drinkers-100

哪个高手帮忙翻译一下 急急急！！！！

我给你查了点资料,里面很详细了写了各种茶的泡制,希望对你有用:。

我只能给你提供原始的资料，而不会为你写一篇,因为这些资料已经非常详尽了,你完全可以按它编成步骤.有时候,并不是什么都有现成的,需要你去加工.。

Processing and classification。

The types of tea are distinguished by their processing. Leaves of Camellia sinensis, if not dried quickly after picking, soon begin to wilt and oxidize. This process resembles the malting of barley, in that starch is converted into sugars; the leaves turn progressively darker, as chlorophyll breaks down and tannins are released. The next step in processing is to stop the oxidation process at a predetermined stage by removing the water from the leaves via heating.。

The term fermentation was used (probably by wine fanciers) to describe this process, and has stuck, even though no true fermentation happens (i.e. the process is not driven by yeast and produces no ethanol). Without careful moisture and temperature control, however, fungi will grow on tea. The fungi cause real fermentation which will contaminate the tea with toxic and carcinogenic substances, so that the tea must be discarded.。

Tea is traditionally classified based on the degree or period of fermentation (oxidation) the leaves have undergone:。

White tea

Young leaves (new growth buds) that have undergone no oxidation; the buds may be shielded from sunlight to prevent formation of chlorophyll. White tea is produced in lesser quantities than most of the other styles, and can be correspondingly more expensive than tea from the same plant processed by other methods. It is also less well-known in countries outside of China, though this is changing with the introduction of white tea in bagged form. 。

Green tea

The oxidation process is stopped after a minimal amount of oxidation by application of heat; either with steam, a traditional Japanese method; or by dry cooking in hot pans, the traditional Chinese method. Tea leaves may be left to dry as separate leaves or rolled into small pellets to make gun-powder tea. The latter process is time-consuming and is typically done only with pekoes of higher quality. The tea is processed within one to two days of harvesting. 。

Oolong

Oxidation is stopped somewhere between the standards for green tea and black tea. The oxidation process will take two to three days. 。

Black tea/Red tea 。

The tea leaves are allowed to completely oxidize. Black tea is the most common form of tea in southern Asia (India, Sri Lanka, Bangladesh, Pakistan etc) and in the last century many African countries including Kenya, Burundi, Rwanda, Malawi and Zimbabwe. The literal translation of the Chinese word is red tea, which may be used by some tea-lovers. The Chinese call it red tea because the actual tea liquid is red. Westerners call it black tea because the tea leaves used to brew it are usually black. However, red tea may also refer to rooibos, an increasingly popular South African tisane. The oxidation process will take around two weeks and up to one month. Black tea is further classified as either orthodox or CTC (Crush, Tear, Curl, a production method developed about 1932). Unblended black teas are also identified by the estate they come from, their year and the flush (first, second or autumn). Orthodox and CTC teas are further graded according to the post-production leaf quality by the Orange Pekoe system. 。

Pu-erh

(also known as Póu léi (Polee) in Cantonese), Two forms of pu-erh teas are available, "raw" and "cooked". "Raw" or "green" pu-erh may be consumed young or aged to further mature. During the aging process, the tea undergoes a second, microbial fermentation. "Cooked" pu-erh is made from green pu-erh leaf that has been artificially oxidized to approximate the flavour of the natural aging process. This is done through a controlled process similar to composting, where both the moisture and temperature of the tea are carefully monitored. Both types of pu-erh tea are usually compressed into various shapes including bricks, discs, bowls, or mushrooms. Compression occurs to start the second oxidation/fermentation process, as only compressed forms of pu-erh will age. While most teas are consumed within a year of production, pu-erh can be aged for many years to improve its flavour, up to 30 to 50 years for raw pu-erh and 10 to 15 years for cooked pu-erh, although experts and afficionados disagree about what the optimal age is to stop the aging process. Most often, pu-erh is steeped for up to five minutes in boiling water. Additionally, Some Tibetans use pu-erh as a caloric food, boiled with yak butter, sugar and salt to make yak butter tea. Teas that undergo a second oxidation, such as pu-erh and liu bao, are collectively referred to as black tea in Chinese. This is not to be confused with the English term Black tea, which is known in Chinese as "red Tea". 。

Yellow tea

Either used as a name of high-quality tea served at the Imperial court, or of special tea processed similarly to green tea, but with a slower drying phase. 。

Kukicha

Also called winter tea, kukicha is made from twigs and old leaves pruned from the tea plant during its dormant season and dry-roasted over a fire. It is popular as a health food in Japan and in macrobiotic diets. 。

Genmaicha

literally "brown rice tea" in Japanese, a green tea blended with dry-roasted brown rice (sometimes including popped rice), very popular in Japan but also drunk in China. 。

Flower Tea

Teas processed or brewed with flowers; typically, each flower goes with a specific category of tea, such as green or red tea. The most famous flower tea is jasmine tea ( H­eung Pín in Cantonese, Hua Chá, simply flower tea, in Mandarin), a green or oolong tea scented (or brewed) with jasmine flowers. Rose, lotus, lychee, and chrysanthemum are also popular flowers. 。

Tea is sometimes classified by its health-related properties. For instance, teas good for weight loss include all green teas in the broadest sense, including white and yellow teas, and even pu-erh teas (which can look brown). Different types of teas in China are associated with different balances of yin and yang. Green teas tend to be yin, black and red teas tend to be yang, and Oolong teas tends to be balanced. Brown Pu-erh tea is usually yang, and is sometimes mixed with yin-energy chrysanthemum flowers to balance it. Chinese people will often choose which tea to drink based on the yin-yang nature of a season, or based on a recommendation from a Chinese doctor (TCM).。

Preparation

This section describes the most widespread method of making tea. Completely different methods are used in North Africa, Tibet and perhaps in other places.。

The best way to prepare tea is usually thought to be with loose tea placed either directly in a teapot or contained in a tea infuser, rather than a teabag. However, perfectly acceptable tea can be made with teabags. Some circumvent the teapot stage altogether and brew the tea directly in a cup or mug. This method is becoming more popular. For an acceptable quality, however, it is necessary to obey the rules for preparation such as sufficient infusion time by placing the teabag in the cup before pouring the hot water.。

Historically in China, tea is divided into a number of infusions. The first infusion is immediately poured out to wash the tea, and then the second and further infusions are had. The third through fifth are nearly always considered the best infusions of tea, although different teas open up differently and may require more infusions of boiling water to bring them to life.。

Typically, the best temperature for brewing tea can be determined by its type. Teas that have little or no oxidation period, such as a green or white tea, are best brewed at lower temperatures around 80 °C, while teas with longer oxidation periods should be brewed at higher temperatures around 100 °C.。

Black tea infusion.Black tea 。

The water for black teas should be added at the boiling point (100 °C or 212 °F), except for more delicate teas, where lower temperatures are recommended. This will have as large an effect on the final flavour as the type of tea used. The most common fault when making black tea is to use water at too low a temperature. Since boiling point drops with altitude, this makes it difficult to brew black tea properly in mountainous areas. It is also recommended that the teapot be warmed before preparing tea, easily done by adding a small amount of boiling water to the pot, swirling briefly, before discarding. Black tea should not be allowed to steep for less than 30 seconds or more than about five minutes (a process known as brewing or [dialectally] mashing in the UK). After that, tannin is released, which counteracts the stimulating effect of the theophylline and caffeine and makes the tea bitter (at this point it is referred to as being stewed in the UK). Therefore, for a "wake-up" tea, one should not let the tea steep for more than 2- 3minutes. When the tea has brewed long enough to suit the tastes of the drinker, it should be strained while serving. 。

Green tea

Water for green tea, according to most accounts, should be around 80 °C to 85 °C (176 °F to 185 °F); the higher the quality of the leaves, the lower the temperature. Hotter water will burn green-tea leaves, producing a bitter taste. Preferably, the container in which the tea is steeped, the mug, or teapot should also be warmed beforehand so that the tea does not immediately cool down. 。

Oolong tea

Oolong teas should be brewed around 90 °C to 100 °C (194 °F to 212 °F), and again the brewing vessel should be warmed before pouring in the water. Yixing purple clay teapots are the ideal brewing vessel for oolong tea. For best results use spring water, as the minerals in spring water tend to bring out more flavour in the tea. 。

Premium or delicate tea 。

Some teas, especially green teas and delicate Oolong or Darjeeling teas, are steeped for shorter periods, sometimes less than 30 seconds. Using a tea strainer separates the leaves from the water at the end of the brewing time if a tea bag is not being used. 。

Serving

In order to preserve the pre-tannin tea without requiring it all to be poured into cups, a second teapot is employed. The steeping pot is best unglazed earthenware; Yixing pots are the best known of these, famed for the high quality clay from which they are made. The serving pot is generally porcelain, which retains the heat better. Larger teapots are a post-19th-century invention, as tea before this time was very rare and very expensive. Experienced tea-drinkers often insist that the tea should not be stirred around while it is steeping (sometimes called winding in the UK). This, they say, will do little to strengthen the tea, but is likely to bring the tannic acids out in the same way that brewing too long will do. For the same reason one should not squeeze the last drops out of a teabag; if stronger tea is desired, more tea leaves should be used. 。

Additives

Popular additives to tea include sugar or honey, lemon, milk, and fruit jams. Some connoisseurs eschew cream because it overpowers the flavour of tea. The exception to this rule is with very hearty teas such as the East Friesian blend. Milk, however, is thought to neutralise remaining tannins and reduce acidity. 。

Sugar cubes ready to be added to a cup of teaWhen taking milk with tea, some add the tea to the milk rather than the other way around when using chilled milk; this avoids scalding the milk, leading to a better emulsion and nicer taste.[9] The socially 'correct' order is tea, sugar, milk, but this convention was established before the invention of the refrigerator. Adding the milk first also makes a milkier cup of tea with sugar harder to dissolve as there will be no hot liquid in the cup. In addition, the amount of milk used is normally determined by the colour of the tea, therefore milk is added until the correct colour is obtained. If the milk is added first, more guesswork is involved. Of course, if the tea is being brewed in a mug, the milk must be added after the tea bag is removed. In colder regions such as Mongolia and Nepal, butter is added to provide necessary calories. 。

Ceremony

Zen Buddhism is the root of the highly refined Japanese tea ceremony. The Chinese province of Fujian is the origin of the Gong Fu tea ceremony, which is unrelated to the martial art called Kung Fu though the characters are the same: literally "time-energy" or something which takes a lot of time and energy. It features the rapid use of tongs and various vessels to make tea. Loose leaf tea venders in China often use this method to make tea for their customers. The Korean Tea Ceremony is more like the Chinese ceremony. 。

In the United Kingdom, adding the milk first is historically considered a lower-class method of preparing tea; the upper classes always add the milk last. The origin of this distinction is said to be that the rougher earthenware mugs of the working class would break if boiling-hot tea was added directly to them, whereas the fine glazed china cups of the upper class would not. It is now considered by most to be a personal preference.。

女人喝酒规矩基本礼仪

Wang Xuning, 9 Yang Group Managing Director and founder of China's small household electrical appliances industry legend. 9 Yang Group from 1994 to an obscure small business development has become well-known brand of small household electrical appliance industry, with annual turnover of 40 million. Who could imagine such a well-known entrepreneurs from the year only because the milk drinkers have resolutely embarked on his own.。

In 1991, Wang Xuning After graduating from Beijing Jiaotong University has entered a school coach. Small milk drinkers in the germination of his work at home to do their own idea of drinking milk, so the idea of making a Soymilk Wang Xuning gradually emerging in the mind. Learning locomotive manufacturing in college, he came to grasp a solid mechanical foundation. In 1994, Wang Xuning along with his own designed and manufactured the first domestic soybean milk machine, invested 300,000 yuan in Jinan Jiefang Road 58, opened his own company. The Asahi Wang Xuning apart because of the word is on the 9th, so companies named "Nine-yang."。

More than 5000 years ago, soybeans originated in China 1900 years ago, the Western Han Liu, Yasutaka mother, invented the milk in 1994, "Nine Yang" invented the world's first fully automatic Soymilk. Also in attendance were alumni Session At the meeting, Wang Xuning said: " 'Nine Yang' has always been the health, happiness, life as a company slogan, aims to be the disseminator of culture and milk."。

9 Yang Group's annual sales last year, two billion yuan, could have such an enviable performance, Wang Xuning said it was business-oriented market positioning, focusing on innovation results. "From 1994 to start now, 'nine-yang' of Soymilk is not static, and this 10 years time and went through seven technological innovations. Soymilk constantly increasing the technology content of our success as one of the magic weapon. Operations are not convenience, we have improved external device, so that the concentration of soybean milk can be adjusted; filter inconvenient to clean, we use intelligent non-stick material, so that does not stick, non-paste, easy to take apart and wash; Soymilk improvements in the furnace control, but also to make more milk boil full, drinking is more fragrant. these are just simple examples, we have embarked on their own business in the future when the road should bear this in mind, only the continuous development in order to give the enterprise a way out, in today's environment of market competition is so fierce , the lag behind. "。

Mr. Wang Xuning repeatedly stressed the reason for the success of a business, that is, know how to pay. "If we have embarked on their own venture in the future the road, be sure to remember to pay it. Only you doing for others first, and we can expect others to give you feedback. 9 Yang Soymilk To be able to continue to expand the consumer groups, our sales terminals Part of it is large in the form of delivery exist. last year, "Nine Yang" to give consumers free tasting more than 100 million cups of milk, we can imagine that this is a kind of promotion for Hong Kong. consumer recognition of your practice, only accepted your product. to do business is this truth, doing the same. to pay the former, the feedback in the post.。

白兰地酒标上的V、S、O、P、X、E、F、v.s.o.p.、x.o.分别代表什么意思?

酒桌上的女人并不会比男人少，那么你们知道女人在酒桌上要注意什么吗？下面是好酒网小编为大家整理的女人在酒桌上喝酒的礼仪，希望能够帮到大家哦！（推荐阅读：酒桌礼仪及说话技巧，较打动人心的酒桌礼仪和说话技巧）

女人在酒桌上喝酒的礼仪

1、不要主动出击，实行以守为攻战略。

2、桌前放两个大杯，一杯放白酒，一杯放矿泉水，拿小酒盅干杯，勤喝水，到酒桌上主客基本都喝8分醉时，可以以水代酒，主动出击。(这条建议看情况而定)。

3、干杯后，不要马上咽下去，找机会用餐巾抹嘴，把酒吐餐巾里。

4、上座后先吃一些肥肉类、淀粉类食品垫底，喝酒不容易醉。

5、掌握节奏，不要一下子喝得太猛。

6、不要几种酒混着喝，特别容易醉。

7、领导夹菜时，千万不要转酒桌中间的圆盘，领导夹菜你转盘是酒桌上大忌。

8、喝到六分醉时，把你面前的醋碟中的醋喝下，再让服务员添上。

9、每次干杯时，倒满，然后在喝前假装没有拿稳酒盅，尽量洒出去一些，这样每次可以少喝进去不少。

注意事项

酒桌文化一直是咱们饮食文化中不可缺少的一部分，几千年来一直流传至今，酒桌不仅是一个交际的地方，也是一个体现礼仪的地方，现在的社会，女人能顶半边天，女性酒桌上的文化礼仪，也显得特别的重要，下面，咱们就着重介绍一下吧!。

前列点：对于女性来说，酒量可能天生不如男性好，而且，女性过多饮酒，对于身体也是非常不好的，所以对很多不善于饮酒的女性来说，千万不要开口喝前列口酒，否则之后就无法婉拒了。

第二点：在酒桌上，很多人都将劝酒当做是一种规矩，一种流行，但是对于女性来说，劝酒却不那么适宜，过多的劝酒可能会让很多人不舒服。

第三点：有的女性可能拥有一定的酒量，但是在酒桌上，却切忌不要充大，这也是咱们酒桌文化的一种，一定要等到领导互相喝完酒，才轮到咱们一般职员。

第四点：女性比较在酒桌上遵守的礼仪，是关于敬酒的，可以多人敬一个人，但是却不能一个人去敬很多人。当然，如果你是领导的话，这样就是可以的。（推荐阅读：酒桌商务礼仪，陪客户的酒桌礼仪）

女性酒桌常识须知

1、报上自己的大名，要全称。

前列次见面，要报上自己名字的全称，如果你的名字太难记或者很难写，有生僻字之类的，较好写下来，递给你面对的朋友。

2、再被介绍的时候，站起来示意。

当你的名字被介绍到的时候，保持站立能够让你的形象更加突出。相较于坐着，更不容易被忽视。如果你来不及站立或者由于某种特殊情况而无法站立起来，也应该身向前倾，表示“有要站起来的意思”。

3、在对话中只说一次或者两次“谢谢”。

在一次对话或演讲中，较好只说一次或两次“谢谢”，如果说太多“谢谢”的话，会淡化你的谢意，而且显得你自己很窘迫或者显得很不淡定，分量会被冲淡……

4、分别向你要感谢的人表达谢意。

不要笼统的感谢，要做到一对一的表达。而且对于你想感谢的人，较好在24小时之内，单独表达谢意。

5、不要为别人拉座椅。

对于招待客人来说，无论男女，你可以为他拉出座椅。但在商务场合，可以无视这些礼仪——因为无论男女，都有能力自己为自己拉开座椅。

6、不要翘二郎腿。

无论男女，翘二郎腿在商务场合中都不好。而且对血液循环也不好。

在白兰地国家标准GB11856-1997中将白兰地分为四个等级，特级（X.O）、优级（V.S.O.P）、一级（V.O）和二级（三星和V.S）。

1、V·S（Very Superior）

V.S.又叫三星白兰地，属于普通型白兰地。法国政府规定，干邑地区生产的最年轻的白兰地只需要18个月的酒龄。但厂商为保证酒的质量，规定在橡木桶中必须酿藏两年半以上。

2、V·S·O·P（Very Superior Old Pale）

属于中档干邑白兰地，享有这种标志的干邑至少需要4年半的酒龄。然而，许多酿造厂商在装瓶勾兑时，为提高酒的品质，适当加入了一定成分的10-15年的陈酿干邑白兰地原酒。

3、Luxury Cognac 属于精品干邑。

法国干邑多数大作坊都生产质量卓越的白兰地，这些名品有其特别的名称，如：Napoleon（拿破仑）、Cordon Blue（蓝带） 、XO（Extra Old特陈）、Extra（极品）等等。依据法国政府规定此类干邑白兰地原酒在橡木桶中必须酿藏六年半以上，才能装瓶销售。

扩展资料：

世界上有很多国家都生产白兰地，如法国、德国、意大利、西班牙、美国等，但以法国生产的白兰地为品质最好，而法国白兰地又以干邑和阿尔玛涅克两个地区的产品为最佳，其中，干邑的品质被举世公认，最负盛名。

白兰地以产地、原料的不同可分为：干邑、阿尔玛涅克、法国白兰地、其他国家白兰地、葡萄渣白兰地，水果白兰地等六大类。

参考资料来源：百度百科-白兰地。

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