刘亦菲新剧带火了“点茶”：茶上“拉花”这件事，老祖宗早玩明白了……

最近，刘亦菲出演的《梦华录》火了。在《梦华录》首集，赵盼儿的茶百戏引来众人围观，而茶百戏正是从点茶而来。

A Dream of Splendor, marking A-list star Liu Yifei's return to the historic theme, has quickly hooked millions of views.

Liu Yifei plays Zhao Pan'er, an independent and brave woman who strives for a decent life. [Photo provided to China Daily]

故事发生在宋朝，在剧中，刘亦菲饰演了一位勇敢独立的年轻女性赵盼儿。该剧灵感来源于元代关汉卿的杂剧剧本《救风尘》，讲述赵盼儿、宋引章、孙三娘姐妹三人在汴京经历各种磨难，最终携手将小茶铺开成汴京最大酒楼的故事。

The series features China's traditional tea acrobatics, an equivalent to coffee art, as one of its top draws. Liu's role, a teahouse keeper, demonstrates dazzling skills of pouring tea or creating beautiful patterns on the surface of a cup of tea in some scenes.

Liu Yifei stars a teahouse keeper in the costume series. [Photo provided to China Daily]

中国茶文化在唐代开始发展起来，在宋代达到了“盛造其极”的境界。宋朝政治家、思想家王安石曾在《议茶法》中写道：“夫茶之为民用，等于米盐，不可一日以无。”这是宋朝人嗜茶如命的真实写照。

Chinese tea culture started to enjoy popularity during the Tang Dynasty (618-907) and flourished throughout the Song Dynasty, when tea had become a necessity for almost everyone, from nobles and scholars to common people, just like other indispensable items, such as rice, oil and salt, as suggested by Song politician and thinker Wang Anshi.

与唐代的泡茶方法不同，宋代盛行的喝茶方式是点茶。首先将热水倒在细密的茶粉上，调成糊状，然后慢慢加入更多热水，用茶筅不断击打，直到出现厚厚的泡沫。

Different from the method of brewing tea during the Tang period, in the Song Dynasty, the prevalent way of having tea was through dian cha. The process begins with hot water being poured over fine powdered tea creating a paste, then more hot water is slowly added as the tea is constantly whisked by hand with a bamboo stick.

这种加入热水的动作被称为“点”，“点茶”因此得名。该技艺在2019年被列为江苏省镇江市润州区的非物质文化遗产。

This action of pouring hot water is called dian, hence the name dian cha, which was listed as an intangible cultural heritage of Runzhou district, Zhenjiang city, Jiangsu province, in 2019.

点茶技艺传承人韩喆明说：“点茶类似于咖啡上的奶盖，只是它是由茶做的，而不是由奶做的。”

Dian cha in modern brewing enhances the taste of tea, Han says. "It is similar to the foam on top of a cup of coffee, except that it is made of tea rather than milk."

宋徽宗所作的《大观茶论》一书，对“点茶”有详细描述。宋人对于好茶的标准，从外观上看，要洁白细腻，越好的茶越白，泡沫越持久。

The emperor's book, Treatise on Tea, exposed Han to the details of tea-whisking. In the eyes of people of that time, good tea should be white and fine, Han explains. The better the tea, the whiter it should be, and the longer the froth should last.

“对茶进行艺术加工，可以让人们有更强的仪式感，增加品饮的趣味。”韩喆明说， “除了宋代文人在玩茶时留下的诗词、书画作品等，我希望大家可以了解宋代饮茶的器物，以及当时文人为什么要那么玩茶。”

"It's like adding bells and whistles to tea and giving people a stronger sense of occasion, so drinking tea is more fun," Han says.

编辑：商桢 朱迪齐

记者：杨飞跃 徐帆

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