茶具 (中英文).ppt

功夫茶,KungFuTea,功夫茶的茶具,包括炉子，是红泥小炭炉，一般高一尺二寸，茶锅为细白泥所制，锅炉高二寸，底有碗口般大，单把长近三寸，冲罐如红柿般大，乃潮州泥制陶壶，茶杯小如核桃，乃瓷制品，其壁极薄。茶池形状如鼓，瓷制，由一个作为鼓面的盘子和一个类似鼓身的圆罐组成。盘子上有小眼四个，为漏水所用。而圆罐则用于容纳由盘子漏下的废茶水。,TheToolSet,Thetoolsetincludesaterracottacharcoalstove,anditusuallyabout15.75incheshigh;ateapot,3incheshigh;apitcherandfewwalnutsizeteacups.Thetea-pondshapelikesadrumwhichcombinestwopiecestogetheratrayandaroundpot.Thetrayhasfourholesforwastewaterleakage.Theroundpotisforholdingthetrayandstorewasteteawater.,功夫茶起源于宋代,在广东的潮州府(今潮汕地区)及福建的漳州、泉州一带最为盛行,乃唐、宋以来品茶艺术的承袭和深入发展。苏辙有诗曰：“闽中茶品天下高,倾身事茶不知劳。”品功夫茶是潮汕地区很出名的风俗之一,在潮汕本地，家家户户都有功夫茶具，每天必定要喝上几轮。即使用乔居外地或移民海外的潮汕人，也仍然保存着品功夫茶这个风俗。可以说,有潮汕人的地方，便有功夫茶的影子。,KungFuTeaisoriginallyfromSongDynasty.ItspopularintheareaofChaozhoufu,GuangdongprovinceandZhangzhou,Quanzhou,FujianprovinceinChina.ItisateaartinheritedanddevelopedsincetheTangandSongDynasties.DrinkingKungFuTeaisoneofthefamouscustomsintheChaozhouarea.EveryfamilyhastheirownKungFuTeatoolset,andtheywillhaveseveralroundsofKungFuTeaeveryday.EvenpeoplewhodontliveintheChaozhaoareaorwhohavealreadyleftcountry,stillkeepthecustomforenjoyingKungFuTea.AnywherethereareChaozhoupeople,youwillfindKungFuTea.,所谓功夫茶，并非一种茶叶或茶类的名字，而是一种泡茶的技法。之所以叫功夫茶，是因为这种泡茶的方式极为讲究，操作起来需要一定的功夫此“功夫”，乃为沏泡的学问，品饮的功夫。,KungFuTeaisnotanameforatypeoftea,oroneoftheteacategories.Itsateabrewingprocessaspecialwaytoprepareteawithsomeskills.,功夫茶采用的是乌龙茶，如铁观音、水仙和凤凰茶等，而凤凰茶和水仙，绿底金边，可借产量少，所以冲泡功功夫茶采用的一般是铁观音。乌龙茶制作工艺也较复杂，所以全国至今还只是福建和潮汕两地能制。只有乌龙茶才能冲出功夫茶所要求的色、香、味。功夫茶以浓度高著称，初喝似嫌其苦，习惯后则嫌其他茶不够滋味了。,功夫茶制作步骤,KungFuTeaBrewProcedures,步骤一:嘘寒问暖（湿壶）：俗称“湿壶”，将初沸水注入空壶，以提高壶温便于冲泡。,StepOneWarmupTeapot:Fillteapotwithhotwateruntilitoverflowsalittle.Letthewaterwarmuptheteapotforafewminutes.,步骤二素瓷生烟（烫杯）：品工夫茶讲究热饮，烫杯成了必不可少的程序，在宾客面前湿壶烫杯还寓意对宾客的敬重，营造温馨这氛围。（取茶罐，茶荷等）,StepTwoWarmupTeacups：Usethewaterinteapottowashtheteacupsoutandrinseitout.Both“WetTeapotandWarmTeacups”willshowrespecttotheguest.,步骤三倾心桃源（置茶于壶内）：俗称“纳茶”，即将茶叶投入茶壶，取样要准确，量多则过浓，量少则偏淡,StepThreeDroptealeavesintotheteapot：Filluptheteapotwithtealeaves,andmakesurefillingintheproperamountoftealeaves.,步骤四悬壶高冲（提壶，注沸水于壶）通常下茶量以茶水比1:22为宜。,StepFourHoldahotwaterpotup，pourhotwaterintotheteapotUsuallytheritualofamountoftealeavesandhotwateris1:22.,步骤五:轻推花浮（刮沫）,StepFiveTakefloatingfoamawaywiththeteapotlid.,步骤六:孟臣沐霖（淋壶）,StepSixPourhotwateronsurfaceoftheteapot.,步骤七关公巡城、韩信点兵（筛茶）：高冲低斟是工夫茶的技法之一，高冲要连贯而从容，低斟是筛茶时必须来来去去，各杯轮匀，使各杯茶汤浓度均匀，此为“关公巡城”。最后点滴入杯，称为“韩信点兵”。,StepSevenServingtea：YoucanseethetechnicalskillsofKungFuTeahere.Boilingwatershouldbepouredintotheteapot,untilitisoverflowing;usethelidtoremovefroth;replacethelidbackonthepotandpourboilingwaterovertheteapot;andthenservingteabypouringtheteawaterinservingcupswithcirculatingmovementstofillthecupsevenly.,步骤八:敬奉香茗（副泡手敬茶）宾客端茶杯，听茶乐，观茶色，闻茶香，品茶味，论茶经。,StepEightServeguestsServeguestswithmusicwhenteaisserved.Theywilllooktheteawaterscolor,smelltheteafragrance,tastetheteaandchatabouttheteaculture.,步骤一:StepOneWarmupteacups(asthepriorinstruction)温杯：将茶巾放在滤水竹茶盘下方，4只闻香杯并排成一直线，中间不留空隙。温杯时由右(闻香杯)至左(品茗杯)，无须将水注入杯内至满，只需注入杯内1/31/2即可。,步骤二：StepTwoDroptealeavesintoteapot(asthepriorinstruction)置茶叶：右手拿取茶勺，在茶叶罐中置取适量茶叶，茶叶不用放很多，约铺平壶底即可。茶勺头部垂直对准自己，将茶叶倒入紫砂壶，然后放入茶漏。,步骤三：StepThreePrepareteawater(asthepriorinstruction)水注冲入壶内至茶汤溢出壶口，用茶盖把茶水表面的泡沫刮去，盖上壶盖。用开水烫壶表面，茶水浸泡时间约45秒至1分钟后，将茶汤倒出由右至左来回倒入闻香杯，切记分均匀茶水。,步骤四：Serveteat