中國古代的'點茶'技藝

中國古代的'點茶'技藝

It's common to see a barista create coffee art, but it's a whole different ballgame doing the same thing with tea.
如今，咖啡拉花已經(jīng)很常見，不過在茶湯上作畫就鮮為人知了。

Different from the method of brewing tea during the Tang period, in the Song Dynasty the prevalent tea preparation was through dian cha.
與唐代的泡茶方法不同，宋代盛行的喝茶方式是點茶。

The process begins with hot water being poured over fine powdered tea creating a paste, with more hot water slowly added as the tea is constantly whisked by hand with a bamboo stick.
首先將熱水倒在細(xì)密的茶粉上，調(diào)成糊狀，然后慢慢加入更多熱水，用茶筅不斷擊打。

It usually requires whisking the mixture between 180 and 200 times before water and tea are fully blended and froth appears.
一盞茶大約要擊打180-200下，水與茶才會完全融合并出現(xiàn)泡沫。

Then one can make artistic designs in the froth with the tea paste.
然后，人們便可以用調(diào)好的茶膏，自由地在泡沫上作畫。