Unit 6: Development Of Tea
茶的发展
Development Of Tea
茶的发展
The natural habitat of tea borders on Eastern Tibet, and in Tibet, tea was found to be used by Bogle and Manning last century in several forms: as brick tea;
茶的自然的居留地边界在东方的西藏,并且在西藏,茶被查找被使用妖怪和人上一世纪在一些窗体:当茶砖;
as a thickish infusion with milk, butter and salt, even with Yak hairs or as a paste made with barley meal.
当thickish注入和奶,奶油和盐,甚至和饶舌头发或作为粘贴产生大麦一餐.
The latter is akin to the soups that preceded tea in China, and this may well have favoured its use in the first place.
后者同族的汤那优于茶在中国,并且这也不坏已首先喜欢它的应用 .
Furthermore, the green leaves of the tea plant can substitute for green vegetables over a large part of the year in such a land, deficient in their supply, so that their vitamin content favours their medicinal use,especially in strong concoctions.
此外,绿色茶的树叶种植能代替为绿色蔬菜高于一年的大部分在这样一种陆地,有缺陷的在他们的供给,以致他们的维他命目录喜欢他们的医学的应用,尤其在强壮
Early stories also indicate the use of strong concoctions to promote wakefulness during prolonged meditation and the Zen Buddhists of Japan still use strong concoctions in the tea ceremony.
早故事也指示强壮调合的应用促进wakefulness正当延长沉思和禅日本的佛教徒调合仍然应用强壮在茶典礼.
Taken together, it seems highly likely that tea was used originally as a medicine, and found its way to China via Tibet as a thickish green soup.
合起来看,它似乎高可能的那茶最初使用作为医学,并且到达中国通过西藏作为 thickish绿色汤.
Tea became a serious competitor of wine at this time, perhaps because it was cheaper, perhaps because it filled a social need.
茶变成葡萄酒的严肃的竞争对手在此时,也许因为它较便宜的,也许因为它填补社会的需要.
Among the 20,000 manuscript scrolls obtained by Aurel Stein at Dunhuang from Wang YuanLu a Dialogue, or Chinese prose composition of dialectic character, was found.
在之中20,000手稿成漩涡形流行由Aurel啤酒壶在Dunhuang从WangYuanLu对话,或汉语散文辩证的人物的作文 ,被查找.
It was (ca. -290) in the Dui Chu Wang Wen (A Reply to the Queries of the King of Chhu).
它是(ca.290)在DuiChuWang人口集中的大城市(回答国王的查询的 Chhu).
As such it appears to have enjoyed a considerable popularity amongst the inhabitants of Dunhuang, for no less than six copies were found, and this may readily be appreciated for its title was: "A dialogue between Mr Tea, Mr Wine"
像这样的它显现已喜欢相当名声在Dunhuang的居民当中为不少于六拷贝被查找,并且这可以乐意被赏识为它的标题是:"对话位于Mr，茶和 Mr，葡萄酒" .
It portrays in question and answer form, the advantages of tea and wine, and concludes with a verdict by Mr Water, that demands the enmity between the two be dropped, for they are brothers and must be so to the very end.
它描绘成为问题和回答形成,茶的优势和葡萄酒,并且结束和判决由Mr．水,那要求憎恨位于二被落下,为他们是兄弟和必须是如此到底,为,毕竟:
"In one's life there are only four great things, Earth, Water, Fire and Wind．＂.
"1n一的生命只有四伟大的东西,地球,水,火和风.
If tea has no water, what would be its appearance?
如果茶没有水,什么将是它的外观?
If wine has no water, what would be its complexion?
如果葡萄酒没有水,什么将是它的情况?
Even so, I do not call myself the capable and sainted, and what need is there for both of you to argue about your merits?"
即使如此,我不称我自己能的和德高的,并且什么需要在那里为你们两人争论关于你的优点?"
Thus, the Shi Lu Tang Pin, or sixteen boiling qualities, contains 16 short articles on the method of boiling water for tea.
因此,ShiLu有气味针,或十六沸腾的质量,包含16缺乏条款在开水的方法为茶.
There are three on attention to the instant of boiling, three on care in pouring out, five on the kettles to be employed, and five on the fuel used.
有三在注意立即的的沸腾的,三在照顾在诉说,五在罐被雇用,并且五在燃料使用.
Lu Yu devoted a considerable part of his Cha Qing to such matters on water for the infusion of tea.
LuYu把他的Cha的相当部分Qing贡献给这样的东西有关系在水为茶的注入 ?
During the Ming, Xu XianZhong discusses sources of water, purity, flow, taste, temperature, quality, etc, and sets out the characteristics of water from 39 different sources.
正当我,XuXianZhong讨论来源的水,纯净,冲走,味道,温度,质量,等等,并且设置外面表明有特性的水从39不同来源.
The quality of water varied greatly, and this was no doubt very obvious to the northerner, who might well have experienced the variability of waters when traveling under desert conditions.
水的质量不同的非常,并且这无疑地非常明摆着的事更北部,谁也不坏有经验丰富的海域的易变当旅行在下面放弃条件.
It was quite logical that the emphasis should have been placed here in the writings of Lu Yu and those that followed him.
它相当逻辑的那强调将已经放Lu的笔迹Yu和那些那跟随
Lu Yu showed a predilection for Taoist symbolism, for he "considered blue as the ideal colour for the tea-cup, as it lent additional greenness to the beverage, whereas white made it look pinkish and distasteful.
LuYu显示嗜好为Taoist象征主义,为他"考虑过的蓝作为理想的颜色为茶杯子,当它借附加绿色饮料,然而白制作它外观略带桃色的和味道差的.
It was because he used brick-tea.
它是因为他使用砖块-茶.
Later on, when the tea-masters of Song took to powdered tea, they preferred heavy bowls of blue-black and dark brown.
以后,何时茶宋的主人喜欢磨碎茶,他们优先的重碗深蓝色的和深褐色的.
The Ming, with their steeped tea, rejoiced in light ware of white porcelain".
我,和他们的浸渍茶,庆祝被光线照着白瓷器的制品 ".