One. The origin and history of tea
一。茶的起源和历史

1. Formation and Development Broadcast Editor's Review Green Tea China is the hometown of tea, the first country in the world to discover Chinese tea trees, use Chinese tea and cultivate Chinese tea trees, China is also the suzerainty of the world's tea ceremony, and any country influenced by Chinese tea culture cannot deny that China is the suzerainty of tea ceremony, otherwise it violates the basic civilization of tea ceremony. The origin of the tea plant is at least sixty or seventy thousand years old. Tea has been discovered and utilized by humans for about four or five thousand years. The use of tea was originally conceived in the practice of wild gathering. Speaking of the discovery of tea, people will naturally think of the legend of Shennong tasting a hundred herbs, but the tea as a drink, as a spiritual enjoyment, the real historical record should be counted from the Western Han Dynasty, which fully proves the formation of tea drinking customs and the existence of the tea market at that time. Many of the Eastern Jin Dynasty and Bashu even took tea as a tribute. During the Wei, Jin, Southern and Northern Dynasties, some people of insight "cultivated humility with tea" became a trend.
1. 形成与发展 广播 编辑评论 绿茶 中国是茶的故乡，是世界上第一个发现中国茶树、使用中国茶叶和培育中国茶树的国家，中国也是世界茶道的宗主国，任何受中国茶文化影响的国家都不能否认中国是茶道的宗主国， 否则就违背了茶道的基本文明。茶树的起源至少有六七万年的历史。茶已被人类发现和利用大约四五千年。茶的使用最初是在野外采集的实践中构思的。说起茶的发现，人们自然会想到神农品鉴百草的传说，但将茶作为一种饮料，作为一种精神享受，真正的历史记录应该从西汉开始，这充分证明了当时饮茶习俗的形成和茶市的存在。许多东晋和巴蜀甚至以茶为贡品。魏晋南北朝时期，一些有识之士“以茶培养谦逊”成为一种趋势。

2. The Tang Dynasty was a relatively prosperous dynasty in history, and Lu Yu's "Book of Tea" systematically summarized the experience of tea production and drinking in the Tang Dynasty and before its development, and also put forward the spirit of the tea ceremony of prudence and frugality. Lu Yu and some literati of his contemporaries attached great importance to the spiritual enjoyment and moral norms of tea drinking, and paid great attention to tea drinking utensils and the art of boiling tea. At that time, the folk tea customs that were drunk everywhere, and even the luxurious and grand royal court tea banquet, as well as the tea poems, tea calligraphy and paintings of the literati, were all concentrated manifestations of the formation and development of tea culture.
2.唐朝在历史上是一个比较繁荣的朝代，鲁豫的《茶书》系统总结了唐代及其发展之前的制茶、饮茶经验，也提出了审慎节俭的茶道精神。鲁豫和他同时代的一些文人非常重视饮茶的精神享受和道德规范，非常注重饮茶器具和熬茶艺术。当时，到处醉酒的民间茶风，甚至豪华盛大的宫廷茶宴，以及文人的茶诗、茶书、画，都是茶文化形成和发展的集中体现。

3. In the Song Dynasty, tea production was further developed, tea drinking became more popular, and the Jianzhou Longtuan Phoenix Cake as a tribute was renovated. Emperor Huizong of the Song Dynasty Zhao Ji wrote "The Great View of Tea", which is the only emperor in Chinese history who personally wrote a book on tea. Many scholars and scholars who followed him also wrote poems and tea paintings. At the same time, the art of drinking tea has also been further developed, the skill of "ordering tea" has been further standardized, the wind of "fighting tea" has prevailed, the tea affairs of Buddhism have flourished, and the art of drinking tea has also spread rapidly to the country and abroad with the spread of Buddhism
3. 宋代，制茶业进一步发展，饮茶更为流行，作为贡品的建州龙团凤凰饼被改建。宋徽宗皇帝赵姬写了《茶大观》，是中国历史上唯一一位亲自写茶书的皇帝。许多追随他的学者和学者也写了诗和茶画。同时，饮茶艺术也得到了进一步发展，“点茶”的技巧进一步规范，“打茶”之风盛行，佛教的茶事兴隆，饮茶艺术也随着佛教的传播迅速传播到国内外

4. In the Ming and Qing dynasties, the rapid development of loose leaf tea, the structure of many tea types was gradually formed, and the method of drinking tea also developed from ordering tea to making tea, and the tea making utensils were becoming more and more exquisite, and the exquisite purple clay pot, gaiwan porcelain tea set, etc. also came into being. The atmosphere of guests coming to serve tea and treating guests with tea is more popular, and there are many teahouses in the city, and it is common to use teahouses for leisure and business talks, and teahouse culture and education have been developed.
4.明清时期，散叶茶发展迅速，逐渐形成了许多茶类的结构，饮茶的方法也从点茶发展到泡茶，制茶器皿也越来越精致，还有精致的紫陶壶、盖碗瓷茶具、 等等也应运而生。客人前来奉茶、请客茶的氛围较受欢迎，市内茶馆众多，休闲与商务洽谈也常使用茶馆，茶馆文化教育也已发展起来。

Two. The main varieties of tea
二。茶的主要品种

Green Tea: Maojian: "The King of Green Tea". Longjing. Biluochun. Mao Feng: Jianhao: Monkey Kui: Melon slices, pearl tea; green top; Baiyun tea; Silver quill tea
绿茶：毛剑：“绿茶之王”。龙井.碧螺春.毛峰：剑豪：猴葵：瓜片、珍珠茶;绿色上衣;白云茶;银毛笔茶

Black tea: Zhengshan small species; Chuanhong; Yunnan red Xinyang red; Beiyuan Tribute Tea (warms the stomach, resists the cold, and retains heat)
红茶： 正山小种;川宏;云南红信阳红;北园贡茶（暖胃、抗寒、保热）

Oolong tea: Tieguanyin; Golden Cinnamon; Hairy crab; Benshan; Frozen top oolong; Da Hong Pao Mountain; Single fir.
乌龙茶：铁观音;金肉桂;大闸蟹;本山;冻顶乌龙茶;大红袍山;单杉。

yellow tea; Mengding yellow bud (the best of yellow tea); Junshan Silver Needle
黄茶;孟顶黄芽（最好的黄茶）;君山银针

White tea: Fuding Songxi white tea
白茶：福鼎松溪白茶

Dark tea: Pu'er tea
黑茶：普洱茶

(11) Tea tasting. Guests pinch the small tea cup, look at the color of the tea, smell the smell of tea, smell the fragrance of tea, and then move between the nose and lips, or sniff or sip
（11） 品茶。客人捏着小茶杯，看看茶的颜色，闻茶的香味，闻茶的香味，然后在鼻子和嘴唇之间移动，或嗅或啜饮

Three. The basic process of tea making
三。泡茶的基本过程

1. Withering: The picked tea leaves need to be dried in the sun or use hot air to make the tea water evapotranspiration moderately, reduce the cell moisture content, reduce its activity and remove the semi-permeability of the cell membrane, and at the same time, the chemical components in the cell cause fermentation through enzyme oxidation.
1、凋零：采摘的茶叶需要在阳光下晾干或用热风，使茶水蒸散适度，降低细胞含水率，降低其活性并去除细胞膜的半渗透性，同时，细胞内的化学成分通过酶氧化引起发酵。

2. Finishing: Destroy the enzyme activity in the leaves by frying the green at high temperature, stop the continuation of fermentation, and remove the stinky green smell in the fresh leaves. Methods include frying, baking, steaming, etc.
2、整理：通过高温油炸青叶破坏叶子中的酶活性，停止发酵的继续，去除鲜叶中的臭青味。方法包括油炸、烘烤、蒸等。

3. Kneading: Put the green tea leaves into the kneading machine, make it roll and form a curl shape, due to the kneading, part of the juice is squeezed out and adheres to the surface, which is convenient to dissolve in the tea soup when brewing. Different teas have different degrees of rolling.
3、揉捏：将绿茶叶放入揉捏机中，使其滚动并形成卷曲的形状，由于揉捏，部分汁液被挤出并粘附在表面，便于冲泡时溶解在茶汤中。不同的茶具有不同程度的滚动。

4. Drying: Use the dryer to dry the rolled tea leaves with hot air to achieve a certain moisture content, which is conducive to the preservation of tea. Drying methods include frying, drying, and drying.
4、干燥：用烘干机将卷好的茶叶用热风吹干，达到一定的水分含量，有利于茶叶的保存。干燥方法包括油炸、干燥和干燥。

5. Fermentation: For some types of tea, such as black tea, fermentation is a key step, by allowing the tea to fully contact with the oxygen in the air, an oxidation reaction occurs, the higher the degree of fermentation, the less theophylline content in the tea, and the softer the taste.
5. 发酵：对于某些类型的茶叶，比如红茶，发酵是一个关键步骤，通过让茶叶与空气中的氧气充分接触，发生氧化反应，发酵程度越高，茶中的茶碱含量越少，味道越柔和。

6. Refining: including hair tea processing, screening, cutting and rolling, winnowing, picking and other steps to further improve the quality and appearance of tea.
6. 精制：包括发茶加工、筛选、切割和滚动、风选、采摘等步骤，以进一步提高茶叶的质量和外观。

7. Packaging: Wrap the made tea leaves for easy storage and sales.
7. 包装：将制成的茶叶包裹起来，以便于储存和销售。

Fourth, the connotation, form and social function of Chinese tea culture
四、中国茶文化的内涵、形式和社会功能

1. In the long river of history, the Chinese nation has continuously transformed nature to create material wealth, and at the same time, it has also created a brilliant culture, which has made great contributions to the progress and development of mankind in the world, which is of far-reaching significance. Tea culture is an important part of Chinese culture and education, and its connotation is extremely rich, including all aspects of tea production and consumption and its impact on people's spiritual life.
1、在历史的长河中，中华民族不断改造自然，创造物质财富，同时也创造了灿烂的文化，为世界人类的进步和发展做出了巨大贡献，意义深远。茶文化是中国文化教育的重要组成部分，其内涵极其丰富，包括茶叶生产和消费的方方面面及其对人们精神生活的影响。

　2. The expression and existence of tea culture education have both material and spiritual forms. It is manifested in material form, such as historical relics, relics, tea books, tea paintings, various famous teas, tea houses, tea sets, tea songs and dances, and tea art performances. It is manifested in the form of spirituality, such as tea virtue, tea ceremony spirit, tea hospitality, tea integrity, tea and so on.
2. 茶文化教育的表达和存在既有物质形式，也有精神形式。它以物质形式表现出来，如历史遗迹、遗物、茶书、茶画、各种名茶、茶馆、茶具、茶歌舞、茶艺表演等。它以灵性的形式表现出来，如茶德、茶道精神、茶款待、茶诚信、茶等。

3. Because the connotation of tea culture is extremely rich, both material and spiritual, the social functions and roles played by Chinese tea culture in the process of development are bound to be multifaceted. The relationship between traditional tea culture and people's social life has always been very close, whether it is the "qin, chess, calligraphy, painting, wine, poetry and tea" in the life of historical literati, or the "firewood, rice, oil, salt, sauce and vinegar tea" in the life of ordinary people, tea is indispensable.
3. 因为茶文化的内涵极其丰富，无论是物质的还是精神的，中国茶文化在发展过程中所发挥的社会功能和作用必然是多方面的。传统茶文化与人们的社会生活的关系一直都十分密切，无论是历史上文人生活中的“秦、棋、书、画、酒、诗、茶”，还是普通人生活中的“柴、米、油、盐、酱醋茶”，都少不了茶。

Five. Tea
五。茶

(1) Smell the tea. After the host and guest sit down, the host takes out the tea leaves and takes the initiative to introduce the characteristics and flavors of the variety, and the guests pass on the smell in turn.
（1） 闻茶。主人和客人坐下后，主人拿出茶叶，主动介绍该品种的特点和风味，客人们依次传递气味。

(2) Warm pot. Boiling water is first poured into the empty kettle to warm the kettle, and then the water is poured into the "tea boat", a purple sand tea tray.
（2） 暖锅。首先将开水倒入空水壶中以加热水壶，然后将水倒入“茶船”，即紫色沙茶盘中。

(3) Filling tea. Use a teaspoon to fill an empty pot with tea leaves, usually filling most of the pot. Do not grasp the tea leaves with your hands, so as not to mix with luck or miscellaneous smells.
（3） 装茶。用茶匙将茶叶装满空罐子，通常装满大部分罐子。请勿用手抓握茶叶，以免沾上运气或杂味。

(4) Moisten tea. Pour boiling water into the pot, and when the pot is full, use bamboo chopsticks to scrape off the pot noodle foam; The tea is then poured into the "tea boat". 、
（4） 湿润茶叶。将开水倒入锅中，当锅满时，用竹筷刮掉锅面泡沫;然后将茶倒入“茶船”中。、

(5) Brewing. At this point, you can officially make tea. Use boiling water, but not boiling water.
（5） 酿造。此时，您可以正式泡茶了。使用沸水，但不要使用沸水。

(6) Watering pots. After closing the lid of the pot, pour boiling water on the outside of the pot to make the temperature inside and outside the pot consistent.
（6） 浇水壶。盖上锅盖后，将开水倒在锅外，使锅内外温度一致。

(7) Warm cup. In between making tea, use the original warm pot and water to moisten the tea in the tea boat and soak the small tea cup.
（7） 温杯。泡茶之间，用原来的温壶和水，将茶船内的茶水润湿，然后泡小茶杯。

(8) Transporting pots. After the first brew of tea, the pot is paraded around the side of the boat for several weeks to prevent water droplets from dripping into the teacup.
（8） 运输花盆。第一次冲泡茶后，壶子会在船边巡游数周，以防止水滴滴入茶杯。

(9) Pour tea. Arrange the small teacups one by one, lift the teapot and pour it back and forth, commonly known as "river cruise". Do not pour a second cup after one cup is full, so as not to have an uneven shade.
（9） 倒茶。将小茶杯一个一个摆放，抬起茶壶来回倒酒，俗称“江上游船”。不要在一杯装满后倒入第二杯，以免阴影不均匀。

(10) Tea ceremony. Holding the first cup of tea in both hands, he saluted the guests present; If there is more than one guest, the first cup of tea should be served to a respected elder.
（10） 茶道。他双手捧着第一杯茶，向在场的客人行礼;如果客人不止一位，第一杯茶应该端给一位受人尊敬的长者。