中國茶文化英文介紹

1、中國茶文化英文介紹 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, unt

3、il 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 t

4、he 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

5、and 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 sho

6、uld 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 wa

7、rm 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. 參考譯文： 中國人飲茶，注重一個(gè)品字。品茶不但是鑒別茶的優(yōu)劣，也帶有神思遐想和領(lǐng)略 飲茶情趣之意。在百忙之中泡上一壺濃茶，擇雅靜之處，自斟自飲，可以消除疲勞、滌煩 益思、振奮精神，也可以細(xì)啜慢飲，達(dá)到美的享受，使精神世界升華到高尚的藝術(shù)境界。

8、品茶的環(huán)境一般由建筑物、園林、擺設(shè)、茶具等因素組成。飲茶要求安靜、清新、舒適、 干凈。中國園林世界聞名，山水風(fēng)景更是不可勝數(shù)。利用園林或自然山水間，搭設(shè)茶室， 讓人們小憩，意趣盎然。 中國是文明古國，禮儀之邦，很重禮節(jié)。凡來了客人，沏茶、敬茶的禮儀是必不可少 的。當(dāng)有客來訪，可征求意見，選用最合來客口味的茶葉和最佳茶具待客。主人在陪伴客 人飲茶時(shí)，要注意客人杯、壺中的茶水殘留量，一般用茶杯泡茶，如已喝去一半，就要添 加開水，隨喝隨添，使茶水濃度基本保持前后一致，水溫適宜。在飲茶時(shí)也可適當(dāng)佐以茶 食、糖果、菜肴等，達(dá)到調(diào)節(jié)口味和點(diǎn)心之功效。 注釋： 1. 神思遐想：reverie。 2. 領(lǐng)略飲

9、茶情趣：take delight in tea-dri nki ng。 3. 在百忙之中泡上一壺濃茶：這個(gè)句子較長，譯者根據(jù)其意思的層次，把它分成了 兩個(gè)完整的句子來翻譯，這樣就有較大的自由度來遣詞造句。 4. 擇靜雅之處：securi ng a sere ne space 。 5. 纟田啜慢飲：imbibe slowly in small sips 。 6. 達(dá)到美的享受：即”享受到飲茶之美”。allure這里是名詞，意為迷人之處，也可用 beauty 。 7. 使精神世界升華到高尚的藝術(shù)境界：un til your spirits soar up and up into a sublime

10、 aesthetic realm 。 8. 利用園林或自然山水間，搭設(shè)茶室：翻譯時(shí)用了tucked away和nestled，比用built 要形象、優(yōu)美得多。 9. 讓人們小憩，意趣盎然：意思是（茶室）是讓人們休息、娛樂的迷人場(chǎng)所?！?10. 禮儀之邦：即是一個(gè)很講究禮儀的地方”，很重禮節(jié)為重復(fù)，不譯。 11. 當(dāng)有客來訪：是凡來了客人的重復(fù)，可不譯。根據(jù)下文的內(nèi)容，加上before serving tea，使上下銜接貼切自然。 12. 征求意見，選用最合來客口味的茶葉和最佳茶具待客：可理解為詢問來客他們最 喜歡什么茶葉，然后用最合適的茶具給客人敬茶”。 13. 主人在陪伴客人飲茶時(shí)：譯為i

11、n the course of serving tea, 與前面before serving tea相呼應(yīng)。 14. 主人在陪伴客人飲茶時(shí) 水溫適宜：這句話較長，譯者同樣根據(jù)其意思的層次, 把它分成了兩個(gè)完整的句子來翻譯。 15. 隨喝隨添： and thus the cup is kept filled 或者 and in this way the cup is kept filled。 16. 茶食：意思為點(diǎn)心、小吃”。 17. 達(dá)到調(diào)節(jié)口味和點(diǎn)心之功效：點(diǎn)心為方言點(diǎn)饑、充饑的意思。 The in troductio n of Chin ese tea The practice of dr

12、inking tea has had a long history in 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

13、methods in herited from an cie nt Chin 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 consider

14、ed one of the seven necessities of 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 Cam

15、ellia sinen sis pla nt.Ch in ese flower 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

16、have coun ted more tha n 700.0thers put 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 鐵觀音,for example,is traced back to a single plant discovered in Anxi 安溪 in the Fujian province.Other teas draw some of their characte

17、ristics from local grow ing con diti on 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殺青 DgsOon after pick ing to preve nt oxidizati on, ofte n called ferme ntati on, cause

18、d by n atural en zymes in the leaves.O olong 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 Tea While refere nces to tea in Chin ese literature go back approximately 5,000 years, the orig in of teas

19、use as a beverage is un clear. Ancient folklore 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 ab

20、out 350 BC. Originally, tea was valued for its 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). T

21、he elevation of tea drinking to an art form began 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, only water from a slow

22、-movi ng stream was acceptable, and the tea leaves 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

23、 manufacturing tea, many of which are still in 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,

24、 teahouses bega n dott ing the Ian dscape. While the Chin ese have n ever developed a ritualistic cerem ony surrounding tea drinking resembli ng theJapa nese tea ceremony, they have a healthy respect for its role in their daily lives. Types of Tea Tea afici on ados are ofte n surprised to lear n tha

25、t all tea comes from the same source: the Camilla 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 immature tea leaves that are picked shortly before the buds have fully

26、 ope ned.Gree n teasare not ferme nted duri ng process ing, and thus reta in the orig inal color of the tea leaves. The most famous gree n tea is the expe nsive Drago n Well 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 f

27、or their darker color. Popular varieties of black 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 teasare partially ferme nted, resulting in a black-green tea. Examples of oolong tea include Soi sin, a bitter tasting

28、 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. And white tea , made with unripened tea leaves that are still covered with a dow ny, sil

29、very fuzz, is beco ming quite popular. While most of us have neither a pavilion nor a lily pond convenien tly situated in our back yard, we can still in dulge our pen cha nt for this cen turies-old beverage. With a little practice its easy to brew theperfect cup of tea. And budd ing fortun e-tellers

30、 who eschewtea bags can hone their skills in the art of tasseomancy(reading tea leaves). Chi nese Tea Recipes Shrimp with Gree n Tea Leaves- a dish that origi nated in Beiji ngs Imperial Court Tea Smoked Duck - In this Hunan dish duck is smoked with black tea leaves before deep-fry ing. More Tea Art

31、icles. The Miracle of Gree n Tea- What is it that makes gree n tea so special? Gongfu Brewi ng- Sea n Paaja nen, Abouts Guide to Coffee and Tea, explores this an cie nt Chin ese art. Fin ger Tapp ing - Ever won der why some one will tap the table three times when they want their cup refilled? Lear n the lege nd behi nd this charm ing custom. 人過四十，已然不惑。我們聽