茶學(xué)院茶藝專業(yè)英語(yǔ)

1、考試類型一選擇（30 分，1 分、題） 二填圖/空（20 分，2 分/題） 三、英譯漢（10 分，2 分/題）四、漢譯英（10 分，2 分/題） 五、情景模擬（30 分復(fù)習(xí)資料 復(fù)習(xí)資料Loose leaf tea (散茶）Compacted tea （緊壓茶）Bing, Cake, 餅茶）Tuocha, Bowl（沱茶)Brick (磚茶）Square （方茶）Mushroom （蘑菇茶、緊茶）Melon, or Gold melo

2、n（金瓜茶）茶學(xué)專業(yè)英語(yǔ), Specialized English for tea science 普洱茶, Pu-erh tea 茶樹, tea plant Camellia sinensis 大葉種茶樹, Camellia sinensis var. assamica普洱生茶, unfermented pu-erh tea （sheng pu-erh） 熟茶, fermented pu-erh tea（ shu pu-erh

3、)加工工藝, processing method Oxidation, 氧化 綠茶, green tea 后發(fā)酵茶,post-fermented tea cultivation,栽培 貢茶, Tribute tea Tibetan, 西藏 consumption, 消費(fèi) 曬青,sun-dried green teafermentation, 發(fā)酵 drying,干燥 compressing, 壓制 tea varieties ,

4、茶葉種類Chinese famous tea, 中國(guó)名茶 producing country, 生產(chǎn)國(guó) consumption country,消費(fèi)國(guó)tea utensil （tea ware ), 茶具 brew, 沖泡 tea art and ceremony, 茶藝茶道tea culture, 茶文化 Chinese Ethnic Minorities, 中國(guó)少數(shù)民族tea cultivation and breeding, 茶樹

5、栽培與育種aromatic [?ær?u'mætik] adj. 芳香的beverage ['bev?rid?] n. 飲料(如茶、酒、牛奶、汽水、低度汽水等)steep [sti:p] vt. 泡, 浸(in), 浸濕[透]; 沾染; 使專心一意, 使埋頭; 籠罩steep the tea in boiling water 用開(kāi)水泡茶Infuse vt.

6、 bud [b?d] n. 芽; 萌芽; 芽接; 花蕾twig [twiɡ] n. 小枝, 細(xì)枝Camellia sinensis n. 茶樹（拉丁名）infuse [in'fju:z] vt..向...注入, 灌輸,泡(茶); 泡制(藥); 浸漬 使充滿; 鼓舞; 激發(fā)internode [‘int??n?ud] n. 【植】節(jié)間

7、Polyphenole [?p?li‘fi:n?l]n. 多酚 microbe (microorganism), 微生物鮮葉，fresh leaf fixing (de-enzyme), 殺青 rolling， 揉捻paste [peist]n. 漿糊; 面團(tuán);糊狀物; 軟膏froth [fr?θ,fr?:θ]n. 泡沫declare [di'klε?]vt. 宣布, 宣告, 聲稱subside

8、 s?b'said]vi. 下沉, 沉落; 沉淀underneath [??nd?'ni:θ]prep. 在[向]...的下面[底下]cauldron ['k?:ldr?n]n. 大鍋spout [spaut]vt. 噴出, 噴射intellectual [?inti'lektju?l]n. 知識(shí)分子; 有知識(shí)者monk [m??k]n. 僧侶, 修道士,【史】隱士whipping 攪打; 振蕩con

9、noisseur [?k?ni's?:]n. (美術(shù)品的)鑒定家， 行家， 權(quán)威Taoists n. 道家, 道教徒prose pr?uz]n. 散文precious ['pre∫?s]adj. 寶貴的, 貴重的ceremony ['serim?ni]n. 典禮, 儀式Instant tea 速溶茶茶葉種植園 tea plantationsnTea bag 袋泡茶Tea turned from a

10、 medicine into a beverage during Qin, Han dynasties and Three Kingdoms (221 BC - 280 AD)“Tea Classic” is widely recognized as the world's first scientific work on tea. Tea became the national drink of China in Tang D

11、ynastiesTea culture (tea art) was birthedIn the book “Classic of tea “, Lu Yu firstly used the word “Cha” （茶） instead of “tu” （荼）The processing of tea in Song dynasty was the greatest achievement of ancient Chinese cake