南宁荷韵翻译公司

该泉被誉为“天下第一泉”，也是最早见于古代文献的济南名泉。

The spring is known as the "First Spring in the World" and is the first famous spring in Jinan to be mentioned in ancient documents.

作为济南的象征，趵突泉和千佛山、大明湖并称为济南的三大名胜。

As the symbol of Jinan, Baotu and Thousand Buddha Mountain, Daming Lake and known as the three major attractions in Jinan.

趵突泉有多个别称，槛泉、娥英水、温泉、瀑流水、三股水等等，都有2700多年的历史。

Baotu has a number of aliases, sill spring, E Ying water, hot springs, waterfall flow water, three water and so on, all with a history of more than 2,700 years.

在我国古代记载河道水系的综合地理著作《水经注》里，它又被称之为泺水。

It is also known as Lok Shui in Shui Jing Ji, an ancient comprehensive geographic work in China that records river systems.

公元1072年，宋代著名文学家曾巩撰写的《齐州二堂记》始见“趵突泉”这个名字：“历城之西，盖五十里，而有泉涌出，高或至数尺，其旁之人名之曰‘趵突’之泉。”可见“趵突”这个名字当时只在民间流行，不仅字面的意思古雅，而且音义兼顾，形容出了泉水的跳跃状态和奔腾不息的态势，同时也模拟出了泉水喷涌的时候“咕嘟、咕嘟”的声音，绝佳绝妙。

In 1072 AD, the famous Song Dynasty writer Zeng Gong wrote the "Qizhou two Church records" began to see "Baotu" the name: "Lixing west, cover 50 miles, and there are springs out, high or to a few feet, the side of the people named 'Baotu'! 's spring." It can be seen that the name "Baotu" was only popular in the folk, not only the literal meaning of elegant, and sound and meaning, describing the jumping state of the springs and rushing momentum, but also simulated the spring when the springs gushing "gulp, gulp" sound, the best and most wonderful. It's a wonderful, wonderful sound.

曾经出任济南太守的曾巩非常喜爱趵突泉，为它撰写诗词《趵突泉》，其诗曰：

Once served as governor of Jinan, Zeng Gong very much like Baotu, for which he wrote the poem "Baotu", which reads:

一派遥从玉水分，暗来都洒历山尘。

A faction of distant water from the jade, dark to sprinkle the dust of the mountains.

滋荣冬茹湿常早，涧泽春茶味更真。

Zi Rong Winter Ru wet often early, Jian Ze Spring Tea flavor is more true.

已觉路傍行似鉴，最怜少际涌如轮。

I have already realized that the road is like a mirror, and I feel most sorry for the lesser surge like a wheel.

曾成齐鲁封疆会，况托娥英诧世人。

It was once a Qilu frontier meeting, and E Ying was astonished by the world.

元代的著名画家赵孟^在济南游览的时候，也曾经写下了《趵突泉诗》来表达对它的喜爱，其诗曰：

The famous painter Zhao Meng ^ in the Yuan Dynasty, when visiting Jinan, also once wrote "Baotu Poem" to express their love for it, the poem said:

泺水发源天下无，平地涌出白玉壶。

The origin of the river is unparalleled in the world, and a white jade pot gushes out from the flat land.

谷虚久恐元气泄，岁旱不愁东海枯。

The grain is weak for a long time and I am afraid that the vital energy will be drained, and the yearly drought will not worry about the East China Sea being withered.

云雾润蒸华不注，波澜声震大明湖。

Clouds and mist Run steam Hua not note, waves sound shock Daming Lake.

时来泉上濯尘土，冰雪满怀清性孤。

When I come to the spring to wash the dust, ice and snow full of clear nature alone.

清代文学家蒲松龄、著名学者李文藻以及清末作家刘鹗都曾经在自己的作品中描绘趵突泉。

Qing Dynasty writer Pu Songling, the famous scholar Li Wenzao and the late Qing Dynasty writer Liu Osprey have depicted Baotu in their works.

趵突泉泉水出露标高原为26.49米，最大涌水量每天为16.2万立方米。

Baotu spring water exposure plateau of 26.49 meters, the maximum water influx of 162,000 cubic meters per day.

后来所建造的池子长30米、宽18米，深2.2米。

The subsequent pool was 30 meters long, 18 meters wide and 2.2 meters deep.

在趵突泉周围，还建有观澜亭、泺源堂、来鹤桥、蓬山旧迹坊，以及历代名人题咏趵突泉的诗文碑刻。

Around the Baotu Spring, there are also built Guanlan Pavilion, Lok Yuen Hall, Laihe Bridge, Pengshan Square, as well as the Baotu of poems and inscriptions by celebrities throughout the ages.

趵突腾空是明清时期济南八景之首，这里的泉水一年四季都是恒温18℃左右。

Baotu is the first of the eight scenic spots in Jinan during the Ming and Qing Dynasties, where the spring water is at a constant temperature of about 18 degrees Celsius all year round.

严冬时节，水面上水气袅袅，就像是漂浮着一层薄薄的水雾。

In winter, the water on the water curls up, as if floating a thin layer of water mist.

泉池幽深、波光粼粼，伴随着楼阁彩绘、雕梁画栋，让人如同走进了一副奇妙的人间仙境。

The deep, shimmering pools, accompanied by colorfully painted pavilions and carved beams and paintings, make you feel like walking into a wonderful heavenly realm on earth.

济南的第二大名泉便是黑虎泉，它位于大明湖畔，北部与解放阁高低错落、相映成趣。

The second most famous spring in Jinan is the Heihuquan, which is located on the shore of Daming Lake, and the Jiefang Pavilion in the northern part of the city.

沿着济南护城河两岸，从解放阁起，向西大约700米，有白石泉、玛瑙泉、九女泉、黑虎泉、琵琶泉、南珍珠泉、任泉、豆芽泉、五莲泉、一虎泉、金虎泉、胤嗣泉、汇波泉、对波泉等十四口泉水，统称为黑虎泉泉群。

Along both sides of the Jinan moat, from the Jiefang Pavilion, about 700 meters to the west, there are white stone springs, onyx springs, nine female springs, Heihuquan, Pipaquan, South Pearl Springs, Renquan, Bean Sprout Springs, Wulianquan, Yihuquan, Jinhujuquan, Yinsiquan, Huiboquan, to the wave of the springs of the fourteen mouths of springs, collectively known as the Heihuquan springs group.

黑虎泉是一个高2米、深3米、宽1.7米的天然洞穴，洞门口用青石堆砌，秀石错落，远远看去洞内好像有巨石盘曲，上面的苔藓黑苍苍的，勾勒出的线条就好像有猛虎深藏在里面。

Heihuquan is a natural cave with a height of 2 meters, depth of 3 meters and width of 1.7 meters, the entrance of the cave is built with green stones, the stones are strewn, and from a distance it seems that there are boulders coiled inside the cave, and the mosses on it are dark and pale, and they outline the lines as if there is a fierce tiger hidden in it.

黑虎泉的泉水涌量仅次于趵突泉，所以在济南名泉之中居于第二位，每日最大出水量可以达到4.1万立方米。

Heihuquan spring water gushing volume is second only to Baotu, so in Jinan among the springs in the second place, the maximum daily water output can reach 41,000 cubic meters.

在黑虎泉南壁并列着三个石刻的虎头，泉水经过暗沟从石虎的口中喷出，取“口内悬河”之意，水面波涛汹涌、水声喧腾。

In the south wall of the Black Tiger Spring juxtaposed with three stone tiger head, spring water through the dark ditch from the mouth of the stone tiger spouting, taking the meaning of "hanging river in the mouth", the water surface of the waves, the sound of the water clamor.

在水池的北侧是一个水闸，在这里形成了水帘，泄入护城河中，形成瀑布。

On the north side of the pool is a sluice gate, where a curtain of water is formed, draining into the moat and forming a waterfall.

然后流进长13米、宽9米的石砌方池中。

It then flows into a 13-meter-long, 9-meter-wide stone square pool.

当泉水从巨石下涌出，湍急地冲击巨石的时候，会发出粗犷的鸣响，半夜如果有朔风吹入石头缝隙，就会有惊人的吼叫声在洞中回荡，那声音好似虎啸，所以才有了黑虎泉这个名字。

When the spring water from under the boulder, turbulent impact on the boulder, it will make a rough sound, midnight if there is a new wind blowing into the stone gap, there will be amazing roar echoed in the cave, the sound is like a tiger roar, so there is a black tiger spring this name.

珍珠泉是济南第三大名泉，位于大明湖南侧。

Pearl Spring is the third most famous spring in Jinan, located on the south side of Daming Lake.

珍珠泉的池中泉眼众多，倚栏观赏，泉从沙际而出，忽聚忽散，忽急忽缓，和池中成群的鲤鱼所吐出的水泡相融合，构成了一幅鲤鱼戏珠的美丽画面。

There are many springs in the Pearl Spring, leaning against the fence to watch, the spring from the sand, suddenly gathered and scattered, suddenly rapid and slow, and schools of carp in the pool of water bubbles spit out to blend, forming a beautiful picture of carp playing with pearls.

而这口泉是平地涌出，水泡升腾，如泻万斛珍珠，所以得名。

And this spring is the flat ground gushing, water bubbles rise, such as diarrhea ten thousand dendrobium pearl, so the name.

在济南，有两个名叫珍珠泉的地方。

In Jinan, there are two places called Pearl Springs.

一个属于黑虎泉泉群，位于娥江水东段南段；另一个则是大明湖南侧的珍珠泉。

One belongs to the Heihuquan Spring Group, located in the southern part of the eastern section of the E River Water; the other is the Pearl Spring on the south side of Daming Lake.

因方位不同，一个叫作南珍珠泉，一个叫作北珍珠泉。

One is called South Pearl Spring and the other is called North Pearl Spring because of the different directions.

不管是珍珠泉水泡冒涌的速度还是密度，南珍珠泉都不如北珍珠泉，所以北珍珠泉更能显露出雍容大气的姿态，那一串串水泡“珍珠”铺排在泉水之中，会让人产生宏大而又沉静的感觉。

Whether it is the speed or density of pearl springs bubbles, South Pearl Spring is not as good as the North Pearl Spring, so the North Pearl Spring can show more graceful atmospheric posture, the string of bubbles "pearl" laid out in the spring, it will give rise to a feeling of grandeur and calm.

珍珠泉的四周汉白玉栏杆就像是一袭洁白的围裙，让一汪绿色的泉水更显端庄，加上池畔的楼台、岸柳和古树，吸引了无数文人墨客。

Pearl Spring is surrounded by alabaster railings like a white apron, so that a green spring is more dignified, plus the pool side of the building, willow and ancient trees, attracting countless writers and writers.

明代“前七子”之一的边贡曾经吟诗赞美珍珠泉：“曲池泉上远通湖，百尺珠帘水面铺。

Bian Gong, one of the "Former Seven Sons" of the Ming Dynasty, once recited a poem in praise of the Pearl Spring: "On the Quchi Spring, far from the lake, a hundred feet of pearl curtains are spread on the surface of the water.

云影入波天上下，藓痕经雨岸模糊。”清代乾隆皇帝也对珍珠泉大加赞赏，写下了一首长诗，其中有句道：济南多名泉，岳阴水所潴。

The clouds and shadows are in the sky, and the moss marks are blurred by the rain." Emperor Qianlong of the Qing Dynasty also praised the Pearl Spring and wrote a long poem, which includes the following lines: "There are many springs in Jinan, which are trapped by the water of Yueyin.

其中孰巨擘，趵突与珍珠。

Which of the giants, Baotu and Pearl.

趵突固已佳，稍藉人工夫。

Baotu has been good, a little by human effort.

珍珠擅天然，创见讶仙区。

The pearl is good at nature, the creation is surprised by the immortal area.

卓冠七十二，分汇大明湖。

Zhuo Guan seventy-two, divided into Daming Lake.

在这位皇帝眼中，珍珠泉的美更胜过了趵突泉，因为它是得之天然的，可以居于七十二泉之冠。

In the eyes of the emperor, the beauty of the Pearl Spring more than Baotu, because it is natural, can be located in the crown of the 72 springs.

珍珠泉泉池长42米、宽29米，水面为长方形，周围用雪花石砌成栏杆，岸边杨柳轻垂，泉水清澈如碧，一串串白色的气泡从池底冒出来，就像飘洒的珍珠，迷离而动人。

Pearl Spring pool 42 meters long, 29 meters wide, the water is rectangular, surrounded by snowflake stone railings, the banks of willows hanging, the spring water is as clear as blue, a string of white bubbles from the bottom of the pool, just like sprinkling of pearls, fascinating and touching.

池中的鱼儿和泉眼较量，奋力地吐出了水泡，似乎想和泉底的珠玑相媲美，无穷无尽的珍珠就这样不断飘洒。

The fish in the pool and the spring competition, struggling to spit out water bubbles, seems to want to and the bottom of the spring pearls comparable to the endless pearls just keep floating.

珍珠泉区是一座优雅的庭院，松柏苍翠，泉池楼阁错落有致。

The Pearl Izumi area is an elegant courtyard with verdant pines and cypresses, and a patchwork of spring pools and pavilions.

园内罗锅桥西侧有一棵6米高的海棠树，相传是宋代曾巩所种，有上千年的历史。

There is a 6-meter-high begonia tree on the west side of Luoban Bridge in the garden, which is said to have been planted by Zeng Gong in the Song Dynasty and has a history of thousands of years.

珍珠泉西北角有濯英泉，是由泉水汇聚而成，向北流经百花注洲后进入大明湖。

In the northwest corner of the Pearl Spring is the Maoying Spring, which is formed by the convergence of springs and flows northward through the Hundred Flowers Injection Continent and then enters Daming Lake.

珍珠泉周围还有许多小泉，如楚泉、溪亭泉、舜泉、太乙泉等，统称为珍珠泉泉群。

There are many other small springs around Pearl Spring, such as Chuquan, Xitingquan, Shunquan and Taiyiquan, which are collectively called the Pearl Spring Spring Group.

济南旧城西门外的五龙潭，又叫作龙居泉、乌龙潭，南临趵突泉，北接大明湖，是济南四大泉群之一。

Jinan's old city outside the west gate of the five dragon pool, also known as Longju Spring, Wulongtan, south of Baotu, north of Daming Lake, is one of the four major springs in Jinan.

五龙潭昔日潭深莫测，每次遇到大旱的时候，在这里祈雨都非常灵验，所以元代的时候便在潭边修建了寺庙，里面塑了五方龙神像，因此有了五龙潭的名字。

In the old days, the Five Dragon Pool was so deep that every time there was a big drought, praying for rain here was very effective, so in the Yuan Dynasty, a temple was built near the pool, in which the statue of five dragons was molded, hence the name of the Five Dragon Pool.

北魏地理学家郦道元在《水经注》中称五龙潭为净池，是大明湖的一部分。

The Northern Wei geographer Li Daoyuan called the Wulongtan Pond, part of Daming Lake, a pure pool in his Shui Jing Zhu.

五龙潭的周围有很多历史建筑，大明寺、客亭和古历亭等历史遗迹中都有历代文人留下的墨迹。

There are a lot of historical buildings around the Wulongtan, and the historical sites such as Daming Temple, Hakjeong and Gulijeong are filled with ink marks left by the literati through the ages.

在济南七十二泉之中，五龙潭是泉水最深的一个，泉水碧绿凝重，深不见底，中日涌流不急。

In Jinan seventy-two springs, the five dragon pool is the deepest spring, the spring green and heavy, deep bottomless, in the day surging flow is not urgent.

经过历代的修缮之后，五龙潭池长70米，宽35米，池广水深，日涌水量最高达4.3万立方米。

After generations of repairs, the five-dragon pool is 70 meters long and 35 meters wide, the pool is wide and deep, and the daily water influx is up to 43,000 cubic meters.

五龙潭泉群共有泉池29处，包括五龙潭、天镜泉、七十三泉、潭西泉、古温泉、悬清泉、净池、洗心泉、回马泉、濂泉等。

There are a total of 29 springs and pools in the Wulongtan Spring Cluster, including Wulongtan, Tianjing Spring, Seventy-three Springs, Tansi Spring, Ancient Hot Springs, Hangqing Spring, Pure Pond, Washingspring, Huima Spring, Lianquan, etc. The springs are located in the center of the city.

济南名泉多如繁星，各具风采，沸腾的湍急，喷涌的翻滚，倾泻的如同瀑布，冒泡的如同串串珍珠。

Jinan's famous springs are as numerous as the stars, each with its own style, boiling turbulence, gushing tumbling, pouring as a waterfall, bubbling as a string of pearls.

泉水水质优越，更让历代茶人、名人为之倾倒，欧阳修、曾巩、苏辙、王守仁、蒲松龄等都曾经在这里留下了赞美泉水的诗文，让这些名泉不仅有了自然之美，更有了人文之美。

The superior water quality of the springs has made the tea men and celebrities of the past generations fall in love with them, and Ouyang Xiu, Zeng Gong, Su Zhe, Wang Shouren, Pu Songling and so on have left their poems praising the springs, which not only makes these famous springs have the beauty of nature, but also the beauty of humanities.

肆东溪最上春最难忘怀的洞庭茶

The most unforgettable Dongting tea in Dongxi.

晒青，对于普洱茶而言，是生命的刚刚开始，但对于中国传统的绿茶来说，最后的烘青，已是结束。

Sun-drying, for Pu-erh tea, is the beginning of life, but for traditional Chinese green tea, the final greening is the end.

洞庭碧螺春个近乎传奇的名字。

Dongting Bigelow Spring is a name that is almost legendary.

它是中国传统绿茶中，以鲜嫩著称，最

It is one of the traditional Chinese green teas, known for its freshness and most

为“娇贵”的一款茶。

A "delicate" tea.

泡茶时，为了避免茶叶被“烫伤”，从而破坏口感，要先注入水，而后再将茶叶放下。

When making tea, in order to prevent the tea leaves from being "scalded", which can ruin the taste, you should pour in the water first, and then put the tea leaves down.

千年前的历史，时至今日，仍旧不断被人们反复提起。

The history of a thousand years ago continues to be repeated over and over again to this day.

“洞庭茶”，是民间最早的名字，过去的故事里，呈现出这样的画面，一位来到此处的外乡人，喝到洞庭茶时连连惊呼，太香了！香得真是吓煞人！一次口感的绝妙体会，让洞庭茶从此改名“吓煞人香”。

Dongting tea" is the earliest name of the folk, and the story in the past shows a picture of a foreigner who came here and drank Dongting tea and exclaimed, "It smells too good"! The aroma is really scary! A wonderful experience of the taste made the Dongting tea renamed "Scary Fragrance" from then on.

1699年，康熙南巡，在苏州品到此茶大加赞赏，但觉“吓煞人香”茶名不雅，于是赐名“碧螺春”，从此成为皇家贡茶。

In 1699, Kangxi's southern tour, in Suzhou, tasted this tea greatly appreciated, but felt "scared people incense" tea name is not elegant, so the name "Biluochun", from now on to become the Royal Tribute Tea.

又因为产在洞庭西山和东山，所以就叫“洞庭碧螺春”。

Because it is produced in the western and eastern mountains of Dongting, it is called "Dongting Biluochun".

不同于龙井因产地得名，碧螺春的茶名是其色、形、意的直接写照。

Unlike Longjing, which is named for its place of origin, the name of Biluochun tea is a direct reflection of its color, shape and meaning.

碧螺春纤细卷曲、白毫密被。

Biluochun is slender and curly, with dense white hairs.

白毫是茶树嫩芽背面的纤细绒毛，多寡是碧螺春嫩度高低的一个显性特征。

The white hairs on the back of the young tea buds are a distinctive feature of Bi Luo Chun's tenderness.

人们不免将杭州龙井和苏州碧螺春产生对比。

People can't help but draw comparisons between Hangzhou Longjing and Suzhou Biluochun.

由于揉捻原因，碧螺春溶出速度快于龙井，所以相对冲泡时间短于龙井，这其中并不完全是茶叶的鲜嫩程度。

Due to the kneading, Biluochun dissolves faster than Longjing, so the relative brewing time is shorter than Longjing, which is not entirely due to the freshness of the tea leaves.

如果说龙井的香气如剑气锋芒，有春寒料峭的凛冽之感，那碧螺春则温婉娇媚，是盈杯满盏的花馥之味。

If the aroma of Longjing is like the sharpness of a sword, with the coldness of spring, then Biluochun is gentle and charming, is full of cups full of the flavor of flowers.

洞庭东山，烟波浩渺的太湖之滨，气候温和，冬暖夏凉，具有茶树生长得天独厚的环境。

Dongting East Mountain, the shore of Lake Taihu, the climate is mild, warm in winter and cool in summer, with a unique environment for the growth of tea trees.

太湖水面水气升腾，它的存在，让这里的气候温暖湿润；而湖水的恒温作用，还可以让在气温变化多端的春季长出的新芽免遭霜冻的威胁。

The rising water of Taihu Lake keeps the climate warm and humid, and the constant temperature of the lake protects the new shoots that grow in the spring, when temperatures can vary greatly, from the threat of frost.

对茶树来说，没有水分的干冻是最为致命的一击。

A dry freeze without moisture is the deadliest blow to a tea tree.

太湖的滋润，使得种植茶树的土壤终年湿润，即便在寒冷的冬季，茶芽也不会被冻坏。

The soil where the tea trees are planted is moist all year round, so even in the cold winter, the tea buds will not freeze.

苏州东山曹坞村，洞庭湖边，莫厘峰下，正是碧螺春最好的原产地。

Caowu Village, Dongshan, Suzhou, by the Dongting Lake and under the Moli Peak, is the best place of origin for Biluochun.

200多户人家，家家有茶园。

More than 200 families, each with a tea garden.

茶人沈峰家有20亩茶园，茶园中，枇杷、青梅、板栗、桃树等各种树木与茶共生。

Tea man Shen Feng's family has 20 acres of tea gardens, where loquats, plums, chestnuts, peach trees and other trees live in symbiosis with the tea.

这是属于碧螺春的独特生态环境，茶树与果树相间而植，高大的果树既能为茶树遮阳挡霜，并且其根系枝叶与茶树连理交缠，茶吸果香，花窨茶味，陶冶着碧螺春花香果味的天然品质。

This is a unique ecological environment belonging to Bigelow Spring, where tea trees and fruit trees are planted in close proximity to each other, and the tall fruit trees not only shade the tea trees from the sun and frost, but also intertwine their roots and branches with the tea trees, so that the tea absorbs the fragrance of the fruit, and the flavor of the flowers and the tea is smothered in the natural qualities of the flowery and fruity taste of Bigelow Spring.

而茶树根部汁液含有多种有机酸，对土壤给予茶树共生的根菌提供理想的共生环境，自然亦可惠及果树。

Tea tree root sap contains a variety of organic acids, the soil gives the tea tree symbiotic rhizobacteria to provide an ideal symbiotic environment, and naturally also benefit the fruit trees.

茶与果之间的相互影响，一如人与人之间的微妙关系。

The interaction between tea and fruit is as delicate as the relationship between people.

碧螺春茶每年春分前后采摘，谷雨前后结束，以春分至清明采制的明前茶品质最为上乘。

Biluochun tea is picked around the spring equinox each year, and ends around the rainy season, with the best quality of pre-mingming tea picked from the spring equinox to Qingming.

通常采一芽一叶初展，芽长1.6~2.0厘米的鲜叶为原料。

Fresh leaves of one bud and one leaf with bud length of 1.6~2.0 cm are usually picked as raw material.

因鲜叶形卷如雀舌，故被称之“雀舌”。

It is called "Bird's Tongue" because the fresh leaves are curled like a bird's tongue.

一般过了4月20日的茶叶，当地人就不再叫它为碧螺春了，而叫炒青。

 Generally after April 20 of the tea, the local people no longer call it Biluochun, but called fried green.

炒青不是次等的，口味较早春的茶叶稍浓，耐泡。

Stir-fried green is not inferior, the flavor is slightly stronger than the early spring tea, and it is resistant to brewing.

碧螺春这个名字，从时间意义上来说，代表着最极致的口感。

The name Biluochun represents the ultimate taste in a temporal sense.

今年春天气温低，雨水少，采摘时间比往年延误了几天，对于新茶的制作，沈峰有些拿不准，他需要到后山的三叔家里求教。

This year's spring temperature is low, the rainfall is small, the picking time is delayed a few days than in previous years, for the production of new tea, Shen Feng has some uncertainty, he needs to go to the back of the mountain of Uncle Sam's home to seek advice.

沈峰的三叔是杀青高手。

Shen Feng's third uncle is a master of killing.

两家的茶园，因为不同的果树，香气略有不同。

The two tea gardens have slightly different aromas because of the different fruit trees.

碧螺春的外形特点，被九个字形象的比喻“满身毛、蜜蜂腿、铜丝条”。

The appearance of Biluochun is characterized by nine words: "full of hairs, bee legs, copper wire strips".

而内质特点便是要求“一嫩三鲜”：色泽银绿隐翠，汤色较浅，为色鲜艳；花香浓郁、清幽持久，是为鲜香浓；滋味鲜爽带果味，入口如同新鲜水果，味道鲜醇。

The internal characteristics are the requirements of "one tender and three fresh": the color of silver-green hidden emerald, lighter soup color, bright color; the fragrance of flowers is rich, quiet and persistent, is the fresh aroma; the taste is fresh and fruity, the mouth is like fresh fruits, the taste of fresh and mellow.

这样的口感，是最好的碧螺春几乎苛刻的标准，也是茶人沈峰所追求的体验。

Such a mouthfeel is an almost exacting standard for the best Bigelow Spring, and an experience that tea man Shen Feng seeks.

清风吹破武陵春太湖佳茗似佳人——洞庭碧螺春茶踪茶韵

The breeze blew through the Wuling Spring Taihu Lake tea like a beautiful woman--Dongting Biluochun Tea Trail Tea Rhythm

苏州太湖，水面水汽升腾，雾气悠悠，湿润的空气和疏松的土壤为茶树生长提供了良好的基础。

The Taihu Lake in Suzhou, with its rising water vapor and mist, moist air and loose soil provides a good foundation for the growth of tea trees.

洞庭山就在它的东南部，东山宛如一艘巨舟伸进了太湖的半岛，上面有洞山和庭山，因伍子胥迎母于此的传说，也叫作胥母山，而西山则是太湖之中最大的岛屿。

Dongting Mountain is located in the southeast of the lake, the East Mountain is like a huge boat stretching into the peninsula of Lake Taihu, on top of which there are Dongshan and Tingshan, which are also called Xumushan because of the legend that Wu Zixu welcomed his mother here, while the West Mountain is the largest island in Lake Taihu.

洞庭碧螺春也因形美、色艳、香浓、味醇这“四绝”而闻名于世。

Dongting Biluochun is also famous for its "four greats": beauty of shape, color, aroma and taste.

位于洞庭洞山的著名碧螺春茶树，树高二三尺至七八尺，四时不凋，二月发芽，叶如栀子，秋花如蔷薇，清香可爱，实如枇杷核。

Located in Dongting Dongshan's famous Biluochun tea tree, tree height of two or three feet to seven or eight feet, four seasons do not wither, February buds, leaves such as gardenia, autumn flowers such as roses, fragrant and lovely, like loquat kernel.

根一枝直下，不能移植。

The roots are straight down in one branch and cannot be transplanted.

明代张源撰写《茶录》称：“采茶之候，贵及其时。

The Ming Dynasty Zhang Yuan wrote "Tea Record", said: "picking the tea of the waiting, precious and its time.

太早则味不全，迟则神散，以谷雨前五日为上，后五日次之，再五日又次之。”如果说彻夜天空没有云彩，在露水中采摘茶叶是最好的，到了中午采摘的则次之，一旦出现了阴雨天就不宜采摘。

If it is too early, the flavor is incomplete, if it is late, the God is scattered, and the first five days of the Valley Rain are the best, the next five days are the second, and the next five days are the second." If there are no clouds in the sky all night long, picking tea in the dew is the best, picking at noon is second best, and once there is a cloudy and rainy day, it is not suitable for picking.

碧螺春的采摘时间正是谷雨前后，而且在采摘之前一个月就要做很多准备工作。

 Biluochun picking time is exactly around the rainy season, and a lot of preparations have to be made a month before picking.

距离茶季尚有一月的时候，茶农就已经开始筹备采摘了。

When the tea season is still in January, tea farmers have already started to prepare for picking.

他们请竹匠到家中，劈开竹篾，编制采茶时的茶篓，整修茶灶，购置茶锅，用小石块仔细打磨擦洗，除去锈迹。

They invited bamboo craftsmen to their homes, split bamboo gabions, made tea baskets for tea picking, renovated tea stoves, bought tea pots, and carefully polished and scrubbed them with small stones to remove rust.

而小伙子们则会扎制炒茶时必须使用的横形棕掸帚。

And the boys tie the horizontal brown duster brooms that must be used when frying tea.

因为碧螺春搓团的时候，总有一些洁白的茸毛会落在锅沿，待到茶叶起锅的时候，需要用棕掸帚轻轻地将白毫毛掸入干茶中。

Because when Biluochun is rolled, there are always some white hairs falling on the edge of the pot, when the tea leaves start to rise, it is necessary to use a brown duster broom to gently dust the white hairs into the dry tea.

茸毛越多，茶叶的质量就越高。

The more fuzz, the higher the quality of the tea.

上山去收集松针叶也是迎茶的准备工作之一，它是炒制时候最好的燃料。

Going up the mountain to collect pine needle leaves is also one of the preparations for welcoming the tea, which is the best fuel when frying.

炒制碧螺春的关键在于灶火要随着炒茶手而忽旺忽灭，瞬间变化。

The key to stir-frying Bi Luo Chun lies in the fact that the stove fire should flare up and die down with the stir-frying hands, changing instantly.

纤细而易于燃烧的松针可以达到这一要求，只要用膛灰一压，它就会熄灭。

Slender, easy-to-burn pine needles can fulfill this requirement, and they will go out when pressed with chamber dust.

在《茶录》之中，张源已经不再提到蒸青手法，而是专讲碧螺春炒青的具体操作。

In the Tea Record, Zhang Yuan no longer mentions the steaming technique, but specializes in the specific operation of Biluochun's stir-frying.

将新采的鲜叶捡去老叶及碎屑，放入茶锅。

 Pick off the old leaves and debris from the freshly picked leaves and put them into the tea pot.

锅广二尺四寸，将茶一斤半焙之，候锅极热，始下茶急炒。

The pot is two feet four inches wide, will be a catty and a half of tea roasting, waiting for the pot is extremely hot, and then under the tea stir fry.

炒制碧螺春的时候，要做到“干而不焦，脆而不碎，青而不腥，细而不断”，只有做到这些，才能呈现出碧螺春卷曲如螺、纤毫毕露、细嫩紧结的形态，泡出来的茶色才能味醇而淡、香高持久、回味隽永。

Stir-fried Biluochun, to achieve "dry and not burnt, crisp and not broken, green and not fishy, fine and continuous", only to do these, in order to present the Biluochun curls such as snail, the fiber hairs exposed, tender and tightly knotted form, the bubble out of the tea can taste mellow and light, high and lasting aroma, aftertaste is timeless.

这是明末清初苏州乃至整个太湖地区炒青传统制造技术的最高水准，而这一时期的洞庭山出产的其他诸多名茶。

This is the end of the Ming and early Qing dynasty in Suzhou and even the entire Taihu Lake region, the highest level of traditional manufacturing technology, while the Dongting Mountain during this period of production of many other famous tea.

如：西山云雾、包山剔目、东山片茶，以及专销蒙古的粗杂茶等，都无法与碧螺春相媲美，只有同时期的虎丘茶、松萝茶才能望其项背。

Such as: Xishan Yunwu, Baoshan Tick Eye, Dongshan piece of tea, as well as specializing in the sale of Mongolia's coarse tea, etc., can not be compared with Bi Luochun, only the same period of the Huqiu tea, Songluo tea can be expected to be the back of the tea.

清代王应奎在《柳南随笔》中记载了清圣祖康熙第三次南巡时驾临太湖，当地的制茶高手朱正元献上“吓煞人香”，从而获得康熙赞誉，赐名“碧螺春”的旧事。

In the Qing Dynasty, Wang Yingkui recorded in "Liu Nan Suibi" that when Emperor Kangxi visited Taihu Lake during his third southern tour, Zhu Zhengyuan, a local tea maker, offered "scary fragrance", which was praised by Emperor Kangxi and given the name "Bi Luochun".

洞庭无处不飞翠，碧螺春香万里醉。

There is no place in Dongting without flying emeralds, and the fragrance of Biluochun is intoxicating for thousands of miles.

品饮碧螺春是一个非常享受的过程，根据它的特点，茶人还专门发展出了一套包含十二道程序的碧螺春茶艺：

Drinking Bigelow Spring is a very enjoyable process, and according to its characteristics, tea people have developed a set of Bigelow Spring Tea Ceremony that includes twelve procedures:

一为焚香通灵。

One for burning incense to get through the spirit.

在饮者看来，茶需静品，香能通灵。

In the drinker's opinion, tea needs to be tasted quietly and the aroma can be spiritual.

在品茶之前先点燃一支香，可以让心境更加平静，以便用空明虚静之心，去体悟碧螺春之美。

Lighting a piece of incense before tasting the tea will calm the mind so that it can realize the beauty of Biluochun with an empty and quiet mind.

二为仙子沐浴。

Two for the fairy bath.

晶莹剔透的茶杯需要清洗干净，以表示对饮茶人的崇敬。

The crystal clear teacups need to be cleaned to show reverence for the tea drinker.

三为玉壶含烟。

The third is a jade pot with smoke.

用热水预烫了茶杯之后，不用盖上壶盖，让壶中的开水随着水汽的蒸发自然降温，敞开的壶口蒸汽氤氲，如同山中云雾。

With hot water pre-scalded teacups, no need to cover the lid, so that the pot of boiling water with the evaporation of water vapor natural cooling, open the mouth of the pot steam dense, as in the mountains in the clouds.

四为碧螺亮相。

Four for the Biloxi debut.

碧螺春干茶以形美著称，请客人赏茶，可以观赏银白隐翠、条索纤细的茶叶之美。

Biluochun dry tea is famous for its beautiful shape, so if you invite guests to enjoy the tea, you can see the beauty of the silver-white hidden emerald green, slender tea leaves.

五为雨涨秋池。

Five for the rain rising in the fall.

将沸水注入玻璃杯，只宜注到七分满，正如唐代诗人李商隐名句“巴山夜雨涨秋池”的意境。

Fill the glass with boiling water, only seven minutes full, as the Tang Dynasty poet Li Shangyin's famous sentence "Bashan night rain rises in the autumn pool" mood.

六为飞雪沉江。

Six for Flying Snow Sinking River.

用茶导将茶荷之中的碧螺春依次拨入已经冲好水的玻璃杯中，茶叶如同飞雪落入杯中，吸收水分后向下沉入，瞬间白云翻滚，煞是好看。

Use the tea guide to pluck the Biluochun in the tea load into the glass cups that have been brewed, the tea leaves fall into the cups like snow, absorbing the water and sinking downwards, instantly tumbling white clouds, very beautiful.

七为春染碧水。

Seven for spring stained blue water.

沉入水中的碧螺春在热水的浸泡之下开始渐变为绿色，整个茶杯就好像是盛满了春天的气息。

The Biluochun submerged in the water begins to turn green under the hot water, and the whole cup seems to be filled with the scent of spring.

八为绿云飘香。

Eight for the green cloud of fragrance.

碧绿的茶芽，碧绿的茶水，杯中绿云翻滚，氤氲的蒸汽让茶香四溢，清香袭人，让闻香的茶人倍感惬意。

Turquoise tea buds, turquoise tea, green clouds rolling in the cup, dense steam makes the tea overflowing, fragrant, so that the smell of tea people feel cozy.

九为初尝玉液。

Nine is the first taste of jade.

品饮碧螺春的时候，可以趁热连续细品，头一口恰如玄玉之膏、云华之液，能让人体味到色淡而香幽的茶韵。

When drinking Bigelow Spring, you can sip it while it is still hot, the first sip is just like the cream of jade and the liquid of cloud, which can make people experience the light color and fragrance of the tea.

十为再啜琼浆。

Ten for another sip of agar.

第二口品茶，茶汤更绿，茶香更浓，滋味更醇，并开始感到舌根回甘，满口生津。

On the second sip, the tea broth is greener, the aroma is stronger, the flavor is more mellow, and you start to feel the sweetness at the root of your tongue, and your mouth is full of saliva.

十一为三品醍醐。

Eleven for the three pints of Daigo.

在佛教典籍中，用醍醐来形容最为玄妙的味道，而品饮碧螺春到第三口时，太湖春天的气息和盎然生机，似乎都能通过茶汤感受到。

In Buddhist texts, Buddha's purest spirit is used to describe the most subtle flavors, and by the third sip of Biluochun, the scent of Taihu's springtime and its vibrant vitality seem to be felt through the tea broth.

十二为神游三山。

Twelve for the Divine Journey to the Three Mountains.

唐代诗人卢仝曾经写下千古传诵的《茶歌》，品过碧螺春之后细心体会，便能感受到他所说的“清风生两腋，飘然几欲仙。

Lu Tong, a poet of the Tang Dynasty, once wrote the "Tea Song", which has been recited throughout the ages, and after tasting Biluochun, we can feel what he said: "The breeze is in both armpits, and you feel as if you were immortal.

神游三山去，何似在人间。”

The gods have traveled to the three mountains, and it's like being in the human world."

碧螺春原本只是山野之质，却因为天、地、人的宠爱，名满天下。

Biluochun was originally just the quality of the mountains, but because of the favor of heaven, earth and people, it became famous all over the world.

这里的山水云霞，赋予了它清奇秀美的气质；泉涧漫流，让它获得了无限茶韵。

Here the mountains and water, clouds and smog, endowed it with a clear and beautiful temperament; spring and stream flow, so that it has gained unlimited tea rhyme.

花清其香，果增其味，花香果味的天然品质让它更加独具一格。

Flowers clear its aroma and fruits enhance its flavor, the natural qualities of flowers and fruits make it even more unique.

伍杯浮香雪宇治茶的前世今生

The History of Uji Tea

在距离临沧5500公里之外的日本京都，那里有古老中国痕迹的存在。

In Kyoto, Japan, 5,500 kilometers away from Lincang, there are traces of ancient China.

茶，是这种存在的具体表现。

Tea is a concrete manifestation of this presence.

中国茶，是日本人想象力的源头，茶叶在这里，变幻出不同的状态和表情。

Chinese tea is the source of the Japanese imagination, where tea leaves are transformed into different states and expressions.

京都街头，形形色色的抹茶食品牵引着人们的视线和味蕾。

On the streets of Kyoto, all kinds of matcha foods pull people's eyes and taste buds.

抹茶，这种与中国古代饮茶方式最为接近的一种茶的形式，在这里，仍旧焕发着生机勃勃的景象。

Matcha, the form of tea closest to the ancient Chinese way of drinking tea, is still alive and well here.

据记载，唐贞元二十一年，中国茶被日本人视若珍宝带回京都，此后在这里生根繁衍，这也是中国茶种传播海外最早的文字记载，距今已有1212年。

According to records, in the twenty-first year of the Tang Dynasty, Chinese tea was brought back to Kyoto by the Japanese as a treasure, and has since taken root and flourished here, which is also the earliest written record of the spread of Chinese tea overseas, 1,212 years ago.

在过去的漫长时光里，来自中国宋代的五粒茶籽，被种入京都高山寺旁幽静的院子。

In the long past, five tea seeds from the Song Dynasty in China were planted in a quiet courtyard next to the Takayama Temple in Kyoto.

如今，这片古树茶园已成为日本人心中神圣的最初原产地。

Today, this ancient tea plantation has become a sacred original source in the minds of the Japanese.

茶的口感，也开始沁润另一个国度的唇齿。

The taste of tea has also begun to moisturize the lips and teeth of another country.

从此，这里的人们体验着茶的极致口感，并醉心于虔诚的饮茶仪式。

Since then, the people of this region have been experiencing the ultimate taste of tea and have been indulging in devotional tea drinking rituals.

宇治，是日本最具盛名的绿茶原产地。

Uji, the most famous green tea origin in Japan.

每年立春后的第88天，宇治都会举行盛大的集会。

Every year on the 88th day after the first day of spring, Uji holds a big rally.

茶，是集会中唯一的主角，可令一座城市沸腾起来。

Tea, the only protagonist in the gathering, can bring a city to a boil.

88这个如同暗含着某种密码的数字，是日本人对茶叶口感的一种判断，那里的人们对这个时间节点充满着敬畏感。

The number 88, like a secret code, is a way of judging the taste of tea in Japan, where people are in awe of this point in time.

他们认为，喝了88夜采的茶叶所泡出茶之后，会有祛病消灾、不老长寿的功效。

They believe that drinking tea made from tea leaves picked during the 88th night will have the effect of getting rid of illnesses and disasters, and will help them to live a long and healthy life.

所以，宇治本地的居民都会在这一天采摘初茶，为家人祈福。

This is why the local people of Uji pick the first tea on this day to pray for the well-being of their families.

日本人坚信，只有在这一天，在原产地采摘的新芽，才能达到绿茶的极致完美。

The Japanese firmly believe that the ultimate perfection of green tea can only be achieved when the buds are picked on this day at the place of origin.

下村美香和她的朋友增田耀平，这两个来自城市的年轻人也置身于这一场茶的狂欢中。

Mika Shimomura and her friend Yohei Masuda, two young people from the city, are also part of the tea party.

在他们看来，这一天采摘的鲜叶里有着许多原本存在，自己却陌生的故事。

To them, the fresh leaves picked on this day hold many stories that originally existed but are unfamiliar to them.

舌底朝朝茶味眼前处处诗题——日本顶级茶品宇治茶

Tea flavor at the bottom of the tongue and poetry in front of the eyes - Japan's top tea Uji tea

在日本的茶业史中，宇治茶的名气不亚于西湖龙井在中国茶人心目中的地位。

In the history of the tea industry in Japan, Uji tea is no less famous than West Lake Longjing in the minds of Chinese tea drinkers.

在室町幕府时代之前，京都楣尾山的茶叶是当时人们心中最顶级的。

Prior to the Muromachi Shogunate era, the tea of Kyoto's Fuso-Oyama was the top of the line in the minds of the people of that time.

1207年，日本荣西禅师从中国南宋带回来一罐茶树种子，他将这些宝贵的树种交给了高山寺明惠上人培育。

In 1207, Zen Master Eisai of Japan brought back a jar of tea tree seeds from the Southern Song Dynasty in China, and he gave these valuable seeds to Shonin Akie of Takayama Temple for cultivation.

经过不断尝试，明惠上人在这里开辟茶园，培养茶树。

After continuous attempts, Lord Minghui opened tea gardens and cultivated tea trees here.

由于楣尾山地处京都西部，气温相对寒冷，并不适宜茶树的种植，所以明惠上人在京都南部的宇治等地开始推广、栽培茶树。

Since Fushiozan is located in the western part of Kyoto and the temperature is relatively cold, which is not suitable for the cultivation of tea, Myoe-sama started to popularize and cultivate the tea plant in the southern part of Kyoto, such as in Uji.

从镰仓时代到室町时代中叶，楣尾山成为日本第一产茶地，据说高山寺至今都珍藏着一个黑釉小罐，里面还有五颗荣西从天台山带回来的茶籽。

From the Kamakura period to the middle of the Muromachi period, Mt. Fushio became Japan's number one tea-producing area, and it is said that Takayama Temple still has a small black-glazed jar containing five tea seeds brought back by Eisai from Tendai Mountain.

和中国江南雨量充沛的茶树生长环境类似，宇治是一个常年多雾、光照时间短的地方，这里地势平缓，很适合茶树生长。

Similar to the rainy environment for tea growing in Jiangnan, China, Uji is a foggy place with short hours of sunshine all year round, and the terrain is gentle, which is ideal for tea growing.

因此，到十四世纪时，宇治所产的茶叶就已经成为顶级的馈赠佳品。

As a result, by the 14th century, tea from Uji had become a top gift.

到了十五世纪，它已经和楣尾茶并列，成为日本的第一产茶地。

By the fifteenth century, it had become Japan's number one tea producer, along with Fusuma tea.

这一时期正是室町幕府时代，执政的三代将军足利义满在宇治为自己开设了七个御用茶园，被称为“宇治七名园”。

During the Muromachi Shogunate period, Ashikaga Yoshimitsu, the ruling Shogun of the third dynasty, opened seven imperial tea gardens for himself in Uji, which became known as the "Uji Seven Famous Gardens".

这些青睐，让宇治作为名茶产区的价值进一步得到提升。

These favorites have further enhanced Uji's value as a famous tea-producing region.

宇治茶的发展在十六世纪后期得到了充足进步，茶师为了提高茶叶的品质，在宇治探寻出了一种新的栽培方法一一覆下栽培法。

The development of Uji tea progressed sufficiently in the late sixteenth century, when tea masters explored a new cultivation method in Uji to improve the quality of the tea leaves, the undergrowth cultivation method.

他们在茶园之中搭起了棚架，每年的春天初芽采摘前二十天左右，棚架上会铺满芦苇，直射阳光被遮住，娇嫩的茶叶得到了保护。

They set up a trellis in the middle of the tea plantation, and every year, about twenty days before the first buds are picked in the spring, the trellis is covered with reeds to shield the delicate tea leaves from direct sunlight.

在这种特殊的条件下，光合作用让茶树叶长得比较薄，但其中所含的儿茶酸和叶绿素却增加了，同时还变得不易被分解。

Under these special conditions, photosynthesis causes the leaves to grow thinner, but the catechins and chlorophylls in the leaves increase, and at the same time become less easily broken down.

而且，遮挡阳光的芦苇还有自然的清香，随着春雨，它们滴落渗入到茶树，被长期生长的茶树吸收，也让茶叶有了独特的气息。

Moreover, the reeds that block the sunlight have a natural fragrance, and with the spring rains, they drip down and seep into the tea trees, which are absorbed by the long-growing tea trees and give the tea a unique scent.

人类的智慧与自然的恩赐互相调和，宇治茶的清香和甘味变得更加浓郁了，茶叶的色泽也在细心的呵护之下变得更加鲜嫩。

Human ingenuity and nature's blessings have harmonized, and the fragrance and sweetness of Uji tea have become stronger, while the color of the tea leaves have become more tender with care.

覆下栽培法和独特的蒸青制作法相结合，让当时的宇治茶成为代表日本茶叶最高峰的味道。

The combination of the overlay cultivation method and the unique steamed green production method made Uji tea at that time the highest flavor of Japanese tea.

后来，宇治的茶师还制作出了至今仍旧独占日本茶叶届鳌头的玉露茶，让宇治茶真正成为日本茶文化发展的主流茶品。

Later on, the tea masters of Uji produced the Tamarind tea, which still dominates the Japanese tea scene today, making Uji tea a truly mainstream tea product in the development of Japanese tea culture.

日本茶道深受中国茶道影响，在宋朝时期，中国茶农会在清明前后的日子里，选择“东方尚未明”的时候进行采摘，让一夜沉淀下来的茶叶甘灵、膏腴得以在日出散发前被保留下来，从而制造出上品的贡茶。

The Japanese Tea Ceremony was heavily influenced by the Chinese Tea Ceremony. During the Song Dynasty, Chinese tea growers would pick tea around the time of the Ching Ming Festival, when "the east is not yet bright", so that the sweetness and richness of the tea leaves, which had been deposited overnight, could be retained before the sunrise, thus producing the finest tribute teas.

宇治茶的覆下棚栽方法与宋人的做法有异曲同工之妙，在棚遮的二十天时间里，荫凉环境下保留下来的茶叶甘灵、膏腴或许比宋人的做法保留的更好呢？

The method of planting Uji tea under the canopy is similar to that of the Sung people, and the sweetness and richness of the tea leaves retained under the shade of the canopy for twenty days may be better preserved than that of the Sung people.

茶师们的努力，让宇治茶有了非凡的味道和绝佳的视觉效果。

The efforts of the tea masters give Uji tea its extraordinary flavor and great visual appeal.

而得到历代幕府将军的赞赏和庇护，才是让宇治茶真正被上层贵族阶层追捧的深层次缘由。

The appreciation and patronage of successive shoguns was the deeper reason why Uji tea was truly sought after by the upper aristocracy.

草庵茶的代表茶人千利休，以及后来的茶人小掘远州，都非常积极地使用宇治茶来布置茶道，这让它的地位在日本茶界变得更加稳固，不可撼动。

Chirikyu, the representative of Kusoan tea, and later Kotobukuro Enshu, were very active in using Uji tea to set up tea ceremonies, which made its position in the Japanese tea world even more solid and unshakable.

到了江户时代，宇治成为幕府献茶的唯一产地，宇治茶也成为日本珍品茶叶的代表。

In the Edo period, Uji became the only place where the Shogunate offered tea, and Uji tea became the representative of Japan's precious tea.

从流传至今的《宇治制茶图》中，可以看到古代日本茶师所采用的独特焙干方法。

The unique roasting method used by ancient Japanese tea masters can be seen in the Uji Tea Production Chart, which has been handed down to this day.

根据桃山时代在日本传教的陆若汉所撰写的《日本教会史》记载：“在茶叶采摘下来之后，要进行蒸青，接下来的程序就是焙干。

 According to the "History of the Church in Japan" written by Roku Wakan, who was a missionary in Japan during the Momoyama period, "After the tea leaves are picked, they are steamed, and the next process is roasting.

焙炉是没有盖子的木箱，里面放入炭火，茶师用灰来控制火势的强弱。

A roaster is a wooden box without a lid, in which a fire of charcoal is placed, and the tea master uses ash to control the strength of the fire.

木箱上面覆盖着细竹网，网格上面铺上厚纸，将蒸好的茶叶撒在纸面上。

The wooden box is covered with a fine bamboo mesh, which is covered with thick paper, and the steamed tea leaves are spread onthepaper.

茶师要不断地摇动厚纸，让茶叶不至于被烤焦。”这种焙干方法，完全继承了宋朝的制茶法。

The tea master has to keep shaking the thick paper to keep the tea from being roasted." This method of roasting is completely inherited from the Song Dynasty tea making method.

宇治的茶师们不仅继承了中国茶道的优良技巧，而且还有不墨守成规、勇于探索研究的精神。

The tea masters of Uji not only inherited the fine techniques of the Chinese tea ceremony, but also had the spirit of exploration and research without conformity.

在宇治茶发展的过程中，日本的茶师和茶商们一起在其中加入了极多的本土创意，这些创意在促进茶文化发展的同时，也推动了陶瓷、漆器、和服、和式点心、怀石料理等相关行业的发展。

During the development of Uji tea, Japanese tea masters and tea merchants worked together to incorporate a great deal of local creativity, which contributed to the development of tea culture as well as related industries such as ceramics, lacquerware, kimono, Japanese sweets, and kaiseki cuisine.

中世纪以来，宇治茶都是日本茶业的主导力量，它将茶在日本国内普及成为大众消费品，成为了普通家庭生活的一部分。

Uji tea has been the dominant force in the Japanese tea industry since the Middle Ages, popularizing tea as a mass consumption product in Japan and making it a part of the lives of ordinary families.

同时，宇治茶也在积极拓展海外市场，让世界认识宇治茶。

At the same time, Uji Tea is actively expanding its presence in overseas markets and making the world aware of Uji Tea.

现在，宇治茶也在申请世界文化遗产项目。

Now, Uji tea is also applying for the World Heritage Program.

今天的日本茶叶产业可谓是博大兴盛，每一个行业里都有茶叶的影子，宇治茶也进入了甜品行业，以抹茶为基本原料制造出来的产品已经和寿司、和食一样，成为和风食物的代表。

Today, the Japanese tea industry is so vast and flourishing that there is tea in every industry, and Uji tea has also entered the dessert industry, with matcha as the basic ingredient in products that have become a representative of Japanese food, along with sushi and wafu (Japanese food).

抹茶饮料、抹茶冰淇淋、抹茶巧克力和抹茶面点都已成为广受欢迎的产品和日本文化的名片。

Matcha drinks, matcha ice cream, matcha chocolates and matcha pastries have all become popular products and calling cards of Japanese culture.

每年的11月8日，楣尾山高山寺都会在开山堂举行纪念茶祖和明惠上人的献茶式，宇治茶的继承者也会来到这里，献上新茶。

Every year on November 8, Fusaozan Takayama Temple holds a tea dedication ceremony at the Kaisendo Hall in honor of the Tea Ancestor and Supreme Master Myoei, and the heirs of the Uji tea come to the temple to dedicate new tea.

这一缕茶香不仅是对往日推动日本茶业发展的先贤的崇敬，更是对于宇治茶源头的祭拜。

The aroma of this tea is not only a tribute to the sages who promoted the development of the Japanese tea industry in the past, but it is also an homage to the origins of Uji tea.

第三章技艺的坚守

Chapter 3 The Perseverance of Skill

武夷山里，三坑两涧，传说中的原产地。

In the Wuyi Mountains, three pits and two streams, the legendary origin.

肉桂水仙，岩骨花香，神秘的茶韵口感。

Cinnamon Narcissus, rocky bone and floral aroma, mysterious tea flavor taste.

历代制茶技艺，师徒坚守，父子传承。

Tea-making skills have been passed down through the generations, with masters and disciples sticking to it and fathers and sons passing it on.

人与人的故事里，蕴含着武夷岩茶庞大的家族体系。

The story of people and people contains a huge family system of Wuyi Rock Tea.

中国，日本，玉露绿茶。

China, Japan, Yulu green tea.

茶因人走，人随茶动。

Tea moves because of people, and people move with tea.

这是原产地中，对传统技艺毕生的坚守。

This is a lifelong commitment to traditional skills in the region of origin.

壹岁月不休“岩韵”传百年

One Years and Years of "Rock Rhythm" Passed on for 100 Years

武夷山，中国茶叶最具标志性原产地之一。

Wuyi Mountain, one of the most iconic origins of Chinese tea.

风景中，山水皆有来历。

In the landscape, the mountains and water all have their origins.

一年一度的采茶季，即将在第二天启动。

The annual tea picking season is about to kick off the next day.

犹如备战一场大赛，此时范辉的角色，正由一个茶人，变身为厨师。

As if preparing for a competition, Fan Hui's role at this time is changing from a tea man to a chef.

面对精心挑选的食材，他渴望能用一顿大餐，来缓解压力，让大家在茶季轻松上阵。

Faced with carefully selected ingredients, he longed for a great meal to relieve stress and ease everyone into the tea season.

每一个茶人都明白，越是面对紧张，就越是需要松弛。

Every tea drinker understands that the more tension they face, the more they need to loosen up.

老父亲范长生，对于儿子的手艺充满着自信，却也暗含着一丝隐约的不安。

Fan Changsheng, the old father, was confident in his son's craftsmanship, but also implied a hint of vague uneasiness.

山水风格化的差异，构造出武夷岩茶庞杂的种类。

Differences in landscape stylization have constructed the Wuyi rock tea's diverse varieties.

早在1950年的统计数据中，武夷岩茶就有970多个茶类品种。

As early as 1950 statistics, Wuyi Rock Tea has more than 970 tea varieties.

岩茶是乌龙茶类中闽北地区的代表。

Rock tea is the representative of northern Fujian in the oolong tea category.

三坑两涧，是武夷山神奇地貌中，顶级原产地的标准。

The three pits and two streams are the standard for top quality origin in the magical landscape of Wuyi Mountain.

峰峦陡峭，光照短促。

The peaks are steep and the light is short.

唯有这里的茶树，才有资格被称为“正岩茶”。

Only the tea trees here are qualified to be called "Shoiwa Tea".

至于周边的茶树，仅能被叫作“半岩茶”。

As for the surrounding tea trees, they can only be called "half-rock tea".

通往顶级原产地的山路崎岖，颠簸。

The trail to the top origin is rugged and bumpy.

原产地中丹霞地貌的土壤，掺杂着许多细小颗粒，越向高处走，岩粒就会越大。

The soils of the Danxia landscape in the region of origin are mixed with many fine particles, which become larger as you go higher.

十几公里的山路，需要步行近两个小时。

A dozen kilometers of mountain roads require nearly two hours of walking.

峭壁接踵间，仅仅只能容下一个人的脚步。

The cliffs are so close together that there is room for only one person's footsteps.

片片鲜叶得来不易。

Fresh leaves are not easy to come by.

原产地中正岩茶的茶树，树高枝条长，人们需要爬到树上，攀下长长的枝条，方能够到树梢的鲜叶。

The tea trees of Zhongzheng Rock Tea, the origin of which is high and with long branches, require people to climb up the tree and climb down the long branches before they can reach the fresh leaves at the top of the tree.

每斤鲜叶采摘的报酬是三元钱。

The pay is three dollars per pound of fresh leaves picked.

每个采茶工人一天采摘一百多斤鲜叶，这些鲜叶需要通过人力肩挑手提徒步十几公里才能运到山外，这对于武夷山茶农而言，是他们最平常不过的生活。

Each tea picker picks more than one hundred pounds of fresh leaves a day, which need to be transported to the mountains by human shoulders and handheld hiking more than ten kilometers, which is the most common life for tea farmers in Wuyi Mountain.

山涧里，人们从不吝惜自己的体力，这些来自于江西的女工，采茶季来，茶季结束后走，一如候鸟迁徙。

In the mountain streams, people never stint their physical strength, these women workers from Jiangxi Province, tea picking season to come, after the end of the tea season to go, as migratory birds.

或许她们一口也没有喝过，自己采摘下的这些名贵茶叶。

Perhaps they have not had a single sip of these precious teas that they have picked off themselves.

但，茶是她们的生计。

 But, tea is their livelihood.

采茶女工顾不得吃饭，从上山开始就不停地采，每个人都想多采一点。

The female tea pickers don't care about eating, they keep picking from the top of the mountain, and everyone wants to pick more.

午饭都是在走路的时候，或下山采另一片山头的时候，走在路上边走边吃。

Lunch was eaten on the walk, or on the way down to pick another hill.

时间，是如此的奢侈，甚至无法允许她们安心享用一顿简单的午饭。

The time is so extravagant that it does not even allow them to enjoy a simple lunch in peace.

忙碌一整天，换得两三百元的报酬。

A full day's work for two or three hundred dollars.

人与茶的命运，冥冥中被安排着。

The destinies of man and tea are arranged in the underworld.

*武夷岩茶制作视频

*  Video on the production of Wuyi rock tea

武夷正岩茶对整个工序的要求极高。

Wuyi Ortho Rock Tea is extremely demanding of the entire process.

范辉说：我们从山上的采青，就有要求了。

Fan Hui said: we have a requirement for the green harvesting from the mountains.

我们嫩了不采，老了不采，下雨天不采，露水天不采，太阳太大不采，所以这“五不采”就是为了保障我们鲜叶的品质。

We don't pick young, we don't pick old, we don't pick when it rains, we don't pick when it dews, and we don't pick when the sun is too strong, so these "five don't picks" are meant to guarantee the quality of our fresh leaves.

采茶的工序从上山的那一刻就开始了，范辉需要从采摘的鲜叶中，对茶叶品质，凭直觉做出判断。

The process of picking tea begins the moment you walk up the mountain, and Fan Hui needs to make intuitive judgments about the quality of the tea leaves from the freshly picked leaves.

正宗的武夷正岩茶，采摘的时间最好是下午2：00~5：00。

Authentic Wuyi Rock Tea,picking time is best 2:00 ~ 5:00 pm.

顶级原产地里，精确的采摘时间，在范辉看来，这是制作一流武夷岩茶最初的保障。

The precise picking timein the top origin, in Fan Hui's view, is the initial guarantee for making first-class Wuyi Rock Tea.

肉桂，武夷岩茶的当家代表之一。

Cinnamon, one of the leading representatives of Wuyi rock tea.

外观小巧，叶片呈椭圆形，叶缘齿密而尖。

Compact in appearance, the leaves are oval in shape with dense, pointed teeth at the leaf margins.

香气霸道高扬，对口腔呈现出刺激的撕裂感，带着桂皮的辛辣，回甘迅猛。

The aroma is dominant and high, presenting a stimulating tearing sensation to the mouth, with cinnamon spice and a swift aftertaste.

这种属于武夷岩茶独特的口感，被称作“岩韵”，“韵”这个难以用语言描述的词语，是感观长期积累的直觉体现。

This unique taste of Wuyi Rock Tea is called "rock rhyme", a word that is difficult to describe in words, but is an intuitive reflection of sensations accumulated over time.

抽象的味觉，带来一种别样的口感。

Abstract flavors for a different kind of taste.

肉桂的香，是花香里面含着桂皮香，好的武夷肉桂中也能做出乳香。

The fragrance of cinnamon is the aroma of flowers with cinnamon inside, and a good Wuyi cinnamon can also make frankincense.

武夷岩茶是有特殊地域范围的一款茶，它的核心产地其实就是武夷山风景区范围里面。

Wuyi Rock Tea is a tea with a special geographical range, its core origin is actually within the Wuyi Mountain Scenic Area.

在武夷山，素有“醇不过水仙，香不过肉桂”的说法。

In Wuyi Mountain, there is a saying that "mellow but Narcissus, fragrant but cinnamon".

作为武夷岩茶另一位当家，水仙，相较于肉桂，条索粗壮，呈现出油亮的蛙皮状，色青或乌褐。

As the other Wuyi Rock Tea, Shui Shien, compared to Cinnamon, has thick, oily, frog-skinned strands and a greenish or dark brown color.

水仙的香气清幽韵长，沉稳内敛，入口滋味绵柔，水感顺滑。

Narcissus has a long and clear aroma, calm and restrained, with a soft and silky mouthfeel and a smooth watery texture.

特有的花香悠长，茶汤透出粽叶味道，醇厚，回甘明显。

The characteristic floral aroma is long, and the tea broth has the flavor of rice dumpling leaves, mellow, with obvious aftertaste.

生活在原产地，并且了解工艺的人们，面对自己家乡的茶，他们的味觉神经的反应极其灵敏，在茶汤入口的瞬间就可以辨别出自己熟悉的风土。

People who live in the region of origin and understand the craftsmanship, when faced with tea from their own hometown, their taste nerves are extremely sensitive, and they can recognize their own familiar terroir the moment the tea soup enters their mouths.

一如母亲做饭的味道，早已扎根脑海。

The taste of my mother's cooking has long been ingrained in my mind.

三坑两涧，忙碌的身影从未停歇。

Three pits and two streams, busy figures never stop.

如同迷恋自然万物的灵性，古老的劳作方式，被原始地保留下来。

As if fascinated by the spirituality of nature, the old ways of labor have been preserved in their original form.

称重后的鲜叶，汇聚于挑茶工的肩头。

The weighed fresh leaves converge on the shoulders of the tea pickers.

男人的脚步，迅速且小心。

The man's steps, swift and careful.

狭窄的岩间小径，蕴含着武夷山人平凡而又特殊的生存之道。

The narrow paths between the rocks contain the ordinary but special ways of survival of the Wuyi Mountain people.

采摘的鲜叶，运至茶厂自然发酵，茶香正被空气唤醒。

The fresh leaves are picked and transported to the tea factory for natural fermentation, where the aroma of tea is being awakened by the air.

一担一担的鲜叶卸下了，而范辉的心却悬着，他很清楚，当鲜叶从茶树离开的那一刻起，制茶的发令枪，就已然打响。

A quart of fresh leaves unloaded, and Fan Hui's heart is hanging, he knows very well, when the fresh leaves from the tea tree to leave that moment, the tea production of the starting gun, has been fired.

捉摸不定的时间中，一分一秒内，茶叶都有可能变幻表情，范辉需要立刻赶制。

In the elusive time, within a minute, the tea could change its expression, and Fan Hui needed to rush it immediately.

如山般的茶叶原料，其中顶级品质的“正岩茶”，必须由范辉亲手制作。

A mountain of raw tea leaves, of which the top-quality "Zheng Yan Tea" must be made by Fan Hui's own hands.

其余的，则交给机器来完成。

The machine does the rest.

手工制茶，这更像是一次人与茶之间，彼此性格的拿捏。

Handmade tea, this is more like a time between people and tea, each other's character to take.

微妙的关系，让传统技艺初次展露在试探的第一步中。

A subtle relationship that allows traditional skills to be revealed in the first tentative steps.

利用光能与热能的晒青过程，被称作“萎凋”。

The process of solarization, which utilizes light and heat energy, is called "withering".

面对这熟悉的一幕，范辉的思绪，总会回到许多年前的那个下午。

In the face of this familiar scene, Fan Hui's thoughts always return to that afternoon many years ago.

范辉十八岁跟着父亲做茶，到现在十四年。

Fan Hui followed his father to make tea at the age of eighteen, and has been doing so for fourteen years now.

刚开始学的时候，有一筒茶，用木炭将茶叶烧掉了，父亲过来一看，黑着脸一顿臭骂。

When I first started to learn, I had a tube of tea and burned the tea leaves with charcoal, so my father came over to take a look and gave me a scolding with a black face.

父亲说，“萎凋都搞不清楚，你还做什么茶？”这令他印象非常深刻。

His father said, "If you can't figure out shriveling, what kind of tea can you make?" He was very impressed.

中国的传统中，子承父业，顺理成章。

In the Chinese tradition, it is logical for the son to follow in his father's footsteps.

父亲曾经上的第一堂课，至今令范辉记忆犹新。

The first lesson his father taught him is still fresh in Fan Hui's mind.

严格坚守传统工艺，晒青布上，每平方米摊开一公斤鲜叶，厚薄均匀。

Strictly adhering to the traditional craftsmanship, on the sun green cloth, one kilogram of fresh leaves per square meter is spread out with even thickness.

面对萎凋，谨慎的范辉，一如昨日的少年。

In the face of withering, the cautious Fan Hui is as young as he was yesterday.

水筛，直径一米左右，筛孔半厘米见方，如此设计是为了便于透气。

A water sieve, about one meter in diameter, with holes half a centimeter square, so designed to facilitate ventilation.

萎凋的过程范辉亲自亲为，不敢有丝毫马虎。

Fan Hui is personally responsible for the withering process and does not dare to be sloppy.

鲜叶摊晾散热，失水均匀。

Fresh leaves are spread out to dissipate heat and lose water evenly.

酶的活化，加速着茶叶内物质，更多的化学反应。

The activation of the enzymes accelerates the chemical reactions of the substances within the tea leaves.

叶质柔软，青涩减退，香气初露。

The leaves are soft, the astringency has subsided and the aroma is emerging.

这是属于范辉的经验感知，依靠嗅觉，味觉以及神经系统，一起综合搭建而成。

This is Fan Hui's empirical perception, which relies on the senses of smell, taste, and the nervous system, all of which are built together.

下一步工序是摇青，在手工制茶人的手中，这项传统技艺正初露端倪。

The next step in the process is the shaking of the green, a traditional technique that is taking shape in the hands of the artisan tea makers.

摇青是岩茶制作中，特有的精巧工序。

Shaking is a unique and delicate process in the production of rock tea.

茶叶聚积在圆筛正当中，制茶人手握筛沿有规律地摇动筛子，茶叶在空中摩擦，旋转，又落回到圆筛当中。

Tea leaves are gathered in the center of the round sieve, the tea maker holds the sieve edge and shakes the sieve regularly, the tea leaves are friction in the air, rotate, and fall back to the center of the round sieve.

茶人富于生机的双手，变奏出人与茶独有的节拍感。

The hands of the tea people are full of vitality, changing the unique sense of rhythm of people and tea.

简单的动作，严苛的要求。

Simple actions, demanding.

叶与叶，边缘间撞击，绝不允许摩擦筛沿。

Leaf-to-leaf, edge-to-edge impact, never friction on screen edge.

这是范辉作为一个高手，对自己的要求。

This was what Fan Hui demanded of himself as a master.

范辉说，茶叶是有生命的，经过萎凋让它凋谢，称之为死去，而经过摇青却可以让凋谢的茶叶重新焕发生命。

Fan Hui said, tea is alive, after withering to let it wither, called dead, but after shaking the green can let the withered tea leaves to rejuvenate life.

摇动，发热促进变化。

Shaking, fever promotes change.

静置，散热抑制变化。

Resting, heat dissipation inhibits changes.

动静结合，反复交替。

Movements are alternated over and over again.

在范辉的眼里，这更像是在严苛擂台上自己和茶的一次直面对决。

In Fan Hui's eyes, it was more like a straight face-off between himself and Tea in a harsh ring.

人与茶，命运跌宕，生与死，轮回交织。

People and tea, destiny tumble, life and death, reincarnation intertwined.

犹如武学中的功夫宝典，在变与不变之间心领神会。

It is like a kung-fu treasure trove in martial arts, a mindful understanding between change and unchanging.

味觉风格，反复打磨，岩韵口感，不断激活。

Flavors Styles that are repeatedly polished and rocky textures that are constantly activated.

在范辉的制茶生涯中，一路走来，变化的是年龄，而激动的心情从未改变。

Along the way in Fan Hui's tea-making career, what has changed is his age, and the excitement has never changed.

赤子之心的源头，是父亲曾经的言传身教。

The source of the heart of a child is the words and teachings of my father.

滚筒杀青，25公斤的进量，茶叶每次翻滚，都撞击着范辉粗犷外表下，敏锐的神经。

With 25 kilogramsoftea, every time the leaves roll over, they hit Fan Hui's sharp nerves underneath his rugged exterior.

这是一场温度与速度的对话，技艺决胜的关键，让他不敢有任何差错。

It was a conversation between temperature and speed, and the key to skillful decision-making kept him from making any mistakes.

此时机器中，碰撞的响声，正犹如上万片茶叶，同时为他鼓掌。

At this time in the machine, the ringing sound of the collision, is as if tens of thousands of tea leaves, at the same time applauded for him.

鲜叶老嫩，揉骨捻茶，棱角高锐，搓叶成条，这是岩茶初步成型的第一阶段。

Fresh leaves old and tender, kneading bone twisting tea, high sharp edges, rubbing leaves into strips, which is the first stage of the initial molding of rock tea.

茶叶与生俱来的敏感，也遵循着固有的生存法则，开始神奇蜕变。

Tea's innate sensitivity also follows the inherent laws of survival and begins a magical transformation.

范辉知道，在夜晚的另一处，还有一份父与子的挂念，和一场师徒间的远程考核。

Fan Hui knew that in another part of the night, there was a father-son hangover, and a remote examination between master and disciple.

老将范长生，拥有着一个不凡的名号“花师傅”，那是属于武夷茶人的殊荣。

 Veteran Fan Changsheng, has an extraordinary name "flower master", that belongs to the Wuyi tea people's honor.

因为人们喝了他的茶，泡泡花香，因此得名。

Because people drank his tea, the bubbles smelled like flowers, hence the name.

骄傲名号的背后，是武夷茶岩骨花香的标准，更是对传统技艺的肯定。

Behind the proud name, it is the standard of Wuyi tea's rock bone and flower fragrance, and it is also the affirmation of traditional skills.

然而曾经的命运将如何被印记？不愿回首的往昔，正若隐若现，撕开端倪。

But how will the fate of the past be marked? The past, which I do not want to look back on, is looming large and tearing itself apart.

制茶一生的老人，八年前的一次意外车祸，在留下身体瘫痪之外，更残酷地夺走了一个茶人对茶几乎全部的念想。

Tea-making life of the old man, eight years ago, an accidental car accident, leaving the body paralyzed in addition to the more brutal take away a tea almost all of the thoughts of tea.

做了一辈子的茶，突然间不让他做茶，他觉得很空虚，便收了很多徒弟，代替他的脚，带他去看茶做茶。

After a lifetime of making tea, he suddenly did not let him make tea, he felt very empty, so he took in many apprentices to replace his feet and take him to see tea and make tea.

范辉做第一筒茶的时候，整个晚上都没有离开过筒间，一直看着茶青，生怕做坏。

When Fan Hui made the first tube of tea, he didn't leave the tube room for the whole night, and kept looking at the tea green, for fear of doing bad.

他心情激动，一点睡意都没有，寸步都不敢离开，也不想离开那几筒茶。

 He was so agitated that he didn't feel like sleeping at all, and he didn't dare to move an inch, nor did he want to leave the tubes of tea.

不敢离开，更是不想离开，是人对茶的敬畏，更是茶对人的监督。

Do not dare to leave, but also do not want to leave, is the fear of people on the tea, but also the tea on the supervision of people.

儿时的印象，如同根植记忆的定位系统，朴素且深刻。

Childhood impressions are as simple and profound as the locator system rooted in memory.

属于少年的稚嫩和拙气，从不触碰老将的眼神。

The tenderness and awkwardness of a young man never touches the eyes of a veteran.

“父亲召唤我成为徒弟，我追随父亲成为师父。”这是属于两代茶人之间的传承和默契。

"My father called me to become a disciple, and I followed him to become a master." This is the inheritance and tacit understanding between two generations of tea lovers.

炭焙，武夷岩茶最后的工序，范辉如临阵般的状态，一如铁锅下的火焰，在闷闷地燃烧。

Charcoal roasting, the last process of Wuyi Rock Tea, Fan Hui's state of mind is like the flame under the iron pot, smothering and burning.

这是口感渴望再次被认可的一道岩茶，宛如师徒间，另一种形式的切磋，更是两代茶人对技艺理解，和跨越时光的一次较量。

This is a rock tea whose taste is eager to be recognized again, just like a master and disciple, another form of consultation, but also a competition between two generations of tea makers on the understanding of skills, and across time.

这是经验的掌控，温度将刺激出茶叶内多酚类化合物的反应。

It is the control of experience that the temperature will stimulate the reaction of the polyphenols within the tea.

当焦糖般的颜色开始显现时，儿子给父亲的这份答卷，也伴着茶香，呼之欲出。

As the caramel-like color begins to emerge, the son's answer to his father's question, accompanied by the aroma of tea, comes to life.

范辉制出的新茶总是第一时间带回家给父亲品尝。

Fan Hui always brings home the first new tea to his father to taste.

每次给父亲送茶时，如同等待自我表演之后的评价，笑容中掩藏着忐忑和不安。

Whenever I brought tea to my father, it was like waiting for the evaluation of my performance, with apprehension and anxiety hidden in my smile.

而茶叶踏实的口感，会让所有关于味觉的想象，变得充盈且具体。

And the down-to-earth taste of the tea leaves will make all the imaginings about the taste, become full and concrete.

父亲的认可，带来一个年轻茶人，又一次的成长，而成长远比成功更为重要。

Father's approval brings a young tea man, another growth, and growth is much more important than success.

传承，本能地将口感，深植于人的味觉体验中。

Heritage, instinctively takes the taste and plants it deep into the human taste experience.

原产地里的每一片茶叶，都在讲述着一段故事，故事里是武夷山的日月山水，风土

Every piece of tea in the origin tells a story, a story of the sun, moon, landscape, terroir of Wuyi Mountain.

人情，更是一代又一代茶人毕生追求，传统技艺的那份笃定和坚守。

Humanity, but also generations of tea people lifelong pursuit of the traditional skills of that certainty and perseverance.

簇簇新英摘露光小江园里火煎尝——武夷岩茶的岩骨花香之美

The beauty of Wuyi Rock Tea's rock bone and flower fragrance

武夷山，既是世界自然遗产，也是世界文化遗产，它集合了自然之美和文化之美，而这其中最为集萃的表现，就在于产自这里的武夷岩茶。

Wuyi Mountain, both a World Natural Heritage Site and a World Cultural Heritage Site, is a collection of natural and cultural beauty, the most concentrated manifestation of which lies in the Wuyi Rock Tea produced here.

它那独特的韵味，有绿茶的清香，也有红茶的甘醇，将天地之美融汇成就的“岩韵”令它卓然立于中国茶界。

Its unique flavor has the fresh aroma of green tea and the sweetness of black tea, and the "Rock Rhythm", which is a combination of the beauty of heaven and earth, makes it stand out in the Chinese tea industry.

岩骨之美，花香之韵

The Beauty of Rock Bone, The Rhythm of Flower

在武夷山巧夺天工的自然生态和厚重的茶文化之中，武夷岩茶获得了滋养，从茶、器、水、人、艺、境等多个方面，演绎出了一套独属于它的茶美学。

In the natural ecology of Wuyi Mountain and the thick tea culture, Wuyi Rock Tea has been nourished, from tea, ware, water, people, art, environment and other aspects, interpretation of a set of tea aesthetics that belongs to it.

在《武夷茶艺》《武夷山工夫茶茶艺》等著作之中，记录了关于武夷岩茶的二十七道饮茶程序，合三九之道，后来为了适应社会需求，又简化为十八道，至今沿用。

In the "Wuyi Tea Art" "Wuyi Mountain Tea Art" and other works, recorded on the Wuyi Rock Tea twenty-seven tea drinking procedures, together with the three nine ways, and later in order to adapt to the needs of the community, but also simplified to eighteen, and is still in use.

这十八道茶艺包括恭请上座、焚香静气、活煮山泉、孟臣沐霖、乌龙入宫、三龙护鼎、品啜甘露、尽杯谢茶等，每一个程序之中都有人们对于茶的哲思，都在折射武夷岩茶数百年传承中的坚守。

The eighteen tea ceremonies include inviting the guest to the seat, burning incense and calming the breath, boiling the mountain spring, Mengchen Mu Lin, Oolong entering the palace, protecting the tripod with three dragons, tasting the sweet dew, and thanking for the tea, etc. In each of these procedures, there is a philosophical thought about tea, and all of them reflect the steadfastness of Wuyi Rock Tea over hundreds of years of inheritance.

凡是和茶相关的美学，茶自然都是最核心的要素。

Where aesthetics are concerned with tea, tea is naturally the most central element.

制作武夷岩茶的工艺从古至今不断演化变革，汇集了武夷山历代茶农的集体智慧，这种工艺之美体现在每一道工序之中。

The process of making Wuyi Rock Tea has evolved and changed since ancient times, bringing together the collective wisdom of successive generations of tea farmers in Wuyi Mountain, and the beauty of this process is reflected in each and every one of the procedures.

从才采摘鲜叶到晒青、晾青、做青、炒青、揉捻，再到复炒、复揉、毛火

From picking fresh leaves to sun-drying, drying, greening, stir-frying, kneading, re-stir-frying, re-twisting, and hairy fire

（走水焙）、扇簸、摊放，最后再到拣剔、足火、燃火，形成毛茶，这十五道工序无一不显示出茶农对于武夷岩茶品质的谨慎传承。

(water roasting), fan bumps, spreading, and finally picking, foot fire, fire, the formation of gross tea, the fifteen processes all show the tea farmers for the quality of Wuyi Rock Tea prudent inheritance.

通过这些严格的工序所制作出来的半发酵茶，具备了香、清、甘、活的品质，自然是茶之精品。

The semi-fermented tea produced through these strict procedures has the qualities of aroma, freshness, sweetness and liveliness, and is naturally a fine tea.

2006年6月，武夷岩茶大红袍制作技艺被列为首批“国家级非物质文化遗产”，2011年9月又代表中国乌龙茶向联合国申报“世界非物质文化遗产”。

In June 2006, Wuyi Rock Tea Dahongpao production technology was listed as one of the first "national intangible cultural heritage", and in September 2011, on behalf of China's oolong tea to the United Nations to declare the "World Intangible Cultural Heritage".

*恩施玉露

*  Enshi Yulu

从三坑两涧之中走出，武夷岩茶在沟壑之中养成了独特而优异的品质，它的外形条索肥壮，紧结匀整，带着扭曲的条形，在茶农们口中，这叫作“蜻蜓头”。

Out of the three pits and two streams, Wuyi Rock Tea in the gullies has developed a unique and excellent quality, its shape is fat, tight and even, with twisted bars, in the mouth of the tea farmers, this is called "dragonfly head".

而它的叶背鼓起了蛙皮一样的砂砾状，又叫作“蛤蟆背”。

The back of the leaf is called "toad's back" because it has a gravelly, frog-skin-like bulge.

润绿的色泽带着一丝光泽，俗称为“砂绿润”，内质香气馥郁隽永，这一点最为奇特，是其他茶类所不具备的，被称之为“岩韵”。

The moist green color with a hint of luster is commonly called "sand green moist", and the inner aroma is rich and timeless, which is most peculiar and not found in other types of tea, and is called "rocky charm".

而对于“岩韵”的描述和界定，向来都是非常难以标准化，因为武夷岩茶滋味醇厚，爽滑润口，汤色橙黄，清澈艳丽，叶底柔软，这一切都是构成“岩韵”的基础，但若要真实明确地描绘它，却只能是通过经验丰富的茶人舌底的体验来汇集。

The description and definition of "rocky rhythm" has always been very difficult to standardize, because Wuyi rock tea has a mellow taste, smooth and moist mouth, orange and yellow soup color, clear and brilliant, and soft leaf bottom, all of which are the basis for the formation of "rocky rhythm", but if we want to truly and clearly depict it, it can only be brought together through the experience of the tongue of experienced tea people. But to depict it truly and clearly, it can only be brought together through the experience of the tongue of experienced tea people.

欣赏武夷岩茶之美，要欣赏它的形与色、香与味，而它的“韵”则是其中最难被体会到的。

To appreciate the beauty of Wuyi Rock Tea, we should appreciate its shape and color, aroma and taste, and its "rhyme" is one of the most difficult to be appreciated.

《武夷茶艺》这本书之中所记载的第四道武夷茶艺“叶嘉酬宾”，就是邀请茶人一起来欣赏武夷岩茶干茶的形态之美。

The fourth Wuyi tea ceremony recorded in the book "Wuyi Tea Ceremony" is to invite tea lovers to appreciate the beauty of the dried Wuyi rock tea.

而第十六道武夷茶艺“鉴赏三色”则是请大家观察茶汤在茶杯之中、之外三种不同状态下的颜色之美。

The 16th Wuyi Tea Ceremony, "Appreciating the Three Colors", invites you to observe the beauty of the color of the tea soup in three different states, inside and outside the tea cup.

第十七道茶艺“喜闻幽香”和第十九道茶艺“再斟兰芷”，以及第二十一道“三斟石乳”，都是让大家享受武夷岩茶带来的浓长悠远的香气，它独特的香不仅高爽持久，而且变化无穷，几乎每一泡都有不同的香气，即便到了第十三泡都还会有余香。

The seventeenth tea ceremony, "Smell the fragrance", the nineteenth tea ceremony, "Pour the orchid dahurica", and the twenty-first tea ceremony, "Three pours of stone milk", are all about enjoying the long lasting aroma of Wuyi Rock Tea, which is not only high and lasting, but also infinitely changing. Its unique aroma is not only high and long-lasting, but also infinitely variable, with a different aroma in almost every brew, and even in the thirteenth brew there will still be an aftertaste.

武夷岩茶的岩骨花香便是通过这每一道的茶艺，注入了茶人的心底。

Wuyi Rock Tea's rock bone and flower aroma is injected into the hearts of tea drinkers through each tea ceremony.

形成独特的岩韵，需要独特的茶种。

The formation of a unique rocky flavor requires a unique type of tea.

武夷山素有“茶树王国”之称，便是因为这里丰富的茶树树种资源。

Wuyi Mountain is known as the "Kingdom ofTea Trees" because of its abundant tea tree species.

根据历史记载，这里曾经有过1187种茶树，其中四大名枞有大红袍、白鸡冠、铁罗汉、水金龟，普通的名枞还有瓜子金、金钥匙等。

According to historical records,there used to be 1,187 kinds of tea treeshere, among which the four famous fir trees are Dahongpao, Baijikuan, Tieluohan and Shujinguo, and there are also common famous fir trees such as Guazi Jin and Golden Key.

此外，品种茶还有铁观音、乌龙、梅占、奇兰、雪梨、肉桂、桃仁、毛蟹、水仙等，这些武夷名枞的存在，是让武夷岩茶驰名世界的基础。

In addition, there are other varieties of Tieguanyin, Oolong, Meizhan, Qilan, Sydney, Cinnamon, Taoren, Hairy Crab, Shui Xian, etc. The existence of these famous fir trees from Wuyi is the basis of the worldwide fame of Wuyi Rock Tea.

产于武夷山的茶，似乎天生就具备了高雅的气质，而它们每一款的名字，也让人耳目一新。

Tea produced in Wuyi Mountain seems to be born with an elegant temperament, and the name of each of them is also refreshing.

武夷岩茶的名字都很美，这已经成为它深植人心的一大特点，水金龟、金锁匙、吊金钟、金柳条，这些名字不仅让每款茶的茶树外形跃然纸上，也充分利用了中文之中美好的字眼，带给人们许多遐想。

The names of Wuyi Rock Tea are all very beautiful, and this has become one of the characteristics that have been deeply rooted in the hearts of the people, such as "Water Golden Turtle", "Golden Key", "Hanging Golden Bell" and "Golden Willow", which not only make the shape of the tea tree of each tea jump out from the paper, but also make full use of the beautiful words in the Chinese language to bring people a lot of fantasies.

除了这些名字之外，武夷岩茶优美的传说也为它增色不少。

In addition to these names, Wuyi Rock Tea's beautiful legend also adds a lot of color to it.

譬如大红袍，在传说之中有一位赴京赶考的书生，他途经武夷山的时候感染了风寒，好心的僧人收留了他，并将从悬崖峭壁之上采摘下来的茶叶做成了茶汤给他喝，一杯茶下肚之后，书生感到通体舒泰，风寒也很快就痊愈了。

For example, Dahongpao, in the legend, there is a scholar who went to the capital to catch the examination, he passed through Wu Yi Mountain when infected with wind cold, the kind monk took him in, and will be picked from the cliffs above the tea leaves made into a tea soup to give him to drink, after a cup of tea, the scholar felt comfortable, wind cold is also quickly cured.

后来，书生高中了状元，为了感谢僧人和那碗救了自己的茶汤，他将自己身上的状元红袍脱下来披挂在了茶树之上，以表谢恩。

Later, the scholar high school scholar, in order to thank the monks and the bowl of tea to save his own, he will be on his own scholar red robe off draped overthetea tree, to show gratitude.

“大红袍”的名字也就因此而来。

This is where the name "Big Red Robe" comes from.

传说增加了武夷岩茶的神秘之美，而茶香茶味带来的美名则让它更加深得人心。

Legends add to the mysterious beauty of Wuyi Rock Tea, while the tea aroma and flavor bring the beauty of the name makes it even more popular.

可是，武夷岩茶之美却不仅仅在于这些，它的茶质、茶种无一不在展示武夷山钟灵毓秀的赐予。

However, the beauty of Wuyi Rock Tea is not only in these, its tea quality, tea species are not in the display of Wuyi Mountain Chung Ling Yuxiu gift.

在饮茶的时候，这些来源于大自然的美会体现得更加淋漓。

When drinking tea, these beauties derived from nature will be reflected even more.

水器相偕，茶境之美

Water vessels together, the beauty of the tea realm

当茶叶尚在树梢的时候，阳光雨露与它交汇，展现出令人惊叹的自然之美和造化之功。

While the tea leaves are still on the tops of the trees, the sun and rain meet, revealing the amazing beauty of nature and the work of creation.

而当它终于来到人们的茶杯之中，饮茶之器、之水、之人和饮茶之境都将成为武夷岩茶之美的一部分。

And when it finally comes to people's tea cups, tea drinking equipment, water, people and tea drinking situation will become part of the beauty of Wuyi Rock Tea.

器为茶之父，上好的茶叶必然需要上好的茶器来配合，才能品味到其中的真味。

Ware for the father of the tea, good tea inevitably need good tea ware to cooperate, in order to taste the true flavor.

武夷岩茶的饮用者所使用的茶器多为宜兴紫砂壶，配白瓷杯。

Wu Yi Rock Tea drinkers use Yixing purple sand pots with white porcelain cups.

人们喜欢“杯小如胡桃，壶小如香橼，每斟无一两。”似乎在浅浅的饮啜之中，武夷岩茶的韵味会更加缠绵不休。

People like to say "the cup is as small as a peach, the pot is as small as a citron, and there is not one or two cups per pour." It seems that the flavor of Wuyi Rock Tea will be more lingering in the shallow sipping.

冲泡武夷岩茶所使用的宜兴紫砂壶在饮茶过程之中扮演着非常重要的角色，这种壶虽然历史不是最悠久的，但它的颜色古朴典雅，质地纯厚，充分折射出中国古典美学所崇尚的自然之美。

The Yixing Zisha pot used for brewing Wuyi Rock Tea plays a very important role in the tea drinking process. Although this pot does not have the longest history, its color is simple and elegant, its texture is pure and thick, and it fully reflects the natural beauty that classical Chinese aesthetics advocate.

武夷岩茶茶道之中有孟臣沐霖和乌龙入宫两个步骤，便是要宾客充分欣赏到紫砂壶之美。

In the Wuyi Rock Tea Ceremony, there are two steps, Mengchen Mulin and Oolong Entering the Palace, for guests to fully appreciatethebeautyof thePurple ClayPot.

所谓的“孟臣”是指明代的紫砂壶制作家，后人用他的名字来指代茶壶。

The term "Mengchen" refers to the Ming Dynasty Purple Clay Pot maker, and later generations used his name to refer to the teapot.

而“乌龙入宫”则是将紫砂壶比作龙宫一般，是一切滋味的发源之处。

The "Wulong into the palace" is to compare the Zisha pot to a dragon's palace, which is the origin of all flavors.

在“重洗仙颜”这一道步骤之中，紫砂壶被视为武夷山摩崖石刻，用开水浇淋壶身，让壶的外表更加洁净，同时也提高壶内的温度，让茶汤可以更加出味。

In the "re-washing" step, the Zisha pot is treated like a Wuyi Mountain cliff carving, and boiling water is poured over the body of the pot to clean the exterior of the pot and raise the temperature of the interior so that the tea broth can be more flavorful.

在武夷山茶人眼中，紫砂壶泡茶不会走味，存茶不会变色，即便是盛夏时节也不会让茶变馊，所以它是武夷岩茶的绝配。

 In the eyes of Wuyishan tea people, purple clay pot tea will not go away, storage tea will not change color, even in the middle of summer will not let the tea become rancid, so it is the perfect match for Wuyi rock tea.

除了紫砂壶，源自于江西景德镇的白瓷杯是每一位茶人的挚爱，它还有一个名字叫作“若琛杯”，它浅浅的杯身最易于展示茶汤的色泽、味道。

In addition to Zisha pots, white porcelain cups from Jingdezhen, Jiangxi Province, are the favorite of every tea drinker, and are also known as "Ruochen cups", with a shallow body that is the easiest way to display the color and flavor of the tea broth.

在武夷岩茶的茶艺第十道“若琛出浴”和第十六道“鉴赏三色”中，都要求充分展示白瓷杯。

In the Wuyi Rock Tea tea ceremony, the 10th course "Ruochen Bathing" and the 16th course "Appreciation of Three Colors", both of which require the full display of white porcelain cups.

所谓的“若琛出浴”是用热水烫洗杯子，让它保持温度和洁净。

The so-called "Wakamushi bath" is a hot water bath to keep the cup warm and clean.

而“鉴赏三色”则是邀请宾客欣赏茶汤在杯子里不同色泽，白瓷杯浅浅的底色最易烘托茶色，因此也最适宜用于欣赏武夷岩茶的茶汤茶色。

The "Appreciation of Three Colors" is to invite guests to appreciate the different colors of the tea broth in the cups, and the white porcelain cups with the shallow base color is the easiest way to accentuate the color of the tea, so it is also the most suitable for appreciating the color of the tea broth of Wuyi Rock Tea.

和孟臣一样，若琛本是清代一位善于制作茶杯的匠人，后世用他的名字来指代名贵的茶杯。

Like Mengchen, Ruochen was originally a tea cup maker in the Qing Dynasty, and his name was later used to refer to expensive tea cups.

在宋代时期，武夷山地区还曾经出产了著名的建盏。

During the Song Dynasty, the Wuyi Mountain area also used to produce the famous Jianjian.

在武夷山遇林亭的建窑还曾经出土过这种茶杯，它风格独特、古朴雅致，美名远播海外，被日本茶道奉为上品，称之为“天目碗”。

The Jian kiln in the Wuyi Mountain Yu Lin Pavilion has also unearthed this kind of teacup, which has a unique style, simple and elegant, and its reputation spreads far and wide overseas, and is regarded by the Japanese tea ceremony as the best product, called "Tianmu Bowl".

建盏的颜色深重，宋代流行点茶的时候用它来观赏茶沫是最合适不过的，在展示武夷岩茶的醇厚和岩韵的时候，建盏端庄厚重依旧是最合适的茶器。

Jianjian's deep color was the most suitable for viewing tea froth during the Song Dynasty when tea ordering was popular, and it is still the most suitable tea vessel to display the mellow and rocky flavor of Wuyi Rock Tea.

宋徽宗的《大观茶论》之中曾经提出：“水以清、轻、甘、冽为美。”作为直接影响茶汤质量的水质，向来都是茶人极为关注的一个环节。

Song Huizong's "The Great View of Tea" once suggested: "Water is beautiful when it is clear, light, sweet and cold." As the quality of water directly affects the quality of tea, it has always been an area of great concern to tea lovers.

武夷岩茶的茶艺之中，水的品相、温度和水量的掌握都是很重要的标准。

In the tea ceremony of Wuyi Rock Tea, the quality of the water, the temperature and the amount of water are all very important criteria.

在武夷岩茶茶艺第五道程序“活煮山泉”之中，强调了水对于武夷岩茶的影响。

The impact of water on Wuyi Rock Teais emphasizedin thefifthprocedure of theWuyi Rock Tea tea ceremony, "Boiling the Mountain Spring".

陆羽《茶经》中“五之煮”总结了水的等级好坏高低：“其水，山水上，江水中，井水下。”这表明不同等级的水质对茶汤品质有影响。

Lu Yu's "Tea Classic" in the "five ofcooking" summarizes the level of water good and bad high and low: "its water, mountain water, river water, well water.". This shows that different levels of water quality has an impact on the quality of tea.

而要体验到武夷岩茶之美，最好是选用山泉水。

To experience the beauty of Wuyi Rock Tea, it is best to use spring water.

因为武夷山有着良好的生态环境，水流清澈、水源充沛、水质优异，这里的山泉水富含钙、铁、镁离子微量元素，用它来冲泡武夷岩茶，可以让茶汤的滋味更加甘醇，令饮茶者意犹未尽。

Because Wuyi Mountain has a good ecological environment, clear water, abundant water, water quality is excellent, the spring water here is rich in calcium, iron, magnesium ions trace elements, with which to brew Wuyi Rock Tea, can make the tea soup taste more sweet and mellow, so that the drinker can not finish.

在武夷山景区之中，泉水资源非常丰富，不仅滋养了茶树，更为茶人提供了最优质的水源。

In the scenic area of Wuyi Mountain, there are abundant springs, which not only nourish the tea trees, but also provide the best water source for the tea lovers.

虎啸岩“语儿泉”、天柱峰“三敲泉”、桃源洞“金砖泉”、御茶园“呼来泉”、仙掌峰“碧高泉”等均为武夷品茗之名泉。

Huxiao Rock "Whispering Spring", Tianzhu Peak "Three Knocking Springs", Taoyuan Cave "Golden Brick Spring", Imperial Tea Garden "Hulai Spring", Xianzha Peak "Bigao Spring", etc. are all famous springs for tasting tea in Wuyi. "Hulaiquan" in the Royal Tea Garden, "Bigaoquan" in Xianzhafeng Peak, etc. are all famous springs for tea tasting in Wuyi.

这些名泉的水备受当地人青睐，因为它们个个都符合了清、轻、甘、冽、活的上等泉水标准。

The water fromthesefamous springs is favored by locals because it meets the criteria of being clear, light, sweet, refreshing, and alive.

用武夷山天然优质的泉水来冲泡武夷岩茶，让水品之美和名茶之美融合，必将带来无上的饮茶体验。

Brewing Wuyi Rock Tea with the natural quality spring water of Wuyi Mountain, letting the beauty of the water and the beauty of the famous tea blend together, will surely bring a supreme tea-drinking experience.

在冲泡武夷岩茶的时候，上好的水质必须要有合理的操作才能烘托出茶味。

When brewing Wuyi Rock Tea, good water quality must be reasonably operated to bring out the flavor of the tea.

水温和水量的掌控是饮茶时关键的两点。

The temperature of the water and the amount of water are two key points when drinking tea.

陆羽《茶经》中“五之煮”中说：“其沸，如鱼目，微有声，为一沸；缘边如涌泉连珠，为二沸；腾波鼓浪，为三沸，以上水老不可食也。”武夷岩茶属于乌龙茶，叶片成熟，投茶量大，所以必须要用沸腾的100℃的水来冲泡才能激发出茶之真味。

Lu Yu "tea" in the "fiveboil" said: "the boil, such as fish eyes, micro sound, for a boil; edge of the edge of the spring like a pearl, for the second boil; Tengbo bulging waves, for the third boil, the water above the old can not be eaten." Wuyi Rock Tea belongs to Oolong Tea, mature leaves, large amount of tea, so it must be used to boil 100 ℃ of water to stimulate the true flavor of tea.

水必须要用旺火烧到涌泉连珠，为了保持这样的温度，必须要在冲泡之前就用开水冲烫茶具，也要在冲泡的过程中用开水淋壶，这都是为了保持茶具的热量，避免水温降低影响茶汤的品质。

The water must be boiled over a high flame until it reaches a boiling point, and to maintain this temperature, the tea utensils must be scalded with boiling water before brewing, and the pots must be drenched with boiling water during the brewing process, all in order to maintain the heat of the tea utensils and avoid the lowering of the temperature of the water which would affect the quality of the tea broth.

冲泡武夷岩茶的时候，水量的多少也非常有讲究，因为水多水少都会影响到茶汤的品质。

When brewing Wuyi rock tea, the amount of water is also very much to pay attention to, because more or less water will affect the quality of the tea soup.

武夷岩茶的茶水比例，一般是1克的茶叶冲25毫升的水。

The ratio of tea to water for Wuyi Rock Tea is usually 1 gram of tea leaves to 25 milliliters of water.

将武夷岩茶投入紫砂壶之中，并用沸水来冲泡，让茶叶在壶中翻滚，说明水量和茶量之间的关系密切。

Wuyi Rock Tea is put into a Zisha pot and brewed with boiling water, allowing the tea to roll around in the pot, indicating a close relationship between the amount of water and the amount of tea.

掌握好茶水之间比例的同时也要掌握好浸泡的时间。

 Master the ratio between the tea and water as well as the steeping time.

一般来说，第一泡在20~30秒之间为宜，伴随着冲泡次数的增加，时间也可以稍微增加，品质优秀的武夷岩茶可以冲泡十多次而味道不衰减。

Generally speaking, the first bubble between 20 ~ 30 seconds is appropriate, along with the increase in the number of times of brewing, the time can also be slightly increased, the quality of excellent Wuyi Rock Tea can be brewed more than ten times and the flavor does not deteriorate.

水之美是成就武夷岩茶浓郁香气的根源，也是让饮茶者爽朗生津的基础。

The beauty of water is the root of the rich aroma of Wuyi Rock Tea, and also the basis for the drinker to feel refreshed.

融汇了茶之美、水之美、器之美，中国茶界之中的美学体现最终以一个绝妙的境界呈现出来，而此时的“境”则是中国古典美学范畴之中最难追求的部分，它必须要求人处于富有诗意情调的氛围之中，得到幽雅清静的意境。

Combining the beauty of tea, water, and utensils, the aesthetics of the Chinese tea world is ultimately presented in a wonderful realm, and this "realm" is the most difficult part of classical Chinese aesthetics to pursue, which must require one to be in a poetic atmosphere, and to obtain an elegant and serene state of mind.

武夷岩茶的“境”之美也是茶人们一贯的追求，焚香静气，丝竹和鸣，从气氛到听觉、触觉上全面覆盖着人们对于美的追求。

Wuyi Rock Tea's "realm" of beauty is also the consistent pursuit of tea people, burning incense and quiet air, silk and bamboo and sound, from the atmosphere to the sense of hearing, touching the full coverage of the people for the pursuit of beauty.

武夷岩茶的茶席设计和其他茶类似，一般要有茶品、茶器、焚香、插花、音乐、茶点和工艺品等。

The design of Wuyi Rock Tea tea table is similar to that of other teas, generally there should be tea, tea ware, incense, flower arrangement, music, tea points and handicrafts.

焚香静气的过程是武夷岩茶区别于其他茶类的一道典型程序，点燃一支檀香，营造一番幽静的氛围，让香道和茶道之美完美地融合在一起，再根据茶的种类配以中国古典民乐，让意境的营造更加丝丝入微。

The process of burning incense is a typical procedure that distinguishes Wuyi Rock Tea from other types of tea. Lighting a stick of sandalwood incense creates a quiet atmosphere, allowing the beauty of the incense and tea ceremonies to blend together perfectly, and then according to the type of tea with classical Chinese folk music, making the creation of the mood even more subtle.

茶席之上的插花艺术也会让茶之美得到更加完全的体现，用植物来营造出自然的美景，放置屏风、宫灯之类的装饰品，也可以让武夷岩茶的环境之美得到完善。

The art of flower arrangement on the tea table will also make the beauty of the tea more fully reflected, using plants to create a natural beauty, placing screens, lanterns and other decorations, can also make the beauty of the environment of Wuyi Rock Tea can be perfected.

如果茶席设置在幽静的大自然环境之中，不管是竹林中、兰圃边、小溪旁，都可以让小桥流水、松竹和鸣的自然精神引入到茶杯，让人与自然精神相通，让心灵和环境交融，精神愉悦的同时也可以更充分地体会茶的美感，令人心旷神怡。

If the tea table is set in a quiet natural environment, whether it is in the bamboo forest, orchid beds, beside the brook, you can let the natural spirit of small bridges and rivers, pines and bamboo and the natural spirit of the introduction of the cup of tea, so that people and nature spirit of communication, so that the mind and the environment mingled with the spirit of pleasure at the same time you can more fully appreciate the beauty of the tea, it is refreshing and invigorating.

此时我们更加可以体会到茶之美，在于自然淳朴、返璞归真的本性，从而达到“天、地、人”合一的境界。

At this time we can more appreciate the beauty of tea, lies in the natural simplicity, back to basics nature, so as to achieve "heaven, earth, man" in one realm.

如果这种自然美景是武夷山的山水之美，对于武夷岩茶来说又是独特的加持，因为这里的秀水奇峰、幽谷险壑都浸润着悠久的历史文化，“三三秀水清如玉，六六奇峰翠插天”，茶中有景，景中有茶，更能在细微之处彰显武夷岩茶之美。

If this natural beauty is the beauty of the landscape of Wuyi Mountain, Wuyi Rock Tea is a unique support, becausethe waterhere, the valleysand ravinesare infiltrated with a long history and culture, "three-three beautiful water as clear as jade, six-six peaks Cui inserted into the sky," tea in the scene, the scene in the tea, more in the subtleties of highlighting the beauty of the Wuyi Rock Tea.

质文皆盛，岩韵解析

The quality of the text is abundant, and the rhythms of the rocks are analyzed

武夷岩茶作为中国乌龙茶的翘楚之作，其“岩韵”是衡量茶叶品质高低的重要标准。

Wuyi Rock Tea, as a leading Chinese oolong tea, its "rocky flavor" is an important criterion to measure the quality of tea leaves.

但“岩韵”只是存在于人们的感官之中，什么是“岩韵”？如何表述和认定才是准确的？这一直都是困扰茶人的问题。

But "rocky rhythm" only exists in people's senses, what is "rocky rhythm"? How to express and recognize it is accurate? This has always been a problem for tea lovers.

在经验丰富的武夷茶人看来，所谓的武夷岩茶“岩韵”主要包括三方面的内容：其一是品种香显，其二是茶汤里也有这种香味，其三是饮后的回味余韵犹存。

In the view of experienced Wuyi tea people, the so-called Wuyi rock tea "rock rhyme" mainly includes three aspects: one is the variety ofaroma show, the second is the tea brothalsohas this flavor, and the third is the aftertaste after drinking the aftertaste remains.

武夷岩茶的“岩韵”主要表现为香气馥郁，有幽兰之胜，锐且浓长，清则悠远，滋味浓醇，鲜滑回甘。

Wuyi rock tea "rock rhyme" is mainly manifested in the aroma of fragrance, the victory of the orchid, sharp and long, clear is far away, taste mellow, fresh and smooth back to sweet.

所谓的韵，在《说文解字》之中解释为声音相和，而韵的本意是指音节韵律，后来逐渐演化到开始指代人的精神面貌，再后来又扩大到对艺术创作的品评。

The so-called rhyme is interpreted in the Shuowen Jiezi as the harmony of sounds, and the original meaning of rhyme is syllabic rhythm, which gradually evolved to refer to the mental outlook of a person, and then expanded to include the appraisal of artistic creations.

北宋时期的诗人范温认为：“有余意，谓之韵”，就像是“闻之撞钟，大声已去，余音复来，悠扬宛转，声外之音，其是之谓也。”这里所说的“韵”便是回味悠长，包括形外之态、言外之意、诗外之情、画外之趣、书外之神、茶外之味，所有这一切都可以用“韵”来描述。

Fan Wen, a poet of the Northern Song Dynasty, believes that "there is a residual meaning, which is called rhyme", as in "the sound of a bell ringing, the loud sound has gone, the residual sound comes back, melodious, the sound outside the sound, which is what it is also called." The "rhyme" mentioned here is the long aftertaste, including the shape of the state, the meaning of words, poetry, paintings, books, tea, all of which can be described by the "rhyme".

而武夷岩茶的“岩韵”，便是它独特的“茶韵”。

Wuyi Rock Tea's "Rock Rhythm" is its unique "Tea Rhythm".

茶文化专家蔻丹认为，所谓的茶韵就是中国历史、风土、审美标准和个人修养体验的综合，并不一定是指茶的形、色、香、味，而是指一种精神境界，是一种茶味之外的味道。

Tea culture expert Kou Dan believes that the so-called tea rhyme is a synthesis of Chinese history, terroir, aesthetic standards and personal cultivation experience, does not necessarily refer to the shape of the tea, color, aroma, taste, but refers to a spiritual realm, is a flavor outside the taste of tea.

它可以是指人在品饮茶汤之后产生的愉悦、迷幻和浮想联翩的境界，也可以是余味不尽，茶外之味。

It can refer to the pleasant, psychedelic and imaginative realm after drinking tea, or it can be the aftertaste, the flavor of tea.

而这种感受正是来源于茶，所以就称之为茶韵。

And it is this feeling that comes from tea, so it is called tea rhythm.

从茶韵出发，所谓的“岩韵”自然也就是饮用武夷岩茶的时候所产生的特殊韵味。

From the tea flavor, the so-called "rocky flavor" is naturally the special flavor produced when drinking Wuyi rock tea.

它一方面来自于武夷岩茶的物质基础，包括茶树的品种和独特的生存环境，科学的栽培技术以及传统的手工制作技艺等因素；另一方面则是来自于品饮过程之中所带来的生理感官到精神审美的色、香、味、美、韵等逐级提升的综合感受。

 On the one hand, it comes from the material basis of Wuyi Rock Tea, including the varieties of tea trees and unique living environment, scientific cultivation technology and traditional handmade production techniques; on the other hand, it comes from the physiological senses to the spiritual aesthetics of the process of drinking, such as color, aroma, taste, beauty, rhyme, etc., a comprehensive feeling of the step-by-step enhancement.

总而言之，“岩韵”就是指品饮武夷岩茶的过程中所产生的感官体验、化学特征、哲理表现以及审美特征为内容的综合感受。

In a word, "rocky rhythm" refers to the comprehensive experience of sensory experience, chemical characteristics, philosophical expression and aesthetic characteristics produced in the process of drinking Wuyi Rock Tea.

从感官方面来看，武夷岩茶的“岩韵”主要体现在外形的紧结壮实和乌润，它浓烈干爽的香气，清澈艳丽的汤色，醇厚的滋味和红边显现的叶底，都造就了“岩韵”在感官层面给人的感受。

From the sensory aspect, Wuyi Rock Tea's "Rock Rhyme" is mainly embodied in the appearance of the tight and sturdy and wu run, its strong and dry aroma, clear and colorful soup, mellow taste and the red edges of the leaf bottom, all of which create the "Rock Rhyme" in the sensory level of the feeling given to the people. The color of the soup is clear and dry.

之所以形成这种独特品质，和武夷岩茶的生长环境、制作工艺有密不可分的联系。

The formation of this unique quality, and Wuyi Rock Tea growth environment, production process is inextricably linked.

武夷岩茶除了武夷水仙是小乔木大叶种茶树之外，其他的肉桂、大红袍、铁罗汉、白鸡冠等都是灌木中叶种茶树，这种茶树的茶青内质肥厚、外壁坚硬。

Wuyi rock tea in addition to Wuyi Narcissus is a small tree large-leaved species of tea trees, other cinnamon, Dahongpao, Iron Luo Han, White Cockle, etc. are shrubs in the leafy species of tea trees, the tea green tea tree of the inner texture of the fat, the outer wall is hard.

武夷山独特的制茶方法在摇青过程中只破坏了一部分叶脉，让内部茶汁外流、氧化，再通过发酵、热炒、揉捻等工艺，形成紧结的外形。

Wuyi Mountain's unique tea production method destroys only a portion of the leaf veins during the shaking process, allowing the inner tea juice to flow out and oxidize, and then through the fermentation, hot stir-frying, and kneading processes, a tight shape is formed.

而鲜叶之中的醇类物质也造就了它独特的香气。

The alcohols in the fresh leaves also contribute to its unique aroma.

水仙之中的乙醇含量最高，肉桂则以橙花叔醇含量最高。

Narcissus has the highest ethanol content, while cinnamon has the highest nerolidol content.

总体来说，香气的总量以正岩最高，半岩次之，外山更次之。

Overall, the total amount of aroma is highest in the orthoclase, followed by the semiclase, and even less in the outcrop.

不同品种的香气总量也不同，肉桂的香气总量是水仙的两倍，所以肉桂香气高锐，而水仙香气清幽。

The total amount of aroma varies from species to species, with cinnamon having twice the total amount of aroma of narcissus, so cinnamon has a sharp aroma while narcissus has a quieter aroma.

从化学角度来看“岩韵”，武夷岩茶之中的微量元素含量和岩韵有直接的联系。

From the chemical point of view of "rocky flavor", thecontent oftrace elements in Wuyi rock teaand rocky flavor have a direct relationship.

茶叶之中富含多种矿物元素，钾、钙、镁、铁、铜、锌等元素不仅对于茶叶的生长有重要作用，也是茶叶营养价值的重要表现。

Tea leaves are rich in a variety of minerals, potassium, calcium, magnesium, iron, copper, zinc and other elements are not only important for the growth of tea, but also an important expression of the nutritional value of tea.

武夷山的土壤地质属于白垩纪武夷层，下部是石英斑岩，中部是红砂岩、贡岩、凝灰岩、火山岩和砾岩五种组成，土壤通透性能良好，各种金属元素含量高，酸度适中，对于武夷岩茶的独特风味有很大贡献。

The soil geology of Wuyi Mountain belongs to the Cretaceous Wuyi Formation, with quartz porphyry in the lower part, and red sandstone, gneiss, tuff, volcanic rock and conglomerate in the middle part of the mountain, which is composed of five kinds of soils, with good permeability, high content of various metal elements and moderate acidity, and contributes greatly to the unique flavor of Wuyi Rock Tea.

岩茶的品质不仅和各种生化成分的总量有关，而且和各成分之间的比例也有关。

The quality of rock tea is not only related to the total amount of various biochemical components, but also to the ratio between the components.

正岩土壤化学环境各因子对鲜叶内的营养元素含量影响作用不同，土壤之中的锌含量越高，鲜叶之中的锰含量也就越高，而土壤之中交换性钙含量越高，鲜叶之中全氮量就越低。

Nutrient content in fresh leaves is affected differently by various factors of the soil chemical environment of the ortholithic soils, with higher zinc content in the soils leading to higher manganese content in the leaves, and higher exchangeable calcium content in the soils leading to lower total nitrogen content in the leaves.

同属于乌龙茶的武夷岩茶和安溪铁观音之间在品质上也有侧重，武夷岩茶的水浸出物、茶多酚、咖啡因含量较高，而氨基酸含量较低，这是它滋味厚重的物质基础。

There is also a focus on quality between Wuyi Rock Tea and Anxi Tieguanyin, which are both oolong teas. Wuyi Rock Tea has a higher content of water extracts, tea polyphenols, and caffeine, and a lower content of amino acids, which is the material basis for its thick flavor.

而铁观音的茶多酚、咖啡因含量则相对较少，酚氨比大大低于武夷岩茶，属于乌龙茶之中醇爽类茶叶。

Tieguanyin tea polyphenol, caffeine content is relatively small, phenol-ammonia ratio is much lower than Wuyi Rock Tea, belongs to the oolong tea in the mellow and cool class of tea.

因此，比较而言岩韵来得快，喉感明显，韵浓而重，而观音茶的观音韵则清爽柔和，韵厚而悠长。

Therefore, in comparison, the rocky flavor comes quickly, with a distinct throat feeling and a strong and heavy rhythm, while the Guanyin flavor of Guanyin tea is refreshing and soft, with a thick and long rhythm.

在精神层面，武夷岩茶的“岩韵”表现出了以和为贵、适口为美的哲理观。

At the spiritual level, Wuyi Rock Tea's "Rock Rhythm" expresses the philosophical view that harmony is precious and palatability is beautiful.

它虽然初尝微苦，在冲泡过程之中岩骨花香不断绽放，到第二泡时香气初露，茶汤香气自口入，连续三次，是所谓“三口气”，更有上者“七泡有余香”，可作为鉴别岩茶上品的标准。

Althoughit isslightly bitter at first taste, in the brewing process, the rock bone fragrance continues to blossom, to the second bubble when the aroma is revealed, the tea soup aroma from the mouth into the three consecutive times, is the so-called "three breaths", and even more on the "seven bubbles have a residual aroma", which can be used as a standard for identifying the top quality of rock tea.

这种香气，来自于烹调水火，是武夷岩茶的烹茶之道，核心是中国传统文化中“和为贵”的中和思想。

This aroma, which comes from cooking water and fire, is the way of cooking Wuyi Rock Tea, the core of which is the neutralization idea of "harmony is precious" in traditional Chinese culture.

而适口则要求合乎时序，采摘原料要在谷雨后立夏前，对于采摘的嫩度也有严格的要求，过嫩则岩茶香气偏低，味道苦涩，过老则香粗味淡，成茶正品率低。

The taste is required to be in accordance with the seasonal order, picking raw materials to be in the valley rain beforethe summer, for the picking of the tenderness also has strict requirements, too young rock tea aroma is low, bitter taste, too old is coarse flavor, the rate of genuine tea is low.

同时，在制作的时候必须要按照品种、湿度、温度的变化来看茶做茶，不管是做青、炒揉，都是熟化香气的重要环节，要求色味俱全，是“岩韵”形成的重要手段。

At the same time, in the production of the time must be in accordance with the variety, humidity, temperature changes to see the tea to do tea, whether it is to do the green, frying and kneading, is an important part of the ripening of the aroma, the requirements of color and flavor, is the important means of formation of the "rocky rhyme".

武夷岩茶之美，在于它的岩韵，而岩韵之美则在于饮茶者日常诗性生活之中。

The beauty of Wuyi Rock Tea lies in its rocky charm, while the beauty of rocky charm lies in the daily poetic life of tea drinkers.

在传统的武夷山乡土社会里，村民之间的信息交流主要是在户外，在劳作之余，大家都需要一种情感交流和宣泄的休闲形式，于是从唐宋时期开始饮茶风气就进入到各个社会阶层，渗透到人们的日常生活。

In the traditional Wuyi Mountain vernacular society, the exchange of information among villagers was mainly outdoors, and after working, everyone needed a form of leisure for emotional exchange and catharsis, so from the Tang and Song dynasties onwards, tea drinking has entered all social strata and penetrated into people's daily lives.

不管是官府的欢宴，还是民间的朋友相聚、迎来送往，又或是人生喜庆大事，武夷山人的生活之中到处都有茶的清香，到处都漂浮着茶带来的清风。

Whether it is a government banquet, or folk friends, welcome to the meeting, or life celebrations, Wuyishan people's life everywhere there is the fragrance of tea, everywhere floating in the breeze brought by tea.

这种将所有的生命机能与精神需要都停留在对茶味追求的原始本能中的状态，让一切政治伦理所带来的生命痛苦被消解得一干二净，这也是武夷山茶人与日常生活须臾不可分割的诗性精神。

This state of keeping all life functions and spiritual needs in the primitive instinct of pursuing the flavor of tea, so that all the pain of life brought by political ethics is dissolved to nothing, which is also the poetic spirit of Wuyi Mountain tea people that is inseparable from their daily life.

感受武夷岩茶之美不仅是饮茶，更是一种高级的审美活动。

Feeling the beauty of Wuyi Rock Tea is not only drinking tea, but also an advanced aesthetic activity.

它可以让你暂时脱离俗世的喧嚣，以平和淡然的心态进入到武夷岩茶的品饮活动中，不知不觉间从感官到心理都活得愉悦，然后达到审美的逐级提升。

It allows you to temporarily detach yourself from the hustle and bustle of the world, and enter into the drinking activities of Wuyi Rock Tea with a peaceful and calm mind, and unknowingly live a pleasurable life from the senses to the psyche, and then achieve the gradual enhancement of aesthetics.

探寻武夷岩茶韵味的审美之旅起始于茶叶进入白瓷盖碗或紫砂壶的那一刻，存在于茶汤入口的那一刻，更在于施茶者淡然从容、豁达的茶人气质中，在于茶客间淡如水的君子之交中。

The aesthetic journey of exploring the flavor of Wuyi Rock Tea begins the moment the tea enters the white porcelain bowl or the purple sand pot, exists the moment the tea broth enters the mouth, and lies even more in the calm and open-minded temperament of the tea giver, and lies in the gentlemanly friendship between tea drinkers, which is as light as water.

饮一杯武夷岩茶，让茶德茶礼带给你久违的温润的人文精神，让人心之间高筑的壁垒在茶香中瓦解，你会禁不住感叹：生活，多么美好！

Drink a cup of Wuyi Rock Tea, let the Tea Virtues and Tea Ceremony to bring you the long-lost warmth of the human spirit, so that the high barriers between the hearts of the people in the aroma of tea in the disintegration of the tea, you will not be able to help but sigh: life, how beautiful!

贰坚守与传承源自历史的风味

II. Holding on to and handing down flavors from history

宇治，因茶而著名的日本城市。

Uji, a Japanese city famous for its tea.

煎茶，是日常绿茶的统称。

Sencha, a generic term for everyday green tea.

而那些标志着最高等级的绿茶，则被日本人赋予了一个诗意的名字——玉露。

The highest grade of green tea was given the poetic name of Tamarind by the Japanese.

在日本，“玉露”也代表着一种茶叶的标准。

In Japan, "Tamarind" also represents a standard of tea.

来自日本宇治的玉露绿茶，色泽深邃，口感中呈现出一丝海苔的味道。

Yuru Green Tea from Uji, Japan, has a deep color and a hint of seaweed in the taste.

玉露在冲泡的时候，水温是一定不能高，大概在50度到60度之间。

When brewing Yuluo, the temperature of the water must not be high, probably between 50 degrees and 60 degrees.

如果水温高，它的物质析出会非常快，茶叶就会苦涩。

If the water temperature is high, it will precipitate the substances very quickly and the tea will be bitter.

采摘新茶的季节又一次来临。

The season for picking new tea is once again upon us.

修剪茶树，是茶园主人杉田先生每天必修的功课。

Mr. Sugita, the owner of the tea plantation, prunes the tea trees every day.

他的茶园位于宇治附近的和束町，那里的丘陵地貌最适宜茶树的生长。

His tea plantation is located in the town of Washu, near Uji, where the hilly terrain is ideal for the growth of tea trees.

杉田先生精心打理着自家的茶园。

Mr. Sugita carefully tended his family's tea garden.

黑纱，覆盖于茶树之上，这样的技法，是为了减少植物的光合作用，从而在降低茶树鲜叶中茶多酚的同时提高茶叶里叶绿素的含量。

The black veil, which covers the tea tree, is a technique that reduces photosynthesis in the plant, thereby increasing the chlorophyll content of the tea leaves while reducing the polyphenols in the fresh leaves of the tea tree.

黑纱是用架子支起的，这样能避免触碰茶树的嫩芽。

The black veil is supported on a shelf so as to avoid touching the tender buds of the tea tree.

覆盖20天以上的茶园，采摘制做出的茶，苦涩度变低，口感更为鲜纯，这样的茶叶才有资格被称作玉露。

Covering more than 20 days of the tea garden, picking the tea made, the degree of bitterness and astringency becomes lower, the taste is more pure, so the tea is qualified to be called Yuluo.

不同的地区，在茶叶的采摘上，或用机器或双手天壤之别。

Different regions are vastly different in terms of picking tea leaves, either by machine or by hand.

但人们都自信能够掌握塑造口感的秘诀。

But people are confident that they have the secret of shaping the taste.

杉田先生的茶园采摘用的是机器。

Mr. Sugita's tea plantation picking is done by machine.

使用自动化的采茶机剃去茶树的新叶，杉田先生操作的时候十分谨慎，仔细程度如同为茶园修剪发型。

Using an automated tea plucking machine to shave off the new leaves of the tea plant, Mr. Sugita operates the machine with the same care as if he were trimming the hair of a tea plantation.

收割下来的鲜叶，即将被精挑细选，制作成顶级的玉露茶。

The freshly harvested leaves will be carefully selected to make the top quality Jade Dew tea.

杉田先生家的茶叶作坊，如今已经实现了全面的自动化。

Mr. Sugita's family tea workshop is now fully automated.

新摘的鲜叶被投入锅炉，锅炉将提供恒温蒸汽，三十秒左右的蒸青将保持茶叶的风味，阻止发酵。

The freshly plucked leaves are put into a boiler, which provides steam at a constant temperature. Thirty seconds or so of steaming will preserve the flavor of the tea leaves and prevent fermentation.

这种机器操作看似并不需要高深的技巧，却要精准的时间与温度，这样标准化的方法，造就日本玉露的经典形式。

This machine operation does not seem to require a great deal of skill, but precise timing and temperature, and this standardized method creates the classic form of Japanese Tamarind.

人们对茶叶口感甘甜醇和的渴望，源自本能。

The desire for the sweet and mellow taste of tea comes from instinct.

不同的国度有着不同的方法，暴晒遮阴，张扬内敛，各有缘由。

Different countries have different approaches, sun and shade, openness and restraint, each for its own reasons.

这其中有茶的滋味，也有人的期盼。

There's a taste of tea in this one, and there are people's expectations.

与山外的世界相比，湖北恩施山里的时间更缓慢一些。

Time is a little slower in the mountains of Enshi, Hubei Province, compared to the world outside the mountains.

群山深处，有着古老的习俗，也有着千年之前唐茶的源头。

Deep in the mountains, there is an ancient custom and a source of Tang tea that dates back thousands of years.

2005年，张文旗来到恩施，和几个朋友一起考察旅游项目。

In 2005, Zhang Wenqi came to Enshi to investigate tourism projects with some friends.

一个偶然的机会，听说了恩施玉露这一款茶。

By chance, I heard about this tea, Ensure Yulu.

凭借着职业商人的敏锐嗅觉，张文旗意识到，这其中会大有文章。

With the keen sense of a professional businessman, Zhang Wenqi realized that there could be a big problem.

于是，2005年底他只身一人来到恩施，毅然决定来做“恩施玉露”这一款茶。

So, at the end of 2005, he came to Enshi alone, resolutely decided to do "Enshi Yulu" this tea.

那时他唯一的信念就是：一定要把唐代的名茶——恩施玉露恢复出来。

At that time, his only belief was: he must restore the famous tea of the Tang Dynasty - Enshi Yulu.

源自中国唐代，一种古老而神秘的绿茶技艺一蒸青，此刻正揭开口感的悬念。

Originating from the Tang Dynasty in China, an ancient and mysterious green tea technique called steaming is now unveiling the suspense of taste.

传统认为，唯有利用蒸汽杀青，才可以带来绿茶最为自然的颜色和最为纯粹的鲜美口感。

It is traditionally believed that the only way to bring out the most natural color and the purest taste of green tea is to use steam to kill the green tea.

茶叶吐露清香，化为松针的形状。

Tea leaves spit out their fragrance and take the shape of pine needles.

这是恩施的玉露茶最具标志性的特点。

This is the most iconic feature of Yulu tea in Enshi.

绿茶里面的蒸青工艺是最古老的茶叶制作工艺。

The steaming process inside green tea is the oldest tea making process.

恩施玉露是中国的名茶里面唯一的一种保持着这种古老的蒸青工艺的一种茶。

Enshi Yulu is the only one of China's famous teas that maintains this ancient steaming process.

它不同于炒青绿茶的一个非常明显的特点就是三绿：干茶比较翠绿，茶汤类似于青绿，叶底是一种嫩绿。

One very obvious feature that makes it different from fried green tea is the three greens: the dry tea is bright green, the tea broth is similar to green, and the bottom of the leaves is a kind of tender green.

玉露，代表着恩施这方原产地。

Yulu, represents the origin of this side of Enshu.

罕有的传统技艺也让它成为中国绿茶蒸青的代表。

The rare traditional technique also makes it a representative of Chinese green tea steaming.

传统跨越千年时光之后，中国茶叶曾经最主要的技法因为悠久而又断代的历史影响着它的效率，所以使用传统蒸青工艺的恩施玉露产量总体并不大。

 After thousands of years of tradition, the long and interrupted history of China's once dominant tea technique has affected its efficiency, so that the overall production of Enshi Yulu using the traditional steaming process is not very large.

此刻张文旗正用传统的蒸青工艺演绎恩施玉露的制作。

At the moment, Zhang Wenqi is interpreting the production of Enshi Yuluo with the traditional steaming technique.

蒸气，是抽笼和茶叶之间的媒介。

Steam, the medium between the draw cage and the tea leaves.

沸水带来的高温，迅速破坏鲜叶细胞结构。

The high temperatures brought about by boiling water rapidly destroy the cellular structure of fresh leaves.

热力作用产生出奇妙而丰富的体验，植物与生俱来的香味开始弥漫。

The heat creates a wonderful, rich experience, and the plant's innate scent begins to fill the air.

这是温度和草木之间分寸感的对决，焕发着原始的生命张力。

It's a duel between temperature and the sense of proportion between the grass and the trees, glowing with the tension of raw life.

扇凉，让茶叶迅速降温，目的在于终止氧化，使茶叶彻底保持最鲜活的状态。

Fanning cools the tea leaves and allows them to cool down quickly, with the aim of terminating oxidation and keeping the tea thoroughly in its freshest state.

焙炉，50度到80度，悬手揉搓，抛散初干。

Roasted in the oven, 50 degrees to 80 degrees, kneaded by hanging hands and thrown loose for the first drying.

这个传统的技艺，被叫作“产二毛火”。

This traditional technique is known as "ermao yoshi" (fire-making).

揉捻后的茶叶，水分继续渗透，这种过渡性的缓解，是为了彻底降下茶叶中所有的水分，为最终的整形上光打好基础。

The water continues to penetrate the leaves after kneading, and this transitional relief is meant to completely bring down all the water in the tea leaves, laying the groundwork for the final shaping and glazing.

茶叶的形态，将被双手搓成根根形似松针，条条紧细挺直。

The tea leaves will be rolled with both hands to form roots shaped like pine needles, with tight, thin and straight strips.

这是史书上记载，恩施玉露的传统样式。

This is the traditional style of Enshi Jade Dew as recorded in the history books.

张文旗触碰着历史的标准，尽力恢复历史记载中的恩施玉露。

Zhang Wenqi touches the historical standards and tries his best to restore the Enshi Yulu in the historical records.

传统手工的制作技艺恢复了，但却避免不了产量低的现实情况。

The traditional artisanal techniques have been revived, but the reality of low production cannot be avoided.

恩施玉露供不应求的现象，让张文旗一次次陷入困惑。

Enshi Yulu supply exceeds demand phenomenon, let Zhang Wenqi again and again into confusion.

*张文旗制作恩施玉露视频当远离了唐宋的幽思情怀后，现代人喝茶，似乎变得苍老而又实际。

* Video of Zhang Wenqi making Enshi Yulu When away from the sultry sentiments of the Tang and Song dynasties, modern tea-drinking seems to have become old and practical.

恩施玉露的产量远不能满足这种奢望。

The production of Enshi Yulu is far fromenough to satisfy thisluxury.

如何运用现代手段，还原出“蒸青”这一传统的经典技艺，提高茶叶产量，唤醒历史味道，让科技和速度成就口感体验。

How to use modern means to restore the traditional classic technique of "steaming", increase the yield of tea, awaken the historical flavor, let technology and speed to achieve the taste experience.

张文旗解决了自己的困惑。

Zhang Wenqi solved his problem.

从日本定制的玉露制茶机器，此刻正魔幻般利用现代文明重复着传统技艺。

The Yulu tea-making machine, customized from Japan, is now magically repeating the traditional technique using modern civilization.

这是张文旗反复研究制作出的成品。

This is the finished product made by Zhang Wenqi's repeated research.

如同一出茶叶脱胎换骨的表演，只有将大幕拉起，在入口感受的那一刻，真正的味觉，才会完美亮相。

Just like a show where tea leaves are transformed, only when the curtain is raised and the true sense of taste is felt in the mouth, will it make its perfect debut.

同样的蒸青技艺，同样的传统手法，倘若让中国的玉露，与日本的玉露，对等品饮，又会是怎样的一幕？如同历史上那些棋逢对手，将遇良才的故事，在宇治知名的品鉴师尾上祥太眼中，中日两款玉露，即将上演着神奇一幕。

With the same steaming techniques and the same traditional methods, what would happen if a Chinese Jade Dew were to be tasted against a Japanese Jade Dew? As in the historical stories of rivalry, the Chinese and Japanese Jade Dew, in the eyes of Uji's renowned sommelier, Shota Onoue, are about to play a magical role.

“日本的玉露呈深绿色，有着海苔一样的香气，这是很好的。”

"Japanese yucca is dark green in color and has a seaweed-like aroma, which is nice."

“跟宇治茶相比，中国茶变化更多，与宇治玉露相比，恩施玉露的味道更加有层次感。

"There are more variations of Chinese teas than Uji teas, and the flavor of Enshi Yulu is more layered than Uji Yulu.

第二层和第三层的味道，也很丰富。”

The second and third layers are full of flavor, too."

这场特殊的比较，宛若华山论剑，紫禁之巅的凛冽决绝，江湖切磋。

This particular comparison is like the Huashan sword debate, the biting determination at the top of the Forbidden City, the jianghu cutting.

也好似唐风宋雨，诗词歌赋的金风玉露，婉约相逢。

It is also like the wind and rain of the Tang and Song dynasties, the golden wind and jade dew of poems and songs.

人们在茶的口感中，追求着一种极致的工艺标准，在这份标准中，又求得方寸间的微妙变化。

In the taste of tea, people pursue an extreme standard of craftsmanship, and within this standard, they seek subtle variations within the square inch.

沿袭中国传统的日本玉露和来自湖北古老的恩施玉露，是时间与空间的跨越，亦是变与不变的相辅相成。

 The Japanese Yulu from Chinese tradition and the ancient Enshi Yulu from Hubei are a cross between time and space, and complement each other with change and constancy.

两种茶，完美呈现了坚守古老技艺的一次时空对话。

The two teas are a perfect representation of a time and space dialogue that upholds ancient techniques.

入座半瓯轻泛绿开缄数片浅含黄——传承唐宋气韵的恩施玉露茶

Half ou lightly flooded with green and opened a few pieces of shallowyellow--EnshiYulu teainherited from the Tang and Song dynasties

以蒸汽杀青是中国古代茶人的杀青方法，这一传统技艺在唐代时期传入日本并沿袭至今，而中国茶人制茶却从明代开始改为锅炒杀青的方式。

Steam greening was the ancient Chinese method of greening tea, and this traditional technique was introduced to Japan during the Tang Dynasty and has been carried on to this day, while Chinese tea makers have changed to pan-frying greening since the Ming Dynasty.

利用蒸汽来破坏鲜叶之中的活性酶，可以获得成茶色泽深绿、茶汤浅绿、茶底青绿的效果，恩施玉露便是少有地继承了这种制茶技艺的茗茶。

The use of steam to destroy the active enzymes in the fresh leaves can achieve the effect of dark green color, light green tea broth, and green tea bottom, and Enshi Yulu is one of the few teas that have inherited this tea making technique.

它独特的清香，仿佛初春时刚冒出的鲜绿，有着让人感动的生命跃动。

Its unique fragrance, like the fresh green of early spring, has a touching leap of life.

钟灵毓秀，“真茗茶”出

The "True Tea" is born from the spirit of the bell.

在历史上，恩施是巴国的一个重要组成部分，位于湖北的西南部，东接荆楚，南接潇湘，西临渝黔，北靠神农架，这是一个奇山异水的世外桃源，崇山峻岭将外界的纷扰隔绝开来，让它安然地度过了岁月的变迁。

Historically, Enshi was an important part of Ba, located in the southwestern part of Hubei, bordered by Jingchu in the east, Dashixiang in the south, Chongqing and Guizhou in the west, and Shennongjia in the north. This is a paradise with strange mountains and exotic water, and the lofty mountains and steep ridges have isolated the outside world from all the chaos, so that it can pass through the changes of the years peacefully.

也正是因为这个原因，恩施玉露成为中国唯一的蒸青绿茶，从唐宋一直到现代，原汁原味地保存了古茶的真味。

It is for this reason that Enshi Yulu is the only steamed green tea in China that has preserved the true flavor of the ancient tea from the Tang and Song dynasties to modern times.

在某种意义上，恩施玉露堪称是中国茶叶之中的活化石。

In a sense, Enshi Yulu is a living fossil among Chinese teas.

在恩施，饮茶的风俗由来已久。

In Enshi, the custom of drinking tea has a long history.

尝百草的神农氏日遇七十二毒，得茶而解，而他所活动的区域就在神农架地区。

The Shennong who tasted all kinds of herbs encountered seventy-two poisons in a day and got tea to solve them, and the area where he was active was in the Shennongjia area.

因此这里可以算是我国最早开始利用茶的地区之一。

So this can be considered as one of the first areas in the country where tea started to be utilized.

成书于东晋时期的《华阳国志》记载了武王伐纣、巴人献茶的故事，说明在遥远的西周时期，巴人就已经开始饮茶和种茶，而且在他们的眼中茶是非常珍贵的物品，所以才会被献给统治者。

 The Huayang Guo Zhi, written in the Eastern Jin Dynasty, records the story of King Wu's conquest of the Zhou Dynasty and the offering of tea by the Ba people, indicating that the Ba people had already begun to drink and grow tea in the distant Western Zhou Dynasty, and that tea was a very precious commodity in their eyes, and that is why it was offered to the rulers.

东汉时期的《桐君录》也记载，巴东地区有“真茗茶”，煎饮令人不眠。

Tongjun Records of the Eastern Han Dynasty also records that there is "Real Ming Tea" in the Badong area, which makes you sleepless when you drink it.

到了三国时期，恩施的茶就更加广为人知了，在《广雅》之中记载当地的茶农采摘茶叶，制作茶饼，而且还将“叶老者，饼成以米膏出之”。

To the Three Kingdoms period, Enshi's tea is more widely known, in the "Guangya" in the record The local tea farmers pick tea leaves, making tea cakes, but also will be "old leaves, cakes into the rice paste out of the".

在这些严谨的史志之中，对恩施茶的详细记载折射出了古时人们对它的珍爱。

In these rigorous historical records, the detailed records of Enshi tea reflect the ancient people on its treasure.

陆羽在《茶经》之中写道：“其巴山峡川，有两人合抱者，伐而掇之。”这里所提到的是关于茶树起源的来历，而陆羽所认为的“巴山峡川”是指重庆以东，湖北以西，以恩施地区为中心的山川峡谷地带。

Lu Yu in the "Tea Classic" wrote: "its Bashanxia River, there are two people embracing the person, cut and pick up."The referencehereis to the origin of the tea tree, and Lu Yu that the "Bashanxiachuan" refers to the mountains and valleys east of Chongqing, west of Hubei, centered on the Enshi area.

产自于这一地区的古老茶树需要两人合抱，但是在后世之中，因为自然灾害、人工砍伐等原因，这些茶树都逐渐消失了。

Ancient tea trees from this region, which require two people to hold, have disappeared in later times due to natural disasters and deforestation.

现在，在恩施地区还有一些数百年的古茶树，也佐证了陆羽当年关于恩施古茶树的记载确有其事。

 Now, in the Enshi area there are still some hundreds of years of ancient tea trees, but also corroborate the Lu Yu year on the Enshi ancient tea tree record is true.

茶圣陆羽原本就是湖北人，他在唐代天宝十五年（公元756年）游学于巴山峡川，寻茶问泉，从三峡一带向着宜昌、南京前进，后来又在江浙地区写下了流传千古的《茶经》。

The Tea Sage Lu Yu was originally from Hubei, and in the fifteenth year of Tianbao in the Tang Dynasty (756 A.D.), he traveled through the Bashan mountains and gorges, searching for tea and asking about the springs, and from the Three Gorges area toward Yichang and Nanjing, and then later on in Jiangsu and Zhejiang to write the "Tea Scriptures," which have been passed down through the ages.

从神农氏到陆羽，茶文化在不知不觉之中传承并发扬。

From Shennong's to Lu Yu, tea culture has been passed down and carried forward without being realized.

天泽润物，恩施玉露

The sky is moist, the grace of the jade dew

恩施玉露，又叫作恩施玉绿，因为在古音和当地的方言之中，“露”和“绿”是想同的读音。

Enshi Jade Dew is also called Enshi Jade Green, because in the ancient and local dialects, "dew" and "green" are pronounced the same way.

而如果将这款茶叫作恩施玉绿，似乎更加可以契合蒸青绿茶的高颜值。

If you call this tea Enshi Jade Green, it seems to fit the high color value of steamed green tea even better.

它那如同翡翠一样的外观，油润鲜嫩，分外悦目。

 Its emerald-like appearance, oily and tender, is exceptionally pleasing to the eye.

1936年，恩施玉绿被正式确定为恩施玉露，究其原因，也许是因为做出来的干茶脱去了绒毛，让翠绿油润的干茶毫白如玉的特点更加显露了。

In 1936, Enshi Jade Green was officially recognized as Enshi Jade Dew, the reason for this may be because the dry tea made out of fluff, so that the green and oily dry tea hair white as jade characteristics are more exposed.

不管是俯察还是远观，它都像是翡翠上的露珠，又好似是清晨松针上的甘露，所以叫“玉露”也非常贴切。

Whether you look down or from afar, it looks like dewdrops on emerald, or manna on pine needles in the morning, so the name "Jade Dew" is also very appropriate.

在恩施玉露的传承人眼中，这款茶所承载的不止是饮品的职责，更是历史的传承和茶人的数百年坚守。

In the eyes of the inheritors of Enshi Yulu, this tea carries more than just the duty of beverage, but also the heritage of history and the hundreds of years of perseverance of the tea people.

在康熙十九年，恩施芭蕉乡的黄连溪，蓝氏家族首先研制出了“玉绿”茶。

In the 19th year of the Kangxi period, the Lan family first developed the "Jade Green" tea in Huanglianxi, Bashao Township, Enshi.

传统的玉露茶制作，是以蒸青灶和焙炉作为基础工具，让高温蒸汽穿透鲜叶组织，破坏茶叶之中活性酶，运用蒸、扇、炒、揉、铲、整六大核心技术，以及搂、端、搓、扎四大手法，制作出紧挺圆直、形态恰如松针的蒸青绿茶。

The traditional production of Yuluo tea uses the steaming stove and roasting oven as the basic tools, allowing high temperature steam to penetrate the fresh leaf tissue and destroy the active enzymes in the tea leaves, and utilizing the six core techniques of steaming, fanning, stir-frying, kneading, shoveling, and rectifying, as well as the four major techniques of cradling, end-to-end, rubbing, and tying, to produce steaming green tea that is tight, round, and straight, and has the shape of a pine needle.

这一传统技术的来源，如今已经找到确切的文字记载，但根据当地人的口口相传，早在商周时期就已经有了恩施茶的制作技法。

 The origins of this traditional technique have not been precisely documented, but according to local word-of-mouth, the technique of making Enshi tea has been practiced as early as the Shang and Zhou Dynasties.

唐代的“南方茶”也有关于它的记载，而作为创立者的蓝氏一族早年在江西经营茶叶，后来迁至恩施，他们在外所经营的茶叶也是具备了针形、螺形或扁装特征的绿茶。

The Tang Dynasty's "Southern Tea" also has a record of it, and as the founder of the Blue family operated tea in Jiangxi in the early years, and later moved to Enshi, where the tea they operated was also green tea with the characteristics of needle-shaped, screw-shaped or flat packs.

根据历史记载推测，很有可能是蓝氏定居在恩施之后，从江西等地区引进了制茶技术，在恩施当地开办了做茶的作坊。

According to historical records, it is very likely that the Lan family, after settling in Enshi, introduced tea-making technology from Jiangxi and other regions, and opened a local tea-making workshop in Enshi.

因为清朝初年的恩施还有另外一个名字，叫作施州卫，是土家族、侗族、苗族等少数民族聚居地区。

In the early Qing Dynasty, Enshi had another name, Shi Zhou Wei, and was an area inhabited by ethnic minorities such as the Tujia, Dong, and Miao.

少数民族特有的文化形态在大山深处不断发展，让这片桃源一般的世界保持了最原始的制茶技法，让唐宋时期的蒸青工艺得到了完好的保存。

The unique culture of ethnic minorities has been developing in the deep mountains, so that this world like a peach source has maintained the most primitive tea-making techniques, and the steaming technology of the Tang and Song dynasties has been well preserved.

使用传统技术制作的恩施玉露，要求具备三个基本特征。

Three basic characteristics are required for Enshu Yulu, which is made using traditional techniques.

首先要采用高温蒸汽来杀青，手工整形上光。

The first step is to use high-temperature steam to kill the green, and then hand-shape and polish it.

其次，干茶的外形要匀直、紧圆，色泽翠绿，油润好似鲜绿豆。

Secondly, the shape of the dried tea should be straight, tight and round, with bright green color, and moist like fresh green beans.

其三，茶叶的香气要清高、隽永，具有其他茶类所没有的鲜香。

Thirdly, the aroma of the tea should be clear and timeless, with a fresh flavor not found in other types of tea.

由于受到外来制茶技术和文化的冲击比较少，所以蓝氏家族将蒸青技术保存下来，也将历史保留在了施州，他们废弃了团茶，改为制作散茶，并且改造出了松针状的散茶，提高了恩施茶的品位和香气，成为当时恩施人们广为传颂的功德。

Since the impact of foreign tea-making technology and culture is relatively small, the Lan family has preserved the steaming technology and history in Shi Zhou, they abandoned the group tea and changed to make loose tea, and transformed the loose tea in the shape of pine needles, which improved the taste and aroma of Enshi tea, and it became a virtue that people in Enshi at that time had widely praised.

而在清朝初年的少数民族地区，很多茶农都保留着蒸青方形茶砖的工艺，这是当时极为普遍常见的工艺。

In the early years of the Qing Dynasty, many tea farmers in the ethnic minority areas retained the process of steaming square tea bricks, which was an extremely common and common process at that time.

湖南安化的安化黑茶，以及同在湖北的羊楼洞青砖茶，都曾一度辉煌于清代，这都是恩施茶技法完好保存的最好证明。

 Anhua black tea from Anhua in Hunan province and Yangloudong green brick tea from the same province in Hubei province were once glorious in the Qing Dynasty, which is the best proof of the preservation of Enshi tea techniques.

坚守技艺，传承经典

Keeping the skills, passing on the classics

恩施玉露对于茶叶品质的追求让它对鲜叶采摘有了更高的要求，所采摘的茶青多为单芽、一芽一叶或者一芽两叶初展。

Enshi Yuluo's pursuit of tea quality makes it more demanding for fresh leaf picking, and most of the tea picked is single bud, one bud and one leaf, or one bud and two leaves at the beginning of development.

在恩施黄连溪的高山之巅，恩施玉露的原生群体种苔子茶便生长在这里，它们野生在杂草和灌木之中，有的可以达到数米高，芽长于叶，叶色深绿柔软，是制作恩施玉露最传统的土生茶种。

At the top of the Huanglian River in Enshi, the original group species of Enshi Yulu, Moss Tea, grows wild among the weeds and shrubs, some of which can reach several meters high, with buds longer than the leaves, and dark green, soft leaves, which are the most traditional indigenous tea species for making Enshi Yulu.

而现在，也有很多的新品种引进到了恩施，龙井43号、福鼎大白茶、浙农117等新品种，不仅继承了原有品种的特色，还提高了茶的香气与滋味，很多茶农就认为龙井43为原料制作的恩施玉露具有更好的茶味，但也有一些人认为只有最原始的茶种，才能保证恩施玉露茶香的丰富性，只有苔子茶才能代表玉露茶的地方特征。

Now, there are many new varieties introduced to Enshi, Longjing 43, Fuding Dabai tea, Zhennong 117 and other new varieties, not only inherited the characteristics of the original varieties, but also improve the aroma and flavor of tea, many tea growers believe that Longjing 43 as the raw material for the production of Enshi Yulu tea has a better tea flavor, but there are some people think that only the most primitive tea varieties to ensure that the richness of the fragrance of the Enshi Yulu tea, only the tazi tea can represent the local characteristics of the Yulu tea, and only the tazi tea can represent the local characteristics of the tea, and the tazi tea can represent the local characteristics of the tea. Only moss tea can represent the local characteristics of Yuluo tea.

得到了最优质的鲜叶之后，恩施玉露的制作还有几重不同的挑战。

After getting the best quality fresh leaves, there are several different challenges in making Ensure Yulu.

制作玉露茶的茶农都会选择最原始、最简单的工具，过去所采用的蒸青灶，是借用蒸饭的普通锅灶来完成，这与当地的少数民族生活习惯、文化特征相符合。

Tea farmers who make Yulu tea choose the most primitive and simple tools, and the steaming stoves used in the past were borrowed from ordinary pots and stoves for steaming rice, which is in line with the living habits and cultural characteristics of local ethnic minorities.

否则的话，早在清代就有可能改变成炒青或烘青绿茶了。

Otherwise, as early as the Qing Dynasty, it would have been possible to change into fried or roasted green tea.