精选课件茶具 (中英文).ppt

包括炉子，是红泥小炭炉，一般高一尺二寸，茶锅为细白泥所制，锅炉高二寸，底有碗口般大，单把长近三寸，冲罐如红柿般大，乃潮州泥制陶壶，茶杯小如核桃，乃瓷制品，其壁极薄。 茶池形状如鼓，瓷制，由一个作为鼓面的盘子和一个类似鼓身的圆罐组成。盘子上有小眼四个，为漏水所用。而圆罐则用于容纳由盘子漏下的废茶水。 The tool set includes a terracotta charcoal stove, and it usually about 15.75 inches high; a tea pot, 3 inches high; a pitcher and few walnut size teacups. The tea-pond shape likes a drum which combines two pieces together – a tray and a round pot. The tray has four holes for waste water leakage. The round pot is for holding the tray and store waste tea water. 功夫茶起源于宋代,在广东的潮州府(今潮汕地区)及福建的漳州、泉州一带最为盛行,乃唐、宋以来品茶艺术的承袭和深入发展。苏辙有诗曰：“闽中茶品天下高,倾身事茶不知劳。” 品功夫茶是潮汕地区很出名的风俗之一,在潮汕本地，家家户户都有功夫茶具，每天必定要喝上几轮。即使用乔居外地或移民海外的潮汕人，也仍然保存着品功夫茶这个风俗。可以说,有潮汕人的地方，便有功夫茶的影子。   Kung Fu Tea is originally from Song Dynasty. It’s popular in the area of Chao zhou fu, Guangdong province and Zhang zhou, Quan zhou, Fujian province in China. It is a tea art inherited and developed since the Tang and Song Dynasties. Drinking Kung Fu Tea is one of the famous customs in the Chao zhou area. Every family has their own Kung Fu Tea tool set, and they will have several rounds of Kung Fu Tea every day. Even people who dont live in the Chao zhao area or who have already left country, still keep the custom for enjoying Kung Fu Tea. Anywhere there are Chao zhou people, you will find Kung Fu Tea.   所谓功夫茶，并非一种茶叶或茶类的名字，而是一种泡茶的技法。之所以叫功夫茶，是因为这种泡茶的方式极为讲究，操作起来需要一定的功夫——此“功夫”，乃为沏泡的学问，品饮的功夫。 Kung Fu Tea is not a name for a type of tea, or one of the tea categories. Its a tea brewing process – a special way to prepare tea with some skills. 功夫茶采用的是乌龙茶，如铁观音、水仙和凤凰茶等，而凤凰茶和水仙，绿底金边，可借产量少，所以冲泡功功夫茶采用的一般是铁观音。 乌龙茶制作工艺也较复杂，所以全国至今还只是福建和潮汕两地能制。只有乌龙茶才能冲出功夫茶所要求的色、香、味。功夫茶以浓度高著称，初喝似嫌其苦，习惯后则嫌其他茶不够滋味了。 步骤一: 嘘寒问暖（湿壶）：　　俗称“湿壶”，将初沸水注入空壶，以提高壶温便于冲泡。 Step One Warm up Teapot:Fill teapot with hot water until it overflows a little. Let the water warm up the teapot for a few minutes. 步骤二 素瓷生烟（烫杯）：　　品工夫茶讲究热饮，烫杯成了必不可少的程序，在宾客面前湿壶烫杯还寓意对宾客的敬重，营造温馨这氛围。（取茶罐，茶荷等） Step