走進(jìn)茶的前世今生
神農(nóng)遇茶的傳說
“茶”字的由來和歷史演變
中國(guó)是茶的故鄉(xiāng)
茶源自何處
客來敬茶是中國(guó)的傳統(tǒng)
一壺香茗遍天下：茶在世界的傳播
茶馬古道
茶文化在世界的傳播
茶之趣事
以茶代酒的故事
禪門公案：吃茶去
宋徽宗與《大觀茶論》
茶的生長(zhǎng)條件
四大茶區(qū)
茶葉的制作過程
采摘
晾青與萎凋
殺青
揉捻
發(fā)酵
渥堆與陳放
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
緊壓
茶葉的分類方法
六大茶類和再加工茶
茶葉的選購(gòu)
茶葉的保存方法
專題烹茶方法的演變
專題陸羽和《茶經(jīng)》
專題茶葉的保健功效
第2章 水如茶之母，器如茶之父
泉從石出更清冽
古人尋泉評(píng)水
好水四標(biāo)準(zhǔn)
宜茶美水
科學(xué)煮茗
專題各地名泉匯集
茶具大觀
茶盤
茶葉罐
隨手泡
茶壺
蓋碗
品茗杯
聞香杯
公道杯
過濾網(wǎng)和過濾架
茶巾
杯墊
蓋置
茶荷
水盂
92 養(yǎng)壺筆
普洱茶針
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
茶寵
專題宜興紫砂壺為壺中翹楚
專題飲茶器具如何選購(gòu)
第三章 賞茶知味，輕松泡茶分外香
泡茶的正確禮儀
泡茶的禮儀
奉茶的禮儀
品茶的禮儀
泡茶的方法
綠茶的沖泡
烏龍茶的沖泡
紅茶的沖泡
黑茶的沖泡
白茶的沖泡
黃茶的沖泡
花茶的沖泡
專題花草茶和造型花茶賞析
專題不同場(chǎng)合的泡茶法
專題殘茶物盡其用
專題茶與點(diǎn)心的完美結(jié)合
專題一天樂飲
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
香葉嫩芽，潔性滌塵
綠茶——自古佳茗似佳人
西湖龍井
碧螺春
黃山毛峰
太平猴魁
六安瓜片
信陽毛尖
蒙頂甘露
金獎(jiǎng)惠明
安吉白茶
烏龍茶——紫砂七泡有余香
安溪鐵觀音
凍頂烏龍
武夷大紅袍
武夷肉桂
武夷水仙
黃金桂
鳳凰單樅
阿里山烏龍
永春佛手
紅茶——香高味濃獨(dú)樹一幟
祁門紅茶
正山小種
滇紅茶
紅碎茶
金駿眉
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
茯磚茶
安化黑茶
沱茶
雅安藏茶
白茶——北苑靈芽天下精
白毫銀針
白牡丹
貢眉
新工藝白茶
黃茶——金鑲玉色塵心去
君山銀針
霍山黃芽
廣東大葉青
蒙頂黃芽
花茶——聞花香，品茶韻
茉莉花茶
玫瑰花茶
黃山貢菊
第5章 清心悠然悟茶道
“茶”顏觀色聞香品味
三看三聞三品三回味
在清幽中慢慢品味
茶宜靜品
將茶香寄情于山水間
自古藥食同源生
中國(guó)的茶道
佛、儒、道對(duì)茶道的影響
四字真諦
品茶之“三樂”“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
我國(guó)各地茶俗
漢族清飲法
維吾爾族的奶茶與香茶
藏族酥油茶
蒙古族咸奶茶
納西族的龍虎斗
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
茶與詩詞
茶與歌舞
茶與書畫
茶與戲曲
附錄
名優(yōu)綠茶品質(zhì)特征與品評(píng)要素評(píng)分表
烏龍茶品質(zhì)特征與品評(píng)要素評(píng)分表
工夫紅茶品質(zhì)特征與品評(píng)要素評(píng)分表
黑茶品質(zhì)特征與品評(píng)要素評(píng)分表
白茶品質(zhì)特征與品評(píng)要素評(píng)分表
黃茶品質(zhì)特征與品評(píng)要素評(píng)分表
花茶品質(zhì)特征與品評(píng)要素評(píng)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
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