鉴赏中国茶（中英文限量铂金典藏版）
出版时间：2012年版
内容简介
茶，中国茶，世界飘香。中国是茶的故乡，茶是中国的国饮。中国人种茶、采茶、制茶、喝茶、品茶，并把茶叶传向海内外，茶已经成为中国最具代表性的文化符号之一。茶有独特的保健功效，是招待客人、增进友谊的纽带。《鉴赏中国茶》用中英文双语，用通俗易懂的文字、精美漂亮的图片讲述了茶的发展、制作、冲泡，延伸至茶道、茶文化的内涵，《鉴赏中国茶》教您轻松学会鉴茶、泡茶、品茶，是您收藏、馈赠的佳品。
目录
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
