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中國茶對于中國人來說，已經不僅僅是一種飲品，經過幾千年的傳承，茶已經演變成為具有濃郁中國風情的文化。品飲中國茶，即是體味中國文化。本系列圖書圖文并茂地介紹了茶與茶具、烹茶技藝、普洱茶、綠茶和烏龍茶，介紹中國名茶的基礎知識，并回答與茶與茶具有關的一些常識性問題，引導外國讀者認識中國茶，具有很強的實用性和可操作性。中國茶對于中國人來說，已經不僅僅是一種飲品，經過幾千年的傳承，茶已經演變成為具有濃郁中國風情的文化。品飲中國茶，即是體味中國文化。對于來中國學習、工作的外國人，不了解中國茶文化，便相當于沒來過中國。本系列圖書圖文并茂地介紹了茶與茶具、烹茶技藝、普洱茶、綠茶和烏龍茶，介紹中國名茶的基礎知識，并回答與茶與茶具有關的一些常識性問題，引導外國讀者認識中國茶，具有很強的實用性和可操作性。

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Since the first cup brewed almost 5,000 years ago, green tea's popularity has increased to the point that it is presently the second most popular beverage in the world. As the name suggests, the tea is green in color.

At first glance, all brewed tea appear the same, but a connoisseur is able to identify the different varieties of green tea through the appearance and color of the dried tea--the flat Long Jing tea; the snail shell-like outwardly curling Bi Luo Chun tea and the bamboo-green Zhu Ye Qing, all tell their own stories.

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I. Famous Green Tea in Zhejiang ProvinceLocated south of the Yangtze River tea production area, Zhejiang Province is an important base for green tea production. Tea plantations include Jiaxing, Hangzhou, Huzhou, Shaoxing, Yuyao, Jinhua, Cixi and Quzhou. The major famous green tea brands include Xi Hu Long Jing, Da Fo Long Jing, White An Ji, Chang Xing Zi Zhu, Jing Shan, Hu Ming, Xue Shui Yun Lu, Ling Hai Pan Hao, Yan Dang Mao Feng, etc.1. Long Jing Tea “Dragon Well Tea”Known as the “Queen” of green tea for its “green color, strong fragrance, mellow taste and pretty contour,” Long Jing fresh green tea leaves are harvested before the Grain Rain of the Solar Term, and the typical sample of this tea is fl at, tastes sweet with a fragrance of leguminous fl owers. Traditional and modern high-quality Long Jing tea is completely manually roasted. Roasting of the Long Jing tea requires great attention and skilled hands during the tea-leaf processing. In 1757, visiting the South Yangtze area, Emperor Qianlong of the Qing Dynasty also commented upon the process of roasting in his poem The Song upon Inspecting the Tea Craftsmanship. Today, although roasting is usually performed with electric pans, the processing skills remain highly demanding. The harvested fresh leaves must be spread thinly on the ground to deactivate and roll (15 minutes); the deactivated and rolled leaves are spread for cooling and regaining moisture, ready to be sifted. Then they are desiccated and shaped in the pans. The desiccated crude tea is sifted and then re-roasted before the processed crude tea is sifted again to remove any residue fragments and dust. Finally, it is piled up and stored according to their grades.Long Jing tea is a fl at, smooth and bright green leaf, with a mellow and refreshing taste and a light aftertaste. The liquid is clear and bright, pleasantly fragrant and with evenly immersed and settled tea leaves at the pot bottom (henceforth referred to as brewed leaves). Long Jing tea is produced in three areas, namely, Xihu, Qiantang and Yuezhou, with such famous brands as Xi Hu Long Jing, Qian Tang Long Jing and Yue Zhou Long Jing.1. Xi Hu Long Jing (The West Lake Long Jing)Lake Xihu, Longwu, Liuxia, Zhuantang and Zhoupu of Xihu district of Hang Zhou City are home to Long Jing tea and the famous Xi Hu Long Jing. Both the picked and the processed varieties are collectively named after the place of origin, Lake Xihu (the West Lake).2. Shi Feng Long JingShi Feng Long Jing is the best of Xi Hu Long Jing, which is the best among all Long Jing teas. It is also believed to be the most authentic Long Jing tea because of its place of origin from Long Jing town, surrounded by Mt. Shi Feng in the hilly Xihu District of Zhejiang Province.3. Long Jing WhiteLong Jing white tea actually belongs to a green tea variety locally known as “Long Cha,” mainly produced in the Anji and Pang’an counties of Zhejiang Province. Using the technique of Long Jing, the tea is processed from the fresh white tea leaves from local tea plantations...