普洱茶英文解读
*普洱茶* Pu-erh tea留学文书写作
Pu-erh, Pu'er tea, Puer tea or Bolay tea is a type of tea made from a "large leaf" variety of the tea plant Camellia sinensis and named after Pu'er county near Simao, Yunnan, China.
普洱茶的英文名可以写做Pu-erh, Pu'er tea, Puer tea 或者 Bolay tea,是采用大叶类茶树(大叶种)制作而成，而普洱的名字则源于位于中国云南省思茅附近的普洱县。
Pu-erh tea can be purchad as either raw/green (sheng) or ripened/cooked (shou), depending on processing method or aging. Sheng pu-erh can be roughly classified on the tea oxidation scale as a green tea, and the shou or aged-green variants as post-fermented tea. The fact that pu-erh fits in more than one tea type pos some problems for classification. For this reason, the "green tea" aspect of pu-erh is sometimes ignored, and the tea is regarded solely as a post-fermented product. Unlike other teas that should ideally be consumed shortly after production, pu-erh can be drunk immediately or aged for many y
医学词典ears; pu-erh teas are often now classified by year and region of production much like wine vintages.
根据生产制作方式和年份的不同，普洱可以分为生普洱和熟普两种。而就其茶叶的氧化程度而言，生普洱可以视作为绿茶，熟普耳则属于黑茶即后发酵茶。因此，普洱具有多种茶的特性这一事实时常在其归类的问题上产生争议。普洱同时具有 “绿茶”的特性常被忽略，而仅仅被认定为是黑茶。其它种类的茶是在出厂后尽快饮用为佳，而普洱则不同，它还可以在贮藏多年后来饮用。普洱现在就是根据生产的年份和产区来分等级的，这点和葡萄酒的等级评定方式极为相似。
While there are many counterfeit pu-erhs on the market and real aged pu-erh is difficult to find and identify, it is still possible to find pu-erh that is 10 to 50 years old, as well as a few from the late Qing dynasty. Indeed, tea connoisurs and speculators are willing to pay high prices for older pu-erh, upwards of thousands of dollars per cake.
rpr Pu-erh tea is available as loo leaf or as cakes of compacted tea.2017年1月20日
而现在市场上出现很多赝品，这使得大家很难从中区分和鉴定出真正的普洱茶。但同时依然可以在市场上见到贮藏了10年至50年不同年份的茶，甚至还有晚清时期的茶。因为行家和商人会很乐意用几千美元去买一饼古茶。ibn
现在市场上既可以买到散装的普洱茶也可以买到压缩而成的饼茶。
Introduction and historyPu-erh tea is traditionally made with leaves from old wild tea trees of a variety known as "broad leaf tea" (Traditional: 大葉 Simplified: 大叶, dà yè) or Camellia sinensis var. assamica, which is found in southwest China as well as the bordering tropical regions in Burma, Vietnam, Laos, and the very eastern parts of India. The shoots and young leaves from this varietal are often covered with fine hairs, with the pekoe (two leaves and a bud) larger than other tea varietals. The leaves are also slightly different in chemical composition, which alter the taste and smell of the brewed tea, as well as its desirability for aging. Due to the scarcity of old wild tea trees, pu-erh made using such trees blended from different tea mountains of Yunnan are highly valued, while more and more connoisurs are eking pu-erh with leaves taken from a single tea mou
ntain's wild forests. The history of pu-erh tea can be traced back to the Eastern Han Dynasty.
普洱茶自古以来都是采用野生大叶种茶树的叶子制作而成。这种茶树生长于中国西南部，边境的热带地区缅甸，越南，老挝及印度的最东部。它的芽和嫩叶具备上好的茸毛，白毫(两叶一芽)长且大于其它种类的茶树。这种叶子里所含物质成分稍别于其它，能令茶的口感和香气在经热水冲泡后发生改变，还能让茶经久长存。由于野生古茶树的稀有性使得采用云南一带不同茶山上的茶树混合制成的普洱被赋予很高的价值。然而越来越多的行家更看重采用同一座茶山上生长的茶树制作而成的普洱。有关普洱的历史可以追溯到东汉时期。
Pu-erh is well known for the fact that it is a compresd tea and also that it typically ages well to produce a pleasant drink. Through storage, the tea typically takes on a darker colour and mellower flavour characteristics. Often pu-erh leaves are compresd into tea cakes or bricks, and are wrapped in various materials, which when stored away from excessive moisture, heat, and sunlight help to mature the tea. Pressing of pu-erh int
o cakes and aging the tea cakes possibly originated from the natural aging process that happened in the storerooms of tea drinkers and merchants, as well as on horback caravans on the Ancient tea route (茶馬古道; pinyin: chámǎ gǔdaò) that was ud in ancient Yunnan to trade tea to Tibet and more northern parts of China.Compression of the tea into den bulky objects likely ead horback transport and reduced damage to the tea.npe
普洱以其紧压及历久弥香的特点而闻名于世。经过存储的普洱呈现出茶色暗黑，香味醇厚的特点。一般普洱都被压成饼状，砖形再用各种适合的物体来包装，然后搁置在干燥，阴凉通风的地方来自然发酵成熟。将普洱压成饼状让其自然发酵的这一让自然来加工方式可能源于饮茶者或者商人，还有就是常年行走于茶马古道上，从云南至西藏和中国北部地区从事茶交易的马帮。将普洱压成饼状或者砖形更利于马帮运输还能降低运输对茶的损毁程度。
Judging quality鉴别品质 普洱茶英语
dymaxionTHE FOLLOWING PARAGRAPHS ARE TRANSLATED BY QUANTA
Judging quality
鉴别品质
Quality of the tea can be determined through inspecting the dried leaves, the tea liquor, or the spent tea leaves. The "true" quality of a specific batch of pu-erh can ultimately only be revealed when the tea is brewed and tasted. Although, not concrete and sometimes dependent on preference, there are veral general indicators of quality:
茶的品质可以通过观察茶叶，茶汤，或者茶渣以鉴别好坏。一个具体批次的普洱茶的真正品质只有在它最后开汤品尝的时候才能显露出来。尽管以下的标准不是很具体，而且有时候还取决于偏好，但仍可大致的用于鉴别茶叶的品质。
Dried tea: There should be a lack of twigs（嫩枝, 小枝, 末梢）, extraneous（外部的） m
atter and white or dark mold spots on the surface of the compresd pu-erh. The leaves should ideally be whole, visually distinct, and not appear muddy. The leaves may be dry and fragile, but not powdery. Good tea should be quite fragrant, even when dry. Good presd pu-erh often have a matte sheen on the surface of the cake, though this is not necessarily a sole indicator of quality.
茶叶：紧压普洱茶的表面没有嫩枝末梢，没有杂质和黑白的霉点。叶子必须是完整的，而且清晰，不会显得粘着很多泥土。叶子干燥且易碎，但不像粉末。好茶很芳香，即使它很干时。好的紧压普洱茶在茶饼的表面上通常不会很光滑或闪亮，尽管这不是一个必要的单独的质量标准。
古铜色英文Liquor: The tea liquor of both raw and ripe pu-erh should never appear cloudy. Well-aged raw pu-erh and well-crafted ripe pu-erh tea may produce a dark reddish liquor, reminiscent（（与of连用）使人联想…的） of a dried jujube（枣）, but in either ca the liquor should not be opaque（不透明的）, "muddy,（多泥的）" or black in colour. The fla
vours of pu-erh liquors should persist and be revealed throughout parate or subquent infusions, and never abruptly disappear, since this could be the sign of added flavorants.
茶汤：普洱生茶、熟茶的汤色都不会显得很沉的。存放较长时间的生普洱和精加工的熟普洱可能会冲泡出一种枣红的汤色，但在前面两种情况里，汤色都不会是浑浊的或者太偏黑色。普洱茶汤的香味在单独一次的冲泡或者后续的冲泡过程中都会一直保持着，而不会突然消失掉。如果真的突然消失，那可能意味着茶里添加了食用香料。
Young raw puerh:The ideal liquors should be aromatic with a light but distinct odours of camphor, rich herbal notes like Chine medicine, fragrance floral notes, hints of dried fruit aromas such as prerved plums, and should exhibit only some grassy notes to the likes of fresh ncha. Young raw pu-erh may sometimes be quite bitter and astringent, but should also exhibit a pleasant mouthfeel and "sweet" aftertaste, referred to as gān (甘) and húigān(回甘).
新制的生普洱茶：
（这一段，先研究一下，译得不太顺利。）…… 新制的生普洱茶有时会很苦涩，但也可以体会一种很美妙的口感和品饮过后的一种甜味，这被称为甘或回甘。
doubtAged raw puerh: Aged pu-erh should never smell moldy, musty, or strongly fungal, though some pu-erh drinkers considers the smells to be unoffensive or even enjoyable. The smell of aged pu-erh may vary, with an "aged" but not "stuffy" odour. The taste of aged raw pu-erh or ripe pu-erh should be smooth, with slight hints of bitterness, and lack a biting astringency or any off-sour tastes. The element of taste is an important indicator of aged pu-erh quality, the texture should be rich and thick and should have very distinct gān (甘) and húigān(回甘) on the tongue and cheeks, which together induces salivation and leaves a "feeling" in the back of the throat.
陈年生普洱：陈年普洱茶闻起来应该没有霉味、也没有强烈的菌味，尽管一些习惯喝普洱茶的人认为这些气味不讨厌，甚至喜欢。陈年普洱的气味会变化，注意是‘陈年的’味道而不是‘陈腐’的。陈年生普洱或熟普洱的味道会很滑，带轻微的苦涩，没有一种刺激性的味道或酸味。品尝的滋味也是鉴别陈年普洱茶质量的重要标志，质地需要厚实，而且在舌和颊有明显的甘和回甘，这是一个生津的过程，并在喉咙后部留下一种“感觉”。
Spent tea: Whole leaves and leave bud systems should be easily en and picked out of the wet spent tea, with a limited amount of broken fragments. Twigs, and the fruits of the tea plant should not be found in the spent tea leaves, however animal (and human) hair, strings, rice grains and chaff may occasionally be included in the tea. The leaves should not crumble（粉碎） when rubbed（摩擦）, and with ripened pu-erh, it should not remble（类似） compost（肥料）. Aged raw puerh should have leaves that unfurl when brewed while leaves of most ripened puerh will generally remain clod.
production茶渣: 整片的叶子和叶芽系统可以很容易看到，而且易于从茶渣中挑选出来，只带有不多的
烂掉部分。嫩枝和茶树的果实是不该在茶渣里看到的，但是偶尔在茶里会看到动物（以及人类）的毛发，线头，米粒和谷壳等。茶渣里的叶子不应该一摩擦就粉碎掉，而对于熟普洱，它的茶渣不该像肥料那样。陈年生普洱的叶子会在冲泡的时候自动展开，而熟普洱茶的叶子会保持收缩的。
