English professional terms related to tea

One system of tea

1 tea bush: tea tree

2 tea harvesting pick green

3 tea leaves tea green

4 withering withering

Sun withering sunlight withering indoor withering indoor withering setting tossing stirring (langqing)

5 fermentation fermentation

6 oxidation oxidation

7 fixation

Steaming stir fixation baking baking sunshine

8 rolling

Light rolling heavy rolling heavy rolling cloth rolling

9 drying drying

Pan firing baking drying sunny sun drying

10 piling Wo pile

11 refining refining

Screening cutting de-stemming shaping winnowing blending compressing re-drying aging

12 added process processing

Roasting roasting scenting tea beverage

13 Packing packaging

Vacuum packaging nitrogen packs nitrogen filling packaging shredded -tea bag broken small bag tea leave-tea bag original small bag tea

Two: classification classification

According to the degree of: fermentation, rolling, baking and tea leaf maturity: according to Classification is based on fermentation during manufacturing, kneading and roasting, and raw material maturity during picking

Non-fermented: non-fermented tea, that is, green tea

Postfermented: post-fermented tea, that is, Pu'er tea

Partially fermented partially fermented tea, semi-fermented tea, that is, oolong tea

Complete fermentation: fully fermented tea, that is, black tea

Then subdivide these four categories:

Green tea is divided into:

Steamed green tea, steamed green tea, Powered green tea, powdered green tea

Silver needle green tea, Silver needle green tea, Lightly rubbed green tea, original green tea

Curled green tea Sword shaped green tea Sword shaped green tea

Twisted green tea Pearled green tea Pearled green tea

Pu'er tea is divided into

Age-puer: Chenfang Puer pile-fermented puer: Wodui puer

Oolong can be divided into

:

White oolong: white tea oolong twisted oolong: strip oolong

Pelleted oolong spherical oolong roasted oolong cooked fire oolong

White tipped oolong: Pekoe oolong

Black tea can be divided into:

Unshredded black tea: Kungfu black tea shredded black tea: broken black tea

Fumigated tea can be divided into:

Scented green tea scented puer tea scented puer tea

Scented oolong tea scented black tea scented black tea

Jasmine scented green tea scented jasmine

If the above types are food or spices, they become spiced tea. If added to green tea, they become: spiced green tea, and so on.

Three: English translations of common tea names

White tipped oolong, white tipped oolong, wuyi rock, Wuyi rock tea

Green blade, sencha, yellow mountain fuzz tip, Huangshan Maofeng

Dragon well Longjing green spiral Biluochun

Gunpower pearl tea age cake puer Qingtuo

Pile cake puer green cake jun mountain silver needle junshan silver needle

White tip silver needle white peony white peony

Long brow jade dew

Robe tea Dahongpao cassia tea cinnamon

Narcissus narcissus finger citron bergamot

Iron mercy goddess Tieguanyin osmanthus oolong osmanthus oolong

Ginseng oolong ginseng oolong tea jasmine tea jasmine tea

Rose bulb rose hydrangea gongfu black kung fu black tea

Smoke black smoked black tea roast oolong cooked fire oolong

Light oolong tea anji white leaf Anji white tea

Liu'an leaf Liu'an Guapian fenghuang unique bush Phoenix Dancong

Tea powder fine powder tea Matcha

Four tea sets

Tea pot tea pad tea plate tea boat tea pitcher tea cup

Lid saucer cover tea serving tray tea cup tea cup cup saucer cup holder

Tea towel tray tea holder tea towel tea brush tea brush

Timer timer water heater water kettle kettle heating base water boiler base tea cart tea cart seat cushion cup cover cup cover packing wrap kettle towel

Tea ware bag tea set bag ground pad tea ware tray tea tray strainer cup concentric cup Personal tea set tea basin brewing vessel covered bowl tea spoon tea ware thermos thermos

tea canister tea pot tea urn tea urn tea table tea table side table side cabinet

Tea bowl tea bowl spout bowl flow tea bowl

English translation of five tea brewing procedures

1 prepare tea ware equipment 2 from still to ready position: from static to dynamic

3 prepare water prepare water 4

warm pot: warm pot

5 prepare tea prepare tea 6 recognize tea recognize tea

7 appreciate tea appreciate tea 8 warm pitcher: warm cup

9 put in tea set tea 10 smell fragrance; smell fragrance

11 first infusion first tea 12 set timer timing

13 warm cups warm cups 14 pour tea: pour tea

15 prepare cups prepare cups 16 divide tea divide tea

17: serve tea by cups 18 second infusion: make the second tea

19 serve tea by pitcher ： hold a cup to serve tea 20 supply snacks or water：： supply refreshments or taste spring water

21 take out brewed leaves ： remove the residue 22 appreciate leaves; appreciate the bottom of the leaves

23 rinse pot rinsing pot24 return to seat return to place

25 rinse pitcher clear cup26 collect cups collect cups

27 conclude; end