茉莉花茶茶艺表演的基本程序有十道

茉莉花茶茶艺表演的基本程序

茉莉花茶茶艺表演的基本程序有十道：There are ten basic procedures in the performance of jasmine tea:

第一道，烫杯 First, warming the cup--春江水暖鸭先知。The warm of the spring water was known by the duck first.

第二道，赏茶 Second, enjoying the tea--香花绿叶相扶持。The scented flowers and the green leaves shined each other.赏茶也称为“目品”。Enjoying the tea is also called “enjoying the tea with your eyes”“目品”是花茶三品（目品、鼻品、口品）中的头一品，目的即鉴赏花茶茶坯的质量，主要是观察茶坯的品种、工艺、细嫩程度及保管质量。用肉眼观察了茶坯之后，还要闻干花茶的香气。“Enjoying the tea with your eyes”is the first of the three tastes-- enjoying the tea with your eyes, smelling the tea with your nose, sipping the tea with your tongue. The aim of it is to appreciate the quality of the original tea, mainly the strain and craft, how tender it is and the quality preserved. After observing the original tea with bared eyes, one has to smell the scent of the dry flower tea.

第三道，投茶Third, dropping the tea --落英缤纷玉杯里。The tea dropped into the jade cup is like petals.当用茶匙把花茶从茶荷中拨进洁白如玉的茶杯时，茶叶飘然而下，恰似“落英缤纷”。When one pokes the flower tea from tea caddy to the cup which is white as snow with the teaspoon, the tea flying down is just like petals.

第四道，冲水Forth, filling the water--春潮带雨晚来急。The rain of late spring is haste and dense.冲泡花茶讲究“高冲水”。热水从壶中直泻而下，注入杯中，杯中的花茶随水浪上下翻滚，恰似“春潮带雨晚来急”。To fill water into the cup, one should pour the water down from a high position. The hot water was poured down directly from the kettle into the cup. The flower tea in the cup waved with the water up and down, as the rain in late spring which is haste and dense.

第五道，闷茶--三才花育甘露美。Firth,covering the tea--The beauty of the sweet dew was produced from the "three-genius flowers".冲泡花茶所用的“三才杯”，茶杯的盖代表“天”，杯托代表“地”，中间的杯身代表“人”。The "three-genius cup" was used for making tea.The cover of the cup stands for "heaven",the tray of the cup

represented "the earth" and the body of the cup which is in the middle means "people".人们认为茶是“天涵之，地载之，人育之”的灵物。闷茶的过程象征着天、地、人三才合一，共同化育出茶的精华。It is believed that the tea understood by the heaven,loaded by the earth and produced by people.And it is one of the materials with soul.The procedure of covering the tea means the unity of the heaven,the earth and people.They extracted best of the tea together.

第六道，敬茶Sixth,giving the tea to others with respect--盏香茗奉知己。A cup of tea is for your confidant.敬茶时应双手捧杯，举杯齐眉，注目嘉宾并行点头礼，然后依次把沏好的茶敬奉给客人，最后一杯留给自己。When giving the tea to others,one should hold the cup up till it is in the same level with one's brow with both hands,eye the guest with respect and salute with nodding.Then give the tea to the guests in order.The last one is for yourself.

第七道，闻香--Seventh,smelling the scent--杯里清香浮情趣。The sentiment is flowing among the scent of the cup.闻香也称为“鼻品”，这是三品花茶的第二品，品花茶讲究“未尝甘露味，先闻圣妙香”。Smelling the scent is also known as "enjoying the tea with nose" .This is the second of the three tastes.To smell the tea,one must feel the incense before tasting it.闻香时主要对香气的鲜灵度、浓郁度和纯度进行体会。 In the process of smelling the tea,one should know the freshness,strong fragrance and pureness of the tea by heart.

第八道，品茶Eighth,sipping the tea--舌端甘苦人心底。The sweet and bitter felt by your tongue go into your heart. 品茶是指三品花茶的最后一品------口品。Sipping the tea is the last of the three taste--enjoying the tea with mouth品茶时应小口喝入茶汤，使茶汤在口腔中稍事停留，这时轻轻用口吸气，使茶汤在舌面流动，以使茶汤充分地与味蕾接触，有利于更精细地品悟出茶韵。When tasting the tea,one should nip the tea and make it stay in his mouth for a while.Then breathe in gently and let the tea flow through your tongue so that your taste bud can feel the tea thoroughly.In this way you can make full use to feel the elegant of the tea. 然后闭紧嘴巴，用鼻腔呼气，感受茶的香气，充分领略花茶所独有的“味轻醍醐，香薄兰芷”的花香与茶韵。Then close your mouth tightly,breathe out with your nose and feel the scent of the tea.What's more,please try to think about the unique scent and elegant of the flower