茶道表演過程英語與翻譯
茶道表演過程英語與翻譯
自從20世紀(jì)70年代，臺(tái)灣茶人提出“茶藝”概念后，茶文化事業(yè)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(huì)則為茶藝表演的出現(xiàn)提供了平臺(tái)。下面是學(xué)習(xí)啦小編精心為你整理的茶道表演過程英語與翻譯，一起來看看。
茶道表演過程英語與翻譯
第一道：焚香靜氣，活煮甘泉
焚香靜氣，就是通過點(diǎn)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，也但愿您的心能伴隨著這支悠悠裊裊的香煙，升華到高雅而神奇的境界?；钪蟾嗜?，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，我們借助這道程序，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
大彬是明代制作紫砂壺的一代宗師，它所制作的紫砂壺被歷代茶人嘆為觀止，視為至寶，所以后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(nèi)稱為烏龍入宮。
第四道：高山流水，春風(fēng)拂面
沖泡烏龍茶講究“高沖水，低斟茶。”高山流水即懸壺高沖，借助水的沖力使茶葉在茶壺內(nèi)隨水浪翻滾達(dá)到洗茶的目的。“春風(fēng)拂面”是指用壺蓋輕輕地刮去沖水時(shí)所翻起的白色泡沫，使壺內(nèi)的茶湯更加清澈潔凈。
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，我們將剩余的茶湯注入茶海，因?yàn)椴铚淑晟?，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。這次沖水需加蓋后用熱水澆淋壺的外部，這樣內(nèi)外加溫有利于茶香的散發(fā)。
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(diǎn)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(dāng)公道杯中的茶湯所剩不多時(shí)則應(yīng)改為點(diǎn)斟的手法，這里形象地稱之為“鳳凰點(diǎn)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(zhuǎn)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升天而去。我們借助這道程序祝福大家家庭和睦，事業(yè)飛黃騰達(dá)!
第九道：捧杯獻(xiàn)禮，敬奉香茗這道程序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：鑒賞雙色，喜聞高香
將聞香杯以輕旋的方式輕輕提起，雙手?jǐn)n杯聞香。喜聞高香是指聞?lì)^泡的茶香，看看這頭泡茶湯是否香高新銳而無異味。鑒賞湯色是觀賞品茗杯中的茶湯是否清亮、艷麗、呈淡黃色。
第十一道：三龍護(hù)鼎，初品奇茗
用拇指、食指夾杯、中指托住杯底，這樣拿杯既穩(wěn)當(dāng)又雅觀。三指喻為三龍，茶杯喻為鼎，被稱為三龍護(hù)鼎。 女士可以蘭花指持杯。初品奇茗是品茶三品中的第一品。茶湯入口后不要馬上咽下，而是吸氣，使茶湯在口腔中翻滾流動(dòng)，讓茶湯與舌根、舌尖、舌面、舌側(cè)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(xiàn)福，盡杯謝茶
魯迅先生曾說：“有好茶喝，會(huì)喝好茶是一種清福。”最后，以茶獻(xiàn)福祝各位多福多壽、常飲常樂，愿我們以茶為友、永結(jié)茶緣 收起
第十三道：二品云腴，喉底留甘“二品云腴”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，蕩氣回腸
三斟石乳是指斟第三道茶。“石乳”是元代的一種貢茶，后來用來比喻烏龍茶。蕩氣回腸是第三次聞香，這次聞香與前兩次不同而是用口大口吸入茶香，然后像抽香煙一樣，從鼻腔呼出，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“蕩氣回腸”。
第十五道：含英咀華，領(lǐng)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(shí)曾說：“品茶應(yīng)含英咀華并徐徐咀嚼而體貼之”其中英和華都是花的意思，所以品茶時(shí)嘴里應(yīng)像含著小花一樣慢慢咀嚼，細(xì)細(xì)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后，再來喝一杯白開水。將白開水含在嘴里不可急急咽下，而應(yīng)當(dāng)像含英咀華那樣慢慢玩味。咽下白開水后，再張口吸一口氣，這時(shí)你一定會(huì)感到滿口生津、回味甘甜、無比舒暢。此是“此時(shí)無茶勝有茶”的感覺。這道程序反映了人生的哲理：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.
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