英語知識(shí)丨劉亦菲新劇帶火了“點(diǎn)茶”：茶上“拉花”這件事，老祖宗早玩明白了…

2022-06-13 11:00:0002:36 2.2萬

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劉亦菲新劇帶火了“點(diǎn)茶”：茶上“拉花”這件事，老祖宗早玩明白了……

A Dream of Splendor, marking A-list star Liu Yifei's return to the historic theme, has quickly hooked millions of views.

最近，劉亦菲出演的《夢(mèng)華錄》火了。電視劇首集就吸引了數(shù)百萬人的眼球。

The series features China's traditional tea acrobatics, an equivalent to coffee art, as one of its top draws. Liu's role, a teahouse keeper, demonstrates dazzling skills of pouring tea or creating beautiful patterns on the surface of a cup of tea in some scenes.

該劇以我國傳統(tǒng)茶藝為重點(diǎn)刻畫內(nèi)容，類似于現(xiàn)如今的咖啡藝術(shù)。在劇中，劉亦菲飾演了一位茶鋪老板娘，并在一些場(chǎng)景中展示了令人眼花繚亂的“點(diǎn)茶”技巧，比如倒茶或在茶的表層制作出美麗的圖案。

Chinese tea culture started to enjoy popularity during the Tang Dynasty (618-907) and flourished throughout the Song Dynasty, when tea had become a necessity for almost everyone, from nobles and scholars to common people, just like other indispensable items, such as rice, oil and salt, as suggested by Song politician and thinker Wang Anshi.

中國茶文化在唐代開始發(fā)展起來，在宋代達(dá)到了“盛造其極”的境界。當(dāng)時(shí)，茶已經(jīng)幾乎成為從貴族、學(xué)者、到普通老百姓的必需品。宋朝政治家、思想家王安石曾在《議茶法》中寫道：“夫茶之為民用，等于米鹽，不可一日以無。”這是宋朝人嗜茶如命的真實(shí)寫照。

Different from the method of brewing tea during the Tang period, in the Song Dynasty, the prevalent way of having tea was through dian cha. The process begins with hot water being poured over fine powdered tea creating a paste, then more hot water is slowly added as the tea is constantly whisked by hand with a bamboo stick.

與唐代的泡茶方法不同，宋代盛行的喝茶方式是點(diǎn)茶。首先將熱水倒在細(xì)密的茶粉上，調(diào)成糊狀，然后慢慢加入更多熱水，用茶筅不斷擊打，直到出現(xiàn)厚厚的泡沫。

This action of pouring hot water is called dian, hence the name dian cha, which was listed as an intangible cultural heritage of Runzhou district, Zhenjiang city, Jiangsu province, in 2019.

這種加入熱水的動(dòng)作被稱為“點(diǎn)”，“點(diǎn)茶”因此得名。該技藝在2019年被列為江蘇省鎮(zhèn)江市潤州區(qū)的非物質(zhì)文化遺產(chǎn)。

Dian cha in modern brewing enhances the taste of tea, Han says. "It is similar to the foam on top of a cup of coffee, except that it is made of tea rather than milk."

點(diǎn)茶技藝傳承人韓喆明說：“點(diǎn)茶類似于咖啡上的奶蓋，只是它是由茶做的，而不是由奶做的?！?/p>

The emperor's book, Treatise on Tea, exposed Han to the details of tea-whisking. In the eyes of people of that time, good tea should be white and fine, Han explains. The better the tea, the whiter it should be, and the longer the froth should last.

宋徽宗所作的《大觀茶論》一書，對(duì)“點(diǎn)茶”有詳細(xì)描述。宋人對(duì)于好茶的標(biāo)準(zhǔn)，從外觀上看，要潔白細(xì)膩，越好的茶越白，泡沫越持久。

"It's like adding bells and whistles to tea and giving people a stronger sense of occasion, so drinking tea is more fun," Han says.

韓喆明說：“對(duì)茶進(jìn)行藝術(shù)加工，可以讓人們有更強(qiáng)的儀式感，增加品飲的趣味。”

acrobatics

英[??kr??b?t?ks]；美[??kr??b?t?ks]

n.雜技；雜技藝術(shù)；特技飛行；巧妙手法

indispensable

英[??nd??spens?bl]；美[??nd??spens?bl]

adj.不可缺少的；絕對(duì)必要的；責(zé)無旁貸的；不可避開的

prevalent

英[?prev?l?nt]；美[?prev?l?nt]

adj.流行的，盛行的；普遍存在的，普遍發(fā)生的