茶道表演過程英語與翻譯

　　自從20世紀70年代，臺灣茶人提出“茶藝”概念後，茶文化事業隨之興起，各具地域特色的茶藝館和大大小小的茶文化盛會則為茶藝表演的出現提供了平臺。下面是小編精心為你整理的，一起來看看。

　　第一道：焚香靜氣，活煮甘泉

　　焚香靜氣，就是通過點燃這支香，來營造祥和、肅穆、無比溫馨的氣氛。希望這沁人心脾的幽香，使大家心曠神怡，也但願您的心能伴隨著這支悠悠嫋嫋的香菸，昇華到高雅而神奇的境界。活煮甘泉，即用旺火來煮沸壺中的山泉水。

　　第二道：孔雀開屏，葉嘉酬賓

　　孔雀開屏是向同伴展示自己的羽毛，我們藉助這道程式，向各位嘉賓介紹我們工藝精湛的功夫茶具

　　第三道：大彬沐淋，烏龍入宮

　　大彬是明代製作紫砂壺的一代宗師，它所製作的紫砂壺被歷代茶人歎為觀止，視為至寶，所以後人都把名貴的紫砂壺稱為大彬壺。大彬沐淋就是用開水澆燙茶壺，，其目的是洗壺和提高壺溫。我們把烏龍茶放入紫砂壺內稱為烏龍入宮。

　　第四道：高山流水，春風拂面

　　沖泡烏龍茶講究“高沖水，低斟茶。”高山流水即懸壺高衝，藉助水的衝力使茶葉在茶壺內隨水浪翻滾達到洗茶的目的。“春風拂面”是指用壺蓋輕輕地颳去沖水時所翻起的白色泡沫，使壺內的茶湯更加清澈潔淨。

　　第五道：烏龍入海，重洗仙顏

　　品烏龍茶講究“頭泡湯，二泡茶，三泡、四泡是精華”。頭泡茶湯我們一般不喝，而是用來燙洗杯具，我們將剩餘的茶湯注入茶海，因為茶湯呈琥珀色，從壺口流向茶海好似蛟龍入海，所以稱之為烏龍入海。“重洗仙顏”第二次沖泡。這次沖水需加蓋後用熱水澆淋壺的外部，這樣內外加溫有利於茶香的散發。

　　第六道：玉液回壺，再注甘露

　　把紫砂壺中的茶湯注入公道杯中，稱之為“玉液回壺、再注甘露”

　　第七道：祥龍行雨，鳳凰點頭

　　將公道杯中的茶湯快速均勻地斟入聞香杯中，稱為“祥龍行雨”，取其“甘露普降”的吉祥之意。當公道杯中的茶湯所剩不多時則應改為點斟的手法，這裡形象地稱之為“鳳凰點頭”，以示向嘉賓行禮致敬。

　　第八道：龍鳳呈祥，鯉魚翻身

　　將品茗杯倒扣在聞香杯上，稱為龍鳳呈祥。把緊扣的杯子翻轉過來，稱為鯉魚翻身。

　　中國古代神話傳說：鯉魚翻身越過龍門可化龍昇天而去。我們藉助這道程式祝福大家家庭和睦，事業飛黃騰達!

　　第九道：捧杯獻禮，敬奉香茗這道程式是通過敬茶使大家心貼的更近，感情更親近，氣氛更融洽。

　　第十道：鑑賞雙色，喜聞高香

　　將聞香杯以輕旋的方式輕輕提起，雙手攏杯聞香。喜聞高香是指聞頭泡的茶香，看看這頭泡茶湯是否香高新銳而無異味。鑑賞湯色是觀賞品茗杯中的茶湯是否清亮、豔麗、呈淡黃色。

　　第十一道：三龍護鼎，初品奇茗

　　用拇指、食指夾杯、中指托住杯底，這樣拿杯既穩當又雅觀。三指喻為三龍，茶杯喻為鼎，被稱為三龍護鼎。 女士可以蘭花指持杯。初品奇茗是品茶三品中的第一品。茶湯***後不要馬上嚥下，而是吸氣，使茶湯在口腔中翻滾流動，讓茶湯與舌根、舌尖、舌面、舌側的味蕾都充分接觸，以便能更精確地品悟出奇妙的茶味來。初品奇茗主要是品這泡茶的火功，看看是否“老火”或“生青

　　第十八道：以茶獻福，盡杯謝茶

　　魯迅先生曾說：“有好茶喝，會喝好茶是一種清福。”最後，以茶獻福祝各位多福多壽、常飲常樂，願我們以茶為友、永結茶緣 收起

　　第十三道：二品雲腴，喉底留甘“二品雲腴”即品第二道茶。二品主要是品茶湯的滋味，看茶湯過喉是鮮爽、平滑，還是生澀、平和。

　　第十四道：三斟石乳，蕩氣迴腸

　　三斟石乳是指斟第三道茶。“石乳”是元代的一種貢茶，後來用來比喻烏龍茶。蕩氣迴腸是第三次聞香，這次聞香與前兩次不同而是用口大口吸入茶香，然後像抽香菸一樣，從鼻腔撥出，這樣可以使茶香直灌腦門，全身心地感受茶香，因此形象地稱之為“蕩氣迴腸”。

　　第十五道：含英咀華，領悟茶韻

　　“含英咀華”即品第三道茶。這次品茶稱之為咬茶。清代大才子袁枚在品茶時曾說：“品茶應含英咀華並徐徐咀嚼而體貼之”其中英和華都是花的意思，所以品茶時嘴裡應像含著小花一樣慢慢咀嚼，細細回味。

　　第十六道：君子之交，水清味美

　　“君子之交淡如水”，而那淡中之味恰似品完了三道濃茶之後，再來喝一杯白開水。將白開水含在嘴裡不可急急嚥下，而應當像含英咀華那樣慢慢玩味。嚥下白開水後，再張口吸一口氣，這時你一定會感到滿口生津、回味甘甜、無比舒暢。此是“此時無茶勝有茶”的感覺。這道程式反映了人生的哲理：平平淡淡才是真。

　　英語翻譯

　　Oolong tea Commentary

　　First: incense static gas, live cooking Oasis

　　Incense static gas, is through the light Zhe Zhi Hong, to create a peaceful, solemn, extremely warm atmosphere.

　　Hope that the refreshing of the fragrance, so we relaxed and happy, and I hope your heart can accompany a fleet Yau

　　Yau curl of cigarettes, raising it to the elegant and magical realm. Oasis live cooking, or stir to boiling pot

　　The mountain spring water.

　　Second: the peacock, Ye Jia bargain

　　Peacock to show their feathers companion, and we with this practice, introduced to the ladies and gentlemen,

　　We process masterly tea.

　　"Ye Jia" is Su's reputation on the tea leaves Ka bargain, that is, please appreciate the appearance of the shape of tea.

　　The third: The Mu Bin Lin, oolong palace

　　Big Bin is a master of the Ming Dynasty made Teapot, teapot making it through the ages who sigh for the concept of tea

　　Only, as a treasure, so precious Teapot descendants regarded as a large bin pot. Lin Mu Bin is to use large

　　Open irrigated hot pot, with the aim of washing pots and the pot temperature increased.

　　We referred to as Oolong tea into the teapot palace.

　　Fourth Road: High Mountain and Flowing, spring breeze was blowing

　　Oolong tea brewing stress "high flush, low-a tea." High Mountain and Flowing Water that is red hanging pot, with water

　　Momentum to make tea in the teapot with water waves rolling in to wash the purpose of tea.

　　"Spring breeze was blowing," is flush with the lid and gently scrape off the white foam when it flips to pot

　　More clear and clean the tea.

　　Fifth Road: Oolong into the sea, heavy wash Sin Yan

　　Oolong tea products stress "the first hot springs, two tea, three bulbs, 4 bulbs is essential." Tea soup as we head

　　Like do not drink, but for hot wash cups,

　　We will sea the remaining tea into the tea, because tea is amber, the flow of tea from the spout as if the sea Jiao

　　Long into the sea, so called oolong tea into the sea.

　　"Heavy wash Sin Yan" second brewing. After this flushing must be stamped pot with hot water poured over the outside of this

　　Internal and external heating benefit the dissemination of tea.

　　Sixth Road: Yuye back to pot, and then inject nectar

　　The teapot into the fair cup of tea, known as the "Yuye back pot, and then note manna"

　　Seventh Road: dragon-line rain, Phoenix nod

　　Quick cup of tea will be fair even to pour into the aroma cup, known as the "dragon-line Rain", whichever

　　"Heavy dew" auspicious intended.

　　Fair cup of tea when the few remaining hours should be changed to point the way as appropriate, where the image to call "

　　Phoenix nodded, "to show courtesy to the guests to pay tribute.

　　Eighth Road: Dragon and Phoenix, carp turning

　　The tea cup cup upside down on the smells, known as the Dragon and Phoenix. To closely cup upside down, as

　　Carp turn over.

　　Ancient Chinese myths and legends: carp turning over the gantry can be of dragon heaven away. With this we

　　Road program I wish you all family harmony, the cause of The Apprentice!

　　9th Road: cup tribute, worship tea

　　This practice is to offer tea to everyone through the hearts of the more recent, feeling closer, more harmonious atmosphere.

　　10th Road: appreciation of color, hi smell of Hong

　　The aroma cup to light the way gently spin, cup fingers and smells. Hi Wen Wen Gao Hong is the first bubble

　　Tea, tea and soup to see if this is the first Hong high cutting-edge without odor.

　　Appreciation of tea liquor color is the cup of tea watching it clear, and bright, light yellow.

　　11th Road: Third Lung Care tripod, the early Ming Qi products

　　Thumb, index finger clip cup, push up the middle finger bottom of the cup, so take another cup of both secure decency. Described as three three-finger

　　Long, cup described as Ding, ding protection known as dragons. Cup holders, and women orchid fingers.

　　Qi Ming is the first product in the first tea Mishina products. Do not swallow immediately after the entrance of tea, but breathing,

　　Making tea in the rolling movement of the mouth, so tea and tongue, tongue, tongue, lingual taste buds are fully

　　Sub-contact in order to realize more precise products to the wonderful flavor of tea.

　　Qi Ming early products are mainly tea product that fire power, to see if the "old fire" or "Youth Health

　　18th Road: Xian-Fu tea, make cups of tea Xie

　　Mr. Lu Xun once said: "There is good tea to drink, will drink tea is a Kiyofuku." Finally, tea Xianfu

　　I wish you good fortune, regular consumption of a variety music, we would like to make friends with tea, tea edge of forever

　　13th Road: at the second cloud sweet, willing to stay late laryngeal

　　"Sweet cloud of the second," that is second tea products. Second, the main product is the taste of tea products, tea look is fresh off jets

　　Cool, smooth, or jerky, mild.

　　14th Road: 3 pour milk stone, soul-stirring

　　3 refers to pour milk pour stone of the third tea. "Stone Milk" is a tribute tea Yuan Dynasty, and later used to mean Ukraine

　　Long tea. Soul-stirring is the third smells,

　　The smells but with two different tea with mouth inhalation, and then the same as cigarette smokers, from the nose

　　Cavity breath, this could make tea direct irrigation forehead,

　　Wholeheartedly feel tea, so vividly as "soul-stirring."

　　15th Road: with the British Tsui Wah, comprehension of Tea

　　"Tsui Chinese with English" that product of the third tea. The tea is called bite tea. Qing Yuan Mei Tai wit in goods

　　Tea had said: "British Tsui Chinese tea should be included, and slowly chewing and thoughtful of the"

　　Britain and China which are the meaning of flowers, the tea should be, as his mouth when the mouth and chew slowly, like flowers,

　　Thin aftertaste.

　　16th Road: Junzizhijiao, discerning taste

　　"Hedge between keeps friendship", and that the taste is like a light in the finished product, after three strong tea, come back and drink a

　　Cup of boiled water. Will not be hastily boiled water in her mouth and swallow

　　But should be as slow as with the British Tsui China pondering. Swallow boiled water, then open mouth breath, then

　　You will feel mouthful fluid, sweet aftertaste,

　　Extremely comfortable. This is a "win at this time there was no tea, tea" feeling. This practice reflects the philosophy of life

　　: Nothing exciting is true.