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非物质文化遗产点茶操作规范

(2020-09-19 07:27:12)
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旅游

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分类: 非遗宋代点茶-弟子书院

ICS 03.080 A16

DB3211


 

Local Standard of Zhenjiang City

DB 3211/T 1011—2019

 


非物质文化遗产 点茶操作规范

Intangible Cultural Heritage Operation Standard of Dian Cha


2019 - 12 - 20 发布                                     

2020 - 1 - 1 实施

lssue date  12/202019                              

Implementation date 1/1/2020

 

                 督管 

 

Issued by Zhenjiang Market Supervision and Administration


  

Foreword

 本标准按照GB/T 1.1-2009给出的规则起草。

This standard was drafted in accordance with the regulation given in GB/T 1.1-2009.

本标准由镇江市润州区文化体育和旅游局提出并归口。

This standard was proposed by and under the jurisdiction of the Culture, Sports and Tourism Bureau of Runzhou District, Zhenjiang City.

本标准制定单位:江苏大学

Unit for formulation of this standard: Jiangsu University

本标准主要制定人:宋联可、唐恒、李传德、赵云、韩奎国、刘琦、王玉凤、黄启发

The main authors of this standard: Song Lianke, Tang Heng, Li Chuande, Zhao Yun, Han Kuiguo, Liu Qi, Wang Yufeng, Huang Qifa


 

 非物质文化遗产 点茶操作规范

Intangible Cultural Heritage Operation Standard of Dian Cha

  范围  Scope

  本标准规定了非物质文化遗产点茶的术语和定义、操作要求等。

This standard specifies the terms, definitions, operational requirements, etc. of intangible cultural heritage of Dian Cha

本标准适用于非物质文化遗产点茶的操作。

This standard is applicable to the operation of intangible cultural heritage of Dian Cha

 规范性引用文件 Normative Reference

      下列文件对于本文件的应用是必不可少的。凡是注日期的引用文件,仅所注日期的版本适用于本文件。凡是不注日期的引用文件,其最新版本(包括所有的修改单)适用于本文件。

The following referenced documents are indispensable for the application of this standard. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments or corrigenda) applies.

 

GB 5749 生活饮用水卫生标准

GB 5749 Standards for Drinking Water Quality

 

GB 14934 食品安全国家标准 消毒餐饮具

GB 14934 National Food Safety Standard- Sterilized Tableware

 

术语和定义 Terms and Definitions

         下列术语和定义适用于本标准。

The following terms and definitions are applicable to this standard

 

3.1 

    点茶粉 Dian Cha Powder

 

以符合食品安全国家标准的茶叶为原料,经研磨加工工艺制成细度100目以上的产品。

It refers to the product made from tea that meet the national food safety standards with a fineness of 100 meshes or more after grinding process.

  3.2 

                 茶盏 Tea Bowl

    用于盛放茶汤的点茶用具。

It refers to a kind of tea set for holding tea.

 3.3 

   茶筅 Tea Whisk

   用竹子制成的一端多穗、另一端平整的烹茶工具。

   It refers to a tea cooking device made of bamboo with many fringe on one side and a smooth      handle on the other.

 3.4 

  点茶 Dian Cha

  将点茶粉投入茶盏中,以饮用水冲点,用茶筅快速击打,使点茶粉与水充分交融,在茶汤表面留存大量沫饽的过程。

It refers to the process of putting the tea powder into the tea bowl, dissolving it with drinking water, and quickly hitting it with the tea whisk, so that the tea powder and the water are fully blended, leaving a large amount of Mo Bo on the surface of the tea water.

3.5 

调膏 Tiao Gao

   将点茶粉投入茶盏后,加入适量沸水,用茶筅将点茶粉搅拌至粘稠状的过程。

It refers to the process of putting the tea powder into the tea bowl, adding an appropriate amount of boiling water, and mixing the tea powder with the tea whisk until it becomes viscous.

 3.6 

  击拂 Blow Brushed

  茶筅在茶盏中快速移动,能使点茶粉与水交融并产生大泡沫的手法为“击”;茶筅缓慢划动,使泡沫变小、变密,形成粥面的手法为“拂”。击拂是击和拂的连贯动作。

The technique that make the tea whisk moves quickly in the tea bowl and make the tea powder mix with the water and produce a large foam is so called " blow "; while the technique that make the tea whisk moves slowly in the tea bowl and foam are more smaller and denser, and even viscous is so called " brush ".The blow brushed is a continuous action of " blow " and " brush ".

3.7 

   旋点 Spin

    五指抓握茶筅,以手腕为中心,在茶汤中沿盏壁画圆的手法。

It refers to the technique of grasping the tea whisk with five fingers, centering on the wrist, draws a circle along the wall of tea bowl in the tea water. 

3.8 

    成汤量 Tea Water Volume

    点茶全程结束时,茶盏中最终形成的茶汤体积。

It refers to the final volume of tea water in the tea bowl at the end of the whole process of Dian Cha.

 

3.9 

   沫饽 Mo Bo

   茶汤表面产生的泡沫状浮沫。

   It refers to the foamy foam on the surface of the tea water.

 

3.10 

     咬盏 Yao Zhan

   茶汤表面沫饽持久,可以吸附在盏壁上较长时间不散的现象。

It refers to the phenomenon that the Mo Bo on the surface of tea water is adsorbed onto the wall of tea bowl for a long time.

 

3.11 

   水痕 Shui Hen

   茶汤沫饽快速消散,并露出水面痕迹的现象,又称水脚。

  It refers to the phenomenon that the Mo Bo in tea quickly dissipates and shows traces or     marks on the surface. It is also called Shui Jiao in Chinese.

 

3.12 

  乳点  Ru Dian

  在点茶粥面形成的类似乳头形状的沫饽。

  It refers to the nipple-like shaped Mo Bo formed on the surface of viscous tea .

 操作要求 OperationRequirement

 4.1 点茶前准备 PreparationBefore Dian Cha

 4.1.1 将符合GB 2762、GB 2763 规定的茶叶制成点茶粉。

The tea that meets the requirements of GB 2762 and GB 2763 are made into tea powder.

4.1.2 使用符合 GB 14934 规定的茶具,选用成汤量 1.2 ~5 倍茶盏为宜,选用 150m~1100ml 茶瓶为宜。

Select tea sets that meet the requirements of GB 14934. It is advisable to use tea bowls with a volume of 1.2 to 5 times of amount of tea water. And the 150m to 1100ml tea bottles are better.

4.1.3 使用符合GB 5749 规定的水温50℃以上生活饮用水。

 Use domestic drinking water that meets the requirements of GB 5749 at a temperature above 50°C.

4.2 清洗茶具 Clean the Tea Set 

 

往茶盏中注入沸水至盏沿下2cm。将茶筅放入茶盏中1min以上。取出茶筅,将水倒出、沥干。

Pour boiling water into the tea bowl to 2cm below the edge of the bowl. Put the tea whisk in the tea bowl for more than 1 min, then take out the tea whisk, pour out the water and drain it.

 

4.3 投粉 Add Powder

 

按照点茶粉量与成汤量比例1g:50ml~200ml,用茶匙将点茶粉投入茶盏。

Put the tea powder into the tea bowl with a teaspoon according to the ratio of the amount of tea powder to the amount of soup being 1 g: 50ml~200ml.

 

4.4 调膏 Tiao Gao

 

往茶盏内倒入成汤量5%的水,用茶筅沿同一方向旋点,至点茶粉全部溶解,成胶状物。时间不少于10s,频率 60次/min以上。

Pour 5% water of the tea water volume into the tea bowl, and spin it in the same direction with the tea whisk until the tea powder is completely dissolved and becomes to glue. The time is not less than 10s, and the frequency is more than 60 times/min.

4.5 出沫 Making Mo Bo

 

沿盏壁注水一圈,注水量为成汤量20%的水;用茶筅沿同一方向旋点,用力击拂至出现沫浡,时间不少于40s,频率 不少于60次/min。

Pour water along the wall of the tea bowl in a circle, and the amount of water is 20% of the amount of tea water; spin it in the same direction with the tea whisk, and vigorously blow until the Mo Bo appears, the time is not less than 40s, and the frequency is not less than 60 times/min.

4.6 增沫 Adding Mo Bo

 

沿盏壁倒入成汤量20%的水,使用茶筅围绕盏心,沿同一方向旋转画圆,时间不少于60s,频率不低   100次/min。

Pour 20% water of the tea water volume into the tea bowl along the bowl wall, rotate the tea whisk and draw a circle in the same direction. The time is not less than 60s and the frequency is not less than 100 times/min.

4.7 拂面 Brush Mo Bo

 

沿盏壁倒入成汤量10%的水,在汤面浅层轻拂,沿同一方向旋点,时间不少于5s,频率不高于60次

/min。

Pour 10% water of the tea water volume into the tea bowl along the bowl wall, brush it on the shallow layer of the tea water, and spine it in the same direction, the time is not less than 5s, and the frequency is not more than 60 times/min.

 

4.8 调沫 Tiao Mo

 

沿盏壁倒入成汤量10%的水。观察茶面,如未出现大量沫饽,用茶筅沿同一方向,在不同水平面上击拂以产生大量沫饽;如出现大量沫饽,用茶筅沿同一方向,在不同水平面上旋点收敛凝聚茶面,调至   细密。时间不少于60s,频率不低于100次/min。

Pour 10% water of the tea water volume into the tea bowl along the bowl wall, if there is no a large amount of Mo Bo appeared, rotate the tea whisk in the same direction and blow it on different levels to produce a lot of Mo Bo; if there is a lot of Mo Bo, spine along the same direction with the tea whisk on different region of surface to condense the Mo Bo, adjust the Mo Bo become fine. The time is not less than 60s, and the frequency is not less than 100 times/min.

4.9 修面 Decorate the Surface

 

沿盏壁倒入成汤量15%的水,用茶筅沿同一方向旋点、击拂,击拂范围逐渐缩小,使茶面上沫饽乳点突出凝结。时间不少于10s,频率不低于80次/min。

Pour 15% water of the tea water volume into the tea bowl along the bowl wall, spin, blow and brush in the same direction with the tea whisk. The range of blowing and brushing is gradually reduced, so that the Ru Dian on the tea surface are prominent and condensed. The time is not less than 10s, and the frequency is not less than 80 times/min.

4.10 匀汤 Mix Tea Water

 

沿盏壁倒入成汤量20%的水,用茶筅沿同一方向旋点,搅拌均匀,减少水痕,使之咬盏。时间不少于10s,频率不低于80次/min。

Pour 20% water of the tea water volume into the tea bowl along the bowl wall, spin and stir it in the same direction with the tea whisk evenly, to reduce Shui Hen (water marks), and make it Yao Zhan. The time is not less than 10s, and the frequency is not less than 80 times/min.

 

非物质文化遗产点茶操作规范

 

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