致敬五四青年节!革命性的创新是五四青年节的重要精神内涵。刘翔教授用中英文向全球推介茯茶的4G时代。按照刘翔教授的定义，茯茶的1G指古法制茶时代;茯茶的2G指1952年发花技术的改良;茯茶的3G指2G+机械化技术;茯茶的4G指3G+四控制技术(菌种控制，生长控制，代谢控制，发酵控制)。这段语音是刘翔教授的主旨演讲《拥抱茯茶的4G时代》。刘翔教授的愿景，用生物化学工程做茯茶，让金花开遍各种食品。今天这个话题是不是很革命?欢迎文末留言讨论。
刘翔中英文推介茯茶4G时代
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.
西安是陕西省的省会，古代有一千多年，11个王朝在此建都。位于西安北郊的泾阳县，是古丝绸之路的发源地，是茯茶的故乡，也是我的故乡。尽管已经过去了大约600年，但古老的茯茶加工技术，在这里仍然被使用。
Althoughlots of fundamental research on Fu Tea have been done in recent years, the production of Fu Tea still adopts thetraditional process and techniques.
近年来，人们对茯茶进行了大量的基础研究，但茯茶工业生产却还在一直使用传统的技术和工艺。
Owingto my professional sensitivity, interest in nature and hometown feeling, I cameup with the idea of improving the traditional production process of Fu Tea.
处于专业的敏感性，以及对自然兴趣和家乡的感情，我们产生了，改进传统茯茶制作工艺的想法。
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，茶叶从中国南方用船，运到丝绸之路起点泾阳，然后再压成砖块，以便于骆驼和马匹携带，向中国西部地区，甚至中东等其他国家运输。
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".
偶然间，人们发现由于茶叶受潮，砖茶里长出了一些黄色的霉变，但茶的味道却得到了很好的改善，这就是“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.
金花砖茶，逐渐受到肉食者群众的的欢迎，尤其是中国西部的少数民族，因为长期喝茯茶，他们感觉比以前更健康。
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，科学家发现茯茶金花，实际上是一种具有药用价值的，可食用的有益菌，但直到1989年，金花菌的学术名才被定为“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.
茶叶出现发酵和金花生长，是由于泾阳地区的特殊气候环境原因造成的。
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.
我虽然出生在茯茶的故乡，但我小的时候，其实不喜欢茯茶，因为它又苦又涩，味道像中药。
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开始研究茯茶，是在五年前。我从海外回到家乡，一位朋友给我详细地介绍了有关茯茶的历史、功能和其药用价值。
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.
我的专业是化学工程，并专注于微生物工程研究。由于我专业的敏感性，我对茯茶和金花产生了浓厚的兴趣。
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.
茯茶已被现代研究所证实，具有一定的保健养生价值和药用价值，如：抗氧化、降血糖、降血脂，以及免疫系统调节作用等。
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.
从大量收集的科技文献资料中，我发现在过去的50年里，许多大学和研究机构的教授和学者，已经对茯茶和金花菌进行了大量的基础研究，并取得许多成就，发表了很多科学研究论文。
However,in the existing industry of Fu Tea, we cannot find any Professional equipmentand industrial technology package related with those great achievements.
然而，在现有的茯茶产业中，很难找到能够应用这些研究成果的相关专业设备和生产工艺包。
Ithink the best way to improve the traditional process is to combine the teascience, biology with Chemical Engineering，Fermentation Engineering, Pharm TechEngineering and Auto-control, to design new production equipment andtechnology.
我认为，要改进这些传统工艺的最佳途径，是将茶叶科学、生物学和化学工程，发酵工程，制药工程，和自动控制等相结合，设计和开发新的生产设备和技术工艺包。
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.
据史料记载，六百年前就有了传统的茯茶的生茶工艺。但质量控制的方法都是，手拿把掐，以眼观察，以心度量，所有这些，都取决于技术人员和操作人员的经验。
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，中国茶叶集团和西北茯茶厂的人员，前往中国科学寻求帮助。
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.
他们发现，古法工艺加工的茯茶，有害细菌的超标的现象，影响到茯茶的质量和人民的健康。
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.
中国科学院，微生物研究所所长，中国微生物学的奠基人，方心芳院士，花了半年的时间，提出了一些新方法，改进了已经使用近600年的传统工艺。
Withthe rapid development of science and technology, Fu Tea production has receivedconsiderable attention by researchers and investors.
随着科学技术的飞速发展，茯茶生产受到了研究人员和投资者的广泛关注。
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.
尽管如此，几乎所有的茶厂仍在使用传统技术。他们确实做了一些改进，但大部分只局限于改变了劳动力。
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.
也就是说，只是一些传统的手工工作，被设备、工具和仪器所取代，如传送带、筛子、压力机、空调、加湿器，温度、湿度控制仪表等，但这并没有对茯茶的生产工艺，产生实质性的改变。
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，我们以茶学和微生物学为基础，将化工技术、制药技术和自动控制技术，应用于茯茶的微生物发酵过程，已经开发出了新的茯茶生产技术工艺和设备。
Meanwhile,our laboratory is cooperating with domestic universities, jointly to researchand develop some nutritional and health foods.
同时，我们的实验室也在与国内一些大学合作，共同研发营养保健食品。
Fromthe flask of laboratory to the Submerged Culture Technology ofIndustrialization, SCTI, we spent one year.
从实验室的烧瓶里，到工业化的液态培养平台，我们花了一年时间。
Fromthe Submerged Culture Technology to the platform of Solid Fermentation ofIndustrialization, SFI, we spent another year.
从工业化液态培养平台，到工业化固体发酵平台，我们又花了一年时间。
Fromthe Solid Fermentation to the Final Test Unit of Industrialization,we spent oneyear.
从工业化固体发酵平台到工业化终试单元，我们花了又一年时间。
Fromthe Final Test Unit to the Model Unit of factory, we spent one year again.
从工业化终试单元，到工厂样机，我们又花了一年。
Godrewards diligence. four years of hard work is paid. Now we have today'sachievements...
天道酬勤。我们付出了四年的努力，终于有了今天的一点点成就…
Thenew technology including four major elements, that are: Breeding Control, GrowthControl, Metabolizing Control, Fermentation Control.
新的茯茶生产工艺，主要包括：菌种控制, 生长控制, 代谢控制, 发酵控制
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.
菌种控制是指：从传统的茯茶中采集和分离出原始的菌种，经过一系列的筛选、培养、纯化等过程，从而获得优良的菌株。
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.
控制生长是指：引导菌种向有性繁殖生长方向发展，从而得到金花繁茂的优质茯茶。所以，为了减少无性生长，一些相关的条件就必须控制。
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、真菌多糖和黄色素是金花菌的主要代谢产物。金花菌对人的健康具有宝贵的价值，也主要就是因为有这些代谢物。所以，控制和刺激其相应的生长条件，就是十分必要的。
Fermentation Control FermentationControl: We don't expect any harmful bacteria growing in Fu Tea.
我们并不希望在茯茶中生长有任何有害的杂菌。
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.
我们希望金花越多越好，但不希望茶中的菌群，会改变或影响茶的口感，所以，有害菌的生长发酵就必须得到控制。
图：冠突散囊菌在人参(切片)上生长
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.
传统的茯茶是由多种菌种发酵，其中“金花菌”只是众多菌种中的一种。研究表明，茯茶原料中的大多数菌株，是有害菌或且不宜存在。
Althoughmethods like steam fumigating have been used, some harmful bacteria are stillgrowing and proliferating.
虽然也采取了一些措施，例如蒸汽熏蒸，但一些顽固的有害菌，依然会生长和繁殖。
Therefore,the unstable quality brings about poor products. What’s worse, the taste of teachanges variably.
所以，生产质量不稳定，次品率高，味道多变。
Peoplelose confidence in the traditional Fu Tea industry.
因此，一些人对传统的茯茶生产几乎失去了信心。
Normally,traditional Fu Tea is made from the raw material of black tea.
一般来说，传统的茯茶主要由黑茶为原料加工。
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.
但我们新的加工工艺，可以用各种不同的茶为原料，生产出不同的茯茶，其中包括红茯茶、黑茯茶、绿茯茶和白茯茶等。
Thenew technology that we invented, is called "Fourth Generation" of FuTea Technology, or 4G .
我们发明的新技术，称为4G茯茶技术。
Traditionally,tea leaves is compressed into "brick" shape, that’s why it is called"Brick Tea" . After natural fermentation, it is called " BrickFu Tea".
传统的工艺是将原料茶压成“砖”形，所以称为“砖茶”。自然发酵后，便称为“茯砖茶”。
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工艺生产的茯茶可有多种形状和形式，例如砖形和球形，但是这种茶和球茶都是较松散的状态，
Ofcause, Fu Tea in other shapes also may be produced, for example, loosed Fu Teaand cracked Fu Tea.
当然，其他形状的茯茶也可以生产，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技术，几乎可以用任何一种可食用植物和种子，生产出一些不同类型的保健食品，甚至功能性的中药补充剂。
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.
除了一系列新的茶产品外，我们还将生产更多的衍生品，如：付酒威士忌、茯咖啡、茯面条和茯面粉、茯中药等。
Comparedwith traditional Fu Tea technology, 4G does not mean negation but improvement.The long tradition of Fu Tea is the mother of 4G.
对传统茯茶技术而言，4G茯茶技术，不是改变而是发展;不是否定而是改进。传统只有发展，才能更好的继承。(作者：刘翔，来源：北极宫公司)
金花博士刘翔《话说茯茶》一书详尽介绍了茯茶的起源和发展，尤其对茯茶之魂——“金花菌”的核心价值从微生物及发酵工程学领域进行了专业论述。这是一本用茶学、微生物学、药物学、生理医学、运动医学解析茯茶及金花菌的科技专著，书中设计了223个问题，一问一答，通俗易懂。为相关产业实践方向的从业者提供了一个多学科跨领域的科普读本，以及向消费市场“讲故事”的范式，业界首创。
来源：茶贵人
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