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題 名 | 唐代茶道之研究=A Study of Tea Ceremony in Tang Dynasty |
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作 者 | 施淑華; 傅榮珂; | 書刊名 | 嘉義技術學院學報 |
卷 期 | 65 1999.08[民88.08] |
頁 次 | 頁127-150 |
分類號 | 538.75 |
關鍵詞 | 茶道; 陸羽; 茶經; 餅茶; 痷茶法; 飲茶; 茶稅; Tea ceremony; Lu-Yu; Tea theory; Tea cookies; Soaking tea; Tea drinking; Tea tax; |
語 文 | 中文(Chinese) |
中文摘要 | 中國茶道發展史上,唐代的地位異常重要,幾乎所有茶道的範圍和精神,都在唐 代確定。唐初到玄宗之茶文化史料,保存不多,但在肅宗以後,茶文化已極興盛。除了經濟 繁榮、交通發達外,僧侶提倡及文士推展,實為首功。當時文人僧侶著書立說、積極推廣, 重視茶具、水品、火候等各種可能影響茶味之相關事物,使茶文化成為一種專門之學問。茶 文化為我中華民族珍貴之寶藏,而今原為唐代發展之茶道,卻在日本被發揚光大,原為我國 生產之武夷名茶,卻在英人企業管理推行之下,製成洋化的紅茶,行銷世界各國;筆者書此 唐代茶道,希望喚醒國人,明瞭中國茶文化之精深,面對著屬於我們的驕傲,該如何去珍惜 與發揚,實是今日吾人最重要且必須關心之課題。 |
英文摘要 | In the developmental history of tea ceremony, Tang Dynasty played an important role, in which all rules and spirits were nearly set up by then. Not many historical resources of tea culture were kept from the beginning of Tang Dynasty to Shiuan Tzung. In fact, other than the factors of the economical prosperity, the convenience of traffic, under the promotion of those monks and the scholars, tea culture was will developed after the period of Su Tzung. They put emphasized on the importance of all related factors which could possibly effect the taste of tea, such as teapots, water quality, temperature etc. Thus the tea culture became a special study. Tea culture is a kind of Chinese treasure. It used to be developed in Tang Dynasty originally, but now has been fully carried out in Japan. The Wu Yi Tea which used to be cultivated in China has been westernized to become black tea in all over the world under the promotion of business administration by English people. With this study, the researchers expect to bring up people's attention to the deep spirits of Chinese tea culture and then to be able to appreciate and cherish the honor of our tea culture again. |
本系統中英文摘要資訊取自各篇刊載內容。