Tea Terms 2010 中英文茶術語 - Google Groups

《中英文茶學術語》( 陸羽茶藝股份有限公司, 2010, ISBN 978-957-9690-06-5 ). Primary Processing初製: tea plant 茶樹 tea harvesting 采青 GroupsTeaArtsConversationsAboutTeaTerms2010中英文茶術語2599viewsSkiptofirstunreadmessageicetea8unread,Apr16,2011,11:48:08AM4/16/11ReplytoauthorSignintoreplytoauthorForwardSignintoforwardDeleteYoudonothavepermissiontodeletemessagesinthisgroupLinkReportmessageasabuseSignintoreportmessageasabuseShoworiginalmessageEitheremailaddressesareanonymousforthisgrouporyouneedtheviewmemberemailaddressespermissiontoviewtheoriginalmessagetoTeaArtsTeaTerms2010中英文茶術語=-=-=-=TeaTerms2010中英文茶術語=-=-=-=Alistofterminologyforteaworkedonsince2004andfirstputoninternetJun2010.StevenR.Jones,2010http://teaarts.blogspot.com/2010/06/tea-terms-2010.htmlPleasegiveusalinkandcheckforrevisions.Anysuggestionsareappreciated.Someofthetermsusedfordescribingfreshtealeaves(seelinks*):FreshLeafType茶青類:tip-teatype芽茶類:all-tip全芽心one-tiptwo-leaf一心二葉leaf-teatype葉茶類:terminalfacing-leaf對口葉terminalfacingthree-leaf對口三葉BlackTeaLeafGrading(onlyusedforblacktea,inIndiaandnearby.)(seelinks*):FloweryOrangePekoe花橙白毫OrangePekoe橙白毫Pekoe白毫Souchong小種PekoeSouchong白毫小種Congou工夫Bohea武夷FreshTeaLeafClassification(forallteas,notjustblacktea.)(seelinks*):Tip芽FirstLeaf第一葉SecondLeaf第二葉ThirdLeaf第三葉FourthLeaf第四葉FifthLeaf第五葉SixthLeaf第六葉*Linksforfiguresandexplanation:http://1.bp.blogspot.com/-qqdwOV1NtPQ/Tahf46kk6MI/AAAAAAAAMwE/X3y9fI1vpgY/s1600/essay2010_5.jpghttp://3.bp.blogspot.com/-MPsuBvZzeDc/TahfgQ36WuI/AAAAAAAAMwA/gmZtrnhp7Gw/s1600/essay2010_4.jpg5thLu-YuTeaStudiesDeliberationofPapersPublishedJournalConference,StevenR.Jones,(publishedbyLu-YuTeaCultureInstitute)2010.04ISBN978-986-84204-1-0《中英文茶學術語》(陸羽茶藝股份有限公司,2010,ISBN978-957-9690-06-5)PrimaryProcessing初製:teaplant茶樹teaharvesting采青twoleaf兩葉freshleaves茶青withering萎凋sunwithering日光萎凋indoorwithering室內萎凋laying作青(includessettingandtossing)setting靜置tossing攪拌浪青enzymaticoxidation酶促氧化fermentation發酵oxidation氧化fixation殺青steaming蒸青stirfixation炒青hotairfixation烘青sunfixation曬青rolling揉捻lightrolling輕揉heavyrolling重揉clothrolling布揉drying乾燥panfiring炒乾hotairdrying烘乾sundrying曬乾sweltering悶黃piling渥堆refining精製screening篩分cutting剪切de-stemming拔梗shaping整形winnowing風選blending拼配compressing緊壓re-drying覆火aging陳放(bystoring)addedprocessing加工roasting焙火scenting熏花spicing調味teabeverage飲料茶packaging包裝vacuumpackaging真空包裝nitrogenpackaging充氮包裝shredded-teabag碎形小袋茶whole-leaveteabag原片小袋茶Classification分類:Thefourclassificationsofteaaccordingtofermentation再把這四大分類細分：non-fermentedtea:不發酵茶，即綠茶：post–fermented後發酵茶即普洱茶，即黑茶：partiallyfermentedtea部分發酵茶，半發酵茶，即烏龍茶completelyfermentedtea全發酵茶，即紅茶：Accordingtothedegreeof:fermentation,rolling,bakingandtealeafmaturity根據製造時發酵，揉捻焙火與採摘時原料成熟度來分類GreenTeaTypes綠茶分為：steamedgreentea蒸青綠茶poweredgreentea粉末綠茶silverneedlegreentea銀針綠茶lightlyrubbedgreentea原形綠茶curledgreentea松卷綠茶swordshapedgreentea劍片綠茶twistedgreentea條形綠茶pearledgreentea圓珠綠茶PuerTeaTypes普洱茶分為:Age-puer陳放普洱pile-fermentedpuer渥堆普洱OolongTeaTypes烏龍茶分為：whiteoolong:白茶烏龍twistedoolong:條形烏龍pelletedoolong球形烏龍roastedoolong熟火烏龍whitetippedoolong:白毫烏龍BlackTeaTypes紅茶分為：unshreddedblacktea：功夫紅茶shreddedblacktea:碎形紅茶任何種類的茶都可以熏花。

Anytypeofteacanbescented.ScentedTeaTypes熏花茶可分為：scentedgreentea熏花綠茶scentedpuertea熏花普洱scentedoolongtea熏花烏龍scentedblacktea熏花紅茶jasminescentedgreentea熏花茉莉Anytypeofteacanbespiced.任何種類的茶都可加以調味。

SpicedTeaTypes調味茶分為:spicedgreentea調味綠茶spicedPuertea調味普洱spicedoolongtea調味烏龍spicedblacktea調味紅茶NamesofTea常見茶名：GreenBlade煎茶YellowMountainFuzzTip黃山毛峰DragonWell龍井GreenSpiral碧螺春GunpowerTea珠茶JasmineTea茉莉花茶RoseBulb玫瑰繡球LiuanLeaf六安瓜片TeaPowder茶粉FinePowderTea抹茶(matcha)JunMountainSilverNeedle君山銀針Whitetipsilverneedle銀針白毫Whitepeony白牡丹LongBrow壽眉BrowTea眉茶JadeDew玉露WhiteTipOolong白毫烏龍WuyiRock武夷岩茶RedRobetea大紅袍WhiteComb白鷄冠GoldTurtle水金龜IronMonk鐵羅漢Cassiatea肉桂(武夷)Narcissus水仙FingerCitron佛手IronGoddess(TGY)鐵觀音OsmanthusOolong桂花烏龍RoastOolong熟火烏龍LightOolong清茶PouchongTea包種茶DongdingOolong凍頂AnjiWhiteLeaf安吉白茶FenghuangUniqueBush鳳凰單從GinsengOolong人參烏龍茶CinnamonTea肉桂茶GongfuBlack工夫紅茶SmokeBlack煙熏紅茶DarkTea黑茶AgeBowlPuer青沱AgeCakePuer青餅PileCakePuer熟餅TeaWare茶具:teacart茶車waterheater煮水器waterkettle水壺teabasin水盂teacaddy(canister)茶罐teaboat茶船teapot茶壺coverbowl蓋碗teapad壺墊teapitcher茶盅lidsaucer蓋置toweltray茶巾盤teatowel茶巾teaholder茶荷teabrush茶拂timer定時器teaspoon茶匙servingtray奉茶盤teacup茶杯cupsaucer杯托seatcushion座墊cupcover杯套packingwrap包壺巾teawarebag茶具袋groundpad地衣strainercup同心杯personalteaset個人品茗組（茶具）brewingvessel沖泡盅teaware茶器thermos熱水瓶teaurn/jar茶甕teatable茶桌sidetable側櫃teabowl茶碗spoutbowl有流茶碗heatingbase煮水器底坐TeaBrewing泡茶:TheThreeTs泡茶三要素3-Ts=tea,temperature,andtimeteaamount茶量watertemperature水溫steepingtime浸泡時間Differenceof“gong工”and“kung功”Kungfu功夫(usethisoneformartialarts武術)Gongfu工夫(usethisoneteaterminology茶術語)GongfuTeaCeremony工夫茶Lu-YuSmallPotTeaLaws:(24Rules)陸羽小壺茶法24則：1.prepareteaware備具2.fromstilltoreadyposition從靜態到動態3.preparewater備水4.warmpot溫壺5.preparetea備茶6.recognizetea識茶7.appreciatetea賞茶8.warmpitcher溫盅9.putintea置茶10.smellfragrance聞香11.firstinfusion沖第一道茶12.timing計時13.warmcups燙杯14.pourtea倒茶15.preparecups備杯16.dividetea分茶17.serveteabycups端杯奉茶18.secondinfusion沖第二道茶19.serveteabypitcher持盅奉茶19a.supplysnacksorwater(notnecessary)茶食供應或品泉20.takeoutbrewedleaves去渣20a.appreciateleaves(notnecessary)賞葉底21.rinsepot涮壺22.returntoseat歸位23.rinsepitcher清盅24.collectcups收杯--conclude結束History:陸羽LuYu(唐代TangDynasty)《茶經》“TeaClassic”三卷十章ThreeScrollsTenChapters茶經的10章TeaClassic’stenchapters一之源One:Origin二之具Two:Tools三之造Three:Making四之器Four:Utensils五之煮Five:Boiling六之飲Six:Drinking七之事Seven:History八之出Eight:GrowingRegions九之略Nine:Simplify十之圖Ten:PictorializeOne:Origin一之源ThischapterisontheoriginsofteainChina.Thegeographicalregion,harvestseasonsandgrowingmethodsinrelationtoteaquality.Two:Tools二之具Thischapterdescribesfifteentoolsforpicking,steaming,pressing,dryingandstorageoftealeavesandcake.Toolsformakingcompressedteabrick.Three:Making三之造Thischapterdetailstherecommendedproceduresfortheproductionofteacake.Therighttimeoftheday,seasonandclimateforplucking.Dryingandstoringofcollectedtea.Four:Utensils四之器Thischapterdescribestwentyeightitemsusedinthebrewinganddrinkingoftea,includingspecificationsandinstructions,constructionandrecommendedmaterials.Five:Boiling五之煮Thischapterenumeratestheguidelinesfortheproperpreparationoftea.Methodsandstepsforbakingteabrickbeforebrewing,storageofbakedteabrick.Typesofwaterandwaterquality,thingstolookoutforandtimingofboilingwater.Six:Drinking六之飲Thischapterdescribesthevariouspropertiesoftea,thehistoryofteadrinkingandthevarioustypesofteaknownin8thcenturyChina.Reasonsfordrinkingtea,howorwhenteadrinkingstartedanditsprogressthroughtheTangDynasty.Seven:History七之事ThischaptergivesvariousanecdotesaboutthehistoryofteainChineserecords.BeginwithanindexlistofinfluentialindividualsrelatedtoteabeforetheTangDynasty.Acollectionofliteratureandhistoricalrecordsontealegendsandfamouspeople.Eight:GrowingRegions八之出ThischapterrankstheeightteaproducingregionsinChina.TeaproducingareasinTangChina,gradingandcomparisonofteaqualityfromtheseareas.Nine:Simplify九之略Thischapterliststhoseproceduresthatmaybeomittedandunderwhatcircumstances.Toolsandmethodsthatcanbeexcludedincultivationandprocessingunderabnormalconditions.Teautensilsandbrewingmethodsthatcanbesimplifiedorimprovisedundervariousoutdoorandunusualhabitatenvironments.Ten:Pictorialize十之圖Thischapterconsistsofhowtotransferontoplacardsorlargescrollsforhangingonthewallforquickreferences.Thesilkscrollsthatprovideanabbreviatedversionofthepreviousninechapters.陸羽的茶具LuYu’sTeaWare:砧椎crushingblock風爐brazier炭筥charcoalbasket炭檛charcoalmallet火筴firechopsticks鍑cauldron交床cauldronstand夾teatongs紙囊paperwallet碾crushingroller羅合sievebox則teaholder水方watervessel漉水囊waterfilterbag瓢gourdscooper竹夾bambootongs鹺簋saltcontainer熟盂boiledwatervessel碗bowl畚bowlbasket劄brush滌方waterbasin滓方spentteabasin巾teacloth具列utensiltable都籃utensilbasket審安老人OldManShenan(Shen'an)(宋代SongDynasty)《茶具圖贊》“TeaWareDrawingsandPraises”審安老人的12茶具OldManShenan’s12TeaWare*:風爐brazier韋鴻臚砧椎crushingblock木待制碾crushingroller金法曹石磨stonemill石轉運瓢gourdscooper胡員外羅合sievebox羅樞密札brush宗從事畚bowlbasket漆雕秘閣碗bowl陶寶文水方watervessel湯提點茶筅teawhisk竺副師巾teacloth司職方*TheaboveteawareswerealsomentionedbyLuYuexceptfor(石磨stonemill)and(茶筅teawhisk).宋徽宗EmperorSongHuizong(宋代SongDynasty)《大觀茶論》“DaGuanTeaTreaties”《文會圖》“LiteraryGathering”朱元璋(明.1368~1398)ZhuYuanzhang(Ming.1368-1398)firstMingDynastyemperor,“TeaManual,1440”ZhuQuan(1378-1448)ImperialPrince《茶譜》朱權(明.1378~1448)TeaTasting品茶StoringTea收茶WhiskingTea點茶ScentingTeaMethod熏香茶法TeaBrazier茶爐TeaStove茶竈TeaMill茶磨CrushingRoller茶碾TeaSieve茶羅TeaStand茶架TeaSpoon茶匙TeaWhisk茶筅TeaCup茶甌TeaPitcher茶瓶HeatingWaterMethod煎湯法ClassifyingWater品水Thethreepopularmethodsfordrinkingtea:煮茶boilingtea(唐代TangDynasty)點茶whiskingtea(宋代SongDynasty)泡茶brewingtea(明代MingDynasty)Explanationofsometeamakingprocesses:oxidation氧化(enzymic):anaturalchemicalchangeinthetealeafthatbeginsafterharvestingandacceleratesifleafcellsarebrokenandexposedtooxygen.withering萎凋:waterlossbyrespirationandevaporationandleafbecomesmorepliable,drynessandheataidinthisprocess.fermentation發酵:actuallyenzymicoxidation,noticeablechangechemicalcompositionandleafbecomesdarker,moistureandheataidinthisprocess.fixation殺青:torapidlystopthefermentationthroughwaterlosscausedbyheat.rolling揉捻:breakingtheleafcellwallsexposingsaptoleafsubstrateandair,andshaping.drying乾燥:makingtheleavesreadyforstorage.Twodifferentmethodsofmakingblacktea(inIndia,SriLankaforexample):Therearetwomethodsusedtorupturetheleafcellspriortofermentation.orthodoxmethod:thetraditionalwayofmakingblacktea,abatchofleavesgothroughtherollerandaremaceratedandtwisted.CTC(crush-tear-cut)method:leavesarecontinuouslyfedthroughthemachineandarerolledandgothroughasharpteeth.Mainteaprocessingstepstocreatedifferenttypesoftea:Theonlyingredientforprimaryprocessingis“freshleaves(tea)茶青”.Anyotheringredientsareusedduringtheaddedprocessingofscentingandspicinggreentea綠茶:fixation殺青>rolling揉捻>drying乾燥yellowtea黃茶:fixation殺青>rolling揉捻>sweltering悶黃>drying乾燥greenPuer青普:fixation(sun)殺青>rolling揉捻>drying(sun)乾燥>(usuallyaged)darktea黑茶anddarkPuer熟普:fixation(sun)殺青>rolling揉捻>piling渥堆>drying乾燥whitetea白茶:withering(fermentation)萎凋>fixation殺青>rolling揉捻>drying乾燥oolongtea烏龍茶:withering萎凋>fermentation發酵>fixation殺青>rolling揉捻>drying乾燥blacktea紅茶:withering萎凋>rolling揉捻>fermentation發酵>drying乾燥nonfermentation:teaharvest-fixation-rolling-shaping-dryingpartialfermentation:teaharvest-withering(indoorsandoutdoors)-fermentation-fixing-rolling-drying-(optionalroasting)fullfermentation:teaharvest-withering-rolling(twisting,orthodox/ctc)-fermentation-dryingpostfermentation:piling>teaharvest-fixation-sundrying-rolling-piling-compress(shapingorloose)-drying-(canage)aging>teaharvest-fixation-rolling-compressing–dryingChartofPrimaryTeaProcesses:http://2.bp.blogspot.com/-GAHTEmM835o/TakLa_MzgII/AAAAAAAAMwY/tOASqk-r-yg/s1600/Teasteps2010b.jpgIncenseTerminology:IncenseArts香道,KodoAgarwood沈香fromheartwoodfromAquilariatrees,unique,theincensewoodmostusedinincenseceremony,othernamesare:lignumaloesoraloeswood,gaharu,jinko,oroudCenser香爐usuallysmall,andusedforheatingincensenotburningCenserandincenseburner,thetermsaresometimesinterchangeableCharcoal木炭onlytheodorlesskindisusedIncenseburner香爐usuallylargerthanacenser,andusedforburningincenseIncensewoods香木anaturallyfragrantresinouswoodLeaf-teatype葉茶類teaconsistingoftheleaves,notipsMusicalterminologyborrowedandrelatedtoscent:Sharpnotes高頻thefirstandmostvolatilescents,quicktodissipateRoundnotes中頻themainbodyscents,dissipatinginthemiddleDeepnotes低頻thefinishingscents,lingeringandslowesttodissipateNote:theabovemusicaltermsarealsousedsimilarlyintheperfumeindustryOdor-morepleasantlyknownas,“fragrance,aroma,orscent香”Olfactoryglands嗅腺theglandsthatareresponsibleforthesenseofsmellTeaincense茶香dry-leaf,purebrew-ableanddrinkableteausedasincenseTip-teatype芽茶類teaconsistingtheyoungunfurledtipsandleaves香十徳1.感格鬼神感は鬼神に格（いた）る-感覚が鬼や神のように研ぎ澄まされる2.清淨心身心身を清浄にす-心身を清く浄化する3.能除汚穢よく汚穢（おわい）を除く-穢（けが）れをとりのぞく4.能覺睡眠よく睡眠を覚ます-眠気を覚ます5.静中成友静中に友と成る-孤独感を拭う6.塵裏偸閑塵裏に閑（ひま）をぬすむ-忙しいときも和ませる7.多而不厭多くして厭（いと）わず-多くあっても邪魔にならない8.寡而為足少なくて足れりと為す-少なくても十分香りを放つ9.久蔵不朽久しく蔵（たくわ）えて朽ちず-長い間保存しても朽ちない10.常用無障常に用いて障（さわり）無し-常用しても無害TheTenVirtuesofIncenseItbringscommunicationwiththetranscendentItrefreshesmindandbodyItremovesimpurityItbringsalertnessItisacompanioninsolitudeInthemidstofbusyaffairs,itbringsamomentofpeaceWhenitisplentiful,onenevertiresofitWhenthereislittle,stilloneissatisfiedAgedoesnotchangeitsefficacyUsedeveryday,itdoesnoharmReference出版著作:*“Chinese-EnglishTeaStudiesTerminology”,(2010),Lu-YuTeaCultureInstitute,Co.,Ltd.,ISBN978-957-9690-06-5◎《中英文茶學術語》(陸羽茶藝股份有限公司,2010,ISBN978-957-9690-06-5)*5thLu-YuTeaStudiesDeliberationofPapersPublishedJournalConference李瑞河(publishedbyLu-YuTeaCultureInstitute)2010.04ISBN978-986-84204-1-0*“Chinese-EnglishTeaStudiesTerminology”,(2009),TenfuTeaCollege,CtrlNo:zyk0030030◎《中英文"茶學術語"》(天福茶學院，2009，控制號：zyk0030030)*“SpecializedEnglishforTea”,(2008),TenfuTeaCollege,CtrlNo:zyk0014462◎《茶文化系專業英語》(天福茶學院，2008，控制號：zyk0014462)=-=-=-=endofTeaTerms2010中英文茶術語=-=-=-=StevenR.Jones,rev:Aug2010http://teaarts.blogspot.com/2010/06/tea-terms-2010.htmlPleasegiveusalinkandcheckforrevisions.Anysuggestionsareappreciated.Someofthetermsusedfordescribingfreshtealeaves(seelinks*):ReplyallReplytoauthorForward0newmessages