茶具介绍英文

茶具介绍英文第1页/共22页CONTENTS1.WaterHeatingDevices2.TeacupsandTeapots3.DrinkingandTastingCups4.SupplementaryUtensilsforTeaCeremony5.TheArrangementsofTeaBanquets第2页/共22页WaterHeatingDevices

(烧水器皿)Twotypicaltypes:Charcoalstove(炭炉).Electricalkettlewithinductioncooker(随手泡).第3页/共22页WaterHeatingDevices

(烧水器皿)Thecharcoalstoveisavesseltomakefirefortheteamaking.第4页/共22页WaterHeatingDevices

(烧水器皿)Nowadays,peopleuseelectricalkettlewithinductioncookermorefrequently.Theinstantelectricalkettleisthemostcommonlyusedheatingutensilinteahouses.第5页/共22页ElectricalkettlesAdvantages:Clean

ConvenientQuickEnergy-savingSafeEnvironmental-friendly第6页/共22页TeacupsandTeapots

(冲泡器皿)Accordingtotheshapeofthevessels,itmainlyclassifiedinto2types:Pot-shaped:boccaroteapot,orzishateapot(紫砂壶).Bowl-shaped:bowlwithfittedcover,thatis,gaiwan(盖碗).第7页/共22页Zishateapot(紫砂壶)Thehistoryofusingboccaro

canbetracedbacktoover2,400yearsago,the

SpringandAutumnperiod.

ThefirstZishateapotwascreatedduringtheSongDynastyinthe10thcentury.AmonkinYixinghandmadetheteapotfromlocalclay(粘土),butitdidnotflourishuntiltheMingDynastyinthe15thcentury.Today,ZishateapotsproducedinYixingCity(宜兴)inJiangsuProvinceareconsideredtobethebesttoolformakingtea.第8页/共22页

Zishateapotshaveprimitiveeleganceandgoodperformanceoftemperaturekeeping.Itisthebestchoiceformakingoolongtea(乌龙茶),darktea.Zishateapot第9页/共22页第10页/共22页Gaiwan(盖碗)Gaiwan

isa

kindofteacupwithacover(杯盖),

acuptray(杯托)anda

bowl(杯身).

It’salsoknownasthenameof“SancaiCup“(三才杯),

whichcomparedthecoverastheheaven,thebowlashuman,andthetrayastheearth.Therefore,SancaiCupindicatestheharmonyamongheaven,earthandman.第11页/共22页Gaiwan(盖碗)Generally,Gaiwanusuallybemadeofporcelain

orglass.TheporcelainteapotsproducedinJingdezhen(景德镇),JiangxiProvinceandDehua(德化),FujianProvincewereconsideredtobethebest.Theporcelainteapotsarebestsuitedforbrewingblackteaorordinarygreentea.第12页/共22页Gaiwan(盖碗)Theglasscoveredteacupsaretransparent,they’reeasilyobservingthechangesoftheteacolor.Useglasstomakescentedtea(花茶)isagoodchoice.Glasshasagoodheatdissipation(散热),andit’ssuitableformakinghigh-gradegreentea,whicharenotsupposedto

useboiledwatertobrew.第13页/共22页Drinking&TastingCups

(品饮器皿)Thisisthefragrance-smellingcup/sniff-cup(闻香杯).Thesniff-cupistallandslenderforcollectingthefragranceofthetea,allowingthetea-drinkerstosmellitsfragrance,andenjoythechangesoftheteaaromas.第14页/共22页Drinking&TastingCups

(品饮器皿)Thesearethetea-sippingcup(品茗杯).Thecupforsippingteacanbemadeofporcelainorglass,etc.Theinsidewallofteacuppreservesthefragrance.Drinkerscouldsmellthefragranceremainedinthecupaftersippingthetea.第15页/共22页SupplementaryUtensilsforTeaCeremony

(其他茶具)TheFairMug,i.e.GongdaoMug(公道杯).Itismainlyusedtobalancetheconcentrationofteatomakesurethateveryguestcouldhaveexactlythesametea.第16页/共22页SupplementaryUtensilsThisisateaset(茶道组合)fortheteaceremony,whichalsonamedasthe“sixtreasuresofteaceremony”.Including:teastrainer(茶漏),teatongs(茶夹),teaspoon(茶则),teastick(茶匙),teaneedle(茶针)andteacontainer(茶筒).第17页/共22页SupplementaryUtensilsThesearethedifferentteautensilholders,whichcanbecalledasteatray,teaplate(茶盘)orteaboard(茶船或茶海).Theteatrayisanimportantpartintheteaceremony,it’snotonlyconvenientfortheteamakinganddrinking,butalsoaunique

workofartwiththevalue

ofcollectionand

appreciation.第18页/共22页TheArrangementsofTeaBanquets

(茶席布置)Theessenceistoregardteaasthecenter.Thearrangementshouldfollowthebasicprinciplesofaesthetics(美学).Thebasicelementisthecombinationoftheteautensils.Theselectionandorganizationoftheteawares(茶具)should