长安雅集|茶源中国——红茶味道

茶源中国——红茶味道

Tea in China: A Taste of Black Tea 

茶源中国

红茶味道

Tea in China: A Taste of Black Tea

“长安雅集”活动作为北京市海外文化交流中心重点打造的品牌项目之一，充分利用中心优势，推动线上线下融合，打造“沉浸式”体验，突出互动性、体验性和趣味性，能够极大满足人民群众对文化旅游生活的需求，助推北京文化中心、国际交往中心和北京国际消费中心城市建设。在未来“长安雅集”将会展现更多的非物质文化遗产，推动中国传统文化创造性转化、创新性发展。

“Chang’an Elegant Gathering” is one of the key signature programs launched by Beijing Overseas Cultural Exchanges Center. Through fully leveraging the strengths of the center, the program aims to provide“immersive” online-offline experience of interactive, interesting activities to meet people’s demand for cultural tourism, making contributions to building Beijing into a cultural center, an international exchange center, and an international consumption center. In the future,“Chang’an Elegant Gathering” will display more intangible cultural heritage to advance the creative transformation and innovative development of traditional Chinese culture. 

“长安雅集味道之旅之红茶篇”以《茶界中国》之红茶在世界的流转为主线，通过体验、品鉴、讲课、分享等不同形式的集合，通过声、光、电等科技手段，打造出了沉浸式的红茶体验场景，烘托红茶悠远的历史与深沉的积淀，为嘉宾带来了一场中国红茶文化的交流盛宴。

“Chang’an Elegant Gathering—A Taste of Black Tea”, with the global spread of black tea portrayed in the TV documentary Tea in China as the main clue, is an event combining tea experiencing, appraisal, lectures, sharing, and other activities. With the help of acoustic, lighting and electronic technologies, it created an immersive experience for participants to taste the black tea’s long history and profound culture, and presented a grand feast for guests to share China’s black tea culture.

活动回顾

Event Review 

活动现场视频

A video of the event

本次活动现场邀请到了《茶界中国》总导演、总制片人刘嘉和英国茶学院侍茶师、欧洲专业茶业协会会员郭文利为大家讲述红茶故事，带领嘉宾开启了一场用味觉品尝红茶的旅行。

The event invited Liu Jia, chief director and chief producer of Tea in China, and Guo Wenli, tea master of the UK Tea Academy and member of the European Specialty Tea Association, to tell stories about black tea, enabling guests to enjoy a gustatory trip of black tea.

活动现场陈列的各种红茶

Various types of black tea on display 

活动现场

At the event

另外还有各国使节嘉宾，品尝到了现场陈列的正山小种茶、闽红、祁红、滇红、阿萨姆茶、大吉岭茶、斯里兰卡红茶、肯尼亚红碎茶等红茶品类，共同感受世界各地不同产区的红茶的魅力。

At the event, envoys and guests from various countries tasted Lapsang Souchong, Fujian Black Tea, Keemun Black Tea, Yunnan Black Tea, Assam Tea, Darjeeling Tea, Sri Lanka Black Tea, Kenyan CTC Black Tea, and others. This enabled them to experience the charm of black tea from various parts of the world. 

关于红茶

About Black Tea 

红茶是世界上产区最广﹑产量最多、贸易量最大、消费量最大的茶类。茶叶的故乡是中国，红茶的发源地也在中国，中国生产红茶已有300多年历史。

Black tea is the most produced, traded and consumed tea with the largest number of producing areas around the world. China is the birthplace of tea, as well as the cradle of black tea. The history of black tea can be traced back more than 300 years in China. 

“红茶”一名，最早出现在明代刘基的《多能事鄙》一书中，明代朱升的茶诗《茗理》介绍了红茶制法。红茶的生产起源在15世纪前后，但是确切的创制年代至今尚难定论。起源于福建省崇安首创的小种红茶制法，是历史上最早的一种红茶。

The name“Hong Cha” (black tea) first appeared in Duo Neng Bi Shi (Miscellaneous Techniques in Daily Life) by Liu Ji of the Ming Dynasty (1368-1644). In his poem“Philosophy of Tea”, Zhu Sheng of the Ming Dynasty illustrated how to make black tea. The production of black tea originated around the 15th century, and when it exactly appeared remains a mystery. The Souchong black tea originating in Chong’an, Fujian Province, is known as the earliest black tea in the world. 

红茶与绿茶的最大区别在于加工的过程中多了一道发酵工序（小种红茶又增一道过红锅工序）。红茶的品质特点是红汤红叶，就是鲜叶经过发酵，原先是无色的多酚类物质氧化后，形成红茶色素所致。

The biggest difference between black tea and green tea is that black tea involves fermentation (and an additional pot-firing procedure for Souchong black tea). Black tea features red leaves and red soup. This is because colorless polyphenols in fresh tea leaves are oxidated in the process of fermentation, thus generating red color. 

中国红茶的工艺流程

Making Process of Chinese Black Tea

中国红茶属全发酵茶类，以茶树的一芽二叶或三叶为原料，经过萎凋、揉捻、发酵，最后进行干燥处理而制成的茶叶，在发酵过程中茶叶的多酚类物质经氧化，生成茶黄素和茶红素等成分，从而形成了红汤红叶，香甜味醇的品质特征，故称红茶。

Chinese black tea is a kind of fully fermented tea. It has“one bud and two leaves” or“one bud and two leaves” of tea plants as the raw materials, which are made into tea leaves after procedures such as withering, rolling, fermenting, and drying. In the process of fermentation, polyphenols in fresh tea leaves are oxidated, generating yellow and red colors. For this reason, black tea features red leaves and red soup, fragrant aroma, and sweet taste. 

红茶加工工艺过程

Steps to Make Black Tea 

萎凋

Withering 

将新鲜的茶叶经过一段时间失水，使梗叶成萎蔫凋谢状态，这是红茶初制的第一道工序。经过萎凋，可适当蒸发水分，叶片柔软，韧性增强，便于造形。

Fresh tea leaves are withered after a certain period of natural drying. This is the first step to make black tea. With water evaporated, withered tea leaves become soft and resilient, making them easy to be further shaped. 

揉捻 

Rolling 

红茶在揉捻过程中会成形并增进色香味浓度，同时，由于叶细胞被破坏，便于在酶的作用下进行必要的氧化，有利于发酵的顺利进行。

Through rolling, the scent and taste of black tea are intensified. Besides, the cells of tea leaves are broken to facilitate the process of fermentation through oxidation by enzymes. 

发酵

Fermenting 

发酵是红茶制作的独特阶段，经过发酵，叶色由绿变红，形成红茶红叶红汤的品质特点。

Fermenting is a distinctive procedure for making black tea. After fermentation, tea leaves turn from green to red, so that soaked black tea features red leaves and red soup. 

干燥

Drying 

干燥是将发酵好的茶坯，采用高温烘焙，迅速蒸发水分，达到保质干度的过程。

Drying refers to baking fermented tea leaves under high temperature to evaporate water quickly and facilitate storage. 

红茶的工艺划分

Categorization of Black Tea by Making Techniques 

红茶按加工工艺不同可分为小种红茶、工夫红茶和红碎茶三类。

According to different making techniques, black tea is classified into Souchong black tea, Kungfu black tea, and CTC black tea. 

小种红茶 

Souchong Black Tea 

小种红茶是福建特有的一种条形红茶，有正山小种和外山小种之分，其中正山小种红茶是红茶界的鼻祖。小种为数量稀少之意，特有工序为过红锅，通过该过程停止茶叶发酵，从而保持茶叶的香气。正山小种外形条索肥实，色泽乌润，泡水后汤色橙黄透亮，香气自然，类花果香，滋味醇厚。

Souchong black tea is a kind of black tea unique to Fujian. It is further categorized into Lapsang Souchong and Waishan Souchong. Lapsang Souchong is dubbed the father of black tea. Souchong means“scarcity in output”. A distinctive step to make this kind of black tea is firing in a pot, which suspends the process of fermentation and makes it preserve the original aroma of tea leaves. Lapsang Souchong features long, plump shape and black luster. When soaked, the tea soup is clear and orangish, with natural scent of flower and fruit and lasting aftertaste. 

工夫红茶 

Kungfu Black Tea 

工夫红茶是中国特有的红茶产品，也是中国红茶的主要类别，产制历史悠久。既然称之为“工夫”，可见其加工过程工序之精细。工夫红茶以其优质的外形，馥郁的香气和醇厚的滋味而驰名中外。其中最有名的要数安徽祁门所产的“祁红”和云南省所产的“滇红”。

Kungfu black tea is a kind of black tea unique to China. As the main type of black tea in China, it boasts a long history. The name“Kungfu” derived from its exquisite, careful making process. Kungfu black tea is known both at home and abroad for its attractive shape, fragrant aroma, and strong taste. The most famous brands of Kungfu black tea are Keemun Black Tea and Yunnan Black Tea. 

祁门工夫红茶属世界三大高香红茶，典型的“祁门玫瑰花香”在国内外都有极高的知名度。滇红工夫红茶则采用大叶种原料制成，外形肥硕、金毫显露、汤色红艳明亮、滋味浓厚鲜爽、叶底红匀。

Keemun Black Tea produced in Qimen, Anhui Province is one of the three most famous kinds of highly-scented black tea in the world. In particular, the rose-scented Keemun Black Tea enjoys fame globally. Yunnan Black Tea, with large tea leaves as the raw material, features plump leaves with golden hair, brightly red and clear soup, strong and refreshing taste, and red, even residues after soaked. 

红碎茶 

CTC Black Tea 

我国红碎茶生产较晚，始于本世纪的50年代后期。红碎茶重在“碎”加工，形态呈颗粒型碎片，用沸水冲泡时茶汁浸出量大，通常用作茶包和奶茶原料。

China didn’t begin to produce CTC black tea until the late 1950s. CTC black tea is produced with the crushing process, so it is in the form of granules. When soaked in hot water, it produces more soup. Therefore, it is typically used to make tea bags or milk tea. 

中国红茶的世界之路

The Journey of Chinese Black Tea to Go Global 

清末上海港出口的外销茶

Exported Tea from Shanghai Port during the Late Qing Dynasty

红茶于世界的历史可追溯到17世纪西方的大航海时代，从那时起欧洲人开始从中国进口红茶，据《清代通史》（萧一山编）卷二：“葡荷两国，与我国通商较早，明末崇祯十三年（1640年）红茶（有工夫、武夷茶、小种茶、白毫等）始由荷兰转至英伦。”

The global spread of black tea dated back to the Age of Discovery in the 17th century. Back then, Europeans started to import black tea from China. According to the second volume of General History of the Qing Dynasty compiled by Xiao Yishan,“Portugal and the Netherlands took the lead to trade with China. In 1640, the 13th year of the Chongzhen reign of the Ming Dynasty, black tea (including Kungfu, Wuyi, Souchong, and Pekoe tea) began to be transported to Britain via the Netherlands.”

继茶叶到达荷兰后,饮茶之风很快波及到英、法、德等国。公元1637年英国首次从中国厦门运去茶叶，中国红茶开始大量进入伦敦市场，风靡英伦三岛。这一时期，随着航海技术的发展，促使着东西方贸易往来十分频繁，因此中国红茶也开始传往更遥远的欧洲、美洲、非洲等地。

Soon after tea was introduced into the Netherlands, tea drinking gained popularity in countries like Britain, France, and Germany. In 1637, Britain imported tea from China’s Xiamen for the first time. Later, Chinese black tea swarmed into the London market and became popular across Britain. During the period, the advancement of seafaring technology injected vitality into trade between the East and the West. Chinese black tea gradually spread farther to Europe, Americas, and Africa. 

中国是世界茶文化发展的源头,中国传统红茶因其独特的品质和深厚的历史底蕴，在世界的历史长河中脱颖而出，成为了世界认识中国的一张古香四溢的芳香名片。

China is the cradle of tea culture globally. Due to its superb quality and profound history, traditional Chinese black tea stood out in the long river of human history as a classic name card for the world to understand China. 

持续关注“长安雅集”栏目

将为您带来更多中国传统艺术体验

Follow“Chang’an Elegant Gathering” to experience more traditional Chinese cultural legacies

“长安雅集”希望为更多艺术家搭建平台，通过线上线下融合、“沉浸式”新型体验等方式，让艺术家有更多的展示机会，宣传中国传统文化，增强文化自信，讲好中国故事，做好国际传播，让更多人了解我们国家的瑰宝。

“Chang’an Elegant Gathering” hopes to create a platform for more artists to display their works and for more people to experience traditional Chinese culture in an immersive way both online and offline. By doing so, we strengthen our cultural confidence, tell Chinese stories to the world, facilitate international communication, and let more people around the world to learn about China’s natural treasures.