1、chinese flower

chinese flower發(fā)音

英：　　美：

chinese flower中文意思翻譯

常見釋義：

中國(guó)花

chinese flower雙語(yǔ)使用場(chǎng)景

1、The Song Dynasty flower-and-bird painting is in Chinese flower-and-bird painting history work classics.───宋代花鳥畫是中國(guó)花鳥畫史上的經(jīng)典之作。

2、Summary: Jasmine flower tea, have " in Chinese flower tea, can smell the smell of the spring" it good reputation.───茉莉花茶，有“在中國(guó)的花茶里，可聞春天的氣味”之美譽(yù)。

3、Foreign friends were magnetically attracted by Chinese flower arrangement on a handsome model.───外國(guó)友人被造型美觀的中國(guó)插花深深吸引住了。

4、It is written in the wonderful work of Chinese Flower - Camellia.───這寫的是中國(guó)花卉中的奇葩——茶花。

5、Cut flower production of gladiolus plays an important role in Chinese flower industry.───唐菖蒲切花生產(chǎn)是我國(guó)花卉產(chǎn)業(yè)的重要組成部分。

6、Firstly, it reveals the poetic imagery of Chinese flower and bird painting in free style.───首先中國(guó)寫意花鳥畫意境中內(nèi)蘊(yùn)的意象。

7、Chinese flower and bird painting unique and aesthetic properties of language with its own development in line with the law.───中國(guó)花鳥畫獨(dú)特的繪畫語(yǔ)言和審美特性，具有符合自身發(fā)展的規(guī)律。

8、The traditional Chinese flower-and-bird painting just like the pleasure melody helps to relax you;───一張張花鳥畫，猶如一首首舒情的樂曲，美妙的旋律，讓你盡情欣賞；

9、The Chinese flower-and-bird painting has welcomed a brand-new transformation time in the modern age and the present age.───中國(guó)花鳥畫在當(dāng)代又迎來(lái)了一個(gè)全新的變革時(shí)期。

chinese flower相似詞語(yǔ)短語(yǔ)

1、by chinese───中國(guó)人

2、chinese team───中國(guó)隊(duì)

3、chinese flag───中國(guó)國(guó)旗

4、chinese address───中文地址

5、Chinese───adj.中國(guó)的，中國(guó)人的；中國(guó)話的；n.中文，漢語(yǔ)；中國(guó)人

6、chinese red───中國(guó)紅；朱紅色；橘紅色

7、flower───n.花；精華；開花植物；n.(Flower)人名；(英)弗勞爾；vi.成熟，發(fā)育；開花；繁榮；旺盛；vt.使開花；用花裝飾

8、chinese music───中國(guó)音樂

9、Chinese food───中餐；中式食品；中國(guó)食物；中國(guó)菜；中餐

2、chinese tea短文用英語(yǔ)讀一遍

Chinese tea consists of tea leaves which have been processed using methods inherited from China.

According to popular legend, tea was discovered by Chinese Emperor Shennong (Shen Nung, Shen Nong, The Yan Emperor, The Emperor of the five grains) in 2737 BC when a leaf from a Camilla sinensis tree fell into water the emperor was boiling. Not everyone agrees on the origin, but no one disputes that tea is deeply woven into the history and culture of China. The beverage is considered one of the seven necessities of Chinese life, along with firewood, rice, oil, salt, sauce and vinegar.

Some writers classify tea into four categories, green, white, black and oolong. Others add categories for red, scented and compressed teas. All of these come from varieties of the Camilla sinensis plant. Chinese flower tea (花茶), while popular, is not a true tea. Most Chinese tea is consumed in China and is not exported. Green tea is the most popular type of tea used in China.

Within these main categories of tea are vast varieties of individual beverages. Some researchers have counted more than 700. Others put the number at more than 1,000. Some of the variations are due to different strains of the Camilla plant. The popular Tie Guan Yin 鐵觀音, for example, is traced back to a single plant discovered in Anxi 安溪 in the Fujian province. Other teas draw some of their characteristics from local growing conditions. The largest factor in the wide variations comes from differences in processing after the tea is harvested. White and green teas are cooked soon after picking to prevent oxidization, often called fermentation, caused by natural enzymes in the leaves. Oolong teas are partially oxidized. Black and red teas are fully oxidized. Other differences come from variations in the processing steps.

Chinese Tea History

Tea (Camellia sinensis) is native to China. The ancient Chinese used them for medical purposes, then developed the infusion we know as tea; to this day tea is said to purge the digestive system of 'toxins'. Later the Chinese learned to grow tea plants and use their leaves to make various types of tea.

Many different types of tea were grown during each of the dynasties in China.

The Tang Dynasty

A list of the differing grades of tea grown in the Tang Dynasty:

Premier Grade Tea: Xiazhou, Guangzhou, Huzhou, Yuezhou, Pengzhou.

Second Grade Tea: Jingzhou, Ranzhou, Changzhou, Mingzhou.

Third Grade Tea: Shouzhou, Hangzhou, Muzhou, Hengzhou, Taizhou, Xuanzhou, Yiazhou, Luzhou.

Fourth Grade Tea: Jinzhou, Lianzhou, Huangzhou, Sozhou, Yunzhou, Hanzhou, Meizhou.

Tea dates back to the West Zhou Period in ancient China, when the Chinese used tea as offerings. Since then, tea leaves have been eaten as vegetables, used as medicine, and, since the Han dynasty, infused in boiling water, the new drink making tea into a major commodity. There are many different kinds of tea. The three basic categories are non-oxidised green tea, semi-oxidised oolong tea, and fully oxidised black tea. All true teas are usually made from the same type of plant, “Camellia Sinensis”, although some teas are flavored with other plants and flowers.

Tea is made through a very long and delicate procedure where young tea leaves are picked, steamed or pan fried, then dried and sifted, and finally distributed to wherever they need to go. The flavor of tea varies depending on how it is prepared.

Many people drink tea because of its health advantages. Tea promotes in occasions digestion[citation needed], is rich in vitamins, and brings a feeling of relaxation when you drink it.

The Song Dynasty

Tea was an important crop during the Song Dynasty. Tea farms covered 242 counties. This included expensive tribute tea; tea from Zhejiang and Fujian provinces, where some was exported to Southeast Asian and the Arab countries.

In the Song Dynasty, tea started to be pressed into tea cake, some embossed with patterns of the dragon and the Phoenix and was called exotic names including:

Large Dragon tea cake, Small Dragon tea cake, Surpass Snow Dragon ball cake, Fine Silver Sprout, Cloud Leaf, Gold Money, Jade Flower, Inch of Gold, Longevity Sprout, Eternal Spring Jade Leave, Dragon in the Clouds, Longevity Dragon Sprout, Dragon Phoenix and Flower, Eternal Spring Silver Sprout.