普洱茶英文解读

普洱茶英文解读*普洱茶*Pu-erhteaPu-erh,Pu'ertea,PuerteaorBolayteaisatypeofteamadefroma"largeleaf"varietyoftheteaplantCamelliasinensisandnamedafterPu,ercountynearSimao,Yunnan,China.普洱茶的英文名可以写做Pu-erh,Pu'ertea,Puertea或者Bolaytea,是采用大叶类茶树(大叶种)制作而成，而普洱的名字则源于位于中国云南省思茅附近的普洱县。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.根据生产制作方式和年份的不同，普洱可以分为生普洱和熟普两种。而就其茶叶的氧化程度而言，生普洱可以视作为绿茶，熟普耳则属于黑茶即后发酵茶。因此，普洱具有多种茶的特性这一事实时常在其归类的问题上产生争议。普洱同时具有“绿茶”的特性常被忽略，而仅仅被认定为是黑茶。其它种类的茶是在出厂后尽快饮用为佳，而普洱则不同，它还可以在贮藏多年后来饮用。普洱现在就是根据生产的年份和产区来分等级的，这点和葡萄酒的等级评定方式极为相似。Whiletherearemanycounterfeitpu-erhsonthemarketandrealagedpu-erhisdifficulttofindandidentify,itisstillpossibletofindpu-erhthatis10to50yearsold,aswellasafewfromthelateQingdynasty.Indeed,teaconnoisseursandspeculatorsarewillingtopayhighpricesforolderpu-erh,upwardsofthousandsofdollarspercake.Pu-erhteaisavailableaslooseleaforascakesofcompactedtea.而现在市场上出现很多赝品，这使得大家很难从中区分和鉴定出真正的普洱茶。但同时依然可以在市场上见到贮藏了10年至50年不同年份的茶，甚至还有晚清时期的茶。因为行家和商人会很乐意用几千美元去买一饼古茶。现在市场上既可以买到散装的普洱茶也可以买到压缩而成的饼茶。IntroductionandhistoryPu-erhteaistraditionallymadewithleavesfromoldwildteatreesofavarietyknownas"broadleaftea"（Traditional:大蕖Simplified:大叶，daye）orCamelliasinensisvar.assamica,whichisfoundinsouthwestChinaaswellastheborderingtropicalregionsinBurma,Vietnam,Laos,andtheveryeasternpartsofIndia.Theshootsandyoungleavesfromthisvarietalareoftencoveredwithfinehairs,withthepekoe（twoleavesandabud）largerthanotherteavarietals.Theleavesarealsoslightlydifferentinchemicalcomposition,whichalterthetasteandsmellofthebrewedtea,aswellasitsdesirabilityforaging.Duetothescarcityofoldwildteatrees,pu-erhmadeusingsuchtreesblendedfromdifferentteamountainsofYunnanarehighlyvalued,whilemoreandmoreconnoisseursareseekingpu-erhwithleavestakenfromasingleteamountain'swildforests.Thehistoryofpu-erhteacanbetracedbacktotheEasternHanDynasty.普洱茶自古以来都是采用野生大叶种茶树的叶子制作而成。这种茶树生长于中国西南部，边境的热带地区缅甸，越南，老挝及印度的最东部。它的芽和嫩叶具备上好的茸毛，白毫（两叶一芽）长且大于其它种类的茶树。这种叶子里所含物质成分稍别于其它，能令茶的口感和香气在经热水冲泡后发生改变，还能让茶经久长存。由于野生古茶树的稀有性使得采用云南一带不同茶山上的茶树混合制成的普洱被赋予很高的价值。然而越来越多的行家更看重采用同一座茶山上生长的茶树制作而成的普洱。有关普洱的历史可以追溯到东汉时期。Pu-erhiswellknownforthefactthatitisacompressedteaandalsothatittypicallyageswelltoproduceapleasantdrink.Throughstorage,theteatypicallytakesonadarkercolourandmellowerflavourcharacteristics.Oftenpu-erhleavesarecompressedintoteacakesorbricks,andarewrappedinvariousmaterials,whichwhenstoredawayfromexcessivemoisture,heat,andsunlighthelptomaturethetea.Pressingofpu-erhintocakesandagingtheteacakespossiblyoriginatedfromthenaturalagingprocessthathappenedinthestoreroomsofteadrinkersandmerchants,aswellasonhorsebackcaravansontheAncienttearoute（茶焉古道；pinyin:chamagudao）thatwasusedinancientYunnantotradeteatoTibetandmorenorthernpartsofChina.Compressionoftheteaintodensebulkyobjectslikelyeasedhorsebacktransportandreduceddamagetothetea.普洱以其紧压及历久弥香的特点而闻名于世。经过存储的普洱呈现出茶色暗黑，香味醇厚的特点。一般普洱都被压成饼状，砖形再用各种适合的物体来包装，然后搁置在干燥，阴凉通风的地方来自然发酵成熟。将普洱压成饼状让其自然发酵的这一让自然来加工方式可能源于饮茶者或者商人，还有就是常年行走于茶马古道上，从云南至西藏和中国北部地区从事茶交易的马帮。将普洱压成饼状或者砖形更利于马帮运输还能降低运输对茶的损毁程度。Judgingquality鉴别品质普洱茶英语THEFOLLOWINGPARAGRAPHSARETRANSLATEDBYQUANTAJudgingquality鉴别品质Qualityoftheteacanbedeterminedthroughinspectingthedriedleaves,thetealiquor,orthespenttealeaves.The"true"qualityofaspecificbatchofpu-erhcanultimatelyonlyberevealedwhentheteaisbrewedandtasted.Although,notconcreteandsometimesdependentonpreference,thereareseveralgeneralindicatorsofquality:茶的品质可以通过观察茶叶，茶汤，或者茶渣以鉴别好坏。一个具体批次的普洱茶的真正品质只有在它最后开汤品尝的时候才能显露出来。尽管以下的标准不是很具体，而且有时候还取决于偏好，但仍可大致的用于鉴别茶叶的品质。Driedtea:Thereshouldbealackoftwigs（嫩枝，小枝，末梢），extraneous（外部的）matterandwhiteordarkmoldspotsonthesurfaceofthecompressedpu-erh.Theleavesshouldideallybewhole,visuallydistinct,andnotappearmuddy.Theleavesmaybedryandfragile,butnotpowdery.Goodteashouldbequitefragrant,evenwhendry.Goodpressedpu-erhoftenhaveamattesheenonthesurfaceofthecake,thoughthisisnotnecessarilyasoleindicatorofquality.茶叶：紧压普洱茶的表面没有嫩枝末梢，没有杂质和黑白的霉点。叶子必须是完整的，而且清晰，不会显得粘着很多泥土。叶子干燥且易碎，但不像粉末。好茶很芳香，即使它很干时。好的紧压普洱茶在茶饼的表面上通常不会很光滑或闪亮，尽管这不是一个必要的单独的质量标准。Liquor:Thetealiquorofbothrawandripepu-erhshouldneverappearcloudy.Well-agedrawpu-erhandwell-craftedripepu-erhteamayproduceadarkreddishliquor,reminiscent（（与of连用）使人联想...的）ofadriedjujube（枣），butineithercasetheliquorshouldnotbeopaque（不透明的），"muddy,（多泥的）"orblackincolour.Theflavoursofpu-erhliquorsshouldpersistandberevealedthroughoutseparateorsubsequentinfusions,andneverabruptlydisappear,sincethiscouldbethesignofaddedflavorants.茶汤：普洱生茶、熟茶的汤色都不会显得很沉的。存放较长时间的生普洱和精加工的熟普洱可能会冲泡出一种枣红的汤色，但在前面两种情况里，汤色都不会是浑浊的或者太偏黑色。普洱茶汤的香味在单独一次的冲泡或者后续的冲泡过程中都会一直保持着，而不会突然消失掉。如果真的突然消失，那可能意味着茶里添加了食用香料。Youngrawpuerh:Theidealliquorsshouldbearomaticwithalightbutdistinctodoursofcamphor,richherbalnoteslikeChinesemedicine,fragrancefloralnotes,hintsofdriedfruitaromassuchaspreservedplums,andshouldexhibitonlysomegrassynotestothelikesoffreshsencha.Youngrawpu-erhmaysometimesbequitebitterandastringent,butshouldalsoexhibitapleasantmouthfeeland"sweet"aftertaste,referredtoasgan（甘）andhuigan（回甘）.新制的生普洱茶:（这一段，先研究一下，译得不太顺利。）新制的生普洱茶有时会很苦涩，但也可以体会一种很美妙的口感和品饮过后的一种甜味，这被称为甘或回甘。Agedrawpuerh:Agedpu-erhshouldneversmellmoldy,musty,orstronglyfungal,thoughsomepu-erhdrinkersconsidersthesesmellstobeunoffensiveorevenenjoyable.Thesmellofagedpu-erhmayvary,withan"aged"butnot"stuffy"odour.Thetasteofagedrawpu-erhorripepu-erhshouldbesmooth,withslighthintsofbitterness,andlackabitingastringencyoranyoff-sourtastes.Theelementoftasteisanimportantindicatorofagedpu-erhquality,thetextureshouldberichandthickandshouldhaveverydistinctgan（甘）andhuigan（回甘）onthetongueandcheeks,whichtogetherinducessalivationandleavesa"feeling"inthebackofthethroat.陈年生普洱：陈年普洱茶闻起来应该没有霉味、也没有强烈的菌味，尽管一些习惯喝普洱茶的人认为这些气味不讨厌，甚至喜欢。陈年普洱的气味会变化，注意是，陈年的'味道而不是'陈腐'的。陈年生普洱或熟普洱的味道会很滑，带轻微的苦涩，没有一种刺激性的味道或酸味。品尝的滋味也是鉴别陈年普洱茶质量的重要标志，质地需要厚实，而且在舌和颊有明显的甘和回甘，这是一个生津的过程，并在喉咙后部留下一种“感觉”。Spenttea:Wholeleavesandleavebudsystemsshouldbeeasilyseenandpickedoutofthewetspenttea,withalimitedamountofbrokenfragments.Twigs,andthefruitsoftheteaplantshouldnotbefoundinthespenttealeaves,howeveranimal（andhuman）hair,strings,ricegrainsandchaffmayoccasionallybeincludedinthetea.Theleavesshouldnotcrumble（粉碎）whenrubbed（摩擦），andwithripenedpu-erh,itshouldnotresemble（类似）compost（肥料）.Agedrawpuerhshouldhaveleavesthatunfurlwhenbrewedwhileleavesofmostripenedpuerhwillgenerallyremainclosed.茶渣：整片的叶子和叶芽系统可以很容易看到，而且易于从茶渣中挑选出来，只带有不多的烂掉部分。嫩枝和茶树的果实是不该在茶渣里看到的，但是偶尔在茶里会看到动物（以及人类）的毛发，线头，米粒和谷壳等。茶渣里的叶子不应该一摩擦就粉碎掉，而对于熟普洱，它的茶渣不该像肥料那样。陈年生普洱的叶子会在冲泡的时候自动展开，而熟普洱茶的叶子会保持收缩的。普洱茶小沱茶【全家福20味】Englishversion英文版Hello!Everyone，thisBabyisaLaoCangFamliy，andItcontains20kindsofsmallTuocha，16ripeand4raw。Ifyouchoosesixdifferentflavorsoftea,youwillreceiveasurprisegift。Whywait?Choiceandbuyrightnow!老仓全家福共20味熟茶生茶都有，看看都有那些口味哦……喜欢的朋友赶快行动了……Pu’erisafamousteawithlongstandingancienttraditionsinYunnanProvince.Pu’erteahasbecomewildlypopularincontemporarytimesowingtoitsnaturalpreparationtechniques,healthbenefitsanditslong-lastingbrewingstrength.普洱茶是历史悠久的云南传统名茶。在生活逐渐富裕的当今，普洱茶以其自然生态、袪病养生和陈香浓郁、耐冲泡的品质特点，越来越受到人们的关注和喜爱。WhatisPu’erTea?Pu’erTeaismadeofsun-driedbroad-leafgreentealeavesselectedincertainareasofYunnanProvinceasrawmaterials.Therawmaterialsarepost-fermentedandprocessedintolooseteaandpressedtea.Theproductsincluderawtea,whichisagednaturallyandripeteawhichisartificiallyfermented.普洱茶是以云南省一定区域内的云南大叶种晒青毛茶为原料,经过后发酵加工成的散茶和紧压茶。其中包括自然陈化的普洱生茶和人工发酵的普洱熟茶。TypesofPu’erTea:Pu’erTeacanbeseparatedintotwotypes,rawandripe.Rawteabeginsasastrong,stimulanttea;afteranaturalagingprocessofseveralyears,itnaturallymellowsinflavorandeffect,alwaysimprovingwithage;ripeteaismoderateanddrinkableimmediatelyaftertheartificialfermentationprocess.Therich,aromaticflavorfurthermellowsandimprovesafterstorage.Theteascanalsobeseparatedbytheirshape,suchasrounddisccakes,teardropcakes,bricksandloose-leaf,aswellassomemorespecialshapes,suchasgoldenmelons,etc.普洱茶依制法可分为生茶、熟茶。生茶茶性刺激，多年存放能使其自然发酵，茶性转为温和，口感极富变化;熟茶茶性温和，是为即饮而采用的人工渥堆发酵，其滋味醇厚浓郁，存放后更是陈香飘逸。依外型则可分为：饼茶，沱茶，砖茶，散茶及一些特种茶形，如金瓜贡茶等。TheStorageofPu’erTea.（普洱茶的存放）Pu’erteahasalsobeenlaudedasthe“drinkableantique”.TheflavorandcolorofPu’erTeachangewhenproperlystoredoveraperiodoftime;freshrawteabrewsintoabright,yellowishbrothandpossessesastrong,almostharshflavor;agedrawteabrewsanamberbrothandpossessesamellowflavor.Freshripeteabrewsintoabrightredbrothpossessingasmoothmellowflavor;oldripeteabrewsdarkredwithathickmellowflavor.Theflavor,qualityandvalueofPu’erteaconstantlyincreasesovertimewithproperstorage.“可以喝的古董”是普洱茶的又一美誉。经一定时间存放良好的普洱茶，其汤色、滋味都将出现不同的变化，如新生茶亮如琥珀、滋味浓烈刺激;老生茶则汤似玛瑙，醇和滑爽;新熟茶鲜红明亮、滋味醇浓润滑；老熟茶更是红浓艳丽、陈香浓郁。随着存放时间与品质的提升，其经济价值也水涨船高。Thefollowingisthe20tastesofLaocangfamily,choosethemyouwillhaveahappyandhealthylife.Itisgoodforhealthandbeauty,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,reducethefatandthepoisonousIfcattle...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;Rightinstoring,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,whichactsasthesecondfermentation,toachievethecrustedfragrance,thereforethefragrancePu'erTeaisthearomaticcompoundwhichteaitselfincludesthataffectsbythelengthofstoringtimeandtheenvironment.Thiscrustedfragranceisgoodornotcanbeidentifiedbythesmellinspirationduringthesteeping.FinallysupposedtoobservethebottomindrinksthehighqualityPu'erTea,namelytousethefingertopinchestheteabottomtoidentifytheteaisdelicateornot.六、 ThedepositofPu'erTeaPu'erTeaislfvariousmethodsindepositing,infactitonlyneedstodestoredinacleanandventilatingplacethen,“wherepersoncanlivetobeallowedtodepositPu'erTea”.Generallydonothavethedirectsolarradiation,donotplaceintherefrigerator,donotputintothesealandvacuumtank.七、 TheinternationalauctionvalueofPu'erTeaTheGuangzhouinternationalspringandautumnhighqualityteatradefairheldupinNovember24,2002,thereweremorethan100teaproducersparticipatedinthisfair,acautionofPu'erTeakingteawasalso.heldupatthesametime,theresultofcautionwasquiteamazing.100gramofPu'erTeakingteasoldbyadealpriceof168,000RMBYhan,setdownahighestrecordofteaauctionsincewhichthe“TiekwanYinkingtea”hadcreatedarecordof120,000RMBYuanin2001.OnMay20of1998,TaiwanhadheldupthefirstinternationalPu'erTeafair,the100-year-oldTongQingteacakesauctionedbyadealprice5000,000Taiwan¥ian(equaltoRMB125,000Yuan)ateachpieceof300gram,YunnanPu'erTeabecometheinternationalnewsatthefair.ThegenerationofthefamousChinesecelebrityLuXunhadauctioned3gram,Pu'erTeainthespringof2004,thedealpriceisRMB12,000Yuanintotal.Pu'erTeaisbecomepopularmoreandmore.ItisprocessedinhandpickedhighqualityYhnnanPuErTeathroughscientificmixingandextractingwithmodernhighandnewtechnology.Ithasrufousoutsidecolor.Thehotwatercolorisclearandredb