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鉴赏中国茶（中英文限量铂金典藏版）出版时间：2012年版 茶，中国茶，世界飘香。中国是茶的故乡，茶是中国的国饮。中国人种茶、采茶、制茶、喝茶、品茶，并把茶叶传向海内外，茶已经成为中国最具代表性的文化符号之一。茶有独特的保健功效，是招待客人、增进友谊的纽带。《鉴赏中国茶》用中英文双语，用通俗易懂的文字、精美漂亮的图片讲述了茶的发展、制作、冲泡，延伸至茶道、茶文化的内涵，《鉴赏中国茶》教您轻松学会鉴茶、泡茶、品茶，是您收藏、馈赠的佳品。走进茶的前世今生神农遇茶的传说“茶”字的由来和历史演变中国是茶的故乡茶源自何处客来敬茶是中国的传统一壶香茗遍天下：茶在世界的传播茶文化在世界的传播以茶代酒的故事禅门公案：吃茶去宋徽宗与《大观茶论》茶的生长条件茶叶的制作过程晾青与萎凋渥堆与陈放Chapter1Walk into the long historyand current situation of teaThe past and present of teaName story and evolution of the character of teaChina is the home to teaOrigins of teaA Chinese tradition: a tea for a newly arrived guestThe spreading of tea in the worldTea Horse RoadThe global spreading of tea cultureInteresting story about teaDrinking tea instead of wineA well known story about Buddhism: go and drink some teaHuizong and Treatise on TeaGrowing conditions of teaFour major areas producing teaTea producing processPickingAiring and witheringFixationRollingFermentationPile fermentation and long term storage茶叶的分类方法六大茶类和再加工茶茶叶的选购茶叶的保存方法专题烹茶方法的演变专题陆羽和《茶经》专题茶叶的保健功效第2章 水如茶之母，器如茶之父泉从石出更清冽古人寻泉评水好水四标准专题各地名泉汇集过滤网和过滤架92 养壶笔DryingPressingClassification of teaSix basic teas and re processing teaSelection of teaTea storage methodsTOPIC Evolution of tea cooking methodsTOPIC Lu Yu and his Tea SutraTOPIC Health benefits of teaChapter2Water and tea sets areessential to teaMore chilly spring out from the stoneFind the spring and assessFour standards for good waterNice waterBrew teaTOPIC Springs around the countryTea setsTea trayTea caddyElectric teapotTeapotTureenTea cupSmelling cupFair cupFilter and filter holderTea towelCoasterLid setTea holderTea basinPot kept penPu’er tea needle专题宜兴紫砂壶为壶中翘楚专题饮茶器具如何选购第三章 赏茶知味，轻松泡茶分外香泡茶的正确礼仪泡茶的礼仪奉茶的礼仪品茶的礼仪泡茶的方法绿茶的冲泡乌龙茶的冲泡红茶的冲泡黑茶的冲泡白茶的冲泡黄茶的冲泡花茶的冲泡专题花草茶和造型花茶赏析专题不同场合的泡茶法专题残茶物尽其用专题茶与点心的完美结合专题一天乐饮Tea propsTea petTOPIC Yixing purple sand teapot is outstandingTOPIC How to buy tea setsChapter 3Art of Tea makingTea making etiquetteTea making etiquetteTea serving etiquetteTea tasting etiquetteTea making methodInfusion of green teaInfusion of Oolong teaInfusion of black teaInfusion of dark teaInfusion of white teaInfusion of yellow teaInfusion of scented teaTOPIC Appreciation of herbal tea and modelingscented teaTOPIC Different brewing methods on differentoccasionsTOPIC Make the best use of tea residualTOPIC Tea served with snacksTOPIC Time of drinking tea 香叶嫩芽，洁性涤尘绿茶——自古佳茗似佳人乌龙茶——紫砂七泡有余香安溪铁观音武夷大红袍阿里山乌龙红茶——香高味浓独树一帜黑茶——品味能入口的古董Chapter 2Fragrant tender buds withfresh qualityGreen tea good tea as pretty ladyWest Lake LongjingBiluochunHuangshan MaofengTaiping HoukuiLiu’an GuapianXinyang MaojianMengding GanluGold Medal HuimingAnji White teaOolong tea lingering fragrance in the purple sandteapot after seven infusionsAnxi Tie Kwan yinDongding OolongWuyi DahongpaoWuyi RouguiWuyi NarcissusHuangjin GuiPhoenix DancongAlishan OolongYongchun BergamotBlack tea with fragrant aroma and thick tasteKeemun black teaLapsang SouchongYunnan black teaBroken black teaJin JunmeiDark tea the longer, the mellowerUnfermented Pu’er teaFermented Pu’er teaLiupu tea白茶——北苑灵芽天下精新工艺白茶黄茶——金镶玉色尘心去广东大叶青花茶——闻花香，品茶韵第5章 清心悠然悟茶道“茶”颜观色闻香品味三看三闻三品三回味在清幽中慢慢品味将茶香寄情于山水间自古药食同源生中国的茶道佛、儒、道对茶道的影响品茶之“三乐”“四妙”Fuzhuan teaAnhua Dark teaTuo teaYa’an Tibetan teaWhite tea Ingenious tea on the earthWhite Pekoe Silver NeedleWhite PeonyGongmeiNew craft white teaYellow tea gold laid in jade attracts heartJunshan Silver NeedleHuoshan Yellow bud teaGuangdong DayeqingMengding Yellow bud teaScented tea combining flower scent and teaessenceJasmine teaRose teaHuangshan Tribute ChrysanthemumChapter 5The Realization of sadoThe standard of tasting teaObserve, smell, taste, and savorTaste in the quiet momentTea needs to be drunk quietlyFeel tea aroma as heaven essenceLet tea be your medicineChinese sadoThe impacts of Buddhism, Confucianism and Taoism on sadoTrue meanings“Three pleasures” and “four charms” of tea tastingTea customs in various parts of ChinaHan: pure drinkingUyghur: milk tea and scented tea我国各地茶俗汉族清饮法维吾尔族的奶茶与香茶藏族酥油茶蒙古族咸奶茶纳西族的龙虎斗傣族、拉祜族的竹筒香茶白族三道茶土家族擂茶回族罐罐茶世界各地的茶俗日本的茶道名优绿茶品质特征与品评要素评分表乌龙茶品质特征与品评要素评分表工夫红茶品质特征与品评要素评分表黑茶品质特征与品评要素评分表白茶品质特征与品评要素评分表黄茶品质特征与品评要素评分表花茶品质特征与品评要素评分表Tibet: ghee teaMongolia: salt milk teaNaxi: white spirt teaDai and Lahu: scented tea in bamboo tubeBai: three course teaTujia: mashed teaHui: pot teaTea customs around the worldJapanese sadoTea and cultureTea and poetryTea and danceTea and paintingTea and Chinese OperaAPPENDIXCharacteristics of high quality green tea and mark sheet of elements for evaluationCharacteristics of Oolong tea and mark sheet of elements for evaluationCharacteristics of Gongfu tea and mark sheet of elements for evaluationCharacteristics of dark tea and mark sheet of elements for evaluationCharacteristics of white tea and mark sheet of elements for evaluationCharacteristics of yellow tea and mark sheet of elements for evaluationCharacteristics of scented tea and mark sheet of elements for evaluation更新日期: 07 19
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