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(写于2007年6月1日)泡茶的过程应该是茶分子扩散的过程(我不知道这样说正确否,姑且这样说吧)。学过中学物理的人都知道,任何物质都有一个从高密度(浓度)向低密度(浓度)转移、扩散的趋势,无论是在空气中还是在水中,直到达到相对平衡为止。那么影响一杯茶口感的主要因素有哪些呢?一是茶本身的品质与级别,二是水的温度,三是茶的浓度。当茶本身的品质与级别已经确定不变了的话,影响口感的就只剩下水的温度和茶的浓度了。而这恰恰是茶艺师需要也能够控制的。
(Written on June 1, 2007) The process of brewing tea should be the process of tea proliferation (I do not know if it is correct or not, let alone say so). Anyone who has studied secondary school physics knows that any substance has a tendency to shift from high to low density, either in the air or in water until it reaches a relative equilibrium. So what are the main factors affecting the taste of a cup of tea? First, the quality and level of tea itself, the second is the temperature of the water, the third is the concentration of tea. When the quality and level of the tea itself has been fixed, the temperature of the water and the concentration of the tea are only affected by the taste. This is exactly what the tea maker needs and can control.