分享幾個日常生活中可能用到的地道表達（20）
第20期
場景：烏龍茶
光聽Oolong tea的發音就感覺很洋氣
再英文聊幾句oolong相關就更顯檔次
烏龍茶系列文，你值得擁有~
Nowadays, tea can be classified into different types, such as green, yellow, white, oolong, black and Pu-erh.
茶分很多種，比如綠茶，黃茶，白茶，烏龍茶，紅茶和普洱茶。
All are made from the leaves of the same species, Camellia sinensis. The significant differences of tea types derive from growing conditions of the plant, harvesting procedures, and processing of the leaves.
所有的茶都來同一類植物的樹葉，這類植物被稱之為"Camellia sinensis"。茶之所以有不同類別，是因為植物的生長環境，茶葉的採收方式和加工工藝不同。
【Wikipedia的解釋】：
Camellia sinensis is a species of evergreen shrub or small tree whose leaves and leaf buds are used to produce tea. It is of the genus Camellia of flowering plants in the family Theaceae.
Of all the types, oolong is unique because researchers showed it can reduce obesity and control diabetes.
所有茶類中，烏龍茶很獨特，因為它能抑制肥胖和糖尿病。
分享在wikipedia對Oolong tea的描述，學會了這些表達可以無縫銜接在各種場合喲~
Oolong is especially popular in south China and among Chinese expatriates in Southeast Asia. 烏龍茶深受華南地區和東南亞華僑的歡迎
traditional semi-oxidized Chinese tea 中國傳統半發酵茶
wither the plant under strong sun 將鮮葉攤放在太陽下萎凋
degree of oxidation can range from 8–85% 氧化度在8-85%之間
different styles of oolong tea can vary widely in flavor 不同種類的烏龍茶滋味變化很大
be sweet and fruity with honey aromas 有蜜糖香和果蜜香
be woody and thick with roasted aromas 有松煙香
be green and fresh with complex aromas 有清香馥鬱
leaves are usually formed into one of two distinct styles 茶葉一般有兩種外型
some are rolled into long curly leaves 葉片揉捻成長條捲曲型
others are 'wrap-curled' into small beads, each with a tail "包揉"成帶小尾巴的顆粒型
withering, rolling, shaping, and firing are similar to black tea, but much more attention to timing and temperature is necessary. 萎凋、揉捻、做形和烘乾的步驟與紅茶類似，但需要更注重時間和溫度
3 grams of tea per 200 ml of water 3g茶倒入200毫升水
be prepared with 85-90°C water and steeped 3-5 minutes. 用85-90℃水衝泡3-5分鐘
high quality oolong can be steeped several times from the same leaves. 好茶可以多次衝泡
it is common to steep the same leaves three to five times, the third or fourth steeping usually being considered the best. 一般衝泡3-5次，第3或4泡為佳
Tips：有茶友提出老外的衝泡方式不合理，早幫你們想到啦~ 直擊"另類"衝泡背後的原因：茶相關的幾個英語表達 - 衝泡時間
a widely used ceremonial method of steeping oolongs in China is called gongfucha. 在中國，烏龍茶多以功夫茶的形式衝泡
use a small steeping vessel, such as a gaiwan or Yixing clay teapot 可選蓋碗或宜興紫砂壺等小型衝泡器具
with more tea than usual for the amount of water used 同樣的水，投茶量比平時稍多一些
multiple short steeps of 20 seconds to 1 minute are performed 衝泡20秒到1分鐘不等
the tea is often served in one- to two-ounce tasting cups 倒入品茗杯（1-2盎司）飲用
By the way: 茶道系列（中 、俄、日、韓）暫時更新完啦，有貨再上新。歡迎留言，與我們分享您和茶不得不說的故事~
中國茶道：
茶相關的幾個英語表達 - 茶文化
茶相關的幾個英語表達 - 茶文化（這是兩篇不同的哦~，名字一樣內容互補）
日本茶道：
茶相關的幾個英語表達 - 日本茶文化
俄羅斯茶道：
茶相關的幾個英語表達 - 俄羅斯茶文化
1. 不定期更新tea time，內容選自native speaker的原文片段。
2. 適合與老外交流茶葉的小夥伴，可增強茶葉方面的日常英語積累和表達。
3. 招募小夥伴一起玩兒茶。有激情和熱情，有想法又會玩的你，歡迎隨時私信。
4. （空一行，等你一起來寫喲~）
整理：木禾火
音頻：Helen
5.26日 更新
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photo from google
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