,一、三道”圈内奉茶 neighbor tea serving “,二、四道向围观者奉茶。

 

8.164.特别邀请的贵宾invited honored guests

 

如果有”特别邀请的贵宾 invited honored guests “,在对围观者奉茶的茶会上,只要依一般的围观者接待即可。若无对围观者奉茶,可安排一位或数位圈内泡茶者”每道加奉一人给特别邀请的贵宾”。

 

8.165.会后合影ending group photo

8..会后活动post tea ceremony activity

 

茶会在收拾个人的茶具后就算结束,然后进行”会后合影 ending group photo “。合影后还可以另行安排”会后活动 post tea ceremony activity “。

 

8.166.一壶二杯一热水 one pot、 two cups、 and a thermos

8.167.个人旅行茶具personal travel tea ware

 

无我茶会使用的是比较完备的”旅行用茶具”,还可以从中择取”一壶二杯一热水 one pot、 two cups、 and a thermos “组成”个人旅行茶具 personal travel tea ware “。  这样的茶具组合方式都是日常生活可以应用到的,不限于无我茶会时使用。

 

8.168.亲子无我茶会Families Wu-Wo Tea Ceremony

8.169.老吾老以及人之老幼吾幼以及人之幼to take care of one’s own aged parents first and then extend the same care to the aged people in general to look after others’ children as well as one’s own

 

利用无我茶会的形式在母亲节举办”亲子无我茶会Families Wu-Wo Tea Ceremony “是很有意义的,让大家体会”老吾老以及人之老,幼吾幼以及人之幼 to take care of one’s own aged parents first and then extend the same care to the aged people in general、 to look after others’ children as well as one’s own “的境界。

 

8.170.单位无我茶会Group Wu-Wo Tea Ceremony

 

无我茶会也可以在机关、公司内,针对内部的员工举行, 是为”单位无我茶会 Group Wu-Wo Tea Ceremony “。可促进单位同仁的和谐与互助合作。

 

8.171.杯子等茶具的卫生cups and tea ware hygiene

 

无我茶会的茶具是等回家后才清洗的。由于是公共性的茶会,所以大家都要很重视”杯子等茶具的卫生 cups and tea ware hygiene “。

 

8.172.纪念性无我茶会Event Service Wu-Wo Tea Ceremony

 

为了结婚典礼、庆祝生日、开幕式或告别式等而举办的无我茶会称为”纪念性无我茶会 Event Service Wu-Wo Tea Ceremony “。

 

8.173.不设贵宾席与长官致辞时间do not set up honored guest table or speech time

 

无我茶会”不设贵宾席与长官致辞时间 do not set up honored guest table or speech time “。

 

8.174.品茗后活动post tea drinking activity

8.175.不陪衬音乐do not accompany with music

 

无我茶会除”品茗后活动post tea drinking activity  “可以安排音乐欣赏外,在茶会进行间”不陪衬音乐 do not accompany with music “。

 

8.176.无我茶会所需时间required time of Wu-Wo Tea Ceremony

8.177.国际无我茶会International Wu-Wo Tea Ceremony

 

一场”无我茶会所需时间 required time of Wu-Wo Tea Ceremony “不会超过两小时的,包括报到时间、设席时间、茶具观摩与联谊时间、泡茶时间、收具时间、合影时间。即使是大型的”国际无我茶会 International Wu-Wo Tea Ceremony “。

 

8.178.无emptiness (wu)

8.179.有 being (you)

8.180.有了以后的无 full and then empty

8.181.彩虹会旗rainbow flag

 

无我茶会强调的是”无emptiness”的理念,是”有了以后的无 full and then empty”,有如”彩虹会旗 rainbow flag”,在七彩融合之后显现出的无。

 

8.182.无我茶会指导老师Wu-Wo Tea Ceremony Instructor

8.183.茶道老师Tea Lore Instructor

8.184.茶道教室tea lore classroom

8.185.茶道教室主任老师Chief Instructor of the Tea Lore Classroom

 

为推广无我茶会,在各地设置有”无我茶会指导老师 Wu-Wo Tea Ceremony Instructor “,培养能参加无我茶会的人。接着再从”无我茶会指导老师”中甄选出”茶道老师 Tea Lore Instructor “,从无我茶会扩充到其他茶学基本知识的传授。等到这些茶道老师中有人可以在自己的地方成立”茶道教室 tea lore classroom “,经甄选通过后再授以”茶道教室主任老师 Chief Instructor of the Tea Lore Classroom”的资格。以上是无我茶会的师资培训制度。

 

8.186.无我茶会道场Wu-Wo Tea Ceremony Hall

 

设置”无我茶会道场 Wu-Wo Tea Ceremony Hall “可以让各地方的人更方便地参加无我茶会。

 

8.187.第一座无我茶会纪念碑Original Wu-Wo Tea Ceremony Monument

 

一九九一年十月十七日,第二届国际无我茶会在武夷山幔亭峰举办后,于山脚

下的武夷山庄草坪上竖立了”第一座无我茶会纪念碑 Original Wu-Wo Tea Ceremony Monument “。

 

8.188. 1990年与台北 Taipei, 1990″

8.189.无我茶会诞生时间与地点Created time and place of Wu-Wo Tea Ceremony.”

 

“1990年与台北  Taipei, 1990  “是”无我茶会诞生时间与地点Created time and place of  Wu-Wo Tea Ceremony “。

*说明  : 将茶学专用术语整理、翻译及审定，是当前在学校或国际间推动茶文化工作时很重要的茶学材料。我们只是逐步完成初学茶道者所应用的部分，尚需继续完备。此书 于2005年初开始收编茶学术语，进行整理、修编、审定以及翻译工作，编著：蔡荣章，英文翻译：Steven R.Jones, 校勘：蔡晓晓，于201002出版发行。Editor:Rong-tsang Tsai , English Translator:Steven R.Jones

 

 

 

  (2707)

第十章-日韩英茶文化 Chapter Ten-Japanese, Korean, and British Tea Culture-蔡荣章Rong-tsang Tsai

Leave a reply

中英文“茶学术语”Chinese-English Tea Studies Terminology

蔡荣章Rong-tsang Tsai 编著Editor

（2010.02台北陆羽茶艺股份有限公司 ISBN978-957-9690-06-5）

第十章-日韩英茶文化  Chapter Ten-Japanese, Korean, and British Tea Culture

一.日本茶文化  Japanese Tea Culture

10.1.荣西禅师Eisai Zen-Master

10.2.《喫茶养生记》”Treatise on Tea Drinking for Health”

“荣西禅师Eisai Zen-Master”于中国的宋代将茶树与饮茶法带回日本,并于晚年写了《喫茶养生记Treatise on Tea Drinking for Health》。

10.3.村田珠光Murata Shuko

10.4.武野绍鸥Takeno Joo

10.5.千利休Sen no Rikyu

荣西禅师等人将茶带回日本后,经过”村田珠光Murata Shuko” 、”武野绍鸥Takeno Joo”、”千利休Sen no Rikyu”等历代茶人的努力，建构了具有日本文化特色的日本茶道。这个系统是沿袭粉末茶而来的”抹茶道”。

10.6.卖茶翁Baisao

10.7.煎茶道leaf tea ceremony

10.8.抹茶道 powder tea ceremony

泡茶方法在中国明代演变成浸泡的方式，这种方式也传到了日本，且形成所谓之”煎茶道leaf tea ceremony  “，日本将”卖茶翁Baisao”奉为煎茶道的鼻祖。

10.9.承蒙赐茶Thank you for offering this tea.

10.10.请恕先用Excuse me、 I will have a drink.

日本茶道在喝茶之前都会向主人说:”承蒙赐茶Thank you for offering this tea.”再向次一位客人说:”请恕先用Excuse me、 I will have a drink”。

10.11.蒙赐点心Thank you for offering snacks.

10.12.茶食是谁作的呀？非常好吃Who made these snacks? They are Delicious.

吃茶食前,会向主人说:”蒙赐点心Thank you for offering snacks.”，吃过后会向主人表示:”茶食是谁作的呀？非常好吃Who made these snacks? They are Delicious. “。

10.13.亭主host

10.14.这服茶如何? How is the bowl of tea?

10.15.再一服如何? How about another bowl?

茶席的主人称为”亭主host”，招待一巡的茶后,问客人:”这服茶如何? How is the bowl of tea?”、”再一服如何? How about another bowl?”

10.16.薄茶thin tea

10.17.浓茶thick tea

抹茶分为”薄茶thin tea”与”浓茶thick tea”。薄茶泡成一般茶汤的浓度，一人一碗饮用，抹茶泡得很浓稠,数人共饮一碗。

10.18.抹茶单碗点茶法individual bowl whisk method

10.19.抹茶小杯点茶法whisk method with small cups

抹茶可以一碗一碗的喝,称为”抹茶单碗点茶法 powder tea bowl whisk method “,也可以先打成一碗,再分倒入小杯饮用,这种方式就称为”抹茶小杯点茶法 powder tea small cups whisk method “。

10.20.日本茶道Japanese Tea Ceremony

10.21.汤瓶hot water pitcher

10.22.茶筅tea whisk

10.23.茶筅座whisk holder

10.24.茶巾tea towel

10.25.棚shelf stand

10.26.茶入thick tea caddy

10.27.枣thin tea caddy

10.28.茶碗tea bowl

10.29.茶杓tea scoop

10.30.流理间preparation room

10.31.床龛alcove

10.32.挂轴hanging scroll

10.33.花入flower vase

10.34.炉sunken hearth

10.35.风炉brazier

10.36.凉炉tall stove

10.37.茶磨tea mill

10.38.茶罗tea sieve

10.39.棕刷palm brush

10.40.盏托bowl stand

10.41.茶盏tea bowl

10.42.地炉sunken hearth

以上是”日本茶道Japanese Tea Ceremony  “”上使用的一些茶具，平时说日本茶道都是指”抹茶道”而言。

10.43.四规The Four Principles

10.44.和、敬、清、寂harmony、respect、purity、 tranquility

日本茶道有所谓的”四规The Four Principles”，即茶道精神之所在:”和、敬、清、寂harmony、respect、purity、 tranquility”。

10.45.空寂茶道the ‘Quiet and Desolate’ Way of Tea

10.46.草庵茶法Thatch Hut Tea Manner

10.47.四叠半茶室Four and a Half Tatami Tea Room

10.48.不足imperfect

日本茶道具有浓厚”空寂茶道the ‘Quiet and Desolate’ Way of Tea”的精神，喜欢构筑草庵作为茶道的道场而称为”草庵茶法Thatch Hut Tea Manner”，空间不大而称”四叠半茶室Four and a Half Tatami Tea Room”，强调”不足imperfect”之美。

10.49.日本茶道的七则The Japanese Tea Ceremony Seven Rules

10.50.茶要泡得好喝Make the tea delicious

10.51.炭要放得使水烧得好Put charcoal makes water boil well

10.52.花要像长在原野里Arrange the flowers as though they were in the field.

10.53.夏天使凉冬天使暖Provide warmth in the winter and coolness　in the summer

10.54.守时早到Early and on time

10.55.末雨绸缪Be prepared for rain

10.56.为他人设想Consideration to others always

日本茶道要求茶人们要遵守”日本茶道的七则The Japanese Tea Ceremony Seven Rules”，即上述的这七项。

10.57.宗匠茶mastery tea

10.58.文人茶literati tea

日本”煎茶道leaf tea ceremony”有强调泡茶基本功的所谓”宗匠茶mastery tea”，也有强调文人作风的所谓”文人茶literati tea”。

10.59.香合incense box

10.60.釜cauldron

10.61.盖置lid rest

10.62.水指water jar

10.63.柄杓ladle

10.64.建水tea basin

10.65.煮水壶boiling kettle

10.66.水注water vessel

10.67.茶则tea holder

10.68.急须teapot

10.69.汤冷cooler

10.70.滓盂spent tea basin

10.71.茶箸tea chopsticks

10.72.炉屏stove screen

10.73.果子器snack container

以上是一些日本”煎茶道leaf tea ceremony”常用到的器具。

10.74.怀纸pocket paper

10.75.帛纱silk cloth

10.76.古帛纱classical silk cloth

10.77.扇子folding fan

10.78.帛纱夹silk cloth wallet

以上是参加”日本茶道Japanese Tea Ceremony”的客人所必須自备的茶道用具。

10.79.暂坐temporary seating

10.80.定坐proper seating

进入茶席拜见床龛与风炉后，为了不妨碍他人的拜见，暂时坐在临时性的位子上，称为”暂坐temporary seating”，客人拜见完毕，才坐到应该就坐的位子，称为”定坐proper seating”。

10.81.正客main guest

10.82.往上座的方向face main guest

10.83.往下座的方向face next guest

“正客main guest”是本次茶会最主要的客人，他定坐后，将扇子横放身后，扇柄”往上座的方向face main guest”，次客以下则是”往下座的方向face next guest”。

10.84.榻榻米的边缘tatami border

10.85.点前叠的缘外outside the preparation tatami border

在茶席上走动是不可以踏到”榻榻米的边缘tatami border”的。主人点好茶，将茶端到点茶所在的榻榻米称为点前叠”的缘外，这个地方称为”点前叠的缘外outside the preparation tatami border”。

10.86.露地pass garden

10.87.手水钵hand basin

“露地pass garden”就是茶庭，会设有”手水钵hand basin”供客人洗手净心，然后才进入到茶席内。

10.88.待合处standby site

10.89.草鞋straw sandals

10.90.露地木屐clogs

“待合处standby site”是客人互相等待会合的地方，主人邀请入席时，从主客依次换穿”草鞋straw sandals”走入露地，如果下雨、下雪，可穿”露地木屐clogs”。

10.91.飞石stepping stones

10.92.关守石guide stone

进入茶庭，要踏着”飞石stepping stones”前进，不可践踏飞石之外的苔藓和土地，遇到”关守石guide stone”，这是绑着蕨绳的小石头，表示非从此路，应从另端进入茶席。

10.93.怀石料理Breast-Stone Cuisine

10.94.主茶食main snack

10.95.副茶食minor snack

“怀石料理Breast-Stone Cuisine “是与茶会结合的正餐，以精简为原则。茶食则是喝茶间搭配的点心，以点心钵或蒸笼盛放米糕、包子之类者称为”主茶食main snack”，以盘子端出糖果、饼干、鱼干之类者称为”副茶食minor snack”。

10.96.拜见茶碗admire tea bowl

10.97.茶师tea practitioner

10.98.炼茶的功夫tea whisking skills

10.99.茶铭tea description

客人喝过茶，可以”拜见茶碗admire tea bowl”，还可以从茶碗留下的茶跡欣赏”茶师tea practitioner””炼茶的功夫tea whisking skills”。也可以问问有关茶的描述，即所谓之”茶铭tea description”。

10.100.乐茶碗Raku tea bowl

“乐茶碗Raku tea bowl”是日本乐家代代所烧制的茶碗。其陶瓷器也统称为乐烧。

10.101.过茶筅rinse the whisk

茶席上，点茶之前，先将茶筅过一下热水的过程称为”过茶筅rinse the whisk”，一方面是点茶时筅穗较不易断裂，二方面利用这个时候检查一下茶筅的完整度。

10.102.躙口bow entrance

10.103.广间茶室large tea room

草庵式茶席的矮小入口称为”躙口bow entrance”，曲膝弯腰进入，提醒人们谦逊之心。”广间茶室large tea room”不设躙口，直接由拉门进入。

10.104.中结束mid-break

10.105.本结束last-break

结束点茶有二种方式，其一为”中结束mid-break”，只是简单移动茶碗、茶棗，弹掉帛纱上的茶末；而”本结束last-break”则包括茶具的拜见，和收回必须在流理间做完整清理的道具等。

10.106.丰臣秀吉Toyotomi Hideyoshi

10.107.黄金茶屋Golden Tearoom

10.108.北野之森Kitano Forest

10.109.北野大茶会Kitano Great Tea Gathering

结束日本戦国时代的”丰臣秀吉”除拥有”黄金茶屋Golden Tearoom”外，更与千利休等人共同在京都”北野之森Kitano Forest “举办了茶道史上有名的”北野大茶会Kitano Great Tea Gathering”。

10.110.三千家Three Sen Houses

10.111.里千家Urasenke

10.112.表千家Omotesenke

10.113.武者小路千家Mushanokojisenke

“三千家Three Sen Houses”是千利休的后代建立的茶道三大流派，即”里千家Urasenke”、”表千家Omotesenke”与”武者小路千家Mushanokojisenke”。

10.114.斗茶tea competition

“斗茶tea competition “是缘于中国宋朝的一种点茶比赛,传到日本演变成一种识茶赌博，1336年被颁令禁止。

10.115.藤原定家Fujiwara no Teika

10.116.眺望着眺望着花和红叶消失了

海边的茅草屋在秋天的暮色中
Gazing long and long;
the blossoms and crimson leaves disappear.
A thatch hut out of the seaside;
in the autumn’s twilight appears.

日本茶道空寂精神的奠基人物之一”武野绍鸥”把”藤原定家Fujiwara no Teika”的这一首诗用来表现”空寂”的境界。

10.117.藤原家隆Fujiwara no Letaka

让那尽是等待花开的人儿
且看山村里雪间的草之春吧！
To the one who waits for the blossoms of spring;
show him the grasses pushing up among the snowy hills!

将”空寂”精神表现得很具体的千利休，常把”藤原家隆Fujiwara no Letaka “的这首诗作为生活的信条。
二.韩国茶文化  Korean Tea Culture

10.118.朝鲜Joseon Dynasty

10.119.草衣禅师Cho-Ui Zen-Master

10.120.大兴寺Daeheung Temple

10.121.一枝庵Ichishian living quarters

10.122.茶神传The Biography of Tea

10.123.东茶颂In Praise of Oriental Tea

韩国”朝鲜Joseon Dynasty”时代的”草衣禅师Cho-Ui Chan-Master” (1786～1866)，在”大兴寺Daeheung Temple “的”一枝庵Ichishian living quarters”研究茶道，並著述了”茶神传The Biography of Tea”与”东茶颂In Praise of Oriental Tea”等韩国重要的茶书，被视为近代韩国茶道复兴的重要人物。

10.124.花郎徒Hwarang Party

韩国新罗时代(668～892)的”花郎徒Hwarang Party”们经常巡礼山川，他们修练身心是以唱乡歌和修习饮茶礼仪为主要功课。

三.英国茶文化 English Tea Culture
10.125.英国東印度公司EnglishEast India Company (England , 1600~1834)

这是1600年在英国成立的公司，专门负责欧亚之间的海上货运，中国的茶叶也是透过它输入欧洲。

10.126.大吉岭茶 Darjeeling Tea

10.127.伯爵茶 Earl Grey Tea

10.128.仕女伯爵Lady Grey

10.129.锡兰茶Ceylon Tea

10.130.阿萨姆茶 Assam Tea

10.131.英国早餐茶English Breakfast Tea

以上这些都是流行于欧洲的茶名。

10.132.茶叶全书All About Tea

这是1935年在纽约出版的一本60万字大书，由William H. Ukers编著，所搜资料包罗万象，乃研究世界茶业历史很好的参考资料。

10.133.完美的一杯茶perfect cup of tea

10.134.寝觉茶early morning tea

10.135.早餐茶breakfast tea

10.136.早休茶morning tea break

10.137.午餐茶lunch tea

10.138.午休茶midday tea

10.139.下午茶afternoon tea

10.140.高茶high tea

10.141.餐后茶after dinner tea

“完美的一杯茶perfect cup of tea”是讲究生活品味的英国人所追求的。每天喝茶的时机就有上述那么多类別。

10.142.泡茶黄金律Tea Brewing Golden Rules

10.143.使用茶壶:温热茶壶，放入茶叶，注入沸水，茶叶会上下来回跃动。

10.144.茶量正确:使用茶匙，一匙约2.5～3克，原则上一杯一匙，可酌情加减。

10.145.新鲜的水:新鲜的水含有很多空气，煮沸后使用，红茶的味道才能冲泡出来。

10.146.浸泡时间:注水之后，盖上壶盖，让茶叶沉到壶底，约4～5分钟。

红茶界有所谓之”泡茶黄金律Tea Brewing Golden Rules “，确实遵守上述这四条黄金律，就可以泡出一杯色泽艳丽、香气馥郁、滋味浓厚而好喝的红茶了。

10.147.茶所tea place

10.148.茶店teashop

10.149.茶室tearoom

10.150.茶休厅tea lounge

10.151.茶会tea party

“茶所tea place”就是买茶喝茶的地方，包括”茶店teashop”、”茶室tearoom”、”茶休厅tea lounge”等。茶休厅是旅馆里举办”茶会”的地方。

10.152.空中茶tea-in-air

“空中茶tea-in-air”是飞机航班上供应的茶。

10.153.英国茶顾问委员会UK Tea Council

10.154.年度顶尖茶所Annual Top Tea Place

“英国茶顾问委员会UK Tea Council”曾每年选出英国最佳饮茶场所並加以表扬，颁给”年度顶尖茶所Annual Top Tea Place”的奖牌。

10.155.葡萄牙公主凯萨琳Catherine， Princess Catherine of Portugal

凯萨琳公主1662嫁给英国国王查理二世，将饮茶的风气带入宫廷，是英国第一位饮茶的皇后。

10.156.服装改革会The Dress Reform Society

10.157.茶服tea dress

1880年代，英国”服装改革会The Dress Reform Society”提倡一种柔软、不紧、舒适的”茶服tea dress “，使女性可以尽兴地吃东西与饮茶，而仍能保持文雅、优美和时髦的形象。

10.158. 格莱斯东William Ewart Gladstone (England, 1809～1898)

10.159. 当你寒冷时，茶会温暖你；当你燥热时，茶会清凉你；当你失意时，茶会鼓舞你；当你得意时，茶会平静你。If you are cold, tea will warm you; if you are too heated, it will cool you; if you are depressed, it will cheer you; if you are excited , it will calm you.

英国政治家”格莱斯东William Ewart Gladstone1809～1898″是著名饮茶家, 留下上述的一段诗句。

10.160.茶壶保温套tea cosy

“茶壶保温套tea cosy”用来罩住茶壶，免得茶汤凉得太快。

10.161.波士顿茶叶事件The Boston Tea Party

1773年12月16日美国原殖民地人民为反抗英国课征茶税，九十余位波士顿市民登上三艘英船，将342箱茶丢入海中。此事件演变成美国独立战争。

10.162.快速帆船clipper ship

10.163.飙船大赛Tea Clipper Races

为了快速载运中国茶叶，1845年美国建造了第一艘”快速帆船clipper ship”后，很快兴起了美英之间的”飙船大赛Tea Clipper Races”。

*说明  : 将茶学专用术语整理、翻译及审定，是当前在学校或国际间推动茶文化工作时很重要的茶学材料。我们只是逐步完成初学茶道者所应用的部分，尚需继续完备。此书 于2005年初开始收编茶学术语，进行整理、修编、审定以及翻译工作，编著：蔡荣章，英文翻译：Steven R.Jones, 校勘：蔡晓晓，于201002出版发行。Editor:Rong-tsang Tsai , English Translator:Steven R.Jones (4298)

第一章-茶树裁培、采青、初制chapter-one-tea-cultivation-tea-harvesting-and-primary-processing-Rong-tsang Tsai

Leave a reply

中英文“茶学术语”Chinese-English Tea Studies Terminology

蔡荣章Rong-tsang Tsai 编著Editor

（2010.02台北陆羽茶艺股份有限公司 ISBN978-957-9690-06-5）

第一章-茶树裁培、采青、初制Chapter One  Tea Cultivation, Tea Harvesting, and Primary Processing

1.1.有机农法organic agriculture

1.2.惯行农法conventional agriculture

1.3.化学肥料chemical fertilizer

1.4.除草剂herbicide

1.5.农药pesticide
茶树栽培最好采取”有机农法organic agriculture” ，少用”惯行农法conventional agriculture”常用的”化学肥料chemical fertilizer”、”除草剂herbicide”等”农药pesticide”。

1.6.自然生态natural ecology

1.7.地理环境geographic environment
合乎”自然生态natural ecology”的”地理环境geographic environment”才易生产高质量的茶青。

1.8.施肥情形fertilizer type

1.9.有机肥料organic fertilizer
“施肥情形fertilizer type”也会影响成茶的质量，使用”有机肥料organic fertilizer”优于化学肥料。

1.10.茶树tea plant

1.11.茶园tea plantation
茶是采摘茶树tea plant”的芽叶为原料制造而成，集中种植茶树的地方称茶园tea plantation”。
Tea product is harvested tea plant’s tips and leaves for manufacturing raw material, from tea plants of tea plantations.

1.12.乔木型tree type

1.13.灌木型bush type
有些茶树有明显主干，而且可以长得很高，称为”乔木型tree type” ；有些则无明显主干，长成树丛的样子，称为”灌木型bush type”。

1.14.小叶种small-leaf variety

1.15.大叶种large-leaf variety

1.16.中叶种medium-leaf variety
叶子长得小小的茶树品种称为小叶种small-leaf variety”，长得特别大的称为大叶种large-leaf variety”，长得不大不小的称为中叶种medium-leaf variety”。

1.17.茶树品种tea plant variety
“茶树品种tea plant variety”是否适宜作为某种茶类的原料，影响成茶的质量甚大。

1.18.树龄tree age
“树龄tree age”的大小也会影响成茶的质量，修剪型茶园的树龄不宜太大。

1.19.播种法seeding propagation

1.20.扦插法cutting propagation

1.21.有性繁殖natural propagation (gamogenesis)

1.22.无性繁殖clonal propagation (agamogenesis)
茶树的繁殖已从过去的”播种法seeding propagation”改为”扦插法cutting propagation” ，前者属”有性繁殖natural propagation” ，后者属”无性繁殖clonal propagation”。

1.23.遮荫shading
高级绿抹茶的原料，在采摘前会有”遮荫 shading “的做法。

1.24.修剪型茶园shearing tea plantation

1.25.非修剪型茶园non-shearing tea plantation
我们看到每季采摘后都会从事修剪的茶园，茶树都只长到人们腰部的高度，那是属”修剪型茶园shearing tea plantation”。任其自然成长的茶园则称为非修剪型茶园non-shearing tea plantation”

1.26.青心乌龙Green Tip Oolong Variety

1.27.硬枝红心Firm Stem Red Tip Variety

1.28.铁观音Iron Goddess Variety

1.29.水仙Narcissus Variety

1.30.金萱台茶十二号” Jinxuan Golden Daylily” Variety Taiwan Tea var.12″

1.31.翠玉台茶十三号” Cuiyu Green Jade” Variety Taiwan Tea var.13″

1.32.铁观音茶 Iron Goddess Tea

1.33.水仙茶Narcissus Tea
可以制茶的茶树有许多品种，常听到的传统性品种如：”青心乌龙Green Tip Oolong Variety”、”硬枝红心Firm Stem Red Tip Variety”、”铁观音Iron Goddess Variety”、”水仙Narcissus Variety”等；常听到的新培育品种如”金萱Jinxuan、 Variety”、”翠玉Cuiyu Variety”等。若特别强调品种的风味，会以品种名作为成品茶的名称，如铁观音茶 Iron Goddess Tea”、水仙茶Narcissus Tea”等。

1.34.细致delicate

1.35.粗犷robust
以嫩”芽”为主制成的茶，茶性比较”细致delicate” ；以嫩”叶”为主制成的茶，茶性比较”粗犷robust”。

1.36.芽tip

1.37.叶leaf

1.38.茶青fresh leaves

1.39.采青tea harvesting
从茶树采下芽tip”叶leaf”作为制茶的原料，这些原料称为茶青fresh leaves”，这个采摘过程称为采青tea harvesting”。

1.40.采摘成熟度plucking tenderness

1.41.芽茶类tip-tea type

1.42.叶茶类leaf-tea type
依制茶原料 tea raw material ” 即茶青 fresh leaves ” 的采摘成熟度plucking tenderness”，可将茶分成”芽茶类tip-tea type” 与 “叶茶类leaf-tea type”。

1.43.全芽心all-tip

1.44.一心一叶one-tip one-leaf

1.45.一心二叶one-tip two-leaf

1.46.一心三叶one-tip three-leaf

1.47.一心四叶one-tip four-leaf
芽茶类的茶青还分成”全芽心all-tip”、”一心一叶one-tip one-leaf”、”一心二叶one-tip two-leaf”、”一心三叶one-tip three-leaf”、”一心四叶one-tip four-leaf” 等等。

1.48.顶芽terminal bud

1.49.驻芽inert bud

1.50.对口叶terminal facing-leaf

1.51.对口二叶terminal facing two-leaf

1.52.对口三叶terminal facing three-leaf
叶茶类是等”顶芽terminal bud”不再抽长，而成”驻芽inert bud” 时 ，顶端成”对口叶terminal  facing-leaf” 的时候才采。依嫩度分成”对口二叶terminal facing two-leaf”、”对口三叶terminal facing three-leaf”等等。

1.53.昆虫insects.

1.54.茶小绿叶蝉tea leafhopper

1.55.熟果加蜂蜜之风味.ripe fruit and honey flavor
茶青若经一种昆虫insects”叫”茶小绿叶蝉tea leafhopper” 的叮过，制成的白毫乌龙容易有”熟果加蜂蜜之风味ripe fruit and honey flavor”。

1.56.茶青采摘品质harvest quality

1.57.采青气候harvest climate

1.58.采青时辰harvest time

1.59.昆虫叮咬之判断insect bitten determination
茶青采摘的适宜”季节season”、适当”气候climate” 、适当”时辰time” ，以及昆虫叮咬之判断insect bitten determination”等都属茶青采摘品质harvest quality”的范围，皆影响成茶的质量。

1.60.制茶tea making

1.61.原料raw material

1.62.气候climate

1.63.技术technique

1.64.天地人heaven-earth-mankind

1.65.制造技术production technique
制茶tea making”包括原料raw material”、气候climate”、技术technique”等所谓天地人heaven-earth-mankind”三大因素。其中的制造技术production technique”是影响茶叶质量的最大因素。

1.66.绒毛 fine hair

1.67.白毫white fuzz

1.68.毫显exposed fuzz

1.69.毫隐unexposed fuzz
芽心常带有”绒毛fine hair” ，”成茶tea product”就显现”白毫white fuzz”。但依制茶的方式，又有”毫显exposed fuzz”与”毫隐unexposed fuzz”之分。

1.70.萎凋withering

1.71.水孔water pore （hydathode）

1.72.气孔air pore (stoma/stomata)

1.73.走水moisture evaporation

1.74.晒干sun drying

1.75.死叶dead-leaf
萎凋withering”是让茶青的水分依自体的生理系统，经由”水孔water pore”与”气孔” air pore”向外蒸发，有人称它为”走水moisture evaporation”。此与快速”晒干sun-parched”不同，快速晒干会让茶青来不及发酵而成”死叶dead-leaf”。

1.76.静置setting

1.77.搅拌浪青” tossing

1.78.作青lay leaf includes setting and tossing”
静置setting是让茶青放着不动，使其消失一部分水分即走水”；搅拌浪青” tossing是翻动茶青，使水分消失平均，且因茶青的相互磨擦促进发酵。这两项动作交互进行，合称 “作青lay leaf”。

1.79.发酵fermentation

1.80.氧化酶oxidase

1.81.氧化oxidation
作青让茶青引起”发酵fermentation”。茶的发酵是种由”氧化酶oxidase”带动的”氧化oxidation”过程。

1.82.杀青fixation
“杀青fixation”是利用高温停止茶青的发酵。

1.83.揉捻rolling

1.84.揉破叶细胞crumpling leaf cells

1.85.成形shaping

1.86.塑造茶叶不同风味create different characters of tea
揉捻有三大功用：一是”揉破叶细胞crumpling leaf cells” ，以利冲泡。二是”成形shaping” ，将茶叶揉成卷曲状，以利保存。三是透过揉捻的轻重”塑造茶叶不同风味create different characters of tea” 。

1.87.解块unravel
揉捻时茶叶容易绞结在一起，应及时将之松散，称为”解块unravel”。

1.88.炒青stir fixation

1.89.锅炒pan fixation

1.90.滚筒式杀青机roller fixation machine
“炒青stir fixation”是杀青的一种方式，传统是用”锅炒pan fixation” ，现代化是用”滚筒式杀青机roller fixation machine”。

1.91.蒸青steam fixation

1.92.烫青blanch fixation

1.93.烘青hot air fixation

1.94.晒青sun fixation
“蒸青steam fixation”是用蒸气杀青，”烫青blanch fixation”是用沸水杀青，”烘青hot air fixation”是用热风杀青，”晒青sun fixation”是用阳光杀青。

1.95.日光萎凋sun withering

1.96.室内萎凋indoor withering

1.97.热风萎凋hot air withering
“日光萎凋sun withering”是利用室外的光与热进行萎凋，”室内萎凋indoor withering”是在室内进行萎凋。阴雨天可以使用”热风萎凋hot air withering”代替日光萎凋，并补足室内萎凋之不足。

1.98.晾青fresh leaf airing
将茶青表面的露水或雨珠阴干的过程称为”晾青 airing”。

1.99.轻揉light rolling

1.100.重揉heavy rolling
“轻揉light rolling”与”重揉heavy rolling”是指揉捻时所施压力的大小与时间的长短。

1.101.干燥drying

1.102.炒干stir drying

1.103.烘干hot air drying

1.104.晒干sun drying
有些茶的”干燥drying”是在锅子里”炒干stir drying” ，有的是用热风”烘干hot air drying” ，有的是用太阳”晒干sun drying”。

1.105.闷黄sweltering

1.106.黄茶yellow tea

1.107.白毫银针White Tip Silver Needle

1.108.白牡丹White Peony

1.109.寿眉Long Brow
如果在”干燥”前后增加”闷黄sweltering”的制程，就会形成”黄茶yellow tea”。

1.110.不萎凋不发酵no withering-no fermentation

1.111.轻萎凋轻发酵light withering-light fermentation

1.112.中萎凋中发酵medium withering-medium fermentation

1.113.重萎凋重发酵heavy withering-heavy fermentation

1.114.重萎凋轻发酵heavy withering-light fermentation

1.115.重萎凋全发酵heavy withering-complete fermentation
依萎凋与发酵的轻重，可将茶叶分成”不萎凋不发酵no withering-no fermentation”、”轻萎凋轻发酵light withering-light fermentation”、”中萎凋中发酵medium withering-medium fermentation”、”重萎凋重发酵heavy withering-heavy fermentation”、”重萎凋轻发酵heavy withering-light fermentation”、”重萎凋全发酵heavy withering-complete fermentation”等不同的制法。

1.116.失水excessive evaporation

1.117.积水insufficient evaporation
萎凋时水分消失得太快 ,来不及适当的发酵就得杀青 ,称为失水excessive evaporation” 。相反的 , 水分消失得太慢 ,叶子四周都已发酵变红 ,里面却还未达到适当的消水程度 ,称为积水insufficient evaporation”。

1.118.绿中带黄yellow green
炒青绿茶是”绿中带黄yellowish green”的汤色。

1.119.人工化风味processed flavor
发酵愈重，”人工化风味processed flavor”愈重。

1.120.条状twist shape

1.121.半球状loose pellet shape

1.122.全球状pellet shape
轻揉捻后的茶成”条状twist shape” ，中揉捻后的茶成”半球状loose pellet shape” ，重揉捻后的茶成”全球状pellet shape”。

1.123.布揉cloth rolling
用布将一些茶包成球状进行揉捻的方式称为”布揉cloth rolling”。

1.124.轻揉捻light rolling

1.125.中揉捻medium rolling

1.126.重揉捻heavy rolling
揉捻分为”轻揉捻light rolling”、”中揉捻medium rolling”、”重揉捻heavy rolling”。

1.127.线型压揉straight-flat rolling

1.128.针状滚揉needle rolling

1.129.螺旋揉circular rolling

1.130.圆滾揉round rolling

1.131.球状揉ball rolling
因揉捻的使力方向不同，可分为”线型压揉straight-flat rolling”、”针状滚揉needle rolling”、”螺旋揉circular rolling”、圆滾揉round rolling、”球状揉ball rolling”等。

1.132.边揉边焙multiple rolling-roasting
有一种重揉捻的方法是”边揉边焙multiple rolling-roasting”。

1.133.清扬light taste

1.134.低沉heavy taste
轻揉捻的茶, 茶性比较”清扬light taste”; 重揉捻的茶, 茶性比较”低沉heavy taste”。

1.135.熟香ripe scent
将成品茶施以温度、时间不等的烘焙,饮用时会有股熟香ripe scent。

1.136.高香rich fragrance

1.137.低频的糖香deep notes of candy scent

1.138.高频的熟果香sharp notes of ripe fruit scent
日光萎凋可以造就出部分发酵茶”高香rich fragrance”的特质。不经日光萎凋的”重萎凋全发酵”可以造就出红茶”低频的糖香deep notes of candy scent” 。相反的，经日光萎凋的”重萎凋重发酵”可以造就出如”白毫乌龙”高频的熟果香sharp notes of ripe fruit scent”。

1.139.菜香型vegetal scent type
不发酵茶是属”菜香型vegetal scent type”的茶叶。

1.140.花香型floral scent type
轻发酵茶是属”花香型floral scent type”的茶叶。

1.141.坚果香型nutty scent type
中发酵茶通常会焙点火而呈”坚果香型nutty scent type”。

1.142.熟果香型ripe fruit scent type
重发酵茶是属”熟果香型ripe fruit scent type”的茶叶。

1.143.糖香型candy scent type
全发酵茶是属”糖香型candy scent type”的茶叶。

1.144.接近自然植物的风味near plant flavor

1.145.远离自然植物的风味far from plant flavor
发酵愈少的茶愈”接近自然植物的风味near plant flavor”；发酵愈多，离自然植物的风味愈远far from plant flavor”。

1.146.低温干燥法ambient drying

1.147.碾茶flake tea
有些茶讲究颜色的翠绿，干燥时会选用”低温干燥法ambient drying” ，如成茶后将继续研磨成末茶的”碾茶flake tea”即使用此法。

1.148.高山茶Alpine Tea (High Mountain Oolong)
“地理环境geographic environment”直接影响茶青的质量,海拔高一点是植茶的好地方,这样制成的茶称为”高山茶Alpine Tea”。

1.149.四大茶类The Four Tea Types
市场上将茶简分为”四大茶类The Four Tea Types  “,即将”全发酵茶fully fermented tea”统称为「红茶」 Black Tea ,将”后发酵茶post-fermented tea”统称为「普洱茶」 Puerh Tea ,将部分发酵茶partially fermented tea”统称为「乌龙茶」 Oolong Tea ,将不发酵茶non-fermented tea”统称为「绿茶」 Green Tea 。

1.150.扁平状press-flat shape

1.151.针状needle shape
揉捻时直线来回压揉, 若使茶青滑动,即造就成”扁平状press-flat shape”的茶, 若使茶青滚动,即造就成”针状needle shape”的茶。

1.151.片状flat shape

1.152.芽状tip shape
揉捻时若只是轻轻拨动一下,对于叶片型的茶而言即形成”片状flat shape”的茶,对于芽心形的茶而言即形成”芽状tip shape”的茶。

1.153.卷curl

1.154.揉roll

1.155.珠状pearl shape
揉捻时若将茶叶”卷curl”成一团 , 而不是”揉roll”成一团 , 那造就成的茶就叫”珠状pearl shape”。

1.156.体积大小volume size

1.157.坚实tight

1.158.密实compact

1.159.细条thin strip

1.160.松卷loose curled

1.161.条状twist shape

1.162.蓬松puffy

1.163.粗松course and loose
同样重量的茶叶,其”体积大小volume size”可分成”坚实 tight “、”密实 compact “、”细条 thin strip “、”松卷 loose curled “、”条状 twist “、”蓬松 puffy “、”粗松 course and loose “等七个等级。

1.164.紧结度 tightness degree

1.165.粒状granular shape

1.166.球状ball shape

1.167.紧块状block piece shape

1.168.细角状fanning shape

1.169.碎片状broken leaf shape

1.170.圆条状twist needle shape

1.171.松块状loose block shape

1.172.卷曲状curl shape

1.173.剑片状sword shape

1.174.自然条状natural twist shape

1.175.自然弯曲natural curve shape

1.176.自然片状natural flat shape
茶叶的外形, 从”紧结程度tightness degree”的高低可分成”粒状 granular “、”球状 ball shape “、”紧块状 block piece “、”细角状 flake “、”碎片状 chip piece “、”圆条状 twist needle shape “、”松块状 loose block shape “、”卷曲状 curl shape “、”剑片状 sword shape “、”自然条状 natural twist shape “、”自然弯曲natural curve shape “、”自然片状 natural flat shape “。

1.177.条索紧结程度leaf twist tightness

1.178.茶叶老嫩leaf tenderness
“条索紧结程度 leaf twist tightness “与”茶叶老嫩 leaf tenderness “最为有关。

1.179.成茶外形大小product leaf size

1.180.采摘成熟度 plucking tenderness

1.181.破碎程度crumbling degree
茶叶”成茶外形大小product leaf size “受先天品种、季节、营养、树龄与”采摘成熟度 plucking tenderness “之影响。也因制成后”破碎程度 crumbling degree “而有别。

1.182.紧压茶compressed tea

1.183.散形茶loose tea
紧压成块状的茶称为”紧压茶compressed tea” ，未经紧压的茶称为”散形茶loose tea”。

1.184.依采制季节而做的分类classify by harvest season

1.185.春茶spring tea

1.186.夏茶summer tea

1.187.秋茶autumn tea

1.188.冬茶winter tea
“依采制季节而做的分类classify by harvest season” ，可将茶叶分成”春茶Spring tea”、”夏茶Summer tea”、”秋茶Autumn tea”与”冬茶Winter tea”。

1.189.节气period

1.190.清明节Ching Ming Festival（ Apr. 4-6）

1.191.明前茶Pre-Ching Ming Tea

1.192.谷雨Grain Rain （Apr.19-21）

1.193.谷雨茶Grain Rain Tea
若依”节气period “而分,春茶尚可分成三个阶段,第一阶段是”清明节Ching Ming Day”以前采制的芽茶类,俗称”明前茶Pre-Ching Ming Tea” 。第二阶段是清明节以后采制的较为早采的叶茶类。第三阶段是”谷雨Grain Rain”以后采制成熟度较高的叶茶类,俗称”谷雨茶Grain Rain Tea”。

1.194.发酵程度degree of fermentation

1.195.茶干色泽dry tea color

1.196.绿茶green tea、1.197.黄茶yellow tea、1.198.黑茶dark tea、1.199.白茶white tea、1.200.青茶celadon tea、1.201.红茶black tea
将茶分成绿茶、黄茶、黑茶、白茶、青茶、红茶等六类是依”发酵程度degree of fermentation”与”茶干色泽dry tea color”而做的分类。

*说明  : 将茶学专用术语整理、翻译及审定，是当前在学校或国际间推动茶文化工作时很重要的茶学材料。我们只是逐步完成初学茶道者所应用的部分，尚需继续完备。此书 于2005年初开始收编茶学术语，进行整理、修编、审定以及翻译工作，编著：蔡荣章，英文翻译：Steven R.Jones, 校勘：蔡晓晓，于201002出版发行。Editor:Rong-tsang Tsai , English Translator:Steven R.Jones (2961)

第十一章-茶诗与健康Chapter Eleven-Tea Poetry and Health-蔡荣章Rong-tsang Tsai

Leave a reply

中英文”茶学术语”Chinese-English Tea Studies Terminology

蔡荣章Rong-tsang Tsai 编著Editor

（2010.02台北陆羽茶艺股份有限公司 ISBN978-957-9690-06-5）

第十一章-茶诗与健康Chapter Eleven-Tea Poetry and Health

一．茶诗 Poetry

11.1..六羡歌  陆羽  (唐. 733~804)

不羡黄金罍，不羡白玉杯，

不羡朝入省，不羡暮入台，

千羡万羡西江水，曾向竟陵城下来。

Six Admirations

I do not thirst for gold cups.

Nor thirst for white jade bowls.

Nor for morning thirst of high office.

Nor for evening thirst of high rank.

What I long and long for is the water flowing into Jingling.

—Lu， Yu  (Tang. 733~804)

11.2..秘色越窖诗  陆龟蒙  (宋. ~881)

九秋风露越窖开，夺得千峰翠色来；

好向中宵盛沆瀣，共嵇中散斗遗杯。

Mystical Color in Yue Kiln

The misty scenery of late autumn appears when the Yue kilns are open、

the thousand peaks have been despoiled of their bright color for the decoration

of the bowls.

Let us take them out at midnight to collect the falling dew、

or fill up the cups in emulation of Jizhongsan.

—Lu， Guimeng (Song. ~881)

11.3.七碗诗  卢同  (唐. 790~835)

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。

蓬莱山﹐在何处，玉川子乘此清风欲归去。

Lu Tong’s Seven Bowls of Tea

The first bowl moistens my lips and throat;

The second bowl breaks my loneliness;

The third bowl searches my barren entrails but to find

therein some five thousand scrolls;

The fourth bowl raises a slight perspiration

and all life’s inequities pass out through my pores;

The fifth bowl purifies my flesh and bones;

The sixth bowl calls me to the immortals.

The seventh bowl could not be drank、 only the breath of the cool wind raises in my sleeves.

Where is Penglai Island、 Yuchuanzi wishes to ride on this sweet breeze and go back.

— Lu， Tong (Tang. 790~835)

11.4.寒夜  杜小山  (宋. ~1240)

寒夜客来茶当酒，竹炉汤沸火初红，

寻常一样窗前月，才有梅花便不同。

Cold Night

No wine for callers、 but tea is the cold night blessing、

The coals are starting to glow、 the water answers by bubbling on the bamboo stove.

The same moon in the window、 but it is different just to have the plum blossoms.

—Du、 Xiaoshan (Song. ~1249)

11.5.游诸佛舍，一日饮酽茶七盏，戏书勤师壁  苏轼(宋. 1037~1101)

………何须魏帝一丸药，且尽卢同七碗茶。

Around the Temple， Drinking Seven Bowls of Tea， and Writing on the Walls

……Why swallow Emperor Wei’s pill，

when we can drink Lu Tong’s seven bowls of tea.

—Su， Shi (Su DongPo) (Song. 1037~1101)

11.6.山泉煎茶有怀  白居易 (唐. 772~846)

坐酌泠泠水，看煎瑟瑟尘。

无由持一碗，寄与爱茶人。

Reflections on Spring Water and Tea

Scoop cool water、 watching the tea boil.

Offering a bowl of tea、 to the tea lover without reason.

—Bai， Juyi (Tang. 772 ~ 846)

11.7.饮茶歌诮崔石使君  皎然 (唐.720~800)

越人遗我剡溪茗，采得金芽…金鼎。

素瓷雪色缥沫香，何似诸仙琼蕊浆。

一饮涤昏寐，情思爽朗满天地， —-

再饮清我神，忽如飞雨洒轻尘，

三饮便得道，何须苦心破烦恼；

此物清高世莫知，世人饮酒多自欺，

愁看毕卓瓮间夜，笑向陶潜篱下时。

崔侯啜之意不己，狂歌一曲惊人耳，

熟知茶道全尔真，唯有丹丘得如此。

A friend from Yueh presented me with San River tea.

For which I chose a golden cauldron to boil the golden pecko.

A snow white bowl with its green bright froth and fragrance.

Was it just like the nectar of the Immortals?

The first bowl washed the cobwebs from my mind、 my perceptions turned bright

and clear.

A second cleansed my spirit like purifying showers of rain.

A third and I have obtained the Way、 what need now for austerities to purge our perplexities. It is of great spirit but unknown by most、 worldly people by going in for wine sadly deceive themselves.

Who knows the Way of Tea is really true、 just Danqui could find it.

—Jiaoran (Tang. 720~800)

11.8.茶的情诗  张错

如果我是开水

你是茶叶 ，

那么你底香郁

必须倚赖我底无味.

让你底干枯柔柔的

在我里面展开、舒散，

让我底浸润

舒展你的容颜.

我必须热、甚至沸

彼此才能兼容，

我们必须隐藏

在水里相觑、相缠，

一盏茶工夫

我俩才决定成一种颜色.

无论你怎么浮沉

把持不定 ，

你终将缓缓的

奥、轻轻的”

落下，攒聚

在我最深处 。

那时候，

你最苦的一滴泪 ，

将是我最甘美的

一口茶.

Love Poems of Tea

If I、 the boiling water、

And you、 the tea;

Then your fragrance

Has to depend solely upon my plainness.

Let your dryness inside me

Softly uncoil and stretch;

Let me dissolve

Imperceptibly、 your tension.

I have to be hot、 even boiled

Before we consume each other;

We have to hide、 see and hold

each other in water

to decide a tea color.

No matter how capriciously

you drift;

Gradually and slowly

O’ gently”

You will into me submerge–

Deep.

by that moment

the most bitter tear of yours

will become a best sip

of my fragrance.

—Cheung， Dominic Chang、 Ts’o ( Los Angeles, California, America)

二．茶与健康 Health

11.9氟fluoride

茶中含有”氟fluoride”, 在茶汤中的含量约为1ppm, 是很适合防止蛀牙的含量.

11.10.儿茶素catechins

11.11.茶多酚tea polyphenols

11.12.抗氧化antioxidant

11.13.自由基free radicals

茶中”儿茶素catechins” 是”茶多酚tea polyphenols”的主要成分，含量占干物重的10～30﹪，占茶水可溶物的40～50﹪，为茶汤中的主要保健物质，具有”抗氧化antioxidant”与清除体内”自由基free radicals”的功用。

11.14.咖啡因caffeine

茶中”咖啡因caffeine”占茶水可溶物的8～10﹪，带有苦味，为构成茶汤滋味的主要成分，它与儿茶素及其氧化缩合物结合后，使兴奋作用减缓而持续，可使长途开车的人保持头脑清醒且较有耐力。

11.15.矿物质minerals

茶中”矿物质minerals”占干物重的5～6﹪，其中60～70﹪为热水可溶。其中阳离子多而阴离子少，所以属鹼性食品其灰分鹼度为9.4″，有助体液维持弱鹼性，而益健康。

11.16.维生素vitamins

茶中含有类胡萝蔔素、维生素E、维生素B群与维生素 C等，前二项不溶于水，必须以擂茶、点茶的方式饮用才能获得。

11.17. E G C G epigallocatechin gallate

1118..降低血脂reduce blood fat.

11.19.预防高血压prevent high blood pressure

茶中的E G C G儿茶素有”降低血脂reduce blood fat”的功效，茶中的鉀可促进血钠的排除，可”预防高血压prevent high blood pressure”。

11.20.降血糖reduce blood sugar

茶中的E G C G儿茶素及杂链多糖类化合物，都具有明显的降血糖功能，能预防糖尿病。

11.21.杀菌disinfectant

茶中的儿茶素对人体多种病原菌有消灭与抑制的作用，还具有改善肠道的细菌微生物相，促进益菌的生长。

11.22.抗癌resist cancer

茶中儿茶素类化合物不但对”癌细胞”具有抑制”引发”的作用，而且具有抑制”促发”的作用，这些现象证明了茶的”抗癌resist cancer”效用。

11.23.陶冶心性cultivate one’s character

心态的安祥与愉悦是促进健康很重要的因素，喝茶，不论是独自品饮还是大家一起举办茶会，都可以”陶冶心性cultivate one’s character”，达到心态安祥与愉悦的境界。

*说明  : 将茶学专用术语整理、翻译及审定，是当前在学校或国际间推动茶文化工作时很重要的茶学材料。我们只是逐步完成初学茶道者所应用的部分，尚需继续完备。此书 于2005年初开始收编茶学术语，进行整理、修编、审定以及翻译工作，编著：蔡荣章，英文翻译：Steven R.Jones, 校勘：蔡晓晓，于201002出版发行。Editor:Rong-tsang Tsai , English Translator:Steven R.Jones

 

  (3772)