Placeholder Image

字幕列表 影片播放

自動翻譯
  • Tea is deeply rooted in Chinese culture.

    茶在中國文化中根深蒂固。

  • Even today tea has become popular around the world,

    即使在今天,茶葉也已經風靡全球。

  • as it fulfils modern demands for healthy refreshment.

    因為它滿足了現代人對健康養生的需求。

  • Tea is thirst quenching and leaves a refreshing taste in your mouth.

    茶葉是解渴的,喝在嘴裡會有一種清爽的味道。

  • Also it boasts many health functions, it is a diuretic,

    同時它還擁有很多保健功能,它是一種利尿劑。

  • a stimulant and it helps digestion, add to this the tea leaves enchanting

    刺激劑,有助於消化,再加上茶葉的迷人的

  • fragrance and taste and it's no wonder tea is an essential part of everyday life.

    香氣和味道,難怪茶是日常生活中必不可少的一部分。

  • In Taiwan more than sixty percent of the population drinks tea regularly,

    在臺灣,超過六成的人經常喝茶。

  • in restaurants and tea houses and even on the street

    飯館茶館,甚至大街上

  • you can see groups have friends or even individuals

    你可以看到組有朋友甚至個人

  • savoring a nice cup of tea.

    品著一杯好茶。

  • Taiwan boasts the fabled name the island of the Immortals.

    臺灣有傳說中的仙人島之稱。

  • Located in the subtropics it enjoys warm sunshine throughout the year

    位於亞熱帶地區,常年享受溫暖的陽光。

  • and moderate temperatures in abundant rainfall and with picturesque mountains

    雨量充沛,氣溫適中,山水如畫。

  • and clear waters,

    和清澈的水。

  • it is a paradise for growing tea leaves. Taiwan has 20,000 hectares of tea

    是種植茶葉的天堂。臺灣有兩萬公頃的茶葉

  • farms with an annual production of 21,000 tons of dried tea leaves.

    農場,年產幹茶葉2.1萬噸。

  • Tea farms are spread throughout Taipei

    茶場遍佈臺北

  • Taoyuan, Hsinchu, Miaoli, Nantou,

    桃園、新竹、苗栗、南投。

  • Yulin, Chiayi, Kaohsiung,

    玉林、嘉義、高雄。

  • Taitung, Hualian and Yilan.

    臺東、花蓮、宜蘭。

  • These farms produce a wide variety of teas noted for their outstanding

    這些農場生產的茶葉種類繁多,以其卓越的品質而聞名。

  • quality.

    品質。

  • Taiwan's more famous varieties of tea leaves include Wenshan Pouchong Tea,

    臺灣'比較著名的茶葉品種有文山包公茶。

  • Oriental Beauty,

    東方美。

  • Tong Ting Oolong and High Mountain Oolong.

    洞庭烏龍和高山烏龍。

  • Wenshan Pouchong tea is grown in the mountainous areas near the Wulai scenic

    文山蒲松茶生長在五洩景區附近的山區。

  • area in northern Taiwan.

    在臺灣北部地區。

  • The tea produced in Taipei counties Pinglin, Xidin and Xindian areas

    臺北縣平林、西丁、新店一帶所產的茶葉。

  • are the most famous. Wenshan Pouchong is lightly fermented and

    是最著名的。文山蒲松是經過輕度發酵和

  • rolled to form a finished tea, the appearance of the tea leaves

    揉捻成成品茶,茶葉的外觀。

  • features swallowed lines and dark green luster

    燕尾紋和深綠色的光澤。

  • In water the tea becomes a light brownish green in color

    在水中,茶葉的顏色會變成淡淡的棕綠色。

  • with a delicate fragrance and a sweet smooth flavor

    清香撲鼻,甘甜滑潤

  • this type of tea leaf emphasizes the aroma, with the stronger the aroma

    這種茶葉重在香氣,香氣越濃郁越好。

  • the higher quality of the tea. The water we use for brewing tea has been

    茶葉的品質越高。我們用來泡茶的水已經被

  • processed

    加工

  • it is low in mineral content and free of any disinfectant residues and

    它的礦物質含量低,不含任何消毒劑殘留和

  • bacteria.

    細菌。

  • Therefore this water does not need to be boiled first.

    是以這種水不需要先煮沸。

  • Simply heat the water to the desired temperature, different tea leaves should

    只需將水加熱到所需的溫度,不同的茶葉應。

  • be brewed at different temperatures.

    在不同的溫度下進行沖泡。

  • For Wenshan Pouchong. the water should be ninety degrees Celsius.

    對於文山包公來說.水的溫度要達到九十攝氏度。

  • With the water bubbling like this,

    隨著這樣的水泡。

  • the temperature is about 90 degrees, perfect for brewing Wenshan Pouchong.

    溫度在90度左右,非常適合沖泡文山包公。

  • If you plan to brew the tea for five rounds, fill the pot

    如果你打算泡五輪茶,就把壺裡裝滿。

  • half full of the tea leaves, if the tea leaves are finer, use a little less.

    半滿的茶葉,如果茶葉比較細,可以少用一點。

  • If the tea leaves are thicker then add a bit more.

    如果茶葉比較厚,那就多加一點。

  • The brewing time is very important

    沖泡時間非常重要

  • for the first round steep the tea for about one minute,

    第一輪浸泡茶葉約一分鐘。

  • naturally this time can be adjusted according to your preference for tea

    自然這個時間可以根據你對茶的喜好來調整。

  • strength.

    強度。

  • Pour the tea into a pitcher then into the teacups.

    將茶葉倒入投壺中,再倒入茶杯中。

  • If you poured directly into the cups, then fill the cups

    如果你直接倒入杯中,那就把杯子裝滿吧

  • evenly four times, adding a quarter each time,

    均勻四次,每次加四分之一。

  • then top of each cup

    然後在每個杯子的頂部

  • this will insure a balanced tea strength.

    這樣才能保證茶葉的強度均衡。

  • Wenshan Pouchong is slightly fermented

    文山包公是微微發酵的。

  • with the brewed teas slightly yellow in color, its aroma is delicate and fragrant

    泡茶色澤微黃,香氣細膩芬芳。

  • with a vibrant taste.

    有著鮮活的味道。

  • For the second round, cut the brewing time to about 20 to 30 seconds.

    第二輪沖泡時,將沖泡時間縮短至20至30秒左右。

  • The flavor was already released during the first brewing

    味道在第一次釀造時就已經釋放出來了。

  • and will steep very quickly, with the third round you will need to lengthen

    並且會很快變陡,第三輪你需要加長。

  • the steeping time with each subsequent brewing.

    泡製時間與以後的每次沖泡。

  • For example if the steeping time was one minute with the first round

    例如,如果第一輪的浸泡時間為1分鐘

  • then the second time can be twenty seconds, the third

    那麼,第二次可以是二十秒,第三次是

  • forty-five seconds, the fourth time 1 minute 20 seconds

    四十五秒,第四次1分20秒

  • and the fifth time two minutes 20 seconds.

    第五次是2分20秒。

  • This is just a rule of thumb and should be adjusted according to the quality and

    這只是一個經驗法則,應該根據品質和調整。

  • release time of the tea.

    茶葉的釋放時間。

  • There is another method for brewing the tea leaves just once in a large cup.

    還有一種方法,就是將茶葉用大杯沖泡一次即可。

  • An easy method suitable for everyday use or at the office.

    適合日常使用或在辦公室使用的簡單方法。

  • With this 130 CC covered bowl we first at tea leaves equivalent to about 1.5

    有了這個130CC的蓋碗,我們首先在茶葉相當於約1.5個。

  • percent to the amount of water.

    水量的百分之。

  • In other words 130cc X 0.015

    換句話說,130cc X 0.015。

  • equals 1.95 grams or approximately two grams of tea leaves.

    等於1.95克或約兩克茶葉。

  • For Wenshan Pouchong tea which should be steeped in water heated to 90 degrees

    對於文山鋪沖茶應該用加熱到90度的水浸泡。

  • celsius,

    攝氏度。

  • the tea should be brewed for about 10 minutes for best results.

    茶葉應沖泡10分鐘左右,效果最佳。

  • after 10 minutes, the tea is cool enough to drink.

    10分鐘後,茶葉涼了就可以喝了。

  • Also the water-soluble elements in the tea

    也是茶葉中的水溶性元素

  • have completely dissolved so the tea leaves will not need to be separated

    溶解,所以茶葉就不需要分離了

  • from the tea and it won't be too strong

    從茶葉,它不會太強。

  • even after sitting for a while.

    即使是坐了一段時間後。

  • Oreintal Beauty Tea also called Pekoe Oolong.

    歐琳達美容茶又叫培科烏龍。

  • It gets its name from the fact that the more the bud leaves are pekoe,

    因芽葉越多越是培科而得名。

  • the higher quality the tea. It is the most unique of taiwan's famous teas

    茶的品質越高。是臺灣最獨特的名茶。

  • since this is the only place it is produced in the world.

    因為這裡是世界上唯一的生產地。

  • The raw tea is selected from leaf buds which have been eaten by the green tea leaf

    生茶選取的是被綠茶葉吃過的葉芽。

  • hopper.

    料斗。

  • The leaves are mixed manually to control fermenting, creating a tea that is double

    人工攪拌茶葉,控制發酵,創造出雙倍的茶葉。

  • fermented but lightly rolled,

    發酵但輕卷。

  • it has a sweet or ripe fruity aroma.

    它有一種甜美或成熟的水果香氣。

  • The tea is mainly grown in Hsinchu counties; Beipu and Emei

    茶葉以新竹縣為主,北埔、峨眉兩縣種植。

  • and Miaoli counties; Touwu and Toufen areas. The color of oriental beauty

    和苗栗縣;尋烏、頭份地區。東方美人的色彩

  • varies like a flame from white to green yellow brown and red.

    像火焰一樣從白色到綠色黃褐色和紅色變化。

  • The tea is the color of amber with the rich taste that is fruity and sweet.

    茶葉顏色呈琥珀色,滋味濃郁,果香甘醇。

  • When brewing oriental beauty heat the water to 85 degrees Celsius.

    沖泡東方美人時,將水加熱到85攝氏度。

  • If you plan to brew five rounds

    如果你打算釀造五輪

  • filled the teapot half full with oriental beauty tea leaves,

    在茶壺裡裝滿了一半的東方美人茶葉。

  • brew the tea for about one minute for the first round or to your personal taste.

    沖泡第一輪茶約一分鐘,或根據個人口味。

  • Next pour all of the tea into a pitcher, and then into the cups.

    接著將所有的茶葉倒入投壺中,再倒入杯中。

  • If you pour directly into the cups, then fill the cups one quarter at a time

    如果直接倒入杯中,則每次裝滿四分之一的杯子。

  • and then top them off.

    然後再把它們頂起來。

  • This will ensure the tea strength is well balanced.

    這樣才能保證茶葉強度的均衡。

  • With double fermented oriental beauty the tea is orange yellow,

    經過雙重發酵的東方美人,茶葉呈橙黃色。

  • its aroma is fragrant turning from floral to fruity.

    它的香氣從花香轉為果香。

  • The taste is very soft and elegant,

    味道很柔和,很優雅。

  • brewing time is the same with the first round about one minute

    沖泡時間與第一輪相同,約一分鐘。

  • second round is cut to 20 seconds, the third round is 45 seconds,

    第二輪縮短為20秒,第三輪為45秒。

  • the fourth 1 minute 20 seconds

    第四次 1分20秒

  • and the fifth 2 minutes 20 seconds.

    和第五次2分20秒。

  • This is just a rule of thumb and should be adjusted according to the quality and

    這只是一個經驗法則,應該根據品質和調整。

  • released time of the tea.

    發佈時間的茶。

Tea is deeply rooted in Chinese culture.

茶在中國文化中根深蒂固。

字幕與單字
自動翻譯

影片操作 你可以在這邊進行「影片」的調整,以及「字幕」的顯示

B1 中級 中文 茶葉 臺灣 香氣 倒入 發酵 品質

如何泡茶之一 (How to brew great Taiwan tea - Part2/1)

  • 204 37
    Sprina Dai 發佈於 2016 年 10 月 20 日
影片單字