[日本語から英語への翻訳依頼] さわやかな香りと旨み、甘みが特徴の「新茶」。新茶とは、その年の最初に生育した新芽を摘み採ってつくったお茶のこと。鹿児島などの温暖な地域から摘み採りが始...

原文 / 日本語

さわやかな香りと旨み、甘みが特徴の「新茶」。新茶とは、その年の最初に生育した新芽を摘み採ってつくったお茶のこと。鹿児島などの温暖な地域から摘み採りが始まり、桜前線と同様に徐々に北上していきます。「新茶」と「一番茶」とは基本的に同じお茶のことで呼び方が異なるだけです。その使い分けとしては、「一番茶」はその後に摘み採られる「二番茶」「三番茶」等と対比して使われることが多く、「新茶」は一年で最初に摘まれる「初物」の意味を込めて、また「旬」のものとして呼ばれる際などに使われます

翻訳 / 英語

Refreshing aroma, good taste and sweetness are the distinguishing characters of Shincha. Shincha is a tea made with harvested sprouts come up for the first time in a year. Tea picking starts from temperate regions such as Kagoshima, and the tea picking front gradually goes up north like the cherry-blossom line does. “Shincha”, or the new tea, and “Ichibancha”, or the first tea, both means the first tea of the season. Sometimes people use the term “Shincha”, and sometimes the other. When it is called as “Ichibancha” or the first tea, the tea is often being compared with tea harvested for the second- and third time (called “Nibancha” and “Sanbancha” respectively) after the first harvest. Meanwhile “Shincha” has a meaning more of a new harvest for a year and the season of tea.

翻訳 / 英語

"Shincha" is charactered by fresh scent, flavor and sweetness. Shincha is a tea that made of the first fresh leaves of the season. Harvest time starts from mild area like Kagoshima, and move northward like cherry blossom's blooming. "Shincha" and "First crop tea" is basically same tea and just has a different name. "First crop tea" is usually called a name as comparison with "Second crop tea" or "Third crop tea" those picked after "First crop tea". Also "Shincha" is called as "now in season" that means the first tea of the season.

翻訳 / 英語

"Shincha" which means new tea in English has the features that refreshing scent, taste and sweetness."Shincha" is a tea made by picked firstest grown up shoot in that year."Shincha" and "Ichibancha" are basically same tea just diffrence of how to call.When it comes to how to use, "Ichibancha" often compare "Nibancha"- the second tea with "Sanbancha"- the third tea after picking in addition "Shincha" include mean of first picked one so call "Hatsumono" in year or so call "syun"-season.

原文 / 日本語

茶樹は冬の間に養分を蓄え、春の芽生えとともにその栄養分をたくさん含んだ瑞々しい若葉を成長させます。それが新茶となります。立春（2月4日）から数えて88日目の日を「八十八夜」といい、昔からこの日に摘み採られたお茶を飲むと、一年間無病息災で元気に過ごせると言い伝えられています。新茶の特徴は、何といっても若葉の「爽やかで清々しい香り」にあります。また、新茶は「二番茶」「三番茶」に比べて苦渋いカテキンやカフェインが少なく、旨み、甘みの成分であるアミノ酸（テアニン）が多い傾向にあります

翻訳 / 英語

A tea tree store nutrients in winter. When spring come, it starts shooting buds and grow leaves. They become the newly picked-up tea. the day which is 88 days after from Feb 4th which is called Rissyun (start of spring in Japan), is called "Hachijyu-Hachiya". If you drink a tea with leaves picked up on the day, you can have healthy life without having any sicks for a year. Specific points of newly picked-up tea is flesh flavor. Also, the tea has less caffeine and catechin which causes bitter taste and has more amin which amino acid which is constituent of sweet taste

翻訳 / 英語

A tea tree stores norishment during the winter, and when the spring comes, fresh leaves that contain a lot of norishment will grow. Those leaves become Shincha(the first tea of the season). The day after 88 days count from the first day of spring(February 4th) is called "88 days". According to a tradition, if you drink tea that be picked in 88 days, you will being healthy for a year. The characteristic of Shincha is "refreshing scent" of new leaves, after all. Shincha has less catechin and caffein than "second crop tea" or "third cop tea" and has more flavor and Amino acid(Theanin) that is a component of sweetness.

翻訳 / 英語

Tea trees store nutrients during the winters, and grow as they began to bud, producing young and fresh sprouts with full of nutrients. “Shincha” is made with these young and fresh sprouts. The 88th day from “Risshun”, or the first day of spring, which falls around on February 4th by the lunar calendar, is called “Hachiju hachi ya” which literally means 88th day. From the old times, it is said that people who drink tea harvested on the 88th day will be able to stay in a perfect state of health for a year. Shincha’s outstanding feature is definitely its refreshing and invigorating aroma. “Shincha” tends to have less bitter and strong catechin or caffein and more an amino acid (Theanine), which is the constituent for good taste and sweetness, than “Nibancha” or “Sanbancha”.