普洱茶英文解读

普洱茶英文解读
*普洱茶* Pu-erh tea
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 purchased 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 poses 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 years; 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 connoisseurs and speculators are willing to pay high prices for older pu-erh, upwards of thousands of dollars per cake.
Pu-erh tea is available as loose leaf or as cakes of compacted tea.
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。

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 yâ) 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 connoisseurs are seeking pu-erh with leaves taken from a single tea mountain'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 compressed 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 compressed 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 into 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 horseback caravans on the Ancient tea route (茶馬古道; pinyin: chámǎ gǔdaò) that was used in ancient Yunnan to trade tea to Tibet and more northern parts of pression of the tea into dense bulky objects likely eased horseback transport and reduced damage to the tea.
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
THE FOLLOWING PARAGRAPHS ARE TRANSLA TED 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 several 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）matter and white or dark mold spots on the surface of the compressed 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 pressed 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。

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 case the liquor should not be opaque （不透明的）, "muddy,（多泥的）" or black in colour. The flavours of pu-erh liquors should persist and be revealed throughout separate or subsequent 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。

Y oung raw puerh:The ideal liquors should be aromatic with a light but distinct odours of camphor, rich herbal notes like Chinese medicine, fragrance floral notes, hints of dried fruit aromas such as preserved plums, and should exhibit only some grassy notes to the likes of fresh sencha. Y oung 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。

Aged raw puerh: Aged pu-erh should never smell moldy, musty, or strongly fungal, though some pu-erh drinkers considers these 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 seen 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 resemble（类似）compost（肥料）. Aged raw puerh should have leaves that unfurl when brewed while leaves of most ripened puerh will generally remain closed.
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。

普洱茶小沱茶【全家福20味】English version英文版
Hello! Everyone，this Baby is a LaoCangFamliy，and It contains 20 kinds of small Tuocha，16 ripe and 4 raw 。

If you choose six different flavors of tea, you will receive a surprise gift。

Why wait? Choice and buy right now !
老仓全家福共20味熟茶生茶都有，看看都有那些口味哦……喜欢的朋友赶快行动了……
Pu’er is a famous tea with long-standing ancient traditions in Yunnan Province. Pu’er tea has become wildly popular in contemporary times owing to its natural preparation techniques, health benefits and its long-lasting brewing strength.
普洱茶是历史悠久的云南传统名茶。

在生活逐渐富裕的当今，普洱茶以其自然生态、袪病养生和陈香浓郁、耐冲泡的品质特点，越来越受到人们的关注和喜爱。

What is Pu’er Tea?
Pu’er Tea is made of sun-dried broad-leaf green tea leaves selected in certain areas of Yunnan Province as raw materials. The raw materials are post-fermented and processed into loose tea and pressed tea. The products include raw tea, which is aged naturally and ripe tea which is artificially fermented.
普洱茶是以云南省一定区域内的云南大叶种晒青毛茶为原料,经过后发酵加工成的散茶和紧压茶。

其中包括自然陈化的普洱生茶和人工发酵的普洱熟茶。

Types of Pu’er Tea:
Pu’er Tea can be separated into two types, raw and ripe. Raw tea begins as a strong, stimulant tea; after a natural aging process of several years, it naturally mellows in flavor and effect, always improving with age; ripe tea is moderate and drinkable immediately after the artificial fermentation process. The rich, aromatic flavor further mellows and improves after storage. The teas can also be separated by their shape, such as round disc cakes, teardrop cakes, bricks and loose-leaf, as well as some more special shapes, such as golden melons, etc.
普洱茶依制法可分为生茶、熟茶。

生茶茶性刺激，多年存放能使其自然发酵，茶性转为温和，口感极富变化;熟茶茶性温和，是为即饮而采用
的人工渥堆发酵，其滋味醇厚浓郁，存放后更是陈香飘逸。

依外型则可分为：饼茶，沱茶，砖茶，散茶及一些特种茶形，如金瓜贡茶等。

The Storage of Pu’er Tea.(普洱茶的存放)
Pu’er tea has also been lauded as the “drinkable antique”. The flavor and color of Pu’er Tea change s when properly stored over a period of time; fresh raw tea brews into a bright, yellowish broth and possesses a strong, almost harsh flavor; aged raw tea brews an amber broth and possesses a mellow flavor. Fresh ripe tea brews into a bright red broth possessing a smooth mellow flavor; old ripe tea brews dark red with a thick mellow flavor. The flavor,
quality and value of Pu’er tea constantly increases over time with proper storage.
“可以喝的古董”是普洱茶的又一美誉。

经一定时间存放良好的普洱茶，其汤色、滋味都将出现不同的变化，如新生茶亮如琥珀、滋味浓烈刺激;老生茶则汤似玛瑙，醇和滑爽;新熟茶鲜红明亮、滋味醇浓润滑;老熟茶更是红浓艳丽、陈香浓郁。

随着存放时间与品质的提升，其经济价值也水涨船高。

The following is the 20 tastes of Laocang family , choose them you will have a happy and healthy life .
It is good for health and beauty ,dont wait ,friends .
一、The cultural history of Pu'er Tea
Pu'er Tea rose up in the Eastern Han Dynasty, turned into comity in the Tang Dynasty, began to be popular in the Sing Dynasty, as finalized in the Ming Dynasty and was prospered in Qing Dynasty with a history of thousand of years. Pu'er Tea tea was originally named by its central trading area, in 1729 Qing government had first established an administrative zone named Pu'er Tea zone in Y unnan. From the 1970‟s, Pu'er Tea become hot in Hon g Kong, Macao, Taiwan, Japan, Korea and so on. Pu'er Tea is hot because its habitat of high elevation and fogy growing environment, in is pollution-free in nature, is mellow in taste and long in the aftertaste; Moreover, the unique manufacture, transportation, packaging of Pu'er Tea made it become a unique second fermenting tea, thus has formed it‟s the unique crusted fragrance and the health care function.
二、Keep drinking the crusted Pu'er Tea, a way to good health
1. Zhao Minxue of Qing dynasty written in “Benzao Gangmu Shiyi”: Pu'er Tea tastes bitter,
reduce the fat and the poisonous lf cattle…cleans the intestines to help releases.
2. Doctor Amilcarobi of the Paris Saint Antony medicine department found that above 40%
of 40 cases of illness drank the Y unnan Pu'er Tea in the test, have lose their weight by various degrees, 10 of 13 cases were rather well in reducing the lipoid, and33.4% to 50% has various effects in reducing the three acids glyceride, the cholesterol, the blood uric acid and so on.
3. Professor Bell Ketuo in French Paris had treated 20 cases of high blood fat by dinking three bowls of Y unnan Pu'er Tea every day, after a month, he found the cases reduced the blood fat by 13%, alcohol content in the blood ethyl also reduced, but the ills drank the similar quantity other teas had no change in blood far
4. Professor Sun Luxi of Taiwan University had studied and found that Pu'er Tea can suppressed the cholesterol by 41% in the liver, increases to removeby 66%.
5. Tea research institute of southwest agricultural college cooperates with the CPLA301 Hospital in recent years to research on the treatment of the senile high cholesterol blood sickness in relating to the safety of Pu'er Tea , results indicated that Pu'er Tea has the obvious treatment to the senile high cholesterol blood sickness, according to the WHO‟S recommendation on toxicology type, Pu'er Tea belongs to the safe non-toxic scope.
三、The deferent Kinds of Pu'er Tea Products
Pu'er Tea can be divided in the antique tea (before 1938), the labeling tea (from 1938 to 1967), the Chitse cake tea (since 1967 up till now ) and so on, and then still can be divided into the brick tea, the cake tea, the ball tea and so on in deferent patterns, we can distinguish the quality of Pu'er Tea is high or not basing on the “Four secrets in buying Pu'er Tea” and the Six “not to” policies in selecting Pu'er Tea. Four secrets in buying puer: Clear in smell, it must be clear, cannot have the mildew smell; Pure in color, it is dark brown like jujube instead of the black paint like; Right in storing, it is stored in the dry warehouse, cannot be deposited in the moist; soup, its soup tea temperature and mellow, instead of the mixed flavors .six “not” policies in selecting Pu'er Tea; 1, not to take the wrong manufacturing year as the range pole; 2, not to consider the forge packaging as the ture; 3, not to take the depth of soup color as the excuse; 4, not to get missed by added flavor of tea; 5, nit to summon the moisture and warehouse of tea; 6, not to consider by the age and variety of tea tree.
四、The deference of ripe Pu'er Tea and mature Pu'er Tea
1. Ripe Pu'er Tea: The original nature, the original nature, the original taste of tea needs a rather long time to ferment into crusted fragrant Pu'er Tea.
2. Mature tea: The original nature and taste of tea has naturally changed by the fermentation.
3. Moistens piling Pu'er Tea: The original tea has artificially changed by the quick fermentation, which is non-irritant in flavor but not so good as the mature Pu'er Tea.
五、How to drink fine Pu'er Tea
Tea is one kind of ancient and civilized beverage, China is the earliest country to discover and apply “tea” in the world, tea has now become one of the three major beverages in the world. Supposed to observe the soup color in drinking the high quality Pu'er Tea tea at first: The Pu'er Tea tea appears the different change in the water color because of the deference of fermenting degree and time, if it is the new and ripe Pu'er Tea, the tea soup is thick, and the flavor is greenish in taste; the old Pu'er Tea is insufficient in the aftertaste, but the bitter and
astringent flavor has already desalinated because the fermenting time is not so long as the quest; if it is the real crusted Pu'er Tea, the color, the fragrance, the flavor are all the best in testing.
The high quality Pu'er Tea needs abort 5 grams in each steep; it can continuously steep for 15 times. The length of steeping time directly affects the flavor of tea soup. Before the steep, the pressed Pu'er Tea had better first to be unwrap for 1-2 week in advance to awake the nature of tea; as for the brick tea, cake tea, ball tea the unwrap can be shorter, otherwise the density of soup that these teas steep out will too heavy to taste. Lt certainly can rest on personally favorites to steep Pu'er Tea to suit your taste is ok.
In Drinking the Pu'er Tea , besides to view soup color and to control the steeping time, to smell the fragrance is also very important, the fragrance of Pu'er Tea is deferent to the clear fragrance Taiwan high mountain tea, the fragrance of new Pu'er Tea is slightly similar to that of the Taiwan tea, only because the Pu'er Tea needs the affiliation by the air in the right amount of moisture content, which acts as the second fermentation, to achieve the crusted fragrance, therefore the fragrance Pu'er Tea is the aromatic compound which tea itself includes that affects by the length of storing time and the environment. This crusted fragrance is good or not can be identified by the smell inspiration during the steeping. Finally supposed to observe the bottom in drinks the high quality Pu'er Tea , namely to use the finger to pinches the tea bottom to identify the tea is delicate or not.
六、The deposit of Pu'er Tea
Pu'er Tea is lf various methods in depositing, in fact it only needs to de stored in a clean and ventilating place then, “where person can live to be allowed to deposit Pu'er Tea”. Generally do not have the direct solar radiation, do not place in the refrigerator, do not put into the seal and vacuum tank.
七、The international auction value of Pu'er Tea
The Guangzhou international spring and autumn high quality tea trade fair held up in November 24, 2002, there were more than 100 tea producers participated in this fair, a caution of Pu'er Tea king tea was also .held up at the same time, the result of caution was quite amazing. 100 gram of Pu'er Tea king tea sold by a deal price of 168,000 RMB Y uan, set down a highest record of tea auction since which the “Tie kwan Y in king tea” had created a record of 120,000 RMB Y uan in 2001.
On May 20 of 1998, Taiwan had held up the first international Pu'er Tea fair, the 100-year-old Tong Qing tea cakes auctioned by a deal price 5000,000 Taiwan Y uan (equal to RMB 125,000 Y uan) at each piece of 300 gram, Y unnan Pu'er Tea become the international news at the fair.
The generation of the famous Chinese celebrity Lu Xun had auctioned 3 gram, Pu'er Tea in the spring of 2004,the deal price is RMB 12,000 Y uan in total. Pu'er Tea is become popular more and more.
It is processed in handpicked high quality Y unnan Pu Er Tea through scientific mixing and extracting with modern high and new technology. It has rufous outside color. The hot water color
is clear and red bright with pure taste and full-bodied fragrance. It has the unique color, fragrance and taste of Pu Er Tea.
As one of the ten major teas in China, Pu'er Tea has a special place in the country's tea history. The ancient tea road may submerge in history. However, tea has already become an essential part of local people‟s lives.
The Pu'er Tea village, located in Southwest Y unnan's Simao County, is the main production and distribution base for the Pu'er Tea . Local people has a tradition of producing tea, selling tea, making tea and tasting tea, a tradition that can be traced as early as the Eastern Han Dynasty (25-220).
In an ordinary people's house, one can see stele, couplets and paintings hung in the living room. The characters on them, however, are not written by ink but by tealeaves. Senior people sit in the courtyard, where the tea trees grow, and play the Chinese chess while sipping tea. The chessman is made from tealeaves, too.
On festive occasions, some people might buy a bucket of tea and store it in the cellar for many years before giving it as a gift to friends. At present, a 12-kilometer-long ancient tea road is still preserved well and local people want to build a teahouse in ancient style as a tourist attraction.
In a village, Kunlushan, some families designate four to twenty tea trees and take care of them in their spare time. In the village school, a teacher who teaches nature course will often raise questions about tea to his students. They also climb to the mountains and take some tealeaves and make them into samples in the school‟s exhibits
PU'RE TEA
Also know as PU-ERH and PU-ER
PU'RE is the original spelling but it has been anglic ized several times during its westward expanding use. It is manufactured in the Pu're tea district of southern Y unnan Province in China. It takes its name from the small city of Pu-er and is only a few hundred miles from the Laos and Burma border.
This tea is well known throughout the medicine shops of China, and is highly regarded for its medicinal qualities as a。