泡茶英语？例句：Four or five men were drinking tea from flasks.四五个男人在喝保温瓶里的茶水。短语：1、draw tea 泡茶 2、drink tea 喝茶 3、export tea 出口茶叶 4、gather tea 采茶 5、那么，泡茶英语？一起来了解一下吧。

茶杯的后面有一些牛奶英语

茶的英语写法是tea，读法是[tiː] ，读法像中文拼音一样拼出来,不过英式音读时要延长一点，解析如下：

一、音标：英[tiː]美[tiː]

二、意思：

n.茶；茶叶；茶树；茶点

吃（午后）茶点；用茶招待；喝茶

三、词语搭配：

drink tea喝茶

export tea出口茶叶

gather tea采茶

grow tea种茶

have tea喝茶

import tea进悉枯誉口茶叶

famous tea名茶

favourite tea最喜欢喝的茶

fresh tea新茶

good tea好茶

at tea在喝茶

a cup of tea一杯茶

a glass of tea一杯茶

四、用法：

tea是一个英文单词，名词、及物动词、不及物动词，作名词时翻译为“茶睁段叶；茶树；茶点”，作及物动词时翻译为“给…沏茶”，作不及物动词时翻译为“喝茶；进茶点”。

五、例败岩句：

A nice cup of tea will soothe your nerves.

一杯好茶可以使你的心绪平静下来。

沏茶英语短语

1, hot pot:

Before tea in hot pot with boiling water, one can remove the peculiar smell in the pot; and a hot pot can volatilize tea.

2, home tea:

General tea kettle spout of the teapot is smaller, the tea into a tea, this time will pass the guest of the tea, the tea appreciation appearance. And then a teaspoon to tea tea dial into the pot, tea amount to one-third the pot.

3, warm cup:

Hot pot of hot water into the tea cup, then warm cup.

4, Gao Chong:

Brewing tea for Gotti kettle, water from the high bet, make tea in the pot rolling, spread out, to more fully out of the bubble tea flavor, commonly known as "high impact".

5, low foam:

Bubble the tea can be poured into the tea cup, a spout of the teapot and tea cup distance at this time, with low is better, so as to avoid the aroma of tea in the invalid sporadic, commonly known as "bubble". Generally the first tea soup and the second tea soup mix in the tea cup, effect is better; the third bubble tea and the tea soup mix, and so on.

6, tea:

The tea tea again into the cup, tea cup with full seven degree.

7, King tea:

Place the tea cup with the cup holder in front of the guest.

8, Wen Xiang:

Tea before, need to view its color, smell its fragrance, can taste the taste.

9, tea:

"Goods" three mouth, a cup of tea for three taste and before tea, looking for watching tea master for a second or two, slightly smile, as a token of appreciation.

1、烫壶：

在泡茶之前需用开水烫壶，一则可去除壶内异味；再则热壶有助挥发茶香。

有两个大口袋的棉裤英语

正确的泡茶弊察步骤英语

正确的泡茶步骤英语，现在很多人都是很孝锋喜欢喝茶的，在泡茶上也是有很多讲究的，有很多外国人对于中国的茶文化都是很好奇的，特别是泡茶的'步骤，下面分享正确的泡茶步骤英语。

正确的泡茶步租慎茄骤英语1

1. Boiling water

The best water for tea making is soft water such as mountain spring water, purified water and mineral water. Whether it needs 80 ℃ or 90 ℃ hot water to make tea, it must be boiled first and then dried to the appropriate temperature.

2. Wash the cup

Pour hot water into the teapot, cover bowl, smell cup and tea cup, which is called scalding pot and washing cup. Clean the tea set and increase the temperature of the tea set, which is also conducive to inducing tea aroma during subsequent tea making. Pay attention to the need to quickly pour out the water.

3. Throw tea

Generally speaking, the tea water ratio is 1:30 ~ 50, that is, add 3 grams of tea and inject at least 150ml of water. It can be determined according to personal taste. Those who like strong tea can add more tea, and those who like light tea can add more water appropriately.

4. Brew

Pay attention to "Phoenix three nods" during water injection and brewing, that is, tilt the teapot down and lift it up three times to "nod" to the guests. At the same time, it can also make the concentration of tea soup uniform. Note that the tea is full at seven points. If it is too full, it is easy to burn when serving tea.

5. Pour tea

A good tea soup is usually poured into the sea of tea. The sea of tea is also called a fair cup, which means that tea is fair. Then pour it into the tea cup from the tea sea, which means tasting tea.

6. Fengcha

The tea cup needs to be placed on the tea tray and then handed to the tea guest. Pay attention to placing it in front of the tea guests right hand. After delivering tea, you also need to make a posture of inviting tea with your right hand.

7. Tea tasting

After you pick up the tea cup, dont drink it in a hurry. Smell the tea first, and then taste it. Sip the tea soup, let it stay in your mouth for a few seconds, feel the aftertaste and sweetness of the tea soup, and then slide it down your throat.

正确的泡茶步骤英语2

泡茶英语：

The window mingled with underground with rain, not to drink a cup of tea. Take some tea, and into the cup. Boil the water, carefully into the cup, crystal clear small trickles out from the gently plugged, it ran into the cup, rolled up vortex, marked the washed up, there is heavy, like the sudden success go to our TouLian, standing in the life of intersections, dont know is this forward or backward. Wait a moment two, look at the cup and the pieces of tea stretch apart, such as children and stretch general, as if the open-minded and bright life.

We walked along the path of childhood, will walk away, in the heart of childish started to recede, we began to experience the life appearance condition, experienced numerous setbacks pain, also have the joy of success eyes wipe on the vicissitudes of a pen, leaving the years trace, but give us a lot of experience, so that we no longer the kindness hesitate, like the efforts to extend their tea. Life such as tea.

写茶英语 篇二：

Drinking tea is very healthy to ourselves.Ill tell you the advantages.

First of allthere are many kinds of vitamins in the tea leaves.They are good for our healthof course.For examplevitamin C.It can prevent atherosclerosis.

Sencondwe can cultivate temperament by drinking tea.It can also help us expel toxin and defer senility.

There are so many knowledge and advantages of drinking tea that I dont know.Sodrink some tea and make yourself in good health.

正确的泡茶步骤英语3

1、温具

用热水冲淋茶壶，包括壶嘴、壶盖，同时冲淋茶杯，随后即将茶壶、茶杯沥干。

品茶英语

我给你查了点资料,里面很详细了写了各种茶的泡制,希望对你有用:

我只漏蚂竖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,你完全物枝可以按它编成步骤返大.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 produces 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 produced 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 introduction 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 production 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-production 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 production, 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 during 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, producing 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 reduce 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.

泡茶还可以怎么说

black

tea

没错，就是这个。

关于红茶的野史——大家知道英国人为什么特别喜欢喝红茶吗？其实事情是这样的：当年英国的茶叶商人喝过中国的绿茶以后大为喜燃核含欢，深深着迷，于是他决定想尽办法也要把中国的绿茶运回英国。他们好不容易把船开来中国，又买了一整船的茶叶浩浩荡荡运回英国，可是，没想到啊没想到，长途的海运竟然让绿茶变了质，而且发酵了的绿茶成了另一种味道。商人很心痛，想想既然没人喝过正宗的绿茶，于是他就把发氏猛酵的绿茶拿出来卖。这个……英国人喝了之后都赞不绝口。因为这种茶的颜皮笑色较绿茶深，所以大家就把这种“发酵的绿茶”叫做Black

Tea或者是Brown

Tea啦。从此英国人就深深地爱上了红茶了。并且把红茶英文叫做BLACK

TEA.

以上就是泡茶英语的全部内容，泡好之茶汤即可倒入茶盅，此时茶壶壶嘴与茶盅之距离，以低为佳，以免茶汤内之香气无效散发，俗称“低泡”。一般第一泡茶汤与第二泡茶汤在茶盅内混合，效果更佳；第三泡茶汤与第四泡茶汤混合，以此类推。6、内容来源于互联网，信息真伪需自行辨别。如有侵权请联系删除。