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茶书网：《中国茶，一片树叶的传奇：英》（中国人文标识系列） 的简介：
编号：GDZPS9859
茶叶，是中华文化的一个符号，一个象征，一道传承，一种味道。浏览中国茶叶5000年的发展史，不谛于在中华文化博大精深的历史长河中徜徉。中国茶叶文化的发展传承保存至今，与中国瓷器、服饰、建筑、园林、美食一样，不仅影响和改变人们的生活习惯和生活态度，也对周边国家和一带一路及沿线国家的生活习惯和生活方式产生了很大影响。本书以茶叶为脉络，为人们梳理中国茶叶5000年发展历目前的重要节点、重要人物、茶趣茶事、名茶典故，讲述中国茶叶的源远流长，博大精深，以及有关中国茶叶的生活态度和生活美学。
Tea is hailed as a symbol of Chinese culture, a unique heritage, and also a special taste. Like Chinese porcelain, clothing, architecture, gardens and delicacies, Chinese tea is inseparable from the social environment, cultural atmosphere, international exchanges and technological progress prevailing at every specific time. The 5,000-year history of tea also involves many interesting stories related to historical figures and famous tea allusions.As a China’s business card, tea not only influences Chinese people’s living habits and attitudes, but also has a profound impact on the lifestyle of neighboring countries and those stretching along the Belt and Road network. The pronunciation of the word “tea” in other parts of the world is based on its dialect pronunciation in the north and south of China.
目录
序
第一章 源远流长的中国荼
茶叶起源说
茶树的故乡
从树叶到茶叶
唐代煎茶的古典主义
宋代点茶的浪漫主义
明代散茶的写实主义
清代饮茶逐步走向市井民间
现代茶叶从低谷走向繁荣
第二章 五颜六色的中国茶
千姿百态的中国茶
白茶
绿茶
黄茶
青茶
红茶
黑茶
花茶
第三章 “行走”的中国荼
万变不离其宗的茶“音”
由来已久的茶叶贸易
中国茶叶东渡扶桑
先征服英国再征服世界的红茶
茶叶的全球化历程
历史事件中的中国茶
驼铃声声的茶马古道
第四章 悟道问禅的中国荼
韵高致静的中国茶道
茶祥一味
茶香舒缓的中国茶艺
“一期一会”的日本茶道
第五章 历史上的名荼人
丈成公主：开启西藏饮茶之风
“别茶人”白居易
设立“茶马互市”的宋神宗
嗜茶皇帝宋徽宗
苏轼：“从来佳若似佳人”
写茶诗最多的诗人陆游
李时珍：茶亦药，药亦茶
乾隆：君不可一日无茶
一部《红楼梦》，满纸茶香
无茶不雅的近现代文人
第六章 有趣的中国荼
丰富多彩 的茶俗
采茶制茶的学问
满纸透清香的茶联
被虫子咬过才香的东方美人茶
茶韵浓郁的鸭尿香
传说颇多的白鸡冠
“ 千两茶”真的是一千两吗
普耳茶为什么通常一饼 357克
独具茶香采味的洞庭碧螺春
非岩不茶的式夷岩茶
第七章 中国荼的“第一”
中国最早的茶园
中国第一茶人与世界第一本茶书
中国第一个贡茶坊
茶商，中国最早的商人之一
Preface 001
Chapter I Historical Origin of Chinese TeaSection 1Legend of the Origin of Tea 002
Section 2 Tea Plants Native to China 006
Section 3 From Tree Leaves to Tea Leaves 012
Section 4 Classicism of Tea Making in the Tang Dynasty 017
Section 5 Romantic Tea Whisking 022
Section 6 The Emergence of Loose Tea in the Ming Dynasty 029
Section 7 The Popularity of Tea Drinking 033
Section 8 Modern Tea Develops Apace 038
Chapter II Varieties of Chinese TeaSection 1 iversity of Chinese Tea 044
Section 2 White Tea 048
Section 3 Green Tea 053
Section 4 Yellow Tea 060
Section 5 Dark-Green Tea 064
Section 6 Black Tea 068
Section 7 Dark Tea 072
Section 8 Scented Tea
Chapter III Chinese Tea ‘Walking’
Section 1 Eternal Tea ‘Tone’ Despite Changes 082
Section 2 Longstanding Tea Trade 084
Section 3 Export of Chinese Tea to Japan 088
Section 4 Black Tea Conquers U.K. and then Other Parts of the World 092
Section 5 Process of Tea Globalization 099
Section 6 Chinese Tea that Plays an Important Role in Historical Events 106
Section 7 The Ancient Tea-Horse Trade Road with the Sound of Horse Bells.. 110
Chapter IV Chinese Tea for Enlightenment
Section 1 Charming Chinese Tea Ceremony 120
Section 2 Taste Zen in Tea 133
Section 3 Chinese Tea Ceremony: Tea Soothing 137
Section 4 ‘Once-in -a-Lifetime’ of Japanese Tea Ceremony 140
Chapter V Interesting Chinese Tea Habits
Section 1 Colorful Tea Customs 150
Section 2 Diverse Tea Expertise 170
Section 3 Oriental Beauty Tea – Insects-Bitten Tea Tastes Better 178
Section 4 ‘Duck Excrement Fragrance’ Tea 182
Section 5 The Legendary ‘White Cockscomb’ Tea 184
Section 6 What is 1,000-liang Tea? 188
Section 7 Why a Pu’er Tea Cake Usually Weighs 357 Grams 190
Section 8 What is the ‘DNA’ of Biluochun Tea? 193
Section 9 Why There is No Rock in Wuyi Rock Tea 196
Chapter VI The ‘Firsts’ of Chinese Tea
Section 1 Earliest Tea Plantation in China － Mengding Mountain Imperial Tea Plantation 202
Section 2 First Tea Master in China and the First Tea Book in the World 206
Section 3 China’s First Tributary Teahouse 211
Section 4 Tea Business – One of the Most Ancient Trades in China 213
AppendixA Brief Chinese Chronology 221
程国平，毕业于浙江大学（原浙农大），乌龙江茶叶总经理。曾任浙大茶学课程讲座教授，武汉市副食品行业职称评委等。学茶研茶传播茶，以身许茶几十年，在省市级广播电视、报刊等媒体发表涉茶文章数十万字。
Cheng GuopingGraduated from Zhejiang University, general manager of Wulongjiang Tea Fac- tory. He used to be a lecture professor of tea in Zhejiang University and published a large number of articles on tea.
吴汾，复旦大学新闻系毕业，曾任北京晚报经济部主任和《音乐周报》董事长和总编辑。乐于在游走山水时探寻民俗艺术，走过安徽、浙江、江苏、云南、山东、河南、四川等名茶产地，对茶艺和茶叶略知一二。在北京晚报为程国平、王梅农等茶叶专家开设过专栏。
Wu FenGraduated from the Journalism Depart- ment of Fudan University, former director of the Economic Department of Beijing Evening News , and the chairman and editor-in-chief of Music Weekly. She has traveled through famous tea produ- cing areas such as Anhui, Zhejiang, Jiangsu, Yunnan, Shandong, Henan and Sichuan, and has hosted the tea column of Beijing Evening News.
茶叶，是中华文化的一个符号，一个象征，一道传承，一种味道。浏览中国茶叶5000年的发展史，不谛于在中华文化博大精深的历史长河中徜徉。中国茶叶文化的发展传承保存至今，与中国瓷器、服饰、建筑、园林、美食一样，不仅影响和改变人们的生活习惯和生活态度，也对周边国家和一带一路及沿线国家的生活习惯和生活方式产生了很大影响。本书以茶叶为脉络，为人们梳理中国茶叶5000年发展历目前的重要节点、重要人物、茶趣茶事、名茶典故，讲述中国茶叶的源远流长，博大精深，以及有关中国茶叶的生活态度和生活美学。
Tea is hailed as a symbol of Chinese culture, a unique heritage, and also a special taste. Like Chinese porcelain, clothing, architecture, gardens and delicacies, Chinese tea is inseparable from the social environment, cultural atmosphere, international exchanges and technological progress prevailing at every specific time. The 5,000-year history of tea also involves many interesting stories related to historical figures and famous tea allusions.As a China’s business card, tea not only influences Chinese people’s living habits and attitudes, but also has a profound impact on the lifestyle of neighboring countries and those stretching along the Belt and Road network. The pronunciation of the word “tea” in other parts of the world is based on its dialect pronunciation in the north and south of China.
目录
序
第一章 源远流长的中国荼
茶叶起源说
茶树的故乡
从树叶到茶叶
唐代煎茶的古典主义
宋代点茶的浪漫主义
明代散茶的写实主义
清代饮茶逐步走向市井民间
现代茶叶从低谷走向繁荣
第二章 五颜六色的中国茶
千姿百态的中国茶
白茶
绿茶
黄茶
青茶
红茶
黑茶
花茶
第三章 “行走”的中国荼
万变不离其宗的茶“音”
由来已久的茶叶贸易
中国茶叶东渡扶桑
先征服英国再征服世界的红茶
茶叶的全球化历程
历史事件中的中国茶
驼铃声声的茶马古道
第四章 悟道问禅的中国荼
韵高致静的中国茶道
茶祥一味
茶香舒缓的中国茶艺
“一期一会”的日本茶道
第五章 历史上的名荼人
丈成公主：开启西藏饮茶之风
“别茶人”白居易
设立“茶马互市”的宋神宗
嗜茶皇帝宋徽宗
苏轼：“从来佳若似佳人”
写茶诗最多的诗人陆游
李时珍：茶亦药，药亦茶
乾隆：君不可一日无茶
一部《红楼梦》，满纸茶香
无茶不雅的近现代文人
第六章 有趣的中国荼
丰富多彩 的茶俗
采茶制茶的学问
满纸透清香的茶联
被虫子咬过才香的东方美人茶
茶韵浓郁的鸭尿香
传说颇多的白鸡冠
“ 千两茶”真的是一千两吗
普耳茶为什么通常一饼 357克
独具茶香采味的洞庭碧螺春
非岩不茶的式夷岩茶
第七章 中国荼的“第一”
中国最早的茶园
中国第一茶人与世界第一本茶书
中国第一个贡茶坊
茶商，中国最早的商人之一
Preface 001
Chapter I Historical Origin of Chinese TeaSection 1Legend of the Origin of Tea 002
Section 2 Tea Plants Native to China 006
Section 3 From Tree Leaves to Tea Leaves 012
Section 4 Classicism of Tea Making in the Tang Dynasty 017
Section 5 Romantic Tea Whisking 022
Section 6 The Emergence of Loose Tea in the Ming Dynasty 029
Section 7 The Popularity of Tea Drinking 033
Section 8 Modern Tea Develops Apace 038
Chapter II Varieties of Chinese TeaSection 1 iversity of Chinese Tea 044
Section 2 White Tea 048
Section 3 Green Tea 053
Section 4 Yellow Tea 060
Section 5 Dark-Green Tea 064
Section 6 Black Tea 068
Section 7 Dark Tea 072
Section 8 Scented Tea
Chapter III Chinese Tea ‘Walking’
Section 1 Eternal Tea ‘Tone’ Despite Changes 082
Section 2 Longstanding Tea Trade 084
Section 3 Export of Chinese Tea to Japan 088
Section 4 Black Tea Conquers U.K. and then Other Parts of the World 092
Section 5 Process of Tea Globalization 099
Section 6 Chinese Tea that Plays an Important Role in Historical Events 106
Section 7 The Ancient Tea-Horse Trade Road with the Sound of Horse Bells.. 110
Chapter IV Chinese Tea for Enlightenment
Section 1 Charming Chinese Tea Ceremony 120
Section 2 Taste Zen in Tea 133
Section 3 Chinese Tea Ceremony: Tea Soothing 137
Section 4 ‘Once-in -a-Lifetime’ of Japanese Tea Ceremony 140
Chapter V Interesting Chinese Tea Habits
Section 1 Colorful Tea Customs 150
Section 2 Diverse Tea Expertise 170
Section 3 Oriental Beauty Tea – Insects-Bitten Tea Tastes Better 178
Section 4 ‘Duck Excrement Fragrance’ Tea 182
Section 5 The Legendary ‘White Cockscomb’ Tea 184
Section 6 What is 1,000-liang Tea? 188
Section 7 Why a Pu’er Tea Cake Usually Weighs 357 Grams 190
Section 8 What is the ‘DNA’ of Biluochun Tea? 193
Section 9 Why There is No Rock in Wuyi Rock Tea 196
Chapter VI The ‘Firsts’ of Chinese Tea
Section 1 Earliest Tea Plantation in China － Mengding Mountain Imperial Tea Plantation 202
Section 2 First Tea Master in China and the First Tea Book in the World 206
Section 3 China’s First Tributary Teahouse 211
Section 4 Tea Business – One of the Most Ancient Trades in China 213
AppendixA Brief Chinese Chronology 221
程国平，毕业于浙江大学（原浙农大），乌龙江茶叶总经理。曾任浙大茶学课程讲座教授，武汉市副食品行业职称评委等。学茶研茶传播茶，以身许茶几十年，在省市级广播电视、报刊等媒体发表涉茶文章数十万字。
Cheng GuopingGraduated from Zhejiang University, general manager of Wulongjiang Tea Fac- tory. He used to be a lecture professor of tea in Zhejiang University and published a large number of articles on tea.
吴汾，复旦大学新闻系毕业，曾任北京晚报经济部主任和《音乐周报》董事长和总编辑。乐于在游走山水时探寻民俗艺术，走过安徽、浙江、江苏、云南、山东、河南、四川等名茶产地，对茶艺和茶叶略知一二。在北京晚报为程国平、王梅农等茶叶专家开设过专栏。
Wu FenGraduated from the Journalism Depart- ment of Fudan University, former director of the Economic Department of Beijing Evening News , and the chairman and editor-in-chief of Music Weekly. She has traveled through famous tea produ- cing areas such as Anhui, Zhejiang, Jiangsu, Yunnan, Shandong, Henan and Sichuan, and has hosted the tea column of Beijing Evening News.
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