茶葉特級和一級用英語怎麼翻譯
A. 所有種類茶的英文說法
紅茶：black tea
白茶：white tea
花茶：scented tea
普洱茶：Pu 'er tea；Pu Erh tea；Puu Eel tea
黃茶：yellow tea
黑茶：dark tea
新茶：sincha
雨前茶：Yü-chien tea
袋泡茶：teabag
大麥茶：Mugi-cha
花草茶：Herbal tea
茉莉花茶：Jasmine tea
菊花茶：Chrysanthemum tea
普洱（磚）：Block Puerh tea
陳年普洱：Aged Pu 'er Tea
烏龍茶：Oolong Tea；Oulung Tea
武夷茶：Bohea Tea
熙春茶：Hyson Tea
功夫茶：Congou Tea ；Gongou Tea
屯溪茶：Twankay Tea
祁門茶：Keemun Tea
龍井茶：Loungjing tea ；Longjing tea ；Lung Ching tea； Dragon Well Tea 註：「Dragon Well」是對「龍井」這一名詞的非正規翻譯，不建議使用。
鐵觀音：Tieh-Kuan-Yin ；TieGuanYin Tea
雲霧茶：Cloud mist
白毫：Pekoe 註：該單詞又指印度，斯里蘭卡的高級紅茶。
牛舌：Cowslip
高末兒：Gunpowder
綠茶油：Camellia Oleifera
(1)茶葉特級和一級用英語怎麼翻譯擴展閱讀
各種茶葉的功效：
1.腳氣病的治療:腳氣病的消毒和治療。茶含有大量單寧酸，具有很強的殺菌作用，特別是對引起腳氣的絲狀細菌。因此，患腳氣病的人每天晚上都會將茶葉熬成濃汁來洗腳，而且很長時間後也不會痊癒。然而，在泡茶和洗腳時，它們應該是持久的，並且在短時間內沒有顯著的效果。
2.消除口臭:茶有很強的收斂劑作用，如果經常含在嘴裡，可以消除口臭。經常用濃茶漱口，也有同樣的效果。鐵觀音的功效。如果你不擅長喝茶，你可以在茶泡好後將茶泡在嘴裡，這樣可以減少苦味並有一定的效果。
3.護發:茶可以去除污垢和油污，所以洗完頭發後，用茶洗會使頭發變黑、變軟、發亮。此外，茶水不含化學試劑，不會傷害頭發和皮膚。
4.驅蚊:將用過的茶葉曬干，在夏天晚上點燃，可以驅蚊，對人體絕對無害，效果與蚊香相同。
5.緩解感冒症狀:喉嚨發炎和聲音嘶啞可能是由感冒引起的，但是在你去看醫生之前，如果你喝了幾杯加冰糖的濃茶，你會立刻感到口腔新鮮，疼痛也減輕了。在農村，它曾經被視為一種民間療法。
B. 英語翻譯
涼（葯）茶 herbal tea, medicinal tea
粗茶葉 coarse leaves
頭春茶 early spring tea, first season tea
頭道茶 first infusion of tea
茶末 tea st
茶丸 tea ball
粉末茶 tea powder
煎茶 fried tea
芽茶 but-tea
新茶 fresh tea
磚茶 brick tea
毛茶 crudely tea
散茶 loose tea
碎茶 broken tea
香片 perfumed tea
茶片 tea siftings
花茶 scented(jasmine) tea
茶葉梗 tea stale, tea stem
沏新茶 making fresh tea
上茶offering tea, tea serving
淡茶weak tea
濃茶 strong tea
抿茶 sipping tea
茶園 tea garden
茶館tea house
茶幾 tea table
茶籃 tea basket
濾茶球 tea ball
減肥茶 diet(slimming)tea
保健茶 tonic tea
涼茶精 herb ingredients
美容茶 cosmetic tea
人參茶ginseng tea
薑茶 ginger tea
速溶茶instant tea
茶葉蛋 salty eggs cooked in tea
擂茶 mashed tea
蓋碗茶 tea served in a set of cups
茶葉表演 tea-serving performance
早茶 morning tea
茶銹 tea stain
茶底tea dregs
茶腳 waste tea
茶渣 tea grounds
茶香 tea aroma
茶具 tea set
茶杯 tea cup
茶盤 tea tray
茶碟 tea saucer
茶壺 tea pot
茶缸 tea container
紫砂茶壺 ceramic tea pot
茶葉罐 tea caddy
茶杯墊 coaster
茶壺套 tea cosy
濾茶器 tea strainer
茶匙 teaspoon
黑茶、壓制茶術語
干茶形狀術語
泥鰍條 fishery 茶條圓直較大,狀如泥鰍。
折疊條 enveloped 茶條折皺重疊。
端正 normal brick 磚身形態完整,磚面平整,稜角分明。
紋理清晰 clean mark 磚面花紋、商標、文字等標記清晰。
起層 open 磚茶表層翹起而未脫落。
落面 broken cover 磚茶表層有部分茶脫落。
脫面 cover drop 餅茶的蓋面脫落。
緊度適合 well-comperessed 壓制松緊適度。
平滑 flat and smooth 磚面平整,無起層落面或茶梗突出現象。
金花 golden flower 茯磚茶中灰綠麴黴菌的金黃色孢子。金花普遍茂盛,品質為佳。
斧頭形 axe-shape 磚身一端厚、一端薄、形似斧頭。
缺口 broken piece 磚茶、餅茶等邊緣有殘缺現象。
包心外露 heart unenveloped 里茶外露於表面。
龜裂 crack 磚面有裂縫現象。
燒心 heart burnt 磚茶中心部分發暗、發黑或發紅。燒心磚多發生霉變。
斷甑 broken layer 金尖中間斷落,不成整塊。
干茶色澤術語
烏潤 black bloom 烏而油潤。此術語也適用於紅茶和烏龍茶干茶色澤。
半筒黃 semi-yellow 色澤花雜,葉尖黑色,柄端黃黑色。
黑褐 black auburn 褐中帶黑。此術語也適用於壓制茶湯色、葉底色澤,烏龍茶和紅茶干茶色澤。
鐵黑 iron black 色黑似鐵。
棕褐 brownish auburn 褐中帶棕。此術語也適用於壓制茶湯色、葉底和紅茶干茶色澤。
青黃 blueish yellow 黃中泛青,原料後發酵不足所致。
豬肝色 liver colour 紅而帶暗,似豬肝色。
褐紅 auburnish red 紅中帶褐。
湯色術語
橙紅 orange red 紅中泛橙色。此術語也適用於烏龍茶湯色。
紅暗 red ll 紅而深暗。此術語也適用於紅茶湯色。
棕紅 brownish red 紅中泛棕,似咖啡色。此術語也適用於紅茶干茶色澤及紅碎茶茶湯加奶後的 湯色。
棕黃 brownish yellow 黃中泛棕。此術語也適用於紅碎茶干茶色澤。
紅黃 reddish yellow 黃中帶紅。
香氣術語
陳香 stale fiavour 香氣陳純,無霉氣。
菌花香 arohid flavour 茯磚發花正常茂盛所發出的特殊香氣。
滋味術語
陳醇 stale and mellow 滋味陳醇而無霉味。
粗淡 coarse and plain 味淡薄,喉味粗糙。此術語也適用於綠茶、紅茶、烏龍茶滋味。
葉底術語
黃黑 yellowish black 黑中帶黃。
紅褐 reddish auburn 褐中泛紅。此術語也適用於湯色。
烏龍茶術語
干茶形狀術語
蜻蜓頭 dragenfly head 茶條葉端捲曲,緊結沉重,狀如蜻蜓頭。
壯結 bold 肥壯緊結。
扭曲 curled 茶條扭曲,折皺重疊。
干茶色澤術語
砂綠 sand green 似蛙皮綠而有光澤。
枯燥 dry 乾燥無光澤,按葉色深淺程度不同有烏燥、褐燥之分。
湯色術語
金黃 golden yellow 以黃為主,帶有橙色,有深淺之分。
清黃 clear yellow 茶湯黃而清澈。
紅色 red colour 色紅,有深淺之分。
香氣術語
岩韻 YEN flavour 武夷岩茶具岩骨花香韻味特徵。
音韻 IN-flavour 鐵觀音特有的香味特徵。
濃郁 heavy flavour 濃而持久的特殊花果香。
悶火 sullky fired 烏龍茶烘焙後,未適當攤涼而形成一種令人不快的火氣。
猛火 too high firing 烘焙溫度過高或過急所產生的不良火氣。
滋味術語
清醇 clean and mellow 茶湯味新鮮,入口爽適。
甘鮮 sweet and fresh 鮮潔有甜感。
粗濃 coarse and heavy 味粗而濃。
味底術語
肥亮 fat and bright 葉肉肥厚,葉色透明發亮。
軟亮 soft and bright 葉質柔軟,葉色透明發亮。
紅邊 red side 做青適度,綠葉有紅邊或紅點。紅色明亮鮮艷。
暗紅張 ll red leaf 葉張發紅,夾雜的暗紅葉片。
死張 dead leaf 葉張發紅,夾雜傷紅葉片。
硬挺 hard 葉質老,按後葉張很快恢復原狀。
白茶術語
干茶形狀術語
毫心肥壯 fat bud 芽肥嫩壯大,茸毛多。
茸毛潔白 white hair 茸毛多、潔白而富有光澤。
芽葉連枝 whole shoot 芽葉相連成朵。
葉緣垂卷 leaf side roll down 葉面隆起,葉緣向葉背微微翹起。
平展 flat leaf side 葉緣不垂卷而平展。
破張 broken leaves 葉張破碎。
臘片 waxy 表面形成臘質的老片。
干茶色澤術語
鐵板色 iron grey 深紅而暗似鐵銹色,無光澤。
鐵青 iron blue 似鐵色帶青。
湯色術語
微紅 slight red 色微泛紅。
黃暗 yellow ll 色黃較深暗。此術語也適用於黃茶和綠茶的湯色和葉底色澤。
香氣術語
嫩爽 tender and brisk 活潑、爽快的嫩茶香氣。
毫香 pekoe flavour 白毫顯露的嫩芽葉所具有的香氣。
鮮純 fresh and pure 新鮮純和,有毫香。
酵氣 ferment odour 白茶萎凋過度,有紅茶發酵氣。
失解 freshless 極不鮮爽,有時接近變質。
滋味術語
清甜 clean and sweet 入口感覺清鮮爽快,有甜味。
醇爽 mellow and brisk 醇而鮮爽,毫味足。此術語也適用於黃茶滋味。
青味 green taste 茶味淡而青草味重。
葉底術語
紅張 red leaf 萎凋過度,葉張紅變。
暗張 ll leaf 暗黑,多為雨天制茶形成死青。
Tea can be heat-clearing and detoxifying, has great benefits to the intestinal tract, can help digestion, more than a cup of tea can be refreshing, not sleepy ring the day, there is a lot of profit to the body, we should get into the habit of drinking tea. 茶可以清熱解毒，對腸道有很大的好處，可以幫助消化，多喝茶也可以提神，白天不瞌睡，對身體有很大的好處，我們要養成喝茶的習慣。（原創採納喔。）
求關於茶的英語作文,坐等
茶有貴賤之分。
茶在中國乃至全世界都是一門高深的學問。
大多數中國人都喜歡喝茶，茶除了有一種特別的味道之外，還有清理腸胃，滋潤口腔等等功能. It do good to peaple healthy。
茶的種類繁多。
常見的有鐵觀音，普洱. As we all know tea has a spacial taste。
It can clear the bowels,Moisten mouth and so on.There are various kind of tea.such as Tieh-Kuan-Yin,Pu-erh .Some is cheap while some is expensive.Tea is profound know knowledge in China even all over the world.在中國，茶的地位等同於西方國家的咖啡。
它有益於人體健康。
就像我們都知道的一樣Tea in China is as important as coffee in the western countries. Most chinese enjoy drinking tea...
關於茶的英語作文結尾寫希望怎麼寫
在一處花叢里，住著一隻勤勞的蜜蜂和一隻漂亮的蝴蝶。
蜜蜂早早起床去采蜜，蝴蝶在花叢里把自己打扮得漂漂亮亮的，出去到處向人炫耀自己有多漂亮。
這天，蜜蜂正在一朵鮮花中采蜜，蝴蝶飛過來，朝著蜜蜂笑了笑，說：「瞧瞧你，多醜啊，再看看我，多漂亮啊，丑蜜蜂，你每天都這么辛苦，我不用勞作，都會有蟲送食物給我，我的魅力多大啊！」蜜蜂沒說話，繼續采蜜。
蝴蝶也沒理會蜜蜂，又飛出去炫耀了。
蝴蝶飛著。
這時，一個小女孩走過來，見到引人注目的蝴蝶，便想把它捉住。
於是，小女孩便跑去捉蝴蝶，蝴蝶見狀，趕緊飛啊飛，一邊飛一邊懊悔地喊：「我以後再也不炫耀了。
」小作者根據小昆蟲本身的特點展開想像，發揮了不同昆蟲的優點，想像合情合理。
作者在編寫童話時運用了恰當的語言描寫，如「瞧瞧你，多醜啊，再看看我，多漂亮啊，丑蜜蜂，你每天都這么辛苦，我不用勞作，都會有蟲送食物給我，我的魅力多大啊」塑造了蝴蝶驕傲的形象。
有關介紹茶的英語作文80到100詞和中文翻譯
Tea can be heat-clearing and detoxifying, has great benefits to the intestinal tract, can help digestion, more than a cup of tea can be refreshing, not sleepy ring the day, there is a lot of profit to the body, we should get into the habit of drinking tea. 茶可以清熱解毒，對腸道有很大的好處，可以幫助消化，多喝茶也可以提神，白天不瞌睡，對身體有很大的好處，我們要養成喝茶的習慣。
（原創採納喔。
）
求介紹中國茶文化的英語文章
The Culture of The Chinese Tea -＂When a guest es to my home from far away on a cold night, I light bamboo to boil tea to offer him.＂ — Ancient Chinese poem China is the home country of tea. Before the Tang Dynasty, Chinese tea was exported by land and sea, first to Japan and Korea, then to India and Central Asia and, in the Ming and Qing dynasties, to the Arabian Peninsula. After Ming and Qing Dynasty, tea culture seemed to take on a tendency of returning to the most basics in nature with less people deliberately seeking quality water and less occasions on which tribute tea was blindly elaborated. People paid more attention to and placed more stress on the pure flavor of tea and its inherent taste through which spiritual pursuit could be realized, solace to soul could be obtained and the pursuit for a supreme bourn that human being and nature had been integrated into one entity could be attained Chinese tea culture Chinese tea culture has a long history.Tea culture entered its most prosperous ear in Tang and Song Dynasty, which had evolved into a condition that the fashion drinking tea had extended all over the country and tea had thus won the status as national beverage. And at that moment Luyu who was honored as 「 the Saint of Tea」 and his masterpiece The Scripture of Tea appeared which promoted the Chinese tea culture to an altitude that had never been previously attained. Those continually emerging eminent figures in the tea instry propelled an intentional pursuit for water, tea, tea set and decoction in tea drinking to such an extreme elegance, perfection, delicacy and sophistication, so much so that in late Tang and Song Dynasty, an extravagant fashion was formed and occurred in tea culture. Tea culture is of much elegance. In the contemporary society, tea culture plays a role of enriching cultural and leisure life, promoting the development of tea-related economy and trade, and propelling culture exchange beeen nations. In the 21st century, tea culture will grow to an even larger scale, involve an even wider range of fields, perform an even stronger function and bring an even closer integration of tradition and modern times which will in turn promote tea culture to an international level Chinese tea is part of Chinese culture.Many people likes drinking tea,and a lot of kinds of tea have bee famous.Tea has a long history in China.There are a variety of good tea which attract many foreigns.So we must do more to improve Chinese tea and add up more history stories and culture to it.At the same time ,we should prevent some bad tea from damaging the fame of Chinese tea.Only by doing so can Chinese tea bee more and more popular and valuable. That the fashion drinking tea had extended all over the country and tea had thus won the status asnational beverage. And at that moment Luyu who was honored as 「 the Saint of Tea」 and his masterpiece The Scripture of Tea appeared which promoted the Chinese tea culture to an altitude that had never been previously attained. Those continually emerging eminent figures in the tea instry propelled an intentional pursuit for water, tea, tea set and decoction in tea drinking to such an extreme elegance, perfection, delicacy and sophistication, so much so that in late Tang and Song Dynasty, an extravagant fashion was formed and occurred in tea culture. The Chinese people, in their drinking of tea, place much significance on the act of ＂savoring.＂ ＂Savoring tea＂ is not only a way to discern good tea from mediocre tea, but also how people take delight in their reverie and in tea-drinking itself. Snatching a bit of leisure from a busy schele, making a kettle of strong tea, securing a serene space, and serving and drinking tea by yourself can help banish fatigue and frustration, improve your thinking ability and inspire you with enthusia *** . You may also imbibe it slowly in *** all sips to appreciate the subtle allure of tea-drinking, until your spirits soar up and up into a sublime aesthetic realm. Buildings, gardens, ornaments and tea sets are the elements that form the ambience for savoring tea. A tranquil, refreshing, fortable and neat locale is certainly desirable for drinking tea. Chinese gardens are well known in the world and beautiful Chinese landscapes are too numerous to count. Teahouses tucked away in gardens and nestled beside the natural beauty of mountains and rivers are enchanting places of repose for people to rest and recreate themselves.
一篇題目為making tea的英語作文
【Making Tea】How to make tea?The first thing you need to do to make tea is to boil some water. While waiting for it to boil, You may get your teapot ready. Wash it and Make sure to put the right amount of tea leaves into it. When the water has boiled, you should pour it into the pot and wait for a few minutes, then pour the tea into some cups and send them to the guests. Everyone will sip it after the tea has getting not so hot to drink. You can also prepare some tea cake and snacks to enjoy the afternoon tea time!（大意：泡茶的正確步驟是先燒水，燒水時准備茶壺，倒入適量茶葉，等水燒開沖入茶壺等待一會，然後就可以把茶倒入茶杯，等水不那麼燙了再啜飲。
你也可以准備點茶點零食，享受下午茶時光！）五星級回答，一定要採納哦，不要辜負我的辛苦勞動！【來自英語牛人團】
英文介紹茶的短文
China Famous Tea ABSTRACT There are six types of teas: green, yellow, dark, white, oolong, and black. This classification is based on processing methods, degree of fermentation, and the oxidation of the polyphenols present in tea leaves. The polyphenols in green tea are hardly oxidized, but they are nonenzymatically oxidized in yellow and dark teas. White, oolong, and black teas are fermented, with white having the least and black, having the most fermentation. Some variations in processing of these different teas are discussed.CLASSIFICATION OF PROCESSED TEA A great variety of tea trees and procts can be found in the vast tea-procing areas of China. Classification of processed tea has been fairly well established based on quality and processing methods. There are six types of teas: green, yellow, dark, white, oolong, and black. This division is made based on the degree of fermentation and oxidation of the polyphones present in tea. Green, yellow, and dark teas are unfermented. Polyphones are hardly oxidized in green tea, but they are nonenzymatically oxdized in yellow and dark teas. White, oolong, and black teas are fermented, with white having the least fermentation and black the most. All six teas have distinct flavors and qualities determined by the degree of oxidation of the polyphones, whether enzymatic or no enzymatic. Each of the six types of teas can be further divided into several subclasses based on processing method and quality. For example, green tea can be categorized according to: (1) enzyme treatment, (2) drying method, and (3) appearance. Other teas are similarly sub classified, each type having its own standards. A classification of teas is given in Table IV.1. Table IV.2 presents a parison of flavones pounds found in different teas. A parison of tea quality is given in Table IV.3. Some variations in processing are as follows: 1. Most green teas in China are fixed by pan firing. A double roaster fixing machine is show in Figure IV.1. A *** all quantity is fixed by steam. 2. There are many methods for drying: pan drying, basket drying, bination of pan and basket drying, and sun drying. 3. Yellowing can be made to take place after fixing or after first firing. 4. Piling may occur after fixing or first firing, or ring fine processing. 5. Tea leaves may be cut rather than rolled.
關於「茶的發明」的英語作文80詞
how to improve my english? it is a mon question among a certain group of people. in my opinion, there are four ways to abtain the target of learning english well. first, be interested in english, because interesting is the best teacher leading to the new world of english study. second, it is a good way to enlarge your vocabulary by learing to sing english songs. third, keep dairy which can help you a lot. last but not the least, whenever express your idea, please in english!
關於龍井茶的英語作文
Longjing Tea, West Lake Dragon Well TeaAs a type of green tea gaining a great reputation all over the world, Longjing tea grows near West Lake, Hangzhou of Zhejiang Province, and is characterized by its green color, delicate aroma, mellow taste and beautiful shape.With a long history of over 1,200 years, Longjing tea was named after the Dragon Well in Longjing Village which lies at the north-west foot of Wengjiashan Mountain in the west part of West Lake. Thanks to Emperor Qianlong of the Qing Dynasty , Shifeng Longjing tea has earned a high reputation. The legend went that the Emperor Qianlong visited Lion Peak Mountain ring his Hangzhou travels, and he saw some ladies picking the tea at the foot of the mountain. He was so interested in their movements that he decided to have a go himself. While picking the tea, he received the news of his mother's illness, so he carelessly put the leaves in his right sleeve and left Hangzhou for Beijing. He visited his mother immediately upon his arrival in Beijing, and Empress Dowager *** elt the fragrance of the leaves from his sleeves and wanted to have a taste. Emperor Qianlong ordered it to be brewed for her, and she found herself pletely refreshed after drinking a cup of tea, and she even praised it as a remedy for all ills. From then on, Shifeng Longjing tea was listed as the tribute tea especially for Empress Dowager.Both the picking and making processes of Longjing tea are elaborate in order to make sure it retains its high quality and original flavor, according to which Longjing tea is classified into six grades . Much importance is emphasized on the timeliness of the leaves being picked, and the tea leaves which are picked before the Qingming Festival or after the Grain Rain Period are considered to be the top grade, while the ones picked before the Grain Rain Period or after the Qingming Festival are considered worthless.Longjing tea is a delicious beverage with potential health benefits owing to its rich antioxidants; however, it's also rich in caffeine which could deleteriously affect some tea drinkers.
茶對人體的益處英語作文
Tea in China is as important as coffee in the western countries. Most chinese enjoy drinking tea. It do good to peaple healthy. As we all know tea has a spacial taste。
It can clear the bowels,Moisten mouth and so on.There are various kind of tea.such as Tieh-Kuan-Yin,Pu-erh .Some is cheap while some is expensive.Tea is profound know knowledge in China even all over the world. 在中國，茶的地位等同於西方國家的咖啡。
大多數中國人都喜歡喝茶。
它有益於人體健康。
就像我們都知道的一樣，茶除了有一種特別的味道之外，還有清理腸胃，滋潤口腔等等功能。
茶的種類繁多。
常見的有鐵觀音，普洱。
茶有貴賤之分。
茶在中國乃至全世界都是一門高深的學問。
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In China, different people in different places have different ways about making tea.Generally, it takes several steps.First, making the hot-pot. In this way, we can clean the pot.Second, putting the tea into the pot. Make sure that the tea takes up one thirds of the pot.Third, making the tea-cup hot. We had better use the hot-potted water to do this.Next, after a short time pour the water into the cup. Seven tens of it is better.Then we can drink it.
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D. 茶用英語怎麼寫
茶用英語翻譯為：tea。
tea：n.茶葉;茶;茶水;一杯茶；復數： teas
Coffee and tea are in the next aisle.
咖啡和茶在下一個走道處。
I've poured a cup of tea for you.
我給你倒了一杯茶。
E. 茶葉特級和一級用英語怎麼翻譯
supergrade, top grade
F. 「茶葉」用英語怎麼翻譯
tea leaves