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Google Translate is a web-based free-to-use translation service developed by Google in April 2006. [12] It translates multiple forms of texts and media such as words, phrases and webpages. Originally, Google Translate was released as a statistical machine translation (SMT) service. [12]
Feng Shike (冯时可): Tea Record (茶录 Cha Lu), 1609. Wen Zhenheng (文震亨): Treatise on Superfluous Things/ Incense and Tea (长物志 Zhang Wu Zhi), 1621. Translation by Martin Tai. Translation by Global Tea Hut. Wen Long (闻龙): Tea Notes (茶笺 Cha Jian), 1630. Translation by Global Tea Hut.
(English followed by Chinese) Classification分類: The four classifications of tea according to fermentation再把這四大分類細分： non-fermented tea :不發酵茶，即綠茶： post–fermented後發酵茶 即普洱茶，即黑茶： partially fermented tea 部分發酵茶，半發酵茶，即烏龍茶 completely fermented tea全發酵茶，即紅茶 ： According to the degree of ...
The Classic of Tea in All about tea (ISBN 1-57898-652-4); Lu, Yu; Translation of the University of London library copy of Cha Ching. Acknowledgments for providing the translation: Sir Edward Denison Ross and Mr Z. L. Yih (translator). Published on pages 13 to 22 of All about tea by William H. Ukers vol. 1. Reprinted by Martino Publishing, 2007 ...
Chinese tea is a beverage made from the leaves of tea plants (Camellia sinensis) and – depending on the type of tea – typically 60–100 °C hot water. Tea leaves are processed using traditional Chinese methods. Chinese tea is drunk throughout the day, including during meals, as a substitute for plain water, for health, or for simple pleasure.
4 g of lapsang souchong tea in a porcelain tea vessel. Lapsang souchong (/ ˌ l æ p s æ ŋ ˈ s uː tʃ ɒ ŋ /; Chinese: 立山小種) or Zhengshan xiaozhong (Chinese: 正山小種; pinyin: zhèngshān xiǎozhǒng, 'Proper Mountain Small Varietal') is a black tea consisting of Camellia sinensis leaves that are smoke-dried over a pinewood fire.
Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Do not translate text that appears unreliable or low-quality.
The processing of Tieguanyin tea is complex and requires expertise. Even if the tea leaf is of high raw quality and is plucked at the ideal time, if it is not processed correctly, its true character will not be shown. This is why the method of processing Tieguanyin tea was kept a secret. plucking tea leaves (Chinese: 採青; pinyin: cǎi qīng)