中国茶文化英文介绍

1、中国茶文化英文介绍The Chinese people, in their drinking of tea, place much significanee on the act of savoring. Savoring tea is not only a way to discern good tea from mediocre tea, but also how people take delight in their reverie and in tea-drinking itself. Snatching a bit of leisure from a busy schedule,

2、making a kettle of strong tea, securing a serene space, and serving and drinking tea by yourself can help banish fatigue and frustration, improve your thinking ability and in spire you with en thusiasm. You may also imbibe it slowly in small sips to appreciate the subtle allure of tea-drinking, unti

3、l your spirits soar up and up into a sublime aesthetic realm. Buildi ngs, garde ns, orn ame nts and tea sets are the eleme nts that form the ambience for savoring tea. A tranquil, refreshing, comfortable and neat locale is certai nly desirable for drinking tea. Chin ese garde ns are well known in th

4、e world and beautiful Chin ese Ian dscapes are too nu merous to count. Teahouses tucked away in garde ns and n estled beside the n atural beauty of mountains and rivers are en cha nting places of repose for people to rest and recreate themselves.China is a country with a time-honored civilization an

5、d a land of ceremony and decorum. When ever guests visit, it is n ecessary to make and serve tea to them. Before serving tea, you may ask them for their preferences as to what kind of tea they fancy and serve them the tea in the most appropriate teacups. In the course of servi ng tea, the host shoul

6、d take careful note of how much water is rema ining in the cups and in the kettle. Usually, if the tea is made in a teacup, boiling water should be added after half of the cup has bee n con sumed; and thus the cup is kept filled so that the tea reta ins the same bouquet and rema ins pleasa ntly warm

7、 throughout the en tire course of tea-dri nking. Sn acks, sweets and other dishes may be served at tea time to compleme nt the fragra nce of the tea and to allay one s hunger.参考译文：中国人饮茶，注重一个品字。品茶不但是鉴别茶的优劣，也带有神思遐想和领略饮茶情趣之意。在百忙之中泡上一壶浓茶，择雅静之处，自斟自饮，可以消除疲劳、涤烦 益思、振奋精神，也可以细啜慢饮，达到美的享受，使精神世界升华到高尚的艺术境界。 品茶的环境

8、一般由建筑物、园林、摆设、茶具等因素组成。饮茶要求安静、清新、舒适、 干净。中国园林世界闻名，山水风景更是不可胜数。利用园林或自然山水间，搭设茶室， 让人们小憩，意趣盎然。中国是文明古国，礼仪之邦，很重礼节。凡来了客人，沏茶、敬茶的礼仪是必不可少 的。当有客来访，可征求意见，选用最合来客口味的茶叶和最佳茶具待客。主人在陪伴客 人饮茶时，要注意客人杯、壶中的茶水残留量，一般用茶杯泡茶，如已喝去一半，就要添 加开水，随喝随添，使茶水浓度基本保持前后一致，水温适宜。在饮茶时也可适当佐以茶 食、糖果、菜肴等，达到调节口味和点心之功效。注释：1. 神思遐想：reverie。2. 领略饮茶情趣：take

9、delight in tea-dri nki ng 。3. 在百忙之中泡上一壶浓茶：这个句子较长，译者根据其意思的层次，把它分成了两个完整的句子来翻译，这样就有较大的自由度来遣词造句。4. 择静雅之处：securi ng a sere ne space。5. 纟田啜慢饮：imbibe slowly in small sips 。6. 达到美的享受：即”享受到饮茶之美”。allure这里是名词，意为迷人之处，也可用 beauty 。7. 使精神世界升华到高尚的艺术境界：un til your spirits soar up and up into a sublimeaesthetic realm

10、 。8. 利用园林或自然山水间，搭设茶室：翻译时用了tucked away和nestled，比用built要形象、优美得多。9. 让人们小憩，意趣盎然：意思是（茶室）是让人们休息、娱乐的迷人场所。”10. 礼仪之邦：即是一个很讲究礼仪的地方”，很重礼节为重复，不译。11. 当有客来访：是凡来了客人的重复，可不译。根据下文的内容，加上beforeserving tea，使上下衔接贴切自然。12. 征求意见，选用最合来客口味的茶叶和最佳茶具待客：可理解为询问来客他们最喜欢什么茶叶，然后用最合适的茶具给客人敬茶”。13. 主人在陪伴客人饮茶时：译为in the course of serving t

11、ea,与前面before servingtea相呼应。14. 主人在陪伴客人饮茶时水温适宜：这句话较长，译者同样根据其意思的层次，把它分成了两个完整的句子来翻译。15. 随喝随添： and thus the cup is kept filled 或者 and in this way the cup is kept filled。16. 茶食：意思为点心、小吃”。17. 达到调节口味和点心之功效：点心为方言点饥、充饥的意思。The in troductio n of Chin ese teaThe practice of drinking tea has had a long history i

12、n Chin a,hav ing origi nated from there.The Chin ese drink tea duri ng many parts of the day such as at meals for good health or simply for pleasure.Although tea origi nates from Chin a,Chi nese tea gen erally represe nt tea leaves which have bee n processed using methods in herited from an cie nt C

13、hin a.Accordi ng to popular lege nd,tea was discovered by Chin ese Emperor Shennong in 2737 BCE whe n a leaf from a Camellia sinen sis tree fell into water the emperor was boili ng.Tea is deeply wove n into the history and culture of Chin a.The beverage is considered one of the seven necessities of

14、Chinese life,along with firewood,rice,oil,salt,sauceclarification needed and vinegar.Some writers classify tea into four categories,white,gree n,oolong and black.Others add categories for red,sce nted and compressed teas.All of these come from varieties of the Camellia sinen sis pla nt.Ch in ese flo

15、wer tea （花茶）,while popular,is not a true tea.Most Chin ese tea is con sumed in Chi na and is not exported.Gree n tea is the most popular type of tea used in China.With in these main categories of tea are vast varieties of in dividual beverages.Some researchers have coun ted more tha n 700.0thers put

16、 the number at more than 1,000.Some of the variations are due to different strains of the Camilla plant.The popular Tie Guan Yin 铁观音,for example,is traced back to a single plant discovered in Anxi 安溪 in the Fujian province.Other teas draw some of their characteristics from local grow ing con diti on

17、 s.However,the largest factor in the wide variati ons comes from differe nces in tea process ing after the tea leaves are harvested.White and gree n teas are heat treated （shd杀青 DgsOon after pick ing to preve ntoxidizati on, ofte n called ferme ntati on, caused by n atural en zymes in the leaves.O o

18、long teas are partially oxidized.Black and red teas are fully oxidized.Other differe nces come from variati ons in the process ing steps.The Origins of TeaWhile refere nces to tea in Chin ese literature go back approximately 5,000 years, the orig in of teas use as a beverage is un clear.Ancient folk

19、lore places the creatio n of the brew at 2737 BC, whe n a camellia blossom drifted in to a cup of boiled drinking water bel onging to Emperor She n Nung. However, most scholars credit a refere nee found in Erh Ya, an an cie nt Chin ese dictio nary, dated about 350 BC.Originally, tea was valued for i

20、ts medicinal qualities.It has long been known that tea aids in digestion, which is why many Chin ese prefer to con sume it after their meal. (Ano ther in terest ing side effect for smokers is that tea haste ns the discharge of ni coti ne from the body). The elevation of tea drinking to an art form b

21、egan in the 8th century, with the publication of Lu Yus The Classic Art of Tea. The highly esteemed poet and former Buddhist priest had strict no ti ons about the proper procedure for brewing, steeping, and servingtea . For example, onlywater from a slow-movi ng stream was acceptable, and the tea le

22、aves had to be placed in a porcela in cup. The perfect milieu for enjoying the finished product was in a pavilion next to a water lily pond, preferably in the compa ny of a desirable woma n.(To be fair, his work also contained several practical tips for manufacturing tea, many of which are still in

23、use today).In the centuries following the publication of Yus work, teas popularity spread rapidly throughout China. Not only did tea drinking become a fitting subject for books and poems; Emperors bestowed gifts of tea upon grateful recipie nts. Later, teahouses bega n dott ing the Ian dscape. While

24、 the Chin ese have n ever developed a ritualistic cerem ony surr ounding tea drinking resembli ng theJapa nesetea ceremony , they have a healthy respect for its role in their daily lives.Types of TeaTea afici on ados are ofte n surprised to lear n that all tea comes from the same source: the Camilla

25、 Sinen sis bush. While there are hun dreds are varieties of Chin ese teas, most fall into four basic categories. Reputed to provide the most health ben efits,white tea is made from immaturetea leaves that are picked shortly before the buds have fully ope ned. Gree n teas are not ferme nted duri ng p

26、rocess ing, and thus reta in the orig inal color of the tea leaves. The most famous gree n tea is the expe nsive Drago nWell tea, grow n in the hillsides of Han ghou. Also known as red tea, black teas are made from ferme nted leaves, which acco unts for their darker color. Popular varieties of black

27、 tea in clude Bo lei, a Canton ese tea ofte n drunk with dim sum , and luk on - a milder tea favored by the elderly. Fin ally,oolong teas are partially ferme nted,resulting in a black-green tea. Examples of oolong tea include Soi sin, a bitter tasting brew cultivated in the Fukie n provin ce.There is also a fourth category known as sce nted teas, made by mixing various flowers and petals with green or oolong teas. The best known among these is jasm ine tea. An d white tea, made with un ripe ned tea leaves that arestill covered with a dow ny, silve