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首页>产品信息>茶书网：《中国茶艺入门：英文版》（RudimentsoftheChineseTeaCeremony）的商品信息
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茶书网：《中国茶艺入门：英文版》（RudimentsoftheChineseTeaCeremony） 的简介：
编号：GDZPS12165
为便于学会在国外的分支机构宣传茶文化及茶科学知识，以及喜欢中国茶艺的 友人学习体验，中国茶叶学会组织编写了本书稿，再翻译成英文读本。本书包括以下内容：一、中国茶叶科学篇，介绍中国茶的茶树品种、茶叶品种和加工工艺、产区、茶叶内含物质等；二、中国茶文化篇，介绍中国茶文化、历史，从古至今茶叶诗歌、书法绘画、茶书，以及不同历史时代中国茶的制作和品饮方法；三、中国茶艺技能篇，主要介绍如何泡好茶，科学阐述如何通过水温、茶叶用量、浸泡时间等泡出一杯好喝的茶；四、中国茶饮艺术篇，介绍中国茶艺周边的艺术形式，如插花、燃香、茶席和茶空间艺术等。
目录
Chapter 1 Categories and Quality Characteristics of Chinese Tea
Section 1 Categorization and Primary Processing
Ⅰ.Categorization
Ⅱ.Primary Processing of SixCategories of Teas and the Major Sorts
Section 2 Quality Characteristics
Ⅰ.Green Tea
Ⅱ.Black Tea
Ⅲ.Oolong Tea
Ⅳ.Dark Tea
Ⅴ.White Tea
Ⅵ.Yellow Tea
Chapter 2 Fundamentals of Chinese Tea Ceremony
Section 1 Meaning of Tea Ceremony
Ⅰ.TeⅩtual Research of Tea Ceremony
Ⅱ.Meaning of Tea Ceremony
Section 2 Cores of Tea Ceremony
Ⅰ.To Brew a Good Cup of Tea
Ⅱ.To Represent the Beauty of Teaism
Ⅲ.Inclusion of the Ideas of Teaism
Section 3 Types of Tea Ceremony
Ⅰ.Categories of Tea Ceremony
Ⅱ.Tea Ceremony for Learning and Practicing
Ⅲ.Daily Tea Ceremony
Ⅳ.Tea Ceremony for Marketing
Ⅴ.Self-created Tea Ceremony
Chapter 3 Water for Brewing Tea
Section 1 Types of Drinking Water
Ⅰ.Domestic Drinking Water and Its Standards
Ⅱ.Packaged Drinking Water and Its Standards
Ⅲ.Other Concept Water
Section 2 Relationship Between Water characteristics and Tea Infusion Quality
Ⅰ.Sensory Characteristics of Common Drinking Water
Ⅱ.Physical and Chemical Characteristics of Common Drinking Water
Ⅲ.Sensory Characteristics of Tea Infusion Brewed with Common Drinking Water
Section 3 Criteria and Guiding Principles for Selecting Water for Tea Brewing
Ⅰ.Criteria
Ⅱ.Guiding Principles
Chapter 4 Teawares for Brewing Tea
Section 1 Brief History of Chinese Teawares
Ⅰ.A Single Ware for Multiple Use before the Tang Dynasty
Ⅱ.The EⅤolution of Teawares after the Tang Dynasty
Section 2 Types of Chinese Teawares
Ⅰ.Teawares Made of Different Materials
Ⅱ.Teawares with Different Functions
Section 3 Selection of Teawares
I.Selection of Teawares by the Type of Tea Brewed
Ⅱ.Selection of Teawares Based on Spaces
Chapter 5 Learning and Practicing of Chinese Green Tea
Section 1 Appearance and Deportment
Ⅰ.Appearance
中国茶叶学会在中国农业科学院茶叶研究所支撑下，由茶叶科技、教学、推广、生产、经贸、文化等领域的会员组成，是推进我国茶叶学科进步和茶产业发展的重要社会力量。学会于1964年成立，现拥有个人会员10461名，单位会员1002家，分支机构16个，在民政部社会组织评估中被评为4A级学会，曾荣获“全国科协系统先进集体”2次、“全国科技助力精准扶贫工作先进团队”2次、中国科协“优秀科技社团”3 次、中国科协“科普工作优秀单位”11次、“全国学会智慧党建建设优秀学会党组织"3次、"党建工作先进学会”（2018-2020年度）、“2019年十佳服务企业创新学会”、“优秀抗疫学会”、“2021年度全国科协系统助力乡村振兴工作优秀单位”、“2016年以来全国学会科技助力精准扶贫先进团队”、“2021年度全国科协系统助力乡村振兴工作优秀单位”等荣誉。
为便于学会在国外的分支机构宣传茶文化及茶科学知识，以及喜欢中国茶艺的 友人学习体验，中国茶叶学会组织编写了本书稿，再翻译成英文读本。本书包括以下内容：一、中国茶叶科学篇，介绍中国茶的茶树品种、茶叶品种和加工工艺、产区、茶叶内含物质等；二、中国茶文化篇，介绍中国茶文化、历史，从古至今茶叶诗歌、书法绘画、茶书，以及不同历史时代中国茶的制作和品饮方法；三、中国茶艺技能篇，主要介绍如何泡好茶，科学阐述如何通过水温、茶叶用量、浸泡时间等泡出一杯好喝的茶；四、中国茶饮艺术篇，介绍中国茶艺周边的艺术形式，如插花、燃香、茶席和茶空间艺术等。
目录
Chapter 1 Categories and Quality Characteristics of Chinese Tea
Section 1 Categorization and Primary Processing
Ⅰ.Categorization
Ⅱ.Primary Processing of SixCategories of Teas and the Major Sorts
Section 2 Quality Characteristics
Ⅰ.Green Tea
Ⅱ.Black Tea
Ⅲ.Oolong Tea
Ⅳ.Dark Tea
Ⅴ.White Tea
Ⅵ.Yellow Tea
Chapter 2 Fundamentals of Chinese Tea Ceremony
Section 1 Meaning of Tea Ceremony
Ⅰ.TeⅩtual Research of Tea Ceremony
Ⅱ.Meaning of Tea Ceremony
Section 2 Cores of Tea Ceremony
Ⅰ.To Brew a Good Cup of Tea
Ⅱ.To Represent the Beauty of Teaism
Ⅲ.Inclusion of the Ideas of Teaism
Section 3 Types of Tea Ceremony
Ⅰ.Categories of Tea Ceremony
Ⅱ.Tea Ceremony for Learning and Practicing
Ⅲ.Daily Tea Ceremony
Ⅳ.Tea Ceremony for Marketing
Ⅴ.Self-created Tea Ceremony
Chapter 3 Water for Brewing Tea
Section 1 Types of Drinking Water
Ⅰ.Domestic Drinking Water and Its Standards
Ⅱ.Packaged Drinking Water and Its Standards
Ⅲ.Other Concept Water
Section 2 Relationship Between Water characteristics and Tea Infusion Quality
Ⅰ.Sensory Characteristics of Common Drinking Water
Ⅱ.Physical and Chemical Characteristics of Common Drinking Water
Ⅲ.Sensory Characteristics of Tea Infusion Brewed with Common Drinking Water
Section 3 Criteria and Guiding Principles for Selecting Water for Tea Brewing
Ⅰ.Criteria
Ⅱ.Guiding Principles
Chapter 4 Teawares for Brewing Tea
Section 1 Brief History of Chinese Teawares
Ⅰ.A Single Ware for Multiple Use before the Tang Dynasty
Ⅱ.The EⅤolution of Teawares after the Tang Dynasty
Section 2 Types of Chinese Teawares
Ⅰ.Teawares Made of Different Materials
Ⅱ.Teawares with Different Functions
Section 3 Selection of Teawares
I.Selection of Teawares by the Type of Tea Brewed
Ⅱ.Selection of Teawares Based on Spaces
Chapter 5 Learning and Practicing of Chinese Green Tea
Section 1 Appearance and Deportment
Ⅰ.Appearance
中国茶叶学会在中国农业科学院茶叶研究所支撑下，由茶叶科技、教学、推广、生产、经贸、文化等领域的会员组成，是推进我国茶叶学科进步和茶产业发展的重要社会力量。学会于1964年成立，现拥有个人会员10461名，单位会员1002家，分支机构16个，在民政部社会组织评估中被评为4A级学会，曾荣获“全国科协系统先进集体”2次、“全国科技助力精准扶贫工作先进团队”2次、中国科协“优秀科技社团”3 次、中国科协“科普工作优秀单位”11次、“全国学会智慧党建建设优秀学会党组织"3次、"党建工作先进学会”（2018-2020年度）、“2019年十佳服务企业创新学会”、“优秀抗疫学会”、“2021年度全国科协系统助力乡村振兴工作优秀单位”、“2016年以来全国学会科技助力精准扶贫先进团队”、“2021年度全国科协系统助力乡村振兴工作优秀单位”等荣誉。
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