中译英 茶文化茶的享受,技术包括下列各节：第一,茶味娇嫩,茶易败坏,所以整治时,须十分清洁,须远离酒类香类一切有强味的物事,和身带这类气息的人；第二,茶叶需储藏于冷燥处；第三,烹茶

中译英 茶文化茶的享受,技术包括下列各节：第一,茶味娇嫩,茶易败坏,所以整治时,须十分清洁,须远离酒类香类一切有强味的物事,和身带这类气息的人；第二,茶叶需储藏于冷燥处；第三,烹茶
中译英 茶文化
茶的享受,技术包括下列各节：第一,茶味娇嫩,茶易败坏,所以整治时,须十分清洁,须远离酒类香类一切有强味的物事,和身带这类气息的人；第二,茶叶需储藏于冷燥处；第三,烹茶的艺术一半在于择水,山泉为上,河水次之,井水更次；第四,客不可多,且须文雅之人,方能鉴赏杯壶之美；第五,茶的正色是青中带微黄,过浓的红茶即不能不另加牛奶、柠檬、薄荷或他物以调和其苦味；第六,好茶必有回味,大概在饮茶半分钟后,当其化学成分和津液发生作用时,即能觉出；第七,茶须现泡现饮,泡在壶中稍稍过侯,即会失味；第八,泡茶必须用刚沸之水；第九,茶味最上者,应如婴孩身上一般的带着“奶花香”.

中译英 茶文化茶的享受,技术包括下列各节：第一,茶味娇嫩,茶易败坏,所以整治时,须十分清洁,须远离酒类香类一切有强味的物事,和身带这类气息的人；第二,茶叶需储藏于冷燥处；第三,烹茶
Tea enjoying,technology including following various:First,tea taste
tender and delicate,the tea is easy to ruin,therefore renovates
time,must be extremely clean,must be far away wines fragrant kind of
all to have the strong taste the matter,with body belt this kind of
breath person; Second,the tea must preserve Yu Lengzao place; Third,
烹茶 art one partly lies in selects the water,the mountain spring
for on,the river water is next,well water one night watch; Fourth,
the guest cannot be many,also must the elegant person,Fang Neng
appreciate America of the cup pot; Fifth,the tea orthochromatic is
the blue center belt micro yellow,the excessively thick black tea
namely has no alternative but to add seperately the milk,the lemon,
the peppermint or his thing by compromises its bitter taste; Sixth,
the good tea must have the aftertaste,probably after drinks the tea
half minute,when its chemical composition and the body fluids has the
function,namely can sense; Seventh,the tea must presently soak
presently drinks,soaks in the pot slightly crosses the marquis,
namely can lose the taste; Eighth,made tea must use just to boil the
water; Ninth,the tea taste on most,should like on the baby body
general bring "the milk flower fragrance".

The enjoyment of tea and techniques for
making,include the following points:
The first,It has a delicate smell,and easily
spoil,thereful,makiing it,you must be clean very
much an...

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The enjoyment of tea and techniques for
making,include the following points:
The first,It has a delicate smell,and easily
spoil,thereful,makiing it,you must be clean very
much and be far from all the heavy smell like
spirits(酒）,perfume and some one with such;
The second,tea-leaves need to be preserved in
the place where is cool and dry;
The third, the half of craftsmanship (skill)
of cooking tea lies in choosing water,the best
one is the hilly spring,then the water in a
river is better than in a well;
The fourth,our only a few guests who have to
be refined could appreciate the beauteful of the
teapot;
The fifth,tea's pure color is to be a bit of
yellow in green,the over deep black tea can't
put in additions like milk,lemon,peppermint or
anything that could decrease its bitterness;
The sixth,a good tea must let's recall its
flavour,about a half hour after drinking,while
its chemical parts reacting to our saliva,we
just perceive;
The seventh,if you brew tea well,you would
drink completely in time.
Otherwise,a little excess,it would lose its
initial scent;
The eighth,you must use boiling water;
The nineth, the best delicious tea should
have a surge of perfume of milk and flower like
an infant possesses usually.

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