主人让座又让茶，十分热情。
不要让茶壶里面的水烧干。
别让茶壶里的水烧干。
建议方法：放一包茶袋在杯中，倒入刚煮沸的水，让茶袋浸泡两三分钟。
Directions: Just put one teabag in a cup, add fresh boiling water and leave to infuse for2-3 minutes.
顺便说一下，如果你想泡杯茶，要用沸水冲泡茶叶或茶包，让茶的香味充分散发。
And when you brew a cup of tea, by the way, you add boiling water to tea leaves or a teabag and allow the flavour to develop.
轻轻披衣，沏上一杯香茶，让茶水的香泽溢满四壁，让空洞的灵魂载满微妙情愫；
Gently dressing, brew a cup of tea, so tea fragrance Chak overflowing the walls, so that an empty soul full of subtle affair;
花茶是由茶叶混合和芳香留给了花香味，让茶叶吸收采取了茶叶吸收利用花的香气。
Scented tea is made by mixing and aromatizing tea leaves with scented flowers, letting the tea assimilate the fragrance of the flowers by taking advantage of the absorption of tea leaves.
不断地晃动茶包，让茶叶释放出更多的抗氧化剂，而不是简单地把它放置在某处不动。
Continuously dunking the tea bag as the tea steeps seems to release far more antioxidant compounds than simply dropping it in and leaving it there.
第七，冲泡后应该搅动，或者效果更好地是，好好地摇晃一下茶壶，之后才让茶叶沉淀下来。
Seventhly, after making the tea, one should stir it, or better, give the pot a good shake, afterwards allowing the leaves to settle.
李师傅说，多放茶叶或把茶叶多泡一会儿，只会让茶水的味道更苦，而不会让淡雅的清香更加浓郁。
Adding more tea leaves or simply steeping them longer only leads to more bitterness, without intensifying the floral and delicate aromas of the tea, says the chef.
冲泡祁门红茶的水温要在100摄氏度，高冲可以让茶叶在水的激荡下，充分浸润，以利于色、香、味的充分发挥。
Brewing Keemun black tea water temperature to 100 degrees Celsius, high-impulse can make tea in the agitation of the water, full infiltration, give full play to facilitate the color, smell, taste.
整杯采用全透明耐热玻璃材质，让茶叶在水中舒展的美景得以尽收眼底；简约直线造型，展现融入睿智的独特魅力。
Entire cup is made of transparent heat-resistant glass, allowing a panoramic view of tea leaves stretching in exquisite curves, and helping you maintain beauty and health any where, any time.
她向茶壶中倒入茶叶，比例大约是每杯茶一茶匙茶叶，然后注入热水，让茶叶浸泡一分钟左右的时间（不超过两分钟为佳）。
She measures about one teaspoon of leaves per teacup into a pot and pours in the warm water, letting it steep for a minute, but no more than two.
她向茶壶中倒入茶叶，比例大约是每杯茶一茶匙茶叶，然后注入热水，让茶叶浸泡一分钟左右的时间（不超过两分钟为佳）。
She measures about one teaspoon of leaves per teacup into a pot and pours in the warm water, letting it steep for a minute, but no more than two.
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