机器翻译的请不要来了，为了2分按CTRL-C CTR-V也很麻烦的
谢谢各位了，我知道很难，特别是引用部分。。。翻得好会追加分的
茶叶饮食的变迁
我国茶叶的品饮和食用大体经历了五次变迁：
一是"煎" 。《茶经》指出："热渴、凝闷、脑疼、目涩、四肢烦、百节不舒"等症，均可饮茶治疗。
二是"煮" 晋代的郭濮在《尔雅注》中即称"可煮作羹饮"。这里"煮"和"羹"两字表明了当时饮茶的特点。据《茶经》引《广雅》的记载：荆巴间采叶作饼，叶老者，以米膏出之。欲煮敬饮，先炙令赤迹，捣末，置瓷器中，以汤浇覆之，用葱、姜、桔子即拌合之。其饮醒酒，令人不眠。 三是"淹" 就是将茶饼捣成茶末，加上佐料之后用沸水冲泡。这种方法在饮用方法上与今天饮用砖茶颇为相似。
四是"泡" 据沈德符的《万历野获编》记载："至洪武二十四年（1319年）九月，上以重劳民力，摆造龙团，惟采茶芽以进。……按茶加香物，捣为细饼，已失真味。……今人唯取初荫之精者，汲泉置鼐 ，一泡便啜，遂开千古敬饮之宗。"
五是"烹" 进入90年代以来，台湾省茶叶改良场的食品科技工作者，根据科学分析和鉴定，创造了"茶叶宴"这种美食新品种，既丰富了茶叶文化，也是茶叶饮用史上的变革。这种"茶叶宴"共有11道菜，均用国内著名的茶叶参制而成。它们是绿茶沙拉、冻茶酿豆腐、红茶虾仁、祁门红茶鸡丁、香片蒸鳕鱼、铁观音炖鸡、茶叶小笼包、白毫乌龙茶炖牛肉、红茶熏鸡、茶香排骨、竹筒肉丸。使中国菜与"茶道"完美地融为一体，真可谓相得益彰。
好吧 那各位高手挑段喜欢的翻也好 反正我就挑翻得好的 100分也不能浪费啊
呵呵 快变讨论会了 如果能把“煎”“煮”淹”“泡”“烹”翻出来也行 下面的解释 当供君参考吧
因为文章长 我把白话部分删了 所以明白这些翻译很难
第1个回答 2007-07-26
确实有难度，不好准确，要专业非常强的才可以。
可煮作羹饮？绿茶沙拉、冻茶酿豆腐、红茶虾仁、祁门红茶鸡丁、香片蒸鳕鱼、铁观音炖鸡、茶叶小笼包、白毫乌龙茶炖牛肉、红茶熏鸡、茶香排骨、竹筒肉丸。？？《万历野获编《茶经》引《广雅
不可能准备。
可煮作羹饮？绿茶沙拉、冻茶酿豆腐、红茶虾仁、祁门红茶鸡丁、香片蒸鳕鱼、铁观音炖鸡、茶叶小笼包、白毫乌龙茶炖牛肉、红茶熏鸡、茶香排骨、竹筒肉丸。？？《万历野获编《茶经》引《广雅
不可能准备。
第2个回答 2007-07-26
我觉得100000000000000000000000000000000000分也没人翻，翻了老外也不可能看得明白
第3个回答 2007-07-26
太难了，不过在维基百科上查了点资料，应该有帮助。国内应该上不去，还是贴一些吧，不是翻译。
Main article: History of tea in China
The Chinese have enjoyed tea for centuries, if not millennia. While historically the use of tea as a medicinal herb useful for staying awake is unclear, China is considered to have the earliest records of tea drinking, with recorded tea use in its history dating back to the first millennium BC. The Han Dynasty used tea as medicine.
Laozi (ca. 600-517 BC), a classical philosopher, described tea as "the froth of the liquid jade" and named it an indispensable ingredient to the elixir of life. Legend has it, master Lao was disgusted at his nation's immoral way of life, so he fled westward to Ta Chin. While passing through the Han Pass, he was offered tea by a customs inspector named Yin Hsi. Yin Hsi may have inspired the writers of the Dao De Jing, a collection of Laozi's sayings. Yin's generosity helped many people and thus began a national custom of offering tea to guests, in China.
In 220 BC, a famed physician and surgeon named Hua Tuo wrote Shin Lun, in which he describes tea's ability to improve mental functions: "to drink k'u t'u [bitter tea] constantly makes one think better"
In 59 BC, Wang Bao wrote the first known book providing instructions on buying and preparing tea, establishing that, at this time, tea was not only a medicine but an important part of diet.
During the Sui Dynasty (589-618 AD) tea was introduced to Japan by Buddhist monks.
Lu Yu's statue in Xi'an.The Tang Dynasty writer Lu Yu's 陆羽 (729-804 AD) Cha Jing 茶经 is an early work on the subject. (See also Tea Classics) According to Cha Jing writing, around 760 AD, tea drinking was widespread. The book describes how tea plants were grown, the leaves processed, and tea prepared as a beverage. It also describes how tea was evaluated. The book also discusses where the best tea leaves were produced. Teas produced in this period were mainly tea bricks which were often used as currency, especially further from the center of the empire where coins lost their value.
During the Song Dynasty (960-1279), production and preparation of all tea changed. The tea of Song included many loose-leaf styles (to preserve the delicate character favoured by the court society), but a new powdered form of tea emerged. Steaming tea leaves was the primary process used for centuries in the preparation of tea. After the transition from compressed tea to the powdered form, the production of tea for trade and distribution changed once again. The Chinese learned to process tea in a different way in the mid-13th century. Tea leaves were roasted and then crumbled rather than steamed. This is the origin of today's loose teas and the practice of brewed tea.
In 1391, the Ming court issued a decree that only loose tea would be accepted as a "tribute." As a result, loose tea production increased and processing techniques advanced. Soon, most tea was distributed in full-leaf, loose form and steeped in earthenware vessels.
Main article: History of tea in China
The Chinese have enjoyed tea for centuries, if not millennia. While historically the use of tea as a medicinal herb useful for staying awake is unclear, China is considered to have the earliest records of tea drinking, with recorded tea use in its history dating back to the first millennium BC. The Han Dynasty used tea as medicine.
Laozi (ca. 600-517 BC), a classical philosopher, described tea as "the froth of the liquid jade" and named it an indispensable ingredient to the elixir of life. Legend has it, master Lao was disgusted at his nation's immoral way of life, so he fled westward to Ta Chin. While passing through the Han Pass, he was offered tea by a customs inspector named Yin Hsi. Yin Hsi may have inspired the writers of the Dao De Jing, a collection of Laozi's sayings. Yin's generosity helped many people and thus began a national custom of offering tea to guests, in China.
In 220 BC, a famed physician and surgeon named Hua Tuo wrote Shin Lun, in which he describes tea's ability to improve mental functions: "to drink k'u t'u [bitter tea] constantly makes one think better"
In 59 BC, Wang Bao wrote the first known book providing instructions on buying and preparing tea, establishing that, at this time, tea was not only a medicine but an important part of diet.
During the Sui Dynasty (589-618 AD) tea was introduced to Japan by Buddhist monks.
Lu Yu's statue in Xi'an.The Tang Dynasty writer Lu Yu's 陆羽 (729-804 AD) Cha Jing 茶经 is an early work on the subject. (See also Tea Classics) According to Cha Jing writing, around 760 AD, tea drinking was widespread. The book describes how tea plants were grown, the leaves processed, and tea prepared as a beverage. It also describes how tea was evaluated. The book also discusses where the best tea leaves were produced. Teas produced in this period were mainly tea bricks which were often used as currency, especially further from the center of the empire where coins lost their value.
During the Song Dynasty (960-1279), production and preparation of all tea changed. The tea of Song included many loose-leaf styles (to preserve the delicate character favoured by the court society), but a new powdered form of tea emerged. Steaming tea leaves was the primary process used for centuries in the preparation of tea. After the transition from compressed tea to the powdered form, the production of tea for trade and distribution changed once again. The Chinese learned to process tea in a different way in the mid-13th century. Tea leaves were roasted and then crumbled rather than steamed. This is the origin of today's loose teas and the practice of brewed tea.
In 1391, the Ming court issued a decree that only loose tea would be accepted as a "tribute." As a result, loose tea production increased and processing techniques advanced. Soon, most tea was distributed in full-leaf, loose form and steeped in earthenware vessels.
参考资料：
第4个回答 2007-07-26
文化的鸿沟难以逾越，这就是中国人难得诺贝尔文学奖的原因啊。
第5个回答 2007-07-26
The Changes Of Tea Diet
Chinese tea drinking and the consumption of goods has undergone five changes : The first is the "fried." "Tea" noted : "Hot and thirsty, so as nausea, sore brain, head shy, limbs troubles, and not good in bodies may treatment by tea. The second is "cooked" "ya"noted(written by Guo Pin in Jin Dynasty) : "It can be boiled for soup to drink." Here, "cook" and "share" from the time show the characteristics of tea. According to the "tea" primer "442" record : Jing between Pakistan leaf collecting for the cake, leaves the elderly to pay for rice paste. Teachers wishing to boil drinking, so at first Sunburn tracks, and destroyed the end of porcelain home, to pour fuzhi soup with green onions, ginger and orange that's fresh. Xingjiubaogan their drink, it does not sleep. 3 is "submerged" is the tea cake glutinous Powder, and seasonings after boiling brew. In this method with drinking today is similar to the brick-tea consumption. 4 is a "bubble" According to Shen Fu's "wild been allocated Wanli" reads : "24 years to Hongwu (1319) in September, heavily on the strength and placed create Lung corporations, but leaves to shoot into. ... according to the tea-flavored, chopped fine for cakes, and the unavailability of Zhenwei. ... CD-timers from the early Yam's precision, the princess Luk home nie, a bubble would suck. King was opened eternal drink cases. "5" cooking "Since the beginning of the 1990s. Taiwan Tea Field of food science and technology workers, according to a scientific analysis and identification. created a "feast of tea" This new gourmet varieties, which enriched the culture of tea, tea drinking is the history of the changes. This "feast of tea," a total of 11 vegetables, use a famous tea from the system parameters. They are green salad, cold tea stuffed bean curd, tea wine, tea Qimen Chicken Little, jasmine steamed cod, Tieguanyin stewed chicken Buns of tea, oolong tea utensils stewing beef, black tea smoked chicken, ribs fragrance, bamboo Meatballs. Chinese cuisine and the "Way of Tea" to integrate them into the perfect, indeed complement to each other.
Chinese tea drinking and the consumption of goods has undergone five changes : The first is the "fried." "Tea" noted : "Hot and thirsty, so as nausea, sore brain, head shy, limbs troubles, and not good in bodies may treatment by tea. The second is "cooked" "ya"noted(written by Guo Pin in Jin Dynasty) : "It can be boiled for soup to drink." Here, "cook" and "share" from the time show the characteristics of tea. According to the "tea" primer "442" record : Jing between Pakistan leaf collecting for the cake, leaves the elderly to pay for rice paste. Teachers wishing to boil drinking, so at first Sunburn tracks, and destroyed the end of porcelain home, to pour fuzhi soup with green onions, ginger and orange that's fresh. Xingjiubaogan their drink, it does not sleep. 3 is "submerged" is the tea cake glutinous Powder, and seasonings after boiling brew. In this method with drinking today is similar to the brick-tea consumption. 4 is a "bubble" According to Shen Fu's "wild been allocated Wanli" reads : "24 years to Hongwu (1319) in September, heavily on the strength and placed create Lung corporations, but leaves to shoot into. ... according to the tea-flavored, chopped fine for cakes, and the unavailability of Zhenwei. ... CD-timers from the early Yam's precision, the princess Luk home nie, a bubble would suck. King was opened eternal drink cases. "5" cooking "Since the beginning of the 1990s. Taiwan Tea Field of food science and technology workers, according to a scientific analysis and identification. created a "feast of tea" This new gourmet varieties, which enriched the culture of tea, tea drinking is the history of the changes. This "feast of tea," a total of 11 vegetables, use a famous tea from the system parameters. They are green salad, cold tea stuffed bean curd, tea wine, tea Qimen Chicken Little, jasmine steamed cod, Tieguanyin stewed chicken Buns of tea, oolong tea utensils stewing beef, black tea smoked chicken, ribs fragrance, bamboo Meatballs. Chinese cuisine and the "Way of Tea" to integrate them into the perfect, indeed complement to each other.
