如何品茶? (Tea Tasting) - 茶文化系列

文字稿/ Script 每一杯茶，都是得來不易的。 Every cup of tea is hard to produce. 既需要茶農在山區辛苦種植，清晨採摘，也需要制茶師的層層加工和烘焙，還需要茶人燒水和準備茶具，才能喝到眼前的這一杯好茶，所以更應該好好兒地珍惜， 因此喝茶時，我們應該放慢動作，用五官(眼耳鼻舌身意)去感受一杯茶，這個過程稱為「品茶」或是「品茗」。 It requires hard farming on tea plantations in mountain districts, early morning picking, careful processing and drying by tea masters, and boiling water and preparing the tea set before you can drink the tea in front of you, so it’s important to cherish the experience. That’s why, when drinking tea, we should take our time and use the five senses (sight, hearing, smell, taste, and touch) to appreciate the cup of tea. We call this process sipping tea (“pǐnchá” or “pǐnmíng”). 拿到一杯茶以後，首先我們可以聞一聞它的香氣，這杯茶，聞起來是花香?果香?奶香?還是焦香？ After getting a cup of tea, first, we can smell its fragrance. Does the cup of tea smell like flowers? Fruit? Milk? Or is it a burnt smell? 然後再觀察茶的顏色。 Then, we look at the tea’s color. 是翠綠色、金黃色、深褐色、還是暗黑色? Is it jade green, golden, deep brown, or inky black? 接著，我們可以分三口慢慢兒地喝，仔細地感覺這茶在口中散發出來的味道是酸、甜、苦、鹹、鮮? Next, we can drink it in three slow mouthfuls, carefully feeling out the flavor of the tea in our mouths. Is it sour, sweet, bitter, salty, or fresh? 喝完之後，還可以聞一聞空杯裡的香氣，感覺茶香的變化。 After finishing, we can still smell the fragrance of the empty cup and sense the change in the tea’s scent. 透過品茶的過程，不但能提高我們的五官敏感度，還能在繁忙的生活中放鬆心情、沉澱思緒。 In the process of sipping tea, not only can we increase the sensitivity of our five senses, we can also relax amid our busy lives and reflect for a short while.