茶经 The Classic Of Tea

"内容简介

Brief Introduction

全书分为十节，每一节都采取"原文+注释+译文+附录"的结构设置。注释详细，不仅阐明词义，有的还点明了其与茶文化有关的典故；译文按照"直译为主，意译为辅"的原则，逐字翻译，便于读者理解。《茶经》是唐代陆羽撰写的一部关于茶的专著。"茶圣"陆羽以其一生实践和一部传播茶学、推广茶道的杰出文献《茶经》。《茶经》是中国乃至世界上最早、最完整、最全面介绍茶的第一部专著。对茶的性状、品质、种植、采制、烹饮、器具等皆有论述，被誉为茶叶百科全书，是世界茶文化史上树立的一座不朽的丰碑。本书通过知名文化学者刘峰对原文进行注译的基础上，又增补了大量内容，使本书兼具学术价值与实用价值。

The book is divided into ten sections, each structured with ""original text + annotations + translation + appendices."" Annotations clarify terms and cultural references tied to tea, while translations prioritize literal accuracy with contextual clarity. The Classic Of Tea, authored by Tang Dynasty scholar Lu Yu (revered as the ""Tea Sage""), is the world's earliest, most comprehensive treatise on tea. It systematically explores tea's characteristics, cultivation, processing, brewing, and utensils, earning its reputation as a tea encyclopedia and a landmark in global tea culture. Scholar Liu Feng's annotated edition enriches the original text with expanded commentary, balancing scholarly depth with practical insights.

作者简介

Author Introduction

刘峰，知名文化学者，北京师范大学哲学博士、茶学博士后、研究员，迪拜世博会"中华茶文化全球推广大使"；中国国际茶文化交流中心首席专家；国家高级品茶师，中国茶文化学科带头人、国家高级班次茶师。

Liu Feng, a renowned cultural scholar, holds a Ph.D. in philosophy from Beijing Normal University and a postdoctoral fellowship in tea science. He serves as a researcher, Global Ambassador for Chinese Tea Culture at the Dubai World Expo, Chief Expert at the China International Tea Culture Exchange Center, National Senior Tea Taster, and a leading figure in Chinese tea culture studies.

陆羽（733-804），字鸿渐，自号竟陵子，又号桑苎翁。 陆羽一生嗜茶，精于茶道，唐朝上元初年（公元760年），陆羽隐居苕溪（今浙江湖州），撰《茶经》三卷，对茶的性状、品质、产地、种植、采制、烹饮、器具等皆有论述。成为世界上第一部茶叶专著。

Lu Yu (733-804), styled Hongjian and self-titled Jinglingzi or Sangzhuweng, was a lifelong tea devotee and master of tea arts. In the early Shangyuan era of the Tang Dynasty (760 CE), he retreated to Tiaoxi (present-day Huzhou, Zhejiang Province) and authored the three-volume The Classic Of Tea. The work systematically details tea's characteristics, quality, origins, cultivation, harvesting techniques, brewing methods, and utensils, establishing itself as the world's first comprehensive treatise on tea.