茶录

《茶录》为宋人蔡襄作于皇祐年间（1049年—1053年）的重要茶学专著。全书分为两篇。

上篇 论茶

（大意）

色 茶色贵白，其中青白胜黄白。

香 主张茶贵真香，不宜加入龙脑等香料。

味 茶味注重甘滑，北苑风黄山茶最上。

藏茶 茶宜干燥， 收藏时用箬叶包裹，两三天焙一次，温度同人体温，以免焙焦。

炙茶 陈年茶应重新焙干

碾茶 先用只纸包上再碾压。

罗茶 罗孔细小，茶浮水上；罗孔粗大，水浮茶上。

候汤 煮水掌握火候，不可沸过头。

熁盏 砌茶时先将茶盏烘热。

点茶 详细讲解点茶的步骤。

下篇 论茶器

（大意）

茶焙 茶焙用竹子编制，内衬箬叶。

茶笼 保存茶叶的箬叶茶笼。

砧椎 茶砧用金或铁制造，茶椎用木制造。

茶铃 烤茶的茶铃用金或铁制造，茶碾 用银或铁制造。

茶罗 茶罗必须极细。

茶盏 茶色白，宜用黑茶盏。

茶匙 茶匙要重，金制茶匙最好。

汤瓶 金制汤瓶为上。

翻译本

蔡襄《茶录》有英、法译本。

The Record of Tea (Chinese: 茶录; pinyin: Chá Lù), also known as the Tea Note, is a Chinese tea classic by Cai Xiang written in 1049–1053 CE.

Reputed as one of the greatest calligraphers of the Song dynasty, Cai Xiang was also a great tea connoisseur. During the Qingli (慶曆) era of the Renzong Emperor (1041–1048), Cai Xiang was the Officer of Transportation in Fujian. He pioneered the manufacture of a small "Dragon Tribute Tea Cake" (大小龙团 daxiao longtuan) of superlative quality.

He wrote the first tea treatise of the Song dynasty, The Record of Tea. In this book, he documents, explains in detail, comments and also criticizes the preparation and usage of tea and its vessels. He also made one of the first documented comments on Jian ware. The work consists of two volumes.

He was a native of Fujian; he was the first writer to report the tea spotting game of Jian'an (now Shuiji county in Fujian).

Table of contents

Part I: About Tea

Properties of Tea

On Storage

On Baking

On Pressing

On Sieving

On Boiling Water

On Preheating

On Tea Spotting

Part II: Tea Utensils

Tea Warmer

Tea Canister

Tea Hammer

Tea Clamps

Tea Grinder

Tea Sieve

Tea Vessel

Tea Spoon

Tea Kettle