Throughout Chinese history, tea has been seen as one of the seven daily necessities; accompanied by firewood, oil, salt, vinegar, soy sauce, and of course rice.
中国上下五千年的历史里，茶始终是开门七件事之一：柴米油盐酱醋茶。
Today, let's talk about Oolong Tea.
今天我们聊聊乌龙茶
Nowadays, tea can be classified into different types, such as green, yellow, white, oolong, black and Pu-erh.
茶分很多种，比如绿茶，黄茶，白茶，乌龙茶，红茶和普洱茶。
All are made from the leaves of the same species, Camellia sinensis. The significant differences of tea types derive from growing conditions of the plant, harvesting procedures, and processing of the leaves.
所有的茶都来同一类植物的树叶，这类植物被称之为"Camellia sinensis"。茶之所以有不同类别，是因为植物的生长环境，茶叶的采收方式和加工工艺不同。
Oolong tea is a traditional type of tea in China, very popular throughout Asia. It can be found in restaurants, vending machines, corner shops and supermarkets, and is served both hot and cold.
作为一款中国传统茶叶，乌龙茶风靡亚洲。无论在餐馆，自动贩卖机，转角的商店或是超市都能看到冷饮或热饮的乌龙茶。
Oolong tea is semi-oxidized tea, giving a taste between black and green tea. Oolong tea leaves are showing green in the center and red at the edge, and it is commonly called green leaves with red edging.
乌龙茶是半发酵茶，口感介于红茶和绿茶之间。乌龙茶的叶片颜色为中间绿而边缘红，通常被称为"绿叶红镶边"。
a widely used ceremonial method of steeping oolongs in China is called gongfucha. 在中国，乌龙茶多以功夫茶的形式冲泡
use a small steeping vessel, such as a gaiwan or Yixing clay teapot 可选盖碗或宜兴紫砂壶等小型冲泡器具
with more tea than usual for the amount of water used 同样的水，投茶量比平时稍多一些
multiple short steeps of 20 seconds to 1 minute are performed 冲泡20秒到1分钟不等
the tea is often served in one- to two-ounce tasting cups 倒入品茗杯（1-2盎司）饮用
a fragrant partially oxidized tea 芳香型半发酵茶
partially oxidized tea；semi-oxidized tea 半发酵茶的2种说法
The terroir of these teas is demonstrated by oolong's floral notes 乌龙茶的香气能反映茶树生长环境的不同
be subtly different according to the orientation, altitude and soil mineral content of the hillside on which the tea is grown.
茶山方向、纬度、土壤矿物质含量的不同，（所制乌龙茶的芳香）也会产生一些微妙的不同
traditional semi-oxidized Chinese tea 中国传统半发酵茶
wither the plant under strong sun 将鲜叶摊放在太阳下萎凋
degree of oxidation can range from 8–85% 氧化度在8-85%之间
different styles of oolong tea can vary widely in flavor 不同种类的乌龙茶滋味变化很大
be sweet and fruity with honey aromas 蜜糖香和果蜜香
be woody and thick with roasted aromas 松烟香
be green and fresh with complex aromas 清香馥郁
leaves are usually formed into one of two distinct styles 茶叶一般有两种外型
some are rolled into long curly leaves 叶片揉捻成长条卷曲型
others are 'wrap-curled' into small beads, each with a tail "包揉"成带小尾巴的颗粒型
withering, rolling, shaping, and firing are similar to black tea, but much more attention to timing and temperature is necessary. 萎凋、揉捻、做形和烘干的步骤与红茶类似，但需要更注重时间和温度
