【作者】 黄仲先； 蒋洵； 李赛君；

【Author】 HUANG Zhong-xian1, JIANG Xun2, LI Sai-jun3 (1. Hunan Academy of Agricultural Sciences, Changsha 410125,China; 2. College of LongPing, Central South University, Changsha 410125,China; 3. Tea Research Institute of Hunan, Changsha 410125, China)

【机构】 湖南省农业科学院； 中南大学研究生院隆平分院； 湖南省茶叶研究所；

【摘要】 从唐代开始就有人用"韵"来评价茶叶品质。品茶的韵有两种含义,一是味觉的感应,即余味或回味,一是文化层面上的茶韵,这种茶韵是精神产物,是品茶所能领会的"韵",是茶的文化内含。茶韵与茶叶品质有关,但不等于茶叶品质。影响茶叶品质的只有客观因素,而影响茶韵的既有客观因素,又有主观因素。领会茶韵,首先要有好茶,其次要会喝茶,第三要有好的环境和心境。更多还原

【Abstract】 From the Tang Dynasty, "charm" has been used to evaluate the quality of tea. There are two meanings of tea charm, one is tea aftertaste, and the other is a spiritual product in the level of tea culture. Tea charm relates to tea quality, but not tea quality. Only objective factors impact on tea quality, yet on tea charm there are not only the objective factors, but also the subjective factors. To figure out tea charm: first, having good tea; second, knowing how to tasting tea; third, to have a good environment and state of mind.更多还原