茶文化英语句子与翻译

　唐代茶圣陆羽的茶经在历史上吹响了中华茶文化的号角。从此茶的精神渗透了宫廷和社会，深入中国的诗词、绘画、书法、宗教、医学。下面是我精心为你整理的茶文化英语句子与翻译，一起来看看。

茶文化英语句子与翻译

　中国是茶的故乡，茶文化的发祥地。

　China is the hometomn of tea and cradle of tea culture

　丰富了茶文化的内涵。

　And help tourists understand the local tea culture

　这里常常举行茶道表演，以使茶文化更加深入人心。

　Tea ceremonies are often held here so as to make tea culture better known among common people

　本店也将不定期的举办名茶鉴赏会与茶文化的基本知识讲座。

　We will also host occasional tea appreciation with the basic knowledge of tea culture lectures

　8世纪中叶出现了第一个茶文化的先驱，是陆羽。

　With Luwuh in the middle of the eighth century we have our first apostle of tea

　是世界上第一部有关于茶文化的著作。

　Was the world's first literature on tea culture

　因此，茶文化园的这些特色，必能吸引很多游客观光、休闲。

　And an overpass and a Service Center will be set up here along the superhighway

　中国茶文化的发展及在和谐社会建设中的作用

　China's Tea Cultural Development and Its Role in Harmonious Society Construction

　如果你对茶文化感兴趣，你可以去中国学习。

　If you are interested in tea culture you can study it in China

　这里可是中国茶文化之乡啊。

　It is after all home to Chinese tea culture

茶文化茶叶的选购

　嫩度

　嫩度是决定品质的基本因素，所谓“干看外形，湿看叶底”，就是指嫩度。一般嫩度好的茶叶，容易符合该茶类的外形要求(如龙井之“光、扁、平、直”)。此外，还可以从茶叶有无锋苗去鉴别。锋苗好，白毫显露，表示嫩度好，做工也好。如果原料嫩度差，做工再好，茶条也无锋苗和白毫。但是 不能仅从茸毛多少来判别嫩度，因各种茶的具体要求不一样，如极好的狮峰龙井是体表无茸毛的。再者，茸毛容易假冒，人工做上去的很多。芽叶嫩度以多茸毛做判断依据，只适合于毛峰、毛尖、银针等“茸毛类”茶。这里需要提到的是，最嫩的鲜叶，也得一芽一叶初展，片面采摘芽心的做法是不恰当的。因为芽心是生长不完善的部分，内含成份不全面，特别是叶绿素含量很低。所以不应单纯为了追求嫩度而只用芽心制茶。

　条索

　条索是各类茶具有的一定外形规格，如炒青条形、珠茶圆形、龙井扁形、红碎茶颗粒形等等。一般长条形茶，看松紧、弯直、壮瘦、圆扁、轻重;圆形茶看颗粒的松紧、匀正、轻重、空实;扁形茶看平整光滑程度和是否符合规格。一般来说，条索紧、身骨重、圆(扁形茶除外)而挺直，说明原料嫩，做工好，品质优;如果外形松、扁(扁形茶除外)、碎，并有烟、焦味，说明原料老，做工差，品质劣。 以杭州地区绿茶条索标准为例： 一级 二级 三级 四级 五级 六级 细紧有锋苗 紧细尚有锋苗 尚紧实 尚紧 稍松 粗松 可见，以紧、实、有锋苗为上。

　色泽

　茶叶色泽与原料嫩度、加工技术有密切关系。各种茶均有一定的色泽要求，如红茶乌黑油润、绿茶翠绿、乌龙茶青褐色、黑茶黑油色等。但是无论何种茶类，好茶均要求色泽一致，光泽明亮，油润鲜活，如果色泽不一，深浅不同，暗而无光，说明原料老嫩不一，做工差，品质劣。

　茶叶的色泽还和茶树的产地以及季节有很大关系。如高山绿茶，色泽绿而略带黄，鲜活明亮;低山茶或平地茶色泽深绿有光。制茶过程中，由于技术不当，也往往使色泽劣变。 购茶时，应根据具体购买的茶类来判断。比如龙井，最好的狮峰龙井，其明前茶并非翠绿，而是有天然的糙米色，呈嫩黄。这是狮峰龙井的一大特色，在色泽上明显区别于其它龙井。因狮峰龙井卖价奇高，茶农会制造出这种色泽以冒充狮峰龙井。方法是在炒制茶叶过程中稍稍炒过头而使叶色变黄。真 假之间的区别是，真狮峰匀称光洁、淡黄嫩绿、茶香中带有清香;假狮峰则角松而空，毛糙，偏**，茶香带炒黄豆香。不经多次比较，确实不太容易判断出来。但是一经冲泡，区别就非常明显了。炒制过火的假狮峰，完全没有龙井应 有的馥郁鲜嫩的香味。

　整碎

　整碎就是茶叶的外形和断碎程度，以匀整为好，断碎为次。 比较标准的茶叶审评，是将茶叶放在盘中(一般为木质)，使茶叶在旋转力的作用下，依形状大小、轻重、粗细、整碎形成有次序的分层。其中粗壮的在最上层，紧细重实的集中于中层，断碎细小的沉积在最下层。各茶类，都以中层茶多为好。上层一般是粗老叶子多，滋味较淡，水色较浅;下层碎茶多，冲泡后往往滋味过浓，汤色较深。

　茶叶的品质好坏，在没有科学仪器和方法鉴定的时候，可以通过色、香、味、形四个方面的来评价。而用这四个方面来评定茶叶质量的优劣，通常采用看、闻、摸、品进行鉴别。即看外形、色泽，闻香气，摸身骨，开汤品评。

　①色泽——不同茶类有不同的色泽特点。绿茶中的炒青应呈黄绿色，烘青应呈深绿色蒸青应呈翠绿色，龙井则应在鲜绿色中略带米**;如果绿茶色泽灰暗、深褐，质量必定不佳。绿茶的汽色应呈浅绿或黄绿，清澈明亮;若为暗黄或混浊不清，也定不是好茶。红茶应乌黑油润，汤色红艳明亮，有些上品工夫红茶，其茶汤可在茶杯四周形成一圈**的油环，俗称“金圈”;若汤色时间暗淡，混浊不清，必是下等红茶。乌龙茶则以色泽青褐光润为好。

　②香气——各类茶叶本身都有香味，如绿茶具清香，上品绿茶还有兰花香、板栗香等，红茶具清香及甜香或花香;乌龙茶具熟桃香等。若香气低沉，定为劣质茶;有陈气的为陈茶;有霉气等异味的为变质茶。就是苦丁茶，嗅起来也具有自然的香气。花茶则更以浓香吸引茶客。

　③口味——或者叫茶叶的滋味，茶叶的本身滋味由苦、涩、甜、鲜、酸等多种成分构成。其成分比例得当，滋味就鲜醇可口，同时，不同的茶类，滋味也不一样，上等绿茶初尝有其苦涩感，但回味浓醇，令口舌生津;粗老劣茶则淡而无味，甚至涩口、麻舌。上等红茶滋味浓厚、强烈、鲜爽;低级红茶则平淡无味。苦丁茶入口是很苦的，但饮后口有回甜。

　④外形——从茶叶的外形可以判断茶叶的品质，因为茶叶的好坏与茶采摘的鲜叶直接相关，也与制茶相关，这都反应在茶叶的外形上。如好的龙井茶，外形光、扁平、直，形似碗钉;好的珠茶，颗粒圆紧、均匀;好的工夫红茶条索紧齐，红碎茶颗粒齐整、划一;好的毛峰茶芽毫多、芽锋露等等。如果条索松散，颗粒松泡，叶表粗糙，身骨轻飘，就算不上是好茶了。

口令   [kǒu lìng] [口令]基本解释

1在看不清的时候识别敌我的口头暗号

2战斗、练兵或做体操时以简短术语下达的口头命令

[口令]详细解释

一种口头暗号。常用来识别敌我。

《大慧普觉禅师语录》卷十六：“只如适来上座问夺人不夺境一段话，只知册子上念将来，如法答他，又理会不得。问一段未了，又问一段，恰如村人打传口令相似。” 沙汀 《闯关》七：“ 庞得山 则被派去和友军接洽，问明准确的出发时间， 场所，路线以及口令。” 徐怀中 《西线轶事》四：“今晚的口令是‘山茶’，回令是‘海棠’，执行吧！”

战斗、练兵或做体操时以简短的术语下达的口头命令。

茅盾 《小巫》：“到初更时分，忽然街上来了蒲达蒲达的脚步声，中间夹着有人喊口令。” 沈从文 《从文自传·辰州》：“操完跑步就单人教练，把手肘向后抱着，独自在一块地面上，把两只脚依口令起落，学慢步走。” 陈残云 《山谷风烟》第四十章：“ 周祺 催促众人走了， 冯均 立刻喊起口令，指挥队伍前进。”

[口令]百科解释

口令一词多义：1口头话，如喊口令；2暗号，如对口令；3专指密码，如信箱口令。 更多→ 口令

[口令]英文翻译

Password

[口令]相关词语 队形 账号 号令 军队 稍息 密令 密码 气功 跨立 囹圄 龃龉 暗语 [口令]相关搜寻 绕口令 拗口令 口令什么字 口令的令加个羽念什么 口令字 一个草字头一个口令的令是什么字 吃口令 口字旁一个口令的令是什么字

　　茶花百科知识：

　　Camellia Encyclopedia of knowledge

　　茶花（学名：Camellia sp）又名山茶花，是山茶科、山茶属多种植物和园艺品种的通称。花瓣为碗形，分单瓣或重瓣，单瓣茶花多为原始花种，重瓣茶花的花瓣可多达60片。茶花有不同程度的红、紫、白、黄各色花种，甚至还有彩色斑纹茶花，而花枝最高可以达到4米。性喜温暖、湿润的环境。花期较长，从10月份到翌年5月份都有开放，盛花期通常在1-3月份。

　　因其植株形姿优美，叶为浓绿绿而光泽，花形艳丽缤纷，而受到世界园艺界的珍视。茶花的品种极多，是中国传统的观赏花卉，“十大名花”中排名第八，亦是世界名贵花木之一。原产于中国东部，在长江流域、珠江流域、重庆、云南和四川各地，朝鲜、中国台湾和印度等地普遍种植。

Tea:Chinese Beginnings

According to Chinese legend, tea was discovered by emperor Shen Nung in 2737 BCE While boiling water one morning, leaves from a nearby plant fell into the pot He liked the taste and discovered that not only did this new infusion of herbs quench thirst, but also reduced the need for sleep and cheered the heart He continued to drink what we now know as tea, and shared the beverage with others

The Japanese legend tells a different tale According to the Japanese, the Chinese Buddhist saint, Bodhidharma, became so overwhelmed by sleep while meditating that he tore off his eyelids and threw them on the ground They took root and a tea plant grew This explains both the invigorating effects of tea and the eyelid shape of the leaf

Demand in China for the new medicinal drink grew slowly, but eventually caused the destruction of many of the tea tree forests in China, as the entire tree was cut down to strip it of its leaves With the appearance of tea cultivation, the plant was prevented from completely disappearing By 350 CE tea drinking was common in China, and many grew the herb privately

Tea was thought of as a medicinal drink in China until late in the sixth century In 780 CE Chinese merchants commissioned the Ch'a Ching, a book about the history of tea to extol its virtues An abridged version of the Ch'a Ching's description of the proper tea making process is as follows: after being plucked on a sunny day, the tea leaves must be baked over an even fire, with no wind After baking they should be placed in a paper bag to cool When completely cold the leaves can be ground Then spring water should be heated to just under the boiling point and a pinch of salt added Then bring it to a second boil, and stir only the middle portion of the liquid Steep the ground tea leaves in this water in each cup individually and drink before it cools The first and second cups taste the best, and more than four or five cups should not be consumed The skill of making tea properly was highly valued in China, and an inability to make tea well, and with elegance, would cause disgrace Making tea was an honor, and only the lord of the house was allowed this privilege and duty

Tea drinking was especially popular in the T'ang Dynasty, 620 to 907 CE Several different preparations were used to make tea, including the addition of onion, ginger, orange, or peppermint Milk and sugar were never added to tea, although both were available and used in other foods Different preparations of teas held different medicinal purposes, although by this time tea was primarily thought of as a beverage in spite of its believed healing properties

Tea was a drink of the working people and the aristocracy, and was often drunk while entertaining, both casually and formally Visitors were served tea, prepared by the lord of the house Although consumed universally throughout China, tea was identified primarily with the southern and central provinces, where it played an important role in betrothals It was the symbol of new marriages, as it was said that both tea bushes and new families must grow from a new seed

另附：

The Chinese people, in their drinking of tea, place much significance on the act of "savoring" "Savoring tea" is not only a way to discern good tea from mediocre tea, but also how people take delight in their reverie and in tea-drinking itself Snatching a bit of leisure from a busy schedule, making a kettle of strong tea, securing a serene space, and serving and drinking tea by yourself can help banish fatigue and frustration, improve your thinking ability and inspire you with enthusiasm You may also imbibe it slowly in small sips to appreciate the subtle allure of tea-drinking, until your spirits soar up and up into a sublime aesthetic realm Buildings, gardens, ornaments and tea sets are the elements that form the ambience for savoring tea A tranquil, refreshing, comfortable and neat locale is certainly desirable for drinking tea Chinese gardens are well known in the world and beautiful Chinese landscapes are too numerous to count Teahouses tucked away in gardens and nestled beside the natural beauty of mountains and rivers are enchanting places of repose for people to rest and recreate themselves

China is a country with a time-honored civilization and a land of ceremony and decorum Whenever guests visit, it is necessary to make and serve tea to them Before serving tea, you may ask them for their preferences as to what kind of tea they fancy and serve them the tea in the most appropriate teacups In the course of serving tea, the host should take careful note of how much water is remaining in the cups and in the kettle Usually, if the tea is made in a teacup, boiling water should be added after half of the cup has been consumed; and thus the cup is kept filled so that the tea retains the same bouquet and remains pleasantly warm throughout the entire course of tea-drinking Snacks, sweets and other dishes may be served at tea time to complement the fragrance of the tea and to allay one's hunger

中国茶文化

中国人饮茶， 注重一个"品"字。"品茶"不但是鉴别茶的优劣，也带有神思遐想和领略饮茶情趣之意。在百忙之中泡上一壶浓茶，择雅静之处，自斟自饮，可以消除疲劳、涤烦益思、振奋精神，也可以细啜慢饮，达到美的享受，使精神世界升华到高尚的艺术境界。品茶的环境一般由建筑物、园林、摆设、茶具等因素组成。饮茶要求安静、清新、舒适、干净。中国园林世界闻名，山水风景更是不可胜数。利用园林或自然山水间，搭设茶室，让人们小憩，意趣盎然。

中国是文明古国，礼仪之邦，很重礼节。凡来了客人，沏茶、敬茶的礼仪是必不可少的。当有客来访，可征求意见，选用最合来客口味的茶叶和最佳茶具待客。主人在陪伴客人饮茶时，要注意客人杯、壶中的茶水残留量，一般用茶杯泡茶，如已喝去一半，就要添加开水，随喝随添，使茶水浓度基本保持前后一致，水温适宜。在饮茶时也可适当佐以茶食、糖果、菜肴等，达到调节口味和点心之功效。

1神思遐想：reverie。

2领略饮茶情趣：take delight in tea-drinking。

3在百忙之中泡上一壶浓茶……:这个句子较长，译者根据其意思的层次，把它分成了两个完整的句子来翻译，这样就有较大的自由度来遣词造句。

4择静雅之处：securing a serene space。

5细啜慢饮：imbibe slowly in small sips。

6达到美的享受：即"享受到饮茶之美"。allure这里是名词，意为"迷人之处"，也可用beauty。

7使精神世界升华到高尚的艺术境界：until your spirits soar up and up into a sublime aesthetic realm。

8利用园林或自然山水间，搭设茶室：翻译时用了tucked away和nestled，比用built要形象、优美得多。

9让人们小憩，意趣盎然:意思是"(茶室)是让人们休息、娱乐的迷人场所。"

10礼仪之邦:即是"一个很讲究礼仪的地方"，"很重礼节"为重复，不译。

11当有客来访：是"凡来了客人"的重复，可不译。根据下文的内容，加上before serving tea，使上下衔接贴切自然。

12征求意见，选用最合来客口味的茶叶和最佳茶具待客：可理解为"询问来客他们最喜欢什么茶叶，然后用最合适的茶具给客人敬茶"。

13主人在陪伴客人饮茶时：译为in the course of serving tea,与前面before serving tea相呼应。

14主人在陪伴客人饮茶时……水温适宜：这句话较长，译者同样根据其意思的层次，把它分成了两个完整的句子来翻译。

15随喝随添：and thus the cup is kept filled或者and in this way the cup is kept filled。

16茶食：意思为"点心、小吃"。

17达到调节口味和点心之功效："点心"为方言"点饥、充饥"的意思。

布卢姆在街上到处，紫藤刚刚结束，邦联茉莉花刚刚开始。中沉浮的花园！ - 深颜色的，他们在早晨和傍晚阴凉处旧地毯。大家都长大了大家的一些最好的别人的鲜花

韦尔蒂的母亲，Chestina，基本做到了花园和Eudora称为她的母亲的“码男孩自言自语。”不过，她创造的拍摄在从1930年的房子屋顶的花园的记录。该园横跨约3亩的一季度的城市很多。它既不是幻想，也不大，其他园林当代标准。以下的时间在时尚，棚架，篱笆和边界划分为使整个房间显得大花园。

最喜欢的植物黄花菜，山茶花和玫瑰。而作为恢复1990年代中期开始，工人发现了这些植物残余。目前，41茶花灌木留在花园里，其中一些由Eudora自己嫁接。 Chestina的计划和Eudora的照片海尔

山茶属植物是山茶科最大的属，具有多种经济、社会和生态价值。其中，经济价值主要集中于：园林观赏、饮料食品、药用价值等方面。对其的系统发育演化研究和分类研究也有一定的进展，但是存在一定的分类分歧，进来也有在系统研究上发现其多个新品种的进展。此外，随着对山茶属植物的需求，提出了多种种质资源的利用和培养技术。但是在对其叶绿素荧光特性的研究上还不是很多，如果能够结合比较优秀的数值分类学中的研究模型方法进行分类研究，并探讨对于系统演化和进化方面的意义，相信会有一定的收获。

Theaceae Camellia plant is the largest genus, with a variety of economic, social and ecological value Among them, the economic value mainly in: ornamental, beverage and food, medicinal value etc Phylogenetic study of their evolution and classification of some progress there, but there are some classification differences, come on the systematic study also found progress in a number of new varieties In addition, with the demand of the Camellias, made a number of germplasm resources, use and cultivation techniques However, chlorophyll fluorescence characteristics in their research is not much good if combined with more research in numerical taxonomy classification model method Jin Xing, and to explore the evolution and evolutionary sense, I believe there will be some of the harvest