怎麼用英語介紹茶道

❶ 怎麼用英語來說中國的茶道步驟

Since I started my major in the tea culture of China,I have been deeply impressed by its sophistication and beauty.I would like to share some fascinating aspects of the tea culture of China.
In a country with the history of five thousand years,the Chinese tea drinking habit dated back to the Tang Dynasty .It became a national tradition and led to development of a delicate tea drinking ritual.Over the centuries,poets and artists in China wrote many marvelous masterpieces,in appreciation of tea and Chinese people』 constant love of tea drinking

❷ 請你用英文介紹中國茶道

茶道是以修行得道為宗旨的飲茶藝術，包含茶禮、禮法、環境、修行四大要素。茶藝是茶道的基礎，是茶道的必要條件，茶藝可以獨立於茶道而存在。茶道以茶藝為載體，依存於茶藝。茶藝重點在"藝"，重在習茶藝術，以獲得審美享受；茶道的重點在道"，旨在通過茶藝修心養性、參悟大道。茶藝的內涵小於茶道，茶道的內涵包容茶藝。茶藝的外延大於茶道，其外延介於茶道和茶文化之間。
茶道的內涵大於茶藝，茶藝的外延大於茶道。我們這里所說的『藝'，是指制茶、烹茶、品茶等藝茶之術；我們這里所說的『道'，是指藝茶過程中所貫徹的精神。有道而無藝，那是空洞的理論；有藝而無道，藝則無精、無神。茶藝，有名，有形，是茶文化的外在表現形式；茶道，就是精神、道理、規律、本源與本質，它經常是看不見、摸不著的，但你卻完全可以通過心靈去體會。茶藝與茶道結合，藝中有道，道中有藝，是物質與精神高度統一的結果。茶藝、茶道的內涵、外延均不相同，應嚴格區別二者，不要使之混同。
喝茶、品茶、茶藝與最高境界--茶道喝茶：將茶當飲料解渴。
品茶：注重茶的色香味，講究水質茶具，喝的時候又能細細品味。
茶藝：講究環境、氣氛、音樂、沖泡技巧及人際關系等。
最高境界--茶道：在茶事活動中融入哲理、倫理、道德，通過品茗來修身養性、品味人生，達到精神上的享受。
The sado is take leads a pious life obtains enlightenment drinks the tea art as the objective, contains the betrothal gift, the etiquette, the environment, to lead a pious life four big essential factors. The tea art is the sado foundation, is the sado essential condition, the tea art may the independence exist in the sado. The sado take the tea art as a carrier, depends on each other in the tea art. Tea art key in "skill", in the custom tea art, obtains again enjoys esthetically; The sado key point is saying ", is for the purpose of cultivating the mind through the tea art grows the soul, perceives through meditation the main road. The tea art connotation is smaller than the sado, the sado connotation containing tea art. The tea art extension is bigger than the sado, its extension is situated between the sado and the tea culture.
the sado's connotation is bigger than the tea art, the tea art extension is bigger than the sado. Here said the `skill ', is refers to the system tea, to make tea, to judge tea and so on techniques of the skill tea; Here said `', refers to the spirit which in the skill tea process implements. Is correct but the without standard, that is the empty theory; Has the skill, but is wicked, the skill not fine, does not have the god. Tea art, famous, visible, is the tea culture external manifestation; The sado, is the spirit, the truth, the rule, the source and the essence, it is frequently cannot see, not to feel, but you actually definitely may realize through the mind. The tea art and the sado unify, in the skill is correct, in the road has the skill, is material and the spiritual highly unified result. The tea art, the sado connotation, the extension are not same, should distinguish the two strictly, do not cause it to confuse.
drinks tea, judges tea, the tea art and highest boundary - - sado drinks tea: Tea, when the drink relieves thirst.
judges tea: Pays great attention the tea the color fragrance, is fastidious about the water quality tea set, drinks time can savor carefully.
tea art: Is fastidious about the environment, the atmosphere, music, to swell skillful and the interpersonal relationship and so on.
highest boundary - - sado: Integrates the philosophy, ethics, the morals in the tea matter activity, through drinks tea practices moral culture grows the soul, savors the life, achieves in the spiritual enjoyment.

❸ 誰知道關於中國茶文化的英文介紹

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 schele, 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 one's hunger.

參考譯文：

中國人飲茶， 注重一個"品"字。"品茶"不但是鑒別茶的優劣，也帶有神思遐想和領略飲茶情趣之意。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，也可以細啜慢飲，達到美的享受，使精神世界升華到高尚的藝術境界。品茶的環境一般由建築物、園林、擺設、茶具等因素組成。飲茶要求安靜、清新、舒適、干凈。中國園林世界聞名，山水風景更是不可勝數。利用園林或自然山水間，搭設茶室，讓人們小憩，意趣盎然。

中國是文明古國，禮儀之邦，很重禮節。凡來了客人，沏茶、敬茶的禮儀是必不可少的。當有客來訪，可徵求意見，選用最合來客口味的茶葉和最佳茶具待客。主人在陪伴客人飲茶時，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，就要添加開水，隨喝隨添，使茶水濃度基本保持前後一致，水溫適宜。在飲茶時也可適當佐以茶食、糖果、菜餚等，達到調節口味和點心之功效。

注釋：

1.神思遐想：reverie。

2.領略飲茶情趣：take delight in tea-drinking。

3.在百忙之中泡上一壺濃茶……:這個句子較長，譯者根據其意思的層次，把它分成了兩個完整的句子來翻譯，這樣就有較大的自由度來遣詞造句。

4.擇靜雅之處：securing a serene space。

5.細啜慢飲：imbibe slowly in small sips。

6.達到美的享受：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，搭設茶室：翻譯時用了tucked away和nestled，比用built要形象、優美得多。

9.讓人們小憩，意趣盎然:意思是"(茶室)是讓人們休息、娛樂的迷人場所。"

10.禮儀之邦:即是"一個很講究禮儀的地方"，"很重禮節"為重復，不譯。

11.當有客來訪：是"凡來了客人"的重復，可不譯。根據下文的內容，加上before serving tea，使上下銜接貼切自然。

12.徵求意見，選用最合來客口味的茶葉和最佳茶具待客：可理解為"詢問來客他們最喜歡什麼茶葉，然後用最合適的茶具給客人敬茶"。

13.主人在陪伴客人飲茶時：譯為in the course of serving tea,與前面before serving tea相呼應。

14.主人在陪伴客人飲茶時……水溫適宜：這句話較長，譯者同樣根據其意思的層次，把它分成了兩個完整的句子來翻譯。

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"點心、小吃"。

17.達到調節口味和點心之功效："點心"為方言"點飢、充飢"的意思。

❹ 請介紹一下中國的茶道，要英文的，急用！！！

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 schele, 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 one's hunger.

❺ 用英語介紹中國茶60詞數

Wuyi Tea Science Institute
Wuyi University, located in the scenic Wuyi Mountain, Wuyi University, Tea discipline (tea culture direction of the economy), formerly known as the "Fujian Agricultural Improvement Station improvements at Sung tea", was founded in 1938; Today tea Wuyi University School (tea culture and direction of the economy) professional, every year for the country to recruit Tea Science (tea culture direction of the economy) undergraate students 120 people, our tea discipline in 2010 approved national specialty, owned Tea Culture Communication Laboratory, tea culture training center, training room tea, tea proction laboratory, tea biomass extraction laboratory and food safety laboratory, as well as campus covers an area of 40 acres of tea germplasm nursery, school in Xiamen, Anxi, Wuyishan, which are more than 10 practice teaching base.Wuyishan local tea culture atmosphere, to learn Tea Science provides a good external conditions and atmosphere.

❻ 怎麼用英語來說中國的茶道步驟

The way of making tea

(1) For Black Tea
Take utensils for brewing tea into consideration, there are two types; brewing by cups and in teapots. Many people like to brew Congon, black Souchong tea, tea bags and instant tea by cups; and other people prefer teapots to cups for tea broken, sifting and st with a purpose of separating the dregs from the liquid.

Speaking of additive, there are plain tea and tea with additives. Most people in China are accustomed to drink plain tea without any additives. In European and Amercian countries, people like to drink tea with milk and sugar added. Black tea can be prepared as a cool beverage. The usual way is that: pour luke warm water over instant tea to make a strong liquid, then pour the liquid into a glass filled with ice cubes, add honey or sugar to taste and one or two slices of lemon. Then a cup of cool beverage with sweet and acid taste is ready.

（2）For Green Tea
In China, most tea-drinkers drink their green tea in higher quality from glass cups to enjoy the crispy green color while savor the tea. For Mee tea and Gunpowder (Zhu tea) people like using the porcelain cups, the delicate tone of the cups, glaze enhancing the tone of tea.

People living in other countries brew green tea in different ways. In Northwest Africa and Mali etc. People are fond of drinking tea with mint, by boiling tea then add two or three sprigs of fresh mint leaves and sugar and boil them together again. It makes a feature of refreshing and cool taste and keeps off the mental fatigue when savored.

(3)For Oolong Tea
People are particular concerned about the way of making Oolong tea. The utensils used for making tea form in a complete sets named as 「 treasures」, namely: Yui shu wei (kettle), Meng chen guan (teapot), Ro shen ou (cups) by pouring boiling water from Yu shu wei (kettle). Then put oolong tea leaves into the teapot about sox or seven tenths full and pour boiling water over the leaves and cover the teapot with its cap tightly. Pour hots water over the capped teapot to retain the heat. Brew for about half a minute then pour the tea liquid into cups usually four cups from each teapot. The tea liquid is poured into each cup only half full, one after another, then pour again until the cups filled about three fourths full. It ensures tea with even and unified flavor. This gives a bracing and lasting aroma while sipping it slowly.

(4)For Scented Tea
Scented tea is processed from green tea scented with fresh sweet-smelling jasmine flowers. Complemented with flowers of subtle scents the tea yields a kind of refined flavor.

Having savored the Chinese jasmine tea, a foreign poet wrote a verse, saying: 「I feel the flavor of spring, when I sip the the tea of jasmine.」

Most tea-drinkers like to brew scented tea in porcelain cups with caps on them to keep the aroma from escaping. The way of making is quite simple: just put a tea-spoonful of tea leaves into a cup and pour over it boiling water then cover the cup with its cap for four or five minutes and the tea is ready to serve.

(5)Some special ways of making tea In ancient China tea had been served as soup and vegetables. Nowadays, a number of special methods of making tea have handed down from very ancient times and remained popular in some minority regions.

Roasted tea Minority nationality residing in Pu-er and Menghai in Yunnan Province are found of drinking roasted tea. First, put an empty pottery jar over a fire pool to warm up then put a handful of sun-dried green tea leaves in the jar and roast for a while. The tea leaves turn to brown color after being roasted and send out pleasant smoky smell together with bursting sounds. Then the roasted tea is ready to serve by pouring into cups. Roasted tea is orange in color with pleasant and lasting aroma. It is apt to be addictive when drink it from time to time

Customs in Tea Drinking

Seven 「must」 in daily living of Chinese people are expressed in a proverb often recited when people talk about their family budget:
「On opening the gate, there are seven matters you encounter:
fagots, rice, oil and salt, also sauce, tea and vinegar.」
Traditional social decorum has it that to every visiting guest a cup of tea should be served. A poem by Du Luei of Tang times shows an aspect of the function of tea:
「Guests coming in, in the cold, cold night I serve cups of hot tea in the place of warm wine」.

How to serve the cup of tea to a visiting friend differs in places. In Jiangsu and Zhejing provinces, a porcelain cup ora glass tumbler is used to brew Longjing, Piluochun, Maojian or just or dinary green tea. Chrysanthemum tea is sometimes used in hot summer season. During the spring festoval holidays, in the well-off families the guests may be entertained with Yuanbao tea (gold-ingot tea) to two fresh olives submerged in the tea to bestow blessings. In the countryside, when people visit relatives, they are usually served with 「egg-tea」. In fact it is not tea but a bowl of pouched eggs, so called to show the publicity of the idea of tea.

Hosts in the northern provinces usually entertain their guests with a cup of scented tea, the kind very popular in the North China cities, while in the colder north-eastern provinces, the enthusiastic hosts would provide warm black tea with sugar added to ensure warmth.

In the coastal provinces Guangdong and Fujian, a pot of Oolong tea, congou tea or Pu-er tea is the usual treat. If you go to visit a family in the mountainous Xiushui County, you would be served a cup of 「sesame-bean tea」 (sesame seeds and baked beans scattered in the liquor which are to be chewed and swallowed on emptying the cup). Iced tea is even common in modern families as most homes are equipped with refrigerators.

Serving tea to guests is a common Practice among the 56 ethnic nationalities in China. But in the border districts different tea is used. In Mongolia, a guest is entertained with yogh art tea. In the Jingpo family, you would be given baked tea(tea in water and baked in an oven to make hot). There still have Leicha, Dayoucha, etc.

On Tea-wares

Tea wares consist of mainly teapots, cups ,tea bowls and trays, etc. Tea wares have been used for a long time in China. The unglazed earthen wares, used in Yunnan and Sichuan provinces for roasting tea to-day, remind us the earliest utensils used in ancient China. Tea drinking became more popular and pubic in the Tang Dynasty. In the palaces and nobles, houses tea wares made of metals were served and for civilians porcelain and earthen wares were commonly used. In the Song Dynasty tea bowls, like an upturned bell, were common. They were glazed in black, dark-brown, grey, grey/white and white colors. Grey/white porcelain tea wares predominated in the Yuan Dynasty and white glazed tea wares became popular in the Ming Dynasty. Teapots made of porcelains and earth clay were very much in vogue ring the middle of Ming Dyasty. Gilded multicolored porcelain proced in Guangzhou, Guangdong Province and the bodyless lacquer wares of Fujian Province emerged in the Qing Dynasty. Among various kinds of tea wares, porcelain wares made in Jingdezhen, Jiangxi Province ranked first and brown earthen wares made in Yixing, Jiangsu Province occupied the top place.

In line with the popular of tea drinking, various kinds of tea wares went on to develop, such as wares made of earthen clay, porcelains, copper, tin, jade, agata, lacquer, glass and ceramic, etc, All of which makes a rich and colorful varieties of tea wares in the history of tea-drinking in China.

Porcelain Tea-wares of Jingdezhen In the early part of the Tang Dynasty white porcelain had been regarded as 「Inmitation Jade」. In the Song Dynasty white/grey glazed proced in Jingdezhen predominated the market. Jingdezhen, as a porcelain capital, made its name known to the world by its grey glazed porcelains with flower patterns since the Yuan Dynasty. Tea-wares of this kind were not only highly valued in the domestic market but also exported and well received by foreign countries. In Japan a special name were given to the porcelains – 「Pearlite grayish porcelains」.

On the basis of grey porcelain of the Ming Dynasty, the multi-colored porcelains appeared. The procts were known of their fine and thin wall and exquisite forms as well as their colorful and vivid drawings. They were also highly valued at home and abroad. Thanks to the porcelains exported, China won its name as 「Country of Porcelains」 since then.

Proction of white glazed porcelain tea-wares was thriving in Jingdezhen in the Qing Dynasty. Two new procts-「enamel」 and 「translucent colors」 to be decorated on the glaze of porcelains were innovated and the multi-colored enamel porcelain tea-wares had reached to their perfection for their thin body wall, crystal pure white and classic styles. They were used only in the royal palaces and could hardly be found in the houses of common people at that time.

Tea, either black or green, infused in those rich varieties of tea-wares made in Jingdezhen, not only provides warmth and taste, but also gives tranquility and esthetic satisfaction because of their texture and colors.

❼ 求一篇關於茶道的英語作文，10幾句話即可，謝謝啦！

The practice of drinking tea has had a long history in China, having originated from there. The Chinese drink tea ring 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. 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, soy sauce, vinegar.

忘採納

❽ 英語講解茶道

Chinese tea culture refers to the methods of preparation of tea, the equipment used to make tea and the occasions in which tea is consumed in China.

Folding the napkin in tea ceremonies is a traditional action and is done to keep away bad Qi energy in China as tea was regarded as one of the seven daily necessities, the others being firewood, rice, oil, salt, soy sauce, and vinegar（柴,米,油,鹽,醬,醋,茶）. Tea culture in China differs from that of Europe, Britain or Japan in such things as preparation methods, tasting methods and the occasions for which it is consumed. Even now, in both casual and formal Chinese occasions, tea is consumed regularly. In addition to being a drink, Chinese tea is used in traditional Chinese medicine and in Chinese cuisine.

Plant (茶樹/茶樹, pinyin: cháshù). However prior to the 8th century BC, the tea was known collectively under the term "荼" (pinyin: tú) along with a great number of other bitter plants. The great similarity of the two characters are notable with the exception of an additional horizontal stroke in 荼. The character is made up of the "艸" (pinyin: cǎo) radical in its reced form of "艹" and the word "余" which gives the phonetic cue. The plant later more distinctly indentified and was called "檟苦荼" (pinyin: jiǎkǔtú, literally "'evergreen shrub' of bitter 'bitter plant'"), or in simplified forms "苦荼" (pinyin: kǔtú) or "荈" (pinyin: chuǎn).

The word "茗" (pinyin: míng), which was possibly derived from the Burmese word, was later used to indicate tea where its popularity spread and became more common in Ancient China. This word is still used in modern tea communities in Taiwan and China to denote tea. By the end of the 8th century BC, the character "荼", yu was finally simplified to "茶". Táng Lùyǔ (唐陸羽/唐陸羽), wrote in the his crowing work, The tea classic or Chájīng (茶經/茶經), on the origins of the character for tea as well as the numerous words used to denote tea. In the first chapter of Chájīng, "The origins" (卷上, 一之源) he wrote:

「 其字：或從草，或從木，或草木並。 」
「 "qí zì : huò cóng cǎo, huò cóng mù, huò cǎo mù bìng." 」

which means: "Its character: may come from herb/grass (茶 chá from 文字音義 Wénzì yīnyì in 736 AD), or from tree/wood (梌 tú from 本草經 Běncǎojīng, an ancient medical text), or the combination of the two (荼 tú from the 爾雅 Ěryǎ, atreatise on lexicography from the Han dynasty)"

「 其名：一曰茶，二曰檟，三曰蔎，四曰茗，五曰荈。 」
「 qí míng: yī yuē chá, èr yuē jiǎ, sān yuē shè, sì yuē míng, wǔ yuē chuǎn. 」

which means: "Its names: first it is called 茶 chá, then 檟 jiǎ, thirdly 蔎 shè, fourthly 茗 míng, fifthly 荈 chuǎn." Where:

檟 jiǎ: according to the author Yang Xiong of Han dynasty, the term was used by Zhoūgōng (周公), the ke of Zhou dynasty to indicate the 苦荼 (kǔtú)
蔎 shè: the term by which natives of present day Sìchuān used to indicated 荼 (tú)
茶,蔎,茗,荈 chá, shè, míng and chuǎn: in legends, Guōhóngnóng (郭弘農), specified that first tea harvest is known as chá, followed by míng, then shè, and finally chuǎn

There are several special circumstances in which tea is prepared and consumed.

As a sign of respect: In Chinese society, the younger generation always shows its respect to the older generation by offering a cup of tea. Inviting and paying for their elders to go to restaurants for tea is a traditional activity on holidays. In the past, people of lower rank served tea to higher ranking people. Today, as Chinese society becomes more liberal, sometimes at home parents may pour a cup of tea for their children, or a boss may even pour tea for subordinates at restaurants. The lower ranking person should not expect the higher rank person to serve him or her tea in formal occasions, however.
For a family gathering: When sons and daughters leave home to work and get married, they may seldom visit their parents. As a result, parents may seldom meet their grandchildren. Going to restaurants and drinking tea, therefore, becomes an important activity for family gatherings. Every Sunday, Chinese restaurants are crowded, especially when people celebrate festivals. This phenomenon reflects Chinese family values.
To apologize: In Chinese culture, people make serious apologies to others by pouring them tea. That is a sign of regret and submission.
To express thanks to your elders on one's wedding day: In the traditional Chinese marriage ceremony, both the bride and groom kneel in front of their parents and serve them tea. That is a way to express their gratitude. In front of their parents, it is a practice for the married couple to say, "Thanks for bringing us up. Now we are getting married. We owe it all to you." The parents will usually drink a small portion of the tea and then give them a red envelope, which symbolizes good luck.
To connect large families on wedding days: The tea ceremony ring weddings also serves as a means for both parties in the wedding to meet with members of the other family. As Chinese families can be rather extended, it is entirely possible ring a courtship to not have been introced to someone. This was particularly true in older generations where the patriarch may have had more than one wife and not all family members were always on good terms. As such, ring the tea ceremony, the couple would serve tea to all family members and call them by their official title. Drinking the tea symbolized acceptance into the family. Refusal to drink would symbolize opposition to the wedding and is quite unheard of since it would result in a loss of "face". Older relations so introced would give a red envelope to the matrimonial couple while the couple would be expected to give a red envelope to younger, unmarried relations.
To pass on the tradition: Kungfu cha is drunk in Chaoshan because it is part of the Chaoshan culture. They have a term for it and cannot be translated to another Chinese language. In Chaoshan hua [using Guangdong PinYin for Chaoshan hua], it is Ain7goin1 Bhung7Huê3 閑間文化[閑間文化]. It is when friends and family get together in a room to drink Kungfu cha and chat. During such occasions, tradition and culture are passed on to the younger generation.

After a person's cup is filled, that person may knock their bent index and middle fingers (or some similar variety of finger tapping) on the table to express gratitude to the person who served the tea. Although this custom is common in southern Chinese culture such as the Cantonese, it is generally not recognised nor practiced in other parts of China

This custom is said to have originated in the Qing Dynasty when Emperor Qian Long would travel in disguise through the empire. Servants were told not to reveal their master's identity. One day in a restaurant, the emperor, after pouring himself a cup of tea, filled a servant's cup as well. To that servant it was a huge honour to have the emperor pour him a cup of tea. Out of reflex he wanted to kneel and express his thanks. He could not kneel and kowtow to the emperor since that would reveal the emperor's identity so he bent his fingers on the table to express his gratitude and respect to the emperor.

作為開門七件事（柴米油鹽醬醋茶）之一，飲茶在古代中國是非常普遍的。中國的茶文化與歐美或日本的茶文化的分別很大。中華茶文化、源遠流長，博大精深，不但包含物質文化層面，還包含深厚的精神文明層次。唐代茶聖陸羽的茶經在歷史上吹響了中華茶文化的號角。從此茶的精神滲透了宮廷和社會，深入中國的詩詞、繪畫、書法、宗教、醫學。幾千年來中國不但積累了大量關於茶葉種植、生產的物質文化、更積累了豐富的有關茶的精神文化，這就是中國特有的茶文化，屬於文化學范疇。

中國茶文化的內容主要是茶在中國精神文化中的體現，這比「茶風俗」、「茶道」的范疇深廣的多，也是中國茶文化之所以與歐美或日本的茶文化的分別很大的原因。

中國茶文化的內容包括：

中國的茶書
中國各地區(包括少數民族)的茶俗
茶在中國文學藝術中的體現。
茶具藝術
名茶典故
不包括茶葉種植、科技等。

中國學者近年來在中國茶文化的研究上有不少成績，《中國茶文化叢書》1-8冊，二千餘頁內容豐富，是近年可喜的成果。

自古以來，種茶、制茶、泡茶、品茶均被認為需要高度技藝。當代，由中國人開始，將有關的技藝稱為茶藝。同時，歷朝歷代也涌現出大量與茶有關的各種藝術作品。

茶之為物,產自崇高的山,吸收天地的靈氣,還必須配上清潔的流泉。所謂仁者愛山，智者愛水；古人的一杯茶包含中國文人、哲人深愛的天、地、山、水，仁、智。

茶詩 中國關於茶的文學作品汗牛充棟，僅古詩詞一項，總數在2000首以上.

現在能看到最早的關於茶的文學作品是杜育的《荈賦》。
唐代著名詩人白居易的2800部詩歌作品中，與茶有關的有60首。而他本人也是品茶行家，一天到晚茶不離口。
唐代詩人盧仝所作《走筆謝孟諫議寄新茶》膾炙人口，歷久不衰
「一碗喉吻潤，二碗破孤悶。三碗搜枯腸，惟有文字五千卷。四碗發輕汗，平生不平事，盡向毛孔散。五碗肌骨清，六碗通仙靈。 七碗吃不得也，唯覺兩腋習習清風生。」

北宋范仲淹作《鬥茶歌》描繪了茶文化在當時的盛行。
北宋·蘇軾《汲江煎茶》描寫詩人在月明之夜親自用大瓢汲取活江水烹茶的情景：
「活水還須活水烹，自臨釣石汲深清；大瓢貯月歸春瓮，小杓分江入夜瓶。

雪乳已翻煎處腳，松風忽作瀉時聲；枯腸未易禁三椀，卧聽山城長短更。」

當一個人的茶杯倒滿以後，他可以彎曲手指輕敲桌面來表達他對斟茶者的感謝。

這個習俗起源於清朝，大概三四百年前。那時，乾隆皇帝經常微服私訪，巡遊各地，要求隨從不能揭示他皇上的身份。

有天在一家旅店，皇上為自己倒了杯茶之後，又給他的隨從斟了一杯。這對隨從來講可是極大的恩寵。出於條件反射，隨從馬上想磕頭謝恩。但是，這樣一來就會泄漏皇帝的身份，所以他就彎了彎手指表示對皇上的感謝與尊敬。

今天，這種敲打的致謝方式仍然存在於中國以及受中華文化影響的地區。

❾ 求用英語介紹鐵觀音的茶文化，詳細但是英語簡單

The
healthcare
function
ofTie
Guanyin
Verified
by
the
domestic
and
foreignscientists,the
chemical
composition
and
mineral
elements
in
TieGuanyin
have
special
functions
to
people's
health,the
functions
areroughly
as
follows:anti-ageing,resisting
cancer,preventing
arterysclerosis,preventing
and
curing
diabetes,losing
weight,preventingdecayed
tooth,disinfecting,preventing
dyscentery,etc.
這里是一篇
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「茶文化站長秀英文」
裡面有不少相關的內專業的鐵觀音英容語