關(guān)于茶如何生產(chǎn)的英語(yǔ)作文
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關(guān)于茶如何生產(chǎn)的英語(yǔ)作文1
See the tea, tea, summer tea and autumn tea. Tea plucking season is very exquisite. Fresh tea plain drew a bud in four or a five leaves tightly. Summer tea to take out a bud trilobites or a four leaves tightly. Autumn tea in take out one bud two leaves and a bud harvest trilobites. Tea is best, before the tomb-sweeping day (Gregorian calendar, 4, 5), also known as remarkably tea, then the tea not insect, the tea can calculate on "green food". After the tomb-sweeping day, insect growth, our country most tea farmers is chemical pesticides, below you can imagine... Tea production process: green tea: the production without any fermentation process, after picking directly kill qingsong, rolling, drying and tea. Clear fresh and pure taste, fresh and pleasant. Because of the method is different, can divide again to pan Fried and Fried green tea, for example。
Understand the classification of tea, we can further, to explore the production process of black tea: tea is and picked from the tea leaves and buds. In general, the high quality of black tea is usually picked one bud two leaves to 3 leaf, and leaf old nun degree should be consistent. The withering: will picked leaves, the interior evenly let go to let stand for a period of time, make tea moisture volatilizes slowly decrease, become soft and easy to rolling, and tea can also in the process of water loss in produce chemical change gradually. After rolling and chopped: will the withering of tea system of rub is kneaded by hand or by machine, on the one hand, the organization of the tea, the implicit tea juice and tea tastes and aromas, Buddhism from the tea to the surface of the to brew ? in the future
關(guān)于茶如何生產(chǎn)的英語(yǔ)作文2
Since I started my major in the tea culture of China, I have been deeply impressed by its sophistication and beauty. I would like to share some fascinating aspects of the tea culture of China.
In a country with the history of five thousand years, the Chinese tea drinking habit dated back to the Tang Dynasty (618-907AD). It became a national tradition and led to development of a delicate tea drinking ritual. Over the centuries, poets and artists in China wrote many marvelous masterpieces, in appreciation of tea and Chinese people’s constant love of tea drinking .One of the best-known writers is Lu Yu, who was regarded as the “Tea Sage ” for he composed the first book on tea. In his classic book, he detailed his studies of tea, such as the origin of tea, tea tools, tea picking, tea cooking, tea ceremony and well-known areas where tea was grown. And the valuable knowledge he recorded has laid foundation for modern tea culture development.
Based on ways in which tea leaves are processed, there are five distinct types of tea. They are as follow: the green tea, the black tea, the Wulong tea, the compressed tea and the scented tea. Among them, may foreigners are familiar with the green tea. The Longjing tea, of the green type, has a reputation
關(guān)于茶如何生產(chǎn)的英語(yǔ)作文3
I was born to love tea, since the childhood to tea as the music. When I was small,just like the kind of faint fragrance of tea. Now, have a deep understanding of life,gradually like tea feeling. In each evening, in every afternoon, I always like to soak a cup of green tea, savor the dense fragrance.
I love tea, but not the flood, but has a special liking to Tieguanyin feeling. Think that Tieguanyin tea soup color golden yellow, overflow delicious cool, pure aroma,has always been known as the "green leaves red edge, the reputation of the seven bubble have lingering fragrance". It is said that Tieguanyin tea or a kind of precious natural beverage, but also has a good cosmetic function. When listen tothe family said the old man, Tieguanyin tea with general health care function, but also has anti-aging, anti-cancer, anti atherosclerosis, diabetes control, refreshing,diet fitness, prevention of dental caries, heat reduce pathogenic fire, the enemy smoke hangover and other effects.
關(guān)于茶如何生產(chǎn)的英語(yǔ)作文4
According to Lu Yu, writer of the book "Tea Classics" during the Tang Dynasty, Chinese tea has enjoyed a history of more than 4000 years.
Tea was used as offerings in the West Zhou, vegetables in the Spring and Autumn period, and medicine in the Warring period. Later in the West Han dynasty, it became a major commodity.
During the 300 years between the Three Kingdoms period and the Northern and Southern Dynasties, especially in the latter era, Buddhism was extremely popular. The Buddhists applied tea to relieve sleep in Za-zen, so tea trees spread along valleys and around Buddhist temples. That is why people say tea and Buddhism accompanied each other during their development in China.
Till the Tang Dynasty, tea became popular with the common people. In the Ming Dynasty, tea trade began to play an important role in the government's economic plans and the "Tea and Horse Bureau" was set up to supervise the tea trade.
In the 6th century, a Buddhist monk brought tea to Japan and in the 16th century a Portuguese missionary introduced tea to Europe. It was then that tea truly became an international drink.
Presently in China, the tea family not only consists of traditional tea, but also tea beverage, tea food, tea medicine and other tea products.
Tea Classfication
Although there are hundreds of varieties of Chinese tea, they can mainly be classified into five categories. The classifications are determined by the method of processing the tea. The five types are green tea, black tea, brick tea, scented tea, and Oolong tea.
With its natural fragrance, the oldest tea is green tea, which is very popular among many people. It is baked immediately after picking. Green tea can be divided into many kinds, depending on the way that it is processed. The most famous among the various green teas are Longjing (Dragon Well) Tea around the West Lake in Hangzhou, Huangshan Maofeng Tea from Mt. Huangshan, Yinzhen (Silver Needle) Tea from Mt. Junshan and Yunwu (Cloud and Mist) Tea from Mt. Lushan.
Black tea is favored mainly among foreigners. Different from green tea, black tea is a kind of fermented tea. After the fermentation, its color changes from green to black. The most famous black teas in China are "Qi Hong" (which originated in Anhui), "Dian Hong" (originated in Yunnan), and "Ying Hong" (originated in Guangdong).
Oolong tea, which combines the freshness of green tea and the fragrance of black tea, has been becoming popular with more and more people. It is also popular for its medical benefits, including assisting the body building process and in dieting. Fujian, Guangdong and Taiwan are the major producers of this kind of tea. Oolong tea grows on cliffs. Harvesting this type of tea is very difficult, which makes it the most precious.
Scented tea, popular in Northern China, is a mixture of green tea with flower petals of rose, jasmine, orchid and plum, which is combined through an elaborate process. Among this type of tea, jasmine is the most common.
Brick, or compressed, tea, is usually pressed into brick shape, and is mainly produced in Hunan, Hubei, Sichuan, Yunnan and Guangxi Zhuang Autonomous Region. Brick tea is made from black or green tea and is pressed into blocks, which makes it easier to transport. This kind of tea is popular with the ethnic minority people in border regions. The most famous brick tea is "Pu'er Tea" made in Yunnan province.
There are also other kinds of tea. Among them, white tea is special and is not very familiar to most people. Just as its name suggests, this kind of tea is as white as silver. It is mainly produced in Zhenhe and Fuding in Fujian Province, but popular in Southeast Asia. Famous varieties include "Silver Needle" and "White Peony".
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