英文版功夫茶教學(xué)課件

Chineseteaculture——

GongfuteaceremonyChineseteaculture——

Gongfut1IntroductionofgongfuteaWaterchemistryandtemperatureToolsandequipmentProceduresIntroductionofgongfutea2Introductionofgongfutea

Thegongfuteaceremonyorkungfuteaceremony,alsoknownastheChineseteaceremony,isaChineseculturalactivityinvolvingtheritualizedpreparationandpresentationoftea.ItisprobablybasedontheteapreparationapproachesoriginatedinFujianandGuangdong.Theoriginaltermgongfucha(工夫茶)literallymeans"makingteawitheffort".Sometimes'功'insteadof'工'isusedthus功夫茶.Today,theapproachisusedpopularlybyteashopscarryingteaofChineseorTaiwanorigins,andbyteaconnoisseursasawaytomaximizethetasteofateaselection,especiallyafinerone.Introductionofgongfutea

The3Waterchemistryandtemperature

WatershouldbegivencarefulconsiderationwhenconductingGongfuCha.Waterwhichtastesorsmellsbadwilladverselyaffectthebrewedtea.Mostteamasterswilluseagoodcleanlocalsourceofspringwater.Waterchemistryandtemperatur4DuringtheprocessofGongfucha,theteamasterwillfirstdeterminewhatistheappropriatetemperaturefortheteabeingused,inordertoextractthe

essentialoils

ofthetea.Thewatertemperaturedependsonthetypeofteaused.DuringtheprocessofGongfuch595

°Cfor

Oolong

(烏龍)tea100

°Cforcompressedteas,suchas

Pu-erhtea

(普洱)

Greentea

isusuallynotusedforaGongfuteaceremony95

°Cfor

Oolong

(烏龍)tea6Toolsandequipment

Hotwaterkettle(燒水壺)TeapotTeacup,alsonamedPinmingCup(品茗杯)teapitcher(公道杯),usedtoensuretheconsistencyoftheflavoroftheteasniftercup(聞香杯),

usedtoappreciatethetea‘saroma(芳香).SaucerBrewingtray(茶池or茶船),

adeep,flatbottomporcelainplatetoholdspillsTea

tray(茶盤)Toolsandequipment

Hotwater7Teabasin(水盂),usedasthereceptacleforusedtealeavesandrefusewaterTeaholder(茶則),awoodenteaspoontomeasuretheamountoftealeavesrequiredTeatowel,usedtowipethespilledwater,usuallydark-coloredTeaneedle(茶針),forclearingtheteapotspout,andclearingtealeavesetc.Teabasin(水盂),usedastherec8Procedures

Preparation溫壺燙杯Warmingthepotandthecupswithhotwater鑒賞佳茗Appreciatetea’sappearance,smell,andothercharacteristics烏龍入宮Puttheteaintoteapot(usedwhenOolongteaisusedfortheceremony)懸壺高沖leavesarerinsedusinghotwaterpouredfromsomeheightabovethepot春風(fēng)拂面ScoopedawaydebrisorbubbleswhichformonthesurfaceProcedures

Preparation溫壺燙杯Warm9Brewing(沖泡)行云流水Firstbrew,towashtheleaves再注清泉Refilledthepotwithfreshhotwateruntilthewaterreachesthemouthofthepot刮沫淋蓋RemovedbubbleswhichformedonthesurfaceandsprinklethepotwithhotteafromthefirstbrewBrewing(沖泡)行云流水Firstbrew,to10ServingTheteaisfirstemptiedintotheteapitcherbeforebeingservedtotheguestsServingTheteaisfirstemptie11Aromaappreciation毆杯沐淋Theteaispouredintosniffercup龍鳳呈祥Thedrinkingcupisplacedupsidedownoverthetopofthesniffercupandbalancedthere鯉魚翻身Thetwo(drinkingcupandsniffercup)areinvertedsothatthescentcupisupsidedowninthedrinkingcup敬奉香茗ThescentcupisliftedandtheteaisreleasedintothedrinkingcupAromaappreciation毆杯沐淋Thetea12EndofceremonyTheceremonyendswiththeusedtealeavesbeingputintoacleanbowlforthegueststoappreciatetheteainitsusedformCleaningupEndofceremonyTheceremonyen13ThanksThanks14Thetemperatureofthewatercanalsobedeterminedbytiming,aswellasthesizeandthesizzlingsoundmadebytheairbubblesinthekettle.

At75–85

°C,thebubblesformedareknownas"crabeyes"andareabout3

mmindiameter.Theyareaccompaniedbyloud,rapidsizzlingsounds.At90–95

°C,thebubbles,whicharenowaround8

mmindiameterandaccompaniedbylessfrequentsizzlingsoundsandalowersizzlingpitch,aredubbed"fisheyes".Whenthewaterisboiling,neithertheformationofairbubblesnorsizzlingsoundsoccurs.Thetemperatureofthewaterc15Chineseteaculture——

GongfuteaceremonyChineseteaculture——

Gongfut16IntroductionofgongfuteaWaterchemistryandtemperatureToolsandequipmentProceduresIntroductionofgongfutea17Introductionofgongfutea

Thegongfuteaceremonyorkungfuteaceremony,alsoknownastheChineseteaceremony,isaChineseculturalactivityinvolvingtheritualizedpreparationandpresentationoftea.ItisprobablybasedontheteapreparationapproachesoriginatedinFujianandGuangdong.Theoriginaltermgongfucha(工夫茶)literallymeans"makingteawitheffort".Sometimes'功'insteadof'工'isusedthus功夫茶.Today,theapproachisusedpopularlybyteashopscarryingteaofChineseorTaiwanorigins,andbyteaconnoisseursasawaytomaximizethetasteofateaselection,especiallyafinerone.Introductionofgongfutea

The18Waterchemistryandtemperature

WatershouldbegivencarefulconsiderationwhenconductingGongfuCha.Waterwhichtastesorsmellsbadwilladverselyaffectthebrewedtea.Mostteamasterswilluseagoodcleanlocalsourceofspringwater.Waterchemistryandtemperatur19DuringtheprocessofGongfucha,theteamasterwillfirstdeterminewhatistheappropriatetemperaturefortheteabeingused,inordertoextractthe

essentialoils

ofthetea.Thewatertemperaturedependsonthetypeofteaused.DuringtheprocessofGongfuch2095

°Cfor

Oolong

(烏龍)tea100

°Cforcompressedteas,suchas

Pu-erhtea

(普洱)

Greentea

isusuallynotusedforaGongfuteaceremony95

°Cfor

Oolong

(烏龍)tea21Toolsandequipment

Hotwaterkettle(燒水壺)TeapotTeacup,alsonamedPinmingCup(品茗杯)teapitcher(公道杯),usedtoensuretheconsistencyoftheflavoroftheteasniftercup(聞香杯),

usedtoappreciatethetea‘saroma(芳香).SaucerBrewingtray(茶池or茶船),

adeep,flatbottomporcelainplatetoholdspillsTea

tray(茶盤)Toolsandequipment

Hotwater22Teabasin(水盂),usedasthereceptacleforusedtealeavesandrefusewaterTeaholder(茶則),awoodenteaspoontomeasuretheamountoftealeavesrequiredTeatowel,usedtowipethespilledwater,usuallydark-coloredTeaneedle(茶針),forclearingtheteapotspout,andclearingtealeavesetc.Teabasin(水盂),usedastherec23Procedures

Preparation溫壺燙杯Warmingthepotandthecupswithhotwater鑒賞佳茗Appreciatetea’sappearance,smell,andothercharacteristics烏龍入宮Puttheteaintoteapot(usedwhenOolongteaisusedfortheceremony)懸壺高沖leavesarerinsedusinghotwaterpouredfromsomeheightabovethepot春風(fēng)拂面ScoopedawaydebrisorbubbleswhichformonthesurfaceProcedures

Preparation溫壺燙杯Warm24Brewing(沖泡)行云流水Firstbrew,towashtheleaves再注清泉Refilledthepotwithfreshhotwateruntilthewaterreachesthemouthofthepot刮沫淋蓋RemovedbubbleswhichformedonthesurfaceandsprinklethepotwithhotteafromthefirstbrewBrewing(沖泡)行云流水Firstbrew,to25ServingTheteaisfirstemptiedintotheteapitcherbeforebeingservedtotheguestsServingTheteaisfirstemptie26Aromaappreciation毆杯沐淋Theteaispouredintosniffercup龍鳳呈祥Thedrinkingcupisplacedupsidedownoverthetopofthesniffercupandbalancedthere鯉魚翻身Thetwo(drinkingcupandsniffercup)areinvertedsothatthescentcupisupsidedowninthedrinkingcup敬奉香茗Thescentcupisliftedandtheteai