《茶的味道》【内容简介】
《优雅09：茶的味道》
悠悠千载，茶不仅是国人的生活必需品，也是人们美化生活重要途径。品茶时，目视茶色，口尝茶味，鼻嗅茶香，耳听茶涛，手摩茶器，极尽五境之美。要泡出这样的好茶，需要做好茗茶、茶泉、茶器、茶术四个方面。本书从先秦到当代，对这四方面的内容进行了清晰明白的整理说明，以帮助读者了解中国传统茶艺所需的材料与技艺。
作者简介
张宏庸，毕业于台湾大学中国文学研究所，二十世纪七十年代开始茶艺、茶学研究，八十年代开始出版相关著作，包括“陆羽茶书”“世界茶学经典”《台湾茶艺发展史》等，延续至今。自九十年代起，举办一系列以“千禧三友茶会”为代表的茶会，与当代茶艺大家赏茶鉴茶，交流心得。
The Taste of Tea 【 Content Introduction 】
Elegance 09: The Taste of Tea
For thousands of years, tea has not only been a necessity for Chinese people, but also an important way for people to beautify their lives. When tasting tea, you can look at the color of tea, taste the taste of tea, smell the aroma of tea, listen to the tea, and touch the tea machine with your hands. To make such a good tea, it is necessary to do four aspects: tea, tea spring, tea ware and tea technique. From the pre-Qin period to the present, this book provides a clear explanation of these four aspects to help readers understand the materials and techniques required for traditional Chinese tea art.
About the author
Zhang Hongyong, graduated from the Institute of Chinese Literature, Taiwan University, began to study tea art and tea science in the 1970s, and began to publish related works in the 1980s, including "Lu Yu Tea Book", "World tea classics" and "Taiwan Tea Art History", which continues to this day. Since the 1990s, a series of tea parties represented by the "Three Friends of the Millennium Tea Party" have been held to enjoy tea and exchange ideas with contemporary tea practitioners.
