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  • 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。

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