Tea Terms 2010 中英文茶術語
icetea8
=-=-=-=Tea Terms 2010 中英文茶術語=-=-=-=
A list of terminology for tea worked on since 2004 and first put on
internet Jun 2010.
Steven R. Jones, 2010
http://teaarts.blogspot.com/2010/06/tea-terms-2010.html
Please give us a link and check for revisions.
Any suggestions are appreciated.
Some of the terms used for describing fresh tea leaves (see links*):
Fresh Leaf Type茶青類:
tip-tea type芽茶類:
all-tip全芽心
one-tip two-leaf一心二葉
leaf-tea type 葉茶類:
terminal facing-leaf 對口葉
terminal facing three-leaf對口三葉
Black Tea Leaf Grading (only used for black tea, in India and nearby.)
(see links*):
Flowery Orange Pekoe 花橙白毫
Orange Pekoe 橙白毫
Pekoe 白毫
Souchong 小種
Pekoe Souchong 白毫小種
Congou 工夫
Bohea 武夷
Fresh Tea Leaf Classification (for all teas, not just black tea.) (see
links*):
Tip 芽
First Leaf 第一葉
Second Leaf 第二葉
Third Leaf 第三葉
Fourth Leaf 第四葉
Fifth Leaf 第五葉
Sixth Leaf 第六葉
*Links for figures and explanation:
http://1.bp.blogspot.com/-qqdwOV1NtPQ/Tahf46kk6MI/AAAAAAAAMwE/X3y9fI1vpgY/s1600/essay2010_5.jpg
http://3.bp.blogspot.com/-MPsuBvZzeDc/TahfgQ36WuI/AAAAAAAAMwA/gmZtrnhp7Gw/s1600/essay2010_4.jpg
5th Lu-Yu Tea Studies Deliberation of Papers Published Journal
Conference, Steven R. Jones,
(published by Lu-Yu Tea Culture Institute)2010.04ISBN
978-986-84204-1-0
《中英文茶學術語》( 陸羽茶藝股份有限公司 , 2010, ISBN 978-957-9690-06-5 )
Primary Processing初製:
tea plant 茶樹
tea harvesting 采青
two leaf 兩葉
fresh leaves 茶青
withering 萎凋
sun withering 日光萎凋
indoor withering 室內萎凋
laying 作青(includes setting and tossing)
setting 靜置
tossing 攪拌浪青
enzymatic oxidation酶促氧化
fermentation 發酵
oxidation 氧化
fixation 殺青
steaming 蒸青
stir fixation 炒青
hot air fixation 烘青
sun fixation 曬青
rolling 揉捻
light rolling 輕揉
heavy rolling 重揉
cloth rolling 布揉
drying 乾燥
pan firing 炒乾
hot air drying 烘乾
sun drying 曬乾
sweltering悶黃
piling 渥堆
refining 精製
screening 篩分
cutting 剪切
de-stemming 拔梗
shaping 整形
winnowing 風選
blending 拼配
compressing 緊壓
re-drying覆火
aging 陳放 (by storing)
added processing 加工
roasting 焙火
scenting 熏花
spicing調味
tea beverage 飲料茶
packaging包裝
vacuum packaging真空包裝
nitrogen packaging 充氮包裝
shredded-tea bag 碎形小袋茶
whole-leave tea bag 原片小袋茶
Classification分類:
The four classifications of tea according to fermentation再把這四大分類細分：
non-fermented tea :不發酵茶，即綠茶：
post–fermented後發酵茶 即普洱茶，即黑茶：
partially fermented tea 部分發酵茶，半發酵茶，即烏龍茶
completely fermented tea全發酵茶，即紅茶 ：
According to the degree of: fermentation, rolling, baking and tea leaf
maturity根據製造時發酵，揉捻焙火與採摘時原料成熟度來分類
Green Tea Types綠茶分為：
steamed green tea蒸青綠茶
powered green tea 粉末綠茶
silver needle green tea 銀針綠茶
lightly rubbed green tea 原形綠茶
curled green tea 松卷綠茶
sword shaped green tea劍片綠茶
twisted green tea 條形綠茶
pearled green tea 圓珠綠茶
Puer Tea Types普洱茶分為 :
Age-puer 陳放普洱
pile-fermented puer渥堆普洱
Oolong Tea Types烏龍茶分為：
white oolong:白茶烏龍
twisted oolong:條形烏龍
pelleted oolong 球形烏龍
roasted oolong熟火烏龍
white tipped oolong:白毫烏龍
Black Tea Types紅茶分為：
unshredded black tea：功夫紅茶
shredded black tea:碎形紅茶
任何種類的茶都可以熏花。
Any type of tea can be scented.
Scented Tea Types熏花茶可分為：
scented green tea 熏花綠茶
scented puer tea熏花普洱
scented oolong tea 熏花烏龍
scented black tea熏花紅茶
jasmine scented green tea熏花茉莉
Any type of tea can be spiced.
任何種類的茶都可加以調味。
Spiced Tea Types調味茶分為:
spiced green tea 調味綠茶
spiced Puer tea調味普洱
spiced oolong tea調味烏龍
spiced black tea調味紅茶
Names of Tea常見茶名：
Green Blade 煎茶
Yellow Mountain Fuzz Tip 黃山毛峰
Dragon Well 龍井
Green Spiral 碧螺春
Gunpower Tea 珠茶
Jasmine Tea 茉莉花茶
Rose Bulb 玫瑰繡球
Liuan Leaf 六安瓜片
Tea Powder 茶粉
Fine Powder Tea 抹茶 (matcha)
Jun Mountain Silver Needle 君山銀針
White tip silver needle 銀針白毫
White peony 白牡丹
Long Brow 壽眉
Brow Tea 眉茶
Jade Dew 玉露
White Tip Oolong 白毫烏龍
Wuyi Rock 武夷岩茶
Red Robe tea 大紅袍
White Comb白鷄冠
Gold Turtle水金龜
Iron Monk鐵羅漢
Cassia tea 肉桂 (武夷)
Narcissus 水仙
Finger Citron 佛手
Iron Goddess (TGY) 鐵觀音
Osmanthus Oolong桂花烏龍
Roast Oolong 熟火烏龍
Light Oolong 清茶
Pouchong Tea 包種茶
Dongding Oolong 凍頂
Anji White Leaf 安吉白茶
Fenghuang Unique Bush 鳳凰單從
Ginseng Oolong 人參烏龍茶
Cinnamon Tea肉桂茶
Gongfu Black 工夫紅茶
Smoke Black 煙熏紅茶
Dark Tea黑茶
Age Bowl Puer 青沱
Age Cake Puer青餅
Pile Cake Puer 熟餅
Tea Ware 茶具:
tea cart 茶車
water heater煮水器
water kettle 水壺
tea basin 水盂
tea caddy (canister) 茶罐
tea boat 茶船
teapot 茶壺
cover bowl 蓋碗
tea pad 壺墊
tea pitcher茶盅
lid saucer蓋置
towel tray茶巾盤
tea towel 茶巾
tea holder茶荷
tea brush 茶拂
timer 定時器
tea spoon 茶匙
serving tray奉茶盤
teacup 茶杯
cup saucer杯托
seat cushion座墊
cup cover 杯套
packing wrap包壺巾
tea ware bag 茶具袋
ground pad 地衣
strainer cup 同心杯
personal tea set 個人品茗組（茶具）
brewing vessel 沖泡盅
tea ware 茶器
thermos 熱水瓶
tea urn / jar 茶甕
tea table 茶桌
side table側櫃
tea bowl 茶碗
spout bowl 有流茶碗
heating base煮水器底坐
Tea Brewing 泡茶:
The Three Ts 泡茶三要素
3-Ts = tea, temperature, and time
tea amount 茶量
water temperature 水溫
steeping time 浸泡時間
Difference of “gong工” and “kung功”
Kungfu 功夫 (use this one for martial arts武術)
Gongfu 工夫 (use this one tea terminology茶術語)
Gongfu Tea Ceremony 工夫茶
Lu-Yu Small Pot Tea Laws: (24 Rules) 陸羽小壺茶法24則：
1. prepare tea ware備具
2. from still to ready position從靜態到動態
3. prepare water備水
4. warm pot溫壺
5. prepare tea備茶
6. recognize tea識茶
7. appreciate tea賞茶
8. warm pitcher溫盅
9. put in tea置茶
10. smell fragrance聞香
11. first infusion沖第一道茶
12. timing計時
13. warm cups 燙杯
14. pour tea 倒茶
15. prepare cups 備杯
16. divide tea 分茶
17. serve tea by cups 端杯奉茶
18. second infusion 沖第二道茶
19. serve tea by pitcher 持盅奉茶
19a. supply snacks or water (not necessary) 茶食供應或品泉
20. take out brewed leaves 去渣
20a. appreciate leaves (not necessary) 賞葉底
21. rinse pot 涮壺
22. return to seat 歸位
23. rinse pitcher 清盅
24. collect cups收杯
-- conclude 結束
History:
陸羽Lu Yu (唐代 Tang Dynasty)
《茶經》“Tea Classic”
三卷十章Three Scrolls Ten Chapters
茶經的10章Tea Classic’s ten chapters
一之源One: Origin
二之具Two: Tools
三之造Three: Making
四之器Four: Utensils
五之煮Five: Boiling
六之飲Six: Drinking
七之事Seven: History
八之出Eight: Growing Regions
九之略Nine: Simplify
十之圖Ten: Pictorialize
One: Origin一之源
This chapter is on the origins of tea in China. The geographical
region, harvest seasons and growing methods in relation to tea
quality.
Two: Tools二之具
This chapter describes fifteen tools for picking, steaming, pressing,
drying and storage of tea leaves and cake. Tools for making compressed
tea brick.
Three: Making三之造
This chapter details the recommended procedures for the production of
tea cake. The right time of the day, season and climate for plucking.
Drying and storing of collected tea.
Four: Utensils四之器
This chapter describes twenty eight items used in the brewing and
drinking of tea, including specifications and instructions,
construction and recommended materials.
Five: Boiling五之煮
This chapter enumerates the guidelines for the proper preparation of
tea. Methods and steps for baking tea brick before brewing, storage of
baked tea brick. Types of water and water quality, things to look out
for and timing of boiling water.
Six: Drinking六之飲
This chapter describes the various properties of tea, the history of
tea drinking and the various types of tea known in 8th century China.
Reasons for drinking tea, how or when tea drinking started and its
progress through the Tang Dynasty.
Seven: History七之事
This chapter gives various anecdotes about the history of tea in
Chinese records. Begin with an index list of influential individuals
related to tea before the Tang Dynasty. A collection of literature and
historical records on tea legends and famous people.
Eight: Growing Regions八之出
This chapter ranks the eight tea producing regions in China. Tea
producing areas in Tang China, grading and comparison of tea quality
from these areas.
Nine: Simplify九之略
This chapter lists those procedures that may be omitted and under what
circumstances. Tools and methods that can be excluded in cultivation
and processing under abnormal conditions. Tea utensils and brewing
methods that can be simplified or improvised under various outdoor and
unusual habitat environments.
Ten: Pictorialize十之圖
This chapter consists of how to transfer onto placards or large
scrolls for hanging on the wall for quick references. The silk scrolls
that provide an abbreviated version of the previous nine chapters.
陸羽的茶具 Lu Yu’s Tea Ware:
砧椎crushing block
風爐brazier
炭筥charcoal basket
炭檛charcoal mallet
火筴 fire chopsticks
鍑cauldron
交床cauldron stand
夾tea tongs
紙囊paper wallet
碾crushing roller
羅合sieve box
則tea holder
水方water vessel
漉水囊water filter bag
瓢gourd scooper
竹夾bamboo tongs
鹺簋salt container
熟盂boiled water vessel
碗bowl
畚bowl basket
劄brush
滌方water basin
滓方spent tea basin
巾tea cloth
具列utensil table
都籃utensil basket
審安老人Old Man Shenan (Shen'an) (宋代 Song Dynasty)
《茶具圖贊》“Tea Ware Drawings and Praises”
審安老人的12茶具Old Man Shenan’s 12 Tea Ware*:
風爐brazier韋鴻臚
砧椎crushing block木待制
碾crushing roller金法曹
石磨stone mill石轉運
瓢gourd scooper胡員外
羅合sieve box羅樞密
札brush宗從事
畚bowl basket漆雕秘閣
碗bowl陶寶文
水方water vessel湯提點
茶筅tea whisk竺副師
巾tea cloth司職方
*The above tea wares were also mentioned by Lu Yu except for (石磨stone
mill) and (茶筅tea whisk).
宋徽宗Emperor Song Huizong (宋代 Song Dynasty)
《大觀茶論》“Da Guan Tea Treaties”
《文會圖》“Literary Gathering”
朱元璋 (明. 1368~1398) Zhu Yuanzhang (Ming. 1368-1398) first Ming Dynasty
emperor,
“Tea Manual, 1440” Zhu Quan (1378-1448) Imperial Prince
《茶譜》朱權 (明. 1378~1448)
Tea Tasting品茶
Storing Tea收茶
Whisking Tea點茶
Scenting Tea Method熏香茶法
Tea Brazier茶爐
Tea Stove茶竈
Tea Mill茶磨
Crushing Roller茶碾
Tea Sieve茶羅
Tea Stand茶架
Tea Spoon茶匙
Tea Whisk茶筅
Tea Cup茶甌
Tea Pitcher茶瓶
Heating Water Method煎湯法
Classifying Water品水
The three popular methods for drinking tea:
煮茶boiling tea (唐代 Tang Dynasty)
點茶whisking tea (宋代 Song Dynasty)
泡茶brewing tea (明代 Ming Dynasty)
Explanation of some tea making processes:
oxidation氧化 (enzymic): a natural chemical change in the tea leaf that
begins after harvesting and accelerates if leaf cells are broken and
exposed to oxygen.
withering萎凋: water loss by respiration and evaporation and leaf
becomes more pliable, dryness and heat aid in this process.
fermentation發酵: actually enzymic oxidation, noticeable change chemical
composition and leaf becomes darker, moisture and heat aid in this
process.
fixation殺青: to rapidly stop the fermentation through water loss caused
by heat.
rolling揉捻: breaking the leaf cell walls exposing sap to leaf substrate
and air, and shaping.
drying乾燥: making the leaves ready for storage.
Two different methods of making black tea (in India, Sri Lanka for
example):
There are two methods used to rupture the leaf cells prior to
fermentation.
orthodox method: the traditional way of making black tea, a batch of
leaves go through the roller and are macerated and twisted.
CTC(crush-tear-cut) method: leaves are continuously fed through the
machine and are rolled and go through a sharp teeth.
Main tea processing steps to create different types of tea:
The only ingredient for primary processing is “fresh leaves(tea) 茶青”.
Any other ingredients are used during the added processing of scenting
and spicing
green tea綠茶: fixation殺青 > rolling揉捻 > drying乾燥
yellow tea黃茶: fixation殺青 > rolling揉捻 > sweltering悶黃 > drying乾燥
green Puer青普: fixation(sun) 殺青 > rolling揉捻 > drying(sun) 乾燥 > (usually
aged)
dark tea黑茶and dark Puer熟普: fixation(sun)殺青 > rolling揉捻 > piling 渥堆 >
drying乾燥
white tea白茶: withering (fermentation) 萎凋 > fixation殺青 > rolling揉捻 >
drying乾燥
oolong tea烏龍茶: withering萎凋 > fermentation發酵 > fixation殺青 > rolling揉捻 >
drying乾燥
black tea紅茶: withering萎凋 > rolling揉捻 > fermentation發酵 > drying乾燥
non fermentation:
tea harvest- fixation -rolling-shaping- drying
partial fermentation:
tea harvest -withering (indoors and outdoors)- fermentation- fixing -
rolling-
drying-(optional roasting)
full fermentation:
tea harvest- withering -rolling (twisting, orthodox/ctc)-
fermentation- drying
post fermentation:
piling> tea harvest- fixation -sun drying- rolling - piling- compress
(shaping or loose)- drying -(can age)
aging> tea harvest- fixation - rolling - compressing –drying
Chart of Primary Tea Processes:
http://2.bp.blogspot.com/-GAHTEmM835o/TakLa_MzgII/AAAAAAAAMwY/tOASqk-r-yg/s1600/Teasteps2010b.jpg
Incense Terminology:
Incense Arts香道 , Kodo
Agarwood 沈香from heartwood from Aquilaria trees, unique, the incense
wood most used in incense ceremony, other names are: lignum aloes or
aloeswood, gaharu, jinko, or oud
Censer香爐usually small, and used for heating incense not burning
Censer and incense burner, the terms are sometimes interchangeable
Charcoal木炭 only the odorless kind is used
Incense burner香爐usually larger than a censer, and used for burning
incense
Incense woods香木a naturally fragrant resinous wood
Leaf-tea type葉茶類tea consisting of the leaves, no tips
Musical terminology borrowed and related to scent:
Sharp notes高頻the first and most volatile scents, quick to dissipate
Round notes中頻the main body scents, dissipating in the middle
Deep notes低頻the finishing scents, lingering and slowest to dissipate
Note: the above musical terms are also used similarly in the perfume
industry
Odor - more pleasantly known as, “fragrance, aroma, or scent香”
Olfactory glands嗅腺the glands that are responsible for the sense of
smell
Tea incense茶香dry-leaf, pure brew-able and drinkable tea used as
incense
Tip-tea type芽茶類tea consisting the young unfurled tips and leaves
香十徳
1. 感格鬼神 感は鬼神に格（いた）る - 感覚が鬼や神のように研ぎ澄まされる
2. 清淨心身 心身を清浄にす - 心身を清く浄化する
3. 能除汚穢 よく汚穢（おわい）を除く - 穢（けが）れをとりのぞく
4. 能覺睡眠 よく睡眠を覚ます - 眠気を覚ます
5. 静中成友 静中に友と成る - 孤独感を拭う
6. 塵裏偸閑 塵裏に閑（ひま）をぬすむ - 忙しいときも和ませる
7. 多而不厭 多くして厭（いと）わず - 多くあっても邪魔にならない
8. 寡而為足 少なくて足れりと為す - 少なくても十分香りを放つ
9. 久蔵不朽 久しく蔵（たくわ）えて朽ちず - 長い間保存しても朽ちない
10. 常用無障 常に用いて障（さわり）無し - 常用しても無害
The Ten Virtues of Incense
It brings communication with the transcendent
It refreshes mind and body
It removes impurity
It brings alertness
It is a companion in solitude
In the midst of busy affairs, it brings a moment of peace
When it is plentiful, one never tires of it
When there is little, still one is satisfied
Age does not change its efficacy
Used everyday, it does no harm
Reference出版著作:
*“Chinese-English Tea Studies Terminology”, (2010),Lu-Yu Tea Culture
Institute, Co., Ltd., ISBN 978-957-9690-06-5
◎《中英文茶學術語》( 陸羽茶藝股份有限公司 , 2010, ISBN 978-957-9690-06-5 )
*5th Lu-Yu Tea Studies Deliberation of Papers Published Journal
Conference 李瑞河(published by Lu-Yu Tea Culture Institute) 2010.04 ISBN
978-986-84204-1-0
*“Chinese-English Tea Studies Terminology”, (2009),Tenfu Tea College,
Ctrl No: zyk0030030
◎《中英文"茶學術語"》( 天福茶學院，2009，控制號：zyk0030030 )
*“Specialized English for Tea”, (2008),Tenfu Tea College,Ctrl No:
zyk0014462
◎《茶文化系專業英語》( 天福茶學院，2008，控制號：zyk0014462)
=-=-=-=end of Tea Terms 2010中英文茶術語=-=-=-=
Steven R. Jones, rev: Aug 2010
http://teaarts.blogspot.com/2010/06/tea-terms-2010.html
Please give us a link and check for revisions.
Any suggestions are appreciated.
Some of the terms used for describing fresh tea leaves (see links*):