南宁荷韵翻译公司

②轻揉捻：一般春季茶青轻揉 3 至 5 秒，夏秋季茶青视情适当延长。

② Light rolling: Generally, spring tea leaves are lightly rolled for 3 - 5 seconds, and summer and autumn tea leaves are rolled for an appropriately extended time depending on the situation.

③烘焙：烘焙温度 100℃至 130℃。

③ Baking: The baking temperature is 100°C to 130°C.

白茶系的价值功能参考

Reference on the Value and Functions of White Tea

1. 儿茶素：儿茶素是茶叶主要的生物活性成分，占茶鲜叶干物重的 12%～24%，与茶叶的品质和茶叶的保健功效密切相关。

1. Catechins: Catechins are the main bioactive components in tea, accounting for 12% - 24% of the dry weight of fresh tea leaves. They are closely related to the quality and health - care effects of tea.

大量研究表明，儿茶素特别是没食子酰基化的儿茶素具有明显的抗氧化、防癌抗癌、预防心血管疾病等功效，是茶叶中广受关注的功能成分。

Numerous studies have shown that catechins, especially galloylated catechins, have significant antioxidant, anti - cancer, and cardiovascular - disease - preventing effects. They are widely - concerned functional components in tea.

儿茶素主要分为以下 4 种，分别为表儿茶素 EC、表没食子儿茶素 EGC、表儿茶素没食子酸脂 ECG、表没食子儿茶素没食子酸脂 EGCG，其中 EC 和 EGC 称为非脂型儿茶素或简单儿茶素，ECG 和 EGCG 称为脂型儿茶素或复杂儿茶素。

Catechins are mainly divided into the following four types: Epicatechin (EC), Epigallocatechin (EGC), Epicatechin Gallate (ECG), and Epigallocatechin Gallate (EGCG). Among them, EC and EGC are called non - ester - type catechins or simple catechins, while ECG and EGCG are called ester - type catechins or complex catechins.

在儿茶素类物质当中，脂型儿茶素 EGCG 和 ECG 为主要成分，它们分别占茶叶中儿茶素总量的 50%～60% 和 15%～20% 。

Among catechins, the ester - type catechins EGCG and ECG are the main components, accounting for 50% - 60% and 15% - 20% of the total catechin content in tea respectively.

2. 咖啡碱：茶树是自然界为数不多的富含咖啡碱的高等级植物，已发现自然界至少有 60 种植物含有咖啡碱，其中含量比较高的植物就是咖啡和茶树，分别为咖啡（1%～2.5%），茶树（2%～4%）。

2. Caffeine: The tea tree is one of the few high - level plants in nature that are rich in caffeine. It has been found that at least 60 plants in nature contain caffeine. Among them, coffee and the tea tree have relatively high caffeine contents, which are 1% - 2.5% in coffee and 2% - 4% in the tea tree respectively.

由于茶树中的咖啡碱主要存在于叶片内，且以幼嫩叶中含量最高，随叶片老化而逐渐较少；咖啡碱在其他植物中主要存在于果实和种子中，叶片内含量极少，因此咖啡碱作为茶叶特征成分常被用作判断真假茶叶的重要指标之一。

Since caffeine in tea trees mainly exists in the leaves, and its content is the highest in young leaves, gradually decreasing as the leaves age. In other plants, caffeine mainly exists in fruits and seeds, with very little content in leaves. Therefore, caffeine, as a characteristic component of tea, is often used as one of the important indicators to judge the authenticity of tea.

咖啡碱是风靡世界的 3 大软饮料植物（茶、咖啡、可可）中的共有成分。

Caffeine is a common component in the three popular soft - drink plants in the world: tea, coffee, and cocoa.

咖啡碱一方面是茶叶中重要的滋味物质，其本身具有苦味，与茶黄素形成的复合物具有鲜爽味；另一方面咖啡碱是一种植物衍生物，对人体基本的生理功能是对腺嘌呤受体的竞争性拮抗作用。

On the one hand, caffeine is an important taste substance in tea. It has a bitter taste itself, and the complex formed with theaflavins has a fresh and brisk taste. On the other hand, caffeine is a plant derivative, and its basic physiological function in the human body is to competitively antagonize adenine receptors.

咖啡碱普遍存在于咖啡、茶、碳酸饮料、巧克力和许多处方与非处方的药物中，是一种较为普通的，具有兴奋性的食物和药物成分。

Caffeine is commonly found in coffee, tea, carbonated beverages, chocolate, and many prescription and over - the - counter medications. It is a common excitatory food and drug ingredient.

确切地说，咖啡碱可以升高血压、增加血液中的儿茶酚胺的含量、增强血液中高血压蛋白原酶的活力、提高血清中游离脂肪酸的水平、利尿和增加胃酸的分泌。

Specifically, caffeine can increase blood pressure, increase the content of catecholamines in the blood, enhance the activity of angiotensinogenase in the blood, increase the level of free fatty acids in serum, promote diuresis, and increase gastric acid secretion.

因此，适量摄入咖啡碱对人体健康有积极的影响。

Therefore, appropriate intake of caffeine has a positive impact on human health.

3. 茶氨酸：茶氨酸是茶树特征性非蛋白质氨基酸。

3. Theanine: Theanine is a characteristic non - protein amino acid in tea trees.

在茶叶中发现并已鉴定的氨基酸有 26 种，新梢芽叶中的茶氨酸占游离氨基酸总量的 70% 左右，鲜叶中的茶氨酸含量占茶叶干重的 1%～2%，茶氨酸与茶叶品质的相关系数高达 0.989，在很大程度上影响了茶叶的滋味品质。

There are 26 kinds of amino acids found and identified in tea. Theanine in the shoots and leaves accounts for about 70% of the total free amino acids. The content of theanine in fresh leaves accounts for 1% -

西湖龙井

West Lake Longjing Tea

西湖龙井是中国十大名茶之一，属绿茶，其产于浙江省杭州市西湖龙井村周围群山，并因此得名，具有 1200 多年历史 。

West Lake Longjing Tea is one of the top ten famous teas in China. It belongs to the green tea category and is named after the mountains surrounding Longjing Village in West Lake, Hangzhou City, Zhejiang Province. It has a history of over 1,200 years.

清乾隆游览杭州西湖时，盛赞西湖龙井茶，把狮峰山下胡公庙前的十八棵茶树封为 "御茶"。

When Emperor Qianlong of the Qing Dynasty visited West Lake in Hangzhou, he highly praised West Lake Longjing Tea and designated the eighteen tea trees in front of Hugong Temple at the foot of Shifeng Mountain as "Imperial Tea".

西湖龙井按外形和内质的优次分作 1 - 8 级。

West Lake Longjing Tea is classified into grades 1 - 8 based on the quality of its appearance and internal qualities.

特级西湖龙井茶扁平光滑挺直，色泽嫩绿光润，香气鲜嫩清高，滋味鲜爽甘醇，叶底细嫩呈朵。

The top - grade West Lake Longjing Tea is flat, smooth, and straight, with a tender green and lustrous color. It has a fresh and delicate aroma, a fresh, brisk, and mellow taste, and its tea leaves at the bottom of the cup are tender and in clusters.

清明节前采制的龙井茶简称明前龙井，美称女儿红，"院外风荷西子笑，明前龙井女儿红。"

The Longjing Tea picked before the Qingming Festival is simply called Mingqian Longjing and is also affectionately known as Nuerhong. There is a poem that goes, "Outside the courtyard, the lotus in the wind makes Xizi smile. Mingqian Longjing is like Nuerhong."

西湖龙井茶与西湖一样，是人、自然、文化三者的完美结晶，是西湖地域文化的重要载体 。

Just like West Lake, West Lake Longjing Tea is a perfect combination of people, nature, and culture, and an important carrier of the regional culture of West Lake.

西湖龙井产于浙江杭州西湖的狮峰、翁家山、虎跑、梅家坞、云栖、灵隐一带的群山之中。

West Lake Longjing Tea is produced in the mountains around Shifeng, Wengjiashan, Hupao, Meijiawu, Yunqi, and Lingyin in West Lake, Hangzhou, Zhejiang Province.

这里气候温和，雨量充沛，光照漫射。

The climate here is mild, with abundant rainfall and diffused sunlight.

土壤微酸，土层深厚，排水性好。

The soil is slightly acidic, with a deep soil layer and good drainage.

林木茂盛，溪润常流。

The forests are lush, and there are constantly flowing streams.

年平均气温 16℃，年降水量在 1500 毫米左右，优越的自然条件，有利于茶树的生长发育，茶芽不停萌发，采摘时间长，全年可采 30 批左右，几乎是茶叶中采摘次数最多的。

The average annual temperature is 16°C, and the annual precipitation is about 1,500 millimeters. These superior natural conditions are conducive to the growth and development of tea trees. The tea buds keep sprouting, and the picking period is long. About 30 batches can be picked throughout the year, which is almost the most among teas.

产区分级

Production Area Classification

西湖龙井分一级产区和二级产区，一级产区包括传统的 "狮 (峰)、龙 (井)、云 (栖)、虎 (跑)、梅 (家坞)" 五大核心产区，二级产区是除了一级产区外西湖区所产的龙井。

West Lake Longjing Tea production areas are divided into first - grade and second - grade production areas. The first - grade production areas include the five traditional core production areas of "Shi (Feng), Long (Jing), Yun (Qi), Hu (Pao), Mei (Jiawu)". The second - grade production areas refer to the Longjing Tea produced in Xihu District other than the first - grade production areas.

"狮" 字号为龙井狮峰一带所产，"龙" 字号为龙井、翁家山一带所产，"云" 字号为云栖、五云山一带所产，"虎" 字号为虎跑一带所产，"梅" 字号为梅家坞一带所产。

The "Shi" - branded tea is produced around Shifeng in Longjing. The "Long" - branded tea is produced around Longjing and Wengjiashan. The "Yun" - branded tea is produced around Yunqi and Wuyun Mountain. The "Hu" - branded tea is produced around Hupao. The "Mei" - branded tea is produced around Meijiawu.

主要品类

Main Categories

西湖龙井中有几个有名的品类 "狮峰龙井"、"梅坞龙井"、"云栖龙井"、"虎跑龙井" 等。

There are several well - known varieties in West Lake Longjing Tea, such as "Shifeng Longjing", "Meiwu Longjing", "Yunqi Longjing", "Hupao Longjing", etc.

"狮峰龙井" 产于龙井村、狮子峰、翁家山一带，色泽略黄，素称 "糙米色"。

"Shifeng Longjing" is produced around Longjing Village, Shizi Peak, and Wengjiashan. It has a slightly yellowish color and is commonly called "coarse rice color".

"梅坞龙井" 产于云栖、梅家坞一带，外形挺秀、扁平光滑，色泽翠绿。

"Meiwu Longjing" is produced around Yunqi and Meijiawu. It has an elegant and upright appearance, is flat and smooth, and has a green color.

西湖龙井茶的品类有 30 多个。

There are more than 30 varieties of West Lake Longjing Tea.

品质特征

Quality Characteristics

西湖龙井茶，外形扁平挺秀，色泽绿翠，内质清香味醇，泡在杯中，芽叶色绿。

West Lake Longjing Tea has a flat and elegant appearance, a green color, and a pure and fragrant taste. When brewed in a cup, the buds and leaves are green.

素以 "色绿、香郁、味甘、形美" 四绝称著。

It has always been renowned for its four unique features: "green color, rich aroma, sweet taste, and beautiful shape".

春茶中的特级西湖龙井、浙江龙井外形扁平光滑，苗锋尖削，芽长于叶，色泽嫩绿，体表无茸毛；汤色嫩绿 (黄) 明亮；清香或嫩栗香，但有部分茶带高火香；滋味清爽或浓醇；叶底嫩绿，尚完整。

The top - grade West Lake Longjing and Zhejiang Longjing in spring tea have a flat and smooth appearance, with sharp tips. The buds are longer than the leaves, and they have a tender green color with no fuzz on the surface. The soup color is light green (yellowish) and bright. It has a fresh or tender chestnut - like aroma, but some teas also have a high - fired aroma. The taste is fresh and brisk or rich and mellow. The leaf base is tender green and still intact.

其余各级龙井茶随着级别的下降，外形色泽由嫩绿→青绿→墨绿，茶身由小到大，茶条由光滑至粗糙；香味由嫩爽转向浓粗，四级茶开始有粗味；叶底由嫩芽转向对夹叶，色泽由嫩黄→青绿→黄褐。

For the other grades of Longjing Tea, as the grade decreases, the appearance color changes from tender green to bluish - green and then to dark green. The tea leaves grow from small to large, and the tea strips change from smooth to rough. The aroma and taste change from tender and refreshing to strong and rough, and the fourth - grade tea starts to have a coarse taste. The leaf base changes from tender buds to opposite - leaf pairs, and the color changes from tender yellow to bluish - green and then to yellow - brown.

夏秋龙井茶，色泽暗绿或深绿，茶身较大，体表无茸毛，汤色黄亮，有清香但较粗糙，滋味浓略涩，叶底黄亮，总体品质比同级春茶差。

Summer and autumn Longjing Tea has a dark green or deep - green color, larger leaves, and no fuzz on the surface. The soup color is yellowish - bright. It has a fresh aroma but is a bit rough. The taste is strong and slightly astringent. The leaf base is yellowish - bright, and the overall quality is worse than that of the same - grade spring tea.

加工工序

Processing Procedures

采摘

Picking

龙井茶的采摘有三大要求：一是早，二是嫩，三是勤。

There are three major requirements for picking Longjing Tea: first, pick early; second, pick tender leaves; third, pick frequently.

1、以早为贵：历来龙井茶采摘时间很有讲究，以早为贵。

1. Early picking is precious: The picking time of Longjing Tea has always been particular, and early picking is highly valued.

茶农常说：茶叶是个时辰草，早采三天是个宝，迟采三天变成草。

Tea farmers often say, "Tea is a time - sensitive plant. Picking three days early makes it a treasure, while picking three days late turns it into ordinary grass."

2、细嫩著称：龙井茶的采摘还以采摘细嫩而著称，并以采摘嫩度的不同分为莲心、雀舌、旗枪，鲜叶嫩匀度构成龙井茶品质的基础。

2. Known for tenderness: The picking of Longjing Tea is also known for its tender picking. According to the different degrees of tenderness, it is divided into Lianxin (single bud), Queshe (one bud with one leaf or one bud with two leaves in the initial stage of unfolding, with the shape of a sparrow's tongue), and Qiqiang. The tenderness and uniformity of fresh leaves form the basis of the quality of Long 龙井 Tea.

只采一个嫩芽的称莲心，采一芽一叶或一芽二叶初展，叶形如雀舌的称雀舌。

Picking only one tender bud is called Lianxin, and picking one bud with one leaf or one bud with two leaves in the initial stage of unfolding, with the leaf shape like a sparrow's tongue, is called Queshe.

3、采摘次数多：采摘次数多，也是龙井茶的一大特色。

3. Frequent picking: Frequent picking is also a major feature of Longjing Tea.

长期以来，采大留小分批采摘，已经成了习惯。

For a long time, it has been a habit to pick the large leaves and leave the small ones, and pick them in batches.

一般春茶前期天天采或隔天采，中后期隔几天采一次，全年采摘在 30 批左右。

Generally, in the early stage of spring tea, it is picked daily or every other day. In the middle and late stages, it is picked every few days. About 30 batches are picked throughout the year.

晾晒

Drying

西湖龙井在采摘后要竹筛上进行晾晒，一般需要半天左右时间，这样可以减少茶叶中的青草味道，使水分达到炒制的要求，同时使新茶在炒制时不至于结团。

After picking, West Lake Longjing Tea needs to be dried on a bamboo sieve for about half a day. This can reduce the grassy taste in the tea, make the moisture content meet the requirements for stir - frying, and prevent the new tea from clumping during stir - frying.

然后再对晾好的新叶进行大致分类，根据叶子的品质档次来决定下一步炒制的锅温、力道等条件。

Then, the dried new leaves are roughly classified, and the temperature of the pan and the force for the next - step stir - frying are determined according to the quality level of the leaves.

所谓晾就是刚采摘下来的茶叶得在阴凉处堆放上大半天，大约相当于机械加工的退火，也就是通过堆晾，去掉茶叶里残余的大部分刚性。

The so - called drying means that the freshly picked tea leaves need to be piled in a cool place for most of the day, which is roughly equivalent to annealing in mechanical processing. That is, through piling and drying, most of the remaining rigidity in the tea leaves is removed.

采回的鲜叶需在室内进行薄摊，厚度为 3 厘米左右，中下级原料可稍厚。

The freshly picked leaves need to be thinly spread indoors, with a thickness of about 3 centimeters. The middle - and lower - grade raw materials can be slightly thicker.

经 8 - 10 小时摊放后，叶子失去一部分水分，减重 15% - 20%，鲜叶含水量达 70% 左右为适度。

After being spread for 8 - 10 hours, the leaves lose some water and weigh 15% - 20% less. When the water content of the fresh leaves reaches about 70%, it is considered appropriate.

目的是散发青草气，增进茶香，减少苦涩味，增加氨基酸含量，提高鲜爽度。

The purpose is to dispel the grassy smell, enhance the tea aroma, reduce the bitterness and astringency, increase the amino acid content, and improve the freshness.

还可以使炒制的龙井茶外形光洁，色泽翠绿，不结团块，提高茶叶品质。

It can also make the stir - fried Longjing Tea have a smooth appearance, a green color, and prevent it from clumping, thus improving the quality of the tea.

经过摊放的鲜叶需进行筛分，分成大、中、小三档，分别进行炒制，这样不同档次的原料，采用不同锅温、不同手势来炒制，才能恰到好处。

The freshly picked leaves that have been spread need to be screened and divided into large, medium, and small grades for separate stir - frying. In this way, different - grade raw materials can be stir - fried with different pan temperatures and hand gestures to achieve the best results.

揉捻

Rolling

揉也叫揉捻，是通过外力将茶叶的内部结构揉捻成人们希望的形状，但龙井茶的形状要求青叶保留一部分自然的刚性，以便茶叶成型后还能看到部分青叶的原状，因此就将揉捻工艺弱化了。

Rolling, also known as kneading, is to knead the internal structure of tea leaves into the desired shape through external force. However, the shape of Longjing Tea requires that the green leaves retain some natural rigidity so that part of the original shape of the green leaves can still be seen after the tea is formed. Therefore, the rolling process is weakened.

即将炒分解成炒 - 晾 - 炒 - 晾 - 炒的过程，并在这个过程中完成部分揉的要求。

That is, the stir - frying process is divided into a process of stir - frying - drying - stir - frying - drying - stir - frying, and part of the rolling requirements are completed during this process.

炒制

Stir - Frying

西湖龙井的炒制需要手工完成，通常的工艺包括 "抖、带、挤、甩、挺、拓、扣、抓、压、磨" 十大手法。

The stir - frying of West Lake Longjing Tea needs to be done manually. The common techniques include ten methods: "shaking, carrying, squeezing, flicking, straightening, spreading, clasping, grasping, pressing, and rubbing".

龙井茶炒制手法复杂，依据不同鲜叶原料不同炒制阶段分别采取 "抖、搭、捺、拓、甩、扣、挺、抓、压、磨" 等十大手法。

The stir - frying techniques of Longjing Tea are complex. Depending on different fresh leaf raw materials and different stir - frying stages, the ten methods such as "shaking, overlapping, pressing, spreading, flicking, clasping, straightening, grasping, pressing, and rubbing" are used respectively.

整个炒茶过程分为青锅、回潮、辉锅三个阶段:

The entire stir - frying process of tea is divided into three stages: the initial frying, the moisture - regain, and the final frying:

青锅：是在 15 分钟内将茶叶初步成型为扁平，茶叶被炒至七八成干。

Initial frying: The tea leaves are initially formed into a flat shape within 15 minutes, and the tea leaves are fried until they are 70% - 80% dry.

回潮：是将经过了青锅步骤的茶叶起锅摊平在竹筛中回潮，大约需要一个小时时间。

Moisture - regain: The tea leaves that have gone through the initial frying are taken out of the pan and spread flat in a bamboo sieve for moisture - regain, which takes about an hour.

辉锅：是将回潮后的茶叶加入锅中炒干，使水分小于 5%，并且进一步定型。大约需要 20 分钟。

Final frying: The tea leaves after moisture - regain are put back into the pan and fried until the moisture content is less than 5%, and the shape is further fixed. This takes about 20 minutes.

辉锅后的茶叶起锅晾凉就是成品的西湖龙井了。

After the final frying, the tea leaves are taken out of the pan and cooled, and then they become the finished West Lake Longjing Tea.

十大炒法

Ten Stir - Frying Methods

传统的龙井炒制有十大手法：抛、抖、搭、煽、搨、甩、抓、推、扣和压磨，不同品质的茶叶又有不同的炒制手法。

There are ten traditional stir - frying methods for Longjing Tea: tossing, shaking, overlapping, fanning, spreading, flicking, grasping, pushing, clasping, and pressing and rubbing. Different - quality teas have different stir - frying methods.

信阳毛尖又称豫毛峰，属绿茶系，是中国十大名茶之一，也是河南省著名特产之一；其主要产地在信阳市浉河区（原信阳市）、平桥区（原信阳县）和罗山县。

Xinyang Maojian, also known as Yu Maofeng, belongs to the green tea category. It is one of the top ten famous teas in China and a well - known specialty in Henan Province. Its main production areas are Shihe District (formerly Xinyang City), Pingqiao District (formerly Xinyang County), and Luoshan County in Xinyang City.

由汉族茶农创制。民国初年，因信阳茶区的五大茶社产出品质上乘的本山毛尖茶，正式命名为 “信阳毛尖”。

It was created by Han ethnic tea farmers. In the early years of the Republic of China, due to the excellent - quality Maojian tea produced by the five tea societies in the Xinyang tea - growing area, it was officially named "Xinyang Maojian".

信阳毛尖具有 “细、圆、光、直、多白毫、香高、味浓、汤色绿” 的独特风格，具有生津解渴、清心明目、提神醒脑、去腻消食等多种功效。

Xinyang Maojian has a unique style of being "thin, round, smooth, straight, with many white hairs, high - aroma, strong - taste, and green - colored soup". It has various effects such as promoting fluid production to quench thirst, clearing the heart and improving eyesight, refreshing the mind, and removing greasiness and aiding digestion.

1915 年在巴拿马万国博览会上与贵州茅台同获金质奖，1990 年信阳毛尖品牌参加国家评比，取得绿茶综合品质第一名。

In 1915, it won the Gold Medal at the Panama Pacific International Exposition, together with Guizhou Moutai. In 1990, the Xinyang Maojian brand participated in the national evaluation and ranked first in the comprehensive quality of green tea.

信阳毛尖被誉为 “绿茶之王”。信阳毛尖品牌多年位居中国茶叶区域公用品牌价值第 3 位。2017 年，中国茶叶区域品牌价值评比中，信阳毛尖以 59.91 亿元位居品牌价值排行榜第二名。

Xinyang Maojian is known as the "King of Green Teas". For many years, the Xinyang Maojian brand has ranked third in the value of China's regional public brands of tea. In 2017, in the evaluation of the value of China's regional tea brands, Xinyang Maojian ranked second in the brand - value ranking with 5.991 billion yuan.

名茶产区：信阳市浉河区车云山、集云山、云雾山、天云山、连云山、黑龙潭、白龙潭、何家寨，俗称 “五云两潭一寨”。

Famous tea - producing areas: Cheyun Mountain, Jiyun Mountain, Yunwu Mountain, Tianyun Mountain, Lianyun Mountain, Heilongtan, Bailongtan, and Hejiazhai in Shihe District, Xinyang City, commonly known as the "Five Clouds, Two Pools, and One Village".

2019 年 11 月 15 日，入选中国农业品牌目录。

On November 15, 2019, it was selected into the China Agricultural Brand Catalog.

中国茶叶生产早在三千多年前的周朝之前就已开始。信阳种茶历史悠久，茶树原产地在我国西南云、贵、川一带。

The production of tea in China began as early as more than 3,000 years ago, before the Zhou Dynasty. Xinyang has a long - standing history of tea - growing. The origin of tea trees is in the areas of Yunnan, Guizhou, and Sichuan in the southwest of China.

茶沿着河流山川向外传播，沿川陕大道进入陕西，向东顺长江而下，向东南各省发展。茶的传播与政治、经济、文化、交通、气候密切相关。

Tea spread along rivers and mountains. It entered Shaanxi along the Chuan - Shaanxi Avenue, went downstream along the Yangtze River to the east, and developed towards the southeastern provinces. The spread of tea is closely related to politics, economy, culture, transportation, and climate.

东周时期，我国的政治经济中心在河南。当时，茶在河南传播，并在具有生态优势的信阳一带生根发展（今浉河区、平桥区一带）。

During the Eastern Zhou Dynasty, the political and economic center of China was in Henan. At that time, tea spread in Henan and took root and developed in Xinyang, which had ecological advantages (the current Shihe District and Pingqiao District).

唐朝时期，茶叶生产发展开始进入兴盛时期，信阳已成为著名的 “淮南茶区”，所产茶叶品质上乘，列为贡品。

During the Tang Dynasty, the tea - production industry began to thrive. Xinyang had become a famous "Huainan Tea - growing Area". The tea produced there was of excellent quality and was listed as a tribute.

1987 年，考古学家在信阳固始县出土的古墓中发掘有茶叶，考证距今已有 2300 多年。

In 1987, archaeologists unearthed tea leaves from an ancient tomb in Gushi County, Xinyang. After research, it was found that the tea dates back more than 2,300 years.

公元 760 - 780 年间，茶圣陆羽编写的世界第一部茶书《茶经》，把全国盛产茶叶的 13 个省 43 个州郡，划分为八大茶区，信阳归淮南茶区。

Between 760 and 780 AD, Lu Yu, the "Sage of Tea", compiled the world's first tea - related book, "The Classic of Tea". In this book, he divided the 13 provinces and 43 prefectures and counties in China that abounded in tea production into eight major tea - growing areas, and Xinyang belonged to the Huainan Tea - growing Area.

北宋时节苏东坡谓：“淮南茶信阳第一。” 西南山农家种茶者多本山茶，色味香俱美，品不在浙闽以下。

During the Northern Song Dynasty, Su Dongpo once said, "Among the teas in Huainan, Xinyang tea ranks first." Many farmers in the mountains of the southwest planted local - mountain tea. The tea was beautiful in color, aroma, and taste, and its quality was not inferior to that of tea from Zhejiang and Fujian.

到了宋朝，全国有十三个卖茶山场，信阳的光州（潢川）、子安（固始）、商城分别为其中之一。

In the Song Dynasty, there were 13 tea - selling mountain farms in the whole country, and Guangzhou (Huangchuan), Zian (Gushi), and Shangcheng in Xinyang were among them.

清朝时，信阳已发展有 6 个产茶县，即信阳、罗山、光山、固始、商城、潢川（时名光州）。

In the Qing Dynasty, Xinyang had developed into six tea - producing counties, namely Xinyang, Luoshan, Guangshan, Gushi, Shangcheng, and Huangchuan (then known as Guangzhou).

历史上，信阳毛尖主产于浉河区（原信阳市）、平桥区（原信阳县）和罗山县（部分乡）一带。

Historically, Xinyang Maojian was mainly produced in Shihe District (formerly Xinyang City), Pingqiao District (formerly Xinyang County), and some townships in Luoshan County.

元代和明代，由于茶税过重，茶叶生产开始衰落。“毛尖” 一词最早出现在清末，本邑人把产于信阳的茶叶称为 “本山行尖” 或 “毛尖”，又根据采制季节、形态等不同特点，叫作针尖、贡针、白毫、跑山尖等。

During the Yuan and Ming dynasties, due to the heavy tea tax, tea production began to decline. The term "Maojian" first appeared in the late Qing Dynasty. The locals in Xinyang called the tea produced there "Benshan Xingjian" or "Maojian". According to different characteristics such as the picking and processing seasons and shapes, it was also named Zhenjian, Gongzhen, Baihao, Paoshanjian, etc.

清末，受戊戌变法影响，李家寨人甘以敬与彭清阁、蔡竹贤、陈玉轩、王选青等筹集资金，先后兴建了元贞（震雷山）、宏济（车云）、裕申、广益、森森（万寿）、龙潭、广生、博厚等八大茶社，开垦茶园余亩，种茶 40 多万穴，茶叶生产逐渐复苏。

In the late Qing Dynasty, influenced by the Reform Movement of 1898, Gan Yijing from Lizhai Village, together with Peng Qingge, Cai Zhuxian, Chen Yuxuan, Wang Xuanqing, etc., raised funds and successively established eight tea societies, namely Yuanzhen (Zhenlei Mountain), Hongji (Cheyun), Yushen, Guangyi, Sensen (Wanshou), Longtan, Guangsheng, and Bohou. They reclaimed more than mu of tea gardens and planted more than 400,000 tea plants, and tea production gradually recovered.

信阳毛尖独特风格的形成是在 20 世纪初期，由于 “八大茶社” 注重制作技术上的引进、消化与吸收，信阳毛尖加工技术得到快速发展，逐渐改进完善了毛尖的炒制工艺。

The unique style of Xinyang Maojian took shape in the early 20th century. Thanks to the emphasis of the "Eight Tea Societies" on the introduction, digestion, and absorption of production techniques, the processing technology of Xinyang Maojian developed rapidly, and the frying process of Maojian was gradually improved and perfected.

1913 年产出了品质很好的本山毛尖茶，命名为 “信阳毛尖”。1915 年，浉河区董家河镇车云山生产制作的茶叶获得巴拿马万国博览会金奖。

In 1913, high - quality Benshan Maojian tea was produced and named "Xinyang Maojian". In 1915, the tea produced on Cheyun Mountain in Dongjiahe Town, Shihe District won the Gold Medal at the Panama Pacific International Exposition.

此后，产于董家河 “五云山”、浉河港 “两潭一寨”、谭家河 “一门”（土门）的茶叶定名为信阳毛尖。

Since then, the tea produced in the "Five Clouds Mountains" in Dongjiahe, the "Two Pools and One Village" in Shihegang, and the "One Gate" (Tumen) in Tan 家河 has been named Xinyang Maojian.

民国时期，茶叶生产继清朝之后，又得到大力发展，名茶生产技术日渐完善。

During the period of the Republic of China, following the development in the Qing Dynasty, tea production was further vigorously developed, and the production techniques of famous teas became increasingly perfect.

中华人民共和国成立后，国家对发展茶叶生产极为重视，采取了一系列扶助措施。

After the founding of the People's Republic of China, the state attached great importance to the development of tea production and took a series of supporting measures.

信阳茶叶生产得到更大的发展，信阳毛尖茶生产技术得到推广，生产区域不断扩大。

The tea production in Xinyang achieved greater development. The production technology of Xinyang Maojian tea was promoted, and the production area continued to expand.

河南省将产于信阳县及罗山南部的信阳毛尖命名为 “豫毛峰”，光山、潢川、商城、新县、固始产的茶称为 “豫毛青”。

Henan Province named the Xinyang Maojian produced in Xinyang County and southern Luoshan as "Yu Maofeng", and the tea produced in Guangshan, Huangchuan, Shangcheng, Xin County, and Gushi was called "Yu Maoqing".

信阳茶区经历了四次发展高潮。

The Xinyang tea - growing area has experienced four development booms.

20 世纪 60 年代以来，在信阳中部五里店、彭家湾、游河以及西北部的高梁店、王岗、邢集等乡的丘陵岗地上陆续发展。

Since the 1960s, tea - growing has been successively developed on the hilly slopes in Wulidian, Pengjiawan, Youhe in central Xinyang, and Gaoliangdian, Wanggang, and Xingji in the northwest.

1967 年春天，农业局的科技人员指导茶种引过淮河以北的二十五里岗，建立了红旗茶场，朱堂、涩港、彭新、青山四个乡，这是解放初期国家统购统销茶叶时开始确认的。

In the spring of 1967, scientific and technological personnel from the Agricultural Bureau guided the introduction of tea seeds to Ershiliwu Gang north of the Huaihe River and established the Hongqi Tea Farm. The four townships of Zhutang, Segang, Pengxin, and Qingshan were recognized during the early days of liberation when the state implemented the system of unified purchase and sale of tea.

1959 年信阳地区茶园面积仅有 2.11 万亩，茶叶总产量 55 万公斤，直到 1969 年茶园面积还不到 3.5 万亩。

In 1959, the tea - garden area in Xinyang area was only 21,100 mu, and the total tea output was 550,000 kg. By 1969, the tea - garden area was still less than 35,000 mu.

进入 70 年代，信阳茶叶生产进入第一次高潮，茶园面积迅速发展，至 1976 年达到 21 万亩。

In the 1970s, the tea production in Xinyang entered its first boom. The tea - garden area developed rapidly and reached 210,000 mu by 1976.

此后七年间（1976 - 1982 年）茶园面积一直在 20 万亩上下波动，1982 年统计，茶园总面积 19.49 万亩，茶叶总产量 220 万公斤。

In the following seven years (1976 - 1982), the tea - garden area fluctuated around 200,000 mu. According to the statistics in 1982, the total tea - garden area was 194,900 mu, and the total tea output was 2.2 million kg.

1982 年冬季至 1983 年是信阳茶产业发展的第二次高潮，一年内新增茶园面积 14.76 万亩，总面积达到 34.25 万亩。

From the winter of 1982 to 1983, it was the second development boom of the tea industry in Xinyang. The newly added tea - garden area in one year was 147,600 mu, and the total area reached 342,500 mu.

此后十年间，信阳市茶叶生产以 “稳定面积，着重提高产量和质量，以科技为支撑，生产名优茶，开发新产品” 为指导思想，引导各县根据当地生态条件，宜茶则茶、宜林则林、宜粮则粮。

In the following ten years, the tea production in Xinyang City followed the guiding ideology of "stabilizing the area, focusing on improving the output and quality, relying on science and technology, producing famous and high - quality teas, and developing new products", and guided each county to make decisions according to local ecological conditions, such as growing tea if suitable for tea - growing, forests if suitable for forestry, and grains if suitable for grain - growing.

1992 年信阳第一届茶叶节的成功举办，有力地促进了信阳茶产业的发展，茶园面积不断扩大，信阳茶产业进入第三次发展高潮。

In 1992, the successful holding of the first Xinyang Tea Festival strongly promoted the development of the tea industry in Xinyang. The tea - garden area continued to expand, and the tea industry in Xinyang entered its third development boom.

1993 - 2005 年，茶园面积平均以每年 2.46 万亩的发展速度递增。

From 1993 to 2005, the tea - garden area increased at an average annual rate of 24,600 mu.

2005 年统计，茶园面积达到 65 万亩，开采面积 53 万亩，年产干茶 1500 万公斤，茶叶产值 8.5 亿元，加上储藏、包装、销售增值，拉动物流、交通、旅游、餐饮、娱乐等，种茶年社会总收入达到 10 亿元，茶农年人均收入 1053 元。

According to the statistics in 2005, the tea - garden area reached 650,000 mu, the exploited area was 530,000 mu, the annual output of dry tea was 15 million kg, the output value of tea was 850 million yuan. With the added value from storage, packaging, and sales, and the promotion of logistics, transportation, tourism, catering, and entertainment, the annual total social income from tea - growing reached 1 billion yuan, and the per - capita annual income of tea farmers was 1,053 yuan.

全市 8 个县 2 个区，128 个乡镇，1245 个行政村产茶。

Tea is produced in 8 counties, 2 districts, 128 towns and townships, and 1,245 administrative villages in the whole city.

茶园面积超过 1 万亩的乡镇有 12 个，几乎每个产茶乡镇都有茶叶交易市场，规模较大的有 20 多个，全国各地营销网点 1800 多个。

There are 12 townships with a tea - garden area of more than 10,000 mu. Almost every tea - producing township has a tea trading market, and there are more than 20 large - scale ones. There are more than 1,800 marketing outlets across the country.

中华茶文化是我国传统饮茶风习和品茗技艺的结晶，具有东方文化的深厚意蕴。

Chinese tea culture is the crystallization of China's traditional tea - drinking customs and tea - tasting techniques, and it is imbued with the profound connotations of Eastern culture.

茶文化之核心为茶道，中国器物文化能上升到道的层次的唯有茶文化，茶道是茶与道的融合与升华。

The core of tea culture is the art of tea ceremony. Among Chinese utensil cultures, only tea culture can reach the level of "Tao" (the way). The art of tea ceremony is the integration and sublimation of tea and "Tao".

对茶道的阐释有助于我们深入地理解茶文化，更有利于我们把握和弘扬底蕴深厚的中华传统文化。

Explaining the art of tea ceremony helps us deeply understand tea culture and is also conducive to our grasping and promoting the profound traditional Chinese culture.

那么问题来了，你们知道泡茶的六大基本步骤吗？让我们一起往下看吧！

So, here comes a question. Do you know the six basic steps of making tea? Let's find out together!

温具

Warm the Tea Ware

泡茶的第一步，就是要在茶里注入热水，也就是温杯，事先在（茶壶）或是茶杯之中倒入滚开的水，一般水温要在 90° 以上，作为温杯之用。

The first step in making tea is to pour hot water into the tea ware, that is, to warm the cups. Pour boiling water into the teapot or cups in advance. Generally, the water temperature should be above 90°C for warming the tea ware.

茶器温热之后便将热水倒掉。

After the tea ware is warmed, pour out the hot water.

置茶

Put in the Tea Leaves

按茶壶或茶杯的大小，往泡茶的壶（杯）里置入一定数量的茶叶。

According to the size of the teapot or cup, put a certain amount of tea leaves into the teapot or cup used for making tea.

置入茶叶后，可以观赏壶（杯）里的茶叶形状与颜色。

After putting in the tea leaves, you can observe the shape and color of the tea leaves in the pot or cup.

如果你所用来泡茶的是白色盖碗，则茶色与白色相映成趣，极具观赏价值。

If you use a white covered bowl to make tea, the color of the tea and the white of the bowl set off each other, which is of great ornamental value.

冲泡

Brew the Tea

取适量的茶叶放入茶杯或是茶壶中铺平。

Take an appropriate amount of tea leaves, put them into the cup or teapot, and spread them out evenly.

注入差不多盖过茶叶的热水，盖上茶杯或是茶壶时，观察茶叶浸泡在热水中的状态。

Pour in hot water just enough to cover the tea leaves. When covering the cup or teapot, observe the state of the tea leaves soaking in the hot water.

茶叶一般都要浸泡在热水中，再盖上茶杯或茶壶。

Generally, the tea leaves need to be soaked in hot water before covering the cup or teapot.

倒茶

Pour the Brewed Tea

冲泡好的茶应先倒进茶海里，然后再从茶海倒进客人的茶杯（品茗杯）中。

The brewed tea should first be poured into a fair - cup, and then from the fair - cup into the guests' tea - tasting cups.

茶海又称公道杯，取分茶公道之意。

The fair - cup is also known as the gongdao bei, which implies fairness in dividing the tea.

奉茶

Serve the Tea

奉茶时，需要用茶盘托着送给客人，放置客人右手前方。

When serving the tea, use a tea tray to hold the cups and present them to the guests, placing them in front of the guests' right hands.

奉茶的时候，主人必须用空余的手做出请茶的姿势，此时客人可用右手食指和中指并拢弯曲，轻轻敲打桌面，以表谢意。

When serving the tea, the host must use the free hand to make a gesture of inviting the guests to drink tea. At this time, the guests can bend their right index and middle fingers together and gently tap the table to show their gratitude.

品茶

Taste the Tea

茶泡好之后不可急于饮用，而是应该先观色察形，接着端杯闻香，再啜汤赏味。

After the tea is brewed, don't rush to drink it. Instead, first observe its color and shape, then lift the cup to smell its fragrance, and finally sip the tea to savor its taste.

赏味时，应让茶汤从舌尖沿舌两侧流到舌根，再回到舌头，如此反复二三次，以留下茶汤清香甘甜的回味。

When savoring the tea, let the tea soup flow from the tip of the tongue along the two sides of the tongue to the root of the tongue, and then back to the tongue. Repeat this process two or three times to leave a fragrant and sweet aftertaste of the tea soup.

中国有着历史悠久的茶历史，中国茶道就其构成的要素来说，包括茶境、茶礼、茶艺、茶修四大要素，其中茶艺是茶道的基础，茶修是目的，茶境、茶礼是起到辅助作用。

China has a long - standing tea - drinking history. In terms of its constituent elements, the Chinese art of tea ceremony includes four elements: the tea environment, tea etiquette, tea art, and tea cultivation. Among them, tea art is the foundation of the tea ceremony, tea cultivation is the purpose, and the tea environment and tea etiquette play an auxiliary role.

茶境

The Tea Environment

茶境就是茶道活动的环境，环境可以陶冶、净化人的心灵。

The tea environment refers to the environment for tea - ceremony activities. The environment can cultivate and purify people's minds.

茶道活动的环境不是任意、随便设置，而是经过精心选择或者营造的、与茶道精神相一致的环境。

The environment for tea - ceremony activities is not set randomly. Instead, it is carefully selected or created to be in line with the spirit of the tea ceremony.

茶道有其基本的饮茶环境，一般来讲有三种环境，首先是天然环境，主要是在清净、清雅的地方，不需要人为的布置和装扮，以四季景色为背景。

There are basic tea - drinking environments for the tea ceremony. Generally, there are three types of environments. First is the natural environment, which is mainly in clean and elegant places. It doesn't require artificial decoration and is set against the backdrop of the four - season scenery.

在这样的环境中更能净化人的心灵，陶冶人的品德。

In such an environment, people's minds can be further purified, and their virtues can be cultivated.

其次是人工环境，它需要人工的装饰和布置，如一些亭台楼阁、书房客厅等；

Second is the artificial environment, which requires artificial decoration and arrangement, such as pavilions, towers, study rooms, and living rooms.

最后是专设环境，它是用来主要从事茶事活动的茶室，茶室的室外环境一般栽植一些常绿植物；室内环境一般布置有挂画、插花、盆景等进行装饰。

Finally, there is the specially - designed environment, which is a tea room mainly used for tea - related activities. The outdoor environment of the tea room is generally planted with some ever - green plants, and the indoor environment is usually decorated with hanging paintings, flower arrangements, and potted landscapes.

茶礼

Tea Etiquette

茶道中的礼节是鞠躬、奉茶等行为，礼貌是茶道中的表情、言谈举止。

The etiquette in the tea ceremony includes behaviors such as bowing and serving tea, while politeness is reflected in expressions, words, and gestures during the tea - ceremony process.

茶道的礼法是整个茶事过程中的一系列规范与程序，包括动作、仪容、姿态、仪表、语言、顺序、位置等，以及人与人、人与物、物与物之间。

The rules and procedures of the tea ceremony are a series of norms and procedures throughout the tea - making process, covering actions, appearance, posture, demeanor, language, sequence, position, etc., as well as the relationships between people, between people and objects, and between objects.

茶道的礼在泡茶过程中体现淋漓尽致，泡茶时动作要优雅，才能使客人专心致志沉浸在泡茶的优美过程中，这样不仅能够陶冶情操，还能够怡养心性，也还能使人进入修身养性的境界。

The etiquette of the tea ceremony is fully demonstrated during the tea - making process. The movements during tea - making should be elegant so that guests can concentrate and immerse themselves in the beautiful process of tea - making. This can not only cultivate sentiment but also soothe the mind and help people enter a state of self - cultivation.

总的来说，中国茶道的礼法更加倾向于自然，主要是注重内在而非形式，不受礼法的约束。

Generally speaking, the rules and etiquette of the Chinese tea ceremony tend to be more natural. They mainly focus on the inner spirit rather than form and are not restricted by rigid rules.

茶艺

Tea Art

茶艺是茶道的基础和载体，是茶道的必要条件。

Tea art is the foundation and carrier of the tea ceremony and is a necessary condition for the tea ceremony.

茶艺可以独立存在，然而茶道离不开茶艺，茶道必须依存于茶艺而存在，无茶艺则无茶道。

Tea art can exist independently, but the tea ceremony cannot do without tea art. The tea ceremony must rely on tea art. Without tea art, there is no tea ceremony.

茶艺能够体现茶道，作为一门艺术，茶艺可以进行舞台表演。

Tea art can embody the tea ceremony. As an art form, tea art can be performed on stage.

总的来说，茶道是一种精神文化，而茶艺是表现茶道的一种形式，所以说茶道是供人参禅悟道的，不是一种表演形式，茶艺是一种表演技艺。

Generally speaking, the tea ceremony is a form of spiritual culture, while tea art is a form of expressing the tea ceremony. Therefore, the tea ceremony is for people to meditate and understand the "Tao", not a form of performance, while tea art is a performing skill.

茶修

Tea Cultivation

茶修是利用茶进行修行，修行是茶道的最根本的目的，也是茶道的最根本意图。

Tea cultivation means using tea - related activities for self - cultivation. Self - cultivation is the fundamental purpose and intention of the tea ceremony.

茶人就是利用茶事活动来修心悟道、陶冶情操，性命双修是中国茶道的特点，修性即修心、修神，修命即修身，修形，修命、修身也就是养生，去除身体疾病，健康长寿；修性、修心在于志道立德，怡情乐性，明心见性；中国茶道的根本就是养生、怡性、修性、证道，证道是修道的结果，是茶道的理想，是茶人的终极追求，是人生的最高境界。

Tea lovers use tea - related activities to cultivate their minds, understand the truth, and refine their sentiments. The dual cultivation of nature and life is a characteristic of the Chinese tea ceremony. Cultivating nature means cultivating the mind and spirit, and cultivating life means cultivating the body and form. Cultivating life and the body is also about maintaining good health, getting rid of physical diseases, and achieving longevity. Cultivating nature and the mind lies in aspiring to the "Tao", cultivating virtue, delighting the mood, and attaining spiritual enlightenment. The essence of the Chinese tea ceremony is about maintaining good health, pleasing the nature, cultivating the nature, and attaining the "Tao". Attaining the "Tao" is the result of practicing the "Tao", the ideal of the tea ceremony, the ultimate pursuit of tea lovers, and the highest realm of life.

人们在泡茶的实践中，总结紫砂壶的优越性，归纳起来有五大优点：

In the practice of making tea, people have summarized the advantages of purple clay teapots, which can be grouped into five major ones:

色香味保全

Preservation of color, aroma and taste

高含铁量的紫砂泥，经 1200℃左右的高温烧制后，分子重新排列，形成鳞片状结构，并生成大量开放式和封闭式的双重气孔，独特的高致密度的多孔状物理结构，具有较强的吸咐力。

The purple clay with a high iron content, after being fired at a high temperature of around 1,200°C, has its molecules rearranged, forming a scaly structure and generating a large number of open and closed double pores. This unique high - density porous physical structure has a strong adsorption capacity.

因为有双重气孔，透气不渗水，故泡茶时色不变异、香不涣散、味不耽搁。

Due to the presence of these double pores, the teapot is breathable but does not leak water. Therefore, when making tea, the color of the tea remains unchanged, the aroma does not dissipate, and the taste is not affected.

元气恢复快

Quick restoration of the original state

紫砂壶泡茶虽可越宿不馊、久置无杂气，但长期不用又存放不当，自然免不了会有异味。

Although tea brewed in a purple clay teapot can remain fresh overnight and has no strange odors even after being left for a long time, if it is not used for a long time and stored improperly, it will inevitably develop an unpleasant smell.

只需用沸水冷水交换冲洗几遍！壶的元气又可恢复，泡茶仍可得真味。

Just rinse it several times with alternating hot and cold water! The original state of the teapot can be restored, and the true flavor of the tea can still be obtained when making tea.

无茶可生香

Can produce aroma without tea

紫砂壶经久使用，内壁会积聚 “茶锈” 形成 “茶山”，以致不放茶叶注入沸水，也会有茶香。

With long - term use of a purple clay teapot, "tea rust" accumulates on the inner wall, forming a "tea mountain". As a result, even if no tea leaves are added and only boiling water is poured in, there will still be the aroma of tea.

调砂掺砂、辅砂等手法，更改善了壶的肌理结构，“茶山” 生成更易。

Techniques such as adding and adjusting sand further improve the texture structure of the teapot, making it easier to form the "tea mountain".

不裂不烫手

Not prone to cracking and not hot to the touch

紫砂壶传热缓慢，握持不会炙手。

The purple clay teapot conducts heat slowly, so it won't burn your hands when you hold it.

因其材质特殊，冷热急变性能好，寒冬腊月注入沸水，也不会因温度急变而爆裂。

Due to its special material, it has good resistance to rapid temperature changes. Even if boiling water is poured into it in the cold winter, it will not crack due to sudden temperature changes.

越用越光润

Becomes more lustrous with use

紫砂壶表有粗细砂粒排列，用之愈久包浆愈厚，色泽光润，气韵温雅，所谓 “摩挲宝爱，不啻掌珠，用之既久，外类紫玉，内如碧云，成为奇物”。

The surface of the purple clay teapot is arranged with coarse and fine sand grains. The longer it is used, the thicker the patina becomes. It has a lustrous color and an elegant charm. As the saying goes, "Cherish it like a precious pearl in your palm. After long - term use, it looks like purple jade on the outside and blue clouds on the inside, becoming a wonderful item."

一把紫砂在手，此番境界难得。

Holding a purple clay teapot in hand, such a realm is hard to come by.

品茶，有人说，品的是其中的禅意，有人说，品的是茶中的韵味，既然是品茶，那就不止 “喝” 这么简单了。

When it comes to tea - tasting, some people say that what they savor is the Zen connotation within it, while others say it's the lingering charm of the tea. Since it's tea - tasting, it's not just about "drinking".

品茶重在品鉴茶水的滋味，讲究的是色香味俱全。

The essence of tea - tasting lies in appreciating the taste of the tea liquor, emphasizing the perfect combination of color, aroma, and taste.

下面我们一起来看看如何通过 “看、听、闻、尝、摸” 五步来品茶吧！

Now, let's take a look at how to taste tea through the five steps of "observing, listening, smelling, tasting, and touching"!

一、看一看

I. Observe

1、看干茶

1. Observe the dry tea

一款茶叶给到人的第一感觉，就是它的外形了。

The first impression a tea gives people is its appearance.

看干茶主要看，色泽、条索、嫩度等是否合乎该品种的特点。

When observing the dry tea, we mainly check whether its color, shape, and tenderness meet the characteristics of the variety.

不同茶类颜色各异，但品质较好的茶叶干茶都有光泽的。

Different types of tea have various colors, but high - quality dry tea always has a lustrous sheen.

2、看汤色

2. Observe the tea soup

茶汤主要是看色度，亮度，清澈度。

When observing the tea soup, we focus on its color intensity, brightness, and clarity.

好茶的汤色通常具备三个特点：一是色度明显、二是亮度明亮，三是清澈度高。

The soup of good - quality tea usually has three characteristics: distinct color, bright luster, and high clarity.

但判断的时候要排除茶毫等因素干扰，好茶的茶汤允许有一些茶末沉在杯底，但从上往下看是清澈见底的。

However, when making judgments, we need to exclude the interference of factors such as tea fuzz. The tea soup of good - quality tea may have some tea residues at the bottom of the cup, but it should be clear when viewed from top to bottom.

3、看叶底

3. Observe the tea leaves after brewing

泡完茶之后的茶渣也会暴露很多信息，好茶的叶底看上去有光泽，摸起来光滑，捏起来有一定厚度和弹性。

The tea leaves after brewing can also reveal a lot of information. The leaves of good - quality tea look lustrous, feel smooth, and have a certain thickness and elasticity when pinched.

叶底鲜活至少能说明三个问题，一说明茶叶的原料好，二说明茶的制作工艺好，三说明冲泡得当，茶叶充分泡开，有没有被闷坏。

Fresh - looking tea leaves after brewing can indicate at least three things: good raw materials, excellent production techniques, and proper brewing methods, which means the tea is fully infused and not spoiled by over - steeping.

二、听一听

II. Listen

1、听讲解

1. Listen to the introduction

听讲解 ，当别人给我们泡茶前，一般会先讲解一下茶的信息，让我们对茶先有一个基本的了解，包括茶叶的名称、产地、工艺、特色等，这样在品茶的时候就可以留意与其描述是否一致。

When someone is about to make tea for us, they usually introduce some information about the tea first, allowing us to have a basic understanding of it, including the name, origin, production process, and characteristics of the tea. This way, when tasting the tea, we can pay attention to whether it matches the description.

2、听声音

2. Listen to the sound

茶叶落入茶壶的声音，可以得知茶叶是紧结还是粗松，是重实还是轻飘。

By listening to the sound of the tea leaves falling into the teapot, we can tell whether the tea leaves are tightly - packed or loose, and whether they are heavy or light.

揉捻不到位的茶条粗松，落入壶中几乎没有声音，紧结成条的茶，放入壶中会有清晰的声音，当然这也与茶壶的材质有关，用白瓷盖碗听声音是最明显的。

Tea strips that are not properly rolled are loose and make almost no sound when falling into the pot. Tightly - rolled tea strips, on the other hand, produce a clear sound when put into the pot. Of course, this also depends on the material of the teapot. Using a white porcelain gaiwan makes it easiest to hear the sound.

三、闻一闻

III. Smell

1、干闻

1. Smell the dry tea

“干” 即茶叶还没碰水时，这个时候闻到的茶香，通常是配合观察茶叶外形，对茶叶进行一个基本的判断。

When "smelling the dry tea", that is, when the tea has not come into contact with water yet, the aroma we smell at this time is usually used in conjunction with observing the appearance of the tea to make a basic judgment about the tea.

干茶的气味，虽然没有泡出来的那么明显，但也能反映茶的一些信息，在没有开始泡茶的情况下，可以抓一把茶呵一口热气来感受茶的味道。

Although the smell of dry tea is not as obvious as that of brewed tea, it can still reflect some information about the tea. When not brewing tea yet, we can grab a handful of tea and exhale hot breath onto it to sense its flavor.

2、热闻

2. Smell the hot tea

热闻可以辨别香气是否纯正。

Smelling the hot tea can help us distinguish whether the aroma is pure.

一开始别靠太近，小心蒸汽烫伤。

Don't get too close at first to avoid being scalded by the steam.

趁热闻最能分辨出茶中的异味，如烟味、霉味、青臭气、馊臭味等等。

Smelling the tea while it's hot is the best way to detect strange odors such as smoky, musty, grassy, or sour smells.

此外，热闻还可以判断茶香是高扬还是低沉。

In addition, by smelling the hot tea, we can determine whether the tea aroma is strong or weak.

3、温闻

3. Smell the warm tea

温闻 ，等茶叶温度降下来一点之后，这个时候最容易判断茶叶的香型，如豆香、兰花香、焦糖香等等。

When smelling the warm tea, after the tea has cooled down a bit, it's the easiest to identify the aroma type of the tea, such as bean - like aroma, orchid - like aroma, caramel - like aroma, etc.

4、冷闻

4. Smell the cold tea

冷闻可以了解茶叶香气持久程度。

Smelling the cold tea can help us understand the persistence of the tea aroma.

品质优的茶叶，茶汤冷后依然散发幽雅香气，持久清爽不混杂。

High - quality tea still exudes an elegant aroma even after the tea soup has cooled down, remaining fresh and pure for a long time.

如武夷岩茶，独特的花果香在冷闻中更为明显。

For example, the unique flower - and - fruit aroma of Wuyi Rock Tea is more distinct when smelled cold.

四、尝一尝

IV. Taste

1、尝滋味

1. Taste the flavor

尝滋味一般在看完汤色及温嗅后进行，茶汤温度在 50℃左右比较适宜。

Tasting the flavor is usually done after observing the tea soup and smelling the warm tea. The ideal temperature for the tea soup is around 50°C.

如果温度太高，易使味觉受烫后麻木；而温度太低，味觉的灵敏度会变差。

If the temperature is too high, it can numb the taste buds; if it's too low, the sensitivity of the taste buds will decrease.

五、摸一摸

V. Touch

掂：将一小把干茶放入手心，可以判断其茶叶是否重实。

Weigh: Put a small handful of dry tea in the palm of your hand to judge whether the tea is heavy or light.

折：将一片干茶叶折一下，一般来说，茶叶含水量仅为 3% 左右。

Bend: Bend a dry tea leaf. Generally, the water content of tea is only about 3%.

如果脆断说明茶叶含水率低，足够干燥；如果不能利落折断说明茶叶含水率高，可能受潮，最好不要再饮用。

If the tea leaf breaks crisply, it indicates a low water content and the tea is dry enough. If it can't be broken easily, it means the water content is high and the tea may be damp. It's best not to drink it.

扯：一只手扯住叶片，一只手扯住茶梗，判断茶叶韧性好不好。

Pull: Hold the tea leaf with one hand and the tea stalk with the other hand to judge the toughness of the tea.

柔韧度高的茶不容易被扯开，如果轻易就能撕坏的茶，则柔韧度低。

Tea with high flexibility is not easy to be torn apart. If a tea can be easily torn, its flexibility is low.

柔韧度低的茶活性低，后期转化价值空间不大。

Tea with low flexibility has low activity and little potential for further transformation.

茶饮具有清新、雅逸的天然特性，能静心、静神，有助于陶冶情操、去除杂念、修炼身心，这与提倡 “清静、恬澹” 的东方哲学思想很合拍，也符合佛道儒的 “内省修行” 思想，因此中国历代社会名流、文人骚客、商贾官吏、佛道人士都以崇茶为荣，特别喜好在品茗中，吟诗议事、调琴歌唱、弈棋作画，以追求高雅的享受。

Tea drinks have fresh and elegant natural characteristics. They can calm the mind and spirit, and are helpful for cultivating sentiment, removing distractions, and self - cultivation. This is in line with the Oriental philosophical thought of advocating "quietness and tranquility", and also conforms to the "introspective practice" ideas of Buddhism, Taoism, and Confucianism. Therefore, throughout Chinese history, celebrities, literati, merchants, officials, Buddhists, and Taoists have taken pride in advocating tea. They especially enjoy reciting poems, discussing matters, playing musical instruments, singing, playing chess, and painting while sipping tea, in pursuit of elegant pleasures.

主茶具：就是泡茶喝茶主要的用具。

Main Tea Sets: These are the primary utensils for making and drinking tea.

茶壶是用来泡茶的器具。壶是由壶盖，壶身，壶底和圈足四个部分组成。壶盖有孔，钮，座，盖等细部。壶身有口，延，嘴，流，腹，肩，把等细部。由于壶的把，盖，底，形的细微部分的不同，壶的基本形态也就接近有 200 种。

A teapot is an instrument for making tea. A teapot consists of four parts: the lid, the body, the bottom, and the foot ring. The teapot lid has details such as holes, knobs, bases, and covers. The teapot body has details like the mouth, extension, spout, flow, belly, shoulder, and handle. Due to the differences in the fine parts of the teapot's handle, lid, bottom, and shape, there are nearly 200 basic forms of teapots.

茶船是放茶壶的垫底茶具，既可以增加美观，又可以防止茶壶烫伤桌面。

A tea tray is a bottom - placing tea set for the teapot. It can not only enhance the aesthetic appearance but also prevent the teapot from scalding the tabletop.

茶盅也叫做茶海，盛放泡好的茶汤来分茶的器具，因为有均匀茶汤浓度的功能，所以也叫公平杯。

A tea pitcher, also known as a tea sea, is a utensil for holding brewed tea soup and dividing the tea. Since it can even out the concentration of the tea soup, it is also called a fair cup.

小茶杯盛放泡好的茶汤并且喝茶的器具。闻香杯是盛放泡好的茶汤，倒入品茗杯之后，闻留在杯底的香味的器具。

Small tea cups are used to hold brewed tea soup for drinking. A fragrance - smelling cup is used to hold brewed tea soup. After pouring the tea into the sipping cup, one can smell the fragrance remaining at the bottom of the cup.

杯托是放置茶杯的垫底器具。

A cup saucer is a bottom - placing utensil for placing tea cups.

盖置是放置壶盖，盅盖和杯盖的器物，既能够保持盖子清洁，又能避免沾湿桌面。

A lid holder is an object for placing teapot lids, pitcher lids, and cup lids. It can keep the lids clean and prevent the tabletop from getting wet.

茶碗是泡茶的器具或者是盛放茶汤作为喝茶的工具。盖碗是由盖，碗，托三部件组成，泡茶喝茶共用的器具也可以单用。大茶杯是泡茶喝茶共用的茶具，大多数是长桶形，有把或者无把，有盖或者无盖。同心杯是大茶杯当中有一只滤胆，把茶渣分离出来。

A tea bowl can be used for making tea or as a tool for holding tea soup for drinking. A covered bowl consists of three parts: the lid, the bowl, and the saucer. It can be used both for making and drinking tea, or used separately. Large tea cups are used for both making and drinking tea. Most of them are long - barrel - shaped, with or without handles, and with or without lids. A concentric cup has a filter insert inside a large tea cup to separate the tea dregs.

冲泡盅是用来冲泡茶叶的杯状物，盅口留一个缺口是出水口，或者杯盖连接一个滤网，中轴可以上下提压就像活塞的形状，既可以让茶汤均匀，又可以让茶渣与茶汤分开。

A brewing pitcher is a cup - shaped object for brewing tea leaves. There is a notch at the mouth of the pitcher as the water outlet, or the cup lid is connected to a filter screen. The central axis can be lifted and pressed up and down like a piston, which can not only make the tea soup uniform but also separate the tea dregs from the tea soup.

［茶具的使用方法］

[Usage Methods of Tea Sets]

茶杯的使用方法，根据茶壶的形状色泽，选择适当的茶杯，搭配起来也颇有美感，也是为了方便欣赏茶汤的颜色，而且也容易清洗，杯子内面最好是上釉的，而且是白色或者浅色。

When using tea cups, choose appropriate cups according to the shape and color of the teapot. A good match not only looks aesthetically pleasing but also makes it convenient to appreciate the color of the tea soup. In addition, it is easy to clean. The inner surface of the cup is preferably glazed and white or light - colored.

茶漏的使用方法，茶漏则是在置茶的时候，放在壶口上，方便把茶倒在壶里，防止茶叶掉落在壶外。

When using a tea strainer, place it on the mouth of the teapot when putting tea leaves into the pot. It facilitates pouring tea into the pot and prevents tea leaves from falling outside the pot.

盖碗的使用方法，置茶三公克放在碗里面，冲水，加盖子 5 - 6 分钟之后就可以饮用，用这个方法泡茶，通常喝上一泡就可以了。

When using a covered bowl, put 3 grams of tea leaves into the bowl, pour in hot water, cover it, and wait for 5 - 6 minutes before drinking. When making tea in this way, usually one brew is enough.

新茶具应该怎么清洗？

How should new tea sets be cleaned?

每次喝完茶之后，把茶倒掉，彻底把壶内外都要洗干净，注意使用新茶壶的时候要把壶身上的蜡，油污，茶垢等都要清洗干净；

After each time of drinking tea, pour out the tea and thoroughly clean the inside and outside of the teapot. When using a new teapot, pay attention to cleaning off the wax, oil stains, and tea scale on the teapot body.

如果发现茶具有茶垢，可以挤少量的牙膏在茶具上面，用手或者用棉花棒把牙膏均匀的涂在茶具表面，大约过一分钟以后再用水清洗这些茶具；在茶具或者茶壶里面放入一小勺桔子粉或桔子汁，装满清水以后放置 2 - 3 个小时，这样茶垢与茶具失去了粘合力，很容易清除茶垢。

If there is tea scale on the tea set, squeeze a small amount of toothpaste onto the tea set and evenly apply the toothpaste on the surface of the tea set by hand or with a cotton swab. After about one minute, wash the tea set with water. You can also put a small spoonful of orange powder or orange juice into the tea set or teapot, fill it with clean water, and let it stand for 2 - 3 hours. In this way, the tea scale loses its adhesion to the tea set and is easy to remove.

新手看看下面这些茶具知识大全，再也不用愁了！

Newcomers can take a look at the following comprehensive knowledge of tea sets and no longer have to worry!

一、置茶器

I. Tea - Placing Utensils

① 茶则：由茶罐中取茶置入茶壶的用具。

① Tea Spoon: A utensil for taking tea from a tea canister and putting it into a teapot.

②茶匙：将茶叶由茶则拨入茶壶的器具。

② Tea Spoon: An instrument for scooping tea leaves from the tea spoon into the teapot.

③茶漏（斗）：放于壶口上导茶入壶，防止茶叶散落壶外。

③ Tea Strainer (Funnel): Placed on the mouth of the teapot to guide tea into the pot and prevent tea leaves from falling outside the pot.

④ 茶荷：属多功能器具，除兼有前三者作用外，还可视茶形、断多寡、闻干香。

④ Tea Tray: A multi - functional utensil. Besides having the functions of the previous three, it can also be used to observe the shape of the tea leaves, estimate the quantity, and smell the dry fragrance of the tea.

⑤ 茶擂：用于将茶荷中的长条形茶叶压断，方便投入壶中。

⑤ Tea Crusher: Used to break long - strip - shaped tea leaves in the tea tray for easy putting into the teapot.

⑥ 茶仓：分装茶叶的小茶罐。

⑥ Tea Caddy: A small tea canister for dividing and storing tea leaves.

二、理茶器

II. Tea - Arranging Utensils

① 茶夹：将茶渣从壶中、杯中夹出；洗杯时可夹杯防手被烫。

① Tea Tongs: Used to pick out tea dregs from the teapot or cup. When washing cups, it can be used to hold the cups to prevent hands from getting burned.

② 茶匙：用以置茶、挖茶渣。

② Tea Spoon: Used for placing tea leaves and scooping out tea dregs.

③ 茶针：用于通壶内网。

③ Tea Needle: Used to clear the inner strainer of the teapot.

④ 茶桨（簪）：撇去茶沫的用具；尖端用于通壶嘴。

④ Tea Skimmer (Hairpin - shaped): An instrument for skimming off the tea froth; the tip can be used to clear the spout of the teapot.

⑤茶刀：取、倒茶叶。

⑤ Tea Knife: Used to take out and pour tea leaves.

三、分茶器

III. Tea - Dividing Utensils

① 茶海（茶盅、母杯、公道杯）：茶壶中的茶汤泡好后可倒入茶海，然后依人数多寡平均分配；而人数少时则倒出茶水可避免因浸泡太久而产生苦涩味。茶海上放滤网可滤去倒茶时随之流出的茶渣。

① Tea Sea (Tea Pitcher, Mother Cup, Fair Cup): After the tea soup in the teapot is brewed, it can be poured into the tea sea and then evenly distributed according to the number of people. When there are fewer people, pouring out the tea can avoid the bitter taste caused by over - steeping. A filter screen can be placed on the tea sea to filter out the tea dregs that flow out when pouring tea.

四、品茗器

IV. Tea - Tasting Utensils

① 茶杯（品茗杯）：用于品啜茶汤。

① Tea Cup (Sipping Cup): Used for sipping the tea soup.

② 闻香杯：借以保留茶香用来嗅闻鉴别。

② Fragrance - Smelling Cup: Used to retain the tea fragrance for smelling and identifying.

③杯托：承放茶杯的小托盘，可避免茶汤烫手，也起美观作用。

③ Cup Saucer: A small tray for holding the tea cup, which can prevent the hands from getting burned by the hot tea soup and also serves an aesthetic purpose.

五、涤洁器

V. Cleaning Utensils

①茶盘：用以盛放茶杯或其他茶具的盘子。

① Tea Tray: A plate for holding tea cups or other tea sets.

②茶船（茶池、茶洗、壶承）：盛放茶壶的器具，也用于盛接溢水及淋壶茶汤，是养壶的必须器具。

② Tea Tray (Tea Pool, Tea Washer, Teapot Stand): An object for placing the teapot. It is also used to catch overflowing water and the tea soup used to rinse the teapot, and is a necessary utensil for teapot maintenance.

③ 渣方：用以盛装茶渣。

③ Tea Dregs Container: Used to hold tea dregs.

④水方（茶盂、水盂）：用于盛接弃置茶水。

④ Water Container (Tea Basin, Water Basin): Used to hold discarded tea water.

⑤ 涤方：用于放置用过后待洗的杯、盘。

⑤ Washing Basin: Used to place cups and plates that need to be washed after use.

⑥茶巾：主要用于干壶，可将茶壶、茶海底部残留的杂水擦干；其次用于抹净桌面水滴。

⑥ Tea Towel: Mainly used to dry the teapot. It can dry the remaining water at the bottom of the teapot and the tea sea. Secondly, it is used to wipe off the water droplets on the tabletop.

⑦ 容则：摆放茶则、茶匙、茶夹等器具的容器。

⑦ Utensil Holder: A container for placing tea spoons, tea scoops, tea tongs, and other utensils.

六、配件

VI. Accessories

① 煮水器：种类繁多主要有炭炉（潮汕炉）+ 玉书碨、酒精炉 + 玻璃水壶、电热水壶、电磁炉等。选用要点为茶具配套和谐、煮水无异味。

① Water - Boiling Appliances: There are many types, mainly including charcoal stoves (Chaoshan stoves) + Yushuwei pots, alcohol stoves + glass kettles, electric kettles, induction cookers, etc. The key points for selection are harmonious matching with tea sets and no peculiar smell when boiling water.

② 壶垫：纺织品。用于隔开壶与茶船，避免因碰撞而发出响声影响气氛。

② Teapot Mat: A textile product. It is used to separate the teapot from the tea tray to avoid noise caused by collisions and affecting the atmosphere.

③ 盖置：用来放置茶壶盖、水壶盖的小盘（一般以茶托代替）。

③ Lid Holder: A small plate for placing teapot lids and kettle lids (usually replaced by a tea saucer).

④ 奉茶盘：奉茶用的托盘。

④ Tea - Serving Tray: A tray for serving tea.

⑤ 茶拂：置茶后用于拂去茶荷中的残存茶末。

⑤ Tea Brush: Used to brush off the remaining tea powder in the tea tray after placing the tea leaves.

⑥ 温度计：用来学习判断水温。

⑥ Thermometer: Used to learn and judge the water temperature.

⑦ 茶巾盘：用以放置茶巾、茶拂、温度计等。

⑦ Tea Towel Tray: Used to place tea towels, tea brushes, thermometers, etc.

⑧香炉：喝茶焚香可增茶趣。

⑧ Incense Burner: Burning incense while drinking tea can enhance the fun of tea - drinking.

中国是茶叶和茶文化的故乡，茶圣陆羽有云：茶之为饮，发乎神农氏。可见其历史悠久。

China is the birthplace of tea and tea culture. Lu Yu, the Sage of Tea, once said, "Tea as a beverage originated from Shennongshi." It can be seen that tea has a long history.

漫长的文化积淀中，也使茶叶里产生了许多极品，它们有的极为昂贵，甚至今天的土豪都喝不起，我们从低往高说 ——

During the long - term cultural accumulation, many top - grade teas have emerged. Some of them are extremely expensive, so much so that even the wealthy today can't afford them. Let's list them from the least expensive to the most expensive - -

No.10 龙井御茶园十八棵

No.10 The Eighteen Tea Trees in the Imperial Tea Garden of Longjing

龙井，原产地为杭州西湖，其茶叶产地标识十分严格，据《西湖龙井原产地域保护管理办法》所说：

Longjing tea is originally produced in the West Lake area of Hangzhou. The identification of its tea - growing area is very strict. According to the "Measures for the Protection of the Origin of West Lake Longjing Tea",

西湖龙井，是杭州市境内，经认定的茶园内生产的茶鲜叶，并在杭州市境内按《西湖龙井茶》标准生产加工的茶叶。

West Lake Longjing tea is made from fresh tea leaves produced in recognized tea gardens within Hangzhou City and processed in accordance with the "West Lake Longjing Tea" standard within Hangzhou City.

而龙井中最贵的，则首推御茶园十八棵，据说此树为乾隆所喜爱，是那时的贡茶。

Among Longjing teas, the most expensive ones are the eighteen tea trees in the imperial tea garden. It is said that these tea trees were favored by Emperor Qianlong and were tribute teas at that time.

相传，此茶树价格是一公斤 10 万元人民币以上，但毕竟实在是没有多少 “御前十八棵” 流入市面上，所以只能委屈龙井排第十了……

It is said that the price of these tea trees is more than 100,000 yuan per kilogram. However, after all, few of the "Eighteen Tea Trees in Front of the Emperor" enter the market, so Longjing tea can only be ranked tenth...

No.9 熊猫屎茶

No.9 Panda Dung Tea

外国有贵到爆炸的猫屎咖啡，咱们也有贵出天际的 “熊猫屎茶”……

There is extremely expensive civet coffee abroad, and we have "Panda Dung Tea" which is also incredibly expensive in China...

但其实您不必觉得太恶心，这俩完全是两回事，熊猫茶只是用熊猫粪便当肥料而已，没有猫屎那么重口……

But in fact, you don't have to feel too disgusted. These two are completely different things. Panda Dung Tea only uses panda feces as fertilizer, not as unappetizing as civet feces...

因为熊猫的肠胃功能比较差，吃进去的食物被排出后还有近 70% 的食物营养没有被吸收，所以也是纯天然有机肥料最好的制造者。

Because pandas have relatively poor gastrointestinal functions, nearly 70% of the nutrients in the food they consume are not absorbed and are excreted. Therefore, panda feces are the best natural organic fertilizers.

No.8 安溪铁观音

No.8 Anxi Tieguanyin

安溪铁观音产于福建安溪，2010 年以 “十大名茶之首” 亮相上海世博会。

Anxi Tieguanyin is produced in Anxi, Fujian Province. It made its debut at the Shanghai World Expo in 2010 as the "top of the ten famous teas".

《安溪铁观音国标》载，正宗产地为：原产地域保护范围（北纬 24º50º—25º26º，东经 117º36º—118°17º）内的自然生态环境。

According to the national standard of Anxi Tieguanyin, the authentic origin is the natural ecological environment within the protected area of the origin (24°50′ - 25°26′ north latitude, 117°36′ - 118°17′ east longitude).

其茶叶肉肥厚，叶色浓绿光润，嫩芽紫红色，有 “红芽歪尾桃” 之称。

The leaves of this tea are thick and fleshy, with a dark green, shiny color. The tender buds are purplish - red, and it is known as the "Red Bud and Crooked - tailed Peach".

《清水岩志》：清水高峰，出云吐雾，寺僧植茶，饱山岚之气，沐日月之精，得烟霞之霭，食之能疗百病。

According to "The Annals of Qingshuiyan": The Qingshui Peak is wreathed in clouds and mist. The monks in the temple plant tea here. The tea absorbs the mountain mist, bathes in the essence of the sun and the moon, and is surrounded by the glow of the clouds. Drinking this tea can cure all kinds of diseases.

2012 年，中国海峡名器名茶春拍上，茶王赛清香型铁观音以 6.7 万元 / 100 克价格成交，相当于 67 万 / 公斤。

In 2012, at the spring auction of famous tea wares and teas in the China Strait, the fragrance - type Tieguanyin in the Tea King Competition was sold at a price of 67,000 yuan per 100 grams, equivalent to 670,000 yuan per kilogram.

NO.7 安徽六安瓜片

NO.7 Lu'an Guapian from Anhui

六安瓜片简称瓜片、片茶，产自安徽省六安市大别山一带。明始称 “六安瓜片”，清代成为朝廷贡茶。

Lu'an Guapian, also simply called Guapian or Piancha, is produced in the Dabie Mountain area of Lu'an City, Anhui Province. It began to be called "Lu'an Guapian" in the Ming Dynasty and became a tribute tea for the imperial court in the Qing Dynasty.

据《安徽省六安瓜片地方标准》记载：六安瓜片茶保护范围全市界于东经 115º20º—117º14º，北纬 31º01º—32º40º。

According to the "Local Standard of Lu'an Guapian in Anhui Province", the protected area of Lu'an Guapian tea is within the range of 115°20′ - 117°14′ east longitude and 31°01′ - 32°40′ north latitude in the whole city.

六安瓜片茶壮硕肥厚，味浓而不苦，香而不涩，别有一番风情。

Lu'an Guapian tea is strong, thick, and fleshy. It has a rich flavor but is not bitter, and it is fragrant without astringency, with a unique charm.

明朝茶学家许次纡《茶疏》开卷即写到：天下名山，必产灵草，江南地暖，故独宜茶。大江以北，则称六安。

Xu Ciyou, a tea expert in the Ming Dynasty, wrote at the beginning of "Tea Insights": "Famous mountains in the world must produce wonderful tea plants. The climate in the south of the Yangtze River is warm, so it is especially suitable for growing tea. North of the Yangtze River, Lu'an tea is highly regarded."

2002 年 4 月，“茶王” 许道仙拍卖价 4.6 万元一两，相当于 92 万元 / 公斤。

In April 2002, the "Tea King" Xu Daoxian was auctioned at a price of 46,000 yuan per tael, equivalent to 920,000 yuan per kilogram.

NO.6 潮州凤凰单丛宋种 1 号

NO.6 Songzhong No.1 of Chaozhou Phoenix Dancong

凤凰水仙原产于广东省潮安县凤凰山区。

Phoenix Shuixian tea is originally produced in the Phoenix Mountain area of Chao'an County, Guangdong Province.

传说南宋末年，宋帝赵昺南下潮汕，路经凤凰山区乌际山，日甚渴，侍从们采一种树叶加以烹制，饮之止咳生津，立奏奇效。从此广为栽植，称为 “宋种”，迄今已有 900 余年历史。

Legend has it that at the end of the Southern Song Dynasty, Emperor Zhao Bing of the Song Dynasty traveled south to Chaoshan. When passing by Wuji Mountain in the Phoenix Mountain area, he was extremely thirsty. His attendants picked a kind of leaves, cooked them, and the emperor drank the decoction. It had an immediate effect in relieving cough and promoting the production of saliva. Since then, this kind of tea has been widely planted and is called "Songzhong" (Tea of the Song Dynasty). It has a history of more than 900 years so far.

而宋种 1 号，则是凤凰茶区现存最古老的一株茶树。

Songzhong No.1 is the oldest existing tea tree in the Phoenix tea - growing area.

物以稀为贵，宋种 1 号年产量在两斤左右，最高时价格达 100 万元 / 公斤。

As things are precious because of their rarity, the annual output of Songzhong No.1 is about two jin. At its highest price, it reaches 1 million yuan per kilogram.

NO.5 河南信阳毛尖

NO.5 Xinyang Maojian from Henan

信阳毛尖又称豫毛峰，属绿茶类。

Xinyang Maojian, also known as Yumao Peak, belongs to the category of green tea.

《信阳毛尖国家标准》有云：信阳毛尖茶必须在信阳市行政区域内自然生态环境条件下，取当地传统茶树群体种或适宜的茶树良种进行繁育、栽培的茶树的幼嫩芽叶。

According to the national standard of Xinyang Maojian, Xinyang Maojian tea must be made from the young buds and leaves of tea trees that are bred and cultivated from local traditional tea tree populations or suitable fine - breed tea trees under the natural ecological environment conditions within the administrative region of Xinyang City.

其茶具有 “细圆光直、香高、味浓、汤色绿” 的独特风格，历史悠久，口感绝佳。

This kind of tea has a unique style of being "thin, round, smooth, and straight, with a high - pitched fragrance, rich flavor, and green soup color". It has a long history and an excellent taste.

《信阳县志》记载：本山产茶甚古，唐地理志载，义阳土贡品有茶。

According to "The Annals of Xinyang County": Tea has been produced in this mountain for a long time. The geographical records of the Tang Dynasty stated that tea was a local tribute in Yiyang.

北宋时苏东坡谓之云：淮南茶信阳第一。

During the Northern Song Dynasty, Su Dongpo once said, "Among the teas in Huainan, Xinyang tea ranks first."

2006 年极品信阳拍卖会上，“蓝天玉叶” 以 74.5 万元 / 斤成交，相当于 149 万元 / 公斤。

At the 2006 top - grade Xinyang tea auction, "Lantian Yuye" was sold at a price of 745,000 yuan per jin, equivalent to 1.49 million yuan per kilogram.

NO.4 安徽黄山毛峰

NO.4 Huangshan Maofeng from Anhui

《黄山毛峰国家标准》记载，黄山毛峰的产地为：现安徽省黄山市管辖的行政区域内屯溪区、黄山区、徽州区、休宁县、祁门县、黟县的产茶乡镇。

According to the national standard of Huangshan Maofeng, the origin of Huangshan Maofeng is the tea - producing towns and townships in Tunxi District, Huangshan District, Huizhou District, Xiuning County, Qimen County, and Yixian County within the administrative region under the jurisdiction of Huangshan City, Anhui Province.

可见正宗毛峰产于安徽省黄山（徽州）一带，所以又称徽茶。

It can be seen that the authentic Huangshan Maofeng is produced in the Huangshan (Huizhou) area of Anhui Province, so it is also called Huizhou tea.

它由清代光绪年间谢裕大茶庄所创制，该绿茶外形微卷，状似雀舌，绿中泛黄，银毫显露，故名毛峰，冲泡则雾气结顶，韵味悠长。

It was created by Xieyuda Tea House during the Guangxu period of the Qing Dynasty. This green tea has a slightly curled shape, like a sparrow's tongue, with a yellowish - green color and exposed silver - white hairs, so it is named Maofeng. When brewed, it has a layer of mist on the top and a long - lasting aftertaste.

清代江澄云《素壶便录》：黄山有云雾茶，产高山绝顶…… 气息恬雅，芳香扑鼻，绝无俗味，当为茶品中第一。

Jiang Chengyun in the Qing Dynasty wrote in "Casual Records of Plain Teapots": "There is Yunwu tea in Huangshan, which is produced on the top of high mountains... It has a quiet and elegant aroma, and its fragrance is refreshing, without any vulgar taste. It should be ranked first among teas."

2007 年，首届 “黄山杯” 精品名茶拍卖会上，50 克汪满田牌极品黄山毛峰以 8.5 万元的天价成交，相当于 170 万元 / 公斤。

In 2007, at the first "Huangshan Cup" fine - quality famous tea auction, 50 grams of the top - grade Huangshan Maofeng of Wangmantian brand was sold at an astonishing price of 85,000 yuan, equivalent to 1.7 million yuan per kilogram.

NO.3 安徽太平猴魁

NO.3 Taiping Houkui from Anhui

《太平猴魁国家标准》提及，此茶为：选用柿大茶茶树鲜叶为原料，经传统工艺制成，且 “两叶一芽、扁平挺直、魁伟重实、色泽苍绿、兰香高爽、滋味甘醇”。

According to the national standard of Taiping Houkui, this tea is made from fresh leaves of the large - persimmon - shaped tea tree through traditional techniques. It has the characteristics of "two leaves and one bud, flat and straight, large and heavy, with a dark green color, a refreshing orchid - like fragrance, and a sweet and mellow taste".

猴魁属于绿茶类尖茶，产于黄山市黄山区。

Houkui belongs to the category of pointed - shaped green tea and is produced in Huangshan District, Huangshan City.

黄山自古以来就很适合种植茶叶，并且养生效果享誉海外。

Huangshan has been very suitable for growing tea since ancient times, and its health - preserving effects are well - known overseas.

如日本荣西禅师《吃茶养生记》记载：黄山茶养生之仙药也，延年之妙术也。

As recorded in "Kissa Yojoki" (How to Keep Healthy by Drinking Tea) by the Japanese Zen master Eisai, "Huangshan tea is a magic medicine for health preservation and a wonderful technique for prolonging life."

2009 年，济南 “国礼茶安徽太平猴魁名茶拍卖会” 上，100 克太平猴魁拍出了 20 万元，相当于 200 万元 / 公斤。

In 2009, at the "National Gift Tea - Anhui Taiping Houkui Famous Tea Auction" in Jinan, 100 grams of Taiping Houkui was sold for 200,000 yuan, equivalent to 2 million yuan per kilogram.

NO.2 武夷山母树大红袍

NO.2 The Mother Trees of Dahongpao in Wuyishan

武夷山大红袍为岩茶之王，堪称国宝，素有 “茶中状元” 之美誉。

Wuyishan Dahongpao is the king of rock teas, a national treasure, and has always been known as the "champion of teas".

而在大红袍中，又有生长在武夷山九龙窠景区的大红袍母树三棵六株，十分珍贵。

Among Dahongpao teas, there are three trees with six trunks of the mother trees of Dahongpao growing in the Jiulongke Scenic Area of Wuyishan, which are extremely precious.

2005 年，第七届武夷山茶文化节上，20 克的武夷山母树大红袍，以 20.8 万元的天价拍出，等于一公斤就是 1040 万元人民币。

In 2005, at the 7th Wuyishan Tea Culture Festival, 20 grams of the Dahongpao from the mother trees in Wuyishan was sold at an astonishing price of 208,000 yuan, which means 10.4 million yuan per kilogram.

现存的 6 棵母树大红袍茶树，早就被列入到了《世界遗产名录》里，因此，这款茶已经无价可谈。

The existing 6 mother - tree Dahongpao tea trees have long been listed in the "World Heritage List". Therefore, this kind of tea is beyond price.

NO.1 云南金瓜贡茶

NO.1 Yunnan Golden Melon Tribute Tea

金瓜贡茶也称团茶，为紧压茶形式，因其形似南瓜，茶芽色泽金黄，得名金瓜，而该茶又是专为上贡朝廷而制，故名 “金瓜贡茶”。

The Golden Melon Tribute Tea, also known as Tuancha (round - shaped tea), is a type of compressed tea. It gets its name "Golden Melon" because it is shaped like a pumpkin and its tea buds are golden in color. This tea was specially made for tribute to the imperial court, so it is called "Golden Melon Tribute Tea".

茶道起源于中国。

The art of tea ceremony originated in China.

中国人至少在唐或唐以前，就在世界上首先将茶饮作为一种修身养性之道，唐朝《封氏闻见记》中就有这样的记载：“茶道大行，王公朝士无不饮者。”

As early as the Tang Dynasty or even before, the Chinese people were the first in the world to regard tea - drinking as a way of self - cultivation. In the "Fengshi Wenjian Ji" of the Tang Dynasty, there is a record that reads, "The art of tea ceremony was widely practiced, and all the princes, nobles, and court officials drank tea."

茶文化的内涵其实就是中国文化内涵的一种具体表现，从下面介绍的茶道基本流程十三式，我们也能一窥中国文化之神韵。

The connotation of tea culture is actually a specific manifestation of the connotation of Chinese culture. From the following thirteen steps of the basic tea - ceremony process, we can catch a glimpse of the charm of Chinese culture.

第一式：赏茶

The First Step: Appreciating the Tea

主人向客人介绍茶叶特点、风味，并让客人欣赏、嗅品。（自饮自乐除外）

The host introduces the characteristics and flavors of the tea to the guests and allows them to appreciate, smell, and taste it. (Except when drinking tea alone for self - enjoyment.)

第二式：温壶

The Second Step: Warming the Pot

把茶叶茶具都用开水冲洗一次，同时给茶具预热，这样出来的茶味更香。

Rinse the tea leaves and tea sets with boiling water once to pre - heat the tea sets, so that the tea will taste 更香.

第三式：乌龙入宫

The Third Step: Putting Oolong Tea into the Pot

名字叫得文雅，实质就是把茶叶放到茶壶里，程序虽简单，但茶艺表演中，往往会加入一些花式，使之更具观赏性。

Despite its elegant name, this step simply means putting the tea leaves into the teapot. Although the procedure is simple, in tea - art performances, some fancy moves are often added to make it more ornamental.

第四式：洗茶

The Fourth Step: Washing the Tea

将沸水倒入壶中，让水和茶叶适当接触，然后又迅速倒出。目的是为了把茶叶表面的不洁物质去掉，还有就是把没炒制好的茶叶过滤掉。

Pour boiling water into the pot, let the water and tea leaves come into proper contact, and then pour out the water quickly. The purpose is to remove the impurities on the surface of the tea leaves and filter out the under - processed tea leaves.

第五式：冲泡

The Fifth Step: Brewing the Tea

把沸水再次倒入壶中，倒水过程中壶嘴 “点头” 三次，忌一次把壶倒满。

Pour boiling water into the pot again. During the pouring process, the spout of the pot should "nod" three times. Avoid filling the pot to the brim at once.

第六式：春风拂面

The Sixth Step: Brushing Away the Tea Froth

用壶盖拂去茶末儿，把浮在上面的茶叶去掉，为的是只喝茶水，不让上面浮着的茶叶入口。

Use the lid of the teapot to brush away the tea dregs and floating tea leaves, so as to drink only the tea liquid without getting the floating tea leaves in the mouth.

第七式：封壶

The Seventh Step: Sealing the Pot

盖上壶盖，保存茶壶里茶叶冲泡出来的香气，用沸水遍浇壶身也是这个目的。

Cover the teapot to preserve the aroma of the brewed tea leaves. Pouring boiling water over the body of the pot also serves this purpose.

第八式：分杯

The Eighth Step: Preparing the Cups

准备喝茶开始的步骤，用茶夹将闻香杯、品茗杯分组，放在茶托上，方便加茶。

This is the step to prepare for tea - drinking. Use tea tongs to group the aroma - smelling cups and tea - sipping cups and place them on the tea tray for easy tea - pouring.

第九式：玉液回壶

The Ninth Step: Returning the Tea Liquid to the Pot

轻轻将壶中茶水倒入公道杯，使每个人都能品到色、香、味一致的茶。

Gently pour the tea from the pot into the fair - cup so that everyone can taste the tea with the same color, aroma, and flavor.

第十式：分壶

The Tenth Step: Distributing the Tea

将茶汤分别倒入每个客人的闻香杯，注意 “茶斟七分满”，以表示对客人的尊敬。

Pour the tea soup into each guest's aroma - smelling cup. Remember to fill the cup to about seven - tenths full as a sign of respect for the guests.

第十一式：奉茶

The Eleventh Step: Serving the Tea

把茶杯双手送到客人面前，“以茶奉客” 是中国古代礼仪之本。

Offer the tea cups to the guests with both hands. "Serving tea to guests" is the essence of ancient Chinese etiquette.

第十二式：闻香

The Twelfth Step: Savoring the Aroma

这是客人开始独自感悟的步骤，客人将茶汤倒入品茶杯，轻嗅闻香杯中的余香。

This is the step for guests to experience on their own. The guests pour the tea soup into the tea - sipping cups and gently smell the remaining aroma in the aroma - smelling cups.

第十三式：品茗

The Thirteenth Step: Sipping the Tea

现在终于可以喝茶了，客人用三指取品茗杯，分三口轻啜慢饮。

Finally, it's time to drink the tea. The guests pick up the tea - sipping cups with three fingers and take three sips, sipping slowly.

茶道的基本流程就是如此，可见其中每一个步骤都是有讲究、有含义的。当然，我们日常饮茶不必如此繁琐，但按基本流程操作，会让我们更深切地体会到一种从容与闲适的态度，这正是茶道所强调的。

This is the basic process of the tea ceremony. It can be seen that each step is particular and meaningful. Of course, in our daily tea - drinking, we don't have to be so complicated. However, following the basic process can make us feel a more leisurely and relaxed attitude, which is exactly what the tea ceremony emphasizes.

中国人喝茶，历史悠久，喝的是文化、品味和讲究。不同的人，有不同深浅的讲究；讲究的人，侧重的茶文化各个环节各不相同。

The Chinese people have a long - standing history of tea - drinking. They drink tea for its culture, taste, and refinement. Different people have different levels of attention to details. Those who are particular about tea focus on different aspects of tea culture.

有的人讲究水源，比如泡茶的水必须来自天下第一泉。

Some people are particular about the source of water. For example, the water for making tea must come from the "Number One Spring under Heaven".

有的人讲究茶叶，比如必须生长于某山崖之巅或称云雾茶或称猴茶。（生长在悬崖峭壁上的茶叶只能请猴子摘下来，故称猴茶）

Some people are particular about the tea leaves. For example, the tea leaves must grow on the top of a certain cliff and are called cloud - mist tea or monkey - picked tea. (Tea leaves growing on steep cliffs can only be picked by monkeys, hence the name "monkey - picked tea".)

有的人讲究泡茶的器具，据说有的神器在泡茶时能泡出一杯云雾久久不散，光观看就是一道风景。

Some people are particular about the tea - making utensils. It is said that there are some magical utensils that can create a cup of tea with lingering clouds and mists when making tea, and just watching it is a wonderful sight.

有的人则讲究于整个泡茶的过程，号称泡茶十三式，举手投足间道尽茶文风骚，演绎为茶艺表演十三式。

Some people focus on the entire tea - making process. They claim to have the "thirteen - step tea - making method", and every move in the process fully demonstrates the charm of tea culture, which has evolved into the thirteen - step tea - art performance.

我们回过头来再说这茶艺表演十三式，讲究的文化可谓深不可测，各家各有自家的道行，且常常各自冠以更深奥的雅词丽藻，观者只能意会不可言传，只能临渊羡鱼，不可得其精妙。

Let's come back to the thirteen - step tea - art performance. The culture it emphasizes is unfathomable. Each school has its own unique skills and often uses more profound and elegant words to describe it. The audience can only understand it intuitively but cannot express it in words. They can only admire it from afar and may not fully grasp its essence.

以美丽的热带雨林自然景观闻名的西双版纳，不仅是动物的王国，更是普洱茶的故乡。

Xishuangbanna, renowned for its beautiful tropical rainforest natural scenery, is not only a kingdom of animals but also the hometown of Pu'er tea.

全州有森林面积 154.63 万公顷，402 万亩国家级自然保护区，其中 70 万亩为保护完好的原始森林。在莽莽苍苍的热带雨林中有高等植物 5000 多种，丰富的植物，温和的气候，是古茶树生长的天堂。

The whole prefecture has a forest area of 1.5463 million hectares and a national nature reserve of 4.02 million mu, among which 0.7 million mu is well - preserved primeval forest. In the vast and boundless tropical rainforest, there are more than 5,000 species of higher plants. The rich plants and mild climate make it a paradise for the growth of ancient tea trees.

西双版纳之前称为 "勐巴拉娜西"，意为：神奇而又理想的乐土。

Xishuangbanna was previously called "Mengbalanaxi", which means "a magical and ideal paradise".

根据《西双版纳傣族自治州志》记载，1160 年傣族首领帕雅真，入主勐泐建立景陇王国。"勐泐" 直译为汉语是 "泐国" 或 "北国"，因王都在澜沧江畔的 "景兰"（水城），被汉文典籍译为 "景陇国" 或 "景陇金殿国"。

According to the "Annals of Xishuangbanna Dai Autonomous Prefecture", in 1160, the Dai chief Pajazhen entered Mengle and established the Jinglong Kingdom. "Mengle" literally translated into Chinese means "Le Kingdom" or "North Kingdom". Because the capital of the kingdom was in "Jinglan" (Water City) on the banks of the Lancang River, it was translated as "Jinglong Kingdom" or "Jinglong Golden Palace Kingdom" in Chinese classics.

1572 年宣蔚使召应勐，把辖区分为 12 个 "版纳"，既为 "西双版纳"。 召勐是傣语音译，意为 "一片地方之主"。 版纳汉语译为："十二千田"，指的是十二个缴纳贡赋的单位。

In 1572, the Xuanwei envoy Zhaoyingmeng divided the jurisdiction into 12 "Banna", which became "Xishuangbanna". "Zhaomeng" is a transliteration of the Dai language, meaning "the lord of a place". "Banna" is translated into Chinese as "twelve thousand mu of fields", referring to twelve units that paid tribute.

在 19124.5 平方千米的土地上，生活着傣、哈尼、拉祜、布朗、瑶族、彝族等 13 个世居民族。主体民族是傣族，而最后一个被国务院确定的民族也生活在这里，那便是基诺族。

On an area of 19,124.5 square kilometers, 13 indigenous ethnic groups live, including the Dai, Hani, Lahu, Bulang, Yao, Yi and other ethnic groups. The main ethnic group is the Dai, and the Jino ethnic group, the last ethnic group recognized by the State Council, also lives here.

如今基诺族仍秉承着许多原始的吃茶方式，如 "凉拌茶"、"包烧茶"、"炒老茶"。

Today, the Jino ethnic group still adheres to many primitive ways of consuming tea, such as "cold - mixed tea", "tea cooked in banana leaves" and "stir - fried old tea".

一江连六国（中，缅，老，泰，越）的澜沧江从这里出境，是我国面向东南亚的重要枢纽，但它出境后便不再叫澜沧江，而是湄公河。

The Lancang River, which connects six countries (China, Myanmar, Laos, Thailand, Vietnam), exits China from here. It is an important hub for China's communication with Southeast Asia. However, after leaving China, it is no longer called the Lancang River but the Mekong River.

在澜沧江的北边，有着代表历史象征的古六大茶山。

To the north of the Lancang River, there are the six ancient tea mountains, which are symbols of history.

谈到西双版纳的用茶前史最早可追溯到汉代、三国时期，自唐朝起，象明、易武茶山就开端与州外进行茶叶交易。

When it comes to the history of tea use in Xishuangbanna, it can be traced back to the Han Dynasty and the Three Kingdoms period. Since the Tang Dynasty, the Xiangming and Yiwu tea mountains have started to trade tea with areas outside the prefecture.

整个清代到达鼎盛，清嘉庆、道光年间，每年产干茶达 7000 余担，每年外销茶叶 6000 多担。

It reached its peak during the entire Qing Dynasty. During the reigns of Emperor Jiaqing and Emperor Daoguang in the Qing Dynasty, more than 7,000 dan of dry tea were produced annually, and more than 6,000 dan of tea were exported annually.

清・阮福在《普洱茶记》中写道：普洱茶者，非普洱界内所产，盖产于府属思茅厅界也。

Ruan Fu in the Qing Dynasty wrote in "Records of Pu'er Tea": Pu'er tea is not produced within the boundaries of Pu'er, but in the area of Simao Hall under the prefecture.

厅治有茶六处："曰倚邦、曰架布、曰峭崆、曰蛮砖、曰革登、曰易武"。

There are six tea - producing places in the hall governance area: "Yibang, Jiabu, Qiaokong, Manzhuan, Gedeng, and Yiwu".

清朝雍正年间，倚邦、易武等茶山所产的早春芽蕊、普洱茶被定为 "贡茶"，每年要交纳 "八色贡茶"，朝廷 "动支银一千两…… 思茅同知领银承办"。

During the Yongzheng period of the Qing Dynasty, the early - spring tea buds and Pu'er tea produced in tea mountains such as Yibang and Yiwu were designated as "tribute tea". Every year, "eight - colored tribute tea" had to be paid. The imperial court "appropriated one thousand taels of silver... and the Tongzhi of Simao received the silver to handle this matter".

大批所产普洱茶从倚邦、易武茶马古镇由骡骑兵运出，经普洱、到下关、过丽江、进四川，最终来到康藏区域，有些再转销到印度、尼泊尔等国，另一路则经老挝、缅甸转口到泰国、新加坡、印尼等中南半岛国家。

Large quantities of Pu'er tea produced were transported out by mule caravans from the ancient tea - horse towns of Yibang and Yiwu. They passed through Pu'er, Xiaguan, Lijiang, and entered Sichuan, and finally reached the Kangzang region. Some were then resold to countries such as India and Nepal. Another route was to transit through Laos and Myanmar to countries on the Indochina Peninsula such as Thailand, Singapore, and Indonesia.

史书汜载："清道光年间至光绪初年，普洱茶运销盛极一时，印度商旅驮运茶、胶者络绎于途，交游于西双版纳和思茅、普洱之间。"

Historical records state: "From the Daoguang period to the early Guangxu period of the Qing Dynasty, the transportation and sales of Pu'er tea were extremely prosperous. Indian merchants and travelers carrying tea and rubber were constantly on the road, traveling between Xishuangbanna, Simao, and Pu'er."

马道上终年驮铃回旋，商旅塞途，倚邦、易武古镇一派茶庄树立、商贾聚集的昌盛现象。清末民初，因为匪患频频、比年战乱，以及西双版纳通往内地的主干道改向，六大茶山逐步走向了阑珊。

The jingle of mule bells could be heard throughout the year on the horse - roads. The roads were filled with merchants and travelers. The ancient towns of Yibang and Yiwu were prosperous with numerous tea shops and a gathering of merchants. At the end of the Qing Dynasty and the beginning of the Republic of China, due to frequent banditry, continuous wars, and the change of the main road from Xishuangbanna to the interior, the six ancient tea mountains gradually declined.

普洱茶是西双版纳前史最悠长，最有标志性的文明符号。

Pu'er tea is the longest - standing and most iconic cultural symbol of Xishuangbanna.

悠长的植茶前史，又是一部多个民族风俗、文明彼此融合的前史，形成了多姿多彩的民族茶文明，蕴育了沉淀丰盛、博学多才的普洱茶文明。千百年来，生计在这片奇特秀丽土地上的各族人民种茶、喝茶、贸茶的风俗沿用至今。

The long history of tea - planting is also a history of the mutual integration of the customs and cultures of multiple ethnic groups. It has formed a colorful ethnic tea culture and nurtured a rich and profound Pu'er tea culture. For thousands of years, the customs of tea - planting, tea - drinking, and tea - trading of the ethnic groups living on this magical and beautiful land have been passed down to this day.

雾锁千树茶，云开万壑葱，香飘千里外，味酽一杯中。

Mist shrouds thousands of tea trees, clouds part to reveal lush valleys. The fragrance drifts thousands of miles away, and a strong flavor lingers in a cup.

要说谁是中国最顶级的茶人，恐怕非宋徽宗莫属。

When it comes to who is the top tea connoisseur in China, it is probably none other than Emperor Huizong of the Song Dynasty.

第一，他是史上第一个为臣子点茶的皇帝。

Firstly, he was the first emperor in history to prepare tea for his courtiers.

蔡京《太清楼侍宴记》记载：“遂御西阁，亲手调茶，分赐左右。”

Cai Jing's "Record of the Banquet at Taiqing Tower" records, "Then he entered the Western Pavilion, personally prepared the tea, and distributed it to those around him."

第二，他是史上第一个以帝王名义著茶学专著的帝王。

Secondly, he was the first emperor in history to write a monograph on tea in the name of an emperor.

成书于大观元年的《茶论》，后世称《大观茶论》恐怕是研究宋代点茶最重要的一本书了吧。

The "Treatise on Tea", completed in the first year of the Daguan era, and later known as the "Daguan Treatise on Tea", is probably the most important book for studying the tea - whisking method in the Song Dynasty.

由此两点，后世茶人恐无敢与之争锋。

Based on these two points, it is feared that no tea connoisseurs in later generations dared to compete with him.

康熙乾隆虽也爱茶，乾隆更是不可一日无茶，因茶而当起了太上皇，但在茶学上的造诣与宋徽宗相比确实望尘莫及。

Although Emperors Kangxi and Qianlong also loved tea, and Emperor Qianlong couldn't do without tea even for a single day and even abdicated because of his love for tea, their attainments in tea studies were far inferior to those of Emperor Huizong of the Song Dynasty.

《大观茶论》全书共二十篇，不足三千字，语言极其精炼，详细记述了北宋蒸青团茶的产地、采制、烹试、品质、斗茶风俗等，见解非常独到。

The "Daguan Treatise on Tea" has a total of twenty chapters, with less than 3,000 characters. Its language is extremely concise. It elaborately describes the production areas, picking and processing methods, brewing and tasting techniques, quality, and the customs of tea - competitions of the steamed green - ball tea in the Northern Song Dynasty, with very original insights.

在书的《序》中，徽宗便称饮茶是 “天下之士，励志清白” 之举，是 “闲暇修索之玩”。

In the preface of the book, Emperor Huizong stated that drinking tea was an act for "scholars in the world to aspire to integrity" and a "recreational pursuit in leisure time".

天下人都用茶来宴席宾客，上到王公贵族，下到黎民百姓，无不沐浴在茶水之中，受茶水的熏陶，推崇茶水的高雅、宁静。

People all over the world used tea to entertain guests. From nobles and princes to ordinary people, everyone was influenced by tea, admiring its elegance and tranquility.

独爱一种茶，必须任性。

Loving only one kind of tea shows one's indulgence in preference.

徽宗认为白茶是茶中之精品，“他无与伦比”，在细数地产、天时后，对採茶也有详细的分析：“撷茶以黎明，见日则止。一枪一旗为拣芽，一枪二旗为次之，余斯为下。”

Emperor Huizong believed that white tea was the finest among teas, "unequaled". After elaborating on the tea - growing regions and weather conditions, he also had a detailed analysis of tea - picking: "Pick tea at dawn, and stop when the sun rises. The tea shoots with one bud and one leaf are the best, those with one bud and two leaves are second - rate, and the rest are of lower quality."

讲究一茶一器，非处女座的任性不可。

Paying great attention to the match between tea and tea - ware requires the kind of fastidiousness that's almost like that of a Virgo.

谈到茶盏，徽宗认为 “盏色贵青黑，玉毫条达者” 的建窑兔毫盏为点茶、斗茶的最上品。点茶所用之汤瓶，“瓶宜金银，小大之制，唯所裁给”。

When it came to tea cups, Emperor Huizong believed that the rabbit - fur pattern tea cups from the Jian Kiln, which were "preferably dark blue - black in color with distinct white streaks", were the top - grade cups for tea - whisking and tea - competitions. As for the teapot used for tea - whisking, "it is advisable to use gold or silver teapots, and the size can be decided according to the need."

对水不含糊，忒任性了。说到水，与陆羽《茶经》的观点相合，“水以清轻甘洁为美，当取山泉之清洁者，其次，则井水之常汲者为可用。”

He was very particular about water, which also showed his fastidiousness. When it came to water, his view was consistent with that in Lu Yu's "The Classic of Tea": "Water is considered excellent when it is clear, light, sweet, and clean. One should use clean mountain spring water. If not available, regularly - drawn well water can also be used."

知道如何泡好一杯茶，令人羡慕的任性。七汤点茶法，是《大观茶论》最为精彩的部分，对点茶技巧说明得非常详细、对茶筅搅拌的轻重、方式也多有著墨：“以汤注之，手重筅轻，无粟文蟹眼者，调之静面点。第二汤自茶面注之，周回一线。三汤多置，如前击拂，渐贵轻匀。四汤筅欲转稍宽而勿速。五汤乃可少纵，筅欲轻匀而透达。六汤乳点勃结则以筅著，居缓绕拂动而已。七汤以分轻清重浊，相稀稠得中，可欲则止。”

Knowing how to make a good cup of tea is an enviable kind of fastidiousness. The seven - step tea - whisking method is the most wonderful part of the "Daguan Treatise on Tea". It explains the tea - whisking techniques in great detail and also elaborates on the force and methods of whisking with a tea whisk: "Pour the hot water, with a heavy hand on pouring and a light hand on whisking. If there are no millet - like patterns or crab - eye - like bubbles, it is called 'Jingmian Dian' (a kind of well - made tea paste). For the second pour, pour the water in a thin line around the surface of the tea paste. For the third pour, pour more water and whisk as before, gradually emphasizing lightness and evenness. For the fourth pour, the whisk should move a bit wider but not too fast. For the fifth pour, one can be a bit more relaxed, and the whisking should be light, even, and thorough. For the sixth pour, when the tea cream starts to form clumps, just use the whisk to gently stir around. For the seventh pour, it is to separate the light from the heavy, and adjust the thickness to the right degree. Stop when it reaches the desired state."

谈到色香味，则有 “夫茶以味为上，香甘重滑，为味之全。茶有真香，非龙麝可拟。点茶之邑，以纯白为上真，青白为次，灰白次之，黄白又次之。”

When it came to the color, aroma, and taste of tea, he said, "Taste is the most important aspect of tea. A complete taste includes fragrance, sweetness, richness, and smoothness. Tea has its own natural fragrance, which cannot be imitated by musk or dragon - 涎香. For the color of the whipped tea, pure white is the best, light blue - white is second, gray - white is third, and yellow - white is the least preferred."

每每读《大观茶论》，不禁令人徘徊思索，对茶体会如此深刻，恐怕连自称 “爱茶人” 的北宋大文豪苏东坡也望尘莫及。

Every time one reads the "Daguan Treatise on Tea", one can't help but think deeply. Emperor Huizong's profound understanding of tea was probably beyond the reach of Su Dongpo, a great literary figure in the Northern Song Dynasty who claimed to be a tea lover.

徽宗作为一国之君，全书却没有一丝帝王的霸气，分明就是一位茶学大师的论道。

Although Emperor Huizong was the emperor of a country, there was not a trace of imperial arrogance in the whole book. It was clearly the discourse of a master of tea studies.

一个被隔绝在深宫里的 “孤家寡人”，既没有苏东坡、陆游等 “会茶” 时的交流心得，也没有范仲淹、王安石 “斗茶” 时的借鉴甚至 “拿来”，能作出如此精妙的《茶论》，甚至连茶具的选择也眼光独特，没有对茶的专注和艺术天分是很难做到的。

As a "lonely person" secluded in the imperial palace, without the opportunity to exchange ideas with people like Su Dongpo and Lu You during tea - gatherings, nor to draw on the experiences from tea - competitions like Fan Zhongyan and Wang Anshi, it was really difficult to write such a wonderful "Treatise on Tea" and have a unique vision in choosing tea - ware without a deep focus on tea and artistic talent.

他，才是中国最顶级的茶人。

He is truly the top tea connoisseur in China.

俗话说得好：一日无茶则滞，三日无茶则病。

As the saying goes, "If you don't drink tea for a day, you'll feel sluggish; if you don't drink tea for three days, you'll get sick."

一天不喝茶呀，就干不动活，三天不喝茶呢，就快要生病了。

If you don't drink tea for a day, you won't have the energy to work. If you don't drink tea for three days, you're likely to get ill.

说明了茶在人们的生活中占据着越来越重要的作用。

This shows that tea plays an increasingly important role in people's lives.

有茶的人生，似乎真的很好……

A life with tea seems really wonderful...

喜欢乌龙茶的朋友，一定是喜欢乌龙茶高扬的清香和独特悠久的韵味。

Friends who love oolong tea must be attracted by its strong, fragrant aroma and unique, long - lasting charm.

乌龙茶

Oolong Tea

在福建方言中，“乌龙” 的意思是 “糊里糊涂”。

In Fujian dialect, "Wulong" means "muddled" or "confused".

所以，足球比赛中，把球踢进自家球门也叫 “乌龙球”。

Therefore, in a football game, scoring a goal into one's own team's goal is also called an "own goal".

为什么把一种很好喝的茶，称为 “糊里糊涂” 的茶呢？

Why is such a delicious tea called "muddled tea"?

传说，当年有一位茶农在山上采完茶青后，将茶青鲜叶放在竹篓里，然后背下山。

Legend has it that once a tea farmer picked fresh tea leaves on the mountain, put them in a bamboo basket, and carried them down the mountain.

山路崎岖，在下山的过程中，竹篓里的鲜叶随着人体上下颠簸、左右摇晃，茶青鲜叶经过碰撞后，产生了花一样的清香。

The mountain road was rugged. During the descent, the fresh tea leaves in the bamboo basket bumped up and down and swayed from side to side with the movement of the tea farmer's body. After the leaves collided with each other, they produced a floral - like fragrance.

茶农将这个偶然的发现，用于茶叶加工，竟然形成了后来的一种特殊的 “摇青” 工艺。

The tea farmer applied this accidental discovery to tea processing, and it actually gave rise to a special "leaf - shaking" technique later.

当时，自然科学不发达，茶农无法解释这种神秘现象，于是，将这种茶称为 “乌龙茶”，就是 “糊里糊涂的茶”，乌龙茶也就成了这类茶的通俗名称。

At that time, natural science was not well - developed, and the tea farmer couldn't explain this mysterious phenomenon. So, this kind of tea was named "Wulong Tea", which means "muddled tea", and it became the common name for this type of tea.

也许最开始叫出 “乌龙茶” 这个名字的人也没有想到，乌龙茶还真是比较容易闹出乌龙事件的一种茶类。

Perhaps the person who first named it "Wulong Tea" never imagined that oolong tea is actually a type of tea that is prone to misunderstandings.

比如因为明明属于乌龙茶，却张冠李戴被误认为其它茶类；比如天生异香，却被当成是人工添加了香料等等。

For example, although it clearly belongs to oolong tea, it is often misidentified as other types of tea. Or, its natural unique aroma is sometimes mistaken for being artificially flavored.

乌龙茶属于半发酵茶，是中国几大茶类中，独具鲜明特色的茶叶品类。

Oolong tea is a semi - fermented tea. Among the major types of tea in China, it has a distinct and unique character.

乌龙茶是经过采摘、萎凋、摇青、炒青、揉捻、烘焙等工序后制出的品质优异的茶类。

Oolong tea is a high - quality tea made through processes such as picking, withering, leaf - shaking, pan - firing, rolling, and baking.

乌龙茶由宋代贡茶龙团、凤饼演变而来，创制于 1725 年（清雍正年间）前后。

Oolong tea evolved from the tribute teas "Long Tuan" and "Feng Bing" in the Song Dynasty and was created around 1725 (during the Yongzheng period of the Qing Dynasty).

品尝后齿颊留香，回味甘鲜。

After tasting it, the fragrance lingers in the mouth, and the aftertaste is sweet and fresh.

乌龙茶的药理作用，突出表现在分解脂肪、减肥健美等方面。

The pharmacological effects of oolong tea are prominently reflected in aspects such as breaking down fat, losing weight, and improving physical fitness.

在日本被称之为 “美容茶”、“健美茶”。

In Japan, it is called the "beauty tea" and "body - building tea".

庞大的乌龙茶家族

The Vast Oolong Tea Family

乌龙茶为中国特有的茶类，主要产于福建的闽北、闽南，以及广东、台湾，近年来湖南也开始少量生产。

Oolong tea is a unique tea type in China. It is mainly produced in northern and southern Fujian, Guangdong, and Taiwan. In recent years, Hunan has also started to produce it in small quantities.

按产地划分

Classification by Origin

闽南乌龙茶

Southern Fujian Oolong Tea

“铁观音” 既是茶名，又是茶树品种名，此茶外形条索紧结，有的形如秤勾，有的状似蜻蜒头，由于咖啡碱随着水份蒸发，在表面形成一层白霜，称作 “砂绿起霜”。

"Tieguanyin" is both the name of the tea and the tea tree variety. This tea has tightly - rolled strips. Some are shaped like a steelyard hook, and some are like a dragonfly's head. As caffeine evaporates with water, a layer of white frost forms on the surface, which is called "sandy - green with frost".

武夷岩茶外形肥壮匀整，紧结卷曲，色泽光润，叶背起蛙皮状小泡。颜色砂绿褐黄，叶底、叶缘朱红或起红点，中央呈墨绿色。

Wuyi Rock Tea has a plump and uniform shape, with tight and curly leaves. It has a shiny luster, and there are small frog - skin - like bubbles on the back of the leaves. Its color is sandy - green, brownish - yellow. The bottom and edges of the leaves are vermilion or have red dots, and the center is dark green.

凤凰单丛产于广东省潮州市凤凰山一带，茶形壮实，叶色浅黄带微绿，汤色黄艳衬绿，香气高扬，多次冲泡，余香不散，甘味尤存。

Phoenix Dancong is produced in the Phoenix Mountain area of Chaozhou City, Guangdong Province. The tea has a solid shape, with light yellow - green leaves. The tea soup is brightly yellow with a greenish tint. Its aroma is strong. Even after multiple infusions, the lingering fragrance remains, and the sweet taste is still distinct.

台湾冻顶乌龙

Taiwan Dongding Oolong Tea

台湾乌龙茶是清代由福建传入台湾的，其主要分为两种，一是包种茶，最为出名的还是文山包种。另一个就是台湾乌龙茶，白毫乌龙、冻顶乌龙都是闻名天下的。

Taiwanese oolong tea was introduced from Fujian to Taiwan during the Qing Dynasty. It is mainly divided into two types. One is Baozhong tea, and the most famous one is Wenshan Baozhong. The other is Taiwanese oolong tea, among which Baihao Oolong and Dongding Oolong are world - renowned.

当然还有金萱、翠玉、木柵铁观音等品种，至于其他的大部分可以称为台湾高山乌龙茶。

Of course, there are also varieties such as Jinxuan, Cuiyu, and Muzha Tieguanyin. Most of the others can be called Taiwanese high - mountain oolong tea.

按形态划分

Classification by Shape

乌龙茶的外观主要有条形、颗粒形等形态，还有其他一些特别的造型。

The appearance of oolong tea mainly includes strip - shaped, granular - shaped, and some other special shapes.

条索形乌龙茶

Strip - shaped Oolong Tea

常见的有文山包种、武夷岩茶、凤凰单丛等。

Common ones include Wenshan Baozhong, Wuyi Rock Tea, and Phoenix Dancong.

颗粒形乌龙茶

Granular - shaped Oolong Tea

常见的有铁观音、冻顶乌龙等。

Common ones include Tieguanyin and Dongding Oolong.

束形乌龙茶

Bundled - shaped Oolong Tea

八角亭龙须茶是捆扎成束状的茶。

Bajiaoting Longxu Tea is tied into bundles.

团块型乌龙茶

Block - shaped Oolong Tea

漳平水仙是乌龙茶中唯一的紧压茶。

Zhangping Shuixian is the only compressed tea among oolong teas.

按发酵程度划分

Classification by Fermentation Degree

“清汤绿水” 就是清香型铁观音的代表特性。

"Clear soup and green water" represents the characteristics of the light - fragrant Tieguanyin.

中度发酵乌龙茶

Moderately - fermented Oolong Tea

传统工艺生产的 “浓香型” 乌龙茶的发酵程度一般较重，属于中度发酵，主要代表有传统制法的铁观音、武夷岩茶、闽北水仙以及广东凤凰单丛等。

The "strong - fragrant" oolong tea produced by traditional techniques generally has a relatively high fermentation degree and belongs to moderately - fermented tea. The main representatives include Tieguanyin made by traditional methods, Wuyi Rock Tea, Minbei Shuixian, and Guangdong Phoenix Dancong.

比如闽北乌龙，其外形粗壮紧结，色泽青褐油润，俗称 “宝光”。汤色深橙黄或橙红色，显金圈，叶底肥厚，柔软，花果香浓郁高长，滋味浓醇甘爽。一般其发酵程度可高达 50% 左右。

For example, Minbei Oolong has a thick and tightly - rolled shape, with a dark - brown and oily luster, commonly known as "treasure luster". The tea soup is deep orange - yellow or orange - red, with a golden rim. The bottom of the leaves is thick and soft, with a strong and long - lasting floral and fruity aroma, and the taste is rich, mellow, sweet, and refreshing. Generally, its fermentation degree can be as high as about 50%.

重度发酵乌龙茶

Highly - fermented Oolong Tea

重度发酵的乌龙茶，非白毫乌龙茶莫属。白毫乌龙也叫东方美人，是台湾独有的名茶，是乌龙茶中发酵程度最重的茶品，一般的发酵度为 60%。

The highly - fermented oolong tea is none other than Baihao Oolong. Baihao Oolong, also known as Oriental Beauty, is a unique famous tea in Taiwan. It is the oolong tea with the highest fermentation degree, usually with a fermentation degree of 60%.

其外形枝叶连理，白毫显露，汤色呈琥珀色，带蜂蜜香或熟果香，滋味甘甜、醇厚。

Its appearance shows connected branches and leaves with exposed white hairs. The tea soup is amber - colored, with a honey - like or ripe - fruit aroma, and the taste is sweet and mellow.

乌龙茶总类繁多，主要分为以上几个大类，大类之下包含着各式各样的小类，不得不感叹乌龙茶家族数目之大啊！看得都眼花缭乱了～

There are numerous types of oolong tea, mainly divided into the above - mentioned major categories. Each major category contains various sub - categories. It's amazing to see the large number of oolong tea varieties. It's really dazzling!

铁观音风靡全国，从南到北，酒楼茶馆，每家每户，哪里没有铁观音的身影？铁观音，可以说是中国乌龙茶的代名词。

Tieguanyin has become extremely popular across the country. From the south to the north, in restaurants, teahouses, and every household, it can be found everywhere. Tieguanyin can be said to be the synonym for Chinese oolong tea.

如今，铁观音玩出了新花样，新型的工艺，越来越多的分类，存铁观音的人越来越多，在收藏铁观音之前，你一定要了解铁观音的这些分类。

Nowadays, Tieguanyin has new variations. With new processing techniques and more and more classification methods, an increasing number of people are collecting Tieguanyin. Before collecting it, you must understand these classification methods.

铁观音按季节分类

Classification of Tieguanyin by Season

春茶：谷雨至立夏（4 月中下旬 —5 月上旬）采制

Spring Tea: Picked from Guyu to Lixia (mid - late April to early May)

夏茶：夏至至小暑（6 月中下旬 —7 月上旬）采制

Summer Tea: Picked from Xiazhi to Xiaoshu (mid - late June to early July)

暑茶：立秋至处暑（8 月上旬 —8 月下旬）采制

Summer - end Tea: Picked from Liqiu to Chushu (early August to late August)

秋茶：秋分至寒露（9 月下旬 —10 月上旬）采制

Autumn Tea: Picked from Qiufen to Hanlu (late September to early October)

春茶

Spring Tea

春季气候温暖，水分、温度适宜，鲜叶内的各种成分含量丰富，因此茶汤内质丰富，滋味上醇厚鲜爽。还有个原因是春茶发酵要透，口感会更厚一些，否则会因为水分多而容易返青，过段香气和口感都会变淡。

In spring, the climate is warm, and the moisture and temperature are suitable. The fresh tea leaves are rich in various components. Therefore, the tea soup has rich internal qualities and a mellow and fresh taste. Another reason is that spring tea needs to be fully fermented to have a richer taste. Otherwise, due to the high moisture content, it is likely to turn green again, and both the aroma and taste will fade over time.

夏暑茶

Summer and Summer - end Tea

夏季气温高，光合作用强，鲜叶中的多酚类比例增多，因此滋味较偏淡且涩口，香气略粗老，品质较次。

In summer, the temperature is high, and photosynthesis is strong. The proportion of polyphenols in fresh tea leaves increases. Therefore, the taste is relatively light and astringent, the aroma is slightly rough, and the quality is inferior.

秋茶

Autumn Tea

秋茶气候日照长，有利于茶树生长，气温稍低也有利于鲜叶中芳香物质的形成和积累。加上天高气爽的气候环境，让茶农可以合理控制做青过程中的变化，故而秋茶香气特别高。

In autumn, the long sunshine hours are beneficial to the growth of tea trees. The slightly lower temperature is also conducive to the formation and accumulation of aromatic substances in fresh tea leaves. Coupled with the clear and crisp autumn climate, tea farmers can reasonably control the changes during the tea - making process. Therefore, autumn tea has a particularly strong aroma.

春秋两季是铁观音最重要的茶季，基本占了全年产量的 80%，安溪大部分也只做春秋两季。不要问春秋铁观音到底哪个好，俗话说 “春水秋香”，意思是春季铁观音茶汤味道更胜一筹，而秋茶则是香气突出，各有千秋。

Spring and autumn are the most important tea - picking seasons for Tieguanyin, accounting for basically 80% of the annual output. Most tea producers in Anxi only produce tea in spring and autumn. Don't ask which is better, spring or autumn Tieguanyin. As the saying goes, "Spring tea has a better taste, while autumn tea has a stronger aroma." Each has its own advantages.

铁观音按香型分类

Classification of Tieguanyin by Aroma

清香型铁观音又可以分为三种

The light - fragrant Tieguanyin can be further divided into three types.

铁观音业界的技术潮流变化，清香型铁观音，即发酵工艺比较轻的工艺，又分化为正炒、消青、拖酸三种类别。

With the changes in the technical trends in the Tieguanyin industry, the light - fragrant Tieguanyin, which is made with a relatively light fermentation process, is further divided into three categories: Zhengchao, Xiaoqing, and Tuosuan.

正炒

Zhengchao

在清香型中算是发酵程度最重的。正炒茶盖香不明显，香气清淡，强度不大，属于富有后劲的风格。但从香气来讲，正炒以幽香风格多见、茶汤同样较为清雅，风格含蓄多见。茶汤水温和，但品饮之后强劲的回甘涌现，有明显的甜感，高雅耐品。

Among the light - fragrant Tieguanyin, it has the highest fermentation degree. The lid aroma of Zhengchao tea is not obvious, with a light and mild aroma. It has a style with a lasting aftertaste. In terms of aroma, it often has a delicate and elegant fragrance. The tea soup is also relatively clear and elegant, with a subtle style. The tea soup is warm, and after tasting, a strong sweet aftertaste emerges, with an obvious sweet taste. It is elegant and worth savoring.

消青

Xiaoqing

消青茶盖香清晰高扬，容易感知，香气尖锐霸气极富穿透力。消青茶汤口感也较为浓郁，以柔细、稠滑见长，适合在口中细细品味，饮后回味甘爽，但无法与正炒茶相比。

The lid aroma of Xiaoqing tea is clear, strong, and easily perceptible. The aroma is sharp, overbearing, and highly penetrating. The taste of Xiaoqing tea soup is also relatively rich, characterized by its soft, fine, and smooth texture. It is suitable for savoring carefully in the mouth. After drinking, there is a sweet and refreshing aftertaste, but it cannot compare with Zhengchao tea.

好茶的标准是什么？

What are the criteria for good tea?

虽然不同的茶类特征不一样，好茶的标准也各有不同。但是其中却有一些通用的标准，以下几点好茶的共性不如一起来了解下。

Although the characteristics of different types of tea vary, and the criteria for good tea also differ. However, there are some common standards. Let's take a look at the commonalities of good tea as follows.

好茶的标准有四点：

There are four criteria for good tea:

一是好茶必须适合自己，茶叶品种很多，但适合自己的很少；

First, good tea must suit oneself. There are many varieties of tea, but few of them are suitable for oneself.

二是好茶必须是正规生产、工艺得当，这样的茶才喝的放心；

Second, good tea must be produced through regular channels and with proper processing techniques, so that people can drink it with confidence.

三是好茶必须干净、无杂，外观条索清晰匀整，汤色透亮，滋味饱满，香气馥郁；

Third, good tea must be clean and free of impurities. It should have clear and uniform strips in appearance, a transparent liquor color, a full - bodied taste, and a rich aroma.

四是好茶必须符合自己的消费能力。

Fourth, good tea must be within one's affordability.

好茶的共性有哪些？

What are the commonalities of good tea?

汤色通透明亮

The liquor color is clear and bright.

这是最直观判断是否是好茶的标准。不管茶汤是红、绿、黑、白、黄，关键要 “透亮”，汤色透亮除了让人赏心悦目外，还说明：制茶工艺优良，发酵控制合理、无炒焦等现象。

This is the most intuitive criterion for judging whether tea is good. Whether the tea liquor is red, green, black, white, or yellow, the key is to be "transparent". A transparent liquor color not only pleases the eye but also indicates that the tea - making process is excellent, the fermentation is properly controlled, and there are no phenomena such as over - roasting.

茶叶制作、储运得当，茶叶断碎少。储存条件良好，没有灰尘，也没霉变。茶的内含物质丰富，并得到很好的释放。

The tea is properly made, stored, and transported, with few broken pieces. The storage conditions are good, free from dust and mildew. The tea is rich in internal substances and these substances are well - released.

但如果冲泡不当，例如水温过高、浸泡过久等也可能出现茶汤暗混的现象。

However, if the brewing method is improper, such as using water that is too hot or steeping for too long, the tea liquor may become dull and turbid.

还有一种情况需要注意，就是一些多毫的茶，如碧螺春、白毫银针等，冲泡时毫毛脱落容易让人误以为茶汤浑浊，要注意辨别。

There is another situation that needs attention. Some teas with a lot of fine hairs, such as Biluochun and Baihao Yinzhen, may shed their hairs during brewing, which can easily make people think the tea liquor is turbid. One should pay attention to distinguish.

苦涩味很快散去

The bitterness and astringency dissipate quickly.

苦涩是茶的本味，俗话说：“不苦不涩不是茶。” 如果茶中少了苦涩味，便会感觉淡薄、单调。

Bitterness and astringency are the inherent flavors of tea. As the saying goes, "Tea without bitterness and astringency is not real tea." If a tea lacks bitterness and astringency, it will taste thin and monotonous.

加工到位且合理的茶，苦涩味不显，但还是有的。因为茶本来就有苦涩味，但关键在于能否快速散去。

For well - processed and reasonably made tea, the bitterness and astringency are not obvious, but they still exist. Because tea inherently has bitterness and astringency, the key is whether they can dissipate quickly.

如苦涩味一直留在口腔中，即所谓 “盯舌头”，舌面感觉收敛且粗糙，苦涩难受，不能算是好茶。

If the bitterness and astringency remain in the mouth all the time, that is, the so - called "sticking to the tongue", making the tongue feel constricted and rough, and causing discomfort, such tea cannot be regarded as good tea.

无异味或水味

No strange odors or watery taste

异味，指来自外界的味道，不是茶本身的味道。

Strange odors refer to flavors from the outside, not the natural flavors of the tea itself.

异味有两种情况：一是茶叶加工过程有问题，工艺不当，产生的一些品质不佳的味道，如青味、烟味、焦味等；二是存储环节有问题，茶叶变质或吸收了一些外界的气味，如陈味、霉味、香水味等等。

There are two situations regarding strange odors: one is that there are problems in the tea - processing process, with improper techniques, resulting in some unpleasant flavors such as green flavor, smoky flavor, and burnt flavor; the other is that there are problems in the storage link, where the tea deteriorates or absorbs some external odors, such as stale flavor, musty flavor, and perfume smell.

茶叶存放要特别注意，异味一旦吸收，几乎无法去除，再好的茶也毁了。

Special attention should be paid to the storage of tea. Once tea absorbs strange odors, it is almost impossible to remove them, and even the best tea will be ruined.

水味，是指茶味和水味分离，出现淡腥味。

Watery taste means that the tea flavor and water taste are separated, with a faint fishy taste.

水味往往出现在茶汤变淡的时候，但好的茶是不会出现茶水分离的。比如好的龙井，即使茶汤冲得如白水了，也是甜丝丝的，淡而不腥。

Watery taste often appears when the tea liquor becomes weak. However, good tea will not show a separation of tea flavor and water. For example, even when the Longjing tea is brewed until the liquor is as clear as plain water, it still tastes sweet and is not fishy even though it is light.

叶底鲜活

The tea leaves at the bottom of the cup are fresh and lively.

好茶的叶底，无论六大茶类的哪一种，鲜活是共同的特征。叶底柔嫩有光泽，摸起来光滑，捏起来有一定厚度和弹性。

For the tea leaves at the bottom of the cup of good tea, no matter which of the six major tea categories it belongs to, being fresh and lively is a common feature. The tea leaves are tender, shiny, smooth to the touch, and have a certain thickness and elasticity when pinched.

叶底鲜活说明：茶叶的原料好；叶底是对茶青的还原；茶的制作工艺好，没有把茶做死；冲泡得当，让茶叶充分泡开，又没把茶泡熟，闷坏。

The freshness and liveliness of the tea leaves at the bottom of the cup indicate that: the raw materials of the tea are good; the tea leaves at the bottom are a reflection of the fresh tea leaves; the tea - making process is good, without over - processing the tea; and the brewing is proper, allowing the tea leaves to fully expand without over - brewing or spoiling them.

令人心情愉悦

It makes people feel pleasant.

不要认为这是条主观标准，好茶让人愉悦是因为好茶中的芳香物质等元素，喝过会使人心情愉悦，心胸开阔，头脑清醒。

Don't think this is a subjective criterion. Good tea makes people feel pleasant because of the aromatic substances and other elements in it. After drinking it, people will feel happy, open - minded, and clear - headed.

而不好的茶会让人越喝越郁闷，原料不好、工艺不良、储存不当，这样的茶从各方面如果判断不了，你的身体便会告诉你 —— 喝着闷，不舒畅。

On the contrary, bad tea will make people feel more and more depressed. If the tea has poor raw materials, bad processing techniques, and improper storage, and you can't judge it from various aspects, your body will tell you - it tastes dull and makes you feel uncomfortable.

所以当你对以上标准都没有把握的话，就把喝着愉悦当作唯一标准吧。毕竟，茶被世界上几乎所有的国家和民族所喜欢，是靠茶的本质 —— 喝茶让人身心舒畅。

So, if you're not sure about the above criteria, just take the feeling of pleasure when drinking as the only standard. After all, tea is loved by almost all countries and ethnic groups in the world because of its essence - drinking tea makes people feel physically and mentally comfortable.

学习了这些，当我们喝到没喝过的茶时，判断它是不是好茶的时候也能有个大致的思路啦！

After learning these, when we drink a tea we've never had before, we can have a general idea of how to judge whether it's good tea or not.

茶叶的命名有很多种方式，比如和产地有关，和形状有关，和工艺有关......

There are many ways to name teas. For example, some names are related to the place of origin, some to the shape, and some to the production process...

但有一些茶，因为一些故事和特别的品质，有了很美的名字。今天就和大家分享 10 个绝美茶名，光是读着名字就已经醉了。

However, some teas have beautiful names due to certain stories and special qualities. Today, I'd like to share with you 10 extremely beautiful tea names. Just reading these names can make you feel intoxicated.

1. 永春佛手

1. Yongchun Buddha's Hand

“佛手” 是福建的一个茶树品种名，它的叶子和佛手果的叶子非常相似，由此得名，制成的乌龙茶品质非常好。

'Buddha's Hand' is the name of a tea tree variety in Fujian. Its leaves closely resemble those of the Buddha's Hand fruit, from which it gets its name. The oolong tea made from it is of excellent quality.

福建永春已有 300 年的种茶历史，相传是闽南一寺院住持将茶树枝条嫁接在佛手柑上所得，无论是按铁观音制法，还是按武夷岩茶制法，都有一种特殊的奇香。

Yongchun in Fujian has a 300 - year - old tea - growing history. It is said that the abbot of a temple in southern Fujian grafted tea tree branches onto Buddha's Hand citrus. Whether it is made in the Tieguanyin production method or the Wuyi Rock Tea production method, it has a special and unique fragrance.

2. 金骏眉

2. Jin Junmei

金骏眉属于红茶，发源于福建武夷山桐木村，是最高等级的正山小种。

Jin Junmei belongs to black tea. It originated from Tongmu Village in Wuyishan, Fujian, and is the highest - grade Zhengshan Xiaozhong.

之所以叫金骏眉，原因在于它略带金色的毫毛，同时让人想起骏马的鬃毛，也有说是取自创始者之一梁骏德先生的名字。

It is named Jin Junmei because of its slightly golden fuzz, which reminds people of a horse's mane. There is also a saying that it is taken from the name of Mr. Liang Junde, one of its founders.

茶形似眉，“眉” 字也有长寿，长久之意，因此得名金骏眉。

The tea leaves resemble eyebrows, and the character'mei' (eyebrow) also implies longevity, so it is named Jin Junmei.

3. 东方美人

3. Oriental Beauty

是台湾特有的乌龙茶，它有很多名字，台湾当地叫膨风茶，因为白色毫毛很明显又叫白毫乌龙，当然它最出名，也是最好听的名字叫东方美人。

It is a unique oolong tea in Taiwan. It has many names. Locally in Taiwan, it is called Pengfeng Tea. Because of its obvious white fuzz, it is also called Baihao Oolong. Of course, its most famous and nicest name is Oriental Beauty.

据说是英国茶商将这种茶献给维多利亚女王，冲泡出的茶汤黄澄清透，带着醇厚蜜香、甘甜的口感，令她赞不绝口。

It is said that a British tea merchant presented this tea to Queen Victoria. The brewed tea soup is yellow, clear, and translucent, with a rich, honey - like aroma and a sweet taste, which made her full of praise.

听说来自遥远的东方，就称其为 “东方美人茶” 了。

Having heard that it came from the distant East, she named it 'Oriental Beauty Tea'.

4. 月光白

4. Moonlight White

用云南大叶种按白茶工艺，制成的特殊白茶。叶片上面白，下面黑，好似月光照耀在茶芽上，得名 “月光白”。

It is a special white tea made from Yunnan large - leaf tea varieties using the white tea production process. The upper side of the leaves is white, and the lower side is black, just like moonlight shining on the tea buds, hence the name 'Moonlight White'.

另一种传说是，此茶在夜里就着明月的光亮，采摘嫩芽为原料，并且从采收到加工完成，均不能见阳光，仅在月光下慢慢晾干，且采茶的均为当地美貌年轻少女，又有一个名字叫 “月光美人”。

Another legend has it that this tea is picked at night by the light of the moon, using young buds as raw materials. From harvesting to processing, it cannot be exposed to sunlight and is slowly dried only in the moonlight. Moreover, the tea - pickers are all beautiful young local girls, so it also has another name, 'Moonlight Beauty'.

5. 敬亭绿雪

5. Jingting Green Snow

很多美妙的茶名，源自于人们优雅的想象。

Many wonderful tea names originate from people's elegant imaginations.

敬亭绿雪产自安徽宣城敬亭山，是一种扁形绿茶，茶叶因为细嫩而有很多白色毫毛。冲泡时白毫飘落，如同绿荫中有雪花飞舞。

Jingting Green Snow is produced on Jingting Mountain in Xuancheng, Anhui. It is a flat - shaped green tea. The tea leaves have a lot of white fuzz because they are very tender. When brewed, the white fuzz floats down, just like snowflakes flying in the green shade.

有茶友赞誉：“形似雀舌露白毫，翠绿匀嫩香气高，滋味醇和沁肺腑，沸泉明瓷雪花飘”。

A tea - lover praised it: "It looks like sparrow tongues with white fuzz showing, is evenly tender and emerald - green with a high - grade aroma. The taste is mellow and refreshing, and when brewed in boiling water in a fine porcelain cup, it's like snowflakes floating."

6. 昔归

6. Xigui

昔归是云南临沧忙麓山的村寨，其中产出的普洱茶也叫昔归茶，听起来有日出而作，日落而息的感觉，农耕文明的原始感扑面而来。

Xigui is a village in Manglu Mountain, Lincang, Yunnan. The Pu'er tea produced there is also called Xigui Tea. The name gives the impression of working at sunrise and resting at sunset, and the primitive sense of farming civilization comes to the fore.

不过实际上，昔归是云南傣语的音译，本意是 “搓麻绳的地方”，因茶马古道经过，又在澜沧江畔，马帮、船工都需要很多的麻绳，这里就这么直接地叫做 “昔归” 了。

However, in fact, Xigui is a transliteration of a Dai language in Yunnan. Its original meaning is "the place for twisting hemp ropes". Since the Ancient Tea - Horse Road passed through here and it is located by the Lancang River, muleteers and boatmen needed a lot of hemp ropes, so it was directly named "Xigui".

今天的昔归因为茶叶品质高，而成为临沧产区最有名的村寨之一。

Today, Xigui has become one of the most famous villages in the Lincang tea - producing area due to the high quality of its tea leaves.

7. 峨眉竹叶青

7. Emei Zhuyeqing

是四川峨眉山的名茶，属于绿茶，本是当地土产。1964 年 4 月下旬的一天，国务院副总理陈毅一行在峨眉山万年寺休息，喝到寺中和尚泡的好茶，香气扑鼻，疲倦顿消。

It is a famous tea in Emei Mountain, Sichuan, belonging to green tea. It was originally a local product. One day in late April 1964, Chen Yi, the vice premier of the State Council, and his entourage rested at Wannian Temple on Emei Mountain. They drank the good tea brewed by the monks in the temple. The fragrance was so strong that their fatigue disappeared immediately.

和尚说此茶还没有名字，陈毅说这茶形似竹叶，青秀悦目，就叫 “竹叶青” 吧！

The monk said that this tea had no name yet. Chen Yi said that the tea resembled bamboo leaves and was green and beautiful, so it should be called "Zhuyeqing"!

8. 九曲红梅

8. Jiuqu Hongmei

对于西湖，大家可能知道龙井，但杭州的西湖区还有一款红茶叫做 “九曲红梅”。

When it comes to the West Lake, people may know Longjing tea. However, there is also a black tea called "Jiuqu Hongmei" in the West Lake area of Hangzhou.

“九曲” 源自福建武夷山的九曲溪，据说太平天国时期闽北农民往浙江迁徙，其中有人擅长制作红茶，发现杭州灵山适合种茶，沿袭至今。

'Jiuqu' (Nine Twists) comes from the Jiuqu Stream in Wuyi Mountain, Fujian. It is said that during the Taiping Heavenly Kingdom period, farmers from northern Fujian migrated to Zhejiang. Some of them were good at making black tea. They found that Ling Mountain in Hangzhou was suitable for growing tea, and this tradition has continued until now.

九曲红梅的茶汤红似梅花，鲜甜爽口，是浙江多种名茶中唯一的红茶。

The tea soup of Jiuqu Hongmei is as red as plum blossoms, with a sweet and fresh taste. It is the only black tea among many famous teas in Zhejiang.

9. 碧潭飘雪

9. Bitan Piaoxue

产自四川峨眉山，是一种花茶，冲泡时，白色的茉莉浮在水面，绿茶叶沉在杯底，似碧青的湖面上飘着雪花，是一种颇具观赏性和美感的茶。

It is produced in Emei Mountain, Sichuan. It is a scented tea. When brewed, white jasmine flowers float on the water surface, and green tea leaves sink to the bottom of the cup, just like snowflakes floating on a blue - green lake. It is a tea with high ornamental value and aesthetic feeling.

青年画家邓岱昆曾为其著藏头诗：“碧岭拾毛尖，潭底汲清泉，飘飘何所似，雪梅散人间。”

Deng Daikun, a young painter, once wrote a 藏头诗 for it: "Picking tea tips on the green ridge, drawing clear spring water from the bottom of the pond. Floating, what does it look like? Plum - like snowflakes scatter in the world."

10. 蒙顶甘露

10. Mengding Ganlu

产自四川雅安蒙顶山，自古就有 “扬子江中水，蒙山顶上茶” 的美称，其中蒙顶甘露是卷曲形绿茶的代表。

It is produced on Mengding Mountain in Ya'an, Sichuan. Since ancient times, there has been a saying that "The water in the Yangtze River and the tea on Mengding Mountain are the best". Mengding Ganlu is a representative of curly - shaped green tea.

茶汤黄中透绿，透明清亮，甘甜似晨露。又因在蒙顶山，得此美名。

The tea soup is yellowish - green, transparent and clear, and as sweet as morning dew. It got its beautiful name because it is produced on Mengding Mountain.

一个优美的名字能让人印象深刻，更能让人对它品味之余产生更多美好的联想。

A beautiful name can not only make a deep impression, but also inspire more wonderful associations when people taste the tea.

山不在高，有茶则灵。

It's not the height of the mountains that matters, but the presence of tea that brings vitality.

广西灵山县位于北回归线以南，地貌以丘陵为主，山清水秀，土壤肥沃，雨量充沛，阳光充足，非常适合茶树生长。

Lingshan County in Guangxi is located south of the Tropic of Cancer. It is mainly hilly in terrain, with beautiful mountains and clear waters, fertile soil, abundant rainfall, and sufficient sunlight, making it an ideal place for tea trees to grow.

优越的生态环境造就了灵山茶叶茶形美、茶汤绿、茶味醇、茶香高的优异品质，以齿颊留香、喉底回甘，享誉四方；先后荣获 “全国茶叶生产标兵县”“全国茶叶生产基地县”“全国重点产茶县”“全国十大生态产茶县”“中国茶业十大转型升级示范县” 等荣誉，是著名的 “中国名茶之乡”。

The superior ecological environment has given rise to the excellent quality of Lingshan tea, featuring beautiful tea leaves, green tea soup, mellow taste, and strong fragrance. It is renowned far and wide for leaving a lingering fragrance in the mouth and a sweet aftertaste in the throat. Lingshan County has successively won honors such as "National Model County for Tea Production", "National Tea Production Base County", "National Key Tea-producing County", "One of the Top Ten Ecological Tea-producing Counties in China", and "One of the Top Ten Demonstration Counties for the Transformation and Upgrading of the Chinese Tea Industry". It is a well - known "Hometown of Famous Chinese Teas".

一片叶子，富了一方百姓

One tea leaf enriches the local people.

灵山县茶叶种植历史悠久，距今已有 500 多年历史，是广西最早引进推广名优茶品种和种植面积最多的县之一，有黄金茶、福云六号、乌牛早、龙井长叶等 10 多个优良品种。

Lingshan County has a long history of tea planting, dating back more than 500 years. It is one of the counties in Guangxi that was the first to introduce and promote famous and high - quality tea varieties, with a large planting area. There are more than 10 excellent varieties, such as Huangjincha, Fuyun No.6, Wuniuzao, and Longjing Changye.

目前，全县茶园面积约 8.49 万亩，总产值 7.27 亿元。

At present, the tea garden area in the county is approximately 84,900 mu, with a total output value of 727 million yuan.

种植面积位居广西第六位，茶叶产量、产值位居第三位。

The planting area ranks sixth in Guangxi, while the tea production volume and output value rank third.

17 个镇（街道）均产茶，茶业从业人员有 10 多万，人均年收入达 2.5 万元。

Tea is produced in 17 towns (sub - districts), and there are more than 100,000 people engaged in the tea industry. The per capita annual income reaches 25,000 yuan.

全县认证绿色茶园基地面积 3050 亩，无公害农产品产地认定茶园面积 1.31 万亩，有机产品产地认定茶园面积 324 亩。

The certified green tea garden base area in the county is 3,050 mu, the area of tea gardens recognized as pollution - free agricultural product production areas is 13,100 mu, and the area of tea gardens recognized as organic product production areas is 324 mu.

截至 2023 年底，全县共有茶叶加工厂 120 家，注册商标 22 个，通过 SC 认证茶叶企业 13 个，无公害农产品认证茶叶企业 10 个。

By the end of 2023, there were 120 tea processing factories in the county, with 22 registered trademarks. Thirteen tea enterprises had passed the SC certification, and ten had obtained the pollution - free agricultural product certification.

发展特色产业，助力乡村振兴

Developing characteristic industries to boost rural revitalization.

近年来，灵山县委、县政府认真贯彻落实自治区《关于促进广西茶产业高质量发展的若干意见》，把茶叶生产作为推动乡村振兴的优势特色产业来抓，成立茶叶产业发展工作专班，建立国家现代农业产业技术体系。

In recent years, the Lingshan County Party Committee and the county government have earnestly implemented the "Several Opinions on Promoting the High - quality Development of the Tea Industry in Guangxi" issued by the autonomous region. They have regarded tea production as an advantageous and characteristic industry for promoting rural revitalization, established a special work team for the development of the tea industry, and built a national modern agricultural industry technology system.

广西茶叶创新团队钦州综合试验站积极引进新品种、新技术大力推动茶叶加工机械化、现代化。迄今，全县 120 多个茶厂全部实现名优茶加工机械化。

The Qinzhou Comprehensive Experiment Station of the Guangxi Tea Innovation Team has actively introduced new varieties and technologies, vigorously promoting the mechanization and modernization of tea processing. So far, more than 120 tea factories in the county have fully realized the mechanization of famous and high - quality tea processing.

因茶致富，因茶而兴

Prospering and getting rich through tea.

灵山成品茶以绿茶、红茶、六堡茶为主，其中绿茶产量占六成以上。

The finished tea in Lingshan mainly includes green tea, black tea, and Liubao tea, with the output of green tea accounting for more than 60%.

灵山绿茶在 2013、2015、2017 年度入选农业部《全国名特优新农产品目录》。

Lingshan green tea was selected into the "National Directory of Famous, Special, Excellent, and New Agricultural Products" by the Ministry of Agriculture in 2013, 2015, and 2017.

9 月 26 日，2024 年茉莉花茶产销形势分析会暨茉莉花产业创新主题交流会在南宁举行。

On September 26, the 2024 Jasmine Tea Production and Sales Situation Analysis Conference and Jasmine Industry Innovation Theme Exchange Conference was held in Nanning.

来自全国各地的茉莉花茶生产企业、专家学者、行业协会代表及自治区、南宁市、横州市的政府机构代表、茉莉花茶产销企业代表齐聚一堂，共同探讨茉莉花茶产业的现状与未来，推动产业创新与发展。

Jasmine tea production enterprises, experts and scholars, representatives of industry associations from across the country, as well as representatives of government agencies from the autonomous region, Nanning City, and Hengzhou City, and representatives of jasmine tea production and sales enterprises gathered together to discuss the current situation and future of the jasmine tea industry and promote industrial innovation and development.

会上，来自全国各地的行业专家就茉莉花茶产业创新发展进行交流与探讨。

At the conference, industry experts from across the country exchanged and discussed the innovative development of the jasmine tea industry.

中国茶叶流通协会副会长梅宇介绍了 2024 全国茉莉花茶产销形势，分析当前茉莉花茶市场的产销状况、竞争格局及未来发展趋势，为参会人员提供宝贵的行业决策参考。

Mei Yu, the vice president of the China Tea Marketing Association, introduced the production and sales situation of jasmine tea in China in 2024, analyzed the current production and sales situation, competition pattern, and future development trends of the jasmine tea market, providing valuable industry decision - making references for the participants.

各地行业专家围绕茶产业绿色低碳转型和构建新质生产力、茉莉花茶新业态发展与科技创新成果、国际茉莉花茶产销形势与国际市场品牌建设、茉莉花茶新业态发展与产品创新进行主题分享，展开热烈讨论。

Industry experts from various regions shared their thoughts on topics such as the green and low - carbon transformation of the tea industry and the construction of new - quality productive forces, the development of new business forms of jasmine tea and scientific and technological innovation achievements, the international production and sales situation of jasmine tea and international market brand building, and the development of new business forms of jasmine tea and product innovation, and launched into heated discussions.

会上还公布了 2024 年全国茉莉花茶产品质量与包装调查推选活动结果，并向获得五星产品的企业代表授牌。

The results of the 2024 National Jasmine Tea Product Quality and Packaging Survey and Selection Activity were also announced at the conference, and plaques were presented to the representatives of enterprises whose products received five - star ratings.

“横州市的茉莉花与茉莉花茶产量均占全国总产量的 65% 以上，形成了茉莉花及茉莉花茶产业规模集群，既是中国茉莉花茶优质供给的制造基地，也是产业创新发展的重要策源地。”

"The output of jasmine flowers and jasmine tea in Hengzhou City accounts for more than 65% of the total national output, forming a large - scale industrial cluster of jasmine and jasmine tea. It is not only a manufacturing base for high - quality jasmine tea supply in China but also an important source of industrial innovation and development."

中国茶叶流通协会会长王庆在致辞中表示，多年来，横州市不断做强做优产业品牌，推进茶基地、茶工业、茶市场、茶文化、茶旅游等关联产业建设，有效延伸了产业链、提升了附加值、推动了地方经济的高质量发展。

Wang Qing, the president of the China Tea Marketing Association, stated in his speech that over the years, Hengzhou City has continuously strengthened and optimized its industrial brand, promoted the construction of related industries such as tea bases, tea industries, tea markets, tea culture, and tea tourism, effectively extending the industrial chain, increasing the added value, and promoting the high - quality development of the local economy.

作为全国知名的茉莉花产地，横州市在茉莉花产业创新发展上持续发力，以创新驱动赋能产业发展，为茉莉花品质提升保驾护航，并在引进创新资源、推广种植新模式、建立产业标准体系等方面取得显著成效。

As a well - known jasmine - producing area in China, Hengzhou City has been continuously striving for the innovative development of the jasmine industry. It drives the development of the industry through innovation, safeguards the improvement of jasmine quality, and has achieved remarkable results in introducing innovative resources, promoting new planting models, and establishing an industrial standard system.

横州市主动跳出茉莉花产业传统发展模式，深度布局茉莉花 “1+9” 产业，加速打造精深加工产业集群，主动融入新茶饮市场，以创新推动产业向 “微笑曲线” 两端延伸、产品向价值链中高端迈进，提升茉莉花产业的优势和能级。

Hengzhou City has taken the initiative to break away from the traditional development model of the jasmine industry, deeply planned the jasmine "1 + 9" industry, accelerated the construction of a deep - processing industrial cluster, actively integrated into the new tea - drinking market, and promoted the industry to extend towards both ends of the "smile curve" and products to move towards the mid - to - high - end of the value chain through innovation, enhancing the advantages and capabilities of the jasmine industry.

日前，国家知识产权局发布 “一带一路” 地理标志品牌推广清单。

Recently, the National Intellectual Property Administration released the "Belt and Road" Geographical Indication Brand Promotion List.

清单涵盖了共建 “一带一路” 国家和地区的 151 件地理标志产品，其中国内地理标志产品 99 件，梧州市地理标志产品 “六堡茶”、横州市地理标志产品 “横县茉莉花茶” 成功入选。

The list covers 151 geographical indication products from countries and regions along the Belt and Road Initiative. Among them, 99 are domestic geographical indication products. "Liubao Tea" from Wuzhou City and "Hengxian Jasmine Tea" from Hengzhou City have successfully been selected for the list.

据介绍，“六堡茶” 于 2011 年获原国家质量监督检验检疫总局批准为国家地理标志保护产品，是梧州市获批的第三个地理标志保护产品。

It is reported that "Liubao Tea" was approved as a national geographical indication protected product by the former General Administration of Quality Supervision, Inspection and Quarantine in 2011. It is the third geographical indication protected product approved in Wuzhou City.

目前，该市六堡茶地理标志专用标志核准使用企业由 2021 年的 7 家增至 87 家。

At present, the number of enterprises approved to use the special geographical indication mark for Liubao Tea in this city has increased from 7 in 2021 to 87.

“横县茉莉花茶” 地理标志被国家知识产权局列入第二批重点联系指导名录，横州茉莉花（茶）入选乡村振兴赋能计划典型案例 “土特产大众口碑百强榜”、全国第二批地理标志助力乡村振兴典型案例，连续多年蝉联广西最具价值农产品品牌。

The geographical indication of "Hengxian Jasmine Tea" has been included in the second batch of key contact and guidance lists by the National Intellectual Property Administration. Hengzhou jasmine (tea) has been selected for the "Top 100 List of Public Praise for Local Specialties" in the typical cases of the Rural Revitalization Empowerment Plan and the second batch of typical cases of geographical indications facilitating rural revitalization nationwide. It has consecutively ranked as the most valuable agricultural product brand in Guangxi for many years.

秋季的第一个节气 —— 立秋已到。

The Start of Autumn, the first solar term of autumn, has arrived.

立秋表示暑去凉来，秋天开始之意。

The Start of Autumn indicates the end of the hot summer and the beginning of a cooler autumn, signifying the arrival of fall.

立秋过后人们会感觉到一丝凉爽，但中国大部分地区白天气温仍然较高，且天气多变，阴雨连绵抑或秋高气爽，天气干燥。

After the Start of Autumn, people can feel a hint of coolness. However, the daytime temperatures in most parts of China remain relatively high, and the weather is changeable, with either continuous rain or clear and crisp autumn days, and the air is dry.

今天，我们就来聊一聊立秋后适宜的代茶饮，助您防秋燥，化湿浊。

Today, let's talk about the suitable herbal teas for the period after the Start of Autumn, which can help you prevent autumn dryness and resolve damp turbidity.

首避风燥 贴秋膘因人而异

First, Guard Against Wind-Dryness; Adjust "Fattening Up in Autumn" According to Individual Needs

立秋后应首避风燥。

After the Start of Autumn, one should first guard against wind-dryness.

精神调养切忌悲忧伤感，秋季早晚相对凉爽，适宜多户外活动。

In terms of mental regulation, it is crucial to avoid feelings of grief and melancholy. Since the mornings and evenings in autumn are relatively cool, it is advisable to engage in more outdoor activities.

秋季起居应早睡早起。

In autumn, one should go to bed early and get up early.

饮食养生宜 “滋阴润肺防秋燥，健脾和胃慎贴膘”。

For dietary health preservation, it is recommended to "nourish yin, moisten the lungs to prevent autumn dryness, strengthen the spleen and stomach, and be cautious about 'fattening up in autumn'".

滋阴润肺，可多吃有养阴生津润肺作用的滋润多汁的食品，如百合、山药、莲藕、芝麻、蜂蜜、枇杷、牛奶等。

To nourish yin and moisten the lungs, you can eat more moist and juicy foods that have the effect of nourishing yin, promoting fluid production, and moistening the lungs, such as lilies, yams, lotus roots, sesame seeds, honey, loquats, and milk.

多吃蔬菜、水果可补充体内维生素和矿物质，中和体内多余的酸性代谢产物，起到清火解毒的作用。

Eating more vegetables and fruits can replenish vitamins and minerals in the body, neutralize excessive acidic metabolites, and have the effect of clearing away heat and detoxifying.

少吃辛辣、煎炸食品。

Reduce the intake of spicy and fried foods.

贴秋膘应因人而异，平素体格健壮、肥胖者应慎贴秋膘，以防过于进补，滋生痰湿。

The practice of "fattening up in autumn" should vary from person to person. People who are usually physically strong and overweight should be cautious about over - nourishing themselves to avoid excessive tonification, which may lead to the accumulation of phlegm - dampness.

秋季多燥，是健脾的好时候，应注意饮食清淡，适量食用具有健脾化湿作用的食材或药物，如山药、芡实、薏米、茯苓、陈皮、大枣等。

Autumn is a season with much dryness, and it is an excellent time to strengthen the spleen. One should pay attention to having a light diet and consume an appropriate amount of ingredients or herbs that can strengthen the spleen and resolve dampness, such as yams, gorgon fruits, coix seeds, poria cocos, tangerine peels, and Chinese dates.

立秋与恩施玉露最 “搭”

The Start of Autumn and Enshi Yulu Tea: A Perfect Match

立秋饮茶宜恩施玉露。

It is advisable to drink Enshi Yulu tea during the Start of Autumn.

恩施玉露是中国传统的一种绿茶，产于湖北省恩施土家族苗族自治州恩施市。

Enshi Yulu is a traditional Chinese green tea produced in Enshi City, Enshi Tujia and Miao Autonomous Prefecture, Hubei Province.

此茶是蒸青绿茶，其制作工艺及所用工具相当古老。

This tea is a steamed green tea, and its production process and the tools used are quite ancient.

恩施玉露汤色嫩绿明亮，如玉露，香气清爽，滋味醇和。