用英语介绍普洱茶

普洱茶的历史文化

TheculturalhistoryofPu'erTea

普洱茶以其集贸中心之普洱地区命名，千百年来，其独特的韵味享誉古今中外，普洱茶兴于东汉，商于唐朝，始盛于宋，定型于明，繁荣于清。雍正七年（1729年）设置普洱府，下辖今思茅和西双版纳地区，并随着朝时期普洱茶入贡清政府宫庭受宠而进入发展鼎盛时期，从20世纪70年代，港、澳、台、日、韩等国掀起的普洱茶热，到目前的遍寻陈年普洱茶和古普洱茶饼。历时一千多年，普洱茶的声誉常盛不衷，声名远播，之所以如此，是因为其产地均为高海拨云雾山中，系无污染的纯天然茶叶，滋味醇厚，经久耐泡；另由于历史上普洱县交通不便，运输只好靠马帮，经茶马古道外运，为便于运输将茶叶制成团、砖、饼等形状之紧茶，且在越区运输、储藏过程中，茶叶产生后发酵，形成了独特的陈香味和药用保健功效。

Pu'erTearoseupintheEasternHanDynasty,turnedintocomityintheTangDynasty,begantobepopularintheSingDynasty,asfinalizedintheMingDynastyandwasprosperedinQingDynastywithahistoryofthousandofyears.Pu'erTeateawasoriginallynamedbyitscentraltradingarea,in1729QinggovernmenthadfirstestablishedanadministrativezonenamedPu'erTeazoneinYunnan.Fromthe1970’s,Pu'erTeabecomehotinHongKong,Macao,Taiwan,Japan,Koreaandsoon.Pu'erTeaishotbecauseitshabitatofhighelevationandfogygrowingenvironment,inispollution-freeinnature,ismellowintasteandlongintheaftertaste;Moreover,theuniquemanufacture,transportation,packagingofPu'erTeamadeitbecomeauniquesecondfermentingtea,thushasformedit’stheuniquecrustedfragranceandthehealthcarefunction.

陈年普洱茶的养身保健

KeepdrinkingthecrustedPu'erTea,awaytogoodhealth

1．清?赵学敏《本草纲目拾遗》（1765年）“普洱茶醒酒第一，消食化痰，清胃生津，功力尤大也；又具性温味甘，解油腻牛羊毒，下气通泄”。

2．法国巴黎圣安东尼医学院临床系艾乐?卡罗比教授经对40例，高血压病患者服用普洱茶进行观察，体重减轻显著者达40%以上，甘油三脂增高患者13例有10例显着下降；胆固醇高患者16例中有50%有显着效果；类脂化合物下降者达33.4%的比例。

3．法国巴黎贝纳尔贾可托教授曾经给20位血脂肪过高的病人，一天喝三碗云南普洱茶，一个月后，发现病人血液中的脂肪降低了13%，血液中的酒精含量也降低了，而饮同样数量的其它茶的病人血脂肪则无变化。

4．台湾大学孙璐西教授研究还发现普洱茶抑制胆固醇在肝脏中的深合成达41%，增加龚便中排除达66%。

5．西南农业大学茶叶研究所近年来与中国人民解放军301医院，第三军医大学等医学机构合作，对老年性高胆固醇血症治疗作用及普洱茶安全等进行了深入研究，结果表明普洱茶对老年性高胆固醇血症有明显的治疗作用，根据WTO推荐毒理学类型，属于非有毒的范围。

1.ZhaoMinxueofQingdynastywrittenin“BenzaoGangmuShiyi”:Pu'erTeatastesbitter,reducethefatandthepoisonouslfcattle…cleanstheintestinestohelpreleases.

2.DoctorAmilcarobioftheParisSaintAntonymedicinedepartmentfoundthatabove40%of40casesofillnessdranktheYunnanPu'erTeainthetest,havelosetheirweightbyvariousdegrees,10of13caseswereratherwellinreducingthelipoid,and33.4%to50%hasvariouseffectsinreducingthethreeacidsglyceride,thecholesterol,theblooduricacidandsoon.

3.ProfessorBellKetuoinFrenchParishadtreated20casesofhighbloodfatbydinkingthreebowlsofYunnanPu'erTeaeveryday,afteramonth,hefoundthecasesreducedthebloodfatby13%,alcoholcontentinthebloodethylalsoreduced,buttheillsdrankthesimilarquantityotherteashadnochangeinbloodfar

4.ProfessorSunLuxiofTaiwanUniversityhadstudiedandfoundthatPu'erTeacansuppressedthecholesterolby41%intheliver,increasestoremoveby66%.

5.TearesearchinstituteofsouthwestagriculturalcollegecooperateswiththeCPLA301HospitalinrecentyearstoresearchonthetreatmentofthesenilehighcholesterolbloodsicknessinrelatingtothesafetyofPu'erTea,resultsindicatedthatPu'erTeahastheobvioustreatmenttothesenilehighcholesterolbloodsickness,accordingtotheWHO’Srecommendationontoxicologytype,Pu'erTeabelongstothesafenon-toxicscope.

普洱茶的区别

ThedeferentKindsofPu'erTeaProducts

普洱茶有古董茶（1938年以前）、印级茶（1938年—1967年）、七子饼（1967年—2004年）等等，并区分成砖、饼、沱、散等大小样式，要鉴别普洱茶的好坏，我们可依据“四大要决”，“六不政策”来给予区别。“四大要决”即“清、纯、正、气”。清即闻其味道要清，不能有霉。“纯”即辩其色，茶色如枣，不能黑如漆。“正”即存其位，存放干仓，不可位潮湿。“气”即品其汤，回味温和，不可味杂陈。六不政策是一、不以错误年代为标准。二、不以伪造包装为依据。三、不以深浅汤色为借口。四、不以添加味道为假像。五、不以霉气仓别为号。六、不以树龄叶种为考虑。只要以“四大要决”和六不政策为依据，我们就可以区别普洱茶的好坏。

Pu'erTeacanbedividedintheantiquetea(before1938),thelabelingtea(from1938to1967),theChitsecaketea(since1967uptillnow)andsoon,andthenstillcanbedividedintothebricktea,thecaketea,theballteaandsoonindeferentpatterns,wecandistinguishthequalityofPu'erTeaishighornotbasingonthe“FoursecretsinbuyingPu'erTea”andtheSix“notto”policiesinselectingPu'erTea.Foursecretsinbuyingpuer:Clearinsmell,itmustbeclear,cannothavethemildewsmell;Pureincolor,itisdarkbrownlikejujubeinsteadoftheblackpaintlike;Rightinstoring,itisstoredinthedrywarehouse,cannotbedepositedinthemoist;soup,itssoupteatemperatureandmellow,insteadofthemixedflavors.six“not”policiesinselectingPu'erTea;1,nottotakethewrongmanufacturingyearastherangepole;2,nottoconsidertheforgepackagingastheture;3,nottotakethedepthofsoupcolorastheexcuse;4,nottogetmissedbyaddedflavoroftea;5,nittosummonthemoistureandwarehouseoftea;6,nottoconsiderbytheageandvarietyofteatree.

普洱茶的生熟区分

ThedeferenceofripePu'erTeaandmaturePu'erTea

1．生茶：原茶性、原茶味、利用时间来陈化转变，实现越陈越香的价值

2．熟茶：原茶性、已改味，改味就是利用发酵原理，致使生茶之刺激性做适当退化。

3．渥堆茶：原茶性、已走味，是利用科学加人为发酵，使生茶之苦涩刺激性快变达到无刺激性的目的。

1.RipePu'erTea:Theoriginalnature,theoriginalnature,theoriginaltasteofteaneedsaratherlongtimetofermentintocrustedfragrantPu'erTea.

2.Maturetea:Theoriginalnatureandtasteofteahasnaturallychangedbythefermentation.

3.MoistenspilingPu'erTea:Theoriginalteahasartificiallychangedbythequickfermentation,whichisnon-irritantinflavorbutnotsogoodasthematurePu'erTea.

怎样品饮优质普洱茶

HowtodrinkfinePu'erTea

茶是一种古老且文明的饮料，我国是世界上最早发现及利用“茶”的国家，而今茶已成为世界三大饮料之一。品饮优质普洱茶首先应观汤色：普洱茶品因发酵程度轻重及时间长短而出现不同的水色变化，如果是熟茶品则新茶表现为陈化期短，茶汤水浓，新茶品有未经时间陈化时茶青味道；陈茶因陈化期不足，回味度差，但苦、涩味道已经淡化，感觉入喉顺口；而老茶因陈化期足，水性厚，茶质佳，唯回甘生津度不及生茶品强。如果是生茶品，则新茶如台湾高山茶，茶色淡黄，入口涩感强烈，而陈茶则色如铁观音之琥珀黄，入口涩感转为甘甜，如果是老茶则汤色如枣红，有如红蜜色，入口顺滑转为生津，而古董茶，则汤色浓郁且滑口，舌底鸣泉，心旷神怡。

优质普洱茶每次冲泡约需5克，可连续冲泡15回，浸泡时间的长短，直接关系着茶汤中可溶物的量与质，也会直接影响茶汤的品质，经由紧压的普洱茶，最好先在1-2周之前将其全部拨开透气，回性醒茶；1-2同后待旧味退去，使新的空气进入发醇后再置入陶罐或紫砂罐内，普洱茶之原味将会慢慢呈现。紧压茶如砖、饼、陀茶的冲泡时间可短些，不可与普洱散茶一样，否则茶汤的浓度太高而不堪入口，当然可依据个人喜好之茶汤浓淡，普洱茶品之生熟，陈期之长短，茶性之强弱，去调整茶叶用量及浸泡时间以求其适口习惯的浓度。

品饮普洱茶除观汤色，掌握浸泡时间外，闻茶香也是很重要的，普洱茶的茶香有别于台湾高山茶之清香优雅，新制成之普洱茶香味与台湾略为相似，只因普洱茶需藉由空气中之适量水分，来做后发酵之工序，达到越陈越香之效果，所以普洱茶的香气是茶品本身所含有的芳香物质，历经陈化时间之长短，仓储环境之好坏，再经沸水冲泡而散发出的自然气味；这些气味吸入鼻腔后唤醒味觉，经由大脑判别香味，判别陈化年份及发酵完整与否的感觉。最后品饮优质普洱茶还应观叶底，即以手指捏茶叶片，一般以弹性强为佳，表示茶青幼嫩，制造得宜，仓储良好发酵完整自然。

Teaisonekindofancientandcivilizedbeverage,Chinaistheearliestcountrytodiscoverandapply“tea”intheworld,teahasnowbecomeoneofthethreemajorbeveragesintheworld.SupposedtoobservethesoupcolorindrinkingthehighqualityPu'erTeateaatfirst:ThePu'erTeateaappearsthedifferentchangeinthewatercolorbecauseofthedeferenceoffermentingdegreeandtime,ifitisthenewandripePu'erTea,theteasoupisthick,andtheflavorisgreenishintaste;theoldPu'erTeaisinsufficientintheaftertaste,butthebitterandastringentflavorhasalreadydesalinatedbecausethefermentingtimeisnotsolongasthequest;ifitistherealcrustedPu'erTea,thecolor,thefragrance,theflavorareallthebestintesting.

ThehighqualityPu'erTeaneedsabort5gramsineachsteep;itcancontinuouslysteepfor15times.Thelengthofsteepingtimedirectlyaffectstheflavorofteasoup.Beforethesteep,thepressedPu'erTeahadbetterfirsttobeunwrapfor1-2weekinadvancetoawakethenatureoftea;asforthebricktea,caketea,ballteatheunwrapcanbeshorter,otherwisethedensityofsoupthattheseteassteepoutwilltooheavytotaste.LtcertainlycanrestonpersonallyfavoritestosteepPu'erTeatosuityourtasteisok.

InDrinkingthePu'erTea,besidestoviewsoupcolorandtocontrolthesteepingtime,tosmellthefragranceisalsoveryimportant,thefragranceofPu'erTeaisdeferenttotheclearfragranceTaiwanhighmountaintea,thefragranceofnewPu'erTeaisslightlysimilartothatoftheTaiwantea,onlybecausethePu'erTeaneedstheaffiliationbytheairintherightamountofmoisturecontent,whichactsasthesecondfermentation,toachievethecrustedfragrance,thereforethefragrancePu'erTeaisthearomaticcompoundwhichteaitselfincludesthataffectsbythelengthofstoringtimeandtheenvironment.Thiscrustedfragranceisgoodornotcanbeidentifiedbythesmellinspirationduringthesteeping.FinallysupposedtoobservethebottomindrinksthehighqualityPu'erTea,namelytousethefingertopinchestheteabottomtoidentifytheteaisdelicateornot.