下午茶英语

?下午茶英语：
　　下午茶！

　　no1:

　　Afternoon tea

　　Afternoon tea is a light meal typically eaten between 3pm and 5pm. It originated in the United Kingdom, though various places that used to be part of the former British Empire also have such a meal. However, changes in social customs and working hours mean that most Britons only take afternoon tea on special/formal occasions.

　　Traditionally, loose tea would be served in a teapot with milk and sugar. This would be accompanied by various sandwiches (customarily cucumber, egg and cress, fish paste, ham, and smoked salmon), scones (with butter, clotted cream and jam — see cream tea) and usually cakes and pastries (such as Battenberg, fruit cake or Victoria sponge). The food would be often served in a tiered stand.

　　While afternoon tea used to be an everyday event, nowadays it is more likely to be taken as a treat in a hotel, café, or tea shop, although many Britons still have a cup of tea and slice of cake or chocolate at teatime. Accordingly, many hotels now market a champagne cream tea.

　　————–勤奋的分割线————-

　　no2

　　Afternoon Tea

　　Tea is the steady companion of the Scottish day, and each hotel, no matter how humble, stocks its rooms with supplies for brew-ups: electric pot for boiling water, ceramic pot for brewing, china cups and small tea-creamers, a raft of teas, honey, fresh milk, and lemons. This is a delight and astonishment, for not only is there no such thing in American hotels, but room service even in respectable ones, when asked for tea with milk, can deliver a plastic jug of tepid water, this covered by a square of Saran Wrap, and a drinking glass of milk. To request tea in an American office is often to throw the receptionist into a swivet: he or she believes that there is tea somewhere in the corporate pantry, but where One prefers not to ask rather than to send this person on a scavenger mission, especially because the tea, if found, is a grim bag-tea like Red Rose. Naturally, one might as well ask for a trip to Bombay as to ask for looseleaf Earl GREy, or first-flush Darjeeling, or Assam tips. Home is a fluid place; each day at four oclock, I could easily be an expatriate.

　　One afternoon we are poking up the rocky coastline from Black Craig near Stromness north past Skara Brae to Brough Head; this western end of the island is folded and fissured in a steady cascade of bays, headlands, gloups, caves, and the handsome invasions of ocean into the land that are called geos. These places are named Lyre, Nebo, Axna, Saed, Sand, and Skipi, in a succession of sounds as quirky and original as the land. We wind slowly north toward Skipi Geo just around the Brough of Birsay, stopping to walk Marwick Head. The wide plateau at the summit of the cliff tilts at a precipitous angle toward the sea, covered with GREat, loose, cracked plates of flagstone in thin layers: orange, grey, ochraceous rocks that will weather into fertile soil or be pried up for roofing flags if they do not first slide into the sea. The bluff perpetually wet and glistening, and cold water pools dot the depressions and rectangular fissures in the rock. Over the exposed plateau, wind blows in steadily and coldly from the sea. This is the home of the largest and most spectacular seabird colony on Mainland; some thiry-five thousand guillemots, ten thousand kittiwakes, as well as fulmars and razorbills, who favor the eroded flagstone ledges for nesting and the abundance of shoaling fish for eating. But in this stormy weather, only a few guillemots — auks, and clumsy on land — bumble along the slabs of pitted rock cliff. For miles to the west, there is flat, grey, choppy ocean; for miles to the east, a grey, clouded sky under which low, treeless fields roll smoothly into the moors.

　　It is nearing four oclock in the afternoon, and sure enough, parked just off the road, overlooking the pungent tidal flats, we come upon a small caravan camper with its aluminum door open to a late-middle-aged Scottish couple, sitting at a folding table, taking tea and biscuits. Passing by, one only has a glimpse: his thick, white socks and heavy black shoes; her plump pear form and print dress; the electric kettle on the table. The archaeologists are puzzled as to why the people of ancient Skara Brae would locate their huts so close to the sea, and have surmised that in fact the settlement was originally located in a protected hollow, that time has eroded the shoreline inland toward the huts. That would make sense. Indeed, when presented at Skara Brae with the lure of a sparkling sea and the howling wind, we ourselves tucked into the hollow of a dune for lunch, eating cheese and apples in the sun with wind skimming our heads, blowing the sand into rippling ridges, flattening the beach grasses. Probably the archaeologists are right, but this utterly typical sense of Scottish domesticity blithely planted at the edge of harsh cliffs, afternoon tea conducted in the wind and cold, suggests another possibility.

　　———–耕耘的分割线———————-

　　no3

　　Afternoon Tea Good for the Health of White-collar Women

　　For white collars, too little lunch or too much work often causes their stomachs to make noises, signifying theyre hungry. At this time, if they have afternoon tea on time with balanced nutrients, it would not only drive away the sleepiness, but also help in creating a “perfect” body.

　　A test shows that people who have the habit of taking afternoon tea are better than those who dont by 15 to 20 percent on average in terms of memory and responsive ability. Some people in the west have afternoon tea most days because they believe it makes people feel refreshed, improves mental attention, relieves fatigue, and promotes work efficiency.

　　According to He Jiguo, associate professor of the College of Food Science, China Agricultural University, an extra meal at around four oclock helps people sustain their energy until dawn. Moreover, it cultivates peoples habit to have less food for supper, which is considered good for peoples health.

　　Afternoon tea is different from snacks. The calories from snacks will be stored in the body. However, like other regular meals, a lot of calories from afternoon tea are consumed by the body. Select 2 to 3 foods that are supplementary to each other and you can guarantee the balance of nutrients. For example, a kind of grain food (biscuit or bread sticks), together with a portion of dairy food (sour milk or bean milk), or a fruit as well as water or tea will be fine to the body.

　　Other than this, British scientists also discovered that afternoon tea is beneficial to reduce blood fat. Cholesterol level is not only influenced by food, but also dietary frequency. Researchers pointed out, if three meals a day are divided into four or five meals or even six, it is even better to lower the cholesterol level.

　　(Source: rayli.com.cn, translated by www.womenofchina.cn)

　　我爱英文

　　呵呵 ，你也没说清楚字数，我给你一篇相关的文章，希望你能满意

　　in british, afternoon tea is a very important part in people’s life. it has played important roles in british culture over the years and still do today. in my opinion, it reflects british people’s attitude or style to life .

　　do you know the source of the afternoon tea maybe i can tell you something. it began back in the mid 1800s when the duchess of bedford started having a tray of tea with bread and butter served to her in mid-afternoon. we all know that, in those days, lunch was simply served at noon, but dinner was not eaten until 8 or even 9 o’clock at night. the duchess may be too hungry to pass those long afternoon hours. after her, having afternoon tea became a regular occurrence. and along with tea, there would be small pastries with clotted cream or preserves, delicate sandwiches and scones.

　　in china, some people think that “afternoon tea ”and“ high tea”have the same meaning. but i discover that they are different. high tea is served later—around six in the evening and consisted a full dinner meal for the common people. tea is still served, but there would also be fish, eggs, chess, bread, butter and cake. exactly speaking, it is a man ’s meal. but afternoon tea is served at 3 to 5 o’clock. it offers small pastries with clotted cream or preserves, delicate sandwiches and scones. to a very real extent, it is a lady’s meal.

　　chinese also have their own afternoon tea. and the form is similar to british afternoon tea. but the purposes between them are different. in britain, afternoon tea is a fixed and important part in daily life. it only happens in family members. it also be absolutely personal. they would try their best to avoid the pressures of life and work when they have afternoon tea. in their minds, having afternoon tea is a way of relaxing themselves. however, when chinese people have what is called afternoon tea, they think that it is more about social life but relaxation.

　　in my opinion, british afternoon tea stands for a more positive a way of life. they know how to rest, so they know how to work harder to achieve their goals. maybe we, chinese people, should learn to them, not only appearance of afternoon tea, but also the nature about it.

　　afternoon tea

　　英式下午茶点心有哪些

　　英文：What are the English afternoon tea

　　到底传统的英式下午茶，有着什么样的魔力如此迷幻着英国人的胃口如果是未曾品尝过英式下午茶的人，在侍者将三层架的点心送上桌时，马上就能体会到英式下午茶的精巧、贵族气息。待一层层品尝之后，则更能体会，是什么样的美味让人停不下口。

　　第一部:享用美味点心。

　　通常三层塔的第一层是放置咸味的各式三明治，如火腿、芝士等口味，但这些三明治并不是点心主厨做的，而由另外的三明治师傅制作。第二层和第三层则摆着甜点，一般而言，第二层多放有草莓塔，这是英式下午茶必备的，其他如泡芙、饼干或巧克力，则由主厨随心搭配，第三层的甜点也没有固定放什么，而是主厨选放适合的点心，一般为蛋糕及水果塔

　　在事事讲究传统的英国下午茶漂洋过海传到我国以后，茶点也相应做出了一些变化，开发出各种新的口味。像是只有一口大小、上面缀有鱼子酱和小黄瓜的甜点，手制饼干，以及一种可以和奶油或果酱一起吃的叫做scone的英式松饼。20多款的茶点小巧玲珑、风味各异，宛如一件件精雕细琢的艺术品，令人流连在欣赏精品的雅趣中而不舍得品尝。

　　第二部:品赏精致的茶器。

　　维多莉亚下午茶是一门综合得艺术,简朴却不寒酸,华丽却不庸俗…虽然喝茶得时间与吃得东西(指纯英式点心)是正统英式下午茶最重要得一环，但是少了好得茶品、瓷器、音乐、甚至好心情，则喝下午茶就显得美中不足了。

　　第三部:品茶。

　　下午茶，茶是绝对的主角。专用下午茶分为大吉岭与伯爵茶、锡兰茶等几种。一般都是直接冲泡茶叶，再用茶漏过滤掉茶渣才能倒入杯中饮用。透明的玻璃茶壶，当热水倾注而下，可以看到在水中慢慢蕴开的茶叶尖。最美的是玫瑰花茶，看着小小的玫瑰花瓣在水中轻舞飞扬，心情也跟着飞舞起来。不过在这个季节，奶茶是我的最爱。 红茶与牛奶的组合仿佛是优雅的贵族邂逅了名流绅士，无论是小啜一口还是大口畅饮的酣畅淋漓，在寒冷的冬季，滚烫的奶茶无疑是一剂温暖的秘方，瞬间从舌尖顺滑到胃壁，许久之后，口中仍留有淡淡的香甜，让人回味，奶茶还可以随心搭配午后点心，无论是浓郁的芝士蛋糕、甜糯的巧克力松饼，亦或是随性的厚多士、憨厚的菠萝包，亦中亦西，奶茶都可以欣然相佐。

　　Afternoon tea is a small meal snack typically eaten between 3pm and 5pm. The custom of afternoon tea originated in England in the 1840s.

　　[2]

　　Traditionally, loose tea is brewed in a teapot and served with milk and sugar. The sugar and caffeine of the concoction provided fortification against afternoon doldrums for the working poor of 19th and early 20th century England who had a significantly lower calorie count and more physically demanding occupation than most Westerners today. For laborers, the tea was sometimes accompanied by a small sandwich or baked snack (such as scones) that had been packed for them in the morning. For the more privileged, afternoon tea was accompanied by luxury ingredient sandwiches(customarily cucumber, egg and cress, fish paste, ham, and smoked salmon), scones (with clotted cream and jam, see cream tea) and usually cakes and pastries (such as Battenberg cake, fruit cake or Victoria sponge). In hotels and tea shops the food is often served on a tiered stand; there may be no sandwiches, but bread or scones with butter or margarine and optional jam or other spread, or toast, muffins or crumpets.[3][4][5]

　　Nowadays, a formal afternoon tea is usually taken as a treat in a hotel or tea shop.[citation needed] In everyday life, many Britons take a much simpler refreshment consisting of tea (and occasionallybiscuits) as one of many short tea breaks throughout the day.[citation needed] Most quality hotels in Britain serve afternoon tea, sometimes in a palm court, and more recently have offered the option of champagne instead of tea.

　　[6]

　　While visiting Belvoir Castle, Anna Maria Russell, Duchess of Bedford, is credited as the first person to have transformed afternoon tea in England into a late-afternoon meal rather than a simple refreshment.

　　[7][dubious – discuss]

　　Isabella Beeton, whose books on home economics were widely read in the 19th century, describes afternoon teas of various kinds: the old-fashioned tea, the at-home tea, the family tea and the high tea and provides menus.[8]

　　这是简介，还有很多细节介绍，在参考资料链接里。

　　afternoonteaistheservicethatcomestomindwhenwethinkofasophisticatedbritishtea.it’stheelegantrepastservedat4or5pm,consistingofteawithscones,smallsandwiches,cakesandotherpastries.

　　acreamteameansthatclottedcreamisservedaswell.clottedcream,alsocalleddevonshirecream,isathickcreammadebyheatingmilkuntilalayerofcreamformsonitssurfacethatisthencooledandskimmedoff.

　　afternoonteawasinventedbyanna,duchessofbedford(1783–1857),wifeofthe7thduke,in1840asawaytoquelltheinevitablehungerpangsbetweenlunchanddinner.inotherwords,she“gottoohungryfordinnerateight…”!

　　inthe19thcenturylargemeatybreakfastswerecommonandluncheonwasalightsortofpicnicwithnoservantspresent.dinnerwasnotserveduntil8pm,soitisperfectlyunderstandablethattheduchessgotalittlehungryinthelateafternoon.

　　traditionally,aformalafternoonteaisperformedaccordingtocertainrulesofetiquette.atintimategatheringstheteaserver(usuallythehostess)pourstheteawhileseatedwithherguests.

　　theserverfirstaskssugar”,then“onelumportwo.thesugar,ifrequested,isplacedinthecupusingspeciallydesignedsugartongs.

　　thensheasks,milk,orlemonmilkandlemonshouldnotbeusedtogethersincelemoncurdlesthemilk.freshmilkisthebestchoiceforindianorafricanteas,andlemonforceylonorchinateas.

　　themilkispouredbeforethetea.(butseeteatriviabelow!!)

　　forthelemon-takers,aplategarnishedwiththinlyslicedlemonsisofferedwithasmallfork.mostbritishthinkthattheadditionoflemonispretentious/affected!

　　afterhandingthecuptotheguest,hotwaterisofferedforthosewholiketheirteaweaker.

　　onceeveryoneisservedtea,theguestsselecttraditionalteafarefromthetableoratieredcakestand.thegoodiescanincludecrumpetsslatheredwithbutter,teabreadswithfreshanddriedfruits,daintywell-trimmedteasandwiches,tallstandcakes,flakyscones,tartjams,lemoncurds,smallcookies,etc.eachguesttakesanapkin,asmallplate,andabutterknifeforspreadingjam,creamorsweetbutter.

　　ittakessomepracticetobalanceafullcup,saucer,platepiledhighwithcakesandsandwiches,knifeandnapkin,butdroppingcrumbsandspillingteaareinitiationritesandpartoftheenjoymentoftheceremony.

　　forhotelrestaurantortearoomservice,waitstaffservecustomersatindividualtables.