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[Translation from Japanese to English ] 【Feature of Kakegawa Green Tea】 "Deep steamed green tea" It takes twice or ...

Original Texts
【掛川抹茶の特徴】
"深蒸し茶”
深蒸し茶(ふかむしちゃ)とはその名の通り、
製造工程の最初で茶葉の蒸す時間を通常の2~3倍かけたものです。
(普通煎茶は30~60秒。深蒸し煎茶は60~120秒)
蒸し時間が長いことで、茶葉の細胞が通常のお茶より破壊されているため、
本来溶け出さない茶葉の栄養成分まで、お茶に含まれるようになり、飲むことができるの。

お茶の葉をじっくり蒸すことで、渋みをやわらげマイルドな味になります。
深蒸し茶はカルキ臭などにも強く、水の良し悪しにこだわる必要がありません。

Translated by shimauma
【Characteristics of Kakegawa Matcha】
"Fukamushi-cha" (deep-steamed tea)

As the name stands, the tea leaves of Fukamushi-cha are steamed twice or three times longer than the standard steaming time at the beginning of the production. (Sencha 30 to 60sec. Fukamushi-cha 60 to 120sec.)
The longer steaming time destroys the cells of the tea leaves in a larger amount, which dissolves a special nutritious element into the tea. By drinking the tea, you can take this special nutritious element that is not contained in the other kinds of tea.

The longer steaming time also enables the tea to reduce its bitterness and taste milder.
Furthermore, Fukamushi-cha is not affected by water problems such as chlorine smell and thus, you can enjoy it regardless of the water quality.

Result of Translation in Conyac

Number of Characters of Requests:
239letters
Translation Language
Japanese → English
Translation Fee
$21.51
Translation Time
about 1 hour
Freelancer
shimauma shimauma
Standard
静岡県出身、ドイツ在住のshimaumaと申します。英⇄日(TOEIC960レベル)、独⇄日(TELC B2レベル)に対応可能です。非ネイティブのブローク...