作业帮英文介绍茶的短文最好是关于茶的销售与购买
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英文介绍茶的短文
最好是关于茶的销售与购买
最好是关于茶的销售与购买
China Famous Tea
ABSTRACT
There are six types of teas:green,yellow,dark,white,oolong,and black.This classification is based on processing methods,degree of fermentation,and the oxidation of the polyphenols present in tea leaves.The polyphenols in green tea are hardly oxidized,but they are nonenzymatically oxidized in yellow and dark teas.White,oolong,and black teas are fermented,with white having the least and black,having the most fermentation.Some variations in processing of these different teas are discussed.
CLASSIFICATION OF PROCESSED TEA
A great variety of tea trees and products can be found in the vast tea-producing areas of China.Classification of processed tea has been fairly well established based on quality and processing methods.There are six types of teas:green,yellow,dark,white,oolong,and black.This division is made based on the degree of fermentation and oxidation of the polyphones present in tea.
Green,yellow,and dark teas are unfermented.Polyphones are hardly oxidized in green tea,but they are nonenzymatically oxdized in yellow and dark teas.White,oolong,and black teas are fermented,with white having the least fermentation and black the most.All six teas have distinct flavors and qualities determined by the degree of oxidation of the polyphones,whether enzymatic or no enzymatic.
Each of the six types of teas can be further divided into several subclasses based on processing method and quality.For example,green tea can be categorized according to:(1) enzyme treatment,(2) drying method,and (3) appearance.Other teas are similarly sub classified,each type having its own standards.A classification of teas is given in Table IV.1.Table IV.2 presents a comparison of flavones compounds found in different teas.A comparison of tea quality is given in Table IV.3.
Some variations in processing are as follows:
1.Most green teas in China are fixed by pan firing.A double roaster fixing machine is show in Figure IV.1.A small quantity is fixed by steam.
2.There are many methods for drying:pan drying,basket drying,combination of pan and basket drying,and sun drying.
3.Yellowing can be made to take place after fixing or after first firing.
4.Piling may occur after fixing or first firing,or during fine processing.
5.Tea leaves may be cut rather than rolled.
ABSTRACT
There are six types of teas:green,yellow,dark,white,oolong,and black.This classification is based on processing methods,degree of fermentation,and the oxidation of the polyphenols present in tea leaves.The polyphenols in green tea are hardly oxidized,but they are nonenzymatically oxidized in yellow and dark teas.White,oolong,and black teas are fermented,with white having the least and black,having the most fermentation.Some variations in processing of these different teas are discussed.
CLASSIFICATION OF PROCESSED TEA
A great variety of tea trees and products can be found in the vast tea-producing areas of China.Classification of processed tea has been fairly well established based on quality and processing methods.There are six types of teas:green,yellow,dark,white,oolong,and black.This division is made based on the degree of fermentation and oxidation of the polyphones present in tea.
Green,yellow,and dark teas are unfermented.Polyphones are hardly oxidized in green tea,but they are nonenzymatically oxdized in yellow and dark teas.White,oolong,and black teas are fermented,with white having the least fermentation and black the most.All six teas have distinct flavors and qualities determined by the degree of oxidation of the polyphones,whether enzymatic or no enzymatic.
Each of the six types of teas can be further divided into several subclasses based on processing method and quality.For example,green tea can be categorized according to:(1) enzyme treatment,(2) drying method,and (3) appearance.Other teas are similarly sub classified,each type having its own standards.A classification of teas is given in Table IV.1.Table IV.2 presents a comparison of flavones compounds found in different teas.A comparison of tea quality is given in Table IV.3.
Some variations in processing are as follows:
1.Most green teas in China are fixed by pan firing.A double roaster fixing machine is show in Figure IV.1.A small quantity is fixed by steam.
2.There are many methods for drying:pan drying,basket drying,combination of pan and basket drying,and sun drying.
3.Yellowing can be made to take place after fixing or after first firing.
4.Piling may occur after fixing or first firing,or during fine processing.
5.Tea leaves may be cut rather than rolled.