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Chinese tea culture, a brilliant pearl of Eastern civilization, is not only a daily beverage but also an art of living and philosophy deeply rooted in the blood of the Chinese nation. 中國茶文化，這一東方文明的璀璨明珠，不僅是一種日常飲品，更是一種深植于中華民族血脈中的生活藝術(shù)和哲學(xué)。
The history of tea is ancient, with its origins dating back to the time of Shennong, more than four thousand years ago. The emergence of 'The Classic of Tea' written by Lu Yu in the Tang Dynasty marked the formal establishment of the Chinese tea culture system. With the opening of the Silk Road, tea culture gradually spreadto various parts of the world, profoundly influencing global tea-drinking habits. 茶的歷史源遠流長，其起源可追溯至神農(nóng)時期，至今已有四千多年。唐代陸羽所著《茶經(jīng)》的問世，標志著中國茶文化體系的正式形成。隨著絲綢之路的開辟，茶文化逐漸傳播至世界各地，對全球飲茶習(xí)慣產(chǎn)生了深遠影響。
China boasts a wide variety of teas, with the six major types being the most famous. Green tea, such as Longjing and Biluochun, is unfermented, preserving the natural color and nutritional components of the leaves; Black tea, such as Keemun and Jin Jun Mei, is fully fermented, with a dark and lustrous color and rich aroma; Oolong tea, such as Tieguanyin and Dahongpao, is semi-fermented, falling between green and black tea, with a unique fragrance; White tea, such as Baihao Yinzhen, is slightly fermented, air-dried after picking, resulting in a clear tea soup; Yellow tea, such as Mengding Huangya, is slightly fermented, characterized by 'yellow leaves and yellow soup'; Dark tea, such as Pu'er, is post-fermented, undergoing a long period of fermentation and maturation, giving it a distinctive flavor. 中國茶類繁多，尤以六大茶類最為著名。綠茶，如龍井、碧螺春，未經(jīng)發(fā)酵，保留了茶葉的天然色澤和營養(yǎng)成分；紅茶，如祁門紅茶、金駿眉，全發(fā)酵，色澤烏潤，香氣馥郁；烏龍茶，如鐵觀音、大紅袍，半發(fā)酵，介于綠茶和紅茶之間，香氣獨特；白茶，如白毫銀針，微發(fā)酵，采摘后自然晾干，茶湯清澈；黃茶，如蒙頂黃芽，微發(fā)酵，特點是“黃葉黃湯”；黑茶，如普洱茶，后發(fā)酵，經(jīng)過長時間的發(fā)酵和陳化，風(fēng)味獨特。
Tea-making craftsmanship is the core of tea culture, including key steps such as killing green, rolling, fermenting, and drying. The production techniques for different types of tea each have their own characteristics; green tea emphasizes killing green to maintain its color, black tea emphasizes fermentation to produce its red color, and oolong tea focuses on the moderate control of semi-fermentation. These subtle differences in craftsmanship endow each type of tea with its unique flavor and quality. 制茶工藝是茶文化的核心，包括殺青、揉捻、發(fā)酵、干燥等關(guān)鍵步驟。不同茶類的制作工藝各有千秋，綠茶注重殺青以保持綠色，紅茶則強調(diào)發(fā)酵以產(chǎn)生紅色，烏龍茶則講究半發(fā)酵的適度控制，這些工藝的細微差別，賦予了每種茶獨特的風(fēng)味和品質(zhì)。
Tea ceremony and tea art, as practices of tea culture, are not only aesthetic and spiritual enjoyments but also a form of life etiquette. It includes selecting tea, choosing water, brewing tea, and serving tea, emphasizing the aesthetic concepts of harmony, respect, purity, and tranquility. Through the practice of tea art, people can experience the depth and tranquility of tea culture while sipping tea, thereby gaining a deeper understanding and experience of the essence of Chinese tea culture. 茶道茶藝，作為茶道的實踐，不僅是一種審美和精神的享受，更是一種生活禮儀。它包括選茗、擇水、烹茶、奉茶等環(huán)節(jié)，強調(diào)和、敬、清、寂的美學(xué)理念。通過茶藝的實踐，人們可以在品茗中體驗到茶文化的深邃與寧靜，從而更深刻地理解和體驗中國茶文化的精髓。 Chinese tea culture is not only a treasure of the Chinese nation but also a valuable asset of human civilization. It integrates history, nature, craftsmanship, and spirit, representing the crystallization of the wisdom of the Chinese nation.  重點單詞 
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