普洱茶英文解讀

普洱茶英文解讀*普洱茶*Pu-erhteaPu-erh,Pu'ertea,PuerteaorBolayteaisatypeofteamadefroma"largeleaf"varietyoftheteaplantCamelliasinensisandnamedafterPu,ercountynearSimao,Yunnan,China.普洱茶的英文名可以寫做Pu-erh,Pu'ertea,Puertea或者Bolaytea,是采用大葉類茶樹(大葉種)制作而成，而普洱的名字則源于位于中國云南省思茅附近的普洱縣。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.根據(jù)生產(chǎn)制作方式和年份的不同，普洱可以分為生普洱和熟普兩種。而就其茶葉的氧化程度而言，生普洱可以視作為綠茶，熟普耳則屬于黑茶即后發(fā)酵茶。因此，普洱具有多種茶的特性這一事實(shí)時常在其歸類的問題上產(chǎn)生爭議。普洱同時具有“綠茶”的特性常被忽略，而僅僅被認(rèn)定為是黑茶。其它種類的茶是在出廠后盡快飲用為佳，而普洱則不同，它還可以在貯藏多年后來飲用。普洱現(xiàn)在就是根據(jù)生產(chǎn)的年份和產(chǎn)區(qū)來分等級的，這點(diǎn)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.而現(xiàn)在市場上出現(xiàn)很多贗品，這使得大家很難從中區(qū)分和鑒定出真正的普洱茶。但同時依然可以在市場上見到貯藏了10年至50年不同年份的茶，甚至還有晚清時期的茶。因?yàn)樾屑液蜕倘藭軜芬庥脦浊涝ベI一餅古茶?，F(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:大蕖Simplified:大葉，daye）orCamelliasinensisvar.assamica,whichisfoundinsouthwestChinaaswellastheborderingtropicalregionsinBurma,Vietnam,Laos,andtheveryeasternpartsofIndia.Theshootsandyoungleavesfromthisvarietalareoftencoveredwithfinehairs,withthepekoe（twoleavesandabud）largerthanotherteavarietals.Theleavesarealsoslightlydifferentinchemicalcomposition,whichalterthetasteandsmellofthebrewedtea,aswellasitsdesirabilityforaging.Duetothescarcityofoldwildteatrees,pu-erhmadeusingsuchtreesblendedfromdifferentteamountainsofYunnanarehighlyvalued,whilemoreandmoreconnoisseursareseekingpu-erhwithleavestakenfromasingleteamountain'swildforests.Thehistoryofpu-erhteacanbetracedbacktotheEasternHanDynasty.普洱茶自古以來都是采用野生大葉種茶樹的葉子制作而成。這種茶樹生長于中國西南部，邊境的熱帶地區(qū)緬甸，越南，老撾及印度的最東部。它的芽和嫩葉具備上好的茸毛，白毫（兩葉一芽）長且大于其它種類的茶樹。這種葉子里所含物質(zhì)成分稍別于其它，能令茶的口感和香氣在經(jīng)熱水沖泡后發(fā)生改變，還能讓茶經(jīng)久長存。由于野生古茶樹的稀有性使得采用云南一帶不同茶山上的茶樹混合制成的普洱被賦予很高的價值。然而越來越多的行家更看重采用同一座茶山上生長的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（茶焉古道；pinyin:chamagudao）thatwasusedinancientYunnantotradeteatoTibetandmorenorthernpartsofChina.Compressionoftheteaintodensebulkyobjectslikelyeasedhorsebacktransportandreduceddamagetothetea.普洱以其緊壓及歷久彌香的特點(diǎn)而聞名于世。經(jīng)過存儲的普洱呈現(xiàn)出茶色暗黑，香味醇厚的特點(diǎn)。一般普洱都被壓成餅狀，磚形再用各種適合的物體來包裝，然后擱置在干燥，陰涼通風(fēng)的地方來自然發(fā)酵成熟。將普洱壓成餅狀讓其自然發(fā)酵的這一讓自然來加工方式可能源于飲茶者或者商人，還有就是常年行走于茶馬古道上，從云南至西藏和中國北部地區(qū)從事茶交易的馬幫。將普洱壓成餅狀或者磚形更利于馬幫運(yùn)輸還能降低運(yùn)輸對茶的損毀程度。Judgingquality鑒別品質(zhì)普洱茶英語THEFOLLOWINGPARAGRAPHSARETRANSLATEDBYQUANTAJudgingquality鑒別品質(zhì)Qualityoftheteacanbedeterminedthroughinspectingthedriedleaves,thetealiquor,orthespenttealeaves.The"true"qualityofaspecificbatchofpu-erhcanultimatelyonlyberevealedwhentheteaisbrewedandtasted.Although,notconcreteandsometimesdependentonpreference,thereareseveralgeneralindicatorsofquality:茶的品質(zhì)可以通過觀察茶葉，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質(zhì)只有在它最后開湯品嘗的時候才能顯露出來。盡管以下的標(biāo)準(zhǔn)不是很具體，而且有時候還取決于偏好，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.茶葉：緊壓普洱茶的表面沒有嫩枝末梢，沒有雜質(zhì)和黑白的霉點(diǎn)。葉子必須是完整的，而且清晰，不會顯得粘著很多泥土。葉子干燥且易碎，但不像粉末。好茶很芳香，即使它很干時。好的緊壓普洱茶在茶餅的表面上通常不會很光滑或閃亮，盡管這不是一個必要的單獨(dú)的質(zhì)量標(biāo)準(zhǔn)。Liquor:Thetealiquorofbothrawandripepu-erhshouldneverappearcloudy.Well-agedrawpu-erhandwell-craftedripepu-erhteamayproduceadarkreddishliquor,reminiscent（（與of連用）使人聯(lián)想...的）ofadriedjujube（棗），butineithercasetheliquorshouldnotbeopaque（不透明的），"muddy,（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，但在前面兩種情況里，湯色都不會是渾濁的或者太偏黑色。普洱茶湯的香味在單獨(dú)一次的沖泡或者后續(xù)的沖泡過程中都會一直保持著，而不會突然消失掉。如果真的突然消失，那可能意味著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:（這一段，先研究一下，譯得不太順利。）新制的生普洱茶有時會很苦澀，但也可以體會一種很美妙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,thetextureshouldberichandthickandshouldhaveverydistinctgan（甘）andhuigan（回甘）onthetongueandcheeks,whichtogetherinducessalivationandleavesa"feeling"inthebackofthethroat.陳年生普洱：陳年普洱茶聞起來應(yīng)該沒有霉味、也沒有強(qiáng)烈的菌味，盡管一些習(xí)慣喝普洱茶的人認(rèn)為這些氣味不討厭，甚至喜歡。陳年普洱的氣味會變化，注意是，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，帶輕微的苦澀，沒有一種刺激性的味道或酸味。品嘗的滋味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(shí)，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.Theleavesshouldnotcrumble（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)可以很容易看到，而且易于從茶渣中挑選出來，只帶有不多的爛掉部分。嫩枝和茶樹的果實(shí)是不該在茶渣里看到的，但是偶爾在茶里會看到動物（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)該一摩擦就粉碎掉，而對于熟普洱，它的茶渣不該像肥料那樣。陳年生普洱的葉子會在沖泡的時候自動展開，而熟普洱茶的葉子會保持收縮的。普洱茶小沱茶【全家福20味】Englishversion英文版Hello!Everyone，thisBabyisaLaoCangFamliy，andItcontains20kindsofsmallTuocha，16ripeand4raw。Ifyouchoosesixdifferentflavorsoftea,youwillreceiveasurprisegift。Whywait?Choiceandbuyrightnow!老倉全家福共20味熟茶生茶都有，看看都有那些口味哦……喜歡的朋友趕快行動了……Pu’erisafamousteawithlongstandingancienttraditionsinYunnanProvince.Pu’erteahasbecomewildlypopularincontemporarytimesowingtoitsnaturalpreparationtechniques,healthbenefitsanditslong-lastingbrewingstrength.普洱茶是歷史悠久的云南傳統(tǒng)名茶。在生活逐漸富裕的當(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(diǎn)，越來越受到人們的關(guān)注和喜愛。WhatisPu’erTea?Pu’erTeaismadeofsun-driedbroad-leafgreentealeavesselectedincertainareasofYunnanProvinceasrawmaterials.Therawmaterialsarepost-fermentedandprocessedintolooseteaandpressedtea.Theproductsincluderawtea,whichisagednaturallyandripeteawhichisartificiallyfermented.普洱茶是以云南省一定區(qū)域內(nèi)的云南大葉種曬青毛茶為原料,經(jīng)過后發(fā)酵加工成的散茶和緊壓茶。其中包括自然陳化的普洱生茶和人工發(fā)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)為溫和，口感極富變化;熟茶茶性溫和，是為即飲而采用的人工渥堆發(fā)酵，其滋味醇厚濃郁，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。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”是普洱茶的又一美譽(yù)。經(jīng)一定時間存放良好的普洱茶，其湯色、滋味都將出現(xiàn)不同的變化，如新生茶亮如琥珀、滋味濃烈刺激;老生茶則湯似瑪瑙，醇和滑爽;新熟茶鮮紅明亮、滋味醇濃潤滑；老熟茶更是紅濃艷麗、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。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