原 中国普洱茶网 整体品牌升级,更名为「茶友网」

一抹绿茶day

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一篇读懂中国茶叶简史

导读:

我国是世界上最早发现、栽培、利用茶叶的国家。据历史资料考证,茶树起源于中国,早在5000多年前,我们的祖先就发现了茶有解毒的功效。中国是茶的故乡,经过漫长的历史跋涉,现在茶已经在全世界扎下了根,茶叶已经成为风靡世界的三大无酒精饮料之一。作为茶的发源地,每个中国人都感到自豪。

China is the first country in the world to discover, cultivate and utilize tea. According to historical data, tea originated in China, as early as 5000 years ago, our ancestors found that tea has detoxification effect.China is the home of tea. After a long historical journey, tea has taken root all over the world. Tea has become one of the three most popular non-alcoholic beverages in the world. As the birthplace of tea, every Chinese is proud of it.


  

今天与大家分享中国茶简史。

Today I would like to share with you a brief history of Chinese tea.

 

 

利用茶的三个阶段

Three stages of tea utilization 

1、药用

发现和利用茶可以追溯到原始时期,我国第一步药物专著《神农本草》中就有“神农氏尝百草“,日遇七十二毒,得荼而解之。”茶做药用,生嚼内服,清热,外敷消炎解毒。

1、 medicinal

The discovery and utilization of tea can be traced back to the primitive period. In the first drug monograph Shennong Materia Medica in China, "Shennong Tastes Hundred Grasses", which encounters seventy-two poisons every day, is completely relieved. Tea for medicinal purposes, raw chewing, oral administration, heat clearing, external application anti-inflammatory detoxification. 

2、食用

从生嚼到煮食,茶叶可以和粮食一起煮“茶粥”,“羹印”,或者灼煮,捞起,加调料。今云南基诺族仍有“凉拌茶菜”。

2、edible

From chewing to cooking, tea can be cooked together with grain "porridge", "seals", or boiled, picked up and seasoned. There are still "cold tea dishes" among Jinuo people in Yunnan today. 

3、饮用

饮用源于食用,从食用到饮用,是出于对茶之本味的追求。现代仍然有食用茶的风俗,牧区将茶掺入牛奶共饮,少数民族地区有擂茶和打油茶。

3、 drinking

Drinking comes from eating, from eating to drinking, is out of the pursuit of the original taste of tea. There is still a custom of eating tea in modern times. Tea is mixed with milk in pastoral areas, and tea rolling and Camellia beating are common in ethnic minority areas.


 

 

饮茶方式的转变

The Change of Tea Drinking Style 

1、唐代煮茶法

煮茶前,先把茶叶碾碎,烧开水后将调料放入,再将茶粉撒入锅内。饮用时,趁热将茶渣和茶汤一起一起喝下去,谓之“吃茶”。

唐人煮茶一度喜欢往茶汤里添加调味料,如盐、葱、姜或橘皮等等,中唐时陆羽极力反对这一煮茶的方式,煮茶的时候最多加一点盐调味。此后唐人饮茶开始提倡茶汤的原味,为茶道之兴奠定基础。

1. The tea brewing method in the Tang Dynasty.

Before boiling tea, crush the tea, boil the water, put the seasoning in, and then sprinkle the tea powder into the pot. When drinking, take advantage of the heat to drink tea residue and tea soup together, which is called "eating tea".

At one time, Tang people liked to add spices to tea soup, such as salt, onion, ginger or orange peel, etc. In the mid-Tang Dynasty, Lu Yu strongly opposed this method of tea boiling, adding at most a little salt to flavor tea boiling. Since then, Tang people began to advocate the original taste of tea soup, which laid the foundation for the prosperity of tea ceremony. 

2、宋代点茶法

宋代的饮茶方式上升到了审美的高度,到达了极致。他们在茶饼上装饰了很多龙凤的花纹,十分精致,叫做“龙凤团茶”。

喝茶时,先将饼茶碾成细细的粉末,用沸水冲点茶。为了使茶末与水融为一体,用茶筅快速击打,茶水充分交融,并使茶盏中出现大量白色茶沫。日本的抹茶道就是起源于此。

2. Tea method in Song Dynasty

The way of drinking tea in Song Dynasty rose to the height of aesthetics and reached the acme. They decorated the tea cake with many patterns of dragons and phoenixes, which are very delicate, called "Dragon and Phoenix Tea".

When drinking tea, first crush the cake tea into fine powder, then pour some tea with boiling water. In order to make the tea powder and water merge into one, the tea is beaten quickly with the tea tape, the tea is fully blended, and a large number of white tea foam appears in the tea calendar. This is where the Japanese tea ceremony originated. 

3、明代泡茶法

到了明代,制茶法和饮茶法一再简化。朱元璋大力推广散茶导致了茶类的异化,以前只有绿茶,后来慢慢又出现了别的茶类。明朝人认为这种饮法“简便异常,天趣悉备,可谓尽茶之真味矣”。

茶叶冲泡的方法也延续到了今天,泡茶不加任何调味料,喝的是茶的原味、真味,同时泡茶所用的茶具和方法也简化了很多,更利于茶文化的传播。

3, the Ming Dynasty tea brewing method

In the Ming Dynasty, tea-making and drinking methods were simplified again and again. Zhu Yuanzhang's vigorous promotion of loose tea led to the alienation of tea, which used to be only green tea, but later slowly appeared other kinds of tea. People in the Ming Dynasty believed that this drinking method was "simple and unusual, full of interest in the sky, which could be said to be the true taste of tea."

The method of tea brewing has also continued to this day. Tea brewing does not add any condiments, but drinks the original taste and true taste of tea. At the same time, the tea utensils and methods used in tea brewing have been simplified a lot, which is more conducive to the spread of tea culture.

 

历朝历代茶的大事记

Records of the Great Events of Tea in Successive Dynasties 

1、神农时代

5000年以前,神农时代利用生叶煮着喝,把茶叶拿来当药用。

1. Shennong Era

Five thousand years ago, the Shennong era used raw leaves to boil and drink, and used tea as medicine. 

2、西周、东周

3000以前,开始人工栽培茶树,当菜食。

2. Western Zhou Dynasty and Eastern Zhou Dynasty

Before 3000, tea trees were cultivated artificially as food. 

3、秦代

2300年以前,开始当茗饮,调煮,羹饮。

3. Qin Dynasty

Two hundred and thirty years ago, they began to drink, cook and sip. 

4、汉代

西汉:2000年以前,开始商业化,成都成为我国茶叶最早的集散中心。

东汉:1500年左右,开始制作茶饼,以便运输。

4. Han Dynasty

Western Han Dynasty: Before 2000, Chengdu became the earliest tea distribution center in China.

Eastern Han Dynasty: About 1500, tea cakes were made for transportation. 

5、唐代

1200年以前,受唐代经济、文化的影响,陆羽《茶经》的倡导,唐代饮茶文化盛行。

5, the Tang Dynasty

Before 1200, influenced by the economy and culture of the Tang Dynasty, tea drinking culture prevailed in the Tang Dynasty with the advocacy of Lu Yu's Tea Classic. 

6、宋代

1000年以前,泡茶技艺的改进,水质的讲究,斗茶成了一种风潮。

6. Song Dynasty

1000 years ago, with the improvement of tea-making skills and water quality, tea fighting became a trend. 

7、元代

700年以前,开始出现散茶。民间则以散茶为主,饼茶主要为皇室宫廷所用。开始出现泡茶方式,即用沸水直接冲泡茶叶。为明代散茶的兴起奠定了基础。

7, Yuan Dynasty

700 years ago, loose tea began to appear. Folk tea is mainly scattered tea, cake tea is mainly used by the Royal court. Tea-making began to appear, that is, tea was brewed directly with boiling water. It laid the foundation for the rise of Sancha in Ming Dynasty. 

8、明代

600年以前,朱元璋废团改散,黄茶、黑茶和花茶的工艺相继形成。

8, Ming Dynasty

600 years ago, Zhu Yuanzhang's waste group was dispersed, and the processes of yellow tea, black tea and scented tea were formed one after another. 

9、清代

300年以前,中国茶风靡世界,独步世界茶市,当时出口茶叶的只有中国,工艺以烘青和炒青为主,制作了乌龙茶、红茶、黑茶、花茶、绿茶、白茶。

9. Qing Dynasty

Three hundred years ago, Chinese tea was popular all over the world, walking alone in the world tea market. At that time, only China exported tea. The main technology was roasting green and stir-fried green. Oolong tea, black tea, scented tea, green tea and white tea were produced. 

10、近代

近代吴觉农茶圣挽救乱世中的茶业

1920年吴天礼创立义和茶行

1940年云南创建勐海茶厂

1950年代开始以邹炳良和卢国龄为代表的茶人毕生为普洱茶产业默默耕耘

10. Modern times

Modern Wu Jue-nong Tea Sage Rescue Tea Industry in Chaotic Times

Wu Tianli founded Yihe Tea Shop in 1920

Establishment of Menghai Tea Factory in Yunnan in 1940

Since 1950s, tea workers represented by Zou Bingliang and Lu Guoling have been working silently for Pu'er tea industry all their lives.



 

茶经历了从药用到食用到饮用,又经历了从煮茶到点茶到泡茶,历朝历代不断发展演变。

历经千年,茶已经渗透到中国人生活的各个层面。对中国人而言,茶不仅是一种饮料,更多的是一种精神寄托。

Tea has experienced from medicinal to edible to drinking, and from boiling tea to ordering tea to making tea, which has been developing and evolving in successive dynasties.

After thousands of years, tea has penetrated into every aspect of Chinese life. For Chinese, tea is not only a drink, but also a spiritual sustenance.




以上部分内容来自网络分享

Part of the above is from online sharing.


今天,您喝茶了吗?

Did you have tea today?



茶是好东西,更何况是每天聆听音乐3万秒的快乐普洱!

Tea is a good thing, not to mention the joy of Pu er, which is listening to music for 30 thousand seconds everyday.


5月3-6日,2019第十一届湖南茶文化节暨春季茶博会即将召开



展会介绍

悉数春夏秋冬,就五月最美,悠悠茶香,遍布大街小巷。5月3-6日,2019第十一届湖南茶文化节暨春季茶博会暨紫砂、书画、红木、根雕、陶瓷、茶具工艺品展即将在湖南省展览馆隆重召开,本届茶文化节共吸引了来自云南、广州、福建、湖北、贵州、江苏、台湾等地的优质企业参展。以湖南中茶、黑茶村长为代表的黑茶企业;以老同志、滇南古韵为代表的普洱茶企业;以四汖单丛为代表的青茶企业;以古阳河、翠泉、仙人岭为代表的绿茶企业...;还有以陋室忞、卓工国石、上古唐、尚帧品、钱金泉紫砂、张黎强紫砂为代表的优质茶器。还吸引了以她们仨、梵艺阁、上古唐为代表的手工艺品,均悉数亮相。

品新茶、领豪礼、淘茶器、抢爆品、赏茶事,您不可错过的茶文化盛宴!

                                           ——湖南茶文化节

你还以为茶博会只可以喝茶、买茶、赏茶器?

你错了!

一场完美的茶博会怎么少得了丰富多彩的茶文化活动?让小编带你来看看本次茶文化节有哪些精彩活动吧!

活动预告

1

 吴建华老师带你体验太极健康生活方式

5月3日 上午 10:30-12:00

 湖南茶文化节带您体验太极健康生活方式


练习太极拳的意境要求天人合一,人与大自然融为一体。由自身肢体锻炼达到手、眼、身、法、步的协调统一,逐步过渡到人与人之间的和谐、人与大自然之间的和谐,和谐社会,和谐人生,这是练太极拳的一种境界。也是一种时尚健康生活的新方式!


2

抹茶·寻找你的专属味道

5月3日 上午 15:30-17:00

摆一席宋人茶席,再现礼仪、风雅与浪漫;

细品留香,穿越千年点茶去。演绎重现古人点茶情景!茶兴于唐盛于宋,想通透地了解中国茶文化,从宋代点茶开始。学习优雅的煮茶方法,让你的生活更美好!


3

漫修心香·中道禅舞

5月4日 上午 10:30-12:00

禅舞即禅心之舞。它是禅学文化跟舞蹈艺术融为一体的一种修身养性的方法。禅舞是在身心宁静的状态下,身、心、音乐融为一体而自发产生的一种舞蹈。它如行云流水般流畅而优美。它是身心自然、和谐的灵动,是禅心的自由表述,它甚至可以使舞蹈者通达宇宙生命的本质。

舞动奇迹,舞动美。禅舞不在于专业与否,也不在于有多深厚的舞蹈经验,只要能认识自己,发现自己的美,并在舞动中去练习就可以。


4

四汖单丛功夫茶品鉴会

5月4日 下午 14:00-17:00

一杯一世界,一茶一人生。每一片茶叶都布满时间创痕,每一道程序都体现着茶人的恭敬之心。工夫茶,历来讲究冲泡的程序礼仪和品饮的工夫。饮茶不仅可以解渴,更是一种艺术,独品得神,对品得味,众品则得趣。好茶酬知己!


5

吟诵视觉新的艺术

 ——尹礼锦老师

5月5日上午:10:30-12:00

吟诵——依字行腔、依意行调、以境谱曲、以情起舞。若说在吟诵诗文去体悟作者的“景观审美、人文情怀和哲学思想”,老师讲解分析得再透彻,也代替不了学生主体的感受体悟。湖南茶文化节带您玩转茶诗词。


6

旗袍太极恋上茶

——美思康宸

5月5日 下午 15:30-17:00

旗袍作为中国国粹也视为女性国服,体现的不单单是女人的温婉典雅、身姿柔美;更代表着 中国风韵。遇上太极,更显得刚柔并济。而茶为国饮,这一次旗袍、太极与茶的融合,为美加分,带来双重视觉的冲击,也带来无尽的期待!


什么?三天的活动还没看过瘾?

没关系,据小道消息,组委这次还设置了一些整个会期都有的活动。

还愣着干嘛?咱们去看看还有那些活动。

全天精彩活动预告

THE ALL DAY


7

瞥见宋事·遇见点茶

5月3-6日 10:30-17:00

点茶的历史,点茶道最早出现与唐末五代时期,

在宋代达到兴盛顶峰,

并由当时的日本僧人东传日本,

形成了日本抹茶文化,

但可惜的是因为战乱及朝代的更迭,

明代初期点茶消亡...

点茶是饮茶方式的一种,

中国自古共有三大主流饮茶方式:

煎茶(唐代)、点茶(宋代)、泡茶(明代)

点茶则是指

将茶叶进行蒸青、揉捻、研磨成茶粉后,

投入茶盏中,

使用汤瓶多次加入热水,

再通过茶筅的不断击拂,

打出一盏沫薄丰富茶汤品饮。



瞥见宋事·遇见点茶


8

精雕巧琢,感受匠人心的陶艺之魅

——张黎强老师教你陶刻专属茶器

5月3-6日 10:30-17:00

精雕巧啄,这不仅是意趣深致的案前雅器,更是对传统文化的传承,陶刻之乐,在于与生活融为一体。湖南茶文化节邀您刻画具有独特韵味的作品,每件作品将被您赋予鲜活的生命,一起聆听灵性的美的声音。


张黎强老师作品展示

9

守住传统技艺,赋予泥土无限生命力

——亚云老师教你制作属于自己的传统花器

5月3-6日 10:30-17:00

体会泥土与心的对话,守住传统技艺,回归原始与简单。湖南茶文化节带您体验传统文化,传授制作传统花器要领,感受传统文化魅力,传承传统文化。


潘亚云老师作品展示


10

感受慢时光,让花与器相遇

—— 方耀可老师现场教你制作仿生花器

5月3-6日 10:30-17:00

在传统技艺的基础上,从大自然的灵感中,进行创新,手工制作具有个人特色的仿生花器。

湖南茶文化节邀您自己动手,制作富有传统文化且有着鲜明的个人特色的仿生花器。在自己的作品中,感受慢时光,品一杯专属自己的茶。

方耀可老师作品展示


11

竹林茶隐》系列主题茶会

5月3-6日 10:30-17:00

竹林茶隐·四汖单丛·功夫茶茶会

竹林茶隐·唐羽茗茶·长沙茶友会

竹林茶隐·春语·诗歌茶会

 ......未完待续

一杯一世界,一茶一人生。享受慢下来的生活。于泡茶饮茶中修心养性。独品得神,对品得味,众品则得趣。好茶酬知己,5月3-6日,邀请各界茶友汇聚一堂,品新茶、享茶秀。

未/完/待/续

(注:一切活动以现场实际为准)

品新茶、领豪礼、淘茶器、抢爆品、赏茶事

万款新品齐聚,斗茶香·秀茶艺

百茶争艳、逐鹿星城,尽显茗星风范

——湖南茶文化节

国际饮茶日,了解的必要的茶叶双语知识

中国是世界茶树的发源地,中国茶不仅历史丰富悠久,而且品种繁多。茶叶经历药用、食用到饮用,经历了几千年的历史,到了明末清初,各大茶类工基本定型,形成今天的六大茶类。理论上,同样的叶子竟然可以加工成不同的茶叶,拥有不同的颜色、不同的形状、不同的香气和不同的滋味,这也太神奇了。因此,引来了一个问题,我们是如何分类茶叶的?通过颜色?还是氧化程度?别担心,我们今天来一起寻找到答案。

China is the source of tea, owns the richest tea history, produces the most diversified types of tea in the whole world. Tea was taken used as medicine, then food, and then beverage finally. The six types of tea were completed in the late Ming and early Qing Dynasties, it's amazing how could the same leaves been processed into different teas with different colors, different shapes, different aromas, and different tastes. Here comes another question, how do we classify tea? By colors or oxidization degree? Don't worry, let's figure them out today!

中国茶历史悠久,但中国的现代茶学教育却还年轻。它发起于二十世纪初,其中最重要的始创之一就是陈椽教授。他于1908年出生于福建省。他终身致力于茶教育和茶产业的发展。他的一生完成并出版了无数著名的茶学专著和文章,如《茶叶通史》、《茶叶加工》、《茶叶种植》、《茶叶检验》、《茶叶商品学》。然而,遗憾的是,《茶叶化学》一书出版于2002年,即1999年他过世3年后。

Chinese tea has a very long history,while modern Tea Science is quite young. It was started in the early 20 century, one of the leading founders was professor Chen Chuan(1908-1999). who was born in 1908 in Fujian province. He had spent his whole time on tea education and tea industry. During his whole life, he finished and published lots of important and famous books and articles, for example, All The Tea in China, Tea Processing, Tea Cultivation, Tea Laboratory Science, Economics of Tea. However, it’s a pity that the book of Tea Chemistry was published in 2002, 3 years later than he passed away in 1999.

陈椽教授的另外一个成就就是《茶叶分类的理论与实践》。在那之前,茶叶分类系统一片混乱,混淆不清,他们简单地把茶根据”发酵“度发来,比如日本。直到1979年,经过多年的研究,他将茶叶分类成了六类:绿茶、红茶、黄茶、白茶、青茶(乌龙茶)和黑茶。这也是为什么现在仍然有人认为普洱茶是黑茶,正是因为这套分类理论。陈椽教授根据加工工艺和品质特点分类茶叶,换句话说,茶叶的品质特点取决于工艺。这套茶叶分类体系学术知识渊博且科学系统,因此被米歇尔,法国中国史学专家,翻译成英文,并很快发表在法国权威杂志(法国植物生物史专刊)上。

Professor Chen Chuan's other achievement is the Tea Classification in Theory and Practice. Before that, tea classification is a mess or confusing, they simply classified tea by “fermentation” degree, like in Japan. Until in 1979,after years of studying, he classified tea into six types of tea: green tea, black tea, yellow tea, white tea, oolong tea, and dark tea. That's why even now there are still someones think pu-erh tea belongs to dark tea because of this classification. Professor Chen Chuan classified tea based on the processing methods and characteristic qualities, which means that different processing results in different qualities. The tea classification was so knowledgeable and scientific that Michael Salt, the French Chinese history expert, translated it into English edition, and published it very soon in the famous French Journal(Journal d' Agriculture Traditionnelle et de Botanique Appliquee).

《茶叶分类的理论与实践》

然而,正如文中摘要所述,当时“这还是一个在中国需要进一步辩证的非确定的标准分类”。所以,接下来在80年代和90年代,在所有茶教育者的共同努力下,最终,茶被分成了三大类。第一大类为初加工(基础)茶类,它们是绿茶、白茶、黄茶、红茶、乌龙茶和黑茶;第二大类是再加工茶类,比如普洱茶、袋泡茶、香薰茶、抹茶等;第三类为深加工茶类,如速溶茶、茶饮料等。

However, just like the Abstract mentions, “it is a project under discussion and not yet an acknowledged norm in China" at that time. So later on in the 1980s and 1990s, with the efforts of all the tea educators, finally, tea is classified into three categories. The first one is the basic type of tea, they are green tea, white, yellow tea, black tea, oolong tea, and dark tea; The second category is reprocessed tea, like pu-erh, bag tea, scented tea, matcha and so on; The third one is further processed tea, like instant tea, tea beverage.

三者之间的区别是什么呢?基本茶类是经过一系列的连续工艺加工而成的,这可能需要十几个小时,两天,又或者数天,如黑茶。而再加工茶类的原料则是这六大基本茶类,但我们仍然可见全叶茶,或碎茶,甚至是茶粉和超微粉。深加工茶是现代产品,你看不见任何茶叶,但是能闻到并尝出茶叶的味道。

What are the differences between the three categories?Basic types of tea are been through a series of continuous processing steps, that take within one day, two days, or a few days, like dark tea. And reprocessed tea is processed from the basic types of tea, but you are still able to see either whole leaves, or broken leaves, even dust, fine powder, like matcha. Further processed tea is a modern tea product, you can not see any leaves but can smell and taste tea's flavor.值得注意到是,历史上普洱茶被误判为黑茶(点击了解更多),但普洱茶不是黑茶(点击了解更多)!

Please pay attention to that Pu-erh tea was initially classified into dark tea due to the piling fermentation and the lack of visibility in history(please click here to learn more), and Pu-erh tea(puer tea) is not any kind of dark tea due to the different species, areas, processings and features(click here to learn it more)!

除了学术上的分类,还有一些其他的分类原则。比如原产地、生产时间、海拔、形状、氧化程度、历史地位,甚至是销售市场。这里要注意氧化和发酵两个术语,我们会在将来的课程中继续学习。

Besides the academic classification, there are other classification principles as well. Like by origins, production time, altitude, shape, oxidation degree, historic tea, even target market. Here,please pay attention to the term: oxidation and fermentation, we are going to learn about that in the near lesson, OK!

中国茶品种繁多,恐怕只有葡萄酒才能与之媲美了。葡萄酒的分类系统大致有原产地分级系统、酿造工艺和方法、残糖含量和采摘年份、以及葡萄品种等,且因为不同的国家或者地区而已,当然也会与时俱进,不断的完善。

Chinese tea is vast in diversified types, as many types as wine.The classification of wine can be done according to various methods including place of origin or appellation, vinification methods, and style, sweetness, and vintage, or variety used. Practices vary in different countries and origins, and many of them have varied over time although.

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①按照最新的原产地分级系统可分为: 法国酒、地区酒以及法定产区酒(过渡期间旧的四级分级系统仍然沿用)。 需要注意的是,这个分级系统和波尔多1855年的酒庄分级是完全两个不同的系统。

①the new rules classify wine into three-level: Vin de France, IGP, AOP(meanwhile the old classification is still valid within some years). And it is significantly different from the Classification of 1855 in Bordeaux.

②根据酿造工艺,有红葡萄酒(很多国人用红酒代替了所有的葡萄酒)、白葡萄酒、桃红葡萄酒、起泡葡萄酒、甜酒、加强型葡萄酒。

②According to the vinification methods, there is red wine(most Chinese mistake red wine as all the types of wine), white wine, rose, sparkling wine, dessert wine and fortified wine.

③根据酿造方法所得到的瓶内的压力还可以分为静止酒和起泡酒;

③According the pressure (injection of carbon dioxide), there is sparkling wine and still wine.

④根据残糖含量可以分为干型(< 4g/L)、半干型(< 4-12g/L)、半甜型(< 12-45g/L)和甜型(> 45g/L)(香槟略有不同,分为:自然干、超天然、天然、极干、干型、半干和甜型)。

④According to the sweetness, there is dry wine, semi-dry, semi-sweet, and sweet wine(champagne is classified as: Brut Nature, Extra Brut, Brut, Extra Dry, Dry, Demi-Sec and Doux ).

⑤年份对于葡萄酒是比较重要的,常有大年,小年之说。根据采摘年份分为年份酒和无年份酒。

⑤Vintage is considered to be important to wine as usual. A vintage wine is one made from grapes that were all, or primarily, grown in a single specified year, and are accordingly dated on the label.

⑥葡萄品种分类就更加纷繁复杂了,主要的葡萄品种有赤霞珠、梅洛、品丽珠、黑皮诺、马尔贝克、西拉、歌海娜、霞多丽、长相思、雷司令、琼瑶浆等等,常见的为混酿的葡萄酒,其中,只有某一种葡萄酒所占比例超过85%才能将其品种标注在酒标上,如霞多丽、赤霞珠等。

⑥Regarding the varieties, there are over 1000 grape varieties, and the main ones are cabernet sauvignon, merlot, cabernet franc, pinot noir, malbec, syrah, grenache, chardonnay, sauvignon blanc, chardonnay, Riesling, gewurztraminer. A varietal wine is a wine made from a dominant grape a minimum of 85% such as a Chardonnay or a Cabernet Sauvignon and labeled by the name of the grape variety, however, the blending wine is more common.

来源: 普洱杂志

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