越沉越香 - ye cheng, ye xiang i.e. Like Red Wine, Pu-erh gets
Better with Age
人工发酵 – fermentation process
晒青 – sun dried
烘青 – wok/heat dried
古树茶 – ancient tree tea
野生茶 – wild tree tea
茶山 – tea mountain
海拔 - altitude
乔木 – tea from tall tree
灌木 – tea from bushes
饼茶 – cake shaped tea
砖茶 – brick shaped tea
沱茶 – bird’s nest shaped tea

http://teaarts.blogspot.com/

I'll add some additional terms for sake of future reference:

方 square
瓜 melon
蠡 calabash
炒 roast
烘 baked
老 old
青髦 raw leaves
渥 pile

I add my term for 'pile' but if something better let me know.

Jim

icetea wrote:

Note the correct pinyin - yue chen, yue xiang. By the way, I think the
correct characters are actually 越陈越香, which is pronounced
exactly the same way. The characters you used mean "the deeper, the
more fragrant", but 陈 means 'old' which makes more sense to me. A
simple translation of this phrase is "gets better with age."

Otherwise, good translations! For certain terms (tuocha, zhuancha,
bingcha) the convention among anglophone tea fans certainly seems to be
to just use the Chinese term.

Okay smarty-pants how about:

渥堆 wò duī - fermentation pile

Jim

Space Cowboy wrote:
...I delete me...

It's smooth the way you add the tone marks. I never do that because a)
I don't know how and b) I don't know the tone of anything anyway.

Space Cowboy wrote:

I was just admiring those tones, too. Spill the beans, buster!

Permissable PinYin tonal characters:
http://i6.tinypic.com/2i8w6ld.jpg

Typical mapping using Chinese character sets:
āáǎà ēéěè īíǐì ōóǒò ūúǔù ǖǘǚǜ

What you see is what you get.

Jim

HobbesOxon wrote:

AGE/AGED（陳年／成熟）
yes alex 陳 is the right word i cut and pasted this original post from
someone else,

cowboy, about the pile, (heheheh sounds funny) not your translation,
but me saying "about the pile"

i just wanted to add that
後發酵 post fermentation
piling is the process of post fermentation.
渥 pile === 渥堆 piling (this is done after 殺青 fixation (halt
fermentation)) and the result will be black-leaf tea, puerh

蠡 calabash ====??? is this a bug
炒 roast ===is stir-fry like stir fried rice. 焙火 roasting
烘 baked === 烘乾 hot air drying
老 old ==for selling purposes aged tea sounds better
青髦 raw leaves ==== i understand that this term "raw" and cooked is
used often but again produce wise, i like the term "green" and the
opposite would be ripe

-icetea

I guess my real question is, "How does one make that character come out
of a keyboard?" :)

Is it ALT+XYZ?

Thanks in advance,

Hobbes

Speaking of Qing. My characters for roast and baked come from Chaoqing
and Hongqing respectively. Likewise your term sundried comes from
Shaiqing. There is also the character for steam 蒸 which comes from
Zhenqing. Calabash is the puer that looks likes poop plop piles.

Jim

icetea wrote: