常見茶館用語(中英版)

　

　

為了方便大家發揚中國茶藝給各地人仕，本人節錄了《茶館用語百句》(阮浩耕主編，2001，浙江攝影出版社) ，希望大家多運用這些句子。

茶藝 綠茶 茉莉花茶 烏龍茶
中文版
英文版
茶藝
泡好一杯茶，要做到茶好，水好，火好，器好，這叫四合其美。
To prepare a good cup of tea, you need fine tea, good water, proper temperature and suitable tea sets. Each of these four elements is indispensable.
燒水時，一沸為蟹眼，二沸為魚眼，三沸稱作騰波鼓浪。
There are three stages when water is boiling. At the first stage, the bubbles look like crab eyes; at the second, the bubbles look like fish eyes; finally, they look like surging waves.
泡茶用的開水，一般以蟹眼已過魚眼生時最好 。
The water boiling between the crab-eye stage and the fish-eye stage is the best for preparing tea.
燒水要做到活火快煎。
We should use big fire to make water boil quickly.
水老不理想。
The water that has been boiling for a long time is not good.
泡茶用的水，以天然的山泉水為上。
Natural mountain spring water is best for tea.
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綠茶
龍井茶以色綠、香郁、味醇、形美著稱。
Longjing tea is famous for its green color, delicate aroma, mellow taste and beautiful shape.
龍井茶的外形特點是光、扁、平、直，色如翡翠。
The appearance of Longjing tea is characterized by smoothness, flatness, straightness and its jade-green color.
龍井茶和其他細嫩綠茶一般都只能沖泡2-3次。
Usually, Longjing tea and other kinds of tender green tea can be drawn for only two or three times.
品飲龍井茶時，先聞茶香，後觀湯色和茶葉的形態，再嘗茶湯滋味。
When you drink Longjing tea, it's better to enjoy the aroma first, then appreciate the liquor color and the moving of tea leaves in the glass and finally taste the liquor.
泡茶時，如果使用水的溫度過高，會使茶葉泡熟，茶湯很快變黃。
If the water for making tea is too hot, tea leaves will be spoiled and tea liquor will turn to dark yellow very quickly.
泡茶時，如果使用水的溫度過低，茶汁不易浸出，還會使茶葉浮出湯面。
If the water is not hot enough, tea will be not easy to infuse and the leaves will float on the surface of the water.
用玻璃杯泡茶時，可以欣賞到嫩芽乘葉飄動沉浮的美麗動態。
When we make tea in a glass, we can appreciate the beautiful dancing of the tender tea leaves and buds.
用蓋碗或瓷杯沖泡細嫩茶時，不加杯蓋為宜。
It's better not to cover the tea cups when we make tea with tender teas.
沖泡普通綠茶可選用加蓋的杯子。
Usually, we can use a tea cup with lid for preparing ordinary green tea.
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茉莉花茶
花茶的特點是既有茶的滋味，又有花的香氣，特別為北方茶人喜愛。
Jasmine tea is characterized by tea flavor as well as the fragrance of jasmine flowers. It is popular among tea lovers in the north of China.
花茶以花香鮮靈持久，茶味醇厚回甘為上品。
Top-grade Jasmine tea always has enduring fragrance and unforgettable after taste.
花茶是由含苞待放的鮮花與茶坯混合窨制而成。
Jasmine tea is made through scenting tea with fresh flower buds.
窨制花茶的茶坯以烘青綠茶為主，常見的為茉莉花茶。
Baked green tea mainly selected for jasmine tea scenting, jasmine tea is the most popular flower-scented tea.
品飲花茶，主要是欣賞香味。
To enjoy jasmine tea is to enjoy its fragrance.
花茶一般採用有蓋瓷杯和蓋碗沖泡，以利保香。
Jasmine tea is usually prepared in a covered porcelain cup or other kinds of cups with lid in order to keep its aroma. 
飲花茶時，除聞茶湯香氣外，還可聞杯的蓋香。
When enjoying Jasmine tea, one can smell not only the fragrance of the tea liquor but also the fragrance on the lid.
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烏龍茶
烏龍茶屬半發酵茶，有綠葉紅鑲邊之稱。
Oolong tea is a kind of semi-fermented tea. People describe it as "green leaves with red edges".
烏龍茶既有綠茶的清香，又有紅茶的甘醇。
Oolong tea has both the delicate fragrance of green tea and the sweetness and mellowness of black tea.
鳳凰水仙品質特點是條索挺直、肥大、有天然花香，耐沖泡。
"Phoenix Narcissus" Oolong tea is characterized by its straight and plump leaves and natural flower aroma. The tea can endure repeated infusions. 
沖泡烏龍茶的茶具除輔助器具外，主要的有燒水壺、茶壺、茶杯和茶船。
Besides some supplementary tea wares, the main tools used to prepare Oolong tea are kettle, teapot, teacup and pitcher.
用台灣方法沖泡烏龍茶時，增加聞香杯和公道杯。
To make Oolong tea in Taiwan style, we need two more tools: a cup for smelling fragrance and a gongdao mug (or a fair for everybody mug.) 
沖泡茶時，要做到高沖低斟。高沖使茶在水中翻滾，促使茶汁盡快溶於茶湯；低斟是為了茶香不易散失，茶湯不會外濺。
When pouring water, hold the kettle high, so the down-pouring water can make tea leaves stirring in the pot and speed up the process of dissolving, and keep the teapot close to the tea cup in order to prevent the loss of tea fragrance and the splashing of tea water.
公道杯的作用，是使烏龍茶湯的濃度性、香氣、色澤達到一致，公平待人。
The fair mug ensures that every guest can drink the Oolong tea with same concentration, same aroma and same color. So it is fair to everybody.
第一泡為洗茶，不飲用的。
The first infusion is for washing the tea leaves and it's not for drinking.
第二泡稱之為正泡。
The second infusion is called actual infusion.
上品的烏龍茶喝過之後，口腔有無窮餘韻的感覺。

Top-grade Oolong tea will bring a marvelous and enduring after taste into your mouth.
好的鐵觀音滋味醇厚，喝過之後回甘持久。

Tie Guanyin of high quality taste mellow and the sweet after taste lasts long.
上等凍頂烏龍啜過之後，鼻口生香，舌有餘甘。
A sip of high quality Dongding Oolong will bring aroma to your mouth and nose, and sweetness to your tongue.
把茶壺中的茶湯來回分別注入各個飲杯中，稱為關公巡城。
You pour tea into the guests' tea cups one by one and this act has a nickname, that is, "the fabled Lord Guan making an inspection of the city".
把茶壺中最後殘留的茶湯分別一一滴入杯中，稱為韓信點兵。
You drip the leftover tea respectively into the cups drop by drop and this act is called "The fabled General Han Xin mustering troops for inspection".
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