摘要
中国古代饮茶择水主要包括择水源和鉴水品两个方面.总的来说,遵循"水就茶而定"和"择近源之水"的原则."水就茶而定"即以茶为核心选水,以期最大程度地发挥茶叶风味."择近源之水"即讲究"源泉水穉(稚)",认为接近源头的水味纯澈、污染少,处于"蒙昧状态",更宜饮茶,若是汇入江河湖泊或通海脉,品质降低.鉴水品则包含理化、感官和审美三个层面:理化层面从水的流动、流速、纯度和重量分析;感官层面以水的甘、寒、厚、香为佳;审美层面注重水的清、活.古代饮茶择水的宝贵经验可为当代饮茶者择水提供借鉴,清泉石流的意趣也为当代快节奏生活下的茶事增添乐趣.
Abstract
In ancient China,the selection of water for tea primarily included choosing the water source and evaluating the water quality.Generally,it followed the principles of"selecting water based on the tea"and"choosing water close to the source"."Selecting water based on the tea"means choosing water that best enhances the tea's flavor to maximize the tea's potential."Choosing water close to the source"emphasized using"spring water"that was considered pure,less polluted,and in a"pristine state",making it more suitable for tea brewing.Water that had merged into rivers,lakes,or seas was thought to be of lower quality.Evaluating water quality involved three aspects:physical and chemical properties,sensory characteristics,and aesthetic qualities.In terms of the physical and chemical properties,water was analyzed based on its flow,speed,purity,and weight.Sensory evaluation preferred water that was sweet(甘),cold(寒),thick(厚),and fragrant(香).Aesthetically,clear(清)and lively(活)water was favored.The valuable experience of selecting water for tea in ancient times can provide insights for modern tea drinkers,adding enjoyment to tea drinking in today's fast-paced life.
基金项目
安徽农业大学繁荣发展哲学社会科学基金重点项目(2019zs16zd)
安徽省现代农业产业技术体系建设专项()
维普
万方数据