摘要
商周时期,巴蜀地区的人们从菜蔬中认识了苦菜,又由苦菜中辨认出了茶。在这个"煮荼"的阶段,中国茶文化获得了其药用的功能,它规定了六朝、隋唐时期,"煎茗"阶段的煎煮方法;亦决定了五代、宋时期"点茶"阶段的制茶技术;还影响了元和明代以降,"泡茶"阶段的饮用方式。可以推定,南朝时期,中国茶文化符号正式设立并稳定为日用生活方式,并且自南宋开始,茶文化的药用功能逐渐向保健养生功能转化,进而又对造茶、茶具、茶艺表演等产生了一系列新的规定。
During the Shang and Zhou Dynasties,people in Bashu area(Sichuan basin and neighboring area)got to know bitter herbs from vegetables and identified tea from bitter herbs.In this stage of"boiling tea",the Chinese tea culture obtained its medicinal function,which not only specified the method in the stage of"boiling grinded tea leaves"in the Six Dynasties,Sui and Tang Dynasties,but also decided the teamaking technology in the stage of"making tea by pouring boiling water on grinded tea leaves in the cup"in the Five Dynasties and Song Dynasty.Furthermore,it has even influenced the drinking ways in the stage of"brewing tea"since the Yuan and Ming Dynasties.It can be presumed that the Southern Dynasty was the period when the symbol of Chinese tea culture was formally established and stabilized as a daily life style,and since the Southern Song Dynasty,the medicinal function of tea culture gradually transformed into the healthcare function,and then produced a series of new regulations on tea making,tea set and tea art performance.
作者
曹柯平
周广明
CAO Ke-ping;ZHOU Guang-ming(Jiangxi Normal University,Nanchang 330022;Jiangxi Provincial Institute of Cultural Relics and Archaeology,Nanchang 330008)
出处
《中国农史》
CSSCI
北大核心
2019年第5期121-133,共13页
Agricultural History of China
关键词
茶托
发酵茶
煮剂
煮散
饮剂
saucer
fermented tea
decoction
decoction made from powder
herb granules
