我国从唐代设立“市舶司”管理船舶载货进出口以来，直到明朝，福建省的泉、漳、厦三地是中国茶叶出口的旺盛市场。福建人管茶叫做“TEY”（近似“贴”音）。物名从主，飘洋过海来中国贸易的西洋商人，都要大批地买TEY。回去之后，告诉别人这东西就叫做TEY。
但是，这个叫做TEY的物品，为什么用英文写出来的是TEA，读之为“梯”呢？
据正音学者说，这TEA字是十六七世纪时形成的。那时E和A两字母连写，作为“双元音”，读音就EY（类似汉语中后腔音“唉”。）所以当时的TEA读音就是TEY。莎翁戏剧中有若干台词，凡以EA为字尾的，都押EY的韵，可资佐证。
语言也是随时代的发展而改变的。到了后来，英格兰人把E—A两字母不当作“双元音”念，于是“梯”音便大行其道。
茶叶TEA英语的说法大全：
铁观音TieGuanyinTie
乌龙茶Oolongtea
黑茶Darktea
红茶Blacktea
龙井茶Longjingtea
君山银针JunshanSilverNeedleTea
碧螺春Biluochuntea
牡丹绣球PeonyJasmineTea
黄山毛峰HuangshanMaofeng
岩茶Rocktea
冻顶乌龙DongdingOolongTea
菊花茶ChrysanthemumTea
台湾阿里山乌龙TaiwanAlishanOolongTea
大红袍DahongpaoTea(WuyiMountainRockTea)
普洱Pu‘erTea
祁门红茶KeemunBlackTea
茉莉花茶JasmineTea
陈年普洱AgedPu‘erTea
立顿红茶LiptonBlackTea
台湾冻顶乌龙TaiwanDongdingOolongTea
绿茶GreenTea
太平猴魁TaipingHoukuiTea(GreenTea)
西湖龙井XihuLongjingTea(GreenTea)
大白毫WhiteMilli-SilverNeedleTea
信阳毛尖XinyangMaojianTea
cy316.cOM编辑推荐
茶的英文“TEA”的由来 ---茶在英语中叫做TEA，在欧洲其他国家的叫法也都和这个音差不多。这个音形成的过程一致承认是从福建话“茶”字的念法而生。我国从唐代设立“市舶司”管理船舶载货进出口以来，直到明朝，福建省的泉、漳、厦三地是中国茶叶出口的旺盛市场。
福建人管茶叫做“TEY”(近似“贴”音)。物名从主，飘洋过海来中国贸易的西洋商人，都要大批地买TEY。回去之后，告诉别人这东西就叫做和TEY。
但是，这个叫做TEY的物品，为什么用英文写出来的是TEA，读之为“梯”呢?
据正音学者说，这TEA字是十六七世纪时形成的。那时E和A两字母连写，作为“双元音”，读音就EY(类似汉语中后腔音“唉”。)所以当时的TEA读音就是TEY。莎翁戏剧中有若干台词，凡以EA为字尾的，都押EY的韵，可资佐证。
语言也是随时代的发展而改变的。
到了后来，英格兰人把E—A两字母不当作“双元音”念， 于是“梯”音便大行其道。
现在只有爱尔兰人还保持着古式发音，字虽写作TEA，音仍读为“贴”
目前，我国茶叶已行销世界五大洲上百个国家和地区，世界上有50多个国家引种了中国的茶籽、茶树，茶园面积247万多公顷，有160多个国家和地区的人民有饮茶习俗，饮茶人口20多亿。。中国近年来的茶叶年产量达286多万吨，其中三分之一以上用于出口。
茶叶的发祥地位于中国的云南省，但茶叶之路却是通过广东和福建这两个城市传播于世界的。当时，广东一带的人把茶念为“CHA”;而福建一带的人又把茶念为“TE”。广东的“CHA”经陆地传到东欧;而福建的“TE”是经海路传到西欧的。
由陆地传播的“CHA之路”
广东 cha
北京 cha
日本 cha
蒙古 chai
西藏 ja
伊朗 cha
土耳其 chay
希腊 te-ai
阿拉伯 chay
俄国 chai
波兰 chai
葡萄牙 cha
(注:后面的为茶在当地的读音)
由海上传播的“TE之路”
福建 te
马来 the
斯里兰卡 they
南印度 tey
荷兰 thee
英国 tea
德国 tee
法国 the
意大利 te
西班牙 te
丹麦 te
芬兰 tee
(注:后面的为茶在当地的读音)
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红茶之所以叫Blacktea，有这样几种说法。
传得最广的一种说法，英国当年在福建厦门设立了专门用来采购中国茶叶的基地，而英国从中国采购的茶叶中，半发酵武夷茶占有很大的比例，绿茶的数量相对少了很多。当大量的武夷茶流入英国本土的时候，就迅速地占据了英国市场。因武夷茶颜色较黑，故被人们称之为“Blacktea”。在以后的日子里，茶学家们根据武夷茶冲泡之后的红汤红叶，将其归类到红茶类，但对它“Blacktea”的称谓却一直延续了下来，后来的人们就用“Blacktea”来表示红茶。
还有的说法就是说在红茶加工过程中，茶叶的颜色变得接近于黑色，人们就根据其外表的颜色来命名，叫“Blacktea”。
当然也有一种比较戏谑的说法，就是当时的中国红茶跨漂洋过海，历经较长的时间才最终到达英国，而在这个过程中，红茶就不断发酵，等到踏入英国领土的时候，就会发现茶叶本身的颜色变得很深了，人们就叫它“Blacktea”。
而Redtea呢，中文直译的“红茶”，在这个世界上确实有这么一种茶叫“Redtea”。Redtea茶的故乡在南非，但不属于真正的茶树，是另外一种野生植物，南非俚语叫“Rooibos”，在荷兰语中意为“红色的灌木丛。而在中国，则把Redtea直接称为“博士茶”。Redtea冲泡之后的茶汤是红色的，但味道像果味一样，带点甜味，这是与茶完全不同的味道。
中国人常说的“红茶”就是“Blacktea”，不要把“Redtea”理解成为我们日常所饮用的茶，它可是南非的“Rooibos”茶，茶友们可要将他们区分开来哟。
红茶是我们常用的饮品之一，除了在下午茶的时候我们喜欢享受美味红茶之外，还有没有其他特殊作用呢?今天小编就带大家来看一下，红茶的特殊保健功效有哪些。
1.利尿功效
在红茶中的咖啡碱和芳香物质联合作用下，增加肾脏的血流量，提高肾小球过滤率，扩张肾微血管，并抑制肾小管对水的再吸收，于是促成尿量增加。如此有利于排除体内的乳酸、尿酸、过多的盐分、有害物等，以及缓和心脏病或肾炎造成的水肿。
2.消炎杀菌功效
红茶中的多酚类化合物具有消炎的效果，再经由实验发现，儿茶素类能与单细胞的细菌结合，使蛋白质凝固沉淀，藉此抑制和消灭病原菌。所以细菌性喇疾及食物中毒患者喝红茶颇有益，民间也常用浓茶涂伤口、褥疮和香港脚。
3.解毒功效
据实验证明，红茶中的茶多碱能吸附重金属和生物碱，并沉淀分解，这对饮水和食品受到工业污染的现代人而言，不啻是一项福音。
4.提神消疲功效
经由医学实验发现，红茶中的咖啡碱藉由刺激大脑皮质来兴奋神经中枢，促成提神、思考力集中，进而使思维反应更形敏锐，记忆力增强;它也对血管系统和心脏具兴奋作用，强化心搏，从而加快血液循环以利新陈代谢，同时又促进发汗和利尿，由此双管齐下加速排泄乳酸及其他体内老废物质，达到消除疲劳的效果。
5.生津清热功效
夏天饮红茶能止渴消暑，是因为茶中的多酚类、醣类、氨基酸、果胶等与口涎产生化学反应，且剌激唾液分泌，导致口腔觉得滋润，并且产生清凉感;同时咖啡碱控制下视丘的体温中枢，调节体温，它也刺激肾脏以促进热量和污物的排泄，维持体内的生理平衡。
此外，红茶还具有防龋、健胃整肠助消化、延缓老化、降血糖、降血压、降血脂、抗癌、抗辐射等功效;红茶还是极佳的运动饮料，除了可消暑解渴及补充水分外若在进行需要体力及持久力的运动前喝，因为茶中的咖啡碱具有提神作用，又能在运动进行中促成身体先燃烧脂肪供应热能而保留肝醋，所以让人更具持久力。
作用：
红茶在加工过程中发生了以茶多酚促氧化为中心的化学反应，鲜叶中的化学成分变化较大，茶多酚减少90%以上，产生了茶黄素、茶红素等新的成分。
美国医师协会发表对男性497人、女性540人10年以上调查，指出饮用红茶的人骨骼强壮，红茶中的多酚类有抑制破坏骨细胞物质的活力，各种食品含多酚类的量如下：红茶—17.4，绿茶—12.0，红葡萄酒—9.6，鲜桔子汁—0.8。
日本大阪市立大学实验指出，饮用红茶一小时后，测得经心脏的血管血流速度改善，证实红茶有较强的防治心梗效用。
美国杂志报道，红茶抗衰老效果强于大蒜头、西兰花和胡萝卜等。
健康保健方面：红茶可以帮助胃肠消化、促近食欲，可利尿、消除水肿，并强壮心肌功能。
预防疾病方面：红茶的抗菌力强，用红茶漱口可防滤过性病毒引起的感冒，并预防蛀牙与食物中毒，降低血糖值与高血压。
格雷伯爵茶是一种将天然红茶，这种茶不仅适合独自品味，也非常适合在下午茶或晚餐后饮用。另外，伯爵茶也提供了有利于健康的茶氨酸。喝了earlgreytea有以下十大好处
喝earlgreytea/伯爵茶的10个好处：
1、健齿
2、帮助消化
3、缓解抑郁及不安
4、其中的咖啡因可以帮助提神
5、预防癌症
6、减肥！
7、降低心脏病的发病率
8、缓解压力
9、缓解风寒症状
10、补充水分和电解质
饮用方法：
取其一小包，放入杯中，开水冲泡，可连续冲饮2-3次，汁尽换新。
伯爵茶具有独特的风味，香味浓郁迷人，添加牛奶后口感更为香美，深受欧洲上流社会的欢迎。但也有许多在饮用伯爵茶时，为了品尝其原有的风味，坚持不添加牛奶。
black中文翻译为黑，red翻译为红，那为什么中文红茶会翻译成了英文black tea而不是red tea呢?
众所周知，中国是茶的发源地，在很早以前，中国是世界上唯一生产茶叶的国家。当时，流通于世界各地的茶叶都是中国生产的，按中国的思维，红茶英文翻译应该是叫red tea的，那么为什么black tea是红茶的英文名呢?
想要了解当时的真实背景，还得从一段历史说起。
最早将茶介绍到西欧的是荷兰的东印度公司(1610年成立)，但当时的茶并不是红茶，而是绿茶。由于当时的荷兰控制着世界的茶叶贸易，所以英国只能从荷兰进口茶叶。
英国于1669年订立了禁止从荷兰进口茶叶的法律，同一时期，英荷战争爆发(1652年——1674年)。英国打败了荷兰，夺取了茶叶贸易权，从此英国国内所需的茶叶就改为直接从中国输入。
1689年，英国更在中国的福建省厦门市设置基地，大量收购中国茶叶。英国喝红茶比喝绿茶多，且又发展出其独特的红茶文化，均与上述历史事件有关。因为在厦门所收购的茶叶都是属于红茶类的半发酵茶——武夷茶，大量的武夷茶流入英国，取代了原有的绿茶市场，且很快成为西欧茶的主流。武夷茶色黑，故被称为“Black tea”(直译为黑茶)。
后来茶学家根据茶的制作方法和茶的特点对其进行分类，武夷茶冲泡后红汤红叶，按其性质属于红茶类。但英国人的惯用称呼“Black tea”却一直沿袭下来，用以指代红茶。
白茶，属轻微发酵茶，是我国茶类中的特殊珍品。因其成品茶多为芽头，满披白毫，如银似雪而得名。
白茶，目前产区主要在福建省（台湾省也有少量生产）建阳、福鼎、政和、松溪等县。境内丘陵起伏，常年气候温和，雨量充沛（如以福鼎为例，年均气温在18．5℃，年降水量在1661毫米左右）。山地以红、黄壤为主，主要种植福鼎大白茶、政和大白茶及水仙等优良茶树品种。
白茶的制作工艺，一般分为萎凋和干燥两道工序，而其关键是在于萎凋。萎凋分为室内萎凋和室外日光萎凋两种。要根据气候灵活掌握，以春秋晴天或夏季不闷热的晴朗天气，采取室内萎凋或复式萎凋为佳。其精制工艺是在剔除梗、片、蜡叶、红张、暗张之后，以文火进行烘焙至足干，只宜以火香衬托茶香，待水分含量为4～5％时，趁热装箱。白茶制法的特点是既不破坏酶的活性，又不促进氧化作用，且保持毫香显现，汤味鲜爽。
白茶主要品种有白牡丹、白毫银针。白牡丹何以冠此高雅之芳名？白牡丹因其绿叶夹银白色毫心，形似花朵，冲泡后绿叶托着嫩芽，宛如蓓蕾初放，故得美名。白牡丹是采自大白茶树或水仙种的短小芽叶新梢的一芽一二叶制成的，是白茶中的上乘佳品。而采自大白茶树的肥芽制成的白茶称为白毫银针，因其色白如银，外形似针而得名，是白茶中最名贵的品种。其香气清新，汤色淡黄，滋味鲜爽，是白茶中的极品。而采自菜茶（福建茶区对一般灌木茶树之别称）品种的短小芽片和大白茶片叶制成的白茶，称为贡茶和眉茶。贡茶的品质优于眉茶。
白茶，素为茶中珍品，历史悠久，其清雅芳名的出现，迄今已有八百八十余年了。宋徽宗（赵佶）在《大观茶论》（成书于1107～1110大观年间，书以年号名）中，有一节专论白茶曰：白茶，自为一种，与常茶不同。其条敷阐，其叶莹薄，林崖之间，偶然生出，虽非人力所可致。有者，不过四五家；生者，不过一二株；所造止于二三胯（銙）而已。芽英不多，尤难蒸焙，汤火一失则已变而为常品。须制造精微，运度得宜，则表里昭彻如玉之在璞，它无与伦也。浅焙亦有之，但品不及。
宋代的皇家茶园，设在福建建安郡北苑（即今福建省建瓯县境）。《大观茶论》里说的白茶，是早期产于北苑御焙茶山上的野生白茶。其制作方法，仍然是经过蒸、压而成团茶，同现今的白茶制法并不相同。而白茶的生产，是于清嘉庆初年（1769）采芽茶制成银针。1885年改采福鼎大白茶制成白毫银针。
关于白茶的历史究竟起于何时？茶学界有些不同的观点。有人认为白茶起于北宋，其主要依据是白茶最早出现在《大观茶论》、《东溪试茶录》（文中说建安七种茶树品种中名列第一的是白叶茶）中；也有认为是始于明代或清代的，持这种观点的学者主要是从茶叶制作方法上来加以区别茶类的，因白茶的生产过程只经过萎凋与干燥两道工序。也有的学者认为，中国茶叶生产历史上最早的茶叶不是绿茶而是白茶。其理由是：中国先民最初发现茶叶的药用价值后，为了保存起来备用，必须把鲜嫩的茶芽叶晒干或焙干，这就是中国茶叶史上白茶的诞生。
Afternoon Tea
The name given to the British meal taken mid-afternoon, comprising finger sandwiches, scones cakes and pastries accompanied by tea. The 7th Duchess of Bedford is reputed to have given birth to afternoon tea, early in the 19th century, when she decided to take tea to stave off the pangs of hunger she suffered between lunch and dinner.
Amoy
Fulien oolong teas marketed at Amoy.
Anhwei, Anhui
One of the provinces in China where tea is grown.
Assam
A region in northeastern India, known for its robust, high quality teas characterised by their smooth round, malty flavour.
Auction
Sale of tea in an auction room on a stipulated date at a specific time. Tea auctions are held in India, Sri Lanka, Indonesia, Kenya and Malawi- these auctions only sell teas from their particular areas. The London Tea Auction, held every Monday morning (barring public or bank holidays) in the City of London is the only true international tea auction, where teas from all over the world are sold.
Autumnal
Teas harvested in autumn and touched with cool weather. The term is normally applied to teas from India and Formosa.
Ball tea
China tea compressed in a ball to protect it against atmospheric changes.
Basket-fired
Japan tea that has been cured in baskets by firing or drying.
Billy tea
Tea made by Australian bushmen in billy cans.
Bitter tea
Tea brewing method used in Cashmere. Tea is boiled in a tinned copper vessel, red potash, aniseed and salt are added before it is served from a brass or copper, tinlined teapot.
Black tea
Tea that has been fired or dried after the fermentation or oxidisation period of manufacture.
Blend
Tea taster who decides on the proportions of each different tea required to produce the flavour of a given blend.
Bohea
Tea from the Wu-i Hills in Fukien, China. Originally was applied to black China tea and to tea from Indonesia. In the 18th century Bohea (Bo-hee) was the name given to the tea drink.
Break
An amount of tea, comprising a given number of chests or sacks of tea.
Brick tea
Common grades of China and Japan tea mixed with stalk and dust and moulded into bricks under high pressure. Originally, these bricks were used by Asian travellers as convenient way of carrying the tea they need to drink and the bricks were also used to barter for other goods.
Broker
A tea taster who negotiates the selling of tea from producers, or the buying of tea for packers and dealers, for a brokerage fee from the party on whose behalf the broker is working.
Butter tea
Boiled tea mixed with salt and soda, then strained into an urn containing butter and dried ground cereal (often barley) and churned. Butter tea is served in a basin and often a lump of butter is added when serving. It was served in Tibet and then in India.
Cachar
The most common variety of India tea, produced in Cachar district of Assam.
Caddy
The name given to a tin or jar of tea, which takes its name from the Chinese or Malayan word "catty"- a term used to describe the weight of one pound of tea. In the past tea caddies were equipped with a lock and key.
Camellia sinensis
Today, the tea trade is international botanical name for the tea plant.
Caravan tea
Tea taken by camel from China to Russia in the past.
Ceylon
Blends of teas grown on the island of Sri Lanka, which takes their name from the colonial name for the island. The traditional name of Sri Lanka was readopted by the island when it became a Sovereign Republic in the Commonwealth in 1972.
Cha
The word for tea derived from the Chinese and Indian languages.
Chanoyu
Japanese tea ceremony or party.
Chest
Original tea package, normally made of wood and lined with metal foil. Originally tea chests were lined with lead.
Ching Wo
Black China tea from Fujien province.
Chop
From the Indian chapna meaning to stamp a number, mark or brand. Each break of chop of tea is marked.
Chunmee
Green China tea, said to resemble the shape of human eyebrows.
Collection
Once a plucker has filled a basket or sack with tea leaf, it is taken to a collection point where it is checked and weighed before being taken to the factory for making.
Cloning
Cuttings taken from old tea bushes to produce new tea bushes. Today most tea bushes are grown from clones or cuttings taken from older bushes.
Congou
A general term used to describe all black China teas regardless of the area in which they are grown and made.
Country Greens
A term originally used to describe China green teas, other than Hoochows or Pingsueys.
Darjeeling
A tea growing area in North India on the foothills of the Himalayas Mountains. Teas grown here take their name from the area and are said to be the "Champagne"of Indian teas. Grown at altitudes up to 7,000ft above sea level ( more than 1,291m) Darjeeling tea is known as a high-grown tea and is light in colouring with a delicate, muscatel flavour and aroma. The original tea planted in this area was grown from seeds and plants imported from China.
Darrang
Tea growing district in Assam, North India.
Dehru Dun
A tea growing area in the Uttar Pradesh State, North-west India. Some 30 estates (most of them under 50 hectares) produce green and orthodox black leaf tea.
Dibrugarh
One of the seven tea growing districts in Assam. Dickoya Tea growing district on the central massif in Sri Lanka. Teas from this area are known as high grown teas and have a full astringent flavour.
Dimbula
Tea growing district just above Dickoya, which gives its name to a blend of Ceylon teas from this area and is also used in Ceylon blends. Dimbula teas are black and characterised by their full-bodied flavour.
Dooars
A tea growing region of North India just below the Himalaya Mountains which produce full-bodied coloury teas that are ideal for blending purposes.
Earl Grey
A black China tea treated with the oil of bergamot which gives the tea a scented aroma and taste. It was said to have been blended for and named after the 2nd Earl Grey when he was prime minister of Britain by a Chinese mandarin after the success of a British diplomatic mission to China.
English Breakfast tea
A name for the tea blend which originally applied to China Congou tea in the United States of America. In Britain it was a name applied to a blend of teas from India and Sri Lanka; today it is used to include blends of black teas producing a full-bodied strong flavoured colourful tea.
Estate
A tea growing property or holding that may include more than one garden under the same managership or ownership. In the past tea estates where known as plantations.
Formosa
An island off the Chinese coast formally known as Taiwan which produces Oolong, Pouchong and black teas made by the Orthodox method.
Garden
The name originally given to tea growing plantations or estates. The Japanese cultivated tea gardens within their temples and palace grounds and had copied this idea from the Chinese. Today, the term estate has tended to replace the word garden but teas grown on such tend to identify fine harvests produced solely from that estate - hence a single estate tea. Tea garden was also used to describe London pleasure gardens in England mainly during the 18th century where tea was served to both sexes.
Government Standards
Applies to teas being imported into the United States of America which comply with the standards of purity, quality and fitness for consumption as defined by the tea examiners under the Food & Drug Administration of the USA Department of Health, Education and Welfare.
Grade
Term used to describe a tea leaf or particle size of leaf. Green Tea Tea that is withered, immediately steamed or heated to kill the enzymes and then rolled and dried. It has a light appearance and flavour.
Gunpowder
Normally a China tea, but today could be any young tea, which is rolled into a small pellet-size ball then dried. The finished tea has a greyish appearance not unlike gunpowder in colour which is how the tea gets its name.
Gyokuro
A high-grade Japanese tea produced by a special process in the Uji district of Japan. It is made from tea grown on shaded bushes. Hankerchief tea A tea which was grown on Formosa and which gets its name from the large silk hankerchiefs that Chinese tea growers used to use to collect their very fine tippy teas. High Tea The name given to a meal served late afternoon-early evening which is a mixture of afternoon tea and dinner. The meal comprises a main entree dish sometimes a pudding or dessert served with bread and butter, cakes and tea. High tea was the main meal for farming and working classes in Britain in the past. Hoochow A China green tea. Hunan One of the tea growing provinces of China.
Hyson
A type of China green tea formerly drunk exclusively in Europe and often the name given there to the tea drink. Young Hyson is this type of tea which is plucked early.
Indonesia
Producer of teas which are bright and brisk.
Invoice
The document covering a shipment of tea generally synonimous with a break or chop.
Jat
Type of tea bush normally applied to its origin. For example a tea comes from the China or Indian jat. This means that the tea bushes originated either from seeds or cuttings from China tea plants or from the indigenous Indian tea found in Assam.
Java
A tea producing island of Indonesia.
Kandy
A Ceylon tea , medium grown at altitudes between 2,000ft and 4,000ft above sea level. Teas from Kandy are also used for blending purposes.
Kangra
Valley In Himachal Pradesh, North-West India where tea is grown on some 1,200 small holdings each just a few hectares in size. Green tea production predominates.
Keemun
A fine grade of black-leaf China Congou tea produced in the Anhui province.
Kenya
An East Africa tea producing country, which produces some of the finest black teas from the African continent. Kenya teas are used for blending purposes as well as being sold as speciality tea in its own right. It is a bright coppery tea with a pleasantly brisk flavour.
Kericho
The home of the state-owned Kenya Tea Packing Factory from which the internal market is supplied.
Lakhimpur
A tea growing district in Assam, North India.
Lapsang Souchong
A black tea from China and today Formosa which is smoked giving it its smoky tarry flavour and aroma.
Malawi
African tea producer whose teas are mainly used for blending purposes as they are coloury with good flavour.
Matcha
Powdered green tea from Japan used in the tea ceremony.
Meat tea
Another term for high tea. Natural leaf Whole-leaf green tea from Japan similar to panfired but with less rolling also known as "porcelain-fired" tea.
Nuwarah Eliyah
A Ceylon tea , high grown at altitudes above 4,000ft above sea-level. The tea is light with a full citrus flavour.
Nilgiri
South Indian tea growing district, which produces black tea.
Nowgong
One of the seven tea producing districts in Assam.
Oolong
A semi-fermented or semi-green tea produced in China and Formosa.
Pan-fired
A kind of Japan tea that is steamed then rolled in iron pans over charcoal fires.
Plucking plateau
The flat top of the tea bush from which the top two leaf and bud sprouts on sprigs are plucked.
Pouchong
A kind of scented China or Formosa tea so called from the Cantonese method of packing tea in small paper packet, each of which was supposed to be the produce of one choice of tea plant.
Pruning
Selective cutting back of the tea bush, so that maintains its shape and helps to keep it productive.
Russian tea
The name given to a glass of hot tea liquor which has been poured into the glass over a slice of lemon. Sometimes sugar or honey are added. In some countries this type of tea drink is known as lemon tea. The name comes from the Russia way of taking tea.
Rwanda
An African tea producer, whose teas are used for blending purposes. Rwanda tea has a bright coppery colour and brisk taste.
Scented tea
Green semi-fermented or black teas that have been flavoured by the additions of flowers, flower petals, fruits spices or natural oils. Examples of these are Jasmine Tea, Rose Puchong, Orange Tea, Cinnamon Tea or Earl Grey.
Semi-fermented tea
Tea that has been partially fermented before being fired or dried. This tea has the qualities and appearance halfway between a green and black tea.
Sencha
The most popular variety of green tea in Japan.
Sibsagar
A tea growing district in Assam, North India.
Single Estate tea
A blend of teas from one particular estate or garden.
Smoky tea
Black tea from China or Formosa that has been smoked over a wood fire such in the case of Lapsang Souchong.
Speciality tea
A blend of teas that takes its name from the area in which it is grown; a blend of teas blended for a particular person or event, or a blend of teas for a particular time of day.
Spring teas
Formosa teas picked in the April-May season.
Souchong
A large leaf black tea. Originated in China, Souchong tea was made from a small bush whose leaves were allowed to develop to a large size.
Sumatra
A tea producing island of Indonesia.
Summer teas
Formosa teas picked in the June-September season.
Szechwan
A non-smoky black tea from China, with narrow leaves and flowery fragrance. Also a tea growing province in China.
Tannin
The name the tea trade worldwide gives to polyphenols contained in tea. Polyphenols are responsible for the pungency of tea and give its taste.
Tanzania
African tea producing country.
Tarry
The smoky aroma and taste associated with a smoked black tea such as Lapsang Souchong.
Terai
A North Indian tea growing district just below the Darjeeling district.
Tea factory
Factory where the plucked leaf is made or manufactured into black or green tea.
Tea tree
A tea bush or plant which has been allowed to return to its wild state and grow back into a tree.
Tea taster
An expert judge of leaf and cup quality tea at all stages of production, brokerage blending and final packaging.
Tip
The bud leaves on a tea bush.
Twankay
A low grade China green tea. This word was corrupted Twanky, which was applied to the men manning the ships bringing tea back from China. These ships often foundered on reaching the British coast and the bodies of Twankys would be washed ashore to be found by their widows - hence the name given to the Aladdin character "Widow Twanky" by a Victorian impresario.
Uva
A tea growing district in Sri Lanka which produces a tea of great subtlety.
Yunnen
A tea growing province in china producing a black leaf tea. Along with Assam, this region was the original site of wild tea plants. Zimbabwe Tea producing country of Africa.
产自太湖洞庭东、西山的碧螺春茶，是我国的珍贵名茶之一，在“中国十大名茶”中排名第二，以其美观的外形和“清香醇甜”的品质，驰名中外。
碧螺春始种于唐朝中叶，至今已有一千多年的历史。关于碧螺春名字的由来，在民间有许多传说。
民间俗称“吓煞人香”
传说很久以前，一个名叫碧螺的渔家姑娘上山砍柴，走到半山腰，闻到一股出奇的香味。她寻香而去，只见悬崖石缝里长着几棵油绿闪亮的野茶树，随风吹拂，一股奇异的香味扑鼻而来。姑娘奇怪起来，是啥东西香得吓煞人？她冒着危险，爬上悬崖，越接近茶树香味越浓，她采了一些嫩茶叶塞在怀里，哪知嫩茶叶得了人身上热气，香得更加厉害了。碧螺姑娘连声嚷道：“吓煞人哉！吓煞人哉！”于是，她拔了一棵茶树苗带下山。
碧螺姑娘把野茶树苗种在一只破缸里，每天给它浇点水。一天，一阵风把叶子吹落在没盖的水壶里，姑娘嘴里正干得要命，便拿起水壶喝了个底朝天，顿觉喉咙清凉，满口芳香，疲劳也消除了。“奇怪，今天的水为啥特别好吃？”姑娘一看，原来壶里有许多茶叶，她满心欢喜，便把它移栽到了洞庭山上的一个破庵里。几年后，庵里长满了茶树，香味吸引了周围的邻居，碧螺姑娘把叶子采下来送给大家，邻居们喝了这泡茶叶的水个个称赞，问这叫啥名字？碧螺姑娘随口说道：“吓煞人香！”
碧螺姑娘采茶只采最嫩的，而且采了总塞在怀里。一天，她采茶回来，碰上了阴雨天，眼看一大堆叶子要霉烂了，她便把鲜嫩的叶子放在锅里炒，出乎意料的是，炒干的叶子比没炒的更加清香，更有味道。从此，炒茶在当地风行了起来。不久，山里人都栽种起这种茶树，慢慢种遍了整个洞庭东、西山。
清代王应奎在《柳南随笔》里记载了东山碧螺峰石壁下产“吓煞人香”野茶的故事，并说当时有个名叫朱正元的东山茶农，“独精制焙，出自其家，尤称妙品”。
“Oolong tea”原来是乌龙茶呀
句容一星级酒店酒水单上的英语让赞比亚交换生直呼“蒙圈！”
张凌发
近日，在句容一家网站论坛上，一名自称来自赞比亚的农校交换生，将该市一家星级大酒店的大堂酒水单发到了网上，看了中英文对照，这位外国朋友“蒙圈”了，同时也让句容网友笑喷了。众多网友对这家酒店的不规范进行了吐槽。
扬子晚报记者 张凌发
“赞比亚的吴彦祖”发帖吐槽英语翻译
近日，句容一家网站论坛上，网友“赞比亚的吴彦祖”发出了“作为一个外国人，当我看到句容英语的时候，我蒙圈了！！”的帖子。这位网友在帖子中称，“本人是来自赞比亚的交换生，现在就读于句容农校，句容这座城市我还是很喜欢的，刚来这里的时候很多文化我都不了解，因为我的故乡比较落后，大概呆了有两年时间吧，一些句容的方言我都能听懂了，什么‘润’‘疙瘩（这里）’之类的。 前段时间准备回国，不在句容了，因为一些手续，不得不住在某酒店，第二天早上，我整个人都蒙圈啦！我终于见识了人外有人，天外有天！”
原来，这位外国朋友拿到了这家星级酒店提供的大堂酒水单，上面的中英文对照，让他有点“蒙圈”。
“先不说这个，开头第一个我就看不懂， longjing rea（龙井茶）是什么东西？下面又是“biluochun tea”（碧螺春）哦，这下我明白了，原来第一行是tea，另外为什么英语字符外面是中文的引号，也许是工作人员的小失误，我也就不在意了。
“没想到！越看越触目惊心！Maoshan evergreen tea（茅山长青茶） 嗯，很长青。另外和这个很像的就是American Ginseng tea （西洋参茶） ，美洲人参茶？看到上面的翻译之后，我以为乌龙茶会是 Black Dragon tea ，结果是 Oolong tea！你确定你不是在卖萌？直到我看到了Sprite （雪碧） 跟 Coca-Cola（可口可乐）我以为翻译君恢复了正常，然后我下面又看到了Hongniu（红牛），瓶罐上那么大的Red bull 被你吃掉了吗？原来他不知道怎么翻译就是拼音，比如Wangzai milk （旺仔牛奶） 跟Wanglaoji（王老吉），我以为接下来都会是拼音，没想到又出现了农夫山泉 ，Farmer Mountain Spring，还有一听饮料怎么直接成了 a listen？也不用说Yanjing Beer（燕京啤酒）下面是Snowflakes Beer（雪花啤酒），这一点都不对形。
软玉溪，软中华，一个是Soft，一个是Sort。下面来到了零食区，我以为全世界的零食名称都一样，除了辣条，直到我碰到了Happy fruit。（开心果）。”
小伙真诚地希望：大酒店要注意小细节
对于这些翻译，赞比亚小伙表示：“我希望大酒店要注意小细节，不要因为这种小事，丢了句容人民的脸，我爸爸是赞比亚的酋长，我希望跟句容人民搞好关系，毕竟有我的母校，当然酒店也不要来找我麻烦，我已经回赞比亚了，欢迎大家来赞比亚做客。”
由于这位外国朋友直接上图，有英语基础的人都能看出破绽来，于是众多网友开始吐槽，有网友戏称，这位翻译的英语肯定是体育老师教的。“这个英语水平也是醉了，”网友“山水水友”说：“句容人不是不懂英语，是不认真对待英语！要么就不要使用，要使用就该用准确了，免得贻笑赞比亚！”
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