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.
日本綠茶歷史悠久而有趣。茶最早起源于中國(guó)，但很快就傳到了這個(gè)島嶼，它開(kāi)始改變形式，成為獨(dú)特的日本茶。
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.
如今，日本的茶文化和茶生產(chǎn)已經(jīng)可以與中國(guó)大陸的茶文化和茶生產(chǎn)相匹敵。在本文中，我們將追蹤日本茶的歷史，看看它是如何演變成我們今天所知的飲料的。我們還將回顧日本茶道的歷史，了解茶是如何成為日本文化中如此重要的一部分的。
ORIGINS, DEVELOPMENTS & HISTORY OF GREEN TEA IN JAPAN
日本綠茶的起源、發(fā)展與歷史
japan tea ceremony history 日本茶藝史
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.
在我們談?wù)撊毡揪G茶的歷史之前，我們首先要深入了解中國(guó)的茶歷史。雖然日本有著悠久而豐富的茶葉消費(fèi)歷史，但值得注意的是，它是從中國(guó)帶來(lái)的。雖然沒(méi)有人真正知道茶樹(shù)最初是在哪里發(fā)現(xiàn)的，但大多數(shù)人都同意，這種植物最早在中國(guó)云南省開(kāi)始使用是在商代，即公元前1500-1046年。
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.
就像當(dāng)時(shí)的其他草藥混合物一樣，茶葉最有可能被磨碎并放入沸水中作為一種藥用沖劑。按照今天的標(biāo)準(zhǔn)，這更像是湯，而不是茶。茶被帶到中國(guó)各地，它是在四川省，在那里它被認(rèn)為是第一次采取的形式，我們今天承認(rèn)，沒(méi)有添加到其他草藥。
2ND CENTURY BCE - EARLIEST PHYSICAL RECORDS OF TEA CONSUMPTION IN CHINA
公元前2世紀(jì)——中國(guó)茶葉消費(fèi)的最早實(shí)物記錄
Tea Consumption in China 中國(guó)的茶葉消費(fèi)
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.
最早的茶葉實(shí)物記錄發(fā)現(xiàn)于2016年挖掘開(kāi)的漢景帝陵。這表明，早在公元前2世紀(jì)，皇帝就開(kāi)始飲用茶，有可靠的書(shū)面記錄表明，茶的飲用時(shí)間要早得多。
No one knows for sure when tea was first consumed as a stimulant, but in 220AD in a medical text Shi Lun (食論) 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.
沒(méi)有人確切知道茶是什么時(shí)候第一次被用作興奮劑的，但在公元220年的一篇醫(yī)學(xué)文章《史論》中(食論) 由華佗所說(shuō)：“飲苦茶常使人思緒更清?！边@種通過(guò)飲茶來(lái)提高注意力的方法對(duì)中國(guó)僧侶非常有用。
8TH CENTURY - CHINESE MONK EXPORTED TEA TO JAPAN
8世紀(jì)的今天，中國(guó)僧侶向日本出口茶葉
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.
這就是日本茶的歷史真正開(kāi)始的地方。日本最早的茶葉消費(fèi)記錄可以追溯到8世紀(jì)。
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.
在這段時(shí)間里，奈良市是日本的第一個(gè)永久首都，中國(guó)茶被僧侶和皇帝食用。
It was common 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.
佛教僧侶和外交官到中國(guó)旅行，帶回文化習(xí)俗和文學(xué)藝術(shù)，與日本人民分享，這是很常見(jiàn)的。茶是從中國(guó)傳到日本的一種習(xí)俗。
The influence of the Buddhist culture 佛教文化的影響
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.
這些僧侶是日本早期最早喝茶的人之一，他們發(fā)現(xiàn)茶有助于他們?cè)陂L(zhǎng)時(shí)間的冥想中保持冷靜和警覺(jué)。我們現(xiàn)在知道這是由于咖啡因和l-茶氨酸的結(jié)合，這幾乎是茶樹(shù)所特有的。l-茶氨酸刺激α腦波活動(dòng)，與冥想時(shí)刺激的腦波相同。
12TH CENTURY - MONK EISAI & THE SAMURAI
12世紀(jì)-僧侶EISAI和武士
Monk Eisai tea 榮西和尚茶
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.
一旦茶開(kāi)始在島上種植，日本的茶歷史就開(kāi)始變得有趣起來(lái)。雖然早在8世紀(jì)，日本就有茶葉消費(fèi)的記錄，但日本種植這種植物的第一個(gè)記錄是在1191年，當(dāng)時(shí)和尚Eisai從中國(guó)帶回了茶籽，并將其種植在京都郊外的Kozanji廟。這座寺廟位于托加諾山脈。Toganoo茶曾被認(rèn)為是全日本最好的茶，許多人認(rèn)為只有在這個(gè)地區(qū)種植的茶才是真正的茶。
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'.
日本的茶史開(kāi)始從寺廟向全國(guó)其他地方過(guò)渡。1211年，艾賽寫(xiě)了一本關(guān)于茶的健康益處的書(shū)《基沙yojiki》，這是僧侶和皇帝以外的人第一次開(kāi)始注意到這一點(diǎn)。1214年，衛(wèi)材將茶引入武士階層。茶對(duì)武士的價(jià)值最初僅限于幫助他們治療宿醉，但后來(lái)他們接受了禪宗的原則。茶和禪宗在歷史上經(jīng)常交織在一起。多根甚至在佛教儀式中加入了茶點(diǎn)的注釋?zhuān)舅厮仃P(guān)甚至說(shuō)“茶和禪是一體的”。
13TH CENTURY - TEA BECAME A SYMBOL OF STATUS AMONG WARRIORS AND HIGH SOCIETY
十三世紀(jì)的今天，茶成為戰(zhàn)士和上流社會(huì)地位的象征
japanese samurai 日本武士
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.
在現(xiàn)代茶道發(fā)展之前，茶被視為上層階級(jí)展示財(cái)富的機(jī)會(huì)。他們?cè)诰┒贾車(chē)母畸愄没实牟桊^里聚會(huì)，展示他們異國(guó)情調(diào)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.
這可以從東京郊外的“銀亭”金閣寺（Ginkakuji）的主要居民Ashikaga Yoshimasa幕府的故事中看出。正是在這里，他在一間鍍金茶室里舉辦了上流社會(huì)的茶會(huì)，展示他對(duì)茶的知識(shí)和他昂貴的茶具。日本茶道的歷史就是在這里開(kāi)始的，但它需要經(jīng)歷一場(chǎng)徹底的變革，才能成為我們今天所認(rèn)識(shí)的。
15TH CENTURY - JAPANESE TEA CEREMONY HAD A RADICAL VALUE CHANGE
十五世紀(jì)的今天，日本茶道的價(jià)值觀發(fā)生了根本性的變化
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.
對(duì)日本茶道史貢獻(xiàn)最大的人莫過(guò)于森。李在動(dòng)蕩的仙國(guó)時(shí)期出生于一個(gè)商人家庭，在一個(gè)社會(huì)流動(dòng)性極高的時(shí)期，他開(kāi)始為自己成名。
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.
當(dāng)時(shí)，茶會(huì)是加強(qiáng)權(quán)力動(dòng)態(tài)的一種方式。有權(quán)勢(shì)和富有的人會(huì)邀請(qǐng)其他人來(lái)展示他們的威望和成熟。
Then Sen no Rikyu came along with a more humble vision for what a tea ceremony should look like. Rather than a gold plated fa?ade, 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.
然后，千利休對(duì)茶道應(yīng)該是什么樣子提出了一個(gè)更謙遜的看法。理球主張建造一個(gè)遠(yuǎn)離城市喧囂的鄉(xiāng)村小茶館，而不是一個(gè)鍍金的外墻。正是在這里，理覺(jué)策劃了茶道的目的和程序，并在日本茶道史上留下了自己的印記。
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.
茶室的內(nèi)部裝飾得很樸素。每個(gè)茶道都有一個(gè)主題，而這個(gè)主題只是通過(guò)插花和卷軸來(lái)傳達(dá)的。今天茶道的主題是“木頭”，插花傳達(dá)了開(kāi)始從樹(shù)上落下的葉子。
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.
墻上的卷軸表達(dá)了在即將到來(lái)的冬季到來(lái)之前凈化我們心靈的意圖。茶道中使用的物品也傳達(dá)了“木”的主題。這里有一個(gè)香爐，是用收集在烏吉周?chē)闹褡幼龀傻摹＿€有另一個(gè)小物體，用于在茶室中產(chǎn)生特定的氣味。其余物品用于準(zhǔn)備儀式上的抹茶。
17TH CENTURY - THE GOLDEN AGE THE TEA CEREMONY
十七世紀(jì)——茶道的黃金時(shí)代
Wa (harmony) Wa（和諧）
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.
茶道的第一步不是從你走進(jìn)茶館開(kāi)始，而是在通往茶館的路上。走在這條路上，客人們凈化了自己的心靈和思想，把世俗的煩惱拋在了腦后。作為一種象征性的姿態(tài)，客人在進(jìn)入茶館之前也會(huì)在這水中凈化他們的手和嘴。這使他們能夠洗去外界的灰塵。然后，客人們?cè)诓桊^外等待，以便在進(jìn)入茶館前平靜下來(lái)。茶道是建立在Wa、Kei、Sei、Jaku哲學(xué)基礎(chǔ)上的。和諧、尊重、純凈和寧?kù)o。理解這些原則是理解日本茶道歷史的關(guān)鍵部分。
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?chē)幕▓@中展示了“wa”或和諧的例子。花園是周?chē)参锶旱难由?，與自然和諧相處。
Kei (respect) Kei（尊重）
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 commoners must bow. Once inside the tearoom, all guests are equal, regardless of their status outside.
下一個(gè)概念是“Kei”或“尊重”。客人需要尊重一切，不管他們?cè)谏钪械牡匚换虻匚?。這一點(diǎn)在茶室的入口處得到了展示，客人們從茶室的一扇小門(mén)爬進(jìn)來(lái)。為了進(jìn)門(mén)，他們需要鞠躬。武士必須鞠躬，皇帝必須鞠躬，平民必須鞠躬。進(jìn)入茶室后，所有客人都是平等的，無(wú)論他們?cè)诓枋彝獾牡匚蝗绾巍?/p>
Sei (purity) Sei（純度）
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.
第三個(gè)概念“Sei”或純度，由茶藝師在客人進(jìn)入房間后演示。通過(guò)一系列精細(xì)的動(dòng)作，teamaster清潔和凈化儀式中使用的餐具?！癝ei”的概念不僅僅指身體的純凈，還包括精神和精神的純凈?？腿诉M(jìn)入茶館時(shí)，需要凈化他們的思想和憂慮。只有到那時(shí)，他們才能安靜地享受像一碗茶這樣簡(jiǎn)單的東西。
Jaku (elegance and tranquility) 雅庫(kù)（優(yōu)雅與寧?kù)o）
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，在這三個(gè)概念被發(fā)現(xiàn)并接受之后，儀式中的所有人都可以體現(xiàn)“雅庫(kù)”或平靜。這就是森對(duì)茶道的愿景，他的教誨不僅在茶室里，而且在茶室外都繼續(xù)流傳。
WHAT ARE THE DIFFERENT STEPS OF THE TEA CEREMONY?
茶道的不同步驟是什么？
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.
為了準(zhǔn)備茶道上的抹茶，主人首先必須準(zhǔn)備好茶壺和茶碗。她把熱水從鐵鍋里倒進(jìn)茶碗里加熱。然后，她會(huì)拿起茶水?dāng)嚢杵鳎p輕地浸泡每一面。這可以做兩件事，首先，它可以加熱茶碗，使抹茶不會(huì)冷卻得太快，而且它還可以使竹漿變得更柔韌。
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.
這種茶湯攪拌器是用一根竹子做成的，如果太脆的話，它的鬃毛會(huì)很細(xì)。這就是為什么她在準(zhǔn)備茶之前先輕輕地把攪拌器在水中移動(dòng)。
The host then discards the water into a Kensui or waste water bowl.
然后，主人將水丟棄到一個(gè)肯水或廢水碗中。
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.
然后用另一種叫做Chakin的布清潔碗。碗徹底清潔后，是時(shí)候添加抹茶了。主人往碗里放了兩大勺抹茶。在這種情況下，主人正在準(zhǔn)備Usucha，一種普通的抹茶，但她也可能使用更多的抹茶和更少的水來(lái)創(chuàng)造一個(gè)強(qiáng)大的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.
接下來(lái)，使用Hishaku將水添加到碗中。最后，主人開(kāi)始攪拌抹茶。這種竹制攪拌器是專(zhuān)門(mén)為將抹茶以完美的方式混合到水中而設(shè)計(jì)的。這種攪拌器也會(huì)在茶中產(chǎn)生小氣泡，使茶有一種光滑而奶油般的味道。主人從刮去碗的側(cè)面開(kāi)始，然后以對(duì)角運(yùn)動(dòng)來(lái)創(chuàng)建泡沫紋理。
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.
準(zhǔn)備好抹茶后，主人將碗呈給客人，最具裝飾性的一面朝向客人。這是謙遜和尊重的象征，讓他人享受碗中最美麗的部分。
When the guest is finished with the matcha, they place the bowl on the other section Of the Tatami mat.
客人吃完抹茶后，他們把碗放在榻榻米墊子的另一部分。
THE ESSENTIAL UTENSILS USED IN THE JAPANESE TEA CEREMONY
日本茶道中的必備器具
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.
了解日本茶道歷史的一個(gè)重要部分是了解茶道中使用的器具。這些都強(qiáng)化了茶道的原則和目的，因此它們不僅具有實(shí)際意義，而且具有象征意義。
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.
這條毛巾可以弄濕，這與福薩不同，福薩的目的是在清潔茶具時(shí)保持干燥。
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.
茶壺完全由大麻制成，茶藝師在茶道上用它來(lái)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.
這種凈化過(guò)程強(qiáng)調(diào)了茶道的核心原則之一，即純凈，這使得茶道在日本茶道和日本綠茶史上更為重要。
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可能是大多數(shù)人都會(huì)認(rèn)識(shí)的器具。這是攪拌抹茶最好的工具。
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，它們?cè)谒幸苿?dòng)，為茶葉充氣。
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.
這會(huì)在抹茶上產(chǎn)生一個(gè)漂亮的淺綠色泡沫，這可以給茶帶來(lái)更平滑、更奶油的味道和一致性。在日本，茶抹茶威士忌一直與綠茶的歷史交織在一起。
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.
茶壺是專(zhuān)門(mén)為舀抹茶粉而設(shè)計(jì)的最好的勺子，也是茶道的關(guān)鍵部分。
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，這個(gè)設(shè)計(jì)可能看起來(lái)很簡(jiǎn)單，但它有幾個(gè)關(guān)鍵特性，可以使matcha的準(zhǔn)備工作更容易。首先，與大多數(shù)廚房勺子的水平設(shè)計(jì)相比，它更像是垂直設(shè)計(jì)。這使得chashaku更容易從較窄的容器（如火柴罐頭）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.
第二個(gè)關(guān)鍵的設(shè)計(jì)特點(diǎn)是chashaku是一個(gè)非常好的測(cè)量工具。你只需要從茶壺里舀兩勺茶，你就可以用足量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.
茶碗或火柴碗可能是茶道中第二常見(jiàn)的工具。這可能看起來(lái)像一個(gè)普通的碗在第一，但就像有chashaku有幾個(gè)關(guān)鍵功能，有助于改善茶道。首先，它有更陡峭的墻壁，使它更容易惠斯庫(kù)普抹茶不灑。它也是由厚厚的粘土制成的，這有助于傳達(dá)一種重要的感覺(jué)，也有助于使抹茶在預(yù)熱時(shí)保持溫暖。
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，它的側(cè)面通常有一個(gè)美麗的圖案，這意味著要轉(zhuǎn)向客人，以展示日本茶道的核心原則之一。日本茶道的核心原則之一是尊重，客人在喝抹茶的時(shí)候，允許他人看到茶灣最美麗的一面，這就證明了這一點(diǎn)。
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.
與茶巾不同的是，這種毛巾是用來(lái)保持干燥的，用于凈化茶道中使用的物品，如夏目漱石和茶壺。
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.
這種布是用絲綢而不是大麻制成的，通常放在茶師的腰上，直到茶道開(kāi)始時(shí)才展開(kāi)。
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.
茶藝師使用完福薩后，她會(huì)用同樣的方法把它折起來(lái)，放回腰帶上。
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是一種竹勺，用于將水從鐵鍋中舀出來(lái)，然后放入抹茶碗中。
The tea master will fill the hishaku halfway up with water in order to prepare the matcha tea.
茶藝師會(huì)在久煞鍋里加滿半杯水，準(zhǔn)備抹茶。
A Hishaku can also be used outside of temples as part of the purification ritual, but these ones tend to be much larger.
作為凈化儀式的一部分，久剎也可以在寺廟外使用，但這些寺廟往往要大得多。
Kama 卡馬
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.
茶壺是茶道上用來(lái)燒水的鐵鍋。當(dāng)你走進(jìn)茶室時(shí)，你可能會(huì)注意到榻榻米墊子上刻著一個(gè)方洞?？ì斿伝蜩F鍋就在這里，里面襯著一層銅質(zhì)的耐熱材料，底部還含有熱煤。在整個(gè)茶道中，這些熱煤是如何加熱水的。
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.
夏目漱石也被稱(chēng)為“茶壺”，是茶道上用來(lái)運(yùn)輸抹茶粉的小容器。這里的抹茶粉通常會(huì)預(yù)先取出，這樣主人就可以在茶道上多走一步。這通常是由涂漆或未經(jīng)加工的木材制成的，它之所以得名是因?yàn)樗?lèi)似于日本稱(chēng)為夏目漱石的棗子。
18TH CENTURY - SWITCH TO LEAF TEA 18世紀(jì)-改用葉茶
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 commemorate the invention of Sencha and Gyokuro tea.
幾百年來(lái)，Uji一直是日本早期茶葉種植的中心，今天仍然保持著這種地位，尤其是對(duì)matcha來(lái)說(shuō)。每年都有許多游客來(lái)烏吉參加太和庵茶館的茶道儀式，還參觀了烏吉車(chē)站和拜占庭寺之間的許多火柴店。他們也來(lái)了解日本綠茶的歷史。在Ogura和Ujitawara的周?chē)貐^(qū)也有許多歷史景點(diǎn)來(lái)紀(jì)念Sencha和Gyokuro茶的發(fā)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 common type of green tea in Japan.
在16世紀(jì)和16世紀(jì)，抹茶是日本主要的綠茶消費(fèi)方式，但隨著長(zhǎng)谷軒的發(fā)明，這一切都發(fā)生了變化。這位烏吉的茶農(nóng)發(fā)現(xiàn)，與其將茶葉磨成粉末，不如將其蒸、卷、干，以長(zhǎng)時(shí)間保持其風(fēng)味。然后可以在茶壺中制備，然后倒入玻璃杯中。這一發(fā)現(xiàn)使長(zhǎng)谷梭恩推廣了Sencha茶的使用，Sencha茶目前是日本最常見(jiàn)的綠茶。
The Childhood home of Nagatani Soen is now a popular tourist attraction and a nearby shrine was built to commemorate 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兒時(shí)的家現(xiàn)在是一個(gè)受歡迎的旅游景點(diǎn)，附近修建了一座神社，以紀(jì)念他在1737年發(fā)現(xiàn)Sencha。日本較大的茶業(yè)公司出資維護(hù)這座神社，以向這位現(xiàn)代日本綠茶之父致敬。如果你有機(jī)會(huì)訪問(wèn)Uji，也許值得你親自去Ujitawara看看這個(gè)網(wǎng)站。
19TH INNOVATION AND INDUSTRIALIZATION
十九世紀(jì)的創(chuàng)新與產(chǎn)業(yè)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”
和大多數(shù)事情一樣，日本的茶葉歷史在工業(yè)革命期間發(fā)生了根本性的變化。日本綠茶歷史上的一個(gè)重要發(fā)現(xiàn)發(fā)生在大村的一個(gè)小地方。一位名叫山本嘉惠（Yamamoto Kahei）的茶商曾周游日本研究茶葉種植，他注意到某些家庭農(nóng)場(chǎng)會(huì)覆蓋他們的茶樹(shù)，以保護(hù)它們免受寒冷。通過(guò)切斷陽(yáng)光從植物，它實(shí)際上使茶更甜。他開(kāi)始實(shí)施這種方法，并在1841年，他創(chuàng)造了一個(gè)長(zhǎng)期的陰影茶，開(kāi)發(fā)了綠色殘留物在生產(chǎn)過(guò)程中。他把這種茶命名為“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以其標(biāo)志性的甜味而聞名，這引發(fā)了日本綠茶生產(chǎn)的復(fù)興。農(nóng)民現(xiàn)在可以嘗試不同程度的遮蔭、不同的蒸、滾和干燥技術(shù)，創(chuàng)造出我們今天看到的各種各樣的茶葉品種。
20TH CENTURY 20世紀(jì)
history of green tea in japan 日本綠茶的歷史
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世紀(jì)初，另一種重要的茶葉生產(chǎn)方法被發(fā)現(xiàn)，那就是烘焙。這種做法始于京都，后來(lái)蔓延到日本全國(guó)。通過(guò)烘焙這些茶，農(nóng)民和生產(chǎn)者能夠創(chuàng)造出一種完全獨(dú)特的品嘗體驗(yàn)，演奏出咖啡、焦糖和巧克力等溫暖的音符。
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.
從20世紀(jì)中期開(kāi)始，日本的茶葉生產(chǎn)過(guò)程變得更加工業(yè)化。茶葉的收獲可以用機(jī)器來(lái)完成，蒸、滾和干燥也可以用機(jī)器來(lái)完成。這使得農(nóng)民可以用更少的體力勞動(dòng)更有效地生產(chǎn)茶葉。日本的某些茶廠幾乎完全自動(dòng)化，接收新鮮茶葉，并通過(guò)一系列傳送帶將其運(yùn)送到生產(chǎn)過(guò)程中。
MODERN DAY 現(xiàn)代
The history of tea in Japan is not over! In modern Japan, the most common 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 summer. Although these teas aren’t anything close to freshly brewed loose leaf tea, these unsweetened bottled teas commonly 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.
日本茶的歷史還沒(méi)有結(jié)束！在現(xiàn)代日本，最常見(jiàn)的消費(fèi)方式是瓶裝茶。這些即飲茶在東京幾乎每個(gè)街角的自動(dòng)售貨機(jī)上出售。他們?cè)诙焓癸嬃媳３譄幔谙奶毂３譀鏊?。雖然這些茶與剛泡好的活葉茶沒(méi)有什么相似之處，但這些不含糖的瓶裝茶的銷(xiāo)量通常超過(guò)了含糖軟飲料，這是一個(gè)相當(dāng)大的成就。這表明現(xiàn)代社會(huì)對(duì)茶的熱愛(ài)并不會(huì)很快消失。
聯(lián)系客服
