History of green tea in japan & Tea ceremony 日本绿茶...

发布日期:2022-09-07 05:17    点击次数:120

The history of green tea in japan is long and interesting. Tea first originated in China, but soon after it made its way over to the Islands, it began to change form and become uniquely Japanese.

日本绿茶历史恒久而乏味。茶开始滥觞于中国,但很快就传到了这个岛屿,它起头改变模式,成为合营的日本茶。

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Nowadays, the tea culture and production of Japan has come to rival its mainland counterpart. In this article, we are going to track the history of tea in Japan and see how it has evolved into the drink we know it as today. We will also take a look at japan tea ceremony history, and learn how tea has become such an important part of Japanese culture.

往常,日本的茶文化和茶临蓐已经可以或许与中国海洋的茶文化和茶临蓐相对抗。在本文中,我们将追踪日本茶的历史,看看它是怎么样演化成我们来日诰日所知的饮料的。我们还将追念日本茶道的历史,相识茶是怎么样成为日本文化中云云重要的一部份的。

ORIGINS, DEVELOPMENTS & HISTORY OF GREEN TEA IN JAPAN

日本绿茶的滥觞、倒退与历史

japan tea ceremony history  日本茶艺史

Before we talk about the history of green tea in japan, we first have to dive into the history of tea in China. Although Japan has a long and rich history of tea consumption, it is important to note that it was brought over from China. While no one truly knows where the tea plant was first discovered, most agree that the plant first started being used in the Yunnan province of China during the Shang dynasty between 1500-1046 BC.

在我们议论日本绿茶的历史从前,我们起重要深入相识中国的茶历史。诚然日本有着恒久而雄厚的茶叶破费历史,但值得留心的是,它是从中国带来的。诚然没有人真正晓得茶树最初是在何处发明的,但大大都人都准许,这类植物开始在中国云南省起头运用是在商朝,即公元前1500-1046年。

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Just like other herbal concoctions of the time, tea leaves were most likely ground up and put into boiling water to be used as a type of medicinal brew. This was more like a soup rather than what we would consider a tea by today's standards. Tea was brought all over China, and it was in the province of Sichuan where it is thought to have first taken the form that we recognize today, without being added to other herbs.

就像事先的其余草药混淆物同样,茶叶最有大略被磨碎并放入沸水中作为一种药用冲剂。根据来日诰日的标准,这更像是汤,而不是茶。茶被带到中国各地,它是在四川省,在那里它被觉得是第一次采取的模式,我们来日诰日否认,没有增加到其余草药。

2ND CENTURY BCE - EARLIEST PHYSICAL RECORDS OF TEA CONSUMPTION IN CHINA

公元前2世纪——中国茶叶破费的开始实物记载

Tea Consumption in China  中国的茶叶破费

The earliest physical records of tea were found as recently as 2016 in the mausoleum of Emperor Jing of Han. This indicates that tea was consumed by the emperors as far back as the 2nd century BCE, with credible written records suggesting it was drunk much earlier.

开始的茶叶实物记载发明于2016年掘客开的汉景帝陵。这评释,早在公元前2世纪,皇帝就起头饮用茶,有牢靠的书面记载评释,茶的饮历时光要早很多。

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No one knows for sure when tea was first consumed as a stimulant, but in 220AD in a medical text Shi Lun (食论) by Hua Tuo, who stated, 'to drink bitter t'u constantly makes one think better.' This enhanced concentration provided by tea drinking made it very useful to the Chinese monks.

没有人切当晓得茶是何时第一次被用作愉快剂的,但在公元220年的一篇医学文章《史论》中(食论) 由华佗所说:“饮苦茶常令人思绪更清。”这类经由过程吃茶品茗来行进留心力的编制对中国僧侣极度有效。

8TH CENTURY - CHINESE MONK EXPORTED TEA TO JAPAN

8世纪的来日诰日,中国僧侣向日本出口茶叶

This is where the history of tea in japan really began. The earliest records of tea consumption in Japan date back to the 8th century.

这便此日本茶的历史真正起头之处。日本开始的茶叶破费记载可以或许追溯到8世纪。

During this time, the city of Nara was the first permanent capital of Japan, and Chinese teas were consumed by the monks and by the emperor.

在这段时光里,奈良市此日本的第一个永恒京城,中国茶被僧侣和皇帝食用。

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It was co妹妹on for Buddhist monks and diplomats to take trips to China and bring back cultural practices as well as literature and art to share with people in Japan. Tea was one of the practices that made its way from China to Japan.

佛教僧侣和内政官到中国旅行,带回文化平易近俗和文学艺术,与日自己平易近分享,这是很罕见的。茶是从中国传到日本的一种平易近俗。

The influence of the Buddhist culture  佛教文化的影响

The monks were among the first to consume tea in early Japan, and they found that the tea helped them stay calm and alert during long periods of meditation. We now know that this is due to the combination of caffeine and l-theanine, which is almost unique to the tea plant. The l-theanine stimulates alpha brainwave activity, which are the same brain waves stimulated during meditation.

这些僧侣此日本晚期开始品茗的人之一,他们发明茶有助于他们在长时分的冥想中对立岑寂和警戒。我们往常晓得这是因为咖啡因和l-茶氨酸的联结,这险些是茶树所独占的。l-茶氨酸慰藉α脑奔忙举动,与冥想时慰藉的脑奔忙沟通。

12TH CENTURY - MONK EISAI & THE SAMURAI

12世纪-僧侣EISAI和甲士

Monk Eisai tea  荣西和尚茶

The history of tea in japan really began to get interesting once the tea started being grown on the islands. Although there are records of tea being consumed in Japan as early as the 8th century, the first record of the plant being cultivated in Japan wasn’t until 1191, when the monk Eisai brought back tea seeds from China and planted them on the grounds of Kozanji temple outside of Kyoto. This temple is in the Toganoo mountains. Toganoo tea was once considered the finest tea in all of Japan, and many only considered the tea real if it was grown in this area.

一旦茶起头在岛上栽培,日本的茶历史就起头变得乏味起来。诚然早在8世纪,日本就有茶叶破费的记载,但日本栽培这类植物的第一个记载是在1191年,事先和尚Eisai从中国带回了茶籽,并将其栽培在都门郊野的Kozanji庙。这座寺庙位于托加诺山脉。Toganoo茶曾被觉得是全日本最佳的茶,不少人觉得只要在这个区域栽培的茶才是真实的茶。

The history of tea in japan began to transition from the temples to the rest of country. In 1211, Eisai wrote the book “kissa yojiki” on the health benefits of tea, and for the first time people other than monks and emperors began to take notice. In 1214, the Eisai introduced tea to the Samurai class. The value of tea to the samurai was originally limited to helping cure their hangovers, but later they accepted it once they embraced the principles of Zen Buddhism. Tea and Zen Buddhism were often intertwined throughout history. Dogen even included notes on serving tea during Buddhist rituals and Muso Soseki even stated that 'tea and Zen are one'.

日本的茶史起头从寺庙向天下其余地方过渡。1211年,艾赛写了一本对付茶的健康优点的书《基沙yojiki》,这是僧侣和皇帝以外的人第一次起头留心到这一点。1214年,卫材将茶引入甲士阶层。茶对甲士的价钱最初仅限于协助他们治疗宿醉,但其后他们担任了禅宗的原则。茶和禅宗在历史上常常交叉在一起。多根以至在佛教仪式中插手了茶点的注释,而木素素关以至说“茶和禅是一体的”。

13TH CENTURY - TEA BECAME A SYMBOL OF STATUS AMONG WARRIORS AND HIGH SOCIETY

十三世纪的来日诰日,茶成为兵士和下贱社会地位的象征

japanese samurai  日本甲士

Before the development of the modern tea ceremony, tea was seen as an opportunity for the upper classes to showcase their wealth. They held gatherings in opulent tea houses around Kyoto to showcase their exotic tea and teaware.

在今世茶道倒退从前,茶被视为基层阶层展现财富的机会。他们在都门周围的华美堂皇的茶社里聚首,展现他们异国情调的茶和茶具。

This can be seen in the story of Shogun Ashikaga Yoshimasa, the primary resident of Ginkakuji or 'the silver pavilion' outside of Kyoto. It was here that he hosted tea gatherings of the upper classes to showcase his knowledge of tea and his expensive teaware in a gold plated tea room. It was here that japan tea ceremony history began, but it would need to undergo a radical transformation in order to become what we recognize today.

这可以或许从东京郊野的“银亭”金阁寺(Ginkakuji)的重要住平易近Ashikaga Yoshimasa幕府的故事中看出。正是在这里,他在一间镀金茶室里举办了下贱社会的茶会,展现他对茶的知识和他低廉的茶具。日本茶道的历史就是在这里起头的,但它需求阅历一场完整的互换,材干成为我们来日诰日所熟习的。

15TH CENTURY - JAPANESE TEA CEREMONY HAD A RADICAL VALUE CHANGE

十五世纪的来日诰日,日本茶道的价钱观发生了底子性的变换

history of tea in japan  日本茶史

There is no person who has contributed more to the japan tea ceremony history more than Sen no Rikyu. Born during the turbulent Sengoku period to a family of merchants, Rikyu set out to make a name for himself during a time of surprisingly high social mobility.

对日本茶道史贡献最大的人莫过于森。李在骚乱的仙国时代出身于一个贩子家庭,在一个社会举动性极高的时代,他起头为自身成名。

At the time, tea gatherings were a way to reinforce power dynamics. Powerful and wealthy people would have others over to show their prestige and sophistication.

事先,茶会是加强权益静态的一种编制。有权势和富有的人会邀请其余人来展现他们的名誉和童稚。

Then Sen no Rikyu came along with a more humble vision for what a tea ceremony should look like. Rather than a gold plated façade, Rikyu advocated for a rustic and small tea house away from the noise of the city. It was here that Rikyu would plan out the purpose and the procedure for the tea ceremony, and leave his mark on the japan tea ceremony history.

尔后,千利休对茶道该当是什么样子提出了一个更谦逊的观点。理球想法制造一个远离都会喧闹的村庄小茶社,而不是一个镀金的外墙。正是在这里,理觉策动了茶道的目标和顺序,并在日本茶道史上留下了自身的印记。

SEN NO RIKYU'S VISION  千利休的愿景

The inside of the tearoom is modestly decorated. Each tea ceremony follows a theme, and that theme is simply conveyed through the use of a flower arrangement and a scroll. The theme of today’s tea ceremony is “wood” and the flower arrangement conveys the leaves beginning to fall from the trees.

茶室的外部装饰得很朴质。每个茶道都有一个主题,而这个主题只是经由过程插花和卷轴来传达的。来日诰日茶道的主题是“木头”,插花传达了起头从树上落下的叶子。

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The scroll on the wall expresses the intention of cleansing our hearts before the upcoming winter Season. The theme of “wood” is also conveyed in the objects used in the tea ceremony. Here is an incense holder made from bamboo gathered around Uji. There is also another small object that is used to produce a specific scent in the tea room. The rest of the objects are used for the preparation of the ceremonial matcha.

墙上的卷轴剖明了外即将到来的夏日到来从前污染我们心灵的意图。茶道中运用的物品也传达了“木”的主题。这里有一个香炉,是用采集在乌吉周围的竹子做成的。另有另外一个小物体,用于在茶室中孕育发生特定的气味。其余物品用于操办仪式上的抹茶。

17TH CENTURY - THE GOLDEN AGE THE TEA CEREMONY

十七世纪——茶道的黄金时代

Wa (harmony)  Wa(融洽)

The first step of the tea ceremony begins not when you walk inside the teahouse, but actually on the path leading up to it. While walking along this path, guests purify their hearts and thoughts and leave their worldly worries behind. In a symbolic gesture, guests also purify their hands and mouth in this water before entering the tea house. This allows them to wash away the dust from the outside world. The guests then wait outside the tea house to quiet their mind before entering. The tea ceremony is built on the philosophy Wa, Kei, Sei, Jaku. Harmony, respect, purity and tranquility. Understanding these principles is a crucial part in understanding japan tea ceremony history.

茶道的第一步不是从你走进茶社起头,而是在通往茶社的路上。走在这条路上,主人们污染了自身的心灵和思想,把世俗的烦恼抛在了脑后。作为一种象征性的姿势,主人在进入茶社从前也会在这水中污染他们的手和嘴。这使他们大略洗去外界的尘埃。尔后,主人们在茶社外等待,以便在进入茶社前安祥上去。茶道是直立在Wa、Kei、Sei、Jaku哲学底子上的。融洽、尊崇、纯净和安全。理解这些原则是理解日本茶道历史的关键部份。

An example of “wa” or Harmony is shown in the gardens around the tea room. The gardens are to be an extension of the flora surrounding it, living in harmony with nature.

茶室周围的花园中展现了“wa”或融洽的例子。花园是周围植物群的延伸,与自然融洽相处。

Kei (respect)  Kei(尊崇)

The next concept is “Kei” or respect. The guests need to respect all things, regardless of their status or position in life. This is demonstrated at the entrance of the tearoom, where guests crawl through a small door. In order to get through the door, they need to bow. Samurai must bow, emperors must bow and co妹妹oners must bow. Once inside the tearoom, all guests are equal, regardless of their status outside.

下一个观点是“Kei”或“尊崇”。主人需求尊崇通通,不论他们在糊口生计中的地位或地位。这一点在茶室的入口处失去了展现,主人们从茶室的一扇小门爬出去。为了进门,他们需求鞠躬。甲士必须鞠躬,皇帝必须鞠躬,平平易近必须鞠躬。进入茶室后,全体主人都是同等的,不管他们在茶室外的地位怎么样。

Sei (purity)  Sei(纯度)

The third concept “Sei” or purity, is demonstrated by the tea master once the guests enter the room. Through a series of refined movements, the teamaster cleans and purifies the utensils used in the ceremony. The concept of “Sei” does not simply refer to physical purity, but also spiritual and mental purity. The guests need to purify their mind of thoughts and worries when entering the tea house. It is only then that they will be able to enjoy something as simple as a bowl of tea in silence.

第三个观点“Sei”或纯度,由茶艺师在主人进入房间后演示。经由过程一系列考究的措施,teamaster清洁和污染仪式中运用的餐具。“Sei”的观点不只仅指身材的纯净,还蕴含精神和精神的纯净。主人进入茶社时,需求污染他们的思想和忧愁。只要到过后,他们材干荒僻冷僻地享受像一碗茶这样俭朴的货物。

Jaku (elegance and tranquility)  雅库(优雅与安全)

Finally, after all three concepts are discovered and embraced, all people in the ceremony can embody “Jaku” or tranquility. This was the vision that Sen no Rikyu had for the tea ceremony, and his teachings still live on, not only inside the tearoom, but outside as well.

最后,在这三个观点被发明并担任当前,仪式中的全体人均可以或许发挥阐发“雅库”或安祥。这就是森对茶道的愿景,他的教导不只在茶室里,而且在茶室外都延续撒布。

WHAT ARE THE DIFFERENT STEPS OF THE TEA CEREMONY?

茶道的差别步伐是什么?

To prepare the matcha for the tea ceremony, the host first must prepare the tea whisk and the tea bowl. She pours hot water from the iron pot into the tea bowl to warm it up. Then, she will take the tea whisk and gently soak each side of it. This does two things, first, it heats up the tea bowl so that it does not cool the matcha down too quickly, and it also makes the bamboo whisk more pliable.

为了操办茶道上的抹茶,主人首先必须操办好茶壶和茶碗。她把热水从铁锅里倒进茶碗里加热。尔后,她会拿起茶水搅拌器,轻轻地浸泡每一面。这可以或许做两件事,首先,它可以或许加热茶碗,使抹茶不会冷却得太快,而且它还可使竹浆变得更柔韧。

The chasen tea whisk is made out of a single piece of bamboo, with very fine bristles that can break if it is too brittle. That is why she gently moves the whisk through the water first before preparing the tea.

这类茶汤搅拌器是用一根竹子做成的,假定太脆的话,它的鬃毛会很细。这就是为何她在操办茶从前先轻轻地把搅拌器在水中移动。

The host then discards the water into a Kensui or waste water bowl.

尔后,主人将水扬弃到一个肯水或废水碗中。

The bowl is then cleaned with a different type of cloth called the Chakin. Once the bowl has been thoroughly cleaned, it is time to add the matcha. The host adds two large scoops of matcha into the bowl. In this case, the host is preparing Usucha, a normal matcha but she may also use more matcha and less water to create a powerful Koicha, or thick matcha.

尔后用另外一种叫做Chakin的布清洁碗。碗完整清洁后,技术服务是时光增加抹茶了。主人往碗里放了两大勺抹茶。在这类环境下,主人正在操办Usucha,一种通俗的抹茶,但她也大略运用更多的抹茶和更少的水来发明一个强盛的Koicha,或厚抹茶。

Next, water is added to the bowl using the Hishaku. Finally, the host begins the whisking of the matcha. The bamboo whisk is specifically designed to mix the matcha into the water in the perfect way. The whisk also creates small air bubbles in the tea, giving it a smooth and creamy taste. The host starts by scraping off the sides of the bowl, and then moves into a diagonal movement to create a foamy texture.

接上去,运用Hishaku将水增加到碗中。最后,主人起头搅拌抹茶。这类竹制搅拌器是专门为将抹茶以完美的编制混淆到水中而策画的。这类搅拌器也会在茶中孕育发生小气泡,使茶有一种滑腻而奶油般的味道。主人从刮去碗的正面起头,尔后以对角静止来创立泡沫纹理。

Once the matcha has been prepared, the host presents the bowl to the guest, with the most decorative side facing them. This is a sign of humility and respect, allowing others to enjoy the most beautiful part of the bowl.

操办好抹茶后,主人将碗呈给主人,最具装饰性的一面朝向主人。这是谦逊和尊崇的象征,让他人享受碗中最俏丽的部份。

When the guest is finished with the matcha, they place the bowl on the other section Of the Tatami mat.

主人吃完抹茶后,他们把碗放在榻榻米垫子的另外一部份。

THE ESSENTIAL UTENSILS USED IN THE JAPANESE TEA CEREMONY

日本茶道中的必备器具

An important part of understanding japan tea ceremony history is understanding the utensils used in the tea ceremony. Each of these reinforce the principles and purpose of the tea ceremony, so they not only carry practical importance, but symbolic importance as well.

相识日本茶道历史的一个重要部份是相识茶道中运用的器具。这些都强化了茶道的原则和目标,因而它们不只具有理论意思,而且具有象征意思。

Chakin  查金

This towel is okay to get wet, which distinguishes it from the Fukusa, which is meant to remain dry during the cleansing of the tea utensils.

这条毛巾可以或许弄湿,这与福萨差别,福萨的目标是在清洁茶具时对立单调。

The chakin is made entirely from hemp and is used by the tea master to clean off the chawan or matcha bowl during the tea ceremony.

茶壶齐全由大麻制成,茶艺师在茶道上用它来清理茶碗或抹茶碗。

This purification process emphasizes one of the core principles of the tea ceremony, purity, which makes the chakin an even more important part of the Japanese tea ceremony and the history of green tea in japan.

这类污染进程夸大了茶道的焦点原则之一,即纯净,这使得茶道在日本茶道和日本绿茶史上更为重要。

Chasen查森

The chasen or matcha whisk is the probably the utensil that most people will recognize. This is the best tool when it comes to whisking up matcha tea.

chasen或matcha whisk大略是大大都人都市熟习的器具。这是搅拌抹茶最佳的器材。

It is made out of a single piece of bamboo and it has between 80-100 small bristles that move through the water to aerate the tea.

它是由一片竹子制成的,有80-100根小鬃毛,它们在水中移动,为茶叶充气。

This creates a nice light green foam on top of the matcha, which can give the tea a smoother and creamier taste and consistency. The chasen matcha whisk has been long interwoven with the history of green tea in Japan.

这会在抹茶上孕育发生一个俊秀的浅绿色泡沫,这可以或许给茶带来更滑腻、更奶油的味道和分歧性。在日本,茶抹茶威士忌一贯与绿茶的历史交叉在一起。

Chashaku  茶勺

The chashaku is specifically designed to be the best spoon for scooping matcha powder and it is a key part of the tea ceremony.

茶壶是专门为舀抹茶粉而策画的最佳的勺子,也是茶道的关键部份。

The design may seem simple at first glance, but it has a few key features that can make it easier to prepare matcha. First off, it has more of a vertical design, compared to the horizontal design of most kitchen spoons. This makes it easier for the chashaku to scoop out of narrower containers like a matcha tin.

乍一看,这个策画大略看起来很俭朴,但它有几个关键特点,可使matcha的操办事变更苟且。首先,与大大都厨房勺子的水平策画比较,它更像是垂直策画。这使得chashaku更苟且从较窄的容器(如火柴罐头)中舀出。

The second key design feature is that the chashaku is a pretty good measurement tool. All you need is two heaping spoonfuls from the chashaku and you will have the perfect amount of powder to create a bowl of matcha tea.

第二个关键的策画特点是chashaku是一个极度好的测量器材。你只需求从茶壶里舀两勺茶,你就能用充足的粉末泡出一碗抹茶。

Chawan  差旺

After the chasen, the chawan or matcha bowl is probably the second most recognizable tool used in the tea ceremony. This may look like an ordinary bowl at first, but just like with the chashaku there are a few key features that help to improve the tea ceremony. First, it has steeper walls, making it easier to whis kup matcha tea without spilling. It also is made out of a thick clay, which helps to convey a sense of importance and it also helps to keep the matcha tea warm as long as it is preheated.

茶碗或火柴碗大略是茶道中第二罕见的器材。这大略看起来像一个通俗的碗在第一,但就像有chashaku有几个关键功用,有助于改良茶道。首先,它有更陡峭的墙壁,使它更苟且惠斯库普抹茶不洒。它也是由厚厚的粘土制成的,这有助于传达一种重要的感到,也有助于使抹茶在预热时对立暖和。

Finally, it usually has a beautiful pattern on the side, which is meant to be turned towards the guest to demonstrate one of the core principles of the Japanese tea ceremony. One of the core principles of the Japanese tea ceremony is respect, and this is demonstrated by the guest allowing others to look at the most beautiful side of the chawan as they drink the matcha tea.

最后,它的正面平日有一个俏丽的图案,这象征着要转向主人,以展现日本茶道的焦点原则之一。日本茶道的焦点原则之一是尊崇,主人在喝抹茶的时光,准许他人看到茶湾最俏丽的一面,这就证明了这一点。

Fukusa  福朱

Unlike the Chakin, this towel is meant to remain dry, and it is used to purify the objects used in the tea ceremony like the natsume and the chashaku.

与茶巾差别的是,这类毛巾是用来对立单调的,用于污染茶道中运用的物品,如夏目漱石和茶壶。

This cloth is made out of silk rather than hemp and it is usually kept around the waist of the tea master until it is ready to be unfolded at the start of the tea ceremony.

这类布是用丝绸而不是大麻制成的,平日放在茶师的腰上,直到茶道起头时才开展。

After the tea master is done using the fukusa, she will fold it back up the same way, and place it back on her belt.

茶艺师运用完福萨后,她会用同样的编制把它折起来,放回腰带上。

Hishaku  久久

The hishaku is the bamboo ladle used to scoop the water out from the iron pot and into the matcha bowl.

hishaku是一种竹勺,用于将水从铁锅中舀进去,尔后放入抹茶碗中。

The tea master will fill the hishaku halfway up with water in order to prepare the matcha tea.

茶艺师会在久煞锅里加满半杯水,操办抹茶。

A Hishaku can also be used outside of temples as part of the purification ritual, but these ones tend to be much larger.

作为污染仪式的一部份,久刹也可以在寺庙外运用,但这些寺庙每每要大很多。

Kama  卡马

The kama is the iron pot used to heat the water during the tea ceremony. When you walk into the tea room, you may notice a square hole carved out in the tatami mats. This is where the kama or iron pot is nestled inside, and it is lined with a bronze, heat proof material that also contains hot coals at the bottom. These hot coals are how the water is heated throughout the tea ceremony.

茶壶是茶道上用来烧水的铁锅。当你走进茶室时,你大略会留心到榻榻米垫子上刻着一个方洞。卡玛锅或铁锅就在这里,内里渲染一层铜质的耐热质料,底部还含有热煤。在全副茶道中,这些热煤是怎么样加热水的。

Natsume  夏目漱石

The natsume is also called the “tea caddy” and it is the small container used to transport the matcha powder during the tea ceremony. The matcha powder inside here will usually be presifted, saving the host one more step in the tea ceremony. This is usually made out of lacquered or unprocessed wood and it gets the name because it resembles the jujube fruit which is called natsume in Japanese.

夏目漱石也被称为“茶壶”,是茶道上用来运输抹茶粉的小容器。这里的抹茶粉平日会事后取出,这样主人就能在茶道上多走一步。这平日是由涂漆或未经加工的木料制成的,它之所以得名是因为它近似于日本称为夏目漱石的枣子。

18TH CENTURY - SWITCH TO LEAF TEA  18世纪-改用叶茶

For hundreds of years, Uji was the hub of tea cultivation in early Japan, and it still maintains much of that status today, particularly for matcha. Many tourists come to Uji every year to take part in tea ceremonies at Taihoan tea house, and to visit the many matcha shops between Uji station and Byodoin temple.They also come to learn about the history of green tea in Japan. In the surrounding areas of Ogura and Ujitawara there are also many historical sights to co妹妹emorate the invention of Sencha and Gyokuro tea.

几百年来,Uji一贯此日本晚期茶叶栽培的左右,来日诰日仍然对立着这类地位,尤为是对matcha来说。每一年都有不少游客来乌吉列入太和庵茶社的茶道仪式,还鉴赏了乌吉车站和拜占庭寺之间的不少火柴店。他们也来相识日本绿茶的历史。在Ogura和Ujitawara的周围区域也有不少历史景点来留念Sencha和Gyokuro茶的发明。

In the 1500s and 1600s, matcha was the primary way to consume green tea in Japan, but that all changed with the invention of Nagatani Soen. This tea grower in Uji discovered that rather than grinding tea leaves into a powder, they could be steamed, rolled and dried to maintain their flavor for long periods of time. They could then be prepared in a teapot and poured into a glass. This discovery allowed Nagatani Soen to popularize the use of Sencha tea, now by far the most co妹妹on type of green tea in Japan.

在16世纪和16世纪,抹茶此日本重要的绿茶破费编制,但随着长谷轩的发明,这通通都发生了变换。这位乌吉的茶农发明,与其将茶叶磨成粉末,不如将其蒸、卷、干,以长时分对立其风韵。尔后可以或许在茶壶中制备,尔后倒入玻璃杯中。这一发明使长谷梭恩推行了Sencha茶的运用,Sencha茶而今此日本至多见的绿茶。

The Childhood home of Nagatani Soen is now a popular tourist attraction and a nearby shrine was built to co妹妹emorate his discovery of Sencha in 1737. Larger Japanese tea companies fund the upkeep of this shrine, in order to pay their respects to the father of modern Japanese green tea. If you ever get to visit Uji, it may be worth the short trip over to Ujitawara to see this site for yourself.

Nagatani Soen儿时的家往常是一个受迎接的游览景点,左近修建了一座神社,以留念他在1737年发明Sencha。日本较大的茶业公司出资回护这座神社,以向这位今世日本绿茶之父致敬。假定你无机会拜访Uji,大略值得你亲身去Ujitawara看看这个网站。

19TH INNOVATION AND INDUSTRIALIZATION

十九世纪的翻新与财富化

Like most things, the history of tea in japan changed radically during the industrial revolution. An important discovery in the history of Japanese green tea happened at a small site in Ogura. A tea merchant by the name Yamamoto Kahei had traveled around Japan to study tea cultivation and he noticed that certain family farms would cover their tea plants to protect them from the cold. By cutting off the sunlight from the plants, it actually made the tea sweeter. He began to implement this method and in 1841 he created a long shaded tea that developed a green residue during the production process. He named this tea Gyokuro or “Jade Dew”

和大大都事变同样,日本的茶叶历史在产业革命时期发生了底子性的变换。日本绿茶历史上的一个重要发明发生在大村的一个小地方。一位名叫山本嘉惠(Yamamoto Kahei)的茶商曾周游日本研究茶叶栽培,他留心到某些家庭农场会笼盖他们的茶树,以呵护它们免受凛凛。经由过程切断阳光从植物,它理论上使茶更甜。他起头实行这类编制,并在1841年,他发清楚明了一个长岁月的阴影茶,开发了绿色残留物在临蓐进程中。他把这类茶命名为“玉露”

Gyokuro became famous for its trademark sweet and savory flavor, and this sparked a renaissance in the production of Japanese green tea. Farmers now could experiment with different levels of shading, different steaming, rolling and drying techniques to create the wide array of tea varieties we see today.

Gyokuro以其符号性的甜味而有名,这激发了日本绿茶临蓐的振兴。农夫往常可以或许查验测验差别水平的遮荫、差别的蒸、滚和单调技能,发明出我们来日诰日看到的种种各式的茶叶品种。

20TH CENTURY  20世纪

history of green tea in japan  日本绿茶的历史

In the early 20th century, another important tea production method was discovered and that was roasting. This practice began in Kyoto and later spread out to all of Japan. By roasting the teas, farmers and producers were able to create a completely unique tasting experience, playing off of these warmer notes of coffee, caramel and chocolate.

20世纪初,另外一种重要的茶叶临蓐编制被发明,那就是烘焙。这类做法始于都门,其后蔓延到日本天下。经由过程烘焙这些茶,农夫和临蓐者大略发明出一种齐全合营的品味休会,演奏出咖啡、焦糖和巧克力等暖和的音符。

Starting in the mid 20th century the tea production process in Japan became more industrialized. The harvesting of the tea could be done by machine, and so could the steaming, rolling and drying. This allows the farmers to produce tea more efficiently with less manual labor. Certain tea factories in Japan are almost completely automated, taking in fresh leaves and moving them through the production with a series of conveyor belts.

从20世纪中期起头,日本的茶叶临蓐进程变得更为产业化。茶叶的功劳可以或许用古板来实现,蒸、滚和单调也可以用古板来实现。这使得农夫可以或许用更少的体力休息更有效地临蓐茶叶。日本的某些茶厂险些齐全自动化,领受奇怪茶叶,并经由过程一系列传送带将其运送惠临蓐进程中。

MODERN DAY  今世

The history of tea in Japan is not over! In modern Japan, the most co妹妹on way to consume tea is now in bottled form. These ready to drink teas are sold in vending machines on virtually every street corner in Tokyo. They keep the drinks hot in the winter and cool in the su妹妹er. Although these teas aren’t anything close to freshly brewed loose leaf tea, these unsweetened bottled teas co妹妹only outsell sugary soft drinks, which is quite an accomplishment. This shows that the love of tea in modern society isn’t going away anytime soon.

日本茶的历史尚未终止!在今世日本,至多见的破费编制是瓶装茶。这些即吃茶品茗在东京险些每个街角的自动售货机上出卖。他们在冬日使饮料对立热,在夏天对立凉爽。诚然这些茶与刚泡好的活叶茶没有什么类似之处,但这些不含糖的瓶装茶的销量平日逾越了含糖软饮料,这是一个相当大的成绩。这评释今世社会对茶的热爱着实不会很快磨灭。

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