What are significant differences in Chinese and Japanese tea culture?

中國(guó)日本的茶文化，有哪些顯著的差異？

評(píng)論翻譯

原創(chuàng)翻譯：龍騰網(wǎng) http://www.ltaaa.com 轉(zhuǎn)載請(qǐng)注明出處


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Min Yan, Knows China and experienced a lot of the world
Japanese emphasize the process, Chinese emphasize the taste.

喝茶，日本人強(qiáng)調(diào)過程，中國(guó)人強(qiáng)調(diào)口味。
日本茶的品種，一只手就可以數(shù)過來，非常有限。

Japanese has very limited variety of tea (can be counted within one hand), and the tea ceremony is for Mocha (a style from the Song Dynasty of China). All the relatively southern Chinese provinces produce tea, and the variety is huge. In my office, I store and regularly drink longjing from Zhejiang, puer and red tea from Yunnan, black tea from Hunan, biluochun from Jiangsu, oolong from Taiwan, tieguanyin and zhenshanxiaozhong and shuixian from Fujian, in addition to teas from Malaysia and Turkey. I use variety of utensils for different kinds of teas. You need different process to bring out the flavor of various tea produced in various way.

日本人強(qiáng)調(diào)過程，中國(guó)人強(qiáng)調(diào)口味。日本的茶道是“抹茶”，曾經(jīng)流行于中國(guó)的宋朝。
中國(guó)幾乎所有的南方省份都產(chǎn)茶，品種非常繁多。在辦公室里，我經(jīng)常喝的是浙江的龍井，云南的普洱和紅茶，湖南的紅茶，江蘇的碧螺春，臺(tái)灣的烏龍茶，福建的鐵觀音、正山小種和水仙茶，還有來自馬來西亞和土耳其的一些茶。不同種類的茶，我用不同的茶具。不同茶的風(fēng)味，需要不同的方式、不一樣的過程泡出來。

And it all comes down to this plant, Carmelia Sinensis.

茶葉的出現(xiàn)要?dú)w功于這種植物--茶樹。

This is the tea plant.

這是一個(gè)茶樹基地。

It’s a tropical/sub-tropical plant. It doesn’t like to be too hot, or too cold; too wet, or too dry; too sunny, or too cloudy; too high, or too low,… basically, it wants to live on a foggy, humid hillside with acidic soil, no snow and ice, a lot of rain but drain quickly, a lot of sun but not too strong, well-fertilized but not too rich, … and that’s not the natural environment in Japan! It’s situated too far up-north.

茶樹是一種熱帶、亞熱帶植物。它不喜歡太熱或太冷，不喜歡太濕或太干，不喜歡大晴天或大陰天，不喜歡太高或太低的地方……基本上來說，它需要一個(gè)多霧潮濕的山坡，酸性的土壤，沒冰沒雪，雨水充沛但排水迅速，陽光充足但又不太強(qiáng)烈，施肥良好但也不能過量……這種自然環(huán)境，日本可沒有，日本太偏北了！

People trade it by the bucket.

人們賣茶都是一筐一筐賣的。

So what is this “l(fā)et’s invent a bunch of special utensils just to get a tiny spoonful of tea leaves”? It’s just a drink and a cooking spice. I mean, you don’t have a roast beef ceremony or a spagetti ceremony, do you? Or ponder too much into the “the philosophical significance and symbolism of Roast Beef”.

那么“讓我們發(fā)明一大堆特殊的器具，只是為了得到一小匙的茶葉”的意義又是什么呢？只是一杯飲料和一種烹飪香料。我是想說，你那有烤牛肉儀式或者意大利面儀式嗎？有嗎？或者有過多地思考“烤牛肉的哲學(xué)意義和象征意義”嗎？

Do you like the taste or not? That’s all there is.

喝茶，就是“你喜歡這個(gè)味道嗎”？?jī)H此而已。

Cho Tze Yun
When we think of the Japanese tea culture, the Japanese tea ceremony comes to mind but that’s not the everyday tea that is drunk.

我們想到日本的茶文化的時(shí)候，會(huì)想到日本的茶道，但那種不是每天喝的茶。

Jason Li, lived in China
First off, China doesn’t have a singular tea culture.

首先，中國(guó)并沒有單一的茶文化。

The tea culture of my native Fujian is worlds apart to the tea culture of Yunan, Shaoxing, or the plains of northern China.

我家鄉(xiāng)福建的茶文化，與云南、紹興或華北平原的茶文化也是天壤之別。

When tea was imported into Japan in ancient times it was regarded as something luxurious abd high-class, then the Japanese reinterpreted it into something that has to be associated with a ceremony while drinking it.

古代日本進(jìn)口茶葉的時(shí)候，茶葉是奢侈品，是只有上層階級(jí)才能享受的，所以日本人喝茶的時(shí)候，就跟一整套的儀式捆綁在了一起。

You don’t really need to carry out a ceremony before you have a cup of coffee in Starbucks, do you?

在星巴克喝咖啡的時(shí)候， 你是不需要舉行儀式的，不是嗎？