BASICENGLISHTEACLASS(Part1)

茶藝師中英雙語基礎(chǔ)茶課ITheintroductionsofteasommeliers茶藝師的自我介紹Hi~Mynameisxxx,I’mateasommelier.Nicetomeetyou!大家好，我叫xxx，是一名茶藝師，很高興認(rèn)識你們。Amongallthemonths,Aprilismyfavorite.NotonlycanIappreciateallthenew-publishedteas,butalsodrinkingacupoffreshMingQiantea.Ienjoysharingniceteawithteadrinkersandalsolisteningtotheirstoriesoftea.我偏愛四月，因?yàn)樗脑率切虏枭鲜械募竟?jié)，可以飲一杯清雅鮮甜的明前茶。我喜歡與客人分享好茶，也喜歡聽茶人分享茶的故事。Thebasicknowledgeofsixteacategories六大茶類的基本表達(dá)AsforthoseofyouthatareeitherfromChinaorforeigncountriesandrarelyhadanyaccesstotea,wecanstartbyintroducingthebasicteaknowledge.對于很少接觸茶的中國朋友和外國朋友，我們可以從茶的基本知識入手開始介紹。Howtocategorizedifferentkindsoftea,howtobrewteaandappreciateitandhowistraditionalteaartcarriedoutinthemodernsociety?茶葉如何分類、如何沖泡和品鑒、傳統(tǒng)的茶藝在現(xiàn)代社會中又如何進(jìn)行呢？Basedonthedifferentproducingmethods,teaisgenerallyclassifiedintosixcategories:Greentea,Yellowtea,Whitetea,Oolongtea,BlackteaandDarktea.Therearesomeprocessedteabesidesthesixteacategories,suchasJasminetea,OsmanthusOolongTeaandsoon.Asforsomeotherkindssuchasbuckwheatandchrysanthemum,wecallthem‘teathat’snontea’.Becauseessentiallythesearenotclassifiedastea.We’rejustcallingthemteahabitually.GreenteabelongstotheunfermentedteacategorywithWestLakeDragonWell,DongtingGreenspiral,XinyangMaojianasrepresentatives.綠茶屬于不發(fā)酵茶，代表茶品有西湖龍井、洞庭碧螺春、信陽毛尖等。Greenteaiskeptunfermentedtopreservethenaturalsubstanceinthefreshtealeaveswhichcontainavarietyofnutrientssuchasteapolyphenol,catechin,chlorophyl,caffeine,aminoacid,andvitamins.綠茶未經(jīng)發(fā)酵，保留了鮮葉的天然物質(zhì)，含有的茶多酚、兒茶素、葉綠素、咖啡堿、氨基酸、維生素等營養(yǎng)成分比較多。Yellowteabelongstothelight-fermentedteacategorywithJunshanSilverneedletea,MengdingyellowbudandHuoshanyellowbudasrepresentatives.ThiskindofteaisnativetoChina.黃茶屬于輕發(fā)酵茶，代表茶品有君山銀針、蒙頂黃芽、霍山黃芽等，是中國特有的茶類。edure-the‘Stackcoverprocess1whichisthekeyfactortoformingtheuniquefeaturesofyellowtea.黃茶加工工藝近似綠茶，只是多了一道工序一一悶黃，這是形成黃茶特點(diǎn)的關(guān)鍵。WhiteteaisChina’straditionalfamousteathatbelongstotheslight-fermentedteacategorywithSilverNeedleWhiteTip,WhitePeony,Shoumeitea(Gongmei）asrepresentatives.白茶屬于微發(fā)酵茶，是中國傳統(tǒng)名茶，代表茶品白毫銀針、白牡丹、壽眉（貢眉）等。Theterm‘whitetea’firstappearedinthebook<TeascriptureSeventhings>byLuYufromTangDynasty.EmperorHuizongofSong（ZhaoJi）alsohadathoroughanalysisanddiscussionaboutwhiteteainachapterof<TreatiseonTea>.白茶的名字最早出現(xiàn)在唐代陸羽《茶經(jīng)》七之事中，宋微宗（趙佶）在《大觀茶論》中有一節(jié)專門論述白茶。Oolongteabelongstothesemifermentedteacategory.ItstandsoutinthesixteacategoriesforitsuniquefeatureswithTieguanyin,BigredrobeandPhoenixDancongandsoonasrepresentatives.烏龍茶屬于半發(fā)酵茶，在六大茶類中具有鮮明特色，代表茶品鐵觀音、大紅袍、鳳凰單從等。TherearefourmainproducingareasofOolongteainChina:NorthernFujianOolong,SouthernFujianOolong,GuangdongOolongandTaiwanOolong.在我國，烏龍茶主要分布在四個(gè)大的產(chǎn)區(qū)，閩北（福建北部）烏龍，閩南（福建南部）烏龍，廣東烏龍以及臺灣烏龍。Blackteabelongstothecompletelyfermentedteacategory.It’sinterpretedasblackteainsteadofredteawithKeemunBlackTea,Lapsangsouchong,Yunnanblacktea,Sichuancongoublackteaasrepresentatives.紅茶屬于全發(fā)酵茶，在英文里面為blacktea而不是redtea，代表茶品有祁門紅茶、正山小種、云南滇紅、川紅工夫等。AsthesecondpopularteacategoryinChina,traditionalblackteashowsuniquefeaturessuchasbrightlyredteasoup,reddishtealeaves,lusciousandrichflavor.傳統(tǒng)的紅茶具有紅湯、紅葉、香甜味醇的特征，為我國第二大茶類。DarkteabelongstothepostfermentedteacategorywithYa’anTibetantea,LiuPaotea,Anhuadarktea,fermentedPu’erteaandsoonasrepresentatives.黑茶屬于后發(fā)酵茶，代表茶品有雅安藏茶、六堡茶、安化黑茶、普洱熟茶等。Darkteahadbeenmainlytradedattheregionalbordersinhistory.Itprovidedminerals,multivitaminsandothernecessarynutritionalsubstancesforsurvivingtotheresidentsinNorthwestChina,TibetandInnerMongoliainextremecircumstanceswherefruitandvegetablewerescarce,hencethename‘Teaoflife’wasnominatedbythebeneficiaries.在歷史上黑茶屬于邊銷茶，主要提供給西北、西藏、內(nèi)蒙等缺少水果和蔬菜的居民，是他們身體所需礦物質(zhì)和各種維生素的重要來源，有"生命之茶"之說。Inthefollowingteaclasses,wewillclassifydifferentkindsofteabasedonthesixdifferentteacategories.Accordingtothedistinctfeaturesofeachteacategory,wewillhaveathoroughexplanationwithdemonstrationsfromvariousaspectssuchas:theproducingareas,producingtechniques,brewingandappreciatings.在以后的英語茶課堂里，我們會按照六種基礎(chǔ)茶類劃分，按照茶的大類，從茶的茶區(qū)、工藝、沖泡、品鑒等方面為大家進(jìn)行詳細(xì)的講解。III.Seasonsandteadrinking四季飲茶III.People’sbiologicalclockchangeswithclimateandtemperatureinfourseasonsallyearround.一年四季，人們的生理會隨氣候和溫度發(fā)生變化。Althoughit’snotabsolutelytrue,teadrinkingissomehowrelatedtodifferentseasons.Youmayfindsomekindsofteathataresuitablefordifferentpeopledependingonindividualphysicalconditions.喝茶講究季節(jié)，雖然這并不是絕對的，每個(gè)人身體狀況不同，適合的茶可能也不一樣。TeaandSpringSpringistheseasonfornewteatoentertheteamarket.Greentea,whitetea,yellowteaandscentedteaaremostsuitableforthisseason.春天正值新茶上市，宜飲綠茶、白茶、黃茶和花茶。Asspringreturns,allthingsbegintoresurrectandrenew.Humanbodiesliftupandunfoldlikenature.春天到來，萬物復(fù)蘇，人體和大自然一樣，處于上升和舒展之際。TeaandSummerSummeristhesuitableseasontodrinkgreentea,whiteteaandyellowteawhichhavetheeffectsofsunstrokeprevention,drynessreduction,thirstquenchingandmindrefreshing.夏天宜飲綠茶、白茶、黃茶，有防暑降燥，止渴提神的功能。Theblazingheatofsummeroftenresultsintheincreaseofsweatinessinhumanbodies.Inthemeantime,theintakeofvitamins,Theanineandmineralsinteaensurestheproperamountofnutritionalsupplementationsareprovidedtothesystem.夏天炎熱高溫，出汗增多，此時(shí)攝入茶中的維生素、茶氨酸、礦物質(zhì)等成分，可以適當(dāng)補(bǔ)充營養(yǎng)。TeaandAutumnAutumnisthesuitableseasontodrinkOolongteaandagedwhiteteawhicharemild-natured.秋天宜喝性平的烏龍茶、老白茶。ThedrynessandcoolnessofAutumnisfitforhealthpreserving.秋季干燥涼爽，正值養(yǎng)生之季。TeaandWinterItisbeneficialforpeopletodrinkblackteaanddarkteainwintertokeepwarmandenhanceimmunity.冬季飲用紅茶、黑茶、有利于御寒保暖，增強(qiáng)免疫力。Thelowtemperatureinwinterresultsinthedropofphysiologicalfunctioninginhumanbodiesandincreasingdemandsforenergyandnutrition.冬季氣溫低，人體生理機(jī)能減退，對能量和營養(yǎng)要求比較高。IV.Howtobrewacupoftea怎樣泡一杯茶Wecanstartwith3essentialfactorswhilebrewingtea:thevolumeofcastedtea,watertemperatureandteasouppouringtime(orsoakingtime).泡茶時(shí)，我們可以先從三個(gè)基本點(diǎn)入手：投茶量、水溫、出湯時(shí)間(或浸泡時(shí)間。Theproperteawaterratioandboilingtimearesubjectivematters.Forinstance,thetraditionaltealoverssavourteasoupwithhigherconcentrationwhilethenewbiesarefondofthelightertaste.The3keyfactorscanvaryfrompersontopersonbecauseofthedifferencesbetweengenders,agesandhobbies.Thisiswhyteaisbothmildandsplendid.沏茶最適合的茶水比和時(shí)間是因人而異的，如老茶客喜歡高濃度，新茶人則通常喝得淡。因性別、年齡、喜好不同，三個(gè)要素可以變化，這就是茶的隨和美妙之處。Volumeofcastedtea投茶量Volumeofcastedtea:Itindicatesthevolumeofteausedforbrewing.投茶量：是指泡茶時(shí)使用茶量的多少。Uniquefeaturesoftheteaitself,differentsizesoftheteawaresandthenumberofteaappreciatorsdeterminethe