致敬五四青年節(jié)!革命性的創(chuàng)新是五四青年節(jié)的重要精神內(nèi)涵。劉翔教授用中英文向全球推介茯茶的4G時(shí)代。按照劉翔教授的定義，茯茶的1G指古法制茶時(shí)代;茯茶的2G指1952年發(fā)花技術(shù)的改良;茯茶的3G指2G+機(jī)械化技術(shù);茯茶的4G指3G+四控制技術(shù)(菌種控制，生長(zhǎng)控制，代謝控制，發(fā)酵控制)。這段語(yǔ)音是劉翔教授的主旨演講《擁抱茯茶的4G時(shí)代》。劉翔教授的愿景，用生物化學(xué)工程做茯茶，讓金花開(kāi)遍各種食品。今天這個(gè)話(huà)題是不是很革命?歡迎文末留言討論。
劉翔中英文推介茯茶4G時(shí)代
Xi’anwas an ancient imperial city of China. It served 11 dynasties for over thousandyears. Jing yang is a county in the northern suburb of Xi’an, where the ancientSilk Road started, It is also the Fu Tea hometown and mine. Althoughapproximately 600 years have passed, the ancient technology of Fu Tea is stillin use.
西安是陜西省的省會(huì)，古代有一千多年，11個(gè)王朝在此建都。位于西安北郊的涇陽(yáng)縣，是古絲綢之路的發(fā)源地，是茯茶的故鄉(xiāng)，也是我的故鄉(xiāng)。盡管已經(jīng)過(guò)去了大約600年，但古老的茯茶加工技術(shù)，在這里仍然被使用。
Althoughlots of fundamental research on Fu Tea have been done in recent years, the production of Fu Tea still adopts thetraditional process and techniques.
近年來(lái)，人們對(duì)茯茶進(jìn)行了大量的基礎(chǔ)研究，但茯茶工業(yè)生產(chǎn)卻還在一直使用傳統(tǒng)的技術(shù)和工藝。
Owingto my professional sensitivity, interest in nature and hometown feeling, I cameup with the idea of improving the traditional production process of Fu Tea.
處于專(zhuān)業(yè)的敏感性，以及對(duì)自然興趣和家鄉(xiāng)的感情，我們產(chǎn)生了，改進(jìn)傳統(tǒng)茯茶制作工藝的想法。
Inancient times, tea was transported by ship from the south of China to JingYang, and then，compactedinto brick shape for the convenience of carrying by camels and horses,transferred to the western region of China, even other countries in the MiddleEast.
在古代，茶葉從中國(guó)南方用船，運(yùn)到絲綢之路起點(diǎn)涇陽(yáng)，然后再壓成磚塊，以便于駱駝和馬匹攜帶，向中國(guó)西部地區(qū)，甚至中東等其他國(guó)家運(yùn)輸。
Byaccident, people discovered that some yellow things grew inside the brick teadue to damp. But the tea became more tasteful, so the yellow things were named"Golden Flower".
偶然間，人們發(fā)現(xiàn)由于茶葉受潮，磚茶里長(zhǎng)出了一些黃色的霉變，但茶的味道卻得到了很好的改善，這就是“茯茶金花”。
Gradually the brick tea with Golden Flowerbecame very popular with carnivorous people, especially the minorities in theWestern part of China for they believe it was Fu Tea that made them healthierthan ever before.
金花磚茶，逐漸受到肉食者群眾的的歡迎，尤其是中國(guó)西部的少數(shù)民族，因?yàn)殚L(zhǎng)期喝茯茶，他們感覺(jué)比以前更健康。
Asearly as 50 years ago, scientists found that the Golden Flower is actually akind of eatable fungus with medicinal value. The scientific name wasgiven as "Eurotium Cristatum" at year 1989.
50年前，科學(xué)家發(fā)現(xiàn)茯茶金花，實(shí)際上是一種具有藥用價(jià)值的，可食用的有益菌，但直到1989年，金花菌的學(xué)術(shù)名才被定為“冠突散囊菌”。
Itwas also found that the fermentation of tea leaves and the growth of goldenflowers were caused by the special climatic environment in Jing yang area.
茶葉出現(xiàn)發(fā)酵和金花生長(zhǎng)，是由于涇陽(yáng)地區(qū)的特殊氣候環(huán)境原因造成的。
Tobe honest, although I was born in the hometown of Fu Tea, I didn't like FuTea when I was young, because it tasteslike Chinese medicine, bitter and astringent.
我雖然出生在茯茶的故鄉(xiāng)，但我小的時(shí)候，其實(shí)不喜歡茯茶，因?yàn)樗挚嘤譂?，味道像中藥?/p>
Itook interest in and began studying Fu Tea five years ago. When I came backedhome from abroad. A friend of mine told me about Fu Tea, the history, functionand medicinal value, a lots very detail.
我真正的了解茯茶和開(kāi)始研究茯茶，是在五年前。我從海外回到家鄉(xiāng)，一位朋友給我詳細(xì)地介紹了有關(guān)茯茶的歷史、功能和其藥用價(jià)值。
Imajor in Chemical Engineering and specialize in the study of Microbiologicalengineering. Because of my professional sensitivity, I have a strong interestin the Fu Tea and Golden Flower.
我的專(zhuān)業(yè)是化學(xué)工程，并專(zhuān)注于微生物工程研究。由于我專(zhuān)業(yè)的敏感性，我對(duì)茯茶和金花產(chǎn)生了濃厚的興趣。
FuTea has been proved by modern research with certain health care value andmedical functions such as antioxidant, reducing high blood glucose and highplasma lipid and regulating immune system.
茯茶已被現(xiàn)代研究所證實(shí)，具有一定的保健養(yǎng)生價(jià)值和藥用價(jià)值，如：抗氧化、降血糖、降血脂，以及免疫系統(tǒng)調(diào)節(jié)作用等。
Byreading literature, I found that Fu Tea and Golden Flower have been studied bymany professors and scholars for about 50 years. They have made greatachievements and have their views published in scientific journals.
從大量收集的科技文獻(xiàn)資料中，我發(fā)現(xiàn)在過(guò)去的50年里，許多大學(xué)和研究機(jī)構(gòu)的教授和學(xué)者，已經(jīng)對(duì)茯茶和金花菌進(jìn)行了大量的基礎(chǔ)研究，并取得許多成就，發(fā)表了很多科學(xué)研究論文。
However,in the existing industry of Fu Tea, we cannot find any Professional equipmentand industrial technology package related with those great achievements.
然而，在現(xiàn)有的茯茶產(chǎn)業(yè)中，很難找到能夠應(yīng)用這些研究成果的相關(guān)專(zhuān)業(yè)設(shè)備和生產(chǎn)工藝包。
Ithink the best way to improve the traditional process is to combine the teascience, biology with Chemical Engineering，F(xiàn)ermentation Engineering, Pharm TechEngineering and Auto-control, to design new production equipment andtechnology.
我認(rèn)為，要改進(jìn)這些傳統(tǒng)工藝的最佳途徑，是將茶葉科學(xué)、生物學(xué)和化學(xué)工程，發(fā)酵工程，制藥工程，和自動(dòng)控制等相結(jié)合，設(shè)計(jì)和開(kāi)發(fā)新的生產(chǎn)設(shè)備和技術(shù)工藝包。
Accordingto the historical records, Fu Tea process was invented 600 years ago. But themethod of quality control mainly relied on feeling, observation and hand touchas well as the experience of technicians and workers.
據(jù)史料記載，六百年前就有了傳統(tǒng)的茯茶的生茶工藝。但質(zhì)量控制的方法都是，手拿把掐，以眼觀(guān)察，以心度量，所有這些，都取決于技術(shù)人員和操作人員的經(jīng)驗(yàn)。
Itwas not until 1952, experts from China Tea Group and Northwest Fu Tea Factory,paid a visit to the China Academy of Sciences, CAS, to seek help.
1952年，中國(guó)茶葉集團(tuán)和西北茯茶廠(chǎng)的人員，前往中國(guó)科學(xué)尋求幫助。
Theyfound the problem of traditional Fu Tea production which leads to the excessiveharmful bacteria that would affect the quality of Fu Tea and people's health.
他們發(fā)現(xiàn)，古法工藝加工的茯茶，有害細(xì)菌的超標(biāo)的現(xiàn)象，影響到茯茶的質(zhì)量和人民的健康。
Mr.Fang Xin Fang, academician and the Founder of China Microbiology, Director ofthe Institute of Microbiology of CAS, spent half a year , working out a newprocess which can improve the traditional technology that had been used forapproximately 600 years.
中國(guó)科學(xué)院，微生物研究所所長(zhǎng)，中國(guó)微生物學(xué)的奠基人，方心芳院士，花了半年的時(shí)間，提出了一些新方法，改進(jìn)了已經(jīng)使用近600年的傳統(tǒng)工藝。
Withthe rapid development of science and technology, Fu Tea production has receivedconsiderable attention by researchers and investors.
隨著科學(xué)技術(shù)的飛速發(fā)展，茯茶生產(chǎn)受到了研究人員和投資者的廣泛關(guān)注。
In spite of this, almost all the manufactures arestill using the traditional technology. They do have made some improvement, butit’s a kind of labour change.
盡管如此，幾乎所有的茶廠(chǎng)仍在使用傳統(tǒng)技術(shù)。他們確實(shí)做了一些改進(jìn)，但大部分只局限于改變了勞動(dòng)力。
Onlythe traditional manual works are replaced by equipment, tools, and instruments,such as conveyors, screens, compacting machines, AC, humidifiers and meters oftemperature and moisture control. Anyway, no breakthrough is found in theprocess of Fu Tea.
也就是說(shuō)，只是一些傳統(tǒng)的手工工作，被設(shè)備、工具和儀器所取代，如傳送帶、篩子、壓力機(jī)、空調(diào)、加濕器，溫度、濕度控制儀表等，但這并沒(méi)有對(duì)茯茶的生產(chǎn)工藝，產(chǎn)生實(shí)質(zhì)性的改變。
Onthe basis of tea science and microbiology, apply the knowledge of ChemicalEngineering, Pharm tech, and auto-control to the microbial fermentation processof Fu Tea, we have developed some new technologies, procedures and equipment.
目前，我們以茶學(xué)和微生物學(xué)為基礎(chǔ)，將化工技術(shù)、制藥技術(shù)和自動(dòng)控制技術(shù)，應(yīng)用于茯茶的微生物發(fā)酵過(guò)程，已經(jīng)開(kāi)發(fā)出了新的茯茶生產(chǎn)技術(shù)工藝和設(shè)備。
Meanwhile,our laboratory is cooperating with domestic universities, jointly to researchand develop some nutritional and health foods.
同時(shí)，我們的實(shí)驗(yàn)室也在與國(guó)內(nèi)一些大學(xué)合作，共同研發(fā)營(yíng)養(yǎng)保健食品。
Fromthe flask of laboratory to the Submerged Culture Technology ofIndustrialization, SCTI, we spent one year.
從實(shí)驗(yàn)室的燒瓶里，到工業(yè)化的液態(tài)培養(yǎng)平臺(tái)，我們花了一年時(shí)間。
Fromthe Submerged Culture Technology to the platform of Solid Fermentation ofIndustrialization, SFI, we spent another year.
從工業(yè)化液態(tài)培養(yǎng)平臺(tái)，到工業(yè)化固體發(fā)酵平臺(tái)，我們又花了一年時(shí)間。
Fromthe Solid Fermentation to the Final Test Unit of Industrialization,we spent oneyear.
從工業(yè)化固體發(fā)酵平臺(tái)到工業(yè)化終試單元，我們花了又一年時(shí)間。
Fromthe Final Test Unit to the Model Unit of factory, we spent one year again.
從工業(yè)化終試單元，到工廠(chǎng)樣機(jī)，我們又花了一年。
Godrewards diligence. four years of hard work is paid. Now we have today'sachievements...
天道酬勤。我們付出了四年的努力，終于有了今天的一點(diǎn)點(diǎn)成就…
Thenew technology including four major elements, that are: Breeding Control, GrowthControl, Metabolizing Control, Fermentation Control.
新的茯茶生產(chǎn)工藝，主要包括：菌種控制, 生長(zhǎng)控制, 代謝控制, 發(fā)酵控制
BreedingControl means: Obtaining excellent strains by collecting and separatingoriginal strains of Golden Flower from the traditional Fu Tea and through aseries of procedures for selection, cultivation and purification.
菌種控制是指：從傳統(tǒng)的茯茶中采集和分離出原始的菌種，經(jīng)過(guò)一系列的篩選、培養(yǎng)、純化等過(guò)程，從而獲得優(yōu)良的菌株。
GrowthControl means : Inducing the fungus grow and reproduce sexually, to gethigh-quality Fu Tea with more Golden Flowers. So some relevant conditions mustbe under control to reduce asexually growing.
控制生長(zhǎng)是指：引導(dǎo)菌種向有性繁殖生長(zhǎng)方向發(fā)展，從而得到金花繁茂的優(yōu)質(zhì)茯茶。所以，為了減少無(wú)性生長(zhǎng)，一些相關(guān)的條件就必須控制。
MetabolizingControl : Hydrolytic enzymes, fungal polysaccharides and yellow pigments aremetabolized materials by the Fungus. The Golden Flower is valuable to thehealth of human being, because of those metabolized materials. So stimulatingand adjusting related growth conditions control are necessary.
水解酶、真菌多糖和黃色素是金花菌的主要代謝產(chǎn)物。金花菌對(duì)人的健康具有寶貴的價(jià)值，也主要就是因?yàn)橛羞@些代謝物。所以，控制和刺激其相應(yīng)的生長(zhǎng)條件，就是十分必要的。
Fermentation Control FermentationControl: We don't expect any harmful bacteria growing in Fu Tea.
我們并不希望在茯茶中生長(zhǎng)有任何有害的雜菌。
Weanticipate more Golden Flower blossom. The more, the better. Meanwhile, we hopethe fungus will not change or affect tea taste. Therefore, fermentation causedby growing of harmful bacteria should be controlled.
我們希望金花越多越好，但不希望茶中的菌群，會(huì)改變或影響茶的口感，所以，有害菌的生長(zhǎng)發(fā)酵就必須得到控制。
圖：冠突散囊菌在人參(切片)上生長(zhǎng)
TraditionalFu Tea is fermented by multi-strains, the fungus of "Golden Flower"is only one of them. Research shows that most strains inside the raw materialof Fu Tea is harmful bacteria and undesirable.
傳統(tǒng)的茯茶是由多種菌種發(fā)酵，其中“金花菌”只是眾多菌種中的一種。研究表明，茯茶原料中的大多數(shù)菌株，是有害菌或且不宜存在。
Althoughmethods like steam fumigating have been used, some harmful bacteria are stillgrowing and proliferating.
雖然也采取了一些措施，例如蒸汽熏蒸，但一些頑固的有害菌，依然會(huì)生長(zhǎng)和繁殖。
Therefore,the unstable quality brings about poor products. What’s worse, the taste of teachanges variably.
所以，生產(chǎn)質(zhì)量不穩(wěn)定，次品率高，味道多變。
Peoplelose confidence in the traditional Fu Tea industry.
因此，一些人對(duì)傳統(tǒng)的茯茶生產(chǎn)幾乎失去了信心。
Normally,traditional Fu Tea is made from the raw material of black tea.
一般來(lái)說(shuō)，傳統(tǒng)的茯茶主要由黑茶為原料加工。
Butwith our new process, various raw tea material can be used to ferment Fu Teawith different taste, such as Red Fu Tea, Black Fu Tea, Green Fu Tea and White FuTea.
但我們新的加工工藝，可以用各種不同的茶為原料，生產(chǎn)出不同的茯茶，其中包括紅茯茶、黑茯茶、綠茯茶和白茯茶等。
Thenew technology that we invented, is called "Fourth Generation" of FuTea Technology, or 4G .
我們發(fā)明的新技術(shù)，稱(chēng)為4G茯茶技術(shù)。
Traditionally,tea leaves is compressed into "brick" shape, that’s why it is called"Brick Tea" . After natural fermentation, it is called " BrickFu Tea".
傳統(tǒng)的工藝是將原料茶壓成“磚”形，所以稱(chēng)為“磚茶”。自然發(fā)酵后，便稱(chēng)為“茯磚茶”。
With4G technology, Fu Tea can be made in various shapes and forms. They can be madein the shape of brick and ball, not compacted but porous,
4G工藝生產(chǎn)的茯茶可有多種形狀和形式，例如磚形和球形，但是這種茶和球茶都是較松散的狀態(tài)，
Ofcause, Fu Tea in other shapes also may be produced, for example, loosed Fu Teaand cracked Fu Tea.
當(dāng)然，其他形狀的茯茶也可以生產(chǎn)，例如散茯茶和碎茯茶等。
Byusing 4G technology, almost any edible plants and seeds can be used, to producesome different health foods, and even some functional supplements oftraditional Chinese Medicines.
茯茶4G技術(shù)，幾乎可以用任何一種可食用植物和種子，生產(chǎn)出一些不同類(lèi)型的保健食品，甚至功能性的中藥補(bǔ)充劑。
Apartfrom a series of tea products, we plan to produce more other types of products,such as Fu Wine or Whiskey, Fu coffee, Fu noodles and flour, Chinese Fumedicine and so on.
除了一系列新的茶產(chǎn)品外，我們還將生產(chǎn)更多的衍生品，如：付酒威士忌、茯咖啡、茯面條和茯面粉、茯中藥等。
Comparedwith traditional Fu Tea technology, 4G does not mean negation but improvement.The long tradition of Fu Tea is the mother of 4G.
對(duì)傳統(tǒng)茯茶技術(shù)而言，4G茯茶技術(shù)，不是改變而是發(fā)展;不是否定而是改進(jìn)。傳統(tǒng)只有發(fā)展，才能更好的繼承。(作者：劉翔，來(lái)源：北極宮公司)
金花博士劉翔《話(huà)說(shuō)茯茶》一書(shū)詳盡介紹了茯茶的起源和發(fā)展，尤其對(duì)茯茶之魂——“金花菌”的核心價(jià)值從微生物及發(fā)酵工程學(xué)領(lǐng)域進(jìn)行了專(zhuān)業(yè)論述。這是一本用茶學(xué)、微生物學(xué)、藥物學(xué)、生理醫(yī)學(xué)、運(yùn)動(dòng)醫(yī)學(xué)解析茯茶及金花菌的科技專(zhuān)著，書(shū)中設(shè)計(jì)了223個(gè)問(wèn)題，一問(wèn)一答，通俗易懂。為相關(guān)產(chǎn)業(yè)實(shí)踐方向的從業(yè)者提供了一個(gè)多學(xué)科跨領(lǐng)域的科普讀本，以及向消費(fèi)市場(chǎng)“講故事”的范式，業(yè)界首創(chuàng)。
來(lái)源：茶貴人
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