⑴ 如何泡茶英語作文帶翻譯
First,take a cup.
Then,put tea leaves into the cup.
Next,pour water into it.
Finally,drink it.
雖然無厘頭,但是是人工翻譯,絕對不是機器翻譯.
不過你這個問題更無厘頭.有點莫名其妙.反正我就是這么泡茶的.
⑵ 如何泡茶的，用英語來概括
1, hot pot:
Before tea in hot pot with boiling water, one can remove the peculiar smell in the pot; and a hot pot can volatilize tea.
2, home tea:
General tea kettle spout of the teapot is smaller, the tea into a tea, this time will pass the guest of the tea, the tea appreciation appearance. And then a teaspoon to tea tea dial into the pot, tea amount to one-third the pot.
3, warm cup:
Hot pot of hot water into the tea cup, then warm cup.
4, Gao Chong:
Brewing tea for Gotti kettle, water from the high bet, make tea in the pot rolling, spread out, to more fully out of the bubble tea flavor, commonly known as "high impact".
5, low foam:
Bubble the tea can be poured into the tea cup, a spout of the teapot and tea cup distance at this time, with low is better, so as to avoid the aroma of tea in the invalid sporadic, commonly known as "bubble". Generally the first tea soup and the second tea soup mix in the tea cup, effect is better; the third bubble tea and the tea soup mix, and so on.
6, tea:
The tea tea again into the cup, tea cup with full seven degree.
7, King tea:
Place the tea cup with the cup holder in front of the guest.
8, Wen Xiang:
Tea before, need to view its color, smell its fragrance, can taste the taste.
9, tea:
"Goods" three mouth, a cup of tea for three taste and before tea, looking for watching tea master for a second or two, slightly smile, as a token of appreciation.
1、燙壺：
在泡茶之前需用開水燙壺，一則可去除壺內異味；再則熱壺有助揮發茶香。
2、置茶：
一般泡茶所用茶壺壺口皆較小，需先將茶葉裝入茶荷內，此時可將茶荷遞給客人，鑒賞茶葉外觀，再用茶匙將茶荷內的茶葉撥入壺中，茶量以壺之三分之一為度。
3、溫杯：
燙壺之熱水倒入茶盅內，再行溫杯。
4、高沖：
沖泡茶葉需高提水壺，水自高點下注，使茶葉在壺內翻滾，散開，以更充分泡出茶味，俗稱「高沖」。
5、低泡：
泡好之茶湯即可倒入茶盅，此時茶壺壺嘴與茶盅之距離，以低為佳，以免茶湯內之香氣無效散發，俗稱「低泡」。一般第一泡茶湯與第二泡茶湯在茶盅內混合，效果更佳；第三泡茶湯與第四泡茶湯混合，以此類推。
6、分茶：
茶盅內之茶湯再行分入杯內，杯內之茶湯以七分滿為度。
7、敬茶：
將茶杯連同杯托一並放置客人面前，是為敬茶。
8、聞香：
品茶之前，需先觀其色，聞其香，方可品其味。
9、品茶：
「品」字三個口，一杯茶需分三口品嘗，且在品茶之前，目光需注視泡茶師一至兩秒，稍帶微笑，以示感謝。
⑶ 泡茶的英語短文（初二）．
1.The teapot to some hot water, carries on the hot pot.
2.Pour the water out and put in the tea.
3.Pour some water to tea, then cover (care) tight lid.
4.To take cover in the teapot pour some hot water to keep the teapot heat.
5.Black tea brewing five minutes or so, green tea brewing about 3 minutes.
6.The tea fall into the cup, can drink.
⑷ 英語作文 茶如何發明和如何泡茶
Introction about every part of tea set: 1.teapot 2.serving container 3.smaller tea cup 4. iron kettle 5. waste-water stuff Rinse tea set Pour the boiled water into the teapot. And then use bamboo picker to hold tea cups into the boiled water and wash them. This step is to clean whole tea set, to take away the st and resies into the tea set. And warm up the tea pot and any other tea stuffs. Rinse tea leaves Put about 7 gram of Ooloong tea leaves into the tea pot, pour boiled water into the tea pot. And pour out the water quickly to save the aroma of the tea leaves. Then rinse the tea cups with the boiled water again. Afterward pour the water into wastewater stuff Brew the tea Pour the boiled water into the tea pot again, make the water full of the tea pot, and even a bit over the tea cover. Pour hot water down the cove to marm up the temperature. Wait for around 1 minute, when you see the water beyond the cover become dry off. Then it is the right time to pour out the tea into the serving container, then divided into every smaller tea cups. During the steeping time, the leaves have absorbed the water and make the tea into properly way. Three key points about brewing tea: 1. tempreture of water 2. quantity of water 3. brewing time. If too long infusion would make the tea bitter and distroy the fresh aroma. Taste the tea Hold the tea cup with three fingers like three dragons holding one pearl Firstly, look at the tea colour, this is a point of tea-enjoyment to watch the soup looks clear, light golden color. That is why we regard Chinese tea culture is a kindly delicated culture. Secondly, smell the fragrance, like smelling a nice flower and fruit. Thirdly,taste the tea. One cup normally just have two swallows. Drink a swallow and keep the tea in your mouth sipping for while to make tougn get full taste of tea. The good tea will be present
⑸ 用英語寫一篇泡茶的過程
我給你查了點資料,裡面很詳細了寫了各種茶的泡製,希望對你有用:
我只能給你提供原始的資料，而不會為你寫一篇,因為這些資料已經非常詳盡了,你完全可以按它編成步驟.有時候,並不是什麼都有現成的,需要你去加工.
Processing and classification
The types of tea are distinguished by their processing. Leaves of Camellia sinensis, if not dried quickly after picking, soon begin to wilt and oxidize. This process resembles the malting of barley, in that starch is converted into sugars; the leaves turn progressively darker, as chlorophyll breaks down and tannins are released. The next step in processing is to stop the oxidation process at a predetermined stage by removing the water from the leaves via heating.
The term fermentation was used (probably by wine fanciers) to describe this process, and has stuck, even though no true fermentation happens (i.e. the process is not driven by yeast and proces no ethanol). Without careful moisture and temperature control, however, fungi will grow on tea. The fungi cause real fermentation which will contaminate the tea with toxic and carcinogenic substances, so that the tea must be discarded.
Tea is traditionally classified based on the degree or period of fermentation (oxidation) the leaves have undergone:
White tea
Young leaves (new growth buds) that have undergone no oxidation; the buds may be shielded from sunlight to prevent formation of chlorophyll. White tea is proced in lesser quantities than most of the other styles, and can be correspondingly more expensive than tea from the same plant processed by other methods. It is also less well-known in countries outside of China, though this is changing with the introction of white tea in bagged form.
Green tea
The oxidation process is stopped after a minimal amount of oxidation by application of heat; either with steam, a traditional Japanese method; or by dry cooking in hot pans, the traditional Chinese method. Tea leaves may be left to dry as separate leaves or rolled into small pellets to make gun-powder tea. The latter process is time-consuming and is typically done only with pekoes of higher quality. The tea is processed within one to two days of harvesting.
Oolong
Oxidation is stopped somewhere between the standards for green tea and black tea. The oxidation process will take two to three days.
Black tea/Red tea
The tea leaves are allowed to completely oxidize. Black tea is the most common form of tea in southern Asia (India, Sri Lanka, Bangladesh, Pakistan etc) and in the last century many African countries including Kenya, Burundi, Rwanda, Malawi and Zimbabwe. The literal translation of the Chinese word is red tea, which may be used by some tea-lovers. The Chinese call it red tea because the actual tea liquid is red. Westerners call it black tea because the tea leaves used to brew it are usually black. However, red tea may also refer to rooibos, an increasingly popular South African tisane. The oxidation process will take around two weeks and up to one month. Black tea is further classified as either orthodox or CTC (Crush, Tear, Curl, a proction method developed about 1932). Unblended black teas are also identified by the estate they come from, their year and the flush (first, second or autumn). Orthodox and CTC teas are further graded according to the post-proction leaf quality by the Orange Pekoe system.
Pu-erh
(also known as Póu léi (Polee) in Cantonese), Two forms of pu-erh teas are available, "raw" and "cooked". "Raw" or "green" pu-erh may be consumed young or aged to further mature. During the aging process, the tea undergoes a second, microbial fermentation. "Cooked" pu-erh is made from green pu-erh leaf that has been artificially oxidized to approximate the flavour of the natural aging process. This is done through a controlled process similar to composting, where both the moisture and temperature of the tea are carefully monitored. Both types of pu-erh tea are usually compressed into various shapes including bricks, discs, bowls, or mushrooms. Compression occurs to start the second oxidation/fermentation process, as only compressed forms of pu-erh will age. While most teas are consumed within a year of proction, pu-erh can be aged for many years to improve its flavour, up to 30 to 50 years for raw pu-erh and 10 to 15 years for cooked pu-erh, although experts and afficionados disagree about what the optimal age is to stop the aging process. Most often, pu-erh is steeped for up to five minutes in boiling water. Additionally, Some Tibetans use pu-erh as a caloric food, boiled with yak butter, sugar and salt to make yak butter tea. Teas that undergo a second oxidation, such as pu-erh and liu bao, are collectively referred to as black tea in Chinese. This is not to be confused with the English term Black tea, which is known in Chinese as "red Tea".
Yellow tea
Either used as a name of high-quality tea served at the Imperial court, or of special tea processed similarly to green tea, but with a slower drying phase.
Kukicha
Also called winter tea, kukicha is made from twigs and old leaves pruned from the tea plant ring its dormant season and dry-roasted over a fire. It is popular as a health food in Japan and in macrobiotic diets.
Genmaicha
literally "brown rice tea" in Japanese, a green tea blended with dry-roasted brown rice (sometimes including popped rice), very popular in Japan but also drunk in China.
Flower Tea
Teas processed or brewed with flowers; typically, each flower goes with a specific category of tea, such as green or red tea. The most famous flower tea is jasmine tea ( Heung Pín in Cantonese, Hua Chá, simply flower tea, in Mandarin), a green or oolong tea scented (or brewed) with jasmine flowers. Rose, lotus, lychee, and chrysanthemum are also popular flowers.
Tea is sometimes classified by its health-related properties. For instance, teas good for weight loss include all green teas in the broadest sense, including white and yellow teas, and even pu-erh teas (which can look brown). Different types of teas in China are associated with different balances of yin and yang. Green teas tend to be yin, black and red teas tend to be yang, and Oolong teas tends to be balanced. Brown Pu-erh tea is usually yang, and is sometimes mixed with yin-energy chrysanthemum flowers to balance it. Chinese people will often choose which tea to drink based on the yin-yang nature of a season, or based on a recommendation from a Chinese doctor (TCM).
Preparation
This section describes the most widespread method of making tea. Completely different methods are used in North Africa, Tibet and perhaps in other places.
The best way to prepare tea is usually thought to be with loose tea placed either directly in a teapot or contained in a tea infuser, rather than a teabag. However, perfectly acceptable tea can be made with teabags. Some circumvent the teapot stage altogether and brew the tea directly in a cup or mug. This method is becoming more popular. For an acceptable quality, however, it is necessary to obey the rules for preparation such as sufficient infusion time by placing the teabag in the cup before pouring the hot water.
Historically in China, tea is divided into a number of infusions. The first infusion is immediately poured out to wash the tea, and then the second and further infusions are had. The third through fifth are nearly always considered the best infusions of tea, although different teas open up differently and may require more infusions of boiling water to bring them to life.
Typically, the best temperature for brewing tea can be determined by its type. Teas that have little or no oxidation period, such as a green or white tea, are best brewed at lower temperatures around 80 °C, while teas with longer oxidation periods should be brewed at higher temperatures around 100 °C.
Black tea infusion.Black tea
The water for black teas should be added at the boiling point (100 °C or 212 °F), except for more delicate teas, where lower temperatures are recommended. This will have as large an effect on the final flavour as the type of tea used. The most common fault when making black tea is to use water at too low a temperature. Since boiling point drops with altitude, this makes it difficult to brew black tea properly in mountainous areas. It is also recommended that the teapot be warmed before preparing tea, easily done by adding a small amount of boiling water to the pot, swirling briefly, before discarding. Black tea should not be allowed to steep for less than 30 seconds or more than about five minutes (a process known as brewing or [dialectally] mashing in the UK). After that, tannin is released, which counteracts the stimulating effect of the theophylline and caffeine and makes the tea bitter (at this point it is referred to as being stewed in the UK). Therefore, for a "wake-up" tea, one should not let the tea steep for more than 2- 3minutes. When the tea has brewed long enough to suit the tastes of the drinker, it should be strained while serving.
Green tea
Water for green tea, according to most accounts, should be around 80 °C to 85 °C (176 °F to 185 °F); the higher the quality of the leaves, the lower the temperature. Hotter water will burn green-tea leaves, procing a bitter taste. Preferably, the container in which the tea is steeped, the mug, or teapot should also be warmed beforehand so that the tea does not immediately cool down.
Oolong tea
Oolong teas should be brewed around 90 °C to 100 °C (194 °F to 212 °F), and again the brewing vessel should be warmed before pouring in the water. Yixing purple clay teapots are the ideal brewing vessel for oolong tea. For best results use spring water, as the minerals in spring water tend to bring out more flavour in the tea.
Premium or delicate tea
Some teas, especially green teas and delicate Oolong or Darjeeling teas, are steeped for shorter periods, sometimes less than 30 seconds. Using a tea strainer separates the leaves from the water at the end of the brewing time if a tea bag is not being used.
Serving
In order to preserve the pre-tannin tea without requiring it all to be poured into cups, a second teapot is employed. The steeping pot is best unglazed earthenware; Yixing pots are the best known of these, famed for the high quality clay from which they are made. The serving pot is generally porcelain, which retains the heat better. Larger teapots are a post-19th-century invention, as tea before this time was very rare and very expensive. Experienced tea-drinkers often insist that the tea should not be stirred around while it is steeping (sometimes called winding in the UK). This, they say, will do little to strengthen the tea, but is likely to bring the tannic acids out in the same way that brewing too long will do. For the same reason one should not squeeze the last drops out of a teabag; if stronger tea is desired, more tea leaves should be used.
Additives
Popular additives to tea include sugar or honey, lemon, milk, and fruit jams. Some connoisseurs eschew cream because it overpowers the flavour of tea. The exception to this rule is with very hearty teas such as the East Friesian blend. Milk, however, is thought to neutralise remaining tannins and rece acidity.
Sugar cubes ready to be added to a cup of teaWhen taking milk with tea, some add the tea to the milk rather than the other way around when using chilled milk; this avoids scalding the milk, leading to a better emulsion and nicer taste.[9] The socially 'correct' order is tea, sugar, milk, but this convention was established before the invention of the refrigerator. Adding the milk first also makes a milkier cup of tea with sugar harder to dissolve as there will be no hot liquid in the cup. In addition, the amount of milk used is normally determined by the colour of the tea, therefore milk is added until the correct colour is obtained. If the milk is added first, more guesswork is involved. Of course, if the tea is being brewed in a mug, the milk must be added after the tea bag is removed. In colder regions such as Mongolia and Nepal, butter is added to provide necessary calories.
Ceremony
Zen Buddhism is the root of the highly refined Japanese tea ceremony. The Chinese province of Fujian is the origin of the Gong Fu tea ceremony, which is unrelated to the martial art called Kung Fu though the characters are the same: literally "time-energy" or something which takes a lot of time and energy. It features the rapid use of tongs and various vessels to make tea. Loose leaf tea venders in China often use this method to make tea for their customers. The Korean Tea Ceremony is more like the Chinese ceremony.
In the United Kingdom, adding the milk first is historically considered a lower-class method of preparing tea; the upper classes always add the milk last. The origin of this distinction is said to be that the rougher earthenware mugs of the working class would break if boiling-hot tea was added directly to them, whereas the fine glazed china cups of the upper class would not. It is now considered by most to be a personal preference.
⑹ 怎樣泡茶（英語步驟）的作文！急求！！！！！
First,take a cup..................
Then,put tea leaves into the cup...........
Next,pour water into it..........................
Finally,drink it.........................................
雖然無厘頭，但是是人工翻譯，絕對不是機器翻譯。。。。。。。。。。
不過你這個問題更無厘頭。。。。。。。。。。。。。。。。。。。。。。。。。有點莫名其妙。。。。。。。。。反正我就是這么泡茶的。。。。。。。。。。
⑺ 英語作文泡茶過程
Introction about every part of tea set: 1.teapot 2.serving container 3.smaller tea cup 4. iron kettle 5. waste-water stuff Rinse tea set Pour the boiled water into the teapot. And then use bamboo picker to hold tea cups into the boiled water and wash them. This step is to clean whole tea set, to take away the st and resies into the tea set. And warm up the tea pot and any other tea stuffs. Rinse tea leaves Put about 7 gram of Ooloong tea leaves into the tea pot, pour boiled water into the tea pot. And pour out the water quickly to save the aroma of the tea leaves. Then rinse the tea cups with the boiled water again. Afterward pour the water into wastewater stuff Brew the tea Pour the boiled water into the tea pot again, make the water full of the tea pot, and even a bit over the tea cover. Pour hot water down the cove to marm up the temperature. Wait for around 1 minute, when you see the water beyond the cover become dry off. Then it is the right time to pour out the tea into the serving container, then divided into every smaller tea cups. During the steeping time, the leaves have absorbed the water and make the tea into properly way. Three key points about brewing tea: 1. tempreture of water 2. quantity of water 3. brewing time. If too long infusion would make the tea bitter and distroy the fresh aroma. Taste the tea Hold the tea cup with three fingers like three dragons holding one pearl Firstly, look at the tea colour, this is a point of tea-enjoyment to watch the soup looks clear, light golden color. That is why we regard Chinese tea culture is a kindly delicated culture. Secondly, smell the fragrance, like smelling a nice flower and fruit. Thirdly,taste the tea. One cup normally just have two swallows. Drink a swallow and keep the tea in your mouth sipping
⑻ 茶壺，泡茶步驟英文簡介
泡茶的步驟:(Essential steps )
沖泡方法
綠茶的沖泡，相比於烏龍茶，程序非常簡單。根據條索的緊結程度，應分
為兩種。然而，無論使用何種方法，第一步均需燙杯，以利茶葉色香味的
發揮。
(The method of brewing tea leaves, compared to oolong tea, the process is very simple. According to the tightening of the cable concluded, should be divided into two categories. However, no matter what method, the first step required hot cup of tea for the benefit of color, flavor and play. )
1 外形緊結重實的茶
1) 燙杯之後，先將合適溫度的水沖入杯中，然後取茶投入，不加蓋。
此時茶葉徐徐下沉，干茶吸收水分，葉片展開，現出芽葉的生葉本色，芽
似槍葉如旗；湯面水汽夾著茶香縷縷上升，如雲蒸霞蔚。如碧螺春，此時
則似雪花飛舞，葉底成朵，鮮嫩如生。葉落之美，有「春染海底」之譽。
2) 一段時間之後，茶湯涼至適口，即可品茶。此乃一泡。
茶葉評審中，以5分鍾為標准，茶湯飲用和聞香的溫度均為45－55C。若高
於60C，則燙嘴也燙鼻；低於40C，香氣較低沉，味較澀。
這個時間不易控制。如用玻璃杯，我一般用手握杯子，感覺溫度合適即飲；
如用蓋碗，則稍稍倒出一點茶湯至手背以查其溫度。完全依靠經驗，所以
實踐是最重要的。
3)第一泡的茶湯，尚餘三分之一，則可續水。此乃二泡。
如若茶葉肥壯的茶，二泡茶湯正濃，飲後舌本回甘，齒頰生香，餘味無窮。
飲至三泡，則一般茶味已淡。
此種沖泡方法，除碧螺春外，同樣適合於平水珠茶、涌溪火青、都勻毛尖、
君山銀針、廬山雲霧等較緊結的茶。
2 條索松展的茶
這些茶，如採用上述方法，則茶葉浮於湯面，不易浸泡下沉。應採用如下
方法：
1) 燙杯後，取茶入杯。
此時較高的杯溫已隱隱烘出茶香。
2) 沖入適溫的水，至杯容量三分之一（也可少一些，但需覆蓋茶葉）
此時需注意的是注水方法。茶藝館中，普遍是直接將水沖擊茶葉，我認為
這種方法不妥。這種茶本身比較舒展，無需利用水的沖力，反而易燙傷嫩
葉。我採用的方法是，如用玻璃杯，則沿杯邊注水，蓋碗則將蓋子反過來
貼在茶杯的一邊，將水注入蓋子，使其沿杯邊而下。然後微微搖晃茶杯，
使茶葉充分浸潤。
此時茶香高郁，不能品飲，然恰是聞香最好時候。
3) 稍停約兩分鍾，待干茶吸水伸展，再沖水至滿。
沖水方法如前。此時茶葉或徘徊飄舞，或游移於沉浮之間，別具茶趣。
4) 其它步驟，皆與緊結茶相同。
合適這種方法的，有六安瓜片、黃山毛峰、太平猴魁、舒城蘭花等。有些
條索不是特別緊結亦非特別松展的茶，兩種方法均可，也是各人的習慣而已。
科學的泡茶講究三素：一、投茶量；不同的茶，不同的泡茶器皿投茶量也不相同；基本上六大基本茶類中的綠茶、紅茶、黑茶、黃茶、白茶投茶量在容器水容量的2%~3%。如獲至寶100ml的蓋碗，投茶量僅需求2~3克；二、水溫；不同的茶所需溫度略有不同：總的來說分不發酵和發酵茶兩類，發酵茶的水溫高於不發酵的茶，綠茶是不發酵茶，它的水溫為65℃~75℃之間；而紅茶、黑茶、烏龍茶的水溫則為全沸水，特別是雲南地區海撥高，沸點低，一定要漲透（但也不能過熟）才能激發出茶的香、韻、味；三、浸泡時間；浸泡時間，長了苦澀並且可能將茶中不好的物質如農殘量浸泡出來；短了淡薄無味；同時與投茶量、水溫有恰當的比值，如投茶量高，浸泡時間短；反之時間則增加。所以三要素是喝到一杯好茶的基本條件。
科學飲茶則以健康為中心。所以略有禁忌。有九不飲：一、不飲時新茶（才製成不足月的茶）；二、不飲異味茶（貯藏不當，製作不良）；三、不飲頭遍茶（一些等級低的茶需洗茶）； 四、不飲隔夜茶；五、不飲空腹茶；六、不飲過度茶；七、不飲過熱茶；八、不飲醉後茶；九、不宜用保溫瓶沏茶。
1. 煮茶法
直接將茶放在釜中熟煮，是我國唐代以前最普遍的飲茶法。其過程陸羽在《茶經》中已詳加介紹。大體說，首先要將餅茶研碎待用。然後開始煮水。以精選佳水置釜中，以炭火燒開。但不能全沸，加入茶末。茶與水交融，二沸時出現沫餑，沫為細小茶花，餑為大花，皆為茶之精華。此時將沫餑杓出，置熟盂之中，以備用。繼續燒煮，茶與水進一步融合，波滾浪涌，稱為三沸。此時將二沸時盛出之沫餑澆烹茶的水與茶，視人數多寡而嚴格量入。茶湯煮好，均勻的斟入各人碗中，包含雨露均施，同分甘苦之意。
2. 點茶法
此法即宋代鬥茶所用，茶人自吃亦用此法。這時不再直接將茶熟煮，而是先將餅茶碾碎，置碗中待用。以釜燒水，微沸初漾時即沖點碗。但茶末與水亦同樣需要交融一體。於是發明一種工具，稱為「茶筅」。茶筅是打茶的工具，有金、銀、鐵制，大部分用竹製，文人美其名曰「攪茶公子」。水沖放茶碗中，需以茶筅拚命用力打擊，這時水乳交融，浙起沫餑，潘潘然如堆雲積雪。茶的優劣，以餑沫出現是否快，水紋露出否慢來評定。沫餑潔白，水腳晚露而不散者為上。因茶乳融合，水質濃稠，飲下去盞中膠著不幹，自然稱為「咬盞」。
毛茶法
即在茶中加入乾果，直接以熟水點泡，飲茶食果。茶人自製茶，自采果，別具佳趣。
點花茶法
為明代朱權等所創。將梅花、桂花、茉莉花等蓓蕾數枚直接與末茶同置碗中，熱茶水氣蒸騰，使茶湯催花綻放，既觀花開美景，又嗅花香、茶香。色、午味同時享用，美不勝收。
泡茶法
此法時清以至現代，為民間廣泛使用，自然為人熟知。不過，中國各地泡茶之法高精亦大有區別。由於現代茶的品種五彩繽紛，紅茶、綠茶、花茶，沖泡方法皆不盡相同。大體說，以發茶味，顯其色，不失其香為要旨。濃淡亦隨各地所好。近年來賓館多用袋裝泡茶，發味快，而又避免渣葉入口，也是一種創造。飲休既是精神活動，也是物質活動。所以茶藝亦不可墨守成規，以為只有繁器古法為美。但無論如何變，總要不失茶的要義，即健康、友信、美韻。因此，只要在健康思想的指導下，作些改進是應該的。當代生活節律不斷變化，飲茶之法也該越變越合理。法簡易行，但過簡通俗讀物是韻味佳趣。古法不易大眾化，但對現代工業社會過於緊張的生活，卻是種很好的調節。所以，發掘古代茶藝，使再現異彩，也是極重要的工作。據說福州茶藝館已恢復鬥茶法，使沫餑、重華再觀，實在是一雅舉。談飲法，不僅講如何烹制茶湯，還要講如何「分茶」。唐代以釜煮茶湯，湯熟後以瓢分茶，通常一釜之茶分五碗，分時沫餑要均。宋代用點茶法，可以一碗一碗的點；也可以用大湯缽，大茶筅，一次點就，然後分茶，分茶准則同於唐代。明清以後，直接沖泡為多，壺成為得要茶肯。自泡自吃的小壺固然不光，但更我的是起碼能斟四、五碗的茶壺。所以，這種壺叫作「茶娘式」，而茶杯又稱「茶子。五杯至十幾杯巡注幾周不停不撒，民間稱為「關公跑城」。技術稍差難以環注的也要巡杯，但需一點一提，也是幾次才均勻茶湯於各碗，引謂「韓信點兵」。
泡茶掌握茶水比例
總覺得在家喝茶與在茶館里喝滋味不同，探究原因，我以前總歸結為家中和茶館環境、氛圍不同，因而導致心情不同，從而影響口腔里、舌尖上的滋味，但最近一位專業人士相告，其實這最大的原因很可能是沏茶時不同的茶水比例所致。
泡茶有很多講究，不同的地方泡茶的方法雖有不同，但基本要求是一樣的。為了使茶葉的色、香、味充分地沖泡出來，使茶葉的營養成分盡量地被飲茶者利用，其中應注意茶、水的比例。
一般來說，茶、水的比例隨茶葉的種類及嗜茶者情況等有所不同。嫩茶、高檔茶用量可少一點，粗茶應多放一點，烏龍茶、普洱茶等的用量也應多一點。對嗜茶者，一般紅、綠茶的茶、水比例為1：50至1：80，即茶葉若放3克，沸水應沖150至240毫升；對於一般飲茶的人，茶與水的比例可為1：80至1：100。喝烏龍茶者，茶葉用量應增加，茶與水的比例以1：30為宜。家庭中常用的白瓷杯，每杯可投茶葉3克沖開水250毫升；一般的玻璃杯，每杯可投放茶2克，沖開水150毫升。
(Guitar a tight re-shape the tea is a) hot cup after the first suitable temperature pouring into the water, then take tea inputs, not stamping. At this time slowly sinking tea, tea absorb moisture, leaves start of the Bud-Leaf emerged leaf coloration, the gun shoots like Ye flags; boil water vapor, carrying the theme continuously rising clouds steamed Xia Wei. If Biluochun, this time it may snowflakes danced in the wind, infused into dried, fresh, such as health. Fallen beauty, "with Spring Harbor" reputation. 2) for a period of time, the tea cool to palatability can Tea. This is a bubble. Tea accreditation to five minutes for the standard, the tea drinking and smells are the temperature 45-55C. If higher than 60 C, also scalding hot mouth nose; Below 40 C, compared with low aroma and taste more tart. This time not easily controlled. As the glass, I generally use with a cup, I feel that the appropriate temperatures drink; As the vessels, is slightly pours tea from 1:00 to the back of the hand to check its temperature. Completely rely on experience, so practice is the most important. 3) first brewed tea, and the remaining third can be added water. This is two foam. If the tea buds of tea, two tea and soup is thick, tongue after drinking the back Gansu, cheek teeth aroma, taste endless. Drink three to bubble, then usually have short with tea flavor. Such methods of brewing, with the exception of Biluochun, the same level droplets of water suitable for tea, the Green Bay Creek fire, Duyun Maojian, Junshan acupuncture needle. Lushan cloud relatively tight junction tea. 2 Suosong Show Cha Cha these, such as the above-mentioned method, tea leaves floating on noodles and difficult to soak sink. Should be used as follows : a) hot cup later, the tea-cup. At this time the Cup high temperature drying out already faint fragrance. 2) CO2 into the water, the capacity to Cup third (also a bit less. subject to the coverage of tea) at this time is to be noted injection method. Gallery, it is generally a direct impact on water for tea, I think is wrong with this method. The tea itself more stretch without the use of the water pounding, but easy to burn leaves. I, the method used was that if glass, along the edge injection Cup, covered lid, in turn, will be affixed to the side of the cup. water will be injected into the lid off, so along Cup side down. Then slightly shaking teacup, tea full invasion. At this point elegant high Yu, goods can not drink, but it seemed to be the best time smells. 3) Pause about two minutes and be extended tea water, then flushed to the full. Flushing methods as before. At this point the middle of tea or wandering, or hangs on the ups and downs between the special tea Original. 4) other steps to do with the same tight Guitar tea. This method suitable, Lu'an GUAPIAN, Huangshan Maofeng Taiping monkey Quebec, Shucheng orchids. Some of the cable is not especially tight Guitar nor development of the special-tea, both methods can be, but also for their habit of it. Science superb stresses three factors : a vote tea; Different tea, the tea utensils different cast from the same amount of tea; Six basic basically the green tea, black tea, black tea, yellow tea, white tea for tea in the volume of containers of water capacity 2% ~ 3%. 100 ml of highly prized features, investment demand for tea mere 2 ~ 3 grams; Two, the water temperature; Cha different temperature requirements slightly different : Overall non-fermented and fermented tea two categories, fermented tea, the water temperature is not higher than the fermentation of the tea, green tea is not fermented, The water temperature of 65 ° C to 75 ° C; and black tea, black tea, oolong tea water temperature of boiling water for all, Yunnan in particular areas of high altitude, low boiling point, we must rise through (but not too ripe) can stimulate the tea incense and rhyme, taste; 3, soaking time; soaking time, a long and bitter tea may be bad substances such as agricultural resies were soaking up the volume; Short of weak and tasteless; Meanwhile the volume of tea with the cast, the water temperature is appropriate ratio, such as high tea vote, the soaking time is short; Instead time increased. So three elements to drink a cup of good tea is the basic condition. Tea while health science center. So slightly taboo. Nine drink : one, not to drink when new tea (complete lack of tea); 2, drink tea smell (improper storage, Making bad); 3, drink tea first times (some of the low grade needed washing Cha Cha); 4, drink Geyecha; 5. Fasting not drink tea; 6, excessive drinking tea; 7, drink tea overheating; 8, drink tea When they are drunk; 9. it is not appropriate to use thermos make tea. 1. Direct tea on the tea kettle cooked cooking, and the Tang Dynasty of China's previous most common method of drinking tea. Lu Yu in the process of "tea" has been introced in detail. Generally speaking, starting cake and smashed inactive. Then they start the proction of hot water. Featured water to good home Kettle, a charcoal fire boil. But not all boil joined Powder. Blending Tea and water, boil two biscuit appeared Mo, Mo smaller Camellia, to a large cake, tea, which were the essence. Mo biscuit now will scoop out that home cooked cup, a reserve. Continue cooking, tea and water further integration rolling wave surge, as three boil. At this point will boil two to pay Mo Sheng biscuit pouring cooking water with the tea, depending on the size and amount of income strict. Tea shop, uniform fills into each bowl, including all facilities and rain, with the same score stand up. 2. Tea point that the law Song bucket used tea, tea since eating also tried to use this method. At this time no longer directly tea cooked cooking, but first pulverize tea cake, home bowl inactive. A kettle boiling water, boil-in early ripples when rushed point Bowl. Powder and water but also embrace the need for integration. Therefore invented a tool called "tea bamboo brush for utensils." Cha Cha bamboo brush for utensils is a tool to fight, gold, silver, iron, most with bamboo and scholarly euphemistically called "spoil the tea son." Dry up teacup, a tea bamboo brush for utensils needed desperately hard blow, this time in harmony, Zhejiang starting Mo biscuit, Bobo natural cloud as snow pile. The merits of tea, biscuit Mo about whether to fast, not slow veins exposed to assess. Mo white cake, water leaked late feet were on leave. By the integration of milk tea, water stiffness, the lights go on drinking were apparent quits, and known as the "bite lamp." Law leaves in tea by adding dried fruit, cooked directly to the water point bubble, fresh fruit tea. Cha Cha were made from fruit picking, good special interest. Point scented tea law right Ming Zhu created. Will flower, osmanthus, jasmine bud several other directly with the end of the tea bowl with the home, hot gas transpiration tea, tea flowering shine, Mayfair both concept flowers, sniffed Flower, the fragrance. Color and flavor to enjoy afternoon provisions. Tea law when the law - and the contemporary, for civil use, natural familiar. However, the Chinese tea around the high-precision methods of considerable distinction. Since modern varieties of colorful tea, black tea, green tea, scented tea, brewing method will vary. Generally speaking, a hair with tea flavor, color display their deference to the thrust of its fragrance. Bias can also try to get around. Hotels in recent years with more than 10,000 tea, the taste fast, and avoid slag imported leaf, as well as the creation of a. Drink off both spiritual activities, as well as material and activities. So tea is not an option that only prosperity for the traditional method of the United States. But in any case change, they want to retain the essence of tea, that is healthy, friendly letter, the U.S. Classics. Therefore, as long as the health of the guide, to make some improvements should be. Contemporary rhythm of life evolving, tea law of the marches also reasonable. Simple OK, but the simple flavor of popular literature is good Original. Popularization of the traditional method is not easy, but for a modern instrial society is too tense life, but it is such a good adjustment. So, explore the ancient art, reproction splendor, but also a very important work. Fuzhou Gallery has reportedly resumed fighting tea, biscuit Mo, Chung Wa another look, it is a Blair held. Tan Yin, not only stresses how cooking tea, but also stresses how "at the tea." Tang to soup kettle tea, soup cooked to mark the 19th minutes after tea, usually a tea-kettle's Wu Wan, TDM Mo cake to all. Song Cha spend, the bowl can bowl; Can also use the large soup bowl, tea bamboo brush for utensils, one point and then at tea at the same criteria for tea in the Tang Dynasty. Ming and Qing Dynasties, brewing more directly, as in the pot of tea is willing to. Since the bubble since eating is not just a small pot, but the more I was able to pour at least four, Wu Wan teapot. Therefore, the pot called "tea master", and the cup known as "tea son. 5 cup to a dozen patrol Cup Note weeks not kept spreading, civil called "Guan Gong running City." technical word to the Central Note also patrol Cup, but need 1.1 mention Uniformity is also several times before in the tea bowl, primer called "Han soldiers." tea and tea master proportion feel at home drinking tea in teahouses and drink taste different, inquiring, I had after all became family and teahouse environment, atmosphere, the resulting feeling different, thus affect the mouth, apical the taste, but recently a professional who told us, In fact, the biggest reason is probably make tea at the tea e proportion. Many stress tea, different from the tea-making method has different, but the basic requirement is the same. In order to make the color of tea, incense and full flavor out of brewing, the nutritional content of tea as being the use of tea, which should pay attention to the tea water ratio. In general, tea, water with the proportion of the types of tea and tea were Aeromonas conditions vary. Tenderness tea, high tea consumption may be a little less, crude should put in more tea, oolong tea, Pu'er the dosage should be a bit more. Academy of tea and generally red, green teas, the water ratio of 1 : 50 to 1:80. If tea is up 3 grams of boiling water should be -- 150 to 240 ml; To the ordinary people of tea, Tea and water to a ratio : 80 to 1:1. drinking oolong tea, tea consumption should increase, Tea and water ratio 1 : 30 suitable. The family used white porcelain cup, a cup of tea may take three grams of salt water 250 ml; General glass, which can be put into a cup of tea two grams, 150 milliliters of salt water.)
⑼ 用英文寫一篇泡茶過程的短文(容易理解的)
Introction about every part of tea set:
1.teapot
2.serving container
3.smaller tea cup
4. iron kettle
5. waste-water stuff
Rinse tea set
Pour the boiled water into the teapot. And then use bamboo picker to hold tea cups into the boiled water and wash them.
This step is to clean whole tea set, to take away the st and resies into the tea set. And warm up the tea pot and any other tea stuffs.
Rinse tea leaves
Put about 7 gram of Ooloong tea leaves into the tea pot, pour boiled water into the tea pot. And pour out the water quickly to save the aroma of the tea leaves. Then rinse the tea cups with the boiled water again. Afterward pour the water into wastewater stuff
Brew the tea
Pour the boiled water into the tea pot again, make the water full of the tea pot, and even a bit over the tea cover. Pour hot water down the cove to marm up the temperature. Wait for around 1 minute, when you see the water beyond the cover become dry off. Then it is the right time to pour out the tea into the serving container, then divided into every smaller tea cups. During the steeping time, the leaves have absorbed the water and make the tea into properly way.
Three key points about brewing tea:
1. tempreture of water
2. quantity of water
3. brewing time.
If too long infusion would make the tea bitter and distroy the fresh aroma.
Taste the tea
Hold the tea cup with three fingers like three dragons holding one pearl
Firstly, look at the tea colour, this is a point of tea-enjoyment to watch the soup looks clear, light golden color. That is why we regard Chinese tea culture is a kindly delicated culture.
Secondly, smell the fragrance, like smelling a nice flower and fruit.
Thirdly,taste the tea. One cup normally just have two swallows. Drink a swallow and keep the tea in your mouth sipping for while to make tougn get full taste of tea. The good tea will be present the feeling of smooth water, lasting aroma. The pleasant taste soothes your throat and jaw.
Resteep
Make the resteeping time between the two times in right way and in right tempreture. The second and third time make the best taste of tea. Good Ooloong tea has long flavor. So if we control the timing in right way, we can make 6-7 steeping. After the third time, make the water stay in the tea slightly longer, it will be make the taste as good as the original ones.
⑽ 我們怎麼泡茶英語
How do we make tea?其實學英語挺簡單的，只要你從一個個單詞學會了，然後組成一句話的。