This article examines Tang-Song alternative names of tea, centered on Lu Yu's Chajing (茶經), Cai Xiang's Chalu (茶錄), and Tao Gu's Qingyilu (清異錄), with the Zhongguo cha wenhua da cidian (中國茶文化大辭典) used as a supplementary reference. The material is handled in three levels: core Tang-Song terms that directly support the argument, earlier or adjacent names that clarify the prehistory of reception and beverage hierarchy, and Ming-Qing or later items that are used only for genealogical comparison. The article interprets alternative names not as a simple list of synonyms but as a cultural-semiotic system that records three linked operations: technical discrimination, sensory remembrance through imagery, and social valuation through metaphor. By focusing especially on the conjunction of Song-dynasty diancha (點茶), doucha (鬪茶), and Jianyao (建窯) black-glazed cups, the article argues that naming helped produce what may be called judgeable sensation: a condition in which the surface, foam, color, and durability of tea could be publicly compared. In conclusion, Tang-Song alternative names constituted a lexical infrastructure that joined sensation, technique, and society, while later tea-person bynames show how this naming culture extended into literati identity and cultural authority.

本文以陸羽《茶經》、蔡襄《茶錄》、陶穀《清異錄》為中心，考察唐宋時 期茶的異名，並以《中國茶文化大辭典》作為補充參考資料。本文將相關材料分為三 個層次加以處理：第一，直接支撐本文論證的唐宋核心術語；第二，有助於說明茶之 接受前史與飲品等級秩序的早期或相鄰領域名稱；第三，僅用於譜系比較的明清及後 世條目。本文不把異名理解為簡單的同義詞列表，而將其解釋為一種文化符號學系 統。該系統記錄了三種相互關聯的運作：技術性辨別、借由意象完成的感官記憶，以 及通過隱喻實現的社會價值評定。本文尤其關注宋代點茶、鬥茶與建窯黑釉盞之間的 結合，認為命名參與生成了可稱為“可評判的感官”的狀態，即茶的湯麵、泡沫、色澤 與持久性能夠被公開比較的條件。總之，唐宋茶異名構成了一種聯結感官、技術與社 會的詞彙基礎設施；而後世茶人別號則顯示，這一命名文化進一步延伸至文人身份認 同與文化權威的建構之中。

Abstract
1. Introduction: Why Alternative Names?
    1.1. Statement of the Problem
    1.2. Scope and Method
    1.3. Structure of the Article
2. The Tang Chajing and the Verbalization of Boiling
    2.1. Naming the Three Boils: Yumu, Yongquan, and Gulang
    2.2. Zhicha Fa and Xiamabei: The Combination of Touch and Sight
    2.3. The Social Background of Tang Tea Culture and the Expansionof Alternative Names
3. The Song Chalu and the Refinement of Alternative Names
    3.1. Houtang Zui Nan and Xieyan/Yuyan
    3.2. Yunjiao and Zhoumian: Norms of Ratio in Diancha
    3.3. The Norm of Heizhan and the Materiality of Jianyao Black-GlazedCups
    3.4. Shuihen and the Verbalization of Judging Rules
4. A Conceptual-Metaphor Map of Alternative Names: Body, Nature,and Society
    4.1. Body-Based Metaphors: Tongue and Eye
    4.2. Nature-Based Metaphors I: Animal Images
    4.3. Nature-Based Metaphors II: The Movement of Water and Clouds
    4.4. Nature-Based Metaphors III: Gems and Material Culture
    4.5. Society-Based Metaphors: Wanganhou, Senbo, Kugoushi, and Luonu
    4.6. Nature-Institution Compound Naming: Ruicaokui
    4.7. Tea-Person Bynames: Identity Naming Around Tea
5. The Operation of Chinese Modes of Thought Reflected in Tang-SongAlternative Names of Tea
    5.1. Naming Microscopic Observation: Segmenting Continuous Phenomena
    5.2. Correlative Naming: Translating Technique through Natural Images
    5.3. Boundary Names: Shared Semantic Fields of Tea and Medicine/Yangsheng
    5.4. The Politics of Social Personification: Official Title, Teacher, andSlave
    5.5. The Combination of Five Strategies and the Cognitive Structureof Tang-Song Tea Culture
6. Comparative Discussion: Anglophone Tea Naming and Tang-SongAlternative Names
    6.1. Tea/Cha: Traces of Circulation Routes
    6.2. Standardization of Grades: Orange Pekoe, Fannings, and Dust
    6.3. Standardized Procedures for Sensory Evaluation: ISO 3103
    6.4. Metaphor-Norm Integration versus Classification-Standard Separation
7. Conclusion
References
Appendix 1. Classification Table of Tea Alternative Names Used in theAnalysis
<中文摘要>

• Oe-sook CHOI(Doctoral Candidate, Department of Chinese Studies, Kyungsung University, Korea) | 崔外淑 (慶星大學中語中文學系博士生)
• Young-sam HA(rofessor, Department of Chinese Studies, Kyungsung University, CSCCK, Korea) | 河永三 (慶星大學中國學系教授) Corresponding author