在英语里怎么说-绿茶、黄茶、白茶、青茶、红茶、黑茶

网上有关“在英语里怎么说?绿茶、黄茶、白茶、青茶、红茶、黑茶”话题很是火热，小编也是针对在英语里怎么说?绿茶、黄茶、白茶、青茶、红茶、黑茶寻找了一些与之相关的一些信息进行分析，如果能碰巧解决你现在面临的问题，希望能够帮助到您。

从中国发源的茶

Black Teas （红茶，全发酵）有Lapsang Souchong （）Keemun （） Yunnan （）

Green Teas （绿茶，无发酵）有Gunpowder （）Chun Mee

Oolong （乌龙茶，半发酵）有Ti Kwan Yin （铁观音）Pouchong （）

White Teas （白茶）有Pai Mu Tan Imperial（）Yin Zhen（银针）

Compressed Teas （压缩茶）有 Tuancha （）Tuocha（）

Flavoured and Scented Teas （风味茶和花茶）有Jasmine （茉莉花茶）Rose Congou （玫瑰茶）Earl Grey （伯爵茶）

其他在国外常常能喝到的有

English Breakfast（英式早茶）源于印度和斯里兰卡的Assam和Ceylon

还有Camomile, Peppermint等等都是比较流行风味茶，还有其他各种水果茶，苹果，酸梅，柠檬等等。

不过夏天的话，最好的就是Iced Tea啦。

由于是从我打工的咖啡店里摘录下来的茶名。很多英文不知道怎么翻译成中文，请见谅。

国外的茶文化我只能介绍一下北美的，其他地方不了解。其实他们老外不怎么知道怎么喝中国茶，他们喝茶喜欢加牛奶和糖，或者加柠檬和糖。而且都是用袋泡茶。出产此类产品比较出名的公司就是Lipton（立顿）了。当然还有一些咖啡店也有专门的Steeped Tea.也就是用茶叶泡的。比如说在北美比较出名的咖啡店Tim Hortons就有。

希望以上的回答可以帮助楼主

粤式早茶英文介绍

问题一：吃早餐用英语怎么说还无布瑞克粉儿斯特

问题二：吃早饭英语怎么说？ have a breakfast

问题三：早餐的英文怎么拼啊? 早餐：breakfast

（粤式）早茶餐：morning tea

问题四：你好，吃早餐了吗？用英语怎么说？ Do you have breakfast？

问题五：吃早饭用英语怎么读？吃早饭用英语

Have breakfast. /Eat breakfast.

谐音：

喊无不润克发斯特。

问题六：该是吃早饭的时候了用英语怎么说 It's time for breakfast.

问题七：快速吃早饭用英语怎么说 have a quick breakfast

have breakfast quickly

问题八：怎样上传歌曲？百度是搜索引擎，不能上传歌曲。搜到的都是其他站上歌曲的链接。你自己录制的歌曲应该找个翻唱站上传，如yyfc

music.8426

注意要先注册。

你再翻唱网站上传的歌曲应该可以在百度被搜索到。

另外，在其他地方使用你上传的歌曲估计要用歌曲的真实地址，yyfc目前的歌曲地址采用这样的格式：up1.yyfc/membersong/年/月/日/一串号码.mp3

这串号码当你在播放的时候会在播放器上显示（这串号码中也包含日期），不过是和比特率、版权等轮流显示，所以要稍等一下才看的到，找到这串数字后按以上格式就是歌曲的真正地址，如up1.yyfc/membersong/2005/8/2/200582225458.mp3

这样的地址是歌曲的真正地址。（不要点这个地址，该地址设置的是不准下载，你自己传了歌曲后，可以设置不准下载也可以设置允许下载。）

而music.8426

的歌曲地址，在个人管理中心修改歌曲即可看到。

上传以后，在百度mp3搜索键入你在翻唱站的用户名（歌手名字啦），就可以搜到。我试了试，music.8426

的歌曲是可以搜到的，还可以直接在百度下载。

问题九："吃早饭了吗?"用英语怎么说? Did you have breakfast?要好一些

Do you have breakfast?是问你有吃早饭这个习惯吗。

Have you had breakfast?要有上下文特定情况。

粤式早茶英文介绍急需一篇关于粤式早茶的英文介绍

Yum cha is a term in Cantonese which literally means "drink tea". It refers to the custom of eating small servings of different foods while sipping Chinese tea in Cantonese speaking areas of southern China. It is an integral part of the culinary culture of Guangdong Province, Hong Kong and Macau. In any city with a sizeable population of Cantonese people, to yum cha is a tradition on weekend mornings, and whole families gather to chat and eat dim sum and drink Chinese tea. Yum cha is also a morning ritual for the elderly to spend a good part of the morning after early morning exercise of tai chi or a walk. The tea is important, for it is said to help digest the rich foods. In the past, people went to a teahouse to yum cha, but Dim sum restaurants have been gaining overwhelming popularity of late.

Teahouse

The ritualised drinking of tea is often practised in China. The most important work on tea making is the Cha Jing (茶经). It is the only extant work of the Tang Dynasty scholar and poet Lu Yu and was written during the 700s. He describes many aspects of tea making from the location of the teahouse to the mode of drinking. His treatise is considered definitive by many.

In Northern Imperial China teahouses were regarded as retreats for gentlemen and later for businessmen. Deals would be discussed and sealed in the neutral, relaxed surroundings of a teahouse rather than in offices.

Teahouses were and are places where disputes could be settled harmoniously over tea. Courts of law are not spots where most people feel at ease. The Chinese at times replaced this setting with a teahouse and the presence of a mutually respected arbiter. The disputing parties would agree on terms and apologies, pay for the tea, shake hands and part in peace. In the same way that insurance agencies and stock brokerages in England developed out of simple coffee shops, teahouses in China were are used as places to conduct business.

Some teahouses in Hong Kong still uphold such a tradition and are frequented by Hong Kong Chinese industrialists and entrepreneurs. Traditional teahouses can still be found in the older communities. The most well-known example in Central is the Luk Yu Teahouse, a half-century-old living monument to the sedate stylishness of old Hong Kong. Stained-glass murals and massive framed scrolls decorate white walls. The teahouse's original black ceiling fans spin idly in the air-conditioned rooms. Mirrored and marbled private wooden booths are conspiratorial businessmen's havens. To go for yum cha at the Luk Yu is to enter a new era. It is best experienced mid-morning or mid-afternoon, outside the breakfast and lunch rush hours when every seat and table is usually reserved for regular customers. This very special teahouse is Hong Kong's tribute to the 8th-Century tea master - Luk Yu being the Cantonese version of Lu Yu.

[edit] Eating utensils

Teabowl

Methods of tea-tasting have undergone considerable changes since the Tang Dynasty and the use of covered teabowls is one development of note. The simple yet practical design of covered teabowls makes them an excellent utensil for tea-tasting. The fine painting on these bowls also enhances their aesthetic value. Nowadays a small teacup is used instead in most dim sum restaurants more often than not.

[edit] Chopsticks

Chopsticks, a pair of small even-length tapered sticks, are the traditional eating utensils used to yum cha. Chopsticks are commonly made of plastic in the Chinese restaurants. Held between the thumb and fingers of the working hand they are used as tongs to pick up portions of food or to sweep rice and small particles of food into the mouth from the bowl. Dim sum dishes are served in small portions and therefore convenient for eating with chopsticks. Many rules of etiquette govern the proper conduct of the chopsticks.

[edit] Toothpicks

The use of toothpicks at a table is another typical practice. Toothpicks are frequently used between courses, as it is believed that the aftertaste of one course should not be allowed to ruin one's enjoyment of the next course.

Toothpicks have another major value in that they are ideal and socially acceptable to use picking up those meal items which often defy the best chopstick approach, such as slippery button mushrooms and jellyfish slices served with sesame oil.

[edit] Dim sum

Dim sum is usually a light meal or brunch eaten sometime from morning-to-early afternoon with family or friends. Traditional dim sum includes various types of steamed buns such as char siu baau, dumplings and rice noodle rolls, which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge, and soups.

Dim sum can be cooked by steaming and frying, among other methods. The dim sum are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions people can try a wide variety of food.

Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers for diners to choose from. Traditionally, the cost of the meal is calculated based on the number and size of dishes left on the patron's table. Some modern dim sum restaurants record the dishes on a bill at the table. Not only is this tidier, it also prevents patrons from cheating by concealing or stealing the plates which has been known to happen. Servers in some restaurants even use different stamps so that sales statistics for each server can be recorded.

In the US and many other English Speaking countries, the word “Dim sum” is often mistakenly used as the name for Yum cha. In fact, in Cantonese, Dim sum (点心) is a phrase for wide range of light dishes served alongside Chinese tea where Yum cha (饮茶) “tea drinking”, is the process.

Rituals

A tea-drinker tapping the table with her fingers to show gratitude to the member of the party who has re-filled her cup.

[edit] Finger tapping

Also known as finger kowtow, the action of finger-tapping – thanking someone in the traditional Chinese-style – has historical significance. When tea-sippers tap the table with three (occasionally two) fingers of the same hand, it is a silent expression of gratitude to a member of the party who refilled their cups.

The gesture recreates a tale of Imperial obedience and can be traced to the Qianlong Emperor, a Qing Dynasty emperor who used to travel incognito. While visiting South China, he once went into a teahouse with his companions. In order to maintain his anonymity, he took his turn at pouring tea. His stunned companions wanted to kowtow for the great honour. Instead of allowing them to disclose his identity, the emperor told them to tap three fingers on the table. One finger represented their bowed head and the other two represented their prostrate arms.

Lids need only to be left open for refills.

[edit] Refills

When a teapot needs refilling, the customer should leave the lid open. This is the polite and customary way to ask for a refill. Other options include placing the lid at a diagonal and letting it hang loose by the wire or leaving the cover balanced on the handle.

One story that explains this custom involves a poor student who supposedly hid a bird in his teapot. When the waiter came to refill the pot and lifted the lid, the bird flew away. The student made a loud fuss because it was a very precious bird, and the restaurant therefore owed him compensation. After this, all restaurants would wait for customers to lift the lid of an empty teapot for refilling. This custom is not common in northern China, where patrons may have to ask waiters to refill the pots.

In Hong Kong, this is also indicates quality of service. A sign of good service is when refills occur soon after the lid is lifted open, while below-par service is when no one refills the teapot for a long period of time.

[edit] Public chopsticks

Except eating with close family or eating alone, Hong Kong people use "public chopsticks" (公筷) to pick food from the serving dish.

[edit] Washing dishes, cups and chopsticks

Before eating, usually even before making any order, Hong Kong people wash all utensils with hot water or hot tea. They then dispose of the water in a bowl on the table. Some restaurants do not provide such a bowl and a waiter has to come to help.

冷知识|港式早茶点心你知道多少？它们的英文又是什么？

Yum cha is a term in Cantonese which literally means "drink tea".It refers to the custom of eating small servings of different foods while sipping Chinese tea in Cantonese speaking areas of southern China.It is an integral part of the culinary culture of Guangdong Province,Hong Kong and Macau.In any city with a sizeable population of Cantonese people,to yum cha is a tradition on weekend mornings,and whole families gather to chat and eat dim sum and drink Chinese tea.Yum cha is also a morning ritual for the elderly to spend a good part of the morning after early morning exercise of tai chi or a walk.The tea is important,for it is said to help digest the rich foods.In the past,people went to a teahouse to yum cha,but Dim sum restaurants have been gaining overwhelming popularity of late.

Teahouse

The ritualised drinking of tea is often practised in China.The most important work on tea making is the Cha Jing (锣剁粡).It is the only extant work of the Tang Dynasty scholar and poet Lu Yu and was written during the 700s.He describes many aspects of tea making from the location of the teahouse to the mode of drinking.His treatise is considered definitive by many.

In Northern Imperial China teahouses were regarded as retreats for gentlemen and later for businessmen.Deals would be discussed and sealed in the neutral,relaxed surroundings of a teahouse rather than in offices.

Teahouses were and are places where disputes could be settled harmoniously over tea.Courts of law are not spots where most people feel at ease.The Chinese at times replaced this setting with a teahouse and the presence of a mutually respected arbiter.The disputing parties would agree on terms and apologies,pay for the tea,shake hands and part in peace.In the same way that insurance agencies and stock brokerages in England developed out of simple coffee shops,teahouses in China were are used as places to conduct business.

Some teahouses in Hong Kong still uphold such a tradition and are frequented by Hong Kong Chinese industrialists and entrepreneurs.Traditional teahouses can still be found in the older communities.The most well-known example in Central is the Luk Yu Teahouse,a half-century-old living monument to the sedate stylishness of old Hong Kong.Stained-glass murals and massive framed scrolls decorate white walls.The teahouse's original black ceiling fans spin idly in the air-conditioned rooms.Mirrored and marbled private wooden booths are conspiratorial businessmen's havens.To go for yum cha at the Luk Yu is to enter a new era.It is best experienced mid-morning or mid-afternoon,outside the breakfast and lunch rush hours when every seat and table is usually reserved for regular customers.This very special teahouse is Hong Kong's tribute to the 8th-Century tea master - Luk Yu being the Cantonese version of Lu Yu.

[edit] Eating utensils

Teabowl

Methods of tea-tasting have undergone considerable changes since the Tang Dynasty and the use of covered teabowls is one development of note.The simple yet practical design of covered teabowls makes them an excellent utensil for tea-tasting.The fine painting on these bowls also enhances their aesthetic value.Nowadays a small teacup is used instead in most dim sum restaurants more often than not.

[edit] Chopsticks

Chopsticks,a pair of small even-length tapered sticks,are the traditional eating utensils used to yum cha.Chopsticks are commonly made of plastic in the Chinese restaurants.Held between the thumb and fingers of the working hand they are used as tongs to pick up portions of food or to sweep rice and small particles of food into the mouth from the bowl.Dim sum dishes are served in small portions and therefore convenient for eating with chopsticks.Many rules of etiquette govern the proper conduct of the chopsticks.

[edit] Toothpicks

The use of toothpicks at a table is another typical practice.Toothpicks are frequently used between courses,as it is believed that the aftertaste of one course should not be allowed to ruin one's enjoyment of the next course.

Toothpicks have another major value in that they are ideal and socially acceptable to use picking up those meal items which often defy the best chopstick approach,such as slippery button mushrooms and jellyfish slices served with sesame oil.

[edit] Dim sum

Dim sum is usually a light meal or brunch eaten sometime from morning-to-early afternoon with family or friends.Traditional dim sum includes various types of steamed buns such as char siu baau,dumplings and rice noodle rolls,which contain a range of ingredients,including beef,chicken,pork,prawns and vegetarian options.Many dim sum restaurants also offer plates of steamed green vegetables,roasted meats,congee porridge,and soups.

Dim sum can be cooked by steaming and frying,among other methods.The dim sum are usually small and normally served as three or four pieces in one dish.It is customary to order family style,sharing dishes among all members of the dining party.Because of the small portions people can try a wide variety of food.

Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers for diners to choose from.Traditionally,the cost of the meal is calculated based on the number and size of dishes left on the patron's table.Some modern dim sum restaurants record the dishes on a bill at the table.Not only is this tidier,it also prevents patrons from cheating by concealing or stealing the plates which has been known to happen.Servers in some restaurants even use different stamps so that sales statistics for each server can be recorded.

In the US and many other English Speaking countries,the word 钬凄im sum钬 is often mistakenly used as the name for Yum cha.In fact,in Cantonese,Dim sum (镣瑰绩) is a phrase for wide range of light dishes served alongside Chinese tea where Yum cha (楗?尪) 钬渢ea drinking钬?is the process.

Rituals

A tea-drinker tapping the table with her fingers to show gratitude to the member of the party who has re-filled her cup.

[edit] Finger tapping

Also known as finger kowtow,the action of finger-tapping 钬 thanking someone in the traditional Chinese-style 钬 has historical significance.When tea-sippers tap the table with three (occasionally two) fingers of the same hand,it is a silent expression of gratitude to a member of the party who refilled their cups.

The gesture recreates a tale of Imperial obedience and can be traced to the Qianlong Emperor,a Qing Dynasty emperor who used to travel incognito.While visiting South China,he once went into a teahouse with his companions.In order to maintain his anonymity,he took his turn at pouring tea.His stunned companions wanted to kowtow for the great honour.Instead of allowing them to disclose his identity,the emperor told them to tap three fingers on the table.One finger represented their bowed head and the other two represented their prostrate arms.

Lids need only to be left open for refills.

[edit] Refills

When a teapot needs refilling,the customer should leave the lid open.This is the polite and customary way to ask for a refill.Other options include placing the lid at a diagonal and letting it hang loose by the wire or leaving the cover balanced on the handle.

One story that explains this custom involves a poor student who supposedly hid a bird in his teapot.When the waiter came to refill the pot and lifted the lid,the bird flew away.The student made a loud fuss because it was a very precious bird,and the restaurant therefore owed him compensation.After this,all restaurants would wait for customers to lift the lid of an empty teapot for refilling.This custom is not common in northern China,where patrons may have to ask waiters to refill the pots.

In Hong Kong,this is also indicates quality of service.A sign of good service is when refills occur soon after the lid is lifted open,while below-par service is when no one refills the teapot for a long period of time.

[edit] Public chopsticks

Except eating with close family or eating alone,Hong Kong people use "public chopsticks" (鍏?) to pick food from the serving dish.

[edit] Washing dishes,cups and chopsticks

Before eating,usually even before making any order,Hong Kong people wash all utensils with hot water or hot tea.They then dispose of the water in a bowl on the table.Some restaurants do not provide such a bowl and a waiter has to come to help.

前些天看到个段子“ 一老外扬言一个月吃遍中国美食，结果三年后还未走出广东 ”。

这位可爱的歪果仁真是“too young, too simple, sometimes naive.”

说到广东的美食文化，早茶是必不能少的重要组成之一。我最早对早茶的认识还是来自于香港的影视剧作品，每次出现喝早茶的情节，我就在脑补各种小点心的飘香四溢了。

如果有机会向歪果仁展示神秘的东方力量，如何用英文一一介绍这些让人眼花缭乱的可口点心呢？下面就一起来涨姿势吧！

早茶：Contonese Morning Tea

咸点心：Salted DimSum

虾饺皇：shrimp dumpling

叉烧包：Steamed B.B.Q. Pork Bun

蟹王干蒸烧卖：Pork Sui Mai

香茜牛肉球：Beef Dumpling

鼓汁蒸凤爪：Chicken Feet with Black Been Sauce

姜葱牛百叶：Ox Tripe

鼓汁蒸肉排：Steamed Spareribs

滑鸡丝粉卷：Chicken Rice Roll

潮州蒸粉果：ChuiChow Fan Gor

炸韭黄春卷：Spring Egg Roll

腊味萝卜糕：Pan-Fried Turnip Cake

鸡粒鱼翅饺：Chicken Shark Fin Dumpling

珍宝糯米鸡：LotusLeaf Glutinous Rice

鲜虾肠粉：Shrimp Rice Roll

甜点心：Sweet DimSum

雪酥鸡蛋挞：Egg Custard Tart

菠萝奶王包：Creamy Egg Volk Bun

奶黄马拉卷：Steamed Egg Cream Roll

黄金糕：Golden cake

流沙包：Quicksand bag

马蹄糕：Water Chestnut Cake

奶黄包：Steamed Creamy Custard Bun

可能有人觉得这些英文知识太冷门了，不过多了解一下也没有坏处，等我勾搭个会粤语的**姐，再来教你们正宗地道的粤语！

希望大家都可以在闲暇的时候找间茶楼坐下来，悠闲地泡上一壶茶，点几样精致的小点心，与家人和朋友慢慢边吃边聊。

语焉是一个致力于传播各国语言特色文化的国际化外语教学平台，将传统的课程安排与课时规划完全交由师生自主式定制，随时预约享受一对一授课，让更多的人利用碎片时间高效学习各国语言，体验不一样的上课模式！

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