求翻译帝帮忙翻译成中文！

Question

Orange Pekoe is a classification of black tea based upon the origin of the leaf. To be classified as pekoe, the tea must be composed purely of the new flushes - a flush being the flower bud plucked with two youngest leaves. (Any other leaves produce teas of lower quality.)

The word "pekoe" comes from the Chinese ba hwa "white flower", and refers to the flower bud content of pekoe tea. Other source claimed that the word "pekoe" comes from an Amoy word for the special kind of Chinese tea (白毫茶). The original Amoy name was pronounced "Pek-ho" but the English word has corrupted into "Pee-Ko" nowadays. The name means white downy hair. The term refers to the down-like white "hairs" on the tea leaves that are the youngest and smallest on the tea plant. The Chinese Pekoe teas are classified into various qualities according to whether the adjacent young leaves (two, one or none) were picked along with the leaf buds. Top quality pekoe consists of only the leaf buds. The buds are picked using only the balls of the finger tips. Finger nails or mechanical tools are not used to avoid bruising the picks.

A common misconception is that Orange Pekoe is a type of tea with an orange flavor, or that is otherwise somehow associated with the orange fruit. In fact, however, Orange Pekoe has nothing at all to do with the tea's flavor.

There are generally three popular explanations given for the meaning of "Orange" in Orange Pekoe, none of them definitive. Possibly the most popular explanation is that it refers to the Dutch noble House of Orange-Nassau, the Dutch having had a central role in bringing tea to Europe. A second explanation is that it refers to a supposed Chinese practice of using orange blossoms to flavor tea. (In reality it's more customary to use jasmine blossoms, and only for green tea.) Finally, a third explanation is that it refers to the color of the leaves when they are harvested, which is wrong.

The actual explanation, however, is apparently the orange-yellow coloration of the dried tea flower buds, very conspicuous among the dried leaves. It is the same origin as that of the "Golden" tea grade (see below).

When crushed to make bagged teas, the tea is referred to as "broken", as in "Broken Orange Pekoe" (or "Broken Pekoe"), sometimes sold as loose leaf for reduced price. Bagged teas often also include fannings and dust, which are simply tiny remnants of the sorting and/or crushing process.

Orange Pekoe is often referred to as "OP"; the grading scheme contains several other categories considered to be of higher quality than OP. The grades for whole leaf orthodox black tea, in ascending order are:

OP (Orange Pekoe)

FOP (Flowery Orange Pekoe)

GFOP (Golden Flowery Orange Pekoe)

TGFOP (Tippy Golden Flowery Orange Pekoe)

FTGFOP (Fine Tippy Golden Flowery Orange Pekoe)

SFTGFOP (Super Fine Tippy Golden Flowery Orange Pekoe)
不要直接用翻译工具译出来的！那样我也会！

Answer 1

橙黄白毫是红茶的分类后叶出身的。作为白毫分类，茶叶必须由单纯的新的刷新-作为一个刷新花芽有两个最年轻的叶采。 （其他叶片生产低质量的茶。）

单词“白毫”从中国巴先生的“白色花”来了，并指花的白毫茶芽的内容。其他消息称，单词“白毫”，从对中国茶（白毫茶）特种厦门字来。原厦门名字发音为“伯公镐”，但已损坏的英文单词为“奇趣高”现在。这个名字指的是白绒毛。这个词指的是像白了，“毛的茶”叶子是最年轻的茶树上最小的。在中国白毫茶分为各方面的质量，根据是否相邻嫩叶（两个，一个或无）分别选了沿叶芽。一流的质量白毫只包括叶芽。挑选的芽，只用手指的技巧球。指甲或机械工具，不是用来回避激烈的选秀权。

一个常见的误解是橙黄白毫茶是一种用桔子，类型或者是其他某种方式与橙色水果有关。但事实上，橙黄白毫已经什么都做与茶的味道。

通常有三个的“橙色流行的含义作出解释”的橙黄白毫，其中没有明确。可能是最流行的解释是，它指的是荷兰贵族之家奥兰治拿骚，荷兰有过在欧洲把茶叶的核心作用。第二种解释是，它指的是应该用香橙花的香味茶中的做法。 （实际上它更习惯使用茉莉开花，只有绿茶。）最后，第三个解释是，它指的是叶时，收割，这是不对的颜色。

实际的解释，但显然是橙色的干茶花蕾黄色色彩，非常受干树叶突出。这是作为“金”茶牌号，同一来源（见下文）。

当粉碎，使袋装茶，茶被称为“破”，如“破碎的橙黄白毫”（或“断白毫”），有时为降低销售价格的活页。袋装茶往往还包括范宁和灰尘，根本是微小残余的排序和/或压碎的过程。

橙黄白毫通常称为“任择议定书”的评级制度包含了被认为是任择议定书质量高于其他几个类别。对于全叶正统红茶成绩升序排列是：

任择议定书（橙黄白毫）

FOP的（杉橙黄白毫）

GFOP（金杉橙黄白毫）

TGFOP（毛尖金杉橙黄白毫）

FTGFOP（精细毛尖金杉橙黄白毫）

SFTGFOP（超精细毛尖金杉橙黄白毫）

Answer 2

橙白毫"是一个分类的基础上的红茶起源的叶子。被列为白毫茶,必须由纯粹的新冲-一冲的花芽用两个年轻的叶子。(其他的树叶产生茶叶品质较低。)

“白毫"来自中国英航华”白色花”,指的是花蕾毫茶的内容。其它来源声称“白毫"来自一个厦门的特殊类型的中国茶(白毫茶)。原厦门名叫读作“Pek-ho”,但英语单词并进入“Pee-Ko”。这个名字的意思是白柔和的头发。这个术语指的是“毛发”down-like白色的茶叶,那是最年轻的和最小的茶叶种植。中国毫茶分为各种品质按照是否邻近幼小的叶子,(2),或没有被选中随着叶芽。高质量的白毫"只是由叶子芽。球被只使用球的指尖流过。手指钉或机械工具不是用来避免擦伤的选秀权。

一个普遍的误解是,橙白毫"是一种茶用橙子风味,或者是某种联系在一起,否则橘果。然而事实上,橙白毫与茶的味道。

通常有三种解释为“橙色”,但没有一种橙白毫权威。可能最受欢迎的解释是,它指的是荷兰的贵族家的Orange-Nassau,荷兰人拥有一个中心的角色在茶到欧洲。另一个解释是,它指的是一名中国人使用桔子花叶,风味茶。(实际上是更习惯使用茉莉开花,只供绿茶。)最后,第三个的解释是,它指的是树叶的颜色,而当他们收获是错误的。

实际的解释,但是显然是桔黄色的颜色的干茶花蕾,非常显眼的干树叶。它是同一来源的“金色的“茶等级(见下文)。

当压,使包装茶茶被称为“破”,就像“破橙白毫”(或“破白毫"),有时会出售降价活页为。通常也包括fannings袋装茶和尘埃,这是简单的微小的残馀排序和/或粉碎过程。

橙白毫"被称为“凤凰”;分级方案包含一些其他类别的高质量比凤凰社。这个牌号,适用于整个叶片正统的红茶,顺序如下:

凤凰社(橙白毫")。

FOP(绚丽的橙白毫")。

GFOP(金绚丽的橙白毫")。

TGFOP(提匹·金绚丽的橙白毫")。

FTGFOP(好提匹·金绚丽的橙白毫")。

SFTGFOP(超细提匹·金绚丽的橙白毫")。