中英文茶學術語

出版社：陸羽茶藝  作者：蔡榮章，瓊斯史迪芬(Steven R. Jones) 译  页数：180  

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.

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