如何泡茶英語

How to brew tea in English:

1. Heat water to the appropriate temperature for the type of tea you are brewing. For example, black tea needs boiling water, while green tea requires cooler water.

2. Place loose tea leaves or a tea bag in the cup or teapot.

3. Pour the hot water over the tea leaves and let it steep for the appropriate amount of time according to the type of tea.

4. Remove the tea leaves or tea bag from the cup or teapot.

5. Add any desired sweeteners or milk.

6. Enjoy your freshly brewed cup of tea!

小編還爲您整理了以下內容，可能對您也有幫助：

關於”泡茶的步驟“的英語作文範文4篇，作文題目：How to make tea。以下是關於泡茶的步驟的初一英語範文，每篇作文均爲滿分範文帶翻譯。

高分英語作文1：How to make tea

First make tea， you need to prepare a pot of boiling water， just boiled water is OK， take out the tea and put it into a special cup， and then use boiling water to soak the tea in the cup for 5 minutes. Then， in order to make such progress， pour out the water， wash the tea， and let the tea get the best flavor for the second time. Then add water and wait for a few minutes.

You will find that the tea is only the time to soak in the water. You can drink it， Tea is OK.

中文翻譯：

先泡茶，你要準備一壺開水，剛開水就可以了，把茶拿出來放到特製的杯子裏，然後用開水把茶水泡在茶杯上5分鐘，然後爲了這樣的進步，把水倒出來，把茶洗乾淨，讓茶第二次得到最好的味道，再加水等上幾分鐘，你會發現茶只是泡在水裏的時間，你可以喝它，茶是可以的。

萬能作文模板2：怎樣泡茶

Happiness is that "people who only care about themselves will become their own slaves." if they only care about themselves， life will become narrow， and there will always be limited "human needs for love". In order to get respect from others， first of all， respect others. When you love everything around you， and then be full of love， the world will become a better human being.

Happiness is a kind of mentality. Happiness does not start from the object， It's not a thing， happiness is not a pursuit， you don't need to firmly grasp it， because it's in your heart， you already have it， but that doesn't mean you don't need to devote your energy to me. Happiness is like a party， you sit down and enjoy yourself， but only you want it， you are ready， until you gently prepare to make yourself happy， let yourself happy If you are not happy， then the best way to find happiness is to boost morale， make actions and words seem happy， let your face show a happy smile， take a proper deep breath， and then sing a short song.

If you are challenged by harmony， on the whistle if you don't whistle， we sing a folk song， and you will soon find that you don't worry at all If we want to cultivate a peaceful and happy attitude， please remember the following words: "with happy thoughts and actions， you can be happy." happy life columnist Harris and his friends bought a newspaper at the newsstand. Friends politely said thank you to the newsstand， but the newsstand people were cold mouthed， without saying， "this guy， the attitude is not good， "When Harris asks，" he's like a friend every night. "Why are you so nice to him? Harris asks friend a，" why should I let him decide what I do.

"Everyone has a" key to happiness， "but we often hand it over to other people in charge unconsciously.

中文翻譯：

幸福是“只關心自己的人會變成自己的奴隸”如果只爲自己，人生就會變得狹隘，總是被有限的“人類對愛的需要”，要得到別人的尊重，首先要尊重別人，當你對身邊的任何事，然後充滿愛，世界會變成一個更好的人類幸福是一種心態，幸福不是從對象出發的，它不是一種東西幸福不是一種追逐你不需要牢牢把握它，因爲它在你心裏，你已經擁有了它，但這並不意味着你不需要把自己的精力貢獻給我快樂像一個聚會，你坐下來享受樂趣卻只有你自己想要它，你就準備好了，直到輕輕地來準備讓自己快樂吧，讓自己快樂吧，如果你不快樂，那麼尋找幸福的最好方法就是鼓舞士氣，讓行動和言語似乎都感到快樂，讓你的臉露出一張快樂的笑臉，適當地深吸一口氣，然後唱一首短歌如果你正受到和諧的挑戰，在哨子上如果你不吹口哨，我們唱一首民謠你很快就會發現你根本不會擔心和頹廢下去，如果我們想培養平和快樂的心態，請記住以下幾句話：“有了快樂的思想和行動，你才能快樂”快樂生活專欄作家和朋友們在報攤上買了一份報紙，朋友們，禮貌地對報攤說了聲謝謝，可是報攤的人卻冷口冷落，沒有一句話“這傢伙，態度不好，是不是“當問“他就像每晚的朋友”那你爲什麼對他那麼好的時候他們就繼續前進了問朋友A：“我爲什麼要讓他來決定我的行動”每個人都有“幸福的鑰匙”，但我們常常在不知不覺中把它交給了其他負責人。

滿分英語範文3：泡茶的步驟

I hope you can have an interview in this famous university. In the administrative department of the University， you can take bus XX to the campus of XX University.

中文翻譯：

希望你能在這所著名的大學裏接受一次面試，在學校行政部，你可以乘xx路公共汽車到xx學校（大學）校區。

如何泡茶的，用英語來概括

1, hot pot:

Before tea in hot pot with boiling water, one can remove the peculiar smell in the pot; and a hot pot can volatilize tea.

2, home tea:

General tea kettle spout of the teapot is smaller, the tea into a tea, this time will pass the guest of the tea, the tea appreciation appearance. And then a teaspoon to tea tea dial into the pot, tea amount to one-third the pot.

3, warm cup:

Hot pot of hot water into the tea cup, then warm cup.

4, Gao Chong:

Brewing tea for Gotti kettle, water from the high bet, make tea in the pot rolling, spread out, to more fully out of the bubble tea flavor, commonly known as "high impact".

5, low foam:

Bubble the tea can be poured into the tea cup, a spout of the teapot and tea cup distance at this time, with low is better, so as to avoid the aroma of tea in the invalid sporadic, commonly known as "bubble". Generally the first tea soup and the second tea soup mix in the tea cup, effect is better; the third bubble tea and the tea soup mix, and so on.

6, tea:

The tea tea again into the cup, tea cup with full seven degree.

7, King tea:

Place the tea cup with the cup holder in front of the guest.

8, Wen Xiang:

Tea before, need to view its color, smell its fragrance, can taste the taste.

9, tea:

"Goods" three mouth, a cup of tea for three taste and before tea, looking for watching tea master for a second or two, slightly smile, as a token of appreciation.

1、燙壺：

在泡茶之前需用開水燙壺，一則可去除壺內異味；再則熱壺有助揮發茶香。

2、置茶：

一般泡茶所用茶壺壺口皆較小，需先將茶葉裝入茶荷內，此時可將茶荷遞給客人，鑑賞茶葉外觀，再用茶匙將茶荷內的茶葉撥入壺中，茶量以壺之三分之一爲度。

3、溫杯：

燙壺之熱水倒入茶盅內，再行溫杯。

4、高衝：

沖泡茶葉需高提水壺，水自高點下注，使茶葉在壺內翻滾，散開，以更充分泡出茶味，俗稱“高衝”。

5、低泡：

泡好之茶湯即可倒入茶盅，此時茶壺壺嘴與茶盅之距離，以低爲佳，以免茶湯內之香氣無效散發，俗稱“低泡”。一般第一泡茶湯與第二泡茶湯在茶盅內混合，效果更佳；第三泡茶湯與第四泡茶湯混合，以此類推。

6、分茶：

茶盅內之茶湯再行分入杯內，杯內之茶湯以七分滿爲度。

7、敬茶：

將茶杯連同杯託一併放置客人面前，是爲敬茶。

8、聞香：

品茶之前，需先觀其色，聞其香，方可品其味。

9、品茶：

“品”字三個口，一杯茶需分三口品嚐，且在品茶之前，目光需注視泡茶師一至兩秒，稍帶微笑，以示感謝。

how to make tea如何沏茶英語步驟

現在的英語越來越普及,隨着英語的不斷深入,英語作文變得越來越重要,下列是一些英語作文供大家參考.How to make tea?短片英語作文：making teaThe first thing to do to make tea is to start boiling some water.While waiting for it to boil,You get your teapot ready,Making sure to put the right amount of tea leaves into it.When the water has boiled,You pour it into the pot and some cups to the guests.Everyone enjoys the conversation until the tea is cool enough to drink.範文二：making teaFirst,Put a little tea into the teapot.Next,find boil kettie and put water into the teapot.Finglly,put teawater into the cups ,now ,you can drink it.That's vevy good !範文三：making teaThe best way to make tea is to use an electric kettle to boil the water.The advantage is the water is actually boiling when you pour it over the tea,either in a cup or in a teapot.This helps to extract the most flavor from the tea,and it reces the length of time you need to brew the tea.The longer you brew,the more bitter tasting tannin will be dissolved.An electric kettle is found in almost every home in Europe for this reason.Heating water in the microwave is slower,more dangerous and proces inferior tea.This is why we sell hundreds of electric kettles every month.You will also get better results using loose tea in a teapot,rather than teabags.Loose tea is not ground as fine as the tea in tea bags,as it has more room to circulate in the pot.The finer tea is ground the more bitter tannin is released.Use a tea strainer to avoid getting tea leaves in your cup.The British style 3.1 gram teabags have 50% more tea than the US style string and tag 2.1 gram teabags.The teabags are larger and so the tea has more room to brew.Loose leaf tea brewed in a teapot makes the best tasting tea.We recommend one teaspoon of loose tea per person,plus one for the pot.Use freshly drawn water.When water is re-boiled,or stands for a while,it loses oxygen which prevents the full flavor of the tea being released.Warming the pot first.This helps the brewing process by maintaining the brewing temperature for longer,to extract more flavor from the tea.Be sure to use boiling water to make the tea.Water which is "off the boil" does not allow the tea to brew properly.Brewing for 3-5 minutes,shorter times will not reveal the full flavor and the quality of the tea.Longer brewing will result in a bitter tasting tea as Tannin will start to be extracted from the tea leaves.Stir the tea in the pot once or twice while it is brewing.Tea bags – the same directions apply as for loose tea.You will get best results brewing in a pot.If you brew in a cup brew for a much shorter time,1 - 2 minutes.以上便是關於 “ 英語寫作範文 ”的具體內容了,更多相關內容請關注 英語學習英語寫作翻譯相關推薦：一起來學習英語經典句子英語作文專業短語總結國外最新的英語作文彙總

我們怎麼泡茶？英語

How do we make tea?其實學英語挺簡單的，只要你從一個個單詞學會了，然後組成一句話的。

用英語寫一篇泡茶的過程

Introction about every part of tea set:

1.teapot

2.serving container

3.smaller tea cup

4. iron kettle

5. waste-water stuff

Rinse tea set

Pour the boiled water into the teapot. And then use bamboo picker to hold tea cups into the boiled water and wash them.

This step is to clean whole tea set, to take away the st and resies into the tea set. And warm up the tea pot and any other tea stuffs.

Rinse tea leaves

Put about 7 gram of Ooloong tea leaves into the tea pot, pour boiled water into the tea pot. And pour out the water quickly to save the aroma of the tea leaves. Then rinse the tea cups with the boiled water again. Afterward pour the water into wastewater stuff

Brew the tea

Pour the boiled water into the tea pot again, make the water full of the tea pot, and even a bit over the tea cover. Pour hot water down the cove to marm up the temperature. Wait for around 1 minute, when you see the water beyond the cover become dry off. Then it is the right time to pour out the tea into the serving container, then divided into every smaller tea cups. During the steeping time, the leaves have absorbed the water and make the tea into properly way.

Three key points about brewing tea:

1. tempreture of water

2. quantity of water

3. brewing time.

If too long infusion would make the tea bitter and distroy the fresh aroma.

Taste the tea

Hold the tea cup with three fingers like three dragons holding one pearl

Firstly, look at the tea colour, this is a point of tea-enjoyment to watch the soup looks clear, light golden color. That is why we regard Chinese tea culture is a kindly delicated culture.

Secondly, smell the fragrance, like smelling a nice flower and fruit.

Thirdly,taste the tea. One cup normally just have two swallows. Drink a swallow and keep the tea in your mouth sipping for while to make tougn get full taste of tea. The good tea will be present the feeling of smooth water, lasting aroma. The pleasant taste soothes your throat and jaw.

Resteep

Make the resteeping time between the two times in right way and in right tempreture. The second and third time make the best taste of tea. Good Ooloong tea has long flavor. So if we control the timing in right way, we can make 6-7 steeping. After the third time, make the water stay in the tea slightly longer, it will be make the taste as good as the original ones.沒分選我

關於泡茶的英語作文，要求有泡茶步驟

Tea is one kind of the famous drink around the world. I like to drink tea. first, put a little bit tea in the cup. second, put hot water in the cup. then, cover the cup for a few minutes. finally, you can drink the cup of tea.

學習如何沏茶,品茶的英文句子？

學習如何沏茶,品茶

Learn how to make tea

用英語寫泡茶的過程。

First,you can prepare some tea-leaves and hot water.Then put the stuff into the kettle.Hot them abou 2-5minutes.Finally,you can serve with cup!哈哈 我也是初學者

紅茶的泡法用英文解說

Hello,Welcome to another episode of how to be English,in today my name is charles and today I going to show you the anicent english art ,that is making a cup of tea。

大家好，歡迎到“怎樣做英格蘭人”的另一節，我的名字是查理，今天我要給你演示一個古老的英國藝術，那就是怎樣弄一杯英國茶。

Firstly you need to get your tea making equipment,this consists of a kettle complete with water,a mug,a teaspoon, milk,I prefer semi-skimmed milk, sugar for those of you with a sweet tooth and least but not last, teabags。

首先你需要有泡茶的工具，包括裝好水的燒水壺，茶杯，茶匙，牛奶，我更喜歡半脫脂奶，喜歡甜食的人可加糖，當然最重要的是要有茶包。

Now that you have all your equipment,we can get started. First take your kettle and fill it with water,then plug the kettle into the plug and boil the water. While the kettle is boiling,we can prepare the cup for teabaging。

現在你把所有東西都準備好了，我們可以開始了。首先把燒水壺裝上水，插上插頭燒水。在燒水的同時我們可以準備袋泡茶。

Take the mug, remove the spoon and inset one teabag into the mug,If you wish to have the sugar in your tea, inset the sugar at this point.I have a sweet tooth, so I prefer two sugars in my tea. Now the cup is ready for the water,so we will wait for the water to boil。

拿過來茶杯，把茶匙拿開，放進去一個茶袋。如果你想加糖那麼這時就可放糖。我喜歡甜食，所以我放兩塊糖在我的茶中。現在茶杯準備好就等開水了。

It is ready,take the kettle with boiling water,and pour the water into the cup,then we stir,then you take the teabag and press it against the side of the cup and remove the eabag....remove,teabag。

水開了，拿過來水壺把開水倒入杯中，然後攪拌，並向茶杯邊上按壓茶袋，然後把茶袋拿走，扔掉。

Now the tea is ready for the milk,I like my tea quite milky. And once again stir the tea, you must stir the tea quite a lot to make sure the sugar is dissolved and the infusion of the tea leaves combined with the water. And now the tea is ready to drink. Ah,delicious。

Thank you for watching how to be english,see you next time.

現在可以放牛奶了，我喜歡茶中奶味濃點。再次攪拌茶，你必需多攪拌會兒以確保糖能溶解並與茶葉及水混合透。現在英國紅茶可以飲用了，啊，真是美味呀。

感謝觀看“怎樣做英格蘭人”，下次再見啦。

茶壺，泡茶步驟英文簡介

泡茶的步驟:(Essential steps )

沖泡方法

綠茶的沖泡，相比於烏龍茶，程序非常簡單。根據條索的緊結程度，應分

爲兩種。然而，無論使用何種方法，第一步均需燙杯，以利茶葉色香味的

發揮。

(The method of brewing tea leaves, compared to oolong tea, the process is very simple. According to the tightening of the cable concluded, should be divided into two categories. However, no matter what method, the first step required hot cup of tea for the benefit of color, flavor and play. )

1 外形緊結重實的茶

1) 燙杯之後，先將合適溫度的水衝入杯中，然後取茶投入，不加蓋。

此時茶葉徐徐下沉，幹茶吸收水分，葉片展開，現出芽葉的生葉本色，芽

似葉如旗；湯麪水汽夾着茶香縷縷上升，如雲蒸霞蔚。如碧螺春，此時

則似雪花飛舞，葉底成朵，鮮嫩如生。葉落之美，有“春染海底”之譽。

2) 一段時間之後，茶湯涼至適口，即可品茶。此乃一泡。

茶葉評審中，以5分鐘爲標準，茶湯飲用和聞香的溫度均爲45－55C。若高

於60C，則燙嘴也燙鼻；低於40C，香氣較低沉，味較澀。

這個時間不易控制。如用玻璃杯，我一般用手握杯子，感覺溫度合適即飲；

如用蓋碗，則稍稍倒出一點茶湯至手背以查其溫度。完全依靠經驗，所以

實踐是最重要的。

3)第一泡的茶湯，尚餘三分之一，則可續水。此乃二泡。

如若茶葉肥壯的茶，二泡茶湯正濃，飲後舌本回甘，齒頰生香，餘味無窮。

飲至三泡，則一般茶味已淡。

此種沖泡方法，除碧螺春外，同樣適合於平水珠茶、涌溪火青、都勻毛尖、

君山銀針、廬山雲霧等較緊結的茶。

2 條索鬆展的茶

這些茶，如採用上述方法，則茶葉浮於湯麪，不易浸泡下沉。應採用如下

方法：

1) 燙杯後，取茶入杯。

此時較高的杯溫已隱隱烘出茶香。

2) 衝入適溫的水，至杯容量三分之一（也可少一些，但需覆蓋茶葉）

此時需注意的是注水方法。茶藝館中，普遍是直接將水衝擊茶葉，我認爲

這種方法不妥。這種茶本身比較舒展，無需利用水的衝力，反而易燙傷嫩

葉。我採用的方法是，如用玻璃杯，則沿杯邊注水，蓋碗則將蓋子反過來

貼在茶杯的一邊，將水注入蓋子，使其沿杯邊而下。然後微微搖晃茶杯，

使茶葉充分浸潤。

此時茶香高鬱，不能品飲，然恰是聞香最好時候。

3) 稍停約兩分鐘，待幹茶吸水伸展，再衝水至滿。

沖水方法如前。此時茶葉或徘徊飄舞，或遊移於沉浮之間，別具茶趣。

4) 其它步驟，皆與緊結茶相同。

合適這種方法的，有六安瓜片、黃山毛峯、太平猴魁、舒城蘭花等。有些

條索不是特別緊結亦非特別鬆展的茶，兩種方法均可，也是各人的習慣而已。

科學的泡茶講究三素：一、投茶量；不同的茶，不同的泡茶器皿投茶量也不相同；基本上六大基本茶類中的綠茶、紅茶、黑茶、黃茶、白茶投茶量在容器水容量的2%~3%。如獲至寶100ml的蓋碗，投茶量僅需求2~3克；二、水溫；不同的茶所需溫度略有不同：總的來說分不發酵和發酵茶兩類，發酵茶的水溫高於不發酵的茶，綠茶是不發酵茶，它的水溫爲65℃~75℃之間；而紅茶、黑茶、烏龍茶的水溫則爲全沸水，特別是雲南地區海撥高，沸點低，一定要漲透（但也不能過熟）才能激發出茶的香、韻、味；三、浸泡時間；浸泡時間，長了苦澀並且可能將茶中不好的物質如農殘量浸泡出來；短了淡薄無味；同時與投茶量、水溫有恰當的比值，如投茶量高，浸泡時間短；反之時間則增加。所以三要素是喝到一杯好茶的基本條件。

科學飲茶則以健康爲中心。所以略有禁忌。有九不飲：一、不飲時新茶（才製成不足月的茶）；二、不飲異味茶（貯藏不當，製作不良）；三、不飲頭遍茶（一些等級低的茶需洗茶）； 四、不飲隔夜茶；五、不飲空腹茶；六、不飲過度茶；七、不飲過熱茶；八、不飲醉後茶；九、不宜用保溫瓶沏茶。

1. 煮茶法

直接將茶放在釜中熟煮，是我國唐代以前最普遍的飲茶法。其過程陸羽在《茶經》中已詳加介紹。大體說，首先要將餅茶研碎待用。然後開始煮水。以精選佳水置釜中，以炭火燒開。但不能全沸，加入茶末。茶與水交融，二沸時出現沫餑，沫爲細小茶花，餑爲大花，皆爲茶之精華。此時將沫餑杓出，置熟盂之中，以備用。繼續燒煮，茶與水進一步融合，波滾浪涌，稱爲三沸。此時將二沸時盛出之沫餑澆烹茶的水與茶，視人數多寡而嚴格量入。茶湯煮好，均勻的斟入各人碗中，包含雨露均施，同分甘苦之意。

2. 點茶法

此法即宋代鬥茶所用，茶人自吃亦用此法。這時不再直接將茶熟煮，而是先將餅茶碾碎，置碗中待用。以釜燒水，微沸初漾時即衝點碗。但茶末與水亦同樣需要交融一體。於是發明一種工具，稱爲“茶筅”。茶筅是打茶的工具，有金、銀、鐵製，大部分用竹製，文人美其名曰“攪茶公子”。水衝放茶碗中，需以茶筅拼命用力打擊，這時水融，浙起沫餑，潘潘然如堆雲積雪。茶的優劣，以餑沫出現是否快，水紋露出否慢來評定。沫餑潔白，水腳晚露而不散者爲上。因茶乳融合，水質濃稠，飲下去盞中膠着不幹，自然稱爲“咬盞”。

毛茶法

即在茶中加入乾果，直接以熟水點泡，飲茶食果。茶人自制茶，自採果，別具佳趣。

點花茶法

爲明代朱權等所創。將梅花、桂花、茉莉花等蓓蕾數枚直接與末茶同置碗中，熱茶水氣蒸騰，使茶湯催花綻放，既觀花開美景，又嗅花香、茶香。色、午味同時享用，美不勝收。

泡茶法

此法時清以至現代，爲民間廣泛使用，自然爲人熟知。不過，中國各地泡茶之法高精亦大有區別。由於現代茶的品種五彩繽紛，紅茶、綠茶、花茶，沖泡方法皆不盡相同。大體說，以發茶味，顯其色，不失其香爲要旨。濃淡亦隨各地所好。近年來賓館多用袋裝泡茶，發味快，而又避免渣葉入口，也是一種創造。飲休既是精神活動，也是物質活動。所以茶藝亦不可墨守成規，以爲只有繁器古法爲美。但無論如何變，總要不失茶的要義，即健康、友信、美韻。因此，只要在健康思想的指導下，作些改進是應該的。當代生活節律不斷變化，飲茶之法也該越變越合理。法簡易行，但過簡通俗讀物是韻味佳趣。古法不易大衆化，但對現代工業社會過於緊張的生活，卻是種很好的調節。所以，發掘古代茶藝，使再現異彩，也是極重要的工作。據說福州茶藝館已恢復鬥茶法，使沫餑、重華再觀，實在是一雅舉。談飲法，不僅講如何烹製茶湯，還要講如何“分茶”。唐代以釜煮茶湯，湯熟後以瓢分茶，通常一釜之茶分五碗，分時沫餑要均。宋代用點茶法，可以一碗一碗的點；也可以用大湯鉢，大茶筅，一次點就，然後分茶，分茶準則同於唐代。明清以後，直接沖泡爲多，壺成爲得要茶肯。自泡自吃的小壺固然不光，但更我的是起碼能斟四、五碗的茶壺。所以，這種壺叫作“茶娘式”，而茶杯又稱“茶子。五杯至十幾杯巡注幾周不停不撒，民間稱爲“關公跑城”。技術稍差難以環注的也要巡杯，但需一點一提，也是幾次才均勻茶湯於各碗，引謂“韓信點兵”。

泡茶掌握茶水比例

總覺得在家喝茶與在茶館裏喝滋味不同，探究原因，我以前總歸結爲家中和茶館環境、氛圍不同，因而導致心情不同，從而影響口腔裏、舌尖上的滋味，但最近一位專業人士相告，其實這最大的原因很可能是沏茶時不同的茶水比例所致。

泡茶有很多講究，不同的地方泡茶的方法雖有不同，但基本要求是一樣的。爲了使茶葉的色、香、味充分地衝泡出來，使茶葉的營養成分儘量地被飲茶者利用，其中應注意茶、水的比例。

一般來說，茶、水的比例隨茶葉的種類及嗜茶者情況等有所不同。嫩茶、高檔茶用量可少一點，粗茶應多放一點，烏龍茶、普洱茶等的用量也應多一點。對嗜茶者，一般紅、綠茶的茶、水比例爲1：50至1：80，即茶葉若放3克，沸水應衝150至240毫升；對於一般飲茶的人，茶與水的比例可爲1：80至1：100。喝烏龍茶者，茶葉用量應增加，茶與水的比例以1：30爲宜。家庭中常用的白瓷杯，每杯可投茶葉3克衝開水250毫升；一般的玻璃杯，每杯可投放茶2克，衝開水150毫升。

(Guitar a tight re-shape the tea is a) hot cup after the first suitable temperature pouring into the water, then take tea inputs, not stamping. At this time slowly sinking tea, tea absorb moisture, leaves start of the Bud-Leaf emerged leaf coloration, the gun shoots like Ye flags; boil water vapor, carrying the theme continuously rising clouds steamed Xia Wei. If Biluochun, this time it may snowflakes danced in the wind, infused into dried, fresh, such as health. Fallen beauty, "with Spring Harbor" reputation. 2) for a period of time, the tea cool to palatability can Tea. This is a bubble. Tea accreditation to five minutes for the standard, the tea drinking and smells are the temperature 45-55C. If higher than 60 C, also scalding hot mouth nose; Below 40 C, compared with low aroma and taste more tart. This time not easily controlled. As the glass, I generally use with a cup, I feel that the appropriate temperatures drink; As the vessels, is slightly pours tea from 1:00 to the back of the hand to check its temperature. Completely rely on experience, so practice is the most important. 3) first brewed tea, and the remaining third can be added water. This is two foam. If the tea buds of tea, two tea and soup is thick, tongue after drinking the back Gansu, cheek teeth aroma, taste endless. Drink three to bubble, then usually have short with tea flavor. Such methods of brewing, with the exception of Biluochun, the same level droplets of water suitable for tea, the Green Bay Creek fire, Duyun Maojian, Junshan acupuncture needle. Lushan cloud relatively tight junction tea. 2 Suosong Show Cha Cha these, such as the above-mentioned method, tea leaves floating on noodles and difficult to soak sink. Should be used as follows : a) hot cup later, the tea-cup. At this time the Cup high temperature drying out already faint fragrance. 2) CO2 into the water, the capacity to Cup third (also a bit less. subject to the coverage of tea) at this time is to be noted injection method. Gallery, it is generally a direct impact on water for tea, I think is wrong with this method. The tea itself more stretch without the use of the water pounding, but easy to burn leaves. I, the method used was that if glass, along the edge injection Cup, covered lid, in turn, will be affixed to the side of the cup. water will be injected into the lid off, so along Cup side down. Then slightly shaking teacup, tea full invasion. At this point elegant high Yu, goods can not drink, but it seemed to be the best time smells. 3) Pause about two minutes and be extended tea water, then flushed to the full. Flushing methods as before. At this point the middle of tea or wandering, or hangs on the ups and downs between the special tea Original. 4) other steps to do with the same tight Guitar tea. This method suitable, Lu'an GUAPIAN, Huangshan Maofeng Taiping monkey Quebec, Shucheng orchids. Some of the cable is not especially tight Guitar nor development of the special-tea, both methods can be, but also for their habit of it. Science superb stresses three factors : a vote tea; Different tea, the tea utensils different cast from the same amount of tea; Six basic basically the green tea, black tea, black tea, yellow tea, white tea for tea in the volume of containers of water capacity 2% ~ 3%. 100 ml of highly prized features, investment demand for tea mere 2 ~ 3 grams; Two, the water temperature; Cha different temperature requirements slightly different : Overall non-fermented and fermented tea two categories, fermented tea, the water temperature is not higher than the fermentation of the tea, green tea is not fermented, The water temperature of 65 ° C to 75 ° C; and black tea, black tea, oolong tea water temperature of boiling water for all, Yunnan in particular areas of high altitude, low boiling point, we must rise through (but not too ripe) can stimulate the tea incense and rhyme, taste; 3, soaking time; soaking time, a long and bitter tea may be bad substances such as agricultural resies were soaking up the volume; Short of weak and tasteless; Meanwhile the volume of tea with the cast, the water temperature is appropriate ratio, such as high tea vote, the soaking time is short; Instead time increased. So three elements to drink a cup of good tea is the basic condition. Tea while health science center. So slightly taboo. Nine drink : one, not to drink when new tea (complete lack of tea); 2, drink tea smell (improper storage, Making bad); 3, drink tea first times (some of the low grade needed washing Cha Cha); 4, drink Geyecha; 5. Fasting not drink tea; 6, excessive drinking tea; 7, drink tea overheating; 8, drink tea When they are drunk; 9. it is not appropriate to use thermos make tea. 1. Direct tea on the tea kettle cooked cooking, and the Tang Dynasty of China's previous most common method of drinking tea. Lu Yu in the process of "tea" has been introced in detail. Generally speaking, starting cake and smashed inactive. Then they start the proction of hot water. Featured water to good home Kettle, a charcoal fire boil. But not all boil joined Powder. Blending Tea and water, boil two biscuit appeared Mo, Mo smaller Camellia, to a large cake, tea, which were the essence. Mo biscuit now will scoop out that home cooked cup, a reserve. Continue cooking, tea and water further integration rolling wave surge, as three boil. At this point will boil two to pay Mo Sheng biscuit pouring cooking water with the tea, depending on the size and amount of income strict. Tea shop, uniform fills into each bowl, including all facilities and rain, with the same score stand up. 2. Tea point that the law Song bucket used tea, tea since eating also tried to use this method. At this time no longer directly tea cooked cooking, but first pulverize tea cake, home bowl inactive. A kettle boiling water, boil-in early ripples when rushed point Bowl. Powder and water but also embrace the need for integration. Therefore invented a tool called "tea bamboo brush for utensils." Cha Cha bamboo brush for utensils is a tool to fight, gold, silver, iron, most with bamboo and scholarly euphemistically called "spoil the tea son." Dry up teacup, a tea bamboo brush for utensils needed desperately hard blow, this time in harmony, Zhejiang starting Mo biscuit, Bobo natural cloud as snow pile. The merits of tea, biscuit Mo about whether to fast, not slow veins exposed to assess. Mo white cake, water leaked late feet were on leave. By the integration of milk tea, water stiffness, the lights go on drinking were apparent quits, and known as the "bite lamp." Law leaves in tea by adding dried fruit, cooked directly to the water point bubble, fresh fruit tea. Cha Cha were made from fruit picking, good special interest. Point scented tea law right Ming Zhu created. Will flower, osmanthus, jasmine bud several other directly with the end of the tea bowl with the home, hot gas transpiration tea, tea flowering shine, Mayfair both concept flowers, sniffed Flower, the fragrance. Color and flavor to enjoy afternoon provisions. Tea law when the law - and the contemporary, for civil use, natural familiar. However, the Chinese tea around the high-precision methods of considerable distinction. Since modern varieties of colorful tea, black tea, green tea, scented tea, brewing method will vary. Generally speaking, a hair with tea flavor, color display their deference to the thrust of its fragrance. Bias can also try to get around. Hotels in recent years with more than 10,000 tea, the taste fast, and avoid slag imported leaf, as well as the creation of a. Drink off both spiritual activities, as well as material and activities. So tea is not an option that only prosperity for the traditional method of the United States. But in any case change, they want to retain the essence of tea, that is healthy, friendly letter, the U.S. Classics. Therefore, as long as the health of the guide, to make some improvements should be. Contemporary rhythm of life evolving, tea law of the marches also reasonable. Simple OK, but the simple flavor of popular literature is good Original. Popularization of the traditional method is not easy, but for a modern instrial society is too tense life, but it is such a good adjustment. So, explore the ancient art, reproction splendor, but also a very important work. Fuzhou Gallery has reportedly resumed fighting tea, biscuit Mo, Chung Wa another look, it is a Blair held. Tan Yin, not only stresses how cooking tea, but also stresses how "at the tea." Tang to soup kettle tea, soup cooked to mark the 19th minutes after tea, usually a tea-kettle's Wu Wan, TDM Mo cake to all. Song Cha spend, the bowl can bowl; Can also use the large soup bowl, tea bamboo brush for utensils, one point and then at tea at the same criteria for tea in the Tang Dynasty. Ming and Qing Dynasties, brewing more directly, as in the pot of tea is willing to. Since the bubble since eating is not just a small pot, but the more I was able to pour at least four, Wu Wan teapot. Therefore, the pot called "tea master", and the cup known as "tea son. 5 cup to a dozen patrol Cup Note weeks not kept spreading, civil called "Guan Gong running City." technical word to the Central Note also patrol Cup, but need 1.1 mention Uniformity is also several times before in the tea bowl, primer called "Han soldiers." tea and tea master proportion feel at home drinking tea in teahouses and drink taste different, inquiring, I had after all became family and teahouse environment, atmosphere, the resulting feeling different, thus affect the mouth, apical the taste, but recently a professional who told us, In fact, the biggest reason is probably make tea at the tea e proportion. Many stress tea, different from the tea-making method has different, but the basic requirement is the same. In order to make the color of tea, incense and full flavor out of brewing, the nutritional content of tea as being the use of tea, which should pay attention to the tea water ratio. In general, tea, water with the proportion of the types of tea and tea were Aeromonas conditions vary. Tenderness tea, high tea consumption may be a little less, crude should put in more tea, oolong tea, Pu'er the dosage should be a bit more. Academy of tea and generally red, green teas, the water ratio of 1 : 50 to 1:80. If tea is up 3 grams of boiling water should be -- 150 to 240 ml; To the ordinary people of tea, Tea and water to a ratio : 80 to 1:1. drinking oolong tea, tea consumption should increase, Tea and water ratio 1 : 30 suitable. The family used white porcelain cup, a cup of tea may take three grams of salt water 250 ml; General glass, which can be put into a cup of tea two grams, 150 milliliters of salt water.)

泡茶英文

泡茶英文：make tea。

中中釋義：

宋 、 元 、 明 人喝茶，往往把乾果、蜜餞等沏在茶裏，叫做泡茶。後稱以開水沖茶。

《水滸傳》第三回：“茶博士問道：‘客官，吃甚茶？’ 史進 道：‘吃個泡茶。’”《古今小說·新橋市韓五賣春情》：“這兩包粗果，送與姐姐泡茶；銀子三兩，權助搬屋之費。” 

雙語例句：

1、A：你能告訴我怎樣泡茶嗎？

A: Could you tell me how to make tea? 

2、呃奶奶我我不知道怎麼泡茶。

Uh, Nana, I don't know how to make tea.

3、她用開水泡茶。

She makes tea with boiling water. 

4、工人們仍在泡茶上花費時間太多，這種做法必須停止！

The workers are still spending too much time brewing up the tea; this practice will have to stop! 

5、要編輯或者檢查你的，泡茶或者盯着天花板。

Don't edit, or check your  account, or make tea, or stare at the ceiling.

6、“你爲什麼那樣做？”他痛苦地大叫。“我是在泡茶，隨着MP3裏面的搖滾音樂跳舞！”

"What did you do that for?" he cried in pain." I was making some tea, and dancing to rock music on my MP3 player!"