鉴赏中国茶（中英文限量铂金典藏版）

走进茶的前世今生

神农遇茶的传说

“茶”字的由来和历史演变

中国是茶的故乡

茶源自何处

客来敬茶是中国的传统

一壶香茗遍天下：茶在世界的传播

茶马古道

茶文化在世界的传播

茶之趣事

以茶代酒的故事

禅门公案：吃茶去

宋徽宗与《大观茶论》

茶的生长条件

四大茶区

茶叶的制作过程

采摘

晾青与萎凋

杀青

揉捻

发酵

渥堆与陈放

Chapter1

Walk into the long history

and current situation of tea

The past and present of tea

Name story and evolution of the character of tea

China is the home to tea

Origins of tea

A Chinese tradition: a tea for a newly-arrived guest

The spreading of tea in the world

Tea-Horse Road

The global spreading of tea culture

Interesting story about tea

Drinking tea instead of wine

A well-known story about Buddhism: go and drink some tea

Huizong and Treatise on Tea

Growing conditions of tea

Four major areas producing tea

Tea producing process

Picking

Airing and withering

Fixation

Rolling

Fermentation

Pile-fermentation and long-term storage

干燥

紧压

茶叶的分类方法

六大茶类和再加工茶

茶叶的选购

茶叶的保存方法

专题烹茶方法的演变

专题陆羽和《茶经》

专题茶叶的保健功效

第2章 水如茶之母，器如茶之父

泉从石出更清冽

古人寻泉评水

好水四标准

宜茶美水

科学煮茗

专题各地名泉汇集

茶具大观

茶盘

茶叶罐

随手泡

茶壶

盖碗

品茗杯

闻香杯

公道杯

过滤网和过滤架

茶巾

杯垫

盖置

茶荷

水盂

92 养壶笔

普洱茶针

Drying

Pressing

Classification of tea

Six basic teas and re-processing tea

Selection of tea

Tea storage methods

TOPIC Evolution of tea cooking methods

TOPIC Lu Yu and his Tea Sutra

TOPIC Health benefits of tea

Chapter2

Water and tea sets are

essential to tea

More chilly spring out from the stone

Find the spring and assess

Four standards for good water

Nice water

Brew tea

TOPIC Springs around the country

Tea sets

Tea tray

Tea caddy

Electric teapot

Teapot

Tureen

Tea cup

Smelling cup

Fair cup

Filter and filter holder

Tea towel

Coaster

Lid set

Tea holder

Tea basin

Pot kept pen

Pu’er tea needle

茶道六用

茶宠

专题宜兴紫砂壶为壶中翘楚

专题饮茶器具如何选购

第三章 赏茶知味，轻松泡茶分外香

泡茶的正确礼仪

泡茶的礼仪

奉茶的礼仪

品茶的礼仪

泡茶的方法

绿茶的冲泡

乌龙茶的冲泡

红茶的冲泡

黑茶的冲泡

白茶的冲泡

黄茶的冲泡

花茶的冲泡

专题花草茶和造型花茶赏析

专题不同场合的泡茶法

专题残茶物尽其用

专题茶与点心的完美结合

专题一天乐饮

Tea props

Tea pet

TOPIC Yixing purple sand teapot is outstanding

TOPIC How to buy tea sets

Chapter 3

Art of Tea-making

Tea-making etiquette

Tea-making etiquette

Tea-serving etiquette

Tea-tasting etiquette

Tea-making method

Infusion of green tea

Infusion of Oolong tea

Infusion of black tea

Infusion of dark tea

Infusion of white tea

Infusion of yellow tea

Infusion of scented tea

TOPIC Appreciation of herbal tea and modeling

scented tea

TOPIC Different brewing methods on different

occasions

TOPIC Make the best use of tea residual

TOPIC Tea served with snacks

TOPIC Time of drinking tea

香叶嫩芽，洁性涤尘

绿茶——自古佳茗似佳人

西湖龙井

碧螺春

黄山毛峰

太平猴魁

六安瓜片

信阳毛尖

蒙顶甘露

金奖惠明

安吉白茶

乌龙茶——紫砂七泡有余香

安溪铁观音

冻顶乌龙

武夷大红袍

武夷肉桂

武夷水仙

黄金桂

凤凰单枞

阿里山乌龙

永春佛手

红茶——香高味浓独树一帜

祁门红茶

正山小种

滇红茶

红碎茶

金骏眉

黑茶——品味能入口的古董

普洱生茶

Chapter 2

Fragrant tender buds with

fresh quality

Green tea good tea as pretty lady

West Lake Longjing

Biluochun

Huangshan Maofeng

Taiping Houkui

Liu’an Guapian

Xinyang Maojian

Mengding Ganlu

Gold Medal Huiming

Anji White tea

Oolong tea lingering fragrance in the purple sand

teapot after seven infusions

Anxi Tie Kwan-yin

Dongding Oolong

Wuyi Dahongpao

Wuyi Rougui

Wuyi Narcissus

Huangjin Gui

Phoenix Dancong

Alishan Oolong

Yongchun Bergamot

Black tea with fragrant aroma and thick taste

Keemun black tea

Lapsang Souchong

Yunnan black tea

Broken black tea

Jin Junmei

Dark tea the longer, the mellower

Unfermented Pu’er tea

Fermented Pu’er tea

Liupu tea

普洱熟茶

六堡茶

茯砖茶

安化黑茶

沱茶

雅安藏茶

白茶——北苑灵芽天下精

白毫银针

白牡丹

贡眉

新工艺白茶

黄茶——金镶玉色尘心去

君山银针

霍山黄芽

广东大叶青

蒙顶黄芽

花茶——闻花香，品茶韵

茉莉花茶

玫瑰花茶

黄山贡菊

第5章 清心悠然悟茶道

“茶”颜观色闻香品味

三看三闻三品三回味

在清幽中慢慢品味

茶宜静品

将茶香寄情于山水间

自古药食同源生

中国的茶道

佛、儒、道对茶道的影响

四字真谛

品茶之“三乐”“四妙”

Fuzhuan tea

Anhua Dark tea

Tuo tea

Ya’an Tibetan tea

White tea Ingenious tea on the earth

White Pekoe Silver Needle

White Peony

Gongmei

New craft white tea

Yellow tea gold-laid in jade attracts heart

Junshan Silver Needle

Huoshan Yellow bud tea

Guangdong Dayeqing

Mengding Yellow bud tea

Scented tea combining flower scent and tea

essence

Jasmine tea

Rose tea

Huangshan Tribute Chrysanthemum

Chapter 5

The Realization of sado

The standard of tasting tea

Observe, smell, taste, and savor

Taste in the quiet moment

Tea needs to be drunk quietly

Feel tea aroma as heaven essence

Let tea be your medicine

Chinese sado

The impacts of Buddhism, Confucianism and Taoism on sado

True meanings

“Three pleasures” and “four charms” of tea tasting

Tea customs in various parts of China

Han: pure drinking

Uyghur: milk tea and scented tea

我国各地茶俗

汉族清饮法

维吾尔族的奶茶与香茶

藏族酥油茶

蒙古族咸奶茶

纳西族的龙虎斗

傣族、拉祜族的竹筒香茶

白族三道茶

土家族擂茶

回族罐罐茶

世界各地的茶俗

日本的茶道

茶入文化

茶与诗词

茶与歌舞

茶与书画

茶与戏曲

附录

名优绿茶品质特征与品评要素评分表

乌龙茶品质特征与品评要素评分表

工夫红茶品质特征与品评要素评分表

黑茶品质特征与品评要素评分表

白茶品质特征与品评要素评分表

黄茶品质特征与品评要素评分表

花茶品质特征与品评要素评分表

Tibet: ghee tea

Mongolia: salt milk tea

Naxi: white spirt tea

Dai and Lahu: scented tea in bamboo tube

Bai: three course tea

Tujia: mashed tea

Hui: pot tea

Tea customs around the world

Japanese sado

Tea and culture

Tea and poetry

Tea and dance

Tea and painting

Tea and Chinese Opera

APPENDIX

Characteristics of high-quality green tea and mark sheet of elements for evaluation

Characteristics of Oolong tea and mark sheet of elements for evaluation

Characteristics of Gongfu tea and mark sheet of elements for evaluation

Characteristics of dark tea and mark sheet of elements for evaluation

Characteristics of white tea and mark sheet of elements for evaluation

Characteristics of yellow tea and mark sheet of elements for evaluation

Characteristics of scented tea and mark sheet of elements for evaluation