茶叶感官品鉴-体感-1/Sensory Evaluation of Tea-Sensor-1

ymtea

1.茶的体感
% c9 ]1 W* A; k& s4 |- i9 O1. The body feeling of tea
) {3 {! Y9 H9 @$ ~5 T4 W
体感，即身体的感受，对应到喝茶这件事，指的就是喝完茶后身体的反应。
' y& R* B3 y8 }Somatosensory, that is, the feeling of the body, corresponds to the drinking of tea, which refers to the reaction of the body after drinking tea.

& w7 m$ G1 h+ Y$ @% }在中国七千多首茶诗文库中，在后世影响最为广泛，意义最为深远的就是唐代诗人卢仝在品尝到友人孟谏所赠的新茶之后有感而发，即兴创作的《七碗茶歌》。
Among the more than more than 7,000 Chinese tea poems, the most influential and far-reaching one in later generations is Lu Tong, a poet of the Tang Dynasty, who improvised "Seven Bowls of Tea Song" after tasting the new tea presented by his friend Meng Jian.

卢仝，自号玉川子。著有《茶谱》，被世人尊称为“茶仙”，常常将之与“ 茶圣”陆羽相提并论。《茶歌》分为三个部分，开篇赞叹孟谏的新茶；中间即是在品尝茶之后的体会，因茶味好，卢仝一连喝了七碗；最后一部分是提醒喝茶人不要忘了摘茶人的辛苦，要体会茶农的艰辛。整首诗行文如流水，诗文长短错落有致。现摘取中间一部分来欣赏一下：
# x) o0 i4 u8 i. K% l* \Lu Tong, his name is Tamagawa. He is also the author of "Tea Manual", which is called "Tea Fairy" by the world, and is often compared with "Tea Saint" Lu Yu. Tea Song is divided into three parts. At the beginning, he praised Meng Jian's new tea. In the middle, he tasted the tea and drank seven bowls of it. The last part is to remind tea drinkers not to forget the hard work of tea pickers, to experience the hardships of tea farmers. The whole poem is like running water, and the length of the poem is wrong. Now take the middle part and enjoy it:

一碗喉吻润，两碗破孤闷。
A bowl of throat kiss moist, two bowls of broken lonely stuffy.
三碗搜枯肠，唯有文字五千卷。
0 b9 k" v6 W( m: S  b+ o6 wThree bowls of dried up intestines, only five thousand volumes of words.
) I! f+ ~" ?& m9 p# V( g四碗发轻汗，平生不平事，尽向毛孔散。
4 u+ I1 T0 ?; b5 x" }' N9 A$ {6 i) Y6 lFour bowls of hair light sweat, life injustice, do to the pores scattered.
3 G# r# [  @/ H+ W五碗肌骨清，六碗通仙灵。
Five bowls of muscle and bone clear, six bowls of fairy.
" Z4 p" [+ C5 R, n七碗吃不得也，唯觉两腋习习清风生。蓬莱山，在何处？玉川子，乘此清风欲归去。
Seven bowls can not eat also, only feel two armpits Xixi Qingfeng Sheng. Penglai Mountain, where is it? Yuchuanzi, riding the breeze to return.

2 ]; M4 o( D& b5 D; [, S& F在喝茶过程中，我们通常认为体感包括，生津、回甘、喉韵，身体发热、出汗、醉茶、打嗝等。这些反应因茶因人而异，需要我们细致的去感受和体会。
In the process of drinking tea, we usually think that the body sense includes, Sheng Jin, Hui Gan, throat rhyme, body fever, sweating, drunk tea, hiccup and so on. These reactions vary from person to person because of tea, and we need to feel and experience it carefully.

生津
; J; K: B! u1 C0 k- r8 N! l9 cSheng Jin

. ~& t( r8 i+ }6 N" |9 M( D% c/ D品茶时所体验的生津现象，通常是由于茶叶中的有机酸成分刺激唾液腺分泌唾液所致。这种刺激使得口腔内不断产生唾液，从而保持口腔的湿润，为饮茶者带来一种舒适的感觉。生津可以分为两种类型：两颊生津和舌底生津。
Drinking tea experience of the phenomenon of saliva, usually due to the organic acid components in the tea to stimulate saliva secretion caused by salivary glands. This stimulation makes saliva constantly produced in the mouth, so as to keep the mouth moist, for tea drinkers to bring a comfortable feeling. Generative fluid can be divided into two types: bibuccal generative fluid and sublingual generative fluid.

两颊生津指的是在口腔内壁的面颊两侧，可以明显感受到唾液源源不断地涌出。这种生津现象让人感受到一种持续的湿润感，增强了品茶时的愉悦体验。
1 Y, A4 E( _( Y; @Bibuccal fluid refers to the two sides of the cheek on the inner wall of the mouth, saliva can be clearly felt to flow out continuously. This effect creates a constant feeling of moisture and enhances the enjoyment of the tea.

8 A% h: A* I& L0 }1 [8 l2 R而舌底生津，也被称作“舌底鸣泉”，是指在舌头底部感受到细小泡泡不断涌现的感觉。这种独特的体验被许多茶友视为品茶时的一种高级享受，它不仅增加了饮茶的趣味性，也体现了茶的品质和工艺。
The bottom of the tongue, also known as the "bottom of the tongue," refers to the feeling of small bubbles emerging at the bottom of the tongue. This unique experience is regarded by many tea friends as a superior enjoyment when tasting tea, which not only increases the interest of drinking tea, but also reflects the quality and technology of tea.
( ?3 _! {* s7 z  ^  W: S
- g3 o$ ^9 i2 w; y/ Z回甘
sweet after taste
2 u- M  d" m" `. X
% {6 s( F: z/ }& W0 P# C% W茶汤的甜味主要归功于茶叶中水溶性多糖的释放，这些多糖直接决定了茶汤的风味。然而，回甘与这种甜味是两种截然不同的味觉体验。回甘可以分为两个类型，其中一种较为普遍的是“苦尽甘来”的现象。在饮用了味道较为苦涩的茶之后，人们往往会感受到一种短暂的甘甜，这种甘甜实际上是一种相对感受，由之前的苦味对比而产生。这种回甘现象并不直接反映茶叶的高品质。
4 z4 C* |2 j; s9 [9 T0 t7 lThe sweetness of tea soup is mainly due to the release of water-soluble polysaccharides, which directly determine the flavor of tea soup. However, returning sweet and this sweet taste are two distinct taste experiences. Hui Gan can be divided into two types, one of which is a more common phenomenon of "bitter to the end of Gan". After drinking more bitter tea, people often feel a temporary sweetness, which is actually a relative feeling, produced by the bitter taste before. This phenomenon does not directly reflect the high quality of tea.
. n  K8 P% e1 r9 q0 a& J
- v  t5 H& f1 f& `8 V) |$ Q另一种回甘则更为精妙，它出现在茶汤本身并不带有明显苦味的情况下。但饮茶之后，口腔中会持续涌现一种甘甜感。这种回甘不仅揭示了茶叶的卓越品质，也为品茶者提供了一种独特的、令人愉悦的感官享受。
0 ?% B2 A$ `! F8 ^  eThe other kind of return is more subtle, and it occurs when the tea soup itself does not have a pronounced bitter taste. But after drinking tea, there will continue to be a sweet feeling in the mouth. This rejuvenation not only reveals the outstanding quality of tea, but also provides tea tasters with a unique and pleasant sensory enjoyment.
+ A: X: q7 [% Q$ a