南宁荷韵翻译公司

在茶王赛之中，煮水、冲泡的茶农一字排开，十几个或者几十个排成一行，不仅要比拼茶叶的形色，还要比赛茶汤的香和味，茶师会轮流品鉴所有参赛者冲泡的香茗，现场评出高低。

In the King of Tea competition, boiling water, brewing tea farmers lined up, dozens or dozens of rows, not only to compete in the shape and color of the tea, but also the aroma and flavor of the competition tea, tea masters will take turns to taste all the participants brewed tea, on-site assessment of the high and low.

由于这些评语关乎茶农一年来的收成，更是一种茶界地位的体现，所以现场气氛极其紧张热闹。

As these comments are about the yearly harvest of the tea farmers, and are a manifestation of the status of the tea industry, the atmosphere was extremely tense and lively.

茶农们个个都是行家里手，通过一次次的斗茶，互相品尝对方的茶叶，观察对方的技艺，也是一种交流与切磋，对于制茶技艺的提高和生活情趣的提升都有所帮助。

Tea farmers are all experts in their field, and through the tea fights, they taste each other's tea and observe each other's skills, which is also a kind of exchanges and consultations, and it is helpful for the improvement of tea-making skills and the enhancement of the interest of life.

起源于民间的自发斗茶活动原本只是地区性茶俗，但当它与某地的经济、盛誉挂钩起来，也就逐步演变成为一场意义非凡的比赛。

The spontaneous tea fights originated from the private sector were originally just a regional tea custom, but when it was linked to the economy and reputation of a certain place, it gradually evolved into a competition of great significance.

清末民初，斗茶已经发展成为名茶比拼的茶王赛。

At the end of the Qing Dynasty and early Republic of China, the tea fight has developed into a famous tea competition of the King of Tea.

茶王赛的形式多种多样，规模也因举办地、主办方的不同而呈现出大小不一的特点。

Tea King Competition takes various forms, and its scale varies according to the place and the organizer.

民间举行的比赛规模较小，而官方举办的比赛会吸引大批量的参与者，就连境外的销售区也都会举办各种类型的茶评赛。

While private competitions are small in scale, official competitions attract a large number of participants, and even overseas sales regions organize various types of tea judging competitions.

在安溪铁观音广受欢迎的港澳与东南亚市场，就有很多国家和地区都在举行茶评赛活动。

In Hong Kong, Macau and Southeast Asia, where Anxi Tieguanyin is popular, there are many countries and regions that hold tea competitions.

1916年，安溪人王西配制的“万寿桃牌”铁观音在台湾举办的茶叶评选活动中获得第一名。

In 1916, the "Wanjian Brand" Tieguanyin prepared by Wang Xi, a native of Anxi, won the first place in the tea competition held in Taiwan.

1945年，安溪人王联丹配制的“泰山峰牌”铁观音在新加坡摘取茶王桂冠。

In 1945, Anxi Wang Lian Dan prepared "Taishan Peak Brand" Tieguanyin, which won the Tea King crown in Singapore.

1950年，安溪王登记茶庄配制

1950, Anxi Wang Registered Tea House preparation

的“碧天峰牌”铁观音在泰国获特等奖。

The "Bitianfeng Brand" of Tieguanyin won the Grand Prize in Thailand.

这些屡次获得的殊荣让安溪铁观音和安溪茶商一起成为品牌，在海内外获得了盛誉，时至今日安溪铁观音还是许多东南亚华侨心目中佳茗的代表。

These repeated awards have made Anxi Tieguanyin and Anxi tea merchants a brand together, and have gained a great reputation at home and abroad, and to this day Anxi Tieguanyin is still the representative of good tea in the minds of many Southeast Asian Chinese expatriates.

新时期的茶王赛

The new era of the King of Tea

进入20世纪后半期以来，随着安溪茶叶生产模式的不断变革，确立了生产责任制，安溪铁观音也从之前的外销开始逐渐转变成为内销茶叶，这一变化激发了很多茶农、茶商的积极性，需求扩大也让制茶技艺不断提高和普及，茶叶的品质在迅速提高，让安溪茶业的发展呈现出了旺盛的态势。

Since the second half of the 20th century, with the continuous change of Anxi tea production mode and the establishment of the production responsibility system, Anxi Tieguanyin has gradually changed from export to domestic sales, which inspired a lot of tea farmers and tea merchants, and the expanding demand for tea-making skills has also improved and popularized the tea, and the quality of tea has improved rapidly, which has made the development of the tea industry of Anxi present a vigorous trend.

眼看安溪铁观音如此受到茶人追捧，将茶王赛再次展现在世人的面前成为了一件势在必行的事。

Seeing that Anxi Tieguanyin is so sought after by tea lovers, the Tea King Competition has become an imperative to show in front of the world again.

在当地县政府的支持之下，新时代的茶王赛呈现出了全新的主题与内涵，并逐步发展成为由各级村镇组织的大型赛事。

With the support of the local county government, the new era of the King of Tea has taken on a whole new theme and connotation, and has gradually developed into a large-scale event organized by villages and towns at all levels.

每年到了茶王赛的时间，各地的制茶高手和厂家都会精心挑选出自家出产的精品，选送参赛，而茶王赛的主办方也会聘请各地著名的茶师来作为评审，经过品鉴角逐之后当场选出本季、本地各个品种的茶王，并对获奖者颁发奖牌和奖金。

Every year, when it comes to the time of the King of Tea Competition, tea makers and manufacturers from all over the world will carefully select the finest products from their own production and send them to participate in the competition, while the organizer of the King of Tea Competition will also hire famous tea masters from all over the world to act as the judges, and then select the King of Tea of the season and local varieties on the spot after the tasting and competition, and award the winners with medals and prizes.

对于茶王，还有一个人人羡慕、历史悠久的优待，那就是敲锣打鼓送茶王回家，这在很多茶人眼中是一种至高的荣耀。

For the king of tea, there is a long history of envy and preferential treatment, that is to beat the gong and drums to send the king of tea home, which in the eyes of many tea people is a supreme honor.

进入90年代，安溪铁观音的名声更盛，茶王赛的影响力也随之广泛传播，举办赛事的地点不再局限于当地。

In the 1990s, Anxi Tieguanyin's reputation grew, and the influence of the King of Tea Tournament spread widely, and the location of the tournament was no longer limited to the local area.

1996年11月，安溪四大名茶茶王赛在广州举行；1998年11月，安溪茶王赛在上海隆重进行；1999年，举办了春秋两次茶王赛，分别在北京和香港两地举行，引起了诸多新闻媒体的报道，不管是北上还是南下都引起了一阵强烈的“铁观音”旋风，让更多的人了解、认识到了铁观音的美妙，也拓展了安溪铁观音的内销市场。

In November 1996, Anxi four famous tea tea king tournament held in Guangzhou; in November 1998, Anxi tea king tournament in Shanghaigrand; in 1999, held two spring and autumn tea king tournament, respectively, held in Beijing and Hong Kong, caused a lot of news media reports, whether it is the north or south have caused a strong "Tieguanyin"Tieguanyin. "Cyclone, so that more people understand, recognize the beauty of Tieguanyin, but also to expand the domestic market of Anxi Tieguanyin.

随着时代的进步，茶王赛的形式也在不断变化之中，原来的茶王赛仅仅局限于茶叶品质的比拼，而随着人们对于茶的要求越来越高，茶艺表演、茶歌、茶舞、茶王拍卖等形式也都出现在茶王赛的舞台上。

With the progress of the times, the form of the King of Tea Competition is also changing, the original King of Tea Competition is only limited to the competition of the quality of tea, and with the increasingly high demand for tea, tea performance, tea songs, tea dance, tea king auction and other forms also appeared on the stage of the King of Tea Competition.

进入新世纪之后，安溪的茶王赛又呈现出了不一样的风采。

After entering the new century, Anxi's King of Tea Tournament has taken on a different look.

2000年6月，安溪茶王赛由铁观音的发源地西坪镇茶人主办，举办地为汕头。

In June 2000, Anxi Tea King Competition was organized by the tea people of Xiping Town, the birthplace of Tieguanyin, and held in Shantou.

此次茶王赛不仅邀请到全国各地和东南亚茶商出席，并且活动形式新颖，改变了过去请专家来评定茶王的方式，改由与会嘉宾民主投票评选。

The King of Tea Competition not only invited tea merchants from all over the country and Southeast Asia to attend, but also the form of the event was novel, changing the past way of inviting experts to evaluate the King of Tea to a democratic vote by the guests of honor.

经过多轮评判之后，铁观音茶王最终诞生。

After many rounds of judging, the Tieguanyin Tea King was finally born.

但此次的茶王却并没有拍卖，而是以抽奖的方式请现场的各界茶人来共享，让更多的人参与

However, this time the King of Tea was not auctioned, but invited by way of a lucky draw to the scene of all walks of life tea people to share, so that more people to participate!

茶王赛的举行让安溪茶叶的品牌提升了影响力，所评选出的茶王也屡屡因为高价而引起了全社会的关注。

The King of Tea Competition has made the Anxi tea brand more influential, and the selected tea king has repeatedly attracted the attention of the whole society because of its high price.

1993年在泉州评选出的铁观音茶王以每斤1万元的价格被拍卖抢购，而到了1995年，茶王的价格已经到了每斤5.8万元。

Selected in Quanzhou in 1993, the king of Tieguanyin tea to 10,000 yuan per catty price was auctioned to buy, and in 1995, the price of the king of tea has reached 58,000 yuan per catty.

1996年茶王赛评选出的毛蟹茶王拍卖价达到每斤7.2万元，铁观音茶王拍卖价达每斤16万元。

In 1996, the King of Tea Competition selected the King of Hairy Crab Tea auction price reached 72,000 yuan per catty, the King of Tieguanyin Tea auction price of 160,000 yuan per catty.

1998年11月，在上海评出的铁观音茶王以100克4万元被拍卖，相当于每斤20万元。

In November 1998, the king of Tieguanyin tea evaluated in Shanghai was auctioned off at 40,000 yuan for 100 grams, equivalent to 200,000 yuan per catty.

这一价格已经令人们咋舌，但是到了1999年，铁观音茶王的拍卖价为100克7万元，2001年铁观音茶王拍卖价已经达到了100克12万元。

This price has been staggering, but in 1999, the auction price of Tieguanyin tea king for 100 grams of 70,000 yuan, 2001 Tieguanyin tea king auction price has reached 100 grams of 120,000 yuan.

茶王价格的不断攀升折射出人们对于高品质茶叶的追求，而安溪在举行茶王赛的同时也不断发展茶文化，让茶来带动旅游产业的发展。

The rising price of King of Tea reflects people's pursuit of high quality tea, and Anxi in the King of Tea Tournament at the same time also continue to develop the tea culture, so that tea to drive the development of the tourism industry.

“中国茶都（安溪）茶文化旅游节暨首届铁观音乌龙茶节”活动、“海峡两岸茶文化交流会”、“中华茶产业国际合作高峰会”等活动内容创新，社会影响力也不断扩大。

The "China Tea Capital (Anxi) Tea Culture Tourism Festival and the First Tieguanyin Oolong Tea Festival", "Cross-Strait Tea Culture Exchange Meeting", "Summit on International Cooperation of Chinese Tea Industry" and other activities are innovative in content and expanding in social influence. The content of the activities is innovative and the social influence is expanding.

从茶王赛中衍生出来的文艺踩街、焰火晚会、烛光品茗会、国际茶艺表演、全国最佳茶艺小姐大赛、十佳茶艺之星大赛、茶文化旅游、茶文化论坛、茶叶订货会、产品展销会等活动，也有力地带动了安溪经济的发展。

The activities derived from the King of Tea Contest, such as cultural street trekking, fireworks, candlelight tea tasting, international tea performance, the National Best Tea Lady Contest, the Top Ten Tea Stars Contest, tea culture tourism, tea culture forums, tea ordering meetings, product exhibitions and sales, etc., have also strongly driven the development of the economy of Anxi.

现在，安溪铁观音的品质不断提高，包装工艺也在不断改进，更适合现代人的饮茶习惯。

Now, the quality of Anxi Tieguanyin is constantly improving, and the packaging process is also improving, which is more suitable for modern people's tea drinking habits.

小包装茶叶的出现让人们饮茶变得更加便捷，斗茶的风气也因为茶王赛而兴盛起来。

The emergence of small packages of tea has made it more convenient for people to drink tea, and the culture of tea fighting has also flourished because of the King of Tea competition.

在整个闽南地区，人们喜欢在工作之余携带几包小包装的茶叶，冲泡起来，一边斗茶，一边论道，生活其乐融融。

Throughout the southern Fujian region, people like to carry a few small packets of tea after work, brewing up, while fighting tea, while discussing the Tao, life is very happy.

这种斗茶之风因为其独特的闲情逸致，已经在广东、上海等地流行起来，越来越多的人关注安溪，安溪茶俗获得更广泛的传播，这一切将推动安溪茶发展的脚步走得更稳健，茶韵更香醇。

This style of tea fighting has been popularized in Guangdong, Shanghai and other places because of its unique leisure, and more and more people are paying attention to Anxi, Anxi tea customs have been more widely disseminated, which will promote the development of Anxi tea to walk more steadily, and the tea flavor is more fragrant.

叁根脉延展传承中的变革

III Changes in the Extended Roots Lineage

作为人均茶叶消费量世界第一的国家，万里之外的英国人每年要消耗近20万吨的茶叶。

As theworld's largestper capitaconsumption oftea, the British, who are thousands of miles away, consume nearly 200,000 tons of tea every year.

标准化、统一化，是英国人对口感的要求。

Standardization and uniformity are what the British demand for taste.

沃本修道院，这处曾经属于罗素家族的房子曾是下午茶诞生的源头。

Woburn Abbey, a house that once belonged to the Russell family, was the source of the birth of afternoon tea.

曾经的英国贵族，只有早晚两顿正餐，两餐之间，漫长饥饿。

The English aristocracy once had only two square meals, morning and evening, with long starvation between them.

几片面包，辅认奶油、果酱，再配上一壶中国好茶，这是贝德福（女肝0「61）公爵夫人安娜玛利亚罗素（的的

A few slices of bread, complemented by cream and jam, and a pot of Chinese tea, this was the first time that Anna Maria Russell, Duchess of Bedford (Lady Liver 0"61), had been a member of the Chinese Academy of Arts and Sciences.

附「^0）的解决办法。

(with "^0) solution.

从此，下午茶开始成为皇室贵族社交圈的时尚，并且迅速普及至平民。

From then on, afternoon tea became fashionable in the social circles of royalty and quickly spread to the commoners.

这份传统，英国人传承了百年的时光。

This tradition has been passed down by the British for centuries.

如今下午茶已成为英国茶文化中最重要的一部分，代表着舒适和安全感。

Nowadays afternoon tea has become the most important part of the British tea culture, representing comfort and security.

每当午后四点的钟声响起，时间会因茶而暂时驻足。

When the clock strikes four in the afternoon, time stops for tea.

茶点精致，三层托盘，从下往上，口感由咸到甜，自轻至重。

The tea is exquisite, with three tiers of trays, from bottom to top, with flavors ranging from savory to sweet, light to heavy.

人们享受着这样的传统，犹如与生俱来，顺理成章。

People enjoy such traditions as if they were born with them, as a matter of course.

变化的昨天，预言着不变的今天。

Yesterday's change predicts today's change.

从西方到东方，茶呈现出根脉的另一种传承。

From the West to the East, tea presents another legacy of roots.

不同于忠于口感标准化的英国人，日本人则在传统中思考着茶的变化。

Unlike the British, who are loyal to the standardization of taste, the Japanese are thinking about the evolution of tea in the context of tradition.

位于京都宇治桥头的通圆茶铺是日本最为古老的一间茶店，它存在的历史几乎平行于日本的饮茶文化史。

The history of the store, located at the head of the Uji Bridge in Kyoto, is one of the oldest in Japan, and its existence is almost parallel to the history of tea drinking culture in Japan.

通圆佑介是通圆茶铺的第24代传人。

YusukeTongwonisthe 24th generation of theTongwonTea Shop.

每天清晨，为一休禅师所作的通圆木像奉茶是茶铺开门后的第一件事。

Every morning, serving tea to the wooden statue of Zen Master Ikkyuu's Tongyuan is the first thing the tea store does when it opens its doors.

世世代代，每天毕恭毕敬地奉茶，仿佛那些印记着家族根脉的每一处细节都在被祖先默默注视。

For generations, tea has been served respectfully every day, as if every detail of the family's roots was being watched by the ancestors.

传承，在变与不变之中，遵守着某种约定般的法则。

The legacy, amidst the changes and constants, obeys a certain covenant-like law.

八百年来，老茶铺一直坚守着茶叶的高品质。

For 800 years, the Old Tea Shop has stood by the high quality of its tea.

新茶上市的时节，通圆佑介需要从数量繁多的茶品中，精心挑选出最符合家族茶铺理念的茶叶。

When new teas come on the market, Yusuke Tomono has to carefully select from a wide range of teas the ones that best fit the family tea store's philosophy.

与日俱增的游客，让通圆佑介看到了更为广阔的市场前景。

With the increasing number of tourists, Yusuke Tomonari sees a broader market outlook.

既要坚守传统，又要与时俱进，他思考着古老茶铺的经营如何能更贴合当下的时代。

With the need to uphold tradition and keep up with the times, he pondered how the ancient tea store business could be more in tune with the current era.

茶，开始尝试嫁接更多的潮流，变化出不同的形态。

Tea, began to try to graft more trends and change into different forms.

保持传统口感的同时，呈现出味觉的多样性。

The traditional taste is preserved, while the taste is diversified.

更好地普及，人们才能快速接纳，才能更直观地感受茶的魅力。

Better popularization, people can quickly accept, can be more intuitive to feel the charm of tea.

跨越传统和时尚，源自中国茶叶的基因，包容且开放，一如某种处世的哲学。

Crossing tradition and fashion, it comes from the genes of Chinese tea, tolerant and open, like a certain philosophy of dealing with the world.

或是坚守宗族血脉，或是变通时尚法则。

Either by sticking to the clan line, or by adapting the laws of fashion.

传承，让变化成为永远不变的准则。

Pass it on and let change be the ever-present norm.

安溪芳茗铁观音神香禅味留人间——铁观音技艺与文化传承

Anxi Fangming Tieguanyin divine fragrance and Zen flavor left on earth - Tieguanyin technique and cultural heritage

茶被认为是最和谐的饮料，不仅因为它体现出了中华传统文化中的和谐思想，还因为它本身所具有的“阴阳和谐”、“天人合一”的和谐属性。

Tea is considered to be the most harmonious beverage, not only because it embodies the idea of harmony in traditional Chinese culture, but also because of its own harmonious attributes of "harmony of yin and yang" and "unity of heaven and mankind".

经过中国传统的儒释道三家哲学思想的影响，中国茶道在坚守之中不断变化，在传承之中体现出了新时代的特色。

Influenced by the traditional Chinese philosophical thinking of Confucianism, Buddhism and Taoism, the Chinese Tea Ceremony has been constantly changing and reflecting the characteristics of the new era in the midst of its inheritance.

关于“和”的思想，茶道融汇了儒家了的中庸之道，倡导“礼之用，和为贵”，以及佛家的“相敬爱，无相憎嫉”，道家“天人合一”、“致清导和”的境界。

With regard to the idea of "harmony", the tea ceremony integrates the Confucian Way of Mediocrity, which advocates "the use of etiquette, and harmony is precious", as well as the Buddhist concept of "respect and love each other, without mutual hatred and jealousy", and the Taoist concept of "the unity of heaven and man" and "the pursuit of clarity and harmony". The Tea Ceremony is a blend of Confucianism's Middle Way, which advocates "the use of etiquette and the value of harmony", as well as Buddhism's "mutual respect and love, without hatred of each other" and Taoism's "unity of heaven and mankind", and the realm of "ching-guiding and harmonizing.

而对这些思想的传达中，安溪铁观音文化是杰出的代表。

And in the communication of these ideas, Anxi Tieguanyin culture is an outstanding representative.

传统技艺传承

Passing on traditional skills

安溪铁观音的制作技艺，是业界被誉为最高超、最精湛、最独特的制茶技艺，而它的核心就在于半发酵的制茶工艺。

The production technology of Anxi Tieguanyin is regarded as the most superb, exquisite and unique tea-making technology in the industry, and its core lies in the semi-fermentation tea-making process.

整个铁观音制作流程包括采摘、晒青、凉青、摇青、摊青、炒青、包揉和烘干，这些都是流传了数百年的制作工艺，茶人们一方面在严谨继承，另一方面也在不断尝试使用先进技术来改进，以便提高制茶的效率。

The whole production process of Tieguanyin includes plucking, sun-greening, cooling, shaking, spreading, stir-frying, kneading and drying, all of which have been passed down for hundreds of years. Tea people have been rigorously inheriting them on the one hand, and on the other hand, they are also trying to improve them by using advanced technologies in order to increase the efficiency of the tea making process.

高品质的安溪铁观音需要在自然条件和人为制作工艺之间找到完美结合点，茶园的管理、采制技术和制茶师傅的手艺都会影响到成茶品质的高低。

High-quality Anxi Tieguanyin requires a perfect combination of natural conditions and man-made production techniques. The management of the tea plantation, the harvesting techniques and the craftsmanship of the tea masters all affect the quality of the finished tea.

采摘鲜叶的时候，春秋茶都采顶叶小开面2~4叶，夏暑茶则可以适当采摘嫩叶。

When picking fresh leaves, spring and autumn tea are picked top leaves small open surface 2~4 leaves, summer and summer tea can be appropriate to pick young leaves.

一般来说春茶的采摘节气在谷雨到立夏之后，也就是4月20日到5月10日的上午10点到下午3点之间。

Generally speaking, spring tea is picked between April 20 and May 10, between 10:00 am and 3:00 pm, after the rainy season and the beginning of summer.

而秋茶的采摘节气则是秋分前后到寒露时间，也就是9月15日到10月5日的上午10点30分到下午4点之间。

The harvesting season for autumn tea is from around the Autumn Equinox to Cold Dew time, that is, from September 15 to October 5, between 10:30 am and 4:00 pm.

鲜叶是制茶的基础，只有找准时机，才能获得大自然最优质的赐予。

Fresh leaves are the basis of tea making, and only when you find the right time can you get the best of what nature has to offer.

晒青的时候，一般会根据节气的不同选择不同的方法。

When tanning, different methods are usually chosen depending on the season.

大的下午3~4点，将采回来的鲜叶摊放在日光下进行照射和吹风萎凋，散发水汽。

At 3~4pm on a big day, the freshly picked leaves are placed under the sunlight to be exposed to the wind and withered to emit water vapor.

此时的温度一般为22℃~28℃，晾晒的时间也仅仅持续20~30分钟，茶叶重量减少7%~10%就可以。

At this time, the temperature is usually 22℃~ 28℃, and the drying time only lasts for 20 ~ 30 minutes, and a 7% ~ 10% reduction in the weight of the tea leaves is sufficient.

晒青的时候叶子要薄摊，让叶面失去光泽，手拿起一片茶叶的时候叶子下垂为适度。

The leaves should be spread out thinly so that the surface of the leaves loses its luster, and it is appropriate for the leaves to droop when you pick up a leaf.

摇青和摊青是考验制茶师傅的关键环节，作为乌龙茶特有的操作手法，摇青也决定了铁观音特征的形成。

Shaking and spreading are the key links to test the tea maker, as the unique operation of oolong tea, shaking also determines the formation of the characteristics of Tieguanyin.

传统的摇青是采用手工筛青的方法，用直径110加的圆筛悬离地面进行操作，每次的投叶量大约在10斤左右。

Traditionally, shaking is done by hand sieving, using a circular sieve with a diameter of 110 plus hanging off the ground, and the amount of leaves thrown in each time is about 10 pounds.

熟练的师傅可以让叶子在茶筛上做圆周旋转和上下翻动，让茶青跳起8字舞。

Skilled masters can make the leaves rotate in a circle and turn them up and down on the sieve, making the tea green do the figure eight dance.

而摊青则是一个静止的过程，经过反复的摇动之后，摊青可以让茶叶水分散发。

Staling, on the other hand, is a stationary process that allows the tea leaves to release their moisture after repeated shaking.

经过四五次的摇青和摊青之后，铁观音青叶呈现出朱砂红的边缘和黄绿色的叶心，从叶背看犹如汤匙，散发出兰花香。

After four or five times of shaking and spreading, the green leaves of Tieguanyin have a reddish-red edge and a yellowish-green center, which look like spoons from the back of the leaves and emit an orchid fragrance.

经过以上几个步骤之后乌龙茶的内质已经形成，炒青是一个承上启下的转折工序。

After the above steps, the inner quality of oolong tea has been formed, and the stir-frying process is a turning point.

传统的炒青是用高温来焖炒，一般茶锅的温度可以达到210℃，杀青程度会让茶叶手握有刺手感。

 Traditional stir-frying uses high temperatures to stir-fry the tea, and the temperature of the tea pot can reach 210°C. The degree of greening will make the tea leaves feel prickly in the hand.

这样做的目的是为了抑制鲜叶中的酶活性，控制氧化过程，防止叶子继续变红，固定品质。

The purpose of this is to inhibit the enzyme activity in the fresh leaves and control the oxidation process, preventing the leaves from continuing to turn red and fixing the quality.

当鲜叶的水分在炒青之中大量挥发，叶子变得柔软，便要进行下一步包揉了。

When the moisture of the fresh leaves evaporates in the stir-fry and the leaves become soft, it is time for the next step of wrapping and kneading.

包揉是闽南地区乌龙茶特殊的塑型工艺，也是铁观音所特有的，一般会采用揉、压、搓、抓等动作，让茶叶条形紧结、弯曲。

Bao kneading is a special molding process for oolong tea in southern Fujian, which is also unique to Tieguanyin, and generally uses kneading, pressing, rolling, and grasping actions to make the tea leaves tight and curved.

经过这一步骤之后的铁观音鲜叶茶汁被挤出来，黏附在叶子表面，加强非酶性氧化，可以增加茶汤的浓度。

After this step, the juice of the Tieguanyin leaves is squeezed out and adheres to the surface of the leaves, which enhances non-enzymatic oxidation and increases the concentration of the tea broth.

完成以上步骤之后，铁观音茶的品质已经初步呈现出来。

After completing the above steps, the quality of Tieguanyin tea has been initially presented.

之后还需要低温烘干，形成毛茶，并制作精茶。

After that, it needs to be dried at low temperature to form the gross tea and make the fine tea.

烘干的时候一般选择60℃~70℃之间的温度，烘至茶叶足干，去掉多余的水分，让茶叶易于储存，并且通过干燥来抑制氧化，消除苦涩味。

Drying is usually done at temperatures between 60°C and 70°C until the tea leaves are sufficiently dry to remove excess water, allowing the tea to be stored easily and to inhibit oxidation and eliminate bitterness and astringency through drying.

在此基础上做出毛茶、精茶，并装入精美包装，形成人人渴慕的铁观音。

 On this basis, we make gross tea and fine tea, and put them into exquisite packaging to form the Tieguanyin that everyone craves.

市面上可以看到的铁观音都是每包7克的小包装，这种包装方法采用了真空压缩技术，附上包装罐，可以让茶人一次喝完一包。

Tieguanyin can be found on the market in small packages of 7 grams each, which are packaged using vacuum compression technology with a canister attached, allowing the tea drinker to finish the package in one sitting.

如果有喝不完的茶叶，却想要保持它的鲜度，建议将它收进-5℃的冰箱之中保鲜，这样可以让它保持最佳的状态。

If you have unfinished tea and want to keep it fresh, it is recommended to store it in the refrigerator at -5°C to keep it in the best condition.

但铁观音作为一种饮料，就算经过了烘干压缩包装，也不意味着可以永久保存，最好的饮用时期不宜超过一年，如果在半年内饮用则是最佳。

But Tieguanyin as a beverage, even after drying compressed packaging, does not mean that it can be stored permanently, the best drinking period should not be more than a year, if consumed within six months is the best.

千古独绝观音韵在国内外的茶庄、茶店和茶馆界，都流传着这样一句话：“无安不成市，无铁不成店”，所指的就是茶行都将来自安溪的铁观音作为自己的镇馆之宝。

Ancient unique Guanyin Rhyme In the domestic and foreign tea houses, tea stores and teahouses, there is a saying: "no An not city, no iron not store", referring to the tea house will be from Anxi Tieguanyin as their own town treasure.

从20世纪70年代末开始，日本流行起了一股乌龙茶热，其中最受追捧的就是铁观音茶，因为它独特的观音韵和兰花香，给世界茶人带来了一份难得的天然芳香饮品。

From the end of the 1970s, there was an oolong tea craze in Japan, and one of the most sought-after teas was Tieguanyin tea, because of its unique Guanyin flavor and orchid aroma, which brought the world's tea drinkers a rare natural aromatic beverage.

安溪人都知道一句话：“谁人寻得观音韵，定是百岁不老人。”因为独特的工艺和鲜明的韵味，使得安溪铁观音独领风骚、名噪天下，它的成茶品质之中独特的品种特性被描述为一种“好似人参一样的甜蜜香”气味，而这种观音韵的强弱就决定了铁观音品质的高低。

People in Anxi know a saying: "Whoever finds the rhyme of Guanyin is sure to be a hundred years old." Because of the unique craftsmanship and distinctive flavor, Anxi Tieguanyin is unique and famous all over the world, and its unique varieties of tea quality are described as a "ginseng-like sweet aroma" odor, and the strength of this Guanyin rhyme determines the quality of Tieguanyin.

在茶界，对于铁观音的观音韵这一抽象的概念从三方面探讨，一是品种（品类）香显，二是茶汤也有品种的香气，三是饮后有回甘，也就是人们常说的喉韵。

In the tea industry, for the Tieguanyin Guanyin rhyme this abstract concept from three aspects to explore, one is the varieties (categories) of aroma, the second is the tea broth also has varieties of aroma, and the third is the after-drinking sweetness, that is, often referred to as the throat rhyme.

余韵绕梁，齿颊留芳，证明了铁观音兼有各类茶的优点，青茶的正味、红茶的醇厚、绿茶的清香、普洱的甘滑，不红不绿、不清不酸，最是中庸。

The lingering aftertaste and the lingering fragrance prove that Tieguanyin has the advantages of all kinds of teas, including the positive flavor of green tea, the richness of black tea, the fragrance of green tea, and the sweetness and smoothness of Pu-erh, which are not red, not green, not clear, not acidic, and the most middle-of-the-road.

所以在品评铁观音的时候，第一要看它是否有品类的特征，第二要看它品质的优点，第三要看品质和技术上的弱点。

Therefore, when tasting Tieguanyin, the first thing to look at is whether or not it has the characteristics of the category, the second thing to look at is its quality strengths, and the third thing to look at is its quality and technical weaknesses.

譬如说铁观音香气评审，首先要看音韵是否明显，其次是看香气高低，然后才是香气的持久程度。

For example, when evaluating the aroma of Tieguanyin, the first thing to look at is whether or not the sound is obvious, followed by the height of the aroma, and then the degree of persistence of the aroma.

那些香气馥郁、高长的铁观音毫无疑问便是上品了。

Those with rich and long aroma of Tieguanyin are undoubtedly the best.

韵明香高是高档铁观音，韵显香幽是极品铁观音，而事实上在品鉴的过程中韵显不一定香高，香高不一定韵显。

Rhyme Ming incense high is high-grade Tieguanyin, rhyme show incense quiet is the best Tieguanyin, but in fact in the tasting process rhyme show does not necessarily high incense, high incense does not necessarily rhyme show.

这种观音韵的形成和鲜叶的质量、季节，制茶时的天气，制茶工艺密切相关。

The formation of this Guanyin flavor is closely related to the quality of the fresh leaves, the season, the weather during the tea making and the tea making process.

香高味醇，如新风临荷、空谷幽兰之感，才是最让人沉醉的。

The most intoxicating thing is the aroma and flavor, like a fresh breeze on the lotus and the feeling of an orchid in an empty valley.

安溪铁观音的品质评鉴是一门高深的学问，必须要有长期的实践经验，通过摸索才能掌握要领。

The quality evaluation of Anxi Tieguanyin is a profound study, which can only be grasped through long term practical experience and groping.

从外形、听声、察色、闻香和品韵入手，辨别茶叶优劣。

From the appearance, listen to the sound, check the color, smell and taste rhyme to identify the advantages and disadvantages of tea.

看外形的色泽和条索紧结度，听茶叶入壶的时候清脆的声音，察看汤色是否金黄清澈、叶底是否肥厚明亮，闻茶汤的香味是否高扬、馥郁持久，最后再品一口，通过茶汤的甘鲜来感受观音韵的独特。

Look at the color of the shape and the tightness of the strands, listen to the crisp sound of the tea leaves when they are put into the pot, check whether the color of the soup is golden and clear, whether the leaf bottom is plump and bright, smell whether the fragrance of the tea soup is high and long-lasting, and then take a sip of the tea to feel the uniqueness of the Guanyin Rhyme through the sweetness of the tea soup.

用四个字来简单概括观音韵，便是鲜、香、甘、恬。

To summarize Guanyin Rhyme in four simple words, it is fresh, fragrant, sweet and tranquil.

所谓的“鲜”，是指新鲜爽快，犹如夏日里口干舌燥时吃到了甜爽的水果。

The word "fresh" refers to the freshness and crispness, like eating sweet fruit on a dry summer day.

而“香”是指茶的香气，花香如兰似桂，沉香凝韵，隽永滑润，清纯无杂。

The "fragrance" refers to the aroma of the tea, the fragrance of flowers such as orchids like cinnamon, incense condensing rhyme, timeless smooth, pure and unadulterated.

“甘”是指茶汤鲜醇可口、滋味醇厚、回味甘怡。

"Gan" refers to the fresh and delicious tea soup, mellow flavor, and sweet aftertaste.

最后的一个“恬”字则是指香气如同空谷幽兰、清新优雅，令人心旷神怡。

The last word "恬" means that the fragrance is as fresh and elegant as an orchid in an empty valley, which is refreshing and relaxing.

这是品鉴铁观音的时候特有的心灵感受，这种感受必须在喝茶的时候通过嘴底、喉韵、杯底留香来体现，也是整个品评过程之中最高的追求。

This is the unique feeling of the heart when tasting Tieguanyin, which must be reflected through the bottom of the mouth, the rhythm of the throat, and the aroma at the bottom of the cup when drinking tea, and it is also the highest pursuit in the whole tasting process.

铁观音文化中的和与美

Harmony and Beauty in Tieguanyin Culture

作为中华文化的传统思想，“和”文化一直对中华民族产生着深远而持久的影响，在这种精神理念的引导之下，中华民族在茶的栽培、加工和利用之中创造了高度发展的精神文化。

As a traditional idea of Chinese culture, the culture of "harmony" has always had a profound and lasting influence on the Chinese people, and under the guidance of this spiritual concept, the Chinese people have created a highly developed spiritual culture in the cultivation, processing and utilization of tea.

安溪铁观音在整个生产过程之中兼具了融通性和独立性，既传承了中华茶文化的和谐特征，又体现了自身的个性追求。

Anxi Tieguanyin has both integration and independence in the whole production process, which not only inherits the harmonious characteristics of Chinese tea culture, but also reflects its own individuality.

*清香型铁观音

*  Clear-scented Tieguanyin

在安溪茶文化之中，“和”的精神可以体现在不同的层面，茶性“中和”是它的一大特征。

In Anxi tea culture, the spirit of "harmony" can be embodied at different levels, and the "neutral" nature of tea is one of its major characteristics.

在安溪地区，有一句俗语叫作“不冷不热二十斤”，这是描述铁观音最简单却最准确的一句话。

In the Anxi region, there is a common saying "not cold, not hot, not twenty pounds", which is the simplest but most accurate description of Tieguanyin.

因为人们认为“红茶热，绿茶凉”，而铁观音属于乌龙茶，是半发酵类茶叶，所以不冷不热性温和，一年四季都可以饮用。

Because people believe that "black tea is hot, green tea is cold", and Tieguanyin belongs to the oolong tea, is a semi-fermented tea, so it is not cold and not hot, mild, and can be consumed throughout the year.

而二十斤所指的是常年喝安溪铁观音的茶人一年之中所需要的茶量。

And twenty pounds refers to the amount of tea needed by tea drinkers who drink Anxi Tieguanyin all year round.

这一总结既体现了安溪铁观音的制作工艺，半发酵类茶和中医所倡导的“调和”理论非常一致，认为万物都要处于平衡协调的状态之下才是最佳。

This summary not only reflects the production process of Anxi Tieguanyin, semi-fermented tea and Chinese medicine advocates the "harmony" theory is very consistent, that all things should be in a state of balance and coordination is the best.

不发酵类茶性冷，全发酵类茶性热，而半发酵让铁观音有了绿茶的清香和红茶的醇厚，让饮用者始终处于内外平衡、动静协调的最佳状态。

Unfermented teas are cold, fully fermented teas are hot, and semi-fermentation gives Tieguanyin the fresh aroma of green tea and the mellow flavor of black tea, allowing the drinker to be in an optimal state of internal and external balance and static and dynamic coordination.

铁观音的“和”还体现在人与茶的和，因为它不光是大自然的产物，还需要让气候、鲜叶和茶人有机结合起来。

Tieguanyin "and" is also reflected in the people and tea and, because it is not only a product of nature, but also need to let the climate, fresh leaves and tea people organic combination.

在时常变化的天气条件之下，茶人想要制作出上等的铁观音，就要根据鲜叶内含物质结构各异的特色，灵活机智地采取看青做青、看天做青技术，让鲜叶内含物的转化与合成都朝着优质方向发展。

Under the ever-changing weather conditions, if tea people want to make the best Tieguanyin, they have to be flexible and resourceful in adopting the techniques of watching the green and watching the sky according to the characteristics of the different structures of the substances contained in the fresh leaves, so as to let the transformation and synthesis of the fresh leaves' contents develop in the direction of high quality.

此外，安溪铁观音的制作工艺难度大、技术要求高，需经过采摘、做青、炒青和揉烘四个阶段的十一道工序，这其中的每一道工序都要环环相扣、缺一不可。

In addition, the production process of Anxi Tieguanyin is difficult and technically demanding, requiring eleven procedures in four stages: picking, greening, stir-frying, and kneading and baking, each of which must be interlocked and indispensable.

茶农之间也需要做到密切配合，协调统一，方可制作出风味形制兼优的安溪铁观音。

Tea farmers also need to work closely with each other and coordinate in order to produce Anxi Tieguanyin with excellent flavor and shape.

茶人常说一泡上好的铁观音犹如一件艺术品。

Tea people often say that a good bubble of Tie Guanyin is like a work of art.

正是因为这天、地、人三者要素的密切配合，才能得到可遇不可求的好茶。

It is because of the close cooperation of the three elements of heaven, earth and man that a good tea can be obtained.

铁观音文化之中的“和”还体现在它能涵容不同的文化，不管是主流文化、雅文化或俗文化，铁观音似乎都可以融会贯通，将传统文化和时尚文化全部包容。

Tieguanyin culture in the "and" is also reflected in its ability to embrace different cultures, whether it is mainstream culture, elegant culture or popular culture, Tieguanyin seems to be able to integrate, the traditional culture and fashion culture all inclusive.

在传承的过程中，铁观音文化具备了中国茶文化的和谐精髓，同时也在发展过程中吸纳了中原文化、闽南文化、海洋文化、茶乡文化、民间文化、都市文化等多种文化精神，具备了超越茶品本身的物质表现形式，上升到了精神层面，成为一种特殊的文化载体。

In the process of inheritance, Tieguanyin culture has the harmonious essence of Chinese tea culture, and also absorbed various cultural spirits in the process of development, such as the Central Plains culture, Minnan culture, ocean culture, tea culture, folk culture, urban culture, and so on, and possesses a form of material manifestation that goes beyond the tea itself and rises to the spiritual level, becoming a special cultural carrier.

现在的安溪铁观音，已经不再是物质的范畴，更具备了社交礼仪、修身养性和道德教化的功用，人们在品茶的过程之中沟通思想、增进友谊，在茶理中修正思想、感悟真谛，达到人与自然、人与人，以及人与自身的和谐。

Now Anxi Tieguanyin is no longer a material category, but also has the function of social etiquette, cultivation and moral education. People communicate with each other in the process of tea tasting to promote friendship, correct their thoughts and realize the true meaning of tea, and achieve the harmony between man and nature, man and man, as well as man and himself.

除了“和”文化，铁观音文化之中还有令人叹为观止的“美”文化。

In addition to the "harmony" culture, Tieguanyin culture also has a breathtaking "beauty" culture.

它的美体现在铁观音的茶美、韵美和艺美。

Its beauty is reflected in the beauty of Tieguanyin tea, rhyme and art.

为了适应时代的发展，铁观音已经成为健康、文明新生活的代表。

In order to adapt to the development of the times, Tieguanyin has become a representative of healthy and civilized new life.

而大自然的非凡造化孕育了铁观音的茶之美，安溪境内多山、多雾、温和的气候环境，光照适宜、多漫射光和紫外线的光照条件，以及酸性红壤和砖红壤的土质条件，造就了铁观音的得天独厚。

The extraordinary creation of nature has nurtured the beauty of Tieguanyin tea. The mountainous, foggy and mild climate in Anxi, the light conditions with suitable illumination, diffuse light and ultraviolet rays, as well as the soil conditions of acidic red soil and brick red soil have created Tieguanyin tea that is blessed by nature.

就算是栽培技术高度发达的今天，品质最高的铁观音依旧是来自于青山绿水的安溪。

Even today, when cultivation techniques are highly developed, the highest quality Tieguanyin still comes from Anxi, where the green mountains and waters are.

安溪铁观音纯正的品种、天然的花香和独特的茶韵，是其他茶类和其他地区的铁观音茶所无法比拟的。

Anxi Tieguanyin's pure variety, natural floral aroma and unique tea flavor are incomparable to other types of tea and Tieguanyin tea from other regions.

至于安溪铁观音的韵美，主要靠的是过硬的品质，独具的“观音铁韵”在品饮的过程中才能感受到，其内涵包括茶品本身的特性和品饮之后上升

As for the rhyme beauty of Anxi Tieguanyin, it mainly relies on the excellent quality, and the unique "Guanyin Tieyun" can only be felt in the process of drinking, and its connotation includes the characteristics of the tea itself and the rise after drinking.

的精神感受。

of spiritual feelings.

铁观音的香气和滋味有机协调融合，形成了味中含香、香中有味的独特风味。

Tieguanyin's aroma and taste are organically coordinated and integrated, forming a unique flavor with aroma in taste and taste in aroma.

那独有的音韵之美则让饮者从中获得了情感的愉悦，是高品位的精神文化境界。

The unique beauty of the sound makes the drinker get emotional pleasure from it, which is a high quality spiritual and cultural realm.

安溪铁观音“美”文化之中的艺美，代表了中国茶叶境界的最高水准，是通过独特的品饮艺术，来演绎精彩绝伦、令人如痴如醉的茶艺文化。

The art of Anxi Tieguanyin "beauty" culture represents the highest level of China's tea realm, and it is through the unique art of tasting and drinking to interpret the wonderful and mesmerizing tea culture.

这种茶艺之美，既可以为普通大众所享用，也可以让每个人都能真实而满足地拥有安溪铁观音的无穷魅力，是铁观音文化之中最直接的部分。

The beauty of this tea art can be enjoyed by the general public, and it also allows everyone to truly and satisfactorily possess the infinite charm of Anxi Tieguanyin, which is the most direct part of Tieguanyin culture.

现代的铁观音茶艺有舞台式和待客式两大类。

The modern Tieguanyin tea ceremony has two categories: stage style and hospitality style.

其中舞台式安溪茶艺姿态简朴纯美、清新脱俗，通过示范性的冲泡表演，让人们认识到铁观音的本体茶性，展示出铁观音文化的包容性和品饮艺术的亲和性。

Among them, the stage-style Anxi tea art gesture is simple, pure and beautiful, refreshing and vulgar, through the demonstrative brewing performance, letting people realize the ontology of Tieguanyin tea, showing the inclusiveness of Tieguanyin culture and the affinity of the art of drinking.

而在待客式的安溪茶艺里，这些因素都会被淡化，更多地表现出了自由随意与融洽的气氛，避免了舞台表演的规整与严谨，却也做到了环环有序，不管是择茶、选水、用具等，都要做到自然而精致。

In the Anxi Tea Ceremony of hospitality, all these factors are diluted, showing more of a free and casual and harmonious atmosphere, avoiding the regularity and rigor of a stage performance, but also achieving a ring of order, no matter whether it is the choice of tea, water, utensils and so on, to achieve a natural and delicate.

在铁观音的故乡安溪，以茶待客是代代相传的高尚礼节，这里的人们个个都是泡茶的行家，也将独特的佳品奉献给了世人。

In Anxi, the hometown of Tieguanyin, treating guests with tea is a noble etiquette passed down from generation to generation, and people here are all experts in brewing tea and dedicating their unique delicacies to the world.

在安溪这个茶之王国里，铁观音如同一颗耀眼的明珠，让更多人了解了茶，也让更多人沉醉于茶香。

In Anxi, the kingdom of tea, Tieguanyin is like a dazzling pearl, which makes more people know about tea, and more people are intoxicated by the aroma of tea.

几百年过去了，它的韵味一直滋养着世界茶人，丝毫不减。

Hundreds of years have passed, and its flavor has been nourishing the world's tea drinkers without any loss.

未来的日子里，这产于戴云山脉的神奇树叶必将伴随着人们对高品质生活的追求，展示出中国茶叶更多迷人的风采。

In the days to come, this magical leaf from the Daiyun Mountains will surely accompany people's pursuit of a high quality of life, and display more fascinating styles of Chinese tea.

茶叶感官审评术语

Tea sensory review terminology

本标准界定了茶叶感官审评的通用术语、专用术语和定义。

This standard defines the general terms, special terms and definitions of the sensory review of tea.

本标准适用我国各类茶叶的感官审评。

This standard applies to all types of tea sensory review in China.

有茸毛的茶条比例高。

There is a high percentage of tea strips with fuzz.

有茸毛的茶条比例较高，程度比显毫低。

The proportion of tea strips with fuzz is higher, to a lesser extent than the visible hairs.

茶条布满茸毛。

The tea strips are covered with fuzz.

芽叶细嫩，紧结有锐度。

The buds and leaves are tender, tight and sharp.

茶条轻重，也指单位体积的重量。

The lightness of a tea bar also refers to the weight per unit volume.

身骨重，茶在手中有沉重感。

The body is heavy-boned and the tea feels heavy in the hand.

身骨轻，茶在手中份量很轻。

The body is light-boned and the tea is light in weight in the hand.

上中下三段茶的粗细、长短、大小较一致，比例适当，无脱档现象。

The thickness, length and size of the upper, middle and lower sections of the tea are more consistent, with appropriate proportions and no off-grade phenomenon.

匀齐而洁净，不含梗朴及其他夹杂物。

Uniform and clean, free from stems and other inclusions.

上下段茶多，中段茶少；或上段茶少，下段茶多，三段茶比例不当。

There is more tea in the upper and lower sections and less in the middle section; or there is less tea in the upper section and more in the lower section, and the ratio of the three sections is not proper.

茶条不曲不弯。

Tea bars are not curved.

不直，呈钩状或弓状。

Not straight, hooked or bowed.

茶叶细嫩，条索紧卷而完整，锋苗好。

Tea leaves are fine and tender, with tightly rolled and intact strands and good fronts.

芽叶肥嫩身骨重。

The buds and leaves are fat and tender, and the body and bones are heavy.

尚肥大，身骨较重实。

Still plump, heavier and more solidly boned.

茶叶嫩度较差，形粗大尚结实。

The tea leaves are less tender and the shape is thick and still firm.

茶条粗大而壮实。

The tea sticks are thick and strong.

嫩度差，形状粗大而松散。

Poorly tender, coarse and loose in shape.

茶条卷紧度较差。

The tea sticks are poorly rolled and tightened.

茶条紧卷呈螺旋状或环状。

The tea sticks are tightly rolled in a spiral or ring shape.

先将茶叶加工揉捻成条形再炒制成圆形或椭圆形的颗粒。

The tea leaves are first processed and twisted into strips before being stir-fried into round or oval shaped granules.

颗粒细小圆紧，嫩度好，身骨重实。

The grains are fine, round and tight, with good tenderness and a heavy, solid body.

颗粒圆而紧结重实。

The grains are round and tightly knotted and heavy.

颗粒圆而整齐。

The grains are round and neat.

颗粒圆而稍大，身骨较重实。

The grains are rounded and slightly larger, with a heavier, more solid body and bones.

茶叶嫩度较差、颗粒稍粗大尚成圆。

Tea leaves are less tender and slightly coarse yet rounded.

茶叶嫩度差、颗粒粗松带扁。

Tea leaves are poorly tender, coarse and loose with flat particles.

颗粒大如蚕豆或荔枝核，多数为嫩芽叶粘结而成，为条形茶或圆形茶中加工有缺陷的干茶外形。

The particles are as big as broad beans or lychee kernels, most of them are young buds and leaves bonded together, and they are the dried tea shapes with defects in the processing of strip tea or round tea.

结成扁圆形或不规则圆形带扁的团块。

Formed into flat or irregularly rounded flattened masses.

茶条圆浑而挺直。

The tea sticks are round and straight.

茶条圆而紧结一致。

The tea leaves are round and tightly knotted.

扁形茶外形扁坦平直。

Flat tea is flat and straight in shape.

扁平挺直。

Flat and straight.

茶条不紧而呈平扁状。

The tea sticks are not tight but flat.

条形扁，欠浑圆。

Strips flat, less rounded.

芽头肥壮挺直。

The buds are plump and straight.

比正常规格大的茶。

Larger than normal size tea.

比正常规格小的茶。

Smaller than normal size tea.

茶条折断，无锋苗。

Tea strips broken, no frontal seedlings.

面张条短，下段茶多，欠匀整。

The noodle sheet is short, with more tea in the lower section, and is not well-integrated.

条松而短碎。

Strips loose and short broken.

下段中最小的筛号茶过多。

The smallest sieve number in the lower section has too much tea.

干茶上的突起泡点。

Raised bubble spots on dry tea.

折、切断口痕迹显露。

Folds and cut marks show.

成熟叶与嫩叶混杂，条形与嫩度、叶色不一致。

Mature and young leaves are mixed, and the bars are inconsistent with tenderness and leaf color.

干茶色泽

Dried Tea Color

鲜活，光泽好。

Vibrant, good shine.

茶条表面平洁，尚油润发亮。

The surface of the tea sticks is flat and clean, and is still moist and shiny.

干枯无光泽。

Dry and lusterless.

枯燥反光差。

Poor dry reflections.

色红而枯燥。

Reddish and dry in color.

叶色均匀一致。

Leaf color is uniform and consistent.

叶色不一，形状不一或多梗、朴等茶类夹杂物。

Leaves of different colors, shapes or many stems, park and other tea inclusions.

绿中显青翠。

Green in green.

金黄中泛出嫩白色，为白化叶类茶、黄茶等干茶、汤色和叶底特有色泽。

Golden yellow with tender white, for albino leaf tea, yellow tea and other dry tea, soup color and leaf bottom unique color.

以绿为主，绿中带黄。

Predominantly green with yellow in green.

以黄为主，黄中泛绿。

Predominantly yellow with a greenish yellow color.

叶面色泽绿而稍带灰白色。

The foliage color is green and slightly off-white.

色泽浓绿泛乌有光泽。

The color is a rich green with an ebony luster.

色泽绿而发暗，无光泽，品质次于乌绿。

The color is green and dark, no luster, the quality is inferior to the dark green.

褐中带绿。

Greenish brown in color.

褐中带青。

Brown with a greenish tinge.

褐中带黄。

Brown with yellow.

色褐带灰。

Brownish grayish color.

褐中带棕。常用于康砖、金尖茶的干茶和叶底色泽。

Brown in color. Often used for the color of dried tea and leaf bottom of Kang Brick and Golden Tip Tea.

乌中带褐有光泽。

Ebony with brownish luster.

乌黑而油润。

Dark and oily.

清净、透明、光亮。

Clean, clear and shiny.

茶汤中有大量悬浮物，透明度差。

There is a lot of suspended matter in the tea broth and poor transparency.

茶汤中沉于碗底的物质。

The substance in the tea broth that sinks to the bottom of the bowl.

清净反光强。

Pure reflections are strong.

反光弱。

Weak reflection.

新鲜明亮。

Fresh and bright.

鲜明艳丽，清澈明亮。

Sharp and colorful, clear and bright.

茶汤颜色深。

The tea broth is dark in color.

茶汤色泽淡。

Tea broth is light in color.

黄色较浅。

The yellow color is lighter.

汤色黄稍带浅绿。

Soup color is yellow and slightly light green.

黄色较深。

The yellow color is darker.

黄中微泛红，似桔黄色,有深浅之分。

Slightly reddish yellow, like orange,there are shades.

红中泛橙色。

Orange in red.

红较深。

The red is darker.

黄而明亮，有深浅之分。

Yellow and bright with shades.

色黄反光弱。

Weak color yellow reflection.

色红反光弱。

Weak color red reflection.

色青反光弱。

Weak color green reflections.

茶香优而强烈。

The tea aroma is excellent and strong.

香气高，浓度大,持久。

Highly aromatic, concentratedandlong lasting.

香气新鲜愉悦。

The aroma is fresh and pleasant.

嫩茶所特有

Specific to young tea

鲜爽带嫩香。

Fresh with tender flavor.

清香纯正。

The aroma is clear and pure.

香气有甜感。

The aroma has a sweetness to it.

似熟栗子香。

It seems to smell like ripe chestnuts.

似鲜花的香气，新鲜悦鼻，多为优质乌龙茶、红茶之品种香,或乌龙茶做青适度的香气。

Like the aroma of flowers, fresh and pleasant nose, mostly for high-quality oolong tea, black tea varieties of incense,or oolong tea do green moderate aroma.

花香中带有蜜糖香味。

Floral with honeyed notes.

浓郁的果实熟透香气。

Intense aroma of ripe fruit.

茶叶粗老或冬茶后期，梗叶木质化，香气中带纤维气味和甜感。

Tea leaves are coarse and old or late winter tea, stalks and leaves are lignified, with fiber smell and sweetness in the aroma.

特殊地域、土质栽培的茶树，其鲜叶加工后会产生特有的香气，如岩香、高山香等。

Tea trees cultivated in special regions and soil quality will produce unique aroma after processing of their fresh leaves, such as rocky aroma and alpine aroma.

带有松脂烟香。

With a turpentine smoke aroma.

茶质好，保存得当，陈化后具有的愉悦的香气，无杂、霉气。

The tea is of good quality, properly preserved, and has a pleasant aroma after aging, with no impurities or mold.

茶香纯净正常。

Tea aroma is pure and normal.

茶香平淡，无异杂气。

The tea has a flat aroma with no foreign odors.

香浮而不持久。

The aroma floats and does not last.

香气夹有其他的异杂气。

The aroma is interspersed with other foreign odors.

干燥充分，火功饱满。

Fully dry and full of fire power.

干燥充足，火功高带有糖香。

Adequate dryness and high fire power with a sugary aroma.

似锅巴香。茶叶干燥过程中温度高或时间长而产生，稍高于正常火功。

Like potpourri fragrance. Produced by high temperature or long time in the process of tea drying, slightly higher than the normal fire power.

茶叶干燥过程中温度过高，或时间过长而产生的似烤黄锅巴香，程度重于高火。

Tea drying process temperature is too high, or time is too long and produced like baked yellow potpourri fragrance, the degree of heavy than high fire.

有较重的焦糊气，程度重于老火。

There is a heavier burnt air to a degree heavier than the old fire.

沉闷不爽。

Dull and unpleasant.

低微，无粗气。

Low and subtle, no gruffness.

茶叶存放中失去新茶香味,呈现不愉快的类似油脂氧化变质的气味。

Tea leaves lose their new tea flavor when stored, andexhibit an unpleasant odor similar to that of oxidized fats and oils.

茶叶含水量高、加工不当、变质所出现的不正常气味。馍气程度重于酸气。

Unusual odor that occurs when tea has high water content, improper processing, or spoilage. The degree of bun gas is heavier than sour gas.

茶叶加工或贮存不当产生的劣变气息或污染外来物质所产生的气息，如烟、焦、酸、便、霉或其他异杂气。

Tea processing or storage improperly produced by the deterioration of the breath or contamination of foreign substances produced by the breath, such as smoke, coke, acid, stool, mold or other foreign gas.

内含物丰富，收敛性强。

Rich in inclusions and astringent.

内含物丰富，有黏稠感。

The contents are rich and viscous.

浓淡适中，口感柔和。

It's medium-bodied and has a soft texture.

茶汤入口和吞咽后顺滑，无粗糙感。

The tea broth is smooth in the mouth and after swallowing, with no roughness.

茶汤饮后，舌根和喉部有甜感，并有滋润的感觉。

After drinking the tea, there is a sweet feeling at the base of the tongue and throat, and a moisturizing sensation.

人口浓，收敛性强，回味有黏稠感。

The population is thick and astringent with a viscous aftertaste.

人口爽适，回味有黏稠感。

The population is crisp and pleasant, with a viscous aftertaste.

人口浓，有收敛性，回味爽适。

The population is strong, astringent, and the aftertaste is pleasant.

醇而回甘。

Mellow and sweet.

滑中带甘。

Smooth with sweetness.

鲜洁有回甘。

Fresh and clean with a sweet aftertaste.

人口即有甜感，爽适柔和。

The population is sweet, crisp and soft.

爽口而有甜味。

Crisp and sweet.

鲜洁醇爽。

Fresh clean and mellow.

醇而鲜爽。

Mellow and fresh.

茶汤入口爽适，清爽柔和。

The tea broth is smooth, refreshing and soft in the mouth.

浓度适当，正常无异味。

Appropriate concentration, normal and no odor.

醇而和淡。

Mellow and and light.

茶味和淡，无粗味。

Tea flavor and light, no coarse taste.

茶汤内含物少，无杂味。

The tea broth has fewer inclusions and no impurity flavor.

口感不顺，茶汤中似有胶状悬浮物或有杂质。

The taste is not smooth, and there seems to be gelatinous suspension or impurities in the tea broth.

茶汤入口后,有厚舌阻滞的感觉。

The teahas a thick tongue and stagnant feelingwhen it enters the mouth.

茶汤入口有苦味，回味仍苦。

The tea has a bitter taste in the mouth and remains bitter in the aftertaste.

粗糙滞钝，带木质味。

Rough lagging dull with a woody flavor.

涩而带有生青味。

Astringent with a raw green flavor.

青草气味。

Grassy odor.

茶汤不清爽，带青味和浊味，多为雨水青，晒青、做青不足或杀青不匀不透而产生。

Tea soup is not refreshing, with a green flavor and cloudy taste, mostly for the rain green, sunshine green, do green insufficient or kill the green is not uniform and impervious to produce.

茶汤入口不爽，带有蒸熟或闷熟味。

The tea broth is not refreshing in the mouth, with a steamed or smothered flavor.

茶汤有闷黄软熟的气味，多为杀青叶闷堆未及时摊开，揉捻时间偏长或包揉叶温过高、定型时间偏长而引起。

Tea soup has the smell of boring yellow soft ripe, mostly for the killing of the green leaf smothering pile is not timely spread, kneading time is long or packet kneading leaf temperature is too high, stereotypes caused by a long time.

茶汤浓度感不足，淡薄如水。

The tea broth has a lack of concentration and is as thin as water.

高山茶所特有的香气清高细腻,滋味丰厚饱满的综合体现。

High mountain tea is characterized by a high and delicate aroma, anda rich and full-bodied flavor.

单株茶树所体现的特有香气和滋味，多为凤凰单丛茶、武夷名丛或普洱大树茶之香味特征。

The unique aroma and flavor embodied by a single tea plant is mostly the aroma characteristics of Phoenix Single-Colony Tea, Wuyi Famous Bush or Puerh Big Tree Tea.

茶质好，保存得当，陈化后具有的愉悦柔和的滋味，无杂、霉味。

The tea is of good quality, properly preserved, and has a pleasant soft taste after aging, with no miscellaneous or musty smell.

茶叶干燥过程中温度高或时间长而产生的，微带烤黄的锅巴味。

High temperature or long time during the drying process of tea leaves, slightly with a roasted yellow potpourri flavor.

茶叶干燥过程中温度过高，或时间过长而产生的似烤焦黄锅巴味，程度重于高火味。

Tea drying process temperature is too high, or time is too long and produces like roasted yellow potpourri flavor, the degree is heavier than the high fire flavor.

茶汤带有较重的焦糊味，程度重于老火味。

The tea broth has a heavier burnt flavor to a greater degree than the old fire flavor.

普洱茶原料多为夏暑雨水茶，因渥堆不足或无后熟陈化而产生的辛辣味。

Pu-erh tea is mostly made from summer rainwater tea, which has a spicy flavor due to insufficient curing or no after-ripening aging.

茶叶存放中失去新茶香味,呈现不愉快的类似油脂氧化变质的味道。

Tea leaves lose their new tea flavor when stored, andtake on an unpleasant flavor similar to that of oxidized fats and oils.

滋味混杂不清爽。

The flavor is mixed and not refreshing.

茶叶存放过程中水分过高导致真菌生长所散发出的气味。

An odor emanating from the growth of fungus caused by high moisture during tea storage.

茶叶加工或贮存不当产生的劣变味或污染外来物质所产生的味感，如烟、焦、酸、便、霉或其他异味。

Tea processing or storage improperly produced by the deterioration of taste or contamination of foreign substances produced by the taste, such as smoke, burnt, acid, stool, mold or other odors.

芽头多或叶子细小嫩软。

The buds are numerous or the leaves are fine and tender and soft.

芽头肥壮，叶质柔软厚实。

The buds are plump and the leaves are soft and thick.

嫩而柔软。

Tender and soft.

手按如绵，按后伏贴盘底。

The hand is pressed like a sheep, and after pressing it, it ambles to the bottom of the disk.

叶肉肥厚，叶色透明发亮。

Leaf flesh is plump, with transparent shiny color.

嫩度适当或稍嫩，叶质柔软,按后伏贴盘底，叶色明亮。

Adequate tenderness or slightly tender, soft leaf texture,pressed to the bottom of the plate, bright leaf color.

老嫩、大小、厚薄、整碎或色泽等均匀一致。

Uniformity in age, tenderness, size, thickness, wholeness or color.

老嫩、大小、厚薄、整碎或色泽等不一致。

Inconsistency in age, tenderness, size, thickness, wholeness or color.

坚硬、有弹性。

Firm and flexible.

芽叶匀齐一致，嫩而柔软。

The buds and leaves are uniform, tender and soft.

芽或叶肥壮，叶肉厚。

Buds or leaves are plump and thickly fleshed.

叶张展开，叶质柔软。

Leaves spreading, soft.

老叶摊开。

Old Leaf spread out.

夹杂青色叶片。

Interspersed green leaves.

叶底乌暗而不开展。

The bottom of the leaf is dark and undeveloped.

叶质粗硬，叶脉显露。

Leaves are coarse and hard, with veins showing.

叶质老，叶面卷缩起皱纹。

Leaves are old and wrinkled with curled surfaces.

芽头瘦小，叶张单薄少肉。

The buds are thin and the leaves are thin and less fleshy.

断碎、破碎叶片多。

Broken and shattered blades are plentiful.

叶色暗沉、老嫩不一。

Leaves are dull, old and tender.

叶质粗老、坚硬、多梗、色泽驳杂。

Leaves are coarse, old, hard, multi-stemmed, and refractory in color.

叶张边缘、叶面或叶背有局部黑色或黄色灼伤斑痕。

Localized black or yellow burn marks on leaf sheet margins, leaf surfaces, or leaf abaxial surfaces.

各类茶常用名词和虚词

Various types of tea commonly used nouns and imaginary words

绿茶及绿茶坯花茶

Green Tea and Green Tea Blossom Tea

条索细紧如铜丝。为芽叶特别细小的碧螺春等茶之形状特征。

Fine and tight as copper wire. The shape of Biluochun tea, which is characterized by particularly fine buds and leaves.

条索卷紧后呈螺旋状，为碧螺春等高档卷曲形绿茶之造型。

The cords are tightly rolled in a spiral shape, which is the shape of high-grade curly green tea such as Bi Luo Chun.

细嫩芽头略扁，形似小鸟舌头。

Tender buds are slightly flattened and shaped like a bird's tongue.

一芽二叶自然舒展，形似兰花。

One bud and two leaves spread naturally, shaped like an orchid.

芽叶有夹角似燕尾形状。

The buds and leaves are angular and swallowtail-like.

叶质较老，颗粒粗松，色泽露黄。

Leaves are older, coarse and loose grained with a dewy yellow color.

扁形茶长宽比不当，宽度明显大于正常值。

Flat tea has an inappropriate aspect ratio and is significantly wider than normal.

扁形茶扁条折皱而宽松。

Flat tea flat strips are creased and loose.

扁形茶的茶条不扁而呈浑圆状。

Flat tea is not flat but rounded.

叶质瘦薄，扁而干瘪。

Leaves are thin, flat and dry.

细紧圆直、形似松针。

Fine, tight, round and straight, resembling pine needles.

芽叶茸毫密密地覆盖着茶条，为高档碧螺春等多茸毫绿茶之外形。

The hairy buds and leaves are densely covered with tea strips, which is the appearance of high-grade green teas such as Biluochun and other green teas with a lot of hairy buds.

芽叶茸毫遮掩茶条，但覆盖程度低于密布。

The fuzzy hairs of the buds and leaves cover the tea strips, but the degree of coverage is less than dense.

茸毫脱离芽叶，是碧螺春等多茸毫绿茶加工中有缺陷的干茶外形。

The velvet hairs are detached from the buds and leaves, which is a defective dry tea shape in the processing of Biluochun and other green teas with many velvet hairs.

浅绿嫩黄，富有光泽。为高档绿茶干茶、汤色和叶底色泽特征。

Light green and tender yellow, rich in luster. For high-grade green tea dry tea, soup color and leaf bottom color characteristics.

深翠绿似新鲜绿豆色，用于恩施玉露等细嫩型蒸青绿茶色泽。

Deep emerald green like fresh green bean color, used for Enshi Yulu and other delicate steamed green tea color.

绿色较深。

Darker green color.

色绿，富有光泽。

Green in color and glossy.

白色茸毛遮掩下的茶条，银色中透出嫩绿的色泽，为茸毛显露的高档绿茶色泽特征。

The white hairs cover the tea strips, and the silver color shows the tender green color, which is the characteristic of the high-grade green tea color revealed by the hairs.

色泽嫩绿微黄，光泽度好，为高档狮峰龙井茶的色泽特征。

The color is tender green and slightly yellow, with good luster, which is characteristic of the color of high-grade Shifeng Longjing tea.

茶条表面带灰白色，有光泽。

The surface of the tea sticks is grayish-white and shiny.

面张含有少量黄朴、片及黄条。

Noodle sheets contain small amounts of yellow parka, flakes and yellow strips.

色黄带灰。

Yellowish with grayish color.

色黄而枯燥。

Yellowish and dry in color.

色深暗带死灰色。

Dark with a dead gray color.

花香细腻、幽雅，柔和持久。

The floral aroma is delicate, elegant, soft and persistent.

茶香或花香正常，无其他异杂气。

Tea or floral aroma is normal, no other foreign air.

花香短促，薄弱，浮于表面，一嗅即逝。

The bouquet is short, weak, and floats on the surface, passing away on the first sniff.

花香薄弱，茶香突出。

The floral aroma is weak and the tea aroma is prominent.

茉莉花香中透露白兰花香。

The jasmine fragrance reveals white orchid notes.

其他绿茶香气

Other Green Tea Aromas

茶味淡而粗糙，花香薄弱，为低级别茉莉花茶的滋味。

The tea flavor is light and rough with weak floral aroma, which is the taste of low grade jasmine tea.

夹杂蓝绿色芽叶，为紫芽种或部分夏秋茶的叶底特征。

Interspersed with blue-green buds and leaves, characteristic of purple bud varieties or the bottom of the leaves of some summer and fall teas.

茎叶泛红，为绿茶品质弊病。

The reddish color of the stems and leaves is a green tea quality malady.

叶大梗长而相连。

Leaves large and long pedicellate and connected.

干茶上有鱼籽大的突起泡点。

Dried tea with raised bubbles the size of fish seeds.

茶芽嫩黄、满披金色茸毛，为君山银针干茶色泽特征。

The tea buds are tender yellow and covered with golden hairs, which is the color characteristic of Junshan Silver Needle dry tea.

芽叶色泽金黄，油润光亮。

The buds and leaves are golden in color, oily and shiny.

黄中带褐，光泽稍差。

Brownish yellow with slightly less luster.

青中带黄。

Green with yellow.

似锅巴的香，为黄大茶的香气特征。

The aroma of potpourri is the characteristic aroma of Huangda Tea.

茶条皱褶稍松略扁，形似晒干泥纵。

The folds are slightly loose and flat, resembling sun-dried mud.

叶片皱折不成条。

Leaf blades wrinkled and unstriped.

老化的隔年茶梗。

Aged next year tea stems.

表皮棕红色的木质化茶梗。

Lignified tea stalks with brownish-red epidermis.

表皮青绿色，比红梗较嫩的茶梗。

Tea stems that have a greenish skin and are more tender than red stems.

红而带暗，似猪肝色。为普洱熟茶渥堆适度的干茶及叶底色泽。

Red and dark, like pig's liver color. The color of the dried tea and the bottom of the leaves of Puerh ripe tea is moderately heaped.

红中带褐，为普洱熟茶渥堆正常的干茶及叶底色泽，发酵程度略高于猪肝色。

Red with brown is the normal color of Puerh ripe tea and the bottom of the leaves, and the degree of fermentation is slightly higher than the color of pig's liver.

褐中带红，为普洱熟茶、陈年六堡茶正常的干茶及叶底色泽。

Brown with reddish color is the normal dry tea and leaf bottom color of Puerh ripe tea and aged Liu Bao tea.

黑中带褐。为陈年六堡茶的正常干茶及叶底色泽，比黑褐色深。

Black with brown color. Normal dry tea and leaf bottom color of aged Liu Bao tea, darker than blackish brown.

色黑似铁。

The color is black like iron.

色泽花杂，叶尖黑色,柄端黄黑色。

Color mixed, leaf tip black,stalk tip yellowish black.

黄中泛青，为原料后发酵不足所致。

Greenish yellow, due to insufficient post-fermentation of raw materials.

红中泛棕，似咖啡色。

Reddish-brown, coffee-like color.

黄中泛棕。

Brown in yellow.

红中带深棕色。为陈年普洱生茶正常的汤色及叶底色泽。

Red with dark brown color. Normal soup color and leaf bottom color for aged Puerh raw tea.

褐中带深棕色，似成熟栗壳色。为普洱熟茶正常的汤色及叶底色泽。

Brown with dark brown, like the color of ripe chestnut shell. It is the normal soup color and leaf bottom color of Puerh ripe tea.

红中泛紫。为陈年六堡茶或普洱茶的汤色特征。

Red with purple color. Soup color characteristic of aged Liu Bao tea or Puerh tea.

粗老叶的气息与青叶气息，为粗老晒青毛茶杀青不足所致。

The breath of coarse old leaves and green leaves breath, for coarse old sun green Maocha killing insufficiently caused.

晒青毛茶中带有类似烘炒青绿茶的烘炒香。

Sun-dried green Maocha has a similar roasted aroma to roasted green green tea.

黑茶渥堆发酵产生的气味。

The odor produced by the fermentation of black tea.

优质陈年黑茶特有甘滑醇厚滋味的综合体现。

A comprehensive reflection of the unique sweet, smooth and mellow flavor of high-quality aged black tea.

经充分渥堆、陈化后，香气纯正，滋味甘而显果味，多为南路边茶之香味特征。

After sufficient curing and aging, the aroma is pure, the taste is sweet and fruity, mostly for the aroma characteristics of the South Road tea.

普洱茶或六堡茶等后熟陈化工序没有结束或储存不当而产生的杂味。

The odor produced by Pu-erh tea or Liu Bao tea, etc. after ripening and aging process is not finished or improperly stored.

茶条叶端卷曲，紧结沉重，状如蜻蜓头。

The tea leaves are curled at the end, tightly knotted and heavy, resembling the head of a dragonfly.

茶条肥壮结实。

Tea strips are plump and strong.

茶条肥壮挺直。

The tea sticks are plump and straight.

颗粒细小紧结或条索卷紧细小结实。

The grains are fine and tightly knotted or the strips are tightly rolled and fine and firm.

茶条扭曲，叶端折皱重叠。为闽北乌龙茶特有的外形特征。

The tea strip is twisted and the leaf end is folded and overlapped. It is the unique shape characteristic of Northern Fujian Oolong Tea.

茶条长而细瘦，叶柄窄小，头尾细尖如菱形。

The tea strips are long and thin, with narrow petioles, and the head and tail are finely pointed like a rhombus.

干茶叶柄宽、肥厚，如包粽子的箸叶的叶柄，包揉后茶叶平伏，铁观音、水仙、大叶乌龙等品种有此特征。

Dried tea leaf stalks are wide and fat, such as the stalks of chopsticks leaves wrapped in dumplings, and the tea leaves are flat after kneading, which is characteristic of Tieguanyin, Shuisian, and Big Leaf Oolong varieties.

驻芽有白色茸毛包裹。

Resident buds are covered with white velutinous hairs.

叶片水平着生的鲜叶，经揉捻后，叶面顺主脉向叶背卷曲。

Fresh leaves with horizontally attached blades are twisted so that the leaf surface curls down the main vein toward the back of the leaf.

似蛙皮绿，即绿中似带砂粒点。

Like frog skin green, that is, green seems to be with sand grain point.

色绿而带青，多为雨水青、露水青或做青工艺走水不匀引起“滞青”而形成。

Color green with green, mostly for the rain green, dew green or do green process water unevenly caused by "stagnant green" and the formation.

色褐而泛乌，常为重做青乌龙茶或陈年乌龙茶之外形色泽。

The color is brown and dark, which is often the shape and color of redone green oolong tea or aged oolong tea.

色褐而富光泽，为发酵充足、品质较好之乌龙茶色泽。

The color is brown and glossy, which is the color of oolong tea with sufficient fermentation and good quality.

干茶色泽砂绿蜜黄，富有光泽，似解鱼皮色，为水仙等品种特有色泽。

Dry tea color sand green honey yellow, glossy, like decomposing fish skin color, unique color for varieties such as Narcissus.

黄中呈赤白，为黄金桂、赤叶奇兰、白叶奇兰等特有的品种色。

Reddish-white in yellow, the characteristic variety color of golden laurel, red-leafed kiran, and white-leafed kiran.

茶条叶柄呈青绿色或红褐色，中部呈乌绿或黄绿色，带鲜红点，叶端呈朱砂红色或红黄相间。

The leaf stalks of the tea leaves are greenish or reddish brown, the center is dark green or yellowish green with bright red spots, and the ends of the leaves are cinnabar red or reddish yellow.

叶色呈翠黄绿色，如刚成熟香蕉皮的颜色。

The leaves are bright yellow-green, the color of freshly ripened banana peels.

干茶色泽油润有光泽。

The dry tea is oily and shiny in color.

在乌润色泽上泛白色光泽,犹如覆盖一层白粉。

It has a white sheen over an oily color,as if covered with a white powder.

做青时叶中部细胞破损的地方，叶子的红边经卷曲后，都会呈现红点，以鲜红点品质为好，褐红点品质稍次。

Where the cells in the middle of the leaf are broken during the greening process, the red edges of the leaf will show red spots after curling, with bright red spots of good quality and brown red spots of slightly inferior quality.

浅绿略带黄，似蜂蜜，多为轻做青乌龙茶之汤色。

Light green slightly yellow, like honey, mostly light to do green oolong tea soup color.

浅黄似蜂蜜色。

Light yellow honey-like color.

金黄泛绿，为做青不足之表现。

The golden yellow and greenish color is a sign of insufficient greening.

以黄为主，微带橙黄，有浅金黄、深金黄之分。

Predominantly yellow, slightly orange, with light and dark golden yellow.

黄而清澈，比金黄色的汤色略淡。

Yellow and clear, slightly lighter than the golden yellow color of the soup.

茶汤金黄明亮有浓度。

The tea broth is golden and bright with concentration.

武夷岩茶特有的地域风味。

Wuyi rock tea unique regional flavor.

铁观音所特有的品种香和滋味的综合体现。

Tieguanyin's unique variety of aroma and flavor of the comprehensive embodiment.

味粗而浓。

Coarse and strong flavor.

做青过度而产生的不良气味，汤色常泛红，叶底夹杂有暗红张。

The bad smell produced by excessive greening, the soup color is often reddish, and the bottom of the leaf is mixed with dark red Zhang.

芽肥嫩壮大，茸毛多。

The buds are fat, tender and strong, with a lot of velvet.

茸毛多、洁白而富有光泽。

The fuzz is plentiful, white and shiny.

芽叶相连成朵。

The buds and leaves are connected to form a flower.

叶面隆起，叶缘向叶背微微翘起。

Leaf surface elevated, leaf margins slightly raised toward the back of the leaf.

叶缘不垂卷而与叶面平。

Leaf margins not drooping and curling but level with leaf surface.

叶张破碎不完整。

Leaf sheets broken and incomplete.

表面形成蜡质的老片。

Waxy old flakes form on the surface.

芽尖茸毛银白有光泽。

Bud tip fuzz is silvery white and shiny.

叶背茸毛银白色，叶面灰绿色或翠绿色。

Leaves are silvery-white with abaxial velvet hairs and gray-green or emerald-green foliage.

叶面绿色，叶脉呈红黄色。

The foliage is green with reddish-yellow veins.

深红而暗似铁锈色，无光泽。

Deep red and dark rust-like color, no luster.

似铁色带青。

Looks like iron with a greenish color.

叶色青绿，无光泽。

Leaves are greenish in color with no luster.

黄带浅绿色，常为高档新鲜之白毫银针汤色。

Yellow with light green, often high-grade fresh white hair silver needle soup color.

色微泛红，为鲜叶萎凋过度、产生较多红张而引起。

Slightly reddish color, caused by excessive withering of fresh leaves, producing more red tensions.

茸毫含量多的芽叶加工成白茶后特有的香气。

The characteristic aroma of buds and leaves with a high content of velvet hairs when processed into white tea.

极不鲜爽，有时接近变质。多由白茶水分含量高，贮存过程回潮产生的品质弊病。

Extremely not fresh and fresh, sometimes close to spoilage. Mostly by the high moisture content of white tea, storage process back to the quality of the ills produced.

人口感觉清新爽快，有甜味。

The population feels fresh and crisp with a sweet flavor.

茸毫含量多的芽叶加工成白茶后特有的滋味。

The characteristic flavor of buds and leaves with a high content of velvet hairs when processed into white tea.

萎凋过度，叶张红变。

Excessive wilting and reddening of leaf sheets.

色暗稍黑，多为雨天制茶形成死青。

The color is dark and slightly black, mostly because of the formation of dead green tea on rainy days.

色深灰带绿色。

Dark grayish greenish color.

嫩芽带金黄色茸毫。

Young buds with golden yellow velvet hairs.

碎茶颗粒卷得很紧。

The crushed tea particles are rolled tightly.

颗粒卷得不紧，边缘折皱，为红碎茶中片茶的形状。

The particles are not tightly rolled and the edges are creased, in the shape of a slice of tea in black crushed tea.

呈细丝状的茎梗皮、叶脉等,红碎茶中含量较多。

Stem and stem bark and leaf veins in the form of fine filamentsare more abundant in black tea.

嫩茎和梗揉碎的皮。

Young stems and stalks kneaded for skin.

形状大小，粗细不匀，有毛衣、筋皮。

Shapes and sizes, coarse and fine, with fur coat and sinewy skin.

色灰而枯燥。

The color is gray and dry.

茶汤红浓，金圈厚而金黄，鲜艳明亮。

The tea broth is red and thick, the golden ring is thick and golden, bright and vivid.

红而透明光亮。

Red and transparent glossy.

红而透明，亮度次于“红亮”。

Red and transparent, second in brightness to "red bright".

红而淡，浓度不足。

Red and pale, not enough concentration.

茶汤冷却后出现浅褐色或橙色乳状的浑浊现象，为优质红茶象征之一。

Light brown or orange milky turbidity appears after the tea soup cools down, which is one of the symbols of high-quality black tea.

红碎茶茶汤加牛奶后，呈姜黄色。

Red crushed tea tea broth with milk has a ginger color.

红碎茶茶汤加牛奶后，呈明亮玫瑰红色。

Red crushed tea tea soup with milk, bright rose red color.

红碎茶茶汤加牛奶后，呈灰暗混浊的乳白色。

After adding milk to the black tea broth, it is gray and cloudy milky white.

茶汤中悬浮较多破碎叶组织微粒及胶体物质，常由萎凋不足，揉捻、发酵过度形成。

Tea broth suspended more broken leaf tissue particles and colloidal substances, often by withering insufficient, kneading, fermentation over-formation.

鲜爽带甜感。

Fresh and refreshing with a touch of sweetness.

香气高而集中，持久。

The aroma is high and concentrated and persistent.

香气纯而不高，但有甜感。

The aroma is pure but not overpowering, but sweet.

干燥得当，带有麦芽糖香。

Dries properly with a malty aroma.

似干桂圆的香。

resembles the fragrance of dried cinnamon.

鲜嫩甜香，似蜜糖香，为祁门红茶的香气特征。

Fresh and sweet aroma, like honey aroma, for the aroma characteristics of Keemun black tea.

松烟香浓而和顺，不呛喉鼻。为武夷山小种红茶香味特征。

Pine smoke aroma is strong and smooth, not choking the nose and throat. For Wuyi Mountain small species of black tea aroma characteristics.

茶味浓厚，刺激性强。

The tea flavor is strong and stimulating.

味浓而带甜，富有刺激性。

The flavor is strong and sweet and stimulating.

富有刺激性，但带涩味,鲜爽度较差。

Stimulating, but astringent,poor freshness.

茶汤似桂圆汤味。为武夷山小种红茶滋味特征。

Tea broth resembles the flavor of Longyan fruit soup. Wuyishan small species of black tea flavor characteristics.

红色深浅一致。

Consistent shades of red.

色泽明亮，黄铜色中带紫。

The color is bright and brassy with a purple tinge.

叶底红而深，反光差。

The leaf bottom is red and deep with poor reflection.

红茶发酵不足，带有青条、青张的叶底色泽。

Black tea is under-fermented, with green strips and green sheets of leaf color.

似成熟的栗子壳色，不明亮。

Resembles ripe chestnut shell color, not bright.

色泽红较深,稍带青褐色。为武夷山小种红茶的叶底色泽特征。

The color is darker red andslightly greenish brown. For Wuyishan small breed of black tea leaf color characteristics.

茶条经正方形模具压制后呈扁平状，四个棱角整齐呈方形。常为漳平水仙茶饼等紧压乌龙茶特色造型。

The tea sticks are flattened after being pressed by the square mold, and the four corners are neatly squared. It is often the characteristic shape of tightly pressed oolong tea such as Zhangping Daffodil Tea Cake.

紧压茶形态完整，表面平整，砖形茶棱角分明，饼形茶边沿圆滑。

The tightly pressed tea has a complete form, flat surface, sharp corners of brick-shaped tea, and rounded edges of cake-shaped tea.

砖身一端厚、一端薄，形似斧头。

The body of the brick is thick at one end and thin at the other, resembling an axe head.

紧压茶表面花纹、商标、文字等标记清晰。

The surface of the tightly pressed tea is clearly marked with patterns, trademarks and characters.

紧压茶表层翘起而未脱落。

Tightly pressed tea with the top layer warped but not peeled off.

紧压茶表层有部分茶脱落。

The tightly pressed tea has some of the tea peeling off from the surface layer.

紧压茶的盖面脱落。

Tightly pressed tea with the cover off.

压制松紧适度。

The press is loose and tight.

紧压茶表面平整，无起层落面或茶梗突出现象。

The surface of the pressed tea is flat, without the phenomenon that the layer is falling or the tea stalk is protruding.

冠突散囊菌的金黄色抱子。

The golden yellow clasp of Corynebacterium coronatum.

砖茶、饼茶等边缘有残缺现象。

Brick tea, cake tea, etc. have stumps on the edges.

里茶外露于表面。

Riccha is exposed on the surface.

紧压茶有裂缝现象。

Tightly pressed tea with cracks.

紧压茶中心部分发暗

Darkening of the center part of the pressed tea

茶饼紧硬,表面茶叶条索

Tight and hard tea cake,the surface of the tea leaves are streaky

饼茶边沿圆滑，状如泥纵背。

The edges of the cake tea are rounded and smooth, and the shape is like the vertical back of mud.

饼茶边沿薄锐，状如钝刀口。

The edge of the cake tea is thin and sharp, like the mouth of a blunt knife.

褐中带黑,六堡茶、黑砖、花砖和特制茯砖的干茶和叶底色泽，普洱熟茶因渥堆温度过高导致碳化,呈现出的干茶和叶底色泽。

Brown with black, thedry tea and leaf color of Liu Bao Tea, Black Brick, Flower Brick and Special Poria Brick, andthe dry tea and leaf color ofPuerh Ripe Tea due to carbonization caused by high stacking temperature.

以满披白毫的嫩芽压成圆饼，表面呈银白色。

Young buds covered with white hairs are pressed into a round cake with a silvery-white surface.

以贡眉为原料压制成饼后之色泽。

The color of the cake after being pressed with Gongmei as the raw material.

以寿眉等为原料压制成饼后之色泽。

The color of the cake after it is pressed with Shou Mei and other raw materials.

茯砖等发花正常茂盛所具有的特殊香气。

Porcupine and other hair flower normal lush with special aroma.

六堡茶贮存陈化后产生的一种似槟榔的香气。

Six Fort Tea storage and aging produced by a kind of aroma like betel nut.

未发育成茎叶的嫩尖，质地柔软。

The tender tips of undeveloped stems and leaves are soft in texture.

尚未木质化的嫩样。

Tender samples that have not yet lignified.

单瓣叶子,有老嫩之分。

Single leaves,young and old.

破碎的细小轻薄片。

Broken fine light flakes.

细小呈砂粒状或粉末状。

Fine in the form of grit or powder.

叶质稍粗老,呈折叠状的扁片块。

Leaves slightly coarse and old,in folded flat pieces.

梗子呈红色。

The stalks are reddish in color.

叶脉呈红色。

Leaf veins are reddish in color.

叶片呈红色。

The leaves are reddish in color.

鲜叶堆放中，叶温升高而红变。

In fresh leaf stacking, the leaf temperature rises and reddening occurs.

渥堆过度，叶质腐烂，只留下网络状叶脉，形似丝瓜瓢。

Warming excessively, leaf rot, leaving only a network of leaf veins, shaped like a loofah scoop.

隔年老梗,粗老梗，麻白色。

Older stalks,coarse older stalks, hemp-white.

在揉捻过程中，脱了皮的梗。

Stems that have shed their skins during the kneading process.

指新梢的绿色嫩梗。

Refers to the young green stalks of the new shoots.

经摇样盘后，上层较长大的茶叶。也称面装或面张。

After shaking the sample tray, the top layer of longer grown tea leaves. Also called noodle loading or noodle sheet.

经摇样盘后，集中在中层较细紧、重实的茶叶。也称中档或腰档。

After shaking the sample tray, the concentration is on the finer, tighter, heavier and more solid tea leaves in the middle layer. Also known as mid-range or waist-range.

经摇样盘后，沉积于底层细小的碎、片、末茶。也称下身或下盘。

After shaking the sample tray, deposited on the bottom of the tiny crushed, flake, end tea. Also called lower body or lower plate.

香气不突出的茶叶适于拼和。

Teas with less prominent aroma are suitable for blending.

两者相比，品质水平一致或基本相符。

The quality levels are consistent or nearly so when comparing the two.

两者相比，品质水平差距甚小或某项因子略差。

The difference in quality level between the two is very small or a factor is slightly worse.

两者相比，品质水平稍好或某项因子稍高。

Slightly better quality level or slightly higher on one factor compared to the other.

两者相比，品质水平稍差或某项因子稍低。

Slightly poorer quality level or slightly lower on a factor when compared to both.

两者相比，品质水平较好或某项因子较高。

Better level of quality or higher on one factor compared to the other.

两者相比，品质水平较差或某项因子较差。

The level of quality is worse or a factor is worse when compared to both.

两者相比，品质水平明显的好或某项因子明显的好。

The level of quality is significantly better or a factor is significantly better when compared to both.

两者相比，品质水平差距大，明显的差或某项因子明显的差。

The difference in quality level between the two is large, significantly worse or a factor is significantly worse.

两者相比，其品质总水平要好些。

The total level of quality is better between the two.

两者相比，其品质总水平要差些。

The total level of quality is inferior between the two.

在某种程度上很轻微时用。

It's used when it's somehow very slight.

某种程度不深时用。

Use it when it's not deep in some way.

两者相比，有一定差距。

There is a gap between the two.

在规格上或某种程度上不够要求，且差距较大时用。

It is used when the specifications or some degree of inadequacy is required and the gap is large.

某种程度有些不足，但基本还接近时用。

Somewhat lacking in some way, but still basically close to time-use.

表示某些方面存在。

Indicates that certain aspects exist.

表示某些方面突出。

Indicates that certain aspects stand out.

数千年来，茶叶一直深受世界各地人民喜爱，如今，茶叶作为一种人类文化的瑰宝终于获得国际认可。

The tea that has delighted and fascinated the world for millennia has finally received top-level global recognition as a shared cultural treasure of mankind.

11月29日，中国传统制茶技艺及其相关习俗列入联合国教科文组织人类非物质文化遗产代表作名录。

Traditional tea processing techniques and their associated social practices in China were added to UNESCO's Representative List of the Intangible Cultural Heritage of Humanity on Tuesday.

“中国传统制茶技艺及其相关习俗”是有关茶园管理、茶叶采摘、茶的手工制作，以及茶的饮用和分享的知识、技艺和实践。在摩洛哥拉巴特召开的联合国教科文组织保护非物质文化遗产政府间委员会将其列入人类“非遗”名录。

The status was conferred by the Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage, hosted in Rabat, Morocco. It consists of knowledge, skills and practices concerning management of tea plantations, picking of tea leaves, and the processing, drinking and sharing of tea.

据联合国教科文组织称，中国传统的茶叶加工技术与地理位置和自然环境密切相关，中国茶区分布在北纬18°-37°，东经94°-122°的范围内。

According to UNESCO, in China traditional tea processing techniques are closely associated with geographical location and natural environment, resulting in a distribution range between 18°-37° N and 94°-122° E.

中国传统制茶技艺主要集中于浙江、江苏、江西、湖南、安徽、湖北、河南、陕西、云南、贵州、四川、福建、广东和广西等省份和自治区。而相关习俗在全国各地广泛流布，为多民族所共享。

The techniques are mainly found in the provinces and autonomous regions of Zhejiang, Jiangsu, Jiangxi, Hunan, Anhui, Hubei, Henan, Shaanxi, Yunnan, Guizhou, Sichuan, Fujian, Guangdong and Guangxi. Associated social practices, however, are spread throughout the country and shared by multiple ethnic groups.

中国运用杀青、闷黄、渥堆、萎凋、做青、发酵、窨制等核心技艺，发展出绿茶、黑茶、黄茶、乌龙茶、白茶、红茶六大茶类，2000多种茶品。

Over 2,000 tea varieties, mainly in six categories -- green, black, yellow, oolong, white and dark -- are grown in China. Core skills include shaqing (enzyme inactivation), menhuang (yellowing), wodui (piling), weidiao (withering), zuoqing (leaves shaking and cooling), fajiao (oxidation or fermentation) and yinzhi (scenting).

茶文化相关习俗不仅遍布全国，而且通过古代丝绸之路等商道影响了世界其他地区。

Tea-related customs are not only found across the country, but also influenced the rest of the world through the ancient Silk Road and trade routes.

文旅部向联合国教科文组织提交的一份文件称，茶在中国人的日常生活中无处不在。人们采用泡、煮等方式，在家庭、工作场所、茶馆、餐厅和寺院等场所饮用茶。茶是社交领域以及婚礼、拜师、祭祀等仪式的重要组成部分。

As a document from the Ministry of Culture and Tourism to UNESCO explained, tea is ubiquitous in Chinese people's daily life. Steeped or boiled tea is served in homes, workplaces, tea houses, restaurants, temples and used as an important medium for communication in socializing and ceremonies such as weddings, apprentice-taking and sacrifices.

该文件称：“通过与茶相关的活动，招待客人并在家庭内部和邻里之间建立关系的做法，在许多民族中常见，为人们提供一种共同的认同感和连续性。”

"Practices of greeting guests with tea and building good relationships within families and among neighborhoods through tea-related activities are shared among multiple ethnic groups, and provide a sense of identity and continuity for communities, groups and individuals concerned," the document said.

“中国传统制茶技艺及其相关习俗”相关44个项目已先后列入国家级非物质文化遗产代表性项目名录。根据教育部数据，中国有40多所中职和80多所高等院校开设茶学和茶文化专业，每年培养制茶、茶艺等专门人才3000多人。

In China, 44 registered national-level intangible cultural heritage entries are related to tea. There are over 40 vocational colleges and 80 universities in China that have set up majors in tea science or tea culture, resulting in over 3,000 graduates specializing in tea production and art every year, according to the ministry.

我国共有43个项目列入联合国教科文组织非物质文化遗产名录，居世界第一。

The inscription of the element is the 43rd entry from China on the Representative List of the Intangible Cultural Heritage of Humanity, whose total tops all other countries.

闻香杯细长，便于聚集香气，有利于闻出茶香的香型，并欣赏茶香的变化。

The sniff-cup is tall and slender for collecting the fragrance of the tea, allowing the tea-drinkers to smell its fragrance, and enjoy the change of the tea aromas.

这是炭炉。

This is a charcoal stove.

用炭炉烧水古雅有趣。

Using the charcoal stove to heat up water is amusing, and full of classic elegance.

这是电磁炉。

This is an induction cooker.

用电磁炉烧水卫生、方便、快捷。

Using the induction cooker to heat up water is clean, convenient, and quick.

这是电随手泡。

This is an instant electrical kettle.

电随手泡是茶艺馆中使用最普遍的烧水器具。

The instant electrical kettle is the most commonly used heating utensil in tea houses.

这是酒精炉具组合。

This alcohol heating set has a alcohol burner, using for heating up water, and a pottery kettle, used as the water container.

这是酒精灯，用于加热。

The alcohol heating set is pleasing to the eye and easy to use, and thus is suitable for tea ceremony performance.

这是陶壶，用于装水。

This is a glass heater set.

酒精炉具组合美观、方便，适用于茶艺表演。

Glass heaters are transparent, allowing easy observation of tea color change and best suited for brewing dark tea, pu'er tea, and milk tea.

这是玻畸煮水器组合。

What's this?   It's a charcoal stove.

坡璃器皿晶莹剔透，便于观察其中汤色的变化，最适合用于煮黑茶、普洱茶、奶茶。

Why do you use the charcoal stove to heat water? I use the charcoal stove, because it is an interesting and elegant way to heat water for tea drinking.

这是什么？这是炭炉。

What's this? It's an instant electrical kettle.

为什么要炭炉烧开水？因为用炭炉烧水古雅有趣。

Why do you use the instant electrical kettle to heat up water? Because it is easy, convenient, and fast to use.

这是什么？这是电随手泡。

What's this? It's a combination of alcohol heating units.

为什么要用电随手泡烧开水?因为它卫生、方便、快捷。

What advantages can we get from using them to heat up water? They are artistic and convenient, and best suitable for tea ceremony performance.

这是什么？这是酒精炉具组合。

This is the charcoal stove.

用它烧水有什么好处？它美观、方便，最适合用于茶艺表演。

Substitutes: induction cooker, instant heating up kettle, alcohol burner, water bottle Using it to heat up water is convenient.

这是炭炉。

Substitutes: clean, quick, amusing The set of water heating units are family'friendly.

替换词：电磁灶，随手泡，酒精灯，水壶用它烧水方便。

Substitutes: office, teahouse, club, conference room, hotel

替换词：卫生，快捷，有趣这套烧水器皿适用于家庭。

This is a boccaro teapot.

替换词：办公室，茶馆，俱乐部，会所，宾馆这是紫砂壶。

The boccaro teapots are produced in Yixing, Jiangsu Province.

紫砂壶产于江苏宜兴。

The boccaro teapots have primitive elegance and good performance of temperature keeping.

紫砂壶古朴典雅，快温性能好，最适宜用来冲泡乌龙茶、黑茶或者普洱茶。

It is the best choice for making oolong tea, dark tea, or pu'er tea.

紫砂壶是珍贵的工艺品，有收藏价值。

The boccaro ceramic tea-wares are precious handicrafts, which are worth collecting as objects of art.

这是瓷壶。

This is a porcelain teapot.

瓷壶产于江西景德镇、福建德化等地。

The porcelain teapots are produced in Jingdezhen, Jiangxi Province, and Dehua, Fujian Province.

瓷壶最适合用于冲泡红茶或普通绿茶。

The porcelain teapots are best suited for brewing black tea or ordinary green tea.

这是玻璃杯。

This is a glass.

玻璃杯最适合用于冲泡高档绿茶。

The glass bottle is most suitable for making high-grade green tea.

这是盖碗。

This is a covered teacup/bow.

盖碗最适用于审评茶叶或用于冲泡花茶。

The tea-bowl with a lid allows easy observation of tea making in progress, or it can be used to make scented tea.

这是坡晦同心杯。

This is a glass concentric cup.

同心杯适用于冲泡各种茶类。

The glass concentric cup is used in brewing all kinds

这是什么？这是紫砂壶。

What's this?   It is a boccaro teapot.

紫砂壶产于什么地方？产于江苏省宜兴市。