普洱茶英文解讀

普洱茶英文解讀*普洱茶*Pu-erhteaPu-erh,Pu”ertea,PuerteaorBolayteaisatypeofteamadefroma“l(fā)argeleaf“varietyoftheteaplantCamelliasinensisandnamedafterPu”ercountynearSimao,Yunnan,China.Pu”ertea,PuerteaBolaytea,四周的普洱縣。Pu-erhteacanbepurchasedaseitherraw/green(sheng)orripened/cooked(shou),dependingonprocessingmethodoraging.Shengpu-erhcanberoughlyclassifiedontheteaoxidationscaleasagreentea,andtheshouoraged-greenvariantsaspost-fermentedtea.Thefactthatpu-erhfitsinmorethanoneteatypeposessomeproblemsforclassification.Forthisreason,the“greentea“aspectofpu-erhissometimesignored,andtheteaisregardedsolelyasapost-fermentedproduct.Unlikeotherteasthatshouldideallybeconsumedshortlyafterproduction,pu-erhcanbedrunkimmediatelyoragedformanyyears;pu-erhteasareoftennowclassifiedbyyearandregionofproductionmuchlikewinevintages.時具有“綠茶”的特性常被無視，而僅僅被認(rèn)定為是黑茶。其它種類的茶是在就是依據(jù)生產(chǎn)的年份和產(chǎn)區(qū)來分等級的，這點和葡萄酒的等級評定方式極為相似。Whiletherearemanycounterfeitpu-erhsonthemarketandrealagedpu-erhisdifficulttofindandidentify,itisstillpossibletofindpu-erhthatis10to50yearsold,aswellasafewfromthelateQingdynasty.Indeed,teaconnoisseursandspeculatorsarewillingtopayhighpricesforolderpu-erh,upwardsofthousandsofdollarspercake.Pu-erhteaisavailableaslooseleaforascakesofcompactedtea.1050晚清時期的茶。由于行家和商人會很情愿用幾千美元去買一餅古茶。現(xiàn)在市場上既可以買到散裝的普洱茶也可以買到壓縮而成的餅茶。IntroductionandhistoryPu-erhteaistraditionallymadewithleavesfromoldwildteatreesofavarietyknownas“broadleaftea“(Traditional:大葉Simplified:大葉,dàya)orCamelliasinensisvar.assamica,whichisfoundinsouthwestChinaaswellastheborderingtropicalregionsinBurma,Vietnam,Laos,andtheveryeasternpartsofIndia.Theshootsandyoungleavesfromthisvarietalareoftencoveredwithfinehairs,withthepekoe(twoleavesandabud)largerthanotherteavarietals.Theleavesarealsoslightlydifferentinchemicalcomposition,whichalterthetasteandsmellofthebrewedtea,aswellasitsdesirabilityforaging.Duetothescarcityofoldwildteatrees,pu-erhmadeusingsuchtreesblendedfromdifferentteamountainsofYunnanarehighlyvalued,whilemoreandmoreconnoisseursareseekingpu-erhwithleavestakenfromasingleteamountain”swildforests.Thehistoryofpu-erhteacanbetracedbacktotheEasternHanDynasty.茶樹制作而成的普洱。有關(guān)普洱的歷史可以追溯到東漢時期。Pu-erhiswellknownforthefactthatitisacompressedteaandalsothatittypicallyageswelltoproduceapleasantdrink.Throughstorage,theteatypicallytakesonadarkercolourandmellowerflavourcharacteristics.Oftenpu-erhleavesarecompressedintoteacakesorbricks,andarewrappedinvariousmaterials,whichwhenstoredawayfromexcessivemoisture,heat,andsunlighthelptomaturethetea.Pressingofpu-erhintocakesandagingtheteacakespossiblyoriginatedfromthenaturalagingprocessthathappenedinthestoreroomsofteadrinkersandmerchants,aswellasonhorsebackcaravansontheAncienttearoute馬古道;pinyin:chámǎgǔdaò)thatwasusedinancientYunnantotradeteatoTibetandmorenorthernpartsofChinapressionoftheteaintodensebulkyobjectslikelyeasedhorsebacktransportandreduceddamagetothetea.磚形更利于馬幫運輸還能降低運輸對茶的損毀程度。Judgingquality鑒別品質(zhì)普洱茶英語THEFOLLOWINGPARAGRAPHSARETRANSLTEDBYQUANTAJudgingquality鑒別品質(zhì)Qualityoftheteacanbedeterminedthroughinspectingthedriedleaves,thetealiquor,orthespenttealeaves.The“true“qualityofaspecificbatchofpu-erhcanultimatelyonlyberevealedwhentheteaisbrewedandtasted.Although,notconcreteandsometimesdependentonpreference,thereareseveralgeneralindicatorsofquality:茶的品質(zhì)可以通過觀看茶葉，茶湯，或者茶渣以鑒別好壞。一個具體批次的普洱茶的真正品取決于偏好，但仍可大致的用于鑒別茶葉的品質(zhì)。Driedtea:Thereshouldbealackoftwigs〔嫩枝,小枝,末梢extraneous〔外部的〕matterandwhiteordarkmoldspotsonthesurfaceofthecompressedpu-erh.Theleavesshouldideallybewhole,visuallydistinct,andnotappearmuddy.Theleavesmaybedryandfragile,butnotpowdery.Goodteashouldbequitefragrant,evenwhendry.Goodpressedpu-erhoftenhaveamattesheenonthesurfaceofthecake,thoughthisisnotnecessarilyasoleindicatorofquality.標(biāo)準(zhǔn)。Liquor:Thetealiquorofbothrawandripepu-erhshouldneverappearcloudy.Well-agedrawpu-erhandwell-craftedripepu-erhteamayproduceadarkreddishliquor,reminiscent〔與of用〕使人聯(lián)想…的〕ofadriedjujube〔棗〕,butineithercasetheliquorshouldnotbeopaque〔不透亮的,“mudd,多泥的“orblackincolour.Theflavoursofpu-erhliquorsshouldpersistandberevealedthroughoutseparateorsubsequentinfusions,andneverabruptlydisappear,sincethiscouldbethesignofaddedflavorants.茶湯：普洱生茶、熟茶的湯色都不會顯得很沉的。存放較長時間的生普洱和精加工的熟普洱可能會沖泡出一種棗紅的湯色，但在前面兩種狀況里，湯色都不會是渾濁的或者太偏黑色。掉。假設(shè)真的突然消逝，那可能意味著茶里添加了食用香料。Youngrawpuerh:Theidealliquorsshouldbearomaticwithalightbutdistinctodoursofcamphor,richherbalnoteslikeChinesemedicine,fragrancefloralnotes,hintsofdriedfruitaromassuchaspreservedplums,andshouldexhibitonlysomegrassynotestothelikesoffreshsencha.Y oungrawpu-erhmaysometimesbequitebitterandastringent,butshouldalsoexhibitapleasantmouthfeeland“sweet“aftertaste,referredtoasgān甘)andhúigān(回甘).制的生普洱茶：〔〕……制的生普洱茶有時會很苦澀，但也可以體會一種很奇特的口感和品飲過后的一種甜味，這被稱為甘或回甘。Agedrawpuerh:Agedpu-erhshouldneversmellmoldy,musty,orstronglyfungal,thoughsomepu-erhdrinkersconsidersthesesmellstobeunoffensiveorevenenjoyable.Thesmellofagedpu-erhmayvary,withan“aged“butnot“stuffy“odour.Thetasteofagedrawpu-erhorripepu-erhshouldbesmooth,withslighthintsofbitterness,andlackabitingastringencyoranyoff-sourtastes.Theelementoftasteisanimportantindicatorofagedpu-erhquality,thetextureshouldberichandthickandshouldhave verydistinctgān(甘)andhúigān(回甘)onthetongueandcheeks,whichtogetherinducessalivationandleavesa“feeling“inthebackofthethroat.陳年生普洱：陳年普洱茶聞起來應(yīng)當(dāng)沒有霉味、也沒有猛烈的菌味，盡管一些習(xí)慣喝普洱茶的人認(rèn)為這些氣味不厭煩，甚至寵愛。陳年普洱的氣味會變化，留意是?陳年的?味道而不是?陳腐?的。陳年生普洱或熟普洱的味道會很滑，帶稍微的苦澀，沒有一種刺激性的味道或酸味。品嘗的味道也是鑒別陳年普洱茶質(zhì)量的重要標(biāo)志，質(zhì)地需要厚實，而且在舌和頰有明顯的甘和回甘，這是一個生津的過程，并在喉嚨后部留下一種“感覺”。Spenttea:Wholeleavesandleavebudsystemsshouldbeeasilyseenandpickedoutofthewetspenttea,withalimitedamountofbrokenfragments.Twigs,andthefruitsoftheteaplantshouldnotbefoundinthespenttealeaves,howeveranimal(andhuman)hair,strings,ricegrainsandchaffmayoccasionallybeincludedinthetea.Theleavesshouldnotcrumbe粉碎〕whenrubbed〔摩擦〕,andwithripenedpu-erh,itshouldnotresemble〔類似〕compost〔肥料〕.Agedrawpuerhshouldhaveleavesthatunfurlwhenbrewedwhileleavesofmostripenedpuerhwillgenerallyremainclosed.茶渣:整片的葉子和葉芽系統(tǒng)可以很簡潔看到，而且易于從茶渣中選擇出來，只帶有不多的爛掉局部。嫩枝和茶樹的果實是不該在茶渣里看到的，但是間或在茶里會看到動物〔以及人類〕的毛發(fā)，線頭，米粒和谷殼等。茶渣里的葉子不應(yīng)當(dāng)一摩擦就粉碎掉，而對于熟普洱，會保持收縮的。20味】Englishversion英文版Hello!Hello!Everyone，thisBabyisaLaoCangFamliy，andItcontains20kindsofsmallTuocha16ripeand4raw。IfIfyouchoosesixdifferentflavorsoftea,youwillreceiveasurprisegift。Whywait?Choiceandbuyrightnow!老倉全家福共20味熟茶生茶都有，看看都有那些口味哦??寵愛的朋友趕快行動了??Pu’erisPu’erisafamousteawithlon-standingancienttraditionsYunnanProvince.Pu’erteahasbecomewildlypopularincontemporarytimesowingtoitsnaturalpreparationtechniques,healthbenefitsanditslong-lastingbrewingstrength.普洱茶是歷史悠久的云南傳統(tǒng)名茶。在生活漸漸富有的當(dāng)今，普洱茶以其自然生態(tài)、袪病養(yǎng)生和陳香濃郁、耐沖泡的品質(zhì)特點，越來越受到人們的關(guān)注和寵愛。其自然生態(tài)、袪病養(yǎng)生和陳香濃郁、耐沖泡的品質(zhì)特點，越來越受到人們的關(guān)注和寵愛。WhatWhatisPu’erTea?Pu’erTeaisPu’erTeaismadeofsun-driedbroad-leafgreentealeavesselectedincertainareasofYunnanProvinceasrawmaterials.Therawmaterialsarepost-fermentedandprocessedintolooseteaandpressedtea.Theproductsincluderawtea,whichisagednaturallyandripeteawhichisartificiallyfermented.普洱茶是以云南省肯定區(qū)域內(nèi)的云南大葉種曬青毛茶為原料,經(jīng)過后發(fā)普洱茶是以云南省肯定區(qū)域內(nèi)的云南大葉種曬青毛茶為原料,經(jīng)過后發(fā)普洱熟茶。TypesTypesofPu’erTea:Pu’erPu’erTeacanbeseparatedintotwotypes,rawandripe.Rawteabeginsasastrong,stimulanttea;afteranaturalagingprocessofseveralyears,itofseveralyears,itnaturallymellowsinflavorandeffect,alwaysimprovingwithage;ripeteaismoderateanddrinkableimmediatelyaftertheartificialfermentationprocess.Therich,aromaticflavorfurthermellowsandimprovesafterstorage.Theteascanalsobeseparatedbytheirshape,suchasrounddisccakes,teardropcakes,bricksandloose-leaf,aswellassomemorespecialshapes,suchasgoldenmelons,etc.普洱茶依制法可分為生茶、熟茶。生茶茶性刺激，多年存放能使其自然普洱茶依制法可分為生茶、熟茶。生茶茶性刺激，多年存放能使其自然發(fā)酵，茶性轉(zhuǎn)為溫順，口感極富變化;熟茶茶性溫順，是為即飲而承受的人工渥堆發(fā)酵，其味道醇厚濃郁，存放后更是陳香飄逸。依外型則可分為：餅茶，沱茶，磚茶，散茶及一些特種茶形，如金瓜貢茶等。分為：餅茶，沱茶，磚茶，散茶及一些特種茶形，如金瓜貢茶等。TheTheStorageofPu’erTea.(普洱茶的存放)Pu’erteahasalsoPu’erteahasalsobeenlaudedasthe“drinkableantique”.Theaperiodoftime;freshrawteabrewsintoabright,yellowishbrothandpossessesastrong,almostharshflavor;agedrawteabrewsanamberbrothandpossessesamellowflavor.Freshripeteabrewsintoabrightredbrothpossessingasmoothmellowflavor;oldripeteabrewsdarkredwithathickmellowflavor.Theflavor,qualityqualityandvalueofPu’erteaconstantlyincreasesovertimewithwithproperstorage.“可以喝的古董”是普洱茶的又一美譽(yù)。經(jīng)肯定時間存放良好的普洱茶，其湯色、味道都將消滅不同的變化，如生茶亮如琥珀、味道濃烈刺激;老生茶則湯似瑪瑙，醇和滑爽;熟茶鮮紅光明、味道醇濃潤滑;老熟茶更是紅濃明媚、陳香濃郁。隨著存放時間與品質(zhì)的提升，其經(jīng)濟(jì)刺激;老生茶則湯似瑪瑙，醇和滑爽;熟茶鮮紅光明、味道醇濃潤滑;老熟茶更是紅濃明媚、陳香濃郁。隨著存放時間與品質(zhì)的提升，其經(jīng)濟(jì)價值也水漲船高。TheThefollowingisthe20tastesofLaocangfamily,choosethemyouwillhaveahappyandhealthylife.ItItisgoodforhealthandbeauty,dontwait,friends.一、TheculturalhistoryofPu”erTeaPu”erTearoseupintheEasternHanDynasty,turnedintocomityintheTangDynasty,begantobepopularintheSingDynasty,asfinalizedintheMingDynastyandwasprosperedinQingDynastywithahistoryofthousandofyears.Pu”erTeateawasoriginallynamedbyitscentraltradingarea,in1729QinggovernmenthadfirstestablishedanadministrativezonenamedPu”erTeazoneinYunnan.Fromthe1970?s,Pu”erTeabecomehotinHongKong,Macao,Taiwan,Japan,Koreaandsoon.Pu”erTeaishotbecauseitshabitatofhighelevationandfogygrowingenvironment,inispollution-freeinnature,ismellowintasteandlongintheaftertaste;Moreover,theuniquemanufacture,transportation,packagingofPu”erTeamadeitbecomeauniquesecondfermentingtea,thushasformedit?stheuniquecrustedfragranceandthehealthcarefunction.二、KeepdrinkingthecrustedPu”erTea,awaytogoodhealthZhaoMinxueofQingdynastywrittenin“BenzaoGangmuShiyi”:Pu”erTeatastesbitter,reducethefatandthepoisonouslfcattle…cleanstheintestinestohelpreleases.DoctorAmilcarobioftheParisSaintAntonymedicinedepartmentfoundthatabove40%of40casesofillnessdranktheYunnanPu”erTeainthetest,havelosetheirweightbyvariousdegrees,10of13caseswereratherwellinreducingthelipoid,and33.4%to50%hasvariouseffectsinreducingthethreeacidsglyceride,thecholesterol,theblooduricacidandsoon.ProfessorBellKetuoinFrenchParishadtreated20casesofhighbloodfatbydinkingthreebowlsofYunnanPu”erTeaeveryday,afteramonth,hefoundthecasesreducedthebloodfatby13%,alcoholcontentinthebloodethylalsoreduced,buttheillsdrankthesimilarquantityotherteashadnochangeinbloodfarProfessorSunLuxiofTaiwanUniversityhadstudiedandfoundthatPu”erTeacansuppressedthecholesterolby41%intheliver,increasestoremoveby66%.TearesearchinstituteofsouthwestagriculturalcollegecooperateswiththeCPLA301HospitalinrecentyearstoresearchonthetreatmentofthesenilehighcholesterolbloodsicknessinrelatingtothesafetyofPu”erTea,resultsindicatedthatPu”erTeahastheobvioustreatmenttothesenilehighcholesterolbloodsickness,accordingtotheWHO?Srecommendationontoxicologytype,Pu”erTeabelongstothesafenon-toxicscope.三、ThedeferentKindsofPu”erTeaProductsPu”erTeacanbedividedintheantiquetea(before1938),thelabelingtea(from1938to1967),theChitsecaketea(since1967uptillnow)andsoon,andthenstillcanbedividedintothebricktea,thecaketea,theballteaandsoonindeferentpatterns,wecandistinguishthequalityofPu”erTeaishighornotbasingonthe“FoursecretsinbuyingPu”erTea”andtheSix“notto”policiesinselectingPu”erTea.Foursecretsinbuyingpuer:Clearinsmell,itmustbeclear,cannothavethemildewsmell;Pureincolor,itisdarkbrownlikejujubeinsteadoftheblackpaintlike;Right instoring,itisstoredinthedrywarehouse,cannotbedepositedinthemoist;soup,itssoupteatemperatureandmellow,insteadofthemixedflavors.six“not”policiesinselectingPu”erTea;1,nottotakethewrongmanufacturingyearastherangepole;2,nottoconsidertheforgepackagingastheture;3,nottotakethedepthofsoupcolorastheexcuse;4,nottogetmissedbyaddedflavoroftea;5,nittosummonthemoistureandwarehouseoftea;6,nottoconsiderbytheageandvarietyofteatree.四、ThedeferenceofripePu”erTeaandmaturePu”erTeaRipePu”erTea:Theoriginalnature,theoriginalnature,theoriginaltasteofteaneedsaratherlongtimetofermentintocrustedfragrantPu”erTea.Maturetea:Theoriginalnatureandtasteofteahasnaturallychangedbythefermentation.MoistenspilingPu”erTea:Theoriginalteahasartificiallychangedbythequickfermentation,whichisnon-irritantinflavorbutnotsogoodasthematurePu”erTea.五、HowtodrinkfinePu”erTeaTeaisonekindofancientandcivilizedbeverage,Chinaistheearliestcountrytodiscoverandapply“tea”intheworld,teahasnowbecomeoneofthethreemajorbeveragesintheworld.SupposedtoobservethesoupcolorindrinkingthehighqualityPu”erTeateaatfirst:ThePu”erTeateaappearsthedifferentchangeinthewatercolorbecauseofthedeferenceoffermentingdegreeandtime,ifitisthenewandripePu”erTea,theteasoupisthick,andtheflavorisgreenishintaste;theoldPu”erTeaisinsufficientintheaftertaste,butthebitterandastringentflavorhasalreadydesalinatedbecausethefermentingtimeisnotsolongasthequest;ifitistherealcrustedPu”erTea,thecolor,thefragrance,theflavorareallthebestintesting.ThehighqualityPu”erTeaneedsabort5gramsineachsteep;itcancontinuouslysteepfor15times.Thelengthofsteepingtimedirectlyaffectstheflavorofteasoup.Beforethesteep,thepressedPu”erTeahadbetterfirsttobeunwrapfor1-2weekinadvancetoawakethenatureoftea;asforthebricktea,caketea,ballteatheunwrapcanbeshorter,otherwisethedensityofsoupthattheseteassteepoutwilltooheavytotaste.LtcertainlycanrestonpersonallyfavoritestosteepPu”erTeatosuityourtasteisok.InDrinkingthePu”erTea, besidestoviewsoupcolorandtocontrolthesteepingtime,tosmellthefragranceisalsoveryimportant,thefragranceofPu”erTeaisdeferenttotheclearfragranceTaiwanhighmountaintea,thefragranceofnewPu”erTeaisslightlysimilartothatoftheTaiwantea,onlybecausethePu”erTeaneedstheaffiliationbytheairintherightamountofmoisturecontent,which actsasthesecondfermentation,toachievethecrustedfragrance,thereforethefragrancePu”erTeaisthearomaticcompoundwhichteaitselfincludesthataffectsbythelengthofstoringtimeandtheenvironment.Thiscrustedfragranceisgoodornotcanbeidentifiedbythesmellinspirationduringthesteeping.FinallysupposedtoobservethebottomindrinksthehighqualityPu”erTea,namelytousethefingertopinchestheteabottomtoidentifytheteaisdelicateornot.六、ThedepositofPu”erTeaPu”erTeaislfvariousmethodsindepositing,infactitonlyneedstodestoredinacleanandventilatingplacethen,“wherepersoncanlivetobeallowedtodepositPu”erTea”.Generallydonothavethedirectsolarradiation,donotplaceintherefrigerator,donotputintothesealandvacuumtank.七、TheinternationalauctionvalueofPu”erTeaTheGuangzhouinternationalspringandautumnhighqualityteatradefairheldupinNovember24,2023,thereweremorethan100teaproducersparticipatedinthisfair,acautionofPu”erTeakingteawasalso.heldupatthesametime,theresultofcautionwasquiteamazing.100gramofPu”erTeakingteasoldbyadealpriceof168,000RMB Yuan,setdownahighestrecordofteaauctionsincewhichthe“TiekwanYinkingtea”hadcreatedarecordof120,000RMB 2023.OnMay20of1998,TaiwanhadheldupthefirstinternationalPu”erTeafair,the100-year-oldTongQingteacakesauctionedbyadealprice5000,000TaiwanYuan(equaltoRMB125,000Yuan)ateachpieceof300gram,YunnanPu”erTeabecometheinternationalnewsatthefair.ThegenerationofthefamousChinesecelebrityLuXunhadauctioned3gram,Pu”erTeainthespringof2023,thedealpriceisRMB12,000Yuanintotal.Pu”erTeaisbecomepopularmoreandmore.ItisprocessedinhandpickedhighqualityYunnanPuErTeathroughscientificmixingandextractingwithmodernhighandnewtechnology.Ithasrufousoutsidecolor.Thehotwatercolorisclearandredbrightwithpuretasteandfull-bodiedfragrance.Ithastheuniquecolor,fragranceandtasteofPuErTe