| 牛霄 |
2007-06-19 22:01 |
茶术语
Relative to Dry Tea Leaf相对干燥的茶叶
* Blistered: with raised blisters on the surface due to firing at too high a temperature initially.*磨破:提出水泡表面由于射击时,过高的温度开始. This characteristic has no connection with blister blight.这一特征并没有与水泡坏.
* Bold: too large for the specified grade.*黑体:太大,对指定的等级.
* Choppy: subject to too much cutting in the dry condition.*波涛汹涌:题目太多切割在干燥条件.
* Clean: free from dust, stalk, fiber etc.*干净:摆脱尘土,秸秆,纤维等.
* Even: homogeneous in particle size and confirming to the grade specification.*即使是:均匀,粒度和确认的等级规格.
* Flaky: flat open leaf without twist and indicative of faulty withering, rolling or plucking, or a combination of these.*酥:一律公开叶片无扭,指示故障丛生,滚动或采摘,或组合.
* Grey: grey teas are produces by excessive handling and cutting in the sorting process.*灰色:灰色茶产生过量处理和裁剪的分拣过程.
* Shotty or Grainy: small tightly twisted particles rather like grape-nuts, usually associated with pekoe grades.*shotty或肌理:小紧紧扭粒子有点像葡萄果仁,通常伴随着pekoe职. When applied to fannings the alternative term grainy is used.当应用于茶替代任期肌理更是突飞猛进.
* High-Fired: fired at a high exhaust temperature but without burning.*高燃:开火排烟温度高,但没有燃烧. It is not regarded as an entirely derogatory characteristic.它并不被视为一个完全贬义的特点.
* Gone-Off: deteriorated usually on account of high moisture content conducive to moldiness.*消失过:恶化通常是因含水量高,有利于霉烂.
* Malty: a faint of aroma of malt which is a desirable feature associated with good firing in quality teas.*malty:一种淡淡的香味麦芽这是一个可取的特点与良好的射击名优茶.
* Tainted: contaminated with an extraneous flavor and aroma.*污点:含一个不相干的风味和香气.
Relative to Infused Tea Leaf相对注入茶叶
* Bright: used to describe color that is uniform and of reddish tinge.*光明:用来形容颜色均匀,有红丝丝.
* Copperly: an especially desirable variant of the former.*copperly:一个特别理想变了前者.
* Dull: the antithesis of bright in the sense defined.*平淡:色彩鲜亮的意义界定.
* Green: the result of under oxidation.*绿色:由于下氧化.
* Mixed: containing leaf of diverse colors - red, green and dark brown; ascribable to uneven withering and fermentation.*混合:叶含有多种颜色--红色,绿色和深棕色;归结不平衡萎凋及发酵.
Relative to Tea Liquor相对茶汁
* Bakey: characteristic of an over-fired black tea in which too much moisture has been removed.*bakey:特点过于发射红茶中过多的水分已经拆除.
* Biscuity: a pleasant aroma often used to describe quality Assams.*biscuity:香气宜人常常用来形容assams质量.
* Brisk: lively on the palate with some degree of pungency; usually associated with a satisfactorily fired tea.*活跃:活泼的眼福与某种程度的辣味;通常伴随着一个圆满发射了茶.
* Bright: indicative of clarity and brightness of the liquor, this is generally a signature characteristic of quality tea.*光明:指示的清晰度和亮度的酒,这是一般人签字特色优质茶叶.
* Common: a plain, thin liquor that has no distinct flavor characteristics.*普通:平原,酒薄,没有独特的风味特色.
* Dull: refers to the liquid's color, the opposite of bright.*平淡:指的是液体的颜色,相反的光明. A dull tea produces a cloudy brew.枯燥无味的茶叶生产多云茶会. May also denote lack of briskness.也可能意味着缺乏脆性.
* Flat: lacking pungency and flavor, usually due to deterioration.*单位:缺少辛辣味,通常是由于环境恶化.
* Full: describes a good combination of color and strength.*全额:描述了一个良好的结合颜色和强度. May not indicate briskness but denotes a round, smooth mouth feel.可能并不表明脆性,但指的是一种全面,顺利口感.
* Hard: a pungent liquor related to greenness, accompanied by a harsh, bitter or rasping quality.*艰难:辣酒与翠绿,伴随着艰苦,痛苦或墨质量.
* Harsh, Raw, Rasping: bitter, due to the presence of non-oxidized polyphenols; a common defect of under-wither teas.*苛刻,原料,其间:苦,由于存在非多酚氧化;一个共同的缺点,根据茶叶枯死.
* Heavy: a thick, strong and darkly colored liquor with little "life" or briskness.*沉重:一个厚厚的,强大和黑暗色酒很少"生命"或脆性.
* Light: liquor that lacks color and strength, often this tea will lack body and aroma as well.*轻:酒,没有颜色和强度,往往将茶叶缺乏身体和香味等.
* Malty: a desirable quality commonly found in Assam teas.*malty:一种可取的质量普遍存在于阿萨姆红茶.
* Metallic: a sharp, coppery flavor found in some black teas.*金属:一个尖锐的,铜的味道,发现部分种红茶.
* Muscat: a flavor and aroma characteristic of fine Darjeelings, often associated with black currants.*马斯喀特:风味特点darjeelings罚款,往往与黑currants.
* Plain: lacking in the accepted desirable characteristics particularly pungency and quality.*简单:缺乏公认的理想特征特别辛辣和质量.
* Pungent: a bitter, harsh or rough characteristic that is felt along the gums rather than tasted on the tongue.*味道:苦涩的苛刻或粗糙的特点,即感受到沿牙龈,而非美味的舌头.
* Quality: a general integration of desirable characteristics.*质量:一般一体化的理想特征.
* Round or Full: satisfactory in strength and color without harshness.*圆形或全部:良好的强度和颜色无酸楚.
* Smoky: a characteristic flavor and aroma of some Chinese teas, especially Lapsang Souchong.*黑烟:特色风味和香气一些中国茶,尤其是正山小种. May also be found in other teas, in which case it is quite undesirable.还可以找到其他的茶,在这种情况下这是很不可取的.
* Smooth: similar to the preceding but less pronounced.*顺利:类似前面,但不太明显.
* Soft: antithesis of brisk and indicating a badly fired tea.*软:对立面旺盛显示一架发射了茶.
* Stale: faded aroma and a "dead" taste caused by excessive age and the subsequent loss of quality.*混浊:淡化香气和"死"的味道导致过多的年龄和随后损失画质.
* Thin: light liquor lacking any strong or desirable characteristics.*瘦身:轻酒缺乏强大还是可取的特点.
* Toasty: describes the aroma of a fine Keemun and other highly fired teas.*缘于:形容香气罚款功夫和其他高度发射的红茶.
* Weedy: grassy or hay-like taste related to under-withering.*杂草:禾本科干草或样口味与下萎缩. May also refer to a woody taste.还可以指一个木质味. Green teas often have a distinct vegetal aroma and flavor.绿茶往往具有鲜明的植物性的香气和味道.
* Winy: relates to the aging of tea which normally does not enhance flavor.*酒味:涉及老化茶通常并不增强风味. In a fine Keemun or Darjeeling, however, aging may bring out a mellow, pleasant characteristic.以细白或大吉岭,但是,老龄化可能带来了醇香,宜人的特点.
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