摘要
宋元时期至明代初年,是我国点茶道发展的高峰期,尤以两宋为典范。茶之为饮,常被审评以鉴别优劣。基于此,本文针对该时段发展的点茶习茶程序进行了概括总结,并从茶叶的色、香、味、形出发,进而分析了点茶中所需茶、水、火、器、人、境等要求及其相关特征。
From the Song and Yuan dynasties to the early Ming Dynasty,it was the peak period of the development of whisked tea ceremony in China,especially the two Song dynasties.Tea,as a drink then,was often reviewed to identify its advantages and disadvantages.This article summarizes the tea cooking procedures during that period,and analyzes the tea,water,fire,utensils,people,environment and their related characteristics from the perspective of the color,aroma,taste and shape of tea.
出处
《农业考古》
2020年第5期31-34,共4页
Agricultural Archaeology
关键词
两宋
点茶技艺
特征
two Song dynasties
whisked tea skills
characteristics
