中国古代的'点茶'技艺

中国古代的'点茶'技艺

It's common to see a barista create coffee art, but it's a whole different ballgame doing the same thing with tea.
如今，咖啡拉花已经很常见，不过在茶汤上作画就鲜为人知了。

Different from the method of brewing tea during the Tang period, in the Song Dynasty the prevalent tea preparation was through dian cha.
与唐代的泡茶方法不同，宋代盛行的喝茶方式是点茶。

The process begins with hot water being poured over fine powdered tea creating a paste, with more hot water slowly added as the tea is constantly whisked by hand with a bamboo stick.
首先将热水倒在细密的茶粉上，调成糊状，然后慢慢加入更多热水，用茶筅不断击打。

It usually requires whisking the mixture between 180 and 200 times before water and tea are fully blended and froth appears.
一盏茶大约要击打180-200下，水与茶才会完全融合并出现泡沫。

Then one can make artistic designs in the froth with the tea paste.
然后，人们便可以用调好的茶膏，自由地在泡沫上作画。