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Understanding and Translating English Tea Terminology

When delving into the world of English tea, it's essential to comprehend the specialized terminology associated with this revered beverage. Here's a comprehensive guide to help you navigate through the rich vocabulary:

Black Tea (红茶): Fully oxidized tea leaves, characterized by a robust flavor and dark color.

Green Tea (绿茶): Unoxidized tea leaves, offering a delicate taste and greenish hue.

Oolong Tea (乌龙茶): Partially oxidized tea leaves, providing a diverse range of flavors from floral to fruity.

White Tea (白茶): Minimal processing of young tea leaves, resulting in a light and subtle brew.

Orange Pekoe (橙皮可可): A grade indicating whole, unbroken tea leaves.

Broken Orange Pekoe (破碎橙皮可可): Tea leaves broken into smaller pieces, often used in tea bags.

Dust (粉末): Finely ground tea particles, typically found in tea bags or used for instant tea.

Infusion (浸泡): The process of steeping tea leaves in hot water to extract flavors.

Steep (浸泡): Allowing tea leaves to sit in hot water for a specific duration.

Brew Strength (酿造强度): The concentration of flavor in the brewed tea, determined by the amount of tea leaves and steeping time.

Teapot (茶壶): A vessel used for steeping and serving tea.

Tea Strainer (茶漏): An apparatus for filtering out tea leaves from the brewed tea.

Tea Infuser (茶叶过滤器): A device used to hold loose tea leaves during the steeping process.

Afternoon Tea (下午茶): A traditional British custom involving tea served with light snacks.

Milk Tea (奶茶): Tea mixed with milk, often sweetened with sugar.

High Tea (高级下午茶): A substantial evening meal including tea, common in certain regions.

Now armed with this knowledge, you can confidently explore the realm of English tea with a deeper understanding of its terminology and customs.

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