Studies on Bitter and Astringent Taste of Tea
中医草药的味道英文作文
中医草药的味道英文作文英文回答：The taste of traditional Chinese herbal medicine can be quite unique and distinctive. Each herb has its ownspecific taste, which is believed to have different effects on the body. Here are some common tastes of Chinese herbs and how they are described:1. 苦 (Bitter): Bitter herbs are believed to have a cooling and detoxifying effect on the body. They are often used to clear heat, reduce inflammation, and promote digestion. Examples of bitter herbs include Huang Qin (Scutellaria baicalensis) and Ku Shen (Sophora flavescens).2. 辛 (Spicy): Spicy herbs are known for their ability to warm the body and promote circulation. They are often used to relieve pain and improve blood flow. Examples of spicy herbs include Gan Jiang (Zingiber officinale) and Rou Gui (Cinnamomum cassia).3. 酸 (Sour): Sour herbs are believed to haveastringent properties and are often used to tonify the body. They can help to stop excessive sweating and promote the absorption of nutrients. Examples of sour herbs include Wu Wei Zi (Schisandra chinensis) and Shan Zha (Crataegus pinnatifida).4. 甘 (Sweet): Sweet herbs are known for their nourishing and tonifying effects on the body. They can help to strengthen the spleen and promote digestion. Examples of sweet herbs include Dang Gui (Angelica sinensis) and Gan Cao (Glycyrrhiza uralensis).5. 咸 (Salty): Salty herbs are believed to have a softening and moistening effect on the body. They are often used to promote bowel movements and relieve constipation. Examples of salty herbs include Hai Zao (Sargassum fusiforme) and Kun Bu (Ecklonia kurome).6. 苦甘 (Bitter and Sweet): Some herbs have a combination of bitter and sweet tastes. These herbs areoften used to tonify and nourish the body, while also clearing heat and reducing inflammation. Examples of herbs with a bitter and sweet taste include Huang Qi (Astragalus membranaceus) and Bai Zhu (Atractylodes macrocephala).中文回答：中草药的味道是独特而独特的。
桔子英语作文
桔子英语作文The Enchantment of the OrangeOranges, with their vibrant hue and tantalizing aroma, have long captivated the senses of people around the world. From the bustling markets of the Mediterranean to the lush orchards of California, these citrus fruits have become a beloved symbol of warmth, vitality, and the bounty of nature. In this essay, we will delve into the captivating world of oranges, exploring their rich history, diverse culinary applications, and the enduring appeal that has made them a cherished part of global culture.The origins of the orange can be traced back to ancient civilizations in Asia, where the first wild varieties were cultivated and prized for their medicinal properties. As trade routes expanded, these golden fruits made their way across continents, captivating the imaginations of explorers, merchants, and culinary enthusiasts alike. The orange's journey to the West was a gradual one, with the earliest recorded introduction in Europe occurring in the 15th century, when Portuguese and Spanish traders brought the fruit to the Iberian Peninsula.One of the most remarkable aspects of the orange's history is the incredible diversity of varieties that have emerged over time. From the juicy Valencia to the vibrant blood orange, each type of orange boasts its own unique flavor profile, color, and even health benefits. The Seville orange, for instance, is renowned for its bitter and astringent taste, making it an ideal ingredient for marmalades and other preserves. Conversely, the sweet and seedless Navel orange has become a staple in households around the world, prized for its easy peeling and delectable flesh.Beyond their captivating appearance and diverse flavors, oranges have also played a significant role in the culinary traditions of countless cultures. From the citrus-infused tagines of North Africa to the zesty marmalades of Britain, oranges have been a versatile ingredient that has enriched the gastronomic landscape. In the Mediterranean region, the orange is a cornerstone of countless dishes, from the fragrant Valencian paella to the refreshing Sicilian granita.The culinary versatility of oranges extends far beyond their use in savory dishes. The fruit's bright acidity and subtle sweetness make it a natural pairing for a wide range of desserts, from the flaky pastries of France to the indulgent cakes of Italy. The classic orange cake, with its moist crumb and vibrant flavor, has become a beloved treat in households around the world, while the zesty orange sorbet offersa refreshing respite on a hot summer day.Beyond their culinary applications, oranges have also captivated the hearts and minds of artists, poets, and storytellers throughout history. In literature, the orange has been used as a symbol of love, fertility, and the eternal cycle of life. The mythical golden apples of the Hesperides, guarded by a fearsome dragon, have been interpreted by scholars as a reference to the alluring oranges of the Mediterranean. In the visual arts, the orange has been immortalized in the still-life paintings of the Dutch Masters, capturing the fruit's inherent beauty and symbolism.The enduring appeal of the orange is not limited to its cultural significance, but also extends to its remarkable health benefits. Oranges are a rich source of vitamin C, a powerful antioxidant that supports the immune system and promotes healthy skin. Additionally, the fruit's fiber content and low glycemic index make it a nutritious choice for those seeking to maintain a balanced diet. From boosting the body's defenses against illness to supporting cardiovascular health, the humble orange has proven to be a true superfood, offering a wealth of benefits beyond its captivating appearance and flavor.In conclusion, the orange is a fruit that has captivated the human imagination for centuries, transcending cultural boundaries andleaving an indelible mark on the culinary, artistic, and even medicinal realms. From its ancient origins in Asia to its global popularity today, the orange's journey has been one of exploration, innovation, and the enduring power of nature's bounty. Whether savored as a refreshing snack, incorporated into a beloved recipe, or celebrated in the realm of art and literature, the orange remains a timeless symbol of joy, vitality, and the endless wonders of the natural world.。
沏茶的过程英语作文
沏茶的过程英语作文英文回答：The art of tea brewing is a multi-faceted process that involves the careful selection of water, tea leaves, and brewing equipment, as well as the precise control of temperature and timing.1. Water:The quality of the water used to brew tea has a significant impact on the final flavor of the beverage. Ideally, the water should be free of impurities and minerals, as these can interfere with the delicate flavors of the tea leaves. Soft water, such as distilled orfiltered water, is often preferred for tea brewing.2. Tea Leaves:The type of tea leaves used will determine the flavorand aroma of the brewed tea. There are six main types oftea leaves: black, green, oolong, white, pu-erh, and herbal. Each type of tea leaf has its own unique characteristics in terms of oxidation level, processing, and flavor profile.3. Brewing Equipment:The choice of brewing equipment will depend on the type of tea leaves being used. For example, a teapot with abuilt-in infuser is ideal for brewing loose-leaf tea, while a teabag can be used for convenience.4. Temperature:The temperature of the water used to brew the tea is critical as it affects the extraction of flavors and aromas from the tea leaves. Different types of tea requiredifferent brewing temperatures. For example, green tea is typically brewed at a lower temperature (175-185°F) than black tea (195-212°F).5. Timing:The brewing time will also affect the flavor of the tea. The longer the tea leaves are steeped in the water, the stronger the flavor of the tea will be. However, over-steeping can result in a bitter or astringent taste.6. Milk and Sugar:Milk and sugar are often added to tea to alter the flavor. However, adding milk to tea can inhibit the absorption of certain antioxidants, so it is best to add it after the tea has been brewed.中文回答：煮茶。
苦涩的近义词-苦涩词语造句大全
艺七·柳开论文》：“予读 开 《河东集》，但觉苦涩，初无好处。”
沉醉在爱情那苦涩的神秘里，
陈衍 《重刻晚翠轩诗序》：“﹝ 暾谷 ﹞游 淮 北年餘，所作数十首，
它掩没苦涩口味和升高味道。
则渊雅有味，迥非往日苦涩之境。”
“我从前说过。 ”杰克的声音苦涩，带着埋怨。
(3).形容心情愁苦而声音沉滞。 巴金 《春天里的秋天》三：
具体解释
(2) (形)形容内伤心苦。青苹果是苦涩的。(作宾语)
◎ 苦涩 kǔsè
[构成]
(1) [bitter and astringent]∶又苦又涩的
并列式：苦+涩
(2) [agonized;pained]∶内伤心苦的
[例句]
苦涩的表情
苦涩的表情。(作定语)
(1).即苦又涩。 宋 苏轼 《后杞菊赋》序：“ 天随生 自言常食
他一阵冲动想跪下来请求宽恕，可苦涩的愤怒此时在他胸中已燃
国史补》卷下：“ 元和 已后，为文笔，则学奇诡于 韩愈 ，学苦涩于
烧成了狂怒。
樊宗师 。”旧题 宋 尤袤 《全唐诗话·周朴》：“性喜吟诗，尤尚苦
忍耐是苦涩的，但其果实是甜蜜的。
涩，每遇景物，搜奇抉思，日旰忘还。” 清 王士禛 《池北偶谈·谈
为了这一句，斯蒂芬，爱情那苦涩的神秘。
魏
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苦涩的近义词-苦涩词语造句大全
心酸、辛酸 反义词
甜美、甘甜
苦涩的近义词_苦涩涩的味道) bitter and astringent; harsh to the
[释义]
taste
(1) 基本义：(名)又苦又涩的味道。他苦涩地笑了笑。(作状语)
发酵型果酒降酸工艺及其对风味影响的研究进展
董冰冰，田方，刘静，等. 发酵型果酒降酸工艺及其对风味影响的研究进展[J]. 食品工业科技，2023，44（22）：368−376. doi:10.13386/j.issn1002-0306.2023020078DONG Bingbing, TIAN Fang, LIU Jing, et al. Research Advances on Organic Acid Degradation Process and Its Effects on Flavor of Fermented Alcohol Beverage[J]. Science and Technology of Food Industry, 2023, 44(22): 368−376. (in Chinese with English abstract).doi: 10.13386/j.issn1002-0306.2023020078· 专题综述 ·发酵型果酒降酸工艺及其对风味影响的研究进展董冰冰1,2，田 方2, *，刘 静2，蔡路昀1,*（1.浙江大学宁波科创中心，生物系统工程与食品科学学院，浙江宁波 315100；2.浙江海洋大学食品科学与药学学院，浙江省海产品健康危害因素关键技术研究重点实验室，浙江舟山 316022）摘 要：适量有机酸能使果酒风味舒爽，口感细腻，但在发酵过程中，果酒中的有机酸含量并不稳定，过高易导致酒体口感涩苦、风味不佳，过低则会使酒体平淡无味，且有机酸的种类也会对果酒风味产生重要影响。
为了更好地保留果酒中的挥发性风味物质及调控果酒风味，生产中常采用不同的降酸工艺精准降低果酒中主体有机酸的含量，以达到改善风味、提高品质的目的。
因此，本文概述了果酒中主要的降酸工艺及其原理，分析不同工艺的优缺点和局限性，探讨降酸工艺对果酒中风味物质种类的影响，并对未来果酒风味调控的研究方向进行展望，旨在为提高果酒品质和优化酿造工艺提供理论依据，促进果酒产业规模化可持续发展。
形容口感的英文表达
形容口感的英文表达Sensory Lexicon for Describing Texture in Food.The realm of culinary delights extends beyond mere flavors and aromas; texture plays an equally captivatingrole in shaping our gastronomic experiences. The intricate tapestry of sensations that dance upon our palates evokes a symphony of textural nuances, each note adding depth and character to the overall symphony of flavors. To navigate this sensory landscape, we embark on a journey to explore the rich lexicon of English expressions used to articulate the myriad textural qualities of food.Crisp and Crunchy:When teeth meet a crisp or crunchy food, a delightful shattering sound reverberates, signaling a textural triumph. These adjectives describe foods that readily break into fragments under pressure, yielding a satisfying snap or crackle. Think of the crispness of a freshly baked applepie crust or the crunchy bite of a raw carrot.Chewy and Gummy:Chewy textures engage our jaws in a delightful dance, offering resistance that gradually yields to the relentless force of our molars. Gummy textures share a similar tenacity, yet they possess a slightly elastic quality that allows them to rebound after compression. Imagine the chewy bliss of a warm chocolate chip cookie or the gummy embrace of a ripe mango.Creamy and Smooth:Creamy and smooth textures glide effortlessly across the tongue, enveloping it in a velvety embrace. These adjectives evoke foods that melt in the mouth, releasing a rich, indulgent sensation. Think of the creamy smoothness of a perfectly ripe avocado or the velvety texture of a silken tofu pudding.Tender and Juicy:Tender foods succumb gracefully to the gentle pressure of teeth, yielding without resistance. Juicy textures release a burst of flavorful liquid upon each bite, enhancing the overall sensory experience. Think of the tender succulence of a grilled steak or the juicy sweetness of a ripe peach.Fibrous and Grainy:Fibrous textures present a challenge to our teeth, requiring a concerted effort to break down the tough, stringy fibers. Grainy textures exhibit a coarse, gritty quality that creates a distinct sensation on the tongue. Think of the fibrous chewiness of celery or the grainy texture of whole-wheat bread.Fluffy and Light:Fluffy textures dance upon the palate, their airy lightness defying gravity. Light textures share a similar ethereal quality, offering a delicate, barely-theresensation that melts away in the mouth. Think of the fluffy softness of a freshly baked muffin or the airy lightness of a whipped cream topping.Dense and Heavy:Dense textures offer a substantial presence in the mouth, weighing down the palate with their compact structure. Heavy textures possess a similar solidity, yet they tend to be more cumbersome and difficult to chew. Think of the dense chewiness of a brownie or the heavy texture of a thick stew.Moist and Dry:Moist textures retain a pleasing level of hydration, keeping the palate refreshed and engaged. Dry textures, on the other hand, absorb moisture from the mouth, creating a sense of thirst or stickiness. Think of the moist sweetness of a freshly baked cake or the dry crumbliness of a stale biscuit.Bitter and Astringent:While not strictly related to texture, bitterness and astringency can significantly impact the overall sensory experience of food. Bitter flavors evoke a sharp, unpleasant sensation on the back of the tongue, while astringent flavors cause a puckering or drying sensation in the mouth. Think of the bitter aftertaste of dark chocolate or the astringent tannins found in red wine.The Art of Sensory Description:Mastering the art of sensory description empowers us to articulate the intricate interplay of textures that define our culinary experiences. By employing a rich vocabulary and paying close attention to the nuances of each bite, we can transform the act of eating into a journey of sensory exploration.Conclusion:The world of texture is a vast and ever-evolvingtapestry, offering a boundless source of inspiration for culinary exploration. As we delve deeper into the sensory lexicon.。
关于乐于助人的英语名言
关于乐于助人的英语名言1、思念像苦咖啡一样，虽然苦涩，但又乐于回味和品尝。
Missingislikebittercoffee,thoughbitterandastringent,butha ppytoaftertasteandtaste.2、一朵鲜花打扮不出美丽的春天，一个人先进总是单枪匹马，众人先进才能移山填海。
Aflowercan'tdressupabeautifulspring.Apersonisalwaysalon ewhenheisadvanced.Onlywheneveryoneisadvancedcanhemov emountainsandreclaimseas.3、好人不寂寞，善人最快乐，助人又利己，幸福也快乐。
Goodpeoplearenotlonely,goodpeoplearethehappiest,help othersandself-interest,happinessisalsohappy.4、不喜欢我，没关系，我乐于助人，仍然会愿意去帮你。
Itdoesn'tmatterifyoudon'tlikeme.I'mwillingtohelpothersan dI'llstillbewillingtohelpyou.5、我乐于让阳光晒熟。
我的眼光满足于所见事物，我学会了看，世界变美了。
Iliketoletthesunburn.MyeyesarecontentwithwhatIsee.Ihav elearnedtosee.Theworldhasbecomebeautiful.6、你再心地善良活泼开朗乐于助人，也比不过别人的一张脸。
Nomatterhowkind,lively,open-mindedandhelpfulyouare,y oucan'tcomparewithotherpeople'sfaces.7、人想不累，秘诀就是乐于辛劳。
drinking kongfu tea—优秀英文短文阅读(适合大学四六级水平)
Drinking Gongfu TeaA Chinese Custom In East Guangdong And South Fujianby courtesy of Mr.Qiu Huanxing and Mr.Lu Zhongmin,the authors of FolkCustoms of ChinaIt is a Chinese custom to treat guests with tea.However,people in east Guangdong and south Fujian have a special way of preparing tea,called gongfu tea.The tea sets from making gongfu tea are very small.The pottery teapot is as big as a fist and the white and transparent teacups are as small as tiny liqueur glasses.In addition they use a small charcoal stove,a small water kettle and a porcelain base for holding tea sets.Spring or well water is the best for making gongfu tea.Water is boiled with olive stones,which give out high flames and the delicate fragrance of olives.Before making tea, first the teapot is cleaned with boiled water to get rid of the remaining tea flavor in the pot and make better teawith a warm teapot.Then a bighandful of tealeaves is put into theteapot till they almost reach its rim.After the water is boiled,one must lift the kettle high to pour hot water into the teapot.The water is continually poured even when it overflows,so as to get rid of impure materials and foam,and to make mellow tea.After the lid is put on the teapot,boiling water is poured onto the teapot.In this way,the tea will swell in no time.A few minutes later,the tea can be poured into the cups,which are arranged in a circle.The way to pour tea is special.It is poured with a circular motion into each cup.In this way,the color and consistency of the tea in all the cups are the same.To avoid creating foam and scattering the fragrance of tea,the teapot should be held close to the teacups.When the tea is ready,the teacups are presented to guests and elders with both hands.It is mentally refreshing to see the yellow and limpid tea and smell its delicate fragrance.The first sip seems slightly bitter,but a while later,the sweetness of the tea can be savored.Wulong(black dragon)tea is the best variety for making gongfu tea.Half fermented,Wulong tea is as mellowas black tea and as refreshing andsweet as green tea,complete withlingeringSeveral old people drink gongfu teain the courtyard aftertaste.According to research,Wulong tea helps prevent and cure illnesses,prolong life and prevent arteriosclerosis and cancer.Guangdong's Wulong tea comes from Anxi in Fujian Province.Legend has it that the first cultivator of the tea was named Wu Liang.One day,Wu Liang went home after he had picked several pounds of mountain tea and caught a river deer.In the evening,he was busy with killing the river deer, and didn't have enough time to dry the green tea.The next day,he found the tea in the basket had fermented on the way back and after having been stored in the basket the whole night.He fried the tea at once.To his surprise, he found that the tea tasted very mellow,with no bitter and astringent taste. Soon Wu Liang taught his fellow villagers how to make the tea.Almost everyone in his village liked the fermented tea and they named it Wu Liang tea.In the south Fujian dialect,liang and long are two homophonic words. As time went by the tea was called Wulong tea by later generations.。
阅读让我打开了一个新的世界英语作文
Reading opens up another worldIf you ask me what is the most popular, I will answer without hesitation: "Books are the most popular." Only reading can grow wisdom; Only by reading books, can one lack knowledge. "Smell" the fragrance of books and read books every day, so that knowledge will last forever. This time, let me show you my experience of reading!At the end of each week, I would hide in the bookcase to read for an hour or more. As usual, I emptied all the books from the bookcase onto the floor, selected my favorite books and sat down at the desk to read with relish. As soon as I opened it, I smelled a thick fragrance of books coming towards me; The words in the book are arranged orderly; The story is so attractive and wonderful... When I saw half of it, I accidentally saw a yellow thread bound book in the corner. "I haven't read such books yet. What kind of books are they?" So I went to the book with curiosity.After I got the book, I was very surprised: it was heavy, about A4 paper, 4 cm thick, and it looked like it had been decades. The title of the book was Liaozhai, which made me more curious and eager to open it. "Wow!" A bitter and astringent book taste that has never been heard; Look at the text again, the dense words are like many ants, which are neatly provided for me to browse. There are countless stories in this book, and they are so strange. It is like a time-spacetunnel, bringing me into another world and experiencing the feelings of the hero. With the ups and downs of the story, I am sometimes happy, sometimes sad. He is also like the vast universe, and those stories are the stars in the Milky Way, constantly flashing, constantly attracting my eyes and my heart. Here, I finally learned what is the pleasure of reading - that is, pleasure, enrichment and expanding horizons.Unconsciously, it was more than 10 o'clock, but I was still immersed in the sea of books. This also makes me know that books can relieve people's fatigue, and books can also bring people another world.。
咖啡和茶相似点和不同点英语作文
咖啡和茶相似点和不同点英语作文Title: Similarities and Differences between Coffee and TeaCoffee and tea, two of the most popular beverages in the world, have been an integral part of human culture for centuries. Despite their distinct flavors and characteristics, these two beverages share a surprising number of similarities while also having several differences.Similarities:1. Plant Origin: Both coffee and tea come from plants. Coffee is derived from the seeds of the Coffea plant, while tea comes from the leaves of the Camellia sinensis plant.2. Stimulant Properties: Both beverages contain caffeine, a natural stimulant that helps to increase alertness and energy levels.3. Cultural Significance: Coffee and tea have deep cultural roots in many societies. They are often associated with socializing, relaxation, and tradition.4. Variety of Options: Just like tea, coffee also comes in various forms, such as espresso, latte, cappuccino, and more. Tea can be categorized into different types like black, green, white, oolong, and herbal teas.5. Health Benefits: Both coffee and tea have been linked to numerous health benefits, including improved cardiovascular health, reduced risk of certain cancers, and enhanced cognitive function.Differences:1. Flavor Profile: Coffee has a stronger, more bitter taste compared to tea. Tea, on the other hand, offers a diverse range of flavors, from grassy and earthy to sweet and floral.2. Caffeine Content: The caffeine content in coffee is generally higher than that in tea. An average cup of coffee contains around 95 milligrams of caffeine, while a cup of black tea contains about 47 milligrams.3. Preparation Method: Coffee is typically brewed using hot water and ground coffee beans. Tea is prepared by steeping dried tea leaves or flowers in hot water for a few minutes.4. Tannin Content: Tea contains tannins, which are naturally occurring compounds that can have astringent and bitter tastes. Coffee does not contain tannins.5. Cultural Consumption: While coffee is often associated with a fast-paced lifestyle, tea is commonly linked to relaxation and mindfulness. In some cultures, tea ceremonies are performed to honor guests and celebrate special occasions.In conclusion, coffee and tea, despite their differences, have managed to capture the hearts and palates of people worldwide. Whether you prefer the bold taste of coffee or the soothing aroma of tea, both beverages offer a unique and enjoyable experience.。