关于”介绍茶“的英语作文模板2篇，作文题目：Introduce tea。以下是关于介绍茶的六级英语模板，每篇作文均为万能模板带翻译。
高分英语作文1：Introduce tea
The so-called kungfu tea, tea or tea is not a name, but a kind of team work skill. The reason why it is called kungfu tea is that it pays attention to the way of tea, and the operation costs some Kung Fu. This effort is to make drinks for knowledge and skills.
中文翻译：
所谓功夫茶，茶叶或茶不是一个名字而是一种团队合作的技巧，之所以叫功夫茶，是因为它对茶的方式非常讲究，上操作会费一些功夫这种努力是为了泡知识、技巧而泡的饮料产品。
万能作文模板2：介绍茶
Afternoon tea is when we think of a fine English tea, we think it's an elegant dinner, which is served in the afternoon or in the afternoon, including tea cream with scones, sandwiches, cakes and other pastries. Oil tea means curd cream, also known as Devonshire cream, is a way of heating milk until the Duchess of Bedford, Anna, is the wife of the seventh Duke She "invented" a layer of cream, formed a layer of cream on its surface, then cooled it and left the afternoon tea. In other words, it was "a way to relieve the inevitable hunger between lunch and dinner" when she was too hungry to eat dinner in the eighth century.
A hearty breakfast is very common. Lunch is a relaxed picnic without servants. Dinner is not served until the afternoon, so it is understandable that the Duchess is a little hungry in the late afternoon.
The official afternoon tea is conducted in accordance with certain etiquette at intimate parties. The tea waiter (usually the hostess) pours tea while sitting with the guests. The waiter first asked "sugar, then a piece or two.".
If asked, put the sugar in a cup with a special pair of sugar tongs, and she said, "milk, or" lemon, "milk and lemon should not be used together, because lemon curdles the milk. Fresh milk is the best choice for Indian or African tea, and milk is best served for Ceylon or Chinese tea (but see tea trivia below) lemon tea, with thin lemons on the plate There's a little fork on it. Most Britons think the addition of lemon is pretentious / pretentious.
After the cup is handed to the guests, hot water will be provided for those who like to drink tea, and everyone has tea. Guests can choose from the table or layered cake stand traditional tea snacks, including muffins coated with butter, tea bread with fresh dried fruits, exquisite tea sandwiches, goblet cakes, flaky scones, cranberry sauce, lemon curd, biscuits, etc. each guest should take a napkin A small plate, a butter knife coated with jam, cream or sweet butter requires some practice to balance a full cup, plate, plate piled high with cakes and sandwiches, knives and napkins, but crumb shedding and tea sprinkling are part of the initiation ceremony and part of the hotel's restaurant or tea room service.
The waiters provide separate table service for guests.
中文翻译：
下午茶是当我们想到一种精致的英国茶时，我们会想到它是一种优雅的晚餐，它是在下午或下午提供的，包括有烤饼、小三明治、蛋糕和其他糕点的茶奶油茶意味着凝块奶油也被称为德文郡奶油，是一种通过加热牛奶直到贝德福德公爵夫人安娜是第七任公爵的妻子，她“发明”了一层奶油，在其表面形成一层奶油，然后将其冷却并撇下下午茶，换句话说，这是“一种缓解午餐和晚餐之间不可避免的饥饿感的方法”，她在八世纪的时候饿得吃不下晚饭。丰盛的早餐很常见，午餐是一种没有仆人在场的轻松的野餐，晚餐直到下午才开始供应，所以公爵夫人在下午晚些时候有点饿是完全可以理解的，正式的下午茶是在亲密的聚会上按照一定的礼节来进行的。茶水服务员（通常是女主人）在与客人坐在一起时倒茶。
服务员首先问“糖，然后是一两块”。如果有人要求，用特制的糖钳把糖放在杯子里，然后她问：“牛奶，或者“柠檬”牛奶和柠檬不应该一起使用，因为柠檬会使牛奶凝结，印度茶或非洲茶最好选择鲜牛奶，锡兰茶或中国茶最好是先倒牛奶（但请参阅下面的茶琐事）柠檬茶，盘子上装饰着薄薄的柠檬片，上面有一个小叉子。大多数英国人认为柠檬的加入是自命不凡的/做作的。
把杯子递给客人后，会为喜欢喝茶的人提供热水，而每个人都有茶，客人可以从餐桌或分层蛋糕摊上选择传统的茶点食物包括涂有黄油的松饼、新鲜干果的茶面包、精致的茶三明治、高脚杯蛋糕、片状的烤饼、酸果酱、柠檬凝乳、小饼干等每个客人都要拿一张餐巾、一个小盘子，涂果酱、奶油或甜黄油的黄油刀需要一些练习来平衡满满的杯子、碟子、高高堆着蛋糕和三明治的盘子、刀和餐巾，但掉面包屑和洒茶是入门仪式，也是酒店餐厅或茶室服务的一部分享受，服务员为客人提供单独的餐桌服务。
满分英语范文3：介绍茶
There are six kinds of famous Chinese tea: green, yellow, black, white, oolong and black tea. This classification is based on the processing method, fermentation degree and the degree of oxidation of polyphenols in tea. However, they are non enzymatic oxidized in yellow and black tea.
White tea, oolong tea and black tea are fermented, of which white tea is the least, while black tea. In China's vast tea producing areas, there are many types of tea. According to the quality of tea and processing methods, the classification of processed tea is different There are six kinds of tea: green, yellow, dark, white, oolong and black.
The classification is based on the degree of fermentation and oxidation of polyphonic in green, yellow and black tea. The non fermented polyphenols are hardly oxidized in green tea, but not in yellow and dark tea. Black tea is fermented, white tea is the least fermented, and black tea is the most.
These six kinds of tea have different flavor and quality, which is determined by the degree of oxidation of the polymer. Whether enzymatic or non enzymatic, each tea can be further divided into several sub categories according to the processing method and quality. For example, green tea can be classified in the following ways: enzyme treatment, drying method and appearance.
Other teas are also subdivided, and each tea has its own standard. Table 4 classifies tea. Table 4 compares the flavonoids in different teas.
The quality of tea is compared in Table 4. Some changes in the process of processing are as follows: most of the green tea in China is fired in a pan, and the double oven fixator is shown in the figure. Fig.
4 there are many drying methods for fixing a small amount of tea with steam: Pan drying, basket drying, basket drying, sun drying and yellowing, which can occur after fixation or after the first firing, or pile up after fixing or first firing, or in fine During processing, tea can be cut rather than curled.
中文翻译：
中国名茶有六种茶：绿、黄、黑、白、乌龙、红茶。这一分类是根据加工方法、发酵程度和茶叶中多酚的氧化程度来分类的，但它们在黄茶和黑茶中是非酶氧化的，白茶、乌龙茶和红茶都是发酵的，其中白茶最少，而红茶，在中国广大的茶叶产区，茶叶的种类繁多，根据茶叶的质量和加工方法的不同，加工茶的分类有六种茶：绿色、黄色、深色、白色、乌龙和黑色这一划分是根据茶绿色、黄色和黑茶中存在的多声子的发酵和氧化程度来划分的。未发酵的多酚类物质在绿茶中几乎不被氧化，但在黄色和深色茶中不被酶氧化，红茶是发酵的，白茶发酵最少，红茶最多。
这六种茶都有不同的风味和品质，这是由多聚体的氧化程度决定的，不管是酶法还是无酶法，每种茶都可以根据加工方法和质量进一步分为几个亚类例如，绿茶可按以下方式分类：酶处理、干燥方法和外观其他茶叶也同样细分，每种茶都有自己的标准。表四对茶叶进行了分类。表四对不同茶叶中的黄酮化合物进行了比较。
茶的质量在表四中作了比较。加工过程中的一些变化如下：中国大多数绿茶是用平底锅烧制的，双烤炉固定机如图所示图四用蒸汽固定少量的茶叶有多种干燥方法：平底锅干燥、篮子干燥、盘篮结合干燥、晒干变黄可在固定后或首次烧制后发生，也可在固定或第一次烧制后发生堆积，或在精细加工过程中，茶叶可以切割而不是卷曲。
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