壹、 製茶步驟可分為以下說明：一、 採摘的生茶葉經蒸熟處理後，使酵素的

壹、 製茶步驟可分為以下說明：
一、 採摘的生茶葉經蒸熟處理後，使酵素的氧化作用停止，保持茶葉顏色為綠色並去除青澀味(蒸熟製成未發酵茶，即綠茶)
二、 利用日光或靜置室內來進行發酵的步驟(萎凋)，這時會依據需求來決定發酵程度百分比(輕發酵則萎凋8~10小時，中發酵則萎凋9~15小時，重發酵則萎凋15~20小時。世界通用的茶葉分類方式，則以茶葉製造過程中，茶葉氧化作用發生的多少做為分別依據。茶葉的氧化作用也稱為茶葉的發酵，是茶葉中一群主要的酚類化合物，兒茶素類（catechins），經過多酚氧化酶的催化後發生氧化，形成氧化形態的多酚類聚合物，如茶黃質（theaflavins）、茶紅質 （thearubigins），氧化的程度越高，多酚類聚合物的形成與種類就越多。兒茶素類為無色的化合物，雙體結合（dimer）的茶黃質為一種橙黃色的化合物，更大型的聚合物（polymer）茶紅質溶於水呈現紅褐色，因此製造過程中發生氧化作用越劇烈的茶葉種類，如紅茶或重發酵的烏龍茶，茶湯水色澤就越趨近橙紅色。普洱茶茶湯所呈現的黑褐色色澤，則是來自微生物參與的後發酵過程，為另一類型的製造方式。
三、 炒菁會依據茶菁原料品種、季節、發酵流程、萎调程序來設定溫度與時間，炒菁的目的是截止茶菁原料在發酵過程中的變化，請求溫度與時間(溫度200~300°C)，時間(6~10分鐘)
四、 揉捻是利用壓力與摩擦，一邊壓迫一邊搓揉，破壞茶葉組織使內容物成分容易浸泡出，同時希望水份可均一。
五、 將乾燥的熱風送入滾中的同時施加壓打與搓揉，使茶葉一邊鬆開一邊乾燥(中揉)，以類似鐘擺搖動的機械使其反覆進行類似人手搓揉的動作，同時使其乾燥(精揉)。(第一次乾燥)
六、 經過上述步驟的茶葉，為賦予長期保存性及加強其香味，會經過整型的步驟，再以熱風乾燥裝置使其乾燥至水分為5%左右的乾燥步驟(再乾燥)。
七、 自茶菁中挑除茶梗、浮葉、粉等，稱之為篩選。

結果 (英文) 1:

One, tea can be divided into the following description:, Picking tea leaves by steam treatment, causes the oxidation of the enzyme to stop, keeping green tea color and remove the blue astringent (steam made from unfermented tea, green tea)Second, using sunlight or standing room for the steps (wilt), and percentages according to the demand to determine the degree of fermentation (lightly fermented withering 8-10 hours, fermentation is withering in 9-15 hours, fermentation is withering 15-20 hours. Universal classification of tea, tea manufacturing process, the tea leaf oxidation takes place much as respectively. Tea of oxidation role also called tea of fermentation, is tea in the group main of phenol class compounds, catechin pigment class (catechins), after more phenol oxidation enzyme of catalytic Hou occurred oxidation, formed oxidation form of more phenol class polymer, as tea yellow quality (theaflavins), and tea red quality (thearubigins), oxidation of degree more high, more phenol class polymer of formed and type on more more. Catechins are colorless compounds, double combination (Dimer) tea yellow quality as an orange-yellow compound, larger polymers (polymer) reddish-brown tea red mass is soluble in water, so manufacturing occurs during the oxidation of the more dramatic types of tea, such as black or deep fermentation of oolong, tea water more near the orange-red color. Puer tea of dark brown color, from microbes fermentation process for another type of mode.Three, fried cyanine variety of raw materials, according to the tea-Ching season collapsed, fermentation process, adjusting procedures to set the temperature and time, FRY aims to stop tea-Ching Ching material changes during the fermentation process, time and temperature (temperature 200~300 ° c), time (6-10 minutes)Four, rolling is the use of pressure and friction, while oppression while rubbing, damaged tea tissue content components easier to soak, and hope that the uniformity of the water can.Of five, will be rolled into the dry winds also exert pressure and rubbing, making tea while loosened while drying (rubs), similar to a pendulum shaking machinery to make it repeat a similar manual rubbing action, and allowed to dry (fine rubbing). (Dry for the first time)Six tea, after the above steps, to long-term preservation and enhance its flavor, integer steps will, again with hot-air dryers to dry until moisture for drying steps around 5% (drying).Seven, rejects tea from the tea buds, stems, floating leaves, powder, called filtering.

結果 (英文) 2:

One, tea step can be divided into the following instructions:
First, after picking through the steamed green tea processing, the oxidation enzyme is stopped, holding tea color is green and the removal of astringent flavor (made from unfermented tea steamed, namely green tea )
Second, the step (withering) use sunlight or indoor stand to ferment, then the percentage will be based on needs to decide the degree of fermentation (fermentation of the withering light 8 to 10 hours, the fermentation withering 9 to 15 hours, then re-fermented withering 15 to 20 hours. tea world-wide classification, places the tea manufacturing process, oxidation occurs much tea as the basis, respectively. oxidation tea, also known as fermented tea, tea is the main group of phenolic compounds , catechins (catechins), after the catalytic oxidation of polyphenol oxidase, polyphenol polymers form the oxidized form of higher quality such as yellow tea (theaflavins), red tea quality (thearubigins), the degree of oxidation , the more polyphenols polymer forming species. colorless compound catechins, double binding (dimer) tea zeaxanthin as an orange-yellow compound, larger polymers (polymer) red tea dissolved in water quality render red-brown, and therefore the more intense oxidation of tea species occurs during the manufacturing process, such as fermented black tea or oolong tea weight, reaching more tea water color orange-red. black-brown color of tea tea presented, the from microbial fermentation process after participating for another type of manufacturing methods.
Third, will be based on speculation Jing tea flush variety of raw materials, seasonal, fermentation processes, withering procedures to set the temperature and time, the purpose of speculation Jing tea flush cut material changes in the fermentation process, the required temperature and time (temperature 200 ~ 300 ° C), time (6-10 minutes)
IV rolled using pressure and friction, while rubbing the side of oppression, destruction of tissue so that the contents of tea ingredients easy to soak out, hoping that the water can be uniform.
Fifth, the dried hot air into the roller while applying pressure to play with rub, make tea while loosening aside to dry (rubbed), similar to a mechanical pendulum swing it repeated hand rub similar action, while dried (fine rubbing). (first drying)
Sixth, after tea, the above steps for imparting long-term storage and enhance its flavor, will go through the steps of integers, then hot air drying apparatus and dried to a moisture of about 5% of the drying step (and dried).
seven tea flush to pick from in addition to tea stems, floating leaves, powder, called screening.