茶间道

茶道,绵绵中外,(?)梭古今。一杯茶,品人生沉浮;平常心,造万千世界。茶道人生,带您一起品味茶苦茶香……雪夜清甘涨井泉,自携茶灶就烹煎。一毫无复关心事,不枉人间住百年……     

茶间道

茶道，绵绵中外，穿梭古今。一杯茶，品人生沉浮；平常心，造万千世界。茶道人生，带您一起品味茶苦茶香……雪夜清甘涨井泉，自携茶灶就烹煎。一毫无复关心不枉人间住百年……[编者按]     

茶间道

茶道,绵绵中外,穿梭古今。一杯茶,品人生沉浮;平常心,造万千世界。茶道人生,带您一起品味茶苦茶香……雪夜清甘涨井泉,自携茶灶就烹煎。一毫无复关心事,不枉人间住百年……     

茶间道日本茶道流派

茶道，绵绵中外，穿梭古今，一杯茶，品人生沉浮；平常心，造万千世界，茶道人生，带您一起品味茶苦茶香……雪夜清甘涨井泉，自携茶灶就烹煎，一毫无复关心事，不枉人间住百年……[编者按]     

间道的源与流

间道,是宋元时期流行的织物,现在国内已少为人知。间道的生产技术约在十四世纪传入日本,此后其品种花色发展很快,成了日本妇孺皆知、雅俗共赏的产品。本文试对间道的源与流作一粗浅的考证,耳介绍其中一些比秀的代表品种,以供丝绸品种开发参考。间道,系指条纹织物或彩条织物。“间”为颜色相间,“道”即条纹。据南宋《咸淳临安志》载:“紵丝,染丝所织,有织金、间道、闪褐等类”(《梦梁录》亦有类似记载),则间道为南宋杭州生产的紵丝之一种。一般认为,宋元间使用频繁的“紵丝”一词,指的是缎纹丝织物。由此看来,间道应是一种     

茶情茶意

奶香抹茶包;抹茶果冻;俄尔岗绿茶芝士;冰火两重天；绿茶红泥妙芙     

茶情茶趣

休闲的最好方式莫过于品茶。累了，烦了，回到家里把茶壶茶碗擦试一番，下壶好茶，独自坐在那里，什么不去做，也不去想，让脑海一片空白，单间茶的芳香，看茶的晶莹，浮躁的心立即清静起来；或者邀上三朋两友一起品茶，边聊边品，纵胸中滚荡着风雷，弥漫着硝烟，顷刻间也消化得无踪无影。 茶天生蕴含诗情画意。钩月、残阳、丛竹、山泉、白雪、烟云、绿槐、屋檐…本来平常，文人笔下一溶入茶，便立刻活起来。甚至最常见的一个场景，如实写来，佐以茶趣，使美得要命。唐朝诗人郑邀的《茶诗》“嫩芽且香灵，吾谓草中英，夜臼和烟捣，寒炉对雪…     

茶情茶趣

对茶情有独钟的中国人,在饮茶中极重情外,还讲究一个“趣”字。从而形成了别具一格的中国茶情茶趣。 说到茶情,最突出的是以茶祭祖,以茶敬客,以茶为媒。 德昂族有“茶叶创世”之说,该族史诗称:人类是由茶叶变成的。该族十分崇敬茶树,每户每家盖房起屋时都要在房后的菜园边栽几棵茶树,居住的时间越长,茶树长的越高大,以此不忘创世的茶叶。藏族古谚说:“茶是血!茶是肉!茶是生命!”回族谚语:“早茶一盅,一天威风;午茶一盅,劳动轻松;晚茶一盅,提神去痛;一日三盅,雷     

茶趣与茶思

我喜欢茶．喜欢茶的香郁浓醇以及饮茶时的那份闲适的心情。虽然我不懂得茶艺、茶道这些有关茶的文化，却是自小就喜欢喝茶。茶淡淡的清香、茶悠悠的绿都对我有种吸引．直到如今，茶已经成为我生活中不可或缺的必需品了。     

三论中华酒道——中国酒酿造技艺、风味之道与保护篇

介绍了中国酿酒技艺之道、酒类勾调技术之道和白酒的风味之道。     

沉浸茶乡结茶缘得品茶香为茶人

我一直固执地认为,爱喝茶的人要么外表斯文温文尔雅、要么举止文雅仙风道骨。在见到一品古道范承胜先生时,我的"固执"得以应验,这次见吴秘书长,我很庆幸,我的"固执"又一次"巧合"地吻上了,看来我应该继续"固执"下去……吴锡端,中国茶叶流通协会秘书长,他有着典型的茶人脸庞,一看就是位知者、智者;他是嗅着茶香长大的,与茶的缘分是天定的。要说他的茶缘,且随我一同进入本期的茶奇人物吧!     

蜂蜜茉莉普洱茶饮料工艺的研究

研究了以普洱茶和茉莉花茶为主要原料制备的茶饮料的工艺流程.结果表明,浸提普洱茶和茉莉花茶的最佳工艺参数为:浸提时间15min,茶水质量比1:65,浸提温度85℃,浸提pH值为5.0,离心速度7000r/min,椴树蜜的添加量0.6%,VC的添加量为0.05%,饮料的糖度约为3.9°Bx,135℃瞬时灭菌5s.该饮料最大程度地保留了普洱茶和茉莉花茶的香味,又减少沉淀,茶汤色泽呈红色,澄清透明.     

Epimerisation of tea polyphenols in tea drinks

The present study was carried out to quantify green tea epicatechin (GTE) derivatives and to investigate the origin of epicatechin epimers present in 18 selected canned or bottled tea drinks. The major GTEs present in tea are (?)‐epigallocatechin gallate (EGCG), (?)‐epigallocatechin (EGC), (?)‐epicatechin gallate (ECG) and (?)‐epicatechin (EC). HPLC analysis showed that the content of total GTEs was lower (16.4–268.3 mg l^?1) in the canned and bottled tea drinks than in tea traditionally prepared as a beverage in a cup or teapot (3–5 g l^?1). The major finding was that they contained higher levels of epicatechin epimers, namely (?)‐gallocatechin gallate (GCG), (?)‐gallocatechin (GC), catechin gallate (CG) and (?)‐catechin (C), than of GTEs, ranging from 7.6 to 331.8 mg l^?1. To investigate the origin of these epimers, GTEs were extracted from longjing green tea and autoclaved at various temperatures for 10–60 min. It was found that at least 50% of GTEs were epimerised to their corresponding epimers when autoclaved at 120 °C for 20 min. It is concluded that epicatechin epimers in tea drinks are not originally present in green tea leaf but are instead derived from thermal conversion of GTEs. Copyright © 2003 Society of Chemical Industry     

Chemopreventive effects of tea in prostate cancer: green tea versus black tea

The polyphenol compositions of green tea (GT) and black tea (BT) are very different due to post-harvest processing. GT contains higher concentrations of monomeric polyphenols, which affect numerous intracellular signaling pathways involved in prostate cancer (CaP) development. BT polymers, on the other hand, are poorly absorbed and are converted to phenolic acids by the colonic microflora. Therefore, after consumption of GT, higher concentrations of polyphenols are found in the circulation, whereas after BT consumption the phenolic acid levels in the circulation are higher. The majority of in vitro cell culture, in vivo animal, and clinical intervention studies examine the effects of extracts of GT or purified (-)-epigallocatechin-3-gallate (EGCG) on prostate carcinogenesis. These studies provide strong evidence supporting a chemopreventive effect of GT, but results from epidemiological studies of GT consumption are mixed. While the evidence for a chemopreventive effect of BT is much weaker than the body of evidence with regard to GT, there are several animal BT intervention studies demonstrating inhibition of CaP growth. This article will review in detail the available epidemiological and human clinical studies, as well as animal and basic mechanistic studies on GT and BT supporting a chemopreventive role in CaP.     

茶树花中茶多酚和茶皂素综合提取技术研究

为了实现对茶树的综合利用,以茶树的花为实验材料,在单因素实验的基础上,采用正交实验方法对茶树花中茶多酚和茶皂素的综合提取工艺进行优化。分析了浸提时间、料液比、浸提温度、乙醇浓度和超声波功率对浸出率的影响。结果表明,乙醇浓度70%,超声波功率350W,浸提温度60℃,浸提时间10min,料液比1∶30g/mL时,茶多酚和茶皂素的综合得率最高,分别达到了28.38%和23.69%。     

黑茶中茶多酚的醇水超临界CO_2流体联合提取

以自制黑茶为研究对象,分别采用超临界CO2萃取法、醇水浸提法及醇水浸提-超临界CO2联合萃取法对茶样中的茶多酚进行提取,用正交实验法优化了提取条件,以没食子酸为标准品,在765nm处用紫外可见分光光度法检测产品中茶多酚的含量,计算了茶多酚的得率及萃取样中产品的纯度,并对三种产品的DPPH·清除率进行了比较。结果表明:3种方法中醇水-超临界CO2联合萃取法的得率和纯度最高。联合浸提最优条件为:先用乙醇浓度80%,料液比1∶10g/m L,60℃下浸提2.0h,然后25MPa,50℃下超临界CO2萃取时间2h。茶多酚的得率为6.36%±0.81%,产品纯度为:41.22%±3.19%。产品对DPPH·的清除率为90.64%±0.0187%。该方法绿色环保,未添加任何有害溶剂,为黑茶饮品的进一步研究开发提供参考。