古人称陆羽为茶博士，因为陆羽有《茶经》一书传世，被唐德宗皇帝当面尊称为“茶博士”。后来对卖茶的伙计就称为茶博士，如唐代《封氏闻见录》：“茶罢，命奴子取钱三十文酬茶博士。”茶楼、茶馆内沏茶跑堂的堂倌茶艺高超，还有许多绝活；加上他们接触社会各阶层，见闻广博，知识面广。茶客便把这些人称之为“茶博士”。中国古典小说如《水浒传》、《三言两拍》中有很多关于“茶博士”的描写。
People in ancient times called Lu Yu the “tea master”, as Emperor Dezong of the Tang Dynasty respectfully called him “tea master” after his book “The Classic of Tea” was published. Gradually, people began to call those who made and served tea as tea masters (referring to the book “The Record of What Mr. Feng Sees and Hears”). Most waiters who worked in teahouses had excellent tea-making skills, and other unique skills. Moreover, their work provided them with a chance to get in touch with people of all ranks, which in turn made them become experienced and well-informed. Therefore, customers called them tea masters. Descriptions of tea masters can be found in some classic Chinese novels, such as “Water Margin” and “San Yan Liang Pai” (a Ming collection of Chinese Stories).
当茶客满座时，茶博士可一手提壶、一手将十数个茶碗放在手腕上，全仗小拇指做底，其稳如山，只听唰唰几声，十余个茶碗平稳地放在茶客面前，同时将水掺入。特别是在人多桌面宽大不能靠近时，壶把式将铜壶高高举起，从茶客的背后或头顶把水冲进茶碗。茶水快满时，右手忽地一收一翘，壶嘴滴水不漏，桌上不洒半点，动作干净利索。
When the teahouse is packed with customers, the tea master will skillfully negotiate his way through the bustle, holding a shining bronze kettle in one hand and dozens of cups in the other hand, and deftly putting the cups on the table in front of the customers. Then, he will raise the kettle and pour water into the tea cups. In particular, if there are too many customers and the table is very large which makes it difficult for him to get close to the table, the tea master will have to raise the kettle to a certain height, and pour water into the cups behind the customers or over their heads. When the cup is almost full, he will quickly raise his right hand without spilling any water on the table.
茶博士的胳膊能搁一摞盖碗，他手提铜壶开水，对准茶碗连冲三次，滴水不漏，这称作“凤凰三点头”。那不滴不溅的功夫，不能不让人拍案叫绝。
Holding dozens of tea cups on one of his arms and a bronze kettle in the other hand, the tea master will pour boiling water into tea cup rhythmically 3 times without spilling any water. The process is called “Three Nods of the Phoenix”. Tea masters can often captivate the customers with their excellent skills.
“茶博士”现多指煎茶、煮茶、沏茶、泡茶的师傅。我国高等院校农林系科中，有专攻茶叶栽培并取得博士学位的，这就是“茶博士”的现代意义了。
Today a tea master is someone who makes, boils, infuses and serves tea. Some colleges and universities in China offer a doctor’s degree in Tea Cultivation, giving a new meaning to “tea master”.
People in ancient times called Lu Yu the “tea master”, as Emperor Dezong of the Tang Dynasty respectfully called him “tea master” after his book “The Classic of Tea” was published. Gradually, people began to call those who made and served tea as tea masters (referring to the book “The Record of What Mr. Feng Sees and Hears”). Most waiters who worked in teahouses had excellent tea-making skills, and other unique skills. Moreover, their work provided them with a chance to get in touch with people of all ranks, which in turn made them become experienced and well-informed. Therefore, customers called them tea masters. Descriptions of tea masters can be found in some classic Chinese novels, such as “Water Margin” and “San Yan Liang Pai” (a Ming collection of Chinese Stories).
当茶客满座时，茶博士可一手提壶、一手将十数个茶碗放在手腕上，全仗小拇指做底，其稳如山，只听唰唰几声，十余个茶碗平稳地放在茶客面前，同时将水掺入。特别是在人多桌面宽大不能靠近时，壶把式将铜壶高高举起，从茶客的背后或头顶把水冲进茶碗。茶水快满时，右手忽地一收一翘，壶嘴滴水不漏，桌上不洒半点，动作干净利索。
When the teahouse is packed with customers, the tea master will skillfully negotiate his way through the bustle, holding a shining bronze kettle in one hand and dozens of cups in the other hand, and deftly putting the cups on the table in front of the customers. Then, he will raise the kettle and pour water into the tea cups. In particular, if there are too many customers and the table is very large which makes it difficult for him to get close to the table, the tea master will have to raise the kettle to a certain height, and pour water into the cups behind the customers or over their heads. When the cup is almost full, he will quickly raise his right hand without spilling any water on the table.
茶博士的胳膊能搁一摞盖碗，他手提铜壶开水，对准茶碗连冲三次，滴水不漏，这称作“凤凰三点头”。那不滴不溅的功夫，不能不让人拍案叫绝。
Holding dozens of tea cups on one of his arms and a bronze kettle in the other hand, the tea master will pour boiling water into tea cup rhythmically 3 times without spilling any water. The process is called “Three Nods of the Phoenix”. Tea masters can often captivate the customers with their excellent skills.
“茶博士”现多指煎茶、煮茶、沏茶、泡茶的师傅。我国高等院校农林系科中，有专攻茶叶栽培并取得博士学位的，这就是“茶博士”的现代意义了。
Today a tea master is someone who makes, boils, infuses and serves tea. Some colleges and universities in China offer a doctor’s degree in Tea Cultivation, giving a new meaning to “tea master”.
