中英文茶學術語

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出版社:陸羽茶藝
出版日期:2010-4-2
ISBN:9789579690065

书籍目录

序Preface第一章茶樹裁培、采青、初制ChapterOneTeaCultivation,TeaHarvesting,andTeaPrimaryProcessing第二章茶葉精製、加工、包裝ChapterTwoTeaRefining,AddedProcessing,andPackaging第三章茶之分類與識別ChapterThreeClassificationandRecognitionofTea第四章泡茶原理ChapterFourTeaBrewingPrinciples第五章十大泡茶法ChapterFiveTheTenTeaMethods第六章陶瓷藝術ChapterSixCeramics第七章茶具名稱與功能ChapterSevenKindsofTeaWareandFunctionality第八章茶會ChapterEightTeaFunctions第九章中國茶史ChapterNineChineseTeaHistory

前言

一項文化或學科在不同語種的國家或地區傳播,首先必須將這門學科的專用術語譯妥,否則學校或傳播界在傳遞的時候無法正確地表達。Acultureorabranchofstudyinacountryorregionwithdifferentlanguagesspreading,mustfirsttranslatethediscipline-specificterminologyproperly,otherwise,theschoolsorthepropagationatthetimeofdeliverycannotbeproperlyexpressed.茶學的國際傳播就是面臨這樣的問題,茶葉種植、製造方面還好,茶葉沖泡、欣賞與茶道觀念、思想方面就還欠缺。Theinternationalspreadofteastudiesisconfrontedwiththisproblem,withteacultivation,andmanufacturingaspectsarefair;butwithteabrewing,teasavoringandteaceremony,conceptsandideologyarequitedeficient.要將茶學術語正確地翻譯,必須譯者對茶學有基本性的認識,而且相當準確。Tocorrectlytranslatetheteastudiesterminology,thetranslatormusthavethefundamentalqualitiesofteastudiesknowledge,andalsobeveryaccurate.所幸臺北陸羽茶藝中心在三十年的茶道教室裏,有了一位Mr.StevenR.Jones能夠有將近十年的時間學習各種課程,而且說得一口尚稱流利的華語。Fortunately,theTaipeiLu-YuTeaCultureInstitutehasthreedecadesofteaclassroomteaching,withMr.StevenR.Joneshavingnearlyadecadeoftimespentonlearningavarietyofcourses,andcanspeakwithsomefluencyinMandarin.於是從2005年初起,每週四下午,Steven與我共同從事這項工作,我將先行挑出的術語之意義充分地讓他瞭解,然後由他選出適當的譯辭,經雙方討論後定案。Sofromearly2005andonwards,everyThursdayafternoon,StevenandIwouldundertakethisworktogether,Iwouldfirstselecttermswiththeirfullmeaningstoallowhimtounderstand,thenhewouldselecttheappropriatetranslations,thenaftermutualdiscussionwewouldreachaconclusion.譯了一個或半個單元的術語後,就在每月發行的《茶藝》月刊上登出,以候各方的反應與指正。Aftertranslatingoneorhalfasectionofterminology,thenpublishedeverymonthinthe"TeaCultureMonthly"circulated,andawaitresponsesandcomments.到了2007年,“天福茶學院”在福建成立,其中“茶文化系”開設有一學期二學分的“茶文化專業英語”,需要這樣的教材與老師,於是快馬加鞭趕完大部分的術語翻譯,Steven也被派上用場前往任教。By2007,"TenfuTeaCollege"wasfoundedinFujian,wherethe"DepartmentofTeaCulture"begantoofferaone-semestertwo-credit"SpecializedEnglishforTeaCulture"course,whichproducedaneedforteachingmaterialsandteachers,soatfullspeedtofinishthelastpartoftheterminologytranslations,Stevenalsocameinhandytoteach.但尚未完備的部分仍然需要繼續完成,又在學院“大學英文”的教師中找到了蔡曉曉老師,請她協助校勘。Withstillpartnotcompleteandneedingtocontinueforcompletion,againatthecollege"UniversityEnglish"teacherCai,Xiaoxiao(Cynthia)wasfound,andaskedforhertohelpcollate.到了2010年初,這本《中英文茶學術語》總算完稿,由臺北陸羽茶藝中心出版部發行。Byearly2010,thisbook"Chinese-EnglishTeaStudiesTerminology"finallywascompleted,andpublishedbyTaipeiLu-YuTeaCultureInstitute,PublishingDepartment.Steven在家裏從事翻譯的準備工作時,他的臺灣夫人張麗香幫他找字典、補充中文及茶學方面的資訊。Stevenathomeengagedinpreparationsforthetranslation,hiswifeChang,Li-HsiangisTaiwaneseandhelpedhimfindadictionary,tosupplementtheChineseandteascienceinformationaspects.當他在茶學院開設小班制的訓練課程時,張女士還在一旁泡茶給同學們喝,也作為英語交談的話題。Whenheisattheteacollegeandhavingthesmallclassfortrainingcurriculum,Ms.Changisstillpresentandbrewingteaforthestudentstodrink,andalsoasatopicforconversationinEnglish.他們夫婦都在陸羽茶藝中心取得了“泡茶師證書”。ThecoupleattheLu-YuTeaCultureInstitutebothhaveobtainedtheir"TeaMasterCertifications".這本《中英文茶學術語》只是先完成初學茶道者所應用的部分,尚需繼續完備。Thisbook"Chinese-EnglishTeaStudiesTerminology"isjustthefirstcompletebeginningstepforteastudiesapplicationpart,yetthereisaneedtocontinuetocomplete.敬請各方先進更正錯誤及提供寶貴意見。Pleasebringtoattentionanyneededcorrectionsorprovideanyadvice.

作者简介

目錄Table of Contents
序 Preface
第一章 茶樹裁培、采青、初制
Chapter One Tea Cultivation, Tea Harvesting, and Tea Primary Processing
第二章 茶葉精製、加工、包裝
Chapter Two Tea Refining, Added Processing, and Packaging
第三章 茶之分類與識別
Chapter Three Classification and Recognition of Tea
第四章 泡茶原理
Chapter Four Tea Brewing Principles
第五章 十大泡茶法
Chapter Five The Ten Tea Methods
第六章 陶瓷藝術
Chapter Six Ceramics
第七章 茶具名稱與功能
Chapter Seven Kinds of Tea Ware and Functionality
第八章 茶會
Chapter Eight Tea Functions
第九章 中國茶史
Chapter Nine Chinese Tea History

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