论唐朝茶文化的三重性——基于茶之味的哲学分析  

Triple Attributes of Tea Culture in the Tang Dynasty:Philosophical Analysis Based on the Taste of Tea

作　　者：郭毓玮 Guo Yuwei

机构地区：[1]中国人民大学哲学院

出　　处：《农业考古》2023年第5期20-26,共7页Agricultural Archaeology

基　　金：2021年度国家社会科学基金重大项目“文化强国背景下公民道德建设工程研究”(项目编号:21&ZD060)。

摘　　要：唐朝社会的全方位发展,为茶文化的形成提供了客观背景。本文指出此时茶文化的构成与传播再现了茶之味所蕴含的三重属性:一为外显性特征,茗饮时人们感受茶味的物理属性,体现为从茶中获得的功能价值;二为内隐性特征,品茗实践时赋予茶精神内涵,通过感官感受茶的审美价值,将茶作为媒介,感通人与自然,在品茶中明心见性,此为精神属性;三为社会性,不同的群体发展出了符合各自需求的品茶方式,这就是分群特征及市场规范,折射了大唐时代的民族、阶级、经济发展等社会内涵。All-round development of the Tang Dynasty society provided an objective background for the formation of tea culture.This paper points out that the composition and diffusion of tea culture at that time reproduced the triple attributes contained in the taste of tea.The first is the overt attribute,the physical attribute of the tea taste in tea drinking,embodied in the functional value of the tea.The second is the implicit attribute,also the spiritual attribute of tea,which endows tea with spiritual connotation in tea-tasting practice.In tasting tea,people can appreciate tea’s aesthetic value,cultivate their character and have connection with nature through the medium of tea.The third is the social attribute.Different groups developed different tea-tasting manners according to their own needs,which formed the grouping characteristic and market norms,reflecting the social connotation of the nationality,class and economic development of the Tang Dynasty.

关 键 词：唐朝茶文化 三重属性 外显性 内隐性 社会性 

分 类 号：K242[历史地理—历史学]