中國(guó)茶文化英文介紹The Chinese people, in their drinking of tea, place much significance on the act of savoring. Savoring tea is not only a way to discern good tea from mediocre tea, but also how people take delight in their reverie and in tea-drinking itself. Snatching a bit of leisure from a busy schedule, making a kettle of strong tea, securing a serene space, and serving and drinking tea by yourself can help banish fatigue and frustration, improve your thinking ability and inspire you with enthusiasm. You may also imbibe it slowly in small sips to appreciate the subtle allure of tea-drinking, until your spirits soar up and up into a sublime aesthetic realm. Buildings, gardens, ornaments and tea sets are the elements that form the ambience for savoring tea. A tranquil, refreshing, comfortable and neat locale is certainly desirable for drinking tea. Chinese gardens are well known in the world and beautiful Chinese landscapes are too numerous to count. Teahouses tucked away in gardens and nestled beside the natural beauty of mountains and rivers are enchanting places of repose for people to rest and recreate themselves.China is a country with a time-honored civilization and a land of ceremony and decorum. Whenever guests visit, it is necessary to make and serve tea to them. Before serving tea, you may ask them for their preferences as to what kind of tea they fancy and serve them the tea in the most appropriate teacups. In the course of serving tea, the host should take careful note of how much water is remaining in the cups and in the kettle. Usually, if the tea is made in a teacup, boiling water should be added after half of the cup has been consumed; and thus the cup is kept filled so that the tea retains the same bouquet and remains pleasantly warm throughout the entire course of tea-drinking. Snacks, sweets and other dishes may be served at tea time to complement the fragrance of the tea and to allay ones hunger.參考譯文：中國(guó)人飲茶， 注重一個(gè)品字。品茶不但是鑒別茶的優(yōu)劣，也帶有神思遐想和領(lǐng)略飲茶情趣之意。在百忙之中泡上一壺濃茶，擇雅靜之處，自斟自飲，可以消除疲勞、滌煩益思、振奮精神，也可以細(xì)啜慢飲，達(dá)到美的享受，使精神世界升華到高尚的藝術(shù)境界。品茶的環(huán)境一般由建筑物、園林、擺設(shè)、茶具等因素組成。飲茶要求安靜、清新、舒適、干凈。中國(guó)園林世界聞名，山水風(fēng)景更是不可勝數(shù)。利用園林或自然山水間，搭設(shè)茶室，讓人們小憩，意趣盎然。中國(guó)是文明古國(guó)，禮儀之邦，很重禮節(jié)。凡來(lái)了客人，沏茶、敬茶的禮儀是必不可少的。當(dāng)有客來(lái)訪，可征求意見(jiàn)，選用最合來(lái)客口味的茶葉和最佳茶具待客。主人在陪伴客人飲茶時(shí)，要注意客人杯、壺中的茶水殘留量，一般用茶杯泡茶，如已喝去一半，就要添加開(kāi)水，隨喝隨添，使茶水濃度基本保持前后一致，水溫適宜。在飲茶時(shí)也可適當(dāng)佐以茶食、糖果、菜肴等，達(dá)到調(diào)節(jié)口味和點(diǎn)心之功效。注釋?zhuān)?.神思遐想：reverie。2.領(lǐng)略飲茶情趣：take delight in tea-drinking。3.在百忙之中泡上一壺濃茶:這個(gè)句子較長(zhǎng)，譯者根據(jù)其意思的層次，把它分成了兩個(gè)完整的句子來(lái)翻譯，這樣就有較大的自由度來(lái)遣詞造句。4.擇靜雅之處：securing a serene space。5.細(xì)啜慢飲：imbibe slowly in small sips。6.達(dá)到美的享受：即享受到飲茶之美。allure這里是名詞，意為迷人之處，也可用beauty。7.使精神世界升華到高尚的藝術(shù)境界：until your spirits soar up and up into a sublime aesthetic realm。8.利用園林或自然山水間，搭設(shè)茶室：翻譯時(shí)用了tucked away和nestled，比用built要形象、優(yōu)美得多。9.讓人們小憩，意趣盎然:意思是(茶室)是讓人們休息、娛樂(lè)的迷人場(chǎng)所。10.禮儀之邦:即是一個(gè)很講究禮儀的地方，很重禮節(jié)為重復(fù)，不譯。11.當(dāng)有客來(lái)訪：是凡來(lái)了客人的重復(fù)，可不譯。根據(jù)下文的內(nèi)容，加上before serving tea，使上下銜接貼切自然。12.征求意見(jiàn)，選用最合來(lái)客口味的茶葉和最佳茶具待客：可理解為詢問(wèn)來(lái)客他們最喜歡什么茶葉，然后用最合適的茶具給客人敬茶。13.主人在陪伴客人飲茶時(shí)：譯為in the course of serving tea,與前面before serving tea相呼應(yīng)。14.主人在陪伴客人飲茶時(shí)水溫適宜：這句話較長(zhǎng)，譯者同樣根據(jù)其意思的層次，把它分成了兩個(gè)完整的句子來(lái)翻譯。15.隨喝隨添：and thus the cup is kept filled或者and in this way the cup is kept filled。16.茶食：意思為點(diǎn)心、小吃。17. 達(dá)到調(diào)節(jié)口味和點(diǎn)心之功效：點(diǎn)心為方言點(diǎn)饑、充饑的意思。 The introduction of Chinese teaThe practice of drinking tea has had a long history in China,having originated from there.The Chinese drink tea during many parts of the day such as at meals for good health or simply for pleasure.Although tea originates from China,Chinese tea generally represent tea leaves which have been processed using methods inherited from ancient China.According to popular legend,tea was discovered by Chinese Emperor Shennong in 2737 BCE when a leaf from a Camellia sinensis tree fell into water the emperor was boiling.Tea is deeply woven into the history and culture of China.The beverage is considered one of the seven necessities of Chinese life,along with firewood,rice,oil,salt,sauceclarification needed and vinegar.Some writers classify tea into four categories,white,green,oolong and black.Others add categories for red,scented and compressed teas.All of these come from varieties of the Camellia sinensis plant.Chinese flower tea (花茶),while popular,is not a true tea.Most Chinese tea is consumed in China and is not exported.Green tea is the most popular type of tea used in China.Within these main categories of tea are vast varieties of individual beverages.Some researchers have counted more than 700.Others put the number at more than 1,000.Some of the variations are due to different strains of the Camilla plant.The popular Tie Guan Yin 鐵觀音,for example,is traced back to a single plant discovered in Anxi 安溪 in the Fujian province.Other teas draw some of their characteristics from local growing conditions.However,the largest factor in the wide variations comes from differences in tea processing after the tea leaves are harvested.White and green teas are heat treated (shqng (殺青) soon after picking to prevent oxidization,often called fermentation,caused by natural enzymes in the leaves.Oolong teas are partially oxidized.Black and red teas are fully oxidized.Other differences come from variations in the processing steps.The Origins of TeaWhile references to tea in Chinese literature go back approximately 5,000 years, the origin of teas use as a beverage is unclear.Ancient folklore places the creation of the brew at 2737 BC, when a camellia blossom drifted into a cup of boiled drinking water belonging to Emperor Shen Nung. However, most scholars credit a reference found in Erh Ya, an ancient Chinese dictionary, dated about 350 BC.Originally, tea was valued for its medicinal qualities. It has long been known that tea aids in digestion, which is why many Chinese prefer to consume it after their meal. (Another interesting side effect for smokers is that tea hastens the discharge of nicotine from the body). The elevation of tea drinking to an art form began in the 8th century, with the publication of Lu Yus The Classic Art of Tea. The highly esteemed poet and former Buddhist priest had strict notions about the proper procedure for brewing, steeping, and servingtea. For example, only water from a slow-moving stream was acceptable, and the tea leaves had to be placed in a porcelain cup. The perfect milieu for enjoying the finished product was in a pavilion next to a water lily pond, preferably in the company of a desirable woman.(To be fair, his work also contained several practical tips for manufacturing tea, many of which are still in use today).In the centuries following the publication of Yus work, teas popularity spread rapidly throughout China. Not only did tea drinking become a fitting subject for books and poems; Emperors bestowed gifts of tea upon grateful recipients. Later, teahouses began dotting the landscape. While the Chinese have never developed a ritualistic ceremony surrounding tea drinking resembling theJapanese tea ceremony, they have a healthy respect for its role in their daily lives.Types of TeaTea aficionados are often surprised to learn that all tea comes from the same source: the Camilla Sinensis bush. While there are hundreds are varieties of Chinese teas, most fall into four basic categories. Reputed to provide the most health benefits,white teais made from immature tea leaves that are picked shortly before the buds have fully opened.Green teasare not fermented during processing, and thus retain the original color of the tea leaves. The most famous green tea is the expensive Dragon Well tea, grown in the hillsides of Hanghou. Also known as red tea, black teas are made from fermented leaves, which accounts for their darker color. Popular varieties of black tea include Bo lei, a Cantonese tea often drunk withdim sum, and luk on - a milder tea favored by the elderly. Finally,oolong teasare partially fermented, resulting in a black-green tea. Examples of oolong tea include Soi sin, a bitter tasting brew cultivated in the Fukien province.There is also a fourth category known as scented teas, made by mixing various flowers and petals with green or oolong teas. The best known among these is jasmine tea. Andwhite tea, made with unripened tea leaves that are still covered with a downy, s