茶学院茶艺专业英语
中国茶道专业名词英语
中国茶道专业名词英语Chinese Tea Ceremony Professional Terminology in EnglishIntroduction:China's tea culture is renowned worldwide, with a long history and profound traditions. The Chinese Tea Ceremony, also known as Cha Dao, is an art form that encompasses the deep appreciation of tea and the accompanying rituals. This article aims to provide a comprehensive guide to Chinese Tea Ceremony professional terminology translated into English. By understanding these terms, you can delve into the rich heritage of Chinese tea and enhance your tea-tasting experience.1. Types of Chinese Teas:1.1. Green Tea - 绿茶(lǜ chá)Green tea is the most commonly consumed tea in China. It undergoes minimal oxidation during processing, resulting in its distinct taste and appearance.1.2. Black Tea - 红茶 (hóng chá)Black tea, also known as red tea in China, is fully fermented before being dried. It has a rich flavor and deep red color.1.3. Oolong Tea - 乌龙茶(wū lóng chá)Oolong tea falls between green and black tea in terms of oxidation. It is known for its floral and fruity taste profiles.1.4. White Tea - 白茶 (bái chá)White tea is the least processed tea variety, with minimal oxidation. It offers a delicate and subtle flavor.1.5. Yellow Tea - 黄茶 (huáng chá)Yellow tea is a specialty in China, undergoing a unique processing method that includes slight oxidation and fermentation.1.6. Pu'er Tea - 普洱茶(pǔ'ěr chá)Pu'er tea is a post-fermented tea that is famous for its distinct earthy taste. It originates from the Yunnan province of China.2. Tea Preparation:2.1. Tea Leaves - 茶叶 (chá yè)Refers to the processed leaves of the tea plant Camellia sinensis used for making tea.2.2. Tea Set - 茶具 (chá jù)A collection of utensils, including teapots, tea cups, and tea trays, used for brewing and serving tea.2.3. Infusion - 冲泡(chōng pào)The process of steeping tea leaves in water to extract the flavors and aromas.2.4. Brewing - 泡制 (pào zhì)The method of preparing tea by adding water to the tea leaves and allowing them to steep for a specific period.2.5. Gongfu Tea - 工夫茶(gōng fū chá)A precise and elaborate tea brewing technique that requires skill and precision.3. Tea Tasting and Appreciation:3.1. Aroma - 香气(xiāng qì)The pleasant fragrance that emanates from the brewed tea leaves.3.2. Flavor - 口感(kǒu gǎn)The taste characteristics and sensations experienced when drinking tea, including sweetness, bitterness, and astringency.3.3. Aftertaste - 回甘(huí gān)The lingering taste and sensations that remain in the mouth after swallowing tea.3.4. Tea Evaluation - 茶评 (chá píng)The process of assessing tea quality based on factors such as appearance, aroma, flavor, and overall experience.3.5. Tea Ceremony - 茶艺表演(chá yì biǎo yǎn)A formal presentation and demonstration of the Chinese Tea Ceremony, showcasing the artistry and rituals involved in tea preparation.Conclusion:Understanding the professional terminology related to Chinese Tea Ceremony in English enhances the appreciation and enjoyment of this ancient tradition. By familiarizing yourself with the types of Chinese teas, the tea preparation process, and the terms used in tea tasting and appreciation, you can embark on a journey of exploring the intricacies of Chinese tea culture. So, grab your tea set, steep a cup of your favorite tea, and immerse yourself in the soul-soothing world of Chinese tea. Cheers!。
茶道的专业用语 英语版
茶道的专业用语英语版凉(药)茶herbal tea, medicinal tea粗茶叶 coarse leaves头春茶early spring tea, first season tea头道茶first infusion of tea茶末tea dust茶丸tea ball粉末茶tea powder煎茶fried tea芽茶but-tea新茶fresh tea石专茶brick tea毛茶crudely tea散茶loose tea碎茶broken tea香片perfumed tea茶片，tea siftings花茶scented(jasmine) tea茶叶梗tea stale, tea stem沏新茶making fresh tea上茶offering tea, tea serving淡茶weak tea浓茶strong tea抿茶sipping tea茶园tea garden茶馆tea house茶儿tea table茶篮tea basket滤茶球tea ball减肥茶diet(slimming)tea保健茶tonic tea凉茶精herb ingredients美容茶cosmetic tea人参茶ginseng tea姜茶ginger tea速溶茶instant tea茶叶蛋salty eggs cooked in tea 擂茶mashed tea盖碗茶tea served in a set of cups 茶叶表演tea-serving performance早茶morning tea 茶锈tea stain茶底tea dregs茶脚waste tea茶渣tea grounds茶香tea aroma茶具tea set茶杯tea cup茶盘tea tray茶碟tea saucer茶壶tea pot茶缸tea container紫砂茶壶ceramic tea pot茶叶罐tea caddy茶杯垫coaster茶壶套tea cosy滤茶器tea strainer茶匙teaspoon黑茶、压制茶术语干茶形状术语泥纵条fishery茶条圆直较大，状如泥爆。
茶艺专业英语教学课件Unit 6 Yellow Tea
Unit 6 Part 2 Vocabulary study
Complete the following sentences based on the given Chinese.
(1) Huoshan yellow bud tea is produced in the hinterland (腹地) of Dabie Mountain in Huoshan, Anhui province, and considered as number one tea throughout the local history.
Unit 6 Part 2 Vocabulary study
Fill in the blanks with the words learned above. Change their forms if necessary.
(1) Scientists analyzed the polyphenols in green tea to see how they affect the body once digested.
(5) Although there is a long history in these regions of producing green tea, it’s speculated that yellow tea only began to be recognized in the early Qing Dynasty.
(9) The unique(独特的) quality of tea comes from essential oils that leach flavour and caffeine into a cup of hot water.
茶学院茶艺专业英语
考试类型一选择（30分，1分、题）二填图/空（20分，2分/题）三、英译汉（10分，2分/题）四、汉译英（10分，2分/题）五、情景模拟（30分复习资料Loose leaf tea (散茶）Compacted tea （紧压茶）Bing, Cake, 饼茶）Tuocha, Bowl（沱茶) Brick (砖茶）Square （方茶）Mushroom （蘑菇茶、紧茶）Melon, or Gold melon（金瓜茶）茶学专业英语, Specialized English for tea science 普洱茶, Pu-erh tea茶树, tea plant Camellia sinensis 大叶种茶树, Camellia sinensis var. assamica普洱生茶, unfermented pu-erh tea （sheng pu-erh）熟茶, fermented pu-erh tea（shu pu-erh ) 加工工艺, processing method Oxidation, 氧化绿茶, green tea 后发酵茶,post-fermented tea cultivation,栽培贡茶, Tribute tea Tibetan, 西藏consumption, 消费晒青,sun-dried green tea fermentation, 发酵drying,干燥compressing, 压制tea varieties , 茶叶种类Chinese famous tea, 中国名茶producing country, 生产国consumption country,消费国tea utensil （tea ware ), 茶具brew, 冲泡tea art and ceremony, 茶艺茶道tea culture, 茶文化Chinese Ethnic Minorities, 中国少数民族tea cultivation and breeding, 茶树栽培与育种aromatic [͵ærəu'mætik] adj. 芳香的beverage ['bevəridӡ] n. 饮料(如茶、酒、牛奶、汽水、低度汽水等)steep [sti:p] vt. 泡, 浸(in), 浸湿[透]; 沾染; 使专心一意, 使埋头; 笼罩steep the tea in boiling water 用开水泡茶Infuse vt. & vi 浸渍，泡制；泡(茶);bud [bʌd] n. 芽; 萌芽; 芽接; 花蕾twig [twiɡ] n. 小枝, 细枝Camellia sinensis n. 茶树（拉丁名）infuse [in'fju:z] vt..向...注入, 灌输,泡(茶); 泡制(药); 浸渍使充满; 鼓舞; 激发internode [‘intə͵nəud] n. 【植】节间Polyphenole [͵pɔli‘fi:nɔl]n. 多酚microbe (microorganism), 微生物鲜叶，fresh leaf fixing (de-enzyme), 杀青rolling，揉捻drying，干燥withering, 萎凋rotating，摇青herb [hə:b] n. 草, 草本植物; 香草, 药草infusion [in'fju:ӡən] n. 注入; 灌输;泡制; 浸渍; 浸液tisane [ti'zæn] n. 煎药, 汤药cool [ku:l] adj. 凉爽的，冷的bitter ['bitə] adj. 苦味的, 苦涩的astringent [əs'trindӡənt] adj. 收敛的, 止血的flavor ['fleɪvə(r)] n. 味，味道complicate ['kɔmplikeit] vt. 使复杂化，使错综sugar ['∫uɡə] n. 糖; 似糖物sodium ['səudjəm,-diəm] n.【化】钠，食盐calorie ['kæləri] n. 【物】卡(路里)(热量单位) Zen Buddhismde rigueur [dərɪ'ɡз:(r)]adj. 按礼节要求的exquisite ['ekskwizit]adj. 精致的, 高雅的, 优美的workmanship ['wə:kmən∫ip] n. 手艺, 工艺dragon-phoenix ball tea 龙凤团茶Grain Rain 谷雨Steaming蒸baking烘screening ['skri:niŋ]n. 筛除法, 筛分[选], 过筛squeezing n. 压榨grind [ɡraind]vt. 磨[碾]碎grinding ['ɡraindiŋ]n. 研磨; 磨光[碎]; 制粉roasting ['rəustiŋ]n. 煅烧, 焙烧regularly ['reɡjʊləlɪ]adv. 定期地contestant [kən'testənt]n. 竞争者；竞赛参加者scrape [skreɪp] vt., vi. 刮，削；擦；砍coating ['kəutiŋ]n. 涂，镀，敷，覆盖sieve [siv]n. (细眼)筛, 滤网, 漏杓paste [peist]n. 浆糊; 面团;糊状物; 软膏froth [frɔθ,frɔ:θ]n. 泡沫declare [di'klεə]vt. 宣布, 宣告, 声称subside səb'said]vi. 下沉, 沉落; 沉淀underneath [͵ʌndə'ni:θ]prep. 在[向]...的下面[底下]cauldron ['kɔ:ldrən]n. 大锅spout [spaut]vt. 喷出, 喷射intellectual [͵inti'lektjuəl]n. 知识分子; 有知识者monk [mʌŋk]n. 僧侣, 修道士,【史】隐士whipping 搅打; 振荡connoisseur [͵kɔni'sə:]n. (美术品的)鉴定家，行家，权威Taoists n. 道家, 道教徒prose prəuz]n. 散文precious ['pre∫əs]adj. 宝贵的, 贵重的ceremony ['seriməni]n. 典礼, 仪式Instant tea 速溶茶茶叶种植园tea plantationsnTea bag 袋泡茶Tea turned from a medicine into a beverage during Qin, Han dynasties and Three Kingdoms (221 BC - 280 AD)“Tea Classic” is widely recognized as the world's first scientific work on tea.Tea became the national drink of China in Tang DynastiesTea culture (tea art) was birthedIn the book “Classic of tea “, Lu Yu firstly used the word “Cha”（茶）instead of “tu”（荼）The processing of tea in Song dynasty was the greatest achievement of ancient Chinese cake tea production.China is the largest tea production country, the tea production is 1160 thousands tons, it was responsible for 31% of total world tea. China exported 297 thousand tons of tea valued at US$682 million in 2008, accounting for a fifth of the total international tea trade and the export volume is number three after Ken ya (383.4 thousand tons) and Sri Lanka (298.8 thousand tons). Chinese tea has exported to more than 120 countries, and 80 million people work in the mainland tea industry.Thanks for coming .Hope to see you again.结帐吗？好，三位是150元整，收您200整，找您50元。
高级茶艺师、茶艺技师常用英语
高级茶艺师、茶艺技师常用英语Dialogue one会话(一)1. Good evening,sir. How many? 先生，晚上好～几位,2. Two两位。
3. Follow me,Please请跟我来4. Could I have a table next to window?我要个靠窗的位子。
5. Yes,could you mind taking seat here?请您这边坐好吗,6. Very good,thank you. 很好，谢谢～7. Y ou’re welcome.不客气。
New Words生词1. follow .vt.接着，跟着2. table .n.桌子，餐桌3. next .adj.下次的，同……邻接的，隔壁的4. window .n.窗，窗口5. welcome .adj.受欢迎的Dialogue one会话(二)1. Good afternoon,sir.May I help you?先生，下午好～能为您效劳吗,2. We need a room for four ,please. 我们要一个四人的包厢3. Do you have a reservation,sir? 请问先生您有预定吗,4. I’m afraid,we don’t.没有。
5. Sorry sir,we don’t have vacant rooms at the moment. 很抱歉先生，现在没有空包厢了。
6. How about the seats here.by the window?这个靠窗的座位这样,7. Ok.Very well!行～New Words生词1.need .n.需要，必要2. reservation .n.保留，预定3. afraid .adj.害怕，恐怕4. vacant .adj.空的，空着的Dialogue one会话(三)1. How much?多少钱,2. The total is two hundred yuan. 一共200元。
茶艺专业英语教学课件Unit 3 Black Tea
(6) Tea may be drinked(喝) early in the day to heighten calm alertness.
(7) Green tea being the most ubiquitous choice of healthy drinks across the globe, it is known for its charecteristic(特性) that protects against sun damage and skin cancer.
Black Tea
I . Focus on the topic II. Vocabulary study I III. Reading one IV. Task-driven practice V. Reass the following questions with your partner.
(11) Through the centuries, a variety of techniques for processing(加工) tea, and a number of different forms of tea, were developed.
(12) Tea caddies and containers also became necessary to keep the tea and conserve its flavour(味道).
简版茶艺英文表演版
•
Tea-drinking in China can be traced back to the Zhou Dynasty.
Categories of Tea
• • • • • • • Green tea Black tea Yellow tea White tea Olong tea Scented tea Compressed tea
Benefits of drinking green tea:
• It helps with anti-aging, and it also prevents computer radiation and bad health.
Famous green tea:
• • • • • 西湖龙井：Dragon Well 洞庭碧螺春：Spring Spiral 庐山云雾：Cloud & Fog 黄山毛峰：Fur Peak 信阳毛尖：Fur Tip
Green tea
• Green tea is also called unfermented tea. It is the variety that keeps the original color of the tea leaves without fermentation during processing.
Process for different kinds of teas :
• Green tea: Picking →Withering →Firing →Baking • Black tea: Picking → Withering → Rolling → Oxidation → Drying 采摘 、萎凋（杀青）、揉捻、发酵(氧化)、干燥 • Oolong tea: Picking → Tossing → Drying → Oxidation → Firing → Rolling → Firing → Baking 采摘、晒青、干燥、发酵、炒青、捻揉、炒青、烘干
茶学专业英语
茶学专业英语Tea Studies EnglishTea is a beverage that has been enjoyed for centuries around the world. From the ancient traditions of China and Japan to the modern-day global market, tea has been a integral part of many cultures. As a complex and multifaceted subject, tea studies encompasses a wide range of disciplines, from botany and chemistry to cultural history and international trade. In this essay, we will explore the various aspects of tea studies and the importance of learning English in this field.One of the fundamental aspects of tea studies is the botanical and scientific understanding of the tea plant, Camellia sinensis. This evergreen shrub, native to the mountainous regions of Asia, is the source of all true teas, including black, green, oolong, and white varieties. The study of the tea plant's taxonomy, cultivation, and processing methods is crucial for those interested in the production and quality of tea. English is the primary language used in the scientific and academic literature on tea botany, providing access to cutting-edge research and advancements in the field.In addition to the botanical aspects, tea studies also encompass the rich cultural history and traditions surrounding tea consumption. From the ancient tea ceremonies of China and Japan to the development of unique tea-drinking customs in countries like the United Kingdom and India, understanding the cultural significance of tea is essential for those interested in the societal and historical aspects of this beverage. Many of the seminal texts and scholarly works on the cultural history of tea are written in English, making it imperative for students and researchers in this field to have a strong command of the language.The global tea trade and industry is another important aspect of tea studies. As one of the most widely consumed beverages in the world, tea is a major player in the international market, with complex supply chains, trade agreements, and regulatory frameworks governing its production and distribution. Understanding the economics, logistics, and marketing of tea requires a deep understanding of English, as it is the lingua franca of international business and commerce. Proficiency in English allows tea professionals to engage with stakeholders, negotiate contracts, and stay up-to-date with industry trends and innovations.Beyond the academic and professional domains, English also plays a crucial role in the dissemination of information and knowledge about tea to the global public. Many of the popular books, blogs, andonline resources dedicated to tea appreciation, tasting, and brewing are written in English, reaching a wide audience of tea enthusiasts around the world. Mastering English enables tea lovers to access a wealth of information, engage with the global tea community, and share their own knowledge and experiences with others.In conclusion, the study of tea is a multifaceted and interdisciplinary field that encompasses various aspects, from botany and chemistry to cultural history and international trade. Proficiency in English is essential for those who wish to delve into the world of tea studies, as it provides access to a vast array of academic literature, industry resources, and global communication. By embracing the importance of English in tea studies, students and professionals can expand their knowledge, connect with the global tea community, and contribute to the ongoing evolution of this captivating beverage.。
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考试类型一选择（30分，1分、题）二填图/空（20分，2分/题）三、英译汉（10分，2分/题）四、汉译英（10分，2分/题）五、情景模拟（30分复习资料Loose leaf tea (散茶）Compacted tea （紧压茶）Bing, Cake, 饼茶）Tuocha, Bowl（沱茶) Brick (砖茶）Square （方茶）Mushroom （蘑菇茶、紧茶）Melon, or Gold melon（金瓜茶）茶学专业英语, Specialized English for tea science 普洱茶, Pu-erh tea茶树, tea plant Camellia sinensis 大叶种茶树, Camellia sinensis var. assamica普洱生茶, unfermented pu-erh tea （sheng pu-erh）熟茶, fermented pu-erh tea（shu pu-erh ) 加工工艺, processing method Oxidation, 氧化绿茶, green tea 后发酵茶,post-fermented tea cultivation,栽培贡茶, Tribute tea Tibetan, 西藏consumption, 消费晒青,sun-dried green tea fermentation, 发酵drying,干燥compressing, 压制tea varieties , 茶叶种类Chinese famous tea, 中国名茶producing country, 生产国consumption country,消费国tea utensil （tea ware ), 茶具brew, 冲泡tea art and ceremony, 茶艺茶道tea culture, 茶文化Chinese Ethnic Minorities, 中国少数民族tea cultivation and breeding, 茶树栽培与育种aromatic [͵ærəu'mætik] adj. 芳香的beverage ['bevəridӡ] n. 饮料(如茶、酒、牛奶、汽水、低度汽水等)steep [sti:p] vt. 泡, 浸(in), 浸湿[透]; 沾染; 使专心一意, 使埋头; 笼罩steep the tea in boiling water 用开水泡茶Infuse vt. & vi 浸渍，泡制；泡(茶);bud [bʌd] n. 芽; 萌芽; 芽接; 花蕾twig [twiɡ] n. 小枝, 细枝Camellia sinensis n. 茶树（拉丁名）infuse [in'fju:z] vt..向...注入, 灌输,泡(茶); 泡制(药); 浸渍使充满; 鼓舞; 激发internode [‘intə͵nəud] n. 【植】节间Polyphenole [͵pɔli‘fi:nɔl]n. 多酚microbe (microorganism), 微生物鲜叶，fresh leaf fixing (de-enzyme), 杀青rolling，揉捻drying，干燥withering, 萎凋rotating，摇青herb [hə:b] n. 草, 草本植物; 香草, 药草infusion [in'fju:ӡən] n. 注入; 灌输;泡制; 浸渍; 浸液tisane [ti'zæn] n. 煎药, 汤药cool [ku:l] adj. 凉爽的，冷的bitter ['bitə] adj. 苦味的, 苦涩的astringent [əs'trindӡənt] adj. 收敛的, 止血的flavor ['fleɪvə(r)] n. 味，味道complicate ['kɔmplikeit] vt. 使复杂化，使错综sugar ['∫uɡə] n. 糖; 似糖物sodium ['səudjəm,-diəm] n.【化】钠，食盐calorie ['kæləri] n. 【物】卡(路里)(热量单位) Zen Buddhismde rigueur [dərɪ'ɡз:(r)]adj. 按礼节要求的exquisite ['ekskwizit]adj. 精致的, 高雅的, 优美的workmanship ['wə:kmən∫ip] n. 手艺, 工艺dragon-phoenix ball tea 龙凤团茶Grain Rain 谷雨Steaming蒸baking烘screening ['skri:niŋ]n. 筛除法, 筛分[选], 过筛squeezing n. 压榨grind [ɡraind]vt. 磨[碾]碎grinding ['ɡraindiŋ]n. 研磨; 磨光[碎]; 制粉roasting ['rəustiŋ]n. 煅烧, 焙烧regularly ['reɡjʊləlɪ]adv. 定期地contestant [kən'testənt]n. 竞争者；竞赛参加者scrape [skreɪp] vt., vi. 刮，削；擦；砍coating ['kəutiŋ]n. 涂，镀，敷，覆盖sieve [siv]n. (细眼)筛, 滤网, 漏杓paste [peist]n. 浆糊; 面团;糊状物; 软膏froth [frɔθ,frɔ:θ]n. 泡沫declare [di'klεə]vt. 宣布, 宣告, 声称subside səb'said]vi. 下沉, 沉落; 沉淀underneath [͵ʌndə'ni:θ]prep. 在[向]...的下面[底下]cauldron ['kɔ:ldrən]n. 大锅spout [spaut]vt. 喷出, 喷射intellectual [͵inti'lektjuəl]n. 知识分子; 有知识者monk [mʌŋk]n. 僧侣, 修道士,【史】隐士whipping 搅打; 振荡connoisseur [͵kɔni'sə:]n. (美术品的)鉴定家，行家，权威Taoists n. 道家, 道教徒prose prəuz]n. 散文precious ['pre∫əs]adj. 宝贵的, 贵重的ceremony ['seriməni]n. 典礼, 仪式Instant tea 速溶茶茶叶种植园tea plantationsnTea bag 袋泡茶Tea turned from a medicine into a beverage during Qin, Han dynasties and Three Kingdoms (221 BC - 280 AD)“Tea Classic” is widely recognized as the world's first scientific work on tea.Tea became the national drink of China in Tang DynastiesTea culture (tea art) was birthedIn the book “Classic of tea “, Lu Yu firstly used the word “Cha”（茶）instead of “tu”（荼）The processing of tea in Song dynasty was the greatest achievement of ancient Chinese cake tea production.China is the largest tea production country, the tea production is 1160 thousands tons, it was responsible for 31% of total world tea. China exported 297 thousand tons of tea valued at US$682 million in 2008, accounting for a fifth of the total international tea trade and the export volume is number three after Ken ya (383.4 thousand tons) and Sri Lanka (298.8 thousand tons). Chinese tea has exported to more than 120 countries, and 80 million people work in the mainland tea industry.Thanks for coming .Hope to see you again.结帐吗？好，三位是150元整，收您200整，找您50元。
Well, 150 yuan in total.200 yuan ,thank you .Here is your change ,50 yuan .谢谢光临，欢迎下次再来！China replaced India as the largest tea producing country.By 1965 Sri Lanka became the world's largest tea exporter for the first time. 1. Tea is an aromatic beverage made by steeping the dried leaves, buds, and twigs of the evergreen plant (tea plant) in hot or boiling water. （茶是一种用热水浸泡常绿植物（茶树）的干叶、芽、茎制成的芳香饮料2. Tea is the national drink in China, Japan and other Oriental countries.（茶是中国、日本和一些东方国家的国饮）4. Tea can be found in nearly 80 percent of all U.S. households.（超过80%的美国家庭中都有茶叶）5. Excuse me, would you please tell me which kind of tea you prefer?（打扰了，请问您们需要那种茶？）6. There are six basic types of tea which has distinct flavors and qualities determined by the degree of oxidation of the polyphone.7.China is the birthplace of tea.8. Tea has been used as a drink for medicinal value, about 5,000 years ago.3.Southwest China is the place of origin of tea tree.“Tea Clas sic” is widely recognized as the world's first scientific work on tea.3. 打扰了，我给壶里加点水。