8.衝泡烏龍茶的茶具除輔助器具外，主要的有燒水壺、茶壺、茶杯和茶船。
Besides some supplementary tea wares， the main tools used to prepare Oolong tea are kettle， teapot， teacup， and pitcher.
9.用台灣方法衝泡烏龍茶時，還增加聞香杯和公道杯。公道杯的作用，是使烏龍茶湯的濃度、香氣、色澤達到一致，公平待人。
To make Oolong tea in Taiwan style， we need two more tools： a cup for smelling fragrance and a gongdao mug （or a fair for everybody mug）.The fair mug ensures that every guest can drink the Oolong tea with same concentration， same aroma and same color.So it is fair to everybody.
10.衝泡烏龍茶，水以剛燒沸為佳。
Water that just reaches the boiling point is best for infusing Oolong tea.
11.泡茶時，要做到高衝低斟。高衝使茶在水中翻滾，促使茶汁盡快溶於茶湯；低斟是為了茶香不易散失，茶湯不會外濺。
When pouring water， hold the kettle high， so the downpouring water can make tea leaves stirring in the pot and speed up the process of dissolving， and， keep the teapot close to the tea cup in order to prevent the loss of tea fragrance and the splashing of tea water.
12.衝泡烏龍茶，要先溫杯潔具。
Warm up the teacup， and clean the tea sets before you making Oolong tea.
13.茶葉的用量一般為壺容積的三分之一。
Usually， the dose of tea leaves is in onethird of the teapot’s volume.
14.第一泡為洗茶，不飲用。
The first infusion is for washing the tea leaves and it is not for drinking.
15.用第一泡的茶水潤壺，稱作養壺。
The first infusion is used for moistening the teapot.We call this “warming up the teapot”.
16.第二泡，稱之為正泡。
The second infusion is called “actual infusion”.
17.半球形烏龍茶，正泡的衝泡時間在45～60秒。
The first actual infusion of “ halfball” Oolong tea should last 45 to 60 seconds.
18.半球形烏龍茶，正泡之後的衝泡時間在前一壺的衝泡時間上增加15秒，以後各泡，以此類推。
For “halfball” Oolong tea， the infusion after the first actual infusion should last 15 seconds longer than the previous infusion.
19.條索形烏龍茶，正泡的衝泡時間以45秒左右為宜。
As for stripshaped Oolong tea， it is better that the first actual infusion last about 45 seconds.
20.把茶壺中的茶湯來回分別注入各個飲杯中，稱為“關公巡城”。
You pour tea into the guests’teacups one by one and this act has a nickname， that is， “the fabled Lord Guan making an inspection of the city”.
21.把茶壺中最後殘留的茶湯分別一一滴入杯中，稱為“韓信點兵”。
You drip the leftover tea respectively into the cups drop and this act is called “The fabled General Han Xin mustering troops for inspection”.
22.品茶時，一般先聞茶香，後品茶味。
When people drink tea， usually they smell the tea fragrance first and then taste the flavor。
23.中國的“品”字，由三個口字組成，品嚐烏龍茶時，以三口品為妙。
The Chinese character “pin”， which means “to taste”， is made up of three “kou” （mouth）.Taste Oolong tea， you won’t feel its excellence before three sips.
24.上品的烏龍茶喝過之後，口腔有無窮餘韻的感覺。
Topgrade Oolong tea will bring a marvelous and enduring aftertaste into your mouth．
25.好的鐵觀音滋味醇厚，喝過之後回甘持久。
Tieguanyin of high quality tastes mellow and the sweet aftertaste lasts long.
26.上等凍頂烏龍啜過之後，鼻口生香，舌有餘甘。
A sip of highquality Dongding Oolong will bring aroma to your mouth and nose， and sweetness to your tongue.
27.烏龍茶一般可衝泡5～6次。
Generally， Oolong tea can be drawn 5 or 6 times.
五、其他茶類（Other kinds of tea）
1.銀針白毫產於福建福鼎、政和。
Yinzhenbaihao， or Silverneedle with White Hair， grows in Fuding and Zhenghe， Fujian province.
2.銀針白毫的特點是挺直如針，色白如銀。
The leaves of Yinzhenbaihao look as straight as needles （Zhen） and as white as silver （Yin）.
3.白牡丹的特點是綠葉夾銀芽，形似花朵。
The Baimudan， White Peony tea， looks like a peony flower， with silver bud in the middle of its green leaves.
4.白毫銀針和白牡丹茶衝泡後，香氣清雅，色澤杏黃，滋味醇和。
Baihaoyinzhen and White Peony tea give out delicate fragrance with an apricot yellow color and taste mellow and mild.
5.君山銀針產於湖南洞庭山（又稱君山）。
Junshanyinzhen， which means “Silver needle in Junshan mountain”， grows in Dongting mountain， Hunan province （Dongting mountain is also called Junshan mountain）.
6.君山銀針的特點是色形似針，滿披白毫，色澤金黃泛光，有“金鑲玉”之稱。
Junshanyinzhen looks like silver needles with soft fuzz on it and it takes on a glimmering golden color.That’s why it is also called “jade set in gold”.
7.衝泡後的君山銀針，茶芽豎立，如群筍出土，湯色茶影，相映成趣。
After infusion， all the tea buds of Junshanyinzhen stand straight like bamboo shoots springing out of the earth or spears standing in great numbers.The color of tea water and the shape of tea leaves make a pleasant scene.
8.莫幹黃芽產於浙江莫幹山。
Mogan Yellow Buds grows in Mogan mountain in Zhejiang province.
9.莫幹黃芽的特點是形如蓮心，香氣清新，滋味醇爽，湯色橙黃。
Mogan Yellow Buds look like heart of lotus seed.The tea has fresh aroma， mellow taste and clear yellow tea liquor.
10.品飲白毫銀針、君山銀針等茶，重在觀賞，因此，用白瓷杯或玻璃杯衝泡最佳。
The main purpose of drinking Baihaoyinzhen and Junshanyinzhen is to enjoy the sight， so it’s best to use a white porcelain cup or a glass.
11.衝泡白毫銀針、君山銀針等茶的水溫以70℃左右為宜。
It’s better to use warm water about 70 degrees centigrade water to infuse Baihaoyinzhen and Junshanyinzhen.
12.衝泡白毫銀針、君山銀針的水溫切不可偏高，否則茶芽泡熟，茶葉不能在茶湯中直立，缺乏觀賞性。水溫如太低，會使茶葉浮於茶湯表麵，無法浸出茶湯。
Be sure not to use too hot water to infuse Baihaoyinzhen and Junshanyinzhen， otherwise the tea buds will be overdone and the leaves can’t stand up in the water， and won’t look beautiful.If the water temperature is too low， the leaves will float on the tea juice cannot be sufficiently extracted.