非物质文化遗产点茶操作规范
2020-09-19 07:27阅读：
ICS 03.080 A16
DB3211
镇 江 市 地
方 标 准
Local Standard of Zhenjiang
City
DB 3211/T
1011—2019
非物质文化遗产 点茶操作规范
Intangible Cultural Heritage Operation Standard of
Dian Cha
2019 -
12
-
20
发布
2020 -
1
-
1
实施
lssue date
12/202019
Implementation date
1/1/2020
镇江市市场监督管理局发
布
Issued by Zhenjiang
Market Supervision and Administration
前 言
Foreword
本标准按照GB/T
1.1-2009给出的规则起草。
This standard was drafted in accordance with the regulation
given in GB/T 1.1-2009.
本标准由镇江市润州区文化体育和旅游局提出并归口。
This standard was proposed by and
under the jurisdiction of the
Culture, Sports and Tourism Bureau of Runzhou District, Zhenjiang
City.
本标准制定单位：江苏大学
Unit for formulation of this standard: Jiangsu
University
本标准主要制定人：宋联可、唐恒、李传德、赵云、韩奎国、刘琦、王玉凤、黄启发
The main authors of this
standard: Song Lianke, Tang Heng, Li Chuande, Zhao
Yun, Han Kuiguo, Liu Qi, Wang Yufeng, Huang Qifa
非物质文化遗产 点茶操作规范
Intangible Cultural Heritage Operation Standard of
Dian Cha
1 范围
Scope
本标准规定了非物质文化遗产点茶的术语和定义、操作要求等。
This standard specifies the
terms, definitions,
operational requirements, etc. of
intangible cultural heritage of
Dian Cha
本标准适用于非物质文化遗产点茶的操作。
This standard is applicable to the
operation of intangible cultural
heritage of Dian
Cha
2 规范性引用文件 Normative
Reference
下列文件对于本文件的应用是必不可少的。凡是注日期的引用文件，仅所注日期的版本适用于本文件。凡是不注日期的引用文件，其最新版本（包括所有的修改单）适用于本文件。
The following referenced documents are indispensable for the
application of this standard. For dated references,
only the edition cited applies. For
undated references, the latest edition of the referenced
document (including any amendments
or corrigenda) applies.
GB 5749
生活饮用水卫生标准
GB 5749 Standards for
Drinking Water
Quality
GB 14934
食品安全国家标准 消毒餐饮具
GB 14934 National
Food Safety
Standard-
Sterilized Tableware
3 术语和定义
Terms
and
Definitions
下列术语和定义适用于本标准。
The following terms and definitions
are applicable to
this standard
3.1
点茶粉 Dian Cha Powder
以符合食品安全国家标准的茶叶为原料，经研磨加工工艺制成细度100目以上的产品。
It refers to the product made from
tea that meet the national food
safety standards with a fineness of 100 meshes or more after
grinding process.
3.2
茶盏
Tea Bowl
用于盛放茶汤的点茶用具。
It refers to a kind of tea set for
holding tea.
3.3
茶筅
Tea Whisk
用竹子制成的一端多穗、另一端平整的烹茶工具。
It refers to a
tea cooking device
made of bamboo with many fringe on one side and a smooth
handle on
the other.
3.4
点茶
Dian Cha
将点茶粉投入茶盏中，以饮用水冲点，用茶筅快速击打，使点茶粉与水充分交融，在茶汤表面留存大量沫饽的过程。
It refers to the process of putting the
tea powder into the tea
bowl, dissolving
it with drinking water, and quickly hitting it
with the tea whisk, so that
the tea powder and the water are fully blended, leaving a large
amount of Mo Bo on the surface of the tea water.
3.5
调膏 Tiao
Gao
将点茶粉投入茶盏后，加入适量沸水，用茶筅将点茶粉搅拌至粘稠状的过程。
It refers to the process of putting the tea powder into the
tea bowl, adding an appropriate amount of
boiling water, and mixing the tea powder with the tea
whisk until it becomes
viscous.
3.6
击拂
Blow Brushed
茶筅在茶盏中快速移动，能使点茶粉与水交融并产生大泡沫的手法为“击”；茶筅缓慢划动，使泡沫变小、变密，形成粥面的手法为“拂”。击拂是击和拂的连贯动作。
The technique that make
the tea whisk moves
quickly in the tea bowl
and make the tea
powder mix with the water and
produce a large foam is so called
' blow ';
while the technique that
make the tea whisk
moves slowly
in the tea bowl
and foam
are more smaller and denser,
and even viscous is so
called ' brush
'.The blow brushed is a
continuous action of '
blow '
and ' brush
'.
3.7
旋点
Spin
五指抓握茶筅，以手腕为中心，在茶汤中沿盏壁画圆的手法。
It refers to the
technique of
grasping the tea whisk
with five fingers, centering on the wrist, draws a
circle along the wall of tea bowl
in the tea water.
3.8
