介紹茶具用英語怎麼說
❶ 誰能提供一些關於茶道用具相關單詞應該怎麼說,例如:茶則,茶匙茶,茶漏等
以下是一些茶道專業英語，供你參考：
茶具 tea set
茶杯 tea cup
茶盤 tea tray
茶碟 tea saucer
茶壺 tea pot 茶缸 tea container
紫砂茶壺 ceramic tea pot
茶葉罐 tea caddy
茶杯墊 coaster 茶壺套 tea cosy
濾茶器 tea strainer
茶匙 teaspoon
新茶 fresh tea
磚茶 brick tea
毛茶 crudely tea
散茶 loose tea
碎茶 broken tea
香片 perfumed tea
茶片 tea siftings
花茶 scented(jasmine) tea
茶葉梗 tea stale, tea stem
沏新茶 making fresh tea
上茶offering tea, tea serving
淡茶weak tea
濃茶 strong tea
抿茶 sipping tea
茶園 tea garden
茶館tea house
茶幾 tea table
茶籃 tea basket
濾茶球 tea ball
減肥茶 diet(slimming)tea
保健茶 tonic tea
涼茶精 herb ingredients
美容茶 cosmetic tea
人參茶ginseng tea
薑茶 ginger tea
速溶茶instant tea
茶葉蛋 salty eggs cooked in tea
擂茶 mashed tea
蓋碗茶 tea served in a set of cups
茶葉表演 tea-serving performance
❷ 哪個朋友能用英語翻譯一下,關於茶道的.
Pu'er tea
1. Elections tea
2. Prepare a
3. Optional water
4. Introced tea
1. Tea groups: (Cup folder - folder washing tea cup) (Cha-pin - dredge Hukou) (tea then - from Super Tea) (teaspoon - Call from dry tea) (Cha leakage - expanding pot I)
2. Gaiwan: for the day, under, the people. Manifestations climate, geographical, and human.
3. Justice Cup: uniform tea. Manifestations Confucian doctrine of the mean, everyone has the same tea drinking icy.
4. Zishahu: firing from high temperatures, even if drastic changes are not cold rupture.
5. Tea cup: Commodities tea soup. Commodities is the mood for the first suffered from sweet life.
6. Filter: Filter tea.
7. Cup care: in full bloom tea cup.
8. Wen-Cup: Cha-xiang heard from.
9. Dutch tea: Tea for tours.
5. Di Cup with temperature
1. Crane Water
2. Crane bathed
3. Crane dry fin
6. Appreciation Jiaming (tea appearance of the cable tight knot, brown color red)
7. Voted tea - Pu'er Rugong
8. Washing tea - pots hanging high Chong (first washing bubble tea, also known as bubble temperate and moist.)
You Long Water - tea in the water slowly stretch, just as a Youlong playing in the water.
9. Tea - bathed finded
Yuhu Chunchao
Crane Shuangfei
Spring breeze was blowing (using white foam Wangai will be finally cast aside lightly)
Washing cents Yen
10. Out soup - Yuye shift pot
Yuye Qiong juice (this is the cream of the crop of tea)
Crane salute (expressed respect for the ladies and gentlemen)
11. Points tea - equal
Fell Ganlin
12. Fengcha - observance Xiangming
A cup of life on behalf of peace; Second Cup雙喜臨門; 3 cups high as Samsung representative; Cup representative of the best four, five representatives of Dr. Chen to enjoy the Cup; six Cup June 6 Dashun.
13. Tea - first heard aroma and then watch their liquor color, for the final drink.
For a three-gesture pick up the tripod tea cups, and drink for three hours, a throat, two Liuxiang, three random.
14. Xie off Mark SILADI
Qing-Cha wish you all to take this fun, Horse. Thank you
❸ 茶具的英語片語
茶船 saucer
茶夾 ChaGa
茶巾 tea cloth
茶盤 tea tray teaboard
茶匙 Teaspoon
茶筒 cannister
公道杯 gong mug
聞香杯 fragrance-smelling cup
品茗杯 PinMingBei
茶則 ChaZe
茶漏 tube-shaped tofu
茶罐 caddy
❹ 茶壺，泡茶步驟英文簡介
泡茶的步驟:(Essential steps )
沖泡方法
綠茶的沖泡，相比於烏龍茶，程序非常簡單。根據條索的緊結程度，應分
為兩種。然而，無論使用何種方法，第一步均需燙杯，以利茶葉色香味的
發揮。
(The method of brewing tea leaves, compared to oolong tea, the process is very simple. According to the tightening of the cable concluded, should be divided into two categories. However, no matter what method, the first step required hot cup of tea for the benefit of color, flavor and play. )
1 外形緊結重實的茶
1) 燙杯之後，先將合適溫度的水沖入杯中，然後取茶投入，不加蓋。
此時茶葉徐徐下沉，干茶吸收水分，葉片展開，現出芽葉的生葉本色，芽
似槍葉如旗；湯面水汽夾著茶香縷縷上升，如雲蒸霞蔚。如碧螺春，此時
則似雪花飛舞，葉底成朵，鮮嫩如生。葉落之美，有「春染海底」之譽。
2) 一段時間之後，茶湯涼至適口，即可品茶。此乃一泡。
茶葉評審中，以5分鍾為標准，茶湯飲用和聞香的溫度均為45－55C。若高
於60C，則燙嘴也燙鼻；低於40C，香氣較低沉，味較澀。
這個時間不易控制。如用玻璃杯，我一般用手握杯子，感覺溫度合適即飲；
如用蓋碗，則稍稍倒出一點茶湯至手背以查其溫度。完全依靠經驗，所以
實踐是最重要的。
3)第一泡的茶湯，尚餘三分之一，則可續水。此乃二泡。
如若茶葉肥壯的茶，二泡茶湯正濃，飲後舌本回甘，齒頰生香，餘味無窮。
飲至三泡，則一般茶味已淡。
此種沖泡方法，除碧螺春外，同樣適合於平水珠茶、涌溪火青、都勻毛尖、
君山銀針、廬山雲霧等較緊結的茶。
2 條索松展的茶
這些茶，如採用上述方法，則茶葉浮於湯面，不易浸泡下沉。應採用如下
方法：
1) 燙杯後，取茶入杯。
此時較高的杯溫已隱隱烘出茶香。
2) 沖入適溫的水，至杯容量三分之一（也可少一些，但需覆蓋茶葉）
此時需注意的是注水方法。茶藝館中，普遍是直接將水沖擊茶葉，我認為
這種方法不妥。這種茶本身比較舒展，無需利用水的沖力，反而易燙傷嫩
葉。我採用的方法是，如用玻璃杯，則沿杯邊注水，蓋碗則將蓋子反過來
貼在茶杯的一邊，將水注入蓋子，使其沿杯邊而下。然後微微搖晃茶杯，
使茶葉充分浸潤。
此時茶香高郁，不能品飲，然恰是聞香最好時候。
3) 稍停約兩分鍾，待干茶吸水伸展，再沖水至滿。
沖水方法如前。此時茶葉或徘徊飄舞，或游移於沉浮之間，別具茶趣。
4) 其它步驟，皆與緊結茶相同。
合適這種方法的，有六安瓜片、黃山毛峰、太平猴魁、舒城蘭花等。有些
條索不是特別緊結亦非特別松展的茶，兩種方法均可，也是各人的習慣而已。
科學的泡茶講究三素：一、投茶量；不同的茶，不同的泡茶器皿投茶量也不相同；基本上六大基本茶類中的綠茶、紅茶、黑茶、黃茶、白茶投茶量在容器水容量的2%~3%。如獲至寶100ml的蓋碗，投茶量僅需求2~3克；二、水溫；不同的茶所需溫度略有不同：總的來說分不發酵和發酵茶兩類，發酵茶的水溫高於不發酵的茶，綠茶是不發酵茶，它的水溫為65℃~75℃之間；而紅茶、黑茶、烏龍茶的水溫則為全沸水，特別是雲南地區海撥高，沸點低，一定要漲透（但也不能過熟）才能激發出茶的香、韻、味；三、浸泡時間；浸泡時間，長了苦澀並且可能將茶中不好的物質如農殘量浸泡出來；短了淡薄無味；同時與投茶量、水溫有恰當的比值，如投茶量高，浸泡時間短；反之時間則增加。所以三要素是喝到一杯好茶的基本條件。
科學飲茶則以健康為中心。所以略有禁忌。有九不飲：一、不飲時新茶（才製成不足月的茶）；二、不飲異味茶（貯藏不當，製作不良）；三、不飲頭遍茶（一些等級低的茶需洗茶）； 四、不飲隔夜茶；五、不飲空腹茶；六、不飲過度茶；七、不飲過熱茶；八、不飲醉後茶；九、不宜用保溫瓶沏茶。
1. 煮茶法
直接將茶放在釜中熟煮，是我國唐代以前最普遍的飲茶法。其過程陸羽在《茶經》中已詳加介紹。大體說，首先要將餅茶研碎待用。然後開始煮水。以精選佳水置釜中，以炭火燒開。但不能全沸，加入茶末。茶與水交融，二沸時出現沫餑，沫為細小茶花，餑為大花，皆為茶之精華。此時將沫餑杓出，置熟盂之中，以備用。繼續燒煮，茶與水進一步融合，波滾浪涌，稱為三沸。此時將二沸時盛出之沫餑澆烹茶的水與茶，視人數多寡而嚴格量入。茶湯煮好，均勻的斟入各人碗中，包含雨露均施，同分甘苦之意。
2. 點茶法
此法即宋代鬥茶所用，茶人自吃亦用此法。這時不再直接將茶熟煮，而是先將餅茶碾碎，置碗中待用。以釜燒水，微沸初漾時即沖點碗。但茶末與水亦同樣需要交融一體。於是發明一種工具，稱為「茶筅」。茶筅是打茶的工具，有金、銀、鐵制，大部分用竹製，文人美其名曰「攪茶公子」。水沖放茶碗中，需以茶筅拚命用力打擊，這時水乳交融，浙起沫餑，潘潘然如堆雲積雪。茶的優劣，以餑沫出現是否快，水紋露出否慢來評定。沫餑潔白，水腳晚露而不散者為上。因茶乳融合，水質濃稠，飲下去盞中膠著不幹，自然稱為「咬盞」。
毛茶法
即在茶中加入乾果，直接以熟水點泡，飲茶食果。茶人自製茶，自采果，別具佳趣。
點花茶法
為明代朱權等所創。將梅花、桂花、茉莉花等蓓蕾數枚直接與末茶同置碗中，熱茶水氣蒸騰，使茶湯催花綻放，既觀花開美景，又嗅花香、茶香。色、午味同時享用，美不勝收。
泡茶法
此法時清以至現代，為民間廣泛使用，自然為人熟知。不過，中國各地泡茶之法高精亦大有區別。由於現代茶的品種五彩繽紛，紅茶、綠茶、花茶，沖泡方法皆不盡相同。大體說，以發茶味，顯其色，不失其香為要旨。濃淡亦隨各地所好。近年來賓館多用袋裝泡茶，發味快，而又避免渣葉入口，也是一種創造。飲休既是精神活動，也是物質活動。所以茶藝亦不可墨守成規，以為只有繁器古法為美。但無論如何變，總要不失茶的要義，即健康、友信、美韻。因此，只要在健康思想的指導下，作些改進是應該的。當代生活節律不斷變化，飲茶之法也該越變越合理。法簡易行，但過簡通俗讀物是韻味佳趣。古法不易大眾化，但對現代工業社會過於緊張的生活，卻是種很好的調節。所以，發掘古代茶藝，使再現異彩，也是極重要的工作。據說福州茶藝館已恢復鬥茶法，使沫餑、重華再觀，實在是一雅舉。談飲法，不僅講如何烹制茶湯，還要講如何「分茶」。唐代以釜煮茶湯，湯熟後以瓢分茶，通常一釜之茶分五碗，分時沫餑要均。宋代用點茶法，可以一碗一碗的點；也可以用大湯缽，大茶筅，一次點就，然後分茶，分茶准則同於唐代。明清以後，直接沖泡為多，壺成為得要茶肯。自泡自吃的小壺固然不光，但更我的是起碼能斟四、五碗的茶壺。所以，這種壺叫作「茶娘式」，而茶杯又稱「茶子。五杯至十幾杯巡注幾周不停不撒，民間稱為「關公跑城」。技術稍差難以環注的也要巡杯，但需一點一提，也是幾次才均勻茶湯於各碗，引謂「韓信點兵」。
泡茶掌握茶水比例
總覺得在家喝茶與在茶館里喝滋味不同，探究原因，我以前總歸結為家中和茶館環境、氛圍不同，因而導致心情不同，從而影響口腔里、舌尖上的滋味，但最近一位專業人士相告，其實這最大的原因很可能是沏茶時不同的茶水比例所致。
泡茶有很多講究，不同的地方泡茶的方法雖有不同，但基本要求是一樣的。為了使茶葉的色、香、味充分地沖泡出來，使茶葉的營養成分盡量地被飲茶者利用，其中應注意茶、水的比例。
一般來說，茶、水的比例隨茶葉的種類及嗜茶者情況等有所不同。嫩茶、高檔茶用量可少一點，粗茶應多放一點，烏龍茶、普洱茶等的用量也應多一點。對嗜茶者，一般紅、綠茶的茶、水比例為1：50至1：80，即茶葉若放3克，沸水應沖150至240毫升；對於一般飲茶的人，茶與水的比例可為1：80至1：100。喝烏龍茶者，茶葉用量應增加，茶與水的比例以1：30為宜。家庭中常用的白瓷杯，每杯可投茶葉3克沖開水250毫升；一般的玻璃杯，每杯可投放茶2克，沖開水150毫升。
(Guitar a tight re-shape the tea is a) hot cup after the first suitable temperature pouring into the water, then take tea inputs, not stamping. At this time slowly sinking tea, tea absorb moisture, leaves start of the Bud-Leaf emerged leaf coloration, the gun shoots like Ye flags; boil water vapor, carrying the theme continuously rising clouds steamed Xia Wei. If Biluochun, this time it may snowflakes danced in the wind, infused into dried, fresh, such as health. Fallen beauty, "with Spring Harbor" reputation. 2) for a period of time, the tea cool to palatability can Tea. This is a bubble. Tea accreditation to five minutes for the standard, the tea drinking and smells are the temperature 45-55C. If higher than 60 C, also scalding hot mouth nose; Below 40 C, compared with low aroma and taste more tart. This time not easily controlled. As the glass, I generally use with a cup, I feel that the appropriate temperatures drink; As the vessels, is slightly pours tea from 1:00 to the back of the hand to check its temperature. Completely rely on experience, so practice is the most important. 3) first brewed tea, and the remaining third can be added water. This is two foam. If the tea buds of tea, two tea and soup is thick, tongue after drinking the back Gansu, cheek teeth aroma, taste endless. Drink three to bubble, then usually have short with tea flavor. Such methods of brewing, with the exception of Biluochun, the same level droplets of water suitable for tea, the Green Bay Creek fire, Duyun Maojian, Junshan acupuncture needle. Lushan cloud relatively tight junction tea. 2 Suosong Show Cha Cha these, such as the above-mentioned method, tea leaves floating on noodles and difficult to soak sink. Should be used as follows : a) hot cup later, the tea-cup. At this time the Cup high temperature drying out already faint fragrance. 2) CO2 into the water, the capacity to Cup third (also a bit less. subject to the coverage of tea) at this time is to be noted injection method. Gallery, it is generally a direct impact on water for tea, I think is wrong with this method. The tea itself more stretch without the use of the water pounding, but easy to burn leaves. I, the method used was that if glass, along the edge injection Cup, covered lid, in turn, will be affixed to the side of the cup. water will be injected into the lid off, so along Cup side down. Then slightly shaking teacup, tea full invasion. At this point elegant high Yu, goods can not drink, but it seemed to be the best time smells. 3) Pause about two minutes and be extended tea water, then flushed to the full. Flushing methods as before. At this point the middle of tea or wandering, or hangs on the ups and downs between the special tea Original. 4) other steps to do with the same tight Guitar tea. This method suitable, Lu'an GUAPIAN, Huangshan Maofeng Taiping monkey Quebec, Shucheng orchids. Some of the cable is not especially tight Guitar nor development of the special-tea, both methods can be, but also for their habit of it. Science superb stresses three factors : a vote tea; Different tea, the tea utensils different cast from the same amount of tea; Six basic basically the green tea, black tea, black tea, yellow tea, white tea for tea in the volume of containers of water capacity 2% ~ 3%. 100 ml of highly prized features, investment demand for tea mere 2 ~ 3 grams; Two, the water temperature; Cha different temperature requirements slightly different : Overall non-fermented and fermented tea two categories, fermented tea, the water temperature is not higher than the fermentation of the tea, green tea is not fermented, The water temperature of 65 ° C to 75 ° C; and black tea, black tea, oolong tea water temperature of boiling water for all, Yunnan in particular areas of high altitude, low boiling point, we must rise through (but not too ripe) can stimulate the tea incense and rhyme, taste; 3, soaking time; soaking time, a long and bitter tea may be bad substances such as agricultural resies were soaking up the volume; Short of weak and tasteless; Meanwhile the volume of tea with the cast, the water temperature is appropriate ratio, such as high tea vote, the soaking time is short; Instead time increased. So three elements to drink a cup of good tea is the basic condition. Tea while health science center. So slightly taboo. Nine drink : one, not to drink when new tea (complete lack of tea); 2, drink tea smell (improper storage, Making bad); 3, drink tea first times (some of the low grade needed washing Cha Cha); 4, drink Geyecha; 5. Fasting not drink tea; 6, excessive drinking tea; 7, drink tea overheating; 8, drink tea When they are drunk; 9. it is not appropriate to use thermos make tea. 1. Direct tea on the tea kettle cooked cooking, and the Tang Dynasty of China's previous most common method of drinking tea. Lu Yu in the process of "tea" has been introced in detail. Generally speaking, starting cake and smashed inactive. Then they start the proction of hot water. Featured water to good home Kettle, a charcoal fire boil. But not all boil joined Powder. Blending Tea and water, boil two biscuit appeared Mo, Mo smaller Camellia, to a large cake, tea, which were the essence. Mo biscuit now will scoop out that home cooked cup, a reserve. Continue cooking, tea and water further integration rolling wave surge, as three boil. At this point will boil two to pay Mo Sheng biscuit pouring cooking water with the tea, depending on the size and amount of income strict. Tea shop, uniform fills into each bowl, including all facilities and rain, with the same score stand up. 2. Tea point that the law Song bucket used tea, tea since eating also tried to use this method. At this time no longer directly tea cooked cooking, but first pulverize tea cake, home bowl inactive. A kettle boiling water, boil-in early ripples when rushed point Bowl. Powder and water but also embrace the need for integration. Therefore invented a tool called "tea bamboo brush for utensils." Cha Cha bamboo brush for utensils is a tool to fight, gold, silver, iron, most with bamboo and scholarly euphemistically called "spoil the tea son." Dry up teacup, a tea bamboo brush for utensils needed desperately hard blow, this time in harmony, Zhejiang starting Mo biscuit, Bobo natural cloud as snow pile. The merits of tea, biscuit Mo about whether to fast, not slow veins exposed to assess. Mo white cake, water leaked late feet were on leave. By the integration of milk tea, water stiffness, the lights go on drinking were apparent quits, and known as the "bite lamp." Law leaves in tea by adding dried fruit, cooked directly to the water point bubble, fresh fruit tea. Cha Cha were made from fruit picking, good special interest. Point scented tea law right Ming Zhu created. Will flower, osmanthus, jasmine bud several other directly with the end of the tea bowl with the home, hot gas transpiration tea, tea flowering shine, Mayfair both concept flowers, sniffed Flower, the fragrance. Color and flavor to enjoy afternoon provisions. Tea law when the law - and the contemporary, for civil use, natural familiar. However, the Chinese tea around the high-precision methods of considerable distinction. Since modern varieties of colorful tea, black tea, green tea, scented tea, brewing method will vary. Generally speaking, a hair with tea flavor, color display their deference to the thrust of its fragrance. Bias can also try to get around. Hotels in recent years with more than 10,000 tea, the taste fast, and avoid slag imported leaf, as well as the creation of a. Drink off both spiritual activities, as well as material and activities. So tea is not an option that only prosperity for the traditional method of the United States. But in any case change, they want to retain the essence of tea, that is healthy, friendly letter, the U.S. Classics. Therefore, as long as the health of the guide, to make some improvements should be. Contemporary rhythm of life evolving, tea law of the marches also reasonable. Simple OK, but the simple flavor of popular literature is good Original. Popularization of the traditional method is not easy, but for a modern instrial society is too tense life, but it is such a good adjustment. So, explore the ancient art, reproction splendor, but also a very important work. Fuzhou Gallery has reportedly resumed fighting tea, biscuit Mo, Chung Wa another look, it is a Blair held. Tan Yin, not only stresses how cooking tea, but also stresses how "at the tea." Tang to soup kettle tea, soup cooked to mark the 19th minutes after tea, usually a tea-kettle's Wu Wan, TDM Mo cake to all. Song Cha spend, the bowl can bowl; Can also use the large soup bowl, tea bamboo brush for utensils, one point and then at tea at the same criteria for tea in the Tang Dynasty. Ming and Qing Dynasties, brewing more directly, as in the pot of tea is willing to. Since the bubble since eating is not just a small pot, but the more I was able to pour at least four, Wu Wan teapot. Therefore, the pot called "tea master", and the cup known as "tea son. 5 cup to a dozen patrol Cup Note weeks not kept spreading, civil called "Guan Gong running City." technical word to the Central Note also patrol Cup, but need 1.1 mention Uniformity is also several times before in the tea bowl, primer called "Han soldiers." tea and tea master proportion feel at home drinking tea in teahouses and drink taste different, inquiring, I had after all became family and teahouse environment, atmosphere, the resulting feeling different, thus affect the mouth, apical the taste, but recently a professional who told us, In fact, the biggest reason is probably make tea at the tea e proportion. Many stress tea, different from the tea-making method has different, but the basic requirement is the same. In order to make the color of tea, incense and full flavor out of brewing, the nutritional content of tea as being the use of tea, which should pay attention to the tea water ratio. In general, tea, water with the proportion of the types of tea and tea were Aeromonas conditions vary. Tenderness tea, high tea consumption may be a little less, crude should put in more tea, oolong tea, Pu'er the dosage should be a bit more. Academy of tea and generally red, green teas, the water ratio of 1 : 50 to 1:80. If tea is up 3 grams of boiling water should be -- 150 to 240 ml; To the ordinary people of tea, Tea and water to a ratio : 80 to 1:1. drinking oolong tea, tea consumption should increase, Tea and water ratio 1 : 30 suitable. The family used white porcelain cup, a cup of tea may take three grams of salt water 250 ml; General glass, which can be put into a cup of tea two grams, 150 milliliters of salt water.)
❺ 茶藝表演展示了如何用漂亮的茶具沏一杯好茶用英語怎麼說
用英語說就是：The tea art performances show how to make a perfect tea with beautiful tea sets.
❻ 茶壺 英語怎麼說
尊敬的提問者：答案應該是這樣
teapot
teakettle
kettle
❼ 各茶具的英文
茶船 saucer
茶夾 ChaGa
茶巾 tea cloth
茶盤 tea tray teaboard
茶匙 Teaspoon
茶筒 cannister
公道杯 gong mug
聞香杯 fragrance-smelling cup
品茗杯 PinMingBei
茶則 ChaZe
茶漏 tube-shaped tofu
茶罐 caddy
❽ 用英語介紹中國茶具
你好！
china
tea
is
very
good
china
tea
pipe
is
better
給你漢語
可以自己翻譯去
中國茶具
歷史悠久
從唐朝開回始就已經流行。到答宋朝時候發達
中國茶具如今體現了古典和現代的完美結合。
打字不易，採納哦！
❾ 求助瓷器行業：茶具，餐具類相關專業英語詞彙，求
我國的茶具，種類繁多，造型優美，既有實用價值，又富有藝術之美。所以，馳名中外，為歷代飲茶愛好者所青睞。在中國飲茶的發展史上,無論是飲茶習俗，還是茶類加工，都經歷了許多變化。作為飲茶用的專用工具，必然也有一個發展和變化的過程。主要的茶具種類如下：一.陶土茶具:陶器中的佼佼者首推宜興紫砂茶具，早在北宋初期就已崛起，成為別樹一幟的優秀茶具，明代大為流行。紫砂壺和一般的陶器不同，其里外都不敷釉，採用當地的紫泥、紅泥、團山泥摶制焙燒而成。由於成陶火溫高，燒結密緻，胎質細膩，既不滲漏，又有肉眼看不見的氣孔，經久使用，還能汲附茶汁，蘊蓄茶味；且傳熱不快，不致燙手；若熱天盛茶，不易酸餿；即使冷熱劇變，也不會破裂；如有必要，甚至還可直接放在爐灶上煨燉。紫砂茶具還具有造型簡練大方，色調淳樸古雅的特點，外形有似竹結、蓮藕、松段和仿商周古銅器形狀的。《桃溪客語》說「陽羨（即宜興）瓷壺自明季始盛，上者與金玉等價」。可見其名貴。明文震享《長物志》記載：「壺以砂者為上，蓋既不奪香，又無熟湯氣」。二．瓷器茶具我國茶具最早以陶器為主。瓷器發明之後，陶質茶具就逐漸為瓷器茶具所代替。瓷器茶具又可分為白瓷茶具、青瓷茶具和黑瓷茶具等。（1）白瓷茶具：白瓷以景德鎮的瓷器最為著名，其他如湖南醴陵、河北唐山、安徽祁門的茶具也各具特色。景德鎮原名昌南鎮，北宋景德三年（公元1004年）真宗趙恆下令在浮梁縣昌南鎮建御窯，並把昌南鎮改名為景德鎮。到元代，景德鎮的青花瓷聞名於世，並遠銷國外。（2）青瓷茶具：青瓷茶具晉代開始發展，那時青瓷的主要產地在浙江，最流行的一種「雞頭流子」的有嘴茶壺。宋朝時五大名窯之一的浙江龍泉哥窯達到了鼎盛時期，生產各類青瓷器，包括茶壺、茶碗、茶盞、茶杯、茶盤等，甌江兩岸盛況空前，群窯林立，煙火相望，運輸船舶往返如梭，一派繁榮的景象.（3）黑瓷茶具：宋代福建鬥茶之風盛行，鬥茶者根據經驗認為建安所產黑瓷茶盞用來鬥茶最為適宜，因而馳名。宋蔡襄《茶錄》說：「茶色白，宜黑盞，建安所造者紺黑，紋如兔毫，其坯微厚，之久熱難冷，最為要用。出他處者，或薄或色紫，皆不及也。其青白盞，斗試家自不用」,這種黑瓷兔毫茶盞，風格獨特，古樸雅緻，而且瓷質厚重，保溫性能較好，故為鬥茶行家所珍愛。三.漆器茶具漆器茶具始於清代，主要產於福建福州一帶。福州生產的漆器茶具多姿多彩，有「寶砂閃光」、「金絲瑪瑙」、「釉變金絲」、「仿古瓷」、「雕填」、「高雕」和「嵌白銀」等品種，特別是創造了紅如寶石的「赤金砂」和「暗花」等新工藝以後，更加鮮麗奪目，逗人喜愛。四.玻璃茶具在現代，玻璃器皿有較大的發展。玻璃質地透明，光澤奪目，外形可塑性大，形態各異，用途廣泛。玻璃杯泡茶，茶湯的鮮艷色澤，茶葉的細嫩柔軟，茶葉在整個沖泡過程中的上下穿動，葉片的逐漸舒展等，可以一覽無余，可說是一種動態的藝術欣賞。特別是沖泡各類名茶，茶具晶瑩剔透，杯中輕霧縹緲，澄清碧綠，芽葉朵朵，亭亭玉立，觀之賞心悅目，別有風趣，而且玻璃杯價廉物美，深受廣大消費者的歡迎，玻璃器具的缺點是容易?破碎，比陶瓷燙手。五.金屬茶具用金、銀、銅、錫等金屬製作的茶具，尤其是錫作為貯茶器具材料有較大的優越性。錫罐多製成小口長頸，蓋為筒狀，比較密封，因此對防潮、防氧化、防光、防異味都有較好的效果。唐代時皇宮飲用顧渚茶，金沙泉，便以銀瓶盛水，直送長安，主要因其不易破碎，但單造價較昂貴，一般老百姓無法使用。六.竹木茶具在歷史上，廣大農村，包括產茶區，很多使用竹或木碗泡茶，它價廉物美，經濟實惠，但現代已很少採用。至於用木罐、竹罐裝茶，則仍然隨處可見，特別是作為藝術品的黃陽木罐和二簧竹片茶罐，既是一種饋贈親友的珍品，也有一定的實用價值。中國歷史上還有用玉石、水晶、瑪瑙等材料製作的茶具，但總的來說，在茶具史上僅居很次要的地位。因為這些器具製作困難，價格高昂，並無多大實用價值，主要作為擺設，用來顯示主人富有而已。
❿ 茶壺譯成英語
teapot
The tea pot.