茶具介紹英文

茶具介紹英文第1頁/共22頁CONTENTS1.WaterHeatingDevices2.TeacupsandTeapots3.DrinkingandTastingCups4.SupplementaryUtensilsforTeaCeremony5.TheArrangementsofTeaBanquets第2頁/共22頁WaterHeatingDevices

(燒水器皿)Twotypicaltypes:Charcoalstove(炭爐).Electricalkettlewithinductioncooker(隨手泡).第3頁/共22頁WaterHeatingDevices

(燒水器皿)Thecharcoalstoveisavesseltomakefirefortheteamaking.第4頁/共22頁WaterHeatingDevices

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

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

(沖泡器皿)Accordingtotheshapeofthevessels,itmainlyclassifiedinto2types:Pot-shaped:boccaroteapot,orzishateapot(紫砂壺).Bowl-shaped:bowlwithfittedcover,thatis,gaiwan(蓋碗).第7頁/共22頁Zishateapot(紫砂壺)Thehistoryofusingboccaro

canbetracedbacktoover2,400yearsago,the

SpringandAutumnperiod.

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

Zishateapotshaveprimitiveeleganceandgoodperformanceoftemperaturekeeping.Itisthebestchoiceformakingoolongtea(烏龍茶),darktea.Zishateapot第9頁/共22頁第10頁/共22頁Gaiwan(蓋碗)Gaiwan

isa

kindofteacupwithacover(杯蓋),

acuptray(杯托)anda

bowl(杯身).

It’salsoknownasthenameof“SancaiCup“(三才杯),

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

orglass.TheporcelainteapotsproducedinJingdezhen(景德鎮(zhèn)),JiangxiProvinceandDehua(德化),FujianProvincewereconsideredtobethebest.Theporcelainteapotsarebestsuitedforbrewingblackteaorordinarygreentea.第12頁/共22頁Gaiwan(蓋碗)Theglasscoveredteacupsaretransparent,they’reeasilyobservingthechangesoftheteacolor.Useglasstomakescentedtea(花茶)isagoodchoice.Glasshasagoodheatdissipation(散熱),andit’ssuitableformakinghigh-gradegreentea,whicharenotsupposedto

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

(品飲器皿)Thisisthefragrance-smellingcup/sniff-cup(聞香杯).Thesniff-cupistallandslenderforcollectingthefragranceofthetea,allowingthetea-drinkerstosmellitsfragrance,andenjoythechangesoftheteaaromas.第14頁/共22頁Drinking&TastingCups

(品飲器皿)Thesearethetea-sippingcup(品茗杯).Thecupforsippingteacanbemadeofporcelainorglass,etc.Theinsidewallofteacuppreservesthefragrance.Drinkerscouldsmellthefragranceremainedinthecupaftersippingthetea.第15頁/共22頁SupplementaryUtensilsforTeaCeremony

(其他茶具)TheFairMug,i.e.GongdaoMug(公道杯).Itismainlyusedtobalancetheconcentrationofteatomakesurethateveryguestcouldhaveexactlythesametea.第16頁/共22頁SupplementaryUtensilsThisisateaset(茶道組合)fortheteaceremony,whichalsonamedasthe“sixtreasuresofteaceremony”.Including:teastrainer(茶漏),teatongs(茶夾),teaspoon(茶則),teastick(茶匙),teaneedle(茶針)andteacontainer(茶筒).第17頁/共22頁SupplementaryUtensilsThesearethedifferentteautensilholders,whichcanbecalledasteatray,teaplate(茶盤)orteaboard(茶船或茶海).Theteatrayisanimportantpartintheteaceremony,it’snotonlyconvenientfortheteamakinganddrinking,butalsoaunique

workofartwiththevalue

ofcollectionand

appreciation.第18頁/共22頁TheArrangementsofTeaBanquets

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