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我认为品鉴茶或者说鉴赏力的提高大致有两个方面:一方面是头脑知识层面上的积累,比如通过阅读和通过和别人沟通得来的知识,这是第三人称的客观角度;另一个方面则是需要动用自身,非要自己称经历到才行,感官细腻度的不断提升,使得更微小的味道能被隔离辨认出来(在心灵哲学中这叫作一个quale)。在习茶过程中,老师常常会强调要多喝好茶,大量积累对好茶的口感和体感的直接
I think tasting tea or appreciation of appreciation has roughly two aspects: on the one hand, the accumulation of knowledge at the brain level, such as through reading and through the communication with others knowledge, which is the third person’s objective point of view; the other On the other hand, it is necessary to use oneself, to experience oneself by oneself, sense of refinement ceaseless ascension, make the finer taste can be isolated (in philosophy of mind this is called a quale). In the process of learning tea, the teacher often emphasizes to drink tea, a lot of accumulation of good tea taste and body feeling directly