中國茶道的英語介紹
中國茶道的英語介紹
如何用英語介紹中國茶文化?下面是學(xué)習(xí)啦小編精心為你整理的中國茶道的英語介紹，一起來看看。
中國茶道的英語介紹
Most Chinese people like tea and Chinese people are the first people in the world who have tea.
大多數(shù)中國人都喜歡喝茶，中國人是世界上最早飲用茶的人。
And we have a recorded history of tea of three thousand years.
茶在中國有記載的歷史已經(jīng)有三千多年了。
And one thousand and two hundred years ago, a man named Lu Yu wrote a book which is called “Cha Jing”, means “the Bible of Tea”.
大約一千兩百年以前，有一個叫陸羽的人，專門寫了一本《茶經(jīng)》。
And this is the very first book on tea in the world.
這是世界上第一本關(guān)于茶的書。
The book offers a detailed explanation of the original tea, tools for picking and manufacturing tea, types and verification of tea, tea wares for brewing and drinking, history and method of tea drinking, as well as tea producing districts and their rankings. 這本書詳細介紹了茶的起源，采茶、制茶的工具，茶的種類和鑒定，煮茶、飲茶的器皿，飲茶風(fēng)俗的歷史演變，茶葉的產(chǎn)地和品質(zhì)等等。
China now boasts a sophisticated tea culture, which goes far beyond tea itself.
中國的茶文化非常復(fù)雜，比茶本身還要復(fù)雜。
Tea comes in various types.
茶的種類很多。
It is most commonly classified according to its processing method.
現(xiàn)在最常見的分類是按照茶的加工方法來分。
Fully fermented tea is called red tea, although it is known as black tea among westerners.
經(jīng)過全發(fā)酵的茶是紅茶，但是西方人卻把它叫做black tea(黑茶)
Unfermented tea is called green tea and the leaves remain all of green.
不經(jīng)過發(fā)酵的，仍保持原色的是綠茶。
Half fermented tea is called Wulong tea.
半發(fā)酵的是烏龍茶。
And the scented tea, which smells like flowers, is made by mixing green tea with flower petals through an elaborate process.
把花瓣同茶葉混合在一起薰制的茶叫花茶、
Take green tea for instance, the ideal temperature of the water should be around 80 degree Celsius.
以綠茶為例，沏茶用的水最佳溫度是攝氏八十度左右。
If the water is too hot, nutrients in the tea will be destroyed and the tea will taste badly.
如果水溫過高，茶中的營養(yǎng)物質(zhì)就會被破壞，茶水也很難喝。
On the other hand, if the water is tempered, the tea leaves wouldn’t open up and you will miss the brisk flavor.
相反如果水溫不夠，茶葉泡不開，茶中的營養(yǎng)物質(zhì)解析不出來，/您現(xiàn)在閱讀的內(nèi)容來自“李 就喝不到茶的香味。
In addition, water is another important element. Water from springs, rivers, lakes and wells will result in different flavors.
此外，水的來源也非常重要，泉水、河水、湖水、井水等等，不同的水質(zhì)都會影響茶的口感。
Chinese people are most accustomed to drinking hot tea.
中國人喝茶習(xí)慣要喝熱的。
Many tea experts say that once tea cools off, its nutrients disappear and it’s no longer good for your health.
一些專家認為，茶涼了以后，不但茶的精華消失了，/您現(xiàn)在閱讀的內(nèi)容來自“李晨老師教英文”公眾號/ 而且對人的身體也不利。
So when you go visit a Chinese friend’s house, you will most likely to receive a cup of hot tea.
因此如果你到中國朋友家做客，他們一定會用熱茶來招待你。
And you will find that as you stay and talk, your friend will continually add hot water to your emptying cup of tea.
而且在聊天的過程中，他們還會不斷地為你喝空了的杯子添熱水。
Or else, they will just throw up the cold tea and give you some new tea.
或者把涼了的茶倒掉，再為你加上新的熱茶。
Talking about adding water to the tea cup, we have a saying in Chinese which is “Jiu Man Cha Ban”: Liquor or wine full, full cup. Tea half, half cup.
說起倒茶，中國有句俗話，叫做“酒滿茶半”，意思是倒酒時要把杯子倒?jié)M，而倒茶時不要倒太滿。
Well, they mean something good.
兩種方式都表示好意。
For liquor, full cup symbolizes whole heartiness, very sincere.
酒倒?jié)M杯表示全心全意。
For tea, half, it means modest.
茶倒半杯表示虛心誠懇。
So we have different ways of giving water to the cup of tea or giving one a liquor to friends.
我們給朋友倒茶和倒酒時，禮節(jié)是不同的。
新茶與陳茶的辨別
新茶比陳茶好，這是指一般而言的，并非一定如此。適時貯藏，對龍井茶而言，不但色味俱佳，而且還具香勝之美。又如烏龍茶，只要保存得當(dāng)，即使是隔年陳茶，同樣具有香氣馥郁，滋味醇厚的特點。 不過，在眾多的茶類花色品種中，對較多的茶葉品類而言，還是“以新為貴”。 要判斷新茶與陳茶，可以從以下3個方面進行辨別：
1.可以根據(jù)茶葉的色澤分辨陳茶與新茶。大抵來說，綠茶色澤青翠碧綠，湯色黃綠明亮;紅茶色澤烏潤，湯色紅橙泛亮，是新茶的標(biāo)志。
2. 可從香氣分辨新茶與陳茶。隨著時間的延長，茶葉的香氣就會由高變低，香型就會由新茶時的清香馥郁而變得低悶混濁。
3.還可從茶葉的滋味去分辨新茶與陳茶。不管何種茶類，大凡新茶的滋味都醇厚鮮爽，而陳茶卻顯得淡而不爽。
總之，新茶都給人以色鮮、香高、味醇的感覺。而貯藏1年以上的陳茶，縱然保管良好，也難免會出現(xiàn)色暗、香沉、味薄之感。
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