用英语写一篇泡茶的过程
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发布时间：2022-04-20 11:42
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热心网友
时间：2023-06-30 11:19
我只能给你提供原始的资料，而不会为你写一篇,因为这些资料已经非常详尽了,你完全可以按它编成步骤.有时候,并不是什么都有现成的,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.
参考资料：http://www.answers.com/topic/tea-1
热心网友
时间：2023-06-30 11:19
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.
热心网友
时间：2023-06-30 11:20
Loose leaf tea brewed in a teapot makes the best tasting tea.
We recommend one teaspoon of loose tea per person, plus one for the pot.
Use freshly drawn water. When water is re-boiled, or stands for a while, it loses oxygen which prevents the full flavor of the tea being released.
Warming the pot first. This helps the brewing process by maintaining the brewing temperature for longer, to extract more flavor from the tea.
Be sure to use boiling water to make the tea. Water which is "off the boil" does not allow the tea to brew properly.
Brewing for 3-5 minutes, shorter times will not reveal the full flavor and the quality of the tea. Longer brewing will result in a bitter tasting tea as Tannin will start to be extracted from the tea leaves.
Stir the tea in the pot once or twice while it is brewing.
Tea bags ?the same directions apply as for loose tea. You will get best results brewing in a pot. If you brew in a cup brew for a much shorter time, 1 - 2 minutes.
我的简短~哈哈哈~........-_-
