natgillin/translations-raw huggingface dataset:
Consequently, it should be made clear in relation to labelling that the obligatory presence of a licence number and a specified logo is only required in respect of products in bulk shipped from the geographical area.
Zato je treba v zvezi z označevanjem pojasniti, da sta številka dovoljenja in poseben logotip nujna samo za proizvode v raztresenem stanju, ki se odpremijo z geografskega območja.
Agreement was only partially reached between Germany, Italy, Austria, the United Kingdom and the citizen of India on the one hand, and India on the other hand, within the designated timeframe.
Med Nemčijo, Italijo, Avstrijo, Združenim kraljestvom in indijskim državljanom na eni strani ter Indijo na drugi strani je bil sporazum v predvidenem roku dosežen le delno.
Following the agreement the botanical name ‘Camellia sinensis M Kuntz’, should be correctly referred to as ‘Camellia sinensis L.O. Kuntze’, and bulk packaging of ‘Darjeeling’ tea should be restricted to the geographical area.
V skladu s sporazumom je treba botanično ime „Camellia sinensis M Kuntz“ pravilno navajati kot „Camellia sinensis L.O. Kuntze“, čaj „Darjeeling“ v raztresenem stanju pa je treba omejiti samo na geografsko območje.
Any other kind of packaging or repackaging, including packaging intended for the final consumer, may take place within or outside the geographical area.
Kakršno koli drugo pakiranje ali ponovno pakiranje, vključno s pakiranjem za končnega porabnika, se lahko izvede znotraj ali zunaj geografskega območja.
The objectors further alleged failure of compliance with Article 2 of Regulation (EC) No 510/2006.
Vložniki ugovorov so nadalje zatrjevali neskladnost s členom 2 Uredbe (ES) št. 510/2006.
Concerning the alleged absence of a link between the reputation and renown of the product and the area of production, it has been found that the product specification shows that the product is specific, and that the savoir-faire and acquired skills employed by producers as well as the pedo-climatic features and geographical environment of the geographical area (natural drainage of the soils, complex combination of very high rainfall and continuous low temperature) significantly affect the product’s characteristics which constitute the core of its reputation.
Glede domnevnega neobstoja povezave med ugledom in slovesom proizvoda ter območjem proizvodnje je bilo ugotovljeno, da specifikacija proizvoda kaže na posebnost proizvoda ter da strokovno znanje in pridobljene spretnosti proizvajalcev, pa tudi talne in podnebne značilnosti ter geografsko okolje geografskega območja (naravno odvodnjavanje tal, kompleksna kombinacija zelo velikih padavin in neprestanih nizkih temperatur) znatno vplivajo na značilnosti proizvoda, ki pomenijo bistveni del njegovega ugleda.
As for the objection regarding the alleged irrelevance of the analysis data cited in the Single Document, this data does not have an impact on the link which is based on reputation but merely serves to describe the product as such.
Kar zadeva ugovor glede domnevne nepomembnosti podatkov o analizah, ki so navedeni v enotnem dokumentu, ti podatki ne vplivajo na povezavo, ki temelji na ugledu, temveč služijo le opisu proizvoda kot takega.
Yet, to reveal the source of the analysis is not required by Regulation (EC) No 510/2006.
V skladu z Uredbo (ES) št. 510/2006 pa ni treba razkriti vira analiz.
The name ‘Darjeeling’ should only be used as a sales designation for tea that is wholly produced in the geographical area in accordance with the specification, although blending of such tea may take place within or outside the geographical area.
Ime „Darjeeling“ je treba uporabljati le kot prodajno ime za čaj, ki je v skladu s specifikacijo v celoti pridelan na geografskem območju, medtem ko se lahko mešanice takega čaja pridelajo znotraj in zunaj geografskega območja.
Blends of Darjeeling and other teas should not bear the name ‘Darjeeling’ as the sales designation and should otherwise be labelled in conformity with the Union’s rules on labelling in particular to avoid that consumers are misled to a material degree.
Mešanice čaja Darjeeling in drugih čajev ne smejo biti opremljene z imenom „Darjeeling“ kot prodajnim imenom, temveč morajo biti drugače označene v skladu s pravili Unije za označevanje, zlasti za preprečevanje zavajanja potrošnikov.
The statements of objection showed that the name ‘Darjeeling’ is used to designate certain products that are not in conformity with the specification, but which are comparable to such products.
Iz izjav o ugovoru je bilo razvidno, da se ime „Darjeeling“ uporablja za označevanje nekaterih proizvodov, ki niso v skladu s specifikacijo, so pa primerljivi s takimi proizvodi.
The continued use of the name on these products is found to jeopardise the existence of the name ‘Darjeeling’.
Stalna uporaba imena na teh proizvodih naj bi ogrozila obstoj imena „Darjeeling“.
Therefore the producers of such products should be granted a transitional period of 5 years to use the said name, pursuant to Article 13(3) of Regulation (EC) No 510/2006, in so far as these products have been legally marketed for at least 5 years prior to 14 October 2009, and provided that the Union’s legal order, in particular with respect to Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs [3], is respected.
Proizvajalcem takih proizvodov je zato treba v skladu s členom 13(3) Uredbe (ES) št. 510/2006 za uporabo navedenega imena omogočiti prehodno obdobje petih let, če so bili ti proizvodi zakonito trženi najmanj pet let pred 14. oktobrom 2009 in če se spoštuje pravni red Unije, zlasti kar zadeva Direktivo 2000/13/ES Evropskega parlamenta in Sveta z dne 20. marca 2000 o približevanju zakonodaje držav članic o označevanju, predstavljanju in oglaševanju živil [3].
Concerning the alleged generic character of the name proposed for registration, no proof of generic status has been established.
Glede domnevnih generičnih značilnosti predlaganega imena za registracijo ni bil ugotovljen noben dokaz o generičnosti.
In the light of the above, the name ‘Darjeeling’ should be entered in the Register of protected designations of origin and protected geographical indications and the Single Document should be updated accordingly and published.
Ob upoštevanju zgoraj navedenega je treba ime „Darjeeling“ vpisati v register zaščitenih označb porekla in zaščitenih geografskih označb, enotni dokument pa je treba ustrezno posodobiti in objaviti.
The designation contained in Annex I to this Regulation shall be entered in the register.
V register se vpiše ime iz Priloge I k tej uredbi.
Registration is subject to a 5-year transitional period during which names including ‘Darjeeling’ may be used on products produced not in conformity with the specification, in so far as these products have been legally marketed for at least 5 years prior to 14 October 2009, and provided that the Union’s legal order, in particular with respect to misleading of consumers to a material degree pursuant to Article 2 of Directive 2000/13/EC, is respected.
Za registracijo se uporablja petletno prehodno obdobje, v katerem se lahko imena, ki vključujejo poimenovanje „Darjeeling“, uporabljajo na proizvodih, ki niso proizvedeni v skladu s specifikacijo, če so bili ti proizvodi zakonito trženi najmanj pet let pred 14. oktobrom 2009 in če se spoštuje pravni red Unije, zlasti glede zavajanja potrošnikov v skladu s členom 2 Direktive 2000/13/ES.
The updated Single Document is contained in Annex II to this Regulation.
Posodobljeni enotni dokument je vključen v Prilogo II k tej uredbi.
OJ C 246, 14.10.2009, p. 12.
UL C 246, 14.10.2009, str. 12.
Agricultural products intended for human consumption in Annex I to the Treaty:
Kmetijski proizvodi za prehrano ljudi iz Priloge I k Pogodbi:
Darjeeling (PGI)
Darjeeling (ZGO)
EC No: IN-PGI-0005-0659-12.11.2007
št. ES: IN-PGI-0005-0659-12.11.2007
Member State or Third Country
Država članica ali tretja država
Class 1.8. Other products of Annex I to the Treaty
Skupina 1.8: ostali proizvodi iz Priloge I k Pogodbi
Description of product to which the name in (1) applies
Opis proizvoda, za katerega se uporablja ime iz 1. točke
The botanical name of the Darjeeling tea plant is Camellia sinensis L.O.
Botanično ime čajevca Darjeeling je Camellia sinensis L.O.
The Darjeeling tea plant is a hardy, multi-stemmed, slow growing evergreen shrub tree which if allowed to, can grow up to 2,5 metres in height.
Čajevec Darjeeling je odporno, počasi rastoče zimzeleno grmičasto drevo z več stebli, ki lahko zraste do 2,5 m v višino.
The Darjeeling tea plant takes about 6 to 8 years to be mature to give economic harvesting and is known to have an economic life of well over 100 years with good agricultural practices.
Čajevec Darjeeling potrebuje 6 do 8 let, da dozori in da je pobiranje pridelka gospodarno, pri dobri kmetijski praksi pa je njegova ekonomska življenjska doba precej čez 100 let.
It is able to withstand severe winters, extended droughts and the high altitudes of Darjeeling.
Preživi lahko ostre zime, daljša sušna obdobja in veliko nadmorsko višino Darjeelinga.
The green leaves are small, bright, glossy green in colour often covered with a downy silvery pubescence and long buds.
Zeleni listi so majhni, živozeleni in sijajni ter pogosto pokriti s puhastimi srebrnimi dlačicami in dolgimi brsti.
The productivity of Darjeeling tea is much lower than any other tea growing area, making it expensive to harvest and produce.
Produktivnost območja Darjeeling je veliko nižja od vseh drugih območij pridelave čaja, zato sta pobiranje pridelka in pridelava draga.
Such lower productivity is due to high elevations of the geographical area and rare climatic conditions.
Ta nizka produktivnost je posledica velikih nadmorskih višin geografskega območja in redkih podnebnih razmer.
The Darjeeling tea plant was first planted in the early 1800s.
Čajevec Darjeeling so prvič posadili v začetku 19. stoletja.
Over the years it has adapted to its natural environment and developed the native characteristics, i.e. the unique Darjeeling character referred to by renowned tea tasters and consumers.
Sčasoma se je prilagodil svojemu naravnemu okolju in razvil avtohtone značilnosti, t. i. edinstveni značaj Darjeeling, ki ga omenjajo ugledni preskuševalci čaja in porabniki.
The Darjeeling tea when brewed gives a colour of pale lemon to rich amber.
Pripravljeni čaj Darjeeling ima bravo od blede limone do bogate jantarne barve.
The brew is said to have remarkable varying degrees of visual brightness, depth and body.
Pravijo, da ima pripravljena pijača zelo različne stopnje vizualne svetlosti, globine in telesa.
The flavour emanating from the brew is a fragrance with a complex and pleasing taste and aftertaste with attributes of aroma, bouquet and point.
Pri pripravi pijače nastane vonj zapletenega in prijetnega okusa s pookusom posebne arome, cvetice in bistva.
The organoleptic characteristics of the Darjeeling tea brew are commonly referred to as mellow, smooth, round, delicate, mature, sweet, lively, dry and brisk.
Organoleptične lastnosti pripravljenega čaja Darjeeling so pogosto opisane kot sočne, gladke, okrogle, nežne, zrele, sladke, žive, suhe in živahne.
The chemical components present in the Darjeeling tea in very higher concentrations are linalool oxide I, II, III and IV.
Kemijske spojine, ki so v čaju Darjeeling prisotne v zelo visokih koncentracijah, so linalol oksid I, II, III in IV.
Linalool, geraniol, methyl salicylate, benzyl alcohol, 2-phenylethanol, dihydroactinidiolide, hexanoic acid, cis-3-hexenoic acid, trans-2-hexenoic acid, trans-geranoic acid, 3,7-dimethyl-1,5,7-octatrien-3-ol (can be quantified in % as 0,36 % to 1,24 %) and 2,6-demethyl-3, 7-octadiene-2, 6-diol (quantified in % as 3,36 % to 9,99 %).
Linalol, geraniol, metil salicilat, benzilni alkohol, 2-feniletanol, dihidroaktinidiolid, heksanojska kislina, cis-3-heksenojska kislina, trans-2-heksenojska kislina, trans-geranojska kislina, 3,7-dimetil-1,5,7-oktatrien-3-ol (ki se lahko količinsko opredeli v odstotkih kot 0,36 % do 1,24 %) in 2,6-demetil-3, 7-oktadien-2, 6-diol (količinsko opredeljen v odstotkih kot 3,36 % do 9,99 %).
The last two components are present in very high concentration (coming up to 1,24 % and 9,99 % respectively).
Zadnji dve spojini sta prisotni v zelo visokih koncentracijah (dosegata 1,24 % oziroma 9,99 %).
The rare flavour of Darjeeling tea is a direct result of a combination of plant genes which is native to the Darjeeling area, the soil chemistry which is rich in minerals, the Darjeeling hills which receives high rainfall (up to 160 inches per annum), altitudes (the highest 2250 metres and the lowest is at 600 metres) and unique variation of temperature (between 5 and 30 °C).
Redek okus čaja Darjeeling je neposreden rezultat kombinacije genov rastline, ki so avtohtoni na območju Darjeeling, kemije zemlje, bogate z mineralni, velike količine padavin v hribih Darjeelinga (do 4060 mm na leto), nadmorske višine (najvišja je 2250 metrov in najnižja 600 metrov) ter edinstvenega spreminjanja temperatur (med 5 in 30 °C).
The effect of agroclimatic conditions including light, temperature, humidity, rainfall, etc. play important role for the production of quality related secondary metabolites for Darjeeling tea.
Učinek kmetijsko-podnebnih pogojev, ki vključujejo svetlobo, temperaturo, vlažnost, količino padavin itd., ima pomembno vlogo pri proizvodnji sekundarnih metabolitov v čaju Darjeeling, ki so povezani s kakovostjo.
It has been observed that some tea cultivars grown in other parts of the country having different agroclimatic conditions do not produce the unique aroma/flavour of Darjeeling tea.
Opaženo je bilo, da nekateri kultivarji čaja, ki jih gojijo v drugih delih države z drugačnimi kmetijsko-podnebnimi pogoji, nimajo edinstvenega vonja/okusa čaja Darjeeling.
The Darjeeling tea industry follows an established set of agricultural practices which has been developed and used for over 150 years to sustain growth of shoots, while maintaining bush heights suitable for plucking by hand.
Pri pridelavi čaja Darjeeling se uporablja vrsta uveljavljenih kmetijskih praks, ki se razvijajo in uporabljajo že več kot 150 let, da se ohranja rast poganjkov in hkrati višina grmov, ki je primerna za ročno nabiranje.
Each kilogram of made tea consists of around 20000 individual hand-picked shoots.
V vsakem kilogramu pripravljenega čaja je približno 20000 poganjkov, ki so bili nabrani ročno.
This gives an idea of the extent of human effort involved in its production.
To nam pove, koliko človeškega prizadevanja je potrebnega pri pridelavi čaja.
The Darjeeling tea is processed in the traditional orthodox method only, where human effort and traditional skill/knowledge is involved in every stage, which is referred as Darjeeling style of manufacture.
Čaj Darjeeling se prideluje samo na tradicionalno priznan način, ki v vsaki fazi zahteva človeško prizadevanje in tradicionalne veščine/znanje, znane kot način pridelave Darjeeling.
There are three different grades of sizes of Darjeeling tea which are traditionally referred as Whole Leaf, Brokens and Fannings.
Čaj Darjeeling ima tri različne stopnje velikosti, ki se tradicionalno imenujejo celi listi (Whole Leaf), zdrobljeni listi (Brokens) in uprašeni listi (Fannings).
The plucking of Darjeeling tea begins at the end of February/early March and ends by mid-November depending on the weather conditions and the ambient temperature; the cold winter months of December to February are a period of dormancy.
Nabiranje čaja Darjeeling se začne konec februarja/začetek marca in konča sredi novembra, odvisno od vremenskih pogojev in temperature okolja; mrzli zimski meseci od decembra do februarja so doba mirovanja.
A Darjeeling tea bush yields only 50 to 100 g of made tea in a year.
Grm čajevca Darjeeling da na leto samo 50 do 100 gramov narejenega čaja.
The plucking of Darjeeling tea is a special skill/technique, which is a traditional knowledge transferred from generation to generation.
Nabiranje čaja Darjeeling je posebna veščina/tehnika, ki je tradicionalno znanje in se prenaša iz generacije v generacijo.
The plucking is mainly done by highly skilled women workers because the green leaves require soft handling with care to retain its quality.
Nabirajo pretežno zelo spretne ženske, ker zeleni listi zahtevajo nežno rokovanje, da ohranijo kakovost.
After harvesting, the Darjeeling tea leaves are processed in the traditional orthodox method only in the typical/Darjeeling Style of manufacture in the factories situated within the specified gardens within the defined Darjeeling tea growing area only.
Ko so listi čaja Darjeeling nabrani, se predelajo samo po tradicionalno priznani metodi na tipičen/Darjeeling način proizvodnje v tovarnah, ki se nahajajo samo na določenih plantažah v opredeljenem območju pridelave čaja Darjeeling.
The traditional skill/knowledge is passed on by generation and is involved in every step of the processing.
Tradicionalne veščine/znanje se prenašajo iz generacijo v generacijo in so vključeni v vsako fazo predelave.
The inherently sensitive nature of the finely plucked, green leaf responds best to gentle treatment.
Svojstvena občutljiva narava fino nabranih zelenih listov zahteva nežno obravnavanje.
Although differing leaf varieties require intricate variations in processing, the stages followed are uniform.
Čeprav različne sorte listov zahtevajo zapletene razlike pri obdelavi, so faze enotne.
Processing of the Darjeeling tea takes place in the factories situated only within the notified tea gardens.
Čaj Darjeeling se predeluje v tovarnah, ki se nahajajo samo na priglašenih čajnih plantažah.
The drying, sorting, grading and bulk packing of the Darjeeling tea takes place exclusively in the factories situated within the area of the notified tea gardens.
Čaj Darjeeling se suši, razvršča, sortira in v razsutem stanju pakira izključno v tovarnah, ki se nahajajo na območju priglašenih čajnih plantaž.
It is important to note that no processing takes place outside the tea gardens.
Treba je poudariti, da nobena pridelava ne poteka zunaj čajnih plantaž.
Therefore, all steps of production of tea (harvesting, drying and processing) take place in the defined areas.
Zato vsi koraki pridelave čaja (nabiranje, sušenje in predelava) potekajo na opredeljenih območjih.
Once the leaf reaches the factory, it is ‘withered’.
Ko listi pridejo v tovarno, se pusti, da „ovenijo“.
The brew characteristics also begin to develop following physical and chemical changes within the leaf structure.
Značilnosti pripravljenega čaja se začnejo razvijati tudi s fizičnimi in kemičnimi spremembami v zgradbi lista.
The green leaves are segregated and spread evenly on wire mesh screens fitted over specially designed ‘troughs’ which resemble very long wooden boxes.
Zeleni listi se ločijo in enakomerno razprostrejo na žične mreže, nameščene nad posebej oblikovanimi „koriti“, ki so podobna zelo dolgim lesenim zabojem.
Each trough is an air chamber which enables fresh dry air to be passed in a regulated manner through the green leaves until the desired ‘wither’ is achieved.
Vsako korito je zračna komora, ki omogoča reguliran pretok svežega zraka skozi zelene liste, dokler ni dosežena želena „ovenelost“.
Approximately, 75 % of the water content in the fresh green leaf is evaporated at this stage.
V tej fazi iz svežih zelenih listov izpari približno 75 % vsebnosti vode.
The withered leaf is then removed from the trough and loaded and twisted in the rolling machines, which, by subjecting the withered leaf to a rolling movement under pressure, twist the leaf, rupture the cells and release natural juices, promoting oxidation and accelerating pigmentation.
Ovenele liste se nato odstrani iz korita, naloži in upogne v naprave za valjanje, ki ovenele liste valjajo pod pritiskom, jih upognejo, odprejo celice in sprostijo naravne sokove, ki spodbujajo oksidacijo in pospešijo obarvanje.
Rolling pressures and sequences are very meticulously supervised to ensure that the optimum style is imparted, without the detrimental effect of overheating.
Pritiski valjanja in zaporedja se zelo pozorno nadzorujejo, da se zagotovi optimalen način, brez škodljivega učinka pregrevanja.
Next, the leaf is thinly spread in a cool, well-ventilated room to slowly oxidise (ferment).
Nato se listi na tanko razprostrejo v hladni, dobro prezračevani sobi, kjer počasi oksidirajo (fermentirajo).
This stage, in which the flavanols combine with oxygen in the air, extends over a period ranging from 2 to 4 hours, mainly depending on ambient temperature and relative humidity.
Ta faza, v kateri se flavanoli mešajo s kisikom v zraku, traja dve do štiri ure, kar je odvisno predvsem od temperature okolja in relativne vlažnosti.
An experienced tea maker judges at regular intervals the extent of quality development from the fragrance progressively expressed by the leaf.
Izkušeni pridelovalec čaja redno presoja razvoj kakovosti na podlagi vonjav, ki jih list postopoma sprošča.
This sensory judgment is critical to the quality of the infused brew.
Ta organoleptična presoja je ključnega pomena za kakovost pripravljenega čaja.
For the visitor, the rich floral aroma emanating from a Darjeeling rolling and fermenting (oxidisation) room is heady and definitely unforgettable.
Obiskovalcu se zdi bogata cvetna aroma, ki nastaja pri valjanju in fermentaciji (oksidaciji) čaja Darjeeling omamna in zanesljivo nepozabna.
Once optimum fermentation (oxidisation) has been achieved, the oxidised leaf is taken for roasting (or drying) to arrest further fermentation (oxidisation) by deactivating the enzymes, and to remove almost all of the remaining moisture in the leaf.
Ko je dosežena optimalna fermentacija (oksidacija), gredo oksidirani listi na praženje (ali sušenje), da se s prekinitvijo delovanja encimov zaustavi nadaljnja fermentacija (oksidacija) in da se iz lista odstrani skoraj vsa preostala vlaga.
The Tea Dryer is a chamber which exposes the fermented (Oxidised) leaf to hot dry air at regulated, varying temperatures within its parts, for a duration of 20 to 30 minutes.
Sušilnik čaja je komora, ki ima v svojih delih različne, nadzorovane temperature in kjer so fermentirani (oksidirani) listi 20 do 30 minut izpostavljeni vročemu suhemu zraku.
A good roast reduces moisture content in the final product to about less than 2 %, resulting in crisp dry tea which is then graded through vibrating sieves according to size.
Dobro praženje zniža vsebnost vlage v končnem proizvodu na približno manj kot 2 %, kar pomeni hrustljav in suh čaj, ki se nato skozi sita, ki se tresejo, razvrsti po velikosti.
These grades are finally invoiced packed in lots/batches in foil lined packages designed to retain freshness and quality over an extended period of time.
Te razvrstitve se nato razpošljejo v obliki pošiljk/serij, pakiranih v embalažo, ki je obdana s folijo, da se v daljših časovnih obdobjih obdržita kakovost in svežina.
After final grading has been completed, nomenclatures are assigned according to the size of the grade.
Po zaključenem končnem razvrščanju se določijo nomenklature glede na velikost.
These falls into three categories:
Razvrščajo se v tri kategorije:
Whole Leaf — FTGOP — Fine Tippy Golden Flowery Orange Pekoe;
celi listi – FTGOP – Fine Tippy Golden Flowery Orange Pekoe (vsebuje zelo veliko poganjkov visoke kakovosti in je bil ponovno presejan);
Brokens — TGBOP — Tippy Golden Broken Orange Pekoe;
zdrobljeni listi – TGBOP – Tippy Golden Broken Orange Pekoe (vsebuje veliko poganjkov visoke kakovosti);
Fannings — GOF — Golden Orange Fannings.
uprašeni listi – GOF – Golden Orange Fannings (namenjen proizvodnji čajnih vrečk).
The major difference between the three categories is in the size.
Glavna razlika med temi tremi kategorijami je velikost.
Orange Pekoe is a term mainly used to describe a grade found in the grading system of the same name used for sorting black teas.
Orange Pekoe je izraz, ki se pretežno uporablja za opisovanje kategorij v sistemu razvrščanja enakega imena za sortiranje črnih čajev.
The system is based solely upon the size of the processed and dried black tea leaves.
Sistem temelji izključno na velikosti predelanih in suhih listov črnega čaja.