China Famous Tea
1, Hangzhou West Lake Longjing, ranking the highest in China's tea Produced in the West Lake in Hangzhou of Zhejiang Province in the surrounding mountains Longjing tea Tingzhiqiaojian shape, flat Junxiu, smooth-absorbed, in the green color was yellow After brewing, lasting aroma qing GAO, Xiangfuruolan; Tangse apricot green, clarity, Yedinenlv, absorbed Qicheng duo, bud bud upright, lifelike Commodities tea soup, Qinrenxinpi, between teeth Lau-fong,回味无穷
2, Suzhou Piluochun tea, in second place One of the famous Chinese green tea Dongting Biluochun tea produced in the Dongting Lake Taihu in Jiangsu Province Wuxian Hill Biluochun tea of the cable thin, curly-Lo, Phi full hair, dark green color After brewing, Wei Xian Sheng Jin, Qingxiang fragrance, Che-green water
3, Taiping Huangshan MAO Feng Huangshan in Anhui Province MAO Feng tea produced in the south Pacific County, Xixian County, north of Huangshan
4,安溪铁观音a Qingcha category, is one of China's famous Oolong tea安溪铁观音tea produced in Anxi County, Fujian Province安溪铁观音tea has a long history and is known as tea brewing Wang said there are still seven Yuxiang; Tangse golden, Yedi hypertrophy soft, Yan Liang uniform and red leaf edge, the green heart-rimmed
5, Yueyang Junshan Yinzhen one of China's famous Yellow tea
6, Pu'er tea distribution center in the original distribution Pu'er County, so named for
7, Jiujiang Lushan clouds one of the famous Chinese green tea
8 Xinyang Maojian produced in Xinyang, Henan
9 Hongbian Qi Hong in the global black tea, Qi Hong unique, a hundred years ever, with its high-Sau-known Qi Hong, is the short title of Qimen black tea, black tea for the efforts of the treasures
10, Suzhou Huacha jasmine tea in one of the most famous, jasmine tea in China to share
The type of Tea
1, green tea: tea is a fermented tea
2, black tea: green tea and black tea On the contrary, is a full-fermented tea
3, Oolong tea: Oolong tea is Qingcha, is a kind of red between the semi-fermented green tea and tea Oolong tea in six major categories of the most complex and time-consuming process, the bubble of the most stress, drink tea drinking was also known as Gong Fucha
There are many kinds of tea,
To take the time named are: pure social tea, Guyu tea, tea or Yuqian, Bailu tea
To the origin of the name: Longjing tea, Zhejiang, Fujian's Wuyi Cha, Cha Lu'an, Anhui, Yunnan Pu'er tea, Hunan Jun-cha, tea, and other top Taiwan freeze
In fact or auspicious symbol named after the text: Longfeng tea, tea-long mission, Queshe tea, Biluochun, Shoumei Tea, Tieguanyin, and so on
To have named after the color: green tea, black tea, white tea, and so on
Named to the taste are: mannose tea, Gucha, etc
Named to the aroma: Xiangpian tea, jasmine tea, chrysanthemum tea, and so on
To form the name: Mission tea, Tuocha, blocks of tea, such as stem-chip
The effect of tea
1 Contribute to aging, 2, help to inhibit cardiovascular disease, 3, and contribute to the prevention of cancer 4, contribute to the prevention and treatment of radiation injuries 5, help Beauty skin care 6, help digestion 7 Jiangzhi help, help mouthguard Mingmu
Benefits: tea can lose weight, drinking tea can prevent tooth decay, tea is the prevention of cardiovascular diseases, diseases of the tea is a panacea
茶叶（a tea leaf）
我国是茶树的原产地，茶树最早出现于我国西南部的云贵高原、西双版纳地区。但是有部分学者认为茶树的原产地在印度，理由是印度有野生茶树，而中国没有。但他们不知中国在公元前200年左右的《尔雅》中就提到有野生大茶树，而且还有“茶树王”。
《神农本草经》是我国的第一部药学专著，自战国时代写起，成书于西汉年间。这部书以传说的形式，搜集自远古以来，劳动人民长期积累的药物知识，其中有这样的记载：“神农尝百草，日遇七十二毒，得荼而解之”。据考证：这里的荼是指古代的茶，大意是说，远在上古时代，传说中的炎帝，亲口尝过百草，以便从中发现有利于人类生存的植物，竟然一天之内多次中毒。但由于服用茶叶而得救。这虽然是传说，带有明显的夸张成份，但也可从中得知，人类利用茶叶，可能是从药用开始的。
据考察，“茶”字最早出现在《百声大师碑》和《怀晖碑》中，时间大约在唐朝中期，公元806年到公元820年前后，在此之前，“茶”是用多义字“荼”表示的。
“茶”字的基本意义是“苦菜”，上古时期人们对茶还缺乏认识，仅仅根据它的味道，把它归于苦菜一类，是完全可以理解的，当人们认识到它与一般苦菜的区别及其特殊功能时，单独表示它的新字也就产生了。
茶与粮食，占有同等重要的位置。可是，“由于气候等原因，当地并不产茶，官府为了增强控制少数民族的力量，对茶叶的供给采取限量，直接分配的办法，以求达到“以茶治边”的目的。与此同时，官府不仅控制茶叶的供应，俞且，以少量的茶，交换多数的战马，给兄弟民族带来沉重的负担，这就是历史上的“茶马互市”。
茶叶作为一种饮料，从唐朝开始，流传到我国西北各个少数民族地区，成为当地人民生活的必需品，“一日无茶则滞，三日无茶则病”。中国是茶树的原产地。然而，中国在茶业上对人类的贡献，主要在于最早发现了茶这种植物，最先利用了茶这种植物，并把它发展形成为我国和东方乃至整个世界的一种灿烂独特的茶文化。如我国史籍所载，在未知饮茶前，“古人夏则饮水，冬则饮汤”，恒以温汤生水解渴。以茶为饮则改变了人们喝生水的陋习，较大地提高了人民的健康水平。至于茶在欧美一带，被认为“无疑是东方赐予西方的最好礼物”， “欧洲若无茶与咖啡之传入，饮酒必定更加无度”， “茶给人类的好处无法估计”，“我确信茶是人类的救主之一”，“是伟大的慰藉品”等等。世界各国饮茶及茶的生产和贸易，除朝鲜、日本以及中亚、西亚一带是唐朝前后就从中国传入者外，其他多是16世纪以后，特别是近200年以来才传入发展起来的。
中国茶文化
中国是茶的故乡，制茶、饮茶已有几千年历史，名品荟萃，主要品种有绿茶、红茶、乌龙茶、花茶、白茶、黄茶。茶有健身、治疾之药物疗效，又富欣赏情趣，可陶冶情操。品茶、待客是中国个人高雅的娱乐和社交活动，坐茶馆、茶话会则是中国人社会性群体茶艺活动。中国茶艺在世界享有盛誉，在唐代就传入日本，形成日本茶道。
饮茶始于中国。茶叶冲以煮沸的清水，顺乎自然，清饮雅尝，寻求茶的固有之味，重在意境，这是茶的中式品茶的特点。同样质量的茶叶，如用水不同、茶具不同或冲泡技术不一，泡出的茶汤会有不同的效果。我国自古以来就十分讲究茶的冲泡，积累了丰富的经验。泡好茶，要了解各类茶叶的特点，掌握科学的冲泡技术，使茶叶的固有品质能充分地表现出来。
中国人饮茶，注重一个“品”字。“品茶”不但是鉴别茶的优劣，也带有神思遐想和领略饮茶情趣之意。在百忙之中泡上一壶浓茶，择雅静之处，自斟自饮，可以消除疲劳、涤烦益思、振奋精神，也可以细啜慢饮，达到美的享受，使精神世界升华到高尚的艺术境界。品茶的环境一般由建筑物、园林、摆设、茶具等因素组成。饮茶要求安静、清新、舒适、干净。中国园林世界闻名，山水风景更是不可胜数。利用园林或自然山水间，搭设茶室，让人们小憩，意趣盎然。
中国是文明古国，礼仪之邦，很重礼节。凡来了客人，沏茶、敬茶的礼仪是必不可少的。当有客来访，可争求意见，选用最合来客口味和最佳茶具待客。以茶敬客时，对茶叶适当拼配也是必要的。主人在陪伴客人饮茶时，要注意客人杯、壶中的茶水残留量，一般用茶杯泡茶，如已喝去一半，就要添加开水，随喝随添，使茶水浓度基本保持前后一致，水温适宜。在饮茶时也可适当佐以茶食、糖果、菜肴等，达到调节口味和点心之功效。
茶叶的分类
1以色泽(或制作工艺)分类:
茶类名 制作特色 代表产品
绿茶 不发酵的茶(发酵度为零) 龙井茶,碧螺春
黄茶 徽发酵的茶(发酵度为10-20m） 白牡丹,白毫银针,安吉白荣
白茶 轻度发酵的茶(发酵度为20-30m） 君山银针
青茶 半发酵的茶(发酵度为30-60m） 铁观音,文山包种茶，冻顶乌龙茶
红茶 全发酵的茶(发酵度为80-90m） 祁门红茶，荔枝红茶
黑茶 后发酵的茶(发酵度为100m） 六堡茶,普洱茶
2以季节分类:
①春茶----是指当年3月下旬到5月中旬之前采制的茶叶。春季温度适中，雨量充份，再加上茶树经过了半年冬季的修养生息，使得春季茶芽肥硕，色泽翠绿，叶质柔软，且含有丰富的维生素，特别是氨基酸。不但使春茶滋味鲜活且香气宜人富有保健作用。
②夏茶----是指5月初至7月初采制的茶叶夏季天气炎热，茶树新的梢芽叶生长迅速，使得能溶解茶汤的水浸出物含量相对减少，特别是氨基酸等的减少使得茶汤滋味、香气多不如春茶强烈，由于带苦涩味的花青素、咖啡因、茶多酚含量比春茶多，不但使紫色芽叶增加色泽不一，而且滋味较为苦涩。
③秋茶----就是8月中旬以后采制的茶叶。秋季气候条件介于春夏之间，茶树经春夏二季生长、新梢芽内含物质相对，减少叶片大小不一，叶底发脆，叶色发黄，滋味和香气显得比较平和。
④冬茶----大约在10月下旬开始采制。冬茶是在秋茶采完后，气候逐渐转冷后生长的。因冬茶新梢芽生长缓慢，内含物质逐渐增加，所以滋味醇厚，香气浓烈。
3、按其生长环境来分：
①平地茶----茶芽叶较小，叶底坚薄，叶张平展，叶色黄绿欠光润。加工后的茶叶条索较细瘦，骨身轻，香气低，滋味淡。
②高山茶----由于环境适合茶树喜温、喜湿、耐阴的习性。故有高山出好茶的说法。随着海拔高度的不同，造成了高山环境的独特特点，从气温、降雨量、湿度、土壤到山上生长的树木，这些环境对茶树以及茶芽的生长都提供了得天独厚的条件。因此高山茶与平地茶相比，高山茶芽叶肥硕，颜色绿，茸毛多。加工后之茶叶，条索紧结，肥硕。白毫显露，香气浓郁且耐冲泡。
饮茶礼仪
我国是茶的故乡，有着悠久的种茶历史，又有着严格的敬茶礼节，还有着奇特的饮茶风俗。我国饮茶，从神农时代开始，少说也有四千七百多年了。茶礼有缘，古已有之。
客来敬茶，这是我国汉族同胞，最早重情好客的传统美德与礼节。直到现在，宾客至家，总要沏上一杯香茗。喜庆活动，也喜用茶点招待。开个茶话会，既简便经济，又典雅庄重。所谓君子之交淡如水，也是指清香宜人的茶水。
我国汉族同胞还有种种以茶代礼的风俗。南宋都城杭州，每逢立夏，家家各烹新茶，并配以各色细果，馈送亲友毗邻，叫做七家茶。这种风俗，就是在茶杯内放两颗青果即橄榄或金桔，表示新春吉祥如意的意思。
茶礼还是我国古代婚礼中一种隆重的礼节的。明·许次纾在《茶疏考本》中说：茶不移本，植必子生。古人结婚以茶为识，以为茶树只能从种子萌芽成株，不能移植，否则就会枯死，因此把茶看作是一种至性不移的象征。所以，民间男女订婚以茶为礼，女方接受男方聘礼，叫下茶或茶定，有的叫受茶，并有一家不吃两家茶的谚语。同时，还把整个婚姻的礼仪总称为三茶六礼。三茶，就是订婚时的下茶，结婚的定茶，同房时的合茶。下茶又有男茶女酒之称，即定婚时，男家除送如意压帖外，要回送几缸绍兴酒。婚礼时，还要行三道茶仪式。三道茶者，第一杯百果，第二杯莲子、枣儿；第三杯方是茶。吃的方式，接杯之后，双手捧之，深深作揖，然后向嘴唇一触，即由家人收去。第二道亦如此。第三道，作揖后才可饮。这是最尊敬的礼仪。这些繁俗，现在当然没有了，但婚礼的敬茶之礼，仍沿用成习。
茶叶基本成份及功效
一、茶叶基本成份
1、儿茶素类:俗称茶单宁,是茶叶特有成份，具有苦、涩味及收敛性。
2、咖啡因:带有苦味，是构成茶汤滋味的重要成份。
3、矿物质:茶中含有丰富的钾、钙、镁、锰等11种矿物质。
二、茶叶基本成份之功能
1、儿茶素类:
俗称茶单宁,是茶叶特有成份，具有苦、涩味及收敛性。在茶汤中可与咖啡因结合而缓和咖啡因对人体的生理作用。具抗氧化、抗突然异变、抗肿瘤、降低血液中胆固醇及低低密度酯蛋白含量、抑制血压上升、抑制血小板凝集、抗菌、抗产物过敏等功效。
2、咖啡因:
带有苦味，是构成茶汤滋味的重要成份。红茶茶汤中，与多无酚类结合成为复合物；茶汤冷后形成乳化现象。茶中特有的儿茶素类及其氧化缩和物可使除中咖啡因的兴奋作用减缓而持续，故喝茶可使长途开车的人保持头脑清醒及较有耐力。
3、矿物质:
茶中含有丰富的钾、钙、镁、锰等11种矿物质。茶汤中阳离子含量较多而阴离子较少，属于碱性食品。可帮助体液维持碱性，保持健康。
①钾：促进血钠排除。血钠含量高，是引起高血压的原因之一，多饮茶可防止高血压。
②氟：具有防止蛀牙的功效。
③锰：具有抗氧化及防止老化之功效，增强免疫功能，并有助于钙的利用。因不溶于热水，可磨成茶粉食用。
4、维生素:
①类胡萝卜素：在人体可转换为维生素,但要和茶未一起饮咽才可补充。
②B群维生素及维生素C:为水溶性，可由饮茶中获取。
5、其他机能成份:
①黄酮醇类具增强微血管壁消除口臭功效。
②皂素抗癌、抗炎症功效。
③胺基酪酸于制茶过程中强迫茶叶进行无氧呼吸而产生，称佳叶龙茶可以防高血压。
茶叶的选购
茶叶的品质好坏，在没有科学仪器和方法鉴定的时候，可以通过色、香、形四个方面的来评价。而用这四个方面来评定茶叶质量的优劣，通常采用看、闻、摸、品进行鉴别。即看外形、色泽，闻香气，摸身骨，开汤品评。
①色泽----不同茶类有不同的色泽特点。绿茶中的炒青应呈黄绿色，烘青应呈深绿色蒸青应呈翠绿色，龙井则应在鲜绿色中略带米**；如果绿茶色泽灰暗、深褐，质量必定不佳。绿茶的汽色应呈浅绿或黄绿，清澈明亮；若为暗黄或混浊不清，也定不是好茶。红茶应乌黑油润，汤色红艳明亮，有些上品工夫红茶，其茶汤可在茶杯四周形成一圈**的油环，俗称“金圈”；若汤色时间暗淡，混浊不清，必是下等红茶。乌龙茶则以色泽青褐光润为好。
②香气----各类茶叶本身都有香味，如绿茶具清香，上品绿茶还有兰花香、板栗香等，红茶具清香及甜香或花香；乌龙茶具熟桃香等。若香气低沉，定为劣质茶；有陈气的为陈茶；有霉气等异味的为变质茶。就是苦丁茶，嗅起来也具有自然的香气。花茶则更以浓香吸引茶客。
③口味----或者叫茶叶的滋味，茶叶的本身滋味由苦、涩、甜、鲜、酸等多种成分构成。其成分比例得当，滋味就鲜醇可口，同时，不同的茶类，滋味也不一样，上等绿茶初尝有其苦涩感，但回味浓醇，令口舌生津；粗老劣茶则淡而无味，甚至涩口、麻舌。上等红茶滋味浓厚、强烈、鲜爽；低级红茶则平淡无味。苦丁茶入口是很苦的，但饮后口有回甜。
④外形----从茶叶的外形可以判断茶叶的品质，因为茶叶的好坏与茶采摘的鲜叶直接相关，也与制茶相关，这都反应在茶叶的外形上。如好的龙井茶，外形光、扁平、直，形似碗钉；好的珠茶，颗粒圆紧、均匀；好的工夫红茶条索紧齐，红碎茶颗粒齐整、划一；好的毛峰茶芽毫多、芽锋露等等。如果条索松散，颗粒松泡，叶表粗糙，身骨轻飘，就算不上是好茶了。
茶叶感官审评术语
中华人民共和国国家标准 GB/T 14487-93 The terms of tea sensory tests
1 主题内容与适用范围 本标准规定了一套评茶术语和定义。 本标准适用于我国各类茶叶的感官审评。
2 各类茶通用术语
21 干茶形状术语
211 显毫 tippy 茸毛含量特别多。 同义词 茸毛显露
212 锋苗 tip 芽叶细嫩,紧卷而有尖锋。
213 身骨 body 茶身轻重。
214 重实 heavy body 身骨重,茶在手中有沉重感。
215 轻飘 light 身骨轻,茶在手中份量很轻。
216 匀整 evenly 上中下三段茶的粗细、长短、大小较一致,比例适当,无脱档现象。 同义词 匀齐；匀衬
217 脱档 unsymmetry 上下段茶多,中段茶少,三段茶比例不当。
218 匀净 neat 匀整,不含梗朴及其他夹杂物。
219 挺直 straight 光滑匀齐,不曲不弯。 同义词 平直
2110 弯曲 bend 不直,呈钩状或弓状。 同义词 钩曲；(耳环)
2111 平伏 flat and even 茶叶在盘中相互紧贴,无松起架空现象。
2112 紧结 tightly 卷紧而结实。
2113 紧直 tight and straight 卷紧而圆直。
2114 紧实 tight and heavy 松紧适中,身骨较重实。
2115 肥壮 fat and bold 芽叶肥嫩身骨重。 同义词 雄壮
2116 壮实 sturdy 尚肥嫩,身骨较重实。
2117 粗实 coarse and bold 嫩度较差,形粗大而尚重实。
2118 粗松 coarse and loose 嫩度差,形状粗大而松散。
2119 松条 loose 卷紧度较差。 同义词 松泡
2120 松扁 loose and flat 不紧而呈平扁状。
2121 扁块 flat and round 结成扁圆形或不规则圆形带扁的块。
2122 圆浑 roundy 条索圆而紧结。
2123 圆直 roundy and straight 条索圆浑而挺直。 同义词 浑直
2124 扁条 flaty 条形扁,欠圆浑。
2125 短钝 short and blunt 茶条折断,无锋苗。 同义词,短秃
2126 短碎 short and broken 面张条短,下段茶多,欠匀整。
2127 松碎 loose and broken 条松而短碎。
2128 下脚重 heavy lower parts 下段中最小的筛号茶过多。
2129 爆点 blister 干茶上的突起泡点。
2130 破口 chop 折、切断口痕迹显露。
22 干茶色泽术语
221 油润 bloom 干茶色泽鲜活,光泽好。
222 枯暗 dry dull 色泽枯燥,无光泽。
223 调匀 even colour 叶色均匀一致。
224 花杂 mixed 叶色不一,形状不一。此术语也适用于叶底。
23 汤色术语
231 清澈 clear 清净、透明、光亮、无沉淀物。
232 鲜艳 fresh brilliant 鲜明艳丽,清澈明亮。
233 鲜明 fresh bright 新鲜明亮。此术语也适用于叶底。
234 深 deep 茶汤颜色深。
235 浅 light colour 茶汤色浅似水。
236 明亮 bright 茶汤清净透明。
237 暗 dull 不透亮。此术语也适用于叶底。
238 混浊 suspension 茶汤中有大量悬浮物,透明度差。
239 沉淀物 precipitate 茶汤中沉于碗底的物质。
24 香气术语
241 高香 high aroma 茶香高而持久。
242 纯正 pure and normal 茶香不高不低,纯净正常。
243 平正 normal 较低,但无异杂气。
244 低 low 低微,但无粗气。
245 钝浊 stunt 滞钝不爽。
246 闷气 sulks odour 沉闷不爽。
247 粗气 harsh odour 粗老叶的气息。
248 青臭气 green odour 带有青草或青叶气息。
249 高火 high-fired 微带烤黄的锅巴或焦糖香气。
2410 老火 over-fired 火气程度重于高火。
2411 陈气 stale odour 茶叶陈化的气息。
2412 劣异气 gone-off and tainted odour 烟、焦、酸、馊、霉等茶叶劣变或污染外来物质所产生的气息。使用时应指明属何种劣异气。
25 滋味术语
251 回甘 sweet after taste 回味较佳,略有甜感。
252 浓厚 heavy and thick 茶汤味厚,刺激性强。
253 醇厚 mellow and thick 爽适甘厚,有刺激性。
254 浓醇 heavy and mellow 浓爽适口。回味甘醇。刺激性比浓厚弱而比醇厚强。
255 醇正 mellow and normal 清爽正常,略带甜。
256 醇和 mellow 醇而平和,带甜。刺激性比醇正弱而比平和强。
257 平和 neutral 茶味正常、刺激性弱。
258 淡薄 plain and thin 入口稍有茶味,以后就淡而无味。 同义词 和淡；清淡；平淡
259 涩 astringency 茶汤入口后,有麻嘴厚舌的感觉。
2510 粗 harsh 粗糙滞钝。
2511 青涩 green and astringency 涩而带有生青味。
2512 苦 bitter 入口即有苦味,后味更苦。
2513 熟味 ripe taste 茶汤入口不爽,带有蒸熟或闷熟味。
2514 高火味 high-fire taste 高火气的茶叶,在尝味时也有火气味。
2515 老火味 over-fired taste 近似带焦的味感。
2516 陈味 stale taste 陈变的滋味。
2517 劣异味 gone-off and tainted taste 烟、焦、酸、馊、霉等茶叶劣变或污染外来物质所产生的味感。使用时应指明属何种劣异味。
26 叶底术语
261 细嫩 fine and tender 芽头多。叶子细小嫩软。
262 柔嫩 soft and tender 嫩而柔软。
263 柔软 soft 手按如绵,按后伏贴盘底。
264 匀 even 老嫩、大小、厚薄、整碎或色泽等均匀一致。
265 杂 uneven 老嫩、大小、厚薄、整碎或色泽等不一致。
266 嫩匀 tender and even 芽叶匀齐一致,嫩而柔软。
267 肥厚 fat and thick 芽头肥壮,叶肉肥厚,叶脉不露。
268 开展 open 叶张展开,叶质柔软。 同义词 舒展
269 摊张 open leaf 老叶摊开。
2610 粗老 coarse 叶质粗梗,叶脉显露。
2611 皱缩 shrink 叶质老,叶面卷缩起皱纹。
2612 瘦薄 thin 芽头瘦小,叶张单薄少肉。
2613 薄硬 thin and hard 叶质老瘦薄较硬。
2614 破碎 broken 断碎、破碎叶片多。
2615 鲜亮 fresh bright 鲜艳明亮。
2616 暗杂 dull and mixed 叶色暗沉、老嫩不一。
2617 硬杂 hard and mixed 叶质粗老、坚硬、多梗、色泽驳杂。
2618 焦斑 scorch batch 叶张边缘、叶面或叶背有局部黑色或**烧伤斑痕。
3 绿茶术语
31 干茶形状术语
311 细紧 wiry 条索细长紧卷而完整,锋苗好。此术语也适用于红茶和黄茶干茶形状。
312 紧秀 tight and slender 紧细秀长,显锋苗。此术语也适用于高档条红茶干茶形状。 同义词 苗秀
313 蝌蚪形 tadpole shape 圆茶带尾,条茶一头粗。
314 圆头 roundy piece 条形茶中结成圆块的茶。
315 盘花 spiral 含芽尖,加工精细,炒制成盘花圆形或椭圆形的颗粒。
316 卷曲 curly 呈螺旋状或环状卷曲。此术语也适用于黄茶干茶形状。
317 细圆 fine round 颗粒细小圆紧,嫩度好,身骨重实。
318 圆紧 round and tight 颗粒圆而紧结。
319 圆结 round and tightly 颗粒圆而结实。
3110 圆整 round and normal 颗粒圆而整齐。
3111 圆实 round and heavy 颗粒稍大,身骨较重实。
3112 粗圆 coarse and round 颗粒稍粗大尚成圆。
3113 粗扁 coarse and flat 颗粒粗松带扁。
3114 团块 round drop 颗粒大如蚕豆或荔枝核,多数为嫩芽叶粘结而成。
3115 扁瘪 flat and thin 叶质瘦薄无肉,扁而干瘪。
3116 黄头 yellow head 叶质较老,颗粒圆结,色泽露黄。
3117 扁削 sharp and flat 扁茶边缘如刀削过,不起丝毫皱折。
3118 尖削 sharp 扁削而尖锋显露。
3119 扁平 flat 扁直坦平。
3120 光滑 smooth 表面油润发亮。
3121 光扁 smooth and flat 扁平光滑。
3122 光洁 smooth and clean 表面尚油润发亮。
3123 挺秀 tender and straight 挺直、显锋苗、造形秀美。
3124 紧条 tightly 扁条过紧。
3125 狭长条 narrow 扁条过窄、过长。
3126 宽条 broad 扁条不紧过宽。
3127 折叠 unflat 叶张不平呈皱叠状。此术语也适用于白茶干茶形状。
3128 宽皱 broad and shrink 扁条折皱而宽松。
3129 浑条 roundy leaf 扁条不扁呈浑圆状。
3130 细直 fine and straight 细紧圆直、两端略尖,形似松针。
32 干茶色泽术语
321 绿翠 green jade 碧绿青翠、鲜艳。此术语也适用于叶底。
322 嫩绿 tender green 浅绿嫩黄。此术语也适用于汤色和叶底。
323 深绿 deep green 绿得较深,有光泽。
324 墨绿 black green 深绿泛乌有光泽。此术语也适用于白茶干茶色泽。 同义词 乌绿
325 绿润 green bloom 色绿而鲜活。富有光泽。
326 起霜 silvery 表面带银白色有光泽。
327 银绿 silvery green 色深绿表面银白起霜。
328 灰绿 greyish green 绿中带灰,光泽不及银绿。此术语也适用于白茶干茶色泽。
329 青绿 blueish green 绿中带青。此术语也适用于绿茶叶底色泽和乌龙茶干茶色泽
3210 黄绿 yellowish green 以绿为主,绿中带黄。此术语也适用于绿茶汤色和叶底；黄茶干茶和叶底的正常
色泽及白茶不正常的干茶色泽。
3211 绿黄 greenish yellow 以黄为主,黄中泛绿。此术语也适用于汤色和叶底。
3212 露黄 little yellow 面张含有少量黄朴、片及黄条。
3213 灰黄 greyish yellow 色黄带灰。
3214 枯黄 dry yellow 色黄而枯燥。此术语也适用于白茶干茶色泽。
3215 灰暗 greyish dull 色深暗带死灰色。
3216 灰褐 greyish auburn 色褐带灰无光泽。此术语也适用于红茶干茶色泽。
33 汤色术语
331 绿艳 brilliant green 绿中微黄,鲜艳透明。
332 浅黄 light yellow **较浅。此术语也适用于黄茶和白茶汤色。
333 深黄 deep yellow **较深。此术语也适用于白茶和黄茶汤色。
334 红汤 red liquor 汤色发红,绿茶已变质。
335 黄暗 yellow dull 色黄而暗。此术语也适用于叶底色泽。
336 青暗 blue dull 色青而暗。此术语也适用于绿茶、压制茶和红茶叶底色泽。
34 香气术语
341 一般绿茶香气术语
3411 馥郁 fragrance 芬芳持久,沁人心肺。此术语也适用于乌龙茶和红茶香气。
3412 鲜嫩 fresh and tender 具有新鲜悦鼻的嫩茶香气。此术语也适用于红茶香气。
3413 鲜爽 fresh and brisk 新鲜爽快。此术语也适用于绿茶滋味、红茶香味和乌龙茶滋味。
3414 清高 clean and high 清香高而持久。此术语也适用于黄茶和乌龙茶香气。
3415 清香 clean aroma 清鲜爽快。此术语也适用于乌龙茶香气。
3416 花香 flowery flavour 茶香鲜悦,具有令人愉快的似鲜花香气。此术语也适用于乌龙茶和红茶香气。
3417 板栗香 chestunt flavour 似熟栗子香。此术语也适用于黄茶香气。
3418 甜香 sweet aroma 香高有甜感。此术语也适用于黄茶、乌龙茶和条红茶香气。
342 烘青花茶香气术语
3421 鲜灵 fresh lovely 花香新鲜充足,一嗅即感。
3422 浓 heavy 花香浓郁,强烈持久。
3423 纯 pure 花香、茶香比例调匀,无其他异杂气。
3424 幽香 gentle flowery flavour 花香文静、幽雅柔和持久。
3425 香薄 thin aroma 花香短促,薄弱 同义词 香弱
3426 香浮 weak aroma 花香浮于表面,一嗅即逝。
3427 透兰 magnoma 茉莉花香中透露玉兰花香。
3428 透素 tea aroma 花香薄弱,茶香突出。
35 滋味术语
351 爽口 brisk 有刺激性,回味好,不苦不涩。此术语也适用于乌龙茶和红茶滋味。
352 鲜浓 fresh and heavy 鲜洁爽口,富收敛性。此术语也适用于红茶滋味。
353 熟闷味 stewed taste 软熟沉闷不爽。此术语也适用于黄茶和红茶滋味。
36 叶底术语
361 青张 blue leaf 夹杂青色叶片。此术语也适用于乌龙茶叶底色泽。
362 靛青 blue 蓝绿色
4 黄茶术语
41 干茶形状术语
411 扁直 flat and straight 扁平挺直。
412 肥直 fat and straight 芽头肥壮挺直,满坡白毫。形状如针。此术语也适用于黄绿茶和白茶干茶形状。
413 梗叶连枝 whole flush 叶大梗长而相连。
414 鱼子泡 scorched points 干茶有如鱼子大的突起泡点。
42 干茶色泽术语
421 金黄光亮 golden bright 芽头肥壮,芽色金黄,油润光亮。
422 嫩黄光亮 tender yellow bright 色浅黄,光泽好。
423 褐黄 auburnish yellow 黄中带褐,光泽稍差。
424 青褐 blueish auburn 褐中带青。此术语也适用于压制茶干茶、叶底色泽和乌龙茶干茶色泽。
425 黄褐 yellowish auburn 褐中带黄。此术语也适用于乌龙茶干茶色泽和压制茶干茶、叶底色泽。
426 黄青 yellowish blue 青中带黄。
43 汤色术语
431 黄亮 yellow bright 黄而明亮。有深浅之分。此术语也适用于黄茶叶底色泽和白茶汤色。
432 橙黄 orang
Tea in China is as important as coffee in the western countries Most chinese enjoy drinking tea It do good to peaple healthy As we all know tea has a spacial taste。 It can clear the bowels,Moisten mouth and so onThere are various kind of teasuch as Tieh-Kuan-Yin,Pu-erh Some is cheap while some is expensiveTea is profound know knowledge in China even all over the world
在中国，茶的地位等同于西方国家的咖啡。大多数中国人都喜欢喝茶。它有益于人体健康。就像我们都知道的一样，茶除了有一种特别的味道之外，还有清理肠胃，滋润口腔等等功能。茶的种类繁多。常见的有铁观音，普洱。茶有贵贱之分。茶在中国乃至全世界都是一门高深的学问。
有关茶的英语作文40词
Today is Sunday,I go to ZhongShang park whit my brotherThis park is very beautifulWe are very happy to going thereIn the afternoon,we are very hungry,so we go to a supermarket to by some foodWe are very happy today,I hope I can e there agian!
速求关于茶的英语作文100字左右,好的作文再赏10分！
自己写的~~There are many different kinds of drinks in the word,like juice,coke,milk,coffee,tea and so onAnd my favorite drink is teaEvery day,no matter whether I thirsty,I drink a glass of tea It alls good and tastes a little sweetAfter drinking a cup of tea, I can fet all my problems and feel relaxedWhen I drink tea,I like to eat some pieces of breadI think tea and bread are good for my health
关于茶的英语作文结尾写希望怎么写
在一处花丛里，住着一只勤劳的蜜蜂和一只漂亮的蝴蝶。
蜜蜂早早起床去采蜜，蝴蝶在花丛里把自己打扮得漂漂亮亮的，出去到处向人炫耀自己有多漂亮。
这天，蜜蜂正在一朵鲜花中采蜜，蝴蝶飞过来，朝着蜜蜂笑了笑，说：“瞧瞧你，多丑啊，再看看我，多漂亮啊，丑蜜蜂，你每天都这么辛苦，我不用劳作，都会有虫送食物给我，我的魅力多大啊！”蜜蜂没说话，继续采蜜。
蝴蝶也没理会蜜蜂，又飞出去炫耀了。
蝴蝶飞着。
这时，一个小女孩走过来，见到引人注目的蝴蝶，便想把它捉住。
于是，小女孩便跑去捉蝴蝶，蝴蝶见状，赶紧飞啊飞，一边飞一边懊悔地喊：“我以后再也不炫耀了。
”小作者根据小昆虫本身的特点展开想象，发挥了不同昆虫的优点，想象合情合理。
作者在编写童话时运用了恰当的语言描写，如“瞧瞧你，多丑啊，再看看我，多漂亮啊，丑蜜蜂，你每天都这么辛苦，我不用劳作，都会有虫送食物给我，我的魅力多大啊”塑造了蝴蝶骄傲的形象。
帮忙翻译这个关于茶的英语短文！！！！！！急！！！！
For thousands of years, tea has always been part of Chinese life, and now is one of the world on one of the most popular beverages Scientists have found that tea is good for the health of people, or even to prevent people suffering from cancer Anhui also produce tea, Chinese tea is famous for much Wele to FREE Anhui, Anhui enjoy tea together希望能够帮上你。
有关于沏茶的英语作文
In China, different people in different places have different ways about making teaGenerally, it takes several stepsFirst, making the hot-pot In this way, we can clean the potSecond, putting the tea into the pot Make sure that the tea takes up one thirds of the potThird, making the tea-cup hot We had better use the hot-potted water to do thisNext, after a short time pour the water into the cup Seven tens of it is betterThen we can drink it
一篇题目为making tea的英语作文
Making TeaHow to make teaThe first thing you need to do to make tea is to boil some water While waiting for it to boil, You may get your teapot ready Wash it and Make sure to put the right amount of tea leaves into it When the water has boiled, you should pour it into the pot and wait for a few minutes, then pour the tea into some cups and send them to the guests Everyone will sip it after the tea has getting not so hot to drink You can also prepare some tea cake and snacks to enjoy the afternoon tea time!（大意：泡茶的正确步骤是先烧水，烧水时准备茶壶，倒入适量茶叶，等水烧开冲入茶壶等待一会，然后就可以把茶倒入茶杯，等水不那么烫了再啜饮。
你也可以准备点茶点零食，享受下午茶时光！）五星级回答，一定要采纳哦，不要辜负我的辛苦劳动！来自英语牛人团
求一篇关于茶道的英语作文,10几句话即可,谢谢啦！
The practice of drinking tea has had a long history in China, having originated from there The Chinese drink tea during many parts of the day such as at meals for good health or simply for pleasure Although tea originates from China, Chinese tea generally represent tea leaves which have been processed using methods inherited from ancient China Tea is deeply woven into the history and culture of China The beverage is considered one of the seven necessities of Chinese life, along with firewood, rice, oil, salt, soy sauce, vinegar忘采纳
介绍中国茶文化的英语作文（初三下册）
The Culture of The Chinese Tea -＂When a guest es to my home from far away on a cold night, I light bamboo to boil tea to offer him＂ — Ancient Chinese poem China is the home country of tea Before the Tang Dynasty, Chinese tea was exported by land and sea, first to Japan and Korea, then to India and Central Asia and, in the Ming and Qing dynasties, to the Arabian Peninsula After Ming and Qing Dynasty, tea culture seemed to take on a tendency of returning to the most basics in nature with less people deliberately seeking quality water and less occasions on which tribute tea was blindly elaborated People paid more attention to and placed more stress on the pure flavor of tea and its inherent taste through which spiritual pursuit could be realized, solace to soul could be obtained and the pursuit for a supreme bourn that human being and nature had been integrated into one entity could be attainedChinese tea culture Chinese tea culture has a long historyTea culture entered its most prosperous ear in Tang and Song Dynasty, which had evolved into a condition that the fashion drinking tea had extended all over the country and tea had thus won the status as national beverage And at that moment Luyu who was honored as “ the Saint of Tea” and his masterpiece The Scripture of Tea appeared which promoted the Chinese tea culture to an altitude that had never been previously attained Those continually emerging eminent figures in the tea industry propelled an intentional pursuit for water, tea, tea set and decoction in tea drinking to such an extreme elegance, perfection, delicacy and sophistication, so much so that in late Tang and Song Dynasty, an extravagant fashion was formed and occurred in tea culture Tea culture is of much elegance In the contemporary society, tea culture plays a role of enriching cultural and leisure life, promoting the development of tea-related economy and trade, and propelling culture exchange beeen nations In the 21st century, tea culture will grow to an even larger scale, involve an even wider range of fields, perform an even stronger function and bring an even closer integration of tradition and modern times which will in turn promote tea culture to an international level Chinese tea is part of Chinese cultureMany people likes drinking tea,and a lot of kinds of tea have bee famousTea has a long history in ChinaThere are a variety of good tea which attract many foreignsSo we must do more to improve Chinese tea and add up more history stories and culture to itAt the same time ,we should prevent some bad tea from damaging the fame of Chinese teaOnly by doing so can Chinese tea bee more and more popular and valuable That the fashion drinking tea had extended all over the country and tea had thus won the status asnational beverage And at that moment Luyu who was honored as “ the Saint of Tea” and his masterpiece The Scripture of Tea appeared which promoted the Chinese tea culture to an altitude that had never been previously attained Those continually emerging eminent figures in the tea industry propelled an intentional pursuit for water, tea, tea set and decoction in tea drinking to such an extreme elegance, perfection, delicacy and sophistication, so much so that in late Tang and Song Dynasty, an extravagant fashion was formed and occurred in tea culture The Chinese people, in their drinking of tea, place much significance on the act of ＂savoring＂ ＂Savoring tea＂ is not only a way to discern good tea from mediocre tea, but also how people take delight in their reverie and in tea-drinking itself Snatching a bit of leisure from a busy schedule, making a kettle of strong tea, securing a serene space, and serving and drinking tea by yourself can help banish fatigue and frustration, improve your thinking ability and inspire you with enthusia You may also imbibe it slowly in all sips to appreciate the subtle allure of tea-drinking, until your spirits soar up and up into a sublime aesthetic realm Buildings, gardens, ornaments and tea sets are the elements that form the ambience for savoring tea A tranquil, refreshing, fortable and neat locale is certainly desirable for drinking tea Chinese gardens are well known in the world and beautiful Chinese landscapes are too numerous to count Teahouses tucked away in gardens and nestled beside the natural beauty of mountains and rivers are enchanting places of repose for people to rest and recreate themselves
英语作文“茶是怎样生产的”
See the tea, tea, summer tea and autumn tea Tea plucking season is very exquisite Fresh tea plain drew a bud in four or a five leaves tightly Summer tea to take out a bud trilobites or a four leaves tightly Autumn tea in take out one bud o leaves and a bud harvest trilobites Tea is best, before the tomb-sweeping day (Gregorian calendar, 4, 5), also known as remarkably tea, then the tea not insect, the tea can calculate on ＂green food＂ After the tomb-sweeping day, insect growth, our country most tea farmers is chemical pesticides, below you can imagine Tea production process: green tea: the production without any fermentation process, after picking directly kill qingsong, rolling, drying and tea Clear fresh and pure taste, fresh and pleasant Because of the method is different, can divide again to pan Fried and Fried green tea, for example。
关于家乡七仙峰茶的英语作文
导语“采茶姑娘茶山走，茶歌飞上白云头；满山茶树亲手种，茶香千里福满楼……”走进阳朔县白沙镇七仙峰高山茶场，便能感受这种感觉。
那么七仙峰茶场怎么去？七仙峰茶场漂亮吗？来看看阳朔七仙峰茶场自助游攻略吧！交通指南自驾线路：1、桂林出发—G321—桂梧高速—白沙/金宝出口—X099—白沙镇—七仙峰茶场。
2、阳朔出发—神山路—X143—七仙峰茶场。
背包线路：阳朔汽车总站——阳朔县人民医院——如家酒店——百里新村大门——东桃村——蕉芭林村——七仙峰 阳朔汽车总站景区旅游专线 。
地址：广西桂林阳朔县白沙镇蕉芭林村生态农业基地景区简介“采茶姑娘茶山走，茶歌飞上白云头；满山茶树亲手种，茶香千里福满楼……”，阳朔海拔最高地，看山海层峦叠翠。
多情的采茶阿妹，动听的壮家山歌。
规模超大的梯田海，让您的视觉不堪一击。
常年云雾萦绕，体验别样的人间仙境，这就是七仙峰茶场。
桂林阳朔七仙峰茶场，位于旅游名县桂林阳朔县城北十余里山区，海拔高达800米。
这里地处漓江河谷附近，主体由七座高耸入云的丘陵组成，形如北斗七星降落人间，故名“七仙峰”。
阳朔的七仙峰茶树依山而种，一簇簇茶树形成了成块的梯田，整齐，且层次感极强。
看着茶山一直漫延到视力的尽头，一个词会突然间冒出来——碧浪淘天。
七仙峰度假村里，有一间全实木结构的小屋，这是七仙峰茶观园的餐厅，餐厅用大而厚重的原木做餐桌，配上几把木椅，还有鲜香可口的土鸡、茶膳……总会让人食指大动。
偶尔抬眼看看窗外翠绿的茶叶或捧着精灵跳跃的阳光，或吸收着微微细雨，或在风中轻轻摇曳。
心，慢慢的就安定下来了。
客房是一排青砖、灰瓦、斜屋顶的两层建筑，七仙峰茶观园度假村的夜晚是宁静的，当最后一抹霞光退去，星星就开始点缀在天空中，良好的睡眠，从这里开始。
茶园源于原始森林的天然植被，土质青沙黑土肥沃，水源涵养充分，常年云雾缭绕，昼夜温差较大，空气清新。
由于得阳朔山水之灵气，所产全生态有机“翠羽”绿茶，其清香可与碧螺春、龙井等名优绿茶媲美，滋味甘醇鲜美，茶香以熟栗香为主，不愧是馈赠佳品。
茶园地势高，登高俯瞰，可观赏到阳朔数百里的风光，东眺漓江沿岸奇峰，周边为数万亩金桔林环绕，真可谓是全生态环保旅游观光茶园，是天然的观景台。
近两年来，茶园的特有美景吸引了上万中外游客前去观光、采茶、制茶、品茶。
七仙峰茶场的茶树依山而种，一簇簇茶树形成了碧绿的梯田，整齐且层次感极强，从高处往下看，很是壮观。
进入茶场登高望远，视野开阔，绿郁葱葱，真是美不胜收。
七仙峰茶场现已被阳朔县列为重点景区景点“观景台”，成为摄影创作基地。
七仙峰茶场是一个名符其实的生态农家乐旅游景点，集观光、餐饮、住宿、采茶、茶艺表演、品茶购物为一体。
在这里你可以头戴斗笠，背上茶篓，置身茶海，过一把采茶姑娘的瘾；可以身临其境，尽情享受大自然的清新空气，嬉戏于画一般的美景之中；可以在茶园员工的指导下，亲手把鲜嫩的茶芽翻炒制成茶叶，品尝自己制作的香茶，油然而生的是十足的满足感；还可以品着茗茶，观赏茶艺**精炼的茶艺表演。
可谓一饱眼福、一饱口福。
这里日接待观光游客可达1000人以上，拥有床位40张，可同时容纳300人就餐，有多功能会议室一个，可容纳50 人。
这里是看美景，喝好茶，远离城市喧嚣，旅游休闲度假的好去处！
转载请注明出处作文大全网 » 茶对人体的益处英语作文
The Japanese tea ceremony action is complicated and long, the most stringent tea ceremony lasted for four hours Japanese tea drink is tea powder brewing tea, the tea ceremony is a key step in the tea tea mix, called tea The old way of tea drinking in the Tang and Song Dynasties, still retains many legacy From a bowl of tea, looking for Tang relique The first step of Tang Dynasty is the processing of tea, the tea cake baked sweet after grinding into tea powder; and the key is to use iron to boil water, decocting, pay attention to water quality, water temperature
In Hubei Enshi, a long history of tea soup Legend, once some people try the tea deep fried, add to the soup boil, then treating damp heat diseases brought by the In the poor time, tea also has a meat substitute, as the special purchases for the Spring Festival, appeared in thirty years of oil soup Steaming green Green Tea technology of Enshi, can bring green and fresh taste more pure Fixing the tea in baking oven fifty to eighty degrees Celsius, hanging hand rub, dispersal work first, then, is the tea plastic glazing In 15 hours of pure Handmade, tea out fragrance, into the pine needle shape, this is the famous Enshi gyokuro
Chaozhou Kung Fu tea is known as "the living fossil China tea culture" In Chaozhou, tea is the high streets and back lanes popular art, is a part of life in Chaozhou Chaozhou is one of the most often bubble Fenghuang Dancong tea, this tea was produced in Chaozhou named Lantau Peak In Lantau Peak, more than two hundred years old in the old tea has Sanqianqibaiduo tree Fenghuang Dancong is semi fermented Oolong Tea, to flavor diversity Learn to make tea, tea, tea, in fact is the heart, can be a lifetime
Over the past one thousand years, people in the East in a bowl of water, to realize the true meaning of life, the people of the Tang Dynasty tea, sung made note of drink, Ming Dynasty changed the traditional tea, taste the tea liquor fragrance, while the Japanese tea ceremony in the tradition, the influence of the national spirit Years into the taste of tea, tea fragrance emitting a soul Each tea, but in practice, their own tea
In nineteenth Century, Fujian Black Tea and Oolong Tea swept the world, tea mostly sold to Britain, the main transport carrying tea is a clipper ship The flying shear shipping tea, winning a fast The traditional sailing from China to Europe to go for one year, and then the fastest flying shear ships need fifty or sixty days Yun tea range, at the cost of the life of gambling, the arrival of the first clipper ship will receive excess profits in london Then, each household income should be 1/10 to buy tea The nation from the understanding of tea to fall madly in love with tea, only less than two hundred years And let people know the value of the British tea, is a Portuguese princess, she is the first tea queen, in 1662 Tea queen on British society dumping, she brought tea fashion 400 years
At the beginning of seventeenth Century, Green Tea was brought to Europe, people generally think it tastes more like drugs, rather than drink Initially, tea appeared in Europe in the drugstore, because the price is expensive, is packaged into bags for sale The Europeans have Green Tea as a Oriental dianthera, the earliest export to Europe of usnic Green Tea produced in Anhui Xiuning China usnic tea, mature technology in the early Ming dynasty Today, organic Green Tea Anhui from Xiuning, is still a large number of exports, tea is the end of europe Every cup of tea the British drink came from overseas India, Sri Lanka and Kenya tea, high quality and inexpensive, the British did not worry tea Earlier, British people try to kind of tea, but because of the high latitude and cold climate, is not conducive to the growth of tea, failed, in three hundred years, the UK no people tea Tea cultivation, tea is the dream of many For almost ten years, the construction of the British Jonathan Tiger Sinan tea garden to harvest the first season of tea, although the output is very low, people know very little, but the only British tea, let the people drink their tea in britain More than 400 kilometers outside of London, Queen Memorial tea preparation work goes on, for more than 100 years, the Chuan Ning family for the British Royal special tea, each section are the one and only More than a hundred years ago popular tea dance, extinct today has close London's Hilton Wolf Hotel, held once a month the tea party, is the only UK a retain the old tea custom five Stars Hotel
Tea is the best partner, people enjoy the afternoon sun The British cup, had ups and downs, the hidden land and sea A major meeting of East and West, affected the progress of human civilization Today, tea is no longer the world changing commodity, it return to its roots, a kind of artistic way of life, a spiritual communication
smoking
yuxi
drain
ChengXiang dragon
Soft Chinese
research
AAA CARDS
Sichuan brand
bee
chess
Beer,
Heineken secco luona Heineken Corona
Tsingtao beer in Qingdao, chongqing pure raw
Mountain 1958
Fruits fruit
Seasonal Fruit platter Fruit
Bottled drinks
Paris Perrier water
Evian Evian
Coconut milk nestle coffee Wang wang
Coconut Juice Milk Nestle coffee
Jahath YouYou coffee tea
Coffee Which do you prefer milk
WangLaoJi water soluble C100 fruit profusion
Herbal which do you prefer
Nutrition fast line red bull pulse
Ep-red Bull
Ice tea tea, jasmine tea
Which do you prefer green jasmine which do you prefer black which do you prefer
Tropical fruit Orange Orange Orange more fruit juice
Pepsi Coca Cola Coca-Cola Pepsi cola -
QiXi Sprite of beauty, Sprite Seven - 185 Mirinda
Bright milk doll lactobacillus milk resounding 29-point win
The farmer mountain spring mineral mineral water
Snacks such
Product guest chips (potato chips can/bag)
Good friends send lily The pie
Oreo biscuit cookies
3 + 2 biscuits
Beef jerkys're beef
Bubble chili Pepper Pickled Chicken Feet type paintings
A chicken wings have wing Pickled Pepper paintings
Dried bean curd're bean
Yanjin raisin grapes
XuFuJi biscuit cookies
Chongqing HuDou odor
Pistachio nuts
Almond apricot
Wang wang steamed bun
lollipops
QQ candy
Microwave popcorn popcorn
outdoor
Popcorn popcorn
Hot dogs
Drink
Carrot Juice Apple cider carrots
Tomato Juice Tomato and Lemon Lemon Juice
Strawberries Strawberry Shake Shake
Chocolate milkshake Chocolate Shake
Dasheen Shake Shake colocasia esculenta schott
Ice cream Three Tastes Icecream
Banana Boat Icecream Banana Boat
Citron tea which do you prefer grapefruit
Watermelon watermelon juice sauce
Orange juice, orange juice
Characteristics of herbal tea
Health tonifying qi tea
Beauty tea,
Fine waist tight abdomen tea
ShenCha rather
Coffee,
Bali coffee
Chinese tea,
Tieguanyin longjing unopened bud
rosebud
tea
pasta
Spicy small face
Tomato egg noodles
Cows meat
Fried rice
Yangzhou rice
Indonesian Fried rice
Sour pork rice mushroom
Curry chicken with rice
Malaysia fry river powder
Snack food
Fried Spring rolls are your Fried
Fried pumpkin pie
Fried yam volumes
Liquor class
Lucy BaiXia more distant dry
Lida people (Australia),
Red wine
2007 law debao red (Germany)
Yantai wall, alcohol berries
Da people (Australia) 2007
96 of Great Wall red
ZhangYu berries (red) level chosen
innisfree the green tea seed cream，即悦诗风吟绿茶籽保湿面霜。
面霜的用法：
涂抹爽肤水等润肤保湿品，待面部完全吸收营养后。再使用面霜。
取适量面霜在手心预热，充分唤醒。然后由面部两侧向耳后，有鼻翼向太阳穴，有额头中间向两边慢慢按压，用余量在T去部位慢慢涂抹。最后，双手轻轻按压脸部，等待肌肤唤醒。
扩展资料
根据功效的不同，保湿面霜可以分为滋润型、和清爽型两类。其中，滋润型保湿面霜适合干性皮肤的消费者，来帮助达到保湿的目的。
清爽型保湿面霜则突出控油功效。其中奇异子控油补水面霜除了适合油性皮肤使用外，它主要是由由纯天然的西班牙鼠尾草籽与草棉籽相结合。
——保湿面霜
pure：
英 [pjʊə(r)] ； 美 [pjʊr]
adj：纯的；纯净的；纯粹的；干净的；不含有害物质的；完全的
比较级：purer
最高级：purest
词组短语：
1、pure water：纯水；纯净水；纯水分
2、pure gold：纯金；足金
3、pure white：纯白；纯白色
例句：
1、The old man turned to give her a look of pure surprise
老人转身十分惊奇地看了她一眼。
2、She was still a holy and pure young girl
她仍是一个圣洁的少女。
扩展资料
近义词辨析：
1、neat adj：整洁的，整齐的
辨析：指事物既清洁又整齐的。
例句：
She always keeps her room neat
她一向保持房间一尘不染。
2、clean adj：干净的，整洁的
辨析：最普通用词，指外表干干净净、毫无脏痕的。
例句：
Go down to my bedroom and bring a clean shirt
下楼到我卧室去拿一件干净的衬衣来。
3、tidy adj：[尤英]整洁的，整齐的
辨析：常用于形容房间、房子、书桌等，强调所有东西都在正确的位置上。
例句：
His bedroom was not very tidy
他的卧室不太整洁。
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