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从宋代开始,“以香入茶”就是一种流行的制茶方法。这种将花瓣、麝香、沉香等微入茶中的做法,让茶文化中增添了更多的特殊气味和艺术美感。清道光年间,吴人顾禄的《清嘉录》载:“珠兰、茉莉花于薰风欲拂,已毕集于山塘花肆,茶叶铺买以为配茶之用者。”这样的工艺延续至今,特别是茉莉花。茉莉花可谓花中的“香妃”。茉莉花会在花季用力释放出所有的花香,无奈花期太短,花内的芳香类物质会随花的开放而逐渐形成和挥发,无法久留。为了留住这一缕芬芳,明朝时期,人们就就开始将茉莉
From the Song Dynasty, “to incense into the tea ” is a popular method of tea. This petal, musk, incense and other micro into the tea practice, so that tea culture to add more special smell and artistic beauty. During the Qing dynasty, Wu Qing Gu Lu’s “Ching Chia Lu” contains: “Pearl, jasmine flowers in the wind to brush, has been completed in the pond flowers, tea shop that with tea users.” The process continues today, especially jasmine. Jasmine flower can be described as “Xiang Fei ”. Jasmine will forcefully release all the flowers in the flowering season, but unfortunately the flowering period is too short. The aromatic substances in the flowers gradually form and volatilize with the opening of the flowers, and can not stay for a long time. In order to retain this ray of fragrance, the Ming Dynasty, people began to Jasmine