作为民族文化有机构成要素的茶叶加工技术,必然受制于所处民族文化的制约,同时还得与相关的自然与生态系统相适应,清人刘源长所编《茶史》一书同样也不例外,它具有鲜明的汉文化归属和中原一带的生态环境特征。从跨文化比较视野出发,可见是书所载之汉民族传统茶叶加工技术,与贵州境内少数民族或西南地区其他少数民族的传统茶叶技术相比,其间差异甚大,但其最终指向却殊途同归,都能够生产出优质品茗。换言之,技术差异的原因既关乎所处的生态系统,更关乎不同民族的传统文化,但最终都能获得异曲同工之妙。 Tea processing technology, as an organic constituent of national culture, is bound to be subject to the constraints of national culture, and at the same time has to be compatible with the related natural and ecological systems. The book The History of Tea by Qingyuan Liu Yuanchang is no exception, It has a distinctive Chinese cultural ownership and Central Plains along the ecological characteristics. From the perspective of cross-cultural comparison, it can be seen that the Han nationality traditional tea processing technology contained in the book is very different from the traditional tea technology of ethnic minorities in Guizhou or other ethnic minorities in the southwestern region, but the ultimate direction is the same, To produce high-quality tea. In other words, the reason for technological differences is not only related to the ecosystem in which they live, but also to the traditional cultures of different ethnic groups. Ultimately, however, different approaches are possible.