茶品鉴-综合分级/Tea tasting-comprehensive grading

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大家经常能看到茶叶包装有写“特级”、“一级”等级别分类，但这只是针对茶青的採摘等级来划分的，并不匹配实际的成品品质。所以拿到一款新茶，通常都需要在鉴茶法的基础上对茶品进行一个品饮的分级。
# T+ |& g% O- |# q  @  kYou can often see that tea packaging has written "special", "first-class" and other classification, but this is only for the tea green picking grades to divide, and do not match the actual quality of finished products. Therefore, when you get a new tea, you usually need to classify the tea products based on the tea appraisal method.
喝茶要喝健康，从两个方面来看，一个是原料，一个是工艺。原料要健康，最低要求是农残不超标的普通现代茶园；往上是生态有机茶园；再就是森林茶。很多商家过度强调原料的某一些特点，也是以偏概全了，成品茶的品质，原料决定上限，而原料的品质，其实涉及多个维度，不仅仅是树龄等单一的层面，这个后面再详说。
Drinking tea should be healthy, from two aspects, one is raw materials and the other is technology. Raw materials should be healthy, and the minimum requirement is ordinary modern tea garden with agricultural residues not exceeding the standard; above is ecological organic tea garden; and then is forest tea. Many businesses overemphasize certain characteristics of raw materials, which is also a partial generalization. The quality of finished tea and raw materials determine the upper limit, but the quality of raw materials actually involves multiple dimensions. It's not just a single level, such as tree age, which will be described in detail later.
1 N, D( M* e; h2 g4 \原料再好，工艺不达标也不行，毕竟我们不是只要生嚼茶的鲜叶。工艺决定下限，新茶的表现对制作工艺有一个基本的水准要求，而存储过程还需要避光以及控制好环境的温湿度。
No matter how good the raw materials are, the process is not up to standard. After all, we don't just chew the fresh leaves of raw tea. The process determines the lower limit, and the performance of new tea has a basic level requirements for the production process, while the storage process also needs to be protected from light and control the temperature and humidity of the environment.
4 b5 _9 m. g9 w7 S  F: d4 x, Q我们首先需要通过鉴茶法刷掉不符合品质要求的茶品。这些茶可能因原料或制作工艺上的严重缺陷，或农残超标导致锁喉上头等不适感，或青苦涩过重，或存在明显的异杂味，或在存储过程中因湿度太大导致变质，连基本的品饮需求都满足不了，就更谈不上品鉴价值了。
First of all, we need to brush off the tea products that do not meet the quality requirements through the tea inspection method. These teas may have severe defects in the raw materials or manufacturing process, or excessive agricultural residues, which may cause discomfort in the upper part of the throat, or excessive bitterness and bitterness, or have obvious foreign and miscellaneous tastes. Or in the storage process due to humidity too large deterioration, even the basic drinking needs can not be met, not to mention the value of taste.
  x5 F* e' E4 r4 Y$ B2 d4 M/ ]日饮级
  B" K; c3 D) TDaily drinking grade
口粮级的茶品，达到一般日常饮用的标准，从原料上来说，属于有打药施肥这类的管理，但农残不超标。工艺的话，基本达标，喝起来不会有明显的缺点。
! f  G% F, P  `& ORation grade tea, to reach the general standard of daily drinking, from the raw materials, belong to the management of medicine and fertilizer, but not beyond the limit of agricultural residues. If the process is basically up to standard, there will be no obvious shortcomings when drinking it.
, R$ _, Q1 S! D  b  B市场上的许多产品，包括一些知名品牌的部分商品，都属于这一级别。这些茶品只能展现出所属茶类的基本特征香气和滋味，但它们没有特别突出的特点以及丰富的风味体验，缺乏深层次的品鉴价值。以红茶为例，如果一款滇红的外观尚可，能够呈现红茶的基本味道，没有严重到令人难以接受的缺陷，饮用后身体没有不适，那么这款茶就可以归类为日饮级产品。
, O9 d0 R4 r3 j6 E% a5 p9 {Many products on the market, including some products from well-known brands, fall into this category. These tea products can only show the basic characteristics of tea aroma and taste, but they do not have particularly prominent characteristics and rich flavor experience, lack of in-depth taste value. Take black tea, for example, if the appearance of a Dianhong is OK, it can present the basic taste of black tea, there are no unacceptable defects, and there is no discomfort after drinking it. Then this tea can be classified as a daily drinking grade product.
- C* ^- f; u- Z" N7 P  t品鉴级
Tasting Grade
一切精美的东西，都有其深沉的内涵。品鉴级茶品亦是如此，这类茶品的特点在于其鲜明的风味，能够凸显出产地风土和茶树品种的独特性，值得人们细细品味和欣赏。
All beautiful things, have its deep connotation. The same is true of connoisseurship tea. This type of tea is characterized by its distinctive flavor, which can highlight the unique nature of the origin and tea varieties, and is worth being savoured and appreciated carefully.
中国茶文化的典型特征，那就是茶从最初的“饮”的物质需求上升到“品”的审美追求，从而形成一种独特的文化形态。
The typical characteristic of Chinese tea culture is that tea has risen from the initial material demand of "drinking" to the aesthetic pursuit of "tasting", thus forming a unique cultural form.
就目前所能查考的文献而言，古代最早的关于喝茶的表现为“茗饮”，出现在南北朝时期。随着时间的推移，“品茗”逐渐取代了“茗饮”，成为了茶文化的主流。唐代是“品茗”时代的开端，文人雅士们开始强调茶的清香与淡雅，追求品茗时的精神享受。陆羽的《茶经》更是将“品茗”提升到了文化的高度，主张以清净之心来品味茶香，注重茶道的精神内涵。
5 v0 U2 K6 q6 [' F3 L/ s- BAs far as the literature can be checked at present, the earliest ancient expression about drinking tea is "drinking tea", which appeared in the Northern and Southern Dynasties. With the passage of time, "tea" gradually replaced "tea drinking", has become the mainstream of tea culture. Tang Dynasty is the beginning of the "tea" era, scholars began to emphasize tea fragrance and elegant, the pursuit of the spirit of tea enjoyment. Lu Yu's "Tea Classic" promotes "tea tasting" to the height of culture, advocates to taste tea with a clean heart, and pays attention to the spiritual connotation of tea ceremony.
收藏级
* }0 P% C4 }8 x" l- E* f( HCollection-level
收藏级茶品往往代表着茶叶中的顶级品质，它们选用最优质的原料，并在高超的工艺下被塑造成极具艺术感和审美价值的茶中珍品。
Collection-grade tea products often represent the top quality of tea. They choose the best raw materials and are molded into tea treasures with great artistic sense and aesthetic value under the superb technology.
这类茶品产量极为有限，有时甚至需要数年才能制作出一批。在品鉴上，它们达到了极高的标准，为品茶者提供了非凡的综合体验，令人一尝倾心，难以忘怀。
" S1 s+ ]4 C, U  ?Production of these teas is so limited that it sometimes takes years to produce a batch. In terms of tasting, they reach a very high standard and provide an extraordinary comprehensive experience for tea tasters, which is unforgettable.