我國是世界上最早發(fā)現(xiàn)、栽培、利用茶葉的國家。據(jù)歷史資料考證，茶樹起源于中國，早在5000多年前，我們的祖先就發(fā)現(xiàn)了茶有解毒的功效。中國是茶的故鄉(xiāng)，經(jīng)過漫長的歷史跋涉，現(xiàn)在茶已經(jīng)在全世界扎下了根，茶葉已經(jīng)成為風(fēng)靡世界的三大無酒精飲料之一。作為茶的發(fā)源地，每個中國人都感到自豪。
China is the first country in the world to discover, cultivate and utilize tea. According to historical data, tea originated in China, as early as 5000 years ago, our ancestors found that tea has detoxification effect.China is the home of tea. After a long historical journey, tea has taken root all over the world. Tea has become one of the three most popular non-alcoholic beverages in the world. As the birthplace of tea, every Chinese is proud of it.
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今天與大家分享中國茶簡史。
Today I would like to share with you a brief history of Chinese tea.
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Three stages of tea utilization?
1、藥用
發(fā)現(xiàn)和利用茶可以追溯到原始時期，我國第一步藥物專著《神農(nóng)本草》中就有“神農(nóng)氏嘗百草“，日遇七十二毒，得荼而解之?！辈枳鏊幱?，生嚼內(nèi)服，清熱，外敷消炎解毒。
1、 medicinal
The discovery and utilization of tea can be traced back to the primitive period. In the first drug monograph Shennong Materia Medica in China, "Shennong Tastes Hundred Grasses", which encounters seventy-two poisons every day, is completely relieved. Tea for medicinal purposes, raw chewing, oral administration, heat clearing, external application anti-inflammatory detoxification.?
2、食用
從生嚼到煮食，茶葉可以和糧食一起煮“茶粥”，“羹印”，或者灼煮，撈起，加調(diào)料。今云南基諾族仍有“涼拌茶菜”。
2、edible
From chewing to cooking, tea can be cooked together with grain "porridge", "seals", or boiled, picked up and seasoned. There are still "cold tea dishes" among Jinuo people in Yunnan today.?
3、飲用
飲用源于食用，從食用到飲用，是出于對茶之本味的追求?，F(xiàn)代仍然有食用茶的風(fēng)俗，牧區(qū)將茶摻入牛奶共飲，少數(shù)民族地區(qū)有擂茶和打油茶。
3、 drinking
Drinking comes from eating, from eating to drinking, is out of the pursuit of the original taste of tea. There is still a custom of eating tea in modern times. Tea is mixed with milk in pastoral areas, and tea rolling and Camellia beating are common in ethnic minority areas.
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The Change of Tea Drinking Style?
1、唐代煮茶法
煮茶前，先把茶葉碾碎，燒開水后將調(diào)料放入，再將茶粉撒入鍋內(nèi)。飲用時，趁熱將茶渣和茶湯一起一起喝下去，謂之“吃茶”。
唐人煮茶一度喜歡往茶湯里添加調(diào)味料，如鹽、蔥、姜或橘皮等等，中唐時陸羽極力反對這一煮茶的方式，煮茶的時候最多加一點鹽調(diào)味。此后唐人飲茶開始提倡茶湯的原味，為茶道之興奠定基礎(chǔ)。
1. The tea brewing method in the Tang Dynasty.
Before boiling tea, crush the tea, boil the water, put the seasoning in, and then sprinkle the tea powder into the pot. When drinking, take advantage of the heat to drink tea residue and tea soup together, which is called "eating tea".
At one time, Tang people liked to add spices to tea soup, such as salt, onion, ginger or orange peel, etc. In the mid-Tang Dynasty, Lu Yu strongly opposed this method of tea boiling, adding at most a little salt to flavor tea boiling. Since then, Tang people began to advocate the original taste of tea soup, which laid the foundation for the prosperity of tea ceremony.?
2、宋代點茶法
宋代的飲茶方式上升到了審美的高度，到達了極致。他們在茶餅上裝飾了很多龍鳳的花紋，十分精致，叫做“龍鳳團茶”。
喝茶時，先將餅茶碾成細細的粉末，用沸水沖點茶。為了使茶末與水融為一體，用茶筅快速擊打，茶水充分交融，并使茶盞中出現(xiàn)大量白色茶沫。日本的抹茶道就是起源于此。
2. Tea method in Song Dynasty
The way of drinking tea in Song Dynasty rose to the height of aesthetics and reached the acme. They decorated the tea cake with many patterns of dragons and phoenixes, which are very delicate, called "Dragon and Phoenix Tea".
When drinking tea, first crush the cake tea into fine powder, then pour some tea with boiling water. In order to make the tea powder and water merge into one, the tea is beaten quickly with the tea tape, the tea is fully blended, and a large number of white tea foam appears in the tea calendar. This is where the Japanese tea ceremony originated.?
3、明代泡茶法
到了明代，制茶法和飲茶法一再簡化。朱元璋大力推廣散茶導(dǎo)致了茶類的異化，以前只有綠茶，后來慢慢又出現(xiàn)了別的茶類。明朝人認為這種飲法“簡便異常，天趣悉備，可謂盡茶之真味矣”。
茶葉沖泡的方法也延續(xù)到了今天，泡茶不加任何調(diào)味料，喝的是茶的原味、真味，同時泡茶所用的茶具和方法也簡化了很多，更利于茶文化的傳播。
3, the Ming Dynasty tea brewing method
In the Ming Dynasty, tea-making and drinking methods were simplified again and again. Zhu Yuanzhang's vigorous promotion of loose tea led to the alienation of tea, which used to be only green tea, but later slowly appeared other kinds of tea. People in the Ming Dynasty believed that this drinking method was "simple and unusual, full of interest in the sky, which could be said to be the true taste of tea."
The method of tea brewing has also continued to this day. Tea brewing does not add any condiments, but drinks the original taste and true taste of tea. At the same time, the tea utensils and methods used in tea brewing have been simplified a lot, which is more conducive to the spread of tea culture.
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Records of the Great Events of Tea in Successive Dynasties?
1、神農(nóng)時代
5000年以前，神農(nóng)時代利用生葉煮著喝，把茶葉拿來當(dāng)藥用。
1. Shennong Era
Five thousand years ago, the Shennong era used raw leaves to boil and drink, and used tea as medicine.?
2、西周、東周
3000以前，開始人工栽培茶樹，當(dāng)菜食。
2. Western Zhou Dynasty and Eastern Zhou Dynasty
Before 3000, tea trees were cultivated artificially as food.?
3、秦代
2300年以前，開始當(dāng)茗飲，調(diào)煮，羹飲。
3. Qin Dynasty
Two hundred and thirty years ago, they began to drink, cook and sip.?
4、漢代
西漢：2000年以前，開始商業(yè)化，成都成為我國茶葉最早的集散中心。
東漢：1500年左右，開始制作茶餅，以便運輸。
4. Han Dynasty
Western Han Dynasty: Before 2000, Chengdu became the earliest tea distribution center in China.
Eastern Han Dynasty: About 1500, tea cakes were made for transportation.?
5、唐代
1200年以前，受唐代經(jīng)濟、文化的影響，陸羽《茶經(jīng)》的倡導(dǎo)，唐代飲茶文化盛行。
5, the Tang Dynasty
Before 1200, influenced by the economy and culture of the Tang Dynasty, tea drinking culture prevailed in the Tang Dynasty with the advocacy of Lu Yu's Tea Classic.?
6、宋代
1000年以前，泡茶技藝的改進，水質(zhì)的講究，斗茶成了一種風(fēng)潮。
6. Song Dynasty
1000 years ago, with the improvement of tea-making skills and water quality, tea fighting became a trend.?
7、元代
700年以前，開始出現(xiàn)散茶。民間則以散茶為主，餅茶主要為皇室宮廷所用。開始出現(xiàn)泡茶方式，即用沸水直接沖泡茶葉。為明代散茶的興起奠定了基礎(chǔ)。
7, Yuan Dynasty
700 years ago, loose tea began to appear. Folk tea is mainly scattered tea, cake tea is mainly used by the Royal court. Tea-making began to appear, that is, tea was brewed directly with boiling water. It laid the foundation for the rise of Sancha in Ming Dynasty.?
8、明代
600年以前，朱元璋廢團改散，黃茶、黑茶和花茶的工藝相繼形成。
8, Ming Dynasty
600 years ago, Zhu Yuanzhang's waste group was dispersed, and the processes of yellow tea, black tea and scented tea were formed one after another.?
9、清代
300年以前，中國茶風(fēng)靡世界，獨步世界茶市，當(dāng)時出口茶葉的只有中國，工藝以烘青和炒青為主，制作了烏龍茶、紅茶、黑茶、花茶、綠茶、白茶。
9. Qing Dynasty
Three hundred years ago, Chinese tea was popular all over the world, walking alone in the world tea market. At that time, only China exported tea. The main technology was roasting green and stir-fried green. Oolong tea, black tea, scented tea, green tea and white tea were produced.?
10、近代
近代吳覺農(nóng)茶圣挽救亂世中的茶業(yè)
1920年吳天禮創(chuàng)立義和茶行
1940年云南創(chuàng)建勐海茶廠
1950年代開始以鄒炳良和盧國齡為代表的茶人畢生為普洱茶產(chǎn)業(yè)默默耕耘
10. Modern times
Modern Wu Jue-nong Tea Sage Rescue Tea Industry in Chaotic Times
Wu Tianli founded Yihe Tea Shop in 1920
Establishment of Menghai Tea Factory in Yunnan in 1940
Since 1950s, tea workers represented by Zou Bingliang and Lu Guoling have been working silently for Pu'er tea industry all their lives.
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茶經(jīng)歷了從藥用到食用到飲用，又經(jīng)歷了從煮茶到點茶到泡茶，歷朝歷代不斷發(fā)展演變。
歷經(jīng)千年，茶已經(jīng)滲透到中國人生活的各個層面。對中國人而言，茶不僅是一種飲料，更多的是一種精神寄托。
Tea has experienced from medicinal to edible to drinking, and from boiling tea to ordering tea to making tea, which has been developing and evolving in successive dynasties.
After thousands of years, tea has penetrated into every aspect of Chinese life. For Chinese, tea is not only a drink, but also a spiritual sustenance.
以上部分內(nèi)容來自網(wǎng)絡(luò)分享
Part of the above is from online sharing.
今天，您喝茶了嗎？
Did you have tea today?
茶
茶是好東西，更何況是每天聆聽音樂3萬秒的快樂普洱！
Tea is a good thing, not to mention the joy of Pu er, which is listening to music for 30 thousand seconds everyday.
展會介紹
悉數(shù)春夏秋冬，就五月最美，悠悠茶香，遍布大街小巷。5月3-6日，2019第十一屆湖南茶文化節(jié)暨春季茶博會暨紫砂、書畫、紅木、根雕、陶瓷、茶具工藝品展即將在湖南省展覽館隆重召開，本屆茶文化節(jié)共吸引了來自云南、廣州、福建、湖北、貴州、江蘇、臺灣等地的優(yōu)質(zhì)企業(yè)參展。以湖南中茶、黑茶村長為代表的黑茶企業(yè)；以老同志、滇南古韻為代表的普洱茶企業(yè)；以四汖單叢為代表的青茶企業(yè)；以古陽河、翠泉、仙人嶺為代表的綠茶企業(yè)...；還有以陋室忞、卓工國石、上古唐、尚幀品、錢金泉紫砂、張黎強紫砂為代表的優(yōu)質(zhì)茶器。還吸引了以她們仨、梵藝閣、上古唐為代表的手工藝品，均悉數(shù)亮相。
品新茶、領(lǐng)豪禮、淘茶器、搶爆品、賞茶事，您不可錯過的茶文化盛宴！
? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?——湖南茶文化節(jié)
你還以為茶博會只可以喝茶、買茶、賞茶器？
你錯了！
一場完美的茶博會怎么少得了豐富多彩的茶文化活動？讓小編帶你來看看本次茶文化節(jié)有哪些精彩活動吧！
活動預(yù)告
1
?吳建華老師—帶你體驗太極健康生活方式
5月3日 上午 10:30-12:00
?湖南茶文化節(jié)帶您體驗太極健康生活方式
練習(xí)太極拳的意境要求天人合一，人與大自然融為一體。由自身肢體鍛煉達到手、眼、身、法、步的協(xié)調(diào)統(tǒng)一，逐步過渡到人與人之間的和諧、人與大自然之間的和諧，和諧社會，和諧人生，這是練太極拳的一種境界。也是一種時尚健康生活的新方式！
2
抹茶·尋找你的專屬味道
5月3日 上午 15:30-17:00
擺一席宋人茶席，再現(xiàn)禮儀、風(fēng)雅與浪漫；
細品留香，穿越千年點茶去。演繹重現(xiàn)古人點茶情景！茶興于唐盛于宋，想通透地了解中國茶文化，從宋代點茶開始。學(xué)習(xí)優(yōu)雅的煮茶方法，讓你的生活更美好！
3
漫修心香·中道禪舞
5月4日 上午 10:30-12:00
禪舞即禪心之舞。它是禪學(xué)文化跟舞蹈藝術(shù)融為一體的一種修身養(yǎng)性的方法。禪舞是在身心寧靜的狀態(tài)下，身、心、音樂融為一體而自發(fā)產(chǎn)生的一種舞蹈。它如行云流水般流暢而優(yōu)美。它是身心自然、和諧的靈動，是禪心的自由表述，它甚至可以使舞蹈者通達宇宙生命的本質(zhì)。
舞動奇跡，舞動美。禪舞不在于專業(yè)與否，也不在于有多深厚的舞蹈經(jīng)驗，只要能認識自己，發(fā)現(xiàn)自己的美，并在舞動中去練習(xí)就可以。
4
四汖單叢功夫茶品鑒會
5月4日 下午 14:00-17:00
一杯一世界，一茶一人生。每一片茶葉都布滿時間創(chuàng)痕，每一道程序都體現(xiàn)著茶人的恭敬之心。工夫茶，歷來講究沖泡的程序禮儀和品飲的工夫。飲茶不僅可以解渴，更是一種藝術(shù)，獨品得神，對品得味，眾品則得趣。好茶酬知己！
5
吟誦視覺新的藝術(shù)
?——尹禮錦老師
5月5日上午：10:30-12:00
吟誦——依字行腔、依意行調(diào)、以境譜曲、以情起舞。若說在吟誦詩文去體悟作者的“景觀審美、人文情懷和哲學(xué)思想”，老師講解分析得再透徹，也代替不了學(xué)生主體的感受體悟。湖南茶文化節(jié)帶您玩轉(zhuǎn)茶詩詞。
6
旗袍太極戀上茶
——美思康宸
5月5日 下午 15:30-17:00
旗袍作為中國國粹也視為女性國服，體現(xiàn)的不單單是女人的溫婉典雅、身姿柔美；更代表著 中國風(fēng)韻。遇上太極，更顯得剛?cè)岵６铻閲?，這一次旗袍、太極與茶的融合，為美加分，帶來雙重視覺的沖擊，也帶來無盡的期待！
什么？三天的活動還沒看過癮？
沒關(guān)系，據(jù)小道消息，組委這次還設(shè)置了一些整個會期都有的活動。
還愣著干嘛？咱們?nèi)タ纯催€有那些活動。
全天精彩活動預(yù)告
THE ALL DAY
7
瞥見宋事·遇見點茶
5月3-6日 10:30-17:00
點茶的歷史，點茶道最早出現(xiàn)與唐末五代時期，
在宋代達到興盛頂峰，
并由當(dāng)時的日本僧人東傳日本，
形成了日本抹茶文化，
但可惜的是因為戰(zhàn)亂及朝代的更迭，
明代初期點茶消亡...
點茶是飲茶方式的一種，
中國自古共有三大主流飲茶方式：
煎茶（唐代）、點茶（宋代）、泡茶（明代）
點茶則是指
將茶葉進行蒸青、揉捻、研磨成茶粉后，
投入茶盞中，
使用湯瓶多次加入熱水，
再通過茶筅的不斷擊拂，
打出一盞沫薄豐富茶湯品飲。
瞥見宋事·遇見點茶
8
精雕巧琢，感受匠人心的陶藝之魅
——張黎強老師教你陶刻專屬茶器
5月3-6日 10:30-17:00
精雕巧啄，這不僅是意趣深致的案前雅器，更是對傳統(tǒng)文化的傳承，陶刻之樂，在于與生活融為一體。湖南茶文化節(jié)邀您刻畫具有獨特韻味的作品，每件作品將被您賦予鮮活的生命，一起聆聽靈性的美的聲音。
張黎強老師作品展示
9
守住傳統(tǒng)技藝，賦予泥土無限生命力
——潘亞云老師教你制作屬于自己的傳統(tǒng)花器
5月3-6日 10:30-17:00
體會泥土與心的對話，守住傳統(tǒng)技藝，回歸原始與簡單。湖南茶文化節(jié)帶您體驗傳統(tǒng)文化，傳授制作傳統(tǒng)花器要領(lǐng)，感受傳統(tǒng)文化魅力，傳承傳統(tǒng)文化。
潘亞云老師作品展示
10
感受慢時光，讓花與器相遇
——?方耀可老師現(xiàn)場教你制作仿生花器
5月3-6日 10:30-17:00
在傳統(tǒng)技藝的基礎(chǔ)上，從大自然的靈感中，進行創(chuàng)新，手工制作具有個人特色的仿生花器。
湖南茶文化節(jié)邀您自己動手，制作富有傳統(tǒng)文化且有著鮮明的個人特色的仿生花器。在自己的作品中，感受慢時光，品一杯專屬自己的茶。
方耀可老師作品展示
11
《竹林茶隱》系列主題茶會
5月3-6日 10:30-17:00
竹林茶隱·四汖單叢·功夫茶茶會
竹林茶隱·唐羽茗茶·長沙茶友會
竹林茶隱·春語·詩歌茶會
?......未完待續(xù)
一杯一世界，一茶一人生。享受慢下來的生活。于泡茶飲茶中修心養(yǎng)性。獨品得神，對品得味，眾品則得趣。好茶酬知己，5月3-6日，邀請各界茶友匯聚一堂，品新茶、享茶秀。
未/完/待/續(xù)
（注：一切活動以現(xiàn)場實際為準）
品新茶、領(lǐng)豪禮、淘茶器、搶爆品、賞茶事
萬款新品齊聚，斗茶香·秀茶藝
百茶爭艷、逐鹿星城，盡顯茗星風(fēng)范
——湖南茶文化節(jié)
中國是世界茶樹的發(fā)源地，中國茶不僅歷史豐富悠久，而且品種繁多。茶葉經(jīng)歷藥用、食用到飲用，經(jīng)歷了幾千年的歷史，到了明末清初，各大茶類工基本定型，形成今天的六大茶類。理論上，同樣的葉子竟然可以加工成不同的茶葉，擁有不同的顏色、不同的形狀、不同的香氣和不同的滋味，這也太神奇了。因此，引來了一個問題，我們是如何分類茶葉的?通過顏色?還是氧化程度?別擔(dān)心，我們今天來一起尋找到答案。
China is the source of tea, owns the richest tea history, produces the most diversified types of tea in the whole world. Tea was taken used as medicine, then food, and then beverage finally. The six types of tea were completed in the late Ming and early Qing Dynasties, it's amazing how could the same leaves been processed into different teas with different colors, different shapes, different aromas, and different tastes. Here comes another question, how do we classify tea? By colors or oxidization degree? Don't worry, let's figure them out today!
中國茶歷史悠久，但中國的現(xiàn)代茶學(xué)教育卻還年輕。它發(fā)起于二十世紀初，其中最重要的始創(chuàng)之一就是陳椽教授。他于1908年出生于福建省。他終身致力于茶教育和茶產(chǎn)業(yè)的發(fā)展。他的一生完成并出版了無數(shù)著名的茶學(xué)專著和文章，如《茶葉通史》、《茶葉加工》、《茶葉種植》、《茶葉檢驗》、《茶葉商品學(xué)》。然而，遺憾的是，《茶葉化學(xué)》一書出版于2002年，即1999年他過世3年后。
Chinese tea has a very long history，while modern Tea Science is quite young. It was started in the early 20 century, one of the leading founders was professor Chen Chuan(1908-1999). who was born in 1908 in Fujian province. He had spent his whole time on tea education and tea industry. During his whole life, he finished and published lots of important and famous books and articles, for example, All The Tea in China, Tea Processing, Tea Cultivation, Tea Laboratory Science, Economics of Tea. However, it’s a pity that the book of Tea Chemistry was published in 2002, 3 years later than he passed away in 1999.
陳椽教授的另外一個成就就是《茶葉分類的理論與實踐》。在那之前，茶葉分類系統(tǒng)一片混亂，混淆不清，他們簡單地把茶根據(jù)”發(fā)酵“度發(fā)來，比如日本。直到1979年，經(jīng)過多年的研究，他將茶葉分類成了六類：綠茶、紅茶、黃茶、白茶、青茶(烏龍茶)和黑茶。這也是為什么現(xiàn)在仍然有人認為普洱茶是黑茶，正是因為這套分類理論。陳椽教授根據(jù)加工工藝和品質(zhì)特點分類茶葉，換句話說，茶葉的品質(zhì)特點取決于工藝。這套茶葉分類體系學(xué)術(shù)知識淵博且科學(xué)系統(tǒng)，因此被米歇爾，法國中國史學(xué)專家，翻譯成英文，并很快發(fā)表在法國權(quán)威雜志(法國植物生物史?？?上。
Professor Chen Chuan's other achievement is the Tea Classification in Theory and Practice. Before that, tea classification is a mess or confusing, they simply classified tea by “fermentation” degree, like in Japan. Until in 1979，after years of studying, he classified tea into six types of tea: green tea, black tea, yellow tea, white tea, oolong tea, and dark tea. That's why even now there are still someones think pu-erh tea belongs to dark tea because of this classification. Professor Chen Chuan classified tea based on the processing methods and characteristic qualities, which means that different processing results in different qualities. The tea classification was so knowledgeable and scientific that Michael Salt, the French Chinese history expert, translated it into English edition, and published it very soon in the famous French Journal(Journal d' Agriculture Traditionnelle et de Botanique Appliquee).
《茶葉分類的理論與實踐》
然而，正如文中摘要所述，當(dāng)時“這還是一個在中國需要進一步辯證的非確定的標準分類”。所以，接下來在80年代和90年代，在所有茶教育者的共同努力下，最終，茶被分成了三大類。第一大類為初加工(基礎(chǔ))茶類，它們是綠茶、白茶、黃茶、紅茶、烏龍茶和黑茶;第二大類是再加工茶類，比如普洱茶、袋泡茶、香薰茶、抹茶等;第三類為深加工茶類，如速溶茶、茶飲料等。
However, just like the Abstract mentions, “it is a project under discussion and not yet an acknowledged norm in China" at that time. So later on in the 1980s and 1990s, with the efforts of all the tea educators, finally, tea is classified into three categories. The first one is the basic type of tea, they are green tea, white, yellow tea, black tea, oolong tea, and dark tea; The second category is reprocessed tea, like pu-erh, bag tea, scented tea, matcha and so on; The third one is further processed tea, like instant tea, tea beverage.
三者之間的區(qū)別是什么呢?基本茶類是經(jīng)過一系列的連續(xù)工藝加工而成的，這可能需要十幾個小時，兩天，又或者數(shù)天，如黑茶。而再加工茶類的原料則是這六大基本茶類，但我們?nèi)匀豢梢娙~茶，或碎茶，甚至是茶粉和超微粉。深加工茶是現(xiàn)代產(chǎn)品，你看不見任何茶葉，但是能聞到并嘗出茶葉的味道。
What are the differences between the three categories?Basic types of tea are been through a series of continuous processing steps, that take within one day, two days, or a few days, like dark tea. And reprocessed tea is processed from the basic types of tea, but you are still able to see either whole leaves, or broken leaves, even dust, fine powder, like matcha. Further processed tea is a modern tea product, you can not see any leaves but can smell and taste tea's flavor.值得注意到是，歷史上普洱茶被誤判為黑茶(點擊了解更多)，但普洱茶不是黑茶(點擊了解更多)!
Please pay attention to that Pu-erh tea was initially classified into dark tea due to the piling fermentation and the lack of visibility in history(please click here to learn more), and Pu-erh tea(puer tea) is not any kind of dark tea due to the different species, areas, processings and features(click here to learn it more)!
除了學(xué)術(shù)上的分類，還有一些其他的分類原則。比如原產(chǎn)地、生產(chǎn)時間、海拔、形狀、氧化程度、歷史地位，甚至是銷售市場。這里要注意氧化和發(fā)酵兩個術(shù)語，我們會在將來的課程中繼續(xù)學(xué)習(xí)。
Besides the academic classification, there are other classification principles as well. Like by origins, production time, altitude, shape, oxidation degree, historic tea, even target market. Here，please pay attention to the term: oxidation and fermentation, we are going to learn about that in the near lesson, OK!
中國茶品種繁多，恐怕只有葡萄酒才能與之媲美了。葡萄酒的分類系統(tǒng)大致有原產(chǎn)地分級系統(tǒng)、釀造工藝和方法、殘?zhí)呛亢筒烧攴?、以及葡萄品種等，且因為不同的國家或者地區(qū)而已，當(dāng)然也會與時俱進，不斷的完善。
Chinese tea is vast in diversified types, as many types as wine.The classification of wine can be done according to various methods including place of origin or appellation, vinification methods, and style, sweetness, and vintage, or variety used. Practices vary in different countries and origins, and many of them have varied over time although.
延生閱讀 Read More
①按照最新的原產(chǎn)地分級系統(tǒng)可分為: 法國酒、地區(qū)酒以及法定產(chǎn)區(qū)酒(過渡期間舊的四級分級系統(tǒng)仍然沿用)。 需要注意的是，這個分級系統(tǒng)和波爾多1855年的酒莊分級是完全兩個不同的系統(tǒng)。
①the new rules classify wine into three-level: Vin de France, IGP, AOP(meanwhile the old classification is still valid within some years). And it is significantly different from the Classification of 1855 in Bordeaux.
②根據(jù)釀造工藝，有紅葡萄酒(很多國人用紅酒代替了所有的葡萄酒)、白葡萄酒、桃紅葡萄酒、起泡葡萄酒、甜酒、加強型葡萄酒。
②According to the vinification methods, there is red wine(most Chinese mistake red wine as all the types of wine), white wine, rose, sparkling wine, dessert wine and fortified wine.
③根據(jù)釀造方法所得到的瓶內(nèi)的壓力還可以分為靜止酒和起泡酒;
③According the pressure (injection of carbon dioxide), there is sparkling wine and still wine.
④根據(jù)殘?zhí)呛靠梢苑譃楦尚?< 4g/L)、半干型(< 4-12g/L)、半甜型(< 12-45g/L)和甜型(> 45g/L)(香檳略有不同，分為：自然干、超天然、天然、極干、干型、半干和甜型)。
④According to the sweetness, there is dry wine, semi-dry, semi-sweet, and sweet wine(champagne is classified as: Brut Nature, Extra Brut, Brut, Extra Dry, Dry, Demi-Sec and Doux ).
⑤年份對于葡萄酒是比較重要的，常有大年，小年之說。根據(jù)采摘年份分為年份酒和無年份酒。
⑤Vintage is considered to be important to wine as usual. A vintage wine is one made from grapes that were all, or primarily, grown in a single specified year, and are accordingly dated on the label.
⑥葡萄品種分類就更加紛繁復(fù)雜了，主要的葡萄品種有赤霞珠、梅洛、品麗珠、黑皮諾、馬爾貝克、西拉、歌海娜、霞多麗、長相思、雷司令、瓊瑤漿等等，常見的為混釀的葡萄酒，其中，只有某一種葡萄酒所占比例超過85%才能將其品種標注在酒標上，如霞多麗、赤霞珠等。
⑥Regarding the varieties, there are over 1000 grape varieties, and the main ones are cabernet sauvignon, merlot, cabernet franc, pinot noir, malbec, syrah, grenache, chardonnay, sauvignon blanc, chardonnay, Riesling, gewurztraminer. A varietal wine is a wine made from a dominant grape a minimum of 85% such as a Chardonnay or a Cabernet Sauvignon and labeled by the name of the grape variety, however, the blending wine is more common.
來源： 普洱雜志
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